DB Tangerine Tian

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

Well it's a very good thing I had this post set up ahead of time because the newest edition to our family decided to arrive ahead of schedule yesterday. Presenting Penelope Rose....
Labor went very quickly but felt a hell of a lot more painful than with my son Alex--I guess there has to be a trade off. Penny was born yesterday afternoon at 5:06pm in our home (in a birthing tub) and weighed 8lbs 8oz. The Dog Hill dogs are very interested in her, especially Fritz our puppy who is being very good but very inquisitive. The cats couldn't care less. Alex is being a wonderful big brother and was very brave yesterday during the birth, he even got to cut the cord. He'd just love it if she were awake more so he could show her all of his Bakugan.

Oh yeah and the tian...not bad as far as my now foggy memory can recall. I liked making the marmalade because I could have eaten the whole batch straight up but I felt the directions overall needed to be better. Alex wasn't a huge fan of the final dish but loved this pate sable recipe made dairy-free. He gobbled up all the extras. His dairy-free tian is the small one in front and the larger one was made using real cow's milk ingredients. With the layers of citrus it was a nice dish for spring.

Links:
-This month's host is Jennifer from www.chocolateshavings.ca
-Recipe Source: Recipe slightly adapted from Alain Ducasse‘s Cooking School in Paris, France (http://www.ecolecuisine-alainducasse.com/).
-Stabilized whipped cream (http://tamsin-cakes.com/2009/06/05/tamsincakes-on-flickr-adventures-in-s...)
-For my dairy-free version I used Soyatoo a dairy-free, soy whipped topping
-The whipped cream layer was made with with local Shetler Dairy heavy cream
-Visit the Daring Kitchen and see all the other tian made this month by browsing the Daring Baker Blogroll.

Happy St. Patty's Day!

Green beer is off the menu for me today but I did enjoy a homemade dairy-free shamrock shake with my son Alex today. It's been many, many years since I've had the authentic Mikki D version but these tasted like the ones from my memory. We made them using Temptation home vegan 'Ice Cream' mix (with vanilla extract, peppermint extract and green food color) and Alex had the brilliant idea to add the chocolate chips.
Alex wasn't interested in this but I thought it was the best soda bread I've ever had and it was dairy-free as well. I used the recipe from Everybody Likes Sandwiches for Irish Soda Bread with Fennel and Cinnamon. Vanilla So Delicious Coconut milk yogurt, soy milk and Earth Balance margarine replaced the dairy ingredients. I then swapped in dried cherries for the raisins and cranberries since I do live in Traverse City now.

We've been soaking up all the sun, chasing Fritz the puppy around and it's 8:30pm and the sun hasn't completely set. Spring is on the way!

*Check out more St Patrick's day food at the parade at The Daily Spud.

DB Tiramisu

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

This month I opted to go ahead and indulge myself and make the dairy version of tiramisu. I enjoyed making both the mascarpone cheese and ladyfingers from scratch since both were new to me. I added some almond extract to both my zabalione and my pastry cream and made both without dairy, using almond milk in the pastry cream. Then I used the ladyfingers that survived my son Alex's nibbling to make a 2/3 version of this dessert with dairy. Two ladyfingers went into a tiny demi tasse dairy-free version, where I replaced the mascarpone with Tofutti cream cheese and the whipped cream with Soyatoo soy whipped topping. The dairy version was wonderful but Alex couldn't get past the coffee flavor in his dairy-free version. Our favorite part by far was the ladyfingers, I'll have to come up with a dairy-free summer trifle and make them again.

Links:
-Our hosts this month are Aparna of My Diverse Kitchen and Deeba of Passionate About Baking
-The original recipes for this month included: Vera’s recipe (Baking Obsession) for Homemade Mascarpone Cheese, Savoiardi/ Ladyfinger Biscuits recipe from Cordon Bleu At Home and Carminantonio's Tiramisu from The Washington Post, July 11 2007
-For my dairy-free version I used Soyatoo a dairy-free, soy whipped topping
-My homemade mascarpone was made with local Shetler Dairy heavy cream
-Visit the Daring Kitchen and see all the other tiramisu made this month by browsing the Daring Baker Blogroll.

My completed tiramisu with cow's milk mascarpone
Alex's mini dairy-free tiramisu
Piped ladyfingers
For those not in the loop, I do have an excuse for not blogging.
I'm due to pop out a little something to fill this up at the end of the month.
In other Dog Hill news, we finally got a pilated woodpecker to try out our suet feeder this weekend. He's been back twice since!

DB Nanaimo Bars

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca

Nanaimos, what can I say? Chocolate, frosting, nuts and graham cracker crust...they are certainly aren't bad but I think the Canadian sweet tooth is just a little too over the top for me. These are sw-EEEE-eet! And even with all the chocolate they can't stand against the greater (in my opinion) Canadian treat, butter tarts. However, I loved that this month's challenge pushed me to finally make a batch of homemade graham crackers. They were insanely good and my husband and I fought over the extras.

For the challenge, I decided to go egg-free and dairy-free but not get the gluten-free flours. I made my typical dairy-free subsitutions: Earth Balance margarine for butter, soy milk for cow's milk, and dairy-free chocolate. Then I replaced the vanilla custard powder with cornstarch plus a little turmeric for color and vanilla extract for flavor. For the egg I mixed up a flax seed egg: 1 tablespoon flax seed meal + 2 tablespoons warm water. I was really hoping these would be a hit with my son and so I also swapped out the coconut flakes (something he won't get near) for rice cereal. Alas, he still chose to drive me crazy by eating only the chocolate and frosting! I should have known.

Links:
-Visit Lauren at Celiac Teen for the complete recipes.
-The original (w/gluten) recipe for graham crackers can be found at 101 Cookbooks. Try them, they are FANTASTIC. The flavor of the honey comes through so beautifully! Besides my dairy-free adaptations, I also substituted half of the all-purpose flour with whole wheat pastry flour.
-The honey I used was Sleeping Bear Farms star thistle honey.
-Lauren also gave us this recipe and video for Vegan Nanaimo Bars from Everyday Dish TV. I used it for inspiration to make my adaptations.
-Visit the Daring Kitchen! There you can also check out all the other super-sweet, Canadian goodies made this month by browsing the Daring Baker Blogroll.

The irresistible graham crackersA double dose of my 9 Bean Rows farm share, I've been a lazy blogger.
Winter share week #3 (clockwise from top middle)
bok choy, red kale, Swiss chard, bread, red potatoes, more bok choy/pak choi, eggs, collards and croutons
Winter share week #4 (clockwise from top middle)
bok choy, kale, bread, yellow fingerling potatoes, red kale, red potatoes, eggs, collards, and salad mix

Pak Choi and Squash Hot Pot

Ah my beloved DVR, how I love that you allow me to catch the five to ten minutes of valuable information left in the hour long debacle known as the Martha Stewart Show. Without you, I wouldn't have been able to sift through the product plugs and celebrity prattle and I would have missed the segment featuring Japanese hot pot meals from this week.

This gave me a new way to use up the pak choi I've been struggling with from my farm share. Plus, I used up local shiitake mushrooms that I dried this fall and butternut squash left from my garden. Hot, comforting and ridiculously fast and easy to make, this hot pot has me adding yet another cookbook to my Amazon wish list.

Pak Choi and Squash Hot Pot
Serves 3-4
Based on the recipe for Kabocha Pumpkin Hot Pot from "Japanese Hot Pots: Comforting One-Pot Meals" by Tadashi Ono (Note: these adaptions are made to fit what's in my pantry and what needs to get used up)

8-10 dried shiitake mushrooms
1-2 pieces of kombu*
1/2 cup soy sauce or tamari*
1/2 cup mirin*
8 oz (~2 cups) diced, peeled winter squash (butternut, kambocha, etc)
6 oz cubed firm tofu
3-4 cups pak choi, chopped into 1-inch pieces
4-5 green onions, chopped into 1-inch
1 (1.6 oz package) of rice noodles or raman noodles, like these from Thai Kitchen
1 cup boiling water + 4 cups water

*These ingredients are available from the Michigan-based company, Eden Foods, though of course no one is harvesting kombu anywhere near here.

-Cover the mushrooms with a cup of boiling water and let set for 5-10 minutes. You could soak them in all of the cold water overnight but who thinks ahead like that?
-Remove the mushrooms from the hot water, trim the stems and cut any large mushrooms in half. Add the mushroom water to 4 more cups of water, the kombu, soy sauce and mirin in a heavy soup pot, like an enameled cast iron pot. Bring to a boil.
-When the broth is boiling, add the squash and mushrooms and return to a boil. Turn the heat to medium-low and cook covered for 5-6 minutes.
-Uncover and add the tofu, pak choi, green onions and noodles. Push the ingredients into the broth, cover and turn the heat up to medium-high. Cook for ~3 more minutes or until the noodles are done. Remove the kombu before serving (or see how long your dinner companions will chew on it, LOL!)

Notable variation:
When I made this earlier this week I didn't feel like noodles so I made some sticky rice, IE unseasoned sushi rice. Then I poured the finished soup with the vegetables over a pile of the rice in a large bowl. It was as good or better, depending on your mood.

This week's 9 Bean Rows winter farm share: (clockwise from top middle)
white pak choi, purple pak choi, Leelanau Cheese fromage blanc, wheat boule, potatoes, more potatoes, eggs, lacinato kale, walnuts and Swiss chard

Extra link: You can watch the Martha Stewart Show segments on hot pots, HERE