Wednesday, October 21, 2009
Tuesday, June 23, 2009
So since R was on his way to India and its about Father's day, I thought I'd send home some cherry strudel for dad. The filling was awesome but my bad luck with phyllo sheets continued. I had to salvage it be brushing it with more butter after slicing it to pieces and baking it a while longer. And since it ain't gluten-free, I end up eating the crust while he gets the cherry.
The banana bread with dried mangoes turned out a better father's day gift.
Friday, May 1, 2009
Sunday, April 26, 2009
2 large eggs, separated
1 tablespoons brown sugar
3.5 oz dark chocolate
1/2 + 1/8 cups heavy cream
Whisk egg whites with cream of tartar to soft peaks. Add sugar and whisk to stiff peaks.
Melt the chocolate in a double broiler. Remove from heat. Add 1/8 cup of the cream and the egg yolks and whisk to combine.
Whisk the remaining cream to soft peaks.
Add in the melted chocolate mixture and fold gently. Add in the egg white mixture and fold gently to combine, trying not to deflate the mixture.
Scoop into glasses and refrigerate at least 2 -3 hours till set.
Wednesday, April 22, 2009
Saturday, April 18, 2009
And just in case I lose the piece of paper I have the recipe on, making a copy of the recipe.
Adapted from Dessert First Recipe
Pear and Almond Frangipane Tart - makes one 9-inch tartPâte Sablée
- 1/2 cups rice flour
- 1/2 cups tapioca flour
- 1/2 cups almond meal
- 1 tsp xanthum gum
- 1/2 cup confectioner's sugar
- 1/2 teaspoon salt
- 9 tablespoon butter, very cold, cut into small pieces
- 1 egg yolk
- 2 ripe medium pears
- 2 cups water
- 2/3 cup sugar
- 2 tablespoons lemon juice
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 6 tablespoons butter, at room temperature
- 2/3 cup sugar
- 3/4 cup ground blanched almonds
- 2 teaspoons gluten-free flour
- 1 teaspoon cornstarch
- 1 large egg plus 1 egg white
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
For the pears: Combine the water, sugar, lemon juice, cinnamon stick, vanilla, and salt in a saucepan large enough to hold all the pears and bring to a simmer over medium-high heat. Cut the pears in half, remove the seed core and fibrous cores at either end, then peel the pears. Add the pear halves to the simmering syrup and reduce heat to low. Cover, and let pears poach for about 10 minutes, turning them halfway. The pears will become slightly translucent, very tender, and easily pierced with a knife or skewer. Let the pears cool in the liquid until room temperature before using. Or, you can store them in their liquid in the refrigerator for up to 3 days.
For the tart shell: Put the flour, confectioner's sugar, and salt in a food processor and pulse a few times to combine. Add the pieces of cold butter and pulse until the butter is cut into pea-sized pieces. Add the egg yolk and combine in several pulses until the dough starts to turn from dry to clumpy. Butter a 9-in tart tin with removable bottom. Turn the dough out into the tin and press into the bottom and up the sides. Freeze the tart shell for at least 30 minutes. When you are ready to bake it, preheat the oven to 375 degrees. Take a piece of foil and butter the shiny side, then press the buttered side tightly to the shell. Place the tart shell on a baking sheet and bake for about 25 minutes, until the shell is dry and lightly colored. Let cool on a rack until room temperature.
For the frangipane: Combine the butter and sugar in the food processor and combine until smooth. Add the ground almonds and blend together. Add the flour and cornstarch, and then the egg and egg white. Process the mixture until it is very smooth. Add in the vanilla and almond extracts just to blend.
To finish the tart: Preheat the oven to 350 degrees. Spread the frangipane evenly into the cooled tart shell. Take the poached pears out of their liquid and drain them on paper towels. You don't want too much excess liquid or they will make the frangipane soggy. Cut each pears and arrage them. I had no more energy to try the wonderful arrangement suggested in the original recipe. so arranges the sliced pers in circle. Place the tart on a baking sheet and bake in the oven for about 45-50 minutes, until the frangipane is puffed, golden brown, and firm to the touch. Dust with confectioner's sugar.
WATCH IT. DON'T LET IT OVERBAKE like I did. Even if it does, it will taste awesome!!
Thursday, January 1, 2009
Dessert for the day: Pistachio Creme Brulee (yes, I made it!!)
"Why arent you at Times Square?" he typed.
"It is about 1F !!!", I said.
"Down a couple shots and it will all be fine...", he shot back.
"What about him?", I worried.
"Sake should good. Rice-based.. Gluten-free", he quipped.
He has a good sense of humor, my brother... Some people may call it sarcastic. But I enjoy it. Maybe, because I am sarcastic too. Anyways, thats how my new year started - watching the Clintons and Bloomberg at Times Square on our huge-ass TV from our living-room couch. 2009 is here.
As I look back on the last year, everything is a haze. Maybe I should start blogging. Just like the weekly status reports at work. Proposal in January after dinner at Genoa, Wedding in India in April, Kennebunkport (Maine) in May, his GMAT in June, Lion King at Broadway for his birthday in July, Nesara turned two in August, Hwy 101 trip in September, Fall-trip to VT in November. Lots of wonderful restaurants like Tabla(NYC), Genoa(PDX). Could have blogged a lot, but work consumed all my time. This year will be different. Will be more serious and disciplined.
Straighten out my finances
Finish my PhD
Travel to Europe
Eat well, Exercise Regularly
The last year in pictures... Wedding is the highlight and of course, Nesara...
Little Miss Sunshades... on our Fall-trip to Willoughvale
Two people I adore the most...
Prashanth and me
Chand, Rags and me