Summertime Peach Cobbler adapted from gourmet.com
6 large peaches, cut into thin slices
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
For biscuit topping
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water
Preheat oven to 425°F. Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven for 10 minutes.
Make the topping while the peaches bake: Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)
*In the future, I might double the topping recipe, as it comes out a bit thin. Not too thin, but if you're looking for something more substantial, I would reccommend doubling it.
Serve with vanilla ice cream, homemade if you have time / are overly ambitious.
Tuesday, February 1, 2005
Blackberry-nectarine Cobbler
Blackberry-nectarine cobbler, adapted from gourmet.com
1 1/4 cups plus 1/2 teaspoon sugar
1 tablespoon cornstarch
2 nectarines, pitted and cut into 1/2-inch-thick wedges
3 pints blackberries
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2-cup (or so) vegetable oil
3/4 cup soy milk
Preheat oven to 425°F. Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well. Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes.
While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in oil with your fingertips or a fork until mixture resembles coarse meal. Add milk and stir just until a dough forms.
Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar. Bake cobbler in middle of oven until top is golden, 25 to 35 minutes.
1 1/4 cups plus 1/2 teaspoon sugar
1 tablespoon cornstarch
2 nectarines, pitted and cut into 1/2-inch-thick wedges
3 pints blackberries
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2-cup (or so) vegetable oil
3/4 cup soy milk
Preheat oven to 425°F. Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well. Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes.
While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in oil with your fingertips or a fork until mixture resembles coarse meal. Add milk and stir just until a dough forms.
Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar. Bake cobbler in middle of oven until top is golden, 25 to 35 minutes.
Basil Lemonade
Basil Lemonade, from Gourmet
2 cups basil lemon syrup (recipe below)
2 cups cold water
2 cups ice cubes
1 ¼ cups fresh lemon juice
Stir together all ingredients in a large pitcher or bowl. Pour into tall glasses half-filled with ice. For an alcoholic version (which I recommend), add 3/4-cup vodka to the mix before serving.
Makes about 6 drinks.
Basil Lemon Syrup
2 cups water
1 cup granulated sugar
4 (4- by 1-inch) strips lemon zest (I left these out)
2 cups packed fresh basil sprigs
In a medium saucepan, combine the water, sugar, and zest. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Remove from the heat, add the basil, stir to combine, and let stand at room temperature, covered, for 1 hour. Transfer the mixture to a medium bowl and chill until cold, about 1 hour. Strain the syrup through a sieve into an airtight container, pressing hard on and then discarding the solids.
Makes about 3 cups.
2 cups basil lemon syrup (recipe below)
2 cups cold water
2 cups ice cubes
1 ¼ cups fresh lemon juice
Stir together all ingredients in a large pitcher or bowl. Pour into tall glasses half-filled with ice. For an alcoholic version (which I recommend), add 3/4-cup vodka to the mix before serving.
Makes about 6 drinks.
Basil Lemon Syrup
2 cups water
1 cup granulated sugar
4 (4- by 1-inch) strips lemon zest (I left these out)
2 cups packed fresh basil sprigs
In a medium saucepan, combine the water, sugar, and zest. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Remove from the heat, add the basil, stir to combine, and let stand at room temperature, covered, for 1 hour. Transfer the mixture to a medium bowl and chill until cold, about 1 hour. Strain the syrup through a sieve into an airtight container, pressing hard on and then discarding the solids.
Makes about 3 cups.
Pissaladière Strips
Pissaladière Strips, adapted, and made vegan, from Gourmet
For filling
1 medium red onion, finely chopped
1 chopped red bell pepper
1/2 teaspoon finely chopped fresh rosemary or basil (I used basil)
3 tablespoons extra-virgin olive oil
2 portabello mushroom caps, coarsely chopped
Handful of torn baby spinach leaves
For dough
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 1/2 tablespoons vegetable oil
1/2 cup soy milk
Make filling:
Cook onion, bell pepper, mushroom, rosemary or basil, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil in a heavy medium skillet over medium heat, stirring occasionally, until onion is golden, about 10 minutes. Add spinach and cook until wilted. Transfer to a bowl to cool.
Preheat oven to 400°F with rack in middle.
Make dough:
Whisk together flour, baking powder, and salt in a bowl. Blend in the oil with a fork or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.
Assemble tarts:
Roll out dough into a 12-inch square (1/4 inch thick) on a lightly floured surface with a floured rolling pin. Cut into 3 equal strips. Arrange strips 1 inch apart on an ungreased baking sheet and spread with filling, leaving a 1/2-inch border around edges.
Bake until crust is golden, 20 to 25 minutes. Transfer to a rack using a large metal spatula and cool to warm or room temperature. Cut crosswise into 1-inch pieces.
• Pissaladière strips can be baked 3 hours ahead and kept, uncovered, at room temperature.
For filling
1 medium red onion, finely chopped
1 chopped red bell pepper
1/2 teaspoon finely chopped fresh rosemary or basil (I used basil)
3 tablespoons extra-virgin olive oil
2 portabello mushroom caps, coarsely chopped
Handful of torn baby spinach leaves
For dough
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 1/2 tablespoons vegetable oil
1/2 cup soy milk
Make filling:
Cook onion, bell pepper, mushroom, rosemary or basil, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil in a heavy medium skillet over medium heat, stirring occasionally, until onion is golden, about 10 minutes. Add spinach and cook until wilted. Transfer to a bowl to cool.
Preheat oven to 400°F with rack in middle.
Make dough:
Whisk together flour, baking powder, and salt in a bowl. Blend in the oil with a fork or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.
Assemble tarts:
Roll out dough into a 12-inch square (1/4 inch thick) on a lightly floured surface with a floured rolling pin. Cut into 3 equal strips. Arrange strips 1 inch apart on an ungreased baking sheet and spread with filling, leaving a 1/2-inch border around edges.
Bake until crust is golden, 20 to 25 minutes. Transfer to a rack using a large metal spatula and cool to warm or room temperature. Cut crosswise into 1-inch pieces.
• Pissaladière strips can be baked 3 hours ahead and kept, uncovered, at room temperature.
Monday, January 31, 2005
Pesto
Summer Market Pesto, adapted from willams-sonoma.com
4 Tbs. pine nuts
2 garlic cloves
2 to 3 cups firmly packed fresh basil leaves
1/2 cup extra-virgin olive oil, plus more as
needed
3/5 cup grated Parmesan or Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
In a food processor, combine the pine nuts and garlic. Process to chop coarsely. Add about half of the basil and process to chop coarsely. Add the remaining basil, the parsley and olive oil and process until a thick green sauce forms. If the sauce is too thin, add more basil; if it is too thick, add more olive oil.
Add the cheeses and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks. Makes about 1 1⁄2 cups.
4 Tbs. pine nuts
2 garlic cloves
2 to 3 cups firmly packed fresh basil leaves
1/2 cup extra-virgin olive oil, plus more as
needed
3/5 cup grated Parmesan or Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
In a food processor, combine the pine nuts and garlic. Process to chop coarsely. Add about half of the basil and process to chop coarsely. Add the remaining basil, the parsley and olive oil and process until a thick green sauce forms. If the sauce is too thin, add more basil; if it is too thick, add more olive oil.
Add the cheeses and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks. Makes about 1 1⁄2 cups.
Sunday, January 30, 2005
Garlic, Asparagus, Mushroom and White Beans with Brown Rice and Lemon Tahini Dressing
Garlic, Asparagus, Mushroom and White Beans with Brown Rice and Lemon Tahini Dressing
4 cloves garlic, sliced
1/2 lb. mushrooms (more or less)
1 bunch asparagus, washed and cut into 1/2 inch pieces
1 can white beans, drained and rinsed
Almonds, chopped
Coat your pan with olive oil, then add the garlic and saute over medium heat for a few minutes. Add the mushrooms and more oil if necessary, turning the heat to low, and cook until mushrooms become soft and release their juices. Add the asparagus and stir to incorporate. When asparagus is bright green and becoming tender, add the beans and almonds and stir well. Add a bit of salt and pepper and basil or oregano to taste.
Lemon Tahini Dressing
1 clove garlic, pressed
5 Tb. of tahini
1/4 cup lemon juice
pinch salt
1 Tb. olive oil
Whisk the garlic, tahini, lemon juice, olive and salt until smooth. Add water as needed to thin. Add more tahini or lemon juice to taste.
Serve the stir fry over brown rice and generously drizzle with the dressing.
4 cloves garlic, sliced
1/2 lb. mushrooms (more or less)
1 bunch asparagus, washed and cut into 1/2 inch pieces
1 can white beans, drained and rinsed
Almonds, chopped
Coat your pan with olive oil, then add the garlic and saute over medium heat for a few minutes. Add the mushrooms and more oil if necessary, turning the heat to low, and cook until mushrooms become soft and release their juices. Add the asparagus and stir to incorporate. When asparagus is bright green and becoming tender, add the beans and almonds and stir well. Add a bit of salt and pepper and basil or oregano to taste.
Lemon Tahini Dressing
1 clove garlic, pressed
5 Tb. of tahini
1/4 cup lemon juice
pinch salt
1 Tb. olive oil
Whisk the garlic, tahini, lemon juice, olive and salt until smooth. Add water as needed to thin. Add more tahini or lemon juice to taste.
Serve the stir fry over brown rice and generously drizzle with the dressing.
Strawberry Shortcakes
Strawberry Shortcakes, adapted from williams-sonoma.com
1 pint strawberries, washed and sliced
1 1/2 cups sifted all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
8 Tbs. (1 stick) softened unsalted butter
3/4 cup sugar
Finely grated zest of 1 lemon
2 eggs, lightly beaten
1/2 tsp. vanilla extract
2/3 cup milk
Whipped cream
To make the shortcakes, position a rack in the center of an oven and preheat to 350°F. Grease and flour a 6-well shortcake pan (I used individual mini tart pans, but you could also use mini loaf pans and cut to size).
Sift together the flour, baking powder and salt.
Beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low and gradually add the sugar, beating until blended. Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3 to 5 minutes. Beat in the zest. Add the eggs a little at a time, beating each addition until well blended before adding more, until the mixture is thick and creamy, 1 to 2 minutes. Stop the mixer occasionally and scrape down the sides of the bowl. Beat in the vanilla. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, until just blended and no lumps of flour remain.
Divide the batter among the prepared pans and bake until a toothpick inserted into the cakes comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool the cakes in the pan for 10 minutes. Carefully turn the cakes out onto the rack and cool completely, bottom side up, at least 1 hour. If not serving the cakes immediately, store them in an airtight container at room temperature.
To serve, slice each shortcake in half horizontally. Place the wide shortcake halves, sliced side up, on individual plates. Top each with strawberries and whipped cream, then top with the other half of the cakes, cut side down. Garnish with additional strawberries and a dollop of whipped cream.
Serves 6.
1 pint strawberries, washed and sliced
1 1/2 cups sifted all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
8 Tbs. (1 stick) softened unsalted butter
3/4 cup sugar
Finely grated zest of 1 lemon
2 eggs, lightly beaten
1/2 tsp. vanilla extract
2/3 cup milk
Whipped cream
To make the shortcakes, position a rack in the center of an oven and preheat to 350°F. Grease and flour a 6-well shortcake pan (I used individual mini tart pans, but you could also use mini loaf pans and cut to size).
Sift together the flour, baking powder and salt.
Beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low and gradually add the sugar, beating until blended. Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3 to 5 minutes. Beat in the zest. Add the eggs a little at a time, beating each addition until well blended before adding more, until the mixture is thick and creamy, 1 to 2 minutes. Stop the mixer occasionally and scrape down the sides of the bowl. Beat in the vanilla. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, until just blended and no lumps of flour remain.
Divide the batter among the prepared pans and bake until a toothpick inserted into the cakes comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool the cakes in the pan for 10 minutes. Carefully turn the cakes out onto the rack and cool completely, bottom side up, at least 1 hour. If not serving the cakes immediately, store them in an airtight container at room temperature.
To serve, slice each shortcake in half horizontally. Place the wide shortcake halves, sliced side up, on individual plates. Top each with strawberries and whipped cream, then top with the other half of the cakes, cut side down. Garnish with additional strawberries and a dollop of whipped cream.
Serves 6.
Angel Food Cakes with Jam and Fruit
Dad's Favorite Angel Food Cakes, with Jam and Fruit
4 egg whites, at room temperature
1/2 cup confectioners sugar
1/2 cup sifted cake flour
1/8 teaspoon salt
1 teaspoons cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Set oven rack in lower third of oven and preheat oven to 350°F.
Sift together confectioners sugar, flour, and salt.
Beat whites in mixer until frothy. Add cream of tartar and beat at medium speed until they form soft peaks. Add granulated sugar gradually, beating, and continue beating just until whites are thickened and form soft, droopy peaks. Beat in vanilla and almond extracts.
Gently fold in the dry ingredients and blend thoroughly (try to maintain the airiness of the whites.
Gently pour batter evenly into lightly greased loaf pans or mini tart pans and bake until top is light golden, cake retracts a bit from pan and springs back when touched lightly, and a tester comes out clean.
Let cool completely, then, using a serrated knife, slice carefully into three parts. Layer each with a generous helping of jam and sliced strawberries or kiwis. When cake is assembled, sprinkle the top with powdered sugar, and garnish with a slice of fruit.
4 egg whites, at room temperature
1/2 cup confectioners sugar
1/2 cup sifted cake flour
1/8 teaspoon salt
1 teaspoons cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Set oven rack in lower third of oven and preheat oven to 350°F.
Sift together confectioners sugar, flour, and salt.
Beat whites in mixer until frothy. Add cream of tartar and beat at medium speed until they form soft peaks. Add granulated sugar gradually, beating, and continue beating just until whites are thickened and form soft, droopy peaks. Beat in vanilla and almond extracts.
Gently fold in the dry ingredients and blend thoroughly (try to maintain the airiness of the whites.
Gently pour batter evenly into lightly greased loaf pans or mini tart pans and bake until top is light golden, cake retracts a bit from pan and springs back when touched lightly, and a tester comes out clean.
Let cool completely, then, using a serrated knife, slice carefully into three parts. Layer each with a generous helping of jam and sliced strawberries or kiwis. When cake is assembled, sprinkle the top with powdered sugar, and garnish with a slice of fruit.
Vegan Cornmeal Cherry Upside-Down Cake
Cornmeal Cherry Upside-Down Cake, adapted from an online recipe
1 1/4 cups sifted cake flour
6 tablespoons yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup sugar
egg substitute for 2 eggs
1/4 tsp. lemon extract
1/2 cup soy milk
1 teaspoon vanilla extract
2 cups cherries, washed, pitted and halved
1/4 cup brown sugar
Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch round cake pan. Sprinkle the bottom of the pan with the brown sugar, and scatter the cherries thickly over the top.
In a bowl, stir together the cake flour, cornmeal, baking powder, and salt.
In another bowl, whisk the oil and sugar together until well combined. Add the egg substitute (I used 2 T cornstarch mixed with water), whisking well. Add lemon extract.
Combine soy milk and vanilla. Add the dry ingredients in three batches, alternating with milk. Whisk just until blended, scraping down sides of bowl once or twice. Spread batter evenly in prepared pan over the cherries.
Bake until top is golden brown and firm to the touch, 35 to 40 minutes. Let cool in pan 20 minutes. Invert the cake onto a cake plate and let cool to room temperature before serving.
1 1/4 cups sifted cake flour
6 tablespoons yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup sugar
egg substitute for 2 eggs
1/4 tsp. lemon extract
1/2 cup soy milk
1 teaspoon vanilla extract
2 cups cherries, washed, pitted and halved
1/4 cup brown sugar
Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch round cake pan. Sprinkle the bottom of the pan with the brown sugar, and scatter the cherries thickly over the top.
In a bowl, stir together the cake flour, cornmeal, baking powder, and salt.
In another bowl, whisk the oil and sugar together until well combined. Add the egg substitute (I used 2 T cornstarch mixed with water), whisking well. Add lemon extract.
Combine soy milk and vanilla. Add the dry ingredients in three batches, alternating with milk. Whisk just until blended, scraping down sides of bowl once or twice. Spread batter evenly in prepared pan over the cherries.
Bake until top is golden brown and firm to the touch, 35 to 40 minutes. Let cool in pan 20 minutes. Invert the cake onto a cake plate and let cool to room temperature before serving.
Dog Treats
Dogs-Will-Love-Them Biscuits adapted, and made vegetarian, from an online recipe
2 1/2 cups whole wheat flour
1/4 cup milk
1 teaspoon garlic powder
1 teaspoon dried yeast
1 cube vegetable bouillon, crumbled
1/3 cup olive oil
1 egg
1/2 cup ice water
Preheat oven to 350 degrees F. In a medium bowl, stir together the flour, milk, garlic powder, yeast and bouillon granules. Stir in the olive oil and egg. Add ice water 1 tablespoon at a time until dough is wet enough to stick together. On a lightly floured surface, roll the dough out to 1/2 inch thickness and cut with cookie cutters. Place biscuits 1 inch apart onto an ungreased baking sheet.
Bake for 25 to 30 minutes until firm.
2 1/2 cups whole wheat flour
1/4 cup milk
1 teaspoon garlic powder
1 teaspoon dried yeast
1 cube vegetable bouillon, crumbled
1/3 cup olive oil
1 egg
1/2 cup ice water
Preheat oven to 350 degrees F. In a medium bowl, stir together the flour, milk, garlic powder, yeast and bouillon granules. Stir in the olive oil and egg. Add ice water 1 tablespoon at a time until dough is wet enough to stick together. On a lightly floured surface, roll the dough out to 1/2 inch thickness and cut with cookie cutters. Place biscuits 1 inch apart onto an ungreased baking sheet.
Bake for 25 to 30 minutes until firm.
Chocolate Macarons
Chocolate Macarons, from David Lebovitz
Macaron Batter
1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces , 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar
Chocolate Filling
½ cup (125 ml) heavy cream
2 teaspoons light corn syrup
4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15 gr) butter, cut into small pieces
Preheat oven to 375 degrees F (180 degrees C).
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Using a food processor, grind together the powdered sugar with the almond powder and cocoa so there are no lumps. Beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the countertop to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
Fill with chocolate or jam and let sit overnight to let the flavors meld.
Macaron Batter
1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces , 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar
Chocolate Filling
½ cup (125 ml) heavy cream
2 teaspoons light corn syrup
4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15 gr) butter, cut into small pieces
Preheat oven to 375 degrees F (180 degrees C).
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Using a food processor, grind together the powdered sugar with the almond powder and cocoa so there are no lumps. Beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the countertop to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
Fill with chocolate or jam and let sit overnight to let the flavors meld.
Chocolate Buttercream Frosting
Perfect Light and Fluffy Frosting (adapted from williams-sonoma.com)
4 oz. unsweetened (or bittersweet) chocolate, chopped
3 cups confectioners’ sugar
1 stick butter or margarine
2-3 Tbs. [soy] milk, plus more, if needed
1 tsp. vanilla extract
1 tsp. salt
Heat chocolate a double boller until melted. Let cool to room temperature. In a bowl, of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, the milk, and vanilla and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.
If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks.
4 oz. unsweetened (or bittersweet) chocolate, chopped
3 cups confectioners’ sugar
1 stick butter or margarine
2-3 Tbs. [soy] milk, plus more, if needed
1 tsp. vanilla extract
1 tsp. salt
Heat chocolate a double boller until melted. Let cool to room temperature. In a bowl, of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, the milk, and vanilla and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.
If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks.
Chickpeas with Garlic and Spinach
Chickpeas with Garlic and Spinach
1 can chickpeas, drained and rinsed
4 cloves garlic, sliced
1 cup baby spinach
1 tsp. herbs du provence
Salt and pepper
Sauté the garlic in olive oil until fairly soft. Add the chickpeas and turn heat down to low; simmer, adding more oil if necessary, until flavors start to blend. Add spinach and stir, then cover and simmer for about 3 minutes until spinach is wilted and chickpeas are soft. Add herbs and salt and pepper to taste.
Serves 2.
1 can chickpeas, drained and rinsed
4 cloves garlic, sliced
1 cup baby spinach
1 tsp. herbs du provence
Salt and pepper
Sauté the garlic in olive oil until fairly soft. Add the chickpeas and turn heat down to low; simmer, adding more oil if necessary, until flavors start to blend. Add spinach and stir, then cover and simmer for about 3 minutes until spinach is wilted and chickpeas are soft. Add herbs and salt and pepper to taste.
Serves 2.
Macaroni and Cheese, Homemade
Homemade Mac and Cheese
1 cup pasta, cooked until slightly firm (or to taste, if you prefer it more mushy)
1/4 cup Parmesan cheese
1 tb. butter
1-2 tb. milk (or substitute the cooking water)
cooking water
After the pasta is cooked, drain and reserve the water. Melt the butter on low in the pot and put the pasta back in. Stir until pasta is coated. Add the cheese by tablespoons-full, alternating with tablespoons of the reserved cooking water. Stir until cheese is fully incorporated and melted, adding water to reach desired consitency. Add the milk, stirring over low heat until combined. Add salt and pepper to taste. Serve immediately.
1 cup pasta, cooked until slightly firm (or to taste, if you prefer it more mushy)
1/4 cup Parmesan cheese
1 tb. butter
1-2 tb. milk (or substitute the cooking water)
cooking water
After the pasta is cooked, drain and reserve the water. Melt the butter on low in the pot and put the pasta back in. Stir until pasta is coated. Add the cheese by tablespoons-full, alternating with tablespoons of the reserved cooking water. Stir until cheese is fully incorporated and melted, adding water to reach desired consitency. Add the milk, stirring over low heat until combined. Add salt and pepper to taste. Serve immediately.
Polenta with Roasted Vegetables
Slowly-Cooked, but not Burned, Onions and Cornmeal Mush
1 onion, peeled and sliced lengthwise into thin slivers
2 tb. olive oil or so
1 tb. (a splash) of red wine
1 cup polenta
1 cup vegetable broth
1 cup milk, soy milk, or water
Heat the oil in a frying pan over high heat. Add the onion, and cook for about 30 seconds. Add the wine and turn heat to low and simmer, stirring every so often so the pieces do not burn.
In a separate pot, boil the 2 cups of liquid. Add the polenta slowly, whisking to eliminate clumps. Turn heat to low and cook for about 10 minutes, stirring frequently. Add more liquid if the polenta is too stiff.
To serve, place the onions over a generous scoop of polenta, and sprinkle with salt and pepper and herbs du provence (or other herbs). I usually also serve this with roasted vegetables such as tomatoes and zucchini
1 onion, peeled and sliced lengthwise into thin slivers
2 tb. olive oil or so
1 tb. (a splash) of red wine
1 cup polenta
1 cup vegetable broth
1 cup milk, soy milk, or water
Heat the oil in a frying pan over high heat. Add the onion, and cook for about 30 seconds. Add the wine and turn heat to low and simmer, stirring every so often so the pieces do not burn.
In a separate pot, boil the 2 cups of liquid. Add the polenta slowly, whisking to eliminate clumps. Turn heat to low and cook for about 10 minutes, stirring frequently. Add more liquid if the polenta is too stiff.
To serve, place the onions over a generous scoop of polenta, and sprinkle with salt and pepper and herbs du provence (or other herbs). I usually also serve this with roasted vegetables such as tomatoes and zucchini
Spring Lemon Cake
Light and Delicious Spring Lemon Cake, with lemony glaze and fresh strawberries
2 cups unbleached flour
1 cup cake flour
1 1/2 cups sugar
1 T. baking soda
1/2 tsp. salt
1 cup water
1/2 cup lemon juice
1/4 cup vegetable oil
3 T. vanilla
1/2 t. lemon oil (optional)
2 T. cider or white vinegar
Strawberries, washed and sliced
Preheat the oven to 350 F. Lightly oil a springform cake or bundt pan and set aside.
In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. In another bowl, place the water, lemon juice, oil, vanilla, and lemon oil (if using), and whisk well to combine. Add the wet ingredients to the dry ingredients and whisk well to combine. Drizzle the vinegar over the top of the batter and whisk quickly to thoroughly incorporate.
Pour batter into the prepared pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
Lemon Glaze
1/4 cup sugar
1/4 cup freshly squuezed lemon juice (about 2 lemons)
Mix the lemon juice and sugar together until the sugar has dissolved. While the cake is still warm, poke tiny holes all over the surface and pour the glaze over it. Let cool to room temperature before eating.
I covered the cake with sliced strawberries, but it would be fine plain, or served with a generous helping of whipped cream. Store leftovers in the refrigerator for up to 5 days.
2 cups unbleached flour
1 cup cake flour
1 1/2 cups sugar
1 T. baking soda
1/2 tsp. salt
1 cup water
1/2 cup lemon juice
1/4 cup vegetable oil
3 T. vanilla
1/2 t. lemon oil (optional)
2 T. cider or white vinegar
Strawberries, washed and sliced
Preheat the oven to 350 F. Lightly oil a springform cake or bundt pan and set aside.
In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. In another bowl, place the water, lemon juice, oil, vanilla, and lemon oil (if using), and whisk well to combine. Add the wet ingredients to the dry ingredients and whisk well to combine. Drizzle the vinegar over the top of the batter and whisk quickly to thoroughly incorporate.
Pour batter into the prepared pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
Lemon Glaze
1/4 cup sugar
1/4 cup freshly squuezed lemon juice (about 2 lemons)
Mix the lemon juice and sugar together until the sugar has dissolved. While the cake is still warm, poke tiny holes all over the surface and pour the glaze over it. Let cool to room temperature before eating.
I covered the cake with sliced strawberries, but it would be fine plain, or served with a generous helping of whipped cream. Store leftovers in the refrigerator for up to 5 days.
Potato-Leek Soup with Bay Leaves
Inverness Ridge Potato Soup
5-6 small potatos, mix red and yellow, washed, scrubbed and quartered (I leave the skins on)
1 bunch leeks, washed, separated and chopped
3-4 gloves garlic, minced
5 cups vegetable broth or water
2 bay leaves
Saute the leeks and garlic in a soup pot until soft (about 5 minutes). Add the broth (and more water or broth as needed), bay leaves and potatoes and bring to a boil. Turn heat to low and simmer until the potatoes are tender. Fish out the leaves. With an immersion blender, or in a food processor, blend the soup until well-mixed, but not too smooth (leave it a bit chunky). Season with salt and pepper to taste, and herbs de provence, if you have them.
5-6 small potatos, mix red and yellow, washed, scrubbed and quartered (I leave the skins on)
1 bunch leeks, washed, separated and chopped
3-4 gloves garlic, minced
5 cups vegetable broth or water
2 bay leaves
Saute the leeks and garlic in a soup pot until soft (about 5 minutes). Add the broth (and more water or broth as needed), bay leaves and potatoes and bring to a boil. Turn heat to low and simmer until the potatoes are tender. Fish out the leaves. With an immersion blender, or in a food processor, blend the soup until well-mixed, but not too smooth (leave it a bit chunky). Season with salt and pepper to taste, and herbs de provence, if you have them.
Garlic-Toasted Quinoa and Vegetables
Garlic-toasted Quinoa (with veggies)
1 cup quinoa
4 cloves garlic, diced
2 tablespoons olive oil
2 cups stock or water
1 bay leaf
1 tb soy sauce
1 bunch spinach or chard, rinsed and chopped
10 shiitake mushrooms, sliced
1/4 cup slivered almonds
salt and pepper to taste
Follow package directions to rinse quinoa. (If you buy loose quinoa, soak in water for one hour, rinse, then soak for 30 minutes.) Saute garlic in oil in a large pot cook over high heat for two minutes or until it is tender. Add quinoa and a little more oil as necessary. Reduce heat to medium and toast, stirring constantly, until the quinoa turns brown (about 10 minutes). Add stock and bring to a boil; reduce heat, cover, and simmer for 15 minutes (until liquid is absorbed). While the quinoa is cooking, saute the mushrooms in a bit of olive oil until soft. Add the greens and cook until wilted. Remove bay leaf and add the mushroom and greens to the quinoa. Add the almonds, and stir well to combine. Season with salt and pepper and the soy sauce.
Serve with baked tofu, salad, or another green vegetable.
1 cup quinoa
4 cloves garlic, diced
2 tablespoons olive oil
2 cups stock or water
1 bay leaf
1 tb soy sauce
1 bunch spinach or chard, rinsed and chopped
10 shiitake mushrooms, sliced
1/4 cup slivered almonds
salt and pepper to taste
Follow package directions to rinse quinoa. (If you buy loose quinoa, soak in water for one hour, rinse, then soak for 30 minutes.) Saute garlic in oil in a large pot cook over high heat for two minutes or until it is tender. Add quinoa and a little more oil as necessary. Reduce heat to medium and toast, stirring constantly, until the quinoa turns brown (about 10 minutes). Add stock and bring to a boil; reduce heat, cover, and simmer for 15 minutes (until liquid is absorbed). While the quinoa is cooking, saute the mushrooms in a bit of olive oil until soft. Add the greens and cook until wilted. Remove bay leaf and add the mushroom and greens to the quinoa. Add the almonds, and stir well to combine. Season with salt and pepper and the soy sauce.
Serve with baked tofu, salad, or another green vegetable.
Vegan Chocolate Cake
Easy Vegan Chocolate Cake
1 1/2 cups all-purpose flour (or mix of wheat/white)
1 cup white sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth. Pour into prepared pan and bake at 350 degrees F for 45 minutes. Remove from oven and allow to cool.
Recipe may be doubled and baked in 9-inch round cake pans to make a layer cake. Frost with a vegan chocolate or chocolate-peanut butter frosting.
1 1/2 cups all-purpose flour (or mix of wheat/white)
1 cup white sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth. Pour into prepared pan and bake at 350 degrees F for 45 minutes. Remove from oven and allow to cool.
Recipe may be doubled and baked in 9-inch round cake pans to make a layer cake. Frost with a vegan chocolate or chocolate-peanut butter frosting.
Blueberry-Buttermilk Pancakes
Purple-y Buttermilk Pancakes, adapted from The Joy of Cooking
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 large egg, lightly beaten
1 cup buttermilk
3 tablespoons melted butter
1 teaspoon vanilla
1 cup+ blueberries, fresh or frozen
Whisk flour, baking powder, baking soda, sugar and salt together in a large bowl. In a separate bowl, whisk together egg, buttermilk, vanilla and butter. Add the egg mixture to the flour mixture and stir to combine (do not overmix; batter should be lumpy). Add blueberries and stir lightly to combine.
Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter or oil.
Drop the batter by tablespoons-ful onto the pan and cook about 2-3 minutes (or until batter is firm and bubble form) before flipping over to cook about 1-2 minutes. Keep pancakes warm in a 200-degree oven until ready to serve (but they are best eaten very fresh and very hot).
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 large egg, lightly beaten
1 cup buttermilk
3 tablespoons melted butter
1 teaspoon vanilla
1 cup+ blueberries, fresh or frozen
Whisk flour, baking powder, baking soda, sugar and salt together in a large bowl. In a separate bowl, whisk together egg, buttermilk, vanilla and butter. Add the egg mixture to the flour mixture and stir to combine (do not overmix; batter should be lumpy). Add blueberries and stir lightly to combine.
Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter or oil.
Drop the batter by tablespoons-ful onto the pan and cook about 2-3 minutes (or until batter is firm and bubble form) before flipping over to cook about 1-2 minutes. Keep pancakes warm in a 200-degree oven until ready to serve (but they are best eaten very fresh and very hot).
Pasta with Mushrooms, Tomatoes, Vegan Sausage, and Fava Beans
Pasta with Mushrooms, Tomatoes, Vegan Sausage, and Fava Beans
1/2-pound angel hair pasta, broken into 2-inch pieces
2 sundried-tomato faux sausages (or whatever you like), sliced
1 onion, diced
2 cloves garlic
1 medium tomatoes
bunch fava beans, shelled, blanched, and ready for use
2 cups vegetable broth or water
Roast the tomatoes on 400 F for about 15 minutes until skins are slightly blackened. In a food processor, combine the tomatoes, garlic, and onion puree until combined. In a large pot, pour in about a 1/4-cup of olive oil and heat until very hot. Add the pasta, and cook over medium heat until it browns slightly, stirring constantly. Add the tomato puree and cook a few minutes, stirring often. Add the vegetable broth or water and bring to a simmer, then cover and cook for about 15 minutes, or until pasta is soft.
In a frying pan, saute the mushrooms in olive oil and a splash of red wine (if you have one open -- or, who am I kidding? Just open one). Add the faux sausage and cook about a minute.
When the pasta is cooked thoroughly, add the mushrooms, sausage, and favas, stirring and tossing to combine well. Add fresh basil and salt and pepper to taste.
1/2-pound angel hair pasta, broken into 2-inch pieces
2 sundried-tomato faux sausages (or whatever you like), sliced
1 onion, diced
2 cloves garlic
1 medium tomatoes
bunch fava beans, shelled, blanched, and ready for use
2 cups vegetable broth or water
Roast the tomatoes on 400 F for about 15 minutes until skins are slightly blackened. In a food processor, combine the tomatoes, garlic, and onion puree until combined. In a large pot, pour in about a 1/4-cup of olive oil and heat until very hot. Add the pasta, and cook over medium heat until it browns slightly, stirring constantly. Add the tomato puree and cook a few minutes, stirring often. Add the vegetable broth or water and bring to a simmer, then cover and cook for about 15 minutes, or until pasta is soft.
In a frying pan, saute the mushrooms in olive oil and a splash of red wine (if you have one open -- or, who am I kidding? Just open one). Add the faux sausage and cook about a minute.
When the pasta is cooked thoroughly, add the mushrooms, sausage, and favas, stirring and tossing to combine well. Add fresh basil and salt and pepper to taste.
Pasta with Mushrooms, Tomatoes, Vegan Sausage, and Fava Beans
Pasta with Mushrooms, Tomatoes, Vegan Sausage, and Fava beans
1/2-pound angel hair pasta, broken into 2-inch pieces
2 sundried-tomato faux sausages (or whatever you like), sliced
1 onion, diced
2 cloves garlic
1 medium tomatoes
bunch fava beans, shelled, blanched, and ready for use
2 cups vegetable broth or water
Roast the tomatoes on 400 F for about 15 minutes until skins are slightly blackened. In a food processor, combine the tomatoes, garlic, and onion puree until combined. In a large pot, pour in about a 1/4-cup of olive oil and heat until very hot. Add the pasta, and cook over medium heat until it browns slightly, stirring constantly. Add the tomato puree and cook a few minutes, stirring often. Add the vegetable broth or water and bring to a simmer, then cover and cook for about 15 minutes, or until pasta is soft.
In a frying pan, saute the mushrooms in olive oil and a splash of red wine (if you have one open -- or, who am I kidding? Just open one). Add the faux sausage and cook about a minute.
When the pasta is cooked thoroughly, add the mushrooms, sausage, and favas, stirring and tossing to combine well. Add fresh basil and salt and pepper to taste.
1/2-pound angel hair pasta, broken into 2-inch pieces
2 sundried-tomato faux sausages (or whatever you like), sliced
1 onion, diced
2 cloves garlic
1 medium tomatoes
bunch fava beans, shelled, blanched, and ready for use
2 cups vegetable broth or water
Roast the tomatoes on 400 F for about 15 minutes until skins are slightly blackened. In a food processor, combine the tomatoes, garlic, and onion puree until combined. In a large pot, pour in about a 1/4-cup of olive oil and heat until very hot. Add the pasta, and cook over medium heat until it browns slightly, stirring constantly. Add the tomato puree and cook a few minutes, stirring often. Add the vegetable broth or water and bring to a simmer, then cover and cook for about 15 minutes, or until pasta is soft.
In a frying pan, saute the mushrooms in olive oil and a splash of red wine (if you have one open -- or, who am I kidding? Just open one). Add the faux sausage and cook about a minute.
When the pasta is cooked thoroughly, add the mushrooms, sausage, and favas, stirring and tossing to combine well. Add fresh basil and salt and pepper to taste.
Friday, January 28, 2005
Vegan Carrot Cake
Carrot Cake, on the lighter side
3 cups peeled and grated carrots
1/2 cup raisins
1/3 cup orange juice
1 cup whole wheat pastry flour
2 tsp. powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 cup vegetable oil
1/2 cup soy milk
1 cup maple syrup
2 tsp. apple cider vinegar
1/2 tsp. vanilla
1/2 cup chopped walnuts
Preheat the oven to 350 F, and grease and flour two cake pans. Soak the raisins the orange juice for about 5 minutes, while you're preparing the rest of the ingredients, then drain and reserve the juice. Sift dry ingredients in a medium bowl and set aside. In a large bowl, whisk together oil, soy milk, maple syrup, vinegar, vanilla and orange juice. Add the dry ingredients and whisk until well-blended. Fold in the carrots, raisin and walnuts. Pour into prepared pans and bake for about 35-40 minutes (check the bottoms, as I initially did not, to make sure it's cooking all the way through). Cool in pans fir 10 minutes before removing from pans.
"Cream Cheese" Frosting (which may be adapted to include real cream cheese, of course)
1 package vegan cream cheese
3/4 cup powdered sugar
1 tsp. vanilla
2 tb. margarine
Combine ingredients and mix with a blender until well-combined. Fill and frost cooled cake.
3 cups peeled and grated carrots
1/2 cup raisins
1/3 cup orange juice
1 cup whole wheat pastry flour
2 tsp. powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 cup vegetable oil
1/2 cup soy milk
1 cup maple syrup
2 tsp. apple cider vinegar
1/2 tsp. vanilla
1/2 cup chopped walnuts
Preheat the oven to 350 F, and grease and flour two cake pans. Soak the raisins the orange juice for about 5 minutes, while you're preparing the rest of the ingredients, then drain and reserve the juice. Sift dry ingredients in a medium bowl and set aside. In a large bowl, whisk together oil, soy milk, maple syrup, vinegar, vanilla and orange juice. Add the dry ingredients and whisk until well-blended. Fold in the carrots, raisin and walnuts. Pour into prepared pans and bake for about 35-40 minutes (check the bottoms, as I initially did not, to make sure it's cooking all the way through). Cool in pans fir 10 minutes before removing from pans.
"Cream Cheese" Frosting (which may be adapted to include real cream cheese, of course)
1 package vegan cream cheese
3/4 cup powdered sugar
1 tsp. vanilla
2 tb. margarine
Combine ingredients and mix with a blender until well-combined. Fill and frost cooled cake.
Wednesday, January 26, 2005
Jam-and-Butter Cake
Plain & Simple Jam-Filled Butter Cake, from Flo Braker
1 3/4 cups sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces ( 1/2 cup) unsalted butter
1 cup sugar
1/2 teaspoon lemon extract
1/2 teaspoon pure almond extract
1 teaspoon vanilla
2 large eggs
1/2 cup milk
1 cup jam of choice, such as apricot, plum or strawberry
owdered sugar
Bring all ingredients to room temperature. Adjust rack to lower third of oven; preheat oven to 350°. Grease and flour a 9-inch round springform pan; insert a round of parchment or waxed paper in bottom of pan.
Sift flour, baking powder and salt onto a sheet of waxed paper; set aside.
Using an electric mixer, preferably with paddle attachment, beat the butter in a large bowl at medium speed until it is smooth and creamy.
Maintaining the same speed, add the sugar in a steady stream. When all the sugar is added, stop the machine and scrape the mixture clinging to the sides of the bowl into the center of the bowl. Continue to cream at the same speed for 3 minutes, or until the mixture is light in color and fluffy in appearance. Add the extracts in the final moments of beating the butter and sugar.
With the mixer still on medium speed, add the eggs, one at a time, incorporating each one thoroughly into the mixture before adding the next. When the mixture appears fluffy, reduce the mixer speed to low. Add the flour mixture in three additions alternately with the milk in two additions. Scrape the sides of the bowl occasionally, and mix until smooth after each addition. Spoon the batter evenly into the pan.
Bake for about 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out free of wet batter. Place the pan on a wire rack to cool for 10 minutes. Carefully release the springform and remove the metal ring from around the cake. Cool completely before removing the cake from the metal form.
Using a long serrated knife, cut the cake layer in half horizontally. Set the bottom cake layer on a serving plate and spread the jam over the cut surface. Place the top portion of the cake cut-side down on the jam-covered layer.
To decorate, sift powdered sugar over the top.
1 3/4 cups sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces ( 1/2 cup) unsalted butter
1 cup sugar
1/2 teaspoon lemon extract
1/2 teaspoon pure almond extract
1 teaspoon vanilla
2 large eggs
1/2 cup milk
1 cup jam of choice, such as apricot, plum or strawberry
owdered sugar
Bring all ingredients to room temperature. Adjust rack to lower third of oven; preheat oven to 350°. Grease and flour a 9-inch round springform pan; insert a round of parchment or waxed paper in bottom of pan.
Sift flour, baking powder and salt onto a sheet of waxed paper; set aside.
Using an electric mixer, preferably with paddle attachment, beat the butter in a large bowl at medium speed until it is smooth and creamy.
Maintaining the same speed, add the sugar in a steady stream. When all the sugar is added, stop the machine and scrape the mixture clinging to the sides of the bowl into the center of the bowl. Continue to cream at the same speed for 3 minutes, or until the mixture is light in color and fluffy in appearance. Add the extracts in the final moments of beating the butter and sugar.
With the mixer still on medium speed, add the eggs, one at a time, incorporating each one thoroughly into the mixture before adding the next. When the mixture appears fluffy, reduce the mixer speed to low. Add the flour mixture in three additions alternately with the milk in two additions. Scrape the sides of the bowl occasionally, and mix until smooth after each addition. Spoon the batter evenly into the pan.
Bake for about 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out free of wet batter. Place the pan on a wire rack to cool for 10 minutes. Carefully release the springform and remove the metal ring from around the cake. Cool completely before removing the cake from the metal form.
Using a long serrated knife, cut the cake layer in half horizontally. Set the bottom cake layer on a serving plate and spread the jam over the cut surface. Place the top portion of the cake cut-side down on the jam-covered layer.
To decorate, sift powdered sugar over the top.
Monday, January 24, 2005
Roasted Cauliflower
Roast Cauliflower for Cold Winter Evenings
One head cauliflower, green leaves discarded, washed and cut into pieces
Olive oil
Salt
Roasting pan (I use my faithful le Crueset gratin dishes)
Pre-heat oven to 400 F. Place the cauliflower in a bowl and liberally coat with olive oil and salt. Spread the cauliflower in the pan and roast for about a half-hour, checking every so often to stir. Roast until cauliflower is soft and melty (and a little crispy, if you like), and the oil is bubbling (sometimes this takes a bit longer than a half-hour).
One head cauliflower, green leaves discarded, washed and cut into pieces
Olive oil
Salt
Roasting pan (I use my faithful le Crueset gratin dishes)
Pre-heat oven to 400 F. Place the cauliflower in a bowl and liberally coat with olive oil and salt. Spread the cauliflower in the pan and roast for about a half-hour, checking every so often to stir. Roast until cauliflower is soft and melty (and a little crispy, if you like), and the oil is bubbling (sometimes this takes a bit longer than a half-hour).
Sunday, January 23, 2005
[Vegetarian] Red Beans and Rice
[Vegetarian] Red Beans and Rice
1 onion, chopped
2 cloves garlic, minced
1/2 can tomato paste or 2 fresh tomatoes, chopped
1/4 cup red wine
1 can organic kidney beans, drained and rinsed
Vegetarian sausage crumbles
Saute the onion and garlic in olive oil until very soft. Add the sausage and cook until browned. Add the tomato paste or tomatoes, red wine, and a bit of water. Saute about 2 minutes and add the beans. Cook on low, simmering until a rich sauce has formed and your rice is ready.
Serve with a salad, or other green vegetable.
1 onion, chopped
2 cloves garlic, minced
1/2 can tomato paste or 2 fresh tomatoes, chopped
1/4 cup red wine
1 can organic kidney beans, drained and rinsed
Vegetarian sausage crumbles
Saute the onion and garlic in olive oil until very soft. Add the sausage and cook until browned. Add the tomato paste or tomatoes, red wine, and a bit of water. Saute about 2 minutes and add the beans. Cook on low, simmering until a rich sauce has formed and your rice is ready.
Serve with a salad, or other green vegetable.
Saturday, January 22, 2005
Milk Chocolate Pudding
Milk Chocolate Pudding, from Gourmet, February 2007 with one small adaption
2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1 1/2 cups whole milk
1/2 cup heavy cream
4 oz. fine-quality milk chocolate, chopped (or whatever you have in the pantry)
1 teaspoon vanilla extract
Whisk together sugar, cornstarch, cocoa powder and a pinch of salt in a heavy saucepan, then whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes (mixture should be thick). Remove from heat. Whisk in chocolate and vanilla until smooth. Transfer to a bowl and chill at least 2 hours, until cold (surface may be covered with wax paper to prevent skin from forming, or, if you're like me who tends to buy the bare necessities, plastic wrap). Can be chilled, covered, up to 3 days.
Serve with lightly sweetened whipped cream, or plain. Try to limit yourself to just one generous helping (it's difficult, I know).
2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1 1/2 cups whole milk
1/2 cup heavy cream
4 oz. fine-quality milk chocolate, chopped (or whatever you have in the pantry)
1 teaspoon vanilla extract
Whisk together sugar, cornstarch, cocoa powder and a pinch of salt in a heavy saucepan, then whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes (mixture should be thick). Remove from heat. Whisk in chocolate and vanilla until smooth. Transfer to a bowl and chill at least 2 hours, until cold (surface may be covered with wax paper to prevent skin from forming, or, if you're like me who tends to buy the bare necessities, plastic wrap). Can be chilled, covered, up to 3 days.
Serve with lightly sweetened whipped cream, or plain. Try to limit yourself to just one generous helping (it's difficult, I know).
Friday, January 21, 2005
Bay Leaf Rice Pilaf
Bay Leaf Rice Pilaf, adapted from epicurious.com
3 Turkish bay leaves or 1 1/2 California
1 tablespoon olive oil
1 garlic clove, finely chopped
1 1/4 cups long-grain white rice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup water
3/4 cup vegetable broth
Cook bay leaves in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, turning over occasionally, until leaves are lightly browned, 2 to 3 minutes. Add garlic and cook, stirring, until pale golden, about 30 seconds. Add rice, salt, and pepper and cook, stirring gently to avoid breaking bay leaves, 1 minute. Add water and broth and bring to a full boil, uncovered, over high heat. Cover with a tight-fitting lid, then reduce heat to low and simmer until water is absorbed and rice is tender, about 15 minutes.
Remove from heat and let stand, undisturbed, 5 minutes. Fluff rice with a fork and discard bay leaves.
3 Turkish bay leaves or 1 1/2 California
1 tablespoon olive oil
1 garlic clove, finely chopped
1 1/4 cups long-grain white rice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup water
3/4 cup vegetable broth
Cook bay leaves in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, turning over occasionally, until leaves are lightly browned, 2 to 3 minutes. Add garlic and cook, stirring, until pale golden, about 30 seconds. Add rice, salt, and pepper and cook, stirring gently to avoid breaking bay leaves, 1 minute. Add water and broth and bring to a full boil, uncovered, over high heat. Cover with a tight-fitting lid, then reduce heat to low and simmer until water is absorbed and rice is tender, about 15 minutes.
Remove from heat and let stand, undisturbed, 5 minutes. Fluff rice with a fork and discard bay leaves.
Sweet Potato Dip
Sweet Potato Dip
2 sweet potatoes, washed and cut into small pieces
1 onion, sliced
2-3 cloves garlic
2-3 tbs. tahini
Rub the potatoes, onion, and garlic in olive oil, wrap in tin foil, and roast at 400-degrees until soft. Puree until smooth, and add the tahini (add more if you wish a stronger flavor). Salt and pepper to taste.
Serve with pita bread or crackers.
2 sweet potatoes, washed and cut into small pieces
1 onion, sliced
2-3 cloves garlic
2-3 tbs. tahini
Rub the potatoes, onion, and garlic in olive oil, wrap in tin foil, and roast at 400-degrees until soft. Puree until smooth, and add the tahini (add more if you wish a stronger flavor). Salt and pepper to taste.
Serve with pita bread or crackers.
Wednesday, January 19, 2005
Coconut and Red Lentil Curry
Coconut and Red Lentil Curry, adapted from epicurious.com
1 medium onion, finely chopped
2 tablespoons vegetable oil
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1 cup water
1 cup vegetable broth
1 1/2 cups dried red lentils (10 oz)
1 (13- to 14-oz) can unsweetened coconut milk
Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and cook, stirring, 1 minute.
Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Simmer, covered, until lentils are tender about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.
1 medium onion, finely chopped
2 tablespoons vegetable oil
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1 cup water
1 cup vegetable broth
1 1/2 cups dried red lentils (10 oz)
1 (13- to 14-oz) can unsweetened coconut milk
Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and cook, stirring, 1 minute.
Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Simmer, covered, until lentils are tender about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.
Tuesday, January 18, 2005
Cauliflower Soup
Cauliflower Soup
1 onion, diced
3 cloves garlic, diced
1 head cauliflower, washed and separated by florets
4+ cups vegetable broth
1/4-cup of soy milk, milk, or cream
2 cups thinly sliced shiitake mushrooms
Saute the onion and garlic about 5 minutes, until soft, in a bit of olive oil. Add the cauliflower and broth (add water or more broth as needed) and the milk. Bring to a boil, and then simmer, half-covered for about 20 minutes until cauliflower is tender. Remove from heat, and puree. Meanwhile, saute the mushrooms until soft. Add to soup after it is pureed, and add salt and pepper to taste.
1 onion, diced
3 cloves garlic, diced
1 head cauliflower, washed and separated by florets
4+ cups vegetable broth
1/4-cup of soy milk, milk, or cream
2 cups thinly sliced shiitake mushrooms
Saute the onion and garlic about 5 minutes, until soft, in a bit of olive oil. Add the cauliflower and broth (add water or more broth as needed) and the milk. Bring to a boil, and then simmer, half-covered for about 20 minutes until cauliflower is tender. Remove from heat, and puree. Meanwhile, saute the mushrooms until soft. Add to soup after it is pureed, and add salt and pepper to taste.
Monday, January 17, 2005
Cranberry Margaritas
Cranberry Margaritas
1 cup tequila
1/4 cup Triple Sec
1/3 cup cranberry juice
1/4 cup cranberry juice
1/4 cup (or more cranberry sauce)
handful frozen (or fresh) cranberries)
lime juice
ice
Fill half a blender (or so) with ice; add rest of ingredients and puree until ice is crushed. If your cranberry sauce is not too sweet, you may want to add a bit of sugar.
1 cup tequila
1/4 cup Triple Sec
1/3 cup cranberry juice
1/4 cup cranberry juice
1/4 cup (or more cranberry sauce)
handful frozen (or fresh) cranberries)
lime juice
ice
Fill half a blender (or so) with ice; add rest of ingredients and puree until ice is crushed. If your cranberry sauce is not too sweet, you may want to add a bit of sugar.
Friday, January 14, 2005
Vanilla Cupcakes with Chocolate Frosting
Boston Favorite Cake (made as cupcakes), from The Fannie Farmer Cookbook
6 tb. butter
1 cup sugar
2 eggs, separated
1 1/2 tsp. vanilla
1 3/4 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
2/3 cup milk
Preheat oven to 350 F. Butter and lightly flour a cupcake tin. Cream the butter until soft and add the sugar slowly, beating until light. Add the egg yolks and vanilla and beat to blend well. Sif the flour, baking powder and salt. Alternately blend the dry ingredients and the milk into the butter mixture in three stages, and beat until smooth. In a separate bowl, beat the egg whites until stiff but not dry. Stir a third of the whites into the cake batter, and then gently fold in the rest.
Bake for about 20-25 minutes and cool in pan for 5 minutes before turning out onto a rack.
NOTE: the cake flour is key here, for it makes the cakes very light.
I frosted with a simple chocolate frosting.
6 tb. butter
1 cup sugar
2 eggs, separated
1 1/2 tsp. vanilla
1 3/4 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
2/3 cup milk
Preheat oven to 350 F. Butter and lightly flour a cupcake tin. Cream the butter until soft and add the sugar slowly, beating until light. Add the egg yolks and vanilla and beat to blend well. Sif the flour, baking powder and salt. Alternately blend the dry ingredients and the milk into the butter mixture in three stages, and beat until smooth. In a separate bowl, beat the egg whites until stiff but not dry. Stir a third of the whites into the cake batter, and then gently fold in the rest.
Bake for about 20-25 minutes and cool in pan for 5 minutes before turning out onto a rack.
NOTE: the cake flour is key here, for it makes the cakes very light.
I frosted with a simple chocolate frosting.
Roasted Red and Sweet Potatoes
Roasted Red and Sweet Potatoes
10 small red potatoes, scrubbed and quartered
3-4 baby sweet potatoes, peeled and quartered
olive oil
herbs du provence
salt and pepper
Preheat over to 400 F. Spread the potatoes in a baking dish and drizzle with a generous amount of olive oil; turn to coat. Season with salt + pepper, and sprinkle with the herbs. Roast for about an hour, or until the potatoes are crisp and the sweet potatoes release their juices and begin to carmelize.
10 small red potatoes, scrubbed and quartered
3-4 baby sweet potatoes, peeled and quartered
olive oil
herbs du provence
salt and pepper
Preheat over to 400 F. Spread the potatoes in a baking dish and drizzle with a generous amount of olive oil; turn to coat. Season with salt + pepper, and sprinkle with the herbs. Roast for about an hour, or until the potatoes are crisp and the sweet potatoes release their juices and begin to carmelize.
Thursday, January 13, 2005
Chocolate Zucchini Cake
Chocolate Zucchini Cake
3 cups all-purpose flour
2 teaspoons ground cinnamon
11/2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoons salt
1 large zucchini (or about 1 lb.) or more
1 cup sugar
3 large eggs
1/2 cup vegetable or extra-virgin olive oil
1 cup applesauce
3 oz unsweetened baking chocolate
1 cup semisweet chocolate chips
Preheat oven to 325 degrees. Oil and flour the bottom and sides of a nonstick angel food cake pan or a bundt pan [I used a springform cake pan]. Mix the flour, cinnamon, baking powder, baking soda and salt in a large bowl. Grate the zucchini and set aside.
Beat sugar and eggs with an electric mixer, on medium high speed, for about two minutes, until light in color and thickened. Gradually add oil in a steady stream while mixing. Continue to mix until batter is yellow in color (with olive oil, it will be slightly green) and thick, about 90 seconds.
Melt the baking chocolate and add it to the wet ingredients. Add the dry ingredients and mix. Add the grated zucchini and mix until incorporated. Add chocolate chips and stir again. Pour batter into prepared pan and spread evenly.
Place pan on a baking sheet and bake until a skewer comes out clean in the middle, about an hour.
3 cups all-purpose flour
2 teaspoons ground cinnamon
11/2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoons salt
1 large zucchini (or about 1 lb.) or more
1 cup sugar
3 large eggs
1/2 cup vegetable or extra-virgin olive oil
1 cup applesauce
3 oz unsweetened baking chocolate
1 cup semisweet chocolate chips
Preheat oven to 325 degrees. Oil and flour the bottom and sides of a nonstick angel food cake pan or a bundt pan [I used a springform cake pan]. Mix the flour, cinnamon, baking powder, baking soda and salt in a large bowl. Grate the zucchini and set aside.
Beat sugar and eggs with an electric mixer, on medium high speed, for about two minutes, until light in color and thickened. Gradually add oil in a steady stream while mixing. Continue to mix until batter is yellow in color (with olive oil, it will be slightly green) and thick, about 90 seconds.
Melt the baking chocolate and add it to the wet ingredients. Add the dry ingredients and mix. Add the grated zucchini and mix until incorporated. Add chocolate chips and stir again. Pour batter into prepared pan and spread evenly.
Place pan on a baking sheet and bake until a skewer comes out clean in the middle, about an hour.
Wednesday, January 12, 2005
"Feel Better" Tofu Noodle Soup
Tofu Soup
One bunch udon noodles
4 cups mushroom broth
6 mushrooms, sliced roughly
3 cloves garlic, sliced
1 package tofu, cut into medium-sized chunks
Bunch baby spinach or bok choy
Press the tofu for ten or more minutes. Cook the udon according to package directions and set aside. Sautee the mushrooms in a bit of water, covered, but don't let them lose their shape (about 5 minutes). Heat the broth gently in large pot. Add the mushrooms and garlic and cook over medium heat for about 5-10 minutes. Add the tofu and noodles and bring to a simmer. Add the greens and cover, and simmer until wilted. You may add water as needed/wished, and I like a splash or two of soy sauce to give flavor.
One bunch udon noodles
4 cups mushroom broth
6 mushrooms, sliced roughly
3 cloves garlic, sliced
1 package tofu, cut into medium-sized chunks
Bunch baby spinach or bok choy
Press the tofu for ten or more minutes. Cook the udon according to package directions and set aside. Sautee the mushrooms in a bit of water, covered, but don't let them lose their shape (about 5 minutes). Heat the broth gently in large pot. Add the mushrooms and garlic and cook over medium heat for about 5-10 minutes. Add the tofu and noodles and bring to a simmer. Add the greens and cover, and simmer until wilted. You may add water as needed/wished, and I like a splash or two of soy sauce to give flavor.
Tuesday, January 11, 2005
Summer Fruit Upside-Down Cake
Nectarine/Plum Upside-Down Cake, adapted from from williams-sonoma.com
For the topping:
4 Tbs. (1/2 stick) unsalted butter
3/4 cup firmly packed brown sugar
3 plums, sliced
2 nectarines, sliced
For the cake:
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
8 Tbs. (1 stick) unsalted butter
1 cup granulated sugar
2 eggs, separated
1 tsp. vanilla extract
1/2 cup milk
1/8 tsp. cream of tartar
Butter a 9-inch round cake pan. Put the butter and brown sugar in the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until the butter is melted and the sugar has dissolved. Arrange the fruit slices artfully over the butter-sugar mixture. Set aside.
Preheat an oven to 350°F.
To make the cake, in a bowl, mix together the flour, baking powder and salt. In another bowl, using an electric mixer, beat the butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg yolks one at a time, beating well after each addition. Add the vanilla and mix well. Using a spatula, fold in the flour mixture in three additions, alternating with the milk.
In a bowl, using a whisk or an electric mixer, beat the egg whites until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form. Using the spatula, fold the whites into the batter.
Spoon the batter over the cranberries in the cake pan, spreading it evenly. Bake until a skewer inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off the pan.
Serve with whipped cream.
For the topping:
4 Tbs. (1/2 stick) unsalted butter
3/4 cup firmly packed brown sugar
3 plums, sliced
2 nectarines, sliced
For the cake:
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
8 Tbs. (1 stick) unsalted butter
1 cup granulated sugar
2 eggs, separated
1 tsp. vanilla extract
1/2 cup milk
1/8 tsp. cream of tartar
Butter a 9-inch round cake pan. Put the butter and brown sugar in the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until the butter is melted and the sugar has dissolved. Arrange the fruit slices artfully over the butter-sugar mixture. Set aside.
Preheat an oven to 350°F.
To make the cake, in a bowl, mix together the flour, baking powder and salt. In another bowl, using an electric mixer, beat the butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg yolks one at a time, beating well after each addition. Add the vanilla and mix well. Using a spatula, fold in the flour mixture in three additions, alternating with the milk.
In a bowl, using a whisk or an electric mixer, beat the egg whites until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form. Using the spatula, fold the whites into the batter.
Spoon the batter over the cranberries in the cake pan, spreading it evenly. Bake until a skewer inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off the pan.
Serve with whipped cream.
Monday, January 10, 2005
Roasted Beets, for fun
Roasted Beets
One bunch beets
Brie or blue cheese
Cookie cutter
Toothpicks
Roast a bunch of beats on 400 F for about an hour, or until soft. Remove from oven and let cool, then peel off skin. Slice the beets to a medium thickness. Take a small cookie-cutter (I used a star) and cut into the slices. Spread one star with cheese, and top with another star. Use the toothpick to anchor. You may also forgo the whole cheese thing for they're very good just on their own.
One bunch beets
Brie or blue cheese
Cookie cutter
Toothpicks
Roast a bunch of beats on 400 F for about an hour, or until soft. Remove from oven and let cool, then peel off skin. Slice the beets to a medium thickness. Take a small cookie-cutter (I used a star) and cut into the slices. Spread one star with cheese, and top with another star. Use the toothpick to anchor. You may also forgo the whole cheese thing for they're very good just on their own.
Sunday, January 9, 2005
Vegan Yellow Cupcakes
Vegan Yellow Cupcakes
1 TB apple cider vinegar (I used white vingar)
1 ½ scant cups plain soymilk
2 1/8 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup oil
1 ¼ tsp. vanilla extract
½ tsp. coconut extract
Preheat the oven to 350º. Grease a muffin tin or line with cupcakes holders and set aside.
Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle).
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.
Fill each muffin cup with 1/2- cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.
Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting. Frost with a vegan chocolate or vegan peanut-butter frosting.
1 TB apple cider vinegar (I used white vingar)
1 ½ scant cups plain soymilk
2 1/8 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup oil
1 ¼ tsp. vanilla extract
½ tsp. coconut extract
Preheat the oven to 350º. Grease a muffin tin or line with cupcakes holders and set aside.
Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle).
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.
Fill each muffin cup with 1/2- cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.
Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting. Frost with a vegan chocolate or vegan peanut-butter frosting.
Saturday, January 8, 2005
Chard and Red Potato “Lasagne”
Chard and Red Potato “Lasagne,” from an old recipe in the SF Chronicle
6 medium red potatoes (about 2 ½ pounds)
1 garlic clove, peeled
6 ½ tbs. butter
1 ½ tsp. salt
½ tsp. pepper
18 baby chard leaves or 9 large chard leaves with thick mid-ribs removed
2-3 ounces Swiss or Monterey Jack cheese, grated
4 tbs. cream or milk
Preheat an oven to 350 F.
Slice the potatoes very thinly and set aside.
Rub a 3-quart loaf pan with the garlic and ½ tbs. of the butter. Place a layer of potatoes in the pan, sprinkle with one-third of the salt, pepper, 1 ½ tbs. butter, and top with one-third of the chard leaves. Sprinkle one-third of the cheese over the chard (chard will wilt during cooking). Repeat, making two more layers, and end with the cheese.
Dot with remaining butter and pour the cream or milk over the top. Cover and bake for about an hour and 15 minutes, or until the potatoes are soft.
6 medium red potatoes (about 2 ½ pounds)
1 garlic clove, peeled
6 ½ tbs. butter
1 ½ tsp. salt
½ tsp. pepper
18 baby chard leaves or 9 large chard leaves with thick mid-ribs removed
2-3 ounces Swiss or Monterey Jack cheese, grated
4 tbs. cream or milk
Preheat an oven to 350 F.
Slice the potatoes very thinly and set aside.
Rub a 3-quart loaf pan with the garlic and ½ tbs. of the butter. Place a layer of potatoes in the pan, sprinkle with one-third of the salt, pepper, 1 ½ tbs. butter, and top with one-third of the chard leaves. Sprinkle one-third of the cheese over the chard (chard will wilt during cooking). Repeat, making two more layers, and end with the cheese.
Dot with remaining butter and pour the cream or milk over the top. Cover and bake for about an hour and 15 minutes, or until the potatoes are soft.
Thursday, January 6, 2005
Portabello Summer Salad
Portabello Summer Salad
2-3 portabello mushroom caps, sauteed in a bit of olive oil and soy sauce until soft
handful of corn
avocado slices
1 tomato, roughly cut
salad greens and dressing
sliced cucumber
chickpeas
After the mushrooms are done, place on a plate and pile on the other ingredients. Dress to taste (I usually use a spicy vinagrette).
2-3 portabello mushroom caps, sauteed in a bit of olive oil and soy sauce until soft
handful of corn
avocado slices
1 tomato, roughly cut
salad greens and dressing
sliced cucumber
chickpeas
After the mushrooms are done, place on a plate and pile on the other ingredients. Dress to taste (I usually use a spicy vinagrette).
Tuesday, January 4, 2005
Leek-Mushroom Soup
Leek-Mushroom Soup
2 leeks, washed and sliced thinly (save stems for making veg stock)
2 cloves garlic, sliced
As many mushrooms as you like, sliced thinly 5-6 cups vegetable stock herbs
Saute the garlic and leeks in a bit of olive oil until soft. Add mushrooms, a little water, and some white wine. Cover and cook mushrooms until soft but not mushy. Throw in herbs (basil, rosemary, etc.). Add water or vegetable stock and cook until flavors are blended. S+p to taste.
2 leeks, washed and sliced thinly (save stems for making veg stock)
2 cloves garlic, sliced
As many mushrooms as you like, sliced thinly 5-6 cups vegetable stock herbs
Saute the garlic and leeks in a bit of olive oil until soft. Add mushrooms, a little water, and some white wine. Cover and cook mushrooms until soft but not mushy. Throw in herbs (basil, rosemary, etc.). Add water or vegetable stock and cook until flavors are blended. S+p to taste.
Monday, January 3, 2005
Oatmeal-Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies, adapted from the Better Home and Gardens Cookbook
I make these when I'm sick, or when it's GREY ALWAYS GREY outside, as it's been here in San Francisco for the past eight days (not that I'm counting, ahem). They have enough sugar to ease me back into the dessert aisle, but yet still feel 'healthy' because of the oats.
3/4 cup butter
1 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F. In a large bowl cream shortening, brown sugar and white sugar. Add eggs and vanilla and mix thoroughly.
Combine the baking soda, baking powder, salt and flour and stir into creamed mixture. Add the oats and chocolate chips, and stir until well blended.
Drop by teaspoonfuls onto a greased cookie sheet. Bake for 15 minutes.
I make these when I'm sick, or when it's GREY ALWAYS GREY outside, as it's been here in San Francisco for the past eight days (not that I'm counting, ahem). They have enough sugar to ease me back into the dessert aisle, but yet still feel 'healthy' because of the oats.
3/4 cup butter
1 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F. In a large bowl cream shortening, brown sugar and white sugar. Add eggs and vanilla and mix thoroughly.
Combine the baking soda, baking powder, salt and flour and stir into creamed mixture. Add the oats and chocolate chips, and stir until well blended.
Drop by teaspoonfuls onto a greased cookie sheet. Bake for 15 minutes.
Sunday, January 2, 2005
Devil's Food Cake with Chocolate Frosting
Devil's Food Cake with Chocolate Frosting, from williams-sonoma.com
2 1/3 cups all-purpose flour
1 cup unsweetened cocoa powder, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2 tsp. vanilla extract
4 eggs, at room temperature
1 1/2 cups buttermilk, at room temperature
Preheat an oven to 350°F. Lightly butter the bottoms of two 9-by-2-inch round cake pans and line with parchment paper. Lightly butter the paper and the sides of the pans and dust with flour.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
In another large bowl, using an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating after each addition.
Divide the batter between the prepared pans and spread it out evenly. Bake until a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes. Transfer the pans to a wire rack and let cool for 15 minutes. Let the cake layers cool completely before frosting.
Serve immediately or keep covered at room temperature until ready to serve. Makes one 9-inch cake; serves 10 to 12.
Frosting
4 Tbs. (1/2 stick) unsalted butter
1/4 cup heavy cream
10 oz. bittersweet chocolate, chopped
3/4 cup sour cream
1 cup confectioners’ sugar
In a medium-size, heavy saucepan over low heat, combine the butter and cream. Heat, stirring frequently, until the butter melts. Add the chocolate and whisk until melted and smooth, about 2 minutes. Remove from the heat; let cool to barely lukewarm, about 8 minutes.
Whisk in the sour cream until fully combined. Then whisk in the confectioners' sugar. Let stand until thick enough to spread, about 10 minutes. If the frosting becomes too stiff to spread, rewarm briefly over low heat and whisk again until smooth.
2 1/3 cups all-purpose flour
1 cup unsweetened cocoa powder, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2 tsp. vanilla extract
4 eggs, at room temperature
1 1/2 cups buttermilk, at room temperature
Preheat an oven to 350°F. Lightly butter the bottoms of two 9-by-2-inch round cake pans and line with parchment paper. Lightly butter the paper and the sides of the pans and dust with flour.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
In another large bowl, using an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating after each addition.
Divide the batter between the prepared pans and spread it out evenly. Bake until a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes. Transfer the pans to a wire rack and let cool for 15 minutes. Let the cake layers cool completely before frosting.
Serve immediately or keep covered at room temperature until ready to serve. Makes one 9-inch cake; serves 10 to 12.
Frosting
4 Tbs. (1/2 stick) unsalted butter
1/4 cup heavy cream
10 oz. bittersweet chocolate, chopped
3/4 cup sour cream
1 cup confectioners’ sugar
In a medium-size, heavy saucepan over low heat, combine the butter and cream. Heat, stirring frequently, until the butter melts. Add the chocolate and whisk until melted and smooth, about 2 minutes. Remove from the heat; let cool to barely lukewarm, about 8 minutes.
Whisk in the sour cream until fully combined. Then whisk in the confectioners' sugar. Let stand until thick enough to spread, about 10 minutes. If the frosting becomes too stiff to spread, rewarm briefly over low heat and whisk again until smooth.
Saturday, January 1, 2005
Egg White Frittata with Vegetables
6 egg whites
splash non-fat milk
1 red pepper, seeded and diced
6 mushrooms, sliced
1/2 onion, finely chopped
handful spinach, washed and torn
herbs to taste
Beat the eggs with the milk and set aside. Saute the onion, mushroom, add the vegetables. Sprinkle in some herbs (I used herbs du provence, but basil would also be nice) and salt and pepper. In a frying pan, heat a splash of oil or a pat of margarine until melted. Cook the egg/vegetable mix on medium-low heat, pricking the top with a fork and using a spatula to lift up the bottom every so often. Cook until the bottom is lightly browned, the edges are coming away from the sides of the pan, and the top is set.
Slide the frittata onto a plate and cut into wedges. Serves four, probably with no leftovers.
splash non-fat milk
1 red pepper, seeded and diced
6 mushrooms, sliced
1/2 onion, finely chopped
handful spinach, washed and torn
herbs to taste
Beat the eggs with the milk and set aside. Saute the onion, mushroom, add the vegetables. Sprinkle in some herbs (I used herbs du provence, but basil would also be nice) and salt and pepper. In a frying pan, heat a splash of oil or a pat of margarine until melted. Cook the egg/vegetable mix on medium-low heat, pricking the top with a fork and using a spatula to lift up the bottom every so often. Cook until the bottom is lightly browned, the edges are coming away from the sides of the pan, and the top is set.
Slide the frittata onto a plate and cut into wedges. Serves four, probably with no leftovers.
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