A slip of sunshine: Blood Orange Galette

“Dear Mother Nature,
I’m entirely seduced by this shimmering blanket swathing the earth. Barren trees revealing gnarled branches, tangled and peppered with snow, they soar unbounded into grey clouds. Frozen icicles precariously cemented to ledges make for enough drama on mundane days and snow dusted church rooftops make for visions that for years, I’ve only vicariously lived through books. Playful mists of breath, tiny impressions of pigeon feet on unblemished snow, ripples of water vanishing into rock …..may the enthusiasm never temper, may the joy never recede,may the beauty never fade.
However, there are times when I find myself pining for a slip of sunshine, just a sliver. Wishful thinking, I know. Fortunately, that coerces me to navigate into other avenues. Therefore, at the moment, I will resort to the warm rhapsody of the blood orange. Blood Oranges are peeled are laid on a a sourdough galette base, slathered with blood orange marmalade,  baked warm and devoured fresh. This is our slip of sweet sunshine this cold, winter morning. Our golden gild.
O Mother, sprinkle our lives with a smattering of sunshine before I run out of ways to defeat the blues.”
IMG_8969

As you can see, I’m desperately scavenging warmth, sunshine and Vitamin D. And, my first-aid this season happens to be blood oranges. On the outside, these gorgeous fruits are disguised as the regular variety, donning a peel exactly like the latter and hence fairly easy to ignore whilst hurriedly hustling a grocery card(Tip:keep your eyes peeled for the name labels). It is only when they are sliced that one discovers how aptly they are christened. They bleed vivacious shades of crimson, sometimes a shimmering maroon, sometimes a rich saffron and at times, they’re adorned in sharp streaks with every shade mentioned above. Undeniably, they are a thing of beauty. A thing of joy.
I first discovered blood oranges in the dreary winter of 2016. I remember juicing them to witness a gleaming red glass of juice. This winter though, I hope to reveal their beauty in a language I’m most drawn to, baking.
IMG_5046.jpg

To make the galette, very simply, blood oranges are peeled, sliced, laid on a homemade walnut enriched Pâté brisée that is slathered with blood orange marmalade and baked until golden brown. It isn’t an overpoweringly sweet dish but promises to curb the cravings. If you ask me, this galette is best devoured warm. The flavours are fresh and strongly redolent of a warm, summer afternoon picnic. A picnic seems far from reality at the moment but a girl can dream….
IMG_8984

A little about the recipe-
The recipe for the Pâté brisée has been adapted from Sarah Owen’s wonderful book, ‘Sourdough’. It does call for a sourdough starter but not to worry because I have made it plenty of times without one and it works just fine. Additionally, the measurements are in grams and therefore demands a weighing machine.

Secondly, I opted for the blood orange marmalade because I stumbled upon a jar in the grocery but feel free to use any jam or spread that you might want to pair with the oranges. Moving on to the recipe….
RECIPE
INGREDIENTS
For the Walnut Pâté brisée
45 gms walnuts
45 gms whole wheat flour
65 gms all purpose flour
15 grams granulated sugar
Half a tsp salt
75 gms cold, unsalted butter chopped into cubes(taken out of the refrigerator just before use)
15-25 gms ice cold water

Other Ingredients –
4-5 medium sized blood oranges
Approximately 3 tsp of blood orange marmalade or any other jam/spread
1 tsp of maple syrup
1 tbsp of milk

METHOD
-To make the pastry, pulse together walnuts, whole-wheat flour, salt, sugar until the nuts are ground fine.
– Then transfer to a bowl and add the cold, cubed butter and bread it down with your hands it resembles a coarse crumb. Then add ice cold water to combine very gently. Do not over mix or knead. Once it comes together, place in a plastic wrap & refrigerate for 30 minutes.
-Meanwhile, peel your blood oranges and slice them evenly into app. 0.5cm thickness.
– Preheat oven to 375F. Remove the dough from the oven and allow to the dough to come to room temperature.
– The moment it is pliable, roll it out into a large circle( 10 inches).
To roll, I usually place the dough between 2 sheets of plastic wrap and then roll, so it doesn’t stick.  Place the rolled pastry on a parchment lined tray. Spread out your choice of jam/marmalade. Place the sliced oranges.
-Fold over the crust edges gently toward the centre. It can overlap as well, the more rustic the better:)
– The crust can then be brushed with milk and maple syrup (replaces an egg-wash) and baked for about 30-35 min until the crust is golden brown.

 NOTE:Optionally, a thick syrup or glaze can be made to spread onto the galette.
Ingredients –
3/4 cup sugar
1 cup water
a handful of blood orange slices
Method –
– Bring the sugar and water to a boil on medium high heat. Then turn down the heat and add the blood orange slices. Remove the fruit slices a few minutes after. Let the syrup thicken on low heat.
-Once cooled, it can be spread on the finished galette.

 

 

Sticky Toffee Pudding

My affiliation to desserts hardly comes as a surprise. Early on, it may have to do with possessing a sweet tooth or perhaps being amid sugar devotees. However, with my culinary learnings, I’ve learnt also, that the desire to bake or create desserts bears no relation with my love for consuming sugar. Meaning, even on days when I’m sugar-starving(by choice), I find myself hankering for the rumbling sound of my stand mixer as it punches and mangles a robust babka dough, the perfume emanating from a slit vanilla bean pod and the disarrayed crackle top of an 8×8″ brownie. After a 10 day vacation traipsing around Croatia this summer, our home bound flight back seemed devoid of melancholy only because my restless mind conspired to bake a crostata with figs and sweet port-simmered onions. Although, I did christen it with a quirkier name, “It’s been 10 days since I’ve baked. I miss the oven” crostata. Jet lag was forced to take a back seat.

Having grown up relishing my grandmother’s Badam Halwa(Almond pudding), my mother’s Paayasa’s(kheer), my father’s secret stash of chocolate, desserts take precedence over other foods in my kitchen and if it demands an oven, then it only becomes that much better. In an ideal world, I would bake every single day, I would check off that unceasing bucket list like my 10th grade self checking-off roting her vast syllabus. However, at the moment I will appease myself with the current pace and make sweet ‘somethings’ as often as I can.
IMG_7593

This dessert was prompted after devouring a Martha Stewart Show, the only cooking series I watch, and sadly restricted to random sightings. I watched in awe the other murky afternoon as she conjured a coffee-laden, sticky date cake and a velvety amber sauce to complete the dessert. The chef’s composed demeanor propelled me to take my standard position by the kitchen counter, whisk and bowl in hand, oven at 325F. Unfortunately, the lack of a couple of of key ingredients demanded rescheduling.
A few mornings later though, after running our of patience, I took position once again(after sourcing all ingredients).  I wasn’t nearly as calm or collected as she was. In my defense, when one is basking in the caffeinated fragrance suffusing from a cake batter or witnessing chunks of butter melting seamlessly into bubbling cream, it is painstakingly hard to contain excitement.
IMG_2086+1

Francis Coulson of the Sharrow Bay Hotel is said to have created the dessert in 1970. The hotel claims that the original recipe is cloistered in the confines of a secret vault and the staff sign a non-disclosure agreement so as to preserve the secret. I’m ignorant as to how different the original recipe is from the one I’m about to share but I can safely say, disappointment is not a part of the equation.
IMG_2085

The recipe involves Medjool Dates; they are tremendously sticky and you will find your knives coated with their flesh as you chop them into tiny bits. But, the stickiness also means that they blend harmoniously into the batter and the resulting cake. Also, like I mentioned before, this batter is folded in with a cup of strong espresso and I for one become weak in the knees when it comes to coffee in desserts. This was no different. Like all my bakes, I adapted this into an eggless version as well, thanks to an Egg Replacer(the brand I used is Pane Riso Foods Egg Replacer)it should be easily available online if not in stores.
It is better to let the cake sit overnight or for a day as the cake succumbs to the warmth and liquidity of the toffee sauce. But, if you’re anything like me, rather than tolerate the wait, you will assemble a square chunk of cake flooded with sauce ready to go while it is still sizzling hot.
Hope you like this one!

RECIPE FOR EGGLESS STICKY TOFFEE PUDDING(ADAPTED FROM MARTHA STEWART’S RECIPE)
INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 6 tablespoons unsalted butter, room temperature 
  • 8 ounces Medjool dates, pitted and coarsely chopped (about 1 1/4 cups)
  • 1 cup hot and strong brewed coffee
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup lightly packed dark-brown sugar
  • 2 tsp egg replacer mixed with 4 tbsp of room temperature water (I use Pane Riso Foods Egg Replacer but different brands will probably have a different set of directions)

Sauce

  • 1 stick unsalted butter
  • 1 cup lightly packed dark-brown sugar
  • 3/4 cup heavy cream

METHOD
Preheat the oven to 325 degrees. Grease and flour an 8×8 inch baking pan. Place dates in a bowl, pour hot coffee over dates, and let them soak in the coffee for about 15 minutes. Then stir in the baking soda.

In a bowl, whisk together, flour, baking soda and salt. Keep aside.
Using a hand mixer or a stand mixer, beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Then add the egg replacer and incorporate it for a few seconds( it is allright if the mixture appears curdled).

Add the flour mixture in parts, again in medium-high speed and mix until a smooth batter is formed. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 35-40 minutes.( I used  a toothpick to check the done-ness)

Toffee Sauce:
To make the toffee sauce, bring together butter, sugar, and cream in a pan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4-7minutes.

Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of the hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.

 

A Letter to the Elusive Vegan French Macaron

An Overworked Kitchen
Toronto, Canada
February 13th, 2017

Dear Vegan Macaron,
Bonjour!
You have seemingly become one of the most profound culinary discoveries this decade, much to the delight of enthusiastic vegans & vegetarians such as myself. A riveting creation with bloggers and foodies responding maniacally(again,such as me). Stalwarts in veganism have challenged & battled the ‘Egg’ to recreate the delicacy that bears little forgiveness to it’s maker. You surprisingly imitate not just the supremely elegant,tantalizing looks of your non- vegan friend but thoroughly infatuate the taste buds too. The chewy goodness and melt in the mouth factor have indubitably been captivated. You are no fake my dear, rather, an identical twin…
Allow me to abate the flattery so I can come to the point. It is of my opinion that no baker is satiated well enough until he/she masters or at the least, attempts the task of conjuring the glorious French Macaron. With this, I  begin this intense, heartfelt and veritable account of my journey with you. Please allow me to bare my heart and I pray you take no offence. I have no intention of appearing impertinent or petulant. I’m just a mad, incorrigible baker that has discovered an authentic, calming remedy for insomnia,  a learner that is on a tranquil quest to decipher the cryptic myths & mysteries of baking, and, at the bottom of it all, I’m just a soul that loves insanely, to eat, experience & live….

“What will be, will be…”
One blazing afternoon in the soaring summer of 2016, as Doris Day crooned to “Que Sera Sera”, I arduously jotted down the recipe from Blog #1. Many hours were spent reading, re-reading & registering a detailed instruction manual, to the point that it was indelibly ingrained. The author, a kind lady must have spent tedious hours drafting the inner workings of it all for the benefit of her readers. I was captivated and floating in nervous elation.

To some I may seem a tad impatient but set me to do a creative task & I am instantly overcome by the patience of a saint. Aquafaba was whipped to a snowy white meringue and powdery almonds were sieved painstakingly. Le macaronage was done without an ounce of care or concern for my aching biceps. The batter flowed like thick ribbons of hot lava, delicately amalgamating with the remaining batter. The Pipe-wait- bake-wait drill was unduly carried out as well. Soft words of encouragement came from my eternal cheerleader, the hopeful husband. Yet, I failed, miserably. The shells were lopsided!

Backing to the drawing board the following day only to be struck by disaster. The adage, “Third time’s a charm” is preseumably a myth since the catastrophe occurred again. I won’t go on my dear, for 6 attempts within a span of one week led to a similar ordeal. Where was I going wrong?
Well, the chapter finally  came to a close, not without the utterance of a seething string of profanities.

“Someday we’ll find it, the Rainbow Connection….”
Despite the series of disappointments, the winter of 2016, instilled in me a desire to take a chance. Winter inspires in a myriad of ways. The liberating chilly breeze, the gray skies. The night in question was a snowy one, snowflakes descending like cotton fluffs. My heart was full, spirits high. Gwen Stefani sang a soulful “Rainbow Connection” , emphasizing the magic of wishes, the tangibility of dreams….
I bet my hopes on a new recipe from Blog #2 and the miracles spurring from a flurry, wintry night. This particular recipe involved the making of a French Meringue(vegan of course) as opposed to the Italian Meringue done previously. Three times my heart was blown to smithereens. The shells were lopsided! I will confess, two of those fateful attempts, the batter was a pathetic mess and I had to toss it out before it was even piped.

Blog #3 had a much more detailed plan with definite reasons for lopsided shells/Uneven feet and pictures accompanying literature. Another glimmer of hope. Another brand of almond powder. Another round of tinkering with the oven temperatures. This recipe employed the Italian Meringue technique and it was the best macaron batter I had achieved, even if I say so myself. The result you ask? The shells were lopsided.

Now, intense research has taught me that of all reasons that are have been attributed to lopsided shells, the one thing that is not in my control is an oven that heats unevenly. At the risk of sounding petty, I have to say, it is conceivable that this is perhaps true. More than that, the other reasons attributed have been scrupulously checked for. After 11 valiant attempts, enormous expenses at the grocery (although I never resorted to making full batches), an unhealthy amount of  sugar intake and countless nights scrubbing unkempt utensils and kitchen sinks, I think I deserve to place the blame elsewhere!

That said, this is not Au revoir my friend. The curious case of the Vegan Macaron will be deciphered. If this tumultuous ordeal has taught me anything, it’s that I can be a fighter. I’m not quitting, just indulging in a long break.
Maybe someday you will appease this chagrined baker, maybe someday I will seize that ineffable joy, maybe someday I will bake the perfect French Vegan Macaron…..

Until then,
A Despaired Baker
P.S – Here’s a picture of my imperfect vegan macaron. The entire flawed area I.e with no feet is hidden behind owing to some smart photography by the husband;)
img_2066

(Thank you for reading this article. I just want to take a moment to thank those wonderful bloggers/bakers who have put in enormous effort in bringing those recipes. Successful or not, I will forever be grateful to them.)

#Matcha Raspberry Pancakes – Eggless

Pancakes have always been a favourite at home. Ever since the time my grandma visited the States & learnt how to make them. Although stores in Bangalore didn’t carry Maple Syrup at the time, she cleverly substituted it with a warm homemade sugar syrup and slowly but surely we discovered the indulgences of a sweet breakfast. Nothing like the wafts of hot simmering sugar & sizzling skillets to ward off sleep on lazy mornings. Continue reading “#Matcha Raspberry Pancakes – Eggless”

#TIRAMISU

“…food is not simply organic fuel to keep body and soul together, it is a perishable art that must be savoured at the peak of perfection.”
– E.A. Bucchianeri, Brushstrokes of a Gadfly
“Change is inevitable”, they say. Well, I’ve never been the type who fancies coffee. I’ve always been more of a “tea girl” and I still am. Naturally, I wasn’t the least bit motivated to indulge in a dessert that owes part of it’s magic to coffee. Nevertheless, a couple of months back, at an authentic Italian restaurant, as I debated with myself whether to opt for a gelato with biscotti or a tiramisu, something came over me and prompted me to finally take the plunge and give this age ol’ dessert a chance. I haven’t looked back since. My palate ostensibly decided to go on an adventure and Tiramisu for some reason decided to placate itself into a personal favorite. As you will see me describing further below, what caught my attention in particular was the perfect balance of the sweet & the bitter. Continue reading “#TIRAMISU”

CHOCOLATE CHEESECAKE – Eggfree

“Too much of a good thing can be wonderful.”
-Mae West

img_1833img_1835

img_1860
“Some days are meant to be counted, some days are meant to be weighed.”
-Elizabeth Gilbert
Admittedly, my affair with the cheesecake has been rocky. The explanation is simple- Back when we were in NYC, I devoured slice after slice every so often that slowly I couldn’t help but drift away. Let me clarify, that didn’t stop me from baking them in my kitchen….the husband, the brothers & the students were duly pampered and rightfully indulged. It’s been a while now and after a prolonged break, I’m more than ready to begin my journey for the second time, with this decadent Chocolate Cheesecake. Continue reading “CHOCOLATE CHEESECAKE – Eggfree”

#palmiers with apple & cinnamon

“Life is uncertain. Eat dessert first.”
-Ernestine Ulmer
A palmier is a French pastry shaped in a palm/butterfly shape. They’re also called palm leaves, french hearts, elephant ears, shoe soles, jalebis or glasses….The puff pastry is rolled, sliced and baked to flaky, crispy, golden brown perfection.
They’re not too sweet & make a perfect accompaniment for tea. Continue reading “#palmiers with apple & cinnamon”