Mellow Bakers - Five Grain Bread

I completely understand it is the 31st of August.  As always, I'm trying to complete all the challenges last minute.  If you are a regular reader, some of you would remember myself stating I will do all three breads for Mellow Bakers.  But I only got to two breads.  I would have made all three if my sour dough starter liked me.  Since this challenge started, I have killed multiple starters.  By the end of this challenge I will get a good sour dough starter to stay alive.  As Mellow Bakers continue,  I find myself liking the straight dough recipes.  Luckily, this bread is a straight dough.  The recipe comes from page 238 in the straight dough section.  As I was making this, the house filled with the smell of fresh bread.  It was wonderful smell I wish I could have in my house all the time.  The recipe made about 4 1-1.5 lb loaves.  For this bread I used: cornmeal, rye flour, whole wheat flour, bread flour, flax seed, wheat bran, and oatmeal.  I do wish it was a little sweeter.  I may try adding a little honey to this recipe next time.

Bread Cetera also posted a version of this bread.

Here are a few of the other participates.  If I missed anybody, please post yours in the comment area:

Steve

Demeter

Cathy

Natashya

Anet

Ulrike

Lutz

Abby

Lien

 

Better Late than Never - Daring Bakers Petit Fours

I kept telling myself that I will be on time, I will be on time.  Instead I am late :D.  This daring bakers challenge was hosted by Elissa and Jen.  Originally I was going to try both challenges but I ran out of time like always.  A normal occurrence for me and I have a confession.....I kinda cheated :D.  I bought ice cream.  I did make the base.  I did a basic brownie base and topped it with vanilla and coffee ice cream.  For the ice cream I used Haagen Dazs five ingredients.

Brownie base
(Adapted from Taste of Home)
5 cups sugar

3 cups all-purpose flour
1 can (8 ounces) baking cocoa
1 teaspoon salt
1/2 cup butter, melted

1. Shift together all the dry ingredients.  You are able to prep this ahead of time and store it in an air tight container.
2. Add the egg one at a time to the dry ingredients and than the remainder of the wet ingredients.
3. Pour into a 8 inch greased pan.
4. Cook at 350 degrees for 25-30 minutes. 

Assemble

1. Let the ice cream soften slightly and spread over the brownies. 
2. Let it freeze overnight.
3. Remove from the pan and than slice into 1 inch cubes put back into the freezer to set.
4. Make your favorite ganache recipe.  (I eye balled my recipe, 1/4 cup of butter, 1/2 cup of 1/2 and 1/2 and than 2 hand fulls of chocolate.)
5. Take out the frozen cubes and dip. 
6. Place back in the freezer to set and than serve. 

2 eggs, lightly beaten
1 tablespoon water
1/2 teaspoon vanilla extract

Directions

Nutella

So a part of my pastry bootcamp class, we made Nutella.  I completely fell in love with this recipe.  It is not as sweet a s the store bought nutella.  There is more of a hazelnut flavor to this version.  I realized that I left my recipe at home.  As soon as I get home, I'll update the post with the recipe ratios. 


Here are the basic ingredients: (updated
(Adapted from the French Pastry school)
500 G Hazelnut Praline (Either homemade or storebought)
125 G Butter at Room Temp
125 g Melted Chocolate (I believe it is a 1 part chocolate to 4 parts hazelnut praline )
Pinch of Salt

Directions

1. Place all the ingredients in a food processor.  Let it mix for about 5-10 minutes until you get the consistancy you like. 

How easy is that?  Guess what everybody is getting for Christmas?

I used it as a topping to my ice cream sunday (banana, strawberry ice cream, and strawberries)

I'm obessed now, don't be surprised if there are more nutella post.  I almost forgot to tell you, myself and Anna, went on a huge production of making nutella a couple of weeks ago.  I got a 7 lb can of pralines which equaled about 10 jars of nutella. 

Check back tonight for the recipe.

Jumping out of my Skin

I know that was a strange title but that is how I felt for the last three days.  I have been dying to post this but I wanted to post my Kulinarya challenge first.  First part of business, I created a new website: http://www.pastriesbyjoy.com/.  Please visit me there.  I will be posting more events type posts so I could keep this mainly as an experimental blog.  The second part, I have been slowly taking catering jobs.  It started when I first learned my mom's recipes but now that I have my own set of recipes, I have been approach more.  This past weekend I was given the opportunity to participate in a charity event to help children in the Philipines.   It was a concert called Ang Pag Ibig Mo.  The concert featured Clarrissa Ocampo, Andrew Fernando, and Raul Sunico.  I wanted to donate my services so I donated all the food for the VIP peopI felt blessed that the organizer, Patti, had faith in me and she trusted me to have such a large task.  I planned for weeks to make sure I had a well balanced menu, it was all apps.  It is one thing when I have to cook for family friends or family but this was for a set of complete stranges.  I was slightly scared :D.  I wanted to make sure I was well organized, btw to-do lists and me does not work.  The whole time I was cooking, The Husband was telling me that I was cooking too much.  Lets just say, within 30 minutes all the food was gone.  I made about 11 dishes.  While everybody was eating, I did work up the courage to talk to people and ask them about the food.  I'm not the greatest at that.  I received some great reviews and I was glad everybody enjoyed the food.  One thing I'm glad I inherite from The Mother is the enjoyment in feeding people.  All the attendees was well fed and loved the food (at least that is what they told me :D)  I'm so happy I was able to used my skill set to benefit others. 

*On a side note - I was approached by two more people if I would like to donate my services.  Any way I could help other people, I'm all for it. 

Here are some pics:

Check out the details about the event and the food on my other website: http://www.pastriesbyjoy.com/2010/08/ang-pag-ibig-mo-august-21-2010.html

I may have found a career I actually enjoy, after many majors and career changes.  What do you think about a mobile bakery?  I was total inspired by Melvin from Burnt Lumpia.  Chicago barely has a food truck market and I think it is a great idea.  Thoughts?  Opinions? 

August's Kulinary Cooking Club - Lumpia!!!!!

As a child, I remember my parents throwing parties or having people over for dinner all the time.  One given dishes was lumpia shanghai and I would always get stuck chopping all the veggies.  BTW I hate, hate chopping carrots.  For this challenge, I made a variation of lumpia shanghai since I made fresh lumpia a couple of months ago.  This past Saturaday, I had the opportunity to donate quite a bit of food for charity, coming up in the next post, I made some lumpia shanghai.  I thought it was pretty good timing :D.  I did make traditional lumpia shanghai but for this challenge I made longoniza lumpia.  For the longoniza I used my homemade longoniza. 

The Filling (I used pork but I plan to make a chicken version)

Making the egg roll

I'm not the greatest at rolling

The vertict from The Husband was that it was mushy and he was quite confused (he didn't know what I used.  I personally loved it. 

Kulinarya was started by a group of Filipino bloggers living in Sydney, who are passionate about the Filipino culture and its cuisines. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

If you are interested in joining our Kulinarya Cooking Club, please feel free to stop by our food blog and leave a comment - we would love to hear from you. 

The current members are:
Trish - Sugarlace

Kath - A Cup Cake or Two

Trissa - Trissalicious
Olive - Home Cooking and Baking
Caroline - When Adobo Met Feijoada

Ninette - Big Bold Beautiful Food

Peach - The Peach Kitchen

Althea - Busog Sarap

Asha – Fork-Spoon -Knife

Malou - Skip to Malou

Cherrie – Sweet Cherrie Pie

Acdee - Confession Nook
Valerie – A Canadian Foodie

Sheryl – Crispy Waffle

Divina – Sense and Serendipity
Anna - Second Helpings
Dahlia - Energetic Chef

Dahlia - Energetic Chef

Maribel – foodgeek's diary
Tressa
Jen - Jen at Work

Pia – Inato Lang Filipino Cuisine and More

Malaka – The Grand International
Mimi – La Pinche Cocinera
Erika – The Ivory Hut

Kat – Table Talk

Mellow Bakers - Baguette with Poolish

For this month I promise myself I will be doing all three breads from the Mellow Bakers' Challenge.  I actually did good and made this at the beginning of the month.  We will see how the rest of the month goes :D.  This recipe was similar to the first french bread I made.  The biggest difference was that the recipe was a two day process.  You first create a poolish 12 hours prior but the total rise time was decreased (a plus in my book).  The rest of the technique was very similar.  Comparing this recipe to the first one, I actually prefer the first one.  For some reason, this wasn't as "squeshy" as the other version.  Personally, I would use both depending on how much time I have. 

Filipino Spaghetti

Now you must be wondering what is Filipino spaghetti.  It is like normal spaghetti except that it is sweeter and in my family, we put hot dogs instead of meatballs.  My taste buds is a little more sophisticated now but I rush to the table when this is serve.  It just reminds me of my childhood.  There are multiple variations.  My cousin includes 7-up in her recipes :D. 

Filipino Spaghetti
1 Box of Spaghetti
1 Package of Hot Dogs
1 Jar of Marinara Sauce
1 Cup of Ketchup (and yes I said Ketchup) - banana ketchup works too
1 Cup of Sugar
Salt and Pepper to Taste

Directions

1. Cook both the spaghetti and hot dogs.  I would put the hot dogs at the bottom of the pot and than the spaghetti (this is my short cut in making this).
2. Start cooking the sauce by combining the rest of the ingredients in a medium sauce pan.  You may want to decrease or increase the amount of sugar to your taste.
3. Drain the spaghetti and hot dogs. 
4. Slice the hot dogs into bit size pieces.
5. All the components until it is fully incorporated. 
6. Top with some Parmesan cheese :D
7. Serve

This is a great kids meal even with all the sugar.  You could also add some veggies and it will be a great way to get them to eat some.

Daring Cooks - Pierogies

Pierogies, pierogies, and more pierogies.  This month's Daring Cooks Challenge was pierogies hosted by LizG of Bits 'n Bites and Anula of Anula's Kitchen.  The only time I had pierogies was the frozen kind.  It was a great experience to actually make it from scratch.  I didn't realized how simple it was.  My approach to this challenge was to use a Russian dough version.  As for the filling, I created a cheese and potato filling. 


Russian Style Pierogi
(adapted from Anula's Kitchen)
2 to 2 1/2 Cup of Flour (I used 2 Cups)
1 Large Egg
1 Tsp of Salt
1 Cup of Water


Directions

1. Lightly beat the egg. 
2. Add the flour and salt.  Mix the well.
3. Add enough water until it is moist but not too wet.
4. Let it rest for 20 minutes before working the dough.
5. Roll out the dough and assemble.

Potato and Cheese Filling
2 Cooked Potatoes
1/4 Cup of Bacon
1/2 Cup of Farmers Cheese
1 Small Onions
Salt and Pepper to Taste


Directions

1. Mash up the potatoes and let it go to room temperature.
2. While the potatoes are cooling, cook the bacon until it is crisp.
3. Remove the bacon from the skillet and add the onions to cook.
4. As the onions are cooking, chop up the bacon into little pieces.
5. Add the bacon back into the pan when the onions become translucent.  Remove from the heat.
6. Chop or crumble up the cheese and than add it to the mashed potatoes.
7. Add the bacon and onions to the mix than season.
8. Fill the pierogies.

Cooking Directions

1. Start boiling water with a little salt in a medium pot.
2. Form the pierogies by cutting small circles.  Place the dough into an empanada press.
3. Add the filling in the middle (make sure you do not put too much or they will burst).
4. Fold the edges over to create a half moon. Make sure the edges are sealed.
5. Drop the pierogies into the boiling water.
6. When it starts to float, removed from the water and place in a strainer.
7. Takes the small skillet and starts browning 1-2 tbs of butter (you could use oil also).
8. Take the cooked pierogies and brown them in the skillet.
9. Serve.

Figs, Figs, and Pork

As some of you know, I have a shopping problem.  I wish I could say I have the latest clothes or even the coolest electronics.  Oh no, it is food.  (I will restart the Pantry Clean-Up Challenge as soon as my summer slows down.  I'm in direr need to clean out my pantry :D.)  I was in the market looking for stuff for dinner, I really need to start planning meals.  Figs were on sale. FIGS! 

Aren't they Pretty

I got excited and bought two pints.  I know it isn't that much but I have a bad habit of either forgetting about it.  So I went almost a week when I realized it was in the fridge.  Bad me, I had so many plans for them.  Instead I ended up making a sauce out of them.

Pork Kabobs with a Fig Glaze
(Influenced by Bellalimento)
1 Lb Pork Shoulder
1 Pint of Cherry Tomatoes (Grape works too, but that is what I had in the house)
1 Pint of Figs (you could use dried too, just lesson the sugar)
1/4 Cup of Sugar
Water (it depends on how thick you would like it)
1-2 Tbs of Balsamic Vinegar
Salt and Pepper to Taste
Bamboo Sticks

Directions

1. Soak the sticks in water for about 10 minutes to prevent burning.
2. Slice the pork shoulder into 1 inch cubes.  Season with the salt and pepper.
3. Skewer the meat and the tomato (alternating each one).
4.  Grill the kabobs for about 15-20 minutes or until it the pork is fully cooked (this was The Husband's Job)
5. While that is cooking, prepare the glaze. 
6. Slice the figs into quarters and place in a medium pot with the sugar.
7. Add enough water it is about 1/2 an inch thick.
8. Bring to a boil and reduce to a simmer until it become thick.  Stir occasionally. 
9. When it thickens, remove from the heat and add the balsamic vinegar.
10. When both the kabobs and glaze is fully cooked, coat the kabobs with the sauce.
11. Serve...we had it with rice :D

Could you you tell, I took the pics at different times :D 

BTW I am giving myself -20 points for each week I missed the Clean up challenge. 

Strawberries and White chocolate

So this past Sunday was my wedding anniversary. We celebrated three years having to legally put up with each other. It may not be that long but it seems like forever. I admire the couples that has been together for many years because marriage is tough.  I got lucky with The Husband, he has a sense of humor. You need a great sense of humor to live with me. When I really started to expand my cooking skills, he wasn't the biggest fan but he supported me anyway. He finally understood my passion and accepted his faith as my constant taste tester. One thing that drives him crazy is the "pregnancy" weight he gained since he met me. Sunday arrived and we actually did not do anything for our anniversary. It seemed like everybody had a birthday this past weekend including my friend Anna. Instead we went to her place for her birthday and by the time we were going to celebrate, The Daughter was falling asleep. Instead, I made cupcakes the next day to acknowledge the day. Since The Daughter is allergic to everything, I made a strawberry and white chocolate cupcake. Except I kinda messed up my white chocolate ganache. I believe I put too much butter or cream or both actually.


Strawberry Cupcakes

(influenced by Joy of Baking)

1 1/2 Cups of Cake Flour

1/2 Cup of Butter at room temperture

1 Cup of Diced Strawberries

1 Tsp of Vanilla Extract

1/4 Cup of Milk

1/2 Tsp of Salt

1 1/2 Tsp of Baking Powder

1/2 Cup of Sugar

3 Eggs

Garnish

White Chocolate ganache

Whole Strawberries

Directions

1. Pre-heat the oven for 350F and prepare the muffin tin with the buttered cupcake liners.
2. Shift together the flour, baking powder, and salt onto parchment paper.
3. Than cream the butter and sugar together with a hand or a stand mixer.
4. Once the butter becomes fluffy, add the eggs one at a time and than the vanilla.
5. Take the flour mixture and pour in about 1/3 of mixure into the wet ingredients.
6. Than add 1/3 of the milk.  Continue to alternate the dry and milk additions until it is well incorporated. 
7. Remove the bowl from the mixture and gently fold in the diced strawberries. 
8. Fill the muffin tins about 2/3 way up and bake for about 18 minutes.
9. Let it cool.
10. Dip the tops into the white chocolate ganache and top with a 1/2 a strawberry, also dipped.
11. Serve.

My white chocolate ganache came out like condense milk.

Happy Anniversary Honey....sorry you are going to have to start your diet next week!

I also used this to enter in The Sweetest Kitchen's Mystery Box Cupcake Challege. Please vote for me. 
The winner of August’s Mystery Box Cupcake Challenge will receive prizes from:

• Bake It Pretty; $5 electronic gift card
• Beanilla; 3 Indian + 3 Tahitian vanilla beans & a jar of Ground Vanilla
• CT2Designs; a cupcake ring
• Miss Kitty Creations; a cupcake charm of your choice
• Sweet Cuppin Cakes; a prize pack worth $25

Thank you to all our prize sponsors!

Voting Starts August 21!

What a Summer

This summer has been insane.  If I wasn't at work, I wouldn't have a chance to blog.  This was actually going to be the summer where I experimented on a bunch of new recipes but unfortunately, life came in the way.  Now it is August and I have no idea where the summer went.  One minutes it was May and I was looking forward to the warm weather and next it was August.  I was fortunate enough to be the "private" chef for a few parties this year.  Last week I was asked to cater a party for one my cousins, May.  She was blessed with four beautiful boys which three of them had their birthday a week apart.  She went with a pool party since it was going to be so warm.  I also catered another party of her so we already had an idea what she wanted.  Here are a few pictures of the different food I made.  Below is the recipe for the leche flan.

Make your own tacos.

Captain Crunch Wings (I'll post the recipes as soon as I get it from The Husband)

Ube Halaya (It would have looked better if I was able to shape it :D)

My trusted Empanada (These were chicken)

Salmon with a mango salsa

Chicken BBQ

San Rival

Leche Flan

(adapted from Filipino Recipes)

1 Can of Evaporated Milk

1 Can of Condensed Milk
10 Egg Yolks
1 Teaspoon of Vanilla Extract
For the caramel: (I cheated and used corn syrup)
1 Cup of Sugar
3/4 Cup of Water

Directions

1. Prep the pan by coating the bottom with the caramel or in my case corn syrup.
2. Prep the water bath by setting the oven to 370F and place a large pan with water in the oven while it preheats.
3. Mix the rest of the ingredients together until it is well incorporated.
4. Strain the mixture into the prepared pan.
5. Cook for about 45 minutes until it well cooked.  I actually wiggled the pan to see if any of it moved.
6. Place in the refridgerator overnight.
7. Remove from the mold and serve. 

The Daughter having some Pool Time!

Mellow Bakers - French Bread update

I wanted to follow up with the recipe. It has been requested from my last mellow bakers post. It was fairly easy and it just takes a while but I think it was worth the wait.

Adapated from Bread by Jeffrey Hamelman

Ingredients

2 Lb of Bread Flour - 100%
1 Lb and 6.4 oz of Water - 70%
0.6 Oz of Salt - 1.8%
0.13 Ox of Instant Dry Yeast - 1.25%

Directions

1. Mix all the ingredients together on low for about 3 minutes. Once the dough reaches about 70% hydration (it should be incorporated but fairly loose in texture). Mix for another 3 minutes to develop the gluten.
2. Than increase the speed to medium until it becomes elastic.
3. Let it rise for about 2 1/2 to 3 hours. At about 50 minutes into the rise, take the dough and fold it over to release the air. I would fold it like a envelop :D. I did this every 50 minutes during the total 3 hours I let the dough to rise.
4. Once the dough has fully grown, divide into 12-16 ounces pieces.
5. First form a ball with the seams up and let it rest for about 15-20 minutes covered.
6. Shape into baguettes and place on a baking sheet.
7. Let it rise again for about 1.5 to 2 hours covered.
8. Bake at 460 for 24 to 26 minutes.

My Current Obession - Macarons

If you have read my blog before, I get a bit obsessive with recipes.  Especially those that do not come out the way I want them.  I am known to try a recipe numerous times until I get it right (my pan de sal).  This time it is French Macaroons.  French Macarrons has always intimidate me and I have always told myself I was going to try to make some.  During my pastry boot camp, we was given the opportunity to make them.  

Looks nice right?  It even has feet!

I finally saw the appeal of them (I had yet to try a good one).  So I set out to make my own version.  I picked a recipe that has taken may tries to get right, San Rival.  I worked on that recipe for about a year until I got it just right.

My first attempt, it came out more like merginue cookies

After 4 attempts, I got it right.  I went with a standard french marcaron recipe but instead of almond flour, I used a cashew flour.  I also made a french butter cream (just egg yolks). 

Look there is a small foot

Looks good huh?

I got an award - Versatile Blogger Award

Thanks you guys. When I first started this blog, didn’t realized how large the food blogger community was. I thought I was a great way to my progress, like a diary. I soon found a wonderful community that shared the same passion as I do. Though I have never met some of my fellow bloggers, I feel as if I know them. Thank you so much for this award.

Guidelines in accepting this award

1. Who I want to Thank?

Thank you so much Ela  and Emily

2. 7 Tidbits about Me

1. I just started to really cook (other than Mac and Cheese and Cereal) a couple of years ago when The Husband moved in.
2. I played some sort of instrument since the age of 5 though I could hardly play anything.
3. I had about 10 majors during my undergrad just to go back to my original major
4. I have been the mother type before I was a mother.
5. I attract misfits, including The Husband.
6. I’m happiest when I’m super busy. My current life consists of a full-time job, blogging of course, starting a catering company, getting my masters, and of course my family.
7. My biggest pet peeve is when people smell their food prior eating it. As if they need to make sure it smells OK before they experience the flavor.

 3. Share the award to 15 other bloggers who you have recently discovered and think are fantastic.
Anna - Blondie’s Cakes and Things
Asha - Fork Spoon and Knife
Sook - My Fabulous Recpes
Jen - My Kitchen Addiction
Trissa - Trissalicious
Oggi - I can do that
Caroline - When Adobo Met Feijoda
Angie - Angie’s Recipes
Liren - Kitchen Confidante
Roxan- Kitchen Meditation
Val and Mani - The Little Things
Monet - Anecdotes and Apples
Chef Dennis - More than a Mouthfull
Pam - Sticks Forks Fingers
MK - The Domestic Mama and The Village Cook