The Last of Winter's Offerings before the Bounty of Spring

I had a month off from the market, owing to the Royal Melbourne Show. In that time, I told myself that I would use the free weekends and nights to test out new recipes, update the blog, and do a thousand other productive things. As things normally are around here, however, I have chosen to do all of them during the last week of the month.

Ah, well, it's back to backbreaking work next week.

I thought I'd take this chance to show you the rest of the current range, while it is still as it is. Soon we're going to (hopefully) have the first of spring's bounty, and then everything will change. I can't wait to get out of woollen socks, tights and layers of knits and coats!!

I'll be back at the Showgrounds next Sunday with my treats. See you then??

Valentine's Day Cake

Today I'm here to talk about a cake.

Not just any cake, a cake that is intended for Valentine's Day. A flourless Belgian white chocolate cake, swathed in white chocolate and rosewater buttercream, and topped with pistachios and house-made sugared roses.

In case you are interested, the roses are fully organic; grown, tended and picked from a friend's garden. With love.


What better way to name a cake? White chocolate, Roses, and Love. I could see it even before I made it. And it was all I imagined it to be.

I'm still on a break from the market, so if you are interested in one, please send me an email. The size is 8-cm round (as pictured) ---perfect for a couple to share, or, if you are like me, just enough to eat on my own. I'm still looking into mail order service, so for the moment I can only take Melbourne orders for pick-up from the CBD. Please allow 48 hours minimum for all orders, and last orders must be received by 12 noon on Friday 12 Feb.

DB April Challenge, and a happy mistake

Okay, so I'm not that good at making cheesecake come out neatly and unbroken from its pan. In my defense, I used a shallow square non-springform pan to bake it, thus making the exercise of removing the sticky, gooey deliciousness extra hard. Really, I'm not just making excuses for myself. The leftovers which I baked in ramekins turned out nicely with a smooth and satisfying plop at the slightest coaxing.

Add that to the humiliation that somehow the bavarois recipe I had intended to accompany the cheesecake did not work. I intended to make a fig, muscatel and pear bavarian cream to accompany the blue cheese cheesecake I had made. Unfortunately, I had an unforeseen glitch in my choice of fruit. It turns out that fresh figs contain an enzyme called Bromelain--- found in foods such as pineapple, kiwi, papaya and ginger roots---which breaks down gelatin, thereby inhibiting thickening. And of course, I had only researched this as I was typing this post, thus explaining the glob of goo on my plate. When life gives you lemons, you make lemonade, right?


Anyway, although my bavarian cream is beyond redemption, I had a moment of enlightenment with my cheesecake. Seems like divine intervention had saved me from the looming doom that is shame and humiliation of failing a DB Challenge. As I was gathering the scraps of my fallen cheesecake, a thought whispers itself in my head. I can't remember its exact words, but it went something like this: hey, why don't you roll them into a ball, then cover them in walnut crust? And so I did. And it turned out to be a good move.


I'm not adept at creating and plating multi-component desserts, unlike my friend Y, whose creations are works of arts. Her desserts may look like they were spontaneously crafted at the spur of the moment, but believe me, those organic structures on a plate are carefully calculated with a good dose of restraint, resulting in a balanced and harmonious plate. Like Jackson Pollock, but much better; in my humble opinion anyway. Plus I feel it's partly owing to her mentioning a cheese plate cheesecake that I was able to salvage my cheesecake. Maybe it was her voice in my head...hmmm....

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

Musings on Pomegranate, and THAT time of the month

It is that time of the month again. Regardless of how seldom I blog, we meet each month here in my sanctuary, where I unveil to you the Daring Bakers' Challenge of the given month. This month, the challenge is a very unique chocolate cake recipe, the less because it is completely gluten-free, and more because it contains no additional sugar.

This cake has a texture somewhere between a cake, a brownie, and a custard. There is intense chocolate, as dark and inexorable as night. But scattered amidst this landscape are ruby red globes which burst into sweet, and then sour; the fruit of the Underworld that bound Persephone to Hades for three months out of each mortal year.


Picking apart a pomegranate is a messy yet rewarding exercise. Amidst ruby-stained fingers and lips, any person is bound to moan in ecstasy when the white membranes of the fruit finally yield an undiscovered cavern of yet another cluster of seeds. Add to that the pleasure of feeling the tiny, plump globules pop and flood your tongue with their sweet liquor, a sensation so eminently satisfying it is almost forbidden. Little wonder Persephone gave in to its temptation.

I wanted to pair this decadent cake with a sorbet made from another ancient fruit: figs. Why? Because I couldn't resist the sight of their plump little figures at the market. And oh, they happen to taste out of this world, and they were apparently introduced to humans as the fruit of autumn by the goddess Demeter, who is also none other than Persephone's mother. Because the deadline for this challenge is in less than 3 hours' time, I think I'll make this post a short one. As my few previous posts have been long ones, and since someone said something about a picture is worth a thousand words sometime ago, I'll let my photographs do the talking this time. I hope they do not disappoint.



The February Challenge is hosted by Wendy of WMPE's blog and Dharm of Dad- Baker & Chef. 'We have chosen a chocolate valentino cake by Chef Wan; a vanilla ice cream recipe from Dharm and a vanilla ice cream recipe from Wendy as the challenge.'


Chocolate Valentino
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often. 2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment. 3. Separate the egg yolks from the egg whites and put into two medium/large bowls. 4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). 5. With the same beater beat the egg yolks together. 6. Add the egg yolks to the cooled chocolate. 7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration} 8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C 9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet. 10. Cool cake on a rack for 10 minutes then unmold.


Fig Sorbetto

12 ripe figs, trimmed
200g caster sugar
juice of 1 lemon
200ml thick cream (35% fat)

Process the figs, sugar and lemon juice until combined. Add the thick cream and pulse until smooth. Churn in an ice cream machine according to manufacturer's instructions.

BON APPETIT!

Childhood Interests, and How People Never Really Change.

I have always loved recipes. The desription and photos are, to me, almost as enticing as the thought of making them. Not that I ever did, at least not until 3 years ago.

I remembered growing up reading a weekly children's magazine, which release every Thursday I look forward to with much anticipation and excitement. I remember waiting impatiently for my mother to come home from work every Thursday because I know she will bring with her a fresh, pristine copy. I remember the smooth, glossy cover, taking it in my two hands and lifting it up to my nose, inhaling deeply the scent of ink and paper fresh off the printers.

It was to this magazine that I wrote, one day when I was about 7 years old, putting in a request to feature more recipes, and to make the recipes a weekly feature in the magazine. It's funny that people always say that you change when you grow up; when I look back into my childhood, I realise that not much had changed at all. I loved reading and writing then, and I still do now. My parents caught me doing sketches of dresses one evening a long time ago, and guess what my major at university was. I loved playing with my kitchen set and recipe books, and I recoverd this lost love just three years ago. I remembered my parents buying a few interior decorating books and magazines when they were building the new house some 15 years ago, and I used to carry them around with me in the house, just so I can pore over the photos every chance I get. This is the only childhood interest which I have yet to revisit, but which I am hoping to pick up again very soon. I have been on a mission to revisit my apartement for sometime now. Somehow, my plans never took flight. I just don't know where to start.


Psrhaps I should explain. Most of my life has been lived overseas. Making a rented premise a home is an exercise in futility. Firstly, my student budget did not allow for excessive spending, and even now I feel that buying pretty home decorations is a waste of money.Although somehow, this frugality never crossed over to clothes shopping.

So, why am I telling you these things, again? I am thinking of redecorating, and somewhere along the line, I am hoping to redecorating my life too. This year is meant to be a fresh start for me, a fresh new book after 24 years in the occupation of a student. It did not start out very well, but I intend to finish it in a very, very positive way.

So, what are your ideas on how to start a redecoration?

These amazing brownies are from Alice Medrich's Pure Dessert. They are, and I kid you not, the best brownies I have ever had. I consider Medrich a perfectionist whose meticulous and slightly obsessive recipe testing enabled her to understand how each ingredient plays a vital role in transforming a good thing into a great one. She described these brownies as a cross between 'a very moist cake and a rich chocolate mousse'. I could not agree more. Although the nutmeg may seem unneccesary, I do not recommend skipping it. It creates a new dimension to the brownies that adds depth of flavour. After all, 90% of taste comes from your sense of smell.


New Bittersweet Brownies

228g 70% chocolate, chopped

86g unsalted butter, cut into chunks

3 eggs

1 cup sugar

pinch of salt

1tspn vanilla paste

55g plain flour

Whole nutmeg, grated, to serve.

Preheat oven to 160 degree C. Line the bottom and sides of the pan with baking paper. Place chocolate and butter in a bain marie, stirring frequently until the mixture is melted and smooth. Set aside. In a stand mixer, whisk eggs, sugar, salt and vanilla on high speed until the mixture is thick and pale. Whisk in the warm melted chocolate/butter mixture. Fold in the flour. Pour batter into prepared pan and spread evenly. Bake until skewer inserted in the centre comes out clean, save for a few moist crumbs. This will take approximately 25-30 minutes. Cool in the pan, invert and dust with freshly grated nutmeg.

Note: I have been intently following the news these past few days. Some of you may have heard of the devastating bushfire tragedy that wiped out entire towns in many parts of Victoria. One of the locations that suffered the full extent of the tragedy was a suburb near J's parents' home called Kinglake. On Saturday, when J was out, I received a phone call from his mother. She told me that the wind had changed direction and the fire was going their way, and that they were going to evacuate once the fire went past the nearby hill. It stopped just a few miles away, right before it hit the hill, thanks in no small parts to the laudable efforts put in by the firefighters.

A number of bushfires are still raging across Victoria up to this moment. Some of them have been burning for 4 days straight. The thought that some of these fires were intentionally lit during the total fire ban day on Saturday makes my blood boil, and then some. While I feel relieved that J's family was not affected by the fires, my heart goes out to all the victims of what has been termed 'Australia's worst-ever disaster'.

A late pre-Christmas Caramel Cake and some thoughts

So it's finally over...my two years of studies culminated in a presentation and a final hand-in earlier today. And I am free. But what awaits ahead, I wonder? I don't know. No clear path seems to be presented to me. It is definitely time to look for a full-time career, but am I, with my bird bones and 5 foot 1 frame, cut out for the long hours, physical strain and stress that working in a kitchen presents? But if not, what career path do I pursue? I cannot imagine myself working too far away from food---I love it so much, too much to stay away from it.

Pondering the fore-mentioned thoughts lead to another. During my spare time (which recently has been, well, spare), I ponder about the people, food, and places. More specifically, about why people get so emotional when it comes to food. How many times have you been upset when your dessert came out not less stellar than its description on the menu? And how many more when you were made to wait a little longer than expected for your meal?

I had the fortunate experience of tasting fresh walnuts at the market yesterday. J insists that I pair it with some gorgeous, plump raisins that we bought at the same stall. The first bite, and I knew I found a new addiction. The walnuts were unlike the anything I have ever tasted. I popped one into my mouth, instinctively waiting for that bitterness that was always present in all that I have tasted thus far. But nothing came. Just the smooth, subtle taste of the nut.

Why am I suddenly talking about things that has nothing to do with my Caramel Cake post, you ask? Because working in the industry has led to an observation that people get very personal when it comes to food. I have the fortune of not having to work Christmas this year or last year. But considering how many restaurants are open, I can't help but wonder: How much thought do people give to the food that is served to them at a restaurant/hotel/cafe? How much thought do they give into the preparation that took hours to complete, the hours of labour, the injuries and physical and mental stress that take place in a commercial kitchen? How much thought do they give to the people who will cook and serve them, and probably hundreds other, their food on Christmas Eve and Christmas Day? Do they ever think, if even for the slightest moment, that some people had to sacrifice being with their families on that one special day just so they could eat out? I am aware that there is a whole other side to it: people who would say that eating out at a certain restaurant on Christmas Day has been a ritual for the family for 30 years, and that I have no right to judge, etc. etc. But please, I am not looking for a fight. Merely a discussion, and a sanctuary where I can let my thoughts loose. I am by no means condemning you for eating out on Christmas Day, gee, I personally have done that so many times.

Being a chef is, in a way, a thankless job. We slave away days and hours making food for people we do not know and do not meet. (Unless you are the owner or head chef of a restaurant, in which case you probably no longer cook as much.) Your sighs of appreciation and moans of pleasure do not reach our ears unless you send your compliments by virtue of a front of house staff. And that is rare. They usually never leave your table, and are reserved for the ears of friends and acquaintances.

So what pleasures does being a chef brings? Certainly not the long hours, low pay or lack of recognition. I suppose the feeling that you have given a part of yourself to create something that you can share with others. And to work so closely with all the things that you are passionate about---the best fresh ingredients, the merging of flavours, the beautiful art that lies on a plate....I think that personal gratification is as important, if not more so, than recognition and acknowlegdement.

So, if you are still with me, I will finally resume normal mode and actually write about the November Daring Bakers' Caramel Cake. The cake, I think, was amazing, even though I made my caramel syrup lighter than suggested. The frosting, though, was so tooth-achingly sweet I cringed at the first bite. Yes, a sugar fiend like me. Can you imagine? Though to its credit (and Shuna's), it was one of the best frostings I have ever worked with. I spread it, chill it for a couple of minutes, and smooth it---and I get the perfect, smooth frosting! I had to discard some of the frosting because one layer of cake broke on me and I was adamant that I have the perfect cake this time. So I ended up with less and had to compromise on using whipped cream for the side. I also added some red currants to introduce some tartness to the cake. I only noticed how Christmas-sy the whole cake looked after I was done, so I decided that I would call this my pre-Christmas Caramel Cake.

Thank you Shuna of Eggbeater for the caramel cake recipe, and Alex, Dolores and Jenny for hosting this month's challenge. And if any of your are interested in making the cake, you can find the recipe here.

A Gentleman's Cake, and a Befitting Recipient

This is a long overdue post, but I have been struggling to find time to blog this past week because I had an assignment due today, and a change in my usual work roster. Plus, I have been feeling quite on the down-low recently with the winter blues. So my readers, I apologise.

My younger brother celebrated 18 years of life on June 15. And of course, I made him a celebration cake. I had hoped to make something fancy and complicated for his birthday, but boys seem to have a disinclination towards making life difficult for themselves (a trait I should learn and adapt to sometime soon). When I went to him with this question one week before the due date, he looked up from his pile of homework with eager eyes and said, " Can you make me something with both coffee and dark chocolate in it? Nothing too fancy, I just want a plain cake."



In hindsight, it was probably a good decision on his part. This cake is what I would call a gentleman's cake--elegant, restrained, simple and rich in both texture and flavour. What better for a boy on the cusp of becoming a man?

Happy Belated Birthday, my dearest and only brother. I wish you much luck at university next year, and study hard for the entrance exams! Enjoy all the things that come with the big 1-8, but also remember that you can go to jail now!! *wink, wink*

Coffee and chocolate cake
serves 25


Ingredients

400 g dark chocolate
375g unsalted butter, chopped
330g caster sugar
310ml freshly brewed strong coffee
3 large eggs, lightly whisked
375g plain flour
2 teaspoons baking powder


Chocolate Glaze

300 g dark chocolate, chopped
125g unsalted butter, chopped


Preheat oven to 160C. Grease a 20cm round pan, or a 22cm square pan. Combine chocolate, butter, caster sugar and coffee in a saucepan over medium heat until smooth and combined. Remove from heat, add eggs and whisk until combined. Sift together flour and baking powder, add to mixture and stir to mix. Pour mixture into prepared tin and bake for 1 1/2 hour, or until cake crumbs cling to a skewer inserted into the cake. Leave in pan for 10-20 mins before turning out.


Chocolate Glaze

Combine chocolate and butter in a heat-resistant bowl over a saucepan of simmering water, until mixture is smooth and well combined.


To assemble

Trim top of cake to a flat surface if necessary. Turn cake upside down and place on cooling rack. Place cake and cooling rack over a wide, shallow tray and pour glaze over. Smooth with a spatula. Set cake aside until glaze sets, but do not put cake in fridge while setting or the glaze would lose its sheen.