Sunday, June 22, 2008

North, the story of Anne Morrow Lindbergh

We just wanted to send a congratulations to our friends, collaborators, and colleagues Jennifer Schlueter, Christina Ritter, Christopher Roche, and Kal Poole. This weekend they are finishing the run of an original play titled North, about the interaction between Anne Morrow Lindbergh, Antoine de Saint-Exupery, and Charles Lindbergh. The play was produced under the auspices of Christina and Jen's For/Word Company.

They originally produced the play twice at Ohio State, with myself (Nick) playing Lindbergh in one of the productions. This latest run is the biggest yet, in residence at the American Theater Company in Chicago. It ran since the first weekend in June, and both the Chicago Tribune and Time Out Chicago gave it great reviews (as if we had any doubts!).

It's a fascinating play about these three also-fascinating historic characters, based on their actual writings. We can't wait to see where it goes next! You can see photos of the production on the For/Word website, or a trailer here on YouTube.

Tuesday, June 17, 2008

Moot Knacks!

There's only one way to find out how they got that name......

Thursday, June 19th @ 8pm, Shanahan Dance Studio--3041 Indianola Ave, Columbus, OH.

Monday, June 16, 2008

Jeni's Ice Cream gets Goosed!

Mark on your calendars, everyone! July Too Many Cooks on July 6th at 3 PM in the North Market Kitchen, 2nd Floor...because it's ICE CREAM TIME with JENI!

The summer is heating up and the only cure is ICE CREAM! For July's Too Many Cooks! we are delighted to host Jeni Britton of Jeni's Ice Creams! A Columbus favorite, Jeni's unique creations have been featured on the Food Network, Food and Wine Magazine and have gained national recognition as some of the best artisan ice cream in the land.
Join us in the North Market Kitchen as Jeni wows us with her culinary expertise: teaching us to make homemade ice cream, enchanting us with a tasting of her artistic flavors (including innovative offerings like Salty Carmel, Thai Chili, Pear Riesling and more!), and fielding a multitude of questions about food, art, and what it's like to have the best three (soon to be four) ice creams shops in Columbus. Don't miss it!

Monday, June 9, 2008

Strawberries & Chocolate!

Thanks to everyone who joined us for Too Many Cooks! last week and thanks again to Libby Glover our Strawberry and Chocolate culinary master. The night was chock full of delicious things as Libby taught us about the many decadent paring of these two delicious treats including some incredible chocolate and strawberry tarts and some beautiful strawberry Napoleons.

To celebrate all the fun we had we thought we'd post some pictures of the event as well as the different recipes we tried so you can enjoy some gourmet goodness in the comforts of your own kitchen!

Make sure to join us for next months Too Many Cooks! where we'll be featuring local ice cream superstar Jeni Britton of Jeni's Ice Cream! Stay tuned to our website for all the details--we hope to see you there!

Strawberry and Chocolate Tarts

Sweet Pastry

  • ¾ cup plus 2 tbsp all purpose flour
  • 2 tbsp confectioners’ sugar
  • pinch of salt
  • 6 tbsp (3/4 stick) unsalted butter, chilled and sliced
  • 1 egg yolks beaten with 2 tbsp iced water
  • Mix the flour, almond flour, confectioners’ sugar, and salt in a medium bowl. Add the butter and rub between your fingertips until the mixture resembles coarse crumbs. Stirring with a large fork, add just enough of the yolk water to evenly moisten the mixture- it should hold together when pressed between your finger and thumb. You may need a bit more water. Gather up the dough and press into a thick disk. Wrap in plastic wrap and refrigerate at least 2 and up to 12 hours.
  • Place the chilled dough on a lightly floured surface and rap all over with a rolling pin until malleable. Dust the top of the dough with flour and roll into a 1/8-inch thick round. Fit the dough into a 9 inch tart pan with a removable bottom, making sure it is snug at the corners. Roll the pin over the pan to cut off the excess dough. Prick the pastry all over with a fork. Refrigerate or freeze the dough lined pan for 30 minutes.
  • Preheat the oven to 375 degrees. Place the tart pan on a baking sheet. Line the pan with a round of baking parchment. Fill the parchment with baking weights or dried beans. Bake 10- 12 minutes until the dough is set. Lift off the paper with the weights and set aside. Continue baking until the crust is golden brown, about 10 minutes more. Remove from the oven and cool completely.
Chocolate Ganache filling
  • 6 oz bittersweet chocolate, chopped
  • 1/4 cup heavy cream
  • 2 tbsp unsalted butter, thinly sliced and chilled
  • Place chocolate in heatproof bowl. Heat cream.
  • Pour over chocolate. Whisk chocolate.
  • When chocolate has melted, add butter piece by piece until melted. Spread over cooled pastry base, layer with fresh strawberries and refrigerate until tart begins to set.

Strawberry Chocolate Napoleons
(Makes 6)

Tuile (a thin, crisp cookie)

  • ½ cup butter, softened
  • 1 cup powdered sugar
  • 4 egg whites
  • ½ tsp vanilla extract
  • ¾ cup cake flour
  • 5 tbsp cocoa powder
  • In a bowl, cream the butter and sugar together on medium high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
  • Lower the speed, and add the flour and cocoa powder until just combined. Do not overmix. Cover and chill for at least 1 hour.
  • Preheat oven to 325 degrees F.
  • Spoon the mix onto a baking sheet lined with parchment paper and spread it to make a small flat circle.
  • Bake at 325 degrees for 8 to 10 minutes or until lightly browned around the edges. Remove from the oven. Allow to sit a few minutes to harden and cool. Store in an airtight container.

Chocolate cream filling:

  • 2 cups heavy cream
  • 5 oz bittersweet chocolate
  • 1/3 cup sugar
  • 30 fresh whole strawberries
  • While the tuiles are cooling, bring 2 cups of cream to a boil over medium flame.
  • Place the chocolate in a large bowl and pour the boiling cream over it to melt the chocolate. Whisk until the mixture is smooth and uniform.
  • Whip the remaining cream with the sugar using an electric mixer until is forms stiff peaks. Fold the chocolate unto the whipped cream using a rubber spatula. Transfer the chocolate cream to the pastry bag with the ¼ inch tip.
  • To assemble the napoleons, place one tuile pastry on a plate, pipe a generous layer of cream in the center, and arrange strawberries around the sides. Place another tuile pastry on top at a 45-degree angle. Serve immediately.