ALTkitchen

Baking, recipes, new music, records, food porn.

SEA SALT & NUTELLA FUDGE

This year Easter decided to coincide with not only one of my best friend’s birthdays, but a holiday known for binge consuming sweets, and my other friend’s engagement party. I love baking for no reason - but when there’s an event I feel like I NEED to bake. Which actually - makes it less fun for me. So when I need to make several treats within a span of two days or i need to bank on something coming out PERFECT - I go for my classics. This here is a new addition to my classics - SO EASY, and delicious. Make sure you use a flaky sea salt to top it! 

Inredients

1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
8 oz bittersweet chocolate chips (you want to use a good quality)
1 cup Nutella, room temperature
3 tbsp unsalted butter, room temperature
Course sea salt
Extra softened butter, for greasing pan

Grease the bottom and sides of an 8x8 baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass bowl, mix together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.

Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth.

Pour the mixture into the prepared pan and spread the top smooth with a spatula. Refrigerate until the fudge. *After about 1 hour of chilling, I sprinkled the top with course sea salt. If you use fine salt then you may want to wait until the fudge is fully firm or the salt is disappear (many who made this recipe noticed this). Continue to chill for fudge for another hour (making the minimum time needed to chill 2 hours.)

Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper.Run a knife under hot water, dry it off, and cut the fudge into 3/4-inch squares -the hot knife helps make clean cuts. Store in the refrigerator in an airtight container.

Recipe & picture from here

Todd Terje - Johnny and Mary (Feat. Bryan Ferry)

Total slow jam. Made even better with vocals from Bryan Ferry [Roxy Music]. 

It actually reminds me of John Maus but it’s from the new Todd Terje album which has been flying off the shelf in our warehouse. Check it out below!

Brown Sugar Maple Cookies

Yield: about 12 cookies


Ingredients:

1 cup bread flour1 cup all-purpose flour2 teaspoons cornstarch1 teaspoon baking soda1/2 teaspoon salt12 tablespoons (1 1/2 sticks) unsalted butter, softened3/4 cup dark brown sugar, packed1/4 cup light brown sugar, packed1 large egg, room temperature2 teaspoons vanilla extract1 to 1 1/2 teaspoons maple extract, add to taste



Directions:

In a medium bowl, whisk together bread flour, all purpose flour, cornstarch, baking soda, and salt; set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both brown sugars on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl then add the egg, vanilla and maple extract and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.Roll a scant 1/4 cup dough into ball (about 2 1/4 ounces) and place on a parchment paper lined plate, cover with plasticwrap, and refrigerate for at least 2 hours.Heat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.Bake cookies, one sheet at a time, until just barely golden brown around the edges, about 10 to 12 minutes. Upon removing from oven, if cookies stayed very domed while baking immediately give cookies a firm yet gentle tap or two with the back of a spoon to flatten them. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.


Recipe & picture from here.

Brown Sugar Maple Cookies

Yield: about 12 cookies

Ingredients:

1 cup bread flour
1 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3/4 cup dark brown sugar, packed
1/4 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons vanilla extract
1 to 1 1/2 teaspoons maple extract, add to taste

Directions:

In a medium bowl, whisk together bread flour, all purpose flour, cornstarch, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both brown sugars on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl then add the egg, vanilla and maple extract and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
Roll a scant 1/4 cup dough into ball (about 2 1/4 ounces) and place on a parchment paper lined plate, cover with plasticwrap, and refrigerate for at least 2 hours.
Heat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
Bake cookies, one sheet at a time, until just barely golden brown around the edges, about 10 to 12 minutes. Upon removing from oven, if cookies stayed very domed while baking immediately give cookies a firm yet gentle tap or two with the back of a spoon to flatten them. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.

Recipe & picture from here.

(via foodishouldnoteat)

The Cast of Cheers

Do you like the band Foals? I do. And this song reminds me so much of Foals! To be fair to this band - the rest of their record is also very good. But this is by far the stand out track for me. Total knee jerker… you know what I mean, right?

Spinach & Mushroom Quiche

It’s been forever since I made any sort of casserole/quiche/strata and with it being almost Easter, I thought the timing was appropriate for some baked eggy creations. There are a million and one quiche recipes out there. As far as I’m concerned they should all be approached with a ready to improvise attitude. You know what you like - you know what you don’t - if a recipe calls for a cup of spinach but you hate spinach, swap in arugula. 1/2 cup swiss cheese can be swapped for 1/2 cup cheddar. Don’t eat meat - skip it and add in a little extra veggies or find a substitution amongst the Field Roast line, they make AMAZING vegetarian sausages and roasts.

1 prepared 9-inch single pie crust
3 jumbo eggs
3/4 cup milk 
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
3 gloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 can of spinach (10 oz - drained well)
1 (8 ounce) package sliced baby bella mushrooms
1/2 yellow onion, sliced
1 cup shredded Swiss cheese, divided
DIRECTIONS:

1.Preheat oven to 400 degrees F (200 degrees C).

2.Fit pie crust into a 9-inch pie dish. (or 8-inch, deep dish)

3.Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.

4.Heat olive oil on medium heat in a skillet. Sautee onions, mushrooms, and spinach for about 10 minutes or until mushrooms shrink a little.

5. Put a thin layer of cheese on the bottom of the pie crust. Spread spinach-mushroom mixture on top of that, then add some more (not all!) cheese.

6. Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.

6.Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

Vanilla Bean Creme Brulee

In preparation of making creme brulee this weekend, just did some research and finally settled on a recipe. image

image

Recipe from Food Network.
Pictures from Mogwai Soup blog. 
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Protomartyr - Come & See

So in love with this song right now! Protomartyr are a Detroit based post-punk outfit. They just released a record on Hardly Art and if you’re in NYC - you should totally try to catch them at DBA tomorrow night!

“And I’ll try to live defeated, come and see, the good in everything” 

Lucero - Take Me Away

I can’t get over how perfect this Lucero song is, from the movie Mud ( Matthew McConaughey, Jeff Nichols), - “Take You Away.” Unfortunately it clocks in at under a minute and a half. But still, worth the tease.

And I’d recommend the movie as well!

I think a person needs to learn from childhood to find himself alone. It means to not be bored when you’re by yourself, because a person who finds himself bored when alone –as it seems to me– is in danger.

—Andrei Tarkovsky - A Poet in the Cinema (via thatkindofwoman)

(Source: armix, via thatkindofwoman)