Thursday, 5. November 2009, 13:56:47
General Stuff
So many new stuff, I can barely deal with everything! Now, Internet, telephone and TV are established at home. My new kitchen is almost fully operational (I just lack a blender, microwave oven and some small stuff). The new address is already with most of the important people around me, and I can already host a nice dinner and dessert.
But the newest of all new things is another home... to Sugar Nut blog! But no, I'm not about to abandon this one. The new one will be written in Portuguese. It may have a couple of different posts (mostly related to things from Brazil and my surroundings, so, no need to worry), but I'll try to keep most of the recipes the same, in both blogs!
But before I do keep on with this new project, I must thank everyone who was part of my Blog-life. Thank you, all my friends, who came by, and left a comment. Thank you, all google searchers, who found out something interesting among all the babbling I wrote. Thank you, all adventurers who, not only found my blog in the Internet, but also tried one of the recipes posted here (and sorry, in case it didn't turn out as you wanted to...), and thank you, all food bloggers, who inspired (and still inspire) me, to create this website.
I am really happy to start the new blog, and make it visible to all my friends. Thank you, all. And let the new era begin!
www.sugarnut.com.br
Friday, 30. October 2009, 20:03:28
Houseware, General Stuff, Oven Mitts
Most of you may already know, but I have moved recently. So, until next Wednesday, I'll be without Internet at home (which doesn't mean I won't post). Things are a little bit in a rush at home, but I am managing to keep on cooking and doing stuff. But today, it won't be about a recipe. The good thing about moving is that we get to buy lots of new stuff. And not only new appliances, such as a good fridge with lots of room in the freezer, or an oven that's just what I've always dreamed of. But those small little things that we love, that give our new house the status of "new home".
And this beautiful Oven Mitt is one of these things.
I bought them last weekend, in a bazaar, from a friend I met in Twitter. @anasinhana is a former economist who decided to become an artisan, making so many cute things. Her art ranges from oven mitts, such as the one I bought, to lovely penguins, from various kinds of fabrics! Aren't these just the perfect thing to make it get to our home?
THANKS, ANA, FOR THIS LOVELY PIECE!
Tuesday, 27. October 2009, 14:21:48
Meringue, Daring Bakers, chocolate, macaron
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Practice makes perfection, says the famous quote...
The problem is, when one starts by failing miserably, to get anywhere close to just acceptable takes a lot of practice. And when we just can't do it in an almost daily basis, perfection is a nearly impossible thing.
But I am proud to say that there was, indeed, an evolution between last time I tried baking this, and this month's Daring Bakers' challenge.
The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.
I have already talked a little bit about macarons in my other post, so this time, I'll go directly to my most recent experience.Read more...
Wednesday, 21. October 2009, 01:34:50
Back to Basics, Sauce, chocolate, Ganache
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Besides the glossy chocolate sauce, which I had already talked about, there's another key chocolate composition that one must know, as a staple recipe. I am talking about Chocolate Ganache. It’s the most basic chocolate recipe you will find, as well as the most versatile.
Chocolate ganache is the simple combination of chocolate and cream. All kinds of chocolates may be used, as well as any kind of cream. Of course, the better the quality of your chocolate, the better will be your ganache. And keep in mind that the chocolate you use is key to the flavor, as it is the main ingredient that adds flavor to the ganache . Same attention must be taken to using heavy cream, instead of light cream, or UHT, to improve the texture quality.
But hey, with only two ingredients, how can this recipe be so versatile as I said? Simple: the ratio of Chocolate to Cream. The more chocolate you use, the thicker it will get. The more cream, the thinner. So, just by varying the ratio, you could have a runny chocolate sauce, a chocolate glaze, a thick chocolate filling, or even firmer chocolate truffles.Read more...
Monday, 19. October 2009, 01:30:10
Lemon Rind, Muffin, blueberry, Easy
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Whoa! 20 more days without posting! Shame on me...
Well, I’m sorry if anyone missed me.. I wasn’t really inspired to cook and post, besides I had a trip to Northeast Brazil, and spent one week without my camera cable AND with the kitchen all messed up.
But now I’m back, and with some plans for this last third of October! A series of recipes that I wanted for quite a long time to make!
And for tonight’s show: Blueberry Muffins! I had already baked blueberry muffins once, for a picnic with some friends! They weren’t awesome, but fed us well, after a three-hour hike! Hahaha
But anyways, this time, I decided to bake it again, and using a recipe from a very special book I bought a couple of weeks ago. While I was strolling around an antique’s open air market, here in São Paulo, I followed a suggestion from a friend, to search for nice ol’ cook books. And the very one she told me that was interesting was about baking: Pillsbury: The Complete Book of Baking, from 1993! It’s an amazing publication, almost like a bible for baking! 500 pages with various baking recipes and versions of the most traditional North American and European dishes.Read more...
Sunday, 27. September 2009, 14:02:01
Compotes, Vol au Vent, Puff Pastry, pastry cream
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I haven't got much longer to post today, but I must say a few words!
The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.
This was one of the most exciting Challenges I have ever made! It is really an amazing sensation to make my own puff pastry! And after all that effort of rolling, folding and chilling, there is no more gratifying experience than watch your own puff pastry puffying up in the oven, getting taller and taller, and to see all the pastry sheets coming out from that thin layer!Read more...
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