Brithdays and best friends!

http://www.thegalleygourmet.net/2011/04/strawberry-and-white-chocolate-mousse.html

I’m sorry I have been irregular over the past few weeks guys. For the few “loyal” readers I have, my apologies…for the rest, you better start making reading my blog a habit from now! Today is one of my best friend’s haaaapy birthday!

Aditi and I have been friends for almost a decade now and she is genuinely one of those people I count on, no matter what the issue or the occasion. While we mostly bond on most things nonsensical (“OMG, her dress was so tacky,” “Did you know the new Mysore Sandal Soap cost Rs 630?”) and the few things sensible, we mostly bond hugely on our common love for all things wine and dine.

That being said, you look at her and you won’t know how someone so diminutive and petite can pack in as much food as she does. Her love for chocolate is, like Barney Stinson says “L-E-G-E-N-D-A-R-Y,” so much so that she will lock herself up in a room and devour a 1 kg chocolate pie all by herself! Yes, I know I almost gagged too! But inspite and despite her unhealthy, almost weird behaviour (;)) she is and will continue to be by 4.00 am friend…someone I adore beyond belief!

So, in honour of her birthday and since I gave her, her precious birthday gift in advance, I have decided to make her something chocolate this weekend. Here is what I have in mind:

Strawberry and White Chocolate Mousse Tart

For the Tart Dough

·         1 1/2 cups all-purpose flour

·         1/2 cup powdered sugar

·         9 Tablespoons (4 1/2 oz) unsalted butter, cold and cut into small cubes

·         1/4 teaspoon salt

·         1 large egg

For the White Chocolate Mousse

·         6 ounces good quality white chocolate chips

·         1 1/4 cups chilled whipping cream, divided

·         3/4 teaspoon powdered gelatin

·         1 Tablespoon water

·         1/2 teaspoon vanilla

·         2 extra large egg whites

·         1/8 teaspoon cream of tartar

·         1/3 cup seedless raspberry jam

·         1 Tablespoon freshly squeezed lemon juice

·         16 ounces fresh strawberries, hulled and thinly sliced lengthwise

For the Tart Dough: In the bowl of a food processor, add the flour, sugar, and salt.  Pulse until combined.  Scatter the butter pieces over the flour.   Process in short bursts until the butter is the size of peas.  Add the egg and process in long pulses, about 5-7 seconds until the dough has started to clump.  Place a piece of plastic wrap on the counter and dump the dough onto the surface.  Using the plastic wrap and the back of your hands, gently press the dough into a disk.  Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Preheat the oven to 375º F.  Remove the dough from the refrigerator.  If refrigerated overnight, let it rest at room temperature for 10 minutes. On a lightly floured work surface, roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking.  Roll up the dough around the rolling pin and gently unroll it over an 9 1/2-inch tart pan with a removable bottom.  Fit the dough into the edge of the pan.  Roll the rolling pin over the top of the pan to remove the excess dough. Place the tart onto a baking sheet and refrigerate for at least 30 minutes or place in the freezer for 15 minutes.   

Line the tart pan with aluminum foil and fill with dried beans or pie weights.  Bake for 25 minutes.  Remove the weights and foil and bake for another 10-15 minutes or until golden brown.  Place on a rack to cool completely. 

For the White Chocolate Mousse: Combine the white chocolate and 1/4 cup whipping cream in a large heat-proof bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and stir until the chocolate is melted and the mixture is completely smooth.  Remove the bowl and allow the mixture to cool until lukewarm, about 15 minutes.  In small bowl, combine the gelatin and water.  Allow the mixture to bloom for 5 minutes.  Place the gelatin mixture in the microwave and cook until melted, about 5 seconds.  In a large bowl, beat the remaining cream and vanilla until soft peaks form.  Add the gelatin mixture and beat until combined.  Using clean dry beaters or a whisk attachment, beat the egg whites and cream of tartar until stiff (but not dry) peaks form.  Gently fold the whites into the chocolate mixture, then fold in the whipped cream.  Transfer the mixture into the cooled crust and smooth the top with a offset spatula.  Chill overnight.

In a small saucepan, combine the jam and lemon juice over medium heat; stirring until the jam melts.  Remove from the heat.  Arrange the sliced strawberries in concentric circles on top of the set mousse.  Gently brush the berries with the melted jam mixture.  Serve immediately or chill the tart for up to 2 hours.  Enjoy!

PS: Pic and recipe courtesy http://www.thegalleygourmet.net/2011/04/strawberry-and-white-chocolate-mousse.html

Chocoholics Anonymous

The weekend went by in a hurry…and now, it has left me cold, falling prey to the flu and blessed me with an acrid, dry throat, much to my dismay. After spending the Saturday doing nothing much, save a bit of running around in the morning, I decided to go ahead and do some baking. My weapon of choice to ambush even the most worthy opponent (read idiots who are on some diet or the other – you know who you are!) was a delish and decadent chocolate cake, replete with chocolate ganache, chocolate chips, sprinkles, caramelized walnuts and nonpareils. 

So, was it a hit? You betcha…even Yuvarj’s 5 wicket haul and half century seemed to pale in comparison. Heck, I even had guys parked to the suide of the road after the night at Zara, waiting in queue (much akin Tirupati) for their share of ‘PRASADAM’. Yes, I know I’m being vain a shell, but who cares? My cake was a hit and here’s how I did it!

Chocolate Cake with Milk Chocolate Frosting

Cake Ingredients:

·         Non-stick vegetable oil spray

·         2 cups sifted cake flour (sifted, then measured)

·         1 cup unsweetened cocoa powder (preferably Dutch-process)

·         1 1/4 teaspoons baking soda

·         3/4 teaspoon salt

·         1/2 teaspoon baking powder

·         1 1/2 cups (packed) golden brown sugar

·         1 cup plus 2 tablespoons (2 1/2 sticks) unsalted butter, room temperature

·         3 large eggs

·         1 tablespoon vanilla extract

·         1 cup plus 2 tablespoons buttermilk

·         1/2 cup lukewarm water

·         1 cup semisweet chocolate chips

Frosting ingredients:

·         24 ounces imported milk chocolate (such as Lindt), finely chopped

·         3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

·         1 1/2 cups sugar

·         1/2 cup water

·         2 1/4 cups whipping cream

·         Nonpariels to decorate

Directions:

Cake Preparation: Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in 1/2 cup lukewarm water. Stir in chocolate chips. Divide batter among prepared pans (about 2 1/3 cups for each). Smooth tops. Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes. Cool completely in pans on racks. Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate). Peel off parchment.

Frosting Preparation: Combine milk chocolate and bittersweet chocolate in large bowl. Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Carefully and slowly add whipping cream (mixture will bubble vigorously). Stir over low heat until any hard caramel bits dissolve and mixture is smooth. Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth. Chill chocolate-caramel frosting until completely cool, about 2 hours. Let stand 1 hour at room temperature before continuing. Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy). If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.

How to Assemble: Place 1 cake layer on platter, flat side up. Spread 1 cup frosting evenly over top. Top with second cake layer, flat side up, pressing slightly to adhere. Spread 1 cup frosting over top. Top with third cake layer, rounded side up, pressing slightly. Spread remaining frosting over top and sides of cake, swirling decoratively. (Can be made 2 days ahead. Cover with cake dome and store at room temperature.)

 

Love Bites!

I have never been one of those moony-eyed people who sigh and swoon as Valentine’s Day arrives. In fact, mention those very words to me and I’m sure to throw a hissy fit, much to the dismay, and sometimes glee of the people who have been in my life.

While I may have a romanticised notion of life and I am a hopeless romantic at heart, the thought of expressing your love to that ‘special’ someone on a day assigned for it just makes me sick to the stomach.

Or well, at least it did. Now, because I am surrounded by a gaggle of couples who act so loopy la la on V Day, I have come to partially accept or stomach this concept. That being said, most of the time their sickly sweet behaviour is sure to give me a bout of diabetes! It was just the other day that a friend and I were discussing what her hubby and her could, should and would do on D-Day…oops, I mean V-Day. Ideas for a fancy, romantic beachside dinner came to mind, fancy gifts and expensive perfumes came to mind, but then I got thinking and Eureka! I had a light bulb moment.

You see, this friend (let’s call her ‘X’ for the sake of convenience) is not really much of a kitchen person. While she fancies the idea of being a modern day Nigella Lawson, her exploits are relegated to making the odd sausages and eggs. Between her hubby and her, they have a grand total of about five handwritten recipes, both given by their respective mums, in a hope that they will actually cook a full course meal someday and stop the takeout route!

Therefore, I was looking up recipes for her to cook him a meal and the star of the show seems to be this absolutely decadent and gorgeous looking RED VELVET CAKE, which also reflects the mood of the season. Here is the recipe…happy baking lovers!

RED VELVET CAKE

2 1/2 cups all purpose flour
1 tsp salt
2 cups of sugar
1 cup butter, softened
2 eggs
1 tbsp cocoa powder
1 1/2 tbsp liquid red food coloring
1 cup buttermilk
1 tsp vanilla extract
1/2 tsp baking soda
1 tbsp cider vinegar

METHOD: Preheat oven to 350 degrees.  Grease and lightly flour 2 or 3 round 9" cake pans. Sift flour and salt together, set aside.  In the bowl of a stand mixer, combine the butter and sugar.  Mix until light and fluffy.  Add the eggs one at a time.  Mix well after each addition.  Add the flour mixture to the bowl alternately with the buttermilk, beginning and ending with flour mixture.  Blend in vanilla. In a small bowl, mix the 1 1/2 tbsp red food coloring and 1 tbsp cocoa powder until a paste forms.  Add to the sugar and butter mixture.  Mix well.  In a small bowl or condiment cup, stir together the baking soda and cider vinegar.  This will foam and should be put into the batter immediately after well mixed.  After adding the foam mixture, blend on medium-high speed until batter is consistent. Spoon batter evenly into pans - batter will be very thick!  Level top of batter with a spatula.  Bake for 25-30 minutes, or until cake springs back when pressed in the center.  Turn out on wire racks and cool completely.

CREAM CHEESE FROSTING
2 - 8oz packages of cream cheese, softened
1 cup butter, softened
2 tsp vanilla extract
4-5 cups sifted confectioners' sugar

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.  With the mixer on low, gradually pour in the confectioners' sugar.  Increase the speed to high and beat until light and fluffy.  If mixture is too thick, add a little milk to loosen it.  If it is too thin, add additional powdered sugar or put in the refrigerator to firm up.

NOTE: If carving cake and coating with crumbs, be sure to put the crumbs on when the icing is fresh and still sticky.

Who moved my cheese?

I’m a sucker for all thing cheese – cheese spread, cheese cubes, cream cheese, goat cheese, yak cheese, smelly blue cheese (yes I know a lot of people feel that they smell and taste like feet)…you name it and I love it.  

My travails with cheese also transports me back to the time when my brother and I would fight over slices of Kraft that ‘affluent’ aunts and uncles would bring down for us.  It was the ultimate status symbol you know – refrigerators stocked with tins of Kraft and bars of Toblerone made you the ‘cool’ kid on the block and boy, didn’t we all want to be flag bearers of that coveted title!

Of course, that being said, it didn’t matter how disgusting the cheese tasted. In fact, Kraft came out with this repulsive range of fruit cheeses – you had a pineapple cheese, a strawberry cheese, heck even a grape cheese!  But to my surprise, even that didn’t deter me from my cheesy exploits.

Recently, after a late night soiree, my equally cheese crazy friend and I ambushed her kitchen in order to find what she claims is the ‘BESTEST’ cheese ever. She then introduced me to an innocuous looking tin, much similar to Kraft, only it read ‘Al Marai.’ Now I have to confess, I was a bit skeptical, but once I bit into the cheddar, it was simply the creamiest cheese ever. These Arabs sure know how to milk their cows for all its worth.

My experiments with cheese notwithstanding, I truly have found favour with the tub of Philadelphia cream cheese that has been lying in my refrigerator for a while now. I had the opportunity and good fortune of meeting with Chef Brainard Colaco, the father of molecular gastronomy in India and the Executive Chef, Bakery & Confectionery for The French Loaf, one of my favourite cafes.

Here is his recipe for the best Lemon Cheesecake ever (*Note to all: this recipe is much easier than it looks)

Traditional Lemon Cheesecake

Serves 10-12 portions     Baking temperature: 160*C

Base:

Digestive Biscuits: 200 gms

Unsalted Butter:  100 gms

Caster Sugar: 75gms

Filling :

Unsalted Butter: 150 gms

Caster Sugar: 170gms

4 large Eggs

Refined Flour:  30 gms

Finely grated lemon zest of one lemon

½ tsp of Vanilla essence
Soft Cream cheese: 675 gms  (room temperature)
Milk: 60 ml

Topping :

Sour Cream: 425ml

Icing Sugar: 1 tbsp’

Lemon juice: Juice of 1 lemon

Method:

To make the crumb base, put the biscuits in a food processor and process until fine crumbs. Alternatively, you could put the biscuits in a large plastic bag and finely crush them with a rolling pin. Melt the butter in a small saucepan over gentle heat, and then stir in the crumbs and sugar. Spread the crumb mixture over the base of the prepared cake tin, pressing down lightly. Stand the tin on a baking sheet and cook in a preheated oven @190*C for 8-10 mins. Remove from the oven and let it cool.

Reduce the temperature of the oven to 160*C.

To make the filling: Put the butter and sugar in a large bowl and using a hand mixer beat until pale and fluffy. Gradually beat in the eggs. Mix in the flour, lemon zest, lemon juice and vanilla. Put the soft cheese in a separate bowl and beat with the hand mixer until smooth .gently beat in the milk, and then gradually beat in the butter and the sugar mixture. Spoon the mixture over the crumb base and level the surface. Bake in a preheated oven for 1 ½ hours in a water bath.

To make the topping, put the sour cream, icing sugar and lemon juice in a large bowl and lightly beat. Chill until required. Remove the cheesecake from the oven and increase the temperature to 190*C. Pour over the cheesecake. Return to the oven for 8-10 min or until set. Chill before serving.