A Bit Of This And A Bit Of That.

I have an aversion to going to the grocery store. I don't know why. I have no problems getting up on Saturday morning to go to the farmer's market. I have no problem planting peas in the rain because I want to eat peas. But going to the grocery store is like pulling teeth. Thankfully my husband took that job and on top of that he takes the toddler with him EVERY TIME which is just lovely. However, sometimes he is not there and I HAVE TO bake just this minute or I need eggs and it's January and the hens are not laying and the supermarket's eggs are gross anyway.
I don't have a lot of substitutions that I have actually tried but these I use all the time:

Eggs: replace with 1/2 cup of pear or apple sauce for every egg. I make The Simple Cake without eggs now:          it makes it moist and slightly dense but light at the same time. In short it's good. I replace some of the              eggs in a lot of recipes now and it works great every time.

Almond Meal: sliced almonds in the food processor with a bit of flour (otherwise you get glue)

Buttermilk: if you want it right now mix 2 1/2 cups milk and the juice of 1 lemon. Microwave in 30 seconds                      increments until thickened.
                 If you have 24 hours and want to make more buttermilk than what you have: put 1 cup buttermilk                    in a quart jar, fill with milk, screw on the lid and shake to mix . Let rest for 24 hours in a warm                        spot. It will keep for weeks in the fridge.

Self-rising flour: mix 1 tsp baking powder for every cup of flour.

Also, while I think that whole milk, cream, butter and animal fat are important for good health, sugar and grains are less so. I have gradually reduced the amount of sugar in what I bake. You can easily remove 1/4 cup sugar and nobody will notice (I remove more than that) and you can replace one cup of regular flour with a cup of whole wheat flour without problems ( if there are several cups of flour in the recipe).

For a very complete list of substitutions try the Joy of Baking page.

                                                              Halloween 2010. Good thing I have a witch/fairy/pirate.

Now you can go mix some magic potions. For my part, I'm going to attempt a new kind of potion today: a face cream.

Strawberries, Apples and Menus.

                                                                                                                                Birthday Cake.

 There have been a lot of cakes made around these parts lately. Two birthdays, lots of rainy days and well, you know, it's winter. What could possibly be better for the soul on a cold day than coffee or hot chocolate than cake.
I know: whipped cream.
But I digress.
Although whipped cream would go very nicely with cakes AND a hot chocolate so everybody wins.
Ok, ok. So, the birthday cake was very very simple: a sponge cake, a syrup so that the cake was moist, whipped cream and strawberries.

                                                               Sponge Cake

3/4 cup all-purpose flour
4 large eggs at room temperature
3/4 cup sugar
1/2 tsp almond extract or vanilla extract or orange flower water or anise extract... you get the drift...

Preheat oven to 350 F. Line a 9 inch cake pan with parchment  paper. Butter and flour the paper and sides of pan.

Sift the flour (I almost  never sift  flour but in the case of a sponge cake I do it because there is no baking powder in this cake and the air in the flour will help keep the cake light ).
Whisk together the egg yolks and 1/2 cup of sugar until they are light in color and thick. Mix the extract of your choosing.
Whip the egg whites until they form soft peaks then add the sugar and keep whisking until the whites are stiff and glossy. Fold a third of the egg whites  into the sugar-egg yolks mixture, fold half of the flour, fold another third of egg whites then the rest of the flour. Then what is left of the egg whites until the batter is smooth but don't overdo it.

Bake for 20-30 mns until a toothpick comes out clean. As soon as you get the cake out of the oven run a knife around the edges inside the pan. Put a wire rack on top of the pan, invert and peel off the parchment paper.
Let cool completely and cut in half. With a brush soak both halves of the cake with a syrup:

1/3 cup sugar
1/3 cup water
Juice of 1/2 a lemon 
1 tsp of almond extract or whichever extract you choose

Over high heat bring water and sugar to a boil. When sugar is dissolved remove from heat and stir in lemon juice and extract. Let cool.

Make whipped cream with a bit of sugar. Put some in the middle with pieces of strawberries mixed in. Decorate the cake with whipped cream and strawberries.

By the way it looks a lot more lengthy on paper than it was to actually make. I think it took 30-45 mns of putting together the ingredients and decorating the cake at the most.

And now, another very very old cake recipe from France. It's always easy to spot an old-fashioned recipe: there is absolutely no restraint in the amount of butter and sugar used. I love to bake and I have made an extraordinarily high number of cakes in my life and I'm a  chocoholic.... and yet, I think this cake is my favorite. It has a thin crust of butter and sugar on top and the inside is moist, the apples melt away in your mouth and there are little pockets of gooyness on the sides. 



                                                                                                                                Apple Cake.


   With old recipes the proportions are not very exact  on top of me translating from old French but I did my best. 
                                                                                                
                                                                              Apple Cake  


1st part:
   10 heaping tbsps of flour (I'm talking about the regular soup spoons used for eating. And Frenh soup                                                      spoons are bigger than american ones so really go for plenty of heaping. I'm not                                              sure this sentence is gramatically correct.)
   8 tbsps of sugar, not level but not heaping either ( I did warn you about about this recipe right?) 
   6 tbsps of milk
   4 tbsps of oil
   2 eggs
   3 tsp of baking powder ( mostly level... yes I know)
   3 or 4 apples

2nd part:
    1 stick of butter
    1 cup of sugar
    1 tsp vanilla extract
    2 eggs

Preheat oven to 375F and butter and flour a round cake pan. 
Whisk together the flour, sugar, milk oil and eggs until smooth. Pour in the pan and put apple slices all over the surface. Cook in the oven for 20 mns, it should just be starting to color.

In the meantime melt the butter and sugar in a saucepan. When everything is well melted remove from heat and let cool a few minutes. Whisk in the eggs. Pour on the cake after the 20 mns have passed and cook for another 20 to 25 mns until nicely golden.

All right, that was a long post. I'm going to make a separate post today on how to substitute eggs, buttermilk etc...when baking. I think it would be easier to find later that way. 
 

Cakes Are On My Mind.

Bad weather and a toddler can make for a very long day especially when you are a one car household and... today you don't have the car. On most of those days we bake. It's always fun and nobody is going to complain about the end result! I was going to post the recipes for 2 more cakes and tricks on how to replace some ingredients when baking today but time is running away from me so that will be for tomorrow.
Back to today's cake.
This is a very easy old French recipe. It's actually at least a century old and I bet a lot more than that. Since my entire family still makes it that should say something. It has been the first birthday cake for all my children, even for my third who was sensitive to dairy and soy. I modify the recipe depending on what I have at home.  You do not use measuring cups or spoons for it. Just use a regular glass ( mine holds 1 1/4 cup ). You can use a smaller or bigger glass, the only thing that will change is the cooking time. Be careful, if you go too big the edges and top of your cake will brown too quickly and the inside won't be cooked. Split it into 2 baking dishes instead.

Here is the original recipe:
                                                      
                                                   The Simple Cake

Preheat the oven to 375 F

Mix 2 and a half glasses of flour
1 and a half glasses of sugar
3 tsp of baking powder
a pinch of salt
   Make a well and pour in the center:
1/4 glass of oil (I use olive oil ) and 3/4 glass of milk
2 eggs
2 tbsps of vanilla sugar, 1 tsp of vanilla extract or 1 tbsp of orange flower water (my favorite)

Here are some of the variations I have done:

Replace 1 glass of flour with 1 glass of almond meal
Replace the milk with hazelnut or oat milk
Replace the orange flower water with anise or almond extract
Add berries or fruit to the dough
Add a large handful of sliced almonds
Add 2 large handfuls of chocolate chips


Bake in the oven for 40 mns or until a knife in the middle comes out clean.

                                                                                                               The Simple Cake.

Join Rhonda at Down to Earth and post what is on your mind too.

Of Serpents, Groundhogs and Crepes.

And more holidays coming to brighten the dark of Winter! Well, ok, it's sunny today but you know what I mean.
Actually our beautiful weather today might be a sign of some serious weather ahead.

Imbolc (on february 1st) is the day the Cailleac,  the hag of Gaelic tradition, who gathers her firewood for the rest of the winter. Legend has it that if she intends to make the winter last a good while longer, she will make sure the weather on Imbolc is bright and sunny, so she can gather plenty of firewood. Therefore, people are generally relieved if Imbolc is a day of foul weather, as it means the Cailleach is asleep and winter is almost over.

And here is a Gaelic Scottish Poem about the day:
 Thig an nathair as an toll
Là donn Brìde,
Ged robh trì troighean dhen t-sneachd
Air leac an làir.

"The serpent will come from the hole
On the brown Day of Bride,
Though there should be three feet of snow
On the flat surface of the ground."

February 2nd is Groundhog Day in the United states. If the groundhog sees its shadow when he gets out of its burrow (therefore if the weather is sunny) it means that there will be 6 more weeks of winter. Unfortunately or fortunatly, he seems to be right only 39% of the time.

In France it's the bear that will get out of its den to predict the weather. No words on whether he is more accurate than the groundhog however...

But more importantly, on February 2nd is La Chandeleur in France. To celebrate the return of the light people will make crepes. The roundness and color of the crepe symbolizes the sun (and its return). To bring good fortune to your family for the coming year, using your left hand, flip a crepe into the air and catch it again in the pan all the while holding a gold coin in your right hand.
I know that sounds a little hard. A bit. But I promise you can do it. If you don't you'll bring doom to your family.
No pressure.
Ok. What about the recipe for the crepes?

- in between 250-300g of flour ( 1 1/4 cup )
- 4 eggs
- 1 l. milk ( 4 cups )

Put the flour in a bowl, make a well and out in the eggs. While whisking add the milk. Whisk until the batter is smooth. As best you can anyway...Let rest for an hour or two at room temperature or in the fridge overnight. It's not absolutely necessary to let the batter rest. It just makes it thicker a bit. I have done it plenty of times without resting the batter.
Butter a frying pan generously and put a laddle full of batter in the center, tilting the pan to make the crepe very thin. When the underside is golden brown, flip the crepe and cook for another minute or two.
Keep the crepe warm under foil or in a lukewarm oven while you cook them all. the recipe should make around 25 crepes.
Then, at the table, you can fill them with all sorts of fillings.You can have a savory crepe (my favorite is ham, cooked mushrooms and gruyere cheese) or sugary with jam, sugar and lemon, nutella, applesauce....

This is my family recipe. As far as I know there are as many recipes as there are families. I usually double it. It'll keep for a couple of days in the fridge and it freezes very well. It makes the best crepes in the world... naturally.

Are there any traditions about weather or this time of the year in your region?

                                                                                At least we have plenty of Firewood.

Twirling Your Way To a Recipe.

And here is the recipe!

                                  Pork Chops with a Mushroom-Sorrel Sauce

Cook the pork chops on medium-high heat until they caramelize but not until cooked through. Remove them from the pan and add a sliced onion and the mushrooms of your choice. Cook until the onion is golden and the mushrooms are cooked almost all the way through. Add the Sorrel and cream. Cook for 2 minutes and add the pork chops to the sauce. Cook together for about 15 minutes.

I served it with steamed Potatoes.

Everybody loved it including the toddler.

Epiphany.

My favorite part of the holidays has always been the food. Well, that and sleeping in but since I now have 3 children the only thing left is the food.
And what I love about the epiphany is the galette des rois, the king's galette. The puff pastry drips with butter and the dense filling smells of almonds and orange flower water. And then there is the feve, a little porcelain figurine that is hidden in the filling. It replaced the dried bean of old. The lucky person to find it is crowned king... or queen for the day.
The youngest person hides under the table and designates the person whom each slice is going to. Traditionally there is only one feve in the cake but nowadays a lot of families will put as many feves in the cake as there are children present.

Some people celebrate the epiphany the first Sunday of January like my sister . Others celebrate it on January 6th. And in France at least, numerous others celebrate it all month long. Like me.

Here is a recipe for the galette. Try it, it's very easy.

Galette des rois:

Enough puff pastry to cut 2 circles into
100g sugar
2 egg yolks
125g almond meal
1 tsp almond extract
1 tbsp orange flower water
75g butter

Mix the sugar and egg yolks until the mix is pale and makes a ribbon. Add the rest of the ingredients and mix well. Spread onto one dough circle leaving 1 inch of space all around. Press the feves or a dried kidney beans slightly into the filling. Cover with the other circle of dough and press the edges together with a fork.
I always glaze my dough with cream or milk because our eggs come from our own chickens and they don't lay much in winter.

Goose bouillon.

                                                                      Spices for Goose Bouillon.

Well, that goose was expensive but I got a quart of fat from it and 5 quarts of bouillon that I froze. The extra expense and time was well worth it!
To make the bouillon I put all the bones and trimmings that we didn't eat in a very large pot, put onion, garlic and carrots with it. Covered with water and added a few spices: bay leaves, pepper corns, anise, cumin and fennel seeds, and cloves.
I let it simmer for about 6 hours. Now I have a base for many many winter soups.

New Year's dinner.

                                                   Frost on Brussels Sprouts Leaves, December 2010.


Was very french and very delicious. Like every year we had a pate made by my aunt with foie gras. She lives in the southwest of France and uses a very very old family recipe. It is delicious. We had a green salad with it with a garlic vinaigrette like my father always do. We were going to have salmon but considering the price we had to pay for our plat principal, a goose stuffed with apples, I decided against it. Traditionally the goose is served for Christmas but we had ham for Christmas because there was so much to do and it is so easy. But I really wanted goose fat and goose bouillon so here we are.
I don't like stuffing too much so I decided to pat dry the goose salt and pepper the inside and out and rubbed it with a bit of dark beer. I put peeled and cored whole apples inside and trussed the bird.  Well kind of. I don't know how to do it well so the results looks more like a packaged present than anything. But the point is, it works.

It will be served with potatoes and turnips that will be steamed first and then warmed up in the goose fat. You should get a lot of fat that should be drained from the roasting pan. If you want to make gravy, leave a bit of fat in the pan, deglaze with white wine and add chicken broth. Let it reduce for a few minutes.

Yum. Big time.

Tomorrow, I'll make broth with the trimmings, herbs and spices.