Saturday, April 5, 2014
In Hungary there is a prune plum tree in everyone's garden. Recently I found these smaller, blue-purple plums under the name "Italian plums" in the supermarket. Well, I purchased a handful and made this delicious cake with them. This dessert is a kind of like a cake version of the Hungarian plum dumplings.
1 cup flour
1 tsp baking powder
1.5 cup sugar
0.5 cup butter
2 tsp lemon juice
1 tsp cinnamon + 2 tbsp sugar
Preheat oven to 350F. Line a 9-inch baking shape with parchment paper.
Cream together butter and sugar. Add the eggs, then the dry ingredients. Combine.
Spoon batter into baking shape. Cut plums in half, place on top of cake batter with the cut side down.
Sprinkle sugar and cinnamon mixture on plums, as well as the lemon juice. Bake for 40 minutes. Cool on rack.
Sunday, March 30, 2014
This was a super-easy, yet delicious chocolate cake that reminded me of the flavors of molten chocolate lava cakes. It looks messy, but the outcome is a moist cake on top of a rich, chocolaty cream.
1 tbsp butter
2 oz 70% cocoa chocolate
1 cup buttermilk
1 tsp vanilla
1.25 cup flour
1 cup brown sugar
1.5 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt
0.5 cup semisweet chocolate chips
6 tbsp cocoa powder
1.25 cup boiling water
Butter a 7x9 inch baking dish. Preheat oven to 350F.
Melt butter in the microwave and pour onto chopped chocolate. Allow to melt and mix. Preheat buttermilk until warm.
Mix flour with half a cup brown sugar, baking powder, baking soda, one tablespoon cocoa, and salt. Pour in melted chocolate and butter, heated buttermilk and vanilla. Mix until combined. Add in chocolate chips. Pour batter into shape.
Mix the remaining brown sugar with the sifted cocoa. Sprinkle onto shape. Boil some water and measure 1.25 cup of it on top of the cake. Immediately place into oven.
Bake for 25-30 minutes, until center is firm to the touch. Cool a bit and serve. I was surprised that this tasted better on the second day. My initial worry was that it would get soggy, but the lasted for three days in the fridge (at which point all of it was consumed).
Saturday, March 29, 2014
These buttery crepes with the tart-sweet flavor of lingonberry jam are a perfect dessert delight.
2 tbsp butter
0.5 cup milk
0.5 cup flour
1/8 tsp salt
2 tbsp honey
4 tbsp lingonberry jam
1 tbsp butter for frying
To a blender add 2 tbsp melted butter, the milk, eggs, flour, salt and honey. Blend until smooth. The sides may need to be scraped down in the process.
Allow to rest in the fridge for an hour. Preheat a 10-inch non-stick skillet on medium-high. Add a sliver of butter and coat the surface. Add enough batter to thinly coat the pan. Cook and flip once edges are getting golden.
Collect crepes onto a plate. Butter pan between each crape. Spread jam on half of each crepe, fold the other half onto this portion. Coat half with jam again and fold. Stack folded crepes and top with whipped cream. Serve warm. It is important not to use the jam excessively, as it will overpower the crepes' flavor. It's definitely a case of "less is more".
Tuesday, March 18, 2014
This was a delicious creamy dessert. It is crucial to have tasty, sweet mangoes for this. The panna cotta style of cold pudding preparation allows for the fruit flavors to be preserved fresh, rather than dulled by cooking.
1.5 cup heavy cream
1 cup ripe mango flesh
1/3 cup milk
7 g gelatin (0.25 oz)
1 tsp vanilla extract
0.25 tsp freshly grated ginger
0.25 cup white sugar
Take 0.5 cup of heavy cream and blend with the mango flesh and ginger until smooth.
Add the heavy cream and sugar to a small pot. Dissolve the gelatin in it as you heat. Bring nearly to a boil.
Add in vanilla and mango puree. Distribute into 4 ramekins. Cover tightly with plastic wrap and refrigerate overnight. Garnish with mint leaves.
I'm a big fan of these flavors from the Middle East. This is a filling and delicious recipe for squash.
1 butternut squash
1 yellow onion
2 tbsp tahini
1 tsp lemon juice
1 tsp Sriracha
Peel the butternut squash with a veggie peeler. Remove seeds and dice into 1-inch pieces. Peel onion and cut into eights. Separate leaves.
Toss veggies with 2 tbsp olive oil and sprinkle with salt and black pepper. Bake in a 400F preheated oven for an hour, turning every 20 minutes.
Meanwhile, mix tahini with lemon juice, Sriracha, pinch of salt and enough water to create a creamy dressing. Sprinkle onto squash and onion.
Sprinkle za'atar liberally onto prepared product. The sumac will provide a fruity, lemony flavor.
Saturday, March 15, 2014
America's test kitchen created this recipe, and for a veggie stir fry it's really not bad. The mushrooms in particular taste delicious, while the other veggies provide a nice backdrop.
2 cloves garlic
4 tsp minced ginger
4 tbsp vegetable oil
6 large portobello mushrooms
2 cups carrots
0.5 cup chicken broth
1 cup snow peas
1 pound bok choy
2 tbsp soy sauce
2 tbsp sugar
0.25 cup chicken broth
1 tbsp soy sauce
1 cup chicken broth
3 tbsp oyster sauce
2 tsp sesame oil
1 tbsp cornstarch
Slice the carrots into thin slices at an angle. Remove the stringy part of the peas. Remove the stem of the mushrooms and scrape out the gills. Cut heads into 2-inch wedges. Remove the stems from the bok choy leaves. Cut the stems into quarter inch strips. Cut the leaves into 2-inch pieces.
Mix the ingredients of the glaze. Mix the ingredients of the sauce.
Heat 2 tbsp oil until simmering in a skillet. Add the mushrooms and cook without stirring for 3 minutes. Turn mushrooms and reduce heat to medium. Cook another 5 minutes until both sides are browned. Add glaze and cook until it coats the mushrooms well (about 2 minutes). Remove mushrooms onto a plate.
Add 1 tbsp of oil to the skillet. Add carrots and cook for 2 minutes, until beginning to brown. Add 0.5 cup of broth and simmer covered for 2-3 minutes, until tender. Remove from skillet.
Add the remaining oil to the skillet. Heat again. Add snow peas and bok choy stems. Cook for 2 minutes. Add the leaves of the bok choy. Add the minced ginger and garlic in the middle of the pan. Cook for 15 seconds, then stir into greens.
Add back all vegetables and pour in the sauce. Cook until thickened. Serve over rice.
Friday, March 14, 2014
Broccoli rabe is a slightly bitter green with small, broccoli-like florets. Since I don't mind the bitter flavor, I'm not very motivated to bother to try to remove it, but this recipe reduces it somewhat.
1 bunch broccoli rabe
2 cloves garlic
1 tbsp olive oil
1 tsp lemon juice
Cut off the stems of the broccoli rabe. Bring a pot of water to boil and simmer the broccoli rabe stems in it for 5 minutes. Remove from water and cool stems immediately.
In a large skillet heat the oil. Add the garlic for 30 seconds, or until fragrant. Add the broccol rabe and cook for 2-3 minutes. Sprinkle in the lemon juice and season with salt. Serve.