Book swap sweets

Last night, I hosted a small group of friends for a book swap, hoping it would serve as a foundation to launch a book club. To sweeten the deal, I plied my guests with wine and desserts.

After perusing recipes for days, I finally decided to make a sour cream banana cake with peanut butter buttercream frosting, and chocolate fudge macarons with marshmallow filling.

the spread

The cake was easy to make and turned out to be moist and fantastic. The peanut butter frosting was delicious, too, a sinful concoction of butter, cream cheese, powdered sugar and creamy Jif that I couldn’t stop eating by the spoonful. It was almost too sweet, but a good complement to the banana flavor. (I ate another big slice for breakfast this morning when no one was looking.)

Sour cream banana cake with peanut butter buttercream frosting

I seriously toyed with the idea of topping the whole thing with some crumbled brown sugar bacon and calling it an “Elvis Cake,” but time got away from me. Mainly because, for whatever reason, I lost my macaron mojo.

After four or five great first efforts, I could not make a decent macaron yesterday to save my life. I don’t know if the batter was too stiff, the house was too dry or what, but the first batch of cookies cracked and completely dried out. Figuring it must have been a fluke, I whipped up another batch. Same story, different cookie sheet. Edible and appropriately chocolaty, mind you, but not the right texture or appearance at all. They were way too crunchy, more like a little meringue button than a crusty-chewy macaron. By this point, I was getting the process down to a science. Figuring the third time had to be the charm, I made one last-ditch attempt. My last effort turned out the closest to correct macarons, but still not perfect. Sigh. I gave up, schmeared them with marshmallow fluff and served them anyway. No one seemed to mind.

a semi-successful macaron

By the way, I had totally forgotten what a wonderful thing marshmallow fluff is. O.M.G. I predict several fluffer-nutter sandwiches showing up in this week’s lunch menus…

If at first you don’t succeed, keep on baking.

Double whammy

Still trying to perfect my techniques, I whipped up a fairly labor-intensive dinner last night of homemade pasta AND more macarons. Glutton for punishment? Nah. I’m feeling more and more comfortable with both endeavors and won’t rest until I’ve nailed them.

First up, more macarons. Chocolate, to be exact. A pretty easy adaptation; you merely add a little cocoa powder to the powdered sugar and almonds. Trying to streamline, I decided to experiment by cutting a few corners to see if they’d make a difference. First of all, I decided not to sweat the sifting. I just stirred the almonds, powdered sugar and cocoa together as thoroughly as I could and hoped for the best. Next, I used a Baggie for my piping as opposed to my pastry bag (which is a bitch to clean after use). When I was done, I just popped the Baggie in the trash can and that was that. Two big time-savers right off the bat!

Recipes I’ve consulted offer varying opinions about how long to bake macarons and at what temperature. My last lemon batch was tasty, but almost a little too chewy, so I left my chocolate macarons in the oven a little longer than I have my prior two attempts. Around 16-17 minutes instead of the usual 12-13. In the meantime, I simply melted chocolate chips with Half and Half in the microwave and stirred in a tiny bit of butter to make a quick ganache filling.

Final results? The cookies looked great. They smelled great. They tasted great, EXCEPT, they were overbaked. Way too crunchy without a hint of their trademark chewiness. Hmph. Apparently 16-17 minutes is too long – live and learn. If it wasn’t for that minor flaw, this might have been my best batch yet! The other shortcuts I took didn’t seem to affect the outcome at all. Good to know. One more time, and I think I’ll have it sorted.

overbaked chocolate macarons

For our entree, I pulled out the new pasta machine again and rolled out a couple mounds of dough. It still boggles my mind that all you have to do is knead a few eggs into some flour and bam – noodles. I rolled through the dough into long, fragile sheets and laid them out to dry while hubby helped me concoct a quick bolognese sauce with Italian sausage (the Marsh butcher counter is the best place in town for bulk Italian sausage, IMHO). I’m more a sweet sausage fan, but hubby likes it spicy, so we blended a pound of each. The results – delicious, with a nice but not overpowering kick of heat.

We boiled the pasta briefly to soften. In retrospect, it might have been smart to cut the pasta to size before boiling it – the pasta expanded as it cooked, and we had a hell of time trying to fish the sheets out of the scalding water without ripping them and/or hard-boiling our fingers in the process.

Finally, I got the lasagna assembled and threw it in the oven for about 30 minutes. Our lovely neighbors agreed to join us as taste testers. At long last, the oven buzzer rang and I delivered the steaming dish of bubbly cheesy goodness to the table, along with a bowl of quick-boiled green beans and slices of the French bread our neighbors had contributed.

homemade lasagna with fresh noodles

The lasagna was, well, it was fantastic. The fresh noodles are labor intensive to create, but they make such a HUGE difference – the texture was light and simply melted in my mouth, not a trace of the chewiness that I hate. And the sauce was awesome. I have to admit, hubby made a great call with adding in a bit of the hot sausage for punch. It was excellent. (AND he washed the entire mountain of dishes my efforts produced. Bless him. He’s a keeper.) Even the toddler scarfed down some of the leftover noodle “rags” with a little bit of sauce and some cheese on top.

All in all, a great meal shared with great friends. What more could a person want?

Macarons, part deux

Figuring I’d keep striking while the oven’s hot, this afternoon marked my second foray into the macaron-making process. Flavor du jour — lemon.

I’m quickly deducing that sifting the almond meal is my least-favorite and most time-consuming step of the whole recipe. It took forever, scattered almond crumbs all over the kitchen, and I had to use two separate sieves because they kept clogging up. After I’d finally sifted an entire lightly packed cup’s worth, I breathed a huge sigh of relief and stirred it through the powdered sugar.

Instead of mixing vanilla bean into the batter, this time I went with lemon zest and a few drops of yellow food coloring. Unfortunately, when I mixed the almond meal/powdered sugar in, the dark flecks of almond made the whole concoction look like Dijon mustard. Not exactly appealing. The appearance improved somewhat after baking, but the yellow food coloring got totally lost somewhere along the way. (If anyone knows a trick for achieving a uniform color and consistency, I’m all ears.)

For the filling, I whipped up a batch of homemade lemon curd in a double boiler, another first and not too difficult to do. After an hour in the fridge, it was DELICIOUS, a sort of ridiculously thick, rich lemon frosting.

Again, the texture and taste of the cookies turned out well, but the appearance is still not perfect in my discriminating eyes. I slathered on the lemon curd and started assembling them, but the curd was so thick, I shattered several of the delicate cookies before getting the hang of just how much pressure to use. And I overdid the lemon curd on the first few — as it warmed to room temperature, it melted a little bit and oozed down the sides of the macarons. No matter. I’ll save the “mistakes” for myself.

a few of the more photogenic final products

I’ve got tons of lemon curd leftover. This may call for a batch of scones…

Macaron madness

According to the food media, macarons are the new cupcake. I, for one, am completely happy to jump on this bandwagon in support. When I say macaron, I’m not talking about those outdated mounds of coconut and egg white your grandma used to make; I’m referring to the beautiful little silver dollar-sized mouthfuls of deliciousness you find in France. These little beauties have made their way across the pond, and are steadily making a name for themselves right here in Indianapolis. You can find them around town without too much trouble — Circle City Sweets and Taste are two locations that immediately come to mind.

I was first taken with les belles macarons during our visit to Paris nearly two years ago, and was happy to make their reacquaintance during a long weekend there in November. Within the windows of every patisserie we walked past, and there were MANY, there they were. Mouthwatering rainbows of the tempting gem-like little cookies in all flavors and colors. I only wish I could have tasted them all, but at a euro or so each, I had to be somewhat selective about sampling.

In simplest terms, a macaron is a flat meringue cookie sandwich. The cookies themselves have a shatteringly thin glassy surface that gives way to a slightly chewy interior and some sort of sinful filling in the middle. Chocolate cookies with chocolate ganache, pistachio, lemon, berries, mocha — the possibilities are endless, as you saw if you watched the inaugural season of Top Chef Just Desserts. Morgan turned out a “red hot” macaron with chocolate filling, and a blackberry version that looked divine.

Last night, we ended up hosting an impromptu New Year’s Eve get-together with our neighbor friends down the street, and I decided macarons would be a lovely addition to our hors d’oeuvres table. Since I’d already put together some chocolate custards as a sweet treat, I chose to create a vanilla bean macaron with raspberry filling. Armed with a recipe from the current issue of Bon Appetit and encouraged by two YouTube macaron demonstrations, I started plotting my approach.

On paper, macarons look deceptively simple to make, but hold your horses. It’s not as easy as it sounds to pull them off and come away with the elusive “foot” on the bottoms that allows you to correctly sandwich the cookies together.

There are really only three ingredients for the cookie part of the program — powdered sugar, egg whites and almond flour — plus whatever flavoring agents you might want to incorporate. Now here’s the first challenge: almond flour is not a commonly available ingredient. In fact, I wasn’t even sure what it was, although the Bon Appetit recipe said it was sometimes just labeled as ground almonds. A trip to the Marsh baking aisle uncovered barley flour, spelt flour, buckwheat flour, rice flour and several shelves full of other specialty flours, but no almond flour. Hmph. Fortunately, Trader Joe’s came to my rescue. I quickly located a bag of almond meal that I assumed was what I wanted. $3.99 later, I was appropriated supplied and ready to bake.

Here’s the drill, you sift the almond flour/meal with the powdered sugar (not as easy as it sounds because the almonds tend to gunk up the sieve), then you whip the room-temp egg whites with a tiny bit of sugar until they hit the medium peak stage (I added the vanilla bean here). Fold the almond-powdered sugar into the egg whites in stages until just combined, then carefully spoon the batter into a pastry bag. (A Baggie with the corner cut out will do in a pinch if you don’t have a pastry bag in your culinary arsenal.)

Pipe the batter onto a parchment paper-covered cookie sheet in 1/2-inch blobs about an inch and a half apart and then leave them be for about 30 minutes. They will spread out and become very flat, but don’t worry. This is what you want. Don’t be tempted to cut corners and put them in the oven immediately – the YouTube demo said to wait until the surface is slightly hardened and you can touch it with your finger without it sticking. Something about doing this helps them bake up the right way.

While you wait, you can prepare your filling. In my case, I simmered fresh raspberries with sugar, cornstarch and a little orange juice until thickened, then strained the mixture to remove the seeds.

Once they’re “gelled,” the macarons bake at 290-300 degrees for about 15 minutes, rotating the pans halfway through. When they come out, cool them on the sheet and then carefully peel them off the parchment paper. Spread a little filling on each side and stick them together to create the sandwiches. Voila – macarons!

my vanilla bean macarons with raspberry filling

I definitely need more practice piping so all my cookies come out consistently the same size, but overall, I was pretty darn pleased with my first shot at macarons. The texture seemed appropriately delicate and the flavor was good, although the almonds kinda overpowered the vanilla beans. I’m already daydreaming about new combinations to try next time.

Wishing you all a deliciously happy 2011!!!!

Happy New Year!

Final thoughts on France

As our train slowly sways its way out of Gare du Nord before picking up speed bound for Cologne, I can’t help but reflect on the past 10 days we’ve spent in France. Several impressions stand out in recent memory:

For me, the food is the best thing about France, bar none. Ah, the food. I’ve already covered my love for the street markets in a prior entry, but this affection also extends to so many other items as well. I think I could eat croissants for breakfast every morning for the rest of my life and be perfectly happy about it. Perhaps a pain au chocolat thrown in here and there for a little variety. And crepes…

I almost enjoy watching crepes being made more than I do eating them. Well, almost. The way these vendors know how to pour the perfect amount of batter onto the steaming greased griddle and use their little sandbox toy-contraption to spread it out, then wiggle a long flat spatula under the whole thing, fold it and flip it to the other side without tearing the delicate golden brown crepe… it’s half master skill, half art form. My go-to crepe is one spread with a layer of melting drippy Nutella, but I also had a delicious savory version that was stuffed with ham, cheese, olives and mushrooms. The crepe master managed to position the cheese so that as it melted, it oozed out the sides, turning all crunchy and brown on the grill. He then folded the whole thing a couple times like origami, and handed it over. I was in raptures nibbling the crusty cheese away to get to the actual crepe-wrapped goodness inside.

A short list of the best things I’ve had to eat while in France would have to include the salads I made with my street market produce purchases; the breads, pastries and preserves at a place called Le Pain Quotient during our first Paris breakfast with hubby’s mom, thyme-scented rotisserie chicken from a Parisian butcher shop, a chocolate macaron with ganache filling, Brie-smeared baguettes, and the steak dinner I prepared in our Aix hotel room kitchenette.

Second thing worth mentioning: I do a hell of a lot of walking here, without even thinking about it. Contrary to popular belief, some French women DO get fat, but they’re few and far between. With the amount of passive exercise they get, it’s not difficult to see why this is so.

Since neither hubby nor I like being cooped up in a cramped hotel room, we make a big effort to get out and about on foot as much as possible. I always come home from our European adventures with looser-fitting pants and, in the words of my dear hubby, feeling fit as a racing snake. I’m blessed to have good genes that keep me fairly thin to begin with, but I walk my ass off when we’re abroad. Literally. I keep intending to bring a pedometer with me on these trips to see just how much ground I’m covering, but never manage to remember to buy one beforehand. No joke, we walk for MILES, and that doesn’t even include stairclimbing. Take it from someone who struggles with a perpetually flat-as-a-pancake booty — my butt has never looked better than it does right now. I may just have hubby take a photo of it for me to post, I’m so proud.

Not to mention, my European travel diet consists of often spotty meal planning. For example, we might arrive at a hotel late and not get to eat a decent dinner. Or, say, we sleep in and miss breakfast. Whatever the case, I rarely eat three full meals a day here. I know I’m definitely burning off way more calories than I’m taking in, so I don’t feel bad about allowing myself an extra croissant, real cream in my coffee, or a big honking chunk of bleu cheese. Which is cool, because the French don’t do low-fat. Why would they when food tastes this good? The closest I’ve seen to diet anything is Coca Light (Diet Coke), but no one seems to order it.

On the far end of the continuum, many of the pale waifish teenagers and early twenty-somethings in France are impossibly skinny, seeming to exist solely on cigarettes and espresso. They look nearly vampirish. It’s unnatural. I want to rip the smokes out of their mouths, hold them down in the bright sunlight and forcefeed them creme fraiche.

Which brings me to my next point: smoking. Still compulsory in these parts. It’s a minor victory that smoking has been banned inside restaurants and cafes, but anywhere al fresco, it’s still fair game. Bummer, because the best part of the whole café experience is sitting at one of the outdoor tables, sipping your coffee and simply watching the world go by. A little hard to do when you’re worrying about your toddler inhaling loads of second-hand smoke from the oblivious mademoiselle sitting two feet away. And the second you step off a train or out of a hotel lobby, you’re walking straight into the heart of darkness that is the unofficial smoking section. I grew irritated with seeing young women galore pushing baby strollers around, butts aglow and hanging out of the corners of their mouths. Alas… let’s move on.

I wholeheartedly admit, fashion is not my forte. Just ask the two gal-pals who came to my home and staged a wardrobe intervention earlier this year, dismissing nearly half the items in my closet as “Spongebob Squareshirts” and “grannywear.” It’s no surprise that I feel like a fish out of water in France. Paris, especially. The younger French women wear some crazy-ass stuff that I wouldn’t even attempt to get away with (or want to) back home – think bubble skirts and leggings, or jean shorts with black tights and knee boots in the dead of winter. I saw one guy wearing a pair of pants that were slung so low in the middle, even M.C. Hammer would have passed on them. Honestly. It looked like he took a dump in them and forgot to change.

However, with age comes wisdom. Many of the more mature women dress impeccably. I can’t even recall any actual outfits, but they all just seem put together in a way that appears simultaneously effortless and tres chic at the same time. A jaunty scarf (I’m telling you, these women know more creative knots than a sailor), fabulous footwear, a classic bob haircut, a swipe of red lipstick… they know how to pull it all off.

Fashion isn’t restricted to humans here, either. I’ve seen some seriously pampered pooches out and about, dressed in sweaters, raincoats and hats that probably cost more than I spend on my own clothes. The French LOVE their dogs. I just wish they would do a better job of cleaning up after them. Everywhere you look — poop. You really have to watch your step closely, lest you wind up with a soleful. To make matters worse, the piles are all but camouflaged this time of year by the brown leaves on the ground. Taking a stroll down the street is like walking through a minefield.

I somehow managed to tread in a big smear and didn’t even know it until I got back to the hotel room and started wondering where that awful shit smell was coming from. After deducing that the toddler’s diaper wasn’t to blame, I realized the bottom of my boot was caked. Even trouncing through puddles and shuffling through the grass didn’t get rid of it. I ultimately managed to scrape the merde out of all the tiny grooves with a twig. Ugh. The very next day, the toddler and I were playing in the expanse of grass across from our hotel when some woman’s yappy furry friend came bounding over to us. As he/she/it enthusiastically jumped all over me, I saw that this dog had apparently stepped in its own mess and with each bounce, was now transferring it onto the tops of my only remaining pair of clean shoes.

I certainly can’t wrap up my summation of one of the most beautiful and vibrant countries in the world talking about crap, so I’ll change the subject to a happier theme. I have this theory that cities are like people, and you can have relationships with them just like you would other human beings. To that end, I’ll attempt a little word association game to describe my impressions of the places we’ve been and seen:

Paris = Majestic. Magical. Cultural. Stylish. Feast of the senses. Out of my league.

Aix en Provence = Graceful. Friendly. Fashionable. Laid-back. Intelligent.

Marseille = Scrappy. Persevering. History. Tough talking, but with a soft side. Surprising.

And with that, I bid France adieu and au revoir, looking forward the rest of the week in Germany.

Random Paris food observations

A few thoughts on items I’ve eaten in the last few days. In no particular order:

The food here hasn’t been quite as good as I seem to remember in some respects, particularly for dinners. Maybe we just haven’t chosen the right bistros.

For instance, on our last visit, I remembered having a stellar roast chicken and wanted to return to the particular restaurant that served it to me. So we did. However, when I ordered it this time, the portion was smaller, and it came with a cup of pomme frites. The fries were ok, nothing tremendous. I dove into the chicken (a quarter, leg and thigh). Not bad. Not fantastic. The savory jus under the chicken was the best part of the plate.

I was a few bites in when I realized the meat was pretty pink. Not bloody pink, but pink enough to make the hypochondriac in me kick into overdrive. Hubby had ordered the exact same thing, and said his seemed overcooked and slightly dry. I can’t imagine how two pieces of chicken that look exactly the same and are cooked in the exact same way could turn out so differently. Hubby intervened for me and had the chicken sent back to the kitchen for a little further cooking. This, after we’d already sent back my mother-in-law’s steak when it came out a little too pink for her taste. That waitress must have hated us.

The remains of my chicken came back steaming hot and I finished it, trying not to worry myself into a frenzy about food poisoning. As it turned out, I was fine, thank goodness.

We fared much better with a rotisserie bird from a local butcher. You occasionally see a rotisserie stand outside butcheries and at the street markets, spinning their delectable poultry like a ferris wheel, the delicious juices dripping down to flavor sliced potatoes roasting in the bottom of the machine. YUM. At 10 – 15 euros a pop, these chickens don’t come cheap, but they are worth every penny.

 

Needing a break from expensive café fare, hubby and I ventured out last night in the rain to purchase one such chicken last night, along with a fresh-baked baguette from the boulangerie and cheeses from the grocery store. Some cherry tomatoes, grapes and chocolate cookies rounded out the meal. We spread everything out on the table in the rental apartment, cracked open a 4-euro bottle of Cotes du Rhone and dug in. It was a fabulous rainy-day indoor picnic.

We also decided to save a few euros on breakfast this morning by eating in as well – having picked up some fresh fruit from the produce stand and huge buttery croissants from the same bakery where I got the baguette. Along with hot tea, yogurt and milk, it was a breakfast of champions.

My spirits have been a little low today because of all the rain, so I went out for a long solo walk and some unsuccessful souvenir shopping. Needing to warm up, I had my heart set on a café crème and a slice of tarte tatin (apple tart). Snagging a seat at a bustling place called Les Philosophes, I ordered and waited for hubby to come join me. The coffee did the trick to take off the chill, and the cake was ok, but not as good as the one I had last time around.

I want to try to recreate this recipe at home – doesn’t look too terribly hard. Sliced apples layered in a baking dish, drizzled with a caramel sauce and topped a layer of puff pastry. The whole thing is then baked until brown and bubbly and turned out onto a serving plate, sort of an apple version of pineapple upside-down cake. If you’re lucky, you can find it served with a little side dish of crème fraiche, a tangy cross between cream cheese and sour cream, and a pleasant alternative to whipped cream.

While I’m on the subject of sweet treats, I’ve got one word for you. Macarons. Oh. My. Goodness. You see these little gem-like confections in pastry shops everywhere you look, and oh man, are they delicious. Like the chickens, you pay dearly for these little mouthfuls at a euro each or more. But, if you’re looking for a splurge, they are a great way to go. Around the size of a 50-cent piece, the little feather-light meringues give way at the slightest bite to reveal rich fillings like chocolate ganache, fruit or cream. Swoon. We purchased half a dozen to share from a bakery around the corner in a rainbow of flavors —lemon, vanilla, chocolate, blueberry, almond, pistachio. Delectable.

This is our last night in the City of Lights before leaving on the train tomorrow afternoon for Provence. (Hubby insisted on making the ticket arrangements this time around. Can’t imagine why…) The weather has really prevented us from taking full advantage of all the gloriousness this lovely town has to offer, but I imagine we’ll be back again at some point. I’m already planning my next itinerary.