Pears Poached in Red Wine
November 19, 2009 at 1:40 pm | In Desserts, Flexitarian, Food, Holiday cooking, Recipes, Vegetarian, cooking, dessert, photography | 5 CommentsTags: cooking, dessert, Food, fruit, fruit dessert, How to Cook Everything, Mark bittman, pears, poached pears, poached pears in red wine, poaching
I’ve eaten a few poached pears in my life, but none like the one I ate in Napa Valley while on vacation with my husband.
The hotel we stayed in offered brunch every morning, and it was there where I discovered the beauty of fruit mixed in wine.
This is a simple recipe. Play with it.
Next time, I will experiment with cloves.
I used a Merlot for the red wine.
Pears Poached in Red Wine
Adapted from “How to Cook Everything” by Mark Bittman
Time: Overnight , largely unattended.
A light simple and classic dessert. Use not-quite-fully-ripe Bosc Pears if at all possible.
4 Bosc pears, ripe but not mushy
1 1/2 cups water
1 1/2 cups red wine (I used Merlot)
3/4 cup sugar
1 lemon, sliced
1 cinnamon stick
1- Peel pears; use a melon baller to remove the core from the blossom end, leave the stem on. (I did not, I halved the pears and removed the cores. I preferred halves to wholes.)
2- In a medium saucepan. Bring water, wine, and sugar to a boil. Turn heat to med-low and add the lemon slices, cinnamon stick, and pears. Cover pan, simmer until pears are very tender, at least 20 minutes.
3- Remove pears to a bowl and continue to cook the sauce, over med-high heat until it reduces by half and becomes syrupy. Strain syrup over pears and refrigerate overnight.
4- Serve chilled pears whole, with little of the syrup poured over them.
These would be excellent for the holiday table.
Julia Child’s “Poulet au Porto” (Roast Chicken Steeped with Port Wine, Cream, and Mushrooms)
November 18, 2009 at 7:00 pm | In Cakes, Desserts, Food, French Cooking, Recipes, baking, cooking, dessert, photography | 7 CommentsTags: baking, cake, chicken, Food, French Cooking, Julia Childs, Matering the Art of French Cooking, Pommes De Terre Sautees, potatoes, Poulet au Porto, recipe, upside down pear cake
I love it when I prepare a meal and people rave over the results.
Julia Child wrote , “It is the kind of dish to do when you are entertaining a few good, food-loving friends whom you can receive in your kitchen.”
…and Julia should know!
I wasn’t prepared to photograph the ignited cognac, but trust me, it adds a bit of excitement to the room.
Poulet au Porto
(Roast Chicken Steeped with Port Wine, Cream, and Mushrooms)
Adapted from “Mastering the Art of French Cooking Volume One”, by Julia Child
WINE SUGGESTIONS
Serve very good, chilled, white Burgundy such as a Meursault or Montrachet, or an excellent, chateau-bottled white Graves.
For 4 people
A 3- 4 lb., ready-to-cook, roasting or frying chicken
The original recipe calls for roasting the chicken according to the instructions in her book, but I really like to butterfly and pan roast my chickens. I learned to do this from a Wolfgang Puck recipe for “Pan Roasted Chicken with Port and Whole Grain Mustard”. You may roast your chicken any way you choose, but I find butterflying and pan roasting gives me a crispy crust and a very moist chicken. Plus, it cooks much faster!
I followed these instructions for my pan roasted chicken:
Preheat oven to 400 degrees F. Heat an ovenproof skillet large enough to hold the chicken over high heat. Add a few Tablespoons of clarified butter ( or oil and butter ) and swirl it in the skillet. Carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. Carefully turn the chicken skin side up.
Put the skillet into the oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer, 20- 30 minutes, depending on its size. When the chicken is done, remove it to a carving board and let it rest at room temperature while completing the sauce.
1 lb. fresh mushrooms (I mixed white and crimini)
Meanwhile, trim and wash the mushrooms. Quarter them if large, leave them whole if small.
In a 2 1/2-quart enameled or stainless steel saucepan-
1/4 cup water
1/2 Tb butter
1/2 tsp lemon juice
1/4 tsp salt
Bring the water to boil in the saucepan with the butter, lemon, and salt. Toss in the mushrooms, cover, and boil slowly for 8 minutes. Pour out the cooking liquid and reserve.
1 cup whipping cream
1/2 Tb cornstarch blended with 1 Tb of the cream
Salt and pepper
Pour the cream and the cornstarch mixture into the mushrooms. Simmer for 2 minutes. Correct seasoning, and set aside.
1/2 Tb minced shallots
1/3 cup medium-dry port
The reserved mushroom cooking liquid
The mushrooms in cream
Salt and pepper
Drops of lemon juice
Remove all but 2 tablespoons of fat from the roasting pan. Stir in the shallots and cook slowly for 1 minute. Add the port and the mushroom juice, and boil down rapidly, scraping up coagulated roasting juices, until liquid has reduced to about 1/4 cup. Add the mushrooms and cream and simmer for 2 to 3 minutes, allowing the liquid to thicken slightly. Correct seasoning and add lemon juice to taste.
A fireproof casserole or a chafing dish
1 Tb butter
1/8 tsp salt
Smear the inside of the casserole or chafing dish with butter. Rapidly carve the chicken into serving pieces. Sprinkle lightly with salt, and arrange in the casserole or chafing dish.
1/4 cognac (I bought one of those tiny bottles at the liquor store)
Set over moderate heat or an alcohol flame until you hear the chicken begin to sizzle. Then pour the cognac over it. Avert your face, and ignite the cognac with a lighted match. Shake the casserole slowly until the flames have subsided. The pour in the mushroom mixture, tilting the casserole and basting the chicken. Cover and steep for 5 minutes without allowing the sauce to boil. Serve.
(*) Chicken may remain in its casserole over barely simmering water or in the turned-off hot oven with its door ajar, for 10 to 15 minutes, but the sooner it is served, the better it will be.
Julia Child recommends serving this chicken with
“Pommes De Terre Sautees” (Potatoes Sauteed in Butter) and peas
and so I did!
These are quite satisfying. Cooking the potatoes in clarified butter made them extra flavorful!
I’m not sure I cut them up the the book advised, but I we all enjoyed them anyhow.
I will make these again and again.
Dessert was served hot out of the oven. One of my favorite cakes. You can get the recipe by clicking on the link below the photo.
The Upside Down Pear Cake baked while we ate, and I pulled it out and served it nice and warm.
Coeur a la Creme with Raspberry and Grand Marnier Sauce
November 12, 2009 at 10:30 pm | In Desserts, Food, Holiday cooking, Recipes, cooking, dessert, photography | 10 CommentsTags: Barefoot Contessa, Barefoot in Paris, Coeur a la Creme, cooking, cream, dessert, elegant dessert, Food, French, Ina Garten, raspberries
I’ve made these little heart shaped Coeur a la Creme desserts before, and this time I think I enjoyed them even more. I changed up the Raspberry Sauce by eliminating the raspberry jam Ina Garten calls for in her recipe. I just wanted to enjoy more of the pure taste of the raspberries without the over sweet taste of the jam.
I made 6 mini hearts and 1 large heart.
I’m told you can make these in colanders if you don’t have the molds, but my favorites are the mini coeur a la creme molds. Just enough for a generous single serving per person and you don’t have to scoop into the larger heart and give each guest a scoop of dessert on a plate. These make such a pretty presentation.
Above: Coeur a la Creme Mold
Cream and cheese mixture wrapped in cheese cloth.
Simply line your mold with cheesecloth, pour in the cream mixture, set on a plate and place in your fridge overnight.
Pour a pool of raspberry sauce on a plate, gently lift out your molded cream and carefully place it in the center.
In the past I’ve poured chocolate over the top and decorated with several fresh raspberries.
This dessert has the texture of mousse. The flavor is reminiscent of cheesecake and vanilla bean ice cream.
A very elegant dessert, yet simple to make!
Coeur a la Creme with Raspberry and Grand Marnier Sauce
Adapted from Ina Garten’s “Barefoot in Paris”
12 ounces cream cheese, at room temperature
1 1/4 cup confectioners’ sugar
2 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon grated lemon zest
Seeds scraped from 1 vanilla bean
fresh raspberries–I had to use frozen
Place the cream cheese and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.
Line a 7-inch sieve OR Coeur a la Creme molds with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.
To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base–I like to place the cream into a pool of the sauce. Serve with raspberries and extra sauce.
Raspberry and Grand Marnier (OR Cointreau) Sauce:
10 ounces frozen raspberries, defrosted
1/4 cup sugar
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)– I used Cointreau because that is what I had
Once the raspberries are defrosted, puree them in a blender or food processor. Add the sugar and blend until smooth. At this point, strain raspberries through a sieve/cheese cloth to remove the seeds. Chill for at least 4 hours.
“Day of the Dead” festival in Seattle (2009)
November 10, 2009 at 1:15 pm | In Family Fun, Food, my life, photography | 8 CommentsTags: art, dance, Day of the Dead, entertainment, festival, Food, holidays, Mexican, photography, Seattle, Seattle Center
“The ”Day of the Dead” (El Día de los Muertos or All Souls’ Day) is a holiday celebrated in Mexico and by Latin Americans living in the United States and Canada. The holiday focuses on gatherings of family and friends to pray for and remember friends and family members who have died. The celebration occurs on November 1st, and 2nd in connection with the Catholic holiday of All Saints Day which occurs on November 1st and All Soul’s Daywhich occurs on November 2nd. Traditions include building private altars honoring the deceased, using sugar skulls, marigolds, and the favorite foods and beverages of the departed, and visiting graves with these as gifts.” (Wikipedia)
I am in love with this celebration. I love the colors, the music, the dancing, the makeup, the food, the costumes, the decorations, the art–the ART !
As much as I whine about longing to live on a farm in the country, I feel blessed to live so close to Seattle. I have learned more about different cultures by attending the free festivals, than I had ever known before.
Many more photos plus a wonderful Youtube video behind the cut…
Continue reading “Day of the Dead” festival in Seattle (2009)…
Pressing Apples into Cider with Friends
November 10, 2009 at 12:10 pm | In Food, friends, photography | 4 CommentsTags: apple cider, apple juice, apple press, apples, Food, friends
A few weeks ago I was hunting for a pumpkin or two to give to my son and his fiancee. I ended up at a roadside produce stand, found the pumpkins I wanted, bought them, and loaded them into the trunk (don’t tell my chiropractor!). Just as I was loading the pumpkins a gentleman approached me and said something along the lines of, “Hi there, I think I know you.”
As a woman, my first thought was, “Are you kidding me? Do you have to hit on me while I’m loading huge pumpkins into my trunk, and what is up with the “I think I know you” line!”
I looked up and realized he was serious–especially when he asked, “Do you write a food blog?” Followed by, “Angelnina?”
“Well, pleased to meet ya!” I nearly shouted it–I was both relieved that he wasn’t hitting on me or asking for money–you never know in the Seattle area.
As it turns out, Wally is a very nice man, and he should have his own food blog! I can learn a lot from this guy. After introducing me to his wife–via Facebook– they both invited Mark and I to press apples into cider at their home the following weekend. We hit it off immediately. His wife, Lucinda, and I have quite a lot in common. I felt like I’d known her for years. It is always nice to meet good people.
On our visit, we were greeted with hot bowls of Wally’s homemade Borscht, homemade yogurt, parsley from the garden, toasted homemade bread, AND beer–yes, you guessed it–Wally makes the beer too! Normally I don’t drink beer, but I really wanted to sample his home brewed beer, and I have to admit, this was not the high school beer I had remembered–this beer had a hint of herbal, floral, taste–great stuff!
Lucinda served us and amongst many wonderful talents, she is also a very friendly hostess
ABOVE: Wally’s Beer
Wally wasn’t wasting any time with pleasantries, and before my last bite of borscht was down, he announced “These apples will not peel themselves.” ,and with that he set 4 cutting boards, knives, and a huge box of apples. We had a great time visiting and chopping.
Next, we went out to the cider press Wally built–yes, he made it. He and Lucinda also raise chickens and mason bees.
When the apples were pressed we drank coffee, apple juice, and ate some pignolis I had packed up as a hostess gift.
Nothing is better than meeting new friends and enjoying great food and drink.
Chipotle Grilled Chicken With Avocado Sauce
November 7, 2009 at 5:07 pm | In Food, Mexican Food, Recipes, Weeknight Dinners, cooking, photography | 8 CommentsTags: Avocado Salsa, Baha Cooking on the Edge, Baha recipes, chicken, Chipotle, Chipotle Grilled Chicken, cooking, Deborah M. Schneider, grilled chicken, grilling, Mexican Food, recipe, roasted chicken, spicy
Fall weather makes me crave spicy foods!
I found a wonderful recipe for Baha Mexican grilled chipotle chicken.
The chipotles give the chicken a smoky and “call the fire department” fiery flavor that makes this anything but a ho hum grilled chicken dish.
I use a 4 lb chicken, but the original recipe calls for 3 small chickens. I prefer more heat–if you do not, use more chicken.
The avocado adds coolness to balance it out, so be sure to make the salsa to go with.
You can cut up the chicken and serve it in a tortilla with the avocado salsa, or simply serve it as is–I ate it both ways.
We served our chicken with the avocado salsa, homemade pinto beans, and Spanish rice.
I really love this chicken! It was nice and moist. This will probably become part of my weekly menu.
First you let it marinate in the sauce for hours (at least 2, but better overnight)
Chipotle Grilled Chicken with Avocado Salsa
(Greatly) Adapted from “!Baja! Cooking on the Edge” by Deborah M. Schneider
SERVES 6
7 oz can chipotles in adobo
2 large cloves garlic
2 tablespoons vegetable oil
1 teaspoon Kosher salt
1- 4 lb chicken, quartered
Avocado Salsa
3 ripe Haas avocados pitted, peeled, and cut into 1/2 inch pieces
Kosher salt
1 juice of one lime
1/4 cup finely diced white onion
3 fresh cilantro stems, stemmed and chopped (I did not use)
In a food processor, puree the chipotles, garlic, oil, and salt. Wipe the chicken pieces with paper towels. Thoroughly coat the pieces on all sides with a layer of the chipotle paste.
Place in a non-reactive baking dish or in re-sealable bags and refrigerate for 2 hours, or as long as overnight.
Heat the grill to medium. With the lid open, grill the chicken on both sides until well marked – about 7 minutes per side. Turn the heat to low, close the lid, and cook the chicken, skin side up, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees. (Alternatively, bake at 350 degrees for approximately 30 to 40 minutes.).
NOTE: we place a drip pan under the chicken to prevent flare-ups–we learned the hard way.
Serve with tortillas and salsa.
Avocado Salsa: Place the avocados in a bowl. Sprinkle with the salt and lime juice; mix gently with the onion and cilantro (don’t mash; it should look diced).
Note: this salsa should be served within 3 hours. To help it keep its color, press a piece of plastic wrap on the surface of the avocado and refrigerate until needed.
ANGELNINA’S NOTE: Original recipe calls for 3 small chickens, cut into halves or quarters. I prefer it with one 4 lb chicken. Obviously this adds to the heat, so if you don’t want it too spicy, use more chicken.
Light Pumpkin Cake w/ Cream Cheese Frosting
October 28, 2009 at 7:43 pm | In Cakes, Desserts, Food, Holiday cooking, Recipes, baking, cooking, dessert, photography | 11 CommentsTags: baking, cake, cooking, cooking light, cooking light magazine, dessert, Food, Frosted pumpkin cake, light recipe, low fat, pumkin, pumpkin cake, recipe
My good friend gave me a subscription to “Cooking Light” magazine this year, and I have enjoyed combing through all of the light recipes inside each edition.
In the November issue, I spotted this recipe from a woman in Eagle, Idaho (A quick SHOUT OUT to my Idaho friends!) for a Frosted Pumpkin Cake.
Autumn brings with it a craving for all things pumpkin and spice. Throw in a light cream cheese frosting and I’m all over it.
Still, if I’m being honest, I worried about a low fat cake. At least it wasn’t non-fat, and the recipe looked like it had all the necessities needed to meet my yum factor.
So, it is my pleasure to share with you, the lower in fat, Pumpkin Cake.
I rate this cake a 4 out of 4 stars. I’m rating it as a “light” cake. I can’t really say this is a 4 out of 4 star cake in the same way I would rate a Hummingbird Cake, because lets face it, it’s not a Hummingbird Cake. Hummingbird Cake rates a 10 out of 4 out of 4 stars 
Seriously, I think this is a fabulous cake. It has the flavor of autumn, it’s dense and moist–all the more reasons to bake her up!
Frosted Pumpkin Cake
Adapted from November’s Cooking Light Magazine
Cake:
- 10.1 oz all purpose flour (2.25 cups)
- 2 1/2 tsp baking powder
- 2 tsp ground cinnamon ( I used more)
- 1/8 tsp freshly grated nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 cup packed brown sugar
- 1/4 cup butter, softened
- 1 tsp vanilla extract
- 2 large eggs
- 15 oz can pumpkin puree (Pure–check ingredients)
- Cooking spray
Frosting:
- 2 tbsp butter, softened
- 1/2 tsp vanilla extract
- 8 oz package 1/3 less fat cream cheese
- 2 cups sifted powdered sugar
- Preheat oven to 350 degrees.
- To prepare cake, weigh or lightly spoon flour into dry measuirng cups; level with a knife. Combine flour, baking powder, cinnamon, other spices,and salt in a small bowl, stirring with a whisk.
- Combine brown sugar, 1/4 cup butter, and 1 tsp vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture, beat well after each addition. Add pumpkin puree; mix well. Fold in flour mixture. Spread batter into a 13×9 inch baking ban coated with cooking spray. Bake at 350 degrees for 20- 25 minutes or until wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
- To prepare frosting, combine 2 tbsp butter, 1/2 tsp vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.
Yields 24 servings; serving size: 1 piece
Calories 178, Fat 5.5, Protein 3 g, Carb 30 g, Fiber .09, Chol 32 mg, Iron 1.2mg, Sodium 135 mg, Calc 62 mg
Chuckanut Drive and a Cocktail
October 28, 2009 at 11:28 am | In Food, Recipes, Travel Blog, baking, my life, photography | 4 CommentsTags: bakery, Bellingham, Bow, bread, Bread Farm, Chuckanut Drive, cocktail, cocktail recipe, Edison, Fairhaven, photography, Puget Sound, recipe, road trip, Sidecar, Skagit Valley, Skylark's Hidden Cafe, Three French Hens, travel, Village Book Shop, washington, Washington State tourism
I love to go on road trips! I especially love to take drives to places I’ve never been before. Lucky for me, Chuckanut Drive is close enough to take a day trip.
Chuckanut Drive connects the city of Bellingham to the gorgeous Skagit Valley.
The main road gave us views of beautiful farmlands and breath taking views of Puget Sound, the San Juan Islands, and fall foliage!
Along the way, we drove off the main road, into the little town of Edison. We discovered the Bread Farm. This wasn’t just any bread bakery–look at the variety of homemade breads, cookies, granola, and so much more. We left with a huge loaf of bread, a package of homemade croutons, and a bag of coconut cookies.
Our drive ended in the 1880’s brick town of Fairhaven, a suburb of Bellingham. Mark and I have visited Fairhaven many times, but it had been quite a few years ago, and we always took the Interstate. Fairhaven is still the charming old fashioned village I remember. Actually, it is even better than I had remembered.
As we stepped out of the car and crossed the street, I felt the pressure of Mark’s hand on the small of my back and in a low voice he said, “Go, hurry!”
“Don’t push me!” I responded, “I’m wearing Crocs and I’ll break my neck if I hurry!”
“I’m not trying to push you, I see something…”
Mark spotted money on the ground. He quickly swooped in and picked it up off of the sidewalk. $12. I insisted we look around for the person who may have dropped the money. Mark gave me a funny look,
“Well, what do you suggest I do–hold up the money and ask who lost $12?”
“Well, no, just look around at people and see if they look like they lost something.”
“What do people look like when they’ve lost something?”
“Well, I don’t know, they might have a look on their face– kind of panicked or sad. They might be looking in their wallets or purses –you know.”
Mark, aiming to do the right thing, looked up and down the street–the closest person was at least a block away.
“Well, I don’t see anybody with that “look” on their face.”
“Oh, OK then, just keep the money. Maybe it’s a gift from the Universe.”
Mark then tucked the money into the side of my purse. ”Here, go buy something for yourself with it.”
Mark can be a sweetheart like that.
Crazy as it may sound, I like to think the Universe gifts us with money when we’re on the right track in life.
We chose to eat at the restaurant we used to eat at when our son still lived at home– Skylark’s Hidden Cafe and Wine Parlour. Very nostalgic.
I ordered fried chicken, and Mark ordered the pork medallions.
I drank my first Sidecar. I was instantly drunk–which wasn’t the plan. I’m used to a glass of wine, but apparently a Sidecar is a bit more potent. Lesson learned. Next time, wait for your meal before sipping on a Sidecar on an empty stomach.
SIDECAR
The original from Harry’s Bar in Paris
1 1/2 oz. Brandy
1/2 oz. Triple Sec (Skylark’s used Orange Cointreau)
1/2 oz. Lemon or Lime Juice
Combine all the ingredients in a shaker filled with ice, shake well and strain into a cocktail glass.
When I was able to walk a straight line, we continued on to our favorite book shop, Village Books.
We drove back home with the moon roof wide open, the star filled sky and the chilly autumn evening weather was a perfect ending to a beautiful day.
Care to see a few more photos? Click below…
Chocolate Birthday Cake with Buttercream Frosting
October 14, 2009 at 6:58 pm | In Cakes, Desserts, Food, Recipes, baking, photography | 16 CommentsTags: baking, birthday cake, buttercream frosting, cake, chocolate, chocolate birthday cake, chocolate cake, chocolate frosting, dessert, easy chocolate buttercream, Food, foodie, frosting, Grand Central Bakery cake, recipe
Finding for the perfect chocolate birthday cake has always been a challenge for me. There are so many chocolate cake recipes that I can quickly feel overwhelmed. For her 66th birthday, my mother requested a chocolate cake with chocolate frosting .
Flour-less chocolate cakes are all the rage, and although I’m quite fond of the dark fudge-like cake, it is simply too much for a birthday cake. Then there are the “too dry” chocolate cakes, the “not chocolate enough” chocolate cakes, the “too crumbly”, etc.
I think Grand Central Bakery’s cookbook nailed the chocolate birthday cake! I opted not to use the ganache frosting, and found an easy buttercream frosting that wouldn’t take over the very chocolatey cake.
Let me start with a warning here: This cake is HUGE! The layers are so thick it looked like a three layer cake. I don’t know about you, but I think more chocolate is always a good thing!
You can easily split each layer into two layers to make a 4 layered filled cake. I simply used the two layers and layered with buttercream.
Chocolate Birthday Cake
Adapted from “The Grand Central Baking Book”
4 ounces unsweetened chocolate, broken into chunks
4 ounces semi-sweet chocolate, broken into chunks
2 1/2 cups all purpose flour
1 cup unsweetened cocoa powder ( i use Dagoba)
1 Tbsp. baking soda
1/2 tsp salt
1 cup (8 ounces or 2 sticks) unsalted butter, at room temperature
2 1/4 cups packed light brown sugar (1 pound)
6 eggs, at room temperature
1 Tbsp vanilla extract
2 cups (16 ounces) buttermilk, at room temperature
Preheat oven to 350 degrees. Grease or flour two 9″ cake pans and line bottoms with parchment paper.
Melt semi sweetened and unsweetened chocolate chunks in a double boiler”lower pan filled with an inch of lightly simmering water. Set aside melted chocolate and cool slightly.
Combine the dry ingredients. Sift flour, cocoa powder, baking soda, and salt into bowl.
Cream teh butter and sugar. Using a standing mixer with paddle attachment, beat butter and sugar on med-high for 3-4 minutes, until light and fluffy, scrape bottom and sides of bowl with spatula to evenly incorporate the butter.
Add the eggs into a liquid measuring cup with the vanilla. Mix on low speed, slowly pour in the eggs, let fall one at a time making sure each egg is incorporated before adding the next.
Add the melted chocolate all at once and mix on low speed until slightly combined. It isn’t important to fully incorporate at this point.
Alternate additions of dry ingredients and buttermilk. With mixer on low add one-third of the dry ingredients, then half the buttermilk, mixing just till combined after each addition. repeat using half of the main dry ingredients, and the remaining buttermilk. Add the remaining dry ingredients and stop the mixer before they’re fully incorporated. Finish mixing by hand using a sturdy spatula.
Bake.
Divide the batter evenly between the two prepared pans. Run a paring knife through the batter in one smooth motion-onei nch from the edge of the pan.
Bake 30 minutes, then rotate the pans (carefully) and lower the temperature to 325 degrees and bake 25-30 minutes more. Check with wooden skewer for doneness. Skewer should have a few crumbs sticking to it but no gooey batter.
Let cakes cool for 15 minutes before turning them out of their pans. Wait until completely cool before splitting or frosting.
EASY Chocolate Buttercream Frosting
Adapted from Viet World Kitchen
Makes enough for a 9-inch 2-layer cake or the equivalent
1 3/4 – 2 sticks unsalted butter, softened
4 1/2- 5 cups powdered sugar
1 cup dark cocoa powder (use a good quality cocoa)
2 teaspoon pure vanilla extract
Approx. 7-8 Tablespoons heavy cream
Put the butter into a mixing bowl and sift 2/3 of the powdered sugar and 1/2 c cocoa powder into the mixer bowl. Mix at low speed till crumbly. When crumbly, sift the remaining powdered sugar and cocoa into the bowl. Continue creaming the ingredients.
Once combined – it’s fine of the mixture is crumbly and dry looking – add the vanilla and cream. Increase the mixer speed to medium and then medium high to create a fluffy and darkly colored frosting. Pause to scrape down the sides of the bowl. Taste and add extra sugar if more sweetness is needed. The chocolate flavors will deepen as it sits. Add more cream to make a soft, spreadable frosting. Use immediately or transfer to an airtight container and refrigerate for up to 2 days. Return to room temperature before using.
Sorry for the wrinkly frosting–I didn’t get around to photographing a slice until the next morning when I removed the saran wrap and had a slice for breakfast
Pollo con Cipolle e Aceto (Chicken with Onions and Vinegar)
October 9, 2009 at 10:59 am | In Food, Italian food, Recipes, Weeknight Dinners, cooking | 13 CommentsTags: chicken, chicken with vinegar and onions, cooking, dinner, Food, fried chicken, Italian chicken, Italian cooking, Recipes, weekday meals
This is my new favorite chicken dish. I’ve raved over the years about my favorite cookbook in the entire world, “Cooking with Grace” by Grace Pilato, and once again I’ve found a treasure hidden in this wonderful book.
I think the name of the dish turned me off, and I was a bit frightened by the amount of vinegar. One day I was thinking about a chicken dish I had been served by my Italian grandmother, and suddenly it occurred to me that it had a bit of vinegar. I decided to go for Grace’s recipe, and am I ever happy I did. It was different and– dare I say—better than the chicken I had remembered–this is good old Italian fried chicken with a huge kick!
I’ve made it twice now, and I’ll be making it again very soon. I have served it with potatoes and with rice, I like it both ways.
Click below for recipe and more…
Continue reading Pollo con Cipolle e Aceto (Chicken with Onions and Vinegar)…
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