February 17, 2013
Is this thing on?
Hi old friends. Friend, maybe.
Just dropping in to let you know I'll be blogging here now. For real.
And the address, in case the hyperlink doesn't work: http://anathleteagain.blogspot.com/
See you there :)
January 8, 2011
Birthday Tiramisu
My favorite thing about my birthday is the chance to make myself a birthday dessert. I usually spend weeks - sometimes months - deciding what to make, looking for the perfect recipe, and generally making a big deal out of dessert. You know, like I usually do... but around my birthday I have a great excuse!
To illustrate how bad I am at this blogging thing (and also how hectic December was), my 25th birthday was over a month ago and I'm just getting around to posting this! But, true story, this was unbelievable. I must have said "I can't believe I made this!" at least ten times. That good.
This year I had wanted to try making tiramisu, and my birthday provided the perfect opportunity. Not only do I love tiramisu a LOT more than cake, my December birthday gave the procrastinator in me the chance to shine. I made the ladyfingers from scratch as well, but don't be impressed: rather than ambition or ability, the decision to bake them was due to some rather painful memories of my mom sending me to 1,048,934 grocery stores in search of ladyfingers every time she had to make a charlotte rousse. Thankfully, this wasn't often.
I loosely followed Mario Batali's recipe, mostly because I felt like he knows his desserts. However, the cheapskate in me couldn't justify using 2 egg whites and 4 egg yolks - no matter how good my intentions, I never end up using leftover egg whites. Instead, I used 3 each of eggs and yolks. I found a number of recipes that included whipping cream and I liked the idea of a fluffier dessert, so I also added that to the original recipe.
Without further ado,
Tiramisu
adapted from here
4 oz espresso, strong
2 oz liquor (I used dark rum)
3 eggs, separated
2 tbsp sugar
1 tsp vanilla
8 oz mascarpone cheese
2 cups heavy cream, whipped
24 savoiardi (lady fingers)
6 oz shaved chocolate
Mix coffee and liquor together and set aside.
Over a double boiler, beat egg yolks and sugar until mixture lightens in color and forms ribbons. Allow to cool 5 minutes.
Meanwhile, beat egg whites to stiff peaks. Fold mascarpone cheese and heavy cream into egg yolk mixture one quarter at a time. Add vanilla, then gently combine the mascarpone mixture with the egg whites. Set aside.
Dip each ladyfinger into the espresso and lay along the bottom of several small glasses or a large dish. Top this layer with half of the mascarpone mixture and sprinkle with half of the shaved chocolate. Repeat, then enjoy
To illustrate how bad I am at this blogging thing (and also how hectic December was), my 25th birthday was over a month ago and I'm just getting around to posting this! But, true story, this was unbelievable. I must have said "I can't believe I made this!" at least ten times. That good.
This year I had wanted to try making tiramisu, and my birthday provided the perfect opportunity. Not only do I love tiramisu a LOT more than cake, my December birthday gave the procrastinator in me the chance to shine. I made the ladyfingers from scratch as well, but don't be impressed: rather than ambition or ability, the decision to bake them was due to some rather painful memories of my mom sending me to 1,048,934 grocery stores in search of ladyfingers every time she had to make a charlotte rousse. Thankfully, this wasn't often.
I loosely followed Mario Batali's recipe, mostly because I felt like he knows his desserts. However, the cheapskate in me couldn't justify using 2 egg whites and 4 egg yolks - no matter how good my intentions, I never end up using leftover egg whites. Instead, I used 3 each of eggs and yolks. I found a number of recipes that included whipping cream and I liked the idea of a fluffier dessert, so I also added that to the original recipe.
Without further ado,
Tiramisu
adapted from here
4 oz espresso, strong
2 oz liquor (I used dark rum)
3 eggs, separated
2 tbsp sugar
1 tsp vanilla
8 oz mascarpone cheese
2 cups heavy cream, whipped
24 savoiardi (lady fingers)
6 oz shaved chocolate
Mix coffee and liquor together and set aside.
Over a double boiler, beat egg yolks and sugar until mixture lightens in color and forms ribbons. Allow to cool 5 minutes.
Meanwhile, beat egg whites to stiff peaks. Fold mascarpone cheese and heavy cream into egg yolk mixture one quarter at a time. Add vanilla, then gently combine the mascarpone mixture with the egg whites. Set aside.
Dip each ladyfinger into the espresso and lay along the bottom of several small glasses or a large dish. Top this layer with half of the mascarpone mixture and sprinkle with half of the shaved chocolate. Repeat, then enjoy
November 28, 2010
Simple Marinara
We are creatures of habit. We wake up at our normal time, do the same things, shop at the usual stores, and eat repetitively. When we find a product, whether it be a shirt, a tool, or a food, we tend to stick with it. So it surprised me the other day when D announced that he was sick of our favorite marinara.
What? I thought the sauce was just perfect. Tomato-y, a little oily (but in a good way), perfect on its own or as a base. I'll admit, I was a little sad at the thought of finding another sauce. That is, until I remembered this recipe, which I had bookmarked a few months before. It was easy to make and the ingredients plain; the reviews promised the taste was anything but. I made it one Sunday afternoon along with some homemade ravioli. It was simple enough to complement the fresh noodles and cheeses, but vibrant enough to jazz up the box o' whatever I threw together later that week in a weekday rush. Turns out I didn't miss that old jar of sauce too much!
Marinara Sauce
Adapted from Marcela Hazan’s Essentials of Italian Cooking
28 ounces whole peeled tomatoes
5 tablespoons unsalted butter
1 medium yellow onion, peeled and halved
Salt to taste
Combine the tomatoes, onion and butter in a heavy saucepan over medium heat. Bring sauce to a simmer, then lower the heat. The sauce should be at a slow, steady simmer for about 45 minutes, or until droplets of melted butter float. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.
Remove and discard the onion. Salt to taste.
What? I thought the sauce was just perfect. Tomato-y, a little oily (but in a good way), perfect on its own or as a base. I'll admit, I was a little sad at the thought of finding another sauce. That is, until I remembered this recipe, which I had bookmarked a few months before. It was easy to make and the ingredients plain; the reviews promised the taste was anything but. I made it one Sunday afternoon along with some homemade ravioli. It was simple enough to complement the fresh noodles and cheeses, but vibrant enough to jazz up the box o' whatever I threw together later that week in a weekday rush. Turns out I didn't miss that old jar of sauce too much!
Marinara Sauce
Adapted from Marcela Hazan’s Essentials of Italian Cooking
28 ounces whole peeled tomatoes
5 tablespoons unsalted butter
1 medium yellow onion, peeled and halved
Salt to taste
Combine the tomatoes, onion and butter in a heavy saucepan over medium heat. Bring sauce to a simmer, then lower the heat. The sauce should be at a slow, steady simmer for about 45 minutes, or until droplets of melted butter float. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.
Remove and discard the onion. Salt to taste.
Spinach, Chard and Ricotta Tortellini
http://homecooking.about.com/od/pastarecipes/r/blpasta51.htm
http://www.annamariavolpi.com/ravioli.html
http://www.bigoven.com/recipe/11813/ravioli-with-spinach-and-ricotta-filling
http://www.annamariavolpi.com/ravioli.html
http://www.bigoven.com/recipe/11813/ravioli-with-spinach-and-ricotta-filling
November 18, 2010
November 4, 2010
Grasshopper Brownies
This is another dish I made and brought to the baby shower. By my own admission, I went a little crazy... but these were really, really good :)
Grasshopper Brownies
Brownies
1 1/2 sticks (3/4 cup) unsalted butter
10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/4 teaspoons vanilla
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
3/4 teaspoon salt
Mint Ganache
1/2 cup heavy cream
10 oz white chocolate, chopped
1 teaspoon peppermint extract
Chocolate Ganache
1 cup heavy cream
10 oz bittersweet chocolate, chopped
For the brownies, first, preheat the oven to 375 with the oven racks in the center. Grease a 9x13 pan, or line with foil for easy removal.
Melt the butter and chocolate in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat and stir in the brown sugar. Whisk in the eggs and vanilla, then the flour, cocoa, and salt. Spread the batter evenly in the prepared pan and bake 20 minutes, or until a toothpick inserted in center comes out clean. Cool completely.
For the mint ganache, first, bring the cream to a simmer in a small saucepan. Remove from heat and pour over white chocolate in a bowl. Let melt for1 minute, then whisk until smooth. Stir in the peppermint extract and chill until thick, about 1 hour.
For the chocolate ganache, bring the cream to a simmer in a small saucepan. Remove from heat and pour over chocolate in a bowl. Let melt for 1 minute, then whisk until smooth. Chill until thick, about 30 minutes.
Finally, to assemble the layers, spread a thin layer of mint ganache over the top of the brownie. Chill until firm, about 30 minutes. Then spread chocolate ganache over mint and chill until firm, about 2 hours.
Grasshopper Brownies
Brownies
1 1/2 sticks (3/4 cup) unsalted butter
10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/4 teaspoons vanilla
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
3/4 teaspoon salt
Mint Ganache
1/2 cup heavy cream
10 oz white chocolate, chopped
1 teaspoon peppermint extract
Chocolate Ganache
1 cup heavy cream
10 oz bittersweet chocolate, chopped
For the brownies, first, preheat the oven to 375 with the oven racks in the center. Grease a 9x13 pan, or line with foil for easy removal.
Melt the butter and chocolate in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat and stir in the brown sugar. Whisk in the eggs and vanilla, then the flour, cocoa, and salt. Spread the batter evenly in the prepared pan and bake 20 minutes, or until a toothpick inserted in center comes out clean. Cool completely.
For the mint ganache, first, bring the cream to a simmer in a small saucepan. Remove from heat and pour over white chocolate in a bowl. Let melt for1 minute, then whisk until smooth. Stir in the peppermint extract and chill until thick, about 1 hour.
For the chocolate ganache, bring the cream to a simmer in a small saucepan. Remove from heat and pour over chocolate in a bowl. Let melt for 1 minute, then whisk until smooth. Chill until thick, about 30 minutes.
Finally, to assemble the layers, spread a thin layer of mint ganache over the top of the brownie. Chill until firm, about 30 minutes. Then spread chocolate ganache over mint and chill until firm, about 2 hours.
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