Image provided by: University of Oregon Libraries; Eugene, OR
About Baker City herald. (Baker City, Or.) 1990-current | View Entire Issue (July 21, 2020)
TUESDAY, JULY 21, 2020 CHOCOLATE Continued from Page 2B Press a piece of plastic wrap directly on the surface of this pastry cream, then set the bowl in the ice water. Once the cream has completely cooled, use or store in the refrigerator until needed. 9. Spoon the pastry cream into the (cleaned and dried) pastry bag or another gallon- sized plastic bag with a small corner cut out and fi tted with an elongated, thin tip or a ¼-inch tip. If using the long, thin tip, insert it into one of the short ends of an eclair as far as it will go. Squeeze fi rmly as you slowly pull the tip out of the pastry, fi lling the cavity with the pastry cream. If using the plain tip, insert it into 2 evenly spaced places in the bottom of the eclair, squeez- ing fi rmly to fi ll the center of the pastry. Repeat to fi ll the remaining eclairs. 10. Place the chocolate in a small bowl large enough to accommodate an eclair, which is about 4 inches long. Bring the cream to a boil in a small saucepan. Immediately pour it over the chocolate and let the mixture sit for 1 minute. Stir until the mixture is completely blended and smooth. Cool for 10 minutes. 11. Turn the eclairs upside down, dip the top of each one halfway into the chocolate glaze and let the excess drip back into the bowl. Set right side up on a serving platter and allow 30 minutes for the glaze to set. Per serving: 182 calories; 13 g fat; 7 g saturated fat; 100 mg cholesterol; 4 g protein; 14 g carbohydrate; 7 g sugar; 1 g fi ber; 63 mg sodium; 38 mg calcium. RASPBERRY MACAROONS IN CHOCOLATE SHELLS Water when soils begin to dry; maintain a 2- to 3-inch layer of mulch. • For the fall garden, sow seeds I spent time with a wonder- ful young woman, who was a former co-worker who was at- tending UCLA law school. We danced at a club at Hollywood and Vine. It was a great two weeks. Seoul, 1988 My fi rst trip outside the continental United States, I found Seoul a wondrous hive of activity, sometimes chaoti- cally so. After getting my creden- tials at the Main Press Cen- ter, I climbed into the front seat of a cab for the short ride to where we were staying. Two journalists from Zambia were in the back. Off we went. And went. Through a maze of streets, up and up a hill through the dark night. “This is not right,’’ one of the Zambians said. I kept trying to get the driver’s attention. We went through a long tunnel guard- ed on each side by military men wielding machine guns. combined, then remove from heat. 5. Dip bottoms of maca- roons in chocolate or com- pletely cover with chocolate (a fl exible spatula will help with this), transferring as dipped to a wax-paper-lined baking sheet. Garnish as desired while still warm, then refrigerate un- til fi rm, at least 30 minutes and up to 1 day. Serve chilled. CHOCOLATE MOUSSE CAKE Continued from Page 1B Continued from Page 1B 15 g fat; 7 g saturated fat; 83 mg cholesterol; 7 g protein; 46 g carbohydrate; 32 g sugar; 1 g fi ber; 288 mg sodium; 86 mg calcium. pastry bag fi tted with a plain tip. On the baking sheet, work- ing from the center outward, Yield: 8 servings pipe a continuous coil of meringue to a diameter of 7 inches (it helps to measure out 3 eggs, separated the 7 inches in advance). Bake 1 cup granulated sugar, divided for 10 hours, until crisp and 5 tablespoons all-purpose dry. Skip to step 5. fl our or 1 tablespoon plus 4. If you cannot heat your 2 teaspoons cornstarch oven to as low as 150 degrees, ½ teaspoon salt Yield: 16 pieces preheat it to 250 degrees. 2 cups milk, scalded Make the meringue as di- 2 ounces bittersweet Per serving: 126 calories; 8 g rected. Put it into the oven and chocolate, chopped 2 cups dried, sweetened, fat; 6 g saturated fat; no choles- immediately lower the tem- 1 baked (9-inch) pie crust fl aked coconut terol; 1 g protein; 15 g carbohy- perature to 200 degrees. Bake 2 tablespoons butter 3 tablespoons drate; 12 g sugar; 2 g fi ber; 45 1½ hours, then turn off the 1½ teaspoons vanilla, divided granulated sugar mg sodium; 6 mg calcium. heat but leave the meringue in ½ teaspoon cream of tartar 1 large egg white the oven overnight. Pinch of coarse salt 5. To make the mousse: Line 1. Preheat oven to 350 ½ cup fresh raspberries an 8-inch round cake pan with degrees. Slightly beat the egg 6 ounces semisweet parchment paper. yolks; set aside. chocolate, chopped 6. Melt the chocolate in a Yield: 12 servings 2. In a medium pot over 2 tablespoons coconut stainless steel bowl set over medium heat, mix together oil (or corn syrup if not a pot of simmering water. 2/3 cup of the sugar, fl our observing Passover) For the meringue Remove from the heat and and salt; gradually stir in milk Toasted walnuts, toasted 3 egg whites whisk in the egg yolks one at a and chocolate and cook until coconut, sanding sugar, 2 cups powdered sugar, sifted time. Set the mixture aside and chocolate melts and mixture colored sugar, fl eur de keep warm. thickens, about 10 minutes. sel, etc., for garnish For the mousse 7. In the bowl of an electric Stir a very small amount into 4 ounces semisweet chocolate, mixer fi tted with a paddle at- the egg yolks; stir another very 1. Preheat oven to 350 coarsely chopped tachment, whip the butter and small amount into the yolks, degrees. Combine coconut, 5 eggs, separated slowly add the cocoa powder and keep adding and stirring granulated sugar, egg white 2 sticks (1 cup) plus 2 until thoroughly incorporated. until the eggs are hot (you will and salt in a food processor tablespoons unsalted Add the chocolate and egg have added about ¼ of the and pulse until just combined, butter, softened yolk mixture and mix well. Set milk mixture). Gradually pour scraping down sides of bowl if 2 tablespoons unsweetened aside. the yolks back into the thick- necessary. Add raspberries and cocoa powder, preferably 8. In a clean bowl of an elec- ened milk and cook 2 minutes, pulse until just incorporated Dutch process tric mixer fi tted with a whisk at- stirring constantly. Add butter (do not over-process). and 1 teaspoon of the vanilla 2. Scoop mounds of coconut Note: The meringue should tachment, whip the egg whites until they form soft peaks (you and cool slightly; pour through mixture 1 inch apart onto a be made a day in advance. can also do this by hand). With a fi ne-mesh strainer into baked parchment-lined baking sheet, pie crust. using a ½-ounce (1¼-inch) ice 1. For the meringue: Preheat a rubber spatula, gently fold the egg whites into the choco- 3. Combine egg whites, the cream scoop or a tablespoon the oven to 150 degrees (see late mixture, one-third of the remaining ½ teaspoon vanilla to form small mounds. step 4 if your oven does not whipped whites at a time. and cream of tartar in a large 3. Bake until macaroons get that low). Line a baking 9. Place the mousse in a bowl and beat to stiff peaks. are lightly golden, 28 to 30 sheet with parchment. pastry bag fi tted with a plain Gradually beat in the remain- minutes, rotating baking sheet 2. In the bowl of an elec- tip and pipe the mixture into ing 1/3 cup sugar. Spread this halfway through cooking. tric mixer fi tted with a whisk the cake pan. Fill the pan half meringue on top of the pie and Transfer macaroons to a wire attachment, whisk the egg full. Lay the meringue disc on bake until delicately brown, rack and let cool. whites until they form soft top and gently press into place. about 15 minutes. Cool on 4. Place chocolate in a peaks. Very slowly, add the a wire rack and then chill in bowl set over a saucepan powdered sugar and continue Pipe the remaining chocolate mixture into the pan, allowing refrigerator. of simmering water and stir whisking until doubled in it to fi ll in around the sides of until melted. Add coconut oil volume. the meringue. Chill for 2 hours. Per serving: 342 calories; or corn syrup, stirring until 3. Place the meringue in a CHOCOLATE CREAM PIE GARDEN OLYMPICS THE OBSERVER & BAKER CITY HERALD — 3B HOME & LIVING of collards, kale, sweet corn and summer squash as earlier crops are harvested. • Boysenberries and blackberries are ripening now. • Apply a second spray to trunks of peach trees for peach borers. Finally, fi nally, the cab driver pulled over. I got him to realize the error of his ways. He got a panicked look on his face, spun the cab around and retraced his steps. When we fi nally arrived, after something like two hours of what should have been at most a 15-minute trip, the driver got bent out of shape because I refused to pay for the long ride, only for what it should have been. When the Seoul Games ended, our boss arranged for a party on a large boat. Everyone drank and made merry as the boat sailed up and down the Han River. Once the boss commandeered the vessel, ordering it to shore for more beer. We ended the night gathered astern singing the “Gilligan’s Island” theme. • Peach varieties are ripening now. • Set out broccoli, cabbage and caulifl ower transplants for the fall garden. • Dig potatoes when the tops die. Plant fall potatoes by Aug. 15. • Keep cukes well-watered. 7-hour layover in Frankfurt). I didn’t cover track, except for one night (Kevin Young’s 400-meter gold medal). The rest of the time I was sentenced to work inside our Olympic bureau, an awful place where tension from the boss ran high. One day he sent a local underling off to fi nd Chinese food (yes, in Barcelona). The kid was gone an eternity and the boss was ranting about losing that money. After about eight hours, the kid returned with the Chinese food and even gave the boss the change. Atlanta, 1996 I was staying in a down- town motel and late one night I was talking to my wife on the phone. CNN was on the TV with the sound down. I noticed ambulances and Barcelona, 1992 police cars on the screen. I wasn’t even supposed Then I heard them scream- to be in Barcelona but was ing past my window en route added at the last minute to the site of the fatal explo- because a colleague’s wife sion at Centennial Olympic was about to give birth. So he Park. I checked in but with stayed home while I fl ew to AP’s army of reporters, I Spain (a trip that included a wasn’t needed. Drought conditions cause bitter fruit. • Sow seeds of carrots, beets, turnips and winter radishes for fall harvest. • Harvest onions and garlic when the tops turn brown. 10. To serve, run a warm paring knife around the inside rim of the pan to loosen the cake and invert it onto a serv- ing tray. Carefully remove the parchment paper and dust with unsweetened cocoa powder. — Adapted from a recipe by Patrick O’Connell in “The Inn at Little Washington Cookbook.” Higher-temperature adaptation by Alex Hitz in House Beautiful. HALLOWEEN CANDY BARK Yield: 10 servings 20 ounces milk chocolate 15 pieces or packs of assorted Halloween candy, about 1 to 1½ cups 1. Line a baking sheet with aluminum foil, smoothing out any creases. Cut the candy bars into pieces. Set aside. 2. Create a double boiler by suspending a glass or metal bowl over a saucepan of sim- mering water, making sure the bowl doesn’t touch the water. Add milk chocolate and stir until melted and smooth. Do not overheat the chocolate. 3. Remove the bowl from the pan. Pour the melted chocolate onto the prepared baking sheet, using an offset or rubber spatula to spread it into a 10-by-12-inch oblong, about ¼-inch thick. Press the candy pieces into the chocolate, ar- ranging them so each bite has a mix of fl avors, colors and textures. Refrigerate the choco- late for 1 hour to completely set before breaking it into large pieces. Store in an airtight container at room temperature for 1 to 2 weeks. — Recipe by Michelle Buffardi, via Cooking Channel • Try covering cukes and squash with lightweight fl oating row covers to minimize insect damage. If you have garden questions or comments, please write to greengar- dencolumn@yahoo.com. Thanks for reading! in Eugene. Overnight, I became Athens, 2004 very ill and was taken by a Sydney, 2000 How can you top two weeks colleague to the emergency My favorite Olympics, in a resort room on the island room. A few hours later, I un- which followed a fabulous of Crete with a balcony over- derwent emergency surgery. pre-Olympic trip to Austra- looking the Mediterranean? I missed the Trials and lia’s north coast. The Games I was embedded with was sidelined for a month. I themselves went smoothly, the U.S. track team at its still made it to Beijing, where with crowds exceeding pre-Olympic training camp, factory shutdowns and traffi c 100,000 to watch track and trying to dig up stories every restrictions led to the fi rst fi eld. day to justify the expense. blue sky residents had seen The people were unfailingly Later I told my boss that I’d in years. nice. One even tracked me never have another assign- Bob Baum retired last year after down to return a cellphone I’d ment like that again. 43 years with The Associated left on a train. “You’re right,’’ she said. Press, the fi rst 23 in Portland The media stayed in a for- Beijing, 2008 and the fi nal 20 as a senior mer mental asylum (appro- My fi nal Olympics, and I sports writer based in Phoenix, priately enough) with a beer Arizona. He and his wife, Leah, garden that got more raucous almost didn’t make it. I had checked in to our ho- live in Island City with their as the night wore on. A couple four cats and two dogs. of kangaroos greeted us at the tel at the U.S. Olympic Trials Besides, I was due at the track at 7 a.m. entrance of the compound. Market swings making you uneasy? Let’s talk. UPGRADE 215 Elm Street La Gande • (541) 963-5440 northwestfurnitureandmattress.com
