Author: KC

I'm a graduate student in Montreal. I spend most of my time studying drug addiction using brain imaging techniques. I'm also a foodie, exploring the culinary world both in and out of my kitchen.

Categories
Cakes The Book

69. Almond Cake with Kirsch Cream and Lingonberry Preserves p.710

The recipe

In the comments for yesterday’s cassoulet someone mentioned that many of the recipes I’ve posted are heart attacks waiting to happen. This cake is no exception. With 8 eggs, 2 sticks of butter, and a bunch of almond paste it is no where near anyones definition of a light finish to a meal. The cake is dense and very moist, topped with Kirsh flavoured whipped cream and lingonberry preserves.

The cake recipe is a very standard method, but with funny proportions. It’s only got one cup of flour to 7 ounces of almond paste, 1/2 lb of butter, 8 eggs and 1 1/2 cups of sugar. The almond paste is replacing some of the flour, but why does it need 8 eggs?

With all the super rich stuff that went into it, the result is a super rich cake. With so little flour to provide structure it didn’t rise very much. The texture was like a very moist brownie that had been allowed to rise a bit more than normal. The almond paste did a good job of permeating the cake with almond flavour, but it could have been boosted with almond extract, or an almond liqueur.

The Kirsh whipped cream topping was a good concept. Almond and cherries are one of the magical flavour combinations of our world, and I’m glad to see it celebrated. The Kirsh gave the cream an alcohol bite that helped cut some of the richness. The cream was a bit potent to eat comfortably though. There were bites where I misjudged the proportion of cream to cake and just found it to be sour and unpleasant.

The lingonberry preserves were a very nice touch. Apparently this is a Scandinavian cake, and nothing says northern Europe like lingonberries. The average megalomart doesn’t carry these preserves so you’ll have to go to a specialty shop, or Ikea. Those masters of flat-packed over designed furniture sell a broad array of Swedish delights, including three different types of lingonberry preserves (one with chipotle).

This cake keeps forever, I divided it and froze half for a few months. The remains in my fridge were good for at least a week. This is a good thing, because the cake is so rich an average sized family would need that week to get through it. The lingonberry preserves were the best part of the dish, the cream topping was a nice counterpoint, but it was a bit too boozy. The cake’s flavour was fine, and the super moist texture had it’s own appeal, but overall I can’t recommend it because of it’s unconscionable ingredient list. A simple yellow cake with almond flavouring would have served the same purpose, and helped everyone to avoid an insulin coma.

Categories
Grains and Beans The Book

68. Easy Cassoulet p.272

No recipe for this one.

Easy indeed. I’ve made both of the cassoulet recipes in the book now. This is the easy version which can be prepared in 4 hours, plus soaking time for beans. The more authentic version takes 2 days. Both were delicious, and the differences between them were pretty subtle. It’s nice to know that you can get pretty much the full effect of the dish in 1/12th the time.

In more traditional versions lots of effort goes into getting flavour into the beans. They’re soaked then simmered with aromatics, meats, and browned bones then allowed to sit overnight. All of this works to pack as much taste into the beans as possible. It’s a bit of pain, but it does get the flavours in there. In contrast, this recipe soaks the beans without any added flavouring, then quickly simmers them a bouquet garni, tomato paste, and garlic. The beans are not quite as tasty, but still delicious. In this version browned sausage and shredded duck confit are added to the beans. The dish is then covered with a garlic laden topping which uses the duck fat to make make cracklings, and toast bread crumbs. Then the whole things goes into a 350 degree oven until it’s bubbling merrily.

In this versions the beans are not even close to being the star of the show. They’re functional, they soak up a lot of the other flavours, but they’re more or less just there. In the more elaborate version from The Book the beans were a much more central player. The quality of the duck confit and sausage is what will make or break the dish for you. Spare no expense, and travel great distances to find a really good cooked garlic pork sausage. As far as I know the best garlic Keilbasa in Montreal is to be found at Euro Deli (St. Viateur and St. Urbain next to the church). I picked up the duck legs at a little butcher shop on Van Horne (Boucherie France – Canada, 1142 rue Van Horne). She does a brisk business in duck confit, and cassoulet. You can also go enjoy the selection of Nicole Kidman photos she has taped to her fridge. As long as the duck and sausage are up to snuff this will be a no fail recipe.

The bread-crumb topping is hugely flavourful, and was everyone’s favorite part. The cracklings are made by tearing the duck skin into strips and then cooking it with any duck fat that was scraped off the legs. My cracklings never really crisped up, but they were still completely delicious. The bread crumbs toasted in duck fat are absolutely out of this world. Your cardiologist will hate me for recommending this to you, but the topping absolutely made the dish. Because the bread crumbs are so central to the dish, it would be nice to use a top quality baguette if at all possible.

The duck is torn into chunks in this recipe. Frequently the duck legs are left whole and then served on top of the beans, which makes for a dramatic presentation. The tearing strategy worked out well though, more surface area = more delectable duck flavour permeating the casserole.

I served this cassoulet to my brother and his girlfriend. Everyone really enjoyed themselves and the dish. It was rich, hearty, and satisfying. I liked that this version managed to simplify a classic without asking for unreasonable compromises in taste. I think a lot of people avoid making cassoulet at home because it requires so many obscure ingredients, and a fair bit of planning. This version makes it much more accessible, and still results in a delicious dish.

Categories
Hors D'Oeuvres & First Courses The Book

67. Roasted Pumpkin Seeds p.5

The recipe is just like this one from Epicurious, except that The Book gives proportions for the ingredients. I think the Epicurious version is more honest. This is barely even a recipe. Toast pumpkin seeds in a dry skillet ’till they’re browned and smell good, toss with olive oil and sea salt. That’s it.

Despite it’s tenuous recipe status, I’m glad it was in there. I probably wouldn’t have remembered how delicious toasted pumpkin seeds are, and never would have thought to put them out for guests. I ate some of them warm , and some at room temperature the next day. They’re totally delicious either way. I find the flavour of pumpkin seeds hard to pin down, they’re nutty, and they do have squashy pumpkin flavours, plus a whole other level of aromas that make them their own. You could serve sunflower seeds like this, but it just wouldn’t be the same.

Finding fresh green pumpkin seeds wasn’t as easy as I thought it would be. My grocery store carries them sporadically, and the ones at the health food store sometimes look a little ratty. The Book warns that pumpkin seeds spoil quickly, so a place with high turnover is key. They’re frequently used in Mexican cuisine, so a latino food shop might be the way to go to find a good fresh supply.

Since pumpkin sees freeze well I’ve taken to keeping a bag on hand. The Book seems to call for them fairly frequently, and I’ll never be without a tried-and-true last minute appetizer if friends drop by unexpectedly.

Categories
Cookies, Bars, and Confections The Book

66. Mocha Toffee Cashew Bars p.694

The recipe.

Opinion varied wildly about these bars. We brought these to dinner with another couple. The guy loved them, my dining companion hated them, and the other girl and I were of mixed opinions. They’re built on a fairly dense espresso flavoured cookie base, then topped with chocolate and salted roasted cashews.

I thought things were going well until the cashews. The cookie base was rich, full of espresso flavour, firm and a bit chewy. All on it’s own it would have made a very good cookie. Adding chocolate on top was a perfectly good idea, espresso and chocolate do wonders together. Adding cashews didn’t seem like a bad idea either, but this is where the problems came in.

The recipe called for a quite a lot of nuts, 3/4 of a cup, which may have been a bit excessive, 1/2 cup would have been fine. The nuts were supposed to be chopped. I thought I’d chop them with a few pulses in the food processor, which resulted in more of a cashew dust than anything else. The real issue with the cashew topping was the salt though. It’s possible that I just picked up particularly heavily salted cashews, but I don’t really think that was the case. Adding this much salt to a sweet bar made things very confusing for the palate. There was definately something wrong with the flavour, but I just couldn’t put my finger on it. Eventually my dining companion pointed out that they tasted like trail mix. Once she said it my imagination filled in the little bits of dried fruit, and my ability to imagine this as a refined after dinner square to be sipped with a macchiato disappeared. The final effect of these squares is like a coffee flavoured energy bar.

I had some of the leftover bars as afternoon snacks, and they worked much better in that context. There’s absolutely nothing wrong with the flavours going on here, other than the excessive saltiness, they were just poorly marketed.

Categories
The Project

Finding the Rythm

I’m 5% of the way through the book, and on pace to get recipe #113 posted by September 14th! I’m getting into better blogging habits, and hoping to get myself stuck in this rut until operation 60 in 60 comes to a close. I’ve been cooking pretty regularly too. It’s quite possible that by September 14th I’ll have a new backlog of 60 recipes to push though.

Categories
Cookies, Bars, and Confections The Book

65. Chocolate Truffles p.696

The recipe.

This recipe has three ingredients, chocolate, cream, and cocoa powder. Almost by definition the success of failure of the recipe is in the quality of those ingredients, and the method of combining them. I used the wrong ingredients, and ignored parts of the method. They still came out tasty, if a bit ugly. The recipe calls for 56% cacao Valrhona chocolate, I ignored this and used another good quality dark chocolate with about the same cocoa percentage. I couldn’t find the Valrhona and decided the recipe was just being snooty. I’m not sure if it would have made a difference, but you should definitely use a chocolate you like the taste of before it’s used in the ganache.

The recipe is dead simple, the cream is boiled, and then poured over the cut up chocolate, it’s then gently stirred (in concentric circles starting from the centre, while standing on one leg, under a full moon). The resultant ganache is then cooled and piped into truffle shapes. After the truffles are frozen they’re smeared with bit of melted chocolate and tossed in cacao powder before serving.

I ran into a bit of trouble in the piping section of the recipe. I didn’t have the right size tip and found I couldn’t pipe and elegant looking truffle with the desired soft point on top. Even cooling the ganache for the recommended time I needed to put in in the fridge for a while to get it to firm up enough for easy piping. As you can see in the picture above I didn’t get anything near the elegant teardrop shaped confections I was going for. Real truffles are ugly and misshapen, and so are mine. I’m not going to let myself feel too bad about it.

The coating with chocolate and tossing in cacao powder step was much messier than I would have predicted. I think it takes a lot more planning, and forethought than I gave it. You need to reserve one gloved hand for smearing the chocolate and dropping the truffles into the cocoa powder, and one hand for extracting them to a sheet pan on the other end. Mixing this method up results in the dreaded club hand. I’ll know better for next time.

Although this was a really simple recipe I have hardly any experience working with confections. I found it to be more complicated than it seemed at first. But, I’m sure a second attempt would go much more smoothly. Flavourwise, they were good. It’s chocolate and cream, it tastes like chocolate and cream. Fancy chocolatiers seem to be able to take those same ingredients and make absolute magic happen. For me, this recipe produced tasty little after dinner treats, but there was nothing transcendent about it.

Categories
Poultry The Book

64. Coq au Vin p.368

No recipe for this one.

Coq au Vin is such a classic it’s practically drowning in preconception and expectation. This recipe doesn’t throw any wild experiments or out of the play book ingredients in, but it tries to simplify the process a bit too much. The biggest twist in this recipe is that it calls for white instead of red wine. It also doesn’t call for much of it. Most recipes seem to call for about a bottle of wine, this one asks for only 1 1/2 cups. The traditional method usually involves soaking the chicken in wine with a bouquet garni overnight, or for a couple of days. Sometimes the giblets are used to flavour the sauce as well. This version skips all that and just browns the chicken in bacon fat, then braises it in a wine and stock mixture with a bouquet garni, bacon, and onions. Sautéed mushrooms with cognac are stirred in near the end, and then the sauce is thickened with a beurre manié.

The result is pretty good, but the extra little touches in the more traditional versions do make a difference. I prefer the taste of red to white wine, and I definitely missed it here. The Book suggests using white because the final dish will look nicer, but even there I disagree. Yes, the purple tinge red wine gives the chicken is a bit weird, but this white wine version was an unrelieved beige. I can’t necessarily say that it looked any better. As a concession to ease of finding ingredients the recipe calls for a standard supermarket chicken. The traditional version is made with a stewing hen, which is an egg laying hen that’s grown too old to keep around the farm. These birds are tough, but loaded with flavour, i.e. the perfect subject for a long slow tenderizing braise. I bought a good quality chicken, but there’s no way it can compare in flavour. Admittedly tracking down a real stewing hen would be a major pain, and if the recipe had called for one I probably would have complained about that instead.

Coq au Vin in an international success because the flavours in the dish work so well together, chicken, wine, bacon, mushroom, onions, and the oh so French bouquet garni (celery, thyme, parsley, bay leaf). This version didn’t do everything that could be done with those flavours, but it only took 2 hours to prepare. If you’ve got the time or the inclination seek out a battle hardened old chicken, and the forethought to give the bird a wine bath the day before you’ll be rewarded with a better dish than this one. However, this version is easy enough to do as a Tuesday night supper, and tasty enough to serve at your next dinner party.

Categories
Hors D'Oeuvres & First Courses The Book

63. Cheese Fondue p.72


the recipe

My God I love fondue. Everything about it is good. Incredibly rich gooey cheese swaddling a crunchy bite of bakery fresh baguette, what could be better than that? It’s an easy to prepare and casual meal, that’s inherently social and fun. It’s horrible for you, which makes it even better to share with close friends you don’t mind relaxing around. Its got traditions, like the communal kirsch shot that’s taken half way through (one for each participant, and one goes into the pot to keep things from thickening), and inventive punishments for the poor soul whose bread falls off their fork. Better yet, there’s a special surprise at the bottom of the pot where the sterno bakes a perfect little cheese crisp. Just in case it wasn’t enough fun, it involves alcohol and an open flame.

Fondue enjoyed wild popularity in the ’60’s and ’70’s and has since slipped from vogue. I feel privileged to have my mother’s fondue pot as a relic of that renaissance. I’m not sure what caused this fall from grace for this near perfect food. Maybe people just got tired of it, maybe it got watered down with poor packaged versions and less than stellar bread. I can’t say, but I think it’s ready for a comeback. I wonder sometimes if sushi will go down the same road. Now that almost every grocery store has a sushi counter, how long can it remain a hip thing to eat? And, when sushi goes, what will come next?

This particular cheese fondue recipe worked out wonderfully. It has a couple of nice touches, like a mixture of emental and Gruyère, the occasionally overlooked rubbing of the pot with a clove of garlic, and directions for a zig zag stirring method that keeps the cheese from clumping or breaking on you. It lived up to the standards set for me by a Swiss friend, and great fondue aficionado.

I was lucky to be able to find good quality cheeses at reasonable prices, and as Montreal is overrun with good quality french bakeries a beautiful baguette was no trouble to obtain. On a recent visit out west I was introduced to the French stick. My understanding of this term is that it’s a baguette, only bad. I’ve started calling the grocery store fluffy interior mushy exterior baguettes French sticks, and reserving the term baguette for a loaf with a crisp crust, and a chewy interior, made with baguette flour. I’m not sure if the term French stick came about because people don’t like food with weird French names, and the only baguettes in those places happen to be bad. Or, if the French stick is an entirely different animal, and the standards for judging what makes a good one are just different. I find the division useful, if a bit snobby. But I’m certainly not above a bit of francophilic food snobbery.

I don’t have enough good things to say about fondue in general, and this fondue in particular. Make it, love it, share it.

Categories
Beef, Veal, Pork, and Lamb The Book

62. Char Siu p.478

The recipe

This recipe was a bit of effort, but boy was it worth it. The ingredients are simple and readily available, and they come together in the most delightful way with the judicious application of heat. The recipe calls for a 1 pound boneless pork butt or shoulder. I bought a whole picnic ham (from the shoulder, but with bones and skin left on), and had to figure out how to butcher it myself. I tried leaving the skin on to see if it would end up edible, it didn’t, but no big loss. Score one for the scientific method.

In this recipe strips of pork are marinated in hoisin, soy, sake, honey, ginger, and garlic. The pork is then roasted on a rack in the oven over a pan of water. The marinade is cooked down, and used to baste the pork strips regularly throughout the cooking. It’s really like painting on layers of flavour. The water keeps things moist, and the marinade caramelizes into sticky gold. As the layers of marinade build up the caramel colour deepens it starts to get really difficult to wait for it to be done.

Because so much effort is put into getting as much of the marinade as possible to stick to the pork it ends up being quite intensely flavored. Sweet, salty, and perfumed with garlic and ginger. It’s meant to be one of many small dishes in a Chinese meal, and it’s powerful enough that you can’t eat too much of it. I absolutely loved it, but after about four slices I was finished. The recipe mentions that once made and frozen this pork becomes a valuable commodity, excellent for adding just a bit to a stir fry, or rice. I absolutely have to agree. I ended up with a good bit of leftovers, and I used it to full advantage. It was excellent in a cold sandwich, stirred into scrambled eggs, and as an ingredient in a stir fry from The Book.

Better than the dish itself was the thinking behind it. It’s loaded with the innovation and creativity of limited resources. It takes an inexpensive and unloved part of the pig, and brings out it’s best with some tenderizing and flavorful marinade. Then it goes to great lengths to use that marinade to best advantage. Better yet, the final dish makes a little meat go a long way. In a more reasonable food economy where meat is a valuable and limited resource a little bit of this pork could bring a lot of flavour to other dishes. You can probably get as much meat enjoyment from a little bit of this, as you would from eating a big steak.

Moving this dish in and out of the oven to baste it every few minutes was sticky and somewhat irritating work. I had to jurry rig a rack over pan system, and I came close to sending the pork for a swim in the water bath more than once. I didn’t enjoy cleaning up the little dribbles of marinade that seemed to get cooked onto every available surface, but I absolutely enjoyed the dish. Since is freezes so well I’d suggest doubling the recipe and keeping more of this stuff on hand than you think you’ll need.

Categories
Hors D'Oeuvres & First Courses The Book

61. Shrimp Dumplings With Dipping Sauce p.59

No recipe is available online.

These were fairly good, and easy to prepare. Here, a filling of chopped shrimp, water chestnuts, scallions, ginger, and egg are mounded onto wonton wrappers. The wrappers are folded over and sealed with water, then they’re browned in a skillet with a bit of oil. Water is then added and they’re allowed to steam, covered, until they’re cooked through. They’re then served with a simple soy, ginger, sugar, scallion dipping sauce.

I didn’t find that the flavours were particularly interesting, or desperately craveable. There was no A-Ha! moment, it was pretty standard fare. On the night I made them that was exactly what I was looking for though. As I’ve mentioned my dining companion is not a great fan of seafood, but we’ve been working on introducing her to various not-too-fishy parts of the sea’s bounty. I thought shrimp with a good deal of other flavorings would be a nice place to start. And guess what? she liked them. This dish gave us a toehold, which lead to other more shrimpy preparations (pan fried with a bit of pernod and tarragon, yum). I was shocked and delighted last week when she ate a beautiful diver scallop I’d made her. She’s also happy to eat raw oysters, tried some grilled squid, and is looking forward to trying lobster. It looks like the world of shellfish is a place we can explore together. Fish are still out, and she gagged a bit when I brought out a smoked salmon mousse surrounded with salmon roe, but that just gives us stuff to work on.

The flavours here were fine, the ingredient list reads like a mid ’70s “Chinese food at home” recipe card from the grocery store, but that’s not necessarily a bad thing. Everything in here is easy to obtain, most of it can live in the pantry or freezer, and the dumplings tasted pretty good. My main complaint would be the fry then steam technique used. The fry builds up beautiful caramelization on the dumplings, but then steaming washes most of it away and leaves them kind of mushy. I’m not sure if a steaming first would have made the dumplings too delicate to fry properly, but I think it would result in a better tasting dish.

The recipe itself wasn’t amazing, it had virtues, but it also had problems. I’ll always remember these fondly as the first fishy thing I made my dinning companion that she ate and liked. But, as a recipe I can’t give it better than average marks.