Bouillabaisse

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Rouille

  1. One 3-inch piece of baguette, cut into 1/2-inch dice
  2. 3 tablespoons water
  3. 2 garlic cloves
  4. 1/2 teaspoon cayenne pepper
  5. 1/2 teaspoon kosher salt
  6. 3 tablespoons extra-virgin olive oil

Bouillabaisse

  1. 3 tablespoons extra-virgin olive oil, plus more for drizzling
  2. 2 leeks, white and light green parts only, thinly sliced
  3. 1 onion, cut into 1/4-inch dice
  4. 1 fennel bulb—fronds reserved, bulb cored and cut into 1/4-inch dice
  5. 4 garlic cloves, 3 coarsely chopped
  6. 2 tomatoes, cut into 1/2-inch dice
  7. 2 bay leaves
  8. Pinch of saffron threads
  9. 5 sprigs of Thyme
  10. 5 cups store-bought fish stock
  11. One large lobster tail
  12. Eight 1/2-inch-thick baguette slices, cut on the bias
  13. 3 Yukon Gold potatoes (1 1/2 pounds), peeled and cut into 1/2-inch dice
  14. 1/4 teaspoon cayenne pepper
  15. 2 dozen littleneck clams, scrubbed
  16. 2 pound skinless Sea Bass, cut into 1 1/2-inch pieces
  1. In a food processor, sprinkle the diced bread with the water and let stand until the water is absorbed, about 5 minutes. Add the garlic, cayenne and salt and process until the bread and garlic are coarsely chopped. With the machine on, drizzle in the olive oil and process until the rouille is smooth. Transfer to a bowl and refrigerate.
  2. In a very large, deep skillet, heat the 3 tablespoons of olive oil. Add the leeks, onion, fennel and chopped garlic and cook over moderate heat until translucent, about 10 minutes. Add the tomatoes and cook until they begin to break down, about 15 minutes. Add the bay leaves, saffron and Thyme and bring to a boil. Add the fish stock and bring to a simmer. Cook over low heat until the vegetables are very tender, about 20 minutes. Discard the bay leaves.
  3. In a food processor, pulse the vegetables and broth to a coarse puree. Strain through a fine sieve set over the skillet.
  4. Preheat the broiler. Arrange the baguette slices on a baking sheet and broil them 6 inches from the heat for about 2 to 3 minute per side, until the slices are golden brown around the edges. Rub each slice with the  whole garlic clove and drizzle lightly with olive oil.
  5. Add the potatoes and cayenne pepper to the broth and bring to a simmer. Cook over moderately high heat until the potatoes are just tender, about 15 minutes; season with salt and pepper. Add the clams, cover and cook over moderate heat until they just begin to open, about 3 minutes. Add the lobster and fish, cover and simmer for 5 minutes.
  6. Add mussels and shrimp. Cook 4 minutes.
  7. Set a baguette toast in each bowls. Ladle the fish and broth over the toasts and top each serving with 1 tablespoon of the rouille. Sprinkle with fennel fronds and serve immediately.
Enjoy!

Marshmallow Fondant

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Ingredients

  • 15 oz. mini marshmallows
  • 2 T water
  • 1/2 tsp salt
  • 2 tsp lemon juice (fresh or bottled)
  • 2 tsp light corn syrup (helps w/ pliability)
  • 1 tsp vanilla*
  • 1/2 tsp lemon extract
  • 2 lbs (approx 7 C) confectioner’s sugar, sifted
  • 1/2 C Crisco or vegetable shortening

Instructions

    Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.

  1. Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner’s sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
  2. Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.
  3. **Quick note, you can substitute the vanilla extract for your favorite flavor extract. If you need to use more than 1 tsp. of extract just add a little more powder sugar as needed. You can color the fondest by adding coloring. I think the paste or gel is best but all work fine.  Enjoy!!

Tres Leches Cake

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This has to be one of my favorite cakes. I had it for the first time about 15 years ago and attempted to make it for the first time about 10 years ago. After several failures I found this recipe to work perfectly.

There are two secrets to this cake. Neither one is difficult but an important part of making this cake irresistible. The first is the cake its self. I find a good sponge cake is the perfect vehicle to hold all the milk mixture without becoming  soggy. Second is cooking  of the sweetened condensed milk until it turns a beautiful caramel color, which deepens it flavor. Now that you know the secrets to this cake, lets begin.

Milk Mixture:
1 (14) oz can of sweetened condense milk
1 (12) oz can of evaporated milk
1 cup heavy cream
1 teaspoon vanilla extract

Sponge cake:
2 cups all purpose flour
2 teaspoon baking power
1 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons butter
1 cup whole milk (2% will also work, but does affect the flavor a bit. I don’t recommend using fat free)
4 large eggs, room temperature (if using medium, add an extra egg)
2 cups sugar
2 teaspoon Mexican vanilla blend or vanilla extract

Topping:
1 cup heavy whipping cream
3 tablespoons light corn syrup
1 teaspoon Mexican vanilla blend or vanilla extract

You will want to prepare the milk mixtures first as it need to cool down before pouring over the cake.

For the milk mixture, pour the sweetened condensed milk into a heavy bottom sauce pan and cook on low until it turns light caramel in color. It takes about 30 minutes. Take it slow and watch it carefully. If it get too dark, it will have a burnt flavor, and will ruin the taste of the entire cake. Once you achieve the caramel color, add the evaporated milk, cream, and vanilla. Mix and allow mixture to cool completely.

For the cake, position the rack to the middle of the oven, and set the oven to 325 degrees. Grease and flour a 9 x 13 inch baking pan. Wisk the flour, baking powder, salt, and cinnamon together in a bowl. Heat the butter and milk in a small pan or microwave until the butter is melted. Set aside.

In a large bowl with mixer on medium wisk the eggs for about 1 minute until foamy. Slowly add the sugar until well mixed. Turn the mixer on medium-high and beat until thick and shinny, about 5 minutes. Reduce speed to low and add the mixture that you set aside earlier of vanilla, milk, and butter. Add the flour mixture in small amounts at a time. Be sure the flour mixture is fully mixed before adding more. When you’re done, pour the batter into the prepared pan and bake 35 to 40 minutes, or until top is golden brown and a toothpick inserted in the center of the cake come out clean. Place cake on wire rack and let cool for 10 minutes. Once cooled for 10 minutes, using skewers, poke holes into the top of the cake about 1/2 inches apart. Slowly, pour the cooled milk mixture over the cake. I found pouring cooled milk over a warm cake works best. Refrigerate uncovered for 8 hours or overnight.

For the topping, wisk the heavy cream until foamy. Then, slowly add the corn syrup and vanilla until mixed. Turn mixer to high and wisk until soft peaks form. Spread the topping over the cake, serve and enjoy!

Pineapple Upsidedown Cake

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This is a wonderfully sweet old fashion cake. Right down to the candied cherries in the middle of the pineapple rings. Slightly up dated with the addition of the crushed pineapple added around the rings. This cake can be enjoyed year round.

Ingredients:
Topping
1 cup unsalted butter, melted
1 1/2 cup packed brown sugar
3 cups fresh pineapple – peeled, cored
and cut into slices (canned is ok)
1 cup crushed pineapple drained
candied cherries
Batter
2 1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup unsalted butter, softened
1 1/2 cup white sugar
3 eggs
2 teaspoon vanilla extract
1 1/2 cup milk
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 9 x 13 inch glass baking dish. Pat the pineapple very dry between several sheets of paper towel, and arrange evenly on top of the sugar mixture. Spoon the crushed pineapple around the pineapple rings filling in all open spaces. Place candied cherry in the middle of each pineapple ring.
3. Sift together flour, baking powder, salt, and cinnamon.
4. In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture and the  milk alternately.  Beat well after each addition. The batter will be slightly thicker than your average cake patter. Pour the batter over the pineapple topping.
5. Place the cake in the middle of the oven. Bake for 45 to 55 minutes, or until toothpick comes out clean. Remember this cake has a wonderful gooey topping, so don’t insert the toothpick to deep or it will never come out clean. As the cake bakes you will see the topping begin to bubble up the sides of the cake batter. This is a good thing! When done remove the cake and  let cool in the pan on a rack for 15 minutes. Then run a knife around the edge of the cake. Invert the cake onto a serving plate. Using a glass baking dish with this recipe allows you to see when the top of cake releases from the bottom of the pan. This allows you to remove the pan  when ready and not to early. Serve the cake warm or at room temperature. Enjoy!

Carrot Cake

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Since this recipe is the reason behind my family gifting me this blog, it only make sense it should be first recipes.

Despite its simple, some what long list of ingredient, this recipe is rich, moist, complex and sinfully delicious.

When it comes to baking, this carrot cake is so moist it lives outside the “toothpick test” rule that signals the doneness of other baked goods (like cakes and quick breads). Once this carrot cake releases a clean toothpick, it’s gone too far. The trick is to time the baking so that the toothpick comes out moist and has a slightly cinnamon color. The top should be just enough that it is set but not over baked. A good carrot cake is very moist; a bad carrot cake is more cake-like and dry. When my carrot cake emerges you can see the shredded carrots, raisins and nuts. Have patience to assemble the cake. It must be completely cooled before removing from the pans. Because the cakes are so moist the cooler the cake is the easier they are to handle.

Prep Time: 30 minutes
Cook Time: 60 minutes
Makes: 12 slices

Cake Ingredients
1 1/4 cup vegetable oil
2 cups white sugar
3 teaspoons vanilla extract
2 teaspoons baking soda
2 teaspoon baking powder
1/2 teaspoon salt
 3 teaspoons ground cinnamon
5  large eggs
2 1/2 cups all-purpose flour
1/2 teaspoon candied ginger (ground up very fine. I use a food processor)
1 cup sweetened shredded coconut
1 8 oz can of crushed pineapple (do not drain)
1 cup raisins
4 1/2 cups shredded carrots (bagged carrots work best due to their moisture)
*1 1\2 cups walnuts (keep the pieces large)
Icing Ingredients
1/2 cup butter (room temperature)
8 oz cream cheese, softened
4 cups confectioners sugar
1 teaspoon  vanilla extract
To make the cake:
1. Heat the oven to 350°F or 175 degrees C.
Grease & flour 3, 9 inch round pans. (baking spray with flour works well or line it with  parchment paper.2. Beat together the first 7 ingredients on medium – high-speed. Once fully mix lower the mixing speed to medium low and add the eggs one at a time just until mixed then add the flour. Once completely mixed turn the mixer down to low and gently add the last 6 ingredients in the order listed. You don’t  want to over mix the batter once the flour has been added. If you do the batter may come out to gummy.
3. Divide the mixture evenly and pour into the 3 greased and floured pans. Bake for 45 to 60 minutes, until set in the middle. Cool on a rack. Once completely cooled remove from pans. If you used parchment paper, be sure to remove it from the bottom of cakes.
To make the frosting:
Combined the butter, cream cheese and vanilla extract until combine. Once combine add confectioner sugar. Once mixed turn mixed on medium high and allow to beat for 4 – 6 minutes. The longer it mixes the more air that is being added to the icing allowing it to become very white and fluffy.
To assemble the cake:
Using the cooled cakes, put a thin layer of frosting on each cake and stack one on top the other. Then ice the top and sides.
* To blanche the walnuts: bring water to  boil in a small pan. Once boiling turn flame off and add walnuts for about 2 – 3 minutes. Remove from the pan and  dry on paper towels. I find this will take out some of the bitterness walnuts can have as well as soften them slightly.

Merry Christmas Mom!

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Merry Christmas Mom!

You are such an amazing baker that for Christmas we decided to set you up with a blog! Because of how amazing your Carrot Cake is, we named your blog The Shredded Carrot! You can use this site to blog all of your recipes (maybe keep a few secret, special for us!) and share your little baking secrets! I think many people are going to appreciate this gift to you, from us! Maybe you can go from this blog to your very own bakery! Then, your followers can eat all the amazing things they read about!

Enjoy!

Love,

Your husband and kids