"What ha-ve you been up to, darling?"

A couple of days after my last blog post, I moved to my new home in the mountains. To document this Midwestern girl's mountain adventure, I have started a separate blog: My Life in Estes

At the moment, it is sadly lacking in posts. Check back often as I attempt getting handy with a camera and post about my experiences and adventures in Estes Park.

Since moving, I am re-learning how to cook and bake. My only attempt at high altitude rice has been disasterous. A gummy, gluey mass filled with still crunchy grains of rice. My guests were kind enough to eat it. I am waiting to try a new method: baking it.  And if that fails, I'm going to get a pressure cooker. And according to the locals, the ONLY way beans will ever cook is in a pressure cooker. Otherwise, you'll be boiling rocks 'til the Rockies tumble. Use of the pressure cooker is also required for some kinds of meat. 

As for baking, I discovered a lovely volume at my library, Pie in the Sky. The author spent five years experimenting with high-altitude baking. And her recipes are not only fool-proof, they are a foodie's dream! Orange chiffon cake with tangerine mousse filling, cheesecake with a spicy mango topping, and tons of recipes for cookies, cakes, pies, breads, scones, and other baked goods. You should know that her recipes are also for use at sea level. 

My latest purchase: a 1920s reprint of the famous booklet "The One Hour Dress."  I tried making one last weekend but my fabric wasn't wide enough. I was inspired by the movie "Enchanted April" to try my hand at some 1920s fashions. I plan on using it to make a dress out of cotton lawn or silk to wear for my summer night dress. If that goes well, I want to make a blouse or two for summer use. 

I've been walking and hiking a lot. I am also nearly finished knitting a shawl for a friend. It's beautiful! Once it's finished and blocked, photos will be posted.

Another post of pictures soon to come will be my mustard linen skirt. It is finished after much labor and pain. I'm not certain how I feel about  the fit and look on me. Feedback from my dear readers will be much appreciated.

For my knitting, I have my eye on a chevron sweater from "Glamour Knits" by Erika Knight. The book was a lovely going-away gift from my friend Charis. Kamicha knitted said sweater; take a look Chevron Sweater

Finally, I have been working on getting photos together for my new blog design. Once those are completed, my blog design will be up and running! Thank you to Laura at Quietude Blog for her artistic talents! I am thrilled about my new blog design and can't wait to put it up!

The new blog design has renewed and inspired me to be more committed to my blog. Not so I can be some great writer (my first blogging goal) or show fantastic photos (my second goal), or anything like that. No. I want to keep this blog going in memory of great-grandmother Flora and all she instilled in my life, and as an outlet for all my passions. Which is pretty much why I first started this blog. Time to return to the very beginning...

Ciao, darlings!

Brownies to Sink Your Teeth Into

I've fallen victim to whitening my teeth. I realize all of the coffee and tea I consume, coupled with my hereditary disposition, have yellowed my teeth. So I got some of those expensive strips and have been using them as directed for two whole days now. My teeth are hurting a bit already and I am hoping that at the end of fourteen days I will not regret my decision to pursue another form of personal, aesthetic vanity. 

To make myself feel better I decided to bake brownies. (Does eating brownies while enduring bleaching treatments lessen the whitening results? Hmm...)

I have tried a few brownie recipes, at least enough recipes to label them according to texture: velvety, cakey, fudgy, old fashioned - the list goes on. Despite the fact I keep these recipes, I usually don't make a certain recipe again. Except for the following recipe I am about to share.

It is my favorite brownie. Dark and gooey with a thin, crackling, almost-meringue crust that quickly shatters and gives way to the depths of their silky and voluptuous souls, these brownies are enveloped in chocolate, butter, and all that is delicious. 

I can't take credit for having discovered this recipe on my own. This recipe came by way of Molly at Orangette. She discovered it in a volume compiled by my favorite chef ever, Julia Child, entitled Baking with Julia. The recipe is originally by Rick Katz. 

The only caveat is that these brownies truly are at their best when paired with a little dip of vanilla ice cream or cup of strong black coffee to cut their richness. Otherwise, enjoy. And wipe the crumbs off your face when you're finished.

You can find the recipe here:

http://orangette.blogspot.com/2005/08/days-that-are-good-flesh-continuingon.html

Note: I have personally halved the recipe and baked it in my vintage 5-by-7 Pyrex baking dish. It works beautifully. If you don't have such a perfectly sized baking dish, you could still have the recipe and bake them in ramekins. Just adjust the baking time. 

Absence makes the heart grow fonder: eat some chocolate cake!

Well, this working girl has been...working. Like a 14th century peasant wrestling to survive starvation during a country-wide famine I...

...Um, broad, ridiculous exaggeration. However, sixty-plus hours a week is not my idea of a Roman Holiday.

In order to meet the demands of the working single woman, I was forced to step away from my usual active social life and interests this summer. Though this was a different direction than I had intended to take, it has been a good experience. For one, such absences made my heart grow fonder. I found out what I was really missing, as well as what I could live with less of. Besides giving up contact with most of the beloved people in my life, I also had to forgo many of the large and little acts I enjoy. One such act was baking.

I hadn't baked anything inspiring in months. No 3- and 4-layer cakes with fancy buttercreams and metallic copper dust, or homey little desserts swathed in a pool of heavy cream. Let's just say, this long summer absence not only made my heart grow fonder but my waistband looser. 

And then I remembered: Fellowship group was Thursday night at my apartment. There was this recipe for chocolate cake that kept surfacing in my mind. It was for Julia Child's Queen of Sheba Cake...

The recipe both intrigued me and scared me. It's not a traditional American cake with frosting and crumbs. What if I hated it? What if it was a waste of perfectly great (read: expensive) chocolate? I decided I wouldn't know until I tried it. If it was disappointing (or absolutely terrible), I could always serve tiny pieces drowned in several vast scoops of vanilla ice cream

Julia Child, you publish no terrible recipes (except for calf's foot aspic. Gross).  I made the cake in under 30 minutes. I had a few bumps. I forgot the flour and had to add it after I had folded in the egg whites. (This is a no-no in the baking world, if you didn't know already; doing this deflates the leavening action of the egg whites) I didn't have unsweetened chocolate so I used all bittersweet and lessened the sugar. And I baked the entire thing in an 8-inch square stoneware pan.

Despite the bumps and the fact I had been out of the kitchen for some months, when I took my first bite of that cake, it was pure bliss. As the recipe note said, the chocolate texture is softly yielding: somewhere in-between a brownie, torte, and macaroon. Such a cake is too sophisticated to be paired with icy cold milk, like my usual chocolate layer cakes. You're better off pairing it with really strong coffee (espresso!) or tea. The icing was lovely. But next time I want to experiment and top the cake with a thin layer of ganache.

I have never tasted anything like this before. I am totally in rapturous love with this cake, and I will definitely be baking Queen Sheba in my oven again. (Yes, I intentionally worded it like that. Tongue-in-cheek!)

Here's the recipe, with my alterations.

The Queen of Sheba or  Reine de Saba



adapted from The Way to Cook by Julia Child

My note: there are no other leaveners, such as baking soda, in this cake. It's all in the egg whites. So be patient and whip it good.

Use a round 8" by 1 1/2" deep pan [I cheated and used a square 8" pan; it worked just as well.]

The chocolate
4 ounces bittersweet chocolate (at least 60% or darker)

2 tablespoons dark rum or strong coffee


4 ounces (1 stick) softened butter

1/3 cup sugar

3 egg yolks

The egg whites

3 egg whites

A pinch of salt

2 tablespoons sugar

The flours

1/3 cup blanched almonds pulverized with 2 tablespoons sugar in food processor/blender


1/2 cup plain bleached cake flour

    OR  1/3 cup all-purpose flour

The method

Butter and flour your cake pan. Preheat the oven to 350 degrees F, and set the rack in the lower middle level.

Pulverize your blanched almonds and sugar until they are a nice, fluffy powder. Do not over-pulverize. Set aside.

Chop or break chocolate into small pieces. Place in a tall bowl or saucepan and add the rum or coffee; cover the pan with some foil. Pour 2 to 3 inches of water into a larger pan and bring to the simmer. Remove from heat and set the smaller saucepan/bowl inside the water-filled pan. Let sit for five minutes, stirring chocolate-coffee mixture occasionally. It should soon be warm and completely melted, about 5 minutes. If it's not, return it to the heat for a bit.

Cut the butter into chunks and cream it in a bowl. When soft and fluffy, add the sugar and beat 1 minute, then beat in the egg yolks one at a time.

Using a spotless, clean bowl and beaters -- absolutely no exceptions! -- begin beating the egg whites at moderately slow speed until they are foamy – 2 minutes or so. Add a pinch of salt. Gradually increase the speed to fast (or high) and continue until soft peaks are formed. Gradually beat in the 2 tablespoons of sugar and continue until stiff shining peaks are formed. The peaks should stand straight up when you pull your beaters out of the bowl and hold them upside-down.

At once blend the melted chocolate-coffee mixture into the creamed butter-yolk mixture, then add the almonds and almond extract. With a larger rubber spatula, stir a quarter of the egg whites into the chocolate to lighten it. Scoop the rest of the whites over the chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites.

Gently spoon batter into prepared pan and carefully smooth the surface flat. (Don't mix it too much or you'll lose the air from the beaten egg whites.) 

Bake 25 minutes at 350 degrees F. The cake is done when it has puffed to the top of the
pan and a toothpick inserted into the cake 2 and 3 inches from the edges of the pan comes out clean. The center, however, should move slightly when the pan is gently shaken. (Chocolate cakes of the French typeshould not be cooked dry.)

Remove the pan to the rack and let cool 15 minutes; unmold onto the rack. Let cool completely – 2 hours – before serving or icing. [I didn't unmold it. And I let it cool maybe 30-45 minutes, then I iced away!]

Serving note: French chocolate cakes are at their best when served at near room temperature – chilled, the chocolate is partly congealed rather than being softly yielding.

[Julia's notes:  May be wrapped airtight and refrigerated for 2 to 3 days, or may be frozen for several weeks. That limit is for the safe side. However, during the taping of our videocassettes in California we made quite a number. I took two home to Massachusetts and didn’t serve one of them until a year later – delicious.]

Soft Chocolate Icing

2 ounces sweet chocolate
1 ounce unsweetened chocolate

    OR 3 ounces bittersweet chocolate [that's what I used]

1 1/2 tablespoons rum or strong coffee


A pinch of salt


3 ounces (6 tablespoons) unsalted softened butter

Melt the chocolates with the rum or coffee as instructed for cake above. When smooth and glistening, beat in the salt, then the butter
a tablespoon at a time. Beat over cold water until firm enough to spread. Turn the icing on to of the cake; spread it over the top and sides. [I just spread it on the top.]


Garnish with blanched sliced almonds and edible bronze dust, if you're feelin' swanky.

The one bowl, one pan wonder!

 

[The follow recipe is NOT in her cookbook, but I wanted a graphic of PW–so now you know!]

I admit it, I have fallen in love with The Pioneer Woman. Well, at least with her recipes and blog. Gosh, that woman from Oklahoma posts some tantalizing recipes! I may like the frou-frou food of Europe, but nothing beats homemade meatloaf, mashed potatoes, and chocolate cake for this Midwestern girl. Having used several of her recipes, one of her best is the little gem called Baked Fudge. 

Baked Fudge is like eating those molten chocolate lava cakes, only you can bake a whole pan of it for friends - or consume it by yourself on a long rainy day.


It is akin to a pudding cake, with a top portion that is both like brownie and meringue, followed by a layer that is like rich chocolate cake batter. And it does this all on its own, with only one dirty bowl to wash.


However, I discovered that if you double the flour originally called for and allow the pan to completely cool, you get a thicker, almost creamy consistency, instead of the softer pudding cake.


Try it both ways. You can't go wrong. Unless you make it too often and find you are unable to button your favorite jeans anymore.


Baked Fudge
Adapted from The Pioneer Woman

4 eggs
1 cup granulated sugar
1 cup brown sugar
1/2 cup unsweetened cocoa
1/4 cup flour (1/2 cup flour if you want the creamy version)
1 cup (2 sticks) butter, melted
1 teaspoon vanilla extract
Pinch of salt


Preheat oven to 300 to 325 degrees Farenheit.

Melt butter and stir cocoa powder in it. Beat eggs until light in color. Beat in sugars until just combined. Gently stir in cocoa and butter mixture, flour, vanilla, and salt. Stir well.


Pour batter into eight large ramekins or a 9x13 baking dish. Set ramekins or pan into a larger pan halfway full of water. (If you skip this part you'll have brownies instead of baked-lava-fudge goodness. Either is good, but the baked fudge is better.)


Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick will not come out clean, but mixture should not be overly runny.


Serve with vanilla ice cream or whipped cream -- or both. 

P.S. You can halve this recipe and bake it in an 8- or 9-inch square pan. Easy-peasy :-)