Savor the Flavor
Merry Christmas to all Mamaliga fans! Here’s another try at baking Panettone from The Bread Baker’s Apprentice book for the BBA Challenge. I didn’t blog about it initially since there were some things I wanted to tweak and adapt from his original formula. Quite a few changes.
Don’t be fooled. This humble chocolate tart is packed with enough potential to turn even the most chocolate-disciplined person into a dessert-ivore. So much more that is so easy and fast – if you read my previous post on baking short crust sweet pastry tart shells and you have two or three of them in the freezer.
In days when I crave something sweet and classy (and that’s daily, lately) this flexible short crust I discovered in Jamie Oliver’s The Naked Chef cook book saves me of going through intense labor to create a delicious tart.
I will be referring to this short crust many times so you better give it a try and familiarize yourself with it.
The next post will be a simple wicked chocolate filling that paired with this crust produces a sublime chocolate tart.
Suzanne Urpecz (aka The Hungarian Girl) one of the reference voices and food bloggers in Hungarian, Central and Eastern European cuisine, took an interview with me that is featured on her blog.
Only so you know on what am I spending usually the hot summer weekends, this post is about a picnic cedar table I built (commissioned by my wife) out of these six sided hexagonal picnic patio table plans!
Had to do it. I knew it was going to come. The notorious creation of the BBQ Addicts, The Bacon Explosion a scandalous arteries clogging log of sausage, with crispy bacon bits, wrapped in … you guessed a layer of thick bacon! No trace of a vegetable in sight! None.
I didn’t eve dream at the time of creating it that my humble Turkey Burger would make it to Top 9 on FoodBuzz! How cool is that! I might need to pay more attention to it later in a dedicated post with a recipe. Any takers? Anyway – check it out! It is mouth drooling and it can easily compete with the cover picture of the Saveur magazine (September 2009 issue)!
Freshly made spinach ravioli with a 4 cheese filling (Blue, Feta, Parmesan and Cream cheese) sprinkled with sauteed sage, and in a fennel-butter-anchovies sauce.
There’s nothing like an arugula and tomato salad that was grown in your backyard – our plot in my case. The nutty arugula flavor combines sublimely with the acidity of the tomato. No comparison with store bought produce. The porcini risotto was my first try to stick with the original recipe. But for some reason I had to go 8 minutes over the religious 14 minutes of cooking the risotto after the first stock scoop. Nevertheless it turned out wicked!
Ciabatta bread, first quest in baking myself through Peter Reinhart’s book, as part of the Nicole’s Bread Baker’s Apprentice Challenge(BBA).
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