classic birthday cake

In the days leading up to Emerson's birthday, I asked her what kind of dessert she wanted on the big day. "Chocolate cake with pink icing!" she declared. Luckily I had my trusty recipe to fall back on. I recently did a quick search of the recipe index on this blog and was surprised to find I had never shared this recipe before. I have been making this chocolate cake for years. It is the most requested birthday/graduation/shower/celebration cake in my family and always a crowd pleaser. For the cake pictured above, I made a classic buttercream frosting. This cake goes perfectly well with chocolate or cream cheese frosting as well. I'll include recipes for all three frostings below. Chicago readers, this recipe comes pretty close to Sweet Mandy B's devil's food cake. Definitely pull this recipe out next time you have some celebrating to do!

Classic Birthday Cake 
via Ina Garten

1 3/4 cup flour
2 cups sugar
3/4 cup good cocoa powder (I like E. Guittard Cocoa Rouge.)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon vanilla
1 cup freshly brewed hot coffee

Preheat the oven to 350. Butter two 8 inch round cake pans. Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low-speed until combined. In another bowl, combine the buttermilk, oil, eggs and vanilla. With the mixer on low-speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Batter will be runny and bubbly. Not to worry!

Pour the batter into the prepared pans and bake for 35-40 minutes, until a wooden pick inserted in the center comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely, removing parchment paper.

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Note: These frosting recipes make plenty to frost a two-layer cake. If you want to get fancy with decorating, I suggest doubling the recipes. 

Buttercream Frosting
1 cup unsalted butter
1 teaspoon vanilla 
1 lb. of confectioners' sugar
1-3 teaspoons milk

Sift sugar and set aside. Beat butter on high until creamy. Add vanilla. Then add the sugar in batches. Scrape down the sides in between each addition. Add milk a teaspoon at a time and beat on high, until desired creaminess is reached. Tint your frosting if desired. Frost your cake. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup unsalted butter
1 teaspoon vanilla 
6 cups confectioners' sugar

Sift sugar and set aside. Beat cream cheese and butter on high until creamy. Add vanilla. Then add the sugar in batches. Scrape down the sides in between each addition. Tint your frosting if desired. Frost your cake. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Chocolate Ganache Frosting
1 pound (455 grams) fine-quality semisweet chocolate (I like Callebaut.)
1 cup (235 ml) heavy cream
2 tablespoons (25 grams) sugar
2 tablespoons (40 grams) light corn syrup
1/2 stick (1/4 cup or 55 grams) unsalted butter

Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable. Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

the best foods come in bowls

There are quite a few boxes to check for a recipe to become a go-to, heavy rotation dinner in our house. 
Is it delcious? 
Is it healthy? 
Is it something we could eat everyday? 
Is it something Emerson will enjoy? 
Is it quick enough to prepare on a weeknight? 

This recipe happily checks all of the boxes. And it's really less of a recipe and more of a formula. Swap in your favorites if you see something you don't like. The great thing about this recipe is that the components keep well for lunches too, so the leftovers make a satisfying lunch the following day. Not long after Emerson was born I began cooking up a pot of grains and a pot of beans on the weekends. It's great to have both on hand all week for lunches and dinners. If you have beans and rice cooked already, this dinner comes together in minutes. 

The original recipe comes from Kate over at the wonderful Cookie and Kate, one of my favorite cooking blogs. Her site has so many recipes that instantly become go-to, heavy hitters. I made a few additions to her recipe, which you can adapt seasonally. Sliced radish or jicama would be fantastic as well. Note: we are bean lovers in our house, so I doubled Kate's original bean recipe.

Kale + Black Bean Bowls
based on Kate's recipe 

Ingredients

Roasted Sweet Potato

• 2 medium sweet potatoes, peeled and chopped into 1 in cubes
• 1 tablespoon olive oil
• ½ teaspoon salt

Brown rice

• 1 cup brown rice, rinsed
• ¼ teaspoon salt

Lime marinated kale

• 1 bunch curly kale, ribs removed and chopped into small, bite-sized pieces
• ¼ cup lime juice
• 2 tablespoons olive oil
• ½ serrano pepper (or jalapeno), seeded and finely chopped
• ½ teaspoon cumin
• ¼ teaspoon salt

Avocado salsa verde

• 1 avocado, pitted and sliced into big chunks
• ½ cup salsa verde (my favorite is Trader Joe's)
• ½ cup fresh cilantro
• 1 lime, juiced

Seasoned black beans

• 4 cans black black beans, rinsed and drained (or 8 cups cooked black beans)
• 2/3 cup chopped red onion
• 6 cloves garlic, pressed or minced
• ½ teaspoon chili powder
• ½ teaspoon cayenne pepper 

Garnish

• cherry tomatoes, sliced into thin rounds
• quick pickled onions (recipe below)
• hot sauce (optional)

Instructions

1. Cook the rice: Pour the rinsed brown rice into a saucepan with 2 cups of water. Bring to a boil, then turn down to a simmer and cook uncovered for 30 minutes. After the water is absorbed, turn off the heat. Take pan off the heat. Place a tea towel over the rice, top with the lid, and let sit for 10 minutes. Then fluff the rice with a fork and season with ¼ teaspoon salt, or more to taste.
2. Preheat your oven to 400 degrees. Spread the potatoes on a pan. Drizzle with oil, sprinkle with salt, and roast for 35 minutes, stirring potatoes halfway through.
3. Make the kale salad: whisk together the lime juice, olive oil, chopped pepper, cumin and salt. Toss the chopped kale with the lime marinade in a mixing bowl.
4. Make the avocado salsa verde: in a food processor or blender, combine the avocado chunks, salsa verde, cilantro and lime juice and blend well.
5. Warm the beans: in a sauce pan, warm 1 tablespoon olive oil over medium-low heat. Sauté the onion and garlic until fragrant, then add the beans, chili powder and cayenne pepper. Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, mix in a little splash of water. Mash gently with your spoon.
6. To serve, spoon generous portions of rice, beans and kale salad into a bowl along with a couple spoonfuls of avocado salsa verde. Garnish with chopped cherry tomatoes and pickled onion.

Notes

• If eating leftovers the next day, I recommend mixing in a little undressed kale to your leftover kale. It perks everything up and adds any extra crunch that might have been lost overnight. 
• Quinoa or bulgur work perfectly in place of the rice.

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 These are a staple in our house. Great on tacos, eggs, burritos, salads.

Quick Pickled Onions

In a small saucepan bring the following to a boil: 1 cup water, 2 tablespoons red wine vinegar, 1 tablespoons sugar, 1/2 teaspoon salt. Add 1/2 medium red onion (thinly sliced) and simmer for 15 minutes. Remove onions from pickling liquid with tongs and set aside in a bowl to cool.

Our Start

Since Emerson was born, breakfast has become a really special time each day. It's the one meal we get to sit down and enjoy together, since her dinnertime is often much earlier than our own. Charlie gets ready for work, Emerson crawls around the kitchen, and I make breakfast. Usually it is oatmeal or eggs and toast. Sometimes a smoothie or bowl of cereal. And there is always a bowl of fruit to share. It is a quiet, joyful moment in what are often hectic, busy days. I hope this is a tradition that sticks. 

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This oatmeal is a favorite in our house. Sometimes I make it with steel cut oats, but if I'm in a hurry, just regular old fashioned oats. Around 9 months I switched Emerson from that boxed baby oatmeal to this. Before she had many teeth, I would pulse it in the food processor, but now she eats it like we do. I omit the nuts from her oatmeal.

Everyday Oatmeal
with prunes, hazelnuts, yogurt & brown butter
via Heidi Swanson

Ingredients
3 cups / 700ml water
1 1/2 cups / 5 oz / 140 g rolled oats
1/2 teaspoon fine-grain sea salt
1/4 cup / 2 oz / 60g plain yogurt
8 prunes, chopped (or other dried fruit of your choice)
2 tablespoons maple syrup, or to taste
20 hazelnuts, toasted and chopped (or other nut of your choice)
Drizzle of brown butter (optional)

Directions
Bring the water to a boil in a small saucepan. Stir in the oats and salt. Turn down the heat and simmer until the oatmeal has thickened and the oats are tender, about 10 minutes. Remove from heat and fold in the yogurt and most of the prunes. Taste. Add maple syrup if you like a bit of sweetness and sweeten to your liking.

Divide the oatmeal into four small bowls and top with the remaining prunes, the hazelnuts, and the tiniest drizzle of brown butter if using.

We are hooked on soft boiled eggs. They are the greatest thing ever. 

Soft Boiled Egg

Heat 1/2 inch of water in a saucepan. Bring to a boil. When boiling, add desired number of eggs (I use a slotted spoon to gently lower them in). Turn the heat to medium, pop on the lid, and cook for exactly 6 1/2 minutes. Then remove the eggs from the pan, run under cool water, peel, and top with salt and pepper. Serve with toast. 

Two other staples: poached eggs, granola

Early Days of January

Are you like me and finding yourself in holiday detox mode this week? Taking down your Christmas decorations, making an ambitous to-do list, and scrubbing corners of your home left idle for too long? After returning home from a fantastic holiday with our families and unpacking the last bag, I looked in our empty refrigerator and thought, I can't eat another bite. Too many cookies eaten in the last two weeks. Too much meat. Took many potatoes. Too much wine. I need vegetables, a cup of tea, and a break. 

Without fail, when we've been away from home for a long time I find myself missing our kitchen. Missing routine. After a long day or time away, standing over the stove stirring a pot of soup and listening to NPR is heaven (when did I get so old?). After we brought Emerson home from the hospital last January, I felt that same pull to get to the kitchen. To chop and stir and make our house smell good. 

This is a mighty pot of soup. She may not win any beauty contests, but she is a trusted friend, comforting and healthy and perfect for the cold days ahead of us. This is the first thing I cooked after Emerson was born and it became a fast favorite. And now I watch her slurp down bowls of the stuff with her dad. It's a very good soup and you should do yourself a favor and make a pot too.

Fragrant Lentil Rice Soup with Spinach and Crispy Onions
 
Ingredients:
For the Crispy Onions:
3 medium onions, very thinly sliced
2 tbsp unsalted butter
3 tbsp olive oil
A pinch of kosher salt

For the Lentil Rice Soup:
2 tbsp olive oil
1 onion, finely chopped
2-inch piece fresh ginger, peeled and finely chopped
3 garlic cloves, finely chopped
1 cinnamon stick
1 tsp ground cumin
1/8 tsp ground allspice
1 bay leaf
6 cups chicken stock or vegetable stock
1/2 cup brown basmati rice
1 1/2 tsp kosher salt, more to your taste
1 1/2 cups red lentils
4 cups (5 oz) baby spinach leaves
1/4 cup fresh mint, chopped (optional)
Lemon wedges

Directions:  
For the Crispy Onions:
Melt the butter and 2 tbsp oil in a large skillet over medium-low heat. Toss in the onions. Cook 5 minutes until they begin to release their juices. Raise the heat to medium-high and continue cooking until the onions are soft and golden, about 7 minutes. Add the remaining tablespoon oil and salt and increase the heat to high. Cook, stirring only a few times, until the onions are crispy and charred in places, 5-10 minutes.

For the Soup:
Heat the oil in a large pot over medium heat.  Add the onion and cook, stirring, until softened, 5-7 minutes.  Drop in the ginger, garlic, cinnamon, cumin, allspice, and bay leaf, and cook until the mixture is fragrant, about 1 minute.  Stir in the stock, 3 cups water, the rice, and the salt.  Bring to a boil over high heat, then immediately reduce the flame to medium-low and let the rice simmer for 10 minutes.  Stir in the red lentils and cook until the rice is tender and the lentils are meltingly soft, about 30 minutes.  Stir in the spinach and 2 tbsp mint (if using), and let them wilt completely.

Taste, and add more salt if necessary.  If the dish tastes flat, squeeze in a few lemon wedges (I usually juice a whole lemon into ours).  Ladle the soup into serving bowls and top with a small handful of crispy onions.  Garnish with mint (if using) and a sprinkle of flaky salt.

Raw Vegetable Sandwich

  

You know those warm nights when the idea of cooking is the last thing you want to do? Or the nights when you have to work late and need to throw dinner together quickly before you are tempted to order some unhealthy takeout? Give this one a try. Looking down at our empty plates after we finished eating tonight, we decided this one will be going into heavy rotation all summer long. I'd bet you could swap in any lovely summer veg or herb of your choice too (you know I'll be giving it a go). Zucchini, tomato, cucumber, beet... I could go on.

Enjoy!

Carrot, Sweet Onion, and Avocado on Crunchy Bread with Pumpkin Seeds 

Ingredients
1/2 teaspoon whole coriander seeds, toasted
2 1/2 ounces sweet onion, such as Vidalia, very thinly shaved on a mandoline (3/4 cup)
3 teaspoons extra-virgin olive oil, divided
1 tablespoon raw (hulled) pumpkin seeds
3/4 teaspoon coarse salt, divided
2 slices seeded multigrain bread
1/2 teaspoon finely grated lime zest, plus 1 1/2 tablespoons lime juice
1 large carrot, thinly shaved with a peeler (1 3/4 cup)
1/4 cup fresh basil leaves, torn if large
1/2 large Hass avocado, sliced (4 ounces sliced avocado flesh)

Directions

1. Coarsely grind coriander seeds in a spice grinder or a mortar and pestle. Place onion in a bowl of ice water for 5 minutes. Drain, then let dry on paper towels in refrigerator.
   
2. Meanwhile, heat 1 teaspoon oil in a small saucepan until hot. Add pumpkin seeds, and cook, swirling pan constantly, until plumped and toasted, 2 to 3 minutes. Drain on paper towels, and season with 1/4 teaspoon salt. (Pumpkin seeds can be prepared 1 day ahead.)
   
3. Heat a large nonstick saute pan or skillet over medium heat. Brush both sides of bread slices with 1 teaspoon oil total. Toast bread in skillet until brown, 1 to 2 minutes per side.
   
4. Whisk together lime zest and juice with remaining teaspoon oil. Add onion, carrot, basil, half the coriander, and 1/4 teaspoon salt, and toss well. Top each slice of bread with half the avocado, and season with remaining 1/4 teaspoon salt and remaining coriander. Top with salad and pumpkin seeds.
   

 Credits: photo and recipe via Martha Stewart

reward without effort

With the variety of amazing fruits and vegetables currently coming into season, we are moving away from roasting everything to fresh and quick preparations of spring's loveliest vegetables. Greens, peas, ramps, beets, and asparagus are just a few we've enjoyed in the last week. And what better to pair with all of those wonderful vegetables than an amazing homemade cheese to stir into pasta, spread on crusty bread, or dollop onto anything you're cooking? 

Enter this recipe for ricotta cheese. This is one of those recipes that you taste and ask yourself, "I made this in my kitchen? In less than 30 minutes?" And then you will promptly stop buying packaged ricotta cheese and begin making your own whenever the need or occasion arrives. I hope you will waste no time and get started making a batch as soon as you can. Let me know how yours turns out!

Ricotta 

Ina Garten

 
Ingredients
4 cups whole milk (you can use 2%, but I would shy away from 1% or skim)
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons white wine vinegar

Directions
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
 

a side to beat all sides

Say hello to what will quickly become your new favorite side dish. Since first discovering this recipe in Melissa Clark's fantastic new cookbook, Cook This Now, we have been making it as often as possible. This recipe is really more of a formula, ready for you to plug in the grain, dried fruit, nut, and green of your choice. No bulgur? Try quinoa or barley. Don't like dried apricots? Try a dried fruit you love instead like dried cherries or raisins. No pistachios on hand? Walnuts or pine nuts would be beautiful instead. No chard? Try it with spinach or kale. This humble recipe will blow you away and pairs perfectly with chicken, turkey, or fish. Pairing it with a fried egg also works perfectly when you're in need of a quick, filling lunch. Go to it and let me know which combination you try!

Bulgur "Pilaf" with Swiss Chard and Dried Apricots
from Melissa Clark's Cook This Now

1 cup bulgur
1 cinnamon stick
1/2 cup dried apricots, cut into 1/4-inch cubes
1 1/2 tablespoons unsalted butter
1/2 cup rough chopped raw pistachios
3/4 teaspoon cumin
1/2 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 bunch Swiss chard, stems removed and leaves chopped
1/4 teaspoon freshly ground black pepper
Freshly squeezed lemon juice or pomegranate molasses, for drizzling

Directions
1. Bring a large pot of salted water to a boil. Add the bulgur and cinnamon stick and cook for about 9 minutes. Stir in the apricots and cook 2 to 3 minutes more, or until the bulgur is tender. Drain well and discard the cinnamon.

2. In a large skillet over medium-high heat, melt the butter. Add the pistachios, cumin, and 1/4 teaspoon of salt. Cook, stirring until golden, about 2 minutes. Transfer to bowl.

3. Wipe out the skillet with a paper towel. Return it to medium heat and add the oil, garlic, and shallot. Cook, stirring, until the garlic is fragrant, about 30 seconds. Add the chard, the remaining 1/4 teaspoon of salt, and the pepper. Cook, tossing, until the chard is wilted, about 3 minutes. Stir in the bulgur mixture and the pistachios. Toss over the heat for 1 minute until warmed through. Transfer to serving plates and drizzle with lemon juice or pomegranate molasses.

My love for New York Times columnist Melissa Clark is no secret, but I have to sing the praises of her two cookbooks, In the Kitchen with a Good Appetite and most recently, Cook This Now. Both are excellent, everyday eating cookbooks. We have been obsessively working our way through each book, continually amazed by how delicious and easy every recipe is. Many that we have tried are now in heavy rotation in our house. Clark manages to keep her recipes simple, utilize seasonal ingredients, and create delicious, elevated food. I highly recommend picking up one or both of her books!

Hail Caesar

I am trying to recall when I first discovered Caesar salad. I think it may have been back in elementary school at my friend Jessica's house. Jessica's house was pretty much paradise when I was a kid because she had all of the latest toys, TWO twin beds (which meant you got your own bed when you slept over), and a television in her room (where we watched the Mickey Mouse Club and Kids Incorporated religiously). Her mom also made these twice baked potatoes which perfectly defined my idea of heaven at age 8.

It must have been Jessica's mom Marilyn who introduced me to Caesar salad. Salads in our house were simple things comprised mainly of iceberg lettuce, sliced carrots, and French dressing. I sadly had a deep and stubborn aversion to vegetables at this age and only ate them when forced. I didn't count salad as a vegetable because it was pretty bland and safe. Caesar salad though was a treat. Fancy romaine lettuce, croutons, cheese, and dressing? Yes please!

In the last week I got a real taste for Caesar salad and was on the hunt for an egg yolk-free, low-fat, and delicious Caesar dressing. Leave it to America's Test Kitchen to save the day. This dressing is thinner than a traditional Caesar, but tastes just the same and includes 200 less calories per serving. Not to shabby eh?

We traded out chicken for salmon and traditional croutons for whole-wheat, garlic ones. You're left with a grown-up version of that nostalgic salad you love.

Grown-Up Caesar Salad
Serves 2

Salad & Salmon
1 bunch romaine lettuce
1-2 ounces Parmesan cheese
1 whole-wheat baugette
1 clove of garlic
A handful of cherry tomatoes (optional)
2 tablespoon olive oil
salt and pepper
2 salmon fillets
Caesar dressing (recipe follows below)

Caesar Dressing
America's Test Kitchen Healthy Family Cookbook

Note: If you haven't bought anchovies before, never fear. Pick up a little jar of oil packed ones and store them in your fridge. They are really necessary to this recipe and round out the flavors in the dressing. They are the perfect salty addition to sauces and dressings and no one will be the wiser when they are included.

1/4 cup buttermilk
2 tablespoons lemon juice
2 tablespoons light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
3 anchovy fillets, rinsed and minced
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan cheese (about 1 ounce)

Caesar Dressing Directions
Puree the buttermilk, lemon juice, mayonnaise, mustard, Worcestershire, anchovies, garlic, salt, and pepper together in a food processor or blender until smooth, about 30 seconds. With the motor running, add the oil in a steady stream until incorporated. Transfer dressing to a bowl and stir in the Parmesan. Makes about 3/4 cup. Dressing will keep in the fridge for 4-5 days. 70 calories per 1.5 tablespoons.

Salad Directions
1. Begin with the croutons. Preheat your oven to 400 degrees.

2. Slice off a quarter of the baguette and slice the bread length wise. Lay the bread flat and rub with the garlic clove. Slice into cubes and toss with one tablespoon olive oil and a pinch of salt and pepper. Pop into the oven and bake for 10-15 minutes, until the croutons are dry and toasty. Cool pan on a rack and set aside.

3. While your croutons are baking mix up your dressing according to the directions above.

4. After your croutons are baked, turn your oven down to 375 degrees. Line a baking sheet with foil and place the salmon fillets skin side down. Brush with the remaining tablespoon of oil and sprinkle with salt and pepper. Place in the oven and bake for 14-18 minutes.

5. While the salmon is cooking, wash your lettuce. Once your salmon is out of the oven, finish putting the salad together. Top the lettuce with a handful of croutons, tomatoes, the Parmesan, and drizzle with a couple tablespoons of dressing. Gently mix the salad and divide between two plates. Top each plate with the salmon, an extra sprinkling of Parmesan, and pepper. Enjoy!

July 07

I'm going to argue that crispy kale might beat out popcorn for the perfect crunchy snack. Need the recipe? Click here.

April Closes

This weekend:

• royal wedding (ps. don't you want to make this cake?)
  
• The Hot L Baltimore
• party planning
• declutter
  
• Gnocchi with Ramps
• The Fighter
  
• Southport Grocery & Cafe

image via paperless post

Common Threads

For the past year I have been volunteering for an organization called Common Threads. Every Monday, I, along with my fellow volunteers and our chef Blanca, work together to cook a meal with a group of amazing elementary students. It has been such a rewarding and fantastic time, especially seeing the kids' skills and tastes expanding each week. Our kids are superstars. They interpret recipes, build sauces, and confidently chop onions and garlic with ease. Our spring session ended last night and though bittersweet, I think the kids had a great experience and will take a lot away from the classes. I'm going to miss seeing them each week.

Here's one of my favorite recipes we made last semester for Brazil week:

Tomate ea Caldeirada de Peixe (Tomato & Fish Stew)

8 oz piece, skinless white fish such as Tilapia, cut in medium dice
3 garlic cloves, minced
1 medium onion, chopped
½ red bell pepper, medium dice
1 sweet potato, peeled and chopped in medium dice
2 large tomatoes, chopped in medium dice
1/4 teaspoon chili flakes
8 oz. can tomato sauce
1 1/2 limes, juiced
3 cups chicken stock
1/4 cup olive oil
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
Salt and Pepper to taste

Directions:

1. In a medium size bowl, toss together the lime juice and the fish and allow to marinate for about 20 minutes.

2. In a large soup pot, heat up the olive oil until it is shimmering. Add the onions and red bell peppers and sauté for about 8 minutes. Add the sweet potatoes and allow them to cook for another 4 minutes.

3. Add the garlic and chili flakes and toast for just one minute.

4. Add the tomatoes and tomatoes sauce and bring to a simmer. Season with salt and pepper. Add the chicken stock and allow the vegetables to become soft in the broth, especially the sweet potatoes.

5. Make sure the sweet potatoes are almost softened and then add the fish, lime juice marinade, parsley and cilantro. The fish won’t need much time to cook, just enough time to warm through. Season to taste.

6. Serve with sauteed kale and brown rice or polenta. Enjoy!

forget what you thought

For the past couple years I've featured recipes to replace staple items you typically purchase from the grocery store. In particular, I'm thinking of recipes for bread, granola, soup, tomato sauce, and pizza. I have a few more I'd like to share with you and today we're talking yogurt. Yep. I said yogurt.

I know what you're thinking. When I first thought about making homemade yogurt, I imagined a patchouli scented kitchen, crowded with hanging plants and meowing cats, and a crazy hippie lady stirring up strange batches of stinky yogurt. I swear that's not me. At least not yet.

The idea of making yogurt, honest to goodness yogurt, seemed like it would be a crazy complicated process. And even if you could make it at home, the texture and the flavor would never match up to store-bought. This is what I thought. And then last May I visited my friend Anna and she blew me away with an incredible breakfast of early season strawberries and the most wonderful homemade yogurt I'd ever tasted. Anna convinced me I could make it myself and thus began months of experimenting in the kitchen and trying to make yogurt.

Before I started making yogurt, I was a big fan of Fage (that's pronounced fa-yeh) Greek yogurt. My only issues with Fage? It's not organic. It also contains only two of those good for your body active cultures. Plus it's a little expensive. So my goal? Make an affordable, organic, homemade yogurt with good active cultures. And if possible, achieve a similar texture to Fage.

After a lot of experimenting, trying different cooking methods and times, I've come up with good results.

There are a lot of recipes for homemade yogurt on the Internet, most of them way too complicated and many of them inconsistent. I wanted a simple process with great results, one I could make on a weekly basis.

I started by using my slow-cooker. This gave me mixed and inconsistent results. Sometimes I had a great batch, sometimes it wouldn't come together and would be a soupy mess. Some recipes recommend using your oven on a low temperature or heating the milk and wrapping your pan in towels or putting it in a cooler. After many tries and inconsistent results, I decided to purchase a yogurt maker. Lucky for me, I received one for Christmas and immediately set about making yogurt every week.

If you're interested in making homemade yogurt, but don't have an interest in purchasing a yogurt maker, simply google homemade yogurt and you'll find a million recipes to help you get started. But if you love yogurt, eat it on a weekly basis, and want to make your own, I can't recommend purchasing a yogurt maker enough. If you're going to buy a yogurt maker, check out the Cuisipro Donvier Electronic Yogurt Maker. After two months of making yogurt at home, this machine pays for itself. So worth it.

And this is how easy it is when you have a machine:

Homemade Yogurt
(If you like thinner yogurt, this recipe makes six cups of yogurt. If you like thicker yogurt, about three cups.)

Ingredients
- 1 quart of whole or low-fat organic milk (I use 1% or 2%. Do not use skim milk, unless you want to add powdered milk.)

- starter at room temperature (for your first batch you'll need 1-2 heaping tablespoons of store-bought yogurt. Once you have a batch made, you can just use a bit of your previous batch of yogurt for your starter.)

Steps
1. Pour the milk into a 2-quart saucepan (for stove top) or 4-cup glass measuring cup (for microwave). Heat milk on medium-low, stirring occasionally. If heating in the microwave, cook for 8-10 minutes, stirring every two minutes and checking the temperature at 6 minutes. Temperature of the milk should be 185-195 degrees Fahrenheit.

2. Confirm the milk has reached the right temperature and remove from heat. Let milk cool until it has reached 110-115 degrees Fahrenheit. This will take about 20 minutes. You can speed the process along by stirring occasionally or putting the saucepan/measuring cup in an ice bath.

3. Once the milk has reached the correct temperature, fill one of the jars with milk. Add the starter yogurt to this cup and stir well. Pour this cup back into the rest of the milk and stir well.

4. Pour the milk equally into the jars, snap on the lids, and place the jars in the yogurt maker. Place the cover over the jars and plug in the machine. Set the desired amount of cooking time. I recommend 8 hours for your first batch. You can experiment with longer cooking times. For a thicker, more flavorful yogurt, you'll want a longer cooking time. We usually cook ours for 10-11 hours. Press the start button and leave the machine.

5. When the yogurt is done, transfer the cups from the machine to the refrigerator and cool for 4-6 hours.

6. If you like thinner yogurt, go ahead and enjoy! Pop a jar into your lunch bag for work, or add a little granola and enjoy some breakfast. If you like thicker yogurt continue to step 7.

7. After your yogurt has chilled for 4-6 hours, you can pour the yogurt into a bowl lined with cheesecloth and leave for 8-24 hours. For me, using cheesecloth each week seemed wasteful, so I purchased a reusable strainer that I swear, makes the best Greek yogurt you've ever had in your life. Simply pour your yogurt into the strainer, cover, and leave in the fridge for 8-24 hours.

Then using a spatula, scrape your thick, lovely yogurt into a bowl and add back in some of the drained liquid (whey) until you reach your perfect consistency. I usually add a few spoonfuls back in. And don't toss that remaining whey! It's super healthy stuff. Mix it into smoothies, a glass of juice, or soup to capture those nutrients. Your homemade yogurt will keep about 10 days.

That's it! Easy peasy. Yogurt machine, thermometer, strainer, milk, yogurt. It is so easy and cheap to make yourself, I hope you'll try it!

Yogurt Tips
- I think Stoneyfield's organic low-fat plain yogurt makes a terrific starter for your first batch. Stoneyfield's yogurt includes six active live cultures. I've heard Danon works well too.

- Never use expired yogurt for your starter. Make sure the yogurt you purchase for your starter, or the bit you use from your previous batch is fresh. If you use expired starter, the yogurt will not come together properly.

- Heating the milk for too long or at too high a temperature will produce low quality yogurt. Just be sure to stir and check the temperature as you heat the milk.

Not a fan of plain yogurt? Here are some suggestions for flavoring your completed yogurt. Stir in a little:
- vanilla extract
- maple syrup
- agave nectar
- honey
- jam (our favorite jam to mix in is Bonne Maman cherry preserves)
- fresh fruit

If you start making your own yogurt, I'd love to hear about it! Special thanks to Anna for getting me started!

Recreating the Impossible

We need to talk.

Remember when I mentioned Peter Reinhart's bagels and linked the recipe on Friday? Well this is what came out of our kitchen Sunday morning.

A word about bagels: so many bagels get it wrong. Like really wrong. Most bagels are dry, bready things rather than what they should be. Living in Baltimore we were spoiled by Goldberg's and made the trip to Pikesville for big paper bags of bagels at least once every couple weeks. Since moving to Chicago I can count on one hand how many bagels I've eaten. It is impossible to get a proper bagel here.

So when I read Luisa's convincing post on just how easy Reinhart's recipe was, I decided we should probably give it a go. This recipe has been around the blogs for years and I'm kicking myself for not trying it sooner. I just always assumed bagels had to be near impossible to recreate in the home kitchen. I'm happy to admit I'm wrong if it means eating these for breakfast.

First, these bagels require little more than a few pantry staples. Second, they are EASY. Seriously. By the time the coffee was done, these bagels were cooling on the counter and ready to be devoured. If you can measure flour and wash dishes, you can make this recipe. And once you take a bite of your first one, you'll be looking for your next excuse to make them again. The hardest part of this recipe? Waiting for them to cool.

Get going. Make these now and report back.

Bagels
Makes 6 to 8 bagels

3 1/2 cups (1 pound) unbleached flour (bread or all-purpose)
3 teaspoons salt, divided
3/4 teaspoon instant yeast
1 tablespoon honey or barley malt syrup, if you've got it
1 cup plus 2 tablespoons water
1 teaspoon baking soda
Poppy or sesame seeds (We didn't have any sesame seeds or rehydrated dried minced garlic or onions in the house, but you can bet next time we make these I will have some on hand to top the bagels before baking them.)

THE NIGHT BEFORE BAKING

1. By hand, mix the flour, 2 teaspoons salt, the yeast, honey and the water until the ingredients form a stiff, coarse ball of dough (about 3 minutes). If necessary, add a little more water. Let the dough rest 5 minutes.

2. Knead the dough on a lightly floured surface until the dough feels stiff yet supple, with a satiny, slightly tacky feel, 2 to 3 minutes. If the dough seems too soft or too tacky, sprinkle over just enough flour as needed.

3. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and place it in the refrigerator for at least 1 hour and up to several hours. Keep in mind that the bagels must be shaped before proofing overnight.

4. When ready to shape the bagels, line a baking sheet with lightly greased parchment paper or a silicone baking mat.

5. Remove the dough from the refrigerator and divide it into 6 to 8 equal pieces. Form each piece into a loose, round ball by rolling it on a clean, dry work surface with a cupped hand; do not use any flour on the surface. If the dough slides around and won't ball up, wipe the work surface with a damp paper towel and try again - the slight amount of moisture will provide enough "bite" for the dough to form a ball. When each piece has been formed into a ball, you are ready to shape the bagels.

6. Using your hands and a fair amount of pressure, roll each dough ball into a "rope" 8 to 10 inches long. (Moisten the work surface with a damp paper towel, if necessary, to get the necessary bite or friction). Slightly taper the rope at the ends so that they are thinner than the middle. Place one end of the dough between your thumb and forefinger and wrap it around your hand until the ends overlap in your palm; they should overlap by about 2 inches. Squeeze the overlapping ends together and then press the joined ends into the work surface, rolling them back and forth a few times until they are completely sealed.

7. Remove the dough from your hand and squeeze as necessary to even out the thickness so that there is a 2-inch hole in the center. Place the bagel on the prepared sheet pan. Repeat with the other pieces. Lightly wipe the bagels with oil, cover with plastic wrap and place in the refrigerator overnight.

THE MORNING OF BAKING

8. Remove the bagels from the refrigerator 90 minutes before you plan to bake them. Fill a large stockpot with 3 quarts of water (be sure the water is at least 4 inches deep), cover with a lid, and slowly bring the water to a boil. When it comes to a boil, add the remaining teaspoon of salt and 1 teaspoon of baking soda, reduce the heat and simmer with the lid on.

9. Thirty minutes before baking, heat the oven to 500 degrees.

10. Test the bagels by placing one in a bowl of cold water. If it sinks and doesn't float to the surface, return it to the sheet, wait 15 minutes and then test it again. When one bagel passes the float test, they are ready for the pot.

11. Gently lift each bagel and drop it into the simmering water. Add as many as will comfortably fit in the pot. After 1 minute, use a slotted spoon to flip each bagel over. Poach for an extra 30 seconds. Using the slotted spoon, remove each bagel and return it to the lined baking sheet. Continue until all the bagels have been poached. Generously sprinkle each bagel with a topping.

12. Place the baking sheet in the oven and reduce the heat to 450 degrees. Bake for 8 minutes and then rotate the sheet (if using two sheets, also switch their positions). Check the underside of the bagels. If they are getting too dark, place another sheet under the baking sheet. Bake until the bagels are golden brown, an additional 8 to 12 minutes. Remove from the oven and transfer the bagels to a rack for at least 30 minutes before serving.

Leftover bagels keep in the refrigerator for a week or in the freezer in a Ziploc bag for 3-4 weeks. Thaw in the fridge overnight before you want to toast them.

this weekend

March, 2008


This weekend:

• Green Zebra
• The Transit of Venus
• first run of the year along the lake
• changing out the winter wardrobe
• Pete Reinhart's bagels
  
• 13th of Paris

warming trend

I apologize for the radio silence here. I'm not really sure where the first two weeks of March went, but here we are, the middle of the month with spring very near. The weather is finally warming, reminding us that the long days of summer are ahead.

This week as I was putting away groceries, I made a chance discovery in the freezer. Hidden away in the corner were two forgotten bags of fresh, shredded zucchini. Pulling them out of the freezer I had flashbacks to August when I helped my Dad pull zucchinis as big as my arms from the garden. And after a whole summer spent sauteing, baking, and slicing the stuff, we needed a new way to utilize all of the zucchini. We decided to shred what we'd picked and after dividing most of it into freezer bags, we made this cake. It is a favorite in our house. It's perfect anytime of the day, with breakfast, lunch, or dinner and can be thrown together in a moment's notice. Baking this cake on an unseasonably warm March afternoon, I couldn't help but be swept up with spring fever.

There are many great days ahead. Happy weekend to you all.

Zucchini Cake with Crunchy Lemon Glaze
Serves 12-16
Adapted from Dolce Italiano: Desserts from the Babbo Kitchen by Gina DePalma via David Lebovitz

For the cake:
1 cup (135g) almonds, pecans, or walnuts, toasted
2 cups (280g) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher or sea salt
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1/2 teaspoon freshly ground nutmeg
3 large eggs, at room temperature
1 3/4 (350g) cups sugar
1 cup (250ml) extra-virgin olive oil
2 teaspoons vanilla extract
zest of one lemon
2 1/2 cups (300g) finely grated zucchini*

For the lemon glaze:
1/4 cup (60ml) freshly squeezed lemon juice
1/3 cup (65g) granulated sugar
1 cup (140g) powdered (confectioner’s) sugar

1. Preheat the oven to 350ºF (180ºC). Grease a 10 cup (2.5l) bundt or tube cake pan** with non-stick spray or butter, dust with flour, then tap out any excess.

2. Pulse the nuts in a food processor until finely chopped.

3. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

4. In the bowl of a stand mixer with the paddle attachment, beat the eggs, 1 3/4 cup (350g) sugar, and olive oil for 3 minutes on medium speed, until light and fluffy. Stop and scrape down the sides of the mixer, then add the lemon zest and vanilla.

5. Mix in the dry ingredients, scraping down the sides of the mixer bowl to make sure everything is mixed in well, then beat on medium speed for 30 seconds.

6. Stir in the chopped nuts and zucchini.

7. Scrape the batter into the prepared cake pan, smooth the top, then bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan.

8. During the last few minutes of the cake baking, make the glaze by whisking together the lemon juice, 1/3 cup (65g) granulated sugar, and powdered sugar.

9. Let the cake cool for 10 minutes, then carefully invert it onto a cooling rack.*** Brush the glaze over the cake with a pastry brush and let the cake cool completely.

Storage: The cake can be wrapped (or put under a cake dome) and will keep for a few days. You can freeze the unglazed cake. However to apply the glaze, you’ll need to defrost the cake then warm it so the glaze will adhere properly.

*I recommend using the fine grating disk for a food processor to shred your zucchini. You can also grate the zucchini by hand, use the fine holes on a box grater.

**If you don’t have a bundt or tube pan, you can make the cake in a regular round cake pan.

***The best way to invert the cake is to lay the cooling rack over the top of the cake pan, then grasping both the cake pan and the rack simultaneously (if it’s too hot, wear oven mitts), flip them both over at once. Lift off the cake pan, then liberally brush the glaze over the warm cake.

you make me happy, when skies are grey

Can we just contemplate for a moment the wonderful perfection of citrus being at the peak of season in the chilly winter months? This is no accident my friends. The cheery grapefruit above and a handful of others spilled out of our co-op box this week into welcome hands. This in addition to temperatures in Chicago skyrocketing to the 60s, has given us a taste of spring I can't seem to shake. While we wait for spring's official arrival, I will be enjoying the recent splurge of grapefruits, clementines, cava cava oranges, and lemons. This Heidi Swanson recipe has been one of my favorites for years and is really more of a formula than a recipe. Sub in the greens, citrus, and nuts of your choice and you have the perfect lunchtime salad or dinner paired alongside some chicken or a lovely piece of fish. The dressing is super versatile and great over steamed vegetables or used as a marinade for the protein of your choice. Enjoy and happy weekend to you!

***

Special thanks to Michelle for organizing the latest recipe exchange on her fantastic blog. Pretty Mommy readers, welcome!

Sunshine Salad
Adapted from Heidi Swanson

6 to 8 handfuls mixed salad greens or butter lettuce, washed and dried well (I used a combination of mizuna and arugula last night.)
1 or 2 medium oranges, torn into pieces, pith removed (I used a grapefruit.)
1 avocado, thinly sliced
1/2 cup or so toasted nuts (walnuts or slivered almonds work best here)
1/2 cup sliced green onions
About 1/3 cup Citrus Parmesan Dressing (below)

Wash and dry your salad greens well and place them in a large bowl. Add the oranges, nuts, and onion. Toss well with the Citrus Parmesan Dressing (below). Add the avocado and give the salad one last light toss, be gentle, you don't want the avocado to disintegrate.

Sprinkle with a few shavings of Parmesan - you can make nice thick curls using a vegetable peeler.

Citrus Parmesan Dressing

1/3 cup freshly grated Parmesan cheese
Zest and juice of 2 oranges (I used another grapefruit)
2 tablespoons chopped shallots
2T white wine vinegar
1 cup extra-virgin olive oil
2 pinches of both salt + pepper

In a medium bowl (or Mason jar) combine the grated Parmesan, orange zest and juice, and the shallots. Whisk in the white wine vinegar. Whisk in the olive oil and finish by seasoning with salt and pepper. Keeps well in the refrigerator for up to a week.

Weekend Mornings

So I figure if I shared kale recipes with you last week we should probably cover cinnamon rolls this week. Everything in balance, right?

I think everyone should have a cinnamon roll recipe in their repertoire. There really is nothing better than a lazy Saturday morning with a pot of coffee to share, a paper to read, a great record on the turntable, and a pan of these baking away in the oven. These rolls are also perfect when you're hosting brunch because you can do most of the work in advance.

I should note that the original recipe was written with the idea that if you wanted these on your table around 9, you'd have to rise around 4 to get them ready in time. Is there anyone who really does that? Over the years, I have modified this recipe so you can complete most of the work a day or two in advance. Then you simply allow them to rise on the counter while you take a shower, make some coffee, and then pop them in the oven. Or do like I do and set the alarm for 6:30, hop out of bed, take the rolls out of the fridge, and crawl back into bed to snuggle up until 8.

Belated celebration with your Valentine this weekend? A lovely brunch sounds just about right. Go to it!

Cinnamon Rolls with Cream Cheese Glaze
Adapted from Bon Appetit

Dough:

• 1 cup milk (I wouldn't recommend skim, but 1%, 2%, or whole will work)
  
• 3 tablespoons unsalted butter
• 3 1/2 cups (or more) unbleached all purpose flour, divided
• 1/2 cup sugar
• 1 large egg
• 2 1/4 teaspoons active dry yeast
  
• 1 teaspoon salt
• Nonstick vegetable oil spray

Filling:

• 3/4 cup (packed) golden brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, room temperature

Glaze:

• 4 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1/2 teaspoon vanilla extract

1-2 Days before you plan to bake the rolls:

Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add remaining 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. I usually end up adding 2-3 more tablespoons of flour. Take off the paddle attachment and place the dough hook on the machine. Knead for 4 minutes on low-medium speed. (If you don't have a mixer, turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes). Form into ball.

Lightly oil a large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours. You can press the dough with your finger and if it doesn't spring back immediately, it's ready to go.

Mix brown sugar and cinnamon in medium bowl.

Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at one long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide). I use a serrated knife and slowly slice the rolls.

Spray a 13 x 9 glass baking dish with nonstick spray. Arrange the rolls cut side up. Cover baking dish with plastic wrap and place in the refrigerator until ready to use.

When ready to bake the rolls:

Take the pan out of the refrigerator and place in a warm draft-free area until almost doubled in volume, 60-90 minutes.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20-25 minutes. Remove from oven and invert immediately onto rack. Cool 3-5 minutes. Turn rolls right side up.

For glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Store rolls in the refrigerator. To serve leftovers, simply heat in the microwave for 20-30 seconds.

Freezer-Friendly

I'm fairly certain these cinnamon rolls will freeze very well. After slicing the dough, place the rolls on a baking sheet lined with parchment and place in the freezer. After frozen, drop the rolls into a Ziploc bag. When ready to bake, place desired amount of frozen rolls in baking dish, defrost overnight in refrigerator and then follow the instructions for the second rise, baking, and making the glaze.