I adapted this from JSCooks who posted the recipe on a great site, Food 52.
Lovely writer, lovely site, lovely cake. Trust.
Ingredients
1 1/2 cup unbleached all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 teaspoon grated lemon zest
1/2 cup (1 stick) unsalted butter, softened, plus more for pan
2/3 cups granulated sugar
2 large eggs, at room temperature
3/4 cups sour cream, at room temperature
1/2 teaspoon pure vanilla extract
2 tablespoons firmly packed light or dark brown sugar
6 medium to large, firm-ripe plums, halved lengthwise and pitted
Lightly sweetened, softly whipped cream or crème fraîche, for serving (optional)
Directions
Preheat the oven to 350 degrees F, with a rack in the lower third. Butter a 9-by-2-inch round cake pan. Line the bottom with parchment paper and butter the parchment. Dust the pan with flour, tapping out the excess.
Stir together the flour, baking powder, salt, and baking soda in a small bowl. Set aside. Grate the zest off of one lemon, and set aside.
In the bowl of a standing mixer fitted with the paddle attachment (or with a handheld mixer), beat together the butter and granulated sugar on medium speed until light, about 5 minutes. Mix in the eggs, one at a time, beating well and scraping down the bowl after each addition. Mix in the sour cream, vanilla, and reserved lemon zest until well combined. On low speed, add the flour mixture just until combined. (The batter will be thick.)
Spread half of the batter evenly into the bottom of the prepared pan. Sprinkle with 1 tablespoon brown sugar and top with half of the plum halves, cut side down. Dollop and spread the remaining batter over the plums. Arrange the remaining plum halves, cut side up, over the top. Sprinkle the remaining 1 tablespoon brown sugar over the plums.
Bake until the cake is golden and pulling away from the sides of the pan and a toothpick inserted near the center tests clean (assuming you haven’t hit a plum), 50 to 55 minutes, rotating the pan front to back a little past halfway through baking. Let cool in the pan on a wire rack for 20 minutes.
Serve warm or at room temperature, with whipped cream, if desired.
Tuesday, August 31, 2010
Sunday, August 15, 2010
Rosemary Focaccia Bread
I adapted this gem from Epicurious. Of course, it came from Gourmet in 2002.
The original recipe calls for 5 cups flour, but I used 4 and it worked out great! Next time I might add herbs to the dough itself, and maybe some garlic. One helpful tidbit: I'm very impatient with rising dough, and I found it works really well to put any bowl with rising dough inside of a skillet (I use my cast-iron skillet) and put that whole contraption on top of my warm oven. Works like a charm!
Ingredients
1 (1/4-ounce) package active dry yeast
4 cups unbleached all-purpose flour plus additional for kneading
1/4 cup plus 3 tablespoons extra-virgin olive oil
3 teaspoons table salt (for dough mixture)
1 tablespoon finely chopped fresh rosemary
1 teaspoon coarse sea salt (for sprinkling on top)
Special equipment: a stand-mixer equipped with both a paddle and dough hook. However, if you don't have one, a hand-mixer should be fine. Also, those hands are made to knead dough! The dough hook is convenient, but not necessary.
Directions
Stir together 1 2/3 cups lukewarm (105 to 115°F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes.
Add 5 cups flour, 1/4 cup oil, and 3 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.
Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.
Press dough evenly into a generously oiled 15- by 10- by 1-inch baking sheet. Let dough rise, covered completely with a moist kitchen towel, until doubled in bulk, about 1 hour.
Preheat oven to 425°F.
Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.
Remove from oven, let cool on rack or plate, and enjoy!
The original recipe calls for 5 cups flour, but I used 4 and it worked out great! Next time I might add herbs to the dough itself, and maybe some garlic. One helpful tidbit: I'm very impatient with rising dough, and I found it works really well to put any bowl with rising dough inside of a skillet (I use my cast-iron skillet) and put that whole contraption on top of my warm oven. Works like a charm!
Ingredients
1 (1/4-ounce) package active dry yeast
4 cups unbleached all-purpose flour plus additional for kneading
1/4 cup plus 3 tablespoons extra-virgin olive oil
3 teaspoons table salt (for dough mixture)
1 tablespoon finely chopped fresh rosemary
1 teaspoon coarse sea salt (for sprinkling on top)
Special equipment: a stand-mixer equipped with both a paddle and dough hook. However, if you don't have one, a hand-mixer should be fine. Also, those hands are made to knead dough! The dough hook is convenient, but not necessary.
Directions
Stir together 1 2/3 cups lukewarm (105 to 115°F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes.
Add 5 cups flour, 1/4 cup oil, and 3 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.
Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.
Press dough evenly into a generously oiled 15- by 10- by 1-inch baking sheet. Let dough rise, covered completely with a moist kitchen towel, until doubled in bulk, about 1 hour.
Preheat oven to 425°F.
Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.
Remove from oven, let cool on rack or plate, and enjoy!
Monday, August 2, 2010
Moules a la Mariniere
I snagged this classic from the ever-trusty-tome, The Gourmet Cookbook. Le sigh. I miss Gourmet.
When you get the mussels from your fish monger (or local Whole Foods!), drain them and chuck out any that are already open and do not close when you tap them. Place them in a bowl, cover with a wet towel, and put in the fridge till you're ready to cook them. Once you pull them out of the fridge, rinse thoroughly in the sink, pull off any "beards" that are left, and if any opened in the fridge, tap them and make sure they close before cooking.
The mussels will open fully while cooking, but toss out any (once cooked) that do not open. Those guys are duds.
Bon appetit!
Ingredients
3 tablespoons butter
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 pound mussels, scrubbed well and beard removed
1/2 cup white wine
2 talespoons chopped fresh-leaf parsley
(plus 1 loaf crusty french bread to soak up the juices)
Directions
Heat 2 tablespoons butter over moderately high heat in a heavy pot or cast iron skillet until the foam subsides. Add shallots and garlic and cook, stirring, until golden, about 4 minutes.
Add mussels and wine, cover, and cook, stirring occasionally, until mussels open wide. This will take 4-6 minutes, but check frequently after 4 minutes and transfer them to a bowl as they open so they do not overcook. Discard any unopened mussels. Remove pot from heat and stir in remaining butter, parsley, and salt to taste. SErve sauce over mussels, with crusty bread.
When you get the mussels from your fish monger (or local Whole Foods!), drain them and chuck out any that are already open and do not close when you tap them. Place them in a bowl, cover with a wet towel, and put in the fridge till you're ready to cook them. Once you pull them out of the fridge, rinse thoroughly in the sink, pull off any "beards" that are left, and if any opened in the fridge, tap them and make sure they close before cooking.
The mussels will open fully while cooking, but toss out any (once cooked) that do not open. Those guys are duds.
Bon appetit!
Ingredients
3 tablespoons butter
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 pound mussels, scrubbed well and beard removed
1/2 cup white wine
2 talespoons chopped fresh-leaf parsley
(plus 1 loaf crusty french bread to soak up the juices)
Directions
Heat 2 tablespoons butter over moderately high heat in a heavy pot or cast iron skillet until the foam subsides. Add shallots and garlic and cook, stirring, until golden, about 4 minutes.
Add mussels and wine, cover, and cook, stirring occasionally, until mussels open wide. This will take 4-6 minutes, but check frequently after 4 minutes and transfer them to a bowl as they open so they do not overcook. Discard any unopened mussels. Remove pot from heat and stir in remaining butter, parsley, and salt to taste. SErve sauce over mussels, with crusty bread.
Monday, July 26, 2010
Cherry Almond Cobbler
Adapted from Ready For Dessert by David Lebovitz, this is lovely with a dollop of whipped cream.
Ingredients
Filling
6 cups fresh cherries (we used about a 1 lb. bag)
2 tablespoons sugar
1/2 lemon worth of juice
Topping
1 cup flour
1.5 teaspoons baking powder
1/2 tsp. salt
7 oz. almond paste, crumbled (marzipan)
1/3 cup sugar
1/2 cup unsalted butter, room temperature
1 egg, room temperature
1/2 teaspoon vanilla
1/2 cup milk
Directions
Turn the oven on to 350 degrees.
Pit then halve the cherries in a bowl, and toss out the seeds and stems. Combine the cherries with the 2 tblsp. sugar and lemon juice. Spread the filling mixture in the bottom of a baking dish.
In a separate bowl, mix together the flour, baking powder, and salt.
In a mixing bowl, beat together the almond paste, sugar, until in small pieces. Add in the butter, egg, and vanilla. add in 1/2 of the flour mixture, then the milk, then the rest of the flour till just combined. The mixture will be rather fluffy.
Spoon topping mixture over the cherries in the baking dish, and smooth to coat evenly.
Bake for 45 minutes, or until the topping is golden brown, and when a toothpick is inserted in the topping, it comes out clean.
Serve with fresh whipped cream and enjoy!
Ingredients
Filling
6 cups fresh cherries (we used about a 1 lb. bag)
2 tablespoons sugar
1/2 lemon worth of juice
Topping
1 cup flour
1.5 teaspoons baking powder
1/2 tsp. salt
7 oz. almond paste, crumbled (marzipan)
1/3 cup sugar
1/2 cup unsalted butter, room temperature
1 egg, room temperature
1/2 teaspoon vanilla
1/2 cup milk
Directions
Turn the oven on to 350 degrees.
Pit then halve the cherries in a bowl, and toss out the seeds and stems. Combine the cherries with the 2 tblsp. sugar and lemon juice. Spread the filling mixture in the bottom of a baking dish.
In a separate bowl, mix together the flour, baking powder, and salt.
In a mixing bowl, beat together the almond paste, sugar, until in small pieces. Add in the butter, egg, and vanilla. add in 1/2 of the flour mixture, then the milk, then the rest of the flour till just combined. The mixture will be rather fluffy.
Spoon topping mixture over the cherries in the baking dish, and smooth to coat evenly.
Bake for 45 minutes, or until the topping is golden brown, and when a toothpick is inserted in the topping, it comes out clean.
Serve with fresh whipped cream and enjoy!
Thursday, July 22, 2010
Chole Palak
This is adapted from the adorably delicious website, Manjula's Kitchen.
This is best served with an Indian flatbread, such as naan, roti, or a paratha.
Ingredients
1 15oz can of chickpeas (garbanzo beans)
3 cups finely chopped spinach
2 medium tomatoes
1/2″ piece ginger, peeled
1 green chili (I could only find a jalapeno, which was fine)
3 tablespoon oil
1 teaspoon cumin seed
1 tablespoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red pepper or chili powder(to your liking)
1/2 teaspoon salt (to your liking)
1/2 teaspoon garam masala
Directions
Drain the liquid out of the chickpeas and rince the chickpeas well.
In a food processor, blend the tomatoes, green chilies, and ginger to make a puree.
Heat the oil in a saucepan.(Test the heat by adding one cumin seed to the oil; if seed cracks right away, the oil is ready.)Add the cumin seeds to the hot oil in the saucepan.
After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat. The tomato mixture will start leaving the oil and will reduce to about half.
Add spinach, salt, and one half cup of water to the saucepan and let it cook covered for 4 to 5 minutes on medium heat.
Add the chickpeas and mash them lightly with a spatula so they soften and combine with the sauce. Add more water as needed to keep the gravy consistency to your liking, and let it cook on low heat for 7 to 8 minutes.
Add the garam masala and let it cook for another minute. Serve hot with suggested Indian bread. (I also served it with a healthy spoonful of my G-ma's Apple Chutney.) Yum!
This is best served with an Indian flatbread, such as naan, roti, or a paratha.
Ingredients
1 15oz can of chickpeas (garbanzo beans)
3 cups finely chopped spinach
2 medium tomatoes
1/2″ piece ginger, peeled
1 green chili (I could only find a jalapeno, which was fine)
3 tablespoon oil
1 teaspoon cumin seed
1 tablespoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red pepper or chili powder(to your liking)
1/2 teaspoon salt (to your liking)
1/2 teaspoon garam masala
Directions
Drain the liquid out of the chickpeas and rince the chickpeas well.
In a food processor, blend the tomatoes, green chilies, and ginger to make a puree.
Heat the oil in a saucepan.(Test the heat by adding one cumin seed to the oil; if seed cracks right away, the oil is ready.)Add the cumin seeds to the hot oil in the saucepan.
After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat. The tomato mixture will start leaving the oil and will reduce to about half.
Add spinach, salt, and one half cup of water to the saucepan and let it cook covered for 4 to 5 minutes on medium heat.
Add the chickpeas and mash them lightly with a spatula so they soften and combine with the sauce. Add more water as needed to keep the gravy consistency to your liking, and let it cook on low heat for 7 to 8 minutes.
Add the garam masala and let it cook for another minute. Serve hot with suggested Indian bread. (I also served it with a healthy spoonful of my G-ma's Apple Chutney.) Yum!
Wednesday, June 30, 2010
Rosemary Shortbread Cookies
Adapted from Gourmet, via Epicurious
Ingredients
2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon chopped fresh rosemary
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 tablespoons mild honey
1/2 cup confectioners sugar (I used a little less regular sugar, but do what you will)
1 tablespoon granulated sugar
Directions
Preheat oven to 300°F
In a bowl, whisk together flour, salt, baking powder, and rosemary.
Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk.
Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment or wax paper into a 9-inch round. Transfer disk carefully to a well-buttered cookie sheet. Score dough into 8 wedges by pricking dotted lines with a fork. Sprinkle dough with 1/2 tablespoon granulated sugar. Repeat with remaining dough, on another cookie sheet.
Bake shortbread until golden brown, approximately 25 minutes. Let cool 5 minutes then transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.
Ingredients
2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon chopped fresh rosemary
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 tablespoons mild honey
1/2 cup confectioners sugar (I used a little less regular sugar, but do what you will)
1 tablespoon granulated sugar
Directions
Preheat oven to 300°F
In a bowl, whisk together flour, salt, baking powder, and rosemary.
Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk.
Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment or wax paper into a 9-inch round. Transfer disk carefully to a well-buttered cookie sheet. Score dough into 8 wedges by pricking dotted lines with a fork. Sprinkle dough with 1/2 tablespoon granulated sugar. Repeat with remaining dough, on another cookie sheet.
Bake shortbread until golden brown, approximately 25 minutes. Let cool 5 minutes then transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.
Wednesday, June 2, 2010
Caramel Corn
Adapted from DamGoodSweet, by David Guas and Raquel Pelzel via Orangette
A few notes to help you along...mostly thanks to Molly at Orangette:
-Whether you want to use a cup of popcorn kernels and pop it yourself (which is what I did and recommend) or use microwave popcorn, you'll need a whole bowl-full. About 10 cups or so.
- Be sure to have a whisk and a rubber spatula close at hand. You’ll need them both on short notice.
- Before you begin cooking the caramel, measure out the baking soda and the vanilla, and chop the peanuts. You won’t have time to do it later.
- Do not try to make this recipe without a candy thermometer.
Ingredients
1 (3½-ounce) package plain (unbuttered natural flavor) microwave popcorn, or about 10 cups fresh popcorn popped by any method, lightly salted
1 cup packed light brown sugar
¼ cup light corn syrup (I technically skipped this as I don't like corn syrup, and used a bit more sugar and water.)
6 Tbsp. unsalted butter, melted
¼ tsp. salt
½ tsp. baking soda
2 tsp. vanilla extract
1 cup lightly salted, roasted peanuts, roughly chopped
Directions
Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper.
If using microwave popcorn, pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.
In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250°F on a candy thermometer, about 3 to 4 minutes. Immediately remove the pan from the heat, and whisk in the baking soda and vanilla. Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the peanuts, and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve. Make sure to sprinkle with enough salt to suit your taste!
A few notes to help you along...mostly thanks to Molly at Orangette:
-Whether you want to use a cup of popcorn kernels and pop it yourself (which is what I did and recommend) or use microwave popcorn, you'll need a whole bowl-full. About 10 cups or so.
- Be sure to have a whisk and a rubber spatula close at hand. You’ll need them both on short notice.
- Before you begin cooking the caramel, measure out the baking soda and the vanilla, and chop the peanuts. You won’t have time to do it later.
- Do not try to make this recipe without a candy thermometer.
Ingredients
1 (3½-ounce) package plain (unbuttered natural flavor) microwave popcorn, or about 10 cups fresh popcorn popped by any method, lightly salted
1 cup packed light brown sugar
¼ cup light corn syrup (I technically skipped this as I don't like corn syrup, and used a bit more sugar and water.)
6 Tbsp. unsalted butter, melted
¼ tsp. salt
½ tsp. baking soda
2 tsp. vanilla extract
1 cup lightly salted, roasted peanuts, roughly chopped
Directions
Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper.
If using microwave popcorn, pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.
In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250°F on a candy thermometer, about 3 to 4 minutes. Immediately remove the pan from the heat, and whisk in the baking soda and vanilla. Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the peanuts, and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve. Make sure to sprinkle with enough salt to suit your taste!
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