Chocolate Cake

I just finished Molly Wizenberg's, a.k.a. Orangette, wonderful book A Homemade Life.  I had read Orangette off and on for years, but I had never been fanatical.  Well, folks, after reading her coming of age story, Molly has my undying devotion.  She's a wonderful writer and storyteller and truly makes you fall in love with everyone she speaks of, especially her food.  The recipes throughout the book called to me and it was all I could do not to put the book down after every chapter and whip up a batch of the described recipe!  Fittingly, she finished the book with a recipe that she calls "The Winning Hearts and Minds Cake."  Of course, being the chocoholics that we are, I knew this was the first recipe that I'd make from the book.  And I knew that I had to do it ASAP. 

Molly recommends making this cake and freezing it to improve the texture, letting it come to room temp. before serving.  But, we couldn't wait that long.  Perhaps I'll make a few just to keep in the freezer in case of emergency!

Chocolate "The Winning Hearts and Minds" Cake
Adapted from A Homemade Life by Molly Wizenberg

7 ounces best-quality bittersweet chocolate
1 3/4 stick (7 ounces) unsalted butter, cut into ½-inch cubes
1 + 2 tbsp cup granulated sugar
5 large eggs 
1 tbsp unbleached all-purpose flour

***Because it's all that I had, I used semi-sweet chocolate and reduced the sugar to one cup.
Preheat the oven to 375 degrees Fahrenheit, and butter an 8-inch round cake pan. Line the base of the pan with parchment, and butter the parchment too.

Finely chop or grate the chocolate and melt it gently with the butter in a double boiler, stirring regularly to combine. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for about 5 minutes. Add the eggs one by one, stirring well after each addition, and add the flour. The batter should be smooth & dark.

Pour batter into the prepared cake pan and bake for 20-25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking. Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.

Serve in wedges at room temperature with a loose dollop of slightly sweetened whipped cream.

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Fruit Herbal Iced Tea

I spent the day at my girlfriend's parent's beach house last week.  I wanted to bring lunch, so I made my standard Chicken Salad- updated with slivered almonds and chopped hazelnuts, organic mayo, and a load of Herbes de Provence and a quick loaf of bread.  I dug through the pantry and freezer to see what kind of tea I could concoct.  What I came up with far exceeded my expectations.  I only hope that I can recreate it again!

Fruit Herbal Iced Tea

Ingredients

• 14 bags Celestial Seasonings Lemon Zinger Tea
• 3 quarts water
• 1 cup sugar
• 1/2 bag frozen mango
• 1/2 bag frozen raspberries
• 1 cup oj

Directions

1. Brew and steep tea in 3 qts of water. 
2. Dissolve 1 cup sugar into hot tea.
3. Defrost frozen fruit in microwave until juices start to form and fruit turns mushy. 
4. Pass through a food mill with the smallest disk .  Strain fruit juice into hot tea. 
5. Add OJ and fill pitcher with ice. 
6. Serve ice cold with a mint sprig.

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Polenta Muffins with Fresh Herbs

Polenta Muffins with Fresh Herbs
Adapted from The Williams-Sonoma Baking Book

1 1/2 cups (7 1/2 oz) all purpose flour
1 1/4 cups (6 1/2 oz) polenta
3/4 cup (3 oz) cake flour
1/4 cup sugar
1 tbsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1/3 cup cold unsalted butter, cut into pieces
1/3 cup olive oil
3 large eggs
1 1/2 cup buttermilk
1/4 cup packed, chopped, fresh parsley
4 tbsp fresh herbs- I used sage, margoram, and thyme

Preheat the oven to 375.  Grease 2 standard muffin pans. 

In the bowl of a food processor, pulse together the flours, polenta, sugar, baking powder, baking soda, and salt.  Add the butter and olive oil and process until a thick crumb forms.  Add the eggs, buttermilk, and herbs.  Process until combined. 

Spoon the batter into each muffin cup.  Bake until golden, 15-20 minutes.  Watch closely because the book recommends 25 minutes and mine were WAY overdone.

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Duck Breasts and Three Grain Risotto

My brother in law went to culinary school and worked as a cook for many years.  Whenever he comes to town, I always chose a dish that he can assist me with and teach me how to properly execute.

Duck Breast with Orange Gastrique
Adapted from Martha Stewart's Cooking School

1 pound duck breast
Coarse salt and freshly ground pepper
1 orange, peel sliced into julienne strips, and juice reserved
1/2 cup sugar
1/2 cup red wine vinegar

Trim away excess skin from the duck, leaving ample enough to cover the breast.  Score the fat, first cutting diagonally in one direction and then the other in a crosshatch manner.  Cut all the way through the fat but avoid the flesh.  Season both sides with salt and pepper and place in an unheated 10 inch skillet, fat side down. 

Cook over medium-low heat until a small pool of fat forms in the pan.  Use tongs to turn breast over and then cook the other side 1 minute.  Turn breast over again and pour out fat into a glass jar, reserve for another use.  Continue cooking duck until the skin is nicely browned and crisp, 10-12 minutes, spooning off and reserving excess fat as necessary.  Turn duck once more and cook until an instant read thermometer registers 125 degrees.  Let rest for 5 minutes.

Bring a small pot of water to boil, add orange zest and simmer for 2 minutes, then drain, saving zest.  Heat sugar in a small saucepan over medium heat without stirring.  Once the sugar has started to melt, swirl the pan and continue cooking until it is uniformly amber, about 5 minutes more.  Pour in vinegar (watch your nose!) and stir with a wooden spoon to combine, then continue simmering and stirring until slightly reduced and syrupy, about 5 minutes.  Pour in orange juice and add zest, simmer until reduced to a thick syrup and a foam forms on top, about 5 minutes longer. 

Top sliced duck with gastrique and candied zest.

Three Grain Risotto
Adapted from Pure Flavor

5 cups Chicken Stock, low sodium or homemade
1/2 cup pearl barley
2 tbsp evoo
1/2 cup Arborio rice
1 cup white wine
1/2 cup orzo pasta
1 oz freshly grated Parmesan cheese
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
2 oz fresh goat's milk cheese

In a medium saucepan, bring the stock to a simmer and keep warm until ready to use. 

In a large, heavy bottom 10 in or larger skillet, toast the barley over medium-high heat, stirring frequently until it smells nutty, about 5 minutes.  Add evoo and Arborio rice and cook for 3 minutes, stirring frequently.  Add the white wine and cook for 2-3 minutes, stirring frequently, until the wine is absorbed.  Ladle 1 1/2-2 cups of hot stock over the rice.  Stir frequently until all of the liquid is absorbed.  Ladle in additional 1 1/2 cups stock and stir until liquid is absorbed.  Add the orzo and continue adding stock un til the grains are al dente, about 30 minutes total. 

Remove pot from heat and stir in the Parmesan until it is melted and completely incorporated.  Add salt and pepper to taste.  Serve immediately topped with a dollop of goat cheese.

Ryan Carr's Asparagus
from my brother in law

Slightly bend asparagus to snap the ends off.  Fill a large pot with ice and water.  Bring another pot of water to boil.  Boil asparagus until bright green- about 45 seconds.  Drain from hot water and drop into ice water for 1 minute.  Heat oil (or in this case, duck fat), in a skillet over medium high heat.  Add asparagus and saute about 2 minutes.  Season with salt, freshly grated pepper, and freshly grated nutmeg.

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Strawberry-Rhubarb Bars

I've been wanting to try Rhubarb for the past few springs, but I'm not a fan of fruit pies (except apple!).  I finally came across a non-pie recipe!  Rhubarb is interesting... stringy and shaped like celery, but tart.  I certainly didn't fall in love with it, I'm not even sure if I liked it.  But, it provided a nice balance to these bars and the family loved it!

Strawberry-Rhubarb Bars
Adpted from Pure Flavor

1 1/2 cups plus 4 tbsp all purpose flour
1/4 cup plus 2 tbsp powdered sugar
1/2 tsp salt
12 tbsp cold unsalted butter, cut into pieces
3/4 cup plus 1/3 cup granulated sugar
1/8 tsp ground cloves
1 tsp grated orange zest
1/2 tsp vanilla extract
1 1/2 pounds rhubarb, skinned & stripped on strings, cut into 1/2 inch pieces
1 1/2 cups strawberries, hulled and sliced

Preheat the oven to 350.  In the bowl of a food processor, combine 1 1/2 cups flour, powdered sugar, and salt.  Slowly pulse the butter into the flour mixture until it resembles coarse crumbs.  Scoop 2 cups of the mixture into an 8 inch baking dish and press evenly into the dish.  Bake on the middle rack of the oven for 25 mins. 

While crust in baking, combine 1/3 cup granulated sugar and ground cloves.  Stir in 4 tbsp flour, zest, and vanilla.  Add the rhubarb and strawberries, mixing well to coat the fruit.  Pour the mixture onto the hot crust, spreading to cover evenly.  Sprinkle the remaining butter mixture over the fruit.  Bake for 50 mins or until bubbling around the edges and light brown on top. 

The book recommends serving the bars at room temperature, but we found them much more enjoyable served hot and topped with Vanilla Ice Cream.

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Simple Bread Machine Rapid White Bread

I found this recipe online in the Breadman Ultimate Manual.  It worked great in my non-ultimate machine!

Rapid White Bread
Makes a 1.5 pound loaf

1 cup + 2 tbsp warm water
1 1/2 tbsp oil
2 tbsp sugar
1 1/2 tsp salt
1 1/2 tbsp dry milk powder
3 1/4 cup bread flour
2 1/2 tsp bread machine yeast

In order list, place ingredients in bread pan.  Select Basic Rapid, crust, and 1.5 pound loaf settings.

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Oatmeal Molasses Bread

You'll notice that I make a lot of oatmeal bread.  It's Forrest's favorite and I've been searching for a go-to recipe for quite some time.  This is a good bread, but I'm not sure it will be a favorite.

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Wheat Cheese Muffins

I ended up with 2 pans of these, so I froze a pan before baking it.  When I was ready, I popped the frozen pan into the oven, turned it on to 350, and baked until golden!  It took a bit longer, but the turned out perfectly!

Wheat Cheese Muffins
adapted from The Williams Sonoma Baking Book

4.5 oz all purpose flour
4.5 oz wheat flour
1 1/4 cups (5oz) shredded cheddar cheese (I used cheddar and mozzarella, because that's what I had)
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1 large egg
3 tbsp olive oil
1 cup (8 oz) milk


Preheat the oven to 375.  Grease 2 standard muffin pans. 

In a bowl, stir together flour, cheese, sugar, baking powder, and salt.  In another bowl, whisk together the egg, olive oil, and milk until blended.  Make a well in the center of the flour mixture, add the milk mixture, and stir just until moistened.  The batter will be lumpy.

Spoon the batter into each muffin fup.  Bake the mufins until golden and springy to the touch, 20-25 minutes.

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Homemade Hostess Cupcakes

Labor intensive- yes!  A painful cleanup- more than you know!  Worth every minute- ABSOLUTELY!  Take a few hours, make these.  You will not regret it.  And neither will your guests!

Homemade Hostess Cupcakes
Adapted from Bake at 350

For the Cupcakes
1 1/4 cups unbleached, all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 1/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
2 teaspoons pure vanilla extract
2 large eggs, lightly beaten

For the Filling
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla exrtact
3 tablespoons heavy cream
1 cup marshmallow creme

For the Ganache
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract

For the Icing
1 stick unsalted butter
1 1/2 - 2 tablespoons milk
2 cups powdered sugar
1/4 tsp vanilla

Position a rack in the center of the oven and preheat to 350. Place paper liners in muffin pan.

Prepare the cupcakes: Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.

Sift together the flour, baking soda, baking powder and salt in a bowl.

Using a mixer, beat the eggs into the chocolate, then mix in the dry ingredients.

Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.  (They will sink in the middle...they'll puff up when filled later)

For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.

For the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). (It's OK if some of the filling peeks out, it will be covered by the ganache.)  Spoon (I dipped) a little ganache on each cupcake and lightly spread with an offset spatula or a knife. Chill for at least 15 minutes.

Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip (I used a plastic bag); pipe onto the cupcakes to decorate.

Store in the refrigerator.

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Super Hazelnut Spread Ice Cream

The flavors in the Chocolate Hazelnut spread seem to have developed even more overnight.  While I love the "nuttiness" of it, I think this would have been lacking had we not topped it with strawberries and whipped cream.

Chocolate Hazelnut Ice Cream
Adapted from Carrie's Sweet Life

1 cup chocolate hazelnut spread
3/4 cup granulated sugar
1 cup milk
1 1/3 cups heavy cream
2 tsp vanilla extract

In a blender, combine the spread and sugar until smooth. Add the milk. Blend on low speed until smooth and the sugar is dissolved. Stir in the heavy cream and the vanilla.  Place in your ice cream maker and freeze according to manufacturer’s instructions. Place in container and freeze until desired consistency.  Top with fresh strawberries and homemade whipped cream.

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Gnocchi with Brown Butter & Sage

When Forrest and I went to see the Celtics play, we ate at a fantastic Italian restaurant where I first tried Gnocchi.  I thought I'd recreate the memory to bring the Celtics good luck Game 5.  I'll take credit for their 32 point win!! 

We had this as an entree with a delicious fresh picked garden salad, but it would make an excellent accompaniment to red meat.

Gnocchi with Brown Butter & Sage
adapted from The Martha Stewart Living Cookbook

2 1/2 cups cold leftover mashed potatoes
1 large egg yolk
1 tsp freshly grated lemon zest
3 tbsp evoo
1 1/4 cups all-purpose flour, plus more for dusting
1 tsp kosher salt
3 tbsp unsalted butter
pinch of freshly grated black pepper
8 fresh sage leaves, thinly sliced
1/4 cup freshly grated parmesan cheese

In a medium bowl, combine the potatoes, egg, lemon, oil, flour, and 3/4 tsp salt.  Using a wooden spoons (or even better, your hands) stir until incorporated and dough like.  Pat dough into a 1.5 inch thick sheet and  cut into thin strips.  Cut each strip into 1 inch pieces.  For best results, place on parchment lined baking sheet and freeze for at least 30 minutes.  This makes the gnocchi easier to handle.

Cover a large pot of salted water and bring to a boil.  Have ready a colander set over a bowl.  Cook gnocchi in batches, until they float to the top, 2-3 mins.  Using a slotted spoon, transfer the cooked gnocchi to the colander. 

Place a large skillet over medium-high heat.  Add the butter.  When the butter begins to brown, about 2 minutes, add the pepper and 1/4 tsp salt.  Add the gnocchi and sage.  Cook, stirring occasionally, until the sage has wilted and gnocchi have browned, about 2 minutes.  Serve immediately, sprinkled with parmesan.

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Fish Tacos with Jicama-Mango Slaw and Passion Fruit Margaritas

I picked up some fresh mahi at the fish market and made fish tacos.  I thought the recipe was lacking, but Forrest enjoyed it.

Fish Tacos with Jicama-Mango Slaw
adapted from Coastal Living, April 2010

3 mahi mahi fillets
1 tbsp olive oil
1/2 tsp kosher salt
8 8 inch corn tortillas

Heat oil in a grill pan over medium high heat.  Sprinkle fish with salt and cook 3 minutes on each side until flaky.  If needed, finish in 350 degree oven.  Top with slaw and toppings of choice.

1 small jicama- peeled and cut into thin strips
1 medium mango- peeled and cut into thin strips
1/2 red pepper- cut into thin strips
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
1/2 tsp kosher salt

Toss all ingredients in a bowl.

Passion Fruit Margaritas
adapted from Food Network Magazine, May 2010

1 cup white tequila
1 cup passion fruit nectar
1/4 cup orange-flavored liqueur
2 tsp super fine sugar

Combine all ingredients in a cocktail shaker and serve over ice.  Garnish with a lime slice.

Adapted:
add 1 cup pineapple juice to dilute strength and increase flavor.

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Improvised Lamb Sirloin Roast

I made a journey to Whole Foods late last week in hopes of picking up some fresh bison steaks for our beach vacation.  I learned from the butcher that bison shouldn't be kept more than 2 days without freezing.  So, I picked up a lamb sirloin roast instead.  The kitchen at Shenanigans is pretty minimalist, so I had to make up the technique as I went along.  All in all, the lamb turned out beautifully.

Lamb with Balsamic Sauce
1 lamb sirloin roast
1 cup balsamic
fresh herbs- I used oregano & rosemary
1 tsp sugar
salt and pepper

Simmer balsamic and sugar over medium heat until reduced by half, stir in herbs, salt, and pepper.

Heat 2 tbsp oil in a medium skillet until just smoking.  Sear lamb on all sides, about 2 minutes each side.  Transfer to a baking dish and cover with sauce.  Bake at 400 for about 40 minutes. 

Slice and serve topped with additional sauce.

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