FFwD: Potato Gratin

Today, I am at a complete loss of words.  The potato gratin was fantastic, as evidenced by the expressions on people’s faces as they took the first bite.  Good, this was very good.  The recipe comes from Dorie Greenspan’s Around My French Table.

Hopefully I’ll be back soon with some actual words to say…

TWD: Cranberry Galette

This week’s TWD selection, from the ladies over at Celestial Confections, is the Cranberry Lime Galette from Dorie Greenspan’s BFMHTY.

Wait!!!!! What happened to the limes in your galette, Charli?!? (I know that’s what you all are thinking.)  The answer, unfortunately, is simple: they are sitting on my counter where I found them about five minutes after this beauty went into the oven.  I read and re-read and re-read the recipe because I just had that ominous feeling of forgetting something.  And somehow through all of that I never realized I forgot the limes!

On the upside, I am now able to report that this recipe is fantastic even without the limes.  So go right ahead and make it without running to the store just for limes.  (Which, by the way, is what I did. 😛 )  Indeed, it is hard to go wrong with a delicious cranberry filling and a buttery, flaky crust!!  If you are looking for a scrumptious addition to your Thanksgiving dessert table, I highly recommend this one.  The recipe is up here–limes and all!

FFwD: Caramel topped semolina cake

Yesterday in class, we were talking about nano-wires (really, really small wires, only a few nanometers in diameter).  These nanowires can be made approximately the same length as different types of cells.  And the cells engulf the wires.  Because, well, they can.

Apparently the cells like to eat the gold wires faster than any other type of wire.  The cells have high taste.

Which got me thinking about cake.  At this point in the class, what else is there to daydream about, but nano-cake?  Do you think the cells would also engulf a high quality nanocake made from the freshest ingredients faster than they would engulf, oh, say a nanotwinkie?

In class, I decided they would.  After all, the cells do have high taste.

I pictured a nano-caramel-topped-semolina-cake with its uniquely fantastic taste and texture.  I decided the cells would consume that one quite quickly indeed.  And then I realized my thoughts had gotten a little out of hand, and that I should probably pay attention again.  Too much longer in my nanocake fantasy land and I would start giggling.

Unfortunately, though I actually did make the caramel topped semolina cake for a dinner party several weeks ago, I did not capture its beauty on camera.  However, there was a Frenchman present at the dinner party and he approved.  Win.

TWD: Cranberry Shortbread Cake

This past weekend, I went back up to South Bend, IN for a fantastic wedding.  Of course, when in South Bend, one must stop by and visit the Notre Dame campus.  Well, one must if one has spare time before one’s flight leaves, anyway.

The Basilica is, of course, gorgeous.

One of the most memorable parts of the day happened when I heard a screaming squirrel (a noise filled with such terror), turned, and saw this:

You have to look close, but if you do you will see a falcon hungrily eyeing a  terrified baby squirrel (at the bottom of the tree).  The poor thing was hopping all over the tree trying to avoid certain death.  This story has a happy ending though–at least for the squirrel.  Tom charged at the falcon, scared it away, and the squirrel ran to safety!  It was a beautiful moment.

After a nice trip away, though, there is just something about coming home that is always fantastic.  Coming home and being able to bake something as wonderful as this cranberry shortbread cake is even better.  This one is really a winner, from BFMHTY, the cranberry shortbread cake is amazing!  I recommend that you head over to Jessica’s blog straightaway for the recipe.

TWD: Caramel Pumpkin Pie

It was just another day in the lab.  Well, not quite a normal day.  On this particular day a few weeks ago, I made the trek over to the hospital to pick up some samples.

I arrived at the hospital and promptly went to a back room to read a few papers while I waited.  It was just a few minutes later when the doctor (who I was working with) popped his head into the room.  “The samples are running a little behind today , so you might have to wait a little longer.  Oh,” he continued, “you may want to stick tight back here while you wait.  If you leave, you might not be able to get back in.  The hospital is under lock-down because there is a shooter on the loose.”

Okay.  Twist my arm.  I will not go wandering the halls.

But allow me to step back.  I was never one of those kids who felt invincible.  Life always seemed tangible, precious, a gift to be cherished.  Yet in the past few years, I admit I have taken life for granted.  I forgot about death.  I loved (almost) every day, but made no effort to make the most of them.

Sitting there, in the hospital that day, I was not in any real danger.  The shooter was eight stories away, in a completely separate wing.  While I did not know any of that at the time, I did know that–mostly–everyone around me was calm, collected.  As much as possible, work continued as usual.

However, in spite of the fact that I was safe, in spite of the fact that everyone around me was calm, in spite of the fact that I was not truly worried–in spite of all of this, being stuck in a hospital with a shooter on the loose can drive a person to reflect on the preciousness of Life:

Life is beautiful.  Life is a gift.  Life is an adventure, an opportunity, a treasure.  Life can be inspiring.  Life can be inspired.  But life can also be lazy.

To make the most out of life takes effort.  I want to make something of myself at work yet revel in my time off.  I will climb mountains, photograph sunsets, laugh with friends.  Maybe one day I will ‘cure cancer.’  Maybe I will just help to advance the world of science, but I will love my job.

I will not make a bucket list because I never want to leave something unchecked, and I never want everything to be checked off.  Instead, I will seize every moment.  I will fight my fights but will not dwell on them.  I will love.  I will not walk around trying to escape from life; instead, I will escape to life.  I will plan for my future, savor the present, honor the past.  I will forgive others.  I will forgive myself.  I will not fret over imperfections.

I will smile.  I will live.  I will bake my heart out.

FFwD: Gougeres

One of the things I love so much about food is that there is always the opportunity to try something new.  Yet simultaneously, there is always an element of security, of comfort with the trial.  I may be trying a new, exotic sauce that will whisk me off to a far away land, but I know I like chicken, I know I like potatoes, so how bad can it be?  Granted, some culinary adventures are more risky than others.  Adding a little yogurt dallop to top your favorite standby soup requires a lot less gumption than than, say, eating a durian.

But I digress.  What I am attempting to convey is that trying new things is fantastic, but sometimes, the most wonderful thing of all is trying something new–going on a new journy–with an old friend.  Trying an exciting new dish with an old favorite ingredient, for example.  Or preparing to embark on one of life’s biggest adventures with my best friend, fellow discoverer, and (now) fiance.

Or, in this particular instance, beginning a new odyssey through a new cookbook, trying many new recipes, but taking a familiar, much loved instructor along for the ride.  As I cook along with my fellow bloggers through AMFT by Dorie Greenspan, I know my kitchen repertoire will greatly increase.  I will learn new techniques and fall in love with new recipes. If simply trusting Dorie was not convincing enough, gougeres, both the first recipe in the book and the first recipe I made from it, sealed the deal.  These cheesy bread balls are packed with wonderful flavor and have a light, whimsical texture, making them the best use of pate a choux dough I have ever tried.  Really.

So with that–let the journey begin!

Tarte Fine and an announcement!!!

This week’s TWD was the tarte fine.  It was nice.  Definitely something to be eaten within the first hour as recommended by Dorie; it looses both flavor and crispness with passing time.  But to be honest I do not really care all that much about the tarte today.  Now that the business is out of the way,  I have much more exciting things to write about:

My engagement!!!

It has been a whirlwind weekend here at the Berry Bushel, leaving me a touch spastic and scattered.  In a good way.  Let’s just say there was a fantastic dinner, an opera, beautifully lit nighttime DC, a proposal, and a “YES!”

That last part was my contribution.

Now there are people to call, plans to make, shiny pretty things to stare at.  Life is good.

World Peace Cookie Dough Ice Cream and stories of my youth

Back when I was a little girl, I had a favorite doll, a porcelain doll.  While I still remember every detail of her from her pink dress with white lace to her long, sandy curls, I cannot remember her name.  I just remember how much love I had for her and how much comfort she gave me.  There were many nights when I would sneak out of bed to get my favorite porcelain doll and sneak her back in with me.  I was definitely not allowed to sleep with this doll since the porcelain might break and cut me in my sleep.  So, of course, I would hide her under the covers so my mom would not find her when she came in to wake me.  I would then fluff her curls, straighten her pretty pink dress, and return her to her rightful place on my shelf.  I was pretty sneaky.

I still have this doll, in a box, tucked away in the back of a closet.  I see her about once every-other year or so and am continuously amazed at how ratty she looks.  My memory is blinded by love; in it, she is beautiful.  I suppose this is what happens when you sleep with your fancy things, and I am forced to realize that my parents must have known.

Also, when I was little, my mom would very occasionally leave a bowl of M&M’s out on the counter.  I was convinced that my mom counted these both in the morning and at night, and consequently, I was certain that she would know if I took one.  I imagined the punishment for such action would be grave.  Of course, little Charli was not completely without logic:  if the bowl was very full, I would sometimes take one, or maybe even two because–as I reasoned it–if my mom reached the end of the bowl having counted 994 instead of 995 candies, she would assume she had miscounted somewhere in there, and would not go back and re-count.  However, once the bowl decreased to a more managable 20 or so candies, I would steer very clear of the bowl.  I was a cautious, maybe even paranoid, child.

Why I thought I could get away with sleeping with my doll but not sneaking a handful of candies out of a full jar the world may never know.

Like many children, I loved cookie dough ice cream; it was my favorite.  I was not frequently allowed to eat it, however, due to a minor milk allergy (which I thankfully outgrew!).  Every time I was given a choice of ice cream flavors, I would invariably revert to my trusty cookie dough.   Now that I’m older, I like to explore a variety of flavors, but I’m still a sucker for a good cookie dough ice cream.  I get about 2 spoonfuls in, and I’m overcome with memories of a fantastic childhood.

World Peace Cookie Dough Ice Cream

This recipe is adapted from two recipes in the marvelous Dorie Greenspan‘s Baking from my Home to Yours.  I realized that the dough was meant for ice cream one time when I inadvertently ate the entire recipe, tiny bit by tiny bit, from the freezer before I had a chance to bake it.  Oops!  As an added benefit, there is no raw egg in the cookie dough recipe, so it is worry free.  Also, I use a vanilla ice cream base, but I could definitely see this working famously with all sorts of other flavors–let me know if you try any!  If the cookies don’t bring about world peace, this ice cream might just do the trick.

For the cookie dough:
1/2 cup plus 2 Tbsp all-purpose flour
1/6 cup (2 Tbsp plus 1 tsp) unsweetened cocoa powder
1/4 teaspoon baking soda
5.5 tablespoons unsalted butter, at room temperature
1/3 cup (packed) light brown sugar
2 Tbsp sugar
1/4 teaspoon fleur de sel or 1/8 teaspoon fine sea salt
1/2 teaspoon pure vanilla extract
2.5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips
Your favorite ice cream base, about 1 quarts worth

Whisk together flower, cocoa powder, baking soda.  In another bowl, beat the butter until it is nice and soft; I just use a wooden spoon, but you can use a mixer as well.  Then add both sugars, salt, and vanilla and continue beating for about 2 more minutes.  Add the dry ingredients, mixing to just combine.  Then add the chocolate, mix, form into a log, wrap in plastic wrap, and leave to rest in the freezer, at least 2 hours.  (Note: I form into a log as if i were making cookies because it is easy to chop up later; however, since the are not specifically for cookies, feel free to shape however you like.)

Meanwhile, whip up your favorite ice cream base.  When it is ready to churn, make it in the ice cream maker according to the manufacturer’s instruction.  While churning, chop the cookie dough log into bite sized pieces.  As soon as the ice cream is done, stir in the cookie dough pieces, and transfer to a container to freeze.  Freeze until hardened, at least 2 hours.

Enjoy!

The Daring Cooks: apple butter

One of the main reasons I started this blog was to force myself to write.  Unlike how I imagine many bloggers out there, the gift of writing was not given to me.  I have no inexplicable urge to express myself.  However, I believe that writing is important, and so I continue to push myself.  In science and engineering it is all too easy to ignore the pen until you are forced into writing that grant or paper in order to get funding.  Yet at this stage of my career, the majority of my work is still in the lab.

I love to cook, to photograph, but the vast majority of the time that I sit at this computer, I feel writers’ block.  What do I say?

Please do not think this is complaining.  I love the push.  I embrace the challenge and need the sculpting.  What I hate is the silence, that quiet in my head which is louder than screams.  And so I turn away; I abandon my efforts for that easier path.  I delay.  I do not write.

“Do not lose heart,” someone just walked in the room and said to me.  He was speaking on a completely different matter, but the juxtaposition of that sentiment with this one seems fitting.

What all this means, I cannot tell you.  Except that I continue.  I will write, and I will grow.  But at times like these when I delay certain certain posts, just know that I am here.  Waiting for the silence to end.

The September 2010 Daring Cooks’ challenge was hosted by John of Eat4Fun. John chose to challenge The Daring Cooks to learn about food preservation, mainly in the form of canning and freezing. He challenged everyone to make a recipe and preserve it. John’s source for food preservation information was from The National Center for Home Food Preservation.

TWD: cranberry upside-downer

I have always been a summer girl.  I love the heat, the swimming, the sitting by the pool with a book.  I go home to visit family where I am immensely spoiled.  My birthday is in the summer.  And I suppose this is a morbid sentiment, but my family rarely tends to die in the summer.  In the summer, the days are long, and I am free from class.  The summer is an abundance of fresh fruits and vegetables.  I love the summer.

Last year, though, for the first time (possibly in my life) I was excited about the Fall.  For me, fall has always been nothing more than the end of summer, the beginning of cold.  I secretly looked forward to school starting back up, like the little nerd that I am, but never to fall itself.

Now I embrace the fall.  There are sweaters that need to be worn, jackets to be buttoned, tea to be sipped.  Baking bread and roasting chickens are no longer methods of heat torture; they are fantastically aromatic and delicious experiences which bring about the need for long naps and long workouts.  Hoodies.  Sweatpants.  Apples.  And as a graduate student, I still get to look forward to going to class.  Although this year I have the added benefit of know this will be my last fall ever of needing to go to class.  Soon there will be pumpkins and hayrides.  All ready there is a fantastic chill in the air kissing my cheeks each morning.

And there are cranberries.  Cranberries which will not appear in the stores until November, but I start craving with that first chill.  In an unexpected moment of forethought last winter, I anticipated this month-long discrepancy in the cranberry cycle and have been hoarding a large quantity in the back of my freezer ever since.  Enter: the cranberry upside down cake, to be made for the first week after the cool began to set in.  Perfect timing if ever I have heard of perfect timing.

I am in love with this cake.  I love the beautiful, red, tart cranberries.  I love the cinnamon-y moistness.  I love the Fall.

Thank you for the pick, Sabrina.