Sourdough Scallion Pancakes - Last summer I started my sourdough experiments all over again. Six years ago I had grown and maintained my first starter for quite some time but it fell ou...
Monday, January 25, 2010
Don't get me wrong, I love every minute of it. No matter my complaining. That's just me. I love whining; if nothing else, the weather it is. In this case, it's these response papers we have to turn in. The first week's readings were challenging, but stellar, so writing what I thought of it, wasn't a big deal. Being my luck, it had run its course by week two. Since the Tuesday of last week, I feel like a headless chicken that was first drugged and then injected with caffeine. (Shudders thinking about taste).
Now, this week's reading was interesting, but I am beginning to think the guy who wrote it, had unscrewed his head, and then put it on backwards. I mean, nothing else, can explain how someone could make intuitive processes of how we communicate into mumbo-jumbo-meets-abracadabra-and-falls-into-toilet. That doesn't make sense, does it? Exactly, my point.
Thankfully, the last few weeks weren't all about me-wanting-to-scratch-my-corneas-out. Eats got an award for being "kreative" (Thanks Swathi! That's awfully sweet of you!) AM made the most delicious, little egg tartlets following my dearest friend May's recipe, to cheer me up; I suspect he feared for his corneas too. And THM learnt to say Sawwwy (Sorry), Fla-wee (flower), Taw-wee (towel) and Kyawee (she likes to call herself kyari, short for Kyara). Weeee! It wasn't such a lousy week after all.
The award needs me to list seven things people don't know about me. In random order, here they are:
1. Coffee makes me bounce off walls. If you are one of those silent types, who likes to talk in monosyllables, don't let me near you when I have had a cup. Seriously.
2. I never say no to a good shoe. Even though I go on and on about Louboutins and Blahniks.
3. I (sometimes) skip brushing my teeth at night. (Sorry, mom!)
4. I like Valentine's Day, even though I pffft at it every, single year. (Hint, hint AM).
5. I love surprises. If they come packaged in little turquoise boxes, even better. (Art of giving hints 101)
6. I think I want to skydive, someday.
7. I can eat seven (big) cups of chocolate mousse -- in one sitting.
I am passing on the award to seven of my favorite bloggers ...
Manasi of kisss-the-cook
Ann of splitpearsonality
Priya of priyaeasyntastyrecipes
SE of denufood
Vinaya of foodtravelbooksandmore
Kate/Kajal of aapplemint
Sonia of 7spice
Here are the rules for the award peeps!
1. Thank the person giving the award.
2. Copy the award to your blog.
3. Place a link to their blog.
4. Name 7 things people don't know about you.
5. Nominate 7 bloggers
6. Place a link to those bloggers
7. Leave a comment letting those bloggers know about the award.
♣ A tartlet a Day ...
We tasted these over New Year's at our friend's May and Carl. Apparently these sweet nothings are quite a favorite among Chinese, and feature regularly on Dim-sum restaurant menus. May learnt this wonderfully, simple recipe from her Taiwanese friend, and usually reserves it for special or festive days. On the day she made these, and by the time we reached for dinner, Carl had polished off 20, and their son Wesley about seven. Yep, they are that good! These are going to a merrier world for SHF # 61 as my comforting dessert.
May's Egg Tarts
For the crust you need:
14 tbsp unsalted butter (at room temperature)
1/2 C sugar
1 large egg (at room temperature)
3 C All purpose flour
1/4 tsp salt
1/4 tsp baking powder
4 tbsp milk
For the custard you need:
14 fl oz milk
1 C sugar
6 eggs(at room temperature)
1 tsp vanilla extract (optional)
Pre-heat the oven to 375F. (You have an oven thermometer, don't you? Shouldn't be baking without it. Trust me).
Start creaming the softened butter in a mixer. After a minute or so add the sugar. Beat until the sugar is fully incorporated. Then, add the egg and keep beating. Once incorporated, add the flour and keep beating. When the flour is lumpy, pour in the milk. After a little beating, the dough should come together. Wrap it in parchment paper and set aside for about 20 minutes.
For making the custard, combine all the ingredients and mix well with a whisk. I would whisk the eggs first, just so there are no lumps. I think using a vanilla bean instead of extract might give an interesting texture.
After the dough is rested, make small balls and roll them to cover the tartlet pan/shell you have. Carefully drape the dough so it hugs the inside of the pan/shell. Break off any excess.
Use a aluminum baking sheet to arrange the shells and then pour in the custard filling leaving some room at the top for the custard to expand. 1/8 to 1/4 inch from the top is about right. Remember, air bubbles are bad for custard integrity. Pour slowly and in a steady stream to avoid trapping air. You may tap the shells to release any air, but do it at your own risk. I say, a collapsed custard tastes the same as a perfect one!
Bake 25-30 minutes in the oven at 375F. Keep an eye on them from the 20 minute mark. If the custard is puffing up too much, open the oven door a little to stop the cooking. When you see small pin holes on the custard top and the crust looks done it is time to take them out. Sorry, you will have to wait for them to cool down completely before they are ready to come out of the pan/shell.
This recipe will make about 48 two inch tartlets. Trust me, you will need that many if you like eating good stuff! I would recommend using shallow shells/pan, but they can be hard to find.
Posted by Sheetal Kiran at 10:44 PM