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Cream Puffs In Venice
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Bring on the Parties!  New month, new flavour!This month the Cream Puffs in Venice Flavour of the Month is Trish Magwood’s Dish Entertains: Everyday Simple to Special Occasions.I’ve owned this book for quite awhile now and as is the case with most of the cookbooks I own, I’ve never tried a recipe. It’s a good thing there’s no such thing as the cookbook police checking to see if I’ve tried any recipes or not. Whew!Anyway, if I had to describe Trish Magwood I guess I’d describe as a food businesswoman. She’s the owner of a very popular cooking school in Toronto called dish cooking studio. She also starred in a very likeable program on Food Network Canada called Dish (at least I loved it) where she’d cater parties ranging from intimate gatherings at home to picnics at the cottage. My favourite episode was an engagement party where all the food that was served was some form of dessert.(Why don’t I ever get invited to those types of parties?)Her cookbook features the recipes that were prominent in her television show and I couldn’t be happier as there are some really good recipes in here. And I’m hoping to finally get down to trying some of them.There is one recipe in the book that I’ve been making ever since I saw it on her show. It’s essentially a loaf of bread that’s given an olive oil bath and then patted down with rosemary and sea salt. The loaf is baked until you have a crusty, rosemary-scented piece of heaven.I was intrigued by the idea because it reminded me of a party hall, just outside of Toronto, that used to be very popular at one time for Italian weddings. The start of the meal was always indicated by the emergence of servers from the kitchens with loaves of Italian bread that had been drenched in olive oil and baked with salt and rosemary. No matter how much you swore that you’d avoid the bread during the wedding meal (everyone knows that bread is a killer duirng an Italian wedding meal), you just couldn’t help snatching up a piece of that bread and digging in.This is so easy to make and it’s perfect for a family dinner or a larger gathering. It goes well with any course and it’s also a great way to use day-old bread. Okay, people. December is here. Time to party.Ciao!Rosemary BreadFrom Dish Entertains by Trish Magwood.1 large loaf of good bread (Yes, I know, that’s vague but what can I say. I like to use a loaf of sourdough bread or a loaf of Italian bread like Pugliese.)extra virgin olive oil3 tbsp. finely chopped rosemary1 tbsp. sea salt (I use coarse sea salt)Preheat the oven to 350 degrees F.Prepare the loaf by cutting 1-inch slices but do not cut all the way down (cut about three-quarters of the way down).Drizzle a bit of olive oil (about a teaspoon) in between each slice of bread and then drizzle a few more teaspoons over the crust of the bread, rubbing it all over with your hands. Sprinkle the rosemary in between each slice and over the top. Sprinkle the salt over the top as well.Wrap the bread in aluminum foil and bake for 25 minutes.Serve while hot.Enjoy! Date: Dec. 1st 2008 Category: Flavour of the Month, Bread  Email This |  Add to del.icio.us  Tags: bread and flavour of the month Her Best One Yet  Often, when I’m together with friends or family, and the topic turns to food (when doesn’t it turn to food?), we find ourselves inevitably discussing food shows and cookbooks.Whenever Giada De Laurentiis’ name comes up, the reaction is interesting. There are those that admire her, those that ADMIRE her, those that dislike her and those that enjoy her work.I own all of her cookbooks and find myself in the position of saying that I really like her cookbooks, but don’t particularly care for her cooking show. That might sound strange since what she prepares on her show appears in her cookbooks, but my objection to her show has more to do with the way that she’s presented. I think she’s a great cook with some really good recipes thereby making it unnecessary to show all those cleavage shots! I know. I know. That’s part of what makes her show popular. I just think it undermines her.Anyway, now that I’ve gotten that off my chest (no pun intended), the purpose of this post is not to discuss Giada’s show, but rather her newest cookbook, Giada’s Kitchen. If you’re familiar with any of her other cookbooks, this one follows the same layout. It’s organized by food category. Recipes are accompanied by gorgeous full-colour photos. There’s even a section for the younger ones (but the older ones can enjoy it too) and also a feature that I’m noticing in more and more cookbooks: a section with suggested menus made of recipes from the book. It’s a winning formula from her previous books so there was no reason not to repeat it here and it works very well.If nothing else the picture will make you happy.I just really like Giada’s recipes. They’re structured for maximum flavour using some of the cornerstones of Italian cuisine (olive oil, cheese) with a lot of ease thrown in (olives, store-bought roasted peppers). There’s a very good mix of recipes as well, whether you’re looking for something to serve at a party or something to make on a quiet Friday night at home.But my favourite part of this cookbook is the Desserts section, which I think is particularly strong. In fact, that’s one of the reasons why I enjoy her cookbooks. She does not ignore the best part of any meal … the dessert!So what did I try? Well, not as many recipes as I would have liked but here are some nibbles to entice you into stuffing this into someone’s stocking this Christamas!Cantaloupe, Red Onion, and Walnut Salad Easy and delicious, it’s a great salad for a dinner party. Add some thinly sliced Prosciutto di Parma and people may never leave your house again.Orzo-Stuffed Peppers If you’re a bell pepper fanatic (as I am), this is like heaven. You’re basically using a bell pepper as a bowl for your pasta. Sign me up!Orange and Chocolate Zeppole Just buy the book and make them. That’s all that needs to be said.Lemon Ricotta Cookies with Lemon Glaze It’s hard to resist a lemon cookie but when it’s made with ricotta, it’s impossible to resist!Just consider this one Giada’s best one and one that you should put on your holiday gift list. You know the one. Where you list all the presents that people should buy for you …Ciao! Date: Nov. 30th 2008 Category: Cookbooks Email This | Add to del.icio.us Tags: cookbooks Caramel, I’m Still Your Daddy (or Mommy)!  Early on in my blog career, I wrote a post about conquering my fear of caramel. I received a very thoughtful and helpful comment to that post from none other than Shuna Fish Lydon, the chef behind one of the most accomplished and informative blogs out there: eggbeater. When the hosts of the November Daring Bakers’ challenge, Dolores of Chronicles in Culinary Curiosity; Alex of Blondie and Brownie and Jenny of Foray of Food, announced that they would be venturing into caramel territory, I was so excited!After embracing my fear of caramel, I’ve come to embrace the joy of making it. Mostly because I love the stuff but also because it’s the essence of a Daring Baker: face your fears in the kitchen!The recipe they chose is Shuna Fish Lydon’s Caramel Cake with Caramelized Butter Frosting. As an added element, they invited Daring Bakers to try their hands at Golden Vanilla Bean Caramels from Alice Medrich’s Pure Dessert.Before I begin discussing the challenge, I want to first thank Dolores, Alex and Jenny for forcing Daring Bakers everywhere to embrace their inner caramel-maker!And I want to especially thank Shuna who has been so gracious throughout this challenge, not only for letting us use her recipe, but also for taking the time to answer the many questions that people have had. It’s an honour to have you with us, Shuna!Every Daring Bakers’ challenge is different. Some have elements that are very new to me and others have methods that might be different from something I’ve tried before.Some months I feel the need to provide a step-by-step account of what I’ve done and other months I don’t. In this case, I would have to say that the key is the caramel. While I love caramel, I’m not a fan of dark caramel. I prefer the flavour of a lighter caramel so I didn’t cook mine quite as long as the recipe indicated. This meant that my caramel syrup wasn’t as dark and thick as some others, but that’s okay. The flavour was still gorgeous and I’m enjoying the leftover syrup on everything that I can pour it on! For me, the best part of this challenge was the icing. This frosting for this cake is made with melted butter! I have never made a frosting with melted butter and to say I was intrigued would be an understatement. And not only is it melted butter, it’s browned butter which has to be one of my favourite flavours. When you brown butter, it takes on a nutty essence that is divine. Everyone adored the frosting! I can’t wait to try it in other recipes. In deference to the chewy caramels I used to eat as a child, I had to try the recipe for the Golden Vanilla Bean Caramels from Alice Medrich. I was not able to obtain ground golden vanilla beans so I used pure vanilla extract instead. Because I love caramel and salt, I added a liberal sprinkling of fleur de sel to the finished product. It was like being a kid all over again!Embrace your inner caramel-maker and be sure to visit all the other daring bakers to see what they made.Ciao! Date: Nov. 29th 2008 Category: Cakes, Cheesecakes, Cupcakes and Muffins, Daring Bakers Email This | Add to del.icio.us Tags: cake, caramel and Daring Bakers Reminder … Christmas Cookies for Sale!  This is just a little reminder that if you have the Christmas cookie twinkle in your eye but you can’t get around to baking any this year, I’d be happy to bake some for you!If you’re in Toronto or the Greater Toronto Area and you’d like to order cookies for Christmas, send me an e-mail at creampuffsinvenice{@}gmail{.}com. You can also contact me by sending me an e-mail using the Contact button at the top of my blog page. I’ve been baking cookies for people for a few years now and thought I’d spread the word. I’m offering seven varieties of cookies. If you’re interested and would like more information, just let me know!I’ll need all orders in by December 3rd!Ciao! Date: Nov. 28th 2008 Category: Uncategorized Email This | Add to del.icio.us Tags: No Tags Sweetness Ahead  Right about this time of year, I start to get the cookie twinkle in my eye. That’s the twinkle representing all the cookies that will be born in the month ahead as the Christmas frenzy starts. There are many family favourites when it comes to Christmas cookies; these would be the ones that we can’t do without. And of course there are always new ones to try.For today’s Magazine Mondays post, I decided to try a recipe that I’ve had bookmarked for a very long time. I’ve made palmiers before, and have many variations of the recipe, but I just wanted to put this particular recipe (from a 1998 issue of Martha Stewart Weddings) to rest. They were pretty and delicious and disappeared in the blink of an eye. Will I make them for Christmas? Possibly.What I do know is that there is much sweetness ahead. Have a wonderful week everyone!Ciao!Note: During the month of November, I will be taking a hiatus from Magazine Mondays. But never fear! Those of you wishing to attack the magazine pile can still do so. Wandering Coyote of Retorte has so graciously offered to host MM for the month of December. So you can send your links to her at wandering_coyote{@}yahoo{.}ca.Joining me this week for Magazine Mondays are the following people who managed to lessen their magazine pile just a bit:Wandering Coyote made a mouth-watering Sausage and Penne Gratin.Debbie started the week off with not one but two MM entries … Coconut Crusted Salmon with Tamarind Barbecue Sauce and New Mexico’s Chili Glazed Chicken with Hominy Polenta. Date: Nov. 24th 2008 Category: Cookies and Bars, Magazine Mondays Email This | Add to del.icio.us Tags: cookies and Magazine Mondays It Must be Cookbook Season!  While I would argue that every season is cookbook season, I don’t think there’s any question that that the lead-up to Christmas is probably one of the most intense times for cookbook authors and publishers. After all, cookbooks make great gifts.Ahem. Hint. Hint.Anyway, it’s usually around this time that friends will begin asking me, “So, if you had to buy someone a cookbook for Christmas, which one would it be?” This year, there will be a number of cookbooks that I’ll be recommending and the first is today’s feature: à la di stasio by Josée di Stasio. A television personality from Québec, Josée di Stasio’s book was previously released in French and has now been released in English. In the cookbook’s opening pages, di Stasio writes that “enjoyment is the key word of this book” and to be honest, I don’t think there’s any better way to state my impression of this cookbook.I could go into detail about layout and pictures (gorgeous and more gorgeous, respectively). I could go on and on about variety and quality of recipes (extensive and very good, respectively), but truth be told, I’d just be wasting your time.Here’s what you need to know: this is a book for the entertainer in you. You know the one that wants to spend weekends just hanging around the house preparing really laid-back yet delicious meals. The one that wants to have those dinner parties that are totally effortless and stress-free (yes … those do exist). The one that just wants to be happy in the kitchen. If you recognize any one of those people, then you’ll love this cookbook.As for the recipes, while I only tried two of them, I loved them both.  One was so easy and and turned out so well that we all just shook our heads and thought, “Why didn’t we think of this?” Pictured above are Ham and Egg Ramekins with the “ramekin” being a slice of bread. Seriously. It took about 10 minutes to pull this breakfast dish together and everyone loved it. The second recipe I tried was pure indulgence for me: Caramel Spread. After tasting this spread for the first time on toast, we just started eating it by the spoonful. It’s a keeper, for sure.Well I’ve wasted enough of your time. Go buy the book and start having some fun! Ciao!Ham and Egg RamekinsFrom à la di stasio by Josée di Stasio.Serves 4.4 slices of whole wheat bread (trim off crusts)1 tablespoon softened butter4 slices Black Forest ham4 large eggssalt and pepper to tastePreheat oven to 350 degrees F.Using a rolling pin, think out your slices of bread as much as possible (don’t go too thin or they’ll rip).Divide the butter equally among the four slices and spread it on side of each slice.On the unbuttered side of bread, lay a slice of Black Forest ham. Carefully transfer the bread and ham to a muffin tin, making sure that the buttered side of the bread is the side that goes into the muffin cup. Once all your bread and ham slices are in, crack open an egg and carefully drop one egg into each ham and bread cup.Bake for 20 minutes and check the bread cups. If the egg is cooked, then remove otherwise keep it in the oven for an additional 5 minutes.Once out of the oven, let rest for a few minutes before carefully popping out the bread ramekins. Sprinkle with a bit of salt and pepper and serve immediately.Enjoy! Date: Nov. 20th 2008 Category: Cookbooks, Brunch, Preserves Email This | Add to del.icio.us Tags: brunch and cookbooks Daring Bakers, Take a Bow!  Daring Bakers, take a bow because today is your second birthday!It’s incredible but true. Two years ago today, Lis and I had a crazy idea to bake pretzels and now look where we are.It has been two amazing years for us as we watched this group grow from two people to well over 1,000 bakers from all over the world.While organizing The Daring Bakers certainly presents its challenges, I think I can speak for both Lis and myself when I say that I cannot imagine my blogging life without our little (big) group.So Daring Bakers, everywhere, HAPPY BIRTHDAY!Ciao! Date: Nov. 19th 2008 Category: Daring Bakers Email This | Add to del.icio.us Tags: Daring Bakers For My Zia Don  As some of you may know, the word for aunt in Italian is “zia“.In late October, my wonderful Zia C turned 50 and believe me she makes 50 look smashing!She honoured me by asking that I bake her birthday cake. When I asked her what flavour of cake she wanted, she said something lemony. Now when I was a little girl, I was a bit in awe of Zia C because she was so grown up … I wanted to be just like her. I also wanted to know what she was up to, so much so that I would stand at the foot of the stairs and call out to her, asking her what she was up to. But instead of calling her Zia C, my childish interpretation of her name was … Zia Don.Don’t ask. Anyway, for my Zia Don I made a cake from the incredible Lori Longbotham. My Magazine Mondays entry is this most delicious recipe for Triple-Lemon Layer Cake published in Issue #63 of Fine Cooking magazine.Have a wonderful week everyone!Ciao!Here’s who joined me for Magazine Mondays:Debbie of Taste of Sweetness made Beer Chili … yum!Wandering Coyote of Retorte made chocolate cookies with M&Ms!!! Date: Nov. 17th 2008 Category: Cakes, Cheesecakes, Cupcakes and Muffins, Magazine Mondays Email This | Add to del.icio.us Tags: cake and Magazine Mondays I ♥ Anita’s Cookies  You may have noticed that a certain book has been taking over the food blogging world thanks to an exciting virtual cookbook blog tour. The book I speak of is none other than Anita Chu’s Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imagineable.Most of you will know Anita from her sweet (literally and figuratively) and charming blog, Dessert First. For those of you that don’t know Anita, she’s a passionate baker who has turned her love of pastry and dessert into a livelihood that now includes her very first cookbook.As I told her in an e-mail recently, this is proof that good things do happen to good people!The blog tour for Anita’s book has already touched down on Jen’s blog, Ari’s blog and Sara’s blog and today I’m happy to be hosting this great event. In the days to come you can visit Helene, Veronica, Aran, Béa and Peabody to follow the book on its tour.A Field Guide to Cookies is a small format cookbook that’s 304 pages in length. It features photographs, along with a glossary of ingredients, an index of recipes and a legend of symbols used throughout the recipes.And when you read the subtitle, that it’s a guide to every type of cookie imagineable, it really does include every type of cookie you could possibly imagine baking. In fact the first thing that struck me (pleasantly) when I flipped through the book is the variety of recipes included.Clearly, Anita did her homework before and during writing this book. The variety of recipes alone would make this an indispensable cookbook for both the novice and more experienced cookie baker.If you’re familiar with Anita’s blog, then you’ll know that she’s a very elegant writer. Her style is clean and conscise, as well as precise.Her writing style in this book mirrors the standard she’s set on her blog. The recipes are very clear and simple to follow with uncomplicated instructions. For the first-time cookie baker, these are not intimidating recipes and for the more experienced baker, these are recipes that are attractive because in short order you can have a batch of lovely homemade cookies.And there’s a cookie for everyone in here. Whether you like rolled cookies, filled cookies, drop cookies — whatever you fancy — you’ll find it in here.Put it all in a cute little package that is quite maneouvreable, and you have yourself a must-buy cookbook (Sometimes with small format books — this book’s dimensions are roughly 6 x 5 x 1 inches so it’s not a large tome by any means — the books are difficult to hold or keep open on a page but Anita’s book definitely does not suffer from that problem.)Okay so down to the nitty gritty. What did I bake and how did the cookies turn out?I chose three cookies: Chocolate Espresso Cookies, Algerian Almond Tarts (Dziriate) and Swedish Sandwich Cookies (Syltkakor). The Chocolate Espresso Cookies were intense. Almost truffle-like in texture, they had a wonderfully deep chocolate flavour enhanced by the espresso powder in the cookies. These were a huge hit as we are definitely chocolate lovers in my family. They were so good that I almost didn’t get a chance to snap a photo! What I liked about these cookies is that they were unfussy. Just mix the batter, roll the cookies into balls and bake. You end up with a cookie that has a sophisticated and elegant taste but doesn’t come with hours of prep work. Loved them! The second cookie recipe I tried was for the Algerian Almond Tarts or Dziriate. Now, please don’t be put off by my photo. Unfortunately, my cookies did not hold their shape in the oven but this is through no fault of the recipe. When shaping the cookies, I was in a bit of a rush and didn’t wet the dough to ensure that the edges stayed together. As a result, the cookies lost their shape in the oven. But that aside, they were absolutely delicious. In fact, of the three cookies I tried I would say that these had the best taste thanks to the exotic (to me anyway) hint of orange flower water. I have a bottle of the stuff hidden way back in a cupboard and I thought it was high time I used it. This was one of the reasons that I chose this recipe. Add in the nuts, butter and vanilla and you have a truly beautiful cookie. Next time, though, I will take more care when shaping them so that they’ll actually look pretty, too! Finally, I mixed up a batch of Swedish Sandwich Cookies (Syltkakor). All I can say about these is make them. The dough comes together so quickly and as these are sandwich cookies, you have lots of options in terms of what type of cutter to use and what type of filling to use. I brought these cookies to a famly function and everyone loved them.I have to thank Anita for including me in her blog tour. This has been such a fun experience and I’m honoured to say that I own a copy of Anita’s first cookbook!In the days to come, please be sure to check out the following blogs to find out how these bloggers feel about Anita’s book:Nov. 17th - Helen of TarteletteNov. 18th - Veronica of Veronica’s Test KitchenNov. 19th - Aran of Cannelle et VanilleNov. 20th - Bea of La Tartine GourmandeNov. 21st - Peabody of Culinary Concoctions by PeabodyCiao!Chocolate Espresso CookiesFrom Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imagineable by Anita Chu.Recipe:1¾ cups all-purpose flour3 tablespoons cocoa powder2½ teaspoons instant espresso powder1¾ teaspoons baking powder¼ teaspoon salt12 oz semisweet chocolate½ cup softened unsalted butter1 cup dark brown sugar½ cup sugar3 eggs1 teaspoon vanilla extract1 cup (6 oz) chocolate chips1. Sift flour, cocoa powder, espresso powder, baking powder, and salt into a bowl and set aside.2. Melt chocolate in a metal bowl set over a pot of simmering water, stirring occasionally so it will melt evenly; remove from heat when smooth.3. In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add eggs and vanilla and mix until combined.4. Pour in melted chocolate and beat until combined.5. Add flour mixture and chocolate chips and mix on low just until incorporated.6. Cover dough and refrigerate for about 15-20 minutes until it is firm enough to scoop.7. Preheat the oven to 350◦F. Line several cookie sheets with parchment paper or silicone baking mats.8. Roll dough into 1½-inch balls and place on sheets about 2 inches apart.9. Bake for 8 to 10 minutes—cookies will still appear soft but will firm up upon cooling. Cool cookie sheets on wire racks before removing cookies with a metal spatula.Yield: About 5 dozen cookies. Date: Nov. 14th 2008 Category: Cookbooks, Cookies and Bars Email This | Add to del.icio.us Tags: cookbooks and cookies Cookies for Sale! I just wanted to put the word out that if you’re in Toronto or the Greater Toronto Area and you’d like to order cookies for Christmas, send me an e-mail at creampuffsinvenice{@}gmail{.}com. You can also contact me by sending me an e-mail using the Contact button at the top of my blog page.I’ve been baking cookies for people for a few years now and thought I’d spread the word. I’m offering five varieties of cookies. If you’re interested and would like more information, just let me know!I’ll need all orders in by December 3rd!Ciao! Date: Nov. 12th 2008 Category: Uncategorized Email This | Add to del.icio.us Tags: No Tags « Previous Entries extras
December 2008
Dish Entertains: Everyday Simple to Special Occasions by Trish Magwood. December is party month and this is a fabulous book to guide you through. It’s so beautiful with lots of ideas for every festive occasion!
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before you go... Recent Posts Remember Pretty Pretty Pretty My Mother’s Crespelle Thank You … and a Little Gift for You! Tis (Pretty Soon) The Season … Something To Munch On This One is for Sher Thank you! Cake for Cream Puff! Give Me Soup and I Shall Be Happy! Archives December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008 April 2008 March 2008 February 2008 January 2008 December 2007 November 2007 October 2007 September 2007 August 2007 July 2007 June 2007 May 2007 April 2007 March 2007 February 2007 January 2007 December 2006 November 2006 October 2006 September 2006 August 2006 July 2006 June 2006 May 2006 April 2006 March 2006 February 2006 January 2006 December 2005 My Overburdened Bookshelf The Art of Eating WellItaly Al DenteTruly Madly PastaDeath By Chocolate CookiesThe Italian BakerThe French MarketBread Made EasyFagioliPanini, Bruschetta, CrostiniThe Pie and Pastry BibleThe Cake BibleThe All New, All Purpose Joy of CookingZingerman's Guide to Good EatingTwelve: A Tuscan Cook BookChez Panisse VegetablesCupcakes!A Passion for Piedmont © 2007 Creampuffs in Venice | design by The Blog Studio |
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