Sunday Morning

Blueberry Cornmeal Buttermilk Pancakes
A perfect breakfast treat for a leisurely Sunday morning.


These classic buttermilk pancakes are enhanced with the nutty flavor of cornmeal, which contrasts exceptionally well with blueberries.
When making any pancakes there are few key things to remember. First, do not over mix the batter – it is best to have some lumps. Second, make sure your griddle is not overly buttered – otherwise the pancakes will fry up too quickly and will be cooked on the outside but raw in the middle. Finally, know that it is time to flip the pancakes when the entire surface of the batter has lots of tiny bubbles that are just starting to burst. Don’t be tempted to flip the pancake before the bubbles start to burst, yet don’t wait until all of the bubbles have burst either. It’s all about the timing here, as the portions in the recipe are just so in order to produce a light and fluffy pancake.

Make 10 pancakes

Ingredients

1 1/2 cups all purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup sugar
3/4 cup cornmeal
2 large eggs, beaten
4 tablespoons butter, melted and cooled
3 cups low fat buttermilk
2 cups fresh blueberries
real maple syrup, slightly heated

In a large bowl whisk together the flour, salt, baking powder, baking soda, sugar and cornmeal. Make a well in the center of the dry ingredients and add the eggs, melted butter and buttermilk. Whisk the ingredients together and do not over mix.
To make the pancakes, heat a griddle or large cast iron pan over medium heat. Add 1/2 teaspoon of butter to the pan. Use a paper towel to soak up any excess butter. Pour the batter into a pitcher or use a ladle to pour approximately 1/3 cup batter into the pan. Immediately place 6-8 blueberries on the pancake batter. When the surface of the pancake is covered with tiny bubbles that are starting to burst, it is time to flip the pancake. Use a large heatproof spatula to flip the pancake in one quick swoop. Cook the pancake until light golden brown, about 1 minute more. Repeat this process, until all of the batter is gone.
Cooked pancakes can be placed on a heatproof dish kept warm in oven preheated to 175 degrees F, or served immediately. Top pancakes with warm maple syrup and a few more blueberries.

Panzanella

Another Italian late summer favorite.


Panzanella
Panzanella is an Italian Bread salad that is commonly made in the Tuscan region of Italy. It consists of toasted bread, fresh tomatoes, basil and a light vinaigrette along with whatever leftover ingredients may be on hand – perhaps roasted peppers, cucumber, olives, lettuce, garlic or whatever one prefers. The amounts here are approximate, as this type of dish is really one where you can add as much or as little of anything. The only musts here are the toasted bread, tomatoes, basil and dressing. The key to a successful panzanella, besides best quality ingredients, is adding the right amount of dressing – just enough to moisten the bread and not so much that it is soggy. The richness from the buttery olive oil should cause the bread to just melt in your mouth.


Serves 6

1/2 pound stale rustic bread, cubed
1/2 teaspoon mustard
2 tablespoons fresh lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
2-3 tablespoons best quality extra virgin olive oil
4-5 medium size heirloom tomatoes, cut into wedges
1 small cucumber, peeled and sliced
1/2 red onion, thinly sliced
1/2 cup fresh basil
2 tablespoons fresh parsley
1 clove of garlic, thinly sliced
sea salt
fresh ground pepper

Preheat the oven to 350 degrees F. Spread the bread cubes onto a baking sheet and toast until slightly golden, about 10 minutes. Set aside and let cool.
To make the dressing, combine the mustard, salt, pepper and lemon juice. While whisking, slowly pour the olive oil into vinegar mixture. This dressing can be made a day ahead of time and kept in the refrigerator.
Combine the tomato, cucumber, onion, basil, parsley and garlic in a salad or serving bowl. Pour over half of the dressing. Add the toasted bread cubes and enough of the dressing so that the salad is well dressed but not soaked. If the salad seems underdressed drizzle over a bit more olive oil and vinegar. Season with salt and pepper and serve immediately.

For the End of Summer

Hand Cut Pasta with Basil Pesto, Green Beans and Potatoes
As the curtains close on this summer's stage, I thought it would be appropriate to share my adaption of a classic Italian summer dish.


Green beans and potatoes may seem like an odd addition to pesto and pasta, however they are commonly found in this classic dish that originated in Genova, Italy. The first time I ate this dish was in one of the beautiful towns of La Cinque Terra, on the Linguaria coast of Italy. I was fifteen, at the time, and food was low on my lists of interest. So the fact that over 10 years later I can distinctly remember devouring this pasta, washing it down with an ice cold sprite, while sitting over the cliffs of the Mediterranean sea on a warm summer day, is a testament to how truly wonderful this dish really is. At an age where little impressed me, the rich flavors of this dish certainly left an impression on me.
In the recipe that follows, I cut fresh lasagna sheets by hand, yet any long fresh noodle will be wonderful too. And of course, store-bought linguine or spaghetti will work perfectly too. Just make sure to adjust your cooking time –fresh pasta takes a few minutes unlike dried pasta.
The key for this dish, as usual, is using the best quality ingredients. That means – fresh, fragrant basil; cold pressed extra virgin olive oil, and real Parmigiano-Reggiano cheese. Using anything less in this classic pesto is really just a waste of your time. I also like to use the small haricots verts, green beans, but if you can’t find them (as I couldn’t this time), any type of green bean will do. Creamy white or Yukon potatoes are best. In traditional Pesto Genovese the green beans and potatoes are cut up fairly small and play a lesser role against the pasta and pesto, however in this rendition of the dish, I wanted to serve the vegetable course and pasta all in one, so I went heavy on the green beans and potatoes. You can adjust the amount of vegetables to your own taste.




Hand Cut Pasta with Basil Pesto, Green Beans and Potatoes

Serves 6

1 large bunch fresh basil leaves (about 3 cups)
1/3 cup raw pine nuts, plus more for garnish
1 large clove of garlic, peeled
1/2 teaspoon salt
1/2 teaspoon pepper
2/3 cup extra-virgin olive oil, plus more for serving
3/4 cup of freshly graded Parmesan cheese, plus more for serving
1 pound fresh pasta sheets, cut into strips or fresh pasta noodles
2 cups fresh green beans, trimmed and cut into 1/2 pieces
3-4 small white potatoes, peeled and cut into 1/3 inch cubes


To make the pesto, place the clean basil leaves (stems removed), pine nuts, garlic, salt and pepper in a large food processor. Blend until chopped. With the machine running, pour the olive oil into the small hole on the top of the food processor in a slow and steady stream. When the mixture is smooth and creamy add Parmesan cheese. Pulse until just combined. This mixture should be me made no more than one hour ahead of time or the basil will oxidize and turn black.
Fill both a medium and large pot with water. Bring both to a boil and add a teaspoon of salt to each.
Place the peeled potatoes in the medium pot of water and cook for about 5 minutes; then add the green beans. Cook for another 5 minutes or until both the potatoes and green beans are tender. Test with a fork. Drain the water from the potatoes and green beans, season with a bit of salt and pepper and set aside.
Meanwhile, add the fresh pasta to the large pot of boiling water and cook for about 3 minutes, or until al dente, but cooked through. Place the noodles and 1/2 cup of the pasta cooking water in a large serving bowl or platter. Pour the pesto over the noodles and toss together. If the pesto is still clumpy add another 1/2 cup or so of the pasta water. Gently toss in the warm potatoes and green beans. Serve in individual bowls and garnish with more Parmesan cheese, a drizzle of olive oil and a few pine nuts, if desired.

Zucchini Bread

I am sorry that I do not have a photo for this recipe. It got gobbled up before I had a chance to take a photo (always a good sign), but with zucchinis in abundance right now, I had to share this deliciously moist loaf cake. Cake or Bread? It is somewhere in between the two, but regardless, it is a perfect choice for a late summer rustic dessert, afternoon snack or breakfast treat. I am guessing these would also bake up as wonderful little cupcakes... perhaps with a dollop of cream cheese frosting?

Zucchini Bread with Craisins and Dark Chocolate Chips
Tart craisins, sweet zucchini bread and dark chocolate – a perfect combination. The whole wheat pastry flour and spelt flour can be substituted for whole wheat flour and all purpose flour, if you like.

Makes 1 loaf

1 cups whole wheat pastry flour
1 cup spelt flour
1/2 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 eggs
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 cup canola oil
1 teaspoon vanilla extract
10 ounces grated zucchini
2/3 cup craisins
2/3 cup dark chocolate chips

Preheat the oven to 350 degrees F. Grease a 9 by 5 loaf pan with canola oil and line the bottom with parchment paper.

In a medium size bowl, combine the flours, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.

In another bowl combine the eggs and sugars with a whisk until well combined. Stir in the oil, vanilla extract and grated zucchini until well combined. Gently stir in the dry ingredients and the craisins and chocolate chips.

Pour the batter into the prepared loaf pan and bake for approximately 60 minutes, or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean. Let the bread cool in the pan for 10 minutes; then transfer to a wire rack to cool completely. This bread will keep wrapped tightly in plastic wrap for up to 3 days.

Coconut Cupcakes

Coconut Cupcakes with Coconut Butter Cream,
White Chocolate Shavings and Raspberries
These cupcakes are moist and light, yet slightly dense. Their texture is paradoxically somewhere between a pound cake and an angel food cake. I guess this makes sense when you realize that these cupcakes are in fact, fat free angel food cakes with the addition of full fat coconut milk. The coconut flavor here is subtle, very subtle, because of the use of real coconut milk and not the artificial extract that tastes like tropical tanning oil. I decorate these cupcakes with white chocolate shavings and a raspberry for an elegant touch, but also as a wonderful compliment of flavors. Certainly this recipe could also be made as a fabulous layer cake.

Makes 24-26 cupcakes or 1 nine inch layer cake

3 cups cake flour
1 teaspoon baking powder
1 1/2 cups sugar
8 egg whites
1/4 teaspoon salt
14 ounces unsweetened whole fat coconut milk
1/2 teaspoon almond extract
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla bean paste or vanilla extract
3 ounces coconut milk
20 ounce powdered sugar, sifted
1 bar good quality white chocolate
14 fresh raspberries, cut in half

Preheat the oven to 350 degrees F. Line 24-26 standard size muffin tins with paper liners.
Over a medium size bowl, sift together the flour, baking powder and sugar. Set aside.
Place the egg whites and salt in bowl fitted for an electric mixer with the whisk attachment. Whisk on high speed until stiff peaks form.
Pour the coconut milk and almond extract into the dry ingredients and mix together with a wooden spoon or spatula until incorporated. (Do not over mix.) Gently fold in 1/3 of the egg whites, until just incorporated. Fold in the next 1/3 until just incorporated, and finally fold in the last third without deflating the egg whites. Immediately scoop the batter into the prepared cups, filling each three-quarters full. Bake until cooked through, about 15-17 minutes. To tell if the cake is baked through, press your finger gently on the center of the cake – it should bounce back and not seem raw and gooey, or insert a cake tester inserted into the center of the cake; it should come out clean. Transfer the tins to wire racks and let cool for 1 minute. Carefully remove the warm cupcakes to a wire rack to cool completely.
To make the frosting, cream together the butter, vanilla extract and half of the powdered sugar and half of the coconut milk on medium/high speed until smooth and creamy. Add the remaining powdered sugar and coconut milk and mix until glossy and smooth. Use an off set spatula to frost each cupcake with the frosting, about 2 tablespoons.
To shave the white chocolate, place the bar on a chopping block. Run the blade of a sharp knife downward alongside the chocolate to create chocolate curls or shavings. Top each cupcake with a sprinkling of white chocolate and a raspberry half. Cupcakes are best eaten the same day they are made but will keep in the refrigerator for up to 3 days.

In Season - Tomatoes and Basil

Summer is the season for the classic combination of tomatoes and basil. Here is a quick guide and a few recipes showcasing this fantastic duo.

Tomatoes and Basil with Fresh Burrata Cheese,
Sea Salt, Fresh Ground Pepper and Extra Virgin Olive Oil

About...


Tomatoes

How to buy: Tomatoes, which are a fruit not a vegetable, come in all shapes and sizes, which is totally irrelevant when it comes to having the best flavor. Look for unbruised and unblemished tomatoes that are vibrant in color, fragrant in smell and have a soft skin. The best tomatoes are ripened on the vine and are therefore not terribly firm at the time of sale. Nor should the tomatoes be sold too soft and overly ripe. The best time to buy tomatoes is towards the end of summer, when they are in the peak of their season. Though there are many varieties grown year round, out of season tomatoes are typically grown in a greenhouse, picked green, and ripened with ethylene on their way to the grocery store. Quite oppositely, heirloom tomatoes are grown from seed that have produced the same variety of tomatoes for many generations, without genetic modification.

Types and Uses: Beefsteak tomatoes are large and typically used for sandwiches and salads. Plum (or Roma) tomatoes are often used in cooking and are canned for tomato sauces. Heirlooms come in a variety of colors and sizes and are best to eaten raw and without too many competing flavors. Cherry and Grape tomatoes are small in size, and have a sweet flavor that can be incorporated into a variety of dishes.

How to Store: Keep tomatoes flat (never stacked on one another) on a plate, out on the kitchen counter. Tomatoes should never be refrigerated.

How to Chop: Depending on the size of the tomato use a very sharp chef's knife, pairing knife or medium size serrated knife. The type of knife one uses is not important, but rather using a sharp knife is, as to not bruise the skin and put pressure on tomato flesh. When working with medium to large tomatoes, begin by cutting the tomato in half; then place the tomato in your non dominate hand and use the knife to cut out the stem and rough part of the core. Depending on what you are using the tomato for, either cut the tomato into wedges or into slices to be diced. Cherry and Grape tomatoes need only to be cut in half or quarters.


Basil

How to buy: Use your nose first - if it doesn't smell like much then it certainly won't taste like much. Look for vibrant green leafs that are minimally bruised.

How to store: If you plan to use your basil the day you purchase it, place it in a small glass of water, like a bouquet of flowers, allowing only the stems to touch the water. You can also wrap the basil in a moist towel or paper towel and store in the refrigerator, but often the leaves will turn black. Depending on the variety of basil that you buy, it will keep anywhere from 1 to 4 days. I have found that farm stand basil rarely lasts more than 24 hours before turning black, but the supermarket varieties tend to last 3 or 4 days. (Makes you think ?)

How to chop: The best time to chop basil is at the last minute during the preparation of your dish, since it tends to bruise and blacken immediately. Remove the basil leafs from its stem and place 5-6 leafs in a stack, with the largest leaf on the bottom. Use the large bottom leaf to roll the basil tightly lengthwise, then chop as thin as desired. Chopping basil in this manner is efficient, prevents bruising and provides and even cut.


Tomato Basil Bruschetta

Making perfect bruschetta:

1. Toast rustic European style bread just enough so it is crispy on the outside but still a bit chewy on the inside.
2. Use farm stand produce, starting with ripe, but slightly firm tomatoes and fragrant basil, both at their peak in the middle and end of summer. Use whatever type of tomato that you prefer, as long as it is a favorable one. You may also choose to remove the center core and seeds, especially if the core is tough and white.
3. Add just a pinch of sugar. This is a tip I picked up in Rossana’s kitchen, not to cover up poor quality produce, but to balance the acidity of the tomatoes.
4. Drizzle pungent extra virgin olive oil atop the bruschetta just before serving. With so few ingredients, quality is first priority, and here is the right occasion to pull out your cold pressed extra virgin olive oil. Add the olive oil, as well as the tomato basil mixture, upon the toasted bread at the last minute will prevent this classic appetizer from turning soggy.

Serves 4

4 large 1/3 inch slices of rustic bread, cut in half, or 8 small baguette size slices
1 teaspoon olive oil
1 1b tomatoes (plum, heirloom, cherry), diced into approximately 1/4 inch pieces
1/2 cup loosely packed basil leafs
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon granulated sugar
2-3 tablespoons extra virgin olive oil

To toast the bread, spread the bread slices on a baking sheet and drizzle with the olive oil. Bake in an oven pre-heated to 350 degrees F for about 10 minutes, flipping the bread slices half way through baking. Or toast the bread in a regular toaster and omit the drizzle of olive oil; Or heat the olive oil in medium sauté or grill pan and cook the toasts a few minutes on each side until slightly golden. (The cooking method is up to you – the goal is merely toasted bread.) Allow the bread to cool on a rack, then place on a plate or platter.
In a medium size bowl add the diced tomatoes. To cut the basil, place the leaves in a small stack (about 6 leaves at a time) and roll up tightly and roughly chop. Add to the tomatoes along with the garlic, salt, pepper and sugar. Gently toss together and taste for more salt and pepper. Evenly distribute the tomato basil mixture atop the toasted bread slices. Drizzle with the extra virgin olive oil. Serve immediately.


Warm Bulgur Wheat with Tomatoes and Basil
Bulgur Wheat is tender and mild, and the perfect grain for this dish. However, I have also used brown rice, cous cous and quinoa with equally satisfying results. I imagine that many different types of grain will work well in this dish, though the cooking time and method for each specific grain will vary.

Serves 4

Ingredients

1 1/2 cups water
3/4 cup bulgur wheat, rinsed
1 teaspoon salt
1/2 teaspoon fresh ground pepper
3 cloves garlic, sliced
1 teaspoon lemon juice
1 teaspoon red wine vinegar
1 1/2 tablespoons extra virgin olive oil
2 medium tomatoes, cut into 1/3 inch slices
1 cup cherry tomatoes, cut in half
1/2 cup (loosely-packed) fresh basil, roughly chopped

Bring the water to a boil in a medium size saucepan. Add the bulgur wheat, cover and remove from the heat. Allow the bulgur wheat to sit with a lid for 20-25 minutes, or until most of the liquid is absorbed.
Meanwhile, combine the salt, fresh ground pepper, garlic, lemon juice and red wine vinegar in a small bowl. While whisking, add the extra virgin olive oil.
When the bulgur wheat is tender, drain any excess liquid and place in a large serving bowl. Add the dressing, tomatoes and basil and gently toss together. Taste for more salt and pepper. Serve warm or at room temperature.


Tomato Basil Capellini
Capellini means little hairs in Italian, and that is exactly what this pasta is; extra thin hair-like strands. This pasta is best served with very light sauces since it tends to clump together. A heavy tomato sauce will drown capellini, unlike fresh uncooked tomato sauces, such as this one, that contain more moisture (water). Chop the tomatoes for this sauce ideally one hour in advance and season with salt to help draw out the moisture in the tomatoes. Salt, along with the other basic seasonings, brings out the delicate flavors of this simple summer dish.

Serves 6

Ingredients

15 ripe Roma tomatoes (about 3 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoons of sugar
1 large clove of garlic, minced
1 cup loosely packed basil leafs
1 pound capellini or angel hair pasta
1/3 cup good quality extra virgin olive oil
1/4 cup freshly grated Parmesan cheese (optional)

Bring a large pot of water to a boil.
Meanwhile, cut the tomatoes in half and remove the core of the tomatoes and discard; then chop the tomatoes and place in a large serving bowl. Add the salt, pepper, sugar, and garlic. (I use a garlic press to mince the garlic.) Toss all the ingredients together. Let this mixture stand at least 10 minutes or up to 2 hours at room temperature to allow the flavors to absorb and the water to extract from the tomatoes to help create the sauce. Chop the basil and add to the tomatoes at the last minute, otherwise the basil will start to turn black.
When the water comes to a boil cook add a tablespoon of salt and the pasta, and cook following the directions on its package until al dente, about 2 minutes. Careful; this pasta cooks quickly. Drain the pasta and immediately add to the serving bowl with the tomatoes. Gently toss the pasta into the tomato mixture. Drizzle the olive oil over the pasta. Garnish the pasta with a bit of Parmesan cheese, if desired. This pasta is wonderful warm or at room temperature.

In Need of More Tomato Basil Recipes? Check out:
Baby Arugula Salad with Roasted Veggies and Fresh Burrata Cheese - Aug. 7. 09
Audrey Hepburn's Favorite Pasta - Dec. 6. 09
or add a basil to:
Tomato Crisp - Sep. 1. 09
Spinach, Quinoa and White Cheddar Bake - Jan. 10. 10
Creamy Tomato Soup Jan. 18. 10

Celebrating Chocolate Cakes

Quite a few weeks back I spent most of an entire weekend baking celebration chocolate cakes. On Saturday a German Chocolate Cake for a graduation and on Sunday a Double Chocolate Layer Cake for Father's Day. These cake are variations of each other - one milk and one dark, yet with starkly different frostings. Both are wonderful recipes for whatever your celebration.


Milk Chocolate Cake with Coconut Pecan Frosting
This cake, also known as, German Chocolate Cake, is an American favorite (not a German one) whose name originated from its use of Baker’s German Sweet Chocolate in the recipe. What makes a German chocolate cake not a chocolate cake with a coconut pecan frosting, is the use of milk chocolate in its cake layers, and not semisweet or dark. When I walk into a bakery or cake shop and see layers of dark chocolate or devil’s food cake instead of milk chocolate in their “German Chocolate Cake,” it’s like nails against a chalkboard. It actually upsets me.
But when made correctly, moist milk chocolate cake layered between rich coconut pecan frosting is quite heavenly. I have been working on and looking for a good German Chocolate Cake for quite sometime now, and I have happily created a perfectly flavorful and tender milk chocolate cake to be layered between an adapted version of my Grandma’s recipe for Coconut Pecan Frosting. This recipe is scaled for a half sheet cake, which is perfect for serving a large crowd, but isn’t quite as attractive. See the cooking note below to alternatively make a 9 inch layer cake. Whatever size, a slice of this cake is the perfect choice to make any celebration a memorable one.



Makes 1 half sheet cake

Ingredients

Cake
3 cups all purpose flour
scant 1/2 cup cocoa powder (Green and Black’s)
2 teaspoons baking soda
1/2 teaspoon salt
12 oz. (3 sticks) unsalted butter, at room temperature
2 1/4 cups granulated sugar
6 eggs
6 ounces milk chocolate, chopped
1 tablespoon vanilla extract
1 1/2 cups buttermilk
Frosting
12 oz. (1 can) evaporated milk
6 ounces (1 1/2 sticks) unsalted butter
1 1/2 cups granulated sugar
pinch of salt
1 teaspoon vanilla
4 eggs
14 oz (1 package) sweetened flaked coconut
1 1/2 cups pecans, slightly toasted, chopped

Preheat the oven to 350 degrees F. Butter two half-sheet pans, and line the bottom of each with parchment paper. Set aside.
In a medium size bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
Using a double boiler, or carefully using the microwave, melt the milk chocolate in a medium bowl. Set aside and let cool.
In a medium bowl fitted for an electric mixer, cream together the butter and sugar on medium/high speed until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of bowl as needed. Reduce the speed to low and add the melted chocolate and the vanilla extract. Add the flour mixture in two batches, alternating with the buttermilk; beating until combined after each addition.
Divide the batter evenly among the cake pans. Bake the cakes until a cake tester inserted in centers comes out clean, about 25 minutes. Do not over bake. Transfer the cake pans to wire racks and let cool.
Meanwhile, make the frosting. Heat the milk, butter and half of the sugar in a medium saucepan until almost simmering. Reduce the heat to low and add the vanilla and the salt. In a separate bowl combine the remaining sugar and the eggs. Whisk together well. (Do not allow the eggs and sugar to sit without being stirred, otherwise the sugar will cook the eggs.) Temper the egg mixture into the milk mixture. To do this, whisk the egg mixture and at the same time, pour a small amount (about 1/2 cup, 1 tablespoon at a time) of the hot milk mixture into the eggs. Then, return the pan with the remaining milk back to the stove. Whisk the warm milk, while slowly pouring the egg mixture into the warm milk. Cook the frosting over medium/low heat, while stirring, until thick, like a custard, about 10 minutes. Immediately pour the frosting through a sieve into a clean bowl. Stir in the coconut and the pecans. Set aside and let cool completely.
To assemble the cake, place one layer of the cake on a large plate or clean piece of cardboard wrapped in foil or paper. Remove the parchment paper. Spread half of the frosting evenly on the cake using an offset spatula. Carefully invert the second cake on top of the first. Frost with the remaining frosting. (You may also choose to frost the sides of this cake with chocolate ganache.) This cake is best, eaten the day it is made, but will keep up to 3 days in the refrigerator.

Cooking Note: To make a 9 inch cake, use 2 cups flour, 1/4 cup cocoa powder, 1 1/2 teaspoon baking soda, 1/4 teaspoon salt, 8 oz (2 sticks) unsalted butter, 1 1/2 sugar, 4 eggs, 4 oz chocolate, 1 1/2 teaspoons vanilla extract, 1 cup buttermilk for the cake and make in the exact same manner, but adjusting the cooking time to 20-25 minutes. However, the frosting does not need to be scaled down. Make the full recipe as follows and frost the sides of the cake if desired.

Double Chocolate Layer Cake with Rich Chocolate Frosting
Your classic chocolate cake.



Serves 12

Ingredients

Cake
2 cups all purpose flour
1/4 cup cocoa powder (Green and Black’s)
1 teaspoon baking soda
1 teaspoon salt
3 oz. dark chocolate (70%), chopped
1 oz. milk chocolate, chopped
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1 cup buttermilk
Frosting
2 cups heavy cream
1 cup confectioner’s sugar
pinch of salt
1 1b. dark chocolate (65%), chopped
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Butter two 9 inch cake pans. Line the bottom of each cake pan with parchment paper. Set aside.
In a medium size bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
Using a double boiler, or carefully using the microwave, melt the dark and milk chocolate in a medium bowl. Set aside and let cool.
In a medium bowl fitted for an electric mixer, cream together the butter and sugar on medium/high speed until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of bowl as needed. Reduce the speed to low and add the melted chocolate and the vanilla extract. Add the flour mixture in two batches, alternating with the buttermilk; beating until combined after each addition.
Divide the batter evenly among the cake pans. Bake the cakes until a cake tester inserted in centers comes out clean, about 20-25 minutes. Transfer the cake pans to wire racks and let cool for 10 minutes. Carefully run a knife alongside the edges of the cake and the pan; then invert the cake onto a flat plate. Remove the parchment paper. Invert the cake back onto a wire rack to cool completely.
To make the frosting, heat the sugar and milk in a medium saucepan and bring to a simmer. Turn off the heat and add the salt, chocolate and vanilla extract. Let stand 1 minute, then stir until combined and smooth. Let the frosting cool 1-2 hours, stirring occasionally, until thick enough to frost the cake.
To assemble the cake, place one layer of the cake on a large cake plate or pedestal. Put about 2/3 cup frosting on the cake and use an offset spatula to evenly distribute the frosting. Place the second cake layer on top and use the remaining frosting on the top and sides of the cake. This cake is best, eaten the day it is made, when the cake is tender and light and the frosting is smooth and soft. Refrigerating the cake will cause the frosting to turn harder, more like the center of a truffle, which is also delicious, but entirely different.

Weeknight Dinner

Cucumber and Goat Cheese Toasts
Red Quinoa with Arugula, Roasted Vegetables
and Lemon Pistachio Gremolata



Cucumber and Goat Cheese Toasts
Spread approximately 1 teaspoon of plain goat cheese atop fresh or toasted bread. Top with thinly sliced cucumber and place on a plate or platter. Drizzle over a bit of extra virgin olive oil, a squeeze of lemon and a pinch of salt and pepper.

Red Quinoa with Arugula, Roasted Vegetables
and Lemon Pistachio Gremolata
This recipe is adapted from my Moroccan Quinoa with Roasted Fall Vegetables. Here I use red quinoa instead of white, which I thought had a more delicate flavor, and toss in a bit of fresh arugula. I also use seasonal summer vegetables and instead of topping off the dish with goat cheese, I make a wonderfully flavorful Lemon Pistachio Gremolata. This tangy, buttery topping is what really makes this simple vegan dish truly flavorful. To be honest, this gremolata is the most successful part of the dish and since making it, a few weeks back, I have being trying to think of what else this nutty topping could grace – maybe atop a goat cheese crostini or maybe tossed into some plain grains …




Serves 4

Ingredients

1 medium (white) sweet potato, peeled, diced into 1 inch cubes
4 medium carrots, cut into 1 pieces
1 small yellow onion, diced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 small zucchini, cut into 1 inch pieces
1 medium yellow or crookneck squash, cut into 1 inch pieces
1 1/2 cups quinoa
2 cups baby arugula
Gremolata
zest of 1 lemon and juice of half
1/2 cup shelled pistachios, finely chopped
1/2 teaspoon minced garlic
1/4 teaspoon salt
pinch fresh ground pepper
1-2 tablespoons extra virgin olive oil

Preheat the oven to 400 degrees F. In a large roasting pan, toss together the sweet potato, carrot and onion with the olive oil, salt and pepper. Roast the vegetables for approximately 30 minutes, or until slightly caramelized. Remove the pan from the oven and add the zucchini and crookneck squash. Toss together with the hot veggies, add more oil, if needed, and return to the oven for 18-20 more minutes, or until all of the veggies are slightly caramelized.
Meanwhile, rinse the quinoa well in a fine sieve. In a medium saucepan bring 3 cups of water to a boil. Stir in the quinoa, cover and reduce the heat to a simmer until all of the liquid is absorbed, about 15-20 minutes. Season the quinoa with salt and pepper and transfer to a large serving platter or bowl. Add the baby arugula to the warm quinoa and toss together to wilt the arugula.
To make the gremolata, mix all of the ingredients together in a small bowl. Set aside until ready to serve.
When the vegetables are caramelized, remove from the oven, season with a bit more salt. Serve the warm vegetables over the quinoa and top with a bit of the gremolata.

June Gloom in July

Last month I mentioned that once I had my computer back I would post a recipe for Spicy Tortilla Soup - a recipe that was intended to be posted during our long and dreary June Gloom episode. But then "the crash" occurred and June came and went and so did the gloomy weather. I began to think that I was crazy for considering a blog post for a soup recipe in the midst of summer, especially after last week's little heat spell. Fortunately, the heat has dissipated and sunny San Diego has returned to its weather of typical coastal haze. So... I thought I might be able to get away with posting my June Gloom Soup recipe even though it's a bit delayed.






Spicy Tortilla Soup
This soup is actually one that could be served year round - nothing particularly designates it to a specific season. It's rather light and brothy and is a good warm summer soup - if there is such a thing. The soup is a bit spicy, which can be adjusted to your own taste, and as usual is very basic and easy to make. It is really all about the toppings -fresh baked tortilla chips, ripe avocado, fragrant cilantro, creamy goat cheese and a squeeze of lime makes up the true essence of this tasty soup.


Serves 6

Ingredients

Tortilla Strips
6 corn tortillas, cut into strips
1 teaspoon olive oil
1/2 teaspoon salt

Soup
2 tablespoons olive oil
1 yellow or white onion, finely diced
3 cloves garlic, minced
1 jalepeno, seeds and core removed, minced
1/2 teaspoon ground cumin
1 teaspoon chili powder
14 ounces crush tomatoes
8 cups homemade vegetable stock (or 5 cups store bought and 3 cups water)
1 bunch fresh cilantro
1-2 ripe avocados, cut into slices or bite size pieces
4 ounces goat cheese
2-3 limes, cut into wedges
salt
fresh ground pepper


Preheat the oven to 350 degrees F. Toss the tortilla strips with the olive oil and salt on a large baking sheet. Bake until golden, about 15 minutes.
In a large heavy bottom saucepan heat the olive oil over medium heat. Add the onions and season with salt and pepper. Cook until translucent, about 5 minutes. Add the garlic, jalepeno, cumin and chili powder and cook for 1 minute more. Add the tomatoes, and 1 cup of stock and cook for 5 minutes over medium/low heat. Turn off the heat and puree with a hand held food blender, until smooth. Add the remaining stock, season with a bit more salt and pepper and bring everything to a simmer over medium heat. Let the soup simmer without a lid for 20-30 minutes. Taste for spiciness. You can add more chili powder if you want a spicier soup.
Serve the hot soup in individual bowls and top with a handful of the tortilla strips, a sprig of cilantro, chunks of avocado, and a tablespoon or so of goat cheese. Squeeze a wedge of lime over the soup, if desired.

Back in Business

Finally... I have my computer back - with recipes, photos and all of my work. I never thought I could be excited about an electronic device.
Anyhow, I certainly haven't taken a break from cooking this past month or so, and I have a backlog of wonderful summer recipes to share. Coming soon...

Technical Difficulties

I apologize for my absence the past couple weeks. But… honestly I have a good excuse.

The dog didn’t eat my homework, my car didn’t break down on the way to work, and trust me, I haven’t been on a long tropical vacation anywhere.

My computer died. Well, actually the hard drive on my laptop (where all of my recipes, photos and work is stored) died – at least that is according to the guy at the apple store.

Yet, before I make any formal funeral arrangements, I am sending my computer to a data recovery computer service in hopes to retrieve years worth of work.

It’s a shame, too, because I had some great blog posts planned for the month. With all of the June gloom I made a Spicy Tortilla Soup with Goat Cheese and wanted to share a wonderful weekend of Chocolate Cakes. But I guess it will have to wait until next month, when hopefully I will have my recipes and photos back. (And you don’t have to say – I’ve learned my lesson, I will also be backing up my work onto an external hard drive.) So, please keep your fingers crossed for me.

I also look forward to posting some great summer recipes including:

Hand Cut Pasta with Basil Pesto, Green Beans and Potatoes
Summer Panzanella (Bread Salad)
Red Quinoa with Arugula and Roasted Veggies and a Lemon Pistachio Gremolata

A Quick and Easy Dessert

Chocolate Chunk Oatmeal Blondies
These bars are chewy and loaded with oatmeal and chocolate chunks, and can become quite addicting. I think these bars will make the perfect dessert to take to your upcoming summer barbecues, as they are quick and stress-free to make, cut easily and clean, and stack and transport well.

Makes 24

Ingredients

- 3/4 cup (12 tablespoons) unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/3 cups oatmeal
- 1 1/2 cups chocolate chips/chunks (semi-sweet, dark, milk)

Preheat the oven to 350 degrees F. Butter a 9 by 13 inch baking dish and line the bottom with parchment paper. In a large bowl, cream together the butter and sugars. Add the vanilla extract and the eggs, one at a time. Add the flour, salt and baking powder and gently stir everything together. Add the oats and chocolate chunks. Use a spatula to evenly spread the dough into the baking dish. Bake for 35-40 minutes, until light brown on the edges. Let cool completely. Cut into squares. These bars will keep in an airtight container for up to 3 days.

Burgers ?

Given that I have never eaten a hamburger in my life and that up until last year had never even tried a bite of a veggie burger, it is a bit of a surprise to see a burger meal featured on this blog. I am really not quite sure of what came over me this week, what possessed me to want to make, and eat a veggie burger. Perhaps my subconscious was reminiscing back to my first veggie burger experience, which took place at exactly this time last year, while on a trip in Bali. Even then, it's hard to say what caused me to break my burger-free streak and indulge in a chickpea vegan burger with a tofu dill sauce at the very earthy vegan cafe down the street from where we were staying. I know what you are thinking, but believe it or not, it was actually delicious.
So this week, when the crazy inclination to make my own version of a veggie burger struck, I decided to play on the flavors of my Balinese treat and make Lentil Walnut Burgers with a Goat Cheese Dill Sauce, Caramelized Onions and Avocado. And again, I was surprised at the wonderful taste of the burger's flavors and textures. Since I have never eaten a "real" hamburger, I can't say from experience that these lentils burgers are the ultimate, but as a burger skeptic, with some level of taste, I can confidentially say that both hamburger and veggie burger lovers alike will enjoy my take on the burger. Nutty lentils, tangy goat cheese, fresh dill, sweet onions and creamy avocado on a soft whole wheat roll, make this burger more about the "total package" rather than a perfect burger patty. I served these burgers with sweet potato fries and ice-cold root beer for a real weeknight treat.

Menu
Lentil Walnut Burgers with Goat Cheese Dill Sauce,
Caramelized Onions and Avocado
Sweet Potato Fries
Ice-Cold Root Beer


Lentil Walnut Burgers with Goat Cheese Dill Sauce, Caramelized Onions and Avocado

Makes 4

Ingredients

Burger
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon olive oil
- 1 1/4 cup cooked lentils (sautéed 1/3 cup minced onion in olive oil,
add lentils, cover with water and cook until tender, about 1 hour)
- 1 clove garlic, minced
- 1 cup whole wheat breadcrumbs
- 1/4 cup raw walnuts, finely chopped
Spread
- 2 ounces goat cheese
- 2 tablespoons plain goat’s yogurt
- 1 tablespoon fresh dill, minced
- pinch of salt and pepper

- 2-3 tablespoons olive oil
- 1 large onion (whatever kind that you prefer)
- 4 soft rolls or buns
- 1 ripe avocado, peeled and sliced
- 4 large leafs butter leaf lettuce

To make the burger patties, whisk the egg in a medium size bowl. Add the salt, pepper, olive oil, cooked lentils, garlic, breadcrumbs and walnuts. Stir everything together well and mash together with a fork. (You can also use a food processor.) Refrigerate the mixture until ready to cook.
To make the spread, combine the goat cheese, yogurt, dill and salt and pepper in a small bowl. Mix together with a spoon. Set in the fridge until ready to use.
Heat the olive oil over in a medium/large skillet over medium heat. Add the sliced onions and cook for 5 minutes on each side. Reduce the heat to medium/low. Use your hand to form a patty with a quarter of the lentil mixture and add to the hot oil. Continue to cook the onions until caramelized. Cook the patties for approximately 8 minutes on each side, or until crisp and brown.
Meanwhile, cut the rolls in half and spread a teaspoon or so of the goat cheese dill spread on each side of the roll/bun. Place the cooked lentil burger on the bottom half of the roll, add a few rings of the caramelized onions, a few slices of avocado and a leaf of lettuce. Serve warm.





Sweet Potato Fries
Cooking Note on Successful Oven Fries: After many and many batches of oven baked french fries I have found that roasting the potatoes without salt results in a crispier fry. Why? Because, salt brings out moisture, which results in a soggy fry. I also make sure that the potato slices have plenty of room on the baking sheet to help them get nice and crisp.


Serves 4

Ingredients
- 2 large yams or sweet potatoes
- coarse salt
- olive oil

Preheat your oven to 425 degrees F. Cover 2 large sheet pans with parchment paper. Peel the potatoes and cut each potato into half inch strips and then into wedges. Place the potatoes on the sheet pans, spread evenly apart and toss with oil. Bake until crisp and golden brown, about 30 minutes. Generously salt the fries right out of the oven and serve warm.

French Bistro Dinner

Menu
Cheese Board
Spring Green Salad with Sautéed Fava Beans and a Poached Egg
Tart aux Fraises (Strawberry Tart)


Putting Together a Cheese Board
No matter how many people I am serving, I usually try to put out a few different types of cheese, each with distinctly different textures and flavors, and usually from different parts of the world.
I typically start my cheese board with a good blue cheese - perhaps Gorgonzola Dolce from Italy or in this case since I am serving French Bistro food a slice of tangy Roquefort would be most appropriate. Blue cheeses pairs well with something sweet - a bit of local honey or honeycomb, sliced pear in the fall or fresh blackberries in the summer. I also love toasted or candied pecans with blue cheese.
Next, I like to include a more mild cheese to contrast with the pungent blue cheese and usually choose some type of goat cheese or a really mild Brie cheese. Goat cheese is wonderful with fresh and dried fruit and soft cheeses are usually best spread on a crisp crostini or mild flavored cracker.
For my third cheese I usually select some sort of hard or medium/hard cheese - perhaps salty Pecorino - a sheep's milk cheese from Italy, or Manchego - another Sheep's milk cheese, but from Spain, or Gruyere or Gouda... maybe an aged Jack cheese or good quality cheddar. It really depends on my mood. If you have a local cheese shop, I suggest shopping there, since they are usually more than generous in allowing you to taste samples so that you get exactly what you are looking for. Plus you can buy as little or as much cheese as you need.


Serving a successful cheese board is fairly easy - all you really need is: 2-3 good quality cheeses, some mild crackers that won't be overpowering in flavor, and a few pairings - some nuts, dried or fresh fruit... - all things you can usually find in your cupboard.
Finally, I always like to arrange my cheeses on a clean plate in as simple of a presentation as possible. Whether it is dinner for two or entertaining for a crowd, a cheese board is an easy and enjoyable way to start your meal. Of course, if you want to be really "French" you would enjoy your cheese course after your meal.


Spring Green Salad with Sautéed Fava Beans
and a Poached Egg
This simple bistro style salad is simple and delicious and would be wonderful with a few shavings of Parmesan cheese on top (if you haven’t already splurged with the cheese board).


Serves 2

Ingredients

- 3/4 cup fresh fava beans
- 2 teaspoons olive oil
- 1 large shallot, minced
- 6 cups spring greens (like arugula, mache, beet greens), washed
- 2 fresh eggs
- salt
- fresh ground pepper
Dressing
- 2 teaspoons fresh lemon juice
- 1 teaspoon minced shallots
- 1/2 teaspoon mustard
- 1 teaspoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- pinch of fresh ground pepper
- pinch of salt

Bring a medium size pot of water to a boil. Add the fava beans and cook for 5-6 minutes, or until tender. Drain the beans and immediately place in a bowl of ice water. Drain again. In a small sauté pan heat the olive oil over medium/low heat. Add the diced shallots and a pinch of salt. Cook over medium heat until caramelized, about 5-6 minutes. Add the fava beans and cook, stirring occasionally for 2 minutes more. Turn off the heat until you are ready to serve.
To make the dressing, whisk together the lemon juice, shallots mustard and balsamic vinegar. Slowly whisk in the olive oil and add the salt and pepper. Toss the greens with dressing.
Bring a small pot of water to a simmer (not a boil). Crack each egg into its own small bowl. Stir once with a spoon and gently add the first raw egg to the water. Add the second egg immediately. Cook for approximately 3 minutes, then remove the first egg with a slotted spoon and place atop the salad greens. Place the second egg atop the second salad. Divide the sautéed fava beans amongst the two salads and serve immediately.

Tarte aux Fraises
A classic French dessert.


Makes 1 tart.

Ingredients

- 1 cup ripe strawberries, sliced
- 1/4 cup apricot jam
Tart Dough
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup plus 1 1/2 tablespoons confectioner’s sugar
- 1/2 teaspoon vanilla extract or vanilla bean paste
- 1 egg yolk, room temperature
- 1 cup plus 1 tablespoon all purpose flour
Custard
- 2 cups whole milk
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon salt
- 3 tablespoons cornstarch
- 1/2 cup sugar
- 2 eggs
- 2 tablespoons unsalted butter

To make the tart dough, combine the butter, sugar and vanilla extract in a medium bowl fitted for an electric mixer. Cream together on medium/high speed until light and fluffy, about 5-6 minutes. Add the yolk and mix until combined. Add the flour and gently mix together on low speed until just combined. Scrape the dough out of the bowl and form into a round disk, cover in plastic wrap and refrigerate at least 2 hours and up to overnight.
To bake the tart, preheat the oven to 350 degrees. Lightly grease a 9 inch tart pan with butter or use an ungreased nonstick tart pan (preferably one with a removable bottom).
On a lightly floured cold work surface use a rolling pin to roll the dough out about 1/2 – 3/4 inch thick. Start rolling from the center working your way outward, constantly moving the dough around the work surface, making sure that it doesn’t stick. Use more flour as needed, but try to use the flour sparingly. To transfer the dough to the tart pan, lightly roll the dough around the rolling pin; then unroll the dough out, over the pan. Working quickly, press the dough evenly into the tart shell. Freeze the tart shell until the dough is chilled and firm, about 30 minutes; then bake until light golden brown, about 30 minutes. Let the tart shell cool in its pan for 2 minutes; then carefully, using hot pad holders, place your hand on the bottom of the tart to release the sides of the tart pan; then use a spatula to transfer the tart off of the bottom of the pan and onto a wire rack to cool completely.
To make the custard, whisk together the cornstarch, half of the sugar, and the salt in a medium-size bowl. In a separate bowl whisk together the two eggs. Set both aside.
Over medium heat, bring the milk, remaining sugar, and vanilla bean paste just to a simmer, being careful not to scorch the milk. When the milk is simmering, add the eggs to the cornstarch mixture and whisk together. While whisking, slowly pour a few tablespoons of the hot milk into the egg/cornstarch mixture. Continue to whisk and pour in a few more tablespoons of the hot milk. Return the pot with remaining milk back to the stove and slowly pour the egg/cornstarch mixture into the milk, while whisking.
Use a wood spoon to stir the mixture over low/medium heat until thickened, about 3-4 minutes. Remove the pan from the heat and add the butter. Transfer the pudding into a heat proof container, cover and chill in the refrigerator for at least 1 hour and up to overnight. (If the custard is lumpy, strain though a sieve.)
When you are ready to assemble the tart combine the apricot jam with a ¼ cup or so of water in a small saucepan and heat over low heat until it is warm.
To assemble the tart, place the tart shell on a large plate. Use a rubber spatula to evenly spread the custard over the tart shell. (The custard should come up to the top of the tart shell’s edge.) Top the custard with the fresh strawberry slices working from the outside of the tart to the inside. Use a pastry brush to lightly brush the warm thinned apricot jam over the strawberry slices. Refrigerate the tart until ready to serve. It is best to eat this tart the day it is made.