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Sunday, May 27, 2012

Food Recipe: Coconut Madeleines

Hey Lautering Bytes Listeners! This is Brian from the LB crew here with a pretty easy recipe to make coconut madeleines. These are popular to have with coffee or tea and are dense mini-cakes popular in French baking.

This recipe was found online, my version makes a few altercations to this recipe, but I'll be posting the original here.

Guys/Gals baking is a fun activity to do as couples or doing a group hangout, plus you all get a yummy reward after you are done. So try baking with someone


Serves:

24 madeleines
Required madeleine pans which can be found at cooking stores.

Ingredients
1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled.
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sweetened shredded coconut
Confectioners' sugar, optional

Instructions:

Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.
With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners' sugar, if desired.

Notes: 
-Ensure that you do grease and flour your pans so that the madeleines do not get stuck to the pan after baking. You still might have to give the pan a few love taps either way.
-It's important that your melted butter be cooled to avoid scrambling (cooking) your eggs when incorporating the butter. If you are crunched for time, be sure to temper your butter into the wet mix.
-Although this recipe calls for shredded coconut, you could replace this ingredient and be imaginative with it. Replace coconut with coco powder to make chocolate madeleines or adding ground espresso+ coco powder to make mocha madeleines.
-When using a mixer ensure that you are using a paddle attachment. Using a whisk will introduce air into the batter/mix and will not be the consistency that you are looking for.
-I think this recipe makes 2 dozen mini madeleines, if you use regular size madeleine pans like I do this won't make 24, so don't freak out you'll likely end up with about 18.

Pictures and more information after the break


Friday, May 18, 2012

Episode 32: One Year Later, 20 Percent Cooler

Ep. 32: One Year Later, 20 Percent Cooler
Listen on GameDynamo.com
Duration 55:22 m

It's our one year anniversary, but we're still the same group of misfits we've always been. We got some roasted pork loins coming your way, along with plenty of E3 2012 predictions. Even though Rando is out collecting soda bottles to keep the podcast afloat, we talk about The Last of Us, Bioshock Infinite, Halo 4, The Witcher 2, and Dragon's Dogma, amongst other things. Have a listen!

Hosts:
Matthew Netzley, Christopher Nieto, Brian Phan

Food Recipe: Roasted Pork Loin with Apples

Here's great roasted pork loin recipe we found online for all you Lautering Bytes foodies out there.  This can be prepared as is or you can customize it however you'd like.  Remember to use a meat thermometer to make sure the internal temperature is 145 degrees Fahrenheit.  Don't worry if your pork is a little pink, as long as the internal temperature is 145, it should be safe to eat.  If you don't like it pink, feel free to cook for another 10 minutes.

Ingredients

  • 1 pork tenderloin split into 2
  • 2 cloves garlic, peeled and cut into slivers
  • Salt and pepper
  • 2 teaspoons ground cumin
  • 2 Tbsp canola or any cooking oil you use
  • 1 cup of chicken or beef broth
  • 1 cup dry white wine (you can substitute with apple brandy or apple cider)
  • 2 medium sized apples, peeled, cored, and sliced

Instructions:

- Preheat your oven to 400° F. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season the entire tenderloin with the salt, pepper and cumin.  Feel free to cut your tenderloin in half or quarters if it's too big for your skillet or roasting pan and to make it easier to handle when searing.

- Heat the oil in a skillet on medium high heat and sear the tenderloin well on all sides.  When you searing the outside of the tenderloin, you're making a golden brown crust on the meat to seal in all the juices.

- Remove the tenderloins from the skillet (do not discard the juices in the skillet) and place in a roasting pan. Add the broth and white wine (or substituted liquid) to the roasting pan and cook in the oven at 400°F for 10 minutes.

- After you've placed the tenderloins in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin. Cook until the apples are soft.  Once soft, remove the apples from the pan and set them aside, making sure to save the juices that are in the pan.

- After the tenderloins have cooked in the oven for 10 minutes remove them from the oven. Remove the tenderloins from the pan to a cutting board, cover with aluminum foil and let rest for 10 minutes. The tenderloins will continue to cook while they sit. While the pork is resting, pour the roasting pan juices into the skillet and boil everything on high heat for 5 to 10 minutes to reduce the liquid to gravy like consistency.  This time will vary depending on how much liquid if left after roasting the pork loin.

- Slice the tenderloins and serve with the apples and pan sauce and enjoy!

Notes:
- Adding cinnamon, anise, nutmeg or even brown sugar while cooking your apples will give you more layers of flavor and a slightly sweeter note.
- Besides garlic, fresh herbs can also be stuffed into the slits of the tenderloin.  Herbs like rosemary or winter and summery savory go really well with pork.
- Seasoning mixes and spices like paprika can also be used besides salt, pepper and cumin on the tenderloin.  And, don't be afraid to marinate your pork loin the night before either!