Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

I did it! There’s no stopping me now! July 9, 2009

Filed under: food,recipes,win — Mox. @ 7:22 pm
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Thanks to all the beautiful images on Tartelette and Mad Baker‘s sites, I was totally inspired to make macarons. Not macaroons, macarons. These aren’t those giant mounds of coconut that instantly come to mind (at least for most Americans)-they’re beautiful, delicate, and often colorful sandwiches of awesomeness (and also French). After deciding that I must make them, I searched high and low for a recipe that wasn’t measured by weight (as I haven’t been fortunate enough to purchase a kitchen scale yet). Then I realized that many of the recipes included statements encouraging the baker to continue on after screwing the batch up. Was it really going to be that difficult of a task? Surely not-I’m good at this! Finally I found a recipe on Mr. David Lebovitz’s website that was sure to do me right. With nerves of steel, I set to my task.

I had recently purchased a large quantity of liquid egg whites due to a diet plan and set out to “age” the equivalent of two egg whites (as recommended by Tartelette) for a day. Now I know, all you that are versed in making meringues are rolling your eyes at this, but I learned my lesson. DO NOT attempt to use liquid egg whites to make a meringue. You will beat and beat your egg whites until your mixer threatens to jump off the counter top and steal your car, and all you’ll have is sweetened foam. Save yourself the time and irritation and just use egg whites from whole eggs. Seriously.

I didn’t expect them to look anything like they were supposed to when I checked the oven, as I’m a noob and didn’t have the right size piping tip. Imagine my surprise when I checked in the oven and they had little feet and everything! Yay! I did end up screwing up the ganache (I attempted the chocolate one on Mr. Lebovitz’s website but didn’t realize I didn’t have enough chocolate until too late, and tried to halve the recipe-which did not work. I ended up making some strange chocolate ganache/peanut butter concoction that tasted pretty darn good).

Huzzah! I will definately be attempting more flavors soon.

 

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Let’s get some f*cking french toast! July 2, 2009

Filed under: food,recipes,win — Mox. @ 6:46 am
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God bless Mrs. Apatow.

As an American, I think I am legally required to hate France and the French. Unfortunately, the CIA or Office of Homeland Security or whoever does this sort of this will most likely be showing up to ship me off to some awful place that serves only freedom fries due to my recent Frenchfest. It all started with the French breakfast, of which I felt compelled to tell everyone that will listen: Take a slice of lightly toasted baguette, butter it, and top it with sliced radishes (even better if they’re the “French Breakfast” variety of radishes!). SO delicious. Yes it sounds weird, yes I was a little afraid the first time I ate it, and yes, afterwards I was totally tempted to make an entire sandwich out of bread and butter and radishes. I didn’t intend for it to become a Frenchfest, but after this came the best French toast that I have ever made or eaten. This was followed by the macarons that were also amazing and will be posted about very soon. I learned, when making this French toast, French bread sliced and left out overnight kicks the ass of regular old sliced sandwich bread any day (sorry Mom)! Also, putting maple syrup in the batter ensures that your husband/wife/domestic partner will never leave you for someone who cooks better breakfast.

French Toast

French toast!

-2/3 c whole milk, heavy cream, or half-and-half (I used half heavy cream, half vanilla soymilk to keep it from getting too heavy)
-4 large eggs
-2 Tbs pure maple syrup (or sugar, but remember what I said above)
-1 tsp vanilla
-1/4 tsp salt
-6 slices white or egg bread, with or without crusts (or sliced baguette left over from your “French breakfast”!)
-2 Tbs butter
-powdered sugar

1. Whisk the whole milk, eggs, maple syrup, vanilla and salt together in a shallow bowl. You could also use a pie plate, in which case whisk the ingredients together in a medium mixing bowl and then pour into the pie plate. I tried to just whisk it in the pie plate-thank Mothra I was wearing an apron, it was a mess!

flipping the bread

2. One or two at a time, add the bread to the mixture. Turn the slices in the egg mixture until thoroughly saturated but not falling apart. In a skillet, melt the butter over medium heat.
3.Add as many slices of bread to the skillet as will fit without crowding (with my baguette it was 4 pieces, but I also made 8 total since the pieces were smaller) and cook until the underside is golden brown. Turn the bread and cook until the second side is golden.

You can see some of the mess from whisking in the pie plate here...and my stove is funny.

Serve immediately or keep warm in a 200 degrees F oven while you finish cooking the rest. Dust each slice with the powdered sugar and serve with more pure maple syrup (it won’t need much!) and your choice of bacon, ham, sausages, or vegetarian fake out meat.

I was quite popular with J for the rest of the day as he went off to his oh-so-difficult 2 hours of work on a full stomach.

This recipe is from The Joy of Cooking, my favorite vanilla-stained go-to guide.