Tuesday, November 14, 2017

Brown Sugar Tart - Tuesdays with Dorie

This week's Tuesdays with Dorie project was a simple tart that required only a few ingredients apart from the baked tart shell: heavy cream, eggs, sea salt and lots of brown sugar. As you can imagine, it was very sweet.
There's only one person in my family who likes this kind of sugary custard tart and he was quite pleased that he had it all to himself (a half recipe that made a 6" tart). My husband had his first slice with homemade pear sorbet and enjoyed the rest plain.

Thursday, October 26, 2017

Roast Fennel-Orange Chicken with Crunchy Butternut Squash Spirals

This Mediterranean-inspired roast chicken dish is an easy, one-pan dish that produces moist, beautifully bronzed chicken and tender fennel and onion, all subtly flavoured with orange and thyme.
A mixture of orange juice, orange zest, thyme and olive oil provides the flavour for the chicken, which is first dipped into it, then arranged on a bed of sliced fennel, onion and orange. In lieu of the extra olive oil called for in the recipe, I drizzled the remaining orange-thyme-oil chicken dip over the entire pan of chicken and vegetables before roasting.
An equally effortless side dish of roasted butternut squash spirals (they need only 10 minutes in the oven!) topped with crunchy herbed breadcrumbs was its accompaniment. 

Delicious! 

Both recipes are from the book I've been cooking from this month, Modern Jewish Cooking by Leah Koenig: Roast Chicken with Fennel and Orange, page 188, which can also be found here; an adaptation of Roasted Delicata Squash with Thyme Bread Crumbs, page 108.

 
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.

Tuesday, October 24, 2017

Moka Dupont - Tuesdays with Dorie

This week's project for Tuesdays with Dorie was one from the "Fancy Cake" chapter of Baking Chez Moi and required no baking. Essentially, it was an ice box cake comprising alternating layers of rich chocolate buttercream and espresso-dipped cookies.

The recommended cookies aren't available here so I bought low-sugar, high fibre cookies, not for their so-called health benefits but for their size and scalloped edges alone.
The chocolate buttercream was very rich and buttery and, as warned by the author, gritty in texture. I didn't care much for it on its own, but in combination with the cookies, the flavour of the cake was quite good and the chewiness of the bran in the cookies I used detracted from the graininess of the buttercream. I thought it was fine but the chocoholics in the family loved it.

Wednesday, October 18, 2017

Savoury Za'atar French Toast with Seared Tomatoes

When I came across the recipe for savoury French Toast in the book Modern Jewish Cooking, I knew I had to make it. My family and I love French toast but I'd never made a version that wasn't sweet. Flavoured with za'atar, the Middle Eastern spice blend that includes toasted sesame seeds, thyme, oregano and sumac, and served with some seared tomatoes, it sounded delicious. Then I noticed the recipe for Challah with Sautéed Leeks and Thyme. What better bread to use for this than a savoury version of challah, an enriched, eggy and slightly sweet bread.
I needed only one loaf so I made a half recipe and shaped it into a simple twist rather than a more involved braid. The classic challah dough was soft but easy to work with and it produced this beautiful golden loaf with a light and fluffy crumb and leek filling swirled throughout. We enjoyed some of it right away and I set the rest aside for a few days to get a little stale (which it never really did!).
The recipe for the French toast called for a standard mixture of eggs and milk,  and za'atar-flavoured butter for frying. I omitted the butter and added the spice blend and lemon zest directly to the eggs. Once the dipped bread slices were cooked and placed in the oven to keep warm, I seared the tomatoes in the pan and added an extra sprinkle of za'atar.

This was a delicious alternative to sweet French toast made even more special by the fabulous leek-filled challah bread. 

The recipe for this wonderful savoury French toast and tomatoes is on page 36 in the book and can also be found here. The recipe for the challah is on page 236 in the book.

 
I'm cooking from the book Modern Jewish Cooking this month so I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.