I might be the host of Spring Baking Championship but a baker I am not. But that doesn't mean I can't test the waters. When Studio 512's host Stephanie Gilbert challenged me to a baking challenge . . . I knew I had to step up.
With some guidance from Spring Baking Champion Nacho Aguirre, I came up with this: a mini chocolate cake with chocolate ganache and macerated raspberries or "Ali's wedding proposal cake" for short. It's in honor of the upcoming wedding themed episode of Spring Baking Championship and while beautiful, decadent and rich . . . it is also very easy to make.
This is how you do it.
Out the gate I wanted to get the raspberries done as they could afford to sit for a bit. This is literally as simple as making cereal. Take a cup of raspberries, rinse them off and place in a bowl. Toss in a tablespoon of sugar and shake it off like Taylor Swift. I'm sorry I went there but I have a kid and she doesn't curse in her music. Let that sit while you work on the rest.
Start the cake process by mixing all the dry ingredients until well incorporated. Nacho suggested I sift the flour to make sure there would be no lumps in the cake. I went ahead and did that with the flour and the sugar and cocoa powder. It's a step but I'd well advise you take it. Texture is very important to cake along with flavor.
Then whisk in all the wet ingredients: the milk, vegetable oil and egg. I used a hand whisk first to get everything mixed to an even consistency. Then I reached for the electric mixer. I set the speed to medium(4 out of 7) and let it rip for 2 minutes.
Since I was doing this for a TV segment, I made two cakes but you should have enough for 8 cakes that fit in these 3" ramekins. A couple things to note: make sure you grease and flour your ramekins. When the butter is room temp it's a lot easier to work with. Also fill the cake batter about 3/4 of the way up because the cake will rise.
Stick them in a preheated 350 degree oven and start checking after 20 minutes.
These were done in about 22 minutes. I did the toothpick test and when the pick comes out clean . . they are done. Do yourself a favor and let these cool before you take them out of the ramekin. I got overzealous with my second batch and while the cake slid out easy . . . it broke apart when it hit the wire rack as the ramekin was a bit too hot to handle. Lesson learned: take your time.
Plated and ready to go. In case you're wondering . . . the ganache, yeah I didn't get the best process shots there because the process is pretty minimal. Place the dark chocolate chips in a bowl. Bring the heavy cream just . . . and I mean just to the point of a boil. Like when the bubbles just start to pop on the sides, pour onto the chocolate chips. Let that sit for about 2 minutes and then stir.
Nacho recommended I stir in an "S" shape pattern, starting from the center. I started out with that method. After while though, I just mixed it till it was well incorporated.
And there she is. If you watched me Studio 512 you will see I opted out of showing you my piping skills. The sad truth is my handwriting and overall artist skills are just as suspect. Still this dessert is a looker and is as simple to make as it is elegant and indulgent to eat.
And if you use this for your wedding proposal . . . tag me in the post!
I first came across Nihari at the Pakistani Curry houses of Los Angeles. True hole in the wall joints whose smokey tandoori ovens would set me off in a spiced meat frenzy. Fragrant biriyanis, the paella of the Indian subcontinent, and haleem are specialties here, the latter being a porridge of wheat, meat and fragrant spices. Just as stand out is Nihari, one of the best beef curries of all time, the G.O.A.T of beef curries if you will.
I had this brisket lying around and well, it got me thinking . . .
(more…)
So sometimes I find myself doing to two things: cleaning out the fridge and entertaining a craving. Lately I've been obsessed with meatballs. The other day I made a batch of Marcella Hazan's famous Italian meatballs from her book "Essentials of Classic Italian Cooking". Today I was craving a meatball like you would get at a good Vietnamese Pho joint. So I stared digging in my pantry and the interwebs.
(more…)
I was gifted a copy of Sunday Supper's by Suzanne Goin some 15 years ago. In that time I have probably prepared a handful of recipes which is more a reflection of the involvement the book requires. Broken up be Seasons, you would be wise to stick to the one you are currently in and have access to a good Farmer's Market. True to the chef's resumé and accolades, this book is not for the novice cook nor a busy weeknight.
But my God is this Sunday Supper's Brisket worth the effort. It has become my new night before Christmas Eve dinner tradition. And when you make it, it might become yours as well . . .
So McRib is back and I got excited. I mean, it's the McRib . . . the only sandwich at McDonald's thats as McDonalds as the freaking Big Mac. Now it has been more than a minute since I have had one and I just couldn't eat a McRib and post about it.
I had to make it better.
So here it is, My McRib hack, which I swear to whatever higher power you believe in, is worth the minimal time to make. Take my advice and find yourself a local Carniceria/Mexican Grocery store for all the ingredients listed futher down. And fasten your seatbelts, because this McRib is gonna take you south of the border.
The Vitals:
the spot: In-N-Out Burger tested in Austin TX + locations in California, Arizona, Nevada, Utah, Oregon and soon Idaho
the eats: The "Ali" (unofficial name)
the bucks: approx $6
the full nelson: the ultimate internet burger hack
My first In-N-Out burger experience was . . . underwhelming. Like many, I didn't get the hype. Being reared in the Midwest off Steak 'n Shake in the 90s, thin stackable griddled patties were not a new phenomenon to me. I thought the meat was lacking compared to a my go to triple Steakburger from Steak 'n Shake.
But time marches on. Gold standards falter. And nostalgia evolves as does life. In no small part due to the secret menu and reddit, I have to say that now In-N-Out is my favorite drive thru burger, which in Covid-19 times takes on whole new meaning. But you gotta order it right. Years past I wrote about a number of ways one can navigate the secret menu at In-N-Out. Well now it's 2020 and I have a new move at In-N-Out. You gotta order "the Ali".
Yes . . . I have an unofficial named burger at In-N-Out. And when you test drive this triple burger with a double hit of cheese and a bevy of toppings . . . you too will become part of the In-N-Out indoctrinated.
In-N-Out's best attribute is actually dangerously misleading. Read the menu and you would think the burger maxes out with the above: a double double animal style. While it's good to keep the focus on burgers, it's awesome to have options to make your burger customizable.
Enter, the secret menu. After that, you need to focus on personal palate responsibility. Do you crave a big fat messy burger? Add more meat, cheese and toppings. Crave simplicity? Try the cheeseburger with only ketchup, pickle and grilled onions. For the record, that's the cheeseburger that should be in the Happy Meal.
Me? I like a burger you need two hands to eat. I like ratio of meat to bun to toppings that favors the meat. And I freaking love Thousand Island. Real talk: In-N-Out has the best pink sauce in the game.
This is the "Ali" out of the wrapper. A 3x2 which is three burger patties and two slices of cheese. I got it "Animal style" which means mustard is smeared on the patties while it cooks, lettuce, tomato, pickles, grilled onions and extra spread. But that's not the whole story.
The Ali with a 90 degree turn will reveal more. I ordered the lettuce "light" and all credit for that is due to reddit. One grievance I have with In-N-Out is not that they use Iceberg lettuce, but that they will include the stem. Yes, that bland fibrous cousin to celery does not need to be on my burger or any burger for that matter.
Also included in here is raw onion, in addition to the grilled onion. This is critical. I've said in the past that "the onion is the truffle of the poor". Folks, onions define the beefy flavor at In-N-Out.
And now, the backside.
In addition to the aforementioned, I also added chopped chilis to my In-N-Out burger. Also a credit to reddit, the addition of In-N-Out's pickled Cascabella peppers is clutch. I know when life long Los Angelenos were hitting me up declaring "I've been doing it wrong my whole life" that I struck a nerve. Cascabella peppers are similar to banana peppers and pepperocinis but I find they pack more heat.
Oh, in case you were wondering, this is the side you want to start with. Take that wrapper off and go to town on the side soaked with all that burger goodness. And for God's sake, ask for extra napkins.
The same principle for the "Ali" work on the fries too. Yeah, the fries at In-N-Out aren't great but the animal fries are pretty tasty. That being said, I rarely order them because it's overkill at it's finest. I'd like to see my kid grow up.
At the end of the day, this is the burger that has made eat In-N-Out more than ever before. I love burgers with thick patties cooked medium rare and true smashed burgers beat In-N-Out patties all day. I could even make the case that Shake Shack makes a better quality burger.
But In-N-Out is a better burger experience. Cheap, fast and ultimately a reminder that a great hamburger is the sum of its parts. The toppings are just a wee bit more important to the beef. And for the record, this works with 2 or 4 patties though the latter requires the mandibles of a UFC heavyweight.
For those in the know, add this to your In-N-Out repertoire. And for the In-N-Out haters, consider this burger before your next diss. At around $6, you got nothing to lose.
It's 47 degrees outside, football is in full swing and it's high time I figured out a real deal Texas chili recipe. Spoiler alert: I used tomatoes. Yeah, I did. And I used ground beef, albeit coarse ground aka chili grind from a butcher shop called Longhorn Meats. No beans though, and that deep hue of red was from making my own chili powder. I even have two versions for you and my inspiration came from an award winning recipe from the Terlingua International Chili Championship.
I told you it was real deal.
The Vitals:
the spot: Sandy's Hamburgers 603 Barton Springs road Austin TX 78704
the eats: cheap burgers
the bucks: cheeseburgers for $5, a double will run $6.40
the full nelson: a nostalgic burger experience fueled by freezer to table fare
Sandy's Hamburgers puts their frozen custard out there front and center. Sure it's on the signage but if you do a little digging you might find more skeptical critics throw their weight to getting the custard vs the savory fare. I would do the same but I doubt I'll ever go back here again.
But I still think you should. At least once. And here's why.
