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Topics - chocdoc

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Soups / Caldo Verde
« on: July 01, 2010, 12:59:22 am »
Name of Recipe:Caldo Verde
Number of People:6
2 cured dry chorizo sausages (or any dry garlicy sausage), cut 1/2 inch thick
1 tbsp olive oil
1 med onion
1 clove garlic
4 med potatoes, cubed
1 liter chicken stock
1 small head kale, chopped coarsely

Place chorizo slices in Thermomix bowl. Cook at Varoma temperature, reverse speed for 5 minutes. Remove and reserve. Place onion and garlic in bowl, chop coarsely at speed 5 for several 5 second bursts. Add oil and cook at varoma temperature, speed stir for 5 minutes.

Add in cubed potatoes and continue to cook at varoma temperature for 5 more minutes. Add stock, cook at varoma temperature for 30 minutes, speed stir.

Allow to cool slightly, then blend at varoma speed for 30 seconds.

Add kale, cook 30 minutes, varoma temperature, speed 2. Add reserved chorizo.


Bread / Mixed Grain Bread
« on: January 26, 2010, 01:40:55 am »
Riffing off a couple of Isi's loaves I came up with a nice loaf today that I'm very happy with.  I did it as a free form loaf, but it could easily be done in a large loaf pan as per her Rustic Yogurt Loaf.

100 grams hard wheat kernals (or 100 grams whole wheat flour)
400 grams all purpose flour
30 grams honey
65 grams mixed flaked cereals (I have a flaker, so I made a mixture of barley, oats and soft wheat berries)
25 grams sunflower seeds
10 grams balsamic vinegar
180 grams yogurt
250 grams water
20 grams fresh yeast
2 tsp kosher salt
extra cereal flakes, sunflower and sesame seeds to top loaf

Grind hard wheat at speed 10 for 60 seconds (either put the cup in the hole - or I use a big flat rubber sink stopper to occlude the hole).  Let sit for a minute before opening the lid to let the dust settle, add remaining ingredients and  :: for 6 minutes.  If it seems too wet add a few more tablespoons of all purpose flour.

Let sit in TMX bowl for 30 minutes then  :: for about 30 seconds to punch down.  Dump out dough on flour covered surface and shape into large loaf (alternately - into a greased large bread pan).  Place loaf on piece of parchment, seam side down, on an upside down baking sheet.   

Spritz surface of loaf with water and top with flakes and seeds.  Let rise while oven is heating to 480 degrees F (250C).  I have a baking stone on the rack in the oven, if you don't - put a baking sheet in oven to preheat.  When oven reaches temperature, use your kitchen shears to cut 3 slashes on the top of the loaf.  Drag the sheet of parchment onto the baking stone or baking sheet, spritz the oven with water every minute for 3 minutes (or put a small bowl with about 1/2 cup of boiling water in the oven).  Bake for 10 minutes, then turn oven down to 400 F (200 C) and bake for a further 30 minutes, turning as required to prevent one side from over browning. 

I'd have a picture, but the loaf has been decimated!

Cakes / Bienenstich (Bee Sting) Cake
« on: January 10, 2010, 02:07:39 am »
Got around to making the Bienenstich cake last night.  Very pleased with the results, but there will be some tweaking next iteration.  Mostly involving the filling - I forgot to add the sugar until I'd spread half the filling on the cake and found the custard powder a bit raw tasting.  Next time I'd cook it a bit. 

2   eggs
3/4 cup sugar
1   tsp. vanilla
1   cup flour
1   tsp. baking powder
1/4 tsp. salt
1/2 cup  milk
1   tbsp. butter

Preheat oven to 350 F. 

Prepare an 8 by 8 inch pan with parchment in two 8 inch strips overlapping the sides of the pan. 

Beat the eggs until light and fluffy at speed 5, add sugar though the lid and continue to beat until nice and thick.  Stir in vanilla, flour, baking powder and salt until just mixed for about 20 seconds at speed 2.  Heat milk in microwave until steaming but not boiling, add butter, when butter is melted add into remaining batter at speed 2 or 3 until just mixed in.  Pour into prepared pan, bake for 25 to 30 minutes, until toothpick inserted comes out clean.


1/4 cup brown sugar
2   tablespoons butter - melted
1/3 cup shredded coconut
3/4 cup slivered or flaked almonds
3   tablespoons whipping cream

Mix all topping ingredients together, when cake come out of oven, spread as evenly as possible over the top of the cake.  Put back into oven with broiler on - watch carefully - remove from oven when topping bubbles and is nicely browned. 

2   cups whipping cream
1   package cream stabilizer (such as Dr Okter) - or 2 tbsp instant vanilla           
    pudding powder
1   tbsp custard powder
2   tbsp icing sugar. 
1   tsp vanilla

Insert butterfly in bowl, add all ingredients.  Mix together at speed 4  until fluffy and starts to firm up. 

Let cake cool.  When cool cut in half with serrated knife, removing top half carefully onto a baking sheet.  Spread cream in thick layer over bottom half of cake, return top half carefully.  I put the cake back into the 8 by 8 pan, and placed in the freezer for a couple of hours to make cutting easier.  Store in fridge.

Bread / Peter Reinhardt's French Bread
« on: December 28, 2009, 01:44:42 am »
I fiddled the recipe a bit to make it thermomix compatible.  You'll notice that the preferment and the next stage are identical, but the preferment adds flavour that you don't otherwise get.  I'm linking to the website version for instructions on forming the loaves - and more information about the bread itself. 

Name of Recipe:Peter Reinhardt's French Bread
Number of People:3 baguettes

285 grams all purpose flour
210 grams water
1 tsp active dry yeast
3/4 tsp salt
Next stage
285 grams all purpose flour
210 grams water
1 tsp active dry yeast
3/4 tsp salt

Weigh water into bowl, sprinkle yeast over.  Set for 3 minutes at 37 C and  ^^.  Weigh in flour and add salt.   :: for a couple of minutes.  Two options now - if you want to make the bread the same day, just leave the dough in the bowl for about 2 hours, until you see it double.  For even better flavour, remove to a container, leave at room temperature for about an hour, knock it down and place in fridge for up to 3 days. 

For next stage, dissolve the yeast in some of the water if you already have the preferment in the bowl, add remaining ingredients to TMX bowl along with the entire preferment and  :: for 2 or 3 minutes until nice and smooth.  Let rise in oiled container for about 2 hours, until doubled in bulk. 

Place a baking tile, or a baking sheet in the oven and preheat to 500 F.  Form your loaves as instructed on the site, let rise for 45 to 75 minutes (to 1 1/2 times the size), turn over onto cornmeal covered peel (or upside down cookie sheet), slash and slide the loaf off the peel or baking sheet onto the hot tile or sheet in the oven.  Turn the oven down to 450 F.   Either add about a cup of boiling water to a pan on the bottom rack, or spray water into the oven every minute for the first 3 minutes of the baking time.  Bake for about 30 minutes, turning the loaves a half turn after about 15 minutes. 


Click here for the online version

Condiments and Sauces / Kerry's Caesar Salad Dressing
« on: December 27, 2009, 02:15:40 am »
I've been making this rather excellent (if I do say so myself) dressing for years, an immersion blender being the best tool until I discovered the thermomix.  I always had to plan ahead, making sure the ingredients were at room temperature before starting or risk the dressing failing to thicken properly.  Warming to 37 C before drizzling in the room temperature oils insures a perfect result.   

Name of Recipe:Kerry's Caesar Salad Dressing
Number of People:4-6
1 large or 2 small cloves garlic
1 large egg
1 1/2 tbsp Worcestershire sauce
1 1/2 tbsp fresh lemon juice
2 fillets of anchovy
1 cup neutral oil (such as sunflower oil)
4 tbsp olive oil

Process garlic for a few second at speed 5 until chopped.  Add egg, Worcestershire sauce, lemon juice and anchovy fillets - set for 4 minutes and  ^^ at 37 C.  Turn off heat, place MC with open side up, turn up to speed 7 and pour the oils onto the lid slowly.  It will drizzle down beside the MC and into the bowl.  This will be a thick dressing, akin to mayonnaise, but a tiny bit thinner. 

For salad preparation - I like a sliced or torn head of romaine lettuce, about 3 tbsp of dressing, pepper to taste, nice garlicy croutons, crumbled crisp bacon and a huge quantity of freshly grated Parmigiano-Reggiano cheese. 

Soups / Baked Potato Soup
« on: December 20, 2009, 08:06:32 pm »
This is a recipe adapted from Fine Cooking Magazine.  

Name of Recipe:Baked Potato Soup
Number of People:4-6
   4      medium        russet potatoes - baked and cooled
   1/4   cup             butter
   2      medium       leeks, white and green part (or 1 medium onion)
   2      cloves         garlic, minced
                            salt and pepper
   3      cups           chicken broth
   2      cups           water
   1/2   cup            milk
   1/2   cup            sour cream
   4      slices          bacon, diced
   1/4   pound        cheddar cheese -- grated
   2      tablespoons   green onions

Fry up the bacon until crisp, drain and set aside.  Peel two of the potatoes and cut into small chunks.  

Place cleaned leeks (or onion) and garlic in  *: and process at speed 5 until chopped.  Add butter, saute on varoma temp  ^^ for about 10 minutes.  Add stock and water, cook at 100 C for 20 minutes.  Add the two remaining potatoes with their skin to the bowl.  Let cool somewhat, then process on speed 10 until pureed.  Add milk and sour cream, salt and pepper to taste, process until blended.  Add in previously diced potatoes.  Serve with grated cheddar, crispy bacon bits and scallions.  

Members' comments
Helly Belly - awesome... had gastro today (not awesome) and this soup, minus the cheese and bacon, was just the nourishing my poor tum needed!

Soups / Cauliflower Soup based on Ad Hoc at Home
« on: December 13, 2009, 12:58:07 am »
A new cookbook by Thomas Keller, owner and chef of Bouchon in NYC and the French Laundry in Napa Valley called Ad Hoc at home - has recipes that are a bit more approachable than those in his previous books.  He uses a Vitamix blender to puree the soup, but the TMX really simplifies making this wonderful soup.  

Keller's version is served with a drizzle of olive oil, home made croutons and deep fried beet chips.  

Name of Recipe:Cauliflower Soup
Number of People:4-6
1 small head cauliflower
1 leek
1/2 medium onion
1 cup milk
1 cup heavy cream
Salt and Pepper
1/2 tsp of curry powder

Put about 500 mls of water in TMX bowl.  Place cut up cauliflower, white of leek and onion in steamer basket.  Steam on varoma temperature for about 30 minutes.  Add the steamed vegetables to the remaining steaming water, add the milk, cream, salt, pepper and curry powder.  Simmer together for about 30 minutes at 90 or 100 C speed 2.  

Allow to cool for a bit, then blitz at speed 7 with the measuring cup in place, taking care not to burn yourself.  

Serve with one or more of croutons, a drizzle of good quality olive oil, shredded sharp cheddar cheese, crispy bacon bits...

Members' comments
cookie1 - This is tasty and ever so creamy. I only used milk, no cream. It was easy to make and used up the cauliflower that was looking a little sad. A great soup for our cooler evenings.

Chocdoc - I made this again a couple of days ago.  Didn't have any leeks so I used garlic scapes in it's place.  Didn't have 'proper' curry powder, so used a little garam masala and cumin that was here.  Interesting difference in flavour - almost mushroomy.

Introduce Yourself / Another Canadian, eh!
« on: December 04, 2009, 12:56:22 am »
Hey Gang,

The name's Kerry, and I live in Ontario, Canada. 

I have been a proud owner of a slightly used TM31 for a few months now. My initial interest in the TMX was for the purpose of making ganaches for chocolate centers, but I've found quite a variety of other uses for it - and am having great fun adapting various recipes.

This site has been a great source of inspiration and help to me - I don't have any of the cookbooks that others get with the TMX and didn't attend any demos so I'm teaching myself.  I'm also operating without a varoma - someday I'll get one and that will expand my repertoire I'm sure. 

Hoping after a while I can teach you folks as much as you've taught me.

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