Happy SRC reveal day Group D!
You’ve read right. It’s time for another interlude of Secret Recipe Club
(SRC). We took a bit of a break over the month of January and I’m going to be completely honest… I felt a little bit like Christmas slapped me in the face and poo-poo’d all over my month. Not that it has anything to do with the actual holiday of Christmas but SRC feels
like Christmas. Turns out, I love my Secret Recipe Club
There’s not a whole lot more exciting than finding out who’s blog you’ll be secretly assigned, eagerly scavenging their content, and trying to choose just one recipe to re-create; except maybe reveal day. The day when everyone posts their chef-d’oeuvre and mouths start aching for tasty deliciousness. Seeing your recipe translated and posted on someone else’s site is a bit of treat in and of itself, but seeing what everyone else made isn’t so bad either.
Did I mention I love SRC?
This month I was paired up with a fellow Pacific Northwesterner, Kirstin @ Loving Life
. Her blog is packed full to the brim with great story-telling photographs and functions as a journal for her every day life. I really felt like I was getting a sneak peak into her family and her kitchen. And judging by the prevalence of reality t.v., that’s what we all want, right? Sneak peaks!
My most excitable sneak peak? Her recipe
for churros. Those who know me know that I am an avid lover of Spanish culture and cuisine. Especially crunchy outside, cozy inside, cinnamon & sugar sweet rolled Spanish fried cuisine. So when I saw a churros recipe, I got all giddy in my heart-soul and totally swept aside the list of healthier recipes I had tallied from her blog thus far:
Oh yeah. Who needs dinner when you can go straight to dessert? And not only desert, but with the amount of batter that it calls for, snacks for about the next 4 days as well.
FYI: You must be smarter than the pastry bag. I went out and bought a pastry bag set from Cook Culture
for this project. As I assembled the bag and squeezy tip, I couldn’t figure out for the life of me how to get the pieces to fit. I fumbled with the bloody thing for ages until I finally called John in for reinforcements. Luckily, his PhD in theoretical physics served my pastry bag (and me) well. How embarrassed would I have been to return the set to the store claiming it didn’t work only to have them unscrew the little plastic bit at the end? Aye.
- 1 C Water.
- 1/4 C Extra Virgin Olive Oil.
- 1/2 Tsp Sea Salt.
- 1 1/4 C White All-Purpose Flour.
- 2 Free-Range Organic Eggs room temperature & lightly beaten.
- 1 Tbsp Butter unsalted & at room temperature.
- Peanut or Canola oil for frying.
- 1 C Sugar.
- 1/4 C Ground Cinnamon.
Pour the frying oil into a large wok, no more than 2/3rds full and in a shallow bowl combine the sugar and ground cinnamon.
In a heavy saucepan bring water, oil and salt to just a rolling boil over medium-high heat.
Remove from heat and add flour, stirring until combined.
If there is excess moisture, return to the heat for 30 seconds to dry out, stirring continually then remove from the heat.
Mix the beaten eggs in with the "dough". Mix well.
Meanwhile, turn on the frying oil and heat over medium heat.Stir the butter into the eggy/flour mixture & combine thoroughly.
Place your dough to a piping bag fitted with the largest star shaped tip you have. Mine was actually a bit small but it just ended up being that we had mini-churros. And everyone likes things in mini!
Test the oil. It will be ready when a piece of white bread or bit of batter is carefully dropped into the oil and browns in 30 seconds. If it browns too quickly, turn down your heat. If not quickly enough, wait longer. BE VERY CAREFUL when deep frying! DO NOT BURN YOURSELF or START THE HOUSE ON FIRE! A good site that tells you how to deep fry safely can be found here.
Pipe dough into hot oil, cutting off pieces at about the length of your thumb and pointer finger at it's longest extension with a small knife, and cook until golden brown. Be very careful it doesn't splatter because you will burn yourself! I actually used John to pipe the dough and I cut it to make things easier.
Remove from oil, drain on a paper towel briefly, and then roll in cinnamon sugar mixture. Serve with some melted chocolate, or coffee, or my fabulous vanilla bean pot de creme!