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Text of the page (random words):
l presentation of an appetizer or dessert in a cup or glassware in french is called verrines my good friend mathilde cuisine left me a comment educating me on my accidental french awesomeness last year and the excitement of my culinary achievement has carried over all these months ahead sparking the flame that is the white hot champagne roses verrines valentine s dessert i will forewarn your foodies foodettes this is an intricate dessert to create thankfully the mousse can and should be made up to 48 hours ahead of time so by the time you read this post you can get started constructing your sensual champagne roses verrines valentine s dessert for your be mine tonight essentially there are four edible parts and 1 semi edible part marinated fruit bits and whole fruits marinated and chocolate covered whole fruits pink champagne cake champagne mousse and the decorative faux royal icing roses let s first get down and dirty starting with the champagne mousse and cake pink champagne cake adapted from simply decorated s version of cuisine at home s recipe 2 1 2 cups sifted flour cake flour is preferred if you have it i did not and it was all good 1 tsp baking powder 1 2 tsp salt 1 1 2 sticks unsalted butter cubed and softened 2 cups white sugar 3 4 cup brut sparkling wine 1 4 cup regular whipping cream 1 tsp vanilla extract 6 drops red or pink food coloring 6 egg whites preheat oven to 350 degrees line two 9 inch round cake pans or 1 9x4 round cake pan and a 9 loaf pan with parchment paper and coat with nonstick spray sift together flour baking powder and salt set aside cream butter and granulated sugar in a stand mixer until mixture is light and fluffy about 3 minutes combine 3 4 cup sparkling wine cream and vanilla add flour and wine mixtures alternately to butter mixture combining well after each addition start with the flour mixture and end with the flour mixture tint batter with red food coloring and using a rubber spatula mix the coloring into the batter until you ve reached a consistent color of pink beat egg whites in a separate bowl with clean beaters until soft peaks form about 2 minutes fold egg whites into cake batter in thirds stopping as soon as whites are incorporated divide batter evenly between prepared pans bake cakes until a toothpick inserted in the center has only or or two crumbs on it about 30 minutes cool cakes in pans for 10 minutes then turn cakes out onto a rack to cool completely champagne mousse from epicurious com i read a lot of mousse recipes before deciding on this one it is only slightly adapted here in my version 2 egg yolks 3 tblsp white sugar 2 3 cup champagne 1 2 tsp gelatin 1 tblsp water 1 2 regular whipping cream or heavy if you have it whip the cream until it reaches soft peaks if you re using a mixer on medium speed it should only take 2 3 minutes and refrigerate combine the yolks and sugar in a glass or stainless steel bowland whisk thoroughly until the mixture whitens add the champagne and whisk together completely place the bowl over a pot of simmering water and cook beating constantly until the mixture thickens to the consistency of a light hollandaise sauce remove from heat and continue whisking for about 1 minute set aside and allow to cool combine the gelatin and water in a small bowl and let stand for 5 minutes to soften the gelatin heat the softened gelatin mixture until the gelatin dissolves and the liquid clears whisk the dissolved gelatin into the champagne mixture then fold in the whipped cream with the aid of a rubber spatula chill for at least 24 hours before piping or spooning the mousse into champagne glasses champagne marinated fruit 1 2 bosch pear 8 10 medium fresh strawberries 1 cup champagne 3 tblsp white sugar 2 3 drops of lemon juice wash and dry fruits half the pear and halve the halves cut spears from quarters you should have at least 8 using a paring knife remove the inner core from each spear put fruits in a shallow dish and sprinkle sugar on top of fruits add the champagne and lemon juice cover and let sit 20 minutes remove 3 4 of the fruit from the marinade and set aside to dry leave the remaining whole fruit in the dish and put in the refrigerator to continue the marinating process when its time to build the dessert finely dice 1 4 cup of strawberries and pears building the champagne roses verrines valentine s dessert what you ll need 2 spiegelau vino grande champagne flutes 4 rounds of pink champagne cake 4 tsp of diced marinated fruit bits 8 tblsp of champagne mousse 2 royal icing pink roses 2 floral wires 2 round pastry or biscuit cutter pastry bag if you have one bend and cut a floral wire into a 2 petal stem apprx 6 in length i bought the royal icing roses with a hole pre cut in the bottom from d g occasions if you want to replicate my faux roses find the closest bakery and party outlet store near you call first to save on the gas too place the royal icing rose on top of the floral wire stem and set aside using a 2 round pastry or biscuit cutter carefully cut out 4 cake rounds from the whole round baked cake if you also make a loaf don t cut the rounds out of that serve that at at different time slices of champagne cake would be perfect on sunday for a valentine s day brunch in bed put 1 tsp of marinated fruit bits in the bottom of each glass followed by a round of pink champagne cake using your fingers to squeeze the cake round in don t worry the spiegelau flutes can take it pipe or place 2 tblsp of mousse on top of the first cake round place another cake round on the mousse followed by 2 more tblsp of mouse and topped with fruit bits insert the faux rose into the dessert until it holds steady viola your work of edible love art is ready for nibbling if you like the idea of this post but not all of the work i totally understand you can still achieve the champagne roses twist theme by doing the champagne chocolate cashew covered fruit only but how you wonder aloud i ll tell you a of course by marinating the fruit quickly in champagne you achieve the champagne part of the theme feel free also to serve the fruit along with leftover champagne but something much nicer than the cook s brut i baked with here b did you know that strawberries also from france originally are part of the rose family well indeed they are guys this is the perfect homemade gift for your lucky and better half first it is the easiest dessert on planet earth to make its wrapped in chocolate for the bad in us femms but it is fruit for the good in us femms and you made it with your own two hands which can only mean you truly truly love and adore your significant other therefore in advance you re very welcome also you owe me champagne chocolate cashew covered fruit 4 6 whole champagne marinated strawberries 4 6 whole champagne marinated bosch pear spears 8 oz ghirardelli milk chocolate chips 1 3 cup chopped cashews chopped mint for garnish make sure your fruits are dry the chocolate will not stick if there is alcohol on the surface pre chop cashews i like to put them in a ziploc bag and wail on them with my meat tenderizer it helps with stress put chopped cashews in a small shallow bowl prep a baking sheet or rectangle tupperware by lining it with parchment paper start up your double boiler and bring the water to a boil in a stainless steel or glass pot or bowl melt 8 oz of milk chocolate bring the melted chocolate back to your station where the fruit nuts and baking sheet are prepped roll your fruit in the melted chocolate and then dip one side into the nuts transfer immediately to the parchment paper repeat and then place baking sheet into the refrigerator until the chocolate firms up about an hour it doesn t get any easier than that and think of this the next time you pay upwards of 20 for something you can whip up at home for 10 i f you decide to serve the constructed and sophisticated champagne roses verinnes valentine s dessert or if you re serving just the fruits as your simply sexy sweet be sure to make up a beautiful tray to chauffeur your handmade dessert oozing of love directly to your valentine where ever they may be in bed lounging on the living room floor soaking up some bubbles in the tub you get the idea happy valentine s day i heart you all posted by rachel j at 12 54 pm 26 comments laptopsandstovetops com countdown to launch to my dearest foodies food ettes i know i have been neary a figment of a food blogger since my last post but rest assured i ve been busy in the kitchen at the stovetop and at my laptop getting www laptopsand stovetops com ready for her public debut you can do there now but we are not done so please pardon the dust this site has been a work of love and i hope you all enjoy the vibe as well as all the delicious food in the interest of keeping vintage alive this site will not be taken down so readers can link to and access these original blogspot posts thanks for keeping l s alive and encouraging me to grow both at the stovetop and the laptop mucho besos rachel posted by rachel j at 12 35 pm 5 comments tuesday february 2 2010 creamy potato broccoli soup for 6 more weeks of winter good ole punxsutawney phil woke up this morning had a hot cup of coffee read some of today s news online and pumped out a few perfect push ups before having a shower a shave and a mirror power pep talk preparing for his most important day of the year groundhog s day turns out phil did indeed see his shadow today indicting this cold winter will last well into march and if you live in the dc va area you are already being graced with the ice queen s touch in excess of 6 inches of snow predicted to fall over night pouring it on a little thick aren t we phil when the temperatures drop and frost is in the air what is the one dish we all instinctively crave if you said soup you are right hooray gold star mario kart wii sorry i got a little excited and ahead of myself there back to soup soup is a miracle of mankind s survival techniques nearly every food can be transformed into soup it s the remedy for breathing new life into leftover ingredients and can embody tremendous flavor in just one spoonful in addition to the frigid winter weather i also recently had the painful experience of having all four of my wisdom teeth extracted rendering my diet to soft foods only i e soup and other soup like foods like yogurt grits bleh i can t believe i ate them but i did and pudding but not all soups are created equal when you are searching for optimal softness any soups with chunks or noodles are immediately disqualified because they require chewing too spicy and too rich soups like bisques are also out of the running due to their fierce strike on your mouth s open wounds miso soup is a superb soft soup as the tofu easily melts and the seaweed also dissolves quickly but i wasn t about to pay sushi restaurant prices for a daily supply of miso and i sure as ish wasn t making it from scratch in my state so i did the sensible thing looked into my crisper to find all the ingredients i needed to cook a velvety smooth creamy potato broccoli soup i thought the ingredients looked pretty recipe serving size 4 quarts 3 tblsp butter 1 1 2 cup finely chopped carrot 1 full head of broccoli chopped and stem 6 ribs of celery finely chopped 1 sweet onion finely chopped 2 21 2 pounds of russet idaho potatoes skinned and cubed 2 cups vegetable stock 5 cups boiling water regular cream optional 3 cups shredded cheddar cheese directions melt butter in a large stock pot at least 6 quarts cook finely chopped onion celery and carrot in the melted butter for 4 minutes over medium heat add the vegetable stock and bring to a simmer start adding potatoes add boiling water and the rest of the potatoes season with salt and pepper let simmer over medium heat for 20 minutes first 10 minute cook un covered and cover for the last 10 minutes at 15 minutes in add broccoli to cook in the stock for the last 5 minutes take off heat and in 1 4s add the mixture to a food processor or blender to puree puree until you reach a velvety texture add the puree back to the stock pot and taste season generously with salt and pepper pour 1 turn around the pot with the cream and mix in using a wooden spoon optional add 3 cups of cheddar cheese if you want a cheesy soup and let melt all the way before serving serve with a dollop of sour cream and slurp away those wintry cold and wisdom teeth extraction blues posted by rachel j at 8 39 pm 10 comments wednesday january 27 2010 eat local this week in orlando eat local week is going on right now in area estab lishments all around orlando who use local ingredients in their cuisine or sell them at their markets eat local week is sponsored by slow food orlando a chapter of slow food usa and the idea is simple spread the word and go patron the eateries who patron our local farmer s and artisans let s create a strong local food community coincidentally i covered a handful of establishments in 2009 which are already a part of the slow food orlando movement check out my coverage of those eateries and more on eat local week in orlando posted by rachel j at 7 41 pm 3 comments labels current events examiner orlando local food saturday january 23 2010 twice baked cheesy buffalo chicken potato skins i seriously can not get enough of the creamy buffalo chicken dip tested for www lovemyphilly com i ve had the dip form the bbq pizza form and now the twice baked twice delicious potato skin form i think this dip may have nine lives and i intend to uncover and cook all nine of them but for now let s chat about these twice baked potato skins yesterday i had the pleasure of having all four of my wisdom extracted in one foul swoop gnarled teeth be gone due to my post op condition i am limited to only to a soft foods diet and i have to avoid hot temperatures total appetite bummer to combat the sadness that is not eating what i want when i want i decided to turn the frown upside down and make some soft foods i would love yea kitchen crafting to distract my mind from a swollen painful face and deadly boredom one of those soft foods i would love was supposed to be rosemary green onion blue cheese mashed potatoes which would have probably been a lovely and simple dish i could have prepared and enjoyed with relatively light pain but of course after staring at my pretty little organic idaho potatoes i thought what a shame it would be to annihilate the petite yet voluptuous round potato shape then upon examining the contents of my fridge my eye caught the leftover creamy buffalo chicken di p and the twice baked cheesy buffalo chicken potato skins were on like tron or even on like donkey kong i e it was on to kick off this dish i wanted to bump up the skins flavor a bit on their own so i whipped up a quick herb crust with fresh rosemary dried basil dried thyme sea salt coarse black pepper butter and bread crumbs to cover the outer portion of the skins i mixed the potato flesh carefully eradicated from their skins with some b...