Tuesday, July 11, 2017

Martine's Gâteau de Savoie - Tuesdays with Dorie

This week's pick from Baking Chez Moi was from the "Simple Cakes" chapter. Baked in a bundt pan, this light, airy (almost fat-free) cake, with its lovely vanilla flavour, relied solely on eggs, with whites and yolks whipped separately, for its leavening.
I made a few changes to the recipe: I reduced the sugar by 100g and used a lower-protein cake & pastry flour. I also successfully baked it in a 10-cup pan which was smaller than recommended. The cake did rise above the top of the pan but the batter didn't spill over.
It had an interesting texture with a fine, even crumb that appeared to be quite moist but was actually a little dry, probably the effect of some of my changes. Fortunately, like the sponge cake that it is, it had the ability to absorb liquid without disintegrating so Dorie's roasted strawberries made an excellent accompaniment.

Tuesday, June 27, 2017

Les Whoopies - Tuesdays with Dorie

Silky peanut butter cream sandwiched between tender chocolate mini cakes was my latest baking project for Tuesdays with Dorie from the book Baking Chez Moi.
These whoopie pies were quick and easy to make and were a crowd-pleasing treat, definitely worth repeating.

Visit here to see what the other bakers thought.

Monday, June 19, 2017

Herby Roasted Fish - IHCC A Pinch of This, A Dash of That!

This week's theme at I Heart Cooking Clubs is dishes that are flavoured with our favorite herbs and spices. Hugh Fearnley-Whittingstall is our featured chef until October and as I leafed through his book River Cottage Every Day, I was struck by how many recipes included some of mine (but I'm partial to quite a few). I finally settled on the herby variation of Roasted Slashed Fish with Aromatic Paste.
Preparation was minimal (after the fish monger dressed the snapper for me), a few slashes and a rub made of garlic, lemon zest, parsley, dill, and chives (instead of the book's rosemary and thyme) and it was ready for the oven. 

We really enjoyed this. The flesh was moist and tasty and though slashing the fish made serving a little trickier, it ensured the flavours were in every bite. Simple and delicious.

Tuesday, June 13, 2017

Rhubarb-Lime Meringue Tart - Tuesdays with Dorie

It's time for another tart from Baking Chez Moi for Tuesdays with Dorie and I was very happy about this choice. It was a perfect way to showcase the star ingredient and one of my spring favourites, rhubarb.
It started with a pre-baked tart crust that was filled with sweetened rhubarb and custard and baked again. I used Dorie's bonne idée and topped it with my go-to Italian meringue instead of streusel. 

I loved this tart. Both the rhubarb and lime flavours came through clearly in the filling and it was tart enough to withstand the sweetness of the meringue. I did notice that the tart shell wasn't as crisp as it should have been (and usually is since I've used this recipe several times) and wonder if this was a case for shellacking the hot baked crust with egg white to protect it from the moist filling. I'll try that next time because I'm definitely making this again.