Preheat the oven to 275F and place the rack in middle of the oven. Line a baking sheet with parchment and draw a 7-inch circle with pencil and then flip the parchment over so the pencil side is down. Set aside.
In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer (whisk attachment) starting at low speed and slowly increasing to medium after a minute or two. Beat until the whites form soft peaks.
Gently sprinkle the sugar into the egg whites, one teaspoon at a time. Continue to beat the egg whites while adding all the sugar, increasing mixing speed to high gradually. Your egg whites should now be thick and glossy with stiff peaks.
Sprinkle the cornstarch and vinegar on the meringue and beat an additional 5-7 seconds on low speed. Fold in vanilla.
Now gently spread the meringue in the circle on the parchment to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very small well in the middle.
Bake the meringue for about 1 hour and 20 minutes or until it goes a pale, pinkish egg shell color. Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
Just before serving, take the meringue out of the oven and remove it gently from the parchment and place on a plate. (You can also cover and refrigerate the meringue base until you're ready to serve it.)
Whip the cream and 1/4 cup powdered sugar until it forms peaks. Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.
3 cups (15 ounces) all purpose or bread flour
1/4 tsp. instant or rapid-rise yeast
1 1/2 tsp. salt
3/4 cup plus 2 Tbs. (7 ounces) water at room temp
1/4 cup plus 2 Tbs. (3 ounces) mild flavored lager (like budweiser)
1 Tbs. white vinegar
1. Whisk flour, yeast and salt in large bowl.
2. Add water, beer and vinegar.
3. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
4. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle.
5. Lay 12- to 18-inch sheet of parchment paper inside the bowl and spray with nonstick cooking spray.
6. Transfer dough, seam-side down, to parchment-lined bowl and spray surface of dough with nonstick cooking spray.
7. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
8. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 450 degrees.
9. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch long, 1/2-inch deep slit along top of dough.
10. Carefully remove pot from oven and remove lid.
11. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven.
12. Reduce oven temperature to 400 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer.
13. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
1/2 + 1/8 teaspoons baking soda
1/2 +1/8 teaspoons baking powder
1/2 tsp salt
1 cup sugar minus 2 tablespoons
3/4 cup plus 3 tablespoons flour (120 grams)
1/4 cup plus 2 TBSP cocoa (1/4 cup regular, 2 TBSP dutch process; 38 g total)
1 teaspoon vanilla extract
1/2 cup plus 1 TBSP milk
1/4 cup canola oil
1/2 cup boiling water
1) Preheat oven to 375. Butter pans, line with parchment, and dust with cocoa powder.
2) Sift dry ingredients together, and mix with the paddle attachment of a stand mixer on low to combine.
3) Add eggs, milk, vanilla, and oil and beat on medium speed two minutes
4) Stir in boiling water (batter will be thin).
5) Bake for about 20-25 min, until tester comes out clean.
6) Let cool in pan for ten minutes, then turn out onto wire rack to cool completely.
2 cups sifted powdered sugar
1/4 cup cocoa
1/2 stick butter, at room temperature
enough milk or cream to make spreading consistency
Beat all ingredients except milk on low speed until combined, then keep beating and add milk slowly until desired spreading consistency is achieved.
2 pounds chicken
parts (ideally bone-in, skin-on breasts)
8 cups water
1 bay leaf
2 teaspoons table
Freshly ground black pepper
1 large carrot,
1 large celery
stalk, diced (1/3-inch)
4 ounces dried egg
chopped fresh dill, for serving
Prepare broth: In a large (5-quart) heavy pot over medium-high heat, heat the vegetable oil. Add the onion and saute it for a couple of minutes until beginning to take on color at edges. Add the chicken pieces making little wells in the onions so that the parts can touch the bottom of the pan directly. Be sure not to let the onions burn. Cook chicken parts until lightly browned.
Add water, bay leaf, table salt and some freshly ground black pepper and bring the mixture to a boil. Reduce the heat to a simmer and skim any scum that appears at the surface of the pot. Simmer pot gently, partially covered, for 20 minutes.
Transfer chicken parts to a plate to cool a bit before handling. Set a fine-mesh strainer over a bowl (ideally, with a spout) and pour soup through it.
If your pot looks grimy and you’re fanatical about having a clear soup, you can give it a quick wash before returning the broth to the pot. You can remove a bit of fat at this point, if it looks necessary. Bring the broth back to a simmer. Add a dash of poultry seasoning, dried thyme, oregano, and basil.
To finish and serve: Add diced vegetables and simmer them until they’re firm-tender, about 5 minutes. Add dried noodles and cook them according to package directions, usually 6 to 9 minutes. While these simmer, remove the skin and chop the flesh from the chicken.
Once noodles have cooked, add chicken pieces just until they have rewarmed through (30 seconds) and ladle into serving bowls. Garnish with dill.
Do ahead: If planning ahead, the point where you strain your chicken broth is a great place to pause. Refrigerate the chicken broth until the next day. Before heating it and finishing the recipe, you can easily remove any solidified fat from the surface for a virtually fat-free soup. Then, you can cook the vegetables and noodles to order, adding the chicken only so that it can rewarm (and not overcook!). If making the broth more than a day in advance, you might as well freeze it. I recommend freezer bags with as much air as possible pressed out. Freezing the bags flat will make it easier to stack and store with other frozen soups, and the bag will only require a short soak in warm water to defrost.
•Put the water, salt, butter, garlic powder and noodles in the
•Close the lid and make sure the valve is on closed
•Use the MANUAL setting for 4 minutes
•When the pot beeps, quick release the steam (my pot started
squirting out liquid, so keep an eye on that. I just closed it for a second and
then opened it again)
•After the pressure has dropped, remove lid and give a stir
•Start with adding a ¼ cup of milk and shredded cheese
•stir until cheese is melted, add more milk if it seems 'dry'
Let sit at warm to let the liquid 'cook' a bit and the flavor to
mingle for about 2 minutes
*Cooking time is based off of
pasta that the box says to cook 7-8 minutes. The rule of thumb I have found is
to do about half of the suggest time for stove top cooking. AND YOU CAN HALF THE RECIPE! Same cooking time, 2 cups water to 2 cups pasta. Bon Appetit, Helen
My name is Dasha and I heart food. Eating it, cooking it, reading and writing about it, etc. Hence this blog. I apologize in advance for the overwhelming amount of fattening "special occasion"recipes posted here, but I tend to mostly freehand it in my everyday cooking as opposed to following a recipe. Pretty rebellious for a middle child, no? If there is a recipe that I promised to give you once upon a time and never have, just leave me a comment and I will post it ASAP. Happy eating!
"One cannot think well, love well, sleep well, if one has not dined well."