This week we travelled to Switzerland for this traditional dish. Rösti is sort of a cross between a hash brown and a potato pancake. It’s delicious. Crispy on the outside, deliciously soft on the inside. What’s not to love?
This is a very forgiving dish and you can certainly get some chores done in between steps. As a classically farm-style dish, I think that was sort of the point.
Start out by washing your potatoes. Then place in a pot and cover with cold water. Once you bring them to a boil, cook for about 20 minutes or until they’re tender. Drain and set aside until you can handle them without scorching your fingers. Once cooled, peel. Then place them in the fridge for an hour.
Heat up a nonstick pan on medium heat and melt your butter with the oil. Using a large-holed grater, grate your potatoes. This was the oddest part of the process for me..just do it. Once thats all done, add your potato to the pan and gently sort of mix. Add your salt and then press into a disk. Cook for 20 minutes or until you can see some crisp edges. Shake the pan around a little to make sure you don’t stick.
To flip over, place a large plate over the pan and hold while you turn over. Seems nerve-wracking but its not so bad. You got this! If you don’t stick the dismount back into the pan so well, don’t worry, just smoosh it all back into place and no one will ever know. Tuck your edges in and cook for another 20 minutes. Add cheese if you like.
Since this is usually a breakfast dish, I served mine with a nice fried egg.
A few pointers….don’t re-roll your dough. You’ll end up with something hard to roll out and ultimately will ruin your pastry. Learn from my dumbass mistakes, children. .
The custard went off without a hitch. Delicious. 10/10
Since these tarts are typically cooked in an 800F oven and home ovens usually don’t go much passed 500F its a little bit dicey. I tried a combo of the 500F oven and the broiler. *Spoilers* the fire alarm was set off 3 times and I have to clean my oven due to some butter spillage.
Definitely the most challenging thing I’ve made yet and I’m sad to say it defeated me a little. I will definitely try these again though because the custard was very good.
If you’d like to watch the shitshow, watch below 🙂
(Since we’re using a non-american recipe here, a digital scale is highly recommended)
200 g unsalted butter (softened)
375 g dark brown sugar ( I only had light and it worked but dark is preferable)
2 eggs (room temperature)
500 g all purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2/8 teaspoon ground nutmeg
1/8 teaspoon allspice
1/4 teaspoon ground clove
You can increase the spices to your taste. This was a pretty good balance of flavors for me, but I would probably increase them a little in the future.
This is a pretty simple recipe and comes together like most cookies.
Start by creaming together your butter and brown sugar. Add your eggs one by one, making sure to incorporate well between each one.
In a separate bowl, mix your flour, baking powder, and spices together. Add your dry ingredients to your wet in thirds, mixing well between.
Once everything has come together, flour your counter or whatever surface you’re using and knead the dough to make sure everything is well mixed. Add additional flour to avoid becoming a sticky fingered bandit.
Wrap in plastic wrap and refrigerate for AT LEAST 45 minutes.
Preheat oven to 350F
Separate your dough depending on how big your work surface is. I did mine in 3-4 separate chunks. While you’re rolling a batch, put the rest of the dough back in the fridge. Roll out your dough to about 1/4 of an inch.
Use whatever cookie cutters your heart desires. Place on a parchment paper lined tray (or silpat) (seriously..I love silicone baking mats)
Bake for 14-15 minutes until you see the cookies lightly browning. Place on a cooling rack and repeat above steps until you’re out of dough. This will take several hours..fair warning. I didn’t realize just how many cookies this makes. I believe I got about 60 out of this batch so it all depends on the size of your cutters.
I highly recommend making these. They’re delicious and perfect for tea time. Also super kid friendly, so get the munchkins to help!
2 teaspoons of corn starch (sifted to ensure no lumps)
1/2 Tablespoon lemon juice
1/12 Tablespoon vanilla extract
For the whipped cream:
1 1/2 cups heavy whipping cream
2 Tablespoons sugar (granulated)
optional: splash of vanilla extract
Fruit or whatever else you wish to add. I used kiwis and blueberries and the kiwis added just the right amount of tartness to cut the sweetness of the pavlova. (highly recommend)
This recipe is definitely more about technique than anything else since the ingredients are pretty simple. There’s not much room for experimenting here unless its with your toppings.
The key is low and slow. Preheat your oven to 225 F
You can either line a baking tray with parchment paper or like me, a silicone baking mat. I had mixed results when I was trying to research which I should use, but my silicone didn’t fail me 🙂
Aside from technique, you need patience. I would HIGHLY recommend using a stand mixer but a hand mixer will work as well. I definitely wouldn’t suggest someone do this manually. You’ll start by whipping your egg whites until soft peaks form. For me, I whipped it until it was passed the foamy stage. Then slowly add in your 1 1/2 cups sugar. Slowly. This is where the patience starts to come in. Once all your sugar is added, you’ll continue to whip until you get stiff peaks which will be a good 10 min or so.
Once you’ve reached stiff peaks, get out a spatula because the rest of this is manual. Add your lemon juice, and vanilla and gently fold to incorporate. Now sift in the cornstarch and gently mix it in. Now, you can certainly pipe your mixture onto your baking mat/parchment or you can do as I did and just plop it on there. I kind of shwooped up the sides to make some peaks and just ensure there’s a little bit of a well in the center. (that’s where your whipped cream/fruit will go later)
Now just pop that bad boy in the oven and forget about with for an 1 hour and 15 minutes. DO NOT OPEN THE OVEN. Just leave it be. Once that time has elapsed, turn off your oven. KEEP THE OVEN CLOSED. Leave it until the oven has completely cooled. We’re talking several hours or even overnight. It will be fine. The longer you leave it, the less cracking you’ll have.
Once everything has cooled. Seriously, all the way cooled. Go ahead and make your whipped cream and cut up your fruit as needed.
I would recommend transferring the pavlova to whatever you wish to serve it one since I didn’t do that and well…that was a mistake. Add your whipped cream and fruit to the top of your pavlova and voila!
Once you’ve added the toppings, you have to eat within a few hours. Your pavlova will lose its crispiness if you put it in the refrigerator. I didn’t know this until I made it…I still put the leftovers in the fridge, I even put some in the freezer as an experiment. I’ll let you know how that goes..
This was the first time I’ve ever tried Pavlova (making and eating) and it did not disappoint. The textures are amazing. Nice crisy shell and that soft, pillowy center. *chefs kiss*
I’ve spent the last few weeks since my birthday trying to decide what my next cooking project would be. After consulting with my wife and trying to get her coworkers input (lets be honest, they’ll be eating most of it) we formed a plan. I’m using the royal “we” as it was really all my brilliant wife and I just took the idea and ran with it.
Pick 50 countries, and make a dessert from each of those countries. I did tweak it a bit, since I decided to diverge into non-dessert items for some countries. Nonetheless, the list has been made, the strips of paper cut out and now all I need to do is draw the first randomly selected assignment.
Since I have a clearcut path and a deadline, I think this will definitely force me to keep a schedule. Lord fucking knows I need one. These are crazy times we’re living and even crazier since I quit my job and started house-wifing it full time. I stay busy, but I also want to focus on my personal projects, no matter how down I find myself getting.
Is it just me or has literally everyone decided to start a cooking channel on youtube during this fucking pandemic? Fuck it. As it currently stands, I have a whopping 44 subscribers. I know, I know..going to start getting recognized in public soon. Alas, earwax.
Onwards and upwards, my friends. We started this for fun and we’re going to keep fucking going; learning and creating new and exciting things along the way ❤
Start by peeling and slicing your apples. In your mixer place your eggs and sugar and beat until fluffy (about..10 minutes) add in your flour gradually and mix until just combined. If you want to add vanilla you can, but the original recipe doesn’t call for it.
Butter your pan (I used a springform) you need something that’s fairly deep. Put half of your batter in the pan, then add your apples. Sprinkle with cinnamon and if you wish, add nuts. Then top with the rest of your batter and bake for 40 minutes.
Super simple. Let it cool and then slice and enjoy 🙂
If you’d like to be a little extra like myself, why not have a drink or two…
Moscow Mule Ingredients
1 1/2 oz vodka
1 tsp lime juice
ginger beer ~4 oz (or whatever your tastes are)
optional: candied ginger
Traditionally served in a copper cup, start with about half of your cup full of crushed ice. Add vodka, lime, and ginger beer. Stir, drink, enjoy.
This is a very messy project. You’ve been warned..
Ingredients:
2 1/2 Tbsp of gelatin (or 8 sheets)
1 cup cold water(divided)
2 cups of sugar
1/3 cup corn syrup
1/4 tsp salt
1 tsp vanilla extract
1/2 cup powdered sugar
1/2 cup cornstarch
To start off, go ahead and mix your powdered sugar and cornstarch together and set to the side. You’ll use this throughout this daunting process.
First things first, get your gelatin going. Having used the sheets for the first time here..I recommend probably going with the basic ass powdered gelatin. Combine your gelatin with 1/2 cup cold water and let it soften for at least 15 minutes. Put this directly in your stand mixer with the whisk attachment but don’t whisk it just yet.
Grab a small saucepan and add the other 1/2 cup water. Make sure when adding your sugar, you add it to the direct center of your pan. Do it slowly so you’re not splashing about. You want to avoid getting the sugar on the sides of your pan so you don’t end up with grainy marshmallows. I don’t care what you think, but peeps are disgusting. Also add in the corn syrup and salt. DO NOT STIR. Seriously, put the spoon down. If you’re feeling antsy, you may swirl the pan gently. Thats all you get though.
Bring to a boil but don’t let it bubble over. You want to get your mixture to 240 degrees F. Once this temperature is reached, remove from heat. At this point, your gelatin should be good to go. Turn your mixer on low to break up the gelatin. Then slowly (seriously, SLOWLY) add your liquid hot magma of sugar syrup into the gelatin. Try not to just pour it down the side of the bowl but don’t pour it on the whisk either..I promise there’s a happy medium here.
Once the syrup is all added, increase your mixer speed to high and continue to whip the devil out of it for at least 10 minutes. Around the 10 minute mark, add in your vanilla. You can feel the sides of your mixer bowl to know when its getting close as well. You’ll want it to be thick and fluffy, and warm but not remotely hot.
Instead of just standing around while your mixer does all the work, use this time to prepare your pan. Spray a metal pan (9×13 would work beautifully) liberally with cooking spray. Then take your powdered sugar mixture and sprinkle your pan with it so that you can coat all the sides well. (Don’t use all of your powdered sugar, you still need this.)
Once your marshmallow fluff is all fluffy, you’ll want to work fast to get it all out of your mixing bowl and into your prepared pan. You won’t be able to get your bowl completely cleaned out. Seriously, you won’t. Just do your best. Now that your mixture is in the pan, just tap it on the counter to even it out a bit and sprinkle with more of your powdered sugar mix.
Leave it out on the counter to sit at room temperature for at least 4 hours. Go put your feet up..or maybe start cleaning some dishes..I know you’ve made a mess.
Lets start this party by dusting your clean counter/work area with, you guessed it, more powdered sugar mix. Turn out your marshmallows onto your dusty surface (heh) This may take some coaxing. I had to scrape that sugar loaf out. You can spray your knife with cooking spray, though I don’t think this really made any difference at all. Its going to stick regardless. As you cut up your marshmallows, toss them in your remaining powdered sugar mixture. Store in an air tight container once well dusted. They’ll keep easily for a week or two..unless you eat them.
That’s it! Its quite an undertaking, but the results speak for themselves. You will have a super messy kitchen, but you’ll also have these soft little pillows of happiness that taste nothing like store bought marshmallows.
Learn from my mistakes please.. This was a trial by fire but we made it out alive. Just do yourself a favor and buy almond flour…
Ingredients
Macarons
100 grams egg whites
50 grams granulated sugar
200 grams powdered sugar
110 grams almond flour
1/4 teaspoon cream of tartar
pinch of salt
Buttercream
1/2 cup butter
1 1/2 cup powdered sugar
optional: 2 teaspoons of homemade raspberry jam (or literally whatever flavoring you want)
Step 1: Assemble all of your essentials. Silpat or Silicone baking mat..or two. and get your scale ready and set for grams. You could theoretically make this with american measurements, but I’m personally going with the “if it ain’t broke” method and weighing everything out..when in Rome and all that
Beat your egg whites until foamy. Gradually add in your granulated sugar, cream of tartar, and pinch of salt and then beat until glossy, fluffy, and holding soft peaks. At this point, I added the coloring as well.
Sift together powdered sugar and almond flour
Gradually fold into your egg whites..as few strokes as possible to avoid deflating your mixture
Now this is where is got a little dicey for me..you want to incorporate it in as few strokes as possible but you also want it to be mixed well enough that it will flatten down into itself…so…just play with it and hope for the best
Put your mixture into a piping bag with a regular round piping tip..or if you’re fancy..a large ziploc with the end snipped off 🙂
I recommend keeping your sploops of batter fairly small…1 1/2 inch diameter-ish. The smaller ones definitely seemed to work a lot better.
After you’ve piped out all of your batter, put your baking sheets in a semi warm, non drafty area to sit for an hour. Your macarons need to dry and form a skin. You’ll know they’re good to go if you can lightly touch them and not have your finger stick.
Preheat your oven to 285F
Bake for 10 min. They should be set but not browned.
Once they’re done, put them on a cooking rack to cool completely. Don’t try to peel them off immediately..you’ll regret it. Once they are COMPLETELY cooled, gently..GENTLY pry them off your baking mat. About half of mine got jacked up because I made them way too big. But you know what? They still tasted the same.
Make your buttercream by creaming together your butter and powdered sugar. Add in your flavoring (jam in my case) and voila!
Pipe your buttercream on your macarons and make lil sandwiches. Easiest part of the whole process!
Don’t come for my sizing hahaha Do as I say..not as I do. As you can see, the little ones did the best. The little ridged part at the bottom is what you want to see. Letting them sit and dry is essential to form the “foot”
You can put the can of sweetened condensed milk in a pot of boiling water for 2 hours..but since that can result in an explosion..I avoided that method like the plague.
So, get a deep sided pan large enough to put a partially submerged pie plate in. Place a pie plate inside the pan and pour out your sweetened condensed milk. Put warm water into the pan until its about half way up the pie plate. Cover loosely with aluminum foil and bake for 2 hours.
For the crust, if you choose, you can just get one of those premade graham cracker crusts. Making it yourself is super easy though. Crush 10 graham crackers..either by hand or in a food processor. Stir in the sugar and melted butter. Then just press it in a pie pan by hand or with the help of a flat bottomed measuring cup. Set aside until your toffee concoction is done.
After 2 long hours, carefully remove the toffee colored gloop from the pan and set aside to cool. I stirred mine a little so that it smoothed out..it was a bit chunky at first.
Put your pie crust into the oven for 15 min.
Make your whipped cream. For the love of all things holy, please do not opt for Cool Whip. Just don’t..
In a stand mixer, or with a hand mixer, combine the heavy whipping cream, powdered sugar, and vanilla on med-high speed for about 4 minutes until you get medium-stiff peaks.
Once your pie crust and toffee gloop have cooled, spread it into the crust. then slice your bananas and layer them on top. Then add your whipped cream. Super simple construction!
mmmm bananas..Finished product. Doesn’t have to be perfect, but still super delicious
In a separate bowl, combine your flour, baking soda, and salt. Set aside
Peel and grate your fresh ginger and add it into the bowl with your butter and sugar. Beat until fluffy.
Add in your molasses and egg and beat until combined.
Add in half of your dry ingredients and beat until combined. Add the rest and then just mix until just combined. (I’d do this by hand)
Put about 1/2-3/4 cup of sugar in a bowl. This is additional sugar. Don’t Panic! I didn’t add it into the initial list of ingredients. Form about 1/2 sized balls of dough and then roll it in sugar before placing on a cookie sheet.
I recommend using parchment paper because I’m lazy as fuck..and its super easy.
So, line your cookie sheet, and place your balls about 2 inches apart. . The cookies..keep your mind out of the gutter.
Okay..back on subject. Bake for about 15 minutes and let them cool for about a minute on the cookie sheet before transferring them to a cooking rack.
This are super duper yummy and easy to make. I personally really love the bite of fresh ginger so you could add a little more than the recommended 2 tablespoons if you like and I think they’d still be delicious. Just make sure to let your friends and family know there is fresh ginger in there since it kinda looks like hair…..
Anxiety Kitchen 