Tuesday, December 9, 2014

Tuesdays with Dorie, With K: Rugelach

And we are back, with another installment of Tuesdays with Dorie. Up first this month, rugelach. A cookie, that K points out, she has never eaten. How that is possible I do not know, but anyway, on with the baking.
First off, the dough, which features butter and cream cheese. A combination that I am pretty delighted by.
K made the dough, which we then put in the fridge overnight.
Then it was time to think about the filling. K had little enthusiasm for the suggested coconut, pecan, chocolate and raisin mixture so we opted for dried apricots, chocolate and pecans.

Next up, rolling out the dough, filling and then rolling the pieces to form logs. Our logs were perhaps not the most perfect ever, but into the freezer they went to chill before cutting and baking.
The end result:

K's verdict? Another thumbs up.

My verdict: also a thumbs up. Although we did have some cracking issues with the rolls, most of the rugelach held together and the flavor was excellent. Next up: the recipe I am really worried about: Buche de Noel.

Tuesday, November 25, 2014

Tuesdays with Dorie, with K: Cranberry Crackle Tart

Ready to bake

Here we go again. This time the Tuesdays with Dorie recipe was the Cranberry Crackle Tart, found on pages 135-137 of Baking Chez Moi.

K was less enthusiastic about this one, at first. "Cranberries, I don't like cranberries very much." "Look at the recipe K." "Meringue, I love meringue." Midway through her first slice "I'm not even done yet and already want more." So clearly, another hit.  

As expected, the hardest part of the recipe for K was rolling the crust. I sometimes wonder if I need to buy some Play-doh for her to practice with. Or perhaps I am just not instructing her properly? Any advice more than welcome. 

Once the dough was rolled out and baked, K covered it with a perhaps slightly thicker than suggested layer of our homemade raspberry jam. She then made the meringue, which was her favorite part of the project. Once the cranberries were added, she piled the meringue on top of the crust and waited impatiently for it to bake. 

By the way, if you'd like to bake along, the December recipe choices are already up on the Tuesdays with Dorie site:
December 9 – The Rugelach That Won Over France on p. 301
December 23 – Gingerbread Buche de Noel on p. 86

Rolling and grumbling

Can I just eat the meringue?

Close up of the first slice

Tuesday, November 11, 2014

Tuesdays with Dorie, With K: Palets de Dames

The galley. As you can see, already well used.
And here we go: Tuesdays with Dorie. What is it? Well, a group of bloggers baking through the books of Dorie Greenspan. In this case, one of my favorite new books, Baking Chez Moi. As I said when I introduced her for a talk at Omnivore Books, I took the galley home the day it arrived and K started baking that very night. We were five cakes in before Dorie's event at the store and her suggestion that I ask K if she would like to try joining the Tuesday group. As I reported on Twitter, her response? "Do you have to ask?" So here we are. Twice a month we will be joining the other participants in baking a recipe and blogging about our experience.

First up, Palets de Dames, a simple recipe of butter, sugar, eggs, flour and vanilla. Once the cookies are baked and cooled, they are dipped into an icing made with confectioner's sugar, milk and lemon.  Although traditionally the icing is left white, as you will see below, K decided to opt for green.  

The verdict: This is a very easy recipe and a great way to get started with the Tuesday group. As you can see below, K has already started experimenting with creative variations!

Dough, in process.
Rolling the dough into balls for baking.

Apparently there was a plan all along.
K's own creation, and apparently the reason she opted for green icing: an ice cream sandwich featuring lime ice cream from Mr & Mrs Miscellaneous!

Friday, October 24, 2014

2015 Tour de France Route

Well, the organizers sure did not choose an easy wine route! Plus, the short time trial is an interesting change. 

What do we have?
Running from Saturday July 4th to Sunday July 26th 2015, the 102th Tour de France will be made up of 21 stages and will cover a total distance of 3,344 kilometres (before ratification).
  • 9 flat stages
  • 3 hilly stages
  • 7 mountain stages including 5 summit finishes
  • 1 individual time trial
  • 1 team time trial
  • 2 rest days

Thursday, October 9, 2014

Giro 2015 Route Map

Spreadsheet time already!
DISTANCE: 3.481,8 Km, average 165,8 Km  
TYPE OF STAGE: 1 individual time trial, 1 team time trial, 7 stages for sprinters, 5 medium mountain, 3 medium mountain with summit finish, 4 high mountain with summit finish  
The route:

May 09, Stage 1: San Lorenzo Al Mare - Sanremo (Team time trial), 17.6km
May 10, Stage 2: Albenga - Genoa, 173km
May 11, Stage 3: Rapallo - Sestri Levante, 136km
May 12, Stage 4: Chiavari - La Spezia, 150km
May 13, Stage 5: La Spezia - Abetone, 152km
May 14, Stage 6: Montecatini Terme - Castiglione Della Pescaia, 181km
May 15, Stage 7: Grosseto - Fiuggi, 263km
May 16, Stage 8: Fiuggi - Campitello Matese, 188km
May 17, Stage 9: Benevento - San Giorgio Del Sannio, 212km
May 18, Rest day
May 19, Stage 10: Civitanova Marche - Forlì, 195km
May 20, Stage 11: Forlì - Imola (Autodromo Ferrari), 147km
May 21, Stage 12: Imola - Vicenza (Monte Berico), 190km
May 22, Stage 13: Montecchio Maggiore - Jesolo, 153km
May 23, Stage 14: Treviso - Valdobbiadene (Individual time trial), 59.2km
May 24, Stage 15: Marostica - Madonna Di Campiglio, 165km
May 25, Rest day
May 26, Stage 16: Pinzolo - Aprica, 175km
May 27, Stage 17: Tirano - Lugano, 136km
May 28, Stage 18: Melide - Verbania, 172km
May 29, Stage 19: Gravellona Toce - Cervinia, 236km
May 30, Stage 20: Saint-Vincent - Sestriere, 196km
May 31, Stage 21: Turin - Milan, 185km

Sunday, September 14, 2014

Wines of La Vuelta: The Final Stage: Recaredo Brut Nature Cave 2008

Santiago de Compostela 9.7 km Timetrial
And this is how the Vuelta ends: with a short time trial. No changes are expected today. Alberto Contador should win the race, followed by Chris Froome and Alejandro Valverde. Was Contador sandbagging at the beginning of the race or simply not certain of his form? One way or the other, he was clearly the strongest rider in the race. Froome raced well, also recovering well from his Tour injury. With Tony Martin and Fabian Cancellara home training for the world championship race, the only question is: who will be our stage winner? 
In other news, congratulations to Adam Hansen on his 10th consecutive grand tour. Also, my favorite photo of the race:

On the road: bad weather and a very slippery surface. Our early leader: Malori at 11:12. Most of the remaining big names were taking the course very gingerly. Really, another dull day. That has mainly been how this Wines of the Vuelta has been: good wines, mainly dull stages. I promise, other days had excitement!

Stage: Adriano Malori

2 Jesse Sergent (NZl) Trek Factory Racing 0:00:08  
3 Rohan Dennis (Aus) BMC Racing Team 0:00:09  
4 Vasil Kiryienka (Blr) Team Sky 0:00:17  
5 Jimmy Engoulvent (Fra) Team Europcar 0:00:18  
6 Sergei Chernetski (Rus) Team Katusha    
7 Maciej Bodnar (Pol) Cannondale    
8 Alexey Lutsenko (Kaz) Astana Pro Team    
9 Jasper Stuyven (Bel) Trek Factory Racing 0:00:19  
10 Damien Gaudin (Fra) AG2R La Mondiale    

GC: Alberto Contador

Wine: Recaredo Brut Nature Cave 2008
From Frankly Wines $35.99
Christy says: One of the pricier cavas on the market, but it's fantastic - clean, mineral, biodynamically grown.

From the producer: In 1878, Recaredo Mata Figueres was born in the town of Sant Sadurní d’Anoia. In 1924, his son, Josep Mata Capellades, began to work in the world of cava and produce some bottles. It was he that was the founder of Cavas Recaredo. “Can Recaredo”, is the name by which our firm has always been known.
Josep Mata Capellades built the cellars in his house, in the historic centre of Sant Sadurní d'Anoia. Some parts of the cellars are over 80 years old, and have been conserved retaining their original form.
It was Josep Mata Capellades who forged Recaredo’s identity, based on know-how, professionalism and hard work. He marked the way forward in his own style, being a pioneer in the production of totally dry cavas, the Cavas Brut Nature, in working with oak barrels and in longer-aged cavas.
Currently, the third generation is at the forefront of Cava Recaredo. 

I say: I am a big fan of sparkling wine. But know very little  about Cava. I tend to think most often of inexpensive bottles used in mimosas. For the record, I hate mimosas.
This article from Eric Asimov tells me that I am not the only one.  From the article "If ever a grape needed a champion, it may well be xarello. It suffers pronunciation woes (in Catalan, it’s shah-RELL-lo; in Castilian, hah-RELL-lo; in English, zah-RELL-oh). It has spelling issues (it’s often written xarel-lo among numerous other renderings). Most important, it is guilty by association as a key component of cava, the Spanish sparkling wine that most people consider at best cheap and cheerful and at worst a headache in a glass."

This wine is not that. Clean and floral with small bubbles. Not at all like the cavas I have had in the past. It could stand up to food, but I liked it as an aperitif.

Wednesday, September 10, 2014

Wines of La Vuelta Stage 17: Envinate Vina de Aldea

Ortigueira - A Coruña 190.7 km

And they are back from a rest day with a likely to be dull sprint stage. Rest day news? More withdrawals including Uran, who was clearly ill the last few stages. and the rarely spotted Zubeldia. Not too many sprinters left at this point: Matthews, Boonen and Degenkolb the most prominent. Sure enough, the predictable early breakaway to start the day: Dennis (BMC), Mas (CJR), Favilli (LAM), Teklehaimanot (MTN) y Jungels (TFR). They would get a gap, but it never got very large as those remaining sprinters were determined to challenge the stage. Sixty kilometers to go and it was under four minutes and it kept coming down. Forty kilometers and it was three minutes. Twenty kilometers and down to two minutes. 
The finish, by the way, has some cobbles. Perhaps that will inspire Boonen? Thirteen kilometers to go and just about one minute of a gap remained. Ten kilometers to go and indeed the gap was finally under one minute. Dripped from the break: Teklehaimanot. Five kilometers to go and forty seconds were left of the gap. Meanwhile on Podium Cafe the talk had turned to folding sheets. No, really
Hey, Sky at the front of the peolton. Protecting Froome on the cobbles? At three kilometers, a seventeen second gap still. One kilometer to go and still a slight gap. But they would be caught. At the end, the expected sprint between Matthews and Degenkolb. But at the end, also as expected Degenkolb with the stage win.

Stage: John Degenkolb


1.ESPCONTADOR, Alberto201Tinkoff - Saxo67h 51' 07''
2.ESPVALVERDE, Alejandro151Movistar Team67h 52' 43''+ 1' 36''
3.GBRFROOME, Christopher191Team SKY67h 52' 46''+ 1' 39''
4.ESPRODRIGUEZ, Joaquin131Team Katusha67h 53' 36''+ 2' 29''
5.IRLMARTIN, Daniel102Garmin Sharp67h 57' 24''+ 6' 17''
6.NEDGESINK, Robert34Belkin Pro Cycling Team67h 57' 50''+ 6' 43''
7.ESPSÁNCHEZ, Samuel41BMC Racing Team67h 58' 02''+ 6' 55''
8.ITACARUSO, Damiano65Cannondale Pro Cycling68h 00' 17''+ 9' 10''
9.ESPNAVARRO, Daniel71Cofidis Solutions Crédits68h 00' 31''+ 9' 24''
10.ESPMORENO, Daniel137Team Katusha68h 03' 21''+ 12' 14''

Wine: Envinate Vina de Aldea 2012
From Frankly Wines: Mencia grape, a selection from Alice's Wine Society and I just happen to have a couple left over bottles that haven't migrated to the shelf. It's from a group that focuses on "Atlantic" wines from Spain and Portugal 
More from Christy here.

From the importer: Envínate (Wine Yourself) is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez.  This gang of 4 formed back in 2005 while studying enology at the University of Miguel Hernandez in Alicante.  Upon graduation, they formed a winemaking consultancy, which evolved into Envínate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected  regions of Ribeira Sacra and the Canary Islands.  Their collective aim is to make profoundly pure and authentic wines that express the terruño of each parcel in a clear and concise manner.  To this end, no chemicals are used in any of the Envínate vineyards, all parcels are picked by hand, the grapes are foot-trodden, and the wines are fermented exclusively with wild yeasts, with a varying proportion of whole grape clusters included. For aging, the wines are raised in old barrels and sulfur is only added at bottling, if needed. The results are some of the most exciting and honest wines being produced in Spain today.

Viña de AldeaAldea means “village” in Gallego; thus, this is Envínate’s “village wine”, produced from a combination of –minimum- 60-year-old plots located in the ancient vineyard region of Ribeira Sacra.  This cuvee is made up of 90-95% Mencía with other co-planted varietals blended in.  The native vines are grown on steep slopes made of slate and sit in between 400-600 meters elevation.  This vintage Viña de Aldea was foot-trodden in open top plastic tubs, fermented spontaneously with wild yeasts, with 40% whole clusters included, and raised in old barrels for 11 months with no racking and no SO2 added until bottling.  It is a very fresh and elegant vino tinto with classic, lifted aromatics of black pepper, pomegranate, and herbs, which leads to an elegant and crystalline palate with loads of saveur, peppery tannins, and a dry finish.  This is more than a village wine in our book, but a superb example of Ribeira Sacra and a wonderful benchmark for the region. 300 – 6 packs produced

I say: How could I resist one of Alice's picks? This is an easy to drink wine. Currants and berries, black pepper and herbs.That earthiness that Christy did not get a chance to revisit was indeed clearly apparent on day two.