Daring Bakers: Sachertorte

27 Oct

IMG_5740

The October Daring Bakers’ challenge was brought to us by Korena of Korena in the Kitchen. She took us to Austria and introduced us to the wonders of the Sachertorte.

This month I was thrilled to be hosting a Daring Bakers’ Challenge for the second time. My favorite challenges are the ones where I get to bake a cake and/or pretend to be a pastry chef, so for this month’s challenge I chose a recipe for a classic European-style chocolate cake: the Austrian Sachertorte.

Sachertorte | Korena in the Kitchen Continue reading

Whole Wheat Sourdough Croissants

21 Oct

Whole Wheat Sourdough Croissants | Korena in the KitchenAlmost a year ago exactly, David Lebovitz posted a recipe for whole wheat croissants on his blog. I have been meaning to make them ever since, and I finally found an excuse to do it for this month’s Sourdough Surprises project. I haven’t baked with the group for a few months and my poor, poor starter has definitely been suffering because of it: when I pulled it out of the fridge at the beginning of the month, knowing that I’d need to revive it after not feeding it for a very long time, the top had actually turned grey. My heart sank because I thought I’d killed for real, but upon closer inspection it smelled fine and I was able to scrape off the grey layer (which was just discolouration and not anything more sinister). A few aggressive discards and feeds later, it was back to its happy, bubbling self. Moral of the story: despite appearances, a well-established sourdough starter is actually really really hard to kill!

Whole Wheat Sourdough Croissants | Korena in the Kitchen

Continue reading

Thanksgiving Turchetta, Etc – aka The Best Turkey Ever

19 Oct

Turchetta, Etc | Korena in the KitchenThanksgiving here in Canada has come and gone, and with it came time with family and lots and lots of food. After the success of last year’s de-boned, rolled, and stuffed turkey, I knew wanted to try something equally – if not more – amazing. Enter the turchetta: a rolled turkey breast prepared in the style of porchetta, which is a roasted pork loin of infinite deliciousness. I’ve got to say, the turkey version is also pretty infinitely delicious, and less work than removing all the bones from a turkey!

One of the challenges with roasting a whole turkey is that the breast meat almost always gets over-cooked and dry because it is more exposed to the heat of the oven and requires less cooking time than dark meat in the first place. However, you can even out the cooking time for all the parts and also shorten it to about two hours by breaking down the turkey before cooking and treating the white meat (turchetta) and dark meat (etc) to different preparations. To make a turchetta, you remove the skin from the turkey breast on one large piece, rub the breast meat with a seasoning paste, then roll it up tightly with the skin on the outside. The salt in the seasoning essentially cures the breast meat, helping it to retain moisture and protect it from drying out during cooking, resulting in the juiciest, most succulent turkey breast you’ve ever had. The legs and wings, once separated from the turkey, are perfect for roasting as they are. The only thing missing is stuffing, but I got around that by baking it in a dish with the wings on top, which provided turkey drippings and flavour galore.

turkey wings & stuffing | Korena in the Kitchen

Because the turchetta must rest overnight in the fridge, you are forced to get most of the prep work done the day before, meaning that on the day of the feast you can instead focus your energies on creating the perfect autumnal tablescape complete with maple leaves folded into roses. (Or, if you’re me, watching multiple episodes of Heartland on Netflix and then setting the table fifteen minutes before the guests arrive, praying that you have clean matching napkins and enough chairs to go around.)

You might thinking that this turchetta, etc, is an awful lot of work, but I figure that a) a holiday meal is already a lot of work (albeit enjoyable work), and b) you’re going to have to cut up the turkey anyway at some point, so you might as well do most of it before you have a house full of hungry guests and a kitchen full of the last-minute flurry of activity required to get a large meal on the table! At least, that’s how it always works out in my kitchen. But the extra effort here is totally worth it, because it wasn’t just me who agreed that this really was the best turkey ever.

Turchetta, Etc | Korena in the Kitchen

Turchetta, Etc

Adapted from Serious Eats. This is a minimum 2-day project (one for prep and one for cooking) that requires an overnight (or longer!) rest in the fridge. I used an 8 kg (just over 16 lbs) turkey for 7 people, although this method will work with any size turkey – you just might need to scale the seasoning up or down, as having the correct proportion of salt in the turchetta is important.

Seasoning Rub

In the bowl of a food processor, combine:

1/4 cup fresh sage leaves

1 tsp (or more) fresh thyme leaves

3-4 garlic cloves, peeled

2 tsp coarse kosher salt

1 tsp coarse ground black pepper

1/4 – 1/2 tsp grated orange zest

seasoning1

Process until you have a paste, scraping down the sides of the processor bowl as needed. Transfer to a small bowl and set aside.

seasoning2

The Turkey

While you are working, keep in mind that you want to keep the skin of the breast completely intact.

Lay your turkey breast side up on your work station. Pull the leg away from the body, cut through the skin, and use the tip of your knife to find where the hip joint attaches the thigh to the back.

turkeyleg1

Pop it out or cut through it, and cut through the meat along the turkey’s back remove the entire leg from the turkey. Repeat on the other side and set the legs aside.

turkeyleg2

Use the tip of your knife to dig into where the wing meets the breast to find the shoulder joint, then again pop or cut it out to remove the wing completely from the turkey. Repeat on the other side and set the wings aside.

wing

Very carefully remove the skin from the turkey breast in one large piece. This is easiest to do by using you fingers to gently separate the skim from the meat. Use a knife if you come to any stubborn spot, but remember that the goal is to end up with as large a piece of intact skin as possible, so don’t cut through it.

skin1

Once the skin is free, set it aside.

skin2

Use the tip of your knife to cut the breast meat away from the V-shaped wishbone, and remove it if you can. I couldn’t, but cutting the meat away from it made the next step much easier.

wishbone

Remove each breast half from the turkey carcass, again using your fingers to separate the meat from the bone. Set the carcass aside for making stock.

turkeybreasts

To make the turchetta, spread the skin from the breast out flat, skin-side down, and use a knife to remove any excess fatty bits (just remember not to cut a hole in the skin). Place the two breast halves on the skin, folding out the tenderloins and butterflying any thicker parts to cover the skin in an even layer.

assembly1

With your knife, score the meat deeply in a cross-hatch pattern at about 1 inch intervals. Rub the seasoning into the meat with your hands, working it into the cuts.

assembly2

Roll up the meat as tightly as you can, keeping the skin on the outside, as if you were rolling sushi and the skin was the sushi mat. Rest the roll seam side down while you grab some kitchen twine.

roll

Tie off the roll in 1 inch intervals and loop a longer piece (or two) from end to end to make an evenly-shaped cylinder. Don’t worry if it looks terrible – the goal is just to secure the meat inside the skin in a relatively even shape.

tie

Turn it seam-side down, wrap loosely in plastic, and refrigerate overnight or up to two days.

ready

When you are ready to cook it, preheat the oven to 300˚F (275˚F convection). Heat the biggest skillet you can find over medium-high heat and add 1-2 tbsp vegetable oil. Season the outside of the turchetta with salt and pepper and add it to the skillet, turning it to brown on all sides. Repeat with the turkey legs and wings.

browned

Place everything in a roasting pan(s), preferably on a rack. If you are cooking stuffing, the wings can go on top of it and it can go in the oven with the rest of the turkey. For good measure, drape everything in bacon. Not only does this make for amazing bacon, but it also adds extra insurance against dried-out meat AND great flavour.

bacon'd

Roast all the turkey parts in the preheated 300˚F (275˚F convection) oven for about 2 hours, until the turchetta reads between 145˚-150˚F and the legs are at about 180˚F (the wings will be done by this point, too). Remove from the oven and tent with foil while you make gravy with the pan drippings and finish any other last-minute meal prep.

roasted

Carve the dark meat from the legs, then remove the twine from the turchetta with kitchen shears and cut into slices.

carved

Serve with the bacon alongside, and prepare to enjoy the best turkey you’ve ever had.

serve!

Blackberry Cinnamon Buns

2 Oct

Blackberry Cinnamon Buns | Korena in the Kitchen

Several weeks ago we were invited to Nate’s aunt’s house for a “bun throw”, which, as it turns out, has nothing to do with actually throwing buns – it’s more of a family brunch. Nevertheless, I figured buns were appropriate, so I made cinnamon buns. But not just regular cinnamon buns: I added blackberries.

Blackberry Cinnamon Buns | Korena in the Kitchen Continue reading

French Chocolate Cake

14 Sep

French Chocolate Cake | Korena in the KitchenThe building where I work has a really nice high performance gym, and I’m lucky to have a flexible-enough work schedule so that I can work out there three mornings a week. However, along with warm-up, cool-down, showering, and making myself look presentably professional for work, this only leaves about twenty to thirty minutes for actual exercise, so to get the most bang for my buck I usually end up doing some combination of lifting moderately heavy things at a high intensity (aka “lifting weights faster“). As a result, I guess I look like I’m working pretty hard, because I often get asked what I’m training for. My stock answer is, “I’m training for life”, but more accurately it should probably be something along the lines of, “I have a tendency to bake and eat a lot of cake and I need some way to balance it out if I’m going to fit into my jeans.” Because there is no way I’m *not* going to bake and eat a chocolate cake as delicious as this one:

French Chocolate Cake | Korena in the Kitchen Continue reading

Tea and Flowers

8 Sep

IMG_5353 Lynette’s birthday in August meant another tea party for us. We headed to the Butchart Gardens, which is well-known for its spectacular flowers and less well-known for its afternoon tea, which is really quite excellent. Not only do you get a lovely afternoon tea experience, you also get to browse around the Gardens and quite literally smell the roses.

Tea at the Butchart Gardens | Korena in the Kitchen Continue reading

Blackberry Cream Cheese Ensaimadas

29 Aug

Blackberry Cream Cheese Ensaimadas | Korena in the KitchenEnsaimadas, a coiled Spanish pastry of enriched yeasted dough, were the second half of August’s Daring Bakers Challenge, and I’m happy to share that these blackberry and cream cheese filled babies are probably the best thing I’ve made in a long time. Thank you Swathi for this recipe!

Blackberry Cream Cheese Ensaimadas | Korena in the Kitchen Continue reading

Daring Bakers: Kürtőskalács {Chimney Cakes}

27 Aug

Kürtőskalács (Chimney Cakes ) | Korena in the Kitchen

The August Daring Bakers’ Challenge took us for a spin! Swathi of Zesty South Indian Kitchen taught us to make rolled pastries inspired by Kürtőskalács, a traditional Hungarian wedding pastry. These tasty yeasted delights gave us lots to celebrate!

Once again, the Daring Bakers have introduced me to a pastry I probably never would have come across myself, and given me a history lesson in the progress. Kürtőskalács or “chimney cakes” are a traditional yeasted pastry from Szeklerland, which is an ethnic Hungarian enclave in the Transylvanian region of present day Romania. The pastry is now common in many Hungarian-speaking regions as well as the Czech Republic.

Kürtőskalács (Chimney Cakes) | Korena in the Kitchen Continue reading

Triple Berry Apple Pie

22 Aug

Triple Berry Apple Pie | Korena in the Kitchen

Blackberry season – my very favourite season – is here, and with it comes the urge to bake pies. This one in particular came about as the result of a very successful trip to the local blackberry patch – aka, a ditch just up the road from us – plus the discovery of a few apples in the fruit bowl that were getting soft and some local strawberries and blueberries in the fridge.

Triple Berry Apple Pie | Korena in the Kitchen Continue reading

Afternoon Tea at the Empress Hotel

8 Aug

Tea at The Empress | Korena in the KitchenWhile my friend Lynette was living in China for six months, she made me promise that we would go out for tea as soon as was humanly possible when she came home at the of June. Conveniently this was right around the time of my birthday, so we made a date for a birthday tea party. Our usual spot is The White Heather Tea Room, but in the interest of being a thorough food blogger and adding another review to my tea parties category, we decided to visit Victoria’s iconic Empress Hotel for their famed afternoon tea (the same afternoon tea that serves these scones). It had been years since either of us had been there, and I think the last time we’d been there together was Lynette’s eighteenth birthday – over a decade ago! (Gah!) Even so, this was not a decision we made lightly, because in July at the height of tourist season is also when the price goes up. WAY up. But more on that later.

(At this point, I’d like to apologize for the photos – I forgot my real camera so these were all taken with my ancient iPhone. Also, there were so many people around that I was acutely aware of being “one of those foodie types who takes pictures of all her food instead of just eating it”, so I snapped these quickly from where I was sitting (directly in front of a bright window) and as a result they’re kind of glare-y from the head-on brightness.)

(Wait. I should just pretend I put a filter on them to make them look that way on purpose. Yeah, that’s it. #nofilter #mycamerajustsucks) Continue reading

Follow

Get every new post delivered to your Inbox.

Join 883 other followers