What I Crave....

You probably will think I'm weird but I've been thinking of these white anchovies for weeks ever since we did tapas night and I couldn't find them.

I found them at Citarella this week and practically ate the whole container. They are briny and acidic. Great eaten just on a piece of bread or straight from the container.

A taste of Italy

My friends have been coming over for dinners at my house. The first time I made Prime Rib eye steaks with Chimichuri. This time I was in the mood for Italian.

Fresh Fettuccine with Mussels, Calamari and Hot Sopressata.

Eggplant Parmesan, Marinara Braised Brociola, Fresh Mozzarella and Basil.

Throwback to an old European Classic: Dobos Torte

I've made many classic cakes in culinary school, most of which I never thought I would make again. Not because they aren't good but because they are just too complicated and take too many steps and ingredients.

The Dobos Torte is a cake named after the pastry chef who created it, Josef Dobos. Its a cake consisting multiple thin layers of cake with chocolate buttercream and a caramel topping. This is the cake that I made in school. It looks super cheesy like something you would get at some local Italian bakery. I was in school and I did as I was instructed to get good grades of course.

Once again on assignment, for the August 2009 Daring Baker's challenge I made the Dobos with a Black Currant Jam in between the layers as well as the Chocolate Buttercream.

Cake Layers:

6 egg yolks

2/3cup 10x sugar

1tsp vanilla

6 egg whites

2/3cup 10x sugar

1cup AP flour

Whisk egg yolks, sugar and vanilla till ribbon stage.

In another bowl whisk egg whites till soft peaks then add sugar and whisk to stiff peaks.

Fold 1/3 of whites into the yolks then sift 1/2 AP over the mixture and fold till almost incorporated. Alternate between whites and AP till just incorporated. Should be very aerated and fluffy still.

Pipe thin layers onto parchment and bake at 400F.

Chocolate Buttercream

4 eggs

1cup sugar

2oz unsweetened chocolate (100%)

2oz semi-sweet (65-72%)

2 sticks butter

Whisk eggs with Kitchen Aid until ribbon

Cook sugar in a little water until just before soft ball (220F)

While whisking pour in sugar and whisk on high until almost cool.

Add cubes of butter until incorporated

Melt chocolate in microwave and whisk into buttercream

Thin out some blackcurrant jam and soak layers of cake.

To make a dry caramel and pour over a layer of cake and spread evenly before it sets. To cut into wedges heat an old knife over the flame of your stove and cut through the caramel.

Although its not my favorite cake to make, the addition of the blackcurrant jam really balances out a boring old classic. But I still wouldn't suggest you go through all the trouble. It took too much effort to clean up. Leave it to the professionals who have dish washer guys to clean up the mess.

Rice Omelette?

In honor of the NYC Japan Fair going on today I decided to make my own quintessential Japanese home cooking/ street dish... Omurice. Its essentially a omelette with fried rice in the middle. The egg is usually thin and envelopes ketchup fried rice. Although usually served with a scoop of potato egg salad I didn't think I needed more starch this morning. I added the Kimchee I had in my fridge to the rice to give it a little kick.

Not gourmet, not healthy, but oh so very comforting.

Magenta!

Red Beet Gazpacho, Cucumber Noodles

A chilled soup is a perfect starter to a meal on a hot summer day. Instead of a traditional gazpacho made with tomatoes or a white gazpacho made with cucumbers, the red beets were cooked and pureed with some cucumber, garlic, onion, lime juice and cayenne pepper. The color is what really draws me in, like a deep pool of blood.

Thowback to a Classic: French Apple Tart

Sometimes people don't want/ know enough to want something creative so you just give them a classic.

Tart Dough

1.5cups AP flour

2Tbls sugar

pinch salt

1 stick butter chilled, cubed

2Tbls ice water

Pulse flour sugar salt in food processor. Add cubed butter and pulse until looks like course meal. Add water and pulse until dough starts to come together. Wrap and refrigerate.

Once dough is chilled roll out and line tart dish. Dock dough and partially bake with weights at 350F.

Filling:

2 eggs

0.5cups sugar

0.5 cups almond flour

1 stick butter soft

Cream butter and sugar. Add eggs and almond flour. Spread on cooled tart shell

5 apples diced and cooked in caramel

3 apples sliced thin

Spread cooked diced apples over the filling. Shingle thinly sliced apples on top. Brush with melted butter and sprinkle with cinnamon sugar. Bake at 350F until golden brown.

Simplicity. Breakfast is Served

Sweet Corn Mushroom Fricassee, Crispy Fried Egg, Garden Herbs