Boston Cream Pie? Cake?

Last week a friend asked me to make a Boston Cream Cake for he and his roommate. They had looked all over town and no one knew what they were talking about...I asked, "Is it a yellow cake with a custard filling and topped with Chocolate? He said that was it. I had not had nor made one in years so I ventured through online recipes and settled on Joy of Baking's  version. I made the sponge cake and pastry cream as written other than baking the cake in 2 layers rather than splitting the one layer. I also used her chocolate ganache but added an extra ounce of semi-sweet chocolate.

There are two questions that immediately come to mind when you hear Boston Cream Pie.  One is "Why is it called a pie?", and the other is "Why the name 'Boston'?". To answer the first question of why "pie" instead of "cake", it is probably because colonists baked their cakes in pie tins as they did not own cake pans. As far as calling it Boston Cream Pie, the story began when a New York newspaper in 1855 published a recipe for a 'Pudding Pie Cake'. This recipe was similar to the Boston Cream Pie recipe of today except that it had a powdered sugar topping. From there we go to Boston where a man named Harvey D. Parker opened a restaurant called the Parker House Restaurant. On the menu was a 'Parker House Chocolate Pie', the recipe to which was similar to the New York newspaper recipe except a chocolate glaze had replaced the powdered sugar topping. We are not sure how it was renamed to 'Boston Cream Pie', but Bo Friberg in his book 'The Professional Pastry Chef' thinks "the name stems from the original title (in the New York paper) combined with the reference to Boston."

Read more: http://www.joyofbaking.com/BostonCreamPie.html#ixzz1sob5kQDF

Pastry Cream:

1/4 cup (50 grams) granulated white sugar

3 large egg yolks

1/8 cup (20 grams) all-purpose flour

Scant 3 tablespoons (20 grams) cornstarch (I used 6 Tablesppons cornstarch, no flour)

1 1/4 cups (300 ml) milk

1 teaspoon vanilla

Sponge Cake:

5 large eggs

3/4 cup (150 grams) granulated white sugar, divided

1/2 teaspoon pure vanilla extract

1/2 cup (60 grams) plain cake flour (not self-rising)

1/4 cup (35 grams) all purpose flour (I used 3/4 cup all purpose flour, no cake flour)

1 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons milk

2 tablespoons (28 grams) unsalted butter

Chocolate Glaze:

4 ounces (120 grams) semisweet chocolate, finely chopped (I used 5 ounces)
1/2 cup (120 ml) heavy whipping cream
1 tablespoon (13 grams) unsalted butter

                                                                              

Pastry Cream: In a medium-sized heatproof bowl, mix the sugar and egg yolks. In another bowl, sift or whisk the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.  Pastry Cream Video Meanwhile in a small saucepan, bring the milk just to a boil over medium heat. Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling. (Strain if necessary.) Then place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another minute or so until it becomes thick. Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours. Sponge Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and line the bottoms of two-8 inch (23 cm) round cake pans with parchment paper.  While the eggs are still cold separate three of the eggs, placing the yolks in one bowl and the whites in another bowl. To the yolks, add the two remaining eggs. Cover the bowls with plastic wrap and allow the eggs to come to room temperature (about 30 minutes). Meanwhile, in a bowl whisk together the flours, baking powder, and salt. Place the milk and butter in a small saucepan, over low heat, and warm until the butter melts. Remove from heat, cover, and keep warm. In your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the whole eggs and yolks and 1/2 cup (100 grams) of sugar on high speed until they are thick and fluffy (3-5 minutes) (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). Beat in the vanilla extract.  In a clean bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites at low speed until foamy. Increase the speed to medium-high and gradually add the remaining sugar, beating until soft, moist peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Sift half of the flour mixture over the top of the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Make a well in the center of the batter and pour the melted butter/milk mixture into the bowl. Gently but thoroughly fold the butter mixture into the batter. Divide the batter evenly between the two pans and bake for about 18 - 20 minutes or until light brown and springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Immediately run a spatula around the inside of the pans and then invert the cakes onto a wire rack. Remove parchment paper and re-invert. Cool completely. Chocolate Glaze: Place the chopped chocolate in a small heatproof bowl. Bring the cream and butter just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and gently stir until chocolate has melted. Set aside until it has thickened to pouring consistency. Assemble: Place one cake layer on your serving plate, bottom side facing up. Spoon the pastry cream onto the cake, spreading to make an even layer. Place the second cake layer (top side up) onto the filling. Pour the glaze onto the center of the cake and, using an offset spatula, spread the glaze to the edges of the cake, allowing the glaze to drip down the sides. Let the cake sit until the glaze sets, about one hour. This cake is best eaten the same day it is made. Cover and refrigerate any leftovers.

Chicken Chilaquiles

If time allows, this will be my use of "chiles" this week! And, it did, although I forgot to take a picture of the finished product. Everyone loved it at work and wants the recipe.

Chicken Chilaquiles
serves 8

1 Tbsp vegetable oil
1 (16-ounce) package of corn tostadas, crumbled coarsely
1 large yellow onion, finely diced
1 teaspoon ground cumin
1 1/2 teaspoon oregano, preferably Mexican
1 3/4 cup chicken stock
4 cups (about 12 ounces) shredded cooked chicken
6 ounces Chihuahua cheese, grated or Quesadilla cheese(Monterey Jack can be substituted)
2 3/4 cups Roasted Tomatillo Salsa (recipe follows)

Accompaniments:
Mexican crema or sour cream
Queso fresco
Chopped cilantro

Preheat oven to 375º F.

Preheat 1 Tbsp. vegetable oil in skillet. Add the onion to the oil and sauté until softened, about 5-7 minutes.  Add the cumin and oregano and sauté another minute.  Add the stock and bring the mixture to a simmer, stirring occasionally, until the liquid is reduced to 2/3 cup, about 10 minutes.  Add the chicken and 2 3/4 cups of the salsa and bring the mixture to a boil.

Remove from the heat and transfer the mixture to a large bowl.  Add the cheese and tortilla strips and toss to combine.  Transfer the mixture to a shallow 2-quart baking dish. Bake uncovered until the top is golden brown, about 15-20 minutes.

Serve with crema, crumbled queso fresco, chopped cilantro, and remaining salsa.  Enjoy!



Roasted Tomatillo and Poblano Salsa
makes about 5-6 cups

*The salsa can be made up to 1 day ahead and refrigerated, covered


2 medium white onions, quartered
2 large poblano peppers, seeded, cut in pieces
10 tomatillos (about 2 pounds), husked and washed, quartered
1-2 jalapeños (optional) seeded, cut in half
4 large garlic cloves, whole
1 cup chopped cilantro or to taste
2 Tablespoons freshly squeezed lime juice
Kosher salt to taste

Preheat the oven to 400 degrees and position an oven rack in the center position.  .  Bake the vegetables, rotating as necessary until the skins have blistered and are slightly charred on all sides.  Keep a close eye on them as the onions and garlic will cook faster than the peppers and tomatillos.    Place the onions, garlic, peppers, and tomatillos in a food processor and pulse until blended, but still chunky.  Add the cilantro and lime juice and pulse until almost smooth.  Season generously with salt to taste.

Paula's Whatever Thingy!

This didn't start as a recipe. I actually made it for dinner last night and carried the remainder to work today. I debated if it was a fritatta, an omelet, a quiche??? So, I decided to call it a Whatever Thingy! :) One of my employees asked me for the recipe today...I wrote down the ingredients and instructions and told her it actually wasn't a recipe that I was participating in an ingredient post on a facebook board and didn't get to last week's ingredient of asparagus and this week's was potatoes so I just made my own recipe to use what I had on hand.

Paula's Whatever Thingy!


Ingredients:
4 Medium Red Potatoes, peeled and sliced thin
1 (6-8 oz.) pkg. biscuit country ham slices, julienned
2 Tbsp. butter
2 Tbsp. Extra Virgin Olive Oil
Salt and pepper to taste (depends on the ham's salt content)
2 cups blanched and drained asparagus, cut in 2" strips
6 large eggs
1/2 cup half & half
salt & pepper to taste
6 oz. brie cheese, cut into cubes
Optional add-ins:
1/4 cup chopped shallots
1 cup sliced mushrooms
1/2 tsp. crushed red pepper
Directions:
Preheat oven to 400 degrees.
In 10" cast iron skillet, heat butter and EVOO over med-high heat. Add potatoes and cook until golden on one side. Season to taste. Turn, add ham and cook until potatoes are cooked through and golden. Can add optional add-ins at this time. Turn off heat.
While potatoes and ham are cooking, prepare asparagus.
Whisk together eggs, half & half; season to taste.
Sprinkle prepared asparagus over cooked potatoes & ham. Pour egg mixture over. Sprinkle with Brie cubes. Place in preheated oven and cook 20-30 minutes (depending on desired doneness of eggs).


I served mine last night with a toasted wheat English muffin and a very chunky blueberry jam. This morning, I reheated a slice in microwave and had a piece of Wheatberry Toast with Strawberry Jam. Both were delcious! Enjoy!

Upside Down Pizza

My children loved this growing up and many of their friends also enjoyed it when visiting at our home. One of the "foodie" groups that I belong to names a different ingredient or type of food each week...this week is pizza, so I decided to make Upside Down Pizza. When asked at Retrobics tonight, what was for dinner? I replied, and they wanted to know what time!

Recipe can be varied in many ways to suit your or your family's tastes.

Preparing Filling!

Upside Down Pizza

1 lb. ground chuck (seasoned with salt & pepper), browned and drained
1 onion, cut in small strips
Mixture of Sweet Bell Peppers, cut in strips ( I used red, yellow, orange)
1/2 lb. sliced mushrooms
2 cans/jars prepared Pizza sauce ( I used Dei Fratelli)
1 pkg. sliced pepperoni
2 cups shredded mozarella
2 cups baking mix (tonight, I used Bisquick's Garlic/Cheddar)
1 cup milk
1 egg, beaten
1 cup shredded Parmesan

In medium skillet, brown beef and drain, Add peppers, onions, mushrooms or other veggies of choice and saute for 5 minutes. Place in 13x9 baking dish. Top with pizza sauce. Layer pepperoni over ground beef mixture. Sprinkle with Mozzarella cheese. Mix baking mix, milk and egg. Pour over casserole. Sprinkle with Parmesan Cheese. Bake in 350 preheated oven for 35-45 minutes until top is golden. Let stand 5 minutes. Cut in squares and serve.

                                              Baking in the Oven

                                               Finished Product Resting

                                                     Time to eat!

Scotch Eggs!!!

Some of my employees were goofing around and making bets about deep frying a raw egg earlier in the week. Must to their dismay, it exploded in the fryer!

I asked if they had ever had Scotch Eggs and no one knew what I was referring to so I proceeded to make a few and a Cheddar/Dijon Sauce to spoon over them.

Those that are egg lovers...loved the Scotch Eggs; one employee even wanted to know if we were adding them to the menu! Although, I prefer them as an Appetizer or Brunch item.

Find the recipe here also:

Southern Plate Easter Round Up
Scotch Eggs

6 Hard-Boiled Eggs, chilled
1 lb. Bulk Sausage
Panko Bread Crumbs

Wrap boiled eggs in Sausage...Roll in Panko Bread Crumbs. Heat oil in fryer or Dutch oven (3" oil) to 325 degrees. Drop eggs into hot oil and cook until golden brown and sausage is cooked through. Drain on paper towels.

Cheddar/Dijon Sauce

2 Tbsp. butter
2 Tbsp. flour
1 cup milk
1 cup Sharp Cheddar Cheese, shredded
1 Tbsp. Dijon Mustard

In saucepan, melt butter, stir in flour until smooth and cook for 1 minute. Do not brown. Whisk in milk. Cook until thickened. Reduce heat and add cheese and Dijon mustard. Whisk until smooth and cheese is melted.

Plate a cut Scotch Egg on bed of Spring Mix. Drizzle with Hot Cheese Sauce. Serve immediately.

Chicken-Avocado-Egg Caesar Salad

As a lifetime member of Cooking Club of America, I occasionally submit recipes. This is the latest and it was chosen for publication in the Spring issue.

This is the pic and recipe that was recently published.

'As a managing chef at a restaurant, Paula loves to introduce new recipes to her customers. In this hearty entree salad, which she makes for family and friends, Paula included two of her favorite salad add-ins, avocados & hard-cooked eggs. And she altered the traditional Caesar dressing. "I experimented to create one that didn't contain raw eggs," she says. '

Chicken-Avocado-Egg Caesar Salad
Dressing:
1/4 cup mayonnaise
1/4 cup shredded Parmesan cheese
4 teaspoons lemon juice
2 garlic cloves, minced
2 anchovies
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1.4 teaspoon Kosher salt
1/2 teaspoon pepper
1/2 cup canola oil
Salad:
8 cups chopped romaine lettuce
2 cups shredded deli rotisserie chicken or grilled chicken
4 hard-cooked eggs, coarsely chopped
2 avocadoes, diced
1 cup cherry or grape tomatoes, halved
1 cup homestyle croutons
1 cup shredded Parmesan cheese
1. Pulse all dressing ingredients except oil in food processor until combined. Add oil; pulse until blended.
2. Combine all salad ingredients except croutons and cheese in large bowl. Toss with half of the dressing (about 6 Tablespoons). Top with croutons and 1 cup cheese; pass remaining dressing separately.

Hope you enjoy!

Pomodoro Pasta and Eggplant Parmesan

This was a big hit at the Valentine's Dinner and Spirit of Athens Luncheon where I served it recently. I did also serve it with a Grilled Chicken Breast, cut on the bias, topping the Pomodoro Pasta and a Baguette for sopping up that wonderful sauce!

Paula's Pomodoro Pasta
12 oz. angel hair pasta, cooked
1/4 cup olive oil
1/2 red onion or shallots, chopped
4 cloves garlic, minced
1/2 cup red wine
1-28oz. can Italian Plum tomatoes with basil (I prefer San Marzano) hand crush tomatoes before adding to sauce
2 tablespoons balsamic vinegar
1 (10.75 ounce) can low-sodium chicken broth
crushed red pepper to taste
freshly ground black pepper to taste
1/4 cup basil pesto
2 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese

• In large skillet, saute onion and garl olive oil for  5 minutes. Add wine to deglaze and cook down. Add next 6 ingredients and simmer for 10 minutes. Stir in fresh basil and grated Parmesan cheese. Reserve 1 cup of sauce for Eggplant.Toss with Angel Hair Pasta and serve. Garnish with additional basil and Parmesan cheese.

Eggplant Parmesan
1 eggplant, peeled and sliced into 1/4" slices
Salt
2 eggs mixed with 1/2 cup milk
Self Rising flour
2 cups Panko bread crumbs seasoned with 1/2 tsp. salt, 1 tsp. Italian seasoning, 1/2 tsp. fresh ground pepper
1/2" oil in skillet for frying
reserved pomodoro sauce
1/3 cup grated Parmesan cheese
Place eggplant in colander and season with salt. Let stand 20-30 minutes.
In 3 shallow dishes...place flour, egg mixture and bread crumb mixture. Dredge each slice in flour, egg wash & bread crumbs. Fry in preheated oil until golden, turning once. Place on parchment lined baing sheet. Top each with dollop of sauce and sprinkling of Parmesan. Bake in 350 preheated oven for 5 minutes to melt cheese. Serve immediately.

I'm not Italian, nor do I claim to cook like my Italian friends...but if it's really good and pleasing to friends and family, I'm willing to share it!http://www.southernplate.com/2016/02/meal-plan-monday-recipes-link-up-2.html