Wednesday, July 28, 2010
Arts and Crafts
Tuesday, July 20, 2010
Birthday recipe rundown: Chocolate pots de crème
CHOCOLATE POTS DE CRÈME
From Tartine by Elisabeth Prueitt and
6 oz bittersweet chocolate, coarsely chopped
2 3/4 cups heavy cream
3 tbsp sugar
pinch salt
8 large egg yolks
Unsweetened softly whipped cream for serving
Preheat oven to 350˚F. Have ready 8 custard cups or ramekins that hold ¾ cup each. Choose a baking pan or baking dish for a water bath large enough to accommodate custard cups or ramekins without touching, and deep enough to hold water that will reach three-fourths of the way up the sides of the molds once they are added. Pour enough water into the pan to reach about halfway up the sides of the pan, and place the pan in the oven while it is heating.
Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a gentle simmer. Select a heat-proof bowl that will rest securely in the rim of the pan over, not touching, the water. Put the chocolate in the bowl, place over the water, and heat, stirring occasionally, until the chocolate melts and is smooth. Remove from the heat.
Meanwhile, in a small saucepan, combine the cream, sugar, and salt, place over medium heat, and heat to just under a boil. Place the egg yolks in a mixing bowl and whisk until well blended. When the cream mixture is ready, remove it from the heat and slowly pour it into the melted chocolate, whisking to incorporate. Slowly add the chocolate-cream mixture to the egg yolks, again whisking well to incorporate. Pour through a fine-mesh sieve into a pitcher or large measuring cup. You should have about 1 quart.
Line up the custard cups or ramekins on the countertop, and pour the mixture into them, dividing it evenly. Pull out the oven rack holding the water bath and place the molds in the bath. Pour in more water if necessary to reach three-fourths of the way up the sides of the molds.
Bake for 20 to 25 minutes. To test for doneness, jiggle one of the molds; the center of the custard should still be a bit wobbly, but the outside should appear set. Remove the water bath from the oven, and remove the custards from the water bath. Let cool. The custards will continue to cook and set up as they cool. Serve warm or cold with whipped cream.
Note: The whipped cream was delicious, but I actually preferred mine sprinkled with some smoked sea salt to bring out the deep chocolate flavor. I think that these would also be fabulous with lavender or lemongrass (steeped in the cream mixture).
Thursday, July 15, 2010
Inspiring
Wednesday, July 14, 2010
Maps
Karen M. O'Leary hand cuts absolutely stunning maps. They are modern and minimal and incredibly interesting. She also make some really beautiful prints.
Detail of hand paper cut
Detail from Places on Earth print
Tuesday, July 6, 2010
Recipe rundown: Almond cake
This may be my new, go-to cake. It was really easy, delicious, and is the type of cake that you could serve at any time of day. I found it on David Lebovitz's blog. David adapted the recipe from Chez Panisse Desserts, and I made one small change (due to the typical weight of almond paste in the US). I made it for a dinner party at a friend's house and served it with Santa Rosa plums, white nectarines, and black raspberries.
I think that it might have been even better the next day.
ALMOND CAKE Adapted from David Lebovitz
1 1/3 cups (265g) sugar
7 ounces (198g) almond paste
3/4, plus 1/4 cup (140g total) flour
1 cup (8 ounces, 225g) unsalted butter, at room temperature, cubed
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
6 large eggs, at room temperature
1. Preheat the oven to 325ºF (162ºC). Grease a 9- or 10-inch (23-25 cm) cake or springform pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.
2. In the bowl of a food processor, grind the sugar, almond paste, and 1/4 cup (35g) of flour until the almond paste is finely ground and the mixture resembles sand.
3. In a small bowl, whisk together the remaining 3/4 cup (105g) of flour, baking powder, and salt.
4. Once the almond paste is completely broken up, add the cubes of butter and the vanilla and almond extracts, then process until the batter is very smooth and fluffy.
5. Add the eggs one at a time, processing a bit before the next addition. (You may wish to open the machine and scrape the sides down to make sure the eggs are getting fully incorporated.)
After you add all the eggs, the mixture may look curdled. Don't worry; it'll come back together after the next step.
6. Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the drying ingredients are just incorporated, but do not overmix. (You can also transfer the batter to a bowl and mix the dry ingredients in, which ensures the dry ingredients get incorporated evenly and you don't over beat it.)
7. Scrape the batter into the prepared cake pan and bake the cake for 65 minutes, or until the top is deep brown and feels set when you press in the center.
8. Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosening the cake from the sides of the pan. Let the cake cool completely in the pan.
Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate until ready to serve. (Tip: Warm the bottom of the cake pan directly on the stovetop for just a few seconds, which will help the cake release.)
Storage: This cake will keep for four days at room temperature, well-wrapped. It can also be frozen for up to two months.
Saturday, July 3, 2010
On the list: Tanya Aguiñiga and Crafting Community at the Ace Hotel
Thursday, July 1, 2010
Nesting (kind of)
Nonetheless, I like to daydream about the type of place that we will (eventually) call home. I have always wanted a big farmhouse table (which I fully realize may not be possible in certain cities). I especially love salvaged wood tables. I think that the Whiskey Tank Table made from oak whiskey staves is pretty much perfect. And it is on sale. Sigh.
I also love this trestle table. Restoration Hardware- who knew?
And then there are the chairs. I would love to pick out some colorful French bistro chairs or better yet, design my own pattern. How fun would that be?