Red Velvet Redux

Growth comes in so many forms and even when you are not looking. Recently, I overheard women talking about red velvet cake, at the farmer’s market. Okay let’s be honest, I was totally eavesdropping. Anyway, one of them was looking for beets because she wanted to make an authentic, old-fashioned red velvet cake.  I said that my recipe was the best (with food coloring) and we started laughing. She asked for my recipe and I quickly said, “It’s on my blog.”.

I was inspired to make my red velvet cake too. I was in the grocery store and wanted to just confirm that I had all the ingredients. I pulled up my blog, on my phone. Wait, what? All the ingredients are carefully listed and then no directions. Ugh! This was one of my first posts with a new recipe template, and I was learning how to input everything. How many of you came here and couldn’t figure out what the heck I was thinking?

So, in the interest of accuracy, I am reposting the red-velvet cake recipe. I’ve included, in the side notes, for making it with beets, instead of food coloring. In this day and age, it is super important to make the healthy choices that feel good for you and your family.  I hope you enjoy this recipe!


Red Velvet Redux
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Red Velvet Redux
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Ingredients
Cake
Cream Cheese Frosting
Servings:
Instructions
For Cake
  1. Preheat oven to 350°. Prepare 2 or 3 cake pans with butter, flour and parchment paper.
  2. Beat shortening, until fluffy. Gradually add sugar, then eggs. Stir in food coloring and vanilla.
  3. Combine flour, salt, and cocoa powder in medium bowl. In another bowl combine buttermilk, vinegar and baking soda. Don't be alarmed, it will bubble.
  4. Alternating with buttermilk mixture, add flour mixture to shortening mixture. Beat Well for 2 minutes on medium speed.
  5. Pour into prepared cake [ans and bake for 25 minutes or until tester comes out, almost, clean.
Cream Cheese Frosting
  1. Beat all ingredients together until fluffy. It is easier to spread while still soft. Refrigerate before serving
Recipe Notes

Okay stay with me here this can get a little complicated. Using the ingredient changes noted, on the side, prepare as follows.:

1- Combine beet puree, buttermilk, vinegar, lemon juice and vanilla in food processor, until smooth.

2- Beat together, until fluffy, shortening and butter. Then add eggs, one at a time.

3- Sift dry ingredients together.

4- Alternating with beet mixture, fold flour mixture into butter mixture until all ingredients are well blended.

5- Pour into prepared pans, as above, and bake at 350° for 20 minutes, until tester comes out, almost, clean.

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Fourth of July Caprese Salads

I’m baaaaaack! I have been feverishly working on my first cookbook, Cake for Breakfast. It’s great and I know you are going to love it.  I thought maybe writing it was the hard part, but now I’m looking for an agent. This is hard. It’s a leap of faith that someone can really see who you are and hear your voice from a flat piece of paper. Once the right agent and I find each other, I will let you know when the book is coming out.

In the meantime, it’s almost July fourth and you’re probably looking for something “theme like” to serve or take to a party. I’m simply arranging a tray in the shape of an American flag using raspberries, white chocolate covered pretzels and a bowl of blueberries.  It’s super easy. Just cover it with some plastic wrap and it’s totally portable.

I know it’s kitschy, but I like the idea of doing a red, white and blue item. This year my head is in a farm to table place, so I started playing with the idea of a spiralized veggie pasta salad. I stumbled on the blue, so I just kept brainstorming. I think I have come up with a great idea… Red, White, and Blue Caprese Salad.

What I love is that you can do a lot of customization on this yourself. I’m doing burrata, tomatoes and a savory blueberry sauce. You could do strawberries, a vanilla meringue, and a sweet blueberry sauce or mix it up with the strawberries and a slice of mozzarella. You’ve got a lot of options.

For serving or taking, just stack them on a platter.  You can drizzle the sauce and then have some extra on the side. You can serve them on crostini or just as the stacks.

Have a safe and tasty Fourth of July!

Fourth of July Caprese Salads
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Servings
8 individuals
Servings
8 individuals
Fourth of July Caprese Salads
Print Recipe
Servings
8 individuals
Servings
8 individuals
Ingredients
Servings: individuals
Instructions
  1. In a small saucepan, heat the olive oil. Cook the shallot until just transparent.
  2. Add the bluberries, vinegar, sugar and thyme. Stir together and add salt & pepper.
  3. Cook for 5 minutes or until thickened. Mash the blueberries a little bit when stirring. Let cool.
  4. While the sauce is cooling slice the tomatoes in 1/8" slices. Take the burrata by 2 Tbs. pinches and stack on tomatoes. Sprinkle with a nice finishing salt like fleur de sel or maldon.
  5. Drizzle cooled sauce over stacks. I like to use a white platter.
  6. Serve as is or with toasted crostini. Enjoy!
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Two Times the Passover

This year I am making Passover seder both nights. While that may seem daunting, I am doing a lot of it ahead of time. This is new for me. I am no martyr. I give out assignments, everyone brings and I make the recipes that are better if they don’t travel. My point is I usually do everything the day of. This year I will join legions of cooks, some that started weeks ago, and freeze and thaw.

I am making my matzoh ball soup early in the week. As long as you freeze the balls in the soup and defrost in the refrigerator, it will still be delicious. Same for the brisket, chicken, macaroons, and popovers. I can make my hard boiled eggs early in the week and even get my tables set. The only things I’ll have to do the day of is put together my seder plates and make my desserts. This year’s desserts won’t necessarily work better made ahead of time.

When going gluten-free became popular, it opened a world of recipes for Passover, too. Not all gluten-free recipes are kosher for Passover, but the flourless chocolate cake is. The one bummer of some of the flourless cakes is they tend to collapse int he middle, after baking. This year I will use that collapse to my advantage and fill with a mascarpone chantilly cream. You can dust it with some chocolate shavings or add some fresh fruit and mint for garnish. It is beautiful a tastes divine.

This cake can be made a day ahead of time. I am making this on Thursday so picture to come

Chocolate Cloud Cake
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Chocolate Cloud Cake
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Ingredients
Topping
Servings:
Instructions
  1. Preheat oven to 350° and lightly butter springform pan and dust with extra sugar. Be sure to tap out excess.
  2. Combine chocolate, oil and butter in heat proof bowl and place over simmering water. Water should not be touching bowl. Stir until chocolae is melted and incorporated. Remove from heat.
  3. In a bowl whisk the 4 yolks plus 2 whole eggs, cocoa powder, vanilla and salt. Temper the chocolate with the egg mixture then whisk all together, until smooth.
  4. Use an electric mixer to beat the egg whites until frothy then gradually start adding 1/2 cup of sugar. Continue beat until you have firm peaks. Fold egg whites into chocolate mix, until just incorporated. You may want to do this in two steps.
  5. Pour batter into prepared pan and smooth top level. Sprinkle with remaining 2 Tbs. sugar.
  6. I like to put pan on a baking sheet and then bake for 35-45 minutes. The top of the cake should be cracking and the edges pulling away, slightly. Cool completely on a wire rack. Dont worry the cake is suppose to fall inthe center.
Topping
  1. Use an electric mixer, start beating the mascarpone then add the heavy cream and sugar. Beat until soft, cloud-like, peaks form.
  2. Once cake is completely cooled, loosen sides of springform and remove from cake.
  3. Mound whipped cream in center of cake and garnish with chocolate shavings or fresh fruit and mint leaves. Enjoy!
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Grandmother’s Fudgy Frosted Brownies

Oh, my Grandmother’s brownies! I remember and crave them still. She never made any secret about using a box mix for the brownies. I vaguely remember a Betty Crocker box. But she always made this frosting. It was more like fudge, but she wouldn’t put fudge on a brownie, or would she?

The frosting was thick and chocolatey. It had a graininess that let you know how much sugar was in the frosting, but it was so good. The whole brownie was sweet yet not cloying. My Grandmother always put nuts in her brownies., usually walnuts or pecans. I know that cooks are hesitant with nuts these days. I say give nuts a chance!

I tried many “southern” fudge frosting recipes and none matched my grandmother’s. So, I went to a good old-fashioned fudge recipe and changed it up a little.

It’s not too late for a quick Valentine’s Day bake so quickly run to the store and get your ingredients and get to it!

Follow the directions on the box for your brownies. While they are baking get started on your frosting. If you can pour the frosting over the brownies when they come out of the oven its great!

 


Grandmother's Fudgy Frosted Brownies
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Grandmother's Fudgy Frosted Brownies
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Ingredients
Servings:
Instructions
  1. Combine sugar, milk, and butter in a heavy saucepan. Bring to a full boil, stirring constantly.
  2. Let boil for 4 minutes, while constantly stirring.
  3. Remove from heat and add in chocolate chips, salt and vanilla.
  4. Stir until chocolate has melted and it is smooth.
  5. Pour over brownies and let set-up for 2 hours. You can refrigetrate them, but it is optional. Let them cool completely before cutting.
  6. Cut into 24 brownies and serve.
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Chico Malo – Nana’s Drunken French Toast

While visiting friends in Phoenix, we had brunch at Chico Malo. For now, it is just the local Mexican/South American restaurant around the corner but keep an eye on this one. The Group that owns it is about to explode on the scene. Chico Malo literally means “bad boy” in Spanish. The menu is only good things but with a bad boy edge. The food was AMAZING!! Each item on the menu sounded better than the next. I loved that they aren’t trying to re-invent who they are with a whole new menu, for brunch.  There are things like burritos and Chimichangas and in some cases, they turn those up.

Everything we ordered was great, but I can’t get my mind off the Nana Marcella’s Drunken French Toast. I’m going to do my best to duplicate. The presentation was so beautiful and the melding of flavors so incredible. The long pieces of baguette and caramelized bananas were stacked as if building a campfire. I learned from the menu that the bread had been soaked in a tres leches bath that not only enhanced the flavor but softened the tough crust to make it easy to cut with a fork. The 5-spice butter was the perfect balance of flavors to cut the fat in the butter while giving a blend of spices that danced all around my tongue, finally landing at the back with just a hint of heat. I had my idea of what the spices were but a quick visit with the General Manager confirmed allspice, cloves, nutmeg, mace, and cinnamon.

These two hints gave me the start I needed to play mad scientist in the kitchen. I mixed eggs into the tres leches bath and I let the bread soak overnight. I did the same thing with the butter.  I played around with amounts of each spice until I felt they all shined but the heat from the cinnamon was what you remembered. And so, I began.  A couple of things I would be sure of before I started. When cutting your baguette, make sure your pieces will fit comfortably in the pan. You want them long but not so long that they fall apart when they are in the pan. Have everything you need to “build” the dish ready to go before you start cooking. This dish is better served hot, so don’t waste time getting everything together at the end. I noticed when I looked at the picture of the recipe again that there is a pool of tres leches under the toast then syrup. I ordered the Aged Rum Syrup and piloncillo from Amazon. You can probably get the piloncillo at a Latin market and make your own rum syrup by adding rum to maple syrup and reducing until the right thickness.

This dish was such a decadent start to the day. It was rich and the Mimosa I had helped to ease the richness. This is a great breakfast to share or even multiply for a breakfast buffet.


Chico Malo - Nana's Drunken French Toast
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Servings
1 but share
Servings
1 but share
Chico Malo - Nana's Drunken French Toast
Print Recipe
Servings
1 but share
Servings
1 but share
Ingredients
5-spice butter
Garnish
Servings: but share
Instructions
  1. Slice the baguette, lengthwise, about 1/2" thick
  2. Whisk together milks and heavy cream with eggs.
  3. Soak bread in mixture for at least 4 hours and up to overnight.
  4. Cream together spices and salted butter. Set aside.
  5. Whisk together extra condensed milk and heavy cream. Set aside.
  6. Heat 1 T. vegetable oil and 1 T. butter, in pan, over medium heat. If you have a griddle it is better.
  7. Cook bread until golden brown on both sides, about 3 minutes each side.
  8. Flood serving plate with extra cream/milk mixture.
  9. Stack "toast" upward, as if you were building a campfire, over sauce.
  10. Place sliced bananas on "toast" and sprinkle, just bananas, with granulated sugar.
  11. Using a kitchen torch, caramelized sugar on bananas.
  12. Pour some aged rum syrup over whole dish and add a dollop of 5-spice butter on side of plate. Grate some extra piloncillo over whole dish.
  13. Serve immediately!
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Stuffed Portobello Mushrooms

Super Bowl is almost here. Now that the teams have been chosen (Patriots & Eagles) those of us that plan the parties are working on our menus.  Even I am thinking of recipes, as a guest. This year I am on a roll with healthy eating and my 10K-a-day walking. So, the thought of going to what turns out to be Thanksgiving in February is daunting.

Seriously, cheese dips, huge sub sandwiches, chili and desserts galore. All of this is before we even discuss all the alcohol.

This year I am already planning. I love stuffed mushrooms. The buttery breadcrumbs, the wonderful spices, and cheese! Yep, I’m going down the food rabbit hole again. But I have a great recipe that indulges the quest for flavor and cheese without spoiling your healthy eating plan. The trick is to get lots of flavor in without lots of fat or salt. I admit it is “carb-heavy” but they are good carbs; brown rice, cashews, dried apricots and lots of fresh herbs.

There’s a couple of really great things about this recipe. I made them for demo purposes I used large Portobello mushrooms. For the big game, use the “baby bellos”. That way you have bite-sized options. While the recipe calls for “seeds”, you can use any crunch factor. I actually used cashews. Again, the recipe calls for cranberries, but I used dried apricots. For the herbs, you can use whatever you have on hand or get creative in the store. Remember if it smells good together it will probably taste good together. I love to combine Tarragon, Thyme and a little Mint. It’s such a fresh flavor.

I think of this kind of recipe as a canvas. It’s great for changing ingredients or adding ingredients. The best part is the “stuffing” is so good you can make it as a side dish on its own. Just remember to adjust your seasoning like salt & pepper and especially your herbs.

Make lots because these will go fast. The big he-man may hesitate and look for pizza or chili, but once he’s had one of these he will want the whole tray!

Enjoy and as always, send me back pics of your variations. I love to hear from you.

Stuffed Portobello Mushrooms
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Stuffed Portobello Mushrooms
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Ingredients
Main stuffing mix
Tahini Sour Cream Sauce
Servings:
Instructions
  1. Preheat oven to 375° and line a baking sheet with parchment paper.
  2. Lightly brush mushrooms with olive oil. Season, inside and out with salt & pepper. Place open face on baking sheet.
  3. Heat a little of the olive oil in a medium saute pan. Add onion and garlic and saute until really fragrant, but not caramelized.
  4. Place cooked rice in a large bowl and mix in onion/garlic mixture, seeds, dried fruit and herbs. Season with more salt and pepper.
  5. In a separate small bowl, mix together tahini, lemon juice and water (if needed). Stir into rice mixture.
  6. Adjust seasonings and mound into each mushroom cap.
  7. Bake for 10-15 minutes, until cooked through.
  8. Take out of oven and srpinkle evenly with shredded cheese and sesame seeds.
  9. Return to oven for 5 minutes, until cheese is melted.
Sauce
  1. Mix together Tahini, lemon juice, sour cream, garlice powder, salt & pepper, until smooth. Use water to thin out, if necessary.
  2. Drizzle sauce over hot mushrooms and serve immediately. Serve extra sauce along side.
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Mexican Street Corn

My family goes crazy for Mexican Street Corn. It is served all over the Southwest, usually as a full cob of corn with a skewer tucked into one end. This makes it easier to eat while walking around. We will order it off the cob to ensure that every bit of flavor is devoured. We want each bite to have that tang of cotija cheese and sweetness of the corn. We love the acidity that the lime juice adds and that final hit of heat from the chile powder.

How do all those flavors come together? Well, the corn is grilled and then basted with a mixture of mayo and sour cream, while it is still hot and quickly rolled in copious amounts of cotija cheese. A quick squeeze of lime and sprinkle of chile powder and it is ready!

Is your mouth watering yet? In California, you can get this wonderful treat all year long, but it really is best in summer when corn is at its sweetest. I wanted to find a way to have that flavor on my dinner table all the time, without relying on fresh corn. Popcorn! Let’s put all those flavors together and encrust a piece of halibut. Yeah!  I love the crunch that comes with the popcorn and the subtle flavors of fresh halibut and its light taste with a bit of brininess.

See the notes below on how to get the flavor into popcorn if you aren’t interested in fish.

Mexican Street Corn
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Servings
4 6-oz pieces
Servings
4 6-oz pieces
Mexican Street Corn
Print Recipe
Servings
4 6-oz pieces
Servings
4 6-oz pieces
Ingredients
Servings: 6-oz pieces
Instructions
  1. Whisk together mayonnaise, sour cream, and 2/3 cup cotija cheese.
  2. Add chile powder, lime zest, coriander.
  3. Taste and add salt & pepper if needed, or additional chile powder.
  4. Slather mixture all over halibut. Coat halibut in fresh popped popcorn and sprinkle with remaining cotija cheese.
  5. Bake at 450° for 10-20 minutes. It depends on size of fish. A good rule is 10 minutes per inch of thickness.
  6. Fish is done if it flakes when a fork is twisted in it. Serve with lime wedges and a dollop of remaining sauce on side.
Recipe Notes

So if you don't want fish but would love this flavor on popcorn, mix all the ingredients together. You can leave thick or thin out, slightly, with beer.

Toss while popcorn is HOT and enjoy!

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Change it Up Piccata!

I am always looking for ways to change up a standard recipe, that I seem to make over and over. Especially this time of year, I am hearing lots of people that are switching over to a gluten-free lifestyle or trying to cut down on the “bad” carbs.

Chicken Piccata is one recipe I can always count on that my whole family will eat. Even my most picky eater just scrapes the capers off and is happy. So how can I make this a healthier dish to put on my dinner table? I came up with nuts, instead of breadcrumbs. When I use breadcrumbs, in anything, they are homemade and toasted with copious amounts of butter. I also try to infuse as much flavor into the breadcrumbs as possible and that means salt, too. By using the nuts, you get SO much more flavor and less salt with no butter.

In this recipe, I chose to use walnuts, but you can really use any nut.  I also, always, toast the nuts before I use them. It really enhances the flavor. Finally, remember that nuts do have a shelf life.  You should be able to smell when they have turned or are a little too old to use. Or you can just trust the date on the bag.

Sorry for no picture. I thought I had one from testing but didn’t. I promise to post one soon.

Enjoy!

Walnut Crusted Chicken Piccata
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Servings
2-4 people
Servings
2-4 people
Walnut Crusted Chicken Piccata
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Servings
2-4 people
Servings
2-4 people
Ingredients
Servings: people
Instructions
  1. Start by heating your pan on high heat with no oil in it.
  2. Pound chicken so that they are evenly thin (about 1/2"). Season with salt & pepper
  3. Pulse walnuts in processor to a coarse crumble. Place in a shallow bowl.
  4. Coat both sides of chicken with walnuts. Optional: you can brush the chicken with a dab of olive oil.
  5. Add olive oil to the pan and then add chicken. Cook for 2-3 minutes on each side. It should look golden and crispy. Remove to a plate and keep warm covered with foil.
  6. Remove pan from heat, until ready to make the sauce. Your walnut bits will burn if you aren't careful.
  7. Juice one of the lemons and slice the other for garnish.
  8. Return pan to a low-medium heat and add a little more olive oil. Scrape up the browned bits.
  9. Add the garlic then lemon juice, chicken broth, and capers, continuing to scrape the bottom of the pan. Make sure it isn't burning.
  10. The sauce should begin to bubble and thicken within 2-3 minutes.
  11. Pour sauce over chicken. Garnish with parsley and lemon slices. Serve immediately.
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Try Something New! DIY Protein Powder

Well, here we are a few days after New Year’s and, so far so good. I’ve been able to stay on track and feel great. One of the things I’ve been doing is having a homemade protein powder on the counter, at the ready. This makes it so easy to grab something healthy when cravings strike.  I also use it for a quick breakfast.

There are literally thousands of ready-made protein powders on the market so why do I feel compelled to make my own? I have never been able to find one that doesn’t taste, I’ll say it, GROSS, to me. I have very sensitive taste buds. That means that in some powders I will taste every vitamin. In others, I can taste the chemicals. Or worse, in the “natural” ones that it tastes like I’m drinking grass. The others I’ve tried and liked are not natural and so sweetened that I know they aren’t healthy.

So, I started my research and came up with my own recipe. It gave me a starting flavor I like and flexibility of adding chocolate, vanilla, berry, and others. This base is so great because you can get creative.  How about making the chocolate powder version and adding peanut butter and banana? I love to add frozen cherries to the vanilla and to the chocolate. Truly the possibilities are endless.

Enjoy and be sure to let me know what you try!

 

DIY Protein Powder

1/2 cup protein source like dry milk, whey, whole nuts, seeds or hemp hearts, choose one or mix it all up.                                                                                                                                                               1/2 cup rolled oats.                                                                                                                                        Optional-add fiber  – 1/3 cup of chia seeds, ground flax seed, wheat germ or hemp hearts.                   Add some Flavor:                                                                                                                                       2 T. cocoa powder or                                                                                                                                       1/4 of a vanilla bean, scraped or                                                                                                                  1 T. espresso powder or                                                                                                                             2 T. ground, freeze-dried berries

Grind your desired ingredients, in a food processor, until it is a fine powder. I make several different flavors at one time. Store in an airtight container, in the refrigerator.

To make the smoothie, add 2 T. powder, 1 cup milk (regular, seed, nut or coconut), and 1/2 frozen banana. You can use other frozen fruit, but I start with bananas because of the thickness they give.

This morning I had chocolate powder and added 1 T. PB Fit powder. I used unsweetened vanilla coconut milk. YUM!!!

New Year’s Eve Decadence 2017!

New Year’s Eve, that last little bit of recklessness before the new year takes hold and we start to feel all responsible and such. Whether I am sitting around in sweatpants with friends or dressed to the nines, I love the feeling of being carefree and not thinking about what looms (back to work, resolutions) after the first.

The Eve itself is such a weird dichotomy. On one hand, I think it is overrated and amateur night.  On the other hand, I love permission to indulge in the decadence of food, drink and of course getting all glammed up.

Decadence takes many forms and it is up to you to decide what that means for you.  Maybe you want to have a pajama party and have breakfast for dinner. Maybe for you, it means eating all the rich, fatty foods you plan to give up the next morning and getting all dressed up. Or maybe it means, wearing your favorite jeans, not seeing a ton of people and having a good old-fashioned burger and fries and bathing in multiple glasses of La Marca Prosecco. It’s all up to you to decide.

Of all the New Year’s celebrations, I’ve been a part of, the one thing that has been pretty consistent is the menu. It usually includes some kind of steak, cheesy potatoes and lobster. And ALWAYS a lot of champagne. I spent many a year with close friends dining on that exact menu.  It makes me smile each time I think of those nights.

So let’s think about that champagne and lobster and how we can make it extra special for 2017-2018. You do not need me to tell you how to make a steak. Everybody has their own trade secret and potatoes are pretty simple (HINT: these days you can even buy great Scalloped Potatoes at Trader Joe’s). That leaves me with Lobster and Champagne. How should we cook them? How about lobster poached in champagne and served over linguine? Fabulous! This dish is going to be the epitome of simple elegance. Some ingredients do all the work for you.

The first rule is never to cook with champagne or wine that you wouldn’t drink.  Second is it’s ok to use champagne, sparkling wine or prosecco. They all work. And its’s okay to sample as you cook!

Lobster Poached in Champagne
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Servings
2 people
Servings
2 people
Lobster Poached in Champagne
Print Recipe
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Combine Champagne, shallot and salt in a deep skillet.
  2. Bring to a boil then reduce to a medium-low heat and add lobster.
  3. Cover and simmer until lobster is cooked through, about 10-15 minutes.
  4. Remove lobster to plate and cover with foil to keep warm.
  5. Stir cream into Champagne reduction and bring back to a boil.
  6. Reduce heat and let cook until sauce is reduced to 1/3 cup, stir occasionally.
  7. Whisking constantly, over low heat, start adding butter, one cube at a time. Make sure that each cube is fully incorporated before adding next. The sauce should be smooth and coat the back of a spoon. See note below.
  8. Remove lobster meat from shells and cut into medallions.
  9. Place medallions over lightly buttered, cooked, linguine. Spoon sauce over lobster and noodles.
  10. Garnish with fresh tarragon or parsley, chopped. Serve immediately.
Recipe Notes

Can use up to 1/2 cup of butter. You want to have a thick smooth consistency, so stop when you have that.

Sorry about the stock photo. I am making this for NYE and will post pictures after.

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