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Jamie Schler

@lifesafeast

29 Jun

Chocolate ganache is the simplest thing to make although it takes a bit of patience to know when it's exactly the right consistency for your need.

Chocolate ganache can be used as a filling (think macarons), dip, spread, frosting, drizzle, or glaze. It can be made with

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almost any type chocolate - I use dark bittersweet though I often use chocolate infused with mint, orange, blueberry, chili, etc (I use Lindt brand). I've made it with Toblerone.

I'll give you proportions/recipes for ganache drizzle, ganache filling, & ganache frosting.

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INGREDIENTS

¾ cup (3 ½ ounces/about 100 grams) coarsely chopped dark chocolate * SEE NOTES
½ cup (125 ml) heavy cream

*note: I use either a bittersweet Lindt Excellence 70% or Lindt Excellence Doux 70% although a darker, more bitter chocolate can be used. I sometimes

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Jamie Schler

@lifesafeast

27 Jun

Chocolate Spice Cake

This is a recipe I developed years ago: while the outside isn't always perfect (just cover it in ganache), the cake itself is divine, dense, moist, intensely chocolate. With just the perfect touch of spices. Fabulous made with coffee, too.

Let's bake!

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INGREDIENTS

1 cup boiling water * see note
3 ounces (90 grams) unsweetened chocolate
8 tablespoons (115 grams) unsalted butter, softened
1 teaspoon vanilla
2 cups (400 grams) sugar
2 large eggs, separated
1 teaspoon baking soda

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½ cup (125 ml) sour cream (or Greek yogurt/fromage frais)
2 cups less 2 tablespoons (260 g) flour
1 teaspoon baking powder
1 teaspoon mixed Christmas Spice ** see note
Chocolate Ganache to top

* note: All or part of the water can be replaced with other liquids to change

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Jamie Schler

@lifesafeast

24 Jun

You did it! Here is my recipe for an

Italian Pine Nut Tart (Pinolata)

For one 9- to 10-inch (25-cm) round tart. I use my 13 ½ x 3 ¾- inch (34 x 10-cm) rectangular tart tin + 1 small 4 ¼-inch (11-cm) round tartlet tin.

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INGREDIENTS

1 batch single Sweet Pastry Pie Crust (in my #IsolationBaking ecookbook)

1 cup (100 grams) finely ground blanched almonds

Heaping ½ cup (75 grams) very fresh, lightly toasted pine nuts, finely ground

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4 ½ oz (about 8 tablespoons + 2 teaspoons/ 125 grams) unsalted butter, softened to room temperature

¾ cup (150 grams) sugar

2 whole large eggs

2 large egg yolks

1 tablespoons + 2 teaspoons (25 grams) flour

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Jamie Schler

@lifesafeast

11 Jun

You got it, friends!

Lamb Curried Stew/Tagine with Fresh Peas

When we cook a dish like this, we usually play it by ear so feel free to ad lib, as well.

One crucial element in turning a good stew, curry, or tagine into a great stew, curry or tagine is allowing it to sit

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for at least an hour, more if possible, before gently reheating & serving; the meat becomes tender, the sauce thickens and the flavors meld & deepen. Give yourself the time when preparing this dish to allow it that recommended resting time.

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Serves 4

INGREDIENTS

Olive oil + margarine for cooking
2 – 3 medium onions (I use 1 yellow + 1 red), peeled, halved, sliced
1 large or 2 medium cloves garlic, peeled & thickly sliced
1 lb 5 oz – 1 lb 8 oz (22 – 25 oz / 600 – 700 g) boneless lamb lamb shoulder, cut
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Jamie Schler

@lifesafeast

1 Jun

It's been one of those days...hotel plumbing problems, I'm losing followers again, I'm worried about my eye, concerns about a person I know. So let's bake.

Berry Cinnamon Coffee Cake

Ready to bake, friends? Just follow the thread.

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INGREDIENTS cake

1 1/3 cups (170 grams) flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons (85 grams) unsalted butter, softened to room temperature
1 cup (200 grams) granulated white sugar
2 large eggs

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1 teaspoon vanilla
2/3 cup sour cream, plain Greek yogurt or lowfat fromage frais

INGREDIENTS topping

1 cup berries, one kind or mixed (I used slightly more than a cup of a mixture of fresh raspberries + frozen blueberries) - frozen do not need to be thawed

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Jamie Schler

@lifesafeast

28 May

Let's bake.

Old-fashioned Blueberry Buckle

A great snack or breakfast cake.

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INGREDIENTS Streusel Topping

¼ cup (35 grams) flour
¼ cup (50 grams) granulated sugar
¼ cup packed (55 grams) light brown sugar
½ teaspoon ground cinnamon
4 tablespoons (60 grams) cold unsalted butter

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Cake

¾ cup (150 grams) sugar
4 tablespoons (60 grams) unsalted butter, softened to room temp
2 large eggs
1 teaspoon vanilla
2 cups (280 grams) flour
2 teaspoons baking powder
½ teaspoon salt
½ cup (125 ml) buttermilk
2 ½ cups fresh blueberries or 2 cups frozen

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