Cooking for Seven

The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus:  Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

I have wanted to make a many-layered cake ever since I saw a picture in a DK Geography book a few years ago. I searched the internet for a recipe, but couldn’t find one to my satisfaction.

I don’t believe that I am completely satisfied with this recipe (or my execution of it). The components were delicious. Vanilla sponge cake and deep dark chocolate buttercream frosting. How could I go wrong?

I totally ruined the caramel topping.

I didn’t cook the caramel nearly enough, so it seeped into the spongy cake and the topping was a soggy (yes, SOGGY) layer of lemon-flavored cake. Ah well, better luck next time. We just picked off the top layer and enjoyed the rest of the cake (with ice cream).

Now I’m dreaming of making a crepe cake. My sister Amanda (whom I thank for all of her help with making this challenge and whose feet you see in the above photo) has agreed to help me with that project. She informed me that she would go crazy if she took it on solo.

If you would like to try this recipe for Dobos Torte yourself, here is a link to the pdf file. Good luck!

My introduction to curry was early on in my life. Mom made the “Chicken Hurry Curry” recipe found on the back of the chicken package. I don’t remember ever disliking curry, though I was probably a bit skeptical when Mom first set it before us.

Now we simply adore curries. I enjoy both the Indian and Thai versions. I love the thick, spicy Indian curries, but I really like the coconut flavors in the Thai curries.

Here is our current favorite recipe. I’m not sure if the title is correct - it seems to be a blend of Indian and Thai curry. It can be quite spicy, which pleases Dad. If you prefer a milder curry, reduce the amount of spices. But you will be missing out!

This curry is very good served with Thai Coconut Rice.

m

Indian Chicken Curry

From All Recipes

Ingredients:

• 1/4 cup and 2 tablespoons olive oil
• 2 small onions, chopped
• 4 cloves garlic, minced
• 1/4 cup and 2 tablespoons curry powder
• 2 teaspoons ground cinnamon (I prefer to leave out the cinnamon)
• 2 teaspoons paprika
• 2 bay leaves
• 1 teaspoon grated fresh ginger root
• 1 teaspoon sweetener of choice (I like maple syrup)
• salt to taste
• 4 skinless, boneless chicken breast halves - cut into bite-size pieces
• 2 tablespoons tomato paste
• 2 cups plain yogurt
• 1-1/2 cups coconut milk
• 1 lemon, juiced (I like to use lime juice as well)
• 1 teaspoon cayenne pepper

Directions:

1) Heat olive oil in a large skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon (if using) paprika, bay leaf, ginger, sweetener and salt. Continue stirring for 2 minutes.

2) Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil. Remove from heat. Stir in lemon juice and cayenne pepper and remove bay leaf. Serve immediately.

I like to serve with fish sauce, toasted coconut, and red curry paste.

A few weeks ago, I learned about Superior Nut: a company started in 1929 that provides gourmet nuts, dried fruits, and chocolates. They showed an interest in my blog, and graciously sent me a sampling of their nuts to taste and review.

What initially impressed me about the nuts was the size - larger than most that I normally find at the supermarket. The flavor and texture of the nuts are very good. It was hard to keep from munching on them before this review was finished. *Blushes*

These roasted tamari almonds are made with organic, wheat free soy sauce which is slowly fermented over two summers! They make a delicious snack.

The very kind people over at Superior Nut sent me so many delicious nuts that it was very hard for me to decide what to make with them. I wasn’t very familiar with cooking with macadamia nuts, but I have always been slightly fascinated with them. So I decided to try them!

Am I glad I did! These brownies were about the best I’ve ever made. The macadamia nuts were mild enough not to detract from the chocolate flavor yet tasty enough to add a special touch. Of course, you could substitute any other kind of nut you wish, but I highly recommend macadamia nuts.

m

Macadamia Nut Brownies

Adapted from Betty Crocker

Ingredients:

• 4 ounces unsweetened chocolate
• 2/3 cup butter
• 2 cup sugar
• 4 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup chopped roasted and salted macadamia nuts plus extra for garnish (optional)

Directions:

1) Preheat oven to 350° F. Butter a 13×9x2-inch baking pan.

2) Melt the chocolate and butter in a large heavy bottomed saucepan over low heat, stirring frequently to make sure the chocolate doesn’t burn. Mix in sugar, eggs, and vanilla. Stir in flour, baking powder, salt, and nuts. Spread in pan. Sprinkle with remaining nuts.

3) Bake in preheated oven for approximately 30 minutes, or until the brownies begin to pull away from the sides of the pans. Do not overbake. Remove from oven and cool slightly. Cut into bars and serve warm or at room temperature. Store in an airtight container.

Makes approximately 24 bars

m

I have so many delicious nuts that I may have to share another recipe with you…