Tinkering with these ideas for brunch tomorrow...
http://www.epicurious.com/recipes/food/views/Chocolate-Cinnamon-Bundt-Cake-with-Mocha-Icing-354851
http://www.foodnetwork.com/recipes/paula-deen/chocolate-cupcakes-with-coffee-cream-filling-recipe/index.html
http://www.foodnetwork.com/recipes/giada-de-laurentiis/macaroni-and-cheese-recipe/index.html
quiche
cheese grits
homefries
blackberry challah french toast
cobbler
...sooo torn!
Saturday, September 26, 2009
Monday, May 25, 2009
In case you were wondering, I really do like the new flourless chocolate cake recipe better!
New experiment: Baked stuffed eggplant
I enjoyed this...
Methods
Cut eggplant in half lengthwise and scoop out the flesh.
Sprinkle eggplant shell and eggplant pulp with salt and leave alone for a while...
Rinse off eggplant pulp, and dice. Also dice some green bell pepper. I would've diced onion too but didn't have any at home.
Oil aluminum foil over a cookie sheet, and also sprinkle the eggplant shell with oil. Throw under the boiler.
Meanwhile, heat olive oil in skillet, and throw in garlic, thyme, crushed red pepper. Throw in eggplant and green pepper and cook for about 8-10 minutes. Flavor with salt and pepper. At this point, this was already tasty and I probably could've just let things be. I ended up throwing in about half a cup of red wine and let it reduce.
Next, I added in fresh tomatoes, cubed old bread, and milk until it's a stuffing consistency. I used soy but regular would've worked fine. I also added in goat cheese and parmesan.
Stuff the eggplant shell with the stuffing. Cover with foil. Put back in the oven. When it's done, throw on sliced gouda and pop under the broiler.
Cover with tomato sauce or salsa.
YUM!
New experiment: Baked stuffed eggplant
I enjoyed this...
Methods
Cut eggplant in half lengthwise and scoop out the flesh.
Sprinkle eggplant shell and eggplant pulp with salt and leave alone for a while...
Rinse off eggplant pulp, and dice. Also dice some green bell pepper. I would've diced onion too but didn't have any at home.
Oil aluminum foil over a cookie sheet, and also sprinkle the eggplant shell with oil. Throw under the boiler.
Meanwhile, heat olive oil in skillet, and throw in garlic, thyme, crushed red pepper. Throw in eggplant and green pepper and cook for about 8-10 minutes. Flavor with salt and pepper. At this point, this was already tasty and I probably could've just let things be. I ended up throwing in about half a cup of red wine and let it reduce.
Next, I added in fresh tomatoes, cubed old bread, and milk until it's a stuffing consistency. I used soy but regular would've worked fine. I also added in goat cheese and parmesan.
Stuff the eggplant shell with the stuffing. Cover with foil. Put back in the oven. When it's done, throw on sliced gouda and pop under the broiler.
Cover with tomato sauce or salsa.
YUM!
Thursday, April 09, 2009
Flourless chocolate cake Recipe2
Trying out a different flourless chocolate cake recipe tonight... I'm not doing the glaze (Happy Passover)...the recipe is pretty similar except for the fact that the eggs are separated and there's no cocoa powder in this one...I have a feeling that I'll prefer my standby recipe but we'll see.
For cake
* 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
* 6 large eggs, separated
* 12 tablespoons sugar
* 2 teaspoons vanilla extract
For glaze
* 1/2 cup whipping cream
* 1/2 cup dark corn syrup
* 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
* Chocolate shavings or Gold-brushed Chocolate Leaves
Preparation
Make cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
Make glaze:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.
For cake
* 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
* 6 large eggs, separated
* 12 tablespoons sugar
* 2 teaspoons vanilla extract
For glaze
* 1/2 cup whipping cream
* 1/2 cup dark corn syrup
* 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
* Chocolate shavings or Gold-brushed Chocolate Leaves
Preparation
Make cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
Make glaze:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.
Saturday, February 07, 2009
Yellow Cake
I've obviously given up on the "perfect chocolate chip cookie" hunt...There are some things I may just have to buy... But... I have decided to go on a search for a good cupcake recipe. The other one was tasty... I now want to compare to this one. I'm fairly curious about what cake flour does... the other one used self-rising...
Moist Yellow Cake
Epicurious | © 2003 by Toba Garrett
The Well-Decorated Cake
*
recipe
*
reviews (89)
*
my notes
*
find out more
user rating
83% would make it again
user rating
user rating:
3½ forks
rate this recipe review this recipe
at a glance
main ingredients Egg, Milk/Cream
cuisine American
type Cake
more resources
Food Dictionary Wine Dictionary cooking videos
This is my favorite recipe in the book. I use this cake more than 85% of the time. It's always delicious. The Soft as Silk brand of cake flour... more ›
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Ingredients
Ingredients
* 3 cups (330 g) cake flour
* 1 tablebspoon baking powder
* 1/2 teaspoon salt
* 1 cup (8 ounces or 230 g) unsalted butter, room temperature
* 2 cups (454 g) granulated sugar
* 5 large eggs
* 2 teaspoon vanilla extract
* 1 1/4 cups (10 fluid ounces or 300 ml) buttermilk
Preparation
1. Preheat oven to 350°F (175°C). Butter and line with parchment paper two 8x2-inch (20x5-cm) pans. Set aside.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
4.Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.
5. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
6. Spoon the batter into the prepared pan and smooth the top with a knife. Lift up the pan with the batter, and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle.
7.Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.
Moist Yellow Cake
Epicurious | © 2003 by Toba Garrett
The Well-Decorated Cake
*
recipe
*
reviews (89)
*
my notes
*
find out more
user rating
83% would make it again
user rating
user rating:
3½ forks
rate this recipe review this recipe
at a glance
main ingredients Egg, Milk/Cream
cuisine American
type Cake
more resources
Food Dictionary Wine Dictionary cooking videos
This is my favorite recipe in the book. I use this cake more than 85% of the time. It's always delicious. The Soft as Silk brand of cake flour... more ›
subscribe to Bon Appétit
Ingredients
Ingredients
* 3 cups (330 g) cake flour
* 1 tablebspoon baking powder
* 1/2 teaspoon salt
* 1 cup (8 ounces or 230 g) unsalted butter, room temperature
* 2 cups (454 g) granulated sugar
* 5 large eggs
* 2 teaspoon vanilla extract
* 1 1/4 cups (10 fluid ounces or 300 ml) buttermilk
Preparation
1. Preheat oven to 350°F (175°C). Butter and line with parchment paper two 8x2-inch (20x5-cm) pans. Set aside.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
4.Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.
5. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
6. Spoon the batter into the prepared pan and smooth the top with a knife. Lift up the pan with the batter, and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle.
7.Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.
Friday, February 06, 2009
Other experiments and notes from last night...
I tried making a caramelized onion and white mushroom truffle oil white pizza, and a barbecue shrimp and caramelized onion pizza. I think I've decided that I want to experiment with a few more pizza dough recipes. I can't tell if I let the yeast in warm water stay too long [discovered midway through that I needed to borrow a cup of flour from our grad school neighboor] or if I just need another recipe. As far as toppings go, I liked both. I used a mixture of mozarella and havarti cheese on the mushroom one. And I used Annie's barbecue sauce on the shrimp one. I sauteed the shrimp separately in oil and cajun spice until they were just slightly undercooked, before putting them on the pizza. I would remake both. However, I would probably sautee the mushrooms in oil, rather than use the mushrooms from below
I'd also remake the veggie pot pie that I made, with a few modifications. I caramelized onions in one pan. Meanwhile, in another pot, I sauteed mushrooms in butter and oil, and then added white wine. I cooked until it was somewhat reduced. I pulled out some of the mushrooms for the pizza (though in the future, I would've pulled them out before the wine). I then threw in some sticks of thyme, what little left of a rosemary sprig (about 1/4 of an inch) I had on hand, as well as chopped zucchini, carrots, spinach, corn, green pepper, and vegetarian Quorn-brand chicken tenders. In the future, I'd hope that I'd remember to throw in diced potatoes as well. I added some skim milk and more white wine until the vegetables seemed almost cooked. I then added some flour to thicken the sauce. I dumped the mixture into a glass pie pan. I rolled out a whole wheat pie crust from Whole Foods' frozen section, cut out a few holes, and placed the crust on top. I then baked until the crust was ready--the rest of the mixture was warm and cooked so I didn't worry about the timing.
My pie pan had been fairly packed to the brim with veggies. It was delicious but to make it more like a traditional pot pie, I'd probably cut the veggies into two pie containers and increase the amount of liquid in each in the future...
I tried making a caramelized onion and white mushroom truffle oil white pizza, and a barbecue shrimp and caramelized onion pizza. I think I've decided that I want to experiment with a few more pizza dough recipes. I can't tell if I let the yeast in warm water stay too long [discovered midway through that I needed to borrow a cup of flour from our grad school neighboor] or if I just need another recipe. As far as toppings go, I liked both. I used a mixture of mozarella and havarti cheese on the mushroom one. And I used Annie's barbecue sauce on the shrimp one. I sauteed the shrimp separately in oil and cajun spice until they were just slightly undercooked, before putting them on the pizza. I would remake both. However, I would probably sautee the mushrooms in oil, rather than use the mushrooms from below
I'd also remake the veggie pot pie that I made, with a few modifications. I caramelized onions in one pan. Meanwhile, in another pot, I sauteed mushrooms in butter and oil, and then added white wine. I cooked until it was somewhat reduced. I pulled out some of the mushrooms for the pizza (though in the future, I would've pulled them out before the wine). I then threw in some sticks of thyme, what little left of a rosemary sprig (about 1/4 of an inch) I had on hand, as well as chopped zucchini, carrots, spinach, corn, green pepper, and vegetarian Quorn-brand chicken tenders. In the future, I'd hope that I'd remember to throw in diced potatoes as well. I added some skim milk and more white wine until the vegetables seemed almost cooked. I then added some flour to thicken the sauce. I dumped the mixture into a glass pie pan. I rolled out a whole wheat pie crust from Whole Foods' frozen section, cut out a few holes, and placed the crust on top. I then baked until the crust was ready--the rest of the mixture was warm and cooked so I didn't worry about the timing.
My pie pan had been fairly packed to the brim with veggies. It was delicious but to make it more like a traditional pot pie, I'd probably cut the veggies into two pie containers and increase the amount of liquid in each in the future...
Thursday, February 05, 2009
I finally tried to make cupcakes tonight... The mini ones were a disaster since I used a silicon base without paper wrappers so I couldn't get the cakes out... But the big ones came out well. I put on nutella instead of frosting due to time constraints. I more or less used the recipe below, but used blackberry jam instead of raspberry, regular sugar instead of powdered, and lime juice instead of the lemon peel/lemon juice.
These gorgeous cupcakes have a sweet surprise inside: They're filled with a dollop of raspberry jam. Half of the cupcakes have a pale yellow... more ›
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Ingredients
* 3/4 cup (12 tablespoons) unsalted butter, room temperature
*used 1 1/2 granular sugar--original recipe said 1 1/2 powdered sugar for the cupcakes and 1 1/2 for the frosting
* 4 1/2 teaspoons finely grated lemon peel, divided
* 2 large eggs
* 1 1/4 cups self-rising flour
* 1/4 cup buttermilk
* 4 tablespoons fresh lemon juice, divided
* 12 teaspoons plus 1 tablespoon seedless raspberry jam
* Fresh raspberries (for garnish)
Preparation
Preheat oven to 350°F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, then beat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice; beat to blend. Beat in remaining flour.
Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.
Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack. Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.
These gorgeous cupcakes have a sweet surprise inside: They're filled with a dollop of raspberry jam. Half of the cupcakes have a pale yellow... more ›
subscribe to Bon Appétit
Ingredients
* 3/4 cup (12 tablespoons) unsalted butter, room temperature
*used 1 1/2 granular sugar--original recipe said 1 1/2 powdered sugar for the cupcakes and 1 1/2 for the frosting
* 4 1/2 teaspoons finely grated lemon peel, divided
* 2 large eggs
* 1 1/4 cups self-rising flour
* 1/4 cup buttermilk
* 4 tablespoons fresh lemon juice, divided
* 12 teaspoons plus 1 tablespoon seedless raspberry jam
* Fresh raspberries (for garnish)
Preparation
Preheat oven to 350°F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, then beat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice; beat to blend. Beat in remaining flour.
Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.
Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack. Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.
Tuesday, February 03, 2009
Interview circuit
It's been a sad sad state of affairs in the cooking world. But. All that is changing! I had a dream about cooking a few nights ago and am convinced it is a sign that I start reconnecting to the kitchen again. (More realistically, I probably had the cooking dream because I'd been watching Iron Chef and sadly had to stop watching before finding out the winner).
My goal this week is to try making cupcakes. Mini, delicious morsels of sweet delight. I have never been able to make a cake. Sooner or later, I should learn... now, why I didn't take advantage of learning how to do so while I'd been dating a former professional pastry chef is beyond me... I never was very bright!
In other news, as exhausting as the interview circuit was, and how tired I was of eating granolas and hummus wraps, there were also multiple stops involving good food.
Boston--well, we all know that I am obsessed with food in Boston. Delicious. Affordable. 'nuf said. Thai, sushi, Schezuan, Cantonese, Northern Chinese, Bertuccis, Indian... life was good. very good.
Philly--We went to the Good Dog, which unlike its name would suggest, had nothing to do with hot dogs. Thankfully! They had one of the yummiest fried goat cheese and beet salad. Philly also involved delicious Indian food, Greek food, Jones (monkey bread! mac and cheese!) delights, and of course, the delight of seeing N and N!
New Haven--I had a HOME COOKED meal when I stayed with A&V. It was sooo nice after traveling for so much time!
Toronto--I have to admit it. The Indian food in the cafeteria of SickKids was GOOD. I had chana masala and it made me one happy camper...especially since I'd left NYC at 4am and was finally eating a breakfast/lunch/dinner combo at 4pm post-interview! Gotta love mechanical failures of planes.
Providence--Brown had the most yummiest salad bar I saw. I'm not kidding.
Long Beach--N&M took me to an amazing Italian place for dinner! It was sooo good!
And now...I will finally stop procrastinating and do what I have to do...
My goal this week is to try making cupcakes. Mini, delicious morsels of sweet delight. I have never been able to make a cake. Sooner or later, I should learn... now, why I didn't take advantage of learning how to do so while I'd been dating a former professional pastry chef is beyond me... I never was very bright!
In other news, as exhausting as the interview circuit was, and how tired I was of eating granolas and hummus wraps, there were also multiple stops involving good food.
Boston--well, we all know that I am obsessed with food in Boston. Delicious. Affordable. 'nuf said. Thai, sushi, Schezuan, Cantonese, Northern Chinese, Bertuccis, Indian... life was good. very good.
Philly--We went to the Good Dog, which unlike its name would suggest, had nothing to do with hot dogs. Thankfully! They had one of the yummiest fried goat cheese and beet salad. Philly also involved delicious Indian food, Greek food, Jones (monkey bread! mac and cheese!) delights, and of course, the delight of seeing N and N!
New Haven--I had a HOME COOKED meal when I stayed with A&V. It was sooo nice after traveling for so much time!
Toronto--I have to admit it. The Indian food in the cafeteria of SickKids was GOOD. I had chana masala and it made me one happy camper...especially since I'd left NYC at 4am and was finally eating a breakfast/lunch/dinner combo at 4pm post-interview! Gotta love mechanical failures of planes.
Providence--Brown had the most yummiest salad bar I saw. I'm not kidding.
Long Beach--N&M took me to an amazing Italian place for dinner! It was sooo good!
And now...I will finally stop procrastinating and do what I have to do...
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