Cookies!

You won't be seeing any pictures of cookies in this post because I'm not baking any cookies today from the NY Times Dessert Cookbook. In fact, I have only baked two cookie recipes for this blog so far. Yet, I LOVE to bake cookies!! So, why the dearth of cookie baking? 


To be honest, most of the cookies that I bake are from tried and true family favorite recipes-snickerdoodles for instance, or the always delectable oatmeal raisin or chocolate chip. I have these recipes memorized, so there is no need for a cookbook, which makes for a more relaxed baking session. In addition, of all the baking I do, I view cookie baking as a stress relieving hobby, and nourishing to the spirit. Whenever I find myself getting out the butter to soften for cookie baking, it is driven not by a need for cookies or a dessert in the house, but by something deeper. 


As a teenager I combed through all of the cookbooks in our home for recipes to try. I tried to find those that wouldn't require a trip to the grocery store to make, and usually this translated into making cookies, as they seemed to call for the basic ingredients. 


Today I bake cookies every few weeks, and even with fewer of our family members living at home, no one has ever suggested that I stop making cookies. During my recent trip to Virginia, our grand-daughter and I baked cookies as we always do. Baking these small succulent morsels fits well with my apt moniker "Cookie".

Rhubarb-Berry Cobbler #23

                                    Rhubarb-Berry Cobbler  (page 220)


9 Tbsp. unsalted butter

1 1/2 cups light brown sugar

2 Tbsp. cornstarch

1 1/2 pounds rhubarb, cut in 1-inch pieces,about 5 cups

1/2 pint strawberries, hulled and quartered

1/2 pint raspberries

1/2 tsp. cinnamon

1 cup all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

4-5 Tbsp. milk

1 Tbsp. granulated sugar

1. Preheat oven to 350 degrees. Melt 4 Tbsp. butter and brush an 8-inch square or 9-inch round pan, with a little of the melted butter.

2. Whisk brown sugar and cornstarch together in a large bowl. Add rhubarb, berries, cinnamon and remaining melted butter. toss to combine. Transfer to baking dish. 

3. Place flour, baking powder and salt in a food processor, and pulse briefly. Dice remaining butter and add. Pulse until coarsely blended. Add milk, pulse briefly, then transfer to a bowl. Gather together by hand to form a soft dough, adding a little more milk if needed. Transfer to a floured board, and roll to a rectangle 8 by 10 inches. Cut in 1-inch wide strips and arrange in lattice fashion over rhubarb mixture. dust with granulated sugar.

4. Bake for about 50 minutes, until pastry is lightly browned. Cool at least 30 minutes before serving. Serves 6-8.

Comments: Sweet mixed with a slight tartness. Tastes like a perfect summer dessert!

Excellent with vanilla ice cream!

Roasted Summer Fruit #22

This recipe is perfect for a quick, refreshing dessert on a hot summer evening.

Roasted Summer Fruit (page 374)

1/2 cup sugar

1 Tbsp. light corn syrup

4 ripe but firm large yellow peaches, halved and pitted

(8 firm apricots, 8 firm Italian prune plums, 4 firm nectarines, or 4 large, firm pluot plums may be substituted)

1 Tbsp. unsalted butter

1/3 Tbsp. heavy cream

Vanilla ice cream (optional)

1. Preheat oven to 375 degrees. Place sugar in a 10-inch nonstick ovenproof skillet. Drizzle with syrup. Cook over medium heat, stirring until mixture liquefies. Continue cooking until mixture is light caramel in color. * Be careful not to overcook, as it will harden into a molten ball.*

2. Place fruit in pan, cut side down. Place in oven and bake for 5 minutes, until caramel has darkened and fruit is tender, but still holds its shape. Use spatula to turn fruit cut side up. Return to oven and roast another 3-5 minutes, until edges of fruit have browned. Do not cook long enough for fruit to collapse.

3. Remove from oven. Transfer fruit to a serving dish or to individual plates. Lift off skins if desired.

4. Place pan on top of stove and swirl in butter. Cook a few seconds over low heat. Whisk in cream to make caramel sauce. Pour sauce over and around fruit, and serve warm with ice cream on the side if desired. Serves 4.

Comment: Like a nectarine pie without the crust!

Full Disclosure...

My last post-Choclate Banana Cream Pie was the only recipe from the New York Times Cookbook that didn't turn out as expected. The pudding filling never thickened properly, possibly due to my leaving out the cornstarch! Rather than begin again from scratch, I used instant pudding...yes, I know that is cheating, and not at all the chef-like thing to do...but there it is.

I am taking a break from the blog until the end of July. That doesn't mean that I'm not doing any baking however! Just today I made Double Chocolate Cookies with my grandaughter. I am in Virginia, and enjoying the hot, humid weather....right now there is a thunder and lightening storm going on outside!

See you later this month!
~Kathy~

Chocolate Banana Cream Pie #21

                                                     
                                                        Chocolate Banana Cream Pie  (page 244-45)

 4 ounces bittersweet chocolate,chopped

 2 Tbsp. unsalted butter

 2 Tbsp. cornstarch

 1/2 cup unsweetened Dutch-process cocoa

 1/2 cup granulated sugar

 2 1/2 cups milk

 1 large egg

 2 large egg yolks

 1 prebaked 9-inch piecrust

 2 ripe bananas, peeled and sliced 1/4 inch thick

 1/2 cup confectioner's sugar

 2 cups heavy cream


 1. Using a microwave oven or double boiler, melt together the chocolate and the butter.

 2. In a medium bowl, combine the cornstarch, 1/4 cup of the cocoa, and 1/4 cup of the granulated sugar. Add 1/4 cup of the milk, and stir to blend. Add the egg and yolks, and whisk until smooth.

3. In a medium saucepan, combine the remaining 2 1/4 cups milk and the remaining 1/4 cup granulated sugar. Place over medium heat until scalded. 

4. Slowly drizzle the milk into the cocoa mixture, stirring gently with a whisk to blend the mixture without aerating it.

5. Return the mixture to the saucepan, and cook over medium heat until tiny bubbles boil up for 3 seconds. Do not overcook. Remove from heat and strain into a clean bowl. Add the melted chocolate mixture, and stir until thoroughly blended. Place waxed paper directly on the surface of the pudding, and let cool at room temperature for one hour, then refrigerate until completely chilled.

6. To assemble, spoon half of the pudding into the baked pie shell. Arrange the banana slices over the top of the pudding filling. 

7. Sift the confectioner's sugar and remaining cocoa together into a bowl, and add the heavy cream; mix well. Whip until the cream is the consistency of shaving cream. Spoon over the bananas in the pie shell, and serve. Serves 8.

                                               Bon Apetit!

Marion Cunningham

                                                          Marion Cunningham

One of my favorite chefs, Marion Cunningham, who began her culinary career in her early 50's, and went on to receive international acclaim, died July 11 at the age of 90. She rewrote The Fannie Farmer Cookbook, and also wrote The Fannie Farmer Baking Book, along with The Breakfast Book, Lost Recipes, and numerous other cookbooks.

According to Knopf Editor Judith Jones, Marion "epitomized good American food". She was a home cook, who loved eating together as a family, iceberg lettuce and waffles. She at one time was the menu and recipe consultant to the Bridge Creek Restaurant (Berkeley), and The Breakfast Book is filled with many of those breakfast recipes-one of my favorites is "Heavenly Hots"-sour cream pancakes that are light, and easy, and have everyone asking for more.

Marion was down-to-earth, as she didn't view cooking as a lofty activity, but rather as something everyone could learn to do well. I had the pleasure of hearing her speak once at a local library ten or more years ago, and found her to be delightful. On how to open a coconut: "Throw it on a cement pavement. That's how monkeys do it, and they are professionals."

Thank you Marion, for inspiring me, and for your legacy of the importance of good cooking, and eating together as a family.


                                                           

Banana Turnovers #20

                                           Banana Turnovers  (page 320)

1 cup half and half

3 Tbsp. granulated sugar

pinch of salt

1 Tbsp. cornstarch

2 large eggs, separated

1 Tbsp. cold unsalted butter

1 tsp. vanilla extract

1 pound frozen puff pastry, thawed but cold

2 large ripe bananas

1/4 cup confectioner's sugar


1. In a small heavy saucepan, combine half-and-half, 2 Tbsp. granulated sugar, and the salt; bring to a simmer over medium heat, stirring occasionally.

2. Meanwhile, in a small bowl whisk together cornstarch, and remaining granulated sugar. Add 2 egg yolks and stir until mixture is smooth. 

3. Ladle about 1/4 cup simmering half-and-half into egg yolk mixture, and whisk well to combine. Transfer mixture into simmering liquid, whisking vigorously. Allow pastry cream to bubble for 5 seconds, then remove pan from heat. Stir in butter and vanilla. Transfer to a small bowl, place plastic wrap on the surface and refrigerate until chilled.

4. Unfold puff pastry dough on floured surface and dust with flour. Using a pizza cutter, divide dough evenly into six 5-inch squares; arrange squares on work surface with a point facing you.

5. Working quickly, peel bananas and cut into thirds. Slice each third lengthwise into two pieces. Place 1 Tbsp. pastry cream in lower center of each dough square, 2 banana slices on top and dab with more cream. Brush dough edges lightly with water. Fold points of each square down to form triangular turnovers. Press edges of each with fork, and refrigerate on parchment- lined sheet pan for 30 minutes.

6. Meanwhile, place oven rack in lower position and preheat oven to 375 degrees. 

7. In small bowl, whisk egg whites until frothy; brush on turnovers. Sift confectioner's sugar over top of each turnover. Bake until well-risen and deeply browned, about 30-40 minutes, turning sheet pan once halfway through. Serve warm with vanilla ice cream.

Angel Food Cake #19

                                                    Angel Food Cake  (page 75)


 1 1/3 cups superfine sugar

 1 cup sifted cake flour

 1/4 tsp. salt

 12 large egg whites (at room temp)

 1 1/4 tsp. cream of tartar

 1 tsp. vanilla extract

 1/2 tsp. almond extract


1. Preheat oven to 350 degrees.

2. Combine 1/3 cup sugar, the cake flour and salt in a sifter. Sift the mixture three times.

3. Place the egg whites in the bowl of an electric mixer, and beat until foamy. Add cream of tartar. Continue beating until whites hold soft peaks.

4. Continue beating, gradually adding the remaining cup of sugar, about a tablespoon at a time. Fold in vanilla and almond extracts. Sift about a quarter
of the flour mixture over the egg whites and fold in. Repeat until remaining flour mixture is folded in.

5. Pour batter into an ungreased deep 9-inch tube pan. Bake for 30-40 minutes, or until cake has risen, is lightly browned and springs back when you touch it.

6. Immediately invert cake on a rack, or suspend the pan upside down over the neck of a sturdy bottle. Allow to coo completely, about 1 1/2 hours. Run a knife or metal spatula around sides of pan to release cake. Serves 8-10 people.