Afternoon coffee (at 7 pm)

hese things always begin with the best of intentions, not to mention quite innocently. I had two objectives this afternoon (oh dear, and I see it's now 7pm. oops):
• Have a cup of coffee and plow through some documentation. And, I prefer having a small snack with my coffee, a croissant, a cookie, a slice of cake...
• Use up the heavy cream I accidentally bought to go in said coffee because I hadn't had coffee yet (the lack of a dilutionary dairy substance being the issue) and so instead of the milk I usually get I got a half litre of very thick, organic cream.

So what did I do? well I tweeted of course, asking for recipes. @HarlanH (data scientist extraordinaire) thoughtfully replied and reminded me of the existence of recipes that aren't for baked goods. Crazy, right? In retrospect, I ought to have just gone with his first thought and done a cream sauce for pasta. Instead, I followed his other recommendation to check out something called Eat Your Books.

As it turns out, Eat Your Books is a handy dandy, plug your cookbooks/magazines/blogs into it-search engine for physical collections. I faintly heard choirs of angels as I poked through the homepage: finally, I can search my cookbooks without pulling each one off the (rather precarious) shelf and flicking through the index, then a handful of recipes trying to find a use for my one stray ingredient! That method works ok for main ingredients, like zucchini, or pork chops, or even chocolate, but not for say, whole vanilla beans, cracked wheat, or, in this case, heavy cream.

I added my top cookbooks with haste. A free subscription only allows 5 resources on your e-shelf: Mastering the Art of French Cooking, The Art of French Baking, The Essentials of Baking, The Joy of Cooking and The Pie and Pastry Bible. That covers everything I usually look through, anyway. And lo, five hundred and forty four recipes appeared!

It being me, I didn't really have many other ingredients on hand apart from the standard baking arsenal, so I used the filters to narrow things down to "cakes." The filters are actually quite useful. Frankly, a paid subscription would be worth it, only $25 a year, I think. I would prefer some integration with other services, maybe add things I bought on Amazon, or pull in my "cookbooks" tag from LibraryThing. More so, I would like to be able to search all my physical books digitally. I can always use Google Books, but I don't think I've seen a service that will let me save my books and then search them. I'd love to be wrong about this, so please correct me if that's the case.

Right, so anyway, I wound up with a recipe from the 75th Anniversary Joy for Black Forest Cake. I made it a little easier, just two layers instead of three, and amusingly enough, I had half as much heavy cream as it called for (still plenty). I also had some sweet cherries I preserved in brandy back in cherry season, so that covered cherries and kirsch, and I had the cream, chocolate, just enough eggs (market tomorrow!). So here it is, the result of two hours, a lot of flipping back and forth in the Joy for base recipes, and some impatient refrigeration time.

The grand irony here, of course, is that I just used up all the cream in the cake, and now have nothing to put in my coffee.

The Art of French Baking: Strawberry Frangipane

he Art of French Baking, published by Phaidon, is a beautiful book. The covers are padded and sparkling white, the pages thick and smooth, the photographs well shot and printed, and any cookbook with bookmark ribbons gets a lot of points from me. However, the recipes seem to leave a little something to be desired.

I am an experienced baker. Not an expert, not experimental, and not a chemist, but my pie crusts are tender and flaky, my bread rises and my batters are light and fluffy. Therefore I was somewhat surprised when several recipes from this book did not come together or bake in the way I expected. The instructions are quite brief, which is fine if one already has some technique, but I repeatedly found myself with a dough that didn't hold together despite extra liquid, or choux puffs that simply wouldn't rise (I tried twice in one day), or worse, cookies that burned but didn't bake through.

So now I've determined that I'll just need to reinterpret and double check the recipe for logic before I start anything. Make sure the oven temperature doesn't seem oddly high, that the wet and dry proportions make sense and that I can adjust here and there. Or at least I can make the recipes with frosting and cover up all the little problems!

Today I needed to use up the last of a flat of strawberries from market, and the Strawberry Frangipane looked pretty easy. It's just egg yolks, sugar, ground almonds and strawberries. Nothing can go wrong! Well, nothing except my being short an egg. Sigh. So I just eased back on the other ingredients. The batter was thicker than I was expected and didn't exactly pour between the strawberries, but it did melt around them once in the oven. Then it was just a matter of keeping an eye on it until the top was the perfect shade of done... except when I cut into it, the inside was not at all done. Not even a little. Back into the oven it goes.

I'm fairly fed up at this point, having never had so much trouble with recipes before. Perhaps it's partially my fault, but with every recipe coming from the same book it seems unlikely that this is entirely on me. I really want to love The Art of French Baking, but it's not living up to my expectations. You all know what the lesson is here, right?

Here's a quick list of the things I've made from this book:

• Sweet orange croquettes- excellent
• Babas au rhum- pretty good, not as fluffy as I'd like.
• Pate a choux puffs with pastry creme- total fail, no puff to be had, more like cookies. I have done these successfully in the past with a Martha Stewart recipe!
• Petit fours with chocolate ganache and sprinkles- worked well in mini muffin tins
• Duchesse petits fours- Dough didn't even slightly hold together and overcooked too quickly
• Orange gateau, I think- I have a vague memory of using a pineapple, too. dunno.
• Sweet slices- basically sugar cookies, oven temp was also too high
• Strawberry Frangipane- Ha. Maybe once it's baked for three times the suggested time!

Father's Day Carrot Cake

It has come to my attention recently that for the most part people don't need more stuff, and so instead I bake them gifts for most of the assorted Hallmark holidays. It's actually more effort on my part, at least physically, and it's something we can share, instead of another [tie/bouquet] thoughtful but nonetheless impersonal gift. Books don't count, obviously, one can never have too many books.

That being said, I made carrot cake for my dad for this Father's Day, which also meant the most cautious drive from NoVA into MD possible, so as not to lose the cake in a sudden stop or turn. I think I watched the cake more than the road. hm. Any minute now he'll cut a slice, and then I can post this! Unfortunately I don't have the recipe with me to include (and I don't mind keeping it a bit of a secret), but you can easily find it in the Williams Sonoma Essentials of Baking book I'm sure I've touted before.



I'm not sure whether it's harder to zest a squeezed citrus, or to squeeze a zested one. Either way, once it lacks some cohesion it's difficult to handle. Sometimes I forget things like: Orange juice comes from oranges, therefore "juice of one orange" could theoretically come from a carton, not the fresh fruit I just squeezed to death.



This is possibly my favourite frosting: cream cheese, white chocolate and orange juice (and butter). It's pretty sweet, thanks to the white chocolate, but has that cream cheese tang and then the orange flavor. I'm also a sucker for cream cheese pie crust, which gets used most frequently for the awesome cranberry apple pie I make in the Autumn and Winter.

Anywho, Happy Father's Day to all, but especially to mine.