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The day I was born, a heavy snow storm whitened Barcelona. That was many years ago, and yesterday...

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All about Fava Beans

When I lived in Italy there were all kinds of lovely things to eat that I never saw back home. Fortunately three of my favorites – fava beans, Tuscan kale and baby artichokes are now as common here as they were over there. Fava beans also known as broad beans take a bit of work to prepare, but are totally worth it. They are super tasty and healthy too, a good source of protein, fiber, iron and folate. Young fava beans are tender, have an unmistakeable buttery texture, an appealing herbal/bitter edge and cook up in no time. Older fava beans can be very starchy and are kind of earthy, but make a great addition to braises, soups and stews.

You can cook fava beans in the pod if they are very young and fresh. You can broil them, grill them, saute them in a pan with oil and salt or braise them in broth. But the more typical way of cooking them is to remove the beans from the pods, boil them for 3-5 minutes then pop the bean out of its thick skin (opening the skin then pinching the bean works best for me). I put the beans in a bowl of cold water to cool them down, it also makes them easier to handle. It takes about a pound of fava pods to yield a cup of beans. Just remember, smaller beans will be sweeter, larger beans will be starchier. Fava beans are so delicious you really only need a smattering to add color, texture and flavor to your recipes.

If you have lots of fava beans, consider making a mash or puree. You can serve it as a side dish, as a sauce for pasta or on crostini. I included a recipe for Fava bean and ricotta crostini with fresh mint in the book I wrote for Williams-Sonoma. While associated with Spring, you may find them well into late Summer. According to Ocean Mist, the ones grown in Castroville, California are in season from May through November, but you may be hard pressed to find them beyond September. Because they are somewhat delicate in flavor, pair them with mild or seasonal ingredients like fennel, lemon, seafood, morels, lamb, or fresh cheeses like mozzarella, feta and ricotta.

Other ideas for fava beans:

* Make a salad with fava beans, feta and vinaigrette

* Toss them in creamy risotto with shrimp

* Add them to bean salads

* Saute with garlic and onions in olive oil

* Serve on top of fried mozzarella, dress with lemon and extra virgin olive oil

* Use as a garnish to chicken and vegetable soup

* Serve with gnocchi or ravioli and butter

* Add to cold rice, bulgur, quinoa or barley salads

* Puree along with chickpeas to make hummus

Some enticing fava bean recipes

Garlicky broiled fava beans from Local Lemons

Spring fava bean fennel salad from Simply Recipes

Stewed artichokes with fresh fava beans from Hunter Angler Gatherer Cook

Turkish fava beans with garlic yogurt sauce from Opera Girl Cooks

Braised fava beans with prosciutto from What did you eat?

My thanks to Ocean Mist for sending me some fava beans earlier in the season

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

Hunger Challenge Chili Recipe

This is one of the cheapest meals I know how to make. There are a lot of tricks to make it taste good without using very many ingredients. Chili is all about layers or flavor and texture and spice. While texture is not the hardest thing to achieve on a budget, flavor and spice are a bit trickier. To make up for the lack of complexity in the spices, I overcompensated in the texture department and also tried to get the most flavor out of the ingredients I could afford.

I like some fresh vegetables in my chili so I used one Anaheim chile and half of a large onion. I also used mushroom stems. Surprise! I will use the caps for another recipe and I would have just discarded the stems. Mushrooms, even just the crumbled stems, lend savory 'umami' flavor and also meaty texture. Speaking of meaty texture, this is not a purely vegetarian chili. It has two slices of bacon which might not seem like much, but it adds a bit of meatiness and fat for cooking the vegetables.

I used a combination of white beans and red beans which made it more visually appealing. The beans were cooked from dry beans so I spent less money than if I had bought canned beans. I also used one can of corn. I bought a 2 1/2 ounce packet of ground New Mexico chile powder I found in the Hispanic food section of the store. I used 3 Tablespoons but you could use less or more to taste. Likewise the amount of salt you use will vary depending upon your taste. I only used one clove of garlic which was probably a mistake. I would recommend at least two.

Because I cooked all the beans earlier, the chili comes together quickly. I normally don't buy diced tomatoes because they don't break down very well, but in this case that was fine. I primarily chose them because they had 'mild green chiles' in them and I was looking for all the flavor I could find.

Frankly this chili isn't all the different from my normal everyday vegetarian version, though it has a lot less spice. Depending upon your serving size, you could certainly add cilantro, chopped green onions and a tiny bit of cheese on top of each serving and still stay on budget.

Hunger Challenge Chili

$3.68 for 4 servings

2 slices bacon, diced .58
1 Anaheim chile pepper, diced .29
1/2 onion, diced .11
1 clove garlic .05 (I would recommend adding more)
3 Tablespoons ground New Mexico chile powder .30
Mushroom stems from an 8 oz pkg of mushrooms (no cost since they would normally be discarded)
2 cups water
1 can diced Mexican style tomatoes .98
2 cups cooked red beans (1/4 lb dried) .31
2 cups cooked white beans (1/4 lb dried) .31
1 can corn .75

Generous toppings for 1 serving, about 35¢
cilantro .05
cheese .24
green onions .06

Heat a large dutch oven and saute the bacon for a few minutes or until beginning to brown. Add the onions and pepper and continue cooking until they are soft and onions are golden. Add the mushrooms and garlic and cook for another couple of minutes then add the chili powder, water and tomatoes and simmer for 10 minutes before adding the beans and corn. Simmer another 10 minutes and season aggressively with salt.

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

Bread Baking Babes - Hamburger Buns

Good grief!  Can you believe it's already July 16th?  Not only does that mean that July is already more than half over (sob) but that also means it's time for the Bread o' the Month from the Bread Baking Babes.  And guess who got to choose the bread this time around?  Moi!

I chose Hamburger Buns from a recipe card I picked up in Williams Sonoma.

The recipe gives instructions for regular sized buns as well as sliders (aka the most adorable things ever).

Homemade Hamburger Buns

Williams-Sonoma

1 1/2 cups (375 ml) milk

8 Tbs (1stick/125 g) unsalted butter, cut into 8 pieces

4 1/2 tsp active dry yeast

4 cups (625 g) all purpose flour, plus more for dusting

5 Tbs sugar

1 Tbs kosher salt

1 egg beaten with 1 tsp water

sesame seeds for sprinkling (optional)

In a small saucepan over medium heat, combine the milk and butter and heat until the butter is melted, about 7 minutes.  Remove from the heat and let cool to 105-155'F (40 to 46'C).  Add the yeast and stir until the yeast is dissolved.  Let stand for 10 minutes.

In the bowl of a stand mixer fitted with the dough hook, combine the 4 cups of flour, the sugar and salt and beat on low speed until combined, about 30 seconds.  Add the milk mixture and knead until the dough forms a ball, about 1 minute.  Increase the speed to medium low and knead until the dough is smooth and elastic, 4 to 5 minutes.  Remove the dough from the bowl, oil the inside of the bowl and return the dough to the bowl.  Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour.

Line a baking sheet with parchment paper.  On a lightly floured work surface, roll out the dough into a 10 by 7 1/2 inch (25 by 19 cm) rectangle.  Using a ruler as a guide, cut the dough into 2 1/2 inch (6cm) squares.  Transfer to the prepared baking sheet, spacing the buns evenly apart, and cover tightly with plastic wrap.  Let rise in a warm place for 30 minutes.  

Preheat oven to 400'F (200'C)

Remove the plastic wrap from the baking sheet.  Brush the tops of the buns with the egg mixture (I brushed the tops with milk) and sprinkle with sesame seeds if using.  Bake until the buns and golder and an instant read thermometer inserted into the center of a bun registers 190'F (88'C), 14 to 16 minutes.  Transfer the buns to a wire rack and let cool completely.  Cut in half and use as hamburger buns.  Makes 12 hamburger buns.

For slider buns: Follow the instructions above but roll out the dough into a 9 inch (23 cm) square.  Cut into 1 1/2 inch (4cm) squares and place on 2 parchment lined baking sheets.  Cover tightly with plastic wrap and let rise in a warm place for 30 minutes.  Position one rack in the upper third of an over and one rack in the lower third and preheat to 400'F (200'C).  Brush the tops with the egg mixture and sprinkle with sesame seeds if using.  Bake for about 14 minutes, rotating the baking sheets from top to bottom and 180 degrees halfway through baking.  Makes 36 slider buns.

Time got away from me once again and I didn't have time to try to make slider buns before it was time to post.  But I hope to soon and will show off my results.

Please visit the participating Babes listed over on the left.  I've seen some preview pictures from some of them and they've got some amazing buns (hee!)

 If you'd like to be a Buddy,  please make the bread and post about it by July 29th.  Send mt a link at iliketocook AT shaw DOT ca.

Sorry I've been so absent and things are kind of not interesting around here.  I'm working hard on getting myself out of this funk.  Keep your fingers crossed for me please.

Peace!

I Love Thai Cooking

Sometimes the recipes I try from food blogs work, other times they don't. On rare occasions they are so good they become 'keepers' that I know I will cook again and again. The other night I made the Stir Fried Shanghai Noodles with Beef recipe from I Love Thai Cooking/Pranee's Thai Kitchen. It was very quick, easy and inexpensive to make and absolutely delicious! If you are looking for the way to make one steak serve two people, this is it.

The recipe uses some staple ingredients you probably already have on hand like soy sauce, oyster sauce and sesame oil. I found fresh Shanghai noodles in a two pound bag at a local Asian grocery store. I used a flat iron steak instead of flank steak and Mirin in place of the rice wine or sake so I didn't add the sugar. I also added one slivered green onion at the end of cooking. I followed the instructions pretty closely so I am not going to reprint the recipe but suggest you head to Pranee's blog to find it.

Pranee's blog has mostly Thai recipes, ingredient guides and travel posts. Learn about exotic fruit like durian and vegetables like bitter melon, find recipes for unusual dishes such as Sunflower Sprout Salad with Chili-Lime Vinaigrette. It's definitely worthy of a bookmark.

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

Filled Chocolate Cupcakes - The recipes - revised January 2011

This is an update to this recipe which was put up in September. I was making them again recently (January '11), and realized that there was an error in the ingredient section (probably, because as you can tell from the following text and photo, I had trouble reading my soiled recipe copy).  The gram weight of flour was correct, but the corresponding cup measurements were not.  If you have printed out this recipe, please check the updated ingredients. 

In addition to this, if you read the prior post, you might have noticed that I wasn't happy with how tender the cupcakes were.  This time around, I did some more experimenting and found that using bread flour instead of all-purpose made for a sturdier cupcake, and, I added another egg.  This made the cupcakes firmer, also helped them rise higher and allowed me to get the cupcakes out of the liners more easily.

The following is the original post, with the appropriate corrections made to the ingredients.

----------------

I've been trying to get this post done since the summer, but I had to grab a few minutes late at night to write up my recipes, because the days were filled with BCC Rally auction stuff.  Now that the auction is over, I finally have time to post.  But when I go back to see what I've done, I can hardly read the recipe because it's covered in chocolate! 

That's why you need a CD-rom cookbook (mine, of course).  Because instead of having a cookbook that's covered in chocolate, you can have a few recipe pages that you've printed off, and when you're done, you toss the messy things out!  But now, on to the recipe!

The Cake
The first time I made the cupcakes with Veronica and Jasmine (see Filled Chocolate Cupcakes, Part 1, I used a light version of my Chocolate Layer Cake.  They were delicious, but a bit too tender.  I think they were so tender because we used the maximum amount of milk (3/4 cup) and because we mixed them by hand.  When I made them again, I used just a bit more than the minimum, and they came out much better - a little denser, which held up better for a pick-up type cake.

Makes 42 mini-cupcakes or 12 regular cupcakes

2-1/2 ounces semisweet chocolate, chopped
1 tablespoon oil

1 cup minus 1-1/2 TB (122 grams) bread flour, measured by fluffing, scooping and levelling*
2 tablespoons  unsweetened cocoa powder
3/4 teaspoons baking soda
1/8 teaspoon salt

5 tablespoons (2.5 ounces) unsalted butter, cut into tablespoons and at room temperature
1/4 cup light brown sugar
1/2 cup sugar
1/2 teaspoon vanilla

2 large eggs, room temperature
1/4 cup + 2 tablespoons sour cream, room temperature

1/3 cup cup milk (skim or regular), room temperature

Preheat the oven to 350 degrees F. with an oven rack in the middle of the oven. Line muffin pans with liners.

You can see that they sort of pop up and don't stay down in the cups.  Just give them a good shove from above, and let the sides pleat.  When you add the batter, they will stay down.
Place the chopped chocolate and the oil in a microwave-safe container. Micro-cook on medium (#5) for 1 minute. Stir and then reheat in 15-second increments on medium power until the chocolate is melted.

In a small bowl sift together the flour, cocoa, baking soda and salt. Set it aside.

In a mixer bowl, combine the butter and both sugars. Beat on medium speed for 3-5 minutes until the mixture is uniformly smooth and creamy, and well aerated. Beat in vanilla. Add the eggs, beating for 1 minute after the addition of each egg, and scraping down the bowl a few times.

On low, beat in the sour cream and chocolate. On low, in 4 additions, beat in the flour mixture alternately with the milk, starting and ending with the flour. (This is actually easier to do by hand, because the batter doesn't tend to separate when you do it by hand, but it does make the cake more tender when done by hand).

Spoon the batter into the muffin cups, using one spoon to scoop up the batter and the other to push the batter into the pans. Fill the cups 1/2 to 3/4 full.

Bake for 8-11 minutes for the minis, or 15-20 minutes for the full-size cupcakes, until a tester comes out clean. Set the tins on a wire rack until the cupcakes are cool, and then remove them from the pans.

The Filling
I used whipped cream to fill the cherry-topped cupcakes, and Simple Vanilla Buttercream for the ones that look like Hostess cupcakes.  The cream was easier to make, but the buttercream tasted far better. I've been making my buttercream a little thicker and sweeter lately, by adding a little powdered sugar to my basic recipe, but for this I wanted a filling that was very creamy - again so that it would be reminiscent of Hostess cupcakes. To do this, I used less than half of the powdered sugar as usual.

It's ultra important that the butter be at the right temperature for this recipe to work, AND THE ROOM!  If the room is too hot, the buttercream will never form.  The room should be no warmer than 74 degrees - and colder is even better.

To get the butter the right temperature, cut it into tablespoons and let it stand on a cutting board until barely soft. Using your thumb, push down on each pat to flatten it into the board (it will still be very firm, and will split when you press down on it). In 3-5 minutes the butter should be ready. If you press down on it with your thumb, it should yield readily, but should not be soft and melty. If the butter is a little firm, it can always be beaten a little bit more, but if too soft, you'll have to refrigerate it, and start over. I always aim for a little bit harder, rather than too soft.

2-1/2 sticks (20 tablespoons) unsalted butter, at cool room temperature
1 pound jar Marshmallow Fluff (this is a natural product containing only eggs, corn syrup and flavoring - so don't use another brand unless you check the ingredients)
1 teaspoon vanilla extract
2-3 tablespoons sifted powdered sugar
1-2 tablespoons corn syrup, to taste
2-3 tablespoons milk to soften the buttercream, optional

Now that the butter is at the proper temperature, scrape the butter into a mixing bowl and beat it until creamy (1 or 2 minutes.) Scrape down the bowl. Beat in the powdered sugar until fluffy. Add half of the Fluff, and beat on medium high until blended. Add the remaining Fluff, and continue to beat, on medium-high, for 2-5 minutes or until the frosting is fluffy and light and no longer marshmallowy.
This is what it should look like.

If the buttercream, does not form after beating for 5 minutes, place it in the refrigerator for 10 minutes, and then try and beat it again. After the buttercream forms, beat in the vanilla, corn syrup and milk, to taste.

If you put a coupler in the pastry bag before filling it, you'll be able to try tips to find the one that works best with the size cupcake you are making.  The piece on the left goes into the pastry bag, and then the tip gets put on, and the nut, in the center, keeps the pastry tip tight.

Choose the tip that fits the size of the cupcake  (I used Magic Tip #8 for filling, and Wilton #21 star for filling)

Stick the tip into the bottom or top of the cupcake, depending on how you finish them (if you plan to add chocolate icing instead of having the frosting come out of the top, fill from the bottom, otherwise you will see the dimple where the frosting went in.  It's easier to fill them from the top.  For one thing, you don't have to take them out of the wrappers, which give some support to the cupcake so it doesn't split as you fill it.  You can also feel when the cupcake is filled with the buttercream, and can stop before the cupcake starts to split.

You can see they look great with nothing more than some frosting coming out the top.  But they're also fantastic, and  look like mini Hostess cupcakes if you frost them with chocolate icing and vanilla icing decoration.

Chocolate Icing

My notes didn't say if the following recipe is  the right amount to frost all of the cupcakes (sorry - I either post it now, or you have  to wait another year until I make them again!)

3/4 cup whipping cream

8 ounces semisweet chocolate, chopped

2 cups powdered sugar

2 tablespoons hot water

Heat the cream in a small microwave-safe bowl for 30 seconds. Stir in the chocolate.  Let it stand for a minute and then stir.  If the chocolate isn't completely melted, heat in 10-second increments on power 5, stirring between each, until the chocolate melts completely and the mixture can be stirred into a smooth glaze.

Sift the powdered sugar into a small bowl. Stir the chocolate into the powdered sugar. Stir in half of the hot water.  The mixture should be thin enough to fall off of the spoon in a steady stream.  If it isn't, add the remaining hot water, 1/2 teaspoon at a time.

Dip the cupcakes into the glaze.  Turn the cupcakes right side up and let the glaze firm up a little.

 In the photo below you can see that I filled the cupcakes from the top, and I wasn't able to get the top level, so that the chocolate dips down  in the center.  You can add a decorative design, as I have here, to cover the dip, or you can add the vanilla glaze

Vanilla Glaze

1 cup  powdered sugar

1/2 teaspoon vanilla

2 tablespoons whipping cream

Sift the powdered sugar into a mixer bowl.  Whisk in the vanilla and the cream.  The glaze should be thick enough to pipe.  Add a little more sugar or cream, if necessary to get the proper texture.

For this amount of glaze, you'll need a very small piping bag.  You can make one out of a plastic storage or zip-top bag.  Cut the bag in half, horizontally.

Put the bag into a small glass, and then fill the bag

Hold the bag closed at the top, with the filled part resting in your palm, and your thumb and index finger holding the top (you can put a rubber band around the top if it is easier).  Gently squeeze the filling toward the tip.  Make a very tiny cut in the tip with scissors.  Pipe on the decoration, and then refrigerate until 30 minutes before serving.  

  

  





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New & Notable Chocolate

'Eat food. Not too much. Mostly chocolate.'
--Debbie Moose



Each holiday season there are new chocolates and I am first in line to try as many as I can. This year there were so many I packed them all up and took them to Thanksgiving dinner to let my friends and family try them too. Here are the highlights:

I adore Kika's Treats. Kika is one of the most successful graduates of the La Cocina incubator program in San Francisco. Her caramelized graham crackers dipped in chocolate are unique and a wonderful melange of buttery toffee and rich chocolate. But her latest confection is equally compelling.


Luscious caramels dipped in dark chocolate with a pinch of sea salt and a surprising twist. They are lightened up with the addition of puffed brown rice that gives them the perfect crunch. A 9-piece assortment is just $16 (and the box is absolutely adorable)

Another local favorite confectioner, Michael Recchiuti is also known for his terrific caramel truffles which are so dark he calls them 'burnt.' No gooey treat, his version is intense.


Adding to the line up of chocolate confections are bars, made from Valrhona chocolate. While I liked the classic all chocolate bars in bittersweet, semisweet and dark milk for their purity of flavor, I really fell for his bars with crunchy and chewy additions. My favorites were the sesame nougatine bar and the orchard bar. The orchard bar has a bewitching mix of currants, mulberries and toasted almonds. It's like the grown up version of the Nestle chunky bar. The sesame bar also has crispness to it and a lovely nougat flavor. Recchuiti is masterful at toasting and roasting nuts to bring out their best flavor and texture so it's no surprise that all his bars with nuts were good. At only $6 a bar, they are a very affordable indulgence.


Chocolates with liqueur are always a holiday favorite. The most recent addition is a truffle made with the Italian liqueur Frangelico. Frangelico is a beguiling hazelnut liqueur that also includes hints of cocoa, vanilla and berries. It's complex but mellow and pairs wonderfully with chocolate. Marie Belle is making exquisitely beautiful chocolate tiles with a Frangelico truffle ganache. They are not boozy, but rich, creamy and subtle. If you like Frangelico, you will love them. They are available in boxes, starting at $15 for 4.

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.