Updates from May, 2009 Toggle Comment Threads | Keyboard Shortcuts

  • pixeltheatre 12:02 am on May 27, 2009 Permalink | Reply
    Tags: rhubarb, , strudel   

    Daring Bakers 19th Challenge: Strawberry Rhubarb 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. We had worked with flaky dough a little while back, but the challenge this time around was to actually make and stretch the dough paper thin.The filling was left to our imagination. Being prime time for rhubarb in this part of the world, and having access to a fresh-from-the-garden supply thanks to my honey’s backyard, I decided to go with a classic strawberry-rhubarb filling. The dough was easy to put together. The stretching took a while and I resorted to rolling it to avoid tearing it too much. It took a good 30 minutes to get it to what felt like the proper thickness.

    I knew deep down it coulda (shoulda) been thinner, but a) I was worried the dough would dry out, and  b) I was tired of rolling this thing. 😉  I added the strawberry-rhubarb filling, rolled it, tucked its ends and put it in the oven. Turned out all right. But again, I knew the dough should have been thinner.

    Talking about it with my honey over dessert (of guess what?…), the image of my KitchenAid pasta roller popped in my mind. Could it work? Granted, it was way narrower than was needed, but what’s wrong with mini strudels? A week later, I repeated the recipe, this time with the roller. It worked beautifully — now, that was my style of rolling dough. The results were much crispier (as expected) and delicate. This method would be ideal for making flaky canapés or small spanakopitas. Might be on to something here…Though next time I’ll make sure there’s another pair of hands available. This dough really stretches! Meanwhile, on to the Daring Cooks challenge (due May 14th)!

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    • Ruth 10:47 am on May 28, 2009 Permalink | Reply

      Your strudel looks delicious. I love how thin you got your dough.

    • Lauren 3:55 pm on May 28, 2009 Permalink | Reply

      Yum! Your strudel looks amazing! I’m glad you figured out a way to make it work easily for you =D.

  • pixeltheatre 7:48 pm on May 13, 2009 Permalink | Reply  

    Daring Cooks – 1st Challenge: Zuni Ricotta Gnocchi 

    Two and a half year after launching the Daring Bakers challenges, the ladies-in-charge followed up with the Daring Cooks challenge. Geared towards Ricotta gnocchisthe savoury instead of sweet, these challenges will follow the same model at the Daring Bakers challenges: a host chooses a recipe and members  follow it and blog about it on a set day. The first challenge, hosted by Cream Puff, was taken from the Zuni Café Cookbook. The Zuni Ricotta Gnocchi recipe was pretty straightforward. I had done potato gnocchis a few times before, but never with cheese. The final result was a nice and light gnocchi. I pan-fried them, after boiling them, for a crunchier texture. The use of sage was a nice combination with the ricotta. Looking forward to next month’s challenge.

    To join these challenges, drop by the Daring Kitchen and send an email to Lis and Yvonne. Everyone is welcome, and you’ll find yourself part of a very supportive group of cooks and bakers.

     
    • lisamichele 5:59 am on May 14, 2009 Permalink | Reply

      Your gnocchi looks gorgeous! Lovely job!

    • Olga 6:18 am on May 14, 2009 Permalink | Reply

      I wish I would have thought of pan frying the gnocchi after cooking them: great idea.

      The dish looks very pretty.

    • Charmian Christie 1:18 pm on May 14, 2009 Permalink | Reply

      I ended up frying mine too. I was disappointed at the bland results and frying really helped.

    • Lauren 5:14 pm on May 14, 2009 Permalink | Reply

      Mmm, your gnocchi looks amazing!! Beautiful job on this first challenge =D.

    • Mary 8:48 pm on May 17, 2009 Permalink | Reply

      I absolutely love the look of the browned gnocchi–can’t wait to try that with my frozen half batch. Looks fabulous..great job on the challenge!

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