It seems that my dogs whom I consider my kids are literally my babies who hence chew on a french teether. How appropriate.
Friday, January 31, 2014
My boys are my kids
It seems that my dogs whom I consider my kids are literally my babies who hence chew on a french teether. How appropriate.
Saturday, January 25, 2014
Books worth reading
Some of my favorite books:
- The Call of the Wild / White Fang by Jack London
- A Lucky Child by Thomas Buergenthal
- Number The Stars by Lois Lowry
- Rosa Park: My Story by Rosa Parks and Hasking
- Wild by Cheryl Strayed
- A Tree Grows in Brooklyn by Betty Smith
- Persuasion by Jane Austen
- The Awakening by Kate Chopin
- Uncle Tom's Cabin by Harriet Beecher Stowe
- Body of Work by Christine Montrose
- My Stroke of Insight by Jill Bolte Taylor. Ph. D.
- Finding Life In The Land of Alzheimer's by Lauren Kessler
- The Dirty Life by Kristin Kimball
- Night by Elie Wiesel
- To Kill A Mockingbird by Harper Lee
- The Glass Castle by Jeannette Walls
- Lunch in Paris by Elizabeth Bard
- Outliers by Malcolm Gladwell
- The Silent Boy by Lois Lowry
- Half Broken Horses by Jeannette Walls
- The Happiness Project by Gretchen Rubin
- Look Me In The Eyes by John Elder Robison
Friday, January 3, 2014
A new resolution for 2014
I admit having a sweet tooth, which I have been struggling with for years. I recognize that I need to cut back as I rather be proactive and avoid becoming diabetic. As a result, I will attempt to limit myself and try to be an abstainer. I already abstain from drinking any soda including diet soda, consuming processed candy bars (though I allow myself some during october in the spirit of Halloween), and avoid for the most part all food items with corn syrup. I wondered what I would like to do differently this year as to help me decrease the amount of sugar I consume on a daily basis. I already eliminated the sugar I used to add to my coffee or tea. Though I came to recognize that while I have some success doing this, I also failed as I consume "sugared coffee based drinks" such as caramel macchiato or even Starbucks' frappuccino. I will hence attempt to abstain from such sugary drinks this coming year. Like Gretchen Rubin describes it, I am not good as a moderator instead I am rather successful as an abstainer. It seems drastic though I admit wanting to be healthier, which requires I decrease and limit my sugar intake. I admit believing that in the long run, I'll feel better and happier with myself for taking such step to be in better control of my sugar addiction. As to help me, I will allow myself some fake fall back such as the permission to eat "sweet desserts" at fancy restaurants, and on special occasions such as a birthday (though I already don't consume cake on such events if made from cake mix as I find it to be artificial).
Another exception will include ice-cream. I will continue to allow myself occasionally some all natural ice cream (I avoid the ones made with corn syrup). Last, I would like to limit my consumption of carb. I am French and love my bread. I will still allow myself to consume fresh baked bread on occasions but will attempt to decrease my carb intake, will avoid flour except in fresh all natural baked goods. I will also permit myself to enjoy pasta on occasions.
Another exception will include ice-cream. I will continue to allow myself occasionally some all natural ice cream (I avoid the ones made with corn syrup). Last, I would like to limit my consumption of carb. I am French and love my bread. I will still allow myself to consume fresh baked bread on occasions but will attempt to decrease my carb intake, will avoid flour except in fresh all natural baked goods. I will also permit myself to enjoy pasta on occasions.
Wednesday, January 1, 2014
Italian Almond Tart
Italian Almond Tart (one of my favorite especially with raspberry jam)
Ingredients:
- 1 rolled-out round of tart dough (see related
recipe below) - 8 Tbs. (1 stick) unsalted butter, at room
temperature - 1⁄2 lb. almond paste, cut into 1-inch cubes
- 1⁄4 cup sugar
- 2 eggs
- 1⁄3 cup unbleached all-purpose flour
- 1⁄3 cup raspberry, plum or cherry jam (I use Bonne Maman brand)
- 1⁄3 cup sliced almonds
Directions:
Fold the dough round in half and carefully transfer to a 9 1/2-inch tart pan, preferably with a removable bottom. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Trim off any excess dough by gently running a rolling pin across the top of the pan. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking.
Refrigerate or freeze the tart shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.
Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Transfer to a wire rack.
Position a rack in the middle of the oven and reduce the heat to 350°F.
In a bowl, using an electric mixer on medium speed or a whisk, beat the butter until smooth. Add the almond paste, one piece at a time, beating until smooth after each addition. While continuing to beat, sprinkle in the sugar. Add the eggs one at a time, beating well after each addition. Stir in the flour.
Spread the jam evenly over the bottom of the partially baked tart shell. Spoon in the almond paste mixture and spread evenly over the jam. Sprinkle the surface evenly with the sliced almonds.
Bake the tart until the filling is golden and the middle is firm to the touch, 35 to 45 minutes. Transfer to a wire rack and let the tart cool completely. If using a tart pan with a removable bottom, let the sides fall away, then slide the tart onto a serving plate. Serve at room temperature.
Refrigerate or freeze the tart shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.
Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Transfer to a wire rack.
Position a rack in the middle of the oven and reduce the heat to 350°F.
In a bowl, using an electric mixer on medium speed or a whisk, beat the butter until smooth. Add the almond paste, one piece at a time, beating until smooth after each addition. While continuing to beat, sprinkle in the sugar. Add the eggs one at a time, beating well after each addition. Stir in the flour.
Spread the jam evenly over the bottom of the partially baked tart shell. Spoon in the almond paste mixture and spread evenly over the jam. Sprinkle the surface evenly with the sliced almonds.
Bake the tart until the filling is golden and the middle is firm to the touch, 35 to 45 minutes. Transfer to a wire rack and let the tart cool completely. If using a tart pan with a removable bottom, let the sides fall away, then slide the tart onto a serving plate. Serve at room temperature.
Makes one 9 1/2-inch tart; serves 8.
Basic Tart Dough (pâte sablée)
Ingredients:
- 1 egg yolk
- 2 Tbs. very cold water
- 1 tsp. vanilla extract
- 1 1⁄4 cups unbleached all-purpose flour
- 1⁄3 cup sugar
- 1⁄4 tsp. salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into
1⁄4-inch cubes
Directions:
In a small bowl, stir together the egg yolk, water and vanilla; set aside.
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
To make the dough in a stand mixer fitted with the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Use a small, sharp knife to cut out a round or rounds 2 inches greater in diameter than your tart or larger tartlet pans. Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans. If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.
Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.
Make-Ahead Tip: The tart dough may be made ahead and frozen for up to 1 month. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a tart pan and wrap well.
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
To make the dough in a stand mixer fitted with the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Use a small, sharp knife to cut out a round or rounds 2 inches greater in diameter than your tart or larger tartlet pans. Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans. If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.
Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.
Make-Ahead Tip: The tart dough may be made ahead and frozen for up to 1 month. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a tart pan and wrap well.
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