Tiramisu

I saw on the Food Network a chef, can't remember his name, making an unrecognizable tiramisu, this Italian dessert that has been around for over 20 years. Recently I sampled a similar awful tiramisu, they both had a very rich chocolate cake instead of lady fingers, chocolate ganache, and no mascarpone cheese. The one I tasted did not have a hint of coffee flavor.

Last Wednesday the Washington Post Food section had a 3 pages long but entertaining article about the dessert and the Italian man who claims he invented it. You can read the article and his recipe here. I have always made tiramisu with brandy and after reading the article I added marsala and I like it very much. I have loved this dessert, either store bought or homemade, both the rich and the lighter recipes.

The recipe below is a lighter version of TIRAMISU, adapted from my cookbook THE ESSENTIAL DESSERT COOKBOOOK

3 tablespoons custard powder
1 cup skim milk
2 tablespoons sugar
8 oz mascarpone cheese (or crème fraîche and mascarpone)
2 egg whites (powdered)
2 tablespoons sugar
1½ cups strong espresso coffee, chilled
4 tablespoons Marsala wine
ladyfinger cookies
1 tablespoon unsweetened dark cocoa powder

• Stir the custard powder in a saucepan with 2 tablespoons of the skim milk until dissolved. Add the remaining milk with 2 tablespoons sugar and stir over medium heat until the mixture boils and thickens. Remove from heat, transfer to a bowl, cover the surface with plastic wrap and cool at room temperature.
• Beat together the cooled custard and mascarpone for 2 minutes. Cover and cool in the refrigerator while preparing the egg whites. Beat the egg whites until soft peaks form, add 2 tablespoons sugar and beat for 1 minute. Fold egg whites into the custard. Set aside.
• Pour coffee into a dish, stir in the wine. Using half of the lady fingers, quickly dip each cookie in the coffee mixture and arrange in a single layer on a serving dish.
• Using half of the custard mixture, smooth it evenly over the cookies. Repeat layers of dipped ladyfingers and custard. Cover with plastic wrap and refrigerate overnight, or at least 4 hours to allow the flavors to develop.
• Lightly dust top of cake with cocoa powder before serving.

David Bowie - Life On Mars? video

Watch the one and only David Bowie just standing there by himself, singing one of his best songs, looking very very pretty. Only he can pull it off:

Apple Wine Jellies

I haven't been out of my house the last 6 days, it's too hot and I'm feeling lazy to drive anywhere, just walking from the car to the store makes me sweat. I prefer to stay cool inside the house where there's plenty of iced water and juice. But I didn't want to just sit and watch TV so I cleaned my pantry of unwanted food stuff, mainly ALL PRODUCTS FROM CHINA, yes, they're filled with poison!!!:D No, I'm not kidding, I don't trust those commies, specially if it's food stuff. And with increasing reports from all over the entire planet of people and pets dying or getting sick from tainted medicine, toothpaste, seafood, toys, etc. I am not taking any chances. My daughter thinks I'm paranoid and crazy. Well, yes I am!

Anyway, I discovered (again) that I have so much stuff. I know I need to stop going to the store until I put a dent in my food supply.

yummy gummy apple wine jelly

First project: these apple wine jellies I call candies for adults, made from a half bottle of leftover apple wine. The alcohol taste is faint after boiling and the candies are very good, gummy and chewy and not too sweet. The recipe for fruit jellies says to roll in sugar after cutting into shapes but the sugar just melted almost immediately, I do not recommend it. I used the non-melting powdered sugar which I bought from The Baker's Catalog. If I use a little bit more gelatin powder I could make them into gummy worms.

Fruit Jellies
8 tablespoons unflavored gelatin powder
8 tablespoons water or fruit juice
1 1/3 cups apple wine or fruit juice
12 tablespoons sugar
8 tablespoons light corn syrup

• Wet a metal 8 x 8 inch square pan with a little water, set aside.
• Sprinkle gelatin powder in the water or juice to soften, set aside.
• In a medium pan, apple wine, sugar, and corn syrup until sugar is melted, bring to a boil. Add the gelatin mixture and stir constantly with a wire whisk until gelatin has melted and the mixture is smooth. Pour into prepared pan and let set.
• Cut into shapes or squares and roll in non-melting powdered sugar, or serve plain. You can use other fruit juices like raspberry, strawberry or cranberry or any fruit flavored wine. Enjoy!

Mashed Potatoes

I have been watching this season's Hell's Kitchen, and am truly amazed that very few cheftestants can actually cook. In the first episode, one of the girls didn't know how to fry eggs. Her team was rescued by the waffle house short order cook who knew how. For the past 4 episodes nobody among the boys can make Beef Wellington or risotto. And last Monday night was exceptionally bad. One guy was not able to prepare mashed potatoes properly. Mashed potatoes! Even a caveman can make mashed potatoes! His mashed potatoes was so runny it looked like soup. That made chef Ramsay, dubbed by one of the boy meanies Shar Pei, bark/cuss at them louder and more frequently that I'm thinking this show may be scripted. Anybody who has been in the cooking business should know how to make mashed potatoes and nobody should make the same mistake of ruining risotto and the dated Beef Wellington each and every time. (Beef Wellington, btw, in my opinion should be taken out of the menu, there are other more creative and delicious ways to prepare filet mignon)

Now, how to make this seemingly easy to prepare side dish. There isn't a perfect mashed potatoes recipe, as tastes differ, but one must not ruin it by adding too much liquid into it. Using the right kind of potato is also important. The all-purpose yukon gold is what I use for mashed potatoes because they are semi-waxy and have medium water content unlike the russet. Yukon golds don't fall apart when boiled, they have that rich buttery taste, and the yellow color makes the mashed potatoes look more appealing.

Mashed Potatoes
1½ pounds yukon gold potatoes, peeled and quartered
water
½ teaspoon salt
¼ cup heavy cream or half & half
2 tablespoons butter
sea salt to taste

• Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash using a ricer. Warm the cream and butter then add to the mashed potatoes. Season with salt, then beat with a wooden spoon or hand beater for 1 minute until fluffy. Do not overbeat or it might turn gummy. There, an easy to make mashed potatoes!:)

BTW, my blog turned one year old today! Yay.