Our family has long been an fan of red velvet cake. I have had it more than once for my birthday. And now we have brought the cake back as part of our Christmas holiday tradition for the last few years. However, we modify the recipe from cake to either cupcakes or my favorite, bite sized cake balls.
Preheat oven to 350. Flour two 9 inch cake pans.
1/2 c Crisco
1 1/2 c sugar
Cream until fluffy, add 2 eggs, add one at a time to the batter, beat 1 minute. In a separate dish, mix 2 tbl unsweetened cocoa and 1/4 c red food coloring. Add to batter and mix well. Add 1 tsp salt. In separate dish, mix 1 c buttermilk and 1 tap vanilla. Add slowly into mixture, alternating with flour (2 1/4 c double-sifted flour). Combine 1 tbl vinegar and 1 tap baking soda. Mix into batter. Pour batter into cake pans, bake 25-30 min.
We actually use basic cream cheese frosting recipe instead, but here is the official one:
1 c milk
5 tbl flour
Carefully mix, cook on med-hi heat until think. Cool.
1 c butter, softened
1 c sifted powdered sugar
1 tsp vanilla
Beat together until fluffy. Add milk mixture slowly, maintaining fluffiness. Spread on cake or cupcakes.
To compile as CAKE BALLS:
Crumble cake in a large bowl and mix in frosting (we mix in a standard cream cheese recipe). Similar to making drop cookies, scoop spoonfuls and mold into balls. I prefer to freeze the balls for a few hours before dipping into melted chocolate. After dipping, place on parchment paper to set chocolate. Once chocolate is set, enjoy!
In a recent weekly vegetable box, I received a handful of sweet potatoes. So it was time to find a recipe to showcase them with a salmon dish tonight. And I (we) scored! These fries are delicious with salmon (broiled with olive oil and a little salt and pepper) and a glass of white wine (Meadow from Ross Andrews).
- 4 medium to large dark red sweet potatoes (often called Garnet or Jewel yams)
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 1/4 cup whole grain Dijon mustard
- 2-3 Tbsp fresh herbs (sage, rosemary, and thyme are best; but any combo works)
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- Preheat oven to 425º F.
- Wash garnet yams well under cold water and remove the pointy ends. Slice the yams into long thin strips about 1/4 inch thick. The best way to do this is to slice them into 1/4 inch thick “planks” first and then stack up two or three planks to cut into strips. ((I varied the recipe and cut into rounds as my potatoes were on the small side)
- In a small bowl, whisk together the maple syrup, olive oil, mustard, herbs, and seasonings.
- Toss yam strips with glaze and spread out evenly onto a baking sheet. Be sure not to crowd them as they will steam and turn mushy.
- Bake for 10–12 minutes or until lightly browned. Some smaller pieces may brown or blacken a bit at the edges, but this is fine.
Serves: 4 to 6
Now that year 41 is coming to an end, it seems ambitious to have set the goal to try 42 new recipes. Looking in the archive, I only have about 20 blog posts. As the girl says “FAIL”!
Part of my failure comes from my lack of recipe following. I often adjust depending on ingredients in the cupboard (daily trips to the market are not in my genetic pool). So I didn’t want to post my version, but rather the original recipe as intended. But without knowing exactly how good the real recipe was, I didn’t want to publicly endorse the recipe.
Another part comes from only wanting to post the very successful recipes. Only ones I wanted to eat again. And looking though the archive, almost every recipe has been made at least twice. (Accomplishment hidden in there).
Regardless of my excuses, I know I didn’t attempt 41 new recipes. That is almost one a week. And that is a lot to fit in the weekly meal planning for me. I know I did eat more than 41 new dishes…and likely enjoyed close to 41 new dishes. I also know that as I find a recipe to share, I will blog about it (I am finding that is an easy way to also keep track of recipes).
Now, what do I do for year 42?
4 c red cabbage, slivered
½ c hazelnuts, toasted, skinned, chopped
¼ c flat leaf parsley, chopped
4 TBL walnut oil
1 ½ TBL balsamic vinegar
Salt and pepper to taste
Mix: Place cabbage, hazelnuts and parsley in a bowl. In separate, small bowl whisk together remaining ingredients. Toss on cabbage mixture. Serve immediately.
On my wish list for many months – and recently inspired by “His Birthday Dinner”, we took time over the holidays to try our hand at Michael Chiarello’s Ricotta Gnocchi and Salsa della Nonna.
Using ricotta as the base for these gnocchi produces a lighter pillowy gnocchi (don’t tell me, “pillowy in not a word”). Start making the gnocchi at least 48 hours before you want to serve them, as you need to drain the ricotta overnight, and then freeze the gnocchi before cooking.
- 3 pounds whole-milk ricotta, drained overnight in cheesecloth
- 6 egg yolks
- 2 teaspoons sea salt, preferably gray salt
- ¾ cup all-purpose flour, plus extra for sprinkling and dusting
Using the back of a large spoon, press the ricotta through a fine-mesh sieve into a large bowl. Add the egg yolks and sea salt, and mix with a rubber spatula. Gently fold in the flour; the less you work the dough, the lighter and more tender the gnocchi will be. Cover and refrigerate for 30 minutes.
Lightly sprinkle your work surface [make sure it is as cold and smooth, like marble or a countertop] and two baking sheets with flour. Pull off about a quarter of the gnocchi dough and gently roll it into a rope about 1 inch wide. Using a dough scraper or a sharp knife dipped in flour, cut the rope into 1-inch pieces. Gently transfer each gnocchi to a baking sheet and dust with flour. Repeat with the remaining dough, then slide the gnocchi on trays into the freezer and freeze for at least 24 hours, and up to 1 month (the texture is best when they go directly into the water from the freezer).
Bring a large pot of salted water to a boil over high heat. Cook about 24 gnocchi for 3-3 ½ minutes, or for 30-45 seconds after they float to the surface. Transfer the gnocchi to warm plates. Following serving directions.
- ¼ cup extra-virgin olive oil
- One 4-pound chicken, quartered
- Salt and pepper
- ¼ cup peeled and finely diced carrot
- ¼ cup finely diced celery
- ½ cup finely diced yellow onion
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh rosemary
- 1 bay leaf
- ½ cup dry red wine
- Two 28-ounce cans whole peeled tomatoes, preferably San Marzano, crushed in a food-mill or pulsed 3-4 times in a food processor, juices reserved
- ¼ cup torn fresh basil leaves
Preheat the oven to 300 degrees.
Heat a large Dutch oven over medium-high heat and add the oil. Season the chicken with salt and pepper. Add the chicken to the pot and lightly brown it on all sides, about 4 minutes per side. Using tongs, transfer the chicken to a plate.
Place the Dutch oven over medium-high heat and add the carrot, celery, onion, and garlic. Sauté until tender, about 8 minutes. Add the rosemary, bay leaf, and red wine. Stir to scrape up the browned bits, then add the chicken, and any accumulated juices, back to the pot. Cook, reducing the liquids until the pot is nearly dry. Pour in the tomatoes and season with salt and pepper.
Top the pot with a sweating lid so it rests on the chicken, and place in the oven. Bake for about 1 hour, or until the chicken is cooked through.
With tongs, transfer the chicken pieces to a plate and keep warm for serving, or cool, wrap, and chill for later use. Add the torn basil leaves to the sauce and stir.
Serve about 12 gnocchi per plate. Top with a drizzle of olive oil, and a spoonful of the warm sauce. Finish with a sprinkle of pecorino and serve immediately.
*Make a sweating lid: You can also use a normal pot lid, but the cooking time may increase. Trace the lid of your cooking pot on parchment and cut out a lid with a slightly smaller diameter. The lid helps reduce circulation in the pot, keeping the food more moist.
For months, I have been wanting to make my own chai partially due to the abundance of caramom pods and fennel seeds in my spice cupboard. Today, I finally did it!
The recipe I chose:
1 2-inch piece of fresh ginger, cut into thin rounds
2 cinnamon sticks
2 teaspoons black peppercorns
10 whole cloves
6 caramom pods
Combine in a medium saucepan. Lightly crush or bruise the spices.
Add 6 cups of cold water and bring to a boil over high heat. Reduce to medium low, partially cover and simmer for 10 minutes.
Remove from heat. Add six tea bages of black tea (preferably Darjeeling) and steep 10-20 minutes. Remove tea bags and strain.
Add 2 cups of milk and 1/2 cup of brown sugar. Simmer over low heat, whisking until sugar dissolves. Pour into a tea pot and serve immediately (serves 6).
Kitchen Notes: It is a whole lot of yum – and also works with steamed milk for chai tea latte. Looking forward to making another batch with a few variations (add 1 tsp of fennel seed, reduce sugar in half).