Tablea Tsokolate or Cacao Chocolate
What is tablea tsokolate and what makes this drink distinctive from other hot chocolate? Tablea Tablea is a Spanish word-meaning tablet, and tsokolate is a Filipino word-meaning chocolate. It is a thick hot chocolate specially made from cacao balls. The tablea can also be b e a thick disk or flat, and even in s!are form. "!t the balls are the most pop!lar form made, and is considered as one of Batangas delicacies .
It is believed that the Spanish pers!aded the growing of cacao trees and the developing of the beans into cacao tablets d!ring the mid #$th cent!ry. %!ring the Spanish era hot chocolate made from tablea is served d!ring breakfast on special occasions. &onse!ently cacao chocolate drinking has long been a tradition in "atangas and other provinces in the 'hilippines. The province of "atangas prod!ces one of the best cacaos in the 'hilippines, d!e to its s!itable tropic weather. The The tree is normally grown in the shades of other trees, !s!ally the taller cocon!t trees. It can grow as tall as () feet, and has fr!its that are more than a foot long. The fr!its color is brownish yellow to p!rple, and contains p lenty of cacao seed. This seeds are the cacao beans, which t!rn o!t to be tablea tsokolate or cacao chocolate.
*aking the chocolate starts by removing the fresh cacao beans from their pods, and peeling the skin. Then it is dried !nder the heat of the s!n. The cacao beans are roasted +like coffee for at least ho!rs and grinded man!ally. While grinding the beans the mit!re becomes oily beca! se of the cocoa b!tter wo!ld oo/e o!t from the beans. The blend b lend is mied with s!gar, and then forming it into balls. In "atangas hot chocolate is made by boiling tablea with water and milk with s!gar. The The chocolate is stirred and thickened with a wooden beater, called a batidor. +'ict!re below The batidor is r!bbed vigoro!sly between the palms of the hand to foam the chocolate. The !se of more tableas per c!p of milk wo!ld prod!ce a syr!py chocolate drink.
0ere is a recipe of my beloved late a!nt +Tita &eling which she drinks every day d!ring breakfast that yo! can try. Hot Tablea Tsokolate
#pc. &hocolate tablea 1 c!p low fat milk 1 c!p water "rown s!gar to taste 'lace the tablea in a sa!cepan and po!r the milk and water. 'lace over medi!m heat and allow it to boil. &ook gently !ntil the tablea has melted. Stir the chocolate and add s!gar to taste. The hot chocolate is also great along with a bowl of pinipig +yo!ng gl!tino!s rice. 2nother !se of the tablea here in "atangas "atanga s is thr! the food known as champorado . +"reakfast porridge of hot chocolate po!red over white rice. 2nd a pop!lar native snack suman, +native rice cake wrapped in banana leaves and hot chocolate is an etra combination for this warm drink.
tablea chocolate cupcake, version 1. I bought a pack of pure tablea de cacao (oops, forgot to take a photo of it) yesterday not really knowing what to do with them. When I got to work, I began searching the web for some easy recipes. The only problem was that there were no recipes with tablea de cacao. So I tried using the keyword cocoa tablet, to no avail. I tried a few other keywords, this time, e!ican hot chocolate and cocoa nibs. I got a few more interesting results. y only problem was that I"m not sure if these two terms are the same as the #hilippine tablea de cacao. I wrote down one recipe, but when I got home, I decided to tweak another recipe I"ve saved last week.
It resulted to a delicious dark chocolate cupcake with an almost molten center. It was damn good, yes, but it was missing some oomph. $ecause some of the cupcakes sagged in the middle, I decided to %ll it with some cinnamon penuche frosting.
So this is the start of my dark chocolate cupcake chronicles. I going nuts &ust thinking about stu' I want to make using tablea de cacao. I think it"s better than the branded baking chocolates, but they"re almost at par in terms of the cost. ehe. Well, this is &ust me saying. ) I still don"t know what to call these little babies. I initially wanted to call it * Triple Chocolate Cupcakes * then I turned to * Tablea Chocolate Cupcakes* then lastly, *Dark Chocolate Cupcakes.* Thinking about it now, I think the second option is the most appropriate. What do you think+
Tablea Chocolate Cupcakes, version 1 a scant - cup all/purpose 0our 1 tsp baking soda 1 tsp baking powder 1- tsp salt a scant - cup granulated sugar 1-2 cup water pcs tablea de cacao 2 tbsp unsweetened cocoa powder 1-2 stick butter, cut into cubes 1 tsp vanilla e!tract 1 egg
1- cup semi/sweet chocolate chips #reheat oven to 345 6ine mu7n pan with cupcake liners. Whisk together 0our, baking powder, baking soda, and salt in a bowl. $ring water and sugar to a boil over low heat. Stir constantly until sugar dissolves. 8emove from heat. Transfer to a medium bowl. 9dd in tablea de cacao, cocoa powder and butter. Stir until chocolate has melted and mi!ture has melted slightly. Stir in vanilla. $eat the egg into chocolate mi!ture using an electric mi!er (you can also use a wooden spatula and beat vigorously). i! in dry ingredients, beat &ust until combined. 5old in chocolate chips. :ivide batter between mu7n tins (about 1- cup per cupcake). $ake at 345 for about 24/23 mins. ;ool in pan for about 13/4 minutes before transferring to wire rack.
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The chocolate chips were not part of the recipe. I &ust decided to add them on a whim. I think that"s the reason why some of the cupcakes had a slightly molten center. I"m omitting this ne!t time. aybe adding 1- cup of milk would also balance out the 0avors.
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I"m also thinking about using :utch/process cocoa powder ne!t time. This is probably best frosted with rich chocolate frosting or whipped chocolate ganache.
Ingredients 3 &!ps Flo!r 3 &!ps S!gar 4 &!p 0ershey5s &ocoa 3 Teaspoons "aking Soda # Teaspoon "aking 'owder +6ptional This will make the cake rise 7!st a little bit more than !sing the "aking Soda only. 3 8ggs +I !se large eggs # Teaspoon Salt # &!p "!ttermilk 9ote that yo! can free/e b!ttermilk so yo! have it to make another b!ttermilk chocolate cake recipe later. &an5t find b!ttermilk? 0ere5s how to make a s!bstit!te... 2dd # Tablespoon of White :inegar or ;emon o! can !se # &!p of strong coffee instead of the boiling water. %oing so intensifies the chocolate flavor. If yo!5re making it for children yo! might want to stick with the boiling water. 'reparation #. 'reheat 6ven to )) F +This is not a typo@ This is a slow bake cho colate cake recipe. 3. Ase &risco Shortening to lightly grease and flo!r the B # in. "aking %ish. +9oteC >o! can this recipe for c!pcakes and as a layer cake. I incl!ded the baking times for each option below. . 'lace all the ingredients on the left except the cup of boiling water into a miing bowl. (. *i at medi!m or medi!m high speed. 2fter abo!t # min!te add the # c!p of boiling water. Then contin!e to mi !ntil all ingredients are blended and smooth. =. 'o!r into greased and flo!red baking dish D. "ake for...
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BE #E "aking %ish "ake for # hr. +or
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&!pcakesC 33 - 3 min. Be sure to use cupcake liners. +or
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+3 in. Go!nd &ake 'ans - (= min.
$. Test by sticking in the middle with a knife. If it comes o!t clean... it5s done@ If not p!t it back in the oven for an additional = min!tes and then test again. . 2llow to cool.
Gecommended White :anilla Icing 6bvio!sly yo! can !se whatever icing yo! like. "!t I have fo!nd that the simplest icing works best on this cake. Ingredients
'reparation
3 &!ps #)-H 'owdered &onfectioners S!gar 'o!nd Stick of "!tter +Softened by letting it get to room temperat!re
#. 'lace the powdered s!gar, softened b!tter, salt and vanilla etract in a miing bowl. 2dd a little milk.
# Teaspoon :anilla 8tract #J Teaspoon Salt 31 Tablespoons *ilk
3. *i at high speed !ntil smooth and creamy while grad!ally adding the 31 tablespoons of milk as re!ired to get the right consistency so it5s easy to spread.
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Ultra Moist Chocolate Cake by *aria on
Altra *oist &hocolate &ake 2!thorC *aria
*ilk L #1 c!ps
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"!tter L #)) gms +#J c!p M 3 tbsp appro
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6il L c!p +I !sed s!nflower oil
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&oco 'owder L 1 c!p + I !sed 0ersheyNs
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Self Gaising Flo!r L # c!p +Gefer notes for s!bstit!te
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8gg L # beaten, room temp
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"aking Soda L 1 tsp +refer notes
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S!gar L # c!p M 3 tbsp +3=) gms
Instr!ctions #. 'reheat the oven O #) &J=)-$= F, #) mins before baking. 0eat together milk, b!tter, oil P coco powder till the b!tter melts. ;et it cool to room temperat!re +btw, dont get disappointed if yo! dont get the dark brown colo!r at this stage, yo! will get it once the cake is baked. 2dd flo!r, baking soda, s!gar P beaten egg to the cooled wet ingredients. "eat it well !sing an electric beater or hand whisk till it is mied well. >o! can either !se it to make c!pcakes or cake. I made a B inch loaf P #) standard si/e c!pcakes with the above ty. "ake in the preheated oven for #=- 3) mins for the c!pcake P 3=- ) mins for the loaf cake. The baking time can vary depending on each oven. 3. For c!pcakesC ;ine yo!r c!pcake tin with paper liners +I !se 3 liners per c!pcake P po!r tbsp of batter in each case. INm referring to the standard si/e m!ffins here. . For cakeC Qrease yo!r cake tin well P line with parchmentJbaking paper. 'o!r the batter. (. For QanacheC =. Whipping cream L 1 c!p D. "aking chocolate L 4 c!p +I !s!ally !se 0ersheyNs *ilk &hocolate &hips. >o! can also !se 0ersheyNs semi sweet chocolate chips for this $. 'lace the baking chocolateJ chocolate chips in a bowl. 0eat the whipping cream on low flame till small b!bbles start appearing aro!nd the edges. 'o!r the heated cream to the bowl with choc chips. ;et it rest for = mins. Whisk it !sing a man!al whisk. This will give yo! a li!id consistency ganache. If yo! want to thicken the ganache for spreading, place the bowl on some ice P whip it. It will start thickening. Spread the ganache on cooled c!pcakesJcake. 8n7oy@ 9otes This is an etremely moist cake, so I wont s!ggest it for making it as a layer cake. >o! can store the cake +witho!t ganacheJicing O room temp for -( days in an air tight container. The original recipe calls for baking powder. "!t INve read somewhere that for chocolate cake, baking soda is good. The eplanation for that is "aking soda will react with coco powder and gives a darker colo!r to the cake. I !sed castor s!gar for the recipe for easy blending of ingredients. 0owever yo! can !se the reg!lar s!gar. >o! can serve this cake as a dessert along with a scoop of yo!r fav ice cream C S!bstit!tion for self raising flo!r L to get # c!p self-raising flo!r, add #1 tsp baking powderM tsp salt to # c!p all p!rpose flo!r. +so!rceC httpCJJwww.7oyofbaking.comJIngredientS!bstit!tion.html
My Best-Seller Siomai Recipe For the
INGREDIENTS:
500 grams regular ground pork (must have considerable amount of fat) 500 grams lean ground pork 1 tablespoon salt 1/2 tablespoon black pepper 1 cup grated carrots 1 cup grated singkamas (I don't kno hat's it called in !nglish" #iki said it's called $e%ican turnip) 1/2 cup grated cheese 2 &ablespoons minced garlic 1/ cup minced red onions 1/2 teaspoon seasoning (sometimes I use $aggi $agic arap) 1 teaspoon paprika poder for color 2 tablespoons sesame oil 1 large egg iomai rappers chopped green spring onions for garnishing
For the SAUCE: 1 cup light so sauce *uice of 15 pcs medium+si,ed calamansi 1 tsp ground black pepper 1 tablespoon bron sugar 2 teaspoon sesame oil 2 teaspoon toasted sesame seeds 2 tablespoon fried chopped garlic PROCEDURE:
#. In a big glass or plastic bol- mi% all ingredients e%cept the siomai rapper and the spring onions. $i% ith hand until full combined. 3. lace 1 tablespoon or 15 grams of the siomai mi%ture in the center of the siomai rapper. . old the siomai in our hand and gather the rappers around the mi%ture. leat/fold the rapper around the mi%ture until ou form a basket shape. inch the rapper slightl as ou fold it. ress don the mi%ture using our thumb. prinkle a fe chopped spring onions on top of the filling for garnishing. (. &o steam- put some ater in the loer compartment of our pan. rush our steamer ith oil. llo the ater to boil then ad3ust fire to let ater to 3ust simmer. lace our siomai on our steamer and steam for about 40 to 45 minutes. llo some space beteen siomais to prevent them from sticking to each other. =. emove the cooked siomai from steamer and serve ith the sauce.
Siomai mit!re on wrappers before wrapping. See wrapped siomai in the backgro!nd. 6ther optional ingredients that ou can use as e%tenders are 7hinese cabbagecucumber pickles to make the taste a bit interesting- mushrooms and other vegetables of choice. For this one- I added some rabbit's ear mushroom for te%ture.
&o prepare the sauce- 3ust mi% all ingredients together. dd more calamansi 3uice if more tartness is desired. iomai is best served hen hot. &his recipe is for home+cooking- so it is best consumed immediatel. 7ommercial preparation of siomai re8uires use of curing salts and some preservatives to make the product sta longer in fro,en storage. I'd post the commercial version of the recipe soon. For the SAUCE: # c!p light soy sa!ce
3 tablespoon fried chopped garlic P!CE"UE: #. In a big glass or plastic bowl, mi all ingredients ecept the siomai wrapper and the spring onions. *i with hand !ntil f!lly combined. 3. 'lace # tablespoon or #= grams of the siomai mit!re in the center of the siomai wrapper. . 0old the siomai in yo!r hand and gather the wrappers aro!nd the mit!re. 'leatJfold the wrapper aro!nd the mit!re !ntil yo! form a basket shape. 'inch the wrapper slightly as yo! fold it. 'ress down the mit!re !sing yo!r th!mb. Sprinkle a few chopped spring onions on top of the filling for garnishing. (. To steam, p!t some water in the lower compartment of yo!r pan. "r!sh yo!r steamer with oil. 2llow the water to boil then ad7!st fire to let water to 7!st simmer. 'lace yo!r siomai on yo!r steamer and steam for abo!t ) to = min!tes. 2llow some space between siomais to prevent them from sticking to each other. =. Gemove the cooked siomai from steamer and serve with the sa!ce.
Siomai mit!re on wrappers before wrapping. See wrapped siomai in the backgro!nd. 6ther optional ingredients that yo! can !se as etenders are &hinese cabbage, c!c!mber pickles to make the taste a bit interesting, m!shrooms and other vegetables of choice. For this one, I added some rabbit5s ear m!shroom for tet!re.
To prepare the sa!ce, 7!st mi all ingredients together. 2dd more calamansi 7!ice if more tartness is desired. Siomai is best served when hot. This recipe is for home-cooking, so it is best cons!med immediately. &ommercial preparation of siomai re!ires !se of c!ring salts and some preservatives to make the prod!ct stay longer in fro/en storage. I5d post the commercial version of the recipe soon.
yo!r own discretionR donNt blame me.C
Ho# To $ake The Best Tasting Siomai E%er: P$&s Pork "umpling ecipe •
#J3 kilo gro!nd pork
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# small onion, chopped finely
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cloves of garlic, chopped finely
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# small carrot, grated
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#J3 L # Tbsp cilantro, chopped finely
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# reg!lar pack of meaty seasoning mi +I !se *aggi *agic Sarap or # reg!lar pork b!llion c!be, mashed
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a pinch of salt and pepper +maybe #J3 tsp. each L I donNt know, I 7!st eyeball it@
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a pinch of powdered chili or cayenne pepper +yo! can s!bstit!te reg!lar finely chopped chili or hot sa!ce, ad7!st to taste
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# egg
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# pack of molo wrapper, pl!s water to seal the siomai
#. In a bowl, combine all siomai ingredients !sing a spoon or yo!r ha nd to season the gro!nd meat. *assage the meat well to make s!re everything goes together and all flavors integrate well. ;eave it for at least half an ho!r. 3. Qet a piece of molo wrapper. %ip yo!r finger in water and r!n along all sides of the molo wrapper. 2dd abo!t a teaspoon of the flavored meat and place it at the center. Qather all the corners and pinch it together on top. It sho!ld be ro!nd with flares on top. . Take all the wrapped siomai and place it on a steamer. %epending on how many yo! got on the steamer, it takes anywhere from )-() min!tes to cook. (. For the sa!ceC simply combine soy sa!ce, vinegar, and calamansi +or lime in a bowl. 2dd a bit of s!gar to taste. Season with pepper and chili or hot sa!ce.
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Carrot' Custard This simple recipe creates a tet!re similar to a creamy p! ree. It is etremely delicate in flavo!r, so try 57a//ing5 it !p for older babies with the addition of herbs +thyme goes well@ o/ +#J c!p cooked, p!reed carrots ( fl o/ +#J3 c!p milk +!se whole milk, breast milk or form!la # egg yolk 'lace the p!reed carrot in a small sa!cepan and beat in the egg yolk and milk. 0eat the mit!re over a medi!m heat, stirring constantly. When the mit!re has thickened, remove from the heat and allow to cool to a safe serving temperat!re.
?igan 6ongganisa / #ork Sausage
Ingredients
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2 lbs lean pork meat, %nely chopped
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1 lb pork fat, diced
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1- tsp salitre (saltpeter)
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1 @ heads garlic, crushed
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1- tsp ground bay leaf or 1 leaf %nely chopped
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tbsp brown sugar
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1- cup soy sauce
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1- cup cider vinegar
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1/1-2 tsp salt
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2 tsp sweet paprika
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1 tsp coarsely cracked black pepper
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1 tsp red pepper 0akes (optional)
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sausage casing or tbsp cornstarch if using skinless method
How to make it
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;ombine all ingredients e!cept casing and let stand for 1 hour.
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5ill casing w- mi!ture. Twist and tie ends of casing with kitchen cord to form a link of sausage (usually at every inches interval). #ut mi!ture in a container with lid and cure in the refrigerator for 2/3 days. $est kept in chiller. 9nother curing method is to hang sausages above brick oven for /3 days. To cook, put desired amount of sausages in a skillet. 9dd 1-2 to 1 cup of water to come up to about 1-2 inch of skillet. 6et simmer over medium heat until water evaporates, about 14 minutes. #rick sausages with fork. Stir/fry in its own fat for /3 minutes or until sausage is carameliAed or skin turns reddish brown. 9dd a little oil if necessary. Serve hot with garlic rice, sunny side up or scrambled eggs, sliced tomatoes with spicy vinegar on the side. < 5or skinless method, add cornstarch to mi!ture, roll desired amount of mi!ture into balls using your hands, then roll mi!ture to form short sausages. 9rrange side by side each other in a container with lid or wrap individually in wa! paper. Beep covered and refrigerate for /3 days to cure before frying.
Best Lonanisa!"o# To Make $ilipino Skinless %ative Sausae Ann&s Skinless (onganisa )ngredients:
)) grams gro!nd lean pork 3)) grams c!bed pork fat # c!p brown s!gar # tbsp. anisado wine ( tbsps. %at! '!ti cane vinegar ( tbsps. soy sa!ce
# tbsp. black pepper # tbsp. paprika #J3 tsp. :etsin +optional 3 tbsps. cornstarch # medi!m si/e red onion +chopped finely 3 head garlic +cr!shed and chopped finely Procedure:
In a bowl, mi all ingredients ecept the pork meat. Then add the pork and mi thoro!ghly. &hill the pork mit!re for three ho!rs in the fridge. Then, start packing !sing wa paper + = inches in length, ( inches in width. Scope a tablespoon of pork mit!re and p!t it on top the wa paper. Goll 7!st like when yo! are making l!mpiang shianghai and fold the tips. '!t in the free/er before cooking. &ook the longanisa in half a c!p of water and two tablespoons cooking oil. Serve with garlic rice or plain steamed rice. 8n7oy@ >o! may also grill the sa!sage if yo! donNt want to fry. It will retain its shape even if it is skinless. I have tried it. >o! can also make b!rger patties o!t of this recipe. >o! can serve the b!rger patty on a b!n with coleslaw and cheddar cheese. >!m@
Homemade *hip Cream ecipes
Whipped cream is a m!st-have topping for pies, holiday desserts, hot chocolate, and fresh fr!its. ;earn the basic steps here. *hipped Cream ecipe
Ingredients •
# c!p heavy cream
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3 teaspoons vanilla etract
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3 teaspoons confectioners5 s!gar
Procedure Take a chilled glass bowl, add the heavy cream and vanilla etract in, and whisk both the li!ids properly. >o! can also !se an electric mier if yo! like. eep the electric mier on low speed and
once yo! find that the consistency is getting thicker, lift the beater and check for a Ela/ y c!rveE shape formed on it. With a normal whisk, mi the li!ids till yo! find the same kind of shape. 9ow it5s time to sift the confectioners5 s!gar in. eep beating the cream till everything t!rns into a soft paste. Gefrain yo!rself from over-beating the cream or else it will become c!rdled. &hill in the refrigerator in a covered bowl before !sing it. A Few Variations •
*ake r!m or bo!rbon mit!re by combining #1 tablespoon r!mJbo!rbon and reg!lar whipped cream to it.
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Try adding 1 teaspoon fresh mint etract and # tablespoon mint paste with yo!r whipped cream. >o! can !se mint flavored whip cream with holiday desserts.
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8ver tried making chai flavored whip cream? 2dd 1 teaspoon chai etract to yo!r basic recipe and !se it with p!mpkin and apple pies. Qarnish the pies with some cinnamon sprinkles.
*ith +elatin
Ingredients •
# teaspoon gelatin
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tablespoons boiling water
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tablespoons s!gar
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tablespoons oil
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3 teaspoons cold water
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1 c!p ice water
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1 c!p nonfat dry milk
Procedure Take a bowl, add the gelatin along with cold water in the bowl. Incorporate the tablespoons boiling water to soften the gelatin. eep stirring the gelatin till it dissolves properly. Set the bowl aside and let the mit!re cool. 9ow in a chilled glass bowl, po!r nonfat dry milk and ice water in. Take a whisk and beat both the ingredients till yo! get a thick consistency. eep beating and add s!gar, then oil, and softened gelatin. eep the bowl in free/er for at least 3) min!tes before yo! transfer it in the refrigerator.
Homemade *hip Cream rosting
Ingredients •
3 tablespoons all-p!rpose flo!r
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1 c!p b!tter
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1 c!p shortening
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# c!p milk
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# c!p white s!gar
Procedure Take a pan, add flo!r with milk and heat the mit!re till everything is incorporated into a thick paste. Whisk in the s!gar, b!tter, and shortening in a different bowl to get a smooth paste. T!rn the heat off and set the pan aside to let it cool. 6nce the mit!re is cool, add it to the s!gar paste. "eat everything together till yo! get the perfect whip consistency. 'repare it co!ple of ho!rs before yo! act!ally have to !se it. Whip Cream Frosting Variations •
To make a chocolate cream frosting, add #1 tablespoon cocoa powder and #1 tablespoon white s!gar together with the flo!r frosting mi mentioned above.
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For more fr!ity flavors, yo! can integrate 1 c!p of sweetened raspberryJstrawberry p!ree to the basic frosting recipe.
"asically yo! can add any kind of flavoring to the original recipe and make whipped cream dessert. 6ther flavors that incorporate well with whip cream besides the ones mentioned in the article are vanilla, lemon, and ha/eln!t. *ake s!re yo! don5t over beat the cream as I had s!ggested earlier, beca!se that mistake will t!rn yo!r cream into b!tter. %on5t think too m!ch and 7!st try to have f!n with the entire cooking eperience. 8n7oy@ do you mean this one+ #astry ;ream I=C8D:ID=TS 2 cups milk 1-2 cup white sugar
1 vanilla bean, halved lengthwise E egg yolks tablespoons all/purpose 0our tablespoons unsalted butter 1 pinch salt :I8D;TIF=S #lace the milk, half the sugar and the vanilla bean in a saucepan over medium heat. ;ombine the egg yolks and the remaining sugar in a bowl and whisk until light in color. 9dd in the 0our and the salt, mi! to combine. When the milk &ust begins to boil, remove from heat and remove vanilla bean. ?ery slowly dribble the hot milk into the yolk mi!ture, stirring all the time. When about half of the milk has been added, place all of the yolk mi!ture into the saucepan over medium heat. Gsing a spatula or a whisk, mi! the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. $ring the mi!ture to a boil. 6et boil for about 1 minute, stirring constantly. The mi!ture will be thick. 8emove from heat and add the butter. Strain if you wish for a smoother cream. #lace into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. ;hill and use within a few days.
5rascatelli ;arbonara 59ST ST955 59?F8ITD TFT96 TID 3 I= SD8?DS 9t Gnion SHuare ;afe, e!ecutive chef ichael 8omano tops homemade frascatelli, a dense spaetAle/like pasta, with a combination of pancetta, cheese and cream. 9 rich dish like this reHuires a wine with tangy acidity ;hristopher 8ussell, the restaurant"s general manager, suggests a Tuscan Sangiovese from ;hianti ;lassico. 8ussell"s choice is the balanced 2441 ;astello di ;acchiano 8iserva another great pick is the ripe, &uicy 244 $adia a ;oltibuono. ingredients 1 tablespoon e!tra/virgin olive oil E ounces pancetta, sliced 1- inch thick and cut into 1/inch strips 1 cup heavy cream 5reshly ground black pepper 1-2 cup freshly grated #armesan cheese 1-2 cup freshly grated pecorino cheese, plus more for serving 1 large egg yolk ;old water 2 tablespoons kosher salt
1 pound semolina 0our (2 1-2 cups) directions In a large skillet, heat the olive oil. 9dd the pancetta and cook over moderate heat until crisp, about J minutes. :rain the pancetta in a strainer over a bowl reserve 2 tablespoons of the fat. 9dd the cream to the skillet and bring to a simmer over moderate heat. Crind black pepper into the cream, then add in the #armesan and the 1-2 cup of pecorino, stirring until the cheese has blended into the cream, about 2 minutes. Scrape the mi!ture into a bowl and let cool. Whisk in the egg yolk, pancetta and the reserved pancetta fat and refrigerate. $ring Huarts of water to a boil add the salt. Spread the semolina on a large, rimmed baking sheet. #ut 1 cup of cold water in a bowl. :ip your %ngertips in the water and scatter drops all over the surface of the semolina. Beep scattering until the entire surface is covered with drops. With a rubber spatula, turn the moistened semolina over on itself, tossing to form small lumps. Shake the pan to spread the loose semolina in an even layer. 8epeat with more water until &ust about all of the semolina has been formed into irregular lumps about the siAe of small peas. Shake the frascatelli in a colander to remove any loose semolina. #our the frascatelli into the boiling water and cook, stirring a few times, until al dente, about minutes. eanwhile, in a large, deep skillet, gently reheat the sauce over moderately low heat, stirring constantly. :rain the frascatelli, add it to the sauce and bring to a simmer, stirring. Transfer the frascatelli to shallow bowls and serve, passing grated pecorino at the table. K
&G82* 'AFFS Cream Puffs I: # c!p boiling water #J3 c!p salted b!tter # c!p pastry flo!r, sifted eggs Cream Puffs II: # c!p boiling water ( tbsp. !nsalted b!tter #J( tsp. salt # c!p all p!rpose flo!r ( large eggs Cream puffs are a very light and delicate and hollow pastry of French origin. Although they are a simple bakery staple to prepare a certain procedure needs to be followed for success. Sift the flo!r so that there are no l!mps. In a sa!cepan, bring water and b!tter to the boiling point. 2dd the flo!r, all at one time, and stir briskly !sing a heavy wooden spoon, stirring constantly and in a circle !ntil the mit!re begins to leave the sides of the pan and form a ball. The mit!re will become smooth, leaving the sides of the pan clean.
Stir over low heat to dry the mit!re for 3 or min!tes. The mit!re will lose its stickiness. 2dd the !nbeaten eggs, one at a time, beating each egg in thoro!ghly before adding the net egg. The mit!re sho!ld be smooth and shiny. +9oteC This may be transferred to a bowl, cooled for or ( min!tes, then beaten !sing a hand mier. %rop by large spoonf!ls onto a greased or parchment-lined baking sheet +or !se a large pastry bag with a plain no//le to pipe the mit!re. "ake in a preheated ())F oven for abo!t ) min!tes. 2llow to cool slowly. +>o! can leave them in the hot oven with the door open for a few min!tes. When cool, !se a very sharp knife to slice off the tops and fill with p!dding, vanilla pastry cream, ice cream, flavored whipped cream, etc. Top with fr!it sa!ce or dri//le with ho ney, melted chocolate or chocolate c!rls. These same recipes can be !sed to make eclairsR the only difference is in the shape that is piped onto the baking sheet. 'astry flo!r is a flo!r made from softer +or lower protein wheat than all-p!rpose flo!r and is !sef!l in making prod!cts in which gl!ten development is not desirable, s!ch as cookies and pastries. Ql!ten is the protein in flo!r that gives breads their EchewyE !ality. If pastry flo!r is not available, yo! can make a reasonable s!bstit!te by combining #J3 c!p cake flo!r with #J3 c!p bread flo!r or #J( c!p cake flo!r with J( c!p all-p!rpose flo!r for !se in this recipe.
