Black and White Wednesday-Meringue

Mixing egg whites for meringue

Submitted to Black and White Wednesday

Recipe for Sans Rival Cake - Daring Bakers

On Friday, I spoke of everything in moderation and trying to eat healthy most of the time.  Well, I'm sure you can appreciate that this lovely cake fits in the "occasional treat" category here at Eat Little, Eat Big.  Last month I joined an adventuresome group of bloggers who try monthly challenges to expand our culinary aperture and to get out of our comfort zone.  Catherine of Munchie Musings was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake!

This cake is based on what I perceive to be fairly traditional French pastry principles:  layers of dacquoise (nut meringues) held together with a decadent butter cream frosting.  Using a sharp serrated knife, I sliced the Sans Rival into very thin slices, getting about 24 slices from the cake.  I wrapped each in wax paper and then froze in a freezer bag.   We enjoyed a piece of cake when it was made and then another one later in the week.  I took some pieces to a dinner party where it was well received.   It freezes very well and I'm patting myself on the back here that we didn't eat it all over the course of a couple of days!

Two of the four dacquoise layers

Building the cake

Finished Sans Rival Cake

Catherine gave us options for the cake (adding in cocoa for a chocolate version) but I went with the traditional cashew dacquoise and vanilla flavored butter cream frosting.  I do think chocolate meringues with hazelnut or mocha flavored icing would be awesome.  At the dinner party, we were wondering if you could use Nutella!?

Yield: 12-24 slices (depending on how you slice it)

Time: About 2-3 hours (I used disposable 9" cake tins so I could cook all the layers at once)

Ingredients:

Dacquoise

• 10 large egg whites, room temp
• 1 cup white granulated sugar
• 1 teaspoon cream of tartar
• 2 cups chopped, toasted cashews (divided)
• Parchment paper, butter and flour for pan(s)

Butter cream frosting

• 5 large egg yolks, room temperature
• 1 cup white granulated sugar
• 1/4 cup water
• 1¼ cup (2½ sticks) unsalted butter, room temperature
• 1½ teaspoon vanilla extract (I would add another 1/2 tsp next time)
• Raspberries for decorating (optional)

Method:

Dacquoise

Note: You will need four layers which, depending on how many pans you have, you may have to bake in batches. Be sure to use fresh parchment paper and cooled pans for each batch or use disposable pans as I did (still with parchment paper and butter/flour).

• Preheat oven to 325°F.
• Line cake pan bottoms with parchment paper and butter and flour the sides really well.
• In a large clean, dry glass or metal mixing bowl, beat egg whites on medium until foamy (2 mins.). 
• Sprinkle with cream of tartar. Gradually add sugar, a couple of tablespoons at a time, continuing to beat now at high speed until stiff shiny peaks form.  (about 7-10 mins.)
• Fold in 1 1/2 cup of the nuts, reserving the remainder to use for decoration.
• Divide meringue into four equal parts. Spread in pans, evenly to edges. 
• Bake in preheated oven for 30 minutes, or until golden brown. Remove the meringue from the baking pans while still hot; allow to cool slightly. Peel off the parchment paper while it is still warm.
• When cool, trim edges so that all 4 meringue layers are uniformly shaped (serrated knife works best).

Butter cream frosting

• Beat egg yolks at high speed until the yolks have doubled in volume and are a lemon yellow.
• While yolks are beating, put the sugar and water in a heavy pan and cook over medium heat, stirring the sides down until all the sugar is dissolved and the syrup reaches 235°F on a candy thermometer (or thread stage).
• With the mixer on high, very slowly pour the syrup down the sides of the bowl into the egg yolks.  Continue beating on high until the mixture is ROOM TEMPERATURE (about 15 mins). 
• Still on high, beat in the soft, room temperature butter a tablespoon at a time. 
• Add flavoring after you beat in the butter.
• Refrigerate the buttercream for at least an hour, and whip it smooth just before you use it.

Assembly

• Set bottom meringue on serving plate with a dab of butter cream to hold it in place. 
• Spread a thin layer of butter cream and then place another meringue on top. Repeat with a thin layer of butter cream, meringue, thin layer of butter cream, meringue, and finally butter cream the top and sides. 
• Decorate with reserved nuts and raspberries (if using).
• Store in fridge.  
• To freeze, slice into thin pieces, wrap in wax paper and then place in freezer bag.  Stays fresh at least 2 weeks.  Remove from freezer to come to room temp prior to serving.

I really enjoyed this challenge.  If you are interested in more information about the Daring Kitchen challenges, here is the website.

Printable recipe

Recipe for Greek Chicken with Tzatziki-Win a Trip to Greece!

I hope that photo makes your mouth water...mine is and it is only 8 am here as I'm typing this!  Of course, if you are still stuffed from Thanksgiving and really can't think about food, just save this and check it out later! 


If you look up at the top of the page, you'll see the statement about what my blog is all about:  "Celebrating the delights of good healthy food and special treats! Sharing recipes, information and experiences."  That pretty much sums up my and Mr. ELEB's philosophy on good living and living a healthy life.  Everything in moderation.  Most of the time we eat healthy.  He runs, I bike.  We moved to Maui so we could enjoy the outdoors every day of the year.


And, part of good living is enjoying a splurge now and then...like this weekend that we enjoyed at the Kapalua Food and Wine Festival or this chocolate torte.  But most of the time, we try to stick to the healthier side of life.


Today's recipe fits in the "good healthy food" category and, always a bonus, it tastes fantastic!  



Yield: 6 servings
Time: 60 minutes including marinade time


Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breast, cut into large chunks
• 1/3 cup coconut (or olive) oil
• freshly squeezed juice of 2 lemons (about 1/4 cup, reserve 1 TBSP)
• 2 tsp vinegar (red wine, rice, champagne etc)
• 2 tsp dried oregano
• 2 tsp dried thyme
• 1 TBSP dried organic no salt seasoning (I use Kirkland brand-mix of 21 spices and other ingredients including onion, garlic, pepper, parsley, mustard seed, coriander, rosemary, cayenne pepper...)
• 1 cup Fage plain non-fat Greek yogurt
• 1 cup grated cucumber, squeezed dry in paper towels
• 2 tsp fresh chopped dill weed
• 1 tsp minced garlic
• Salt and pepper

Method:

• Mix the oil, juice-reserving 1 TBSP, vinegar, and seasonings together and marinate the chicken for 30 minutes (I find any longer than that changes the texture of the chicken and we don't like it as much)
• While the chicken marinates, mix the remaining ingredients together for the tzatziki including the 1 TBSP reserved lemon juice-adding salt and pepper to taste-and refrigerate until ready to serve.
• Preheat oven to 375 degrees.
• Remove chicken from marinade and pat excess marinade off with paper towels.
• Bake for 15 minutes on a rack over a baking pan (see technique here).
• Serve with tzatziki and Greek Salad.

Tender, flavorful chicken with a tangy yogurt sauce.  Mmmmm.  Add the Greek salad for a filling healthy meal.


As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway


Printable recipe
Recipe inspiration adapted slightly from Katherine Martinelli's blog

Black and White Wednesdays: Bread

Amazing whole grain bread in Ireland, 2011

Submitted to Black and White Wednesdays


I hope you have a great Thanksgiving and that you have a chance to catch your breath and reflect on all the things to be thankful for this year.

Recipe for Mushroom Lasagna-Meatless Monday

This should really be a "Meatless Sunday" or "Meatless Day Off" recipe, it took much longer than I had anticipated.  I don't know if it was just an off day for me or what but I can usually multi-task my way through most any recipe in no time.  This one took a while and felt very sequential.  Don't get me wrong, it is fabulous and well worth the work required but I'd hesitate to recommend it for a work night meal.



This was my first time using "no boil" lasagna noodles.  I thought they were fine, no real difference that I could tell from regular noodles. (These are softened quickly in boiling water which made trimming them to the oval shape of my dish much easier).  Have you tried them?

Yield: 6 servings
Time: 2 hours 15 minutes


Ingredients:

• 1 cup dried shiitake mushrooms
• 3 TBSP olive oil, divided
• 1/2 cup plus 2 TBSP finely chopped onions
• 3 garlic cloves, finely chopped
• 1 pound button mushrooms, sliced
• 1/2 cup fruity red wine (or whatever you have open or on hand)
• 2 TBSP butter
• Salt and pepper
• 1 tsp fresh thyme leaves
• 2 TBSP all-purpose flour
• 2 cups low fat milk
• 9 no-boil lasagna noodles (may need more or less depending on shape, size of serving dish)
• 1 cup grated Parmesan cheese
• Cooking spray
• Optional: herbs for serving

Method:

• Pour 2 cups boiling water over the dried shiitake mushrooms and soak for 30 minutes.
• After 30 minutes, pour mushrooms and liquid through a fine colander or strainer lined with paper towels that has been positioned over a bowl to catch the liquid.
• Squeeze all liquid out of mushrooms into bowl and reserved 1 1/2 cups of soaking liquid.
• Trim stems from mushrooms and discard stems.  Chop mushrooms.
• Heat 1 TBSP olive oil in skillet over medium heat and add 1/2 cup chopped onions.
• Cook until translucent, about 3 minutes.
• Add garlic, stir for 30 seconds and then add in the shiitakes and button mushrooms.
• Cook about 5 minutes until softening and releasing some fluid.
• Add in the wine and bring to a boil on high heat.
• Stir in reserved mushroom liquid, thyme and salt and pepper (to taste).
• Simmer/low boil until liquid is reduced by half, about 15 minutes.
• Stir in butter and taste again for salt and pepper and add if needed.
• While mushrooms are cooking, heat remaining olive oil over medium heat in a heavy saucepan.
• Heat oven to 350 degrees.
• Put a saucepan of water on to boil.
• Add remaining onion to hot olive oil and cook until softened, about 3 minutes.
• Stir in flour and whisk for 3 minutes until smooth.  Do not brown.
• Add in milk and continue whisking until smooth and thickened.
• Reduce heat to low and simmer for 15 minutes, whisking often.
• Add salt and pepper to taste and stir sauce in to the cooked mushroom mixture.
• Spray a 2 quart casserole dish with cooking spray.
• Spread a few TBSP of mushroom sauce over the bottom of casserole dish.
• Place 3 (or number needed for 1 layer) lasagna noodles in boiling water just until softened and pliable.
• Drain noodles briefly on paper towels and trim if needed to fit casserole dish.
• Place noodles over sauce in casserole dish and top with 1/3 of remaining mushroom sauce.
• Sprinkle 1/4 of cheese over sauce.
• Place 3 (or more) additional noodles in boiling water until softened.
• Drain and trim as above.
• Place noodles over first layer and top with same amount of mushroom sauce and cheese as first layer.
• Cook final layer of noodles, drain, trim, and place over 2nd layer.
• Top with remaining sauce and cheese.
• Cover with foil and bake for 30 minutes.
• Remove foil and bake additional 5-10 minutes until slightly browned.
• Cook for 10 minutes then cut into portions and serve, garnished with herbs if desired.

This is definitely a wonderful recipe and "fancy" enough for company.  After all that work, I sort of wished I had a few people to serve it to.  Mr. ELEB and I enjoyed it and as usual, he appreciated my efforts in the kitchen!


Printable recipe
Adapted slightly from NY Times recipe

In case you haven't decided on dessert for Thursday: Nantucket Cranberry Pie (Cake)

Pizza Party!

If you have followed the blog for a while, you know I am a fan of Jeff Hertzberg and Zoe Francois' "Artisan Bread in Five Minutes a Day" and "Healthy Bread in Five Minutes a Day".  After following their recipes on line, I finally bought the books and have had fun making artisan bread following their method for no knead bread.


When I was in Atlanta recently, I had the opportunity to meet the authors and receive a copy of their new book  "Artisan Pizza and Flatbread in Five Minutes a Day". 

Hey, there is something wrong with my wine glass!

I've spent some time going through the book and we had a small pizza party this week where I tried out the Master Recipe.  I was a little nervous as we are used to at least partially whole wheat pizza dough and this was made with all white flour.  Silly me.  It was an amazing crust!


We made a simple mozzarella, tomato and sage (for something different instead of basil) pizza and a pear, prosciutto, and blue cheese pizza.  Served with a simple salad and some wine, voilà, the makings of a perfect evening.

Dough freshly mixed

Dough ball

Pear, prosciutto, and blue cheese pizza with pine nuts and asiago cheese

Simple mozzarella and sauce with sage pizza

Wow was that good!

If you haven't seen the book yet (what are you waiting for?) here is a link to the master dough recipe (I halved it and had enough left over for at least one more 2 person pizza after our party).  Make sure you get UNBLEACHED all-purpose flour...a lot of what the grocery stores carry is bleached and the authors tell us that the bleaching takes out some of the protein which messes with the chemistry of the dough.  Who knew?  That is only one thing I like about the book, in addition to fabulous recipes, all kinds of helpful information about ingredients.  For more of what I like about the book, here is my review on Amazon.  (I received the book as a gift from the authors, the opinions are mine).

Black and White Wednesdays: Sail Away

Sailing out of New York on the QM2, 2011


Submitted to Black and White Wednesdays.  Go check out all the other fun black and white photographs!