TIRAMISU TART

Posted in Desserts by sallybr

This is a perfect dessert for Valentine’s Day, not only for the flavors and whimsical look, but – I won’t lie to you – because it is a labor of love to put it together… The recipe comes from Savour, the Australian online cooking school run by the amazing Kirsten Tibbals. I cannot share the recipe in all its many details, as it is copyrighted. One must join the site to have access to, but I can share just the list of ingredients, and include a link to the mousse I’ve used, which is not the same from Savour. I wanted something a little less rich than the original version, which was a pâté à bomb-based mousse, the most indulgent of all.

OVERVIEW OF THE RECIPE

It all starts with a chocolate-sable base, which is rolled as thin as you can, and baked in a rectangular tart pan. I used a perforated frame for that. You can also do it in a round format, using a normal tart pan with removable bottom.

Ingredients for chocolate sable base
120g unsalted butter
80g powdered sugar
1g salt
1g Vanilla Bean Paste
50g whole eggs
20g almond meal
175g plain (all-purpose) flour
30g Cocoa Powder

The ingredients are used to make a dough, rolled very thin and baked in a 290 x 90mm
(11 x 4.3 in) rectangular tart pan.

Tiramisu normally uses store-bought lady fingers, but in Kirsten’s version we go the extra mile and make our own, which is quite a fun little project. As you can see from the composite above, the lady finger batter is piped, baked and then the resulting layer is cut to fit exactly over the coffee-chocolate mousse spread in the bottom of the tart. I used THIS RECIPE for the mousse, adding 1 tsp of espresso powder to the heavy cream before incorporating into the chocolate.

Ingredients for the lady-finger sponge:
85g egg whites, room temperature
30g egg yolk
30g granulated sugar
1g salt
5g Vanilla Bean Paste
35g cornstarch
35g all-purpose flour
sugar, for sprinkling

After baking, the sponge is soaked with a coffee-Marsala syrup.

Once the sponge is placed on top, the mascarpone cream is gently spread on top, and the whole thing goes into the fridge for a little while. The last step is piping additional cream on top using either a grass tip like Kirsten does in the tutorial, or a regular round opening tip (which is what I did). A shower of cocoa powder closes the deal.

Ingredients for the mascarpone cream:
8g gold gelatine sheets
700g mascarpone cheese
220g granulated sugar
10g Vanilla Bean Paste
300g fresh cream 35% fat
70g Marsala wine (I omitted)
Cocoa Powder, for dusting

I made some decorations with tempered chocolate to add to the top. Would love to repeat this tart using the grass tip as demonstrated in the tutorial, because the look that gives is simply stunning! But I only had very small grass icing tips that are used for cookies, and that did not work at all for the top of the tart. Obviously, that gave me the opportunity to order the correct tip. Are you surprised? 😉

I should also mention that all the ingredients are enough for TWO tarts, so I halved the lady finger and the mascarpone cream amounts. I made the full recipe for the tart base because I am not very good at rolling the dough and feel better if I have more to work with. Leftovers make great little cookies.

The tart is perfect for entertaining because it is actually better made the day before. Leftovers were still quite delicious a couple of days later, much to our delight!

ONE YEAR AGO: Joy Cookie Club: Valentine’s Day

TWO YEARS AGO: Uttapam, White Lentil and Rice Flatbread

THREE YEARS AGO: Valentine’s Day Sweetheart Cookies

FOUR YEARS AGO: Fesenjan, Fast-Food Style

FIVE YEARS AGO: Lavender Macarons with White Chocolate Ganache

SIX YEARS AGO: Raspberry Chocolate Truffles

SEVEN YEARS AGO: Red Velvet Cupcakes

EIGHT YEARS AGO: Happy Valentine’s Day!

NINE YEARS AGO: A Few Blogging Issues

TEN YEARS AGO: Dan Dan Noodles

ELEVEN YEARS AGO: Sophie Grigson’s Parmesan Cake

TWELVE YEARS AGO: Antibiotics and Food

9Feb2022

PASTA CHIP BHEL

Posted in Air-Frying, Salads, Vegetarian-friendly, Veggies by sallybr

Can you tell I am in love with this salad?

But first, a disclaimer… This is by no means an authentic bhel. If you are new to the term, bhel is a concoction from India, made with puffed rice and crispy sev noodles. I’ve found this version by complete accident and was so intrigued by it, I could not wait to try it. However, I have modified it substantially so if there was any resemblance with the authentic bhel, it is pretty much all gone… Can we still be friends?

PASTA CHIP BHEL
(adapted from Naturallynidhy)

for pasta chips:
1 cup cooked pasta (I used fusilli)
2 tbsp grapeseed oil
2 tsp black and white sesame seeds
1/2 tsp black pepper
salt to taste

for the salad:
1 cup mixed colors shredded cabbage or store-bought cole slaw mix
1/2 cup matchstick carrots (or shredded in food processor)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
fresh cilantro leaves
2 tbsp grapeseed oil
2 tbsp soy sauce
1 tbsp sweet red chili sauce (I used Thai Kitchen)
1 tbsp black vinegar (or another vinegar of your choice)
1/2 tsp red chili flakes
juice of 1/2 lime (or to taste)
salt to taste
sesame seeds to serve

Turn the air-fryer to the highest temperature (mine is 390F). Mix the pasta with oil, sesame seeds, salt and pepper. Air-fry for about 10 minutes, until crispy and fragrant. If you don’t have an air-fryer, roast in the oven at 400F for about 15 minutes. Let it cool in a single layer over paper towels.

In a large bowl where you will serve the salad, make the dressing by mixing all oil, soy sauce, red chili sauce, vinegar, and chili flakes. Whisk well, then add a little lime juice, taste, and see if you’d like more lime juice. Add the pasta chips and all other ingredients to the bowl, toss well and adjust seasoning with salt and pepper if needed. Let it sit at room temperature for about 15 minutes before serving, or longer in the fridge.

Add cilantro and more sesame seeds right before serving.

ENJOY!

to print the recipe, click here

Comments: Talk about exotic flavors and textures, this salad has it all. I am now quite eager to make the real bhel, so stay tuned for that. One of my modifications was using the pasta more like you would “croutons” in a Caesar salad, just like an accent. I believe that in bhel the pasta is a main component.

All the amounts of veggies are suggestions, and super flexible. Use what you like, add other veggies if you prefer. But the idea is to have a lot of texture, and let the sauce barely smooth things out. The salad is vegan-friendly , but we “corrupted” it with grilled pork tenderloin. If you make the pasta as a main component of the salad, this could well work as a full dinner. One more thing, pay close attention to the air-frying step, and shake that pan often. It is easy to end up with some pasta crisps over-cooked. I am definitely making this or modifications of this version again and again.

ONE YEAR AGO: Be My Valentine Sourdough Bread

TWO YEARS AGO: Orange Streusel Cake

THREE YEARS AGO: Pink Praline Brioche

FOUR YEARS AGO: A Spinach Salad to Write Home About

FIVE YEARS AGO: Karen’s Four Hour French Country Bread

SIX YEARS AGO: The Siren’s Song of the Royal Icing

SEVEN YEARS AGO: Blog-worthy Roasted Butternut Squash

EIGHT YEARS AGO: Chocolate Currant Sourdough Loaf & Roasted Beet Hummus

NINE YEARS AGO: Sesame and Flax Seed Sourdough

TEN YEARS AGO: Spanakopita Meatballs

ELEVEN YEARS AGO: Saturday Morning Scones

TWELVE YEARS AGO: Pain de Mie au Levain

5Feb2022

A SAVORY PHYLLO PIE

Posted in Beef, Poultry, Savory Pies by sallybr

I was going to call it “Meat and Potato Phyllo Pie”. Side note: the expression “meat and potato guy” always makes me smile, as it took me a while to fully understand its meaning. When you are a foreigner, it’s not feasible to stop people all the time to ask for clarifications on every expression you don’t quite “get”. So you go with the flow. Of course now I know that it refers to someone who is not very adventurous in the gastronomic department. But this version adds a few tidbits that a true meat and potato being might object to, like tahini, eggplant, maybe even phyllo could be a no-no… Therefore, let’s go with Savory Phyllo Pie.

SAVORY PHYLLO PIE
(from The Bewitching Kitchen)

8 inch-springform pan (or pan with removable bottom)

2 tablespoons olive oil
2 shallots, minced
1 rib celery, diced
1 pound ground turkey (dark meat if possible)
3/4 pound ground bison (or substitute extra turkey meat)
2 tsp cumin
2 tsp coriander
1 tsp smoked paprika
1/2 tsp cinnamon
1 + 1/2 tsp salt
1 (14 oz) can diced tomatoes (fire roasted if you like)

for the vegetable layer:
2 medium sweet potatoes
1 medium eggplant
salt and pepper to taste
olive oil spray or a few tablespoons

for yogurt sauce:
3/4 cup full-fat yogurt
3 tablespoons tahini
1 tablespoon lemon juice
salt to taste

to assemble pie:
8 sheets of phyllo dough
olive oil spray
sesame seeds (optional)

Prepare the meat layer. Heat the olive oil, sauté the celery and shallots with a little salt. When fragrant, add all dried spices, let them heat for a minute, then add the two kinds of meat, salt, and cook until no longer pink. Add the tomatoes, close the pan and simmer for 5 minutes or so. Reserve, allowing it to cool to room temperature or place it in the fridge.

Prepare the vegetable layer. Peel the eggplant, cut in 1/4 inch rounds, do the same for the sweet potatoes. Brush or spray the surface with oil and bake in a single layer at 425F until it starts to get golden. The eggplant will work best if you use a grill, but it was too cold for that when I made it. Reserve the veggies.

Prepare the yogurt-tahini sauce and reserve. Assemble the pie: Spray the bottom and sides of the springform pan with olive oil. Grab one sheet of phyllo at a time, spray with olive oil and place inside the pan with the ends going over the sides and hanging. Use 5 more sheets overlapping them in a circle. Place the sweet potato slices at the bottom, then the eggplant. Cover with the meat, pressing it down and leveling the surface well. Drizzle the tahini sauce and spread it well on the surface. Grab two more sheets of phyllo, fold in half, spray with oil and cover the top of the pie. Now bring all the phyllo that is hanging outside and crump the edges to neatly close the pie. Spray additional olive oil over the top, sprinkle with sesame seeds and bake for 40 minutes at 400F. Let the pie sit at room temperature for 15 minutes before slicing.

ENJOY!

to print the recipe, click here

Comments: I actually made phyllo pie two weeks in a row, first time following a recipe from Falastin. It was good, but a bit too heavy and the meat got slightly dry. So I made this version with similar Middle Eastern tones. We both loved it! It is a bit involved, but totally worth it. I usually make all the components and save them in the fridge. Then, it’s all a matter of heating the oven, assembling the pie and dinner is ready in one hour. You do need to wait for 15 minutes or it will be messy when you cut it.

I use the mixture of turkey and bison very often. It is great for chilis, and even burgers. Both are very lean types of meat, the bison gives a more complex flavor. We have excellent bison meat in Kansas, but if you cannot find it, just use turkey, or ground beef, or even lamb, although the end result with be considerably heavier.

All that was needed to call it dinner? A simple salad. We ate like royalty… I hope you’ll give this recipe a try, another good option for company, as you can do a lot in advance. Plus, it looks pretty awesome when you remove it from the springform pan.

ONE YEAR AGO: Nut-Free Lady Grey Macarons

TWO YEARS AGO: Mini-Heart Cakes for your Valentine

THREE YEARS AGO: Blue Moon Milk

FOUR YEARS AGO: Slow-Cooked Chicken Meatballs

FIVE YEARS AGO: Zesty Flourless Chocolate Cake

SIX YEARS AGO: Maple Pumpkin Pecan Snacking Cake

SEVEN YEARS AGO: Silky Gingered Zucchini Soup

EIGHT YEARS AGO: Sweet Fifteen!

NINE YEARS AGO: Sesame and Flaxseed Sourdough

TEN YEARS AGO: Green Beans with Miso and Almonds

ELEVEN YEARS AGO: Saturday Morning Scones

TWELVE YEARS AGO: White Bread

1Feb2022

SHEET PAN CHICKEN THIGHS WITH GARBANZO BEANS AND CAULIFLOWER

Posted in Poultry by sallybr

Every blog should have an OMG FOLDER. Mine does not. If it had, this recipe would be rushed into it with great enthusiasm. Normally I bake chicken thighs low and slow, but this method won my heart because it gave a full meal with side-dish included, with very little effort. This would be great for company. Keep that in mind, if dinner parties are coming back to your world.

SHEET-PAN CHICKEN THIGHS WITH GARBANZO BEANS AND CAULIFLOWER
(adapted from several sources)

6 chicken thighs, bone-in, with skin on
Kosher salt and freshly ground pepper
3/4 cup full-fat Greek yogurt
2 tablespoons fresh lemon juice
2 teaspoons ground turmeric, divided
2 tablespoons water
1 (15-ounce) can chickpeas, drained and rinsed
1 small head of cauliflower, florets cut in small pieces
1 tablespoon fennel seed
1 teaspoon ground cumin
2 tablespoons olive oil

Season chicken parts with salt and pepper to taste. Combine yogurt, lemon juice, turmeric and water in a large bowl, add 1/2 tsp additional salt. Add chicken and toss to coat evenly. Let sit at least 2 hours in the fridge, up to overnight.

Heat oven to 425F.

In a large bowl, mix the oil with the spices (fennel seed, cumin, remaining teaspoon of turmeric). Add the garbanzo beans and cauliflower florets, toss well to coat. Add the veggies to a baking sheet covered with aluminum foil, open small spaces to fit the chicken pieces, and bake for 45 to 50 minutes until the chicken is golden brown, and the skin starts to get crispy.

ENJOY!

to print the recipe, click here

Comments: This was one of the best meals of 2022. I did not touch the veggies during the roasting time, although I intended to. But a lot was happening and I never got to it. It turns out that some of the garbanzo beans caramelized so intensely that they had this delicious crunchy texture at the bottom. Same for some pieces of cauliflower. So I advise you to keep an eye on it, but don’t worry about mixing things often. Let the oven do its magic.

If you want to make a full meal just with this sheet pan, I advise on doubling the amount of veggies. We paired it with a simple salad. Couscous would be perfect, if you don’t mind some carb-indulgence. Tahdig rice would take this into sinful territory. I intend to explore that territory in the near future, because life is short, and tahdig too good.