Friday, April 30, 2010

Sugared Cinema: Eternal Sunshine of the Spotless Mind


Blessed are the forgetful, for they get the better even of their blunders.

When their relationship sours, Joel (Jim Carrey) and Clementine (Kate Winslet) decide to undergo a new procedure that will allow them to erase their memories of eachother.  As Joel revisits their past during the process, he has a change of heart and must find a way to reach out to Clementine before her memories of him are gone forever.

It's quirky, clever, bittersweet...and one of my favorite love stories.

Today we're making something out of the eye candy cookbook:


Here's what you'll need:

Churros
3 cups extra-virgin olive oil
1 cup water
10 Tablespoons unsalted butter
1 1/4 cups all-purpose flour
4 large eggs, slightly beaten
sugar (for rolling)

Chocolate Flamenco Sauce
1/4 cup heavy cream
1 Tablespoon unsalted butter
1/8 teaspoon chili powder
1/8 teaspoon cinnamon
4 1/2 ounces milk chocolate, chopped (I used semi-sweet)


Pour the oil into a heavy-bottomed pot and slowly heat it to 370 degrees.


While the oil is warming up, combine the water and butter in a medium saucepan and bring to a boil.


Let it boil for a full 10 seconds then add in all of the flour.


Go ahead.  Don't be scared.  Dump it alllll in.

Use a wooden spoon to stir the mixture until it forms a sticky batter.  When the dough starts to pull away from the sides of the pan, remove it from heat.


Transfer the batter into the bowl of a standing mixer fitted with a paddle attachment.  Beat on low for a few minutes to allow the batter to cool.


Add in the eggs a little bit at a time then beat well.  Give the sides of the bowl a good scraping after each addition.  And don't worry if the dough starts to curdle.  Nothing a few extra beatings can't take care of.

That didn't sound right.

Mix until the dough is soft and pliable.


Cut out strips of wax or parchment paper (we'll be piping the dough onto these.)  If you're feeling particularly creative, you can cut out circles, squares, Whistler's Mother, etc.

Fill a pastry bag fitted with a star tip.  I only had a medium-sized star tip (Wilton 1M) but I didn't want my churros to come out too thin.

So I gave each star point a little bend.


Guess I'll have to buy a new one.

Pipe the dough onto the pieces of paper.


Using a spatula, gently slide a few churros into the hot oil.


Use a set of tongs to flip and nudge the churros.  You want to make sure that each side gets equal browning time.


Cook them until they're golden brown, about 6-8 minutes.

Drain the churros on paper towels then roll in sugar.


Repeat with the remaining churros.

(I dare you to get through the entire cooking process without taking a bite out of one of the prepared churros.  I triple dog dare you.)

Don't worry, we're almost done.  We just have to make the flamenco sauce.

In a saucepan, bring the cream, butter, chili powder and cinnamon to a simmer. 


Pour over the chocolate and let it sit for a moment.  

Talk amongst yourselves.

 
I'll give you a topic:  Rhode Island is neither a road nor is it an island.  Discuss.

Stir the chocolate until smooth.  Feel free to add more chili powder and/or cinnamon.  I went ahead and added a healthy dose of both.




I don't typically do a lot of frying at home but for these, I'll make an exception.


Last but not least, thanks to all who participated in this week's giveaway!  I thoroughly enjoyed reading everyone's take on a "love story", whether it was their parents, their spouses, a book, a movie or a syringe.

The winner of Max Brenner's "Chocolate: A Love Story" cookbook is...


My favorite love story is "The Fabulous Destiny of Amélie Poulain."

Congratulations Alexis!
(Amelie is third in my Netflix queue.)

Have a great, sugar-coated, crispy, golden, chocolately, love-filled weekend, people.



5 comments:

  1. Oh man I want one. Nice pictures!

    I don't do much frying at home (or any, really), but just this past week I tried frying some asparagus and some kale leaves. It turned out pretty well for a first go, but I always get the oil *everywhere*.

    I thought it was generally better to use canola or peanut oil for higher temperature cooking like frying - as opposed to olive oil - since they have higher smoke points? I don't know, like I said I'm not particularly experienced in that, but I guess the olive oil works pretty well for you.

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  2. Thanks Liam! They were turned out really well and were surprisingly easy to make. The chocolate flamenco sauce was killer.

    And yeah, I thought it was interesting that the recipe called for olive oil. I considered using canola for the reason you mentioned (smoke points) but decided to give it a try. Luckily, it all panned out :D

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  3. Oh Ali, I couldn't think of what you would be sending me when you e-mailed me for my address! I totally forgot about your giveaway

    Those churros look amazing.

    Let me know what you think of the film! It's one of my favorites of all time.

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  4. I am so stuffed right now from having a mountainous dinner and dessert and yet you're making my mouth water with these. My husband would absolutely LOVE these.

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  5. YUMMY! I can't wait to try it!

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