Wednesday, October 21, 2009 1:34:50 AM
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.
Monday, October 19, 2009 1:30:10 AM
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.
Tuesday, August 25, 2009 2:26:36 AM
Last week, a friend in the office had a dream. Actually, a wish, a really strong wish: Lime Pie. She even had a couple of different pies, available in some restaurants and cafés, around the office, but they didn’t work. Something had to be done... And I was afraid no one there was available for such a task. I had to save the day! *Pulls out the shirt and reveals his super-apron!* (That was really weird...)
Lime Pies are a very common staple dessert in restaurants, here in Brazil, along with Milk Pudding, Papaya Crème and Passion Fruit Mousse. It’s different from the American Lemon Pie, or the French Citron Tarte. It’s just too Brazilian for them.
First, it’s made from limes, instead of lemons. We barely have lemons, here. They’re usually more expensive, and in a just average quality. They’re not our first sour citrus option. The second, and most decisive "Brazilism" is the presence of our so important Sweetened Condensed Milk. Brazilian Doçaria (which stands for French Patisserie or American Pastry) is an intense Sweetened Condensed Milk user. And whenever you see someone using that, the odds are, there would be a Brazilian behind the plot.
Sunday, June 21, 2009 8:32:31 PM
I get really amazed of how often has it become for me to post Brazilian Recipes for Sugar High Fridays. It’s not that I’m that kind of nationalist or that I have a strong passion for Brazilian food... It just happens... I mean, when we get a theme, I think, I try to figure out something, and suddenly, I get to a recipe! And more often than not, these recipes were strongly influenced by our national cuisine.
Ah, well... Enough of whining, and off to the topic!
And, as you must have already guessed, it’s Sugar High Fridays time, again! And for those who are not used to this, SHF was created by Jennifer from The Domestic Goddess, and is now in its 56th edition! This month, it is hosted by Mansi, from Fun & Food Cafe, and she picked up the theme of: Fruit & Nut!
Yup, that’s it, we have to post creations that contain both fruit and nut. The options are innumerous, like pies, ice creams, cakes, custards, scones... Well, the list is endless. And what was my choice, you ask. What’s that green stuff? Pistachio what? Naaah! This is Avocado Cream with Toasted Nuts Croquant.
Thursday, June 4, 2009 2:52:27 AM
This is part of a series of posts, about using usual Breakfast stuff to make desserts! To check for other posts of this series, click here.
And this episode’s recipe will be...
Rocks on the Baileys!
No, I don’t have Baileys for breakfast... (unfortunately)
But after having my Orange Juice and my Milk turned into desserts, I decided to continue with another breakfast drink: Coffee.
Now, turning coffee into a dessert ain't very difficult, since there are lots of different dishes featuring this drink. Tiramisu or Affogato, which were designed specifically to be made of coffee, or other ones, which can be perfectly adapted, such as cakes, panna cottas, ice creams, crèmes brûlees, or many, many others! But these ones demand far more ingredients than coffee, and I wanted something more specific, more Coffee-ish. And I believe there is nothing more “Pure Coffee” than coffee granita.
Sunday, May 17, 2009 11:59:02 PM
Most of you ma have got curious to know what was that purple ice cream I served in my last post. Grape Sherbet, it was. And interesting enough, that was the third or fourth time I have made that ice cream. Even more interesting is that this recipe is, actually, the very first Ice Cream recipe I have tried, when I got my first ice cream maker.