Thursday's Thoughts: Learning Curve

Thursday's Thoughts: a taste of what I'm thinking

When something goes askew in the kitchen I like to read up about it and figure out why.  Understanding the principle behind the problem decreases the likelihood of a repeat episode.  Here's just a taste of what I've been reading up on lately along with a few other bites I'm beginning to chew, swallow and digest.

Meringue
1. Underbaking a meringue pie results in weeping, a layer of liquid between the meringue and filling.  This can be prevented by spreading the meringue on the pie while the pie is still hot.  However, the pie should not be too hot or the filling may not have set up enough to hold the meringue.

2. Beads on top of a meringue are the result of overbaking.

3. To prevent a meringue from shrinking and tearing, be sure to attach and seal it to the crust before baking.  Adding certain starches to the meringue also helps.

4. Soft meringue, hard meringue, Swiss meringue, Italian meringue, cooked, uncooked, added starch, ratio of sugar, type of sugar, temperature, beating time, underbaked, overbaked, acidity, humidity....so much to consider.

Pie Crust
1.Overworking a pie crust stretches out the dough which causes shrinking while baking.

2.  A large gap between an upper crust and filling (such as apple) is due to a slow release of steam.  Thick apple slices release steam slowly, but thinner apple slices cook faster, allowing a quicker release of steam.  Thinner apple slices (along with cutting proper slits) prevent the crust from puffing up and leaving a large space.

Eggs in Custard
 1. Stirred custards without starch are heated over a double boiler and require constant stirring.  The eggs thicken anywhere between 160 and 180 degrees F.  The eggs can begin to thicken just one degree before turning to a scrambled curdled mess.  Rate of heat, milk to egg yolk ratio and sugar all influence curdling and thickening of stirred custards.

2. Baked custards without starch need a water bath.  The water for the water bath needs to be extremely hot.

3. Stirred custards with starch can be made over direct heat as opposed to a double boiler. Similarly, baked custards containing starch do not need water baths.

Consomme (just pretend the e has an accent over it)
1. This stock is clarified with egg whites.  As the stock simmers the egg whites coagulate and trap impurities.

2.  The egg and impurity mixture floats to the top forming what is called a raft.  An acidic ingredient such as lemon juice or tomatoes aids in forming a stable raft.

Food for Thought: "Don't fear failure so much that you refuse to try new things. The saddest summary of a life contains three descriptions: could have, might have, and should have." -Louis E. Boone 

Flashback Friday: Apple Kakka

Flashback Friday: Revisiting a recipe from long ago

My family's version of this traditional Scandinavian dessert is rather nontraditional.  Though apple kakka translates to apple cake, I certainly wouldn't call this a cake.  Think of it more like a layered apple crisp.

I remember eating this dessert but had never looked at the recipe itself.  My younger self was more concerned with who got more marshmallow topping than details of the recipe.  Underneath that coveted, crunchy yet gooey toasted marshmallow layer I remember layers of graham cracker crumbs and applesauce.

Random Recipe Wednesday: Carrot Cake Breakfast Bites

Sometimes I get things a little backwards and eat cookie dough for breakfast.  This time I made what some would call breakfast cookies and ate them for supper, snacks and pretty much everything but breakfast.

I hesitate to even say breakfast cookie, because these really aren't cookies.  Let's call them breakfast bites.  Without any butter, oil or sugar you can not have a cookie.  What we do have is a hearty and satisfying breakfast/snack that leaves you feeling full, healthy and energized.  Dried fruit, nuts and oats are ground in the food processor then mixed with shredded carrot and apple and a mashed banana.  See, it's breakfasty but it's not a cookie.

Tuesday's Twist: Sweet Potato and Squash Soup with Citrus and Sage

Tuesday's Twist:  A basic recipe with a fun twist.  In other words, just another excuse for me to play around with weird recipes I've been dying to try.

The great debate over creamy vs. crunchy peanut butter is a cousin to the soup conundrum.  Generally I prefer a chunky soup with a variety of textures, but one sip of this silky smooth soup and had me swooning for another spoonful.  Now that I've mentioned peanut butter and used far too much alliteration let's begin.  I'll start by warning you that I was in a terribly indecisive mood while planning this pot of winter warmth.  You know, the kind of mood where I just want to add everything instead of keeping it simple.  Yeah, too many options and I get carried away.

A spoonful of creamy velvet was the one thing I was sure about here.  But our soup must be silky soft without using heavy cream.  Enter two secret ingredients, cauliflower and Greek yogurt.  After making a version of this cream-free cream of mushroom soup, I was sold on using cauliflower and Greek yogurt for a thick and creamy, ultra-smooth soup with extra protein but without the fat.  Lately there's been multiple versions of baked potato soup using the cauliflower trick for low-carb creaminess.  If it works with potato soup, why not sweet potato?

Weird Recipe Wednesday: Apple Ring Pancakes

Weird Recipe Wednesday: Because some recipes are so weird I just HAVE to try them.  My curiosity always gets the better of me.

I've been chowing down an insane amount of apples this fall.  We've made 3 trips to the orchard and each time we come home with a 1/2 bushel of seconds plus a smaller bag of another variety. A bushel of apples weighs between 42 and 48 pounds so I'm guessing we've hit the 70-80 lb range in total.  Yikes, that looks like so much more when you add it all up.  Crisp and tart are my favorite, but my last trip to the orchard left me with a bag of soft and mildly sweet apples.  They're great for sauce or apple butter, but they're not my favorite for munching.  Since this is the 3rd 1/2 bushel bag of the season, I've had more than my fair share of pie and apple crisp.  I was up for a change of pace and thought I'd give these pancakes a whirl.

I'm not a big breakfast eater.  A bowl of cereal, an apple, just give me something that requires zero thought.  Every once in a while I'll put a little more effort into breakfast and make something like muffins or pancakes.  Don't get me wrong, I like breakfast food, I just don't eat it at breakfast time.  More often than not I'll eat the muffins as a snack or make pancakes, waffles or French toast for Sunday lunch.  So yeah, these pancakes hit the griddle around 3 in the afternoon but we can pretend I made them for breakfast.

Fermented Friday: Pumpkin Beer Apple Butter

Fermented Friday: recipes featuring yeast, wine, beer or some form of fermentation.

Apple butter and pumpkin butter in each silky smooth spoonful. 

Weird Recipe Wednesday: Nutty Orange Harvest Soup

Weird Recipe Wednesday: Because some recipes are so weird I just HAVE to try them.  My curiosity always gets the better of me.

This orange soup has such a smattering of weird ingredients I wasn't sure if I wanted to post it.  I debated back and forth, snapped a few pictures just in case and finally decided to just go with it.  I've seen orange fall soups popping up everywhere on the blogosphere lately and decided this might not be way too wired after all.  And even if it is, that's exactly what Weird Recipe Wednesday is all about. Since it's Halloween, it seems like as good a time as any for a slightly strange bowl or orange liquid.  Annnnd now that I've hesitated and stalled a little longer I suppose we can get to the soup.

Fermented Friday: Pomegranate Quinoa Salad

Fermented Friday: recipes featuring yeast, wine, beer or some form of fermentation.

I really shouldn't buy uncommon ingredients unless I have a specific recipe in mind.  But a good deal will get me every time.  Enter pomegranates.  I bought two of them and both have been sitting in the fruit basket for over a week.  Last fall I made this Butternut Squash Salsa with pomegranates and it was a hit.  I'll probably end up making it next week, but I wanted to use pomegranate a little differently here.  Well, that and I sorta said I would try not to overwhelm you with squash and pumpkin recipes.

Weird Recipe Wednesday: Pumpkin Wild Rice Salad

Weird Recipe Wednesday: Because some recipes are so weird I just HAVE to try them.  My curiosity always gets the better of me.

This warm autumn salad is packed with fall flavors.  Loaded with healthy ingredients this cozy side boasts a delicate balance between sweet and savory.  Caramelized onions and roasted cauliflower blend with the nuttiness of wild rice.  Sweet, delicate pumpkin notes mingle with crisp apples, soft raisins and a subtle hint of warm cinnamon.

Fermented Friday: Beer Apple Crisp

Fermented Friday: recipes featuring yeast, wine, beer or some form of fermentation.

Apple crisp is a longstanding tradition at our house.  I remember helping my mom turn the crank on the peeler, watching the bright red peels squiggle off onto a heap on the table. The sweet, pale yellow slices were then haphazardly piled into a nearby glass baking dish.  After a quick dusting of cinnamon, we attempted to pack a generous mound of oat topping over a dish already overflowing with crisp apple slices.  It wasn't long before warm, cozy aromas of apple and cinnamon wafted out of the oven and filled the house.  With all those enticing aromas one could hardly wait for the first bite.  I remember sneaking little clumps and clusters of the golden brown topping while waiting for the bubbling juices to cool.  Oh wait, I still do that.