Culinary Alchemy

Frankfurter Brenten / White Marzipan Cookies - Molded Cookie Series

noreply@blogger.com (Shane T. Wingerd) — Tue, 10 Dec 2019 10:09:00 +0000

Christmas time is upon us again...... And nothing says "Fröhliche Weihnachten!" quite like Frankfurter Brenten (aka: FrankFurter Printen or White Marzipan cookies).

Though not quite as well known as Springerle or Speculaas, they are still quite delicious and make a lovely addition to any cookie plate assemblage. The dough is also SUPER easy to throw together and the drying time is much shorter than for Springerle. You could almost say they are "healthy" with their almond paste-y goodness. But the best part will always be the texture.... crispy on the edges like cookie, but chewy in the center like candy - all at the same time. Genius!

Rose water is the conventional flavoring, which is delicious, but I am more partial to Orange Flower water, or Cointreau, or Grand Marnier or even Bourbon.... It's only a hint of a flavor (for it's only 1 teaspoon) but the possibilities are endless. A word of caution, use small mold to make small cookies. They are very rich, so this is a serious case of "less is more"; though I will admit that when preparing these at the shop, I make them almost twice this size.

Frankfurter Brenten

- 8 oz Almond Paste
- 2.5 oz All-Purpose Flour (71g)
- 7.1 oz Confectioner's sugar ( 201g)
- 1 Large Egg White
- 1 tsp Rose water or Orange flower water gives an authentic European aroma and flavor.
(or you can substitute vanilla or Bourbon, or Grand Marnier or Rum or Brandy)

I use SOLO almond paste, because it comes in a convenient 8oz box..... Odense comes in a 7oz tube which is significantly less convenient. I'm just sayin'.

These are the tools I have chosen to use today... A rolling pin, of course, a pastry brush, individual round molds made of resin and a corresponding cutter as well as a square multi-image wooden mold and a pizza wheel to cut them apart.

Here is a close-up of the Resin molds. The 3 darker brown molds are from Anis Paradies in Switzerland while the pale mold is from "The Springerle Baker" in North Carolina.

Here is a close up of the wooden mold (I just realized, as I am adding the photo, that it's upside down) I don't have any history on this mold, other than that I found it on eBay and it came from Tennessee.

The flat sticks that keep showing up in the photos are my dough guides.... 3, 5 & 10 mm, which can also be stacked to make other thicknesses like 8mm, 13mm and 15mm. Dough guides take all the guesswork out of whether or not your dough is the proper thickness for pressing cookies and whether your dough is rolled evenly or not.

You can also use round dowels from the hardware store (which is what I use to use when I made Gingerbread houses back in the day) But enough about equipment and such; let's begin, cause even though these cookies are easy to mix up, they still don't mix themselves...

Grate the almond past into the bowl of your mixer.

Add the AP Flour, Confectioners' Sugar and Egg white.

Turn the mixer on low and let the ingredients all blend together until you have a lumpy meal texture.

With the mixer running, add the Rose Water, Orange Blossom Water or Liquor...

the dough should come together almost immediately.

Remove the dough from the mixing bowl and knead into a firm, smooth dough.

You may need to knead in an extra ½ teaspoon of water if the dough still seems too crumbly.
Gather dough into a flattened round, wrap tightly with plastic wrap and let the dough rest for one hour on the counter. (You can also rest the dough up to 24 hours in the refrigerator)

Working on a dry surface dusted with confectioner's sugar, roll out the dough to 8mm thickness.

Using a pastry brush, brush the desired cookie mold with confectioner's sugar

and press firmly into the dough.

Lift the mold straight up, to keep from blurring the design.

Cut the cookie out with your chosen cutter.

and transfer to a parchment lined cookie sheet.

Repeat, brushing the cookie mold for every pressing.

When you have filled a pan, set them aside to dry, uncovered, for 3-4 hours.

You can re-roll the scraps twice.

Here is a close up of that Peach Mold from "The Springerle Baker".

Using a multi mold is the same process, you just need a different type of cutter to separate the cookies from each other.

Just dust the mold with confectioners' sugar, press the mold into the dough, lift straight up to preserve the impression,

then use a pastry wheel to separate the cookies......

Move to a parchment lines baking sheet for drying.

Bake at 300 degrees F for 15-20 minutes.

The peaks on the cookies will turn slightly brown, as will the bottoms, while the remainder stays cream colored.

If you want to prevent browning, place an empty cookie sheet on the top shelf of the ovens you bake the cookies on the center shelf.

Let the cookies cool for a few minutes before you place them on a cooling rack.

Cool completely and then store in tins. These cookies are best if eaten within 3 or 4 days.

~~Mangia!!

Springerle, Speculaas and Gingerbread... Oh My! - Molded Cookies Series

noreply@blogger.com (Shane T. Wingerd) — Tue, 30 Jul 2019 22:52:00 +0000

I have been wanting to write something about molded cookies for about 2 years, but I have never really been sure how to tackle the subject, for it is a formidable one. The internet already contains a large body of information on the subject if you know what to look for; being "Springerle", "Kvircedli", "Speculaas" (Speculoos or Spekulatius), "Molded Gingerbread" (Lebkuchen), "Pryaniki", "Honey Cakes", "Sable Breton", "Albertle", "Pizzelle", "Sandbakkelse", "Ka’ik", "Shortbread", "Moon Cakes", "Krumkake", "Katzenpratzl", "Piernik", "Kolompeh", "Frankfurter Brenten", "Ma'moul", "Paprenjak", "Stroopwafle", and "Oreshki" to name just a few. They hail from Scotland, Norway, Poland, Hungary, Germany, Lebanon, Denmark, Switzerland, Russia, Czech Republic, Iran, Sweden, Croatia, Italy, The Netherlands, Egypt, Belgium, Iran, and China. Molded cookies are, in truth, a cross cultural phenomenon.

Though the popularity of simple cut-out cookies has overshadowed molded cookies over the last century, there are still small pockets of devout cookie molders out there, across the globe. It often takes a bit more time, due to aging of dough, or drying the cookies over night, or even multiple chilling sessions in the refrigerator between mixing, rolling, pressing and cutting; even before you get to baking. In the end, they are not only delicious, but exquisitely beautiful to behold and well worth the effort involved. In my humble opinion, that is.

There are many ways to mold cookies, and many different types of molds to mold said cookies. One group that I would like to skim over really quick, for I will not be covering it at this time, is the iron molded cookies; of which, I have previously written about the Stroopwafle from The Netherlands and Pizzelle from Italy many moons ago during the Waffle series I began back in early 2009. They are all related to the waffle and are thus baked in different forms of waffle irons. It could even be said that they do not really qualify as cookies, but are actually thin crispy waffles instead. They consist of the Krumkake from Norway, Stroopwafles from The Netherlands, Oreshki from Russia, Gaulettes & Lukken from Belgium and Pizzelle of Italy. All are light thin batters baked between iron plates. Swedish Rosette cookies which, while not baked IN an iron, are fried ON an Iron form, may also be included in this group.

The molded cookies I would like to examine in a little more depth over the next several posts are those that are formed by either "pressing" the dough into mold or "stamping" the dough with the mold. Speculaas, Honey Cakes and Gingerbread are usually formed by pressing the dough into a mold and then whacking the mold on the counter over baking parchment or foil, before being moved to a baking sheet. Springerle, Frankfurter Brenten, and Albertle are formed by "stamping" the dough with a device that leaves an impression after it has been rolled to a specific thickness. Stamping can also be done via a carved rolling pin.

Pressed cookies (Speculaas, Honey Cakes, Pryanik)
These "cavity" molds are still primarily made of wood, though there are resin copies as well as ceramic molds (which are usually intended for baking shortbread). They are designed slightly different than other cookie molds in that they have either sloping or vertical sides that form an actual cavity which dictated the shape of the cookie and then carving within the cavity of the mold that adds raised retails to the cookie shape. Most people are at least somewhat familiar with the Dutch Windmill cookies, though machine made versions in the U.S. tend to be just almond flavored instead of having any actual speculaaskruiden (speculaas spice mix) flavor. Having covered the basics of Speculaas back in 2013, I will save these types of molds for later; even though my technique and ingredient list has changed a bit over the last 6 years.

Stamped cookies (Springerle, Albertle, Frankfurter Brenten, etc.)
The molds to make these cookies were originally carved out of wood but are also made of ceramic, metal, silicon and food safe resins as well. The method of using these types of stamps varies as much as the types of dough used.

The first method, I call the "Springerle" method, but it is also used for Albertle, Frankfurter Brenton and some Shortbread. The dough is rolled to a specific thickness, then the design is "stamped" into the dough and the individual cookie is cut out. This continues, 1 cookie at a time, until all the dough from a single rolling is used up. In some cases, a carved rolling pin is rolled across the dough or a large multi-image plate is pressing into the dough, resulting in multiple cookies that must be cut apart with either small cutters or the use of a pastry wheel or pizza cutter.

The second method is more popular for Danish Butter Cookies, modified versions of Sugar Cookies or Peanut Butter cookies as well as, again, Shortbread (very versatile cookie that shortbread). A ball of dough is placed on a baking sheet and the ball is stamped with the mold (sometimes the edges are cleaned up with a cutter, but not always) or the dough is rolled out and cut into shapes that are then stamped with a design. This method seems to be more of a Scandinavian approach to cookie making though the Sable Breton of France sort of falls under this method as well.

I would really like to focus on actual Springerle/Stamp style molds, and in doing so, I would like to first talk about the multi-image rolling pins. Even though I do not own one, I think a few things need to be cleared up, considering what I have seen when searching on eBay.

This is a Springerle rolling pin made of carved wood.... These were the the only thing available for purchase in the United States, for a very long time.

Fairly recently, some ingenious people have begun producing laser cut rolling pins. Though the designs tend to be square edged and flat topped, there are some beautiful designs out there and they are a lot of fun to play with.

This is also a Springerle rolling pin, though it is a resin copy of an antique mold. I believe this example is a House on the Hill rolling pin.

This, however, is NOT a Springerle rolling pin... It is for Lefse, a Scandinavian potato based flat bread. This is sometimes referred to as a "corrugated" rolling pin.

This is also NOT a Springerle rolling pin... It is for Lefse as well, and is known as the "square cut" rolling pin.

This is also NOT a Springerle rolling pin.... It is for Knækbrød, a Rye based crispbread from Scandinavia. (and The Netherlands and Germany under similar names)

This is also NOT a Springerle rolling pin.... It is, in fact, for making Ravioli. (I think pretty much everyone is familiar with ravioli, even if only from a can of Chef Boyardee)

Now that the rolling pin eBay listing fiascos have been cleared up, lets talk about Springerle molds and Cookie stamps. I group them together because for all intents and purposes, they are really the same thing. The execution and design of the carving may vary, but the concept behind them is identical... Imprinting/Embossing a design in cookie dough.

Wooden molds have been around for centuries, as in the 1400s. The quality of carving can vary greatly from the very simple, to unbelievably intricate. I have a few wooden molds and they are from all over (USA, Germany, Hungary, Russia) and have different styles of carving. Most of my collection, however, is made of food safe resin copies of older molds. What I would call actual "Springerle" molds leave an embossed or raised design.

What refer to as cookie "stamps" impress, engrave, or indent a design into the cookie.

That being said, the Rycraft makes and sells what they have labeled themselves as "cookies stamps", however, their beautiful terracotta stamps leave an embossed design like a Springerle mold would.

Which only proves that what constitutes a Springerle mold is really in the eye of the beholder.

In conclusion, I would like to leave you with a list of resources for molds. These links are current as of July 2019 and I will not be updating this page again, once it is published so if in the future (some 5-10 years from now) some of these links no longer work, I apologize; but that's just the way the proverbial cookie crumbles.

Anis Paradies in Switzerland (cause you can order directly from them) - Resin copies of antique molds as well as some new molds by very talented carvers.

Springerle Emporium - U.S. seller of Anis Paradies resin molds as well as Art Und Delikat laser carved cherry and maple wood molds from Germany.

Springerle Traditions - U.S. seller of Anis Paradies molds.

Kitchen Vixen Bakery- Providing artisan baking lessons and Anis Paradies molds.

I Love Springerle - Providing resin molds produced by U.S. maker House on the Hill

Gingerhaus - Purveyor of both House on the Hill and Anis Paradies molds as well as Nordic Ware and other baking supplies.

HOBI cookie molds - Gene Wilson wood carved creations.. Springerle, Speculaas, Gingerbread along with Cookie and Butter Stamps.

S.R. White Carving and Son - Hand carved wood springerle molds.

The Springerle Baker - Baker of springerle and creator of spectacular resin copies of antique molds.

Fancy Flours - Purveyor of House on the Hill molds and cutters.

Fantes - Purveyor of both House on the Hill molds and German wood rolling pins.

Rycraft - Maker of terracotta cookie stamps (that make excellent springerle molds)

Otho Holz - (Facebook Page) Carver of wood springerle molds and rolling pins.

Art und Delikat - Maker of laser carved springerle molds and oblaten (Gingerbread wafer paper).

In the next post, I will be making traditional springerle cookie dough. (and attempting an actual video - we'll see how it goes).

Mangia!!
~~

Oh Cookie, Cookie, Cookie starts with "C"..... Unless it's Plätzchen

noreply@blogger.com (Shane T. Wingerd) — Sat, 15 Jun 2019 07:33:00 +0000

It's been 5 1/2 years since I have darkened this blog with my presence. Many things have filled that time; some good, some bad. But all of those things, whether good or bad, have forced me to step away from a lot of the things that bring me joy---- The main one being conducting research (playing) in the kitchen.

All is not completely lost, however; for though I have been reticent in posting, I have not been remiss in my photographic duties. So as a preview of things that are forthcoming, hopefully, here is a menagerie of the molded cookies I have been "researching" over the last year.

Cream of Coconut Cookies
(Lily of the Valley mold - Resin)

Maple Sugar Cookie
(Wheat Sheaf mold - Wood)

Danish Butter Cookie

(Baroque Fruit Mold - Resin)

Frankfurter Brenten

(Rycraft Celtic Mold assortment - Ceramic)

Brandied Orange

(Poinsettia/Clematis mold - Resin)

Chocolate Chipotle Cookies
(Single Acorn, Double Flower, Dahlia, Lotus molds - Resin)

Iced Lemon

(Polish Folk Mold - Resin)

Violet Scented Springerle
(Violet, Honey Bee and Thistle Molds - Resin & Wood)

Traditional Anis Springerle

(Misc. Christmas molds - wood)

Wild Honey Shortbread

(Honey Bee and Honeycomb Molds - Resin & Wood)

Honey & Lemon Shortbread
(Resin Honey Bee mold)

As you can see, I have been a bit busy attempting to master the art of molded cookies (in my spare time, which there seems to be very little of these days) In the coming months, I hope to post these recipes along with tips on molding as well as resources for said molds in resin, wood and ceramic and a few books that might be helpful if you chose to travel down this path of cookie construction.

Mangia
~~

Seeing Red - Red Walnut Divinity

noreply@blogger.com (Shane T. Wingerd) — Thu, 19 Dec 2013 04:41:00 +0000

Nothing says the holidays quite like Walnuts. They lend crunch to Fruit Cake and Brownies, speckle Divinity and Fudge and flavor Baklava and Nut Rolls. In fact, it should be illegal to have Christmas without Walnuts.

Historically, at least in the United States, we have had a choice between the mild transplanted "English" Walnut (which are really Persian) and the stronger flavored "native to the US" variety known as the "Black" Walnut. But no more, for California has done it again. They have successfully begun producing RED Walnuts.

Don't freak out, it's not a GMO, nor is it a gimmicky artificially colored food product. The interior husk REALLY is Red. From the outside, you would not be able to tell the difference between the standard English/California/Mission/Persian Walnut and the new Red Walnut (which is either a Livermore or a Yolo) developed at UC Davis by grafting a Persian red skinned variety to the more common English (insert litany of AKAs here) Walnut.

Unlike "English" Walnuts, which take 2-3 years to begin producing, these red varieties can take as long as 8 before producing a significant crop. Thus, those that were planted over a decade ago are now beginning to bear "fruit" as it were.

(Black Walnut, English/Mission/California/Persian Walnut, Red Walnut)

The harvest is still low, when compared to the massive quantities of English Walnuts produced by California. Heck, very low when compared to the copious amounts of nuts that are produced by California in general. Texas, New Mexico and Georgia have their Pecans. While Oregon and, to a lesser extent, Washington have their Hazelnuts. Even though Hawaii is the land of the Macadamia nut. It is California's harvest of Walnuts, Pistachios and Almonds along with a few Pecans, Macadamias and Hazelnuts as well, which culminates into 90% of the United States yearly nut crop.

Which only proves that California is seriously full of nuts. I'm just sayin'

So what do "Red" Walnuts taste like? To me, they taste more "nutty", almost like they have already been lightly toasted. Here is the interesting thing though, they are lacking in that bitter tannic bite that English (AKA litany) and Black Walnuts have. Thus, I think the "nut" flavor is more pronounced simply because they aren't as bitter as common Walnuts.

I chose to use the few I was able to procure in a batch of Divinity. I have covered Divinity several times before, both Lavender and with Black Walnuts, so I am not going to run through the procedure again in this post.

I am, however, going to show off my vintage Betty Furness "Westinghouse" thermometer set. (I wonder if she's fictitious like Betty Crocker)

And show a picture of the addition of chopped Red Walnuts to the Candy mixture... Exciting, huh?

To be honest, though I was happy with the end result, I think I should have left my Red Walnuts in larger chunks. They really didn't show up in the finished Divinity, which kind of bummed me out. (and why I posted the picture of me adding them to the candy batch -- they really are in there)

I was hoping for a nice punch of red within the pristine whiteness of the candy. (sigh) Oh well.

The flavor was delicious and that is really the important thing.

So check them out and give them a try.

Mangia!!
~~

Marx Foods' Shrooms for Soup Challenge - Black Trumpet Oyster Stew

noreply@blogger.com (Shane T. Wingerd) — Sat, 12 Oct 2013 00:23:00 +0000

It's been a while, I know. But I am back in the saddle momentarily; primarily because I cannot resist a good challenge. Especially if it involves Mushrooms. I'm just sayin'.

Thus, I am taking on the latest Marx Foods Challenge, which involves creating a soup utilizing dried Mushrooms. (Shrooms for Soup) This could not have been a more timely challenge. I am totally in soup mode. It's an Autumnal favorite of mine, in all it's permutations. OK, disclaimer time.... (you knew it was coming) All opinions stated here are my own and no funds have been exchanged between Marx Food's and myself..... blah blah blah blah.... OK enough of that...

The selection from Marx Foods included Porcini (Bolete), Matsutake (Pine Mushroom) and Black Trumpets (Horn of Plenty, Black Chanterelles, Poor Man's Truffle, or Trumpet of the Dead). Not your run of the mill mushrooms, that's for sure.

I am also positive that, if you have been following this blog for any length of time, the litany of AKA's for the Black Trumpet was a dead giveaway as to which one I chose to grace my soup recipe.

Considering the flavor of Black Trumpets, being buttery, nutty and slightly smoky, I felt they would be the perfect with Oysters. Of course, I have been craving oyster stew for the last couple weeks anyway, so this just made it that much better. Though Black Trumpets season is now, being late summer and fall, they are one of the best dried mushrooms available. They hold their flavor VERY well, so fresh or dried, I don't think it really makes no difference.

Oyster stew is a little tricky. The whole point is to keep it as simple as possible and NOT over do it with added "stuff". It's suppose to taste like a "creamy ocean" when you are done. It's definitely a case of "Less is More". That includes "less" Flour (this isn't a thick chowder) and "less" Oysters. It should not be completely stuffed with meat. Figure about 6-8 oysters per person. That's all. It's really all about the flavor of the delicate sweet & buttery milk broth. mmmmmmmmm

This "less is more" philosophy is part of the reason I use Leeks in my soup; a lot of soups actually, but in oyster stew in particular. Leeks are a member of the onion family; an easy going member of the onion family. Like the friend who helps you in the kitchen without taking over your party. Their unassuming nature makes 'em the perfect fit for Oysters, lending flavor without stomping all over the Oyster's delicate flavor. As an added bonus, Leeks are divine with mushrooms in general.

So thus, armed with Leeks, Black Trumpets, Oysters and a significant amount of Butter and Cream, I present "The Ocean in a Bowl"

Black Trumpet Oyster Stew

24-32 Fresh Oysters (or 2 10oz Jars in Small or Petite)
1/4 oz Dried Black Trumpet Mushrooms (don't over do it)
1 Leek, quartered and sliced (white and light green parts)
1 Garlic Clove, minced fine
4 TB Unsalted Butter, divided
2 TB AP Flour
~1 cup Heavy Cream
2 cups Whole Milk
A good Slug o' White Wine
Italian Parsley, chopped fine

So, first, unless you have fresh Black Trumpets, you need to soak the Black Trumpets in some warm water to rehydrate them (just enough to cover them)

While the mushrooms are soaking, shuck the oysters, reserving the liquid, then filter the liquid through a fine mesh strainer, into a 2 cup measuring receptacle, to ensure there are no small bits of shell; set both the oysters and the liquid aside for now.

After you have shucked the oysters, the mushrooms should be thoroughly hydrated, so filter the mushroom juice through a fine mesh strainer into the same 2 cup measuring devise as the Oyster juice. (I left my Trumpets whole, but you can chop them up a little, if you like)

You should have about 1 cup of Oyster/Mushroom Juices.

Add enough Heavy Cream to make 2 cups, then set aside.

Begin melting 3 TB unsalted Butter in a 2 quart pot set over Medium-Low flame. (your goin' for a "sweat", not a saute)

When melted, add the Leeks and the Garlic and sweat until they begin to soften slightly.

Add the Black Trumpets and continue cooking for about 4-5 minutes longer.

Add the Flour and stir to thoroughly coat the Black Trumpets and Leeks, then continue cooking and stirring until the flour begins to smell nutty.

Pour in the Trumpet/Oyster/Heavy Cream mixture, stirring constantly to ensure the Flour is dissolved.

Add the Whole Milk as well, stirring again to ensure everything is well mixed, then let everything just sort of hang out over Medium-Low, stirring occasionally, while you deal with the Oysters.

In an 8 inch skillet, melt the remaining 1 TB Unsalted Butter over Medium flame.

Once melted, add the Oysters.

Cook until they begin to give off liquid and they sort of "plump up" and the edges just begin to "curl". (overcooked Oysters are disgusting leathery things that are just NOT tasty)

Remove the Oysters from the skillet with a slotted spoon and immerse then into the warm Soup.

Give the soup a good slug of white wine.... And, if you want, you can filter the liquid from the skillet through a fine mesh strainer and into the soup as well.

Season the soup with Salt and Pepper.

Cover the the soup and reduce the flame to LOW....

Way low... As low as you can possibly go. You really only need to keep it warm for about 10 minutes to give all the flavors chance to get to know one another and meld into an elixir of unfettered deliciousness that makes angels weep. (I'm just sayin')

Serve with a sprinkle of freshly chopped Italian Parsley. (and oysters crackers, if you like)

MMMMMMMMMMMMMMM The Black Trumpets were a perfect addition to my Oyster Stew.

Tasting of rich butter and nuts with an elusive spice quality that augmented the flavor of the oysters instead of fighting with it. I really didn't get any smokiness, but I think I understand why Black Trumpets are often referred to as the "Poor Man's Truffle". There is something exotically intoxicating about the aroma.

I will have to make my Oyster stew this way from now on. I'm completely hooked. (no pun intended....)

Mangia!!
~~

Consumed with Corningware

noreply@blogger.com (Shane T. Wingerd) — Fri, 30 Aug 2013 17:10:00 +0000

In case you have not noticed, I have been a little MIA as of late. There has been cooking and baking going on, but there has also been an extreme lack of time for writing and picture modifying and such.

What it really boils down to, is that I have finally found the limit as to what I am capable of pumping out blog-wise. Having 2 blogs makes things a little rough, for when one is being nourished with tasty recipes, the other one is starving. At this point, it has been Culinary Alchemy that is suffering in lieu of Corningware411 posts on patterns, pieces and food.

Not to mention my first ever Vintage Corningware Giveaway (that was a fun experience).

So if you are not following Culinary Alchemist on Facebook, to which all Corningware411 posts are also funneled, here are some of the things I have been Cookin' Up, Old School.

Roasted Chicken

Bulgar Pilaf with Mushrooms

Stuffed Trout on Leek and Fennel

Chilled Watercress Soup

Tartiflette

As you can see, there has been definite cooking happening, just not enough time to post on both sites.

Because Corningware411 is still a fledgling blog and over 50% of the posts are regarding patterns produced by Corning Consumer Products Division over the years, I feel that it needs to be fed more diligently at the moment than Culinary Alchemy, which encompasses a substantial body of work already.

Because of this, I am going to put Culinary Alchemy on hiatus for the next couple of months... I will be back in full swing by November, when the Holidays begin. This is not to say that I will not be posting at all over the next couple of months, but they will be infrequent at best. I will be occasionally posting links to Corningware411 recipes, but be forewarned, they will be extremely Vintage Corningware-centric. LOL

I would like to thank all the readers out there for your support and interest in Culinary Alchemy. I would also like to thank you for your patients while I try to figure out how to divide my time more effectively between the two blogs.

Mangia!!
~~

Me, Myself and Indian Cuisine - White Mushrooms (Kumbh)

noreply@blogger.com (Shane T. Wingerd) — Fri, 09 Aug 2013 17:12:00 +0000

So, the other day I was thinking to Myself, "Self, you never cook anything from India". Normally, and I use that term loosely, when "I" think to "Myself", Myself ends up traveling down some strange culinary rabbit hole leaving unsuspecting "Me" sitting in the aftermath thinking, "Whahappened?" Yes, when "I" think to "Myself" it begins to worry "Me".

But Me being Me, the more inclusive of the three and spurred by some desperate need for "Self" preservation, as well as being more detail oriented than "I" or "Myself", piped in with "Ya know, for all the array of spices and herbs that We DO have, We are always missing something to execute a decent Masala."

After which "I" thought back, quite simply and succinctly, "Chicken".

"Don't bait Me"

"I'm just sayin'... Though "I" could really go for some Mushrooms, Myself"

And there it was.... White Button Mushrooms cooked in Spicy Butter and Milk. Simple, elegant, and not requiring a full pantry full of the harder to find ingredients like Black Cumin, Nigella Seed, White Cardamom, Fenugreek and Curry leaves (yep, Curry is an herb too, not just a spice mix) or Mustard oil. All We really needed was the contents already contained within the panty..... Cumin, Coriander and a little White Pepper.

Honestly, this dish tastes better with Cremini, Baby Bella, Champignon, Italian Brown, Brown Button, Chestnut mushrooms or whatever the current marketing BUZZ word is calling them right now. They are all the same. The original button mushroom (Agaricus Bisporus, mentioned above by the litany of names) mutated in 1926 while being cultivated in Pennsylvania, resulting in a "White" mushroom. At that point in time, white foods, like white bread, were considered to be more healthy because they were "Pure". (sigh) As if. Anyway, all the white button mushrooms on the market are decedents of that original Pennsylvania mutation. Me, Myself and I really prefer the flavor and texture of the Brown ones though. The white ones have a rubbery texture and seem to be, almost, slimy on the outside after being cooked. That's just Me.

White Button Mushrooms (Kumbh)

1 lb White Button Mushrooms (Cremini "Brown Button" are better)
4 oz Unsalted Butter (definitely NOT low fat)
3/4 cup Onion, minced
1 tsp Garlic, crushed
1 tsp Coriander, ground
1 tsp Cumin, ground
2 TB AP Flour
1 cup Whole Milk
Salt to Taste
2 tsp White Pepper

Remove the stems from your Mushrooms and save them for another purpose.

Set the Mushroom caps aside.

Place a large skillet over medium flame and allow the butter to melt.

Add the Onion and Garlic and Sweat for 5 minutes, or until softened.

Add the Coriander and Cumin, cooking until fragrant.

Remove the skillet from the flame and add the Flour, stirring to combine.

Return to the flame and cook until the color darkens slightly.

Slowly stir in the milk.

Once thoroughly combined, add the mushroom caps.

Cook for 5-7 minutes, stir every once in awhile... (The mushrooms should begin releasing liquid to mix in with the sauce)

Remove from the heat and season with Salt and White Pepper.

Serve, over Brown Basmati rice.

Now if you will excuse Me, Myself and I need to have another chat. :)

Mangia!!
~~

Great Green Gobs of Guacamole - Avocado Soup with Shrimp

noreply@blogger.com (Shane T. Wingerd) — Thu, 08 Aug 2013 02:09:00 +0000

Have you ever had left over guacamole? OK, I don't ever have any left over either. But for the sake of argument, let's just say, hypothetically, that you did. Wanna know something delicious you can make with left over guac?

A delectable cold Avocado soup which is even better when swirled with Creme Fraiche, dotted with Shrimp and sprinkled with Chives. Sounds pretty good doesn't it? Yeah, I thought so too, so I actually had to make a 2nd a batch of Guacamole just so I could make this quick and simple soup. (Cause the other full batch didn't survive) Honestly, it worked out better, since I dropped the Tabasco and Cumin from this second batch.

Chilled Avocado Soup

1 cup Guacamole (about 1/2 batch, minus the Cumin and Tabasco)
1 1/4 cup Buttermilk
4 oz Ice Water
8 oz Clam Juice
1 TB Lime Juice
Salt and Pepper to taste
Creme Fraiche
Sauteed Shrimp
Chives

Simply place the Guacamole, Buttermilk, Ice Water, Clam Juice and Lime Juice in the blender.

Puree until smooth.

Pour into bowls and swirl with Creme Fraiche, then place sauteed Shrimp on top.

Sprinkle with Chives if desired.

Mangia!!
~~

Buckwheat is So Neat - Soba with Asparagus in Sesame Tamari

noreply@blogger.com (Shane T. Wingerd) — Fri, 02 Aug 2013 05:03:00 +0000

Since I am making another cold Soba dish, I thought it might be nice to provide a little information that spawned my infatuation with Buckwheat.

First off, buckwheat is not a "Wheat" at all; it's related to Sorrel and Rhubarb. Which is fortuitous for anyone who is gluten intolerant. It's what is called a pseudo-cereal, meaning that it is not a grass, like Wheat, Rye, Barley, Corn, Millet and Rice. Buckwheat shares this illustrious "pseudo-grain" categorization with Chia, Quinoa and Amaranth as well, which are all seeds of plants, but not actual "grains" per se. The name "Buckwheat" more than likely stems (no pun intended) from the seed's triangular shape, which closely resembles the nuts of the Beech tree. (Beech-Nut is not just a gum brand) The Dutch word for Beech is "Beuk" and the Dutch word for Wheat is "Weite" (since the seeds were used like wheat) thus you have what is basically "Beech Wheat" when translated.

Regardless of it's linguistic origin, Beechwheat/Buckwheat is one of the worlds most perfect foods. It contains a high level of well-balanced protein and is high in the amino acid, lysine. In fact, it's complement of proteins are just about as high as Soy, but Buckwheat lacks the Trypsin inhibitors, that interfere with your bodies ability to digest proteins, found in un-fermented Soy products (this is not an issue with Tempeh and Miso). Buckwheat also carries a full compliment of trace minerals like Zinc, Copper, Magnesium and Potassium, without Soy's high Phytic acid count, that blocks the uptake of these minerals.

Basically, what I am saying is that Buckwheat (whose cultivation stretches back to almost 6000 BC) can do just about anything "Soy" can do, and it does it better. (that includes Buckwheat protein isolates) It's higher in fiber, lower in fat and full of more phytonutrients than Soy (minus the phytoestrogens). It's also high in the bioflavinoid Rutin which has anti-inflammatory and anti-carcinogenic properties as well as assisting in controlling blood pressure.

To top it all off, when Honey Bees pollinate this cover crop, the honey produced is dark, sultry and delicious over pancakes. A total win win if you ask me. Especially since Buckwheat likes poorly fertilized, highly acidic soils and can be planted in fallow fields to control weed growth (smother crop). After harvest, and tilling under, the plant matter makes the phosphorus and calcium more available to the next crop.

Buckwheat is believed to have been "domesticated" around 6000 BC in south eastern China, but it quickly spread to east to Japan and west to Tibet and beyond to Europe. Pollen has been found in both Japan and the Balkans suggesting cultivation as early as 4000 BC. Currently, Eastern Europe and Asia are the largest producers of Buckwheat, but most regions have some form of "buckwheat" in their cuisine. Italy has Pizzoccheri and Bléc (or Bleons), Japan has Soba (Buckwheat noodles), Korea has "Naeng Myun" (buckwheat/sweet potato vermicelli), France has the Galette di Sarrasin (Buckwheat Crepe) from Brittany which may have spawned the Colonial American Buckwheat Pancake. Then again, maybe it was the Blini in Russia that started the Flap Jack phenomenon. There are also yeasted rolls called Hrechanyky in the Ukraine. Mostly, however, it is groats, the hulled and toasted seeds cooked in water, stock or milk of some sort until soft. Known as Kasha, this preparation is the traditional filling for Knishes.

So much Buckwheat potential, so little time.

Soba with Asparagus in Sesame Tamari

1/2 cup Low Salt Tamari (not Shoyu)
1/4 cup Chicken Stock or Dashi
2 tsp Honey
3 TB Sesame Seeds, toasted
1 lb Asparagus, trimmed and cut into 1 inch pieces
12 oz Soba (Buckwheat Noodles)
4 Green Onions, sliced

Combine Tamari, Chicken Stock, Honey and 1 1/2 TB Sesame seeds in a blender....

Blend until smooth (and foamy), then set aside.

In a large pot of boiling water, drop the Asparagus and blanch for 2 minutes.

Remove asparagus with a spider...

and plunge into an ice bath to stop the cooking and maintain the bright green color.

Using the same boiling water, boil the Soba for 3-4 minutes.

Drain and rinse under cold water to cool them slightly.

Place Soba in a large bowl and anoint with the sesame dressing.

Toss to coat and allow to cool to room temperature, tossing occasionally to keep the dressing dispersed.

Drain the Asparagus and blot dry.

Add the Asparagus and Green Onions to the Soba and toss again.

Serve with remaining Sesame Seeds.

Mangia!!
~~

Goin' Nuts for Blue Cheese - Gorgonzola & Walnut Tart

noreply@blogger.com (Shane T. Wingerd) — Tue, 30 Jul 2013 17:00:00 +0000

Every once in awhile, I get a hankerin' for something SUPER cheesy. Normally, when this happens, I turn to Macaroni & Cheese in all it's myriad permutations. After all, what better way is there to showcase cheese than pouring it's rich, gooey and melty deliciousness over a mound of pasta?

But if you are a blue cheese lover, as I am, this tart that will roll your cheese wheel right out the door. It's so rich, creamy and cheesy that even I can only eat a small slice, to be accompanied by Watercress soup and a very VERY large salad, to break up the cheesiness.

This is a French tart that has no equal. You can consume your whole daily caloric intake in one fell swoop with this one. But it's sooooooooo good. The filling is simply a cheese laden custard (similar to a quiche) that is them sprinkled with toasty walnuts to add some crunch.

I actually prefer Gorgonzola for this one. It seems to me that Gorgonzola melts a little smoother than some other crumbly Blue Cheeses. I also think that it's flavor profile better pairs with toasted walnuts and the peppercorns in the pastry crust. Which reminds me. It's not simply the tart filling that is rich and high in calories, the crust I like to use for this is my infamous Sour Cream/Peppercorn pastry dough that I usually reserve for certain quiches and my Asparagus / Gruyere Tart.

Gorgonzola & Walnut Tart

1 recipe for Sour Cream Peppercorn Pastry Crust
1 cup (100g) Walnuts, toasted and chopped
1 cup (236ml) Heavy Cream
3 large Eggs
2 large Egg Yolks
6 oz (170g) Gorgonzola, crumbled (you can use Stilton, Saga, or Roquefort if you prefer)
Salt & Pepper

Preheat the oven to 400F (200C) degrees.
Meanwhile, prepare the Sour Cream Peppercorn Pastry dough; roll the pastry out to fit a 10 inch quiche dish or a fluted tart pan and chill while the oven continues to preheat.

When the oven comes to temperature, toast the walnuts for 5 minutes.

When the Walnuts are finished, remove the pastry from the refrigerator, line with foil or parchment and fill with beans or weights then bake for 10 minutes.

Remove the foil and beans/rice/weights and bake for an additional 5 minutes. (just until the crust is cooked, but still very pale)

Reduce the oven temperature to 350F (180C) degrees.
Whisk the Eggs, Egg Yolks and Heavy Cream together in a small bowl.

Add the crumbled Gorgonzola and stir.

Season with Salt and Pepper, then pour the filling into the warm tart shell.

Sprinkle with toasted Walnuts.

Bake for 25-30 minutes, depending on your oven, just until the top begins to brown.

Allow to cool for 5-10 minutes before attempting to cut.

Delightfully cheesy and UBER rich. This is most definitely NOT a diet food, that is for sure.

Mangia!!
~~

Delicious Risotto, Literally - Golden Delicious Risotto

noreply@blogger.com (Shane T. Wingerd) — Fri, 26 Jul 2013 16:41:00 +0000

I am a product of American Pop Culture. I admit it, I have come to terms with it, and accept this in myself.

Every time someone mentions Pork Chops, I hear Peter Brady's imitation of Humphrey Bogart in the back of my mind saying, "Pork Chopsh and Apple Shauce, ain't that Shwell?" And thus it is that, through the Brady Bunch, I learned to equate apples with pork. True, there is the proverbial whole roasted pig with the apple in it's mouth, but I don't normally roast a whole pig. And by "normally" I mean never. So, for me, it was the Brady Bunch.

Now, I am not saying that I actually "eat" said apple sauce with my pork chops. It's not that I think the combination particularly odd or anything. After all, if Peter Brady thought it was "shwell", then it must be, right? Cause it was on TV, right? If it wasn't "shwell", then why would the writers give him that line? No, it's simply because I rarely have apple sauce around the house, and if I do, it has usually been utilized for Apple Sauce Cake or Apple Muffins, or some such other tidbit of deliciousness. But, I finally got to wondering about the pairing of apples with pork and decided to give it a try.

Now, me being me, I had to walk a path less traveled by; possibly not at all... By anyone... Ever. This led to a little experiment (you saw that comin' didn't ya?) with a Golden Delicious Apple.

Now I am not a big fan of the Golden Delicious Apple, simply because they are so sweet. I loved them as a kid, but only when they were green. And let's face it... Produce moves around this country so fast now days that the farmers don't pick things as green as they use to. Which has it's pluses, but in this case, the Golden Delicious Apples in the stores are almost always fully ripe. But for this recipe, I thought I could get away with the apple being on the sweeter side cause I was gonna hit it hard with a crisp white wine and "savor-ize" it up with some Parmigiano-Reggiano and Mascarpone.

If those ingredients ring any bells you probably guessed right.... I made an Apple Risotto.

The verdict on the experiment? I thought it was tasty... So did my little brother... Savory with a hint of spiced sweetness. Then again, we both like Cheddar on our Apple Pie so this dish is a natural fit. My sister-in-law is not a risotto fan, no matter what the flavor so she opted out completely. Dad was on the fence and Mom hated it. I don't know... I would call 2 "likes", 1 undecided and 1 "no" a fairly favorable reception considering this side dish's unorthodoxy.

I am still trying to decide if I should have forewent the "hint of cinnamon" and opted for a "whisper of nutmeg" instead. Personally do not care for nutmeg with apple. Mace, yes, Nutmeg, no. I am really more of a Cinnamon person. I love sneaking Cinnamon in savory dishes when no one is looking. Any excuse to buck the "system" that has regulated poor Cinnamon to only sweets. Nutmeg, on the other hand, shows up in Bechamel as well as Spaetzle, Quiche (Lorraine and Florentine) and Scalloped Potatoes (like Pommes de Terre à la Dauphinoise) with a frequency that attests to it's escape from the same predicament as the ill-fated Cinnamon.

Delicious Risotto

4 cups Chicken Stock
2 TB Olive Oil
3/4 cup Golden Delicious Apple, peeled, cored and diced
2 TB unsalted Butter
1 Shallot, minced
1 cup Arborio Rice
1/2 cup Sauvignon Blanc (I chose one in the Green Apple and Gooseberry range)
1/4 cup Parmigiano-Reggiano
1 TB Mascarpone
1/16 tsp Cinnamon or 2 grates of Nutmeg (your choice)

Bring the Chicken Stock to a simmer in a small saucepan and dice the apple.

In a large skillet, heat 1 TB of the Olive oil over medium-low flame.

Add the apple and cook for about 10 minutes, just until it begins to soften slightly.

Remove the apple from the skillet and set aside.

Add the remaining 1 TB Olive Oil to the pan along with the Butter.

When foaming subsides, add the shallot and sweat until soft.

Add the Rice and saute for a couple minutes, until it begins to smell nutty.

Add the Wine and stir until it is absorbed.

Begin adding stock, 1 ladle at a time, stirring until each ladel-ful has been absorbed before adding the next.

After 10 minutes of cooking (when the risotto is about 1/2 done) add the diced Apple to the rice, then continue adding stock and stirring until the risotto is still a little al dente. (you may not use all the stock)

Add the Parmigiano-Reggiano, Mascarpone and Cinnamon or Nutmeg.

Cover and allow to rest for 3-5 minutes.

Stir everything together and serve.

Peter Brady was right, Apple and Pork really do play together well.

So the next time you are serving Pork chops, or Pork Loin chops or even a Pork Tenderloin, I urge you to give this a try.

Yep, Pork Chopsh and Apple Rishoto, it's Shwell.

Mangia!!
~~

Beat the Heat With Buckwheat - Soba Dressed in Ginger & Lime

noreply@blogger.com (Shane T. Wingerd) — Sat, 20 Jul 2013 06:32:00 +0000

It's hot! I don't like hot. Hot makes me sweat, which makes me uncomfortable. Hot makes it harder to breath, which makes me uncomfortable. Hot gives me a sunburn, which makes me really uncomfortable. Hot makes me grumpy, which makes others uncomfortable. Hot suppresses my appetite, which makes me more grumpy, cause I don't like being suppressed, and neither does my appetite. But, I have found a solution to all this uncomfortable suppression, with a nice cold pasta dish.

This is not your conventional "pasta" salad. Nope. Believe it or not, I find most "Pasta Salads" to be over laden with "stuff" and that makes them too heavy to eat when it's hot. Ironic, no? But Japanese pasta/noodles are a little different. They are much more delicate in texture, so they do not respond well to heavy mayonnaise or sour cream based dressings. They also don't react well to the overabundance of adjuncts with which their Italian brethren are often assailed. One must treat them with a lighter touch, thus making the "salad", if you want to call it that, much more light and refreshing.

I have recently stocked my cupboards with a variety of noodles from the familiar Thai Rice Sticks (Mai Fun) to Japanese Soba (Buckwheat) and Somen to Chinese Mein and Fun See (Mung Bean). All of which are destined for cold noodle applications in an effort to "beat the heat".

This brings up an interesting point. When Pasta (being Italian Semolina Noodles) is served cold, it's usually considered a "pasta salad". So if you serve Asian noodles cold, is that considered a salad as well...? a noodle salad? or is it just "cold noodles"? Inquiring minds want to know.

Today, I chose to keep it simple with a Ginger-Lime dressing over Japanese Soba (Buckwheat noodles) with a few Green Onions thrown in for some crunch. I love just about anything made with buckwheat; like Galette à l'Oeuf or Crepes Flambé with Maple; but I especially love buckwheat noodles, like Pizzoccheri alla Valtellinesi. However, there is NO way I am gonna try to make THAT in this heat... That is definitely a winter-time dish. Now, with Soba on the menu, I can enjoy the unparalleled deliciousness of buckwheat even in the heat of summer

Soba in Ginger-Lime Dressing

3 TB Lime Juice
2 TB finely grated Ginger
2 TB Peanut or Light Olive Oil
1 1/2 TB Tamari
1 TB Sesame Oil
2 tsp Honey
3-4 drops Hot Chili Oil
4-6 Green Onions, sliced on the bias
6 oz Soba (Japanese Buckwheat Noodles) which was 2 bundles out of a package

Bring 3 quarts of water to a boil in a large pot set over high heat. (do not Salt the water)

Combine Lime Juice, Ginger, Peanut Oil, Tamari, Sesame Oil, Honey and Chili Oil in a small bowl.

Whisk until homogeneous and set aside.

Slice the Green Onions on the bias into 1/2 to 3/4 inch pieces, set aside.

When water boils, drop the Soba into the water.

Cook for 3 minutes (I know the package says 4, but 3 minutes is plenty) then drain and spray with cold water to stop the cooking and cool them off; allow the water to drain completely.

Place noodles in a bowl.

Drizzle with the dressing.... (re-whisk the dressing if necessary)

Toss to coat well.

Add the Green Onions.....

Toss again...

Serve.

Great tasting and good for you... Buckwheat contains a full set of biologically available essential amino acids, which puts it on par with Soy. Unlike Soy however, Buckwheat doesn't require over-processing (Tofu) or fermentation (Tempeh & Miso, mmmmmm Miso) to convert it into a beneficial food. Buckwheat is also rich in Iron, Zinc and Selenium as well as the antioxidant Rutin. Most importantly, at least in this case, it's cold.

The really think the world needs more Buckwheat... I'm just sayin'

Mangia!!
~~

Little Green Apples in My Cake - Apple Cake with Bourbon Sauce

noreply@blogger.com (Shane T. Wingerd) — Thu, 18 Jul 2013 07:07:00 +0000

This delicious apple cake is courtesy of Linda Monforte, one of the ladies from the church we attended when I was a child. It is my favorite apple cake. Granted, she did not pour bourbon sauce over it when bringing it to church potlucks, but I think it is a welcome addition to this delectable apple cake.

I find my favorite apples for this cake, even though they are not necessarily green, are Braeburns or Winesaps, as they seem to hold their shape a little better when cooking in the batter. This is one of my strange quirks. I like my Pie apples tart and cooked completely and my Cake apples a little sweeter and to have some tooth to them, so I know they are there. I think it has to do with the nature of the two desserts.

With Cake, the cake itself is soft and spongy, so the apples cannot be cooked to mush or the whole thing would just be a soggy mess. A little tooth to the apples lends interesting texture that helps to bridge from the spongy cake to the crunchy nuts.

In Pie, the flaky pastry crust lends the contrast to the softer, completely cooked apple filling. If the apples are toothy, or worse, still crunchy, then you end up with a big slice of "ewww!" on your plate that NO amount of cheddar cheese, caramel sauce or ice cream can fix.

Not that I am opinionated or anything. ;-)

Linda Monforte's Apple Cake

2 large Eggs
1/2 cup (118ml) Light Oil (such as Safflower)
2 cups (400g) granulated Sugar
1 tsp Vanilla
2 cups (250g) AP Flour
2 tsp Baking Soda
2 tsp Cinnamon
1 tsp Salt
1 cup (110g) Pecans, chopped
4 cups (500g) Braeburn Apples, peeled, cored and chopped (about 4 apples)
Bourbon Sauce (see below)
Whipped Cream

Butter and Flour a 13x9 inch baking dish. (it's vintage Corningware P-21 for me, but a Pyrex dish will work too)

Preheat the oven to 350 F (175 C) degrees
In a small bowl, combine Flour, Baking Soda, Cinnamon and Salt; whisking to combine.

In a medium bowl, combing Eggs, Oil, Sugar and Vanilla, whisking well until homogeneous.

Toast the Pecans for 8 minutes in the oven, then give them a nice rough chop.

Peel, core and chop the apples, then place them in a large bowl.

Pour both the Flour mixture and the Egg/Oil mixture over the Apples.

Fold them all together until there are no dry spots, then add Pecans and fold until well dispersed.

Pour the batter into your prepared Baking Dish.

Smooth the batter out a little, so it's level.

Bake for 45 minutes to 55 minutes.

Until all nicely browned and delicious looking, or until a toothpick comes out with only a few moist crumbs.

Place on a rack and allow it cool while you make Bourbon sauce..... OK, it's really more of a Bourbon Caramel Sauce, but, well... It's a saucy caramel. (in more ways than one)

Bourbon Sauce

1 cup (200g) Granulated Sugar
1/2 cup (100g) Brown Sugar
2/3 cup (156ml) Water
4 oz (113g) Unsalted Butter, cut into chunks
1/4 cup (59ml) Bourbon (I like Maker's Mark)
1/3 cup (78ml) Heavy Cream

Combine both Sugars and Water in a medium saucepan set over medium flame.

Stir until the Sugars dissolve and the syrup comes to a boil.

Place a thermometer in the syrup and bring to 300 F Degrees.

When the caramel hits 300, remove from the heat and stir in the butter with a whisk (

Once the butter has melted into the caramel and there is no further risk of crystallization,

remove the sauce from the heat and add the Bourbon and Heavy Cream. (careful, it will bubble and steam again

Pour into a heat proof pitcher and allow the caramel to cool.

Serving.....

Once the Apple Cake has finished baking, and has cooled to room temperature, cut 3-inch square pieces and place on a plate,

drizzling liberally with warm Bourbon Sauce...

and top with whipped cream... Oh yeah, baby!

Mangia!!
~~

Off My Rocker for Betty Crocker - Bonnie Butter Cake

noreply@blogger.com (Shane T. Wingerd) — Tue, 16 Jul 2013 04:49:00 +0000

Even though I am not really a "cake person", every once in awhile, I get the hankerin' for a piece.   Now this is not without an ulterior motive... Because my cake craving is not so much the actual "cake" itself, but rather the topping that accompanies said cake.

Whether it's an Italian or Swiss Buttercream, Ermine (boiled milk) frosting, Cream Cheese frosting, 7 minute fluff, or adecadent Chocolate Ganache...   This is the real reason for the cake craving. For cake is simply a vehicle for getting the good stuff into your mouth. I'm just sayin'

That being said, I have some Rhubarb sauce that I made with the last of my rhubarb. True, you can buy "hot house" rhubarb throughout the year in most places, but hot house rhubarb never has the punchy tartness that it does when it is harvested in it's natural Spring season. It's always kind of dull and flat... Blah tasting, if you will. SO, after several rhubarb pies this year, I decided to make the rest into a sauce, to be stored in the freezer until such time as it was necessary to apply it heavily to my waffles and pancakes; or, in this case... Cake.

Yes, I think Rhubarb sauce is delicious on cake, but I couldn't decide what kind of cake to make. Pound cake is nice as is Angel Food, but both are fairly involved with the separating of eggs and beating things, then folding thing and yadda yadda yadda. Angel Food, in particular, leaves me with a lot of yolks to have to make something with after the fact, and I am not in the mood for Creme Brulee since I just made Baked Custard less than a week ago. I wanted something quick and simple, yet delicious.

The answer came from a source that I don't consult very often... Betty Crocker.

No, I did not use a cake mix. I used the Betty Crocker Cookbook. Yep, I got one, though it always seems to sit forgotten on the shelf while I consult every other cookbook I own.   In fact, it was my brother that reminded me I had one when he made his infamous Gingerbread waffles. When I asked him where he got the recipe, he told me it was in the Betty Crocker Cookbook. I was dumbfounded, to say the least, yet ecstatic because I knew I had one. Thus, it now has a sticky not sticking out of the top so I can find the recipe quickly.

The cake I chose was one that was fairly quick to make and simple in preparation, yet OH SO delicious that you would think it was a much more complex preparation.

Bonnie Butter Cake.

The only warning I can give you on this one, is that you need to follow the times for beating. Whether hand mixer or stand mixer... The times are extremely important for a fine texture and maximum height.

Originally, this cake is written for 2 9-inch or 3 8-inch layers and then slathered in Fudge Frosting. Honestly, I like it as a sheet cake or a loaf. It makes it easier to serve with things like fruit sauces and reduces the amount of dirty dishes. Like I said, I was going for simple.

Bonnie Butter Cake

2/3 cup (150g) unsalted Butter, room temperature
1 3/4 cup (350g) Granulated Sugar
2 large Eggs (That's 100g of Egg)
1 1/2 tsp Vanilla Extract
2 3/4 cups (345g) AP Flour
2 1/2 tsp Baking Powder
1 tsp Salt
1 1/4 cups (296ml) Whole Milk

Preheat the oven to 350F degrees, then Butter and Flour a 13x9 inch baking dish. (I used my Vintage Corningware French White lasagna pan - which is pyroceram, not stoneware)

In a small bowl, combine Flour, Baking Powder and Salt; whisking to aerate and combine.

In the bowl of a stand mixer combine room temperature Butter and Sugar, beat on medium speed until fluffy - 3 minutes.

Add Eggs and Vanilla and beat on high speed for 5 minutes.

Turn the mixer down to low speed and add the Flour mixture and Milk, alternating between the two, beginning and ending with the Milk.

Continue beating on medium speed for 1 minute longer.

Pour into the prepared baking dish.

Supposedly it should bake for 45-50 minutes in a 13x9 inch pan, but mine was done in 38 minutes (I checked with a toothpick) which may have to do with the pyroceram dish, as it conducts heat better than Pyrex glass would.

Allow the cake to cool for 10 minutes in the pan, before turning out onto a rack.

Me? I just leave it in the pan and cut big hunks out to be slathered with Rhubarb Sauce and Clove Whip Cream.

This is an extremely buttery and moist cake with a fine crumb. The perfect vehicle for any topping you wish to consume.

Mangia!!
~~

First Apples of the Season - Yellow Transparent Crumble

noreply@blogger.com (Shane T. Wingerd) — Wed, 10 Jul 2013 03:32:00 +0000

Sorry I have been absent for so long... Corningware411 has been keeping me uber busy and there have been some "challenges" going on since returning from the Snake River.

But that is not what this post is about... This post is more exciting than that; for it has finally happened! The very first apples from my parent's trees have arrived. The time is NOW for the Yellow Transparent. A very small apple with very BIG flavor...

The only problem with them is that they cook down into applesauce very easily, so though they are one of the most flavorful of tart apples, they don't hold up well in pie. (that title really belongs to the Newtown) But if you don't mind slightly saucier apples, they work great for things like Buckle, Crisp, Crumble, Grunt, Slump, Pan Dowdy and Brown Betty. Oh yes... and that is exactly what I am gonna do.... Wait! I am not making all of them, just the Crumble.

I think of all of the above, the Crumble is my favorite. The oatmeal in the topping makes me feel like it's somewhat healthy. True, it's a stretch, but that's my story and I'm stickin' to it.

If you are using Yellow Transparent apples for this, you will need 2 extra cups, simply because they cook down so much. With most other apples, except maybe Gravenstein (which it's still a little early for), you will only need 4 cups.

Yellow Transparent Apple Crumble

1/3 cup AP Flour
1 cup Rolled Oats
1/2 cup Brown Sugar
1 tsp Cinnamon
1/2 tsp Salt
4 TB Unsalted Butter
6 cups Yellow Transparent Apples, diced (or 4 cups of Newtown/Winesap/Stayman/Suncrisp)
1 TB Lemon Juice

Preheat the oven to 375F degrees and butter an 8 or 9 inch round baking dish.

Combine Flour, Oats, Brown Sugar, Cinnamon and Salt in a small bowl, tossing to combine.

Add the Butter....

and work it into the mixture with your fingers until crumbly.

Peel, slice and dice the apples, then toss with lemon juice to prevent browning.... (some apples brown significantly faster than others, as is apparent with the Yellow Transparents).

Pour apples into the dish.

Sprinkle the crumble topping all over.

Bake for 30 minutes.

Cool to room temperature before serving. (I actually like it warm, over Ice Cream. Alas, I was out.... Poor planning on my part)

Be that as it may, the tart apples are an excellent foil for the sweet crunchy bits on top.
It may not be very pretty, but it sure is tasty! Even without the Ice Cream.

Mangia!!
~~

Wordless Wednessday - Brownie & Lavender Ice Cream for Breakfast

noreply@blogger.com (Shane T. Wingerd) — Wed, 03 Jul 2013 15:53:00 +0000

Snake River, Here I Come!!!

noreply@blogger.com (Shane T. Wingerd) — Fri, 14 Jun 2013 06:41:00 +0000

Camping at the Snake River to go Crappie & Trout fishin'. Will return when the fish quit biting.

Mangia!!
~~

Wordless Wednesday - Shrimp Étouffée

noreply@blogger.com (Shane T. Wingerd) — Wed, 05 Jun 2013 09:14:00 +0000

(Click Pic)

Mangia!!
~~

Lasagne Lovin' - Chicken Cauliflower & Fennel Lasagne

noreply@blogger.com (Shane T. Wingerd) — Fri, 31 May 2013 06:44:00 +0000

I have been very absent for the last few weeks. Sorry about that, but I felt it was time that I concentrate on populating Corningware411 with as much information as possible so people have some sort of resource, whether collecting or questioning correct usage of pieces. Heck I even republished an old Coffee Talk post about my Corningware Drip Coffee Maker on the site.

Be that as it may, I am back with a collaborative project between the two sites. I was testing a piece from Corningware's Rangetopper line (bonded aluminum base) and made sauces to see how well it distributed heat without scorching. As a result, I have a batch of Quick Tomato Sauce (as opposed to Slow Cooked Tomato Sauce) and a batch of Onion laced Bechamel. The tests were successful, which is always the preferable outcome, but the bonus is that I have everything I need to make that most perfect of foods.... Lasagne!

This is more in the Northern Italian Style of Lasagne. Though it does contain Tomato Sauce, it also contains Bechamel and lacks any form of Ricotta. For this one though, I decided to get a little more complicated. Normally, when I use Bechamel and Tomato Sauce in one pan of lasagne, I just mix the two together before layering. This time, I chose to keep them separated to form a more interesting layering effect. I think I had originally seen this idea in a cookbook for a vegetable lasagne. I figured that since this lasagne contains a significant amount of veggies, I would follow suite.

Chicken, Cauliflower and Fennel Lasagne

1 head of Cauliflower, cut into florets
2 Fennel Bulbs, quartered and sliced
3 TB Olive Oil
1 recipe Quick Tomato Sauce (or 3 cups Slow-Cooked Tomato Sauce)
1 recipe Onion Bechamel
2 cups cooked Chicken breast meat, chopped
1 lb Lasagne Noodles
1 cup Panko
16 oz dry Mozzarella, shredded
1/4 cup Parmigiano-Reggiano, grated

Preheat the oven to 400F degrees.
Reduce the Cauliflower to small florets......

Quarter, remove the core, and slice the Fennel.....

Place in a large bowl and toss with 3 TB Olive oil.

Spread the veggies on a baking sheet and roast for 30 minutes..

Just until they begin to brown......

Chop the Chicken and mix 1 cup of Chicken with 1 cup of the Quick Tomato Sauce in a small bowl.

Mix the remaining Chicken with 1 cup of the Bechamel in a small bowl.

Place Lasagna noodles in a 13x9 baking dish...

Pour hot water over the noodles and let sit for 5 minutes.

Now they should be slightly "bendy".

OK... Layering time.......
First, butter a 13x9 pan....

Pour in the chickenless Bechamel and spread it over the bottom of the pan.

Place lasagna noodles over the Bechamel.

Spread the Chicken laden Tomato Sauce over the noodles.

Spread 1/2 of the vegetable mixture over the Chicken.

Sprinkle with 4 oz of Mozzarella.

Sprinkle with 1/2 cup Panko.

Place down another layer of noddles.

Spread the Chicken laden Bechamel over the noodles.

Spread the remaining Vegetables.

Sprinkle with 4 oz of Mozzarella and the remaining Panko.

Top with another layer of noodles.

Pour the remaining Tomato Sauce over the top.

Sprinkle with the remaining Mozzarella and 1/2 cup Parmigiano-Reggiano.

Cover with a sheet of parchment.....

Then cover with foil.

Bake for 40 minutes...

Remove the foil and parchment, then bake for 10 -15 minutes longer.....

Until all nice and bubbly.

Let sit for 15 minutes to allow the Lasagne to "set up".

and serve...... Now THAT'S what I'm talkin' 'bout!

Now I must go be alone with the whole pan!

Mangia!!
~~

Wordless Wednesday - Ramen.... Italian Style

noreply@blogger.com (Shane T. Wingerd) — Wed, 29 May 2013 13:39:00 +0000

Mangia!!
~~

Going Nuts for Tillamook Vintage Cheddar - Cheddar & Walnut Wafers

noreply@blogger.com (Shane T. Wingerd) — Sun, 12 May 2013 04:37:00 +0000

So, Tillamook Cheese Factory, in Tillamook Oregon, has released a new product. Vintage White Sharp Cheddar.

Not to be confused with the Vintage White "Extra" Sharp or the Vintage White "Medium" that has been available for several years now. The Vintage White Sharp is aged for 9 months, as opposed to the Extra Sharp, which is aged for 2 years or the Vintage White Medium that is aged for only 100 days (~3 months).

Why am I so excited about this new product? Well, I know that annatto seed is perfectly harmless, but it has always bugged me that cheddar cheese is dyed orange on the left coast.

Vermont doesn't dye their cheddar, New York doesn't dye theirs either. So WHY on earth do the cheese companies on the Left coast dye the cheddar orange? It just reminds me of processed American cheese (yuck!). We are capable of discerning between Cheddar, dry Mozzarella and Monterey Jack, even if they are all the same basic color in their natural state. The excuse that I hear the most often is that milk color varies slightly (depending on cow breed and time of year) and the annatto dye ensures that the cheese will always be the same color. Poppy cock! I say. That is a silly excuse. There is a natural variation in cheese color with Brie, Gruyere, Pecorino Romano, Saint Andre, Gouda, Emmentaller, Gorgonzola and so on. I think it's time that the cheese manufacturers built a bridge and got over it.

Luckily, Tillamook Cheese factory has done just that and finally decided to leave out the annatto dye and call it "Vintage" White. Maybe, someday, we left coasters will get SO use to our cheddar being white that, 50 years from now, the orange dyed stuff will be considered "Vintage" instead. One can only hope. What makes me the most happy though, is that it's the same price as their "regular" orange Sharp Cheddar. I finally get my blessedly WHITE cheddar cheese without having to darken the door of a specialty cheese shop and spend a small fortune.

Woo Hoo! Ain't it purty?

To celebrate the mouthwatering deliciousness that is Tillamook Vintage White Sharp Cheddar, I have decided to go nuts, walnuts that is, and bake up some delicious cheddary wafers of utter decadence. They are similar to a savory shortbread, but with a delicate crispy crunch that is truly satisfying.

Cheddar and Walnut Wafers

186g (6.5oz) (1 1/2 cups) AP Flour
60g (2.1oz) (1/2 cup) Walnuts, finely chopped
1/2 tsp Grey Salt
1/4 tsp Black Pepper
1/8 tsp Cayenne Pepper
113g (4oz) (1/2 cup) Unsalted Butter, cut into chunks
142g (5oz) (1 1/4 cups) Tillamook Vintage White Sharp Cheddar, shredded
1 large Egg Yolk
2 TB Heavy Cream

In the bowl of a food processor, combine Flour, Walnuts, Salt, Pepper, Cayenne and chunks of Butter.

Pulse until pea sized lumps still remain.

Add the shredded Sharp Cheddar and pulse again.

Until well combined and the mixture is like fine crumbs.

In a small bowl, whisk the Heavy Cream and Egg Yolk together.

Pour through the feeding tube of the food processor.....

Pulse until a soft dough begins to form.

Turn out onto a sheet of plastic wrap and flatten into a disc then wrap and refrigerate for 30 minutes to 1 hour.

Preheat the oven to 400 degrees while rolling the dough to 1/4 inch (~6mm) on a lightly floured surface.

Use a 1 1/2 well floured round cutter to cut out shapes.

Place about 1 inch apart on an ungreased, unlined baking sheet (please note that no parchment is needed)

Prick the circles with a fork in a cross pattern (to prevent a large bubble forming in the center)

Bake for 14-16 minutes, turning at 7 minutes, until they are golden brown.

Move to a rack immediately and allow to cool completely. (If you can)

Consume with delight! and Wine! (a nice Cabernet Sauvignon or Shiraz/Syrah)

Mangia!!
~~

Sweet Puptato Bones - Sweet Potato Dog Treats

noreply@blogger.com (Shane T. Wingerd) — Wed, 24 Apr 2013 03:23:00 +0000

Hunter, my 60 lb Standard Poodle, has to put up with a lot of delicious smells coming from the kitchen that he never gets to sample. Usually, he just lays by the back door and watches me cook and, subsequently, eat whatever it is that I am throwing together. Occasionally, he will regale me with his interpretation of Hamlet's "To be, or not to be" soliloquy (he's quite well read) while he's lounging by the door, but for the most part, he watches in silence.

There is one thing, though, that will bring on a litany of grunts, growls, barks and various other vocalizations that I didn't even know were possible by a canine. Sweet Potatoes. Anytime I am slicing, dicing, mincing, steaming, baking, boiling, mashing, or roasting them, Hunter goes absolutely berserk. So, in answer to his apparent love affair with this tasty tuber, I have decided to load up some Gluten-Free dog treats with fresh Sweet Potato. And use the tiny little dog bone cutter that I found at Kitchen Kaboodle on NW 23rd and Flanders, in Portland.

After all, who could possibly resist this sweet puppy face?

I know I can't... :)

Sweet PupTato Bones

350g (3 cups) (12.3 oz) Oat Flour
215g (1 1/2 cups) (7.6 oz) Brown Rice Flour
3 TB Golden Flax Meal or 3 TB Almond Meal
1 tsp Salt
1 large Egg
118ml (1/2 cup) Olive Oil
236ml (1 cup) Whole Milk
72g (2.5 oz) finely grated Sweet Potato (about 1/2 of a medium sized one) OR substitute finely shredded Carrot

I need to go on record as stating that I originally measured the ingredients by standard volume, then weighed these amounts to come up with the gram and ounce. Upon triple checking on the King Aurthur site and Aqua Calc, I figured I had done something wrong. My weights were significantly heavier than theirs. So I did it again.... And again.... And AGAIN. I kept coming up with the same weights, give or take a couple of grams. I was extremely frustrated, to say the least.

I do not know how the conversion amounts are figured on those sites for non-traditional flours. I spoon the flour into the cup and level it off with a knife, and this is what I come up with. Maybe they are sifting (several times) first, before measuring which, to me, is something you only do with cake. I'm just sayin'. Because of this, I have written the recipe in grams, which is technically the most accurate.

Combine Oat Flour, Brown Rice Flour, Flax Meal (or Almond Meal) and Salt in a bowl, whisking well.

Add the Egg, Olive Oil, and Milk to the bowl.

Grate the Sweet Potato (or Carrot) with a zester (the finer the better).

Throw in the grated sweet potato.

Stir until a soft dough forms.

Let sit for 1 hour.

Preheat the oven to 225F degrees.
Divide the dough in 1/2.

Roll 1 piece out to 3/8 inch thick between 2 sheets of plastic wrap.

Cut small shapes with a well floured (rice flour) cutter. (the dough will still stick a little bit)

Place each bone on a parchment lined baking sheet.

Gather scraps together, re-roll and cut until you have filled at least 2 baking sheet. (they bake for a LONG time, so your gonna wanna bake as many as possible at one time)

Place the baking sheets in the oven and bake for 90 minutes, turning and rotating the pans every 30 minutes to ensure they bake/dry out evenly.

Cool on the baking sheet for 15 minutes.

Store in an airtight container.

Mangia!! (Yes, they are safe for human consumption)
~~

Florentine Facsimile - Nettle Quiche

noreply@blogger.com (Shane T. Wingerd) — Sat, 20 Apr 2013 02:57:00 +0000

It's time for another recipe with Stinging Nettles. Woo Hoo! I adore Nettles. They are one of my favorite "Flavors of Spring", along with Asparagus and Rhubarb. Normally I just steam 'em up and eat them or chop them into Nettle-Walnut Pesto, but I thought that I would do something special with them today. Mainly because the season is ending and they are beginning to go "to seed". Once that happens, they are no longer fit for human consumption. Well, I suppose you could still eat them, but the leaves get tough and sort of stringy. So, yeah, no.... not tasty.

I had already decided to make breakfast for dinner, cause I am a rebel that way, but I was disconcerted about the lack of a vegetable to accompany my Hash Browns and Bacon. Steamed nettles would have worked, but that doesn't sound very breakfasty. Then I got to thinking about frittatas and omelets, which while very much a breakfast food, usually do not contain that much veggie. Then it hit me. Nettles are like spinach and spinach is a key ingredient in Quiche Florentine. AH HA! Breakfast conundrum solved!

So, I set out to make a Florentine-esque quiche with Stinging Nettles and Bergkase cheese (though Havarti or Grasskaas would have been nice too) instead of the proverbial Spinach and Swiss.

Nettle Quiche

1 10-inch parbaked Pastry Crust
12 oz (340g) fresh Nettles
6 large Eggs
1 1/2 cups (350ml) Crème Fraîche
Kosher Salt
White Pepper
Dash of Nutmeg
1/2 Shallot, minced
Olive Oil
4 oz Bergkase (Havarti or Grasskaas)

Once you have partially baked your pastry crust at 400 for 15 minutes,

Reduce the oven temperature to 325F degrees and rinse your nettles well.

After rinsing them, blanch them for 2 minutes in boiling water, then drain them in a colander and let them cool enough for handling.

In a separate bowl, whisk the eggs until well blended.

Add the Creme Fraiche along with the Salt, White Pepper and Nutmeg, then whisk well until smooth.

Once the Nettles are cool enough, squeeze all the water out,

and give them a rough chop.

In a small skillet, heat olive oil and saute the shallot until soft.

Add the chopped nettles and heat through.

Spread the warm Nettle/Shallot mixture over the bottom of the Quiche crust.

Sprinkle with 2 oz of the Bergkase.

Gently pour the custard over the Nettles.

Sprinkle with the remaining Cheese.

Bake for 20-25 minutes, or until the center is just beginning to set.

Let rest for 5-10 minutes before cutting.

A delicious, if rebellious, dinner. :)

Mangia!!
~~

Wordless Wednesday - Long Day of Chasing Frisbee; Where am I Gonna Sleep?

noreply@blogger.com (Shane T. Wingerd) — Thu, 18 Apr 2013 05:06:00 +0000

Loathsome Luncheon - The Classic Limburger Sandwich

noreply@blogger.com (Shane T. Wingerd) — Mon, 15 Apr 2013 20:19:00 +0000

I released the proverbial feline from the confines of my satchel the other day, in my post on Macaroni with Cauliflower & Taleggio, when I mentioned that I loved cheese with some stank to it. I was not kidding. So, I am coming clean about one of my food consumption habits of questionable social acceptance.

I love Limburger Cheese. I don't get it very often, cause it's difficult to find, so when I DO find it, I relish every last slice. And no, I don't wear a clothespin on my nose when I eat it. ;)

(Image courtesy of Wikipedia)

Limburger use to be extremely popular around the turn of the century.... The other century, not the recent one. (which is technically the turn of the millennium) My great-grandpa Wes use to eat it at the Round House in The Dalles all the time. It was so popular back in the 20's that there were multiple manufacturers in the United States producing upwards of 10 million pounds every year; and they could barely keep up with the demand. Sadly, only the Chalet Co-Op of Monroe Wisconsin remains. Though they still make over 800,000 lbs of the stuff every year. So somebody, other than myself, is out there eating it too.

First made by Trappist monks in the historical Duchy of Limburg, which now days constitutes parts of the Netherlands, Germany and Belgium, it's name is actually derived from the town of Limburg where is was sold. This washed rind cheese, similar to real Muenster (American versions are much more mild in flavor) or Appenzeller, enjoys extreme popularity in Germany to this day. After the curd is formed, it is salted and placed out on pine boards in the aging room.

(Image courtesy of Farm to Table Wisconsin)

Then it is washed down with a bacterial solution of brevibacterium linens. (which is also used in making Raclette, Muenster and Port-du-Salut) This goes to work on the cheese curd, turning it from a crumbly acidic chunk of something similar to feta, into a soft creamy unctuous block of deliciousness. Sure is smells. The bacteria used are the same ones that live on the human body and are partially responsible for body odor, but once you move past the smell, (which really isn't THAT bad) the flavor is so unbelievably mild that it's amazing.

Now I will warn you, that after the cheese reaches 6 months of age, it's a little to pungent for me as well. My favorite age is between 4 and 5 months. If you have an issue with the smell, you can greatly reduce the aroma by cutting off the rind as soon as you bring it home, and disposing of it in your outside garbage can. Then you should be able to simply keep it in a plastic bag in the refrigerator.

Me? I like the rind, so I do what my Great-Grandma Ruby would have done.

Once I have opened the wrapper, and released the dogs of war, I simply place it in a sealed Mason jar to contain it's odoriferousness and prevent my refrigerator from smelling like the Chalet Co-Op's aging room.

So how do I eat my Limburger? I prefer the classic way. Besides, it gives me an excuse to imbibe a good German Dopplebock. :)

Classic Limburger Sandwich

Dark Rye Bread
Spicy Brown Mustard
Sweet Onion (be it Maui, Mayan, Vidalia or Walla Walla)
Chalet Limburger Cheese
German DoppleBock

Lay out your slices of Dark Rye Bread (you can use a lighter Rye, but "Dark" Rye or Pumpernickel are the best) and spread with Spicy Brown Mustard.

Lay out slices of Sweet Onion on one side.

Slice the Limburger, as best you can, cause it can be REALLY soft, and lay them on the other side.

Bring both pieces of bread together and there you have it.

The Sweet Onion, spicy Mustard and Limburger on hearty dark bread just play so unbelievably well together.

But they are topped off by a nice dark German beer such as a Dopplebock.

MMMMMMMMMM!

If you will please excuse me, I must return to my Corrupt Canape, my Repugnant Repast, my Fetid Fodder, this most Malodorous of Meals.... Heaven on bread!

Mangia!!
~~