Wednesday, May 03, 2017
Monday, April 24, 2017
Sunday, April 02, 2017
I wanted a small birthday cake, so I cut the old 4 egg cake in half and baked it in 2 8" pans. It was delicious!
Preheat oven to 325 convect or 350 non-convect.
Take everything out of the fridge, so that it can come to room temperature.
Prepare 2 8"cake pans: *Cut 2-8" rounds of parchment paper to fit the bottoms of your pans. If you don't have parchment paper, use Release Aluminum Foil or wax paper. Don't skip this step! Spray your pans with Baker's Joy or butter & flour them. Then place the parchment paper in the bottom of the pan. Then spray it with Baker's Joy. *To cut the rounds--tear off a piece of paper large enough to cover your pan. Fold in 1/2, then 1/4, then 1/8, then 1/16. Set the point in the middle of the pan and eyeball where you need to cut. Crease to mark it and then cut. Unfold, and --this always seems like a miracle to me--you have a perfect circle. If it's too big, refold and cut it a little smaller.
Sift before measuring:
1 1/2 cups cake flour
1 1/8 tsp double-acting baking powder
1/4 tsp salt
1 cups sugar
Beat until soft:
1/2 cup butter (preferably unsalted)
Add the sugar gradually. Beat until very light and creamy. Beat in, one at a time:
2 egg yolks
3/4 tsp vanilla or 1/2 tsp vanilla and 1/4 tsp almond extract
With mixer on slowest speed, add the flour to the butter mixture in 3 parts, alternating with thirds of:
1/2 cup milk
Stir the batter until smooth after each addition. Whip until stiff, but not dry:
2 egg whites
Fold them lightly into the cake batter.
Pour into prepared cake pans and bake about 22-25 minutes. They are done when a toothpick inserted in the middle comes out clean. Remove the cake pans to a rack and let cool before turning the cakes out on to racks to finish cooling. Don't try to ice them until they are thoroughly cool, otherwise your icing will melt and slide off.
Tuesday, March 14, 2017
Tuesday, February 28, 2017
Monday, February 20, 2017
- 2 tablespoons vegetable or canola oil
- 2 pounds skin-on, bone-in chicken pieces, breasts halved crosswise
- Kosher salt
- 10 scallions, trimmed and chopped, plus sliced scallions for garnish
- 4 garlic cloves, minced
- One 16-ounce jar cabbage kimchi with juice (2 1/2 cups)
- Roasted sesame seeds, for garnish (optional)
- 1 stick (4 ounces) unsalted butter
- 2 garlic cloves, smashed
- 1 small onion, halved
- 1 bay leaf
- Pinch of crushed red pepper
- One 28-ounce can diced Italian plum tomatoes, juices reserved
- 2 cups spinach, stems discarded
- 2 pounds fresh ricotta
- 4 large eggs, lightly beaten
- Pinch of freshly grated nutmeg
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 2 cups all-purpose flour
Sunday, February 19, 2017
- Recado para bistec is used in escabeches, to season poultry, and beef.
- 8 cloves of garlic, roasted
- 6 allspice berries
- 3 Cloves
- 1 tbl oregano
- 2 tsp cinnamon
- 1 tsp coriander seeds
- 1/2 tsp cumin
- 1/2 C apple cider vinegar
- 1 tbl black pepper
- 1/2 tsp salt
- In a mortar or electric spice grinder, grind peppercorns, allspice, cinnamon, coriander seeds, cumin, oregano,and salt. Add garlic, spices, and vinegar to blender and blend well.
- NOTE: Although the Spanish meaning of the name of this seasoning is "a seasoning for steak", its uses are much broader. It is added to pickling solutions and marinades for poultry, seafood, and fish and is also used to flavor broths.
Thursday, February 16, 2017
Tuesday, February 14, 2017
Sunday, January 29, 2017
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro leaves
Cooked brown rice, accompaniment
Sour cream or strained plain yogurt, garnish
Diced avocado, garnish
Chopped green onions, garnish
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Monday, January 23, 2017
Wednesday, January 18, 2017
Tuesday, January 17, 2017
Sunday, January 08, 2017
Friday, January 06, 2017
1 cup chopped pecans
1/2 cup lightly packed light brown sugar
1/2 teaspoon cinnamon
1/2 pound unsalted butter, room temperature, plus more for dotting top of coffee cake
1 cup granulated sugar
1 cup sour cream
3 eggs, separated
1/4 teaspoon salt
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
Butter for dotting on top
Preheat oven to 325 degrees. Lightly grease a 10-inch cake pan (or 10" springform pan)
While oven is preheating, arrange pecans on a baking sheet and toast until fragrant and just turning brown. Remove from oven and chop.
In a small bowl, combine pecans, brown sugar and cinnamon. Set aside.
In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add sour cream and egg yolks and beat well. Remove bowl from mixer.
Sift together flour, baking soda, baking powder and salt. Whisk in sifted flour mixture until just combined.
In a separate bowl, beat egg whites until they form stiff peaks and then fold into cake batter. Place about half the batter into prepared cake pan and sprinkle with half the nut filling. Pour the rest of batter on top and top with remaining nut filling. Dot the top with butter and bake at 325 degrees for 45 minutes or until cake is cooked through. Remove from oven and cool on a wire rack a few minutes before serving. Serves: 12