Daring Bakers: October Challenge

Posting Date: October 27, 2013


My oh my, I was nervous for this challenge!  Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.

I was nervous for this challenge because I have never made a successful pie.  While I have always been able to perfect the crust, my insides have been way to runny.  I also decided to temporarily leave my tried and true pie crust for the one below which was scary because that's been my ONLY success with pie!  But, alas, I broke out of my comfort zone and tried something completely new.  I have loved these challenges because the recipe offers a new chance to explore in the kitchen, to play with different recipes that I never would have chosen to do on my own.

Classic Chicken Pot Pie:

Servings: about 8 (one 9 1/2 inch pie)
Ingredients

Flaky Pie Crust:
3 1/2 cups all-purpose (plain) flour
1 tablespoon brown sugar, firmly packed
1 1/2 teaspoons salt
1/2 cup cold shortening (I always use butter flavored), cut into pieces
3/4 cup cold unsalted butter
1 3/4 cup ice water (the recipe called for a full cup but I could have probably only used 1/2)

Chicken Pot Pie Filling:
2 tablespoons vegetable oil
2 large carrots, peeled and diced
1 medium onion, diced
1/2 cup celery, diced (omitted due to a food allergy)
1/2 teaspoon salt
4 tablespoons butter, room temperature
1/3 cup flour
2 cups chicken stock
1/2 cup half and half
2 tablespoons white wine, light beer or chicken stock
1/2 teaspoon dried thyme italian seasoning (I was out of thyme)
1/2 teaspoon black pepper
3 cups cooked chicken turkey, chopped (I prefer turkey)
1 cup frozen peas, not thawed

Directions:

1. Mix flour, sugar and salt in a large bowl. Drop in shortening and quickly grate butter directly into the bowl using a cheese grater.
2. Using your fingers, a fork or a pastry cutter, work butter and shortening into the flour mixture until it's broken down into course, chunky crumbs. Stop mixing when the largest crumb is about the size of a pea.
3. Using a fork, quickly stir in very cold ice water. Turn the rough dough and crumbs onto a floured surface.You can do the method above OR you can save time and dishes by using a food processor with a dough blade!  Place all ingredents, except the water in the food processor, and process for a few seconds.  Add 1/4 cup of water and mix.  Mix until the largest crumb is about the size of a pea.  Add water, 1 tablespoon at a time, as needed to get the crumbs to pea size.
4. Turn the rough dough and crumbs onto a floured surface.  Knead just until dough starts to hold together in a rough mass, up to 10 times. Do not over mix! You will be able to see chunks of butter in the dough and this is a good thing.
5. Divide the dough in half and pat each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least an hour before use. The dough will keep in the fridge for a full day, or you may freeze the dough for up to 3 months (and bring back to a thawed chill before rolling).

Side-note: I love to leave frozen dough in my freezer so that I am ready to go when the desire strikes!  Pie dough is awesome for quiche, pie, rugala, and tarts.

6. Preheat the oven to moderately hot 200°C/400°F/gas mark 6.

7. Heat oil in a wide bottomed skillet or sauce pan over medium-high heat. Add carrots and cook for 5 minutes, stirring often. Add onions, celery and salt and sauté until tender, about 5 minutes. Transfer to a medium mixing bowl and set aside.
8. Meanwhile, make a thick paste by mixing the butter and flour in a small bowl with a fork.

9. Heat 2 cups (500 ml) chicken stock in the empty skillet over medium-high heat. Drop the butter/flour paste into the stock and whisk vigorously until it come to a simmer. Boil briefly until thick like honey.  Whisk in the half and half. Turn off heat, stir in wine, thyme and black pepper.

Side-note: This is my new favorite way to make a rue - super easy and no flour chunks!

10. Stir together the cooked vegetables, chicken, peas and sauce.

11. Roll out one half of the chilled dough about 1/4 inch (5 mm) thick using a floured rolling pin on a well-floured surface. Once your round of dough is about ten inches (25 cm) across, dust the top with flour, pick the round up from the counter and dust under the dough again before rolling out completely to about 15 inches (38 cm) across. Hold your pie plate up to the round of dough to ensure it is large enough to fit your pie plate. (I used a cake pan because my pie plate is pretty shallow.)

12. To set the dough into your pie plate, fold the round of dough in half, then in half again to create a large triangle of dough. Point the tip of triangle of dough into the center of the pie plate and unfold. Be careful not to stretch the dough while you ensure that you have the dough tucked into all corners.

13. Pour the filling into the unbaked pie shell.

14. Roll out the top crust and cover the filling. Trim excess dough and seal the edge crust by folding the top dough layer under the bottom and pinching the dough together with your fingers or pressing with the tines of a fork.

15. Bake in the lower third of your oven until the pastry is golden brown, 45 to 50 minutes. To ensure the bottom is browned, you may choose to prop an electric oven open using the handle of a wooden spoon for the last ten minutes of the baking time. If at any point you fear the top crust is over-browning, cover with foil for the remainder of the baking time. Serve immediately while warm.

The finished pot pie was a yummy success!  My husband had seconds and I maybe had thirds....  Dan even requested that this become a regular dinner for us!

Daring Baker: September Challenge

Here is my first Daring Bakers post.  This was a super fun dessert to make because this was my first time making a sponge cake and tres leches cake!

Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!

Preparation time: 1 hour and a half
Equipment required:
• You will need:
• A scale for measuring all ingredients
• Some bowls
• Stand mixer
• Strainer to sift the flour
• Egg Whisk
• Square Cake pan 9”x9” (23cmx23 cm) or 9” (23 cm) round cake pan
• Saucepan
• Pastry brush
• Pastry Spatula

Classic Three Milks Cake:

Servings: 12
 

Directions For the Sponge Cake:
Ingredients for the vanilla sponge cake
5 large eggs (separated)
½ cup sugar
2 teaspoons of vanilla extract
1 cup all-purpose flour (sifted)

1. Preheat oven to moderate 180°C/350°F/gas mark 4. Prepare a square 9”x9” (23cmx23 cm) pan or 9” (23 cm) round cake pan
2. Separate the egg whites from the yolks.
3. Beat the egg whites on medium speed, 3 - 5 minutes.
4. When soft peaks form slowly add the sugar in small batches.
5. Whip until stiff peaks form about 5 minutes. Set aside.


6. In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.



7. Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
8. Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).


9. Pour the batter into the prepared 9”x9” (23cmx23 cm) square cake pan or 9” (23 cm) round cake pan.
10. Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean
11. Let it cool
12. Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid.

Three milks syrup
For three milks syrup
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup heavy cream
1 cinnamon stick
2 teaspoons rum (or other flavoring)

1. In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
2. Once it is cool, add the rum or any other flavoring you are using
3. Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaking process.

Topping
Topping and filling
2 cupsof whipping cream
½ cup sugar
raspberries

1. Whip the cream, when soft peaks form add the sugar little by little, continue whipping until stiff peaks form about 2 mins.

Decoration

1. Layer some whipped cream on the bottom layer and cover with canned or fresh fruit and decorate the top layer with whipped cream and the fresh or canned fruit.

Daring Cooks: September Challenge

My first Daring Cooks Challenge!

Todd, who is The Daring Kitchen’s AWESOME webmaster and an amazing cook, is our September Daring Cooks’ host! Todd challenged us to make light and fluffy potato Gnocchi and encouraged us to flavor the lil pillows of goodness and go wild with a sauce to top them with!

I love gnocchi and have been making my own from scratch for a few years so this was a fun "challenge" for me and a great way to try a new pasta sauce!

So what exactly is gnocchi? Well, gnocchi can be a lot of things and is a name used for a thick, soft dumpling made with any variety of ingredients. The original Italian version was made from Semolina but there are tons of variations.  I particularly enjoy sweet potato gnocchi for the orange color, extra nutrients, and light sweetness.

Preparation time: About 2 hours total.
Cooking Potatoes – 1 hour
Cooling and peeling potatoes – 30 minutes
Forming Gnocchi – 15 minutes
Cooking Gnocchi – 10 minutes

Equipment required:
• Mixing Bowls
• Measuring Spoons
• Pans (Saute pan and sauce pan / stock pot)
• Knives
• Food Mill or Potato Ricer preferred ( Could also use potato masher )
• Gnocchi Board (optional)

(Sweet) Potato Gnocchi:

Servings: 4
Ingredients
1½ pounds starchy sweet potatoes or yams
Salt
½ to ¾ cup all-purpose (plain) flour, plus more as needed (I tried wheat flour and it worked great!)
1 large egg (optional but highly recommended!)

Directions:

1. Peel sweet potatoes and cut into cubes.  Place in boiling water until cooked.  Drain water and let cool.
2. Bring a large pot of salted water to a boil.  This pot will be to cook your gnocchi later.
3. Use a potato masher and mash the sweet potatoes.
4. On a well-floured board place the sweet potatoes and form a well in the potatoes. Put ¼ cup flour and the egg (if using) in the sweet potatoes. Gently knead the potato, adding the additional flour if needed, just until the dough comes together.  Pinch off a small piece of the dough and try cooking it in the boiling water to see if it holds together. If it does not add a little more flour and try again.
5. Roll some of the dough into a ½ inch (5 mm) thick rope, then cut the rope into ½ inch (5 mm) pieces.
6. Score each piece with a fork or gnocchi board. Push your finger into it to form a little bowl. The ridges and bowl shape are what holds the sauce to the pasta. Put the pieces onto a parchment lined baking sheet until ready to cook.  You can also let the pasta dry over night and then put in the freezer for another time.
7. Add the gnocchi to the boiling water in small batches. After they rise to the surface let them cook another 60 seconds and remove them with a slotted spoon.
8. Finish with any sauce you like.

 

 

 Brown Butter, Sage, Parmesan, and Extras Sauce:

Servings: 4

Ingredients
1 recipe potato gnocchi
6 tablespoons butter
Handful of fresh sage leaves
2 cups sliced crimini mushrooms
3 shallots
Grated Parmesan Cheese

Directions:

1. Slice mushrooms thinly.  Finely chop the shallots.  Saute both together in a medium pan with 2 tablespoons of butter.  Cook until shallots caramelized.  Place in a bowl and set aside.
2. Place remaining butter and sage into skillet over medium heat.


3. Cook until the butter starts to brown and the sage is sizzling.
4. Toss with gnocchi, mushroom/shallot mixture, and plenty of Parmesan cheese.
5. Enjoy!

Daring Kitchen

A few weeks ago I had a wild hair to search for a family recipe online.  My mother had said that she often wondered if my family misspelled the name of a holiday sweet bread that is baked for special occassions, Potvica.  As I fumbled my way through multiple sites and blogs, I kept seeing an odd phrase about the Daring Bakers challenge so I searched Daring Bakers which lead me to The Daring Kitchen.  Basically it is group of bloggers and non-bloggers who all cook/bake the same monthly challenge recipe.  It looked like fun so I signed up for both the Daring Bakers and the Daring Cooks.  Going forward on my blog you will see some fun posts about these new recipes!  Enjoy!

Play Nice

Being a mom is a tough hard job, often with little recognition.  Even with the best support systems, being a mom is tough!  I make decisions to raise my son based on what I think is best for him and our family.  I respect other mothers who are trying to do the best for their children and their family. 

I don't know what hormone is released during pregnancy and by an infant that draws the crazies to the belly and child.  The crazies feel it is their duty and their right to tell complete strangers how to raise their child, completely unsolicited advice.  While looking in the baby section at Target, I had multiple encounters where complete strangers would congratulate me on my pregnancy and ask if I was planning to breast feed or bottle feed, to use disposable diapers or clothe diapers, and to circumcise or not.  My husband did not believe me until he witnessed a complete stranger approach me, touch my belly, and say "Congrats on your new baby.  Are you going to breast feed?  You know it's so much better for the baby..."  She said it all in one breath without even pausing for me to answer the original question before going into her personal agenda.

Random strangers are bad enough but I have been highly discouraged and disheartned by mothers being critical and imposing their beliefs on another mother.  A friend posted a link on Facebook, "The Top 10 Things Never to Say To A Working Mother" which was written in response to another post titled "The Top 10 Things Never to Say To A Stay At Home Mother".  I read both and completely agreed with both.  I was left feeling puzzled why we as mothers are so polarized on certain tops.  Puzzled even further, I wonder why mothers look down on other mothers for not fully agreeing or supporting their decision. 

Perhaps the largest of these polarizing topics is the to work or to stay at home decision.  I am amazed at how other mothers judge eachother.  Personally, I would love to be at home with my son; however, my family needs my income and I get fullfillment from my job so I work.  I have also realized that I think I am a better mom because I do work.  I charish my time with my little man.  I have a friend who has chosen to stay at home which has been a sacrife for her family.  Another friend stayed at home after her second child because her paycheck would only barely have covered childcare.  Even if she had wanted to continue working, it would not have been financially possible for her family. There are many factors that go into this decision.

The next largest polarizing topic is to breastfeed or bottle feed.  This is a highly personal choice and often has many factors.  I wanted to breastfeed and have been fortunate to be able to produce milk for my son.  I personally believe that breastmilk is best for a growing baby; however, formula has come a long way.  My family uses formula as a substitue.  When daycare runs out of milk for they day, we have supplied them with formula.  My stepmother wanted to breastfeed but was unable to.  My little sister never learned how to latch so her milk never came in, even with pumping attempts.  My cousins daughters were highly allergic to her milk and needed to be on specialized formulas.  Some families are unable to afford formula.  Some families are unable to afford a breast-pump.  Breastfeeding takes dedication and is difficult as a working mom, even with a supportive company and privacy.  Some woman just don't want to breastfeed, too.  There are many factors that go into this decision.

The next polarizing topic is to use disposable or clothe diapers.  While I make efforts to be environmentally sound, I chose disposable diapers.  We did not have the money for the initial investment, I did not want the hassle for daycare, and I believe that disposable diapers have come a long way to lessening their waste impact.  I applaud families who use clothe diapers.  I understand that clothe diapers can cost less in the long run.  There are pros and cons to both options.  There are many factors that go into this decision.

The final topic I am going to address is the to circumsize a boy or not.  Personally, I have no preference on this one.  I followed my husbands strong opinion to circumcise.  There are cultural, religious, regional, and personal reasons to and not to circumcise.  It is a highly personal choice with many factors that go into this decision.


My point is that we never fully know the deeply personal reasons behind why a mother makes decisions.  We don't know her background, her family cirmumstances, her finances, her preferences, her child, etc.  More importantly, it's now of our business.  Let's support each decision as long as a child is loved, cared for, fed, clothed, bathed, nurtured, and kept healthy.  Let's offer input only when asked.  Being a mom is tough so can't we just support eachother?

A Small Glimpse

Every now and then, I get a small glimpse into God's view.  These moments always leave me speechless and awestricken.

In the wee hours of the morning, I was nursing Vincent.  I was holding my beautiful baby boy and staring deep into his big brown eyes constantly wondering how I could love this little perfect person so much.  He was all-consuming with my attention while perfectly dependent on his momma for shelter, food, clothing, protection, and comfort.  With the soft amber glow of the dimmed light, I realized that he had always been a part of me.

As I reflected on how this new addition to our family had always been a part of me, I remembered a similar thought about Dan.  I had just gotten out of a long term relationship and was looking forward to being single.  I wanted freedom and flexibility.  I did not want to be attached to anyone.  I wanted some time to just be me.  While I had only been single for a few days, I knew God wanted me to date Dan so I surrendered to God's will and we started dating September 28, 2006.  After dating for only a few weeks, I knew I was meant to marry Dan.  I never understood when someone said, "I just knew" as in I-just-knew-that-he/she-was-meant-to-be-my-spouse because how do you "just know" something that big?  God showed me and I just knew that Dan and I would be married one day.  In those early weeks of dating, it was like Dan and I had always known each other.  I was able to and felt comfortable being my crazy, silly self.  I did not hold back any part of who I was because our relationship was so natural.  I never felt self-conscious of being my little kid self.  We were married on August 22, 2009.  It was like he was always a part of me, I just had not met him yet.

Not that dogs are children but it was similar with our dogs.  Once we bought our house in July of 2009, we got got Dolce.  My big black Great Dane girl just fit our lives.  She effortlessly adjusted to us and us to her.  We had only had her a few days but I remember thinking it was like we had always had her.  She seemed to complete our little family.  While picking up dog supplies at the county animal shelter, I went to see a Great Dane puppy I saw on the website earlier that morning.  This pretty girl puppy was a holy terror and needed a special home to teacher her how to be a good dog.  My heart melted and we started fostering Rose in January of 2010.  She was a wild one but a quick learner and in a short amount of time she was trained.  Needless to say, we failed fostering and adopted her and now I can't image our house without her.  Both dogs were always a part of our family, we just had not met them yet.

Which leads me back to Vincent.  I never thought I would be married and I was okay with being single.  I just didn't think marriage was in the cards for me but thankfully God showed me differently with Dan.  Because I never thought I would be married, I also never thought I would be a mother.  I had a doctor tell me I would not be able to conceive.  I did not particularly like children, especially the ones that could not walk and talk.  I just never felt like I had that mom-gene to be a good mother.  I did not feel like I had to have children to be a complete woman.  Thankfully, God gradually showed me differently.  My heart softened and I realized that I was meant to be a mother.  My beautiful boy was born on December 20, 2012.  Even in those first precious moments of holding him, our bond felt purely natural and complete.  When I look into his eyes, I am overwhelmed with the realization of how my own parents feel about me.  Sometimes I am brought to tears by the overwhelming, primal, powerful love I have for him.  He had always been a part of me, I just had not met him yet.

While I am sure God would have blessed the various other directions I could have chosen for my life, I have a small glimpse of how free will and predestination coincide.  I could have taken a number of different paths.  I had the free will to make those choices.   God knew who I would become and yet had perfectly planned certain people for me.  While I chose Dan and Vincent, they had always been a part of me, I just had not met them yet.

My Top 10 Mom Fails

My little guy is now 7 months and in those 7 months, I have learned a lot!  Sometimes the learning came from helpful advice, guesstimating, or by trial and error.  Below are my 10 error learning moments:

1) While on maternity leave, the UPS guy delivered a large box to our home.  Both Great Danes, the six week old baby, and I were in the house.  I was juggling keep the dogs inside, supporting and holding the baby, signing for the delivery, and getting the box inside.  Thankfully Mr. UPS helped get the box inside and we were talking about dogs.  He mentioned that he had a lab.  Then he asked, "How old?" I responded that the smaller dog was about 4 years old and the larger one was a rescue but we think she is 3 years old.  He chuckled and said, "I actually meant the baby.  How old is your little boy?"  Oops!  In my defense, we were just talking about dogs! 

2) It has been 7 months but I still will fall asleep while nursing and staying exposed and/or losing the breast pad.  I really do not care about the exposure part but it can be darn tricky finding that white pad in the middle of the night while trying to put myself back together.

3) In the middle of the night, I fell asleep while nursing and was quickly awoken by little man slipping from my grip.  He fell to the floor but thankfully was not hurt.  In fact, he did  not even wake up but it sure scared this momma!  I now keep extra pillows nearby or anchor a blanket so that it won't happen again.

4) A lack of sleep can do crazy things to a girl in the wee hours of the night like snapping the onsie over pants! 

5) One of my first times pumping at work, I got all ready and started the machine.  I was pumping like a diary cow and milk kept getting dripping on my clothes.  I was dumbfounding for a few seconds, wondering why the darn thing was malfunctioning, when I realized that I forgot to attach the bottles!

6) Dan usually gives the Vincent his baths so that they can get some special bonding time in.  To be helpful, I nakedfied the boy and brought him, facing outward, over the the bath that Dan was prepping.  Fresh air really prompts Vincy to pee so he peed on Dan.  Thankfully Dan laughed both times that this happened!

7) We have an awesome baby carrier which is perfect for shopping.  During a shopping snack time with my step-mom and little sister, I spilled nachos on the cute little guy.  I maybe also had some issues with my drink.

8) I am sure all moms have experienced this one.  I kept smelling something funny one morning at work.  It wasn't until 10:30am that I finally realized that I had baby spit-up on my shoulder!  The  smelly incident has only occurred once but often it's not until I use the restroom that I notice non-odorous spit-up which is still embarrassing!

9) Apparently, every infant boy is Vincent.  I was with a good friend when I called her son Vincent!  Thankfully, my friend is a good friend and completely understands that preggo brain just morphs into mommy brain!

10) Photos of everything and I mean everything!  Yes, I am that mom who took a picture of her son's poopy diaper so that his pediatrician knew exactly what I was talking about when I asked, "Is this normal?"  There are naked bath pictures and tons of tummy time pictures and pictures of him playing and pictures of him sleeping and pictures of him being cute and pictures of toys and pictures of his room and there are a lot of pictures!  My poor son already has a ton of blackmail pictures for his teenage years!  The oops part is that I filled the memory of my iPhone and had to delete apps in order to add more pictures and videos!