Misadventure #13 - Happy Birthday Honey

Chocolate, Chocolate, and More Chocolate

Daring Bakers–Persimmons Crostata (Misadventure #10)

 

With my little break, I have been trying to catch up on the different challenges I participate.  I didn’t realize how many I actually do.  I found out when everybody was posting that this month’s Daring Bakers was crostata.  Luck was on my side because I had an extra pie crust in my fridge calling out to me to make something.  I was going to make a black berry crostata but The Husband reminded me we had some persimmons in the fridge.  I figured why not use it and see if it would work.  It was a different type than I’m used to.  I normally buy the pumpkin looking kind but The Husband found the other type.  It was a bit soft and I prefer to have it hard like a apple.  I tasted a piece and it was extremely sweet but I should have known better when my tongue became very dry.  But I used it anyway.  The crust came out wonderful the fruit not as well.  It tasted quite weird so The Husband and The Daughter ate around the fruit and kept eating the crust. 

I just had 4 persimmons, one 1 pie crust, an egg wash, and raw sugar.  I just rolled out the pie dough until it is about 9 inches.  I left about an inch and a 1/2 boarder and filled the rest with the fruit.  I folded over the edges and cooked it at 350F for 30 minutes.  Five minutes before I took it out, I brushed the crust with a egg wash and sprinkled with the raw sugar.

The fruit became dry.  *Note to self, just use persimmon in breads, cookies, or cakes when I could smash it up.  Next time I’m using the black berries I have in the freezer .

Kulinarya–Relleno, another Misadventure #11

I’m a little late with this post and actually I was debating if I was going to post this.  I wasn’t happy with the result but I figured why not.  This month was hosted by Anna from Second Helpings and  Dahlia from Energetic Chef.  I was excited when I heard the them and than it sank in to the actually task.  The only relleno I have known was bangus relleno.  Watching The Mother make that many times, I thought I could do that.  Than I realized that would require me to debone the fish.  That scares me.  I can’t even hold a whole fish.  So instead I made a eggplant relleno but I messed it up according to the Husband.  I did reference multiple recipes and I “thought” I knew the basics.  I was so wrong. 

Instead of using Japanese eggplant, I thought I could use regular egg plant.  Mistake one.

The second mistake, I didn’t cook the eggplant prior stuffing it. 

I used a ground beef mixture of ground beef, carrots, peas, potatoes, onions, and garlic (sound familiar).  I had to make empanadas this week so I just used the same filling. 

Mistake three, I made the layers too thick. 

So I stuffed it, dipped it in a egg wash, than cooked it on a skillet.  It took longer than  I thought to cook and when we finally did eat it, some parts of it was not cooked.  The egg plant was not cooked, the filling was already cooked.  Great huh? 

Mistake four  - I forgot salt and pepper. 

This is what happened when I don’t cook for a while.  Lets just say The Husband analyzed the dish and told me “what I should have done” .  So next time, he is making it. 

Here are some pitiful pictures

Btw the stuff on the bottom is egg..It turned into a omelet on the bottom. 

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture & its colourful cuisine.
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.
The current members are:

Kath - http://www.acupcakeortwo.com/
Trisha - http://sugarlace.com/
Trissa - http://trissalicious.com/
Olive - http://www.latestrecipes.net/
Caroline - http://whenadobometfeijoada.blogspot.com/
Ninette - http://bigboldbeautifulfood.blogspot.com/
Peach- http://www.thepeachkitchen.com/
Althea- http://www.busogsarap.com/
Asha - http://forkspoonnknife.blogspot.com/
Malou - http://www.impromptudiva.com/
Cherrie - http://sweetcherriepie.blogspot.com/
Acdee - http://acdee.blogspot.com/
Valerie - http://www.acanadianfoodie.com/
Sheryl - http://crispywaffle.com/
Divina - http://www.sense-serendipity.com/
Anna - http://www.anniesfoodjournal.blogspot.com/
Dahlia - http://www.energychef.blogspot.com/
Joy - http://joyjoycreativeoutlet.blogspot.com/
Maribel - http://www.foodgeek.webs.com/
Tressa
Jen - http://www.jen-at-work.blogspot.com/
Pia - http://bisayajudkaayo.blogspot.com/
Malaka - http://thegrandinternational.com.
Mimi - http://lapinchecocinera.blogspot.com
Erika - http://ivoryhut.com/
Kat - http://twitter.com/alanokat
Lala - http://thislittlepiggywenttothemarket.blogspot.com/
Selfie - http://eats.sefiebee.com/
Connie Veneracion frm http://homecookingrocks.com/
Oggi from http://oggi-icandothat.blogspot.com/
Katrina Kostik from http://lardonmyfrench.blogspot.com/
Rochelle Ryan from http://www.whydiss.blogspot.com/
Marica - http://cuppycreme.blogspot.com
Diona - http://titaflips.blogspot.com/
Rowena - http://saraplicious.blogspot.com

Misadventure #9 - Homemade Pasta

So I have been dying to try homemade pasta.  I always found fresh pasta was the best but it was always intimidating to me.  So I have been reading Ratios by Michael Ruhlman.  I enjoy trying to figure out the mathematics equation in cooking.  If I find that if I know the basic recipe, I could grow from there.  According to the book, the ratio is 3 parts flour to 2 parts egg.  So that is what I did. 

Ingredients

3 Cups of Semolina Flour

2 Eggs

 

I mixed the beat the eggs first than poured it into the flour.

I like mixing things by hand so that is what I did :D

Make sure it is in a ball and chill it for 30 minutes, about  :D

So this is where it starts to fail, I rolled it out with a rolling pin and I made it too thick.  Keep in mind, I do have a pasta maker but I was way to lazy to take it out

I even filled them with portabella mushrooms and ricotta cheese..it looks good right?

 

It looks good....i don't see why i failed..oh yeah. it was really thick

 

I also failed with the sauce, I have no idea what I was making.  All i know we had ricotta and tomatoes

 

Any hints I'm totally open to them.  I want to make vegetable based pasta so I could get The Daughter to eat all of her veggies and not the few chosen one.

Misadventure #8 - Biko

I have a bunch of postings I have been meaning to post for a while.  I'm sorry about the picture, I had to use my old point at shoot at the time.  It has been a while since I posted an misadventure.  I have a few of them I still have to post :D.  This time, I kinda just made up the recipe.  I used a basic suman recipe but I poured coconut milk over the whole thing.  I thought i would turn into biko, negative.  Though The Husband liked it it didn't have the look I wanted.  Here is my working version of Biko.

 

Biko

(in working process)

Ingredients

3 Cups of Sweet Rice cooked

2 Can of Coconut Milk

1-2 Cups of Sugar (it depends on how sweet you want it)

 

Directions

1. Preheat the oven to 350F
2. Take the cooked rice and place it in a large wok or skillet
3. Pour in 1 can of the coconut milk and the sugar to taste.
4. Mix together until it because sticky and well incorporated.
5. Spread over a buttered pan (8x13 about, if you want it to be thicker, 9x9)
6. Pour the other can of coconut milk over it and spread evenly. 
7. Bake for about 10-15 minutes or until the top browns.

*In the normal recipe, there is eggs but I was trying to make it vegan or close to it. 

 

I'm going to try to make this again with a few changes. 

 

Sorry about the picture :(

 

Misadventure #7 - Marshmallows

I have been meaning to post this misadventure for a while :D.  A couple of months ago, I wanted to try to make marshmallows.  I had a bunch of egg whites leftover from a custard cake I made and I wanted to use them up.  So I decided to attempt marshmallows.  There are so many versions but I found a recipe that used egg whites.  Unfortunately, I don't remember where I found the recipe but it went like this.  I think it was from the David Lebovitz website but I'm not positive. 

 

Ingredients

2 envelopes powdered gelatin
1/2 cup + 1/3 cup cold water
1 cup sugar
1/3 cup light corn syrup
4 egg whites
pinch of salt

2 teaspoons vanilla extract
about 1/2 cup powdered sugar and 1/2 cup cornstarch, sifted together  

 

1. In a small bowl, sprinkle the gelatin over the 1/2 cup of cold water to dissolve and soften.

2. In a saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup of water. Place over medium-to-high heat.

3. In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.

4. When the syrup reaches between 210 and 220 degrees, increase the speed of the mixer and beat the whites until they are thick and fluffy (do not over beat).

5. When the syrup reaches 245 degrees, while the mixer is whipping, pour the syrup into the whites. Pour so that the syrup does not fall on the whip, otherwise much of the syrup will splatter onto the sides of the bowl, not into the egg whites.

6. Scrape the gelatin and water into the pan that you used for the syrup and swirl it to dissolve (it should be hot enough from the syrup to dissolve it). Pour the liquefied gelatin into the whites as they are whipping. Add the vanilla and continue to whip for 5 minutes.

7. Dust with a sifter a 11x 17 (approximately) baking sheet evenly and completely with cornstarch mixture. Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours or overnight, uncovered.

8. Use a sharp knife or scissors to cut the marshmallows into pieces and toss in the powdered sugar and cornstarch mixture. Put the marshmallows in a colander or strainer and shake off the excess cornstarch mixture.

 

It started to look good and than for some reason when I added syrup it turned clear.  I also didn't really shift the corn starch and powder sugar.  It just came out really weird.  I have yet to try it again but this is how it looked.

 

 Bad huh? 

 

I'll try again.  Maybe I'll try a non-egg white recipe.  Egg whites and I are not always friends :D.  My friend Anna from Blondie's Cakes had a great recipe I may try

Misadventure #6 - Strawberry Donut Muffin

After my first attempted at the donut muffins, I loved them.  They were donut like without all the oil.  So I figured I'll try a strawberry kind.  I had some fresh strawberries frozen in the fridge and white chocolate.  BTW white chocolate covered strawberries are the best.  I will always get some if it is available.  I followed the original recipe but I substitute the lemon juice for smashed strawberries and white chocolate. 

 

My mistake

I kinda mashed them up a little too much and I should have cut up the strawberries into little bits  There was way too much liquid

 

 

 

 

As you could see, the batter was a little too wet.

 

 

 

 

Some of them deflated :(

 

 

 

 

 

I even tried to hid the funny looking top with sugar....FAIL

 

 

 

But I have to say, the extra liquid gave a nice caramelization to the donut.  To bad it was funny looking. 

Misadventures #5 - English Muffin

I decided to make some lemon curd with some extra lemons I had at the house.  What goes well with lemons?  English muffins.  So I decided to try to make some.  I adapted the recipe from one of the many blogs I read but unfortunately, I can't find which one.  Sorry to whoever I got the recipe from. 

English Muffin 

1/3 cup water, warm (110F)
1 tbsp sugar
2 1/2 tsp active dry yeast
1 cup nonfat milk, slightly warm (100-110F)
3/4 tsp salt
2 cups all purpose flour
In a large bowl, whisk together water, sugar and yeast and let mixture stand for 10 minutes, until slightly foamy.
Using a wooden spoon, stir in remaining ingredients and mix until smooth.
Cover with plastic wrap and set aside for 40 minutes.
Heat a griddle/nonstick frying pan over medium/medium-high heat (water dropped on the griddle evaporates very quickly). Lightly grease with cooking spray.
Drop dough by scant 1/4 cupfuls onto greased surface and cook until medium brown on the bottom. The top with look set and the sides will appear somewhat dry. The exact time depends on the temperature of your griddle and the size of your muffins, but expect this to take several minutes. Flip over and cook 2nd side until brown.
Cool on wire rack for at least 15 minutes or until completely cool.
When ready to serve, split muffins with a fork and toast.
Serve with butter, jam, peanut butter, etc.
Makes 10-12 muffins.


Seems easy right?  I was doing well until I opened one and found it being raw.  Yes, I didn't cook long enough.  It was a good dough, I should have yet again, finished reading the directions.

  

Misadventure 4 Cottage Cheese (well kinda a Misadventure)

 

 

So I was inspired to make my own cheese the other day.  Personally I don't know why but I got in my head, I should try it.  Well I was going to make ricotta but than decided on cottage cheese because The Husband loves the stuff.  I personally can't stomach it.  So I did a search and found Alton Browns recipe for his quick cottage cheese.  I say it was a kinda misadventure because according to The Husband it tasted ok but the way it looked, he didn't want to eat it. 

Ingredients

• 1 gallon pasteurized skim milk
• 3/4 cup white vinegar
• 1 1/2 teaspoons kosher salt
• 1/2 cup half-and half-or heavy cream

Directions

Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.

Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a seal-able container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

 

 

 

 

So I used whole milk instead of skim because that is what was in the fridge.  I didn't make too much either. 

 

The response after The Husband saw it was, you don't have to make that again.  I started to laugh.  Maybe I'll try ricotta next.no

Misadventure #3 Brazo de Mercedes

This is one recipe that even The Mother couldn't accomplished.  One of my many kuyas are able to make it really well.  I'm not a huge fan of the dessert, it is a little too sweet for me but I get asked a lot about them.  Essentially it is a meringue Swiss roll.  As some of you know, it is not easy to form meringue once it is cooked.  The filling is a sweet custard filling, the best part it is made with condense milk :D.  The Husband calls it a gigantic marshmallow.  I adapted the recipe from No Special Affects.  It is a great recipe and the directions were easy enough to follow.  So I decided to try it but I cut the recipe in 1/2 to do that...big mistake. I generally really suck and reducing recipes just because, I tend to forget I actually altered the amount.  So either there is too much water or too sweet.  The custard ended up too sweet but I know what to do for next time.  I have tried Brazo before and it smelled like cooked eggs.  This time, the flavor was right on except for the sugar or condense milk in this case.  

Brazo de Mercedes

Ingredients - Meringue

10 Large Eggs Whites

1 Teaspoon of Cream of Tartar

200 Gr (1 Cup) of Sugar

1 Teaspoon of Vanilla

Directions

1. Preheat the oven to 250 and line a jelly roll with parchment paper and spray pam or anything lubricant like butter.  
2. Take the egg whites and cream of tarter and whip them with a mixer using the wire whisk. 
3. Once the egg whites achieved stiff peaks, add the sugar SLOWLY.  (If the sugar is just thrown in there, the peaks may fall.
4. Add the vanilla.
5. Pour the mixture into the prepared jelly roll and smooth out the top.
6. Bake for 30 minutes and than turn on the broiler and watch it for a couple of minutes to achieve the desired color.
7. Let it cool.
8. While that is cooling, take another sheet of parchment paper and dust with either powder sugar or corn starch.  * I would use corn starch, I used powder sugar and it make it sweeter.
9. Flip the meringue over and remove the parchment paper, the lighter side should be up.
10. Spread the filling and roll the edges up until it creates a Swiss roll.

Filling

10 Egg yolks

397 Grs (1 can or 1 1/4 cup) of Condense milk

1 Teaspoon of Vanilla

Directions

1. If you have a double boiler or just a sauce pan, fill it up 1/2 way with water and bring to a boil.
2. While that is happening, take either the second part of the double boiler or a heat resistant bowl and add the eggs, condense milk, and vanilla.
3. Mix well
4. Place on top of the boiling water and continue to mix until it has thicken and because a bright yellow in color.
5. Let it cool .
6. Spread over the prepared meringue.

What I need to do differently

1. Don't 1/2 the recipe or pay close attention to the amounts.
2. I need to actually smooth out the top of the meringue
3. What the meringue while it cooks to make it sure it doesn't brown too much.
4. Use corn starch instead of powder sugar.  

  Hopefully I'll have the opportunity to make this again.  

Misadventure #2 Chow Fun noodles

So I attempt to be consistance with my blogging.  We will see how long that last.  I'm also attempted to post items I have been meaning to post for a while.  This tracks back from New Years.  Yes, I'm that behind.  Actually more since I have stuff from when I first started this blog.  Maybe one day, I'll be caught up.  What am I kidding myself, I have about 300+ recipes to try out.  At least I will have material to write about.  To think I was scared that I didn't have ideas.  If you didn't realize, I talk alot.  I do tone it down when I blog.  So this was a misadventure from the start.  The noodles were good but they were quite sticky and I think I rushed it.  I will try again but I'll probably do a little more research more behind it.  Or many actually reading the direction would probably help.  I got the recipe from cooking gallery.  It is a great recipe, poor execution from my part and maybe it wasn't the greatest combination of flavors too.  The true recipe is call Kway Teow.   This is my favorite type of noodles.  I love the thickness and how it is used.  I wished I paid more attention to the recipe and what is best with this.

It looked find when I poured the batter and steamed it.  It was once I sliced it, the issues started to happen.








Again, it looked fine but once I attempted to fry the noodles, they started to stick to one another.









It was pretty much a huge chuck of dough mixed with carrot, peppers, and broccoli.  Even the baby wouldn't eat it and she eats everything.  Sad huh?




What to do next time.
1. Let it try out more before slicing
2. Lay it out separately to prevent sticking.
3. Pick better flavors for the noodles
4. Maybe fry each one at a time to prevent sticking.

Mainly to prevent anything from sticking.  But the noodle was good other than it stuck together :D. 

Misadventure #1 - Homemade bagels

 
Misadventure #1 - Homemade bagels

 

You would not think making bagels would be hard, nope it is hard.  Maybe to me it was quite difficult.  The recipe looked easy enough.  I adapted it from Baking Bites.  Hers looked so nice but it didn't come put so nice for me.  I probably have to actually follow the recipe.  That might actually work.  The first try was making a cinnamon bagel.  Ok I was too lazy to drive to panera for their cinnamon crunch bagel.  So I tried it...failed

 

 

 

 

 Looks like it is going to turn out ok right?

 

 

 

 

 

 

 

 

 

 

 

Still looking good 

 

 

 

 

 

 

 

 

 WAIT!  Why are they hard?  Maybe once they are baked, they will soften

 

 

 

 

 

 

 

 

Shoot they are still hard

 

 

 

 

 

 

 

 

 

 

At least the cream cheese is good :D