It’s a Prince!

For days, much of the world has been waiting for the Royal baby to arrive.  Baby Cambridge was born today, and it’s a Prince! His name has not been revealed yet, and may not for days. Sophie is hoping for Ryland, but I’m with all those who think George is a nice name.  We shall see eh?

What better way to celebrate the royal baby’s birth than with cake?  Not just any cake though, we need a Chocolate Biscuit Cake. 

Chocolate Biscuit Cake will not be new to any Royal Watchers.  It was the cake William chose to be his Groom’s Cake.  In his book, Eating Royally, Darren McGrady, former chef to Queen Elizabeth II and Princess Diana, relates that this is the Queen’s favorite tea cake.  I’ve also read somewhere that she would have it served when William visited from Eton and it is his favorite too! 

Click here for the recipe!

Here is a little video from 2011 with McVitie’s on making the cake for the Royal Wedding.

The Royal Wedding Cake

Classic French: Madeleines

 

I sit here with a cup of tea and a freshly baked Madeleine.  In Proust approved fashion, I dip my Madeleine into my tea.  The spongy cake absorbs the tea in a flash.  One bite.  I’m hooked. 

I am a daily tea drinker.  But I would never have dunked a cake into my tea before now.  The thought of crumbs in my cup really turned me off, but I need not fear with a proper Madeleine. 

I’ve just recently stumbled upon the blog Blue Kitchen Bakes and blogger Jen’s monthly Classic French Challenge.  Classic French is an opportunity and motivator to “explore and celebrate the joys of French patisserie.”  April’s challenge is Madeleines.  I, sadly, had never even tasted a Madeleine before this challenge. I’m confident I have not even been in the same room as a Madeleine.  So this was a completely new experience for me.  Step one was to order a Madeleine pan.  I bought this one. Step two was to open up my gorgeous copy of Anne Willan’s Country Cooking of France.  This book is exquisite.  I brought this book home from the library and devoured it.  I read it from cover to cover and was so sad when it was time to return it.  So, when I received it at Christmas, I was thrilled.  Anne’s book takes us across France and through its many pays, that is, specific regions in France and their produits du terrior, (products from a very specific area.) 

Not only does Anne’s book give you authentic French recipes, but it also delights with beautiful photos, superb commentaries on regions and towns, descriptions of local foods, and what and who make French country cooking so enticing.  It is a massive book, and I have not even begun to describe how wonderful it is.  It will give you daydreams of France.

Here are a few photos I took of this book to tease you into wanting your own copy.

First Catch Your Snail—best recipe title ever!

Truffles

La Truffade—Potato Cake with Cheese and Bacon, what is not to like?

“No two French markets are alike.”

Viennoiseries

Fruits Glacés

So, what have I learned from my first encounter with Madeleines?  First, I believe that the double buttering of the pan is not optional.  I would not have trusted this pan, nonstick though it may be, to have parted with them as willingly if not for the double buttering of the pan.  It’s kind of fun anyway.  Second, refrigerating the dough is a must.  Although I did not document it, my Madeleines had the coveted hump on the underside.  So how do they taste?  Honey sweet with just a hint of lemon.  Buttery.  Crispy and soft at the same time.  Anne’s recipe makes 18, my pan is for 12.  I filled them just a little too full, but not by much, I think they may have spent a minute or two too long in the oven as well.  With time and practice, I will be turning out even lovelier Madeleines.  Being my first experience, they did turn out nicely and I look forward to trying different recipes.  But I think I will always come back to this one; my children loved these.  Sophie said they were “too good.”

Click here for the delicious recipe for Honey Madeleines from The Country Cooking of France.

Green Eggs and Ham

 

Happy Birthday Dr. Seuss! #greeneggsandham twitter.com/Elizabelle17/s…

— Elizabeth Cook (@Elizabelle17) March 2, 2013

 

Since Saturday was Dr. Seuss’s birthday, we celebrated at home with a little whimsy.

First, since I couldn’t find our copy of Green Eggs and Ham, I had Brian show this to the kids while I made brunch. 

I used an obscene amount of green food coloring to produce our green eggs and ham.  Anything for the kids, right?  So, to make green eggs is kind of obvious.  Drip the food coloring into the scrambled egg yolk mixture before cooking.  For the ham, I melted a little butter in the pan and then added the food coloring.  Mix it up then add the ham, stirring around till the ham is nice and green.  I used deli sliced ham, but I would so much have rather used some spiral cut ham.  I can honestly tell Sam-I-Am that I do not like THAT kind of green ham.  Sorry, it’s the truth.  I don’t like fried baloney either, that’s just the way it is folks.

 

Sophie was hilarious. She saw the green eggs and ham and freaked out!  She told me she did NOT like green eggs and ham.  She was not going to eat it.  I asked her some of the questions from the book, (in a box? with a fox?)  If I remember correctly, there were even tears.  But eventually, she did try it.  And she liked it.  She ate it all, (even though it was probably cold by then.)  Liam did too, but without the drama.

Celebrate Read Across America every year to promote reading and celebrate the life of Theodore Geisel.  But don’t wait until March 2nd to enjoy some Seussical fun!  See my board on Pinterest where I will continue to add great Seuss ideas, (feel free to link to your favorites in the comments below.)

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Pudding for a Prince

When I was in 4th grade I did a report on Queen Elizabeth II, which involved dressing up as her and setting up a display in the school library and speaking to people when they passed by.  It was during my research on her that I first learned she had a grandson close to my age, a Prince, who would someday become King.  I, like most girls, dreamed of being a Princess.  But I never hoped that Prince William would meet me, fall in love with me and whisk me away to his palace in England.  I knew I would never be his Princess because he wouldn’t marry a commoner, (how wrong was I on that!) and because a British Royal would never marry an American, (obviously my research on the Queen did not fully educate me of the events which led to her Father’s ascension.)  Even though I never pined after the Prince, I have had a mild interest in his life, so I was eager to see the Royal Wedding this week. 

Sadly, we were not invited to the wedding, although my children are decedents of English and Scottish Royalty and my husband is 24th cousins with the Queen.*  We understand the snub, of course, they were trying to have an intimate wedding.   

I’ve still not seen the wedding, electricity has been out because of the terrible storms that shattered the South on Wednesday.  I had planned to watch the wedding with my own little Prince William and Princess Sophie.  Instead we have spent a lot of time sitting on the front porch, reading the newspaper, and counting our blessings. 

I want to share a recipe adapted from the book, In The Royal Manner by Paul Burrell.  Burrell is an interesting character if you know anything about him.  He was Princess Diana’s butler and served her until her death.  His book gives “expert advice on etiquette and entertaining.”  Some of the recipes he shares are favorites served at Kensington Palace among other royal residences.  It’s a nice book to help with fancy party planning and cozy dinners or picnics with your family.  I enjoyed getting the peek into the royal household.  Below is a recipe most certainly eaten by Prince William as a child. 

Banana Bread and Butter Pudding

Serves 4

3/4 stick of butter, softened

3 oz. sultanas or golden raisins

1 vanilla pod

12 oz. single cream or half and half

6 thick slices of white bread

1 banana

3 eggs

3 tablespoons light brown sugar

Preheat oven to 350 degrees.  Grease a small baking dish, (just big enough to hold three sandwiches tightly.)  Dot the dish with half of the raisins.  Split the vanilla pod and scrape out the seeds.  Add the leftover pod, seeds and cream to a small sauce pan.  Heat on medium to medium high heat until warm but  not yet boiling.  Remove from the heat and allow the vanilla to steep for at least 30 minutes or until the mixture is room temperature.

Spread one side of each slice of bread with the butter.  Thinly slice the banana and make three banana sandwiches.  Trim the crusts off the sandwiches and cut the sandwiches into triangles.  Place the triangles in the dish, they should overlap a little. 

Whisk the eggs and sugar together until smooth.  Remove the pod from the cream and whisk into the egg mixture. Pour over the bread.  Top with the remaining raisins.

Place the dish inside a larger pan with tall sides.  Pour boiling water into the outer dish until it comes about halfway up the inner dish.  Bake for 30-35 minutes.

Burrell suggests serving hot with pouring cream, (light whipping cream will do).

Click here for the Printable Recipe at Tasty Kitchen.

I’m sending this to Dessert Wars.  This last challenge was vanilla.  Believe it or not, this was the first time I’ve used a vanilla pod.  A sharp knife is very important.  Just letting you know.

As February’s Dessert Wars Winner, I’m not currently eligible to win any more challenges until December. But I can’t leave you without showing you what this month’s winner will receive.

The winner of April's competition will receive the following prize package:

Beanilla Sampler Pack of Vanilla Beans

Lenox Personalized Musical Cupcake

1,000 ideas for Decorating Cupcakes, Cookies & Cakes

Organic Valley $50 Gift Certificate

Organic Prairie $50 Gift Certificate

Theme Kitchen $50 Gift Certificate

BEKA Cookware Crepe Pan

Whisk and cupcake necklace from Moon & Star Designs

You will be rewarded for your loyalty, if you take part in every challenge and don't win, you will still be eligible to compete in the December Challenge. For more details check the rules tab.

 

*Really, they are.  Nana and I are working to prove the family ties, but it’s gonna take a while.  But we are on it!

Dough

 

I'm so excited! My husband gave me this book for Christmas; it's something I've been wanting for a long time. (Thanks honey!) Let me share why I'm so excited.

I saw the author, Richard Bertinet in an episode of Rachel Allen: Bake! Bertinet showed Rachel how to make doughnuts using his technique for working the yeast dough as opposed to kneading it and punching it down. His technique involves slapping the dough on the counter, stretching it and folding it over itself to trap air inside the dough. He doesn't flour the counter when he does this so the dough won't accumulate more flour than needed, keeping it light and airy. Somehow, this sticky blob on the counter almost magically transforms into a supple and beautiful dough.

This blew my mind! I’ve not been all that successful when it comes to baking with yeast dough. I had to learn more about Bertinet and his technique so I went to the all-knowing internet.

Originally from France, Bertinet now runs a cookery school in Bath, England: The Bertinet Kitchen. His school won the South West Tourism Award for Best Tourism Experience in 2009. His book Dough won the 2006 IACP Cookery book of the year, James Beard Award for Best Book (Baking & Deserts) and the Julia Child Award for Best First Book. His second book Crust won the World Gourmand Award for Best UK Book (Baking). He also has a book named Cook. If all that isn’t cool enough, he has recently been named BBC Food Champion of the Year 2010!

See why I’m so excited? This is a fantastic book; I’ve already read it through twice. You can look forward to seeing some beautiful bread here in the future. In the meantime, I may be wearing out Bertinet’s facebook page where he answers questions regularly. I can’t wait for my kitchen to be mistaken for the local boulangerie. Wish me luck!

Nigella Christmas

Nigella Lawson is my favorite TV Food Personality. So I was thrilled to get this book last Christmas. Nigella Christmas combines some of my favorite things: Christmas, great writing, beautiful photography, and of course food.

Anyone who is familiar with Nigella will know that she has a knack for description. Her writing style is so comfortable; it makes you feel like you are her good friend and she is just having a chat with you. She also knows that for the home cook, things can get hectic around the holidays. She provides you with tips to streamline your holiday preparations and a Christmas Lunch Countdown to keep you on track and on time. Her no-nonsense, laid-back approach will put you at ease.

The photography by Lis Parsons will make you drool. Seriously, it's a pleasure just to flip through this book only looking at the pictures. Not only are there photos of the food, but also Christmas decorations and tablescapes. It will really get you in the mood for Christmas.

But just looking at the pictures will not do. These recipes must be made! The only problem is deciding which recipe to make first.

I've already made some of these recipes like her Spiced and Superjuicy Roast Turkey and Ginger-Glazed Ham. This year I've got my eye on her Peas with Pancetta in Cream All'Italiana, Maple-Roast Parsnips, Incredibly Easy Chocolate Fruit Cake, and Chocolate Sponge Pudding for Christmas Pudding Haters with Hot Chocolate Sauce. I'm really looking forward to trying these out.

Monster Sandwich

I was going to write about something else today, but because of technical difficulties, that will have to wait. Instead, I'm going to share with you one of my favorite books. I was reading another blog today which reminded me to go get this book and read to my daughter. It's a book of poetry...about monsters...and sometimes food.

I love the subtitle to this book:
"And other stories you're sure to like, because they're all about monsters, and some of them are also about food. You like food, don't you? Well, all right then."

You'll love this book, probably more so than your kids. It is so clever! Each story is about a monster that you know and love. Here are just some of the stories you will find in this book.

Frankenstein Makes a Sandwich
Poor Frankenstein! All he wants is a sandwich. But he has the rudest neighbors, not the kind of people likely to lend a cup of sugar.

The Phantom of the Opera Can't Get "It's a Small World" Out of His Head
Don't tell me you haven't been there!

The Invisible Man Gets a Haircut
That's just asking for trouble!

Count Dracula Doesn't Know He's Been Walking Around All Night With Spinach In His Teeth
"Vhat are you staring at?"

The Yeti Doesn't Appreciate Being Called Bigfoot
Do you really wanna make him mad?

The Lunchsack of Notre Dame
You'd pack a lunch too if Frankenstein was your lunch lady!

I love love love this book, so I'm excited to learn that the author, Adam Rex, has also written this book:



Can't wait to get it!!

P.S. Yeah, yeah, I know Frankenstein is the name of the man who created the monster, but what else are you gonna call the guy?