This is Guba-style baklava, one of several baklava varieties known in Azerbaijan. Photo is courtesy of Pierre Cabanettes who traveled to Azerbaijan a few years ago and took beautiful pictures. He kindly let me use this one in my cookbook, “Pomegranates & Saffron: A Culinary Journey to Azerbaijan.” In my Cuisine and Culture Tour to Azerbaijan and Georgia, we are going to have exclusive access to a pastry shop in Guba region and witness firsthand how this unique baklava is made.
The post AZCookbook is 10 + Cuisine and Culture Tour Update appeared first on AZ Cookbook.
TWG Tea‘s matcha financiers are by far my favourite–not because I’ve spent many years working with the brand, but because I adore both matcha and financiers, and have tasted innumerable iterations before returning to TWG Tea’s. I probably first took this recipe for a spin nearly a decade ago, when the luxury tea brand first launched in Singapore. Even back then, their executive pastry chef, Philippe Langlois, had already long established himself as a master of tea gastronomy. I’ve hoarded the Frenchman’s recipe all this while, knowing that whenever I decided to make financiers, this would be my go-to choice.
While Philippe’s matcha financiers recipe is incredibly easy, there must be something in his touch, in the scale of his ingredients, that makes these so darn irresistible. I love how moist they remain even when they’ve sat on the kitchen counter for a couple of days. And the deep, grassy bitterness of matcha is matched with just the right measure of sweetness so that these financiers showcase–rather than mask–the charms of a good powdered green tea. My three-year-old eats two at a go! Frankly, it was her newly-discovered love for green tea that prompted me to revisit this financier recipe.
To be honest, TWG Tea’s matcha is so precious that I usually prefer to drink it with my financiers rather than bake with it (I opt for the best matcha I can afford to bake with). However, if your pocket book allows for it, go for it!
Having attempted a wide range of financier recipes over the years, I must point out a few things.
I’ve also tweaked the recipe below to yield plain financiers, because my son loves their buttery simplicity (it also helps that CH has given them his thumbs-up, too). What I’m dying to do next is attempt a houjicha version! I hope you enjoy this recipe.
N.B. As I usually make two batches of financiers each time (matcha for the daughter, plain for the son), I always end up with 8 egg yolks. I use these in my homemade ice cream bases.
By adding pureed fruit (raspberry or strawberry) to the vanilla ice cream before it’s churned, you’ll get a fruit flavoured ice cream. And I have been refining a chocolate ice cream recipe for my little girl who is a chocoholic.
Again, I prepare a full portion of ice cream base, but will often just churn half, storing the remainder in a vacuum-sealed bag in the freezer for when we next need to churn another batch.
Pantry Basics: Financiers
Makes 20-22 barquettes
Adapted from a recipe shared by TWG Tea’s executive pastry chef, Philippe Langlois. Reproduced with permission from TWG Tea.
140g unsalted butter
50g finely ground almonds
150g caster sugar
4 egg whites (from 62g eggs)
50g all-purpose flour
For Matcha financiers
2.5 teaspoons matcha (finely ground green tea leaves)
For plain financiers
1 tsp pure vanilla extract or 2 vanilla pods, seeds scraped
Warm the butter in a pan over a low fire until it turns nut brown (it should smell like hazelnuts). Pass the melted butter through a sieve. Butter financier moulds with some of the browned butter if using metal moulds. Dust with flour and refrigerate. Set remaining butter aside.
Combine the ground almonds, caster sugar and 1/3 of the egg whites in a bowl. Whisk to create an even batter. Whisk in the remaining egg whites in two additions (it will start off looking thick and compact, but will gradually thin out with the addition of egg whites).
Whisk the all-purpose flour and matcha (if using) in a bowl. Overturn the mixture into the almond batter taking care not to create any lumps. Add vanilla (if using). Whisk the ingredients until they are evenly combined. Incorporate browned butter.
At this point, I divide the batter between 2 (or more, depending on the number of financiers you intend to bake each time) disposable piping bags and seal them. Set the batter aside to rest for 24 hours in the fridge. I then freeze the batter if I don’t intend to use it immediately. Simply thaw in the refrigerator before use.
When ready to bake, preheat the oven to 165 degrees Celsius on convection setting. Fill 2/3 of each financier mould with batter (half the batter yields between 10 to 12 barquettes). Bake for 15 minutes and remove them from the oven. If you are using metal moulds, remove the financiers from the pans immediately. If you are using silicone moulds, let them cool before you unmould them.
Financers can be served lightly warmed or cold.
Bring all of the flavor from your favorite ice cream brands right on home, with Gourmia’s Automatic Ice Cream Maker. This handy appliance will produce fresh, delicious and wholesome frozen treats for you and your family to enjoy like :
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Dark clouds threatening to ruin your backyard barbecue? Don’t worry – just move the party inside and cook up your hamburgers, hot dogs, and more with the Hamilton Beach Searing Grill. This countertop grill is perfect for all types of meat, vegetables, and more. The non-stick cooking grid quickly gets rocket hot for searing and is removable for easy cleaning. Different heat settings let you tailor the piece to more tender meats, such as tuna. For moist, delicious meals, there’s no better tool than this searing grill. Temperature controlled electric grill. Non-stick surface. Power and pre-heated indicator lights. High temperature sear for locking in flavors. Drip tray included. dishwasher-safe. Dimensions: 16.73W x 12.4D x 6.81H in..
This traditional devil’s food cake recipe is easy and super moist. Filled and covered with seven minute frosting, it will quickly become a family favorite!
Hello there, one of the most delicious chocolate cakes I’ve ever baked.
Yesterday when we talked about 7 minute frosting, I told you that I had a fantastic devil’s food cake recipe waiting for you today, and here it is! Truth be told, the only time I had ever made devil’s food cake previously was from a box mix when a recipe (like ho ho cake) called for a box of devil’s food cake mix.
However, once I saw it gracing the cover of Ina Garten’s new book, Cooking for Jeffrey, I couldn’t wait to give a homemade version a try. Always and forever an Ina fan, there was no question that this would be a fantastic cake, and that is a serious understatement.
This is one of the best chocolate cakes I’ve ever had. Period.
I’ve always sort of thought of devil’s food cake as the less-rich, slightly-drier, black-sheep-cousin of REAL chocolate cake.
Ummm… I could not have possibly been more wrong. This devil’s food cake is fan-freaking-tastic.
It has an unbelievably rich chocolate flavor and is supremely moist and fluffy. I could have eaten the better part of this cake on my own if I wasn’t already committed to sharing it, which, ultimately, was a good thing, HA.
Ina pairs this cake with a coffee meringue buttercream in her book, but I nix caffeine during pregnancy, so espresso was definitely out. After doing some searching on traditional frostings used on devil’s food cake, I found that 7 minute frosting was a far and away winner, so I went that route. The super light, melt-in-your-mouth frosting that’s a cross between meringue and marshmallows was a perfect companion for this cake.
So, what makes devil’s food cake different than traditional chocolate cake?
Apparently the differences used to be more clear-cut, but as ingredients and availability have changed over the years, the waters have muddled and there are more similarities between the different varieties of chocolate-based cakes. However, there are a few primary differences in ingredients and how the cake is prepared…
Most devil’s food cakes have a hint of reddish color, so what gives?
The answer is that most devil’s food cake recipes include additional baking soda, which raises the pH level and gives the cake a deep mahogany color. So pretty, right?!
I love how grand this cake looks split into four layers, but you could totally just leave it in two layers, with one layer of filling in the middle. Likewise, feel free to use whatever your favorite frosting is (if you want to use Ina’s coffee meringue buttercream, you can find the full recipe here)!
If you ever found yourself under the same misconception that devil’s food cake was inferior to more traditional chocolate cakes, please, please, PLEASE make this cake! You will be so thrilled, I promise.
This traditional devil’s food cake recipe is easy and super moist. Filled and frosted with seven minute frosting, it will quickly become a family favorite!
Chocolate and cherries is a classic combination, but I’m giving it a twist in this Chocolate Chip Cherry Cobbler. Fruit cobblers don’t typically include chocolate, which ensures that the fruit is the star of the show. Here, chocolate is added to the filling and the cobbler topping to create a dessert that delivers just the right amount of chocolate with its cherries.
Every cobbler starts with a good fruit filling. This one is extremely simple and is made with lots of cherries, some sugar and a bit of cornstarch that helps the fruit juices thicken nicely while the cobbler bakes. I added a splash of kirsch, a cherry liqueur, to the filling to amp up the cherry flavor. I recommend picking up a mini-sized bottle for recipes like this one (and other baked goods!) because a little goes a long way and you won’t use it that often unless you bake a lot of black forest cakes. I recommend using jarred (and drained) or frozen cherries because they’re easy to work with, but fresh cherries can be used if they are in season and you don’t mind pitting them before you start.
The topping is a buttery biscuit-like dough that is studded with chocolate chips. Butter is cut into the dry ingredients, then buttermilk and vanilla are added before bringing the dough together. Once you’ve made the dough, it should be broken up into little chunks and dropped onto the filling, giving the dessert a “cobbled together” look that fits its name. You want to cover most of the filling, but should be able to see some of the cherries and juice between the cracks.
The cobbler topping isn’t overly sweet on its own, but it’s perfect when combined with the cherries and chocolate. Serve this dessert warm and pair it with ice cream or whipped cream for a dessert that is even more decadent.
Chocolate Chip Cherry Cobbler
36-40-oz cherries (jarred, frozen or fresh)
3/4 cup sugar
2 1/2 tbsp cornstarch
2 tbsp kirsch, optional
2-3 tbsp chocolate chips
1 1/3 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup sugar
1/4 cup butter, cold and cut into 4-5 pieces
3/4 cup buttermilk
2 tsp vanilla extract
1/2 cup chocolate chips
coarse sugar, for topping
Preheat oven to 375F. Take out an 8×8-inch square baking dish.
Make the Filling: In a large bowl, stir together all filling ingredients except the chocolate chips. Allow mixture to sit for 5 minutes, then pour into prepared pan and sprinkle with chocolate chips. Set aside while you make the topping.
Make the Topping: In a large bowl, whisk together flour, baking powder, salt and sugar. Add in butter and cut into the flour mixture using a pastry blender or your fingertips, making sure no piece of butter is larger than a big pea.
Combine buttermilk and vanilla in a measuring cup and pour into dry ingredients. Add in chocolate chips. Bring dough together using a spatula, folding gently to ensure that dough is uniform and no clumps of dry ingredients remain.
Break dough into 1 or 2-inch pieces and arrange over the top of the filling, covering most of the cherries. Sprinkle topping with coarse sugar.
Bake for about 40-45 minutes, until cherry filling is bubbling thickly and topping is golden brown. Allow cobbler to cool slightly before serving.
Ramen Heads is a documentary about ramen in Japan. As the name implies, it’s about the obsession of both ramen makers and ramen eaters and dives deep into more bowls in more styles than you can possibly imagine. The film focuses on Japan’s number-one ramen master Osamu Tomita, who has won the highest ramen honors 4 years in a row. Unlike other ramen masters, Tomita is happy to expose every part of his process. He reveals the highest-quality ingredients and his constantly evolving approach to cooking the perfect bowl with equal attention to both noodles and broth. Surrounded by apprentices there is still much he insists on doing himself. His shop is so popular he sells tickets ahead of time to decrease the long wait for seats.
New York Times Bestseller
Named one of the Best Books of 2017 by NPR, Buzzfeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more.
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.
In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.
Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.
Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.
With a foreword by Michael Pollan.