Category: Baking

Baking

Daring Bakers Make Strudel… Apple Strudel and Caramelized Onion /Apricot Strudel

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.


I was ecstatic when my virtual baking buddy Linda asked me to step in and co host. Seems the others lined up became busy. But Linda, superwoman if ever there was one was in the last month of her pregnancy and wanted to continue. She chose strudel. Linda and I are like twins when it comes to baking choices and flavors, so I was all for it.I mean I have a German partner so I needed to brush up my Strudel making for him, if anything.
I made my first trial one a savory one with Caramelized onions and chopped dried apricots which has been soaked in wine.


While my dough was not perfect, I was amazed at how flaky and nice the crust turned out. I admit I omitted the bread crumbs by mistake. But was satisfied with the taste and texture of the onion version. The holes became unnoticeable when rolled up.

I also decided to make the traditional apple version as you see in the first photo to take to work. As I served it the next day it was a little soggy and I think a reheating would have been good. The instructions advise to eat on the same day.I am so happy Linda gave us this opportunity to learn a new skill and me a chance to co host. I plan to revisit this recipe over and over because the variations are endless!
Please visit the other Daring Bakers.
Preparation time Total: 2 hours 15 minutes – 3 hours 30 minutes
15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough30 min to bake
30 min to cool
Apple strudelfrom “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.
2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.
4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.
Strudel dough from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.
Tips- Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn’t come out like it should you can use the second batch to give it another try;- The tablecloth can be cotton or polyster;- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.
Both Courtney and I did a trial run on making the strudel. Below are our notes:
Courtney’s notes- She could’t get it to stretch to 2 feet by 3 feet, it turned out more like 2 feet by 2 feet. But the dough was tissue thin nevertheless;- She got some serious holes, but after rolling it wasn’t noticeable;- She used a large cheese cloth which helped manipulate and stretch the dough more than a heavier cloth would have.
My notes- I made the dough by hand, just mixed the wet ingredients into the dry ingredients with a wooden spoon. Kneaded it for about 5 min like you would bread dough. This worked as well. Haven’t tried using a standmixer so I don’t know how it compares.- Instead of cider vinegar I used red wine vinegar;- I used bread flour;- Picking up the dough to let it stretch didn’t work well for me, holes appeared pretty much instantly. Instead I stretched the dough while it was lying on the tablecloth by putting my hands underneath and stretching it out further and further;

Well I Thought I was the Cake Diva… Nasturtium 40th Anniversary Cake

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Those of you that have been reading Coco Cooks know I dabble in Cake decorating. In fact that’s is how this blog came to be. My firsts posts were on my ventures into Cake decorating and sugar craft. This year I finally mustered up the nerve to enter The 4th Annual Student Cake Decorating Competition sponsored by the French Pastry School Chicago. Its for students at both culinary and high school level , of which I fall into neither. But they said as long as I wasn’t a professional , I was good. So I paid my $10 donation as entry fee, to benefit Esperanza Community Services and got to work thinking of a 40th anniversary themed cake. I choice the nasturtium flower and accents of Ruby as they are symbolic of the 40th anniversary.
Earlier in the month I started making the gum paste flowers and leaves using a rose cutter and stretching and manipulating the petals to form the Nasturtiums. Then I went back over and brushed color and shimmer over the flowers to give more detail. You can call my style Impressionistic. I let thse dry for sevral days to become hard.
The cakes were actual cake dummies of 6, 10, and 12 inch. I decided to stick with simple white fondant as there would be a lot of color with the flowers. I rolled the fondant, took about 3 Wilton boxes, and centered with a wooden skewer.
The flowers and leaves were applied with royal icing and I made more flowers on the fondant with royal icing using the brush embroidery method. That’s piping the icing and taking a damp brush and stroking int outline inwards to create an almost raised Waterford type of effect on the fondant.
Chef Laura Ragano gave an excellent demo with Wayne Johnson of local NBC on basic sugar craft and how she made her cake for Esperanza and a television segment with Wayne earlier in the week. While they did this Celebrity Cake Decorator Nicholas Lodge judged with other experts from Wilton and the community.

I wish I had a picture of the High School levels 1st prize winner. My Blackberry ran out of memory. The boy was phenomenal and it was great to see his family and friends go all out to support him.

This cakes creator was 18 and drove all the way from Massachusetts to compete. She hopes to go to French Pastry School and placed 2nd!


Here is the Culinary level in which I was competing.The first and 4th cakes on the table placed 1st and 3rd respectively.
Certain Someone was very supportive with emails and said mine was still good and to hurry up and get my frickin license so I can make my cakes and sell them.The Twitter and Facebook support was awesome and uplifting. The organizers said the they would email the judges comments for feedback and I am looking forward to hearing what they have to say. My theories are that I didn’t include any writing or anything pointing to a 40th anniversary or Esperanza . My images were more symbolic. Maybe my style isn’t as neat and precise and I have always had a more painterly style. The teachers in school always pointed this out. I plan to study more int actual anatomy of the flower to be as realistic as possible. Competition is tough and plays at all your insecurities, but the trick is to move on learn from it. Next time!

Adzuki and Sesame Cookies …My Legume Love Affair 10

Anybody that knows me well enough knows that I love to stray from the normal. I probably could have been way more popular or understood if I didn’t try to be so different . I guess that’s the artist in me always trying to recreate and interpret. This month I have the fortune to host the fabulous Susan’s of the Well Seasoned Cook, My Legume Love Affair 10. I chose to place a theme on this popular event for Starters and Desserts. I know that may stump some regular participants, but that’s what I view what events are for, challenges.

This year I have been fascinated with the Adzuki bean. I used in a Daring Bakers Challenge as an ice cream flavor. In most of Asia, particularly Japan you will find Adzuki beans boiled to a a paste, sweetened with sugar, and used in all types of desserts and sweets. I decided to use the starchy and moist Adzuki paste I made from scratch,
you can but it ready made, with rice flour and rolled in Sesame seeds, This is a grown folks cookie. Not overly sweet , and a nice shortbread like texture with the nuttiness of toasted sesame . Enjoy with a cup of tea and relax.

Adzuki and Sesame Cookies
makes about 40 cookies
recipe can be divided in half
3 cups Rice Flour
1 cup sweetened red bean paste * can be purchased ready made in Asian food stores.
1 1/4 cup brown sugar
1 egg
12 tablespoons butter or 1 1/2 sticks
1 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon baking soda
sesame seeds to roll
In a mixing bowl cream brown sugar,butter, vanilla, and egg. Add red bean paste to creamed mixture. Gradually add in increments the dry ingredients( rice flour, baking powder, baking soda). Mix until well incorporated but not do over beat as you don’t want to much air in the dough. Take mixture and roll into two logs. Take a sheet of wax paper and sprinkle sesame seeds. Roll the cookie dough logs on the wax paper until well covered with the Sesame seeds. Wrap securely in wax paper and chill in the refrigerator for at least 1 hour.

Preheat oven to 350F . Line cookie sheets with parchment or a Silpat. Slice cookies about 1/2 inch thick. Place on cookie sheet. These don’t spread so much in baking but still leave space between cookies. Bake fr 10-15 minutes. Remove from oven and let the cookies sit on pan for about 2 minutes. Carefully remove and let them cool on wire rack.
* Red Bean Paste
I made my own Adzuki Paste.
Soak a small bag of small red beans ( Adzuki) in water overnight. Drain and rinse. Boil beans for about 1 hour or more if needed until soft enough to mash. About the last half hour of boiling add brown sugar to taste ( about 1 cup) and more water if necessary. If water goes down add more as needed . Cook down until beans are soft and water is low. Take an immersion blender and puree. Add about 1/2 cup vegetable oil to keep mixture moist. Store in airtight container.

You still have time to submit you enteries for My Legume Love Affair 10… Starters and Desserts. My Legume Love Affairs Deadline is April 30.Enter to win the great book !

The Daring Bakers make Lasgane of Emilia-Romagna from Scratch!

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

I have to confess , I don’t know whats gotten into me blogging wise lately. Its not as if I haven’t been cooking. But have you ever had so many things going on you just get overwhelmed. I can say I’m actively working on food related activities, I just don’t post as frequently or have time to visit all of you as I would wish. I will catch up hopefully!

When I first saw this challenge I was like WTF? How is this baking? My few attempts at pasta have been crude.I always blamed it on the lack of equipment. If only I had the Kitchen Aid roller attachment, etc. The Ragu intrigued me .The whole lasagna from the Emilia -Romagna did, because this wasn’t the type of lasagna my Mommy made and everyone loved.I have mastered my Mothers lasagna and treat a chosen few to it about once a year.After making this, lets just say its a more Americanized version but good.

I altered the Ragu recipe given due to budgets and time and made my own version. Same principles , just different meats and cooking process. The lasagna rolled out beautifully. I only made a small dish as Certain Someone was hungry .The rest of the pasta dough went into the freezer. Certain Someones been gone for a while and its good to have him home for a spell before he goes away again. Forgive the uninspired pictures. I was more focused on getting it done and into our bellies. I liked it . Not sure about Certain Someone. He liked the Ragu from an earlier tasting but I feel he prefers the lasagna of my mothers which I have made for him.

Here is what I used for my Crock Pot Ragu. Due to lack of time I decided to put all ingredients in my crock pot and let it cook while I slept for 4 hours. That way it would be ready to assemble the next night.1 lb beef shank,2 lbs ground pork, 2 large cans of diced tomatoes, 2 bay leaves, red pepper flakes, salt, 1 large onion, basil and oregano. I finished the sauce after it had cooked with several cloves of minced Black Garlic which I just received. Its a lovely fermented garlic which is making waves now .No browning or anything. Just was lazy and threw it all int he cooker . The meat fell apart and a nice thick chunky sauce was made with a tinge of tomato.One other note. I found the recipe for the pasta called for 2 Jumbo eggs. I only had large and found I needed to add 5 eggs to bind the pasta dough to make it pliable.

Lasagne of Emilia-Romagna – Daring Bakers March 2009 Challenge
With spring around the corner in the northern hemisphere, and autumn descending in the southern hemisphere, the March challenge is a rich dish that we hope will be suitable fare for Daring Bakers around the world and not cause too much heat or stress in the kitchen!
This month’s challenge has global input, with the three hosts living in three continents: Mary from Canada, Melinda from Australia and Enza from Italy. All three of us are very keen bakers for our families and friends and very excited to be hosting our first Daring Bakers challenge!
The recipe we’ve chosen this month is Lasagne of Emilia-Romagna from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (published by William Morrow and Company Inc., 1992).
Lasagne is a dish that has successfully transcended borders and is today made around the world, albeit with many variations from the Italian original. Even within Italy, there are many variations and each region has its own lasagne tradition. But, as Lynne explains in her introduction to the recipe –and Enza, as our Italian expert for this dish, also agrees – the dish should always be a “vivid expression of the ‘less is more’ philosophy of cooking. Mere films of béchamel sauce and meat ragu coat the sheerest spinach pasta. Parmigiano-Reggiano cheese dusts each layer. There is nothing more; no ricotta, no piling on of meats, vegetables or cheese; little tomato, and no hot spice. Baking performs the final marriage of flavours. The results are splendid.”
Please copy and paste the following statement into your finished blog post in order to get credit for participating in the March challenge:
The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.
Vegetarians, vegans and coelics should not fret, as we’ve made provisions in the challenge recipe for you.
What we want you to do:
– make the pasta recipe as follows (we’ve included alternative instructions for those with dietary requirements). Hand-making your own pasta is the main challenge for this month. While you should make your own pasta to complete the challenge, please don’t feel that you need to buy a pasta machine. Lynne’s recipe gives instructions for hand-rolling the pasta with a rolling pin and we’d like you to do the same- a white (béchamel) sauce must be used. We’ve included a recipe but you’re welcome to use your own favourite recipe if you have one.- we’ve also included Lynne’s recipe for the meat ragu sauce that is part of the finished lasagne. However, this sauce is optional and you are welcome to make up your own sauce (particularly if you don’t eat meat), or use your own favourite meat ragu sauce recipe. If you choose to use your own recipe, please include it with your post.- Sweet pasta is unusual but here is a traditional pasta recipe for our sweetest bloggers at Emilia-Romagna Turismo This pasta would be paired in a lasagna dish with things like cream, raisins, pinenuts, orange, rosewater, prosciutto etc.
The most important part of this challenge is the hand-made Spinach Egg Pasta. We’ve also included Lynne’s recipes for béchamel (white) sauce and meat ragu but you can choose to use your own bechamel and ragu (or vegetarian sauce) recipes. Please follow Lynne’s instructions for the final assembly.
All recipes below from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (published by William Morrow and Company Inc., 1992).
Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)(Serves 8 to 10 as a first course, 6 to 8 as a main dish)
Preparation Time: 15 minutes to assemble and 40 minutes cooking time
10 quarts (9 litres) salted water1 recipe Spinach Pasta cut for lasagna (recipe follows)#11 recipe Bechamel Sauce (recipe follows)#21 recipe Country Style Ragu (recipe follows)#31 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano
MethodWorking Ahead:The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.
Assembling the Ingredients:Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.
Cooking the Pasta:Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.
Assembling the Lasagne: Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.
Baking and Serving the Lasagne:Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.
#1 Spinach Egg Pasta (Pasta Verde)
Preparation: 45 minutes
Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.
2 jumbo eggs (2 ounces/60g or more)10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)
Working by Hand:
Equipment
A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.
A pastry scraper and a small wooden spoon for blending the dough.
A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.
Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.
A sharp chef’s knife for cutting pasta sheets.
Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.
Mixing the dough:Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.
Kneading:With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.
Stretching and Thinning:If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.
Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.
Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!
Dry the pasta at room temperature and store in a sealed container or bag.
#2 Bechamel
Preparation Time: 15 minutes
4 tablespoons (2 ounces/60g) unsalted butter4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred2&2/3 cups (approx 570ml) milkSalt and freshly ground pepper to tasteFreshly grated nutmeg to taste
Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.
#3 Country Style Ragu’ (Ragu alla Contadina)
Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours
Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)
3 tablespoons extra virgin olive oil (45 mL)2 ounces/60g pancetta, finely chopped1 medium onion, minced1 medium stalk celery with leaves, minced1 small carrot, minced4 ounces/125g boneless veal shoulder or round4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)1 ounce/30g thinly sliced Prosciutto di Parma2/3 cup (5 ounces/160ml) dry red wine1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)2 cups (16 ounces/500ml) milk3 canned plum tomatoes, drainedSalt and freshly ground black pepper to taste
Working Ahead:The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.
Browning the Ragu Base:Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.
Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.
Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.
Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.
Alternative Recipes from Mary of Beans and Caviar
#1 Gluten Free Egg Pasta
The choice of the first flour is personal. I used corn flour because the subtle taste blended well with the dish. However, this is a matter of personal taste – please feel free to substitute a different flour for the corn flour but don’t subsititute a starch.
150 gr corn flour or masa in North America – yellow with a slightly gritty feel (250 mL, 1 cup) NOT a starch100 gr corn starch* (3/4 cup, 187.5 mL)100 gr tapioca flour* (225 mL, 9/10 cup or a little over 7 volume ounces)150 gr of potato starch* (250 mL, 1 cup)100 gr of glutinous rice flour* (200 mL, ¾ cup)10 gr of Xanthan powder (1.5 tsp, 7.5 mL)10 gr of salt (1 tsp, 5 mL)
6 extra large eggs (60 gr each or 2.5 oz in weight, 1 fluid oz in volume)3/8 cup of water (95 mL)50 mL of extra virgin olive oil (1/5 cup)Note: If you add cooked chopped spinach to this recipe, you may have to reduce the water. The recipe was not tested (yet) with the addition of spinach.
*fine white powder that squeaks when rubbed between fingers
Plastic wrap or parchment paper for your work surfaceAluminium foil to cover the lasagne
Sift all the dry ingredients together in a large bowl. Make a well in the middle of the dry ingredients.
Whisk together 3 eggs, the water and/or spinach, and the oil. Pour into the middle of the dry ingredients. Mix with a sturdy wooden spoon, gradually drawing more of the flour mix into the wet ingredients. Add each egg as needed. The dough will be crumbly at the beginning but will gradually come together as you add the eggs. You will need to use your hands to squeeze and mix the dough.
The dough will be firm and stick together when ready. It will not have the elasticity of gluten dough therefore it will crack when kneaded and pushed. Form it into a smooth ball, oil it lightly, and cover securely with plastic wrap. Let it rest for an hour.
Put a sheet of plastic wrap on your work surface. This is very important as the dough will not hold together very well when lifted. Have flour ready for dusting (corn flour etc) and dust the surface lightly. Cut a piece of dough about the size of really large egg – it doesn’t matter the size but start small for the first one to gauge how much space you need. Keep the remaining dough covered so it does not dry.
Roll the dough into a ball and flatten into a disc with your hands. Put it on your work surface and flatten with your hands. Use a rolling pin and gently push the dough down and out ward from the centre. You may have to place one hand on the plastic wrap as you push the dough down and away. Gluten free dough does not stretch like wheat dough therefore it needs gentle flattening and pushing. If it breaks, pat it back together. If it is too dry, dab a little water with your finger.
The gluten free dough will be thicker than wheat dough and you will barely be able to see your hand through the dough. Once it is flattened, cut into strips or squares that will fit your pan.
Set the dough aside on the plastic sheet. There is no need to dry the dough. But if you do dry the dough, it will not be able to hang because it will break. Stack the rolled out dough with plastic sheets in between.
Stack the sheets when dry and wrap securely. Store in the fridge until ready to use. Freezing will make the dough crumbly and difficult to work with – so freeze only as a last resort!
This dough does not need to be precooked before being assembled into the lasagne.
#2 Gluten Free Béchamel – White Sauce
2 & 2/3 cup milk4 tablespoons unsalted butter or Extra virgin olive oil4 tablespoons corn starch (fine white and squeaky) – another starch can be substitutedSalt and pepper to tasteFreshly grated nutmeg
Mix the corn starch with ½ cup of cold milk. Heat the rest of the milk in a small sauce pan until steaming but do not boil. Add the milk/cornstarch mixture to the steaming milk. Stirring constantly, raise the heat and heat the mixture until thick. Once it is thick, remove it from the heat and add the butter, salt, pepper and nutmeg. Taste and adjust the seasonings. Have the béchamel warm or at room temperature ready to assemble the lasagne. Whisk the sauce occasionally if it becomes stiff or thick.
Assembling the Gluten Free Lasagne
The assembly is the same as the regular lasagne with the addition of water. Gluten free lasagne noodles need a little more moisture for the lasagne, so you will be adding a little bit of water to the lasagne.
Before assembly, pour plain water into the pan, enough to form a thin film of water over the bottom. A 9 x 13 inch or 25 x 33 cm pan required almost ½ cup (125 mL) of water. Once the lasagne is assembled, pour a tablespoon or 15 mL of water into each corner of the dish. Cover the lasagne tightly with aluminium foil. Be careful not to touch the top of the lasagne with the foil. Bake as directed.
This lasagne was baked in a glass baking dish. Adjustments in time and temperature may be needed if your dish is metal

Spring is Here…Lemon Springerle


In Germany this past Christmas, I irritated the hell out of Certain Someone looking for Springerle molds. Surely the Christmas market in Cologne would have some. His mother and other woman I asked laughed and said no one makes Springerle anymore. It was outdated. If anything they used them as wall decorations. I though how sad it was the art was fading. Staring at my edition of Martha Stewart Living didn’t help. She had a section devoted to cookies and crafts made with Springerle molds from a company called House On The Hill. Come to find out House on the Hill is a local one for me, and Springerle isn’t just for Christmas. I received the catalogue and there are so many mold in so many sizes for all occasions. They can be very pricey too for just replicas. A lot of intricate detail goes into these molds which manage to convey a story for every occasion.I settled on a minimum investment of a Easter egg at around $21. The irony is I had to come back home to find these!
One could use it for marzipan or cookies. I am really eyeing those cake toppers. Springerle requires Anise oil , lemon, or orange oils and Bakers Ammonia. You could use a sturdy sugar cookie recipe, but I decided to keep it authentic. A little recipe book came with my order of the Springerle stater kit. What I though would be easy is a little more complex. I began to see why the art is dying off. But if your are patient, beautiful cookies can be had. The key is to letting your dough , after molding dry for about 24 hours.
Even after following that, some of my impressions faded( cookie was to thick in width perhaps) and some of the dough seeped out of the dried crust and ruined the shape. The recipe yields a lot and could easily be cut in half. Although these cookies keep for months in airtight containers. I even saved the duds in freezer to use for a cheese cake crust. House on the Hill had recipes for chocolate cookies as well. Maybe one day I can take a class up there. The Springerle molds can be used for paper crafts as well. So the investment pays off. Here is the link to recipe. Be sure to put aside a day before you bake these.

I wanted to create Faberge style Springerle.
My ambition was greater than my technique. I mixed my colors with vodka and brushed them on the finished Springerle. I also used metallic luster’s. There was to much imperfections with the finished product to make it as perfect as I wanted. Cracks and such. But I’m always learning and they did not go to waste. I’m also seeing details vary by molds as well. Not one to give up I will be revisiting this with marzipan’s and cake decorating.