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Blood orange, almond, and ricotta cake

Adapted from Smitten Kitchen, who adapted it from The River Cafe Classic Italian Cookbook (Rose Gray). http://smittenkitchen.com/blog/2016/01/blood-orange-almond-and-ricotta-cake/. Please be sure to click on the link to see what a pretty cake this is. LD’s notes in italics. Update 1/31/16: I’ve made this twice in the past three weeks. I don’t think you can overcook this cake. Second time I made it, cooked for 50 minutes in a 10″ glass pie plate (same temp as in recipe). Could have used another 5-10 minutes.

Ingredients

1/2 cup brown sugar
1 tablespoon water
3 large eggs, separated
2/3 cup (135 grams) granulated sugar
2 blood oranges, or another orange of your choice
1/2 cup (4 ounces or 115 grams) unsalted butter, softened
1/2 teaspoon fine sea salt
2/3 cup (165 grams, approx 6 oz.) ricotta
1/3 cup (45 grams) cornmeal
1 cup (135 grams) firm-packed almond flour or meal
1/4 cup apple, quince or apricot jam (optional, for glossy finish)

Heat oven to 300 degrees F. Butter a 9-inch round cake pan and line the bottom with a round of parchment paper. Note to LD: The 10″ glass pie plate at same temperature works well. Don’t even try the 9″ deep-dish pie plate – shallower is better.

Stir brown sugar and water together so they form a thick slurry. Pour into prepared cake pan and spread thin. Set aside.

Whip egg whites in a medium bowl with an electric mixer until they hold thick peaks. Set aside.

Place sugar in a large mixing bowl. Finely zest both oranges over it. Cut both oranges in half. Cut two of the halves into paper-thin slices and then cut the slices in half again. (Original recipe called for just half an orange cut into slices, but I prefer more slices arranged closer together.) Arrange slices over brown sugar base in cake pan. Juice other orange and add lemon juice to make 1/3 cup juice; set juice aside.

Add butter to sugar mixture and beat with an electric mixer (you can use same beaters you just did for egg whites) until light and fluffy. Add egg yolks, one at a time, and beat to combine. Add juice and ricotta; mix until smooth (mixture will look slightly curdled). Sprinkle salt over batter, then add almond flour and cornmeal and mix until just combined. Gently fold in egg whites.

Scoop batter in large dollops over prepared cake pan base. Gently spread batter flat, trying not to disturb orange slices underneath. Bake in heated oven for 35 to 40 (mine took at least 50) minutes, until a toothpick inserted into the center comes out clean and then (my preference) for 5 more minutes. The final cake is so moist, almost damp, I found the extra baking time beneficial. (Yes, definitely.)

Cool cake in pan on rack for 5 minutes, and then run a knife around the side and invert onto a cake plate. If any orange slices don’t come out easily, just gently arrange them on the top of the cake. If desired, heat jam until loose and brush over cake top for a glossier finish. (I didn’t have any jam, so I brushed the top with Myer’s rum.) Let cool and cut into slices. This would be delicious served with an extra dollop of ricotta, creme fraiche or barely sweetened whipped cream. The cake keeps at room temperature, but we prefer it from the fridge.

 

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Chicken Piccata

Gina De Laurentiis’s recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2.html

Very tasty and quick. To make gluten-free, I dredged the chicken with a mix of GF flour and almond meal. Served with Ancient Grains Quinoa pasta for gluten free.

Ingredients

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half (I buy chicken cutlets, about 1.5 lbs)
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging (use Bob’s Red Mill AP GF flour for gluten-free)
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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Kale and Apple Salad

Adapted from http://www.chowhound.com/recipes/kale-apple-coleslaw-with-poppy-seed-dressing-30354.

Ingredients

For the dressing:

  • 3 tablespoons cider vinegar
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 tablespoons olive oil
  • 1/3 cup small-dice red onion (about 1/4 medium onion)

For the slaw:

  • 1 pound kale, cut or torn into bite-size pieces and washed well
  • 1 large Granny Smith apple, cut into quarters or eighths and thinly sliced

Mix dressing ingredients in a small bowl. Put about a third of the kale into a very large bowl. Pour half the dressing over the kale. Mix well with one hand. As the kale becomes coated with the dressing, add more kale with the other hand, massaging the dressing onto all surfaces of the leaves. Continue adding dressing and kale until all mixed and evenly coated. Mix in the apple pieces.

Let sit 15 minutes at room temperature before serving, or refrigerate until time serve. Can be made up to one day ahead.

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Warm Brussels Sprouts Slaw with Asian Citrus Dressing

From Nom Nom Paleo: http://nomnompaleo.com/post/66793339868/warm-brussels-sprouts-slaw-with-asian-citrus. Delicious and not as complicated it might first appear. A nice, if slightly non-traditional, Thanksgiving side dish.

Ingredients:

Slaw

  • 2¼ pounds Brussels sprouts, trimmed
  • 3 tablespoons melted ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
  • ½ teaspoon Kosher salt

Dressing

  • 1 tablespoon ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
  • 1 tablespoon finely minced ginger
  • 1 small shallot, minced (1 tablespoon)
  • 2 garlic cloves, minced
  • ⅓ cup freshly squeezed orange juice
  • 3 tablespoons coconut aminos (or substitute 2 Tbs. soy sauce)
  • 1½ tablespoons rice vinegar
  • ½ teaspoon Red Boat fish sauce
  • 1 teaspoon sesame oil

Garnish

  • 2 scallions, thinly sliced
  • ¼ cup minced cilantro
  • 1½ tablespoons toasted sesame seeds

Instructions:

Preheat oven to 400°F with the rack in the middle position. 

Trim and thinly slice Brussels sprouts. Toss with fat or oil of choice. Spread on foil-lined half sheet pan and roast for 20 minutes, stirring every 10 minutes or so, just until tender. Remove from oven and put the sprouts into a large bowl. If you're making this for Thanksgiving, have the sprouts ready to go into the oven when you take the turkey out.

Meanwhile, make the dressing. In small saucepan, heat oil and then sauce ginger, shallot, and garlic until fragrant (about a minute). Stir in orange juice, coconut aminos (or soy sauce), rice vinegar, and fish sauce. Bring to a boil and then lower the heat and simmer the dressing for 5 to 8 minutes or until it’s slightly thickened. Remove the pan from the heat, and stir in the sesame oil.

Pour the sauce over the roasted sprouts and mix well.  Just before serving, sprinkle on the scallions, cilantro, and sesame seeds. Toss and serve immediately. Good warm or at room temperature.

Make Ahead Tip: If you’re serving this dish later, toss the roasted sprouts with the dressing before storing in an airtight container in the fridge for up to 4 days. When you are ready to serve the slaw, reheat it in the microwave or on a rimmed baking tray in a 450°F oven until hot (approximately 5 minutes). Then, toss in the chopped fresh herbs and toasted sesame seeds.

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Tamale pie

  • 1 c yellow cornmeal
  • 2 1/4 c cold water
  • 1 bouillon cube
  • 1 lb lean ground beef
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 4 tsp chili powder
  • 4 cloves garlic
  • 1 tsp salt
  • Dash pepper
  • 1⁄2 (6 oz) can tomato paste (I use the whole can)
  • 1 can Ro-Tel original (I use diced fire-roasted tomatoes with green chiles)
  • ½ bag frozen kernel corn
  • 1 can black beans, rinsed
  • 1 c. shredded cheddar cheese

Preheat oven to 350*. Spray a 9 x 13" casserole pan with Pam.

In medium saucepan, whisk together cornmeal and water until smooth; crumble in bouillon cube. Cook over medium heat, stirring constantly until thick. Spread into bottom of casserole pan and set aside.

Brown beef, onion, and green pepper. Add chili powder, garlic, salt and pepper, and mix well. Add tomato paste, Ro-Tel, corn, and black beans. Spread over the cornmeal crust and top evenly with cheese. Bake 20-25 minutes at 350*.

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Golden Syrup

Substitute for corn syrup. Read about golden syrup here. I based my recipe on this: http://joepastry.com/2013/chinese-golden-syrup/. I’m planning to use golden syrup in this recipe for pecan pie.

Combine in a stainless steel saucepan

  • 1/2 c. sugar
  • 1/4 c. water

Bring to boil over medium-high heat and cook until the syrup is deep amber in color, about 5 minutes. Keep a close eye on it and do not let it get too dark or it will taste burnt. Remove from heat and stir in

  • 1 c. boiling water and then
  • 1 c. sugar and then
  • 1 T. lemon juice (I used a little less – 1/2 a small lemon – and it was just right)
  • Pinch salt

Cook until it reaches 235 degrees F, about 10-20 minutes, I think. Remove from heat and pour through fine-mesh strainer into a glass storage container. Cool, cover, and store in fridge.

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Greek Egg-Lemon Soup (Avgolemono)

The Avgolemono (egg-lemon) mixture turns basic chicken and rice soup into something really awesome. Advance prep recommended: make stock, cook and shred chicken, bake rice, and chop vegetables. Amounts are approximate and to taste.

  • 1 large onion, chopped
  • 2-3 large carrots, chopped
  • 3 stalks celery, chopped
  • 2 Tbs. olve oil
  • Chicken stock, about 8-10 cups (make your own, use pre-made stock, or use bouillon cubes and water)
  • 1 bay leaf
  • Cooked chicken, about 1 1/2 lbs, shredded or diced (I cook boneless, skinless chicken thighs in the stock – if using pressure cooker, bring stock and thighs to full pressure, lower heat until weight is gently rocking, cook for six minutes, and release pressure quickly; remove from pot, cool, and shred)
  • Cooked rice, 3-4 cups (I use 1 recipe of Alton Brown’s Baked Brown Rice)
  • Salt and pepper to taste
  • Fresh dill or parsley, chopped – for garnish

Egg-lemon sauce

  • 3-4 eggs, at room temperature
  • Juice of 2-3 lemons, about 1/3 cup (zest the lemons for garnish, optional)
  • 2 Tbs. cold water

In large stock pot, saute chopped onion, carrots, and celery in olive oil. Add chicken stock and bring to boil; reduce heat and simmer 30 minutes. Add cooked rice and shredded chicken. Heat through.

For egg-lemon mixture: In 2-cup measuring cup, beat eggs with a fork. Add juice of 2 lemons and 2 Tbs water. Mix well. To the egg-lemon mixture, add 1 ladle of soup stock and mix well. Repeat with another ladle of stock. Stir mixture into soup. Soup will be slightly thickened and creamy looking. Taste for seasoning and add salt, pepper, and perhaps more lemon juice as needed. Serve immediately. If you want, garnish with finely grated lemon zest and chopped fresh dill or parsley.

 

 

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Roasted Pumpkin Seeds

This is the best way to roast the seeds from a pumpkin or winter squash. They turn out crunchy and salty, yet tender.

  1. In a large bowl, rinse pumpkin seeds well to separate the seeds from the slimy mess. Drain well in a strainer.
  2. Bring heavily salted water to a boil in a medium saucepan. When I did a small pumpkin, I put about 1/4 c. of salt with about 1 quart water, I think.
  3. Add pumpkin seeds and boil for 10 minutes.
  4. Drain well and spread on greased baking sheet.
  5. Bake at 400 degrees (preheated oven) for 10 minutes or until just golden brown, stirring occasionally. Let one cool and taste it to see if it’s done to your preference. Be careful not to burn.
  6. Cool and store in covered container.
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White Bean Dip

Adapted from Better Homes and Gardens.

Ingredients

  • 1/4 cup soft bread crumbs (I use a couple Tbs of panko crumbs)
  • 2 tablespoons dry white wine or water
  • 1 15 ounce can cannellini beans or great northern beans, rinsed and drained
  • 1/4 cup slivered almonds, toasted
  • 3 garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 teaspoons snipped fresh oregano or basil or 1/2 teaspoon dried oregano or basil, crushed
  • 2 Tbs finely minced parsley

Directions

  1. In a small mixing bowl stir together bread crumbs and wine or water. Set aside to soak.
  2. In a food processor bowl or blender container combine cannellini or great northern beans, almonds, garlic, lemon juice, olive oil, salt, and ground red pepper. Process or blend until almost smooth. Add bread crumb mixture. Process or blend until smooth. Stir in the snipped or dried oregano or basil and parsley. Place in an airtight container and refrigerate for 4 hours or overnight to blend flavors.