Found this on Food and Wine website. Takes 30 minutes.
Ingredients
1. 3 1/2 tablespoons extra-virgin olive oil
2. 1 large garlic clove, thinly sliced
3. 1 cup heavy cream
4. Kosher salt and freshly ground pepper
5. 3/4 pound rigatoni
6. One 1 3/4-pound head of cauliflower, cut into 1-inch florets
7. 1 cup panko (Japanese bread crumbs)
8. 1/2 cup freshly grated Parmigiano-Reggiano cheese
9. 3 ounces sliced prosciutto, cut into 1/4-inch-thick ribbons
10.
Directions
1. Preheat the broiler. Bring a large pot of salted water to a boil. In a medium skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the cream and simmer until thickened slightly, about 2 minutes. Season with salt and pepper.
2. Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot. Drain, reserving 2 tablespoons of the pasta cooking water.
3. Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and pepper.
4. Return the rigatoni and cauliflower to the pot. Add the garlic cream, the prosciutto and the reserved pasta water and toss until the pasta is coated. Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly, until the topping is evenly browned. Serve hot.
Wine
Saturday, January 31, 2009
cabbage with hot sauce
This is from Orangette. She waxes eloquent on this for lunch or breakfast, with bread and cheddar, or a fried egg with a saucy yolk. Says it's not dinner party material, but soothing and just right. So i made it for breakfast with toast and a small piece of cheese. she was correct. eating cabbage for breakfast felt healthy and secretly smart.
Cabbage with Hot Sauce
This is more of a method than a recipe, so the quantities I’ve listed below are only approximate. Just taste as you go, and tweak to your liking. It’s hard to mess this up, as long as you get some color on the cabbage.
When choosing an oil for this, be sure to choose one with a high smoke point, the safest bet for high-heat cooking. We usually use canola oil, because I keep it around for making granola, but we have also used peanut oil and grapeseed oil. (Or, if you’re the type to have lard lying around - ooh la la - you could use that. It has a high smoke point too.) To learn more about high-temperature oils and fats, click over here or here.
½ head green cabbage, quartered and sliced into ¼-inch-thick ribbons
½ medium fennel bulb, thinly sliced (optional)
Canola oil, or another oil with a similarly high smoke point
¼ tsp. to 1 tsp. sambal oelek, to taste
Soy sauce, to taste
Salt, to taste (optional)
Place a wok over high heat. Let it heat thoroughly; it should even smell hot. Working quickly, pour in a glug of oil* and then immediately add the cabbage and the fennel, if using. Stir briefly to coat with oil, and then leave it alone for a minute or so, to allow the vegetables to begin to take on some color. Then add sambal oelek to taste, and stir again. (If you have a hood over your stove, turn on the fan! The hot sauce gives off spicy fumes.) Continue to cook until the vegetables are browned in spots and wilted. It won’t take long. Then add a glug of soy sauce, and stir well again. Taste, and season with more soy sauce or salt as needed.
Serve hot or warm.
Cabbage with Hot Sauce
This is more of a method than a recipe, so the quantities I’ve listed below are only approximate. Just taste as you go, and tweak to your liking. It’s hard to mess this up, as long as you get some color on the cabbage.
When choosing an oil for this, be sure to choose one with a high smoke point, the safest bet for high-heat cooking. We usually use canola oil, because I keep it around for making granola, but we have also used peanut oil and grapeseed oil. (Or, if you’re the type to have lard lying around - ooh la la - you could use that. It has a high smoke point too.) To learn more about high-temperature oils and fats, click over here or here.
½ head green cabbage, quartered and sliced into ¼-inch-thick ribbons
½ medium fennel bulb, thinly sliced (optional)
Canola oil, or another oil with a similarly high smoke point
¼ tsp. to 1 tsp. sambal oelek, to taste
Soy sauce, to taste
Salt, to taste (optional)
Place a wok over high heat. Let it heat thoroughly; it should even smell hot. Working quickly, pour in a glug of oil* and then immediately add the cabbage and the fennel, if using. Stir briefly to coat with oil, and then leave it alone for a minute or so, to allow the vegetables to begin to take on some color. Then add sambal oelek to taste, and stir again. (If you have a hood over your stove, turn on the fan! The hot sauce gives off spicy fumes.) Continue to cook until the vegetables are browned in spots and wilted. It won’t take long. Then add a glug of soy sauce, and stir well again. Taste, and season with more soy sauce or salt as needed.
Serve hot or warm.
Sunday, January 25, 2009
Sunday ragu
I bought an organic top tound roast and wasn't sure how I'd fix it. Started looking around. Found this: won't this be great for a crowd, I thought. I'm saving it for just such an occasion. The reviews were quite complimentary, and this sounds like a real mama mia sort of thing, right up my alley.
So...I made this and brought it to the Super Bowl viewing at Karin and David's, and it was a good thing to bring, though unconventional for a football party. David and Tim and Mary love to cook, and I love to cook for people who love food. I didn't have pork, which I will def use next time. Beef ribs and chicken Italian sausage was fine.
yield: Makes 12
active time: 1 3/4
total time: 4 hr
This bottomless bowl of meat sauce is the stuff of dreams—the American Dream, in particular. In Italy, ragù would have been flavored w... more ›
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Ingredients
For tomato sauce:
* 5 (28-ounce) cans whole tomatoes in juice (preferably Italian)
* 1/2 cup olive oil
* 1 large onion, finely chopped
* 5 garlic cloves, minced
* 1 Turkish bay leaf or 1/2 California
For beef braciole:
* 4 garlic cloves, minced
* 1/2 cup finely chopped flat-leaf parsley
* 1 cup grated Pecorino Romano (2 ounces)
* 3 ounces thinly sliced pancetta, finely chopped
* 1 1/2 pounds beef top round, cut across the grain into 1/4-inch slices
For meatballs and other meats:
* Reserved meat mixture and frying oil from polpette (recipe posted separately)
* 1/2 cup olive oil for frying, divided
* 1 pound sweet Italian sausage links
* 1 pound hot Italian sausage links
* 1 1/2 pound boneless pork shoulder, cut into 2-inch pieces
* 2 pounds country-style pork ribs
* Equipment: kitchen string
* Accompaniment: fresh egg fettuccine
Preparation
Make tomato sauce:
Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth.
Heat oil in a wide 10-to 12-quarts heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté 1 minute.
Add tomato purée, bay leaf, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.
Make braciole while sauce simmers:
Stir together garlic, parsley, cheese, and pancetta.
Pound top round to 1/8 inch thick between 2 sheets of plastic wrap with a rolling pin or meat pounder. Spoon parsley mixture evenly over beef cutlets (about 3 tablespoons each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole.
Make meatballs:
Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
Cook meats:
Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with 1/2 teaspoon salt and 1/4 teaspoon pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch. Transfer to a large shallow pan.
Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with braciole.
Pat pork shoulder dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes. Transfer to pan.
Pat pork ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch. Transfer to pan.
Heat reserved oil from polpette in skillet over medium heat until it shimmers. Fry meatballs in 2 batches (do not crowd), turning occasionally, until well browned, about 6 minutes per batch. Transfer to paper towels using a slotted spoon. (Discard oil.)
Finish ragù:
Return sauce to a simmer and carefully add all meats and juices. Simmer, partially covered, gently stirring occasionally (do not break up meatballs), until all meats are tender, about 2 1/4 hours.
Transfer meats with tongs to a large platter. Serve with fettuccine and remaining sauce.
Cooks' note: Tomato sauce with meats can be made 4 days ahead and chilled (covered once cool).
So...I made this and brought it to the Super Bowl viewing at Karin and David's, and it was a good thing to bring, though unconventional for a football party. David and Tim and Mary love to cook, and I love to cook for people who love food. I didn't have pork, which I will def use next time. Beef ribs and chicken Italian sausage was fine.
yield: Makes 12
active time: 1 3/4
total time: 4 hr
This bottomless bowl of meat sauce is the stuff of dreams—the American Dream, in particular. In Italy, ragù would have been flavored w... more ›
subscribe to Gourmet
Ingredients
For tomato sauce:
* 5 (28-ounce) cans whole tomatoes in juice (preferably Italian)
* 1/2 cup olive oil
* 1 large onion, finely chopped
* 5 garlic cloves, minced
* 1 Turkish bay leaf or 1/2 California
For beef braciole:
* 4 garlic cloves, minced
* 1/2 cup finely chopped flat-leaf parsley
* 1 cup grated Pecorino Romano (2 ounces)
* 3 ounces thinly sliced pancetta, finely chopped
* 1 1/2 pounds beef top round, cut across the grain into 1/4-inch slices
For meatballs and other meats:
* Reserved meat mixture and frying oil from polpette (recipe posted separately)
* 1/2 cup olive oil for frying, divided
* 1 pound sweet Italian sausage links
* 1 pound hot Italian sausage links
* 1 1/2 pound boneless pork shoulder, cut into 2-inch pieces
* 2 pounds country-style pork ribs
* Equipment: kitchen string
* Accompaniment: fresh egg fettuccine
Preparation
Make tomato sauce:
Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth.
Heat oil in a wide 10-to 12-quarts heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté 1 minute.
Add tomato purée, bay leaf, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.
Make braciole while sauce simmers:
Stir together garlic, parsley, cheese, and pancetta.
Pound top round to 1/8 inch thick between 2 sheets of plastic wrap with a rolling pin or meat pounder. Spoon parsley mixture evenly over beef cutlets (about 3 tablespoons each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole.
Make meatballs:
Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
Cook meats:
Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with 1/2 teaspoon salt and 1/4 teaspoon pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch. Transfer to a large shallow pan.
Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with braciole.
Pat pork shoulder dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes. Transfer to pan.
Pat pork ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch. Transfer to pan.
Heat reserved oil from polpette in skillet over medium heat until it shimmers. Fry meatballs in 2 batches (do not crowd), turning occasionally, until well browned, about 6 minutes per batch. Transfer to paper towels using a slotted spoon. (Discard oil.)
Finish ragù:
Return sauce to a simmer and carefully add all meats and juices. Simmer, partially covered, gently stirring occasionally (do not break up meatballs), until all meats are tender, about 2 1/4 hours.
Transfer meats with tongs to a large platter. Serve with fettuccine and remaining sauce.
Cooks' note: Tomato sauce with meats can be made 4 days ahead and chilled (covered once cool).
Wednesday, January 21, 2009
Chocolate Stout Cake
Making this for E's birthday tomo! Daniel may help. He loves stout.
Adapted from Bon Appétit, September 2002, recipe originally from the Barrington Brewery in Great Barrington, MA
This recipe was originally intended to make a layer cake of 3-8″ rounds. Upon many reviewers’ suggestions, I halved it and it fit perfectly in a bundt pan. The halved amount is below, and the icing replaced with a simple ganache.
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream*
6 ounces good semisweet chocolate chips
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules
Cake prep:
Preheat oven to 350°F. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies. (Some people even go so far as to brush the inside of their bundt pans with melted butter–you cannot be too careful!). Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.**
Ganache:
For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.
* This has been updated from the earlier amount of 6 tablespoons, which although incorrect, still apparently worked for dozens of bakers, myself included. Nonetheless, the extra few tablespoons of sour cream will only serve to make the cake more moist, if that is possible to imagine!
** Update 3/25/08: Previously, the instructions suggested that you cool the cake for only 10 minutes in the pan before flipping it out onto a cooling rack and cooling it the rest of the way. After several conversations with readers/test cooks who found that their cake stuck a little, awesome reader Susan tried to cool the cake completely in the pan before releasing it and nothing stuck. I agree that this might be a better way to go.
PS: Daniel did not help bake b/c he had Willo. This cake was noteworthy. I was worried when the middle sunk upon cooling, but i followed instrux above and it unmolded perfectly, effectively hiding the sunked nature.
Adapted from Bon Appétit, September 2002, recipe originally from the Barrington Brewery in Great Barrington, MA
This recipe was originally intended to make a layer cake of 3-8″ rounds. Upon many reviewers’ suggestions, I halved it and it fit perfectly in a bundt pan. The halved amount is below, and the icing replaced with a simple ganache.
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream*
6 ounces good semisweet chocolate chips
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules
Cake prep:
Preheat oven to 350°F. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies. (Some people even go so far as to brush the inside of their bundt pans with melted butter–you cannot be too careful!). Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.**
Ganache:
For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.
* This has been updated from the earlier amount of 6 tablespoons, which although incorrect, still apparently worked for dozens of bakers, myself included. Nonetheless, the extra few tablespoons of sour cream will only serve to make the cake more moist, if that is possible to imagine!
** Update 3/25/08: Previously, the instructions suggested that you cool the cake for only 10 minutes in the pan before flipping it out onto a cooling rack and cooling it the rest of the way. After several conversations with readers/test cooks who found that their cake stuck a little, awesome reader Susan tried to cool the cake completely in the pan before releasing it and nothing stuck. I agree that this might be a better way to go.
PS: Daniel did not help bake b/c he had Willo. This cake was noteworthy. I was worried when the middle sunk upon cooling, but i followed instrux above and it unmolded perfectly, effectively hiding the sunked nature.
Monday, January 19, 2009
Grapefruit yogurt cake
Grapefruit Yogurt Cake
Adapated from Ina Garten, Barefoot Contessa
1 1/2 cups all-purpose flour, or 1 c flour and 1/2 c. ground almonds
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.
Adapated from Ina Garten, Barefoot Contessa
1 1/2 cups all-purpose flour, or 1 c flour and 1/2 c. ground almonds
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.
Sunday, January 18, 2009
greek pork chops
generous oregano, salt and pepper and garlic on both sides of pork chops
cook them in olive oil with 1/2 diced onion
braise in white wine and chicken broth and lots of fresh lemon juice
add cooked rice
better than luigi's, imo
(added some swiss chard to the rice and it was a one dish meal)
cook them in olive oil with 1/2 diced onion
braise in white wine and chicken broth and lots of fresh lemon juice
add cooked rice
better than luigi's, imo
(added some swiss chard to the rice and it was a one dish meal)
Pork Ragout
Okay, so we had Greek pork chops earlier in the week. I'll post them. But we had huge boneless really thick chops, Daniel and Elizabeth and I, and we ate only 2 1/2 of 6 chops. So half were lurking in the fridge, and in the checkout line at Whole Foods, lo and behold: a cooking magazine had an article for leftover roast. Pork roast! So I perused the recipe and determined to remember it for today. Not too taxing.
Called for a pork shoulder roast, and of course we had chops, but here's what I did:
olive oil in a frying pan
one chopped carrot
one chopped stalk of celery
3 green onions, sliced
several several shakes of dried pepper flakes
salt
Cooked this for ten minutes.
Added:
2 minced cloves of garlic
added 1 can chopped tomatoes
3 1/2 cooked 1 1/2 inch pork chops, sliced and cut in thirds again
glugs of chicken broth to cover
Stewed this for a while. 30 minutes minimum, though it cooked a bit longer. Added more broth as necessary.
then added the juice of a lemon, some lemon zest, more pepper flakes to taste, stewed some more. Before serving, added a generous topping of chopped Italian parsley and some fresh diced tomatoes.
We'd had this with some flavored rice, so I scooted over the ragout to one side, heated up the rice. I baked a batch of sundried tomato muffins. We ate it. It was nise.
Called for a pork shoulder roast, and of course we had chops, but here's what I did:
olive oil in a frying pan
one chopped carrot
one chopped stalk of celery
3 green onions, sliced
several several shakes of dried pepper flakes
salt
Cooked this for ten minutes.
Added:
2 minced cloves of garlic
added 1 can chopped tomatoes
3 1/2 cooked 1 1/2 inch pork chops, sliced and cut in thirds again
glugs of chicken broth to cover
Stewed this for a while. 30 minutes minimum, though it cooked a bit longer. Added more broth as necessary.
then added the juice of a lemon, some lemon zest, more pepper flakes to taste, stewed some more. Before serving, added a generous topping of chopped Italian parsley and some fresh diced tomatoes.
We'd had this with some flavored rice, so I scooted over the ragout to one side, heated up the rice. I baked a batch of sundried tomato muffins. We ate it. It was nise.
gateau au citron
Gâteau au Citron,
or, French-Style Yogurt Cake with Lemon
Adapted from Gâteaux de Mamie
OKAY: I made this and it was the bomb: subbed 1/2 c flour for 1/2 c ground almonds, and added frozen blueberries, used Greek yogurt. We had it for breakfast with Aidell chicken apple sausages browned, which was a good compliment, and this is now a standard item. Easy, too.
This type of cake is an old classic in France, the sort of humble treat that a grandmother would make. Traditionally, the ingredients are measured in a yogurt jar, a small glass cylinder that holds about 125 ml. Because most American yogurts don't come in such smart packaging, you'll want to know that 1 jar equals about 1/2 cup.
For the cake:
1 jar plain yogurt
2 jars granulated sugar
3 large eggs
3 jars unbleached all-purpose flour
2 tsp. baking powder
2 tsp. grated lemon zest
1 jar canola oil
For the glaze:
Juice from 2 lemons
1/2 jar powdered sugar
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, baking powder, and zest, mixing to just combine. Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter. Pour and scrape the batter into a buttered 9-inch round cake pan (after buttering, I sometimes line the bottom with a round of wax or parchment paper, and then I butter that too).
Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.
Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.
Serve.
Variations: This type of yogurt-based cake is a terrific base for many improvisations. For a basic yogurt cake, simply leave out the lemon zest, and do not use the lemon juice glaze. For an almond version, try replacing 1 jar of flour with 1 jar of finely ground almonds. You can also play with adding various fruits (if frozen, do NOT thaw before adding) or nuts, if you like. When I add fruit, I generally pour half the cake batter into the prepared pan, top it with a layer of fruit, and then pour in the other half of the batter, sometimes adding more fruit on the very top.
or, French-Style Yogurt Cake with Lemon
Adapted from Gâteaux de Mamie
OKAY: I made this and it was the bomb: subbed 1/2 c flour for 1/2 c ground almonds, and added frozen blueberries, used Greek yogurt. We had it for breakfast with Aidell chicken apple sausages browned, which was a good compliment, and this is now a standard item. Easy, too.
This type of cake is an old classic in France, the sort of humble treat that a grandmother would make. Traditionally, the ingredients are measured in a yogurt jar, a small glass cylinder that holds about 125 ml. Because most American yogurts don't come in such smart packaging, you'll want to know that 1 jar equals about 1/2 cup.
For the cake:
1 jar plain yogurt
2 jars granulated sugar
3 large eggs
3 jars unbleached all-purpose flour
2 tsp. baking powder
2 tsp. grated lemon zest
1 jar canola oil
For the glaze:
Juice from 2 lemons
1/2 jar powdered sugar
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, baking powder, and zest, mixing to just combine. Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter. Pour and scrape the batter into a buttered 9-inch round cake pan (after buttering, I sometimes line the bottom with a round of wax or parchment paper, and then I butter that too).
Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.
Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.
Serve.
Variations: This type of yogurt-based cake is a terrific base for many improvisations. For a basic yogurt cake, simply leave out the lemon zest, and do not use the lemon juice glaze. For an almond version, try replacing 1 jar of flour with 1 jar of finely ground almonds. You can also play with adding various fruits (if frozen, do NOT thaw before adding) or nuts, if you like. When I add fruit, I generally pour half the cake batter into the prepared pan, top it with a layer of fruit, and then pour in the other half of the batter, sometimes adding more fruit on the very top.
Monday, January 12, 2009
Cauliflower green olive caper salad
Cauliflower Salad with Green Olives and Capers
Adapted from Vegetarian Cooking for Everyone
The original recipe calls for escarole or watercress, but I actually kind of like this better without the lettuce leaves. It keeps better for hours, as awesome for advance preparation (I made it the day before) as it is for staggered dinner times.
1 small firm head cauliflower or broccoflower, about 12 ounces
1 hard-cooked egg
Sherry vinaigrette (below)
2 scallions, including an inch of the greens, thinly sliced
1 cup diced celery heart with leaves
1 small green bell pepper, thinly sliced
1 small cucumber, peeled, seeded, and chopped
12 pimiento-stuffed Spanish green olives, halved
1 tablespoon capers, rinsed
1/2 cup parsley leaves
Slice off very thin slices of cauliflower, working your way around the head. Quarter then thinly slice the cauliflower. Be sure to include the stalks, too, peeled and thinly sliced.
Smash the hard-cooked egg yolk with the garlic and salt when you make the vinaigrette. Keep the dressing a little on the tart side.
Dice the egg white and toss it with the vegetables, olives, capers, and parsley. Add the vinaigrette (below) and toss again.
Sherry Vinaigrette
1 or 2 garlic cloves, coarsely chopped
salt and freshly milled pepper
1 1/2 tablespoons sherry vinegar or aged red wine vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
Pound the garlic with 1/4 teaspoon salt in a mortar until it breaks down into a puree. Combine the garlic, vinegar, and mustard in a small bowl, then whisk in the oil and season with pepper. Taste and correct the balance.
Adapted from Vegetarian Cooking for Everyone
The original recipe calls for escarole or watercress, but I actually kind of like this better without the lettuce leaves. It keeps better for hours, as awesome for advance preparation (I made it the day before) as it is for staggered dinner times.
1 small firm head cauliflower or broccoflower, about 12 ounces
1 hard-cooked egg
Sherry vinaigrette (below)
2 scallions, including an inch of the greens, thinly sliced
1 cup diced celery heart with leaves
1 small green bell pepper, thinly sliced
1 small cucumber, peeled, seeded, and chopped
12 pimiento-stuffed Spanish green olives, halved
1 tablespoon capers, rinsed
1/2 cup parsley leaves
Slice off very thin slices of cauliflower, working your way around the head. Quarter then thinly slice the cauliflower. Be sure to include the stalks, too, peeled and thinly sliced.
Smash the hard-cooked egg yolk with the garlic and salt when you make the vinaigrette. Keep the dressing a little on the tart side.
Dice the egg white and toss it with the vegetables, olives, capers, and parsley. Add the vinaigrette (below) and toss again.
Sherry Vinaigrette
1 or 2 garlic cloves, coarsely chopped
salt and freshly milled pepper
1 1/2 tablespoons sherry vinegar or aged red wine vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
Pound the garlic with 1/4 teaspoon salt in a mortar until it breaks down into a puree. Combine the garlic, vinegar, and mustard in a small bowl, then whisk in the oil and season with pepper. Taste and correct the balance.
Pimento Cheese Bisque
Savannah Sweet Potato Bisque
Moosewood Restaurant
The Savannah Sweet Potato Bisque is served at Moosewood Restaurant for $4.99. This recipe is for a serving size of two.
This is a collection of 2 recipes, one of which has 2 parts:
West Indian Red Beans
Coconut Rice
Savannah Sweet Potato Bisque
Moosewood Restaurant has served this soup in one version or another since the 1980’s. Moosewood called it "Pimiento Cheese Bisque" back then. In the restaurant kitchen, the bisque is sometimes made with pimientos and sometimes roasted red peppers. White potatoes can substitute but a deeply colored sweet potato makes it look beautiful.
Bisque Ingredients
1 celery stalk, chopped
1/2 cup chopped onion
1 cup diced sweet potato
1 cup diced white potato
2 cups vegetable stock or water
1/2 cup grated sharp cheddar
1 1/2 ounces cream cheese, cubed
1/2 of a 4 oz jar pimientos, chopped
salt and ground black pepper to taste
Steal This Recipe® step-by-step Instructions
1) In a saucepan, cook the celery and onions in the oil on medium heat, stirring occasionally
2) When the onions are translucent, add the sweet and white potatoes, stock or water, cover and simmer until the vegetables are soft, about 20 minutes
3) Remove the soup from the heat and stir in the cheeses, allow to soften a few minutes
4) Puree the soup in an immersion blender, blender or food processor with half of the pimientos
5) Add the rest of the pimientos and salt and pepper to taste, if the soup is too thick add milk, water or stock
6) Reheat gently but do not boil
Pimiento Cheese Bisque. Reprinted from Sundays At Moosewood Restaurant. Moosewood Collective. Publisher: Simon and Schuster, 1990.
Moosewood Restaurant
The Savannah Sweet Potato Bisque is served at Moosewood Restaurant for $4.99. This recipe is for a serving size of two.
This is a collection of 2 recipes, one of which has 2 parts:
West Indian Red Beans
Coconut Rice
Savannah Sweet Potato Bisque
Moosewood Restaurant has served this soup in one version or another since the 1980’s. Moosewood called it "Pimiento Cheese Bisque" back then. In the restaurant kitchen, the bisque is sometimes made with pimientos and sometimes roasted red peppers. White potatoes can substitute but a deeply colored sweet potato makes it look beautiful.
Bisque Ingredients
1 celery stalk, chopped
1/2 cup chopped onion
1 cup diced sweet potato
1 cup diced white potato
2 cups vegetable stock or water
1/2 cup grated sharp cheddar
1 1/2 ounces cream cheese, cubed
1/2 of a 4 oz jar pimientos, chopped
salt and ground black pepper to taste
Steal This Recipe® step-by-step Instructions
1) In a saucepan, cook the celery and onions in the oil on medium heat, stirring occasionally
2) When the onions are translucent, add the sweet and white potatoes, stock or water, cover and simmer until the vegetables are soft, about 20 minutes
3) Remove the soup from the heat and stir in the cheeses, allow to soften a few minutes
4) Puree the soup in an immersion blender, blender or food processor with half of the pimientos
5) Add the rest of the pimientos and salt and pepper to taste, if the soup is too thick add milk, water or stock
6) Reheat gently but do not boil
Pimiento Cheese Bisque. Reprinted from Sundays At Moosewood Restaurant. Moosewood Collective. Publisher: Simon and Schuster, 1990.
Wednesday, January 07, 2009
cream of mushroom soup
Balthazar Cream of Mushroom Soup
The Balthazar Cookbook
1 oz dry mushrooms (porcini, morels, or shitakes)
1/2 cup olive oil
2 sprigs of rosemary
4 sprigs of sage
1 large yellow onion, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons salt
1/4 tsp freshly ground white pepper
1 pound white button mushrooms, cleaned and thinly sliced
1 pound shitake mushrooms stemmed, cleaned and thinly sliced
6 cups chicken stock or water
1 cup heavy cream
2 tablespoons unsalted butter
Deb adjustments: I used far less olive oil, replaced some of the chicken stock with beef, as I had it on hand and love mixing that flavor with mushrooms; half as much cream, preferring a more potent soup and thyme instead of rosemary, also due to personal preference.
1. Soak the dry mushrooms in 1 cup of warm water for 20 to 30 minutes, until plump.
2. Strain the soaking liquid through a coffee filter to remove grit and reserve, along with the reconstituted mushrooms, until needed.
3. Heat the olive oil in a large pot over a medium flame. Bundle the rosemary and sage together and tie with kitchen twine. When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil.
4. Add the onion, garlic, salt and pepper and cook for 5 minutes, until the onion is soft and translucent but not brown.
5. Turn the flame to high and add the white mushrooms and shitakes.
6. Cook for 10 minutes, during which the mushrooms will give off their liquid (which should evaporate quickly due to the high heat) and deflate significantly. Stir occasionally.
7. Add the chicken stock and the dried mushrooms along with the soaking water.
8. Simmer for 30 minutes. Remove the herbs, then add the cream and butter. Working in batches, puree the soup in a blender until smooth. Return to the pot and keep at a very low simmer until ready to serve.
The Balthazar Cookbook
1 oz dry mushrooms (porcini, morels, or shitakes)
1/2 cup olive oil
2 sprigs of rosemary
4 sprigs of sage
1 large yellow onion, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons salt
1/4 tsp freshly ground white pepper
1 pound white button mushrooms, cleaned and thinly sliced
1 pound shitake mushrooms stemmed, cleaned and thinly sliced
6 cups chicken stock or water
1 cup heavy cream
2 tablespoons unsalted butter
Deb adjustments: I used far less olive oil, replaced some of the chicken stock with beef, as I had it on hand and love mixing that flavor with mushrooms; half as much cream, preferring a more potent soup and thyme instead of rosemary, also due to personal preference.
1. Soak the dry mushrooms in 1 cup of warm water for 20 to 30 minutes, until plump.
2. Strain the soaking liquid through a coffee filter to remove grit and reserve, along with the reconstituted mushrooms, until needed.
3. Heat the olive oil in a large pot over a medium flame. Bundle the rosemary and sage together and tie with kitchen twine. When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil.
4. Add the onion, garlic, salt and pepper and cook for 5 minutes, until the onion is soft and translucent but not brown.
5. Turn the flame to high and add the white mushrooms and shitakes.
6. Cook for 10 minutes, during which the mushrooms will give off their liquid (which should evaporate quickly due to the high heat) and deflate significantly. Stir occasionally.
7. Add the chicken stock and the dried mushrooms along with the soaking water.
8. Simmer for 30 minutes. Remove the herbs, then add the cream and butter. Working in batches, puree the soup in a blender until smooth. Return to the pot and keep at a very low simmer until ready to serve.
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