Rubik's Cube and Mark's Baking Adventures

When I was a kid, the Rubik's Cube had just come out.  It mesmerized and fascinated millions of people.  I had seen various commercials for it on TV.  The commercials showed people who were suppose to be doing something else twisting the cube around trying to solve it (such as a baseball player in the dugout trying to solve it rather than play baseball).  I saw these commercials, I saw them trying to solve it, I thought it would be easy to solve.  I thought once you solved one or maybe two sides, then everything else would fall into place and be really easy to solve from there.  My dad took me to the store and we bought a Rubik's Cube.  I solved one side.  Then I solved two sides.  Then I had no clue as to how to solve the rest of it.  I bought a book on how to solve it.  It was a very confusing book.  

Then I got the book The Simple Solution to the Rubik's Cube by James G. Nourse.  James G. Nourse at the time was a chemical engineer at Stanford University.  I saw that he suggested solving the cube in layers - the top layer, the middle layer, and then the bottom layer.  I knew how to solve the top layer as that was solving one side of the puzzle.  Then I was able to solve the middle layer using some the techniques I had learned myself to solve two sides.  So, once I had the top layer and middle layer solved, I had no clue again as to how to solve the bottom layer.  In The Simple Solution to the Rubik's Cube, solving the bottom layer was explained in chapters 4 and 5 of the book.  Chapter 4 explains how to solve the bottom corners.  Then chapter 5 explains how to solve the bottom layer edges.  I worked my way through his solutions.  It was very simple to understand.  Very easy to follow.  Explained very well.  The solution was also easy to remember.  I solved the cube in the 6th grade.  It took me a little over a year to solve from when I first got it. 

I went on to solve Rubik's Revenge (4x4x4) and The Professor's Cube (5x5x5).  I still think these are fun to solve and make patterns with. 

One of the most important lessons I learned though from this is the importance of keeping explanations simple.  No matter how complicated or daunting the task, explanations and solutions should be kept simple.  The Rubik's Cube has 43 quintillion different combinations.   The number of combinations for cooking is infinite.  I approach my blog and the recipes I post here in such a way so that the individual steps are simple and easy to follow - like The Simple Solution to the Rubik's Cube.

It is June 2014.  The Rubik's Cube is celebrating its 40th birthday.  There is a special exhibit at the Liberty Science Center in NJ right across from NYC.  I don't know if I will get a chance to see it or not, it would be nice though. 

So, I'd thought I'd share this story since this Rubik's Cube and this particular solution made such an impression on me.

The following solution for the Rubik's Cube works, and it is also still quite simple, and it appears easy to learn and remember.  I will always love The Simple Solution to the Rubik's Cube method though.  If you get a chance, check it out from a library.

These solutions are from the official Rubik's Cube website:

http://rubiks.com/uploads/general_content/Rubiks_cube_3x3_solution-en.pdf

Here is their solution to the Rubik's Revenge:

http://rubiks.com/solving-guide/4x4

(then click on download solving guide - skip the video)

Enjoy!!

Carrot Soup

Mark's Very Messy Carrot Soup - based on Cook's Illustrated Great Carrot-Ginger Soup - serves 6

(and a bonus recipe at the end for croutons)

Ingredients:

2 tablespoons unsalted butter

2 onions - chopped fine

1/4 cup crystallized ginger

1 tablespoon grated fresh ginger

2 garlic cloves - peeled and smashed

salt and pepper

1 teaspoon sugar

2 pounds carrots - peeled and sliced - 1/4 inch thick

4 cups water

1 1/2 cups carrot juice

(a. this will be added  in two 3/4 cup batches  b. I used Bolthouse Farms Carrot Juice)

2 sprigs fresh thyme

1/2 teaspoon baking soda

1 tablespoon cider vinegar

Chopped chives

Sour cream

Croutons

See Mark's Notes - there quite a few of these ingredients that I consider 'optional'. 

Instructions:

1.  Peel and chop carrots - place in separate bowl

2.  chop onions - place in bowl

3.  smash garlic cloves - place in bowl

4.  Melt butter in large saucepan over medium heat

5.  Add onions, crystallized ginger, fresh ginger, garlic, 2 teaspoons salt, and sugar.

6.  Cook and stir frequently for 5-7 minutes until onions are softened

7.  Increase heat to high

8.  Add carrots, water, and only 3/4 cup carrot juice, thyme sprigs, and baking soda.

9.  Bring to a simmer.

10.  Reduce heat to medium-low and simmer, covered, until carrots are tender, 20-25 minutes.

11.  Discard thyme sprigs

12.  In batches, process soup in blender for 1-2 minutes.  (Warning - this can be very messy)

13.  Return soup to clean pot.

14.  Stir in vinegar and remaining 3/4 cup carrot juice

15.  Return to simmer over medium heat and season with salt and pepper to taste.

16.  Serve with sprinkle of chives, dollop of sour cream, and/or croutons.

17.  Enjoy.

18.  Can be refrigerated up to 4 days.

Mark's Notes -

I saw this recipe in my newest Cook's Illustrated magazine.  It looked really good.  I thought I'd try it.  I bought the carrots and the onion.  I skipped the garlic.  I don't know how to mince or smash garlic.  That's on my still-to-learn list for cooking.  Anyway, Abby (10) helped me peel and chop the carrots.  I chopped the onion.  I once read that the best way to not make your eyes water while chopping onions is to wear safety goggles.  Haven't tried that yet.  Just suffered through my eyes watering.  For the crystallized ginger and the chopped fresh ginger, again, I have never worked with either.  I just used a little bit of ground ginger.  So, I made more of a Carrot-Onion-With-A-Little-Bit-Of-Ginger-Soup.

I also didn't have any fresh thyme sprigs around so I didn't use that.  I also didn't have any chopped chives.  So, my ingredient list turned out to be:

Ingredients:

2 tablespoons unsalted butter

2 onions - chopped fine

 1 1/2 teaspoon ground ginger

salt and pepper

1 teaspoon sugar

2 pounds carrots - peeled and sliced - 1/4 inch thick

4 cups water

1 1/2 cups carrot juice (this will be added  in two 3/4 cup batches)

1/2 teaspoon baking soda

1 tablespoon cider vinegar

Sour cream

A little bit simpler.  Perhaps not as ginger flavored as the original recipe turns out. 

For the carrot juice, I used Bolthouse Farms Carrot juice.

Getting the soup from the pot into the blender was incredibly messy.  At first I tried pouring it directly from the pot into the blender.  That was a mistake.  Then I tried using a spoon.  Way too slow.  Tried pouring it from the pot into a large measuring cup.  Still very messy.  Then I found a ladle and used that.  That worked.  But then I put too much in the blender and was overflowing for some of the batches.  So, use a ladle and don't put too much in the blender during step 12.

Trish thought this was really good.  I liked it.  Abby and Miriam both tried it and they of course did not like it.  This soup would go really great with a grilled cheese sandwich and would be a great Saturday afternoon lunch in the Fall/Winter.

Now that you've read this far, I'll add a quick recipe from Cook's Illustrated for croutons:

Ingredients:

3 tablespoons unsalted butter

1 tablespoon olive oil

3 large slices hearty white sandwich bread cut into 1/2 inch cubes

salt

Instructions:

1.  Heat butter and oil in 12-inch skillet over medium heat

2.  When foaming subsides, add bread cubes

3.  Stir frequently

4.  Cook until bread is golden brown - about 10 minutes.

5.  Transfer croutons to paper-towel lined plate and season with salt.

6.  Add to soup.

7.  Enjoy!!!

This is based on Cook's Illustrated Great Carrot Ginger Soup by Sarah Mullins.

Here is a link to a video that will be available for the next few months (it is June 27, 2014).

http://www.cooksillustrated.com/recipes/7865-carrot-ginger-soup

Cook's Illustrated Strawberry Mousse

Cook's Illustrated Strawberry Mousse

Ingredients:

2 pounds strawberries, hulled (6  1/2 cups)

1/2 cup sugar

pinch salt

4 ounces cream cheese, cut into 8 pieces, softened

1/2 cup heavy cream

Part I - The Garnish

1.  Cut enough strawberries into 1/4 inch slices to measure 1 cup.  Refrigerate until ready to garnish.

Part II - Preparing the Strawberries

2.  Pulse remaining strawberries in two batches in food processor.  6-10 pulses.

3.  Do not clean food processor - yet.

4.  Transfer strawberries into bowl and toss with 1/4 cup sugar and salt and cover bowl. 

5.  Let bowl of strawberries stand for 45 minutes stirring occasionally.

Part III - Juice-Gelatin Mixture

6.  Strain processed strawberries through fine-mesh strainer into bowl.  You should have about 2/3 cup juice.

7.  Measure out 3 tablespoons juice into small bowl and sprinkle with gelatin.  Let sit for five minutes.

8.  Place remaining juice in saucepan and cook over medium-high heat until reduced to 3 tablespoons - about 10 minutes.

9.  Remove pan from heat.

10.  Add softened gelatin mixture and stir until gelatin has dissolved.

11.  Add cream cheese and whisk until smooth.

12.  Transfer mixture to large bowl.

Part IV - Strawberry Puree

13.  While juice is reducing, return strawberries to now empty processor and process until smooth - 15 to 20 seconds.

14.  Strain puree through fine mesh strainer into medium bowl, pressing on solids to remove seeds and pulp.  There should be about 1 2/3 cups strawberry puree.

15.  Discard solids in strainer.

16.  Add strawberry puree to juice-gelatin.  Whisk until incorporated.

Part V - Making the whipped cream

17.  Using mixer, whip cream on medium-low speed until foamy about 1 minute.

18.  Increase speed to high and whip until soft peaks form  - 1 to 3 minutes.

19.  Gradually add 1/4 cup sugar and whip until stiff peaks form, 1 to 2 minutes.

Part VI

20.  Whisk whipped cream into strawberry mixture until no white streaks remain.

21.  Portion into dessert dishes and chill for at least 4 hours or up to 48 hours.

22.  If chilled longer than 6 hours, let mousse sit for 15 minutes before serving.

23.  Garnish with strawberries with reserved diced strawberries.

Part VII

24.  Enjoy.

Mark's Story:

I saw this recipe in the most recent Cook's Illustrated magazine.  It looked good.  I thought I would try it.  First mistake that I made was that I confused the 2 pounds of strawberries and the 6 1/2 cups of strawberries and I bought 7 pounds of strawberries at the store.  I didn't use them all.  I realized my mistake when I started going through the first few steps.

Then in step 4, I added 1/2 cup sugar rather than just 1/4 cup sugar.  I don't think it altered the recipe that much.

End result -

Trish loved it.  I thought it was okay.  I thought it was a very 'heavy' dessert with all the cream cheese and whipped cream.   Although I don't eat a lot of cream cheese to begin with.  Trish does like cream cheese.  I would seriously think about cutting the cream cheese to 1/3 cup or 1/4 cup.  It was also a lot of work and I went through a lot of bowls making this.  I almost don't think it was worth the effort; but since Trish loved it, I'll probably make it again at some point and I will remember to take a picture of it.  If I am going to go through that many bowls and make that much of a mess though in the kitchen, I'll make the Cook's Illustrated Berry Fool dessert. 

This recipe is based on Cook's Illustrated Strawberry Mousse by Sara Mullins.