Category: Food
Apple Crumb Crostata with Bacon Toffee Sauce

Apple Crumb Crostata with Bacon Toffee Sauce

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Jamie is in Minneapolis right now, she sent a quick pic of herself bundled up in her down jacket, gloves, wooly hat with a single caption, 26.

Yep, I am a wussy Californian and not a very nice one, I replied with a laughing emoji in shorts.

I mark the change in seasons, not by dragging out a winter wardrobe but by the offerings at my local Farmers Market.  My favorite Fall fruit has finally arrived APPLES!  Apples are like that best friend after a breakup.  The summer romance with peaches and berries is over but apples are here to comfort you, pick you up, and help you forget them.

Like a kid in a candy store, I went from basket to basket picking up Mutsuis, Pippens, Jonagolds, and Fujis. I love using a combination of apples in pies and tart for both flavor and texture.  Recently, Apple Crumb Crostata by Claudia Fleming, pastry chef extraordinaire at Gramercy Tavern once upon a time and author of the fabulous book, The Last Course, popped up on my NYT feed. Everything I have made from her book has been delicious so when I spied the crostata recipe, it was a no-brainer.  The homemade apple pie I usually bake to signal Fall’s arrival would have to wait.

The moving parts to this recipe, pastry crust, apples, crumb topping, and Bacon Toffee Sauce that sends this over the top.

A Couple of Tips

I had a tough time rolling the dough out to 14 inches.  It would have been pretty thin.  I ended it up a diameter of 12.5 inches at best.  Which means after folding the edges over my crostata was barely 8 inches.  You might be able to roll it to 13 inches.  I used approximately 5 apples for a scant 6 cups of apples, plenty of apples for this size crust.  I took the advice of others on NYT cooking and halved the amount of crumb topping and the bacon toffee sauce.  I still have plenty of sauce left even though the tart is long gone.  The sauce is delish over ice cream or fruit.

The crust is made in a food processor which though speedy, requires due diligence to not overprocess the dough.  Over-processing leads to a tough crust.  The pulse button on your processor is your best friend.  Throw the flour, sugar, and salt into the food processor bowl and pulse a couple of times to blend.  Add the butter and pulse just until you have an oatmeal-like mixture with some pea-sized pieces of butter left.  Add ICE-COLD water through the chute while hitting the pulse button to combine.  Pulse just until the mixture looks like it is going to clump and come together and STOP or you will over-process the dough.  Pour the dough out onto a wax paper or plastic wrap, and smoosh it together into a ball.  Flatten into a disc, wrap it and toss it in the fridge to chill and rest.

Just pinch and fold over.  My fold-over was less than 4 inches, more like 2.5-3 inches.  Here is the link to the NYT recipe and video with Claudia Fleming and Mark Bittman.

What to do with the bacon I fried for the Toffee Sauce?  Baco-bits on the crostata! Ok, it might have been overkill.

I served the crostata with BOTH the yummy, decadent Bacon Toffee Sauce and vanilla ice cream, cuz’…

Go Big or Go Home

Put this on your Fall bucket list!

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Apple Crumb Crostata with Bacon Toffee Sauce

It's Fall! Apple season is here. Absolutely delicious apple crostata by Claudia Fleming
Course Dessert
Cuisine American
Keyword Apple Crumb Crostata, Claudia Fleming, Dessert
Prep Time 45 minutes
Cook Time 45 minutes
Servings 8 servings

Ingredients

Crust

  • 1 ¼ cups all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ cup 1 stick unsalted butter, chilled and cut into small pieces
  • ⅓ cup ice cold water more as needed
  • 1 egg beaten or use heavy cream
  • Raw sugar for garnish

Filling

  • 6 to 8 Granny Smith or other tart apples peeled and cut into slices (about 6 cups total)
  • ¼ cup brown sugar
  • 1 teaspoon cornstarch
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon lemon zest
  • ¼ teaspoon vanilla extract
  • 2 tablespoon unsalted butter, cut into small pieces optional

The Crumble

  • Make half recipe! It's plenty!
  • ¼ cup granulated sugar
  • 1 ½ cups all-purpose flour
  • ¼ cup brown sugar
  • ¼ teaspoon ground cinnamon
  • ½ cup 1 stick unsalted butter, melted and cooled to room temperature
  • 1/4 cup pecans, chopped optional

Bacon toffee sauce

  • Make half recipe!!! It makes plenty!!!!
  • 1 ½  cups heavy cream
  • 1  (1-pound) box dark brown sugar
  • 2  teaspoons vanilla extract
  • 1  teaspoon salt
  • 5  ounces (10 tablespoons) unsalted butter, cut into small pieces
  • 2  ounces rendered bacon fat (from about 4 slices thick-cut bacon)

Instructions

  • Make the crust: Combine flour, sugar, and salt in a food processor and pulse to blend. Add butter, pulsing, until mixture resembles small peas. Add ice water and continue to pulse until mixture just begins to come together in moist clumps; if mixture is too dry add a bit more water a tablespoon at a time. Gather dough into a ball, flatten into a disc, wrap in plastic and chill for at least 1 hour or freeze for up to a month.
  • Make the filling: In a large bowl toss together sliced apples, brown sugar, cornstarch, cinnamon, zest and vanilla. Set aside.
  • Make the crumble: In a medium bowl, mix together granulated sugar, flour, brown sugar, and cinnamon. Drizzle in melted butter and, using a fork, stir until mixture is crumbly and all the flour is incorporated; the crumbs should be smaller than 1 inch. Add chopped pecans if desired.
  • Heat oven to 375 degrees and line a baking sheet with parchment paper. Remove dough from refrigerator and let sit at room temperature for 10 to 15 minutes. On a lightly floured surface, roll the dough into a 14-inch circle (if you're lucky). Transfer to baking sheet and chill until firm, about 15 minutes.
  • Remove baking sheet from refrigerator and let soften for 1 to 2 minutes. Arrange apples in the center of the dough, dot with butter, leaving a 3-inch border all around; reserve the juices. Brush exposed dough border with beaten egg and fold edge in up over fruit, making pleats every 2 inches. Pour remaining juices over exposed fruit, brush the folded outer edge with beaten egg or cream, and sprinkle with raw sugar. Cover exposed fruit with about 1 cup crumble.
  • Bake crostata until crust is golden brown and filling is bubbling, about 40 to 50 minutes. Remove and let cool before serving. Serve with Bacon Toffee Sauce

Bacon Toffee Sauce

  • In a heavy medium saucepan, combine cream, sugar, vanilla and salt. Bring to a boil, reduce to a low simmer, and allow to cook for 3 to 5 minutes being careful not to let it get too hot and bubble over.
  • Remove from heat and whisk in butter followed by bacon fat; stir until thoroughly combined. Serve sauce warm.
  • Can be stored in an airtight container in the refrigerator up to 10 days.
Instant Pot Meets Ragu’ Sauce-A Meat Cute?

Instant Pot Meets Ragu’ Sauce-A Meat Cute?

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In these tenuous times, I find myself making comfort food-homey dishes that surround your soul like a warm blanket.  One of my family’s all-time favorites is a long, slow-simmered ragu’ spooned over a bowl of pasta.  This usually requires a little forethought, prepping the ingredients, followed by hours of simmering on the stove.  Yes, it is so worth it but…

Well, whaddya know, I can make a rich, luxurious, delicious ragu’ in a fraction of the time with an Instant Pot.  I adapted a recipe I found on Chunky Chef and badabing-badaboom, a meat sauce that would win the approval of the Old Stoves in North Beach. Yay, I don’t have to start the sauce in the wee hours of the morning.

Winner, Winner, Pasta for Dinner

A ragu’ is essentially a meat sauce, this version is best described as a Ragu Alla Bolognese since it includes tomatoes.  Purists probably would omit the seasonings and require only meat and sofrito (onion, celery and carrot trinity) for the sauce. I like the flavor boosters.  You can add a bay leaf too if you like. DON’T ASK ME WHY.  I googled in vain for a definitive description of the flavor a bay leaf adds, you’ll just have to trust me.  Just remember to remove it at the end, along with the thyme sprigs.

No Mincing Here

The Instant Pot isn’t the only time saver.  Prep for the onions, carrots, and celery means pulling out your food processor.  This makes quick work of mincing the veggies.  Really, who wants to stand there chopping veggies into itty bitty pieces for a sauce.  Not me.  Yep, dust off that food processor and put it to work.  I also use it to puree the tomatoes.  Don’t wash it out after the veggies, just run the tomatoes by pulsing a couple of times and add.

Mantra:  Scrape the Bottom of Your Pot

Saute’ the meats and the soffritto making sure to scrape the bottom of the instant pot A LOT.  Twofold purpose:  One-Those little brown bits are flavor bombs so you want to keep them. Two-If left on the bottom of the pot, they will trigger the scorch-safety feature on the pot and turn OFF.  Ugh.  Make SCRAPE your mantra any time you saute’ in the Instant Pot.

Other than that, it’s pretty straightforward.  The sauce needs only 20 minutes (well, with pressure up time count on 30-35 minutes).  In about an hour you will be at the table saucing your pasta, passing the Parmesan, and enjoying a nice bottle of  Chianti (no fava beans please). Nom, nom, nom.

After adding the cream and basil you will have the voluptuous, unctuous sauce. Yes, I had to spell check both words.  Perfect on a bowl of pappardelle or tagliatelle or plate of ravioli.  Just dreaming of the pastabilities.

On a recent jaunt into the City, I headed to my favorite Italian Deli in the Marina, Lucca, to grab a meatball sammie for lunch. I also stocked up on their housemade ravioli and gnocchi from their freezer.  I came away with mushroom gnocchi and veal ravioli that were PERFECT with this ragu’.  The sauce and pasta freeze beautifully so a quick dinner is always at hand.

Lucca has been a favorite stop for a long, long time.  As a kid, I would get a sammie and chips before walking down to Hunt’s for an Icee and donut.  Those were the days.

All smiles digging into my bowl of mushroom gnocchi topped with amazingly quick to make Ragu’.

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Instant Pot Ragu Bolognese Sauce

A delicious ragu made in your pressure cooker that taste like it has simmered all day!
Course Main Course
Cuisine Italian-American
Keyword Instant Pot, pasta, Ragu'
Prep Time 30 minutes
Cook Time 45 minutes
Servings 8

Equipment

  • Instant Pot
  • food processor

Ingredients

  • 1 Tbsp olive oil
  • 1 lb. lean ground beef I use 85/15
  • 1/2 lb. Italian sausage mild or spicy or use ground pork
  • 4 oz pancetta diced Feeling lazy? TJ's carries diced pancetta in a 4 oz package!
  • 1 medium yellow onion minced
  • 2 medium carrots peeled and minced
  • 1 stalk celery minced
  • 7 cloves garlic minced
  • 1/2 cup dry red wine Ok, in a pinch you could use white wine
  • 28 oz whole tomatoes pureed
  • 1/4 cup tomato paste
  • 2/3 cup beef broth - reduced sodium preferred or the mushroom soaking liquid
  • 1 ounce dried porcini mushrooms, rehydrated and chopped Soaked in 3/4 cup warm water until soft,
  • 1 Tbsp balsamic vinegar
  • 1 tsp kosher salt
  • 1 tsp granulated sugar
  • 1 tsp dried oregano or 1 tablespoon fresh, chopped
  • 1/2 tsp dried thyme or 2 sprigs fresh thyme
  • 1/4 tsp crushed red pepper flakes omit if using spicy Italian Sausage
  • 1/4 tsp black pepper
  • 1/4 cup heavy cream or 1/2 cup whole milk or BUTTER a good chunk
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh basil or more if you like basil, use additional to sprinkle on top of dish
  • freshly grated parmesan cheese at the table

Instructions

  • Use the "Saute" function on Instant Pot. Add olive oil to the pot. Add the beef, Italian sausage, and pancetta and cook until browned, breaking up the meat with a wooden spoon or spatula as it cooks. Drain the liquid into a bowl, leaving the meat mixture in the pot, skim off the oil and reserve. Return it to pot when the tomatoes and broth are added. It's all flavor babee.
  • Add onion, carrot and celery and cook for 4 more minutes, or until softened. Make sure to scrape the bottom of the pot as the onions and peppers cook and give off liquid, this will prevent scorching and the auto-shut off feature.
  • Add garlic and cook until fragrant, ~30 seconds. Add red wine and cook, stirring often, until reduced, about 2 minutes.
  • Add remaining ingredients, except basil, fresh parsley and cream. Stir, once again scraping the bottom of the pot to ensure no browned bits remain.
  • Cancel the saute, and place lid on Instant Pot, making sure the valve is set to "SEALING", DO AS I SAY NOT AS I DO, lol. Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 20 minutes.
  • Once the timer beeps, use quick pressure release and vent. When the pin drops, remove lid. Remember, ITS HOT so be careful.
  • Select "saute" and select LOW. Stir in heavy cream or milk, parsley and basil. Simmer, uncovered, stirring often, until desired consistency is reached, about 5 minutes.
  • Taste and adjust seasoning if necessary. Serve over pasta with grated Parmesan cheese and additional chopped basil if desired.

Notes

  • Make sure you scrape the bottom of your Instant Pot while sauteing FREQUENTLY! If any particles are stuck on the bottom the pot will turn off to prevent burning.
  • You can omit the mushrooms, I like the earthiness it adds. Substitute the mushroom soaking liquid for beef broth if desired. Or for the double whammy, heat the beef broth and use it as the soaking liquid for the mushrooms.
  • If you do not want to add dairy, drop a hunk of unsalted butter (4-5 T) into the sauce. The cream or milk is added to cut the acidity of the tomatoes and mellow the sauce, the butter kind of does the same.
  • I love this sauce over rigatoni or pappardelle. Also on gnocchi, it is divine!
Fall-in for Apple Cider Donuts

Fall-in for Apple Cider Donuts

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Yes, fall is upon us. Amazing how a year can go so quickly and yet feel interminable.  Jamie came home yesterday from work and pronounced “We need to make something sweet today” to which I replied, “Sounds good to me but NO PUMPKIN”.  Pumpkin lattes, desserts, all things pumpkin are popping up everywhere, its way too early if you ask me.  Luckily Jamie did not have pumpkin on the brain either.

Our favorite fall fruit is undoubtedly APPLES.  As the fall season comes into swing, I dust off the peeler and pie pans knowing that any day now Wes will say, “Are there apples at the farmers market yet? Is it PIE time?”  For me, I will invariably think about making apple crisp, homey, delicious and a little easier than making apple pie.

But, none of the usuals made the cut yesterday.  Jamie had spied a recipe on NYTcooking for baked Apple Cider Donuts.  I was all in.  Not a west coast thing, apple cider donuts are a tradition in the northeast and marks the start of the fall harvest season. The donuts are tasty and easy to make providing you have a donut pan (duh, of course, I do), and are a little easier on the waistline than fried donuts.  They are tender, with a nice spiciness from the cinnamon in the batter and cinnamon-sugar topping.  If you aren’t a gadget freak like yours truly, these can be made in muffin tins.  Jamie added diced apples bits to the batter that made them even better, a BOSS tweak.

These are delicious, perfect with a cup of coffee or tea on a brisk autumn day or a warm fall evening, or ANYTIME.

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Baked Apple Cider Donuts

Welcome the fall season with these delicious BAKED Apple Cider Donuts!
Course Dessert
Cuisine American
Keyword Baked Apple Cider Donuts
Prep Time 20 minutes
Cook Time 15 minutes
Calories 333kcal

Equipment

  • donut tin or muffin tin, regular or mini

Ingredients

Batter

  • 1 ¾ cup all-purpose flour 225 grams
  • 1 ¼ teaspoon baking powder
  • ¾ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 10 tbsp unsalted butter 140gm *2 sticks, at room temperature* 10 tablespoons for the batter and 6 tablespoons for the cinnamon sugar coating
  • ¾ cup light brown sugar 165gm
  • 1/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup apple cider 120 ml
  • 1 small apple, cored, peeled and diced 1/4 inch Use any kind you like, Jonagold, Fuji, Golden Delicious for sweeter apple or Pippin for a tart apple

Cinnamon Sugar Coating

  • 6 tbsp unsalted butter melted
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon

Instructions

  • Heat the oven to 350 degrees. Lightly grease 2 6-cavity doughnut pans (or a 12-cup muffin tin) with nonstick spray.
  • In a medium bowl, add the flour, baking powder, salt, cinnamon and nutmeg and whisk to combine. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.
  • Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.
  • Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way full (you can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner).
  • Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
  • While the doughnuts bake, whisk the granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave.
  • Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.

Notes

If you don't use the apple you can reduce the cider for more apple flavor.  Start with 1-1/2 cups cider and reduce over medium to 1/2 cup.  It will be sweeter so you can reduce the sugar by 20% in recipe.  It's more work, up to you.
Or you can add 1 Tablespoon of Boiled Cider, I use King Arthur Boiled Cider to amp up apple flavor.  To be really picky, substitute this for 1 tablespoon of the apple cider
We made mini muffins and donut holes, fill the donut hole pan only half so it creates a round top.  Reduce baking time to 12-15 minutes.
 
Galbitang-Korean Rib Soup-Finding Comfort In Souper Ways

Galbitang-Korean Rib Soup-Finding Comfort In Souper Ways

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The fires in California have cast an apocalyptic haze to our skyline.  We actually hit the water for an early morning row, but coming off the water we noticed we were the only ones left at the reservoir.  The pic confirmed, maybe rowing this morning wasn’t such a good idea. Bad for the body, good for the soul.  My trade-off.

That being my biggest problem means I consider myself pretty fortunate during these unprecedented times.  I try to do the little things, we order take-out from hole-in-the-walls. I buy from independent bookstores (for cookbooks, check out this post), talk to people, stay informed, advocate, and DONATE both time and money.

Another gut-punch

I started writing this post awhile ago already in a somber mood, not knowing that we would suffer more bad news, RBG had passed away.  Inspirational, amazing, tenacious, persistent, brilliant, a fighter to the end.  In this year of turmoil and devastating loss, we have yet more to endure.  Icons and role models we have lost, John Lewis, Chadwick Boseman, and now Ruth Bader Ginsburg.  Dedicated to their chosen paths, dignified, courageous, filled with conviction, compassion, and honor.  Fighters…for all of us.  I am devastated.  All I can do is keep up the fight in whatever small way I can.

Times like these, I find myself longing for comfort food.  Tonics to heal the heart.  Foods that nourish and renew the soul.  Dishes that say “hey, it’s okay, it’ll be better tomorrow”.

I decided to make a traditional Korean beef rib soup, Galbitang.  Similar to some of my father’s soups, they usually require love and time.  Lucky for me, I found a recipe for Galbitang from Korean Bapsang (a favorite site) made in an Instant Pot.  Yay, delicious, comforting soup in a fraction of the time.

The star of this soup is the short rib of course 

I used a combination of short rib and beef chuck, yummy.  But really, the supporting cast is just as important-onion, ginger, garlic, Korean radish, and soup soy sauce that add layers of flavor.

Soup soy sauce is specifically made for soups and stews, lighter in color and saltier than regular soy sauce, it adds umami to the soup.  In a pinch add a little bit of salt and regular soy sauce (which is too dark to use as a straight replacement).  I like Chung Jung One or Sempio for soy sauce.  Korean radish is sweeter and milder than regular radish, it’s delicious and refreshing.  You can find both at any Korean market. The soy sauce can also be found online. I am a food gadget and product junkie…if you live near me and want to try the soup soy sauce-call me. I’ve got lots.

The first, quick run through the pressure cooker is to remove the “scuzz” from the meat, you know, the impurities and gunk, so you have a nice clear broth. But keep the liquid from that initial go-around. It can be strained and used as your cooking stock-flavor bump starter.  Then dump everything in your Instant Pot, except the radish, set it for 35 minutes, and sit back and relax.  A ten-minute natural pressure release and you are ready for the last step.

Use the saute function, add the cut radish to the soup and cook for approximately 10 minutes or until the radish looks translucent.  Dunzo.  Skim any oil off the top, garnish with green onions and serve immediately.  Serve with rice or with nangmyeon (noodles). It will make you feel all warm and happy.

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Instant Pot Galbitang (Beef Short Rib Soup)

Equipment

  • 6 qt pressure cooker

Ingredients

  • 3 to 4 pounds short ribs
  • 1 medium onion cut into halves
  • 2 large scallions white parts
  • 8 plump garlic cloves or 1 whole bulb If using bulb, cut into halves crosswise
  • 3 thin ginger slices 1-inch rounds
  • 2 Tablespoons soup soy sauce
  • salt and pepper
  • 1 pound Korean radish cut into bite size pieces about 1.5-inch square, 1/3-inch thick
  • 3 ounces starch noodles nangmyeon soaked in warm water for 30 minutes - optional
  • 2 scallions finely chopped garnish

Instructions

  • Trim off any thick layer of surface fat. In the pot, rinse the ribs with cold water a couple of times to remove impurities. Drain, and fill the pot with enough water to cover the ribs.
  • Close the lid tightly. Press the “Manual” function and High Pressure, and using the “-” button, adjust the time to 2 minutes. Make sure the pressure switch is turned to “sealing”. When finished, carefully release the pressure.
  • Pour cooking liquid through a fine strainer and reserve. Thoroughly rinse the ribs and clean the pot.
  • Return the ribs to the pot, and add the onion, garlic, ginger and soup soy sauce. Add reserved cooking liquid and enough water to bring it to 10 cups, making sure the water level stays below the max line for the pot. Close the lid tightly. Pressure cook the ribs for 35 to 40 minutes, depending on how big the pieces of meat are. NPR 10 minutes.
  • Open pot and remove meat and aromatic vegetables with a strainer. Skim off the fat.
  • Put the ribs back in the pot along with the cut radish. Change the Instant Post setting to “Saute-normal”, and boil until the radish turns translucent, about 10 minutes-15 minutes. Add the optional noodles a couple of minutes before turning the Instant Pot off.
  • Salt and pepper to taste. Remove any remaining fat by skimming surface or chill the soup and discard solidified fat and reheat gently. Garnish with chopped scallions and serve. Typical, my kids love putting their rice in the soup. Ono!

Notes

You can use chuck roast cut in chunks for 1/3-1/2 of meat but do keep at least half of the bone-in ribs in the soup.  
The radish can be either scrubbed or peeled, I prefer peeled. Korean radish is delicious, sweeter, milder without that bite radishes can have.
 
 

What a Difference a Week Makes

The wind shifted and the weather got better.  I know the fires rage on as does the pandemic and our political travails, but this day was a good day to row.  We all need a little respite from time to time.  I am rejuvenated..back to text banking, phone banking, and stress relief baking.
Piece of Cake, Chocolate Cake

Piece of Cake, Chocolate Cake

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Surprise!  You are going to love this.  Did you click on CAKE-TWO from Vanilla Cake Pan Cake just out of curiosity?  The shameless two for one plug?

The Vanilla Cake Pan Cake is actually a riff on the Original Cake Pan Cake, a chocolate cake. It’s just as easy to make and just as delicious.  During WWII butter and eggs were rationed which led to the fortuitous creation of this moist, chocolatey cake. After all, necessity is the mother of invention, and chocolate cake IS a necessity.

Can you imagine a more quintessential, comforting American dessert than a chocolate cake topped with a luscious chocolate frosting?  Didn’t think so.  AND IT IS SO EASY TO MAKE!!!! Five minutes of prep and then into the oven, that’s it.  Thirty -five minutes later a rich, chocolatey, sweet, scrumptious cake is cooling on the rack.

Going Loco over Cocoa (Primer)

The cake is so easy I thought I’d talk about cocoa powder which is the foundation of this cake. For a deep dive into cocoa, here is the link to King Arthur Flour,  Here is my highlight reel on cocoa:

Cocoa powder is the powder created from dry roasted cocoa beans, grinding them to create a paste (there’s still cocoa butter in the beans). The butter or oil is extracted from the paste leaving solids that are then pulverized into a powder, cocoa powder, ta-da!

The end product is Natural Cocoa Powder which is acidic.  Good examples are Ghiradelli, Scharffenberger, and Hersey’s.

Dutch-processed is a procedure that alkalizes that natural cocoa powder (neutralizes it) so it is no longer acidic. In the process, this mellows out the flavor and makes the powder darker.  Think Oreo Cookies! Since it is no longer acidic, but has a neutral pH.  Right about now you should be having flashbacks to freshman chemistry.

Confused?  You are not alone.  The best rule of thumb, use whatever the recipe calls for, sorry not much help.  Not to worry, let’s keep going…

Recipes without Leavening Agents

Use whatever cocoa powder you like, end of story. So simple.

Recipes with Leavening Agents ie. baking powder or baking soda

If a recipe calls for baking powder and cocoa, chances are you can use Dutch-processed cocoa. This is because you don’t need an acidic medium for baking powder to work. In a pinch,  you could use natural cocoa powder since you don’t need an acid to trigger baking powder.  Flavor and color will be different but your dessert will still rise.

Recipes with only baking soda will need acid to get it going, use natural cocoa. Stay away from Dutch-process cocoa since baking soda needs an acidic medium to work.  BUT, if your recipe also has an acid like buttermilk, citrus, fruit purees, brown sugar, molasses, you might be able to use Dutch-process, all these ingredients are acidic.

You can use Natural Cocoa for Dutch-process because if you need an acidic environment you are covered.  You can’t use neutral Dutch-process for Natural cocoa without an acidifier.

So, you have Grandma’s recipe for brownies or chocolate cake that calls for cocoa powder (unspecified).  Chances are what she had available in her day was Hersey or maybe Ghiradelli.  Use a natural cocoa powder.  If the recipe calls for baking soda, definitely use natural cocoa.

To the Rescue

King Arthur flour makes the Triple Cocoa Blend which is natural and Dutch-processed combined.  YEP, doing the happy dance cause I can use this for almost any recipe that calls for cocoa powder.  No thinking involved.

I used it for this cake.  Although it doesn’t matter because the cake also has vinegar, thus creating an acidic environment.  You can use any cocoa you want for this cake. The triple cocoa created a beautiful deep brown, moist, flavorful cake-delish.

The cake is ridiculously easy.  If you need a quick dessert, add sprinkles or jimmies and you have yourself a very fine celebration cake.

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King Arthur's Original Cake Pan Cake

Course Cake
Cuisine American
Keyword chocolate cake, easy recipe, king arthur flour, One pan cake
Prep Time 5 minutes
Cook Time 35 minutes

Ingredients

Cake

  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour 177g
  • 1 cup sugar 198g
  • 1/4 cup unsweetened cocoa, Dutch-process or natural 21g
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder substitute and instant coffee powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 tablespoon vinegar, cider or white 14g
  • 1/3 cup vegetable oil 67g
  • 1 cup cold water 227g

Icing

  • 1 1/2 cups semisweet chocolate chips 255g
  • 1/2 cup half-and-half 113g

Instructions

  • Preheat your oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep.
  • Whisk the dry ingredients together in a medium-sized bowl.
  • Combine the vanilla, vinegar, vegetable oil, and water in a separate bowl.
  • Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan.
  • Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
  • Serve the cake right from the pan; warm from the oven, it's wonderful with a big glass of milk. This is a great VEGAN by accident recipe! Dust with powdered sugar and serve with berries.

Chocolate Icing

  • Or, once cool, frost the cake with chocolate frosting:
  • Heat the chocolate chips with the half-and-half until the chips melt. Microwave or doubleboiler. Stir until smooth, and pour/spread over the cake. For a non-dairy icing, substitute 1/3 cup cold-brewed coffee (or water) for the half-and-half.
  • Store cake, well covered, at room temperature for several days; freeze for longer storage.
Vanilla Cake Pan Cake, ABC-Easy as 123, That’s How Easy Cake Can Be

Vanilla Cake Pan Cake, ABC-Easy as 123, That’s How Easy Cake Can Be

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This is your lucky day!  This post is a twofer.  That is I will be posting two recipes today! Ok, maybe not so lucky as we are smack dab in the middle of a smokefest alternating with a heatwave and this post is about baking.  Although, the upside is both cakes are INCREDIBLY easy to make so your time in the kitchen will be minimal.  You can wait until it cools down if you are in a hot zone, either way, these should be in your “need a quick homemade dessert right now” file.

But Why a Twofer?

Funny you should ask.  I sat down to write a post on CAKE-TWO, thinking I had already posted this Vanilla Cake Pan Cake recipe.  Nope, not to be found.  It is on my Instagram (shameless plug) but apparently I had yet to wax poetically about that cake on my blog.  My bad.

Both recipes are from King Arthur Flour and are INCREDIBLY EASY TO MAKE.  This is one bowl baking territory.

Without further ado, CAKE-ONE.

A couple of months back,  at the start of COVID, I needed a simple cake for a virtual birthday celebration for a friend.  Since it was virtual, the fam and I would be eating most of it, so quick, easy, and small were my guidelines.  Vanilla Cake Pan Cake on King Arthur Flour fits the bill.  Get this, no butter and no eggs.  Not gonna lie, I was dubious, no butter, no eggs?  It works!  Oil as the fat, baking soda and baking powder as the leavening agents, and vanilla for flavor.  A nice little tasty cake. The cake itself is vegan, if you use a butter sub for the frosting, the entire cake can be vegan.  This cake falls in the stupid easy category.  The frosting is a classic buttercream.  You could forego the frosting for a generous dusting of powdered sugar and some berries.  But if you need a festive cake, frosting with sprinkles or jimmies is the ticket.

So, need a quick dessert?  Here’s your answer. Now, onto the second post. Heh, heh, heh.  CAKE-TWO

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Vanilla Cake Pan Cake

Ingredients

Cake

  • 2 cups King Arthur Unbleached All-Purpose Flour 241g
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup + 2 tablespoons water 198g
  • 1/2 cup vegetable oil 99g
  • 3/4 cup granulated sugar 149g
  • 4 1/2 teaspoons cider vinegar or white vinegar 21g
  • 1 tablespoon vanilla extract 14g
  • 1/2 teaspoon almond extract

Frosting Ingredients

  • 4 tablespoons butter, regular at room temperature 57g
  • 2 1/2 cups confectioners' sugar, sifted if lumpy 283g
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons water about 28g

Instructions

  • Preheat the oven to 350°F. Lightly grease an 8” square or 9” round pan that’s at least 2” deep.

To make the cake:

  • In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
  • In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract. Add the wet ingredients to the dry and stir to combine. It's OK for a few small lumps to remain. Pour the batter into the prepared pan.
  • Bake the cake for 30 to 35 minutes, until the top feels set, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and either serve the cake warm from the oven or allow it to cool completely in the pan before frosting.

Frosting

  • To make the frosting: Beat together the butter, confectioners’ sugar, and salt until no large pieces of butter remain. Add the vanilla and 1 tablespoon of the water, beating to incorporate. Add enough additional water, a teaspoon at a time, to make a spreadable frosting.
  • Leaving the cake right in the pan, if desired, use a spatula or flat knife to apply the frosting.
  • Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.
Itching for Fuzzy Melon Soup (Mo Gwa Tong=毛瓜汤)

Itching for Fuzzy Melon Soup (Mo Gwa Tong=毛瓜汤)

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Now don’t freak over the term Fuzzy Squash or Melon.  This squash does have a fuzzy exterior but it is scraped off before cooking.  You are left with a sweet, mild, squash that is wonderful in soups, as a side dish with Chinese sausage and bean thread noodles, or stuffed with meat filling and steamed-my favorite, but for another post.  We’re talking soup today.

But Let’s Start with Soup ABCs

We can break down Chinese Soups into two categories, quick soups and long, slow simmer soups.  We tend to have quick soups on weekday workdays and save slow simmered soups (老火湯,) for the weekend.  Both types are delicious of course.  Many of the slow simmered soups are thought of as tonics.  Various herbs are added for their health benefits.  Valid?  I’m not sure, I just know they are delicious and comforting.  But if you ask my 90+-year-old mom, she would say she is living proof.

But This is About Quick and Easy

I learned how to make this soup from my Dad, the King of “dinner on the table in less than an hour”. To start, marinate ground pork for a couple of minutes (ok, more like 10-15min), then fry it with a couple of slices of ginger until it is no longer pink.  Add water or chicken stock along with the rehydrated mushrooms and salted turnip and simmer for 10-15 minutes.  Toss in the squash, bring to a boil, then lower the heat so the soup simmers for another 15 minutes or until the squash is translucent.  Finish by adding the tofu, and egg and simmer for a couple of minutes to cook the egg.  Taste for seasoning, add salt if needed. Garnish with scallions, and bada bing bada boom, ready to eat.  My kids always throw rice into their bowls of soup, just like I did when I was a kid.  This soup is a favorite, right after Corn Soup.  This is down-home Cantonese soul food, da best.

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5 from 3 votes

Fuzzy Melon Soup

Down home Cantonese Soup, Fuzzy Melon Soup is quick and easy
Course One dish meals, Soup
Cuisine Asian
Keyword Fuzzy Melon Soup, mo gwa tong
Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

  • 1 fuzzy melon Scraped and cut into slices, 1/4 inch thick
  • 1 salted turnip Separate pieces, you will have a center chunk wrapped with a slice of root and leaves. Use 1 piece, either the slice, or leaves or the center chunk, rinse the piece you are going to use lightly with cold water to remove salt. Return remainder to bag for later use.
  • 3 dried shiitake mushrooms Soaked in hot water to soften (20 minutes)
  • 8 cups water or 1:1 chicken stock:water or add 1 heaping T Better Than Boullion Chicken base to water.
  • 1-2 slices fresh ginger Smash slices with the flat of a cleaver or knife to help release flavors
  • 1 block tofu (1/2 carton tofu) soft, medium, or firm, diced to 1/2-3/4 inch cubes if using firm tofu.
  • 1 egg lightly beaten
  • 1 stalk green onion diced
  • 2-3 springs cilantro garnish
  • 1 tsp soy sauce

Marinade for Pork

  • 3/4 cup ground pork
  • 1 tsp rice wine
  • 1 tsp oyster sauce
  • 1/4 tsp sugar
  • 1/4 tsp salt and a dash of white pepper

Instructions

  • Combine marinade ingredients with ground pork. You can use chicken or turkey if you like. Let sit for 10-15 minutes
  • Scrape fuzzy melon with a knife to remove fuzz and top layer of melon. Once scraped it should still be light green in color. You can use a peeler but it will take more of the squash than necessary and the pale green layer will be removed. It's NBD. Cut melon in half lengthwise and then cut each half lengthwise to create quarters. Cut each quarter crosswise into ~1/4 inch thick slices. Set aside.
  • Heat 2 tsp of vegetable or peanut oil in a medium saucepan (3-4 qt). Add ginger and pork. Saute' until pork loses pinkness.
  • Add water/stock, mushrooms, and turnip to saucepan. Bring to a boil and lower heat to a low boil for 15 minutes. You can add soy sauce at this point or before tasting for salt in the next step.
  • Add squash to stock, bring back to a boil and immediately reduce heat again to a low boil. Cook until squash looks opaque rather than white and has softened but still retains its shape (about 10-15 minutes). Taste and season with salt if needed.
  • Add tofu and heat through. Once soup is hot again, lower heat to a gentle simmer or turn it off. Stir soup with chopsticks or spoon in one direction, add egg in a slow steady stream to create egg ribbons in soup (like egg drop soup). Or crack the egg into soup and let it poach without breaking the egg up. My dad always let me have the egg, lol. Daddy's little girl.
  • Garnish with green onions or cilantro, serve immediately.

Notes

Remove mushrooms from soup, thinly slice mushrooms and add them back to the soup. 
The egg is optional if you don't want to add it, fine.  My dad would crack the egg into the soup and let it poach, the winner gets the egg (or whoever whined enough to get it).
Salted Turnip-here is a link to a description of the one I use.  Found in most Asian markets, in particular Chinese Markets
Best Damn Banana Bread-Slipping in A New One

Best Damn Banana Bread-Slipping in A New One

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There are things you take for granted, things that are constants within your own universe.

For example, I have made the same banana bread forever.  A recipe from my kids’ pre-school teacher WAY BACK in the day.  Every time I strayed and tried a different recipe my family’s response was “it’s not bad, but it’s not Teacher Heidi’s banana bread”.  Convinced,  I boldly titled it “Best Damn Banana Bread” on 3Jamigos.

So, there I am, sitting on the can this morning, taking in all the bad news of the day, fires, hurricanes, pandemic, political craziness, when Wes slides the door open (please, don’t tell me you lock your bathroom door at home)  and says…

”I like this banana bread more than your usual”

Say What?

Thus proving we are living in crazy times, I almost fell off my “throne”.  I had just received a copy of Dominique Ansel’s new baking book, Everyone Can Bake.  (Now, that is a constant in my universe-buying cookbooks) and had yet to make anything from it. Fortunately, while perusing the blogosphere, I found My Baking Addiction’s (Boss Blog) post on Ansel’s Banana Bread.  Rave reviews all around.  Never one to shy away from a banana bread challenge, I decided to have a go of it.

The recipe comes together quickly. It calls for melted butter, 4 bananas, eggs, flour…pretty standard although it is quite generous with the butter and bananas.  I decided to tweak the recipe so I added diced apricots, substituted mace for nutmeg, and finished with Midwest Made’s crunchy sugar topping with a touch of cinnamon. (Technique for sugar from Midwest Made Banana Bread)  

Nota Bene

Ansel’s book calls for an 8 x 4.5 loaf pan.  NOPE.  I used a 9×5 loaf pan and had extra batter for 3 muffins. Don’t try to pour all the batter into an 8 x 4.5 pan, it will overflow creating havoc in your oven.  My Baking Addiction used a 10 x 5 pan.  I filled my loaf pan to approximately 3/4-inch below the top edge.  Baking time was around 1 hour and 15 minutes, halfway through I covered the top with foil so it wouldn’t get too dark.

It’s everything banana bread should be-dense, moist, and banana-y.  The bits of apricot gave the bread a tart, sweet, component. My bet is dried strawberries, blueberries, or a tropical fruit medley would work too.  If you like nuts, toss a handful of chopped walnuts in with the apricots or sprinkle on top of the loaf before baking.

Nota Nota Bene

The beauty of this recipe is you can make it by hand…and you absolutely should!  I was befuddled (omg, who uses that word), a couple of times I have made this bread it sinks in the middle.  I now think it is because I used a mixer and inadvertently beat too much air into the bread causing it to fall in the center.  This is truly a one-bowl recipe to make by hand.

So, I now have two Best Damn Banana Bread recipes but as they say, variety is the spice of life.  Try both, tell me which one reigns supreme.

 

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Banana Bread, Yet Another Best Damn BB

Banana Bread by Dominic Ansel. Easy and delicious!
Course quick breads
Cuisine American
Keyword Banana Bread, dominic ansel
Prep Time 15 minutes
Cook Time 1 hour 15 minutes

Ingredients

Dry Ingredients

  • 2 cups sugar 400grams
  • 2 cups flour 250 grams
  • ¾ teaspoon baking soda 3 grams
  • ¾ teaspoon nutmeg 2 grams can substitute mace
  • 1 teaspoon salt 5 grams
  • 1 teaspoon baking powder 5 grams

The Wet Ingredients

  • 3 eggs 150 grams
  • 4 overripe bananas, mashed 400 grams, approx 2 cups
  • 14 tablespoons unsalted butter, melted, 200 grams
  • 1/2 cup dried apricots, diced substitute dried berries, or tropical fruit medley, optional
  • 1/4 cup chopped walnuts or pecans optional

Instructions

  • Preheat the oven to 350°. Grease a 10" x 5" x 3 ½" loaf pan and set aside. If you use a smaller pan, fill until the batter reaches 3/4-1 inch below the top edge. Excess batter can be used for muffins or mini-loaves.
  • In a large bowl, whisk together the sugar, flour, baking soda, nutmeg, salt and baking powder.
  • In a medium bowl, beat the eggs and the mashed bananas together. Pour the wet ingredients over the dry ingredients and mix together until the dry ingredients disappear. Stir in the melted butter until fully incorporated. If using, fold in dried fruit and nuts.
  • Pour the batter into prepared pan* Bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Check loaf halfway through, if the crust is browning too quickly, cover with foil. Allow to cool for 20 minutes before slicing.
  • *Optional: Mix 1 teaspoon cinnamon with 2 tablespoons granulated sugar. Wet finger tips and mix sugar mixture until it clumps. Sprinkle evenly over top of batter. Or use your favorite streusel topping.
Grandma’s Chocolate Chip Cookies-Take Two

Grandma’s Chocolate Chip Cookies-Take Two

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The search continues for a thin, crispy chocolate chip cookie just like my grandmother use to make.  My first try was a Tate’s Chocolate Chip Cookie facsimile by that guru of American desserts, Stella Parks.  While absolutely scrumptious-buttery, caramelized, slightly chewy in the middle with crispy edges, they just weren’t my grandma’s cookies. So…

I took a different tack

I googled, buttery, crispy, thin cookies, leaving out the chocolate chips.  Surfing the Pinterest pics that popped up, I came across a photo for Crisp Almond Cookies from Chocolate, Chocolate, and More.  It looked promising.  The cookies were thin with golden edges and a light, flat, center.  They looked a whole lot like my Pau Pau’s cookies but without the chocolate.

So I made the recipe for Crisp Almond Cookies and added mini chocolate chips to the dough.  The recipe is straight forward, classic cookie making protocol.  Cream the butter and sugar, add eggs, dry ingredients, nuts and finally fold in chocolate.  Tips for this particular recipe include soft butter (not melting) and room temperature eggs since you want the cookies to spread.  Once again I used a tablespoon ice cream scoop to portion out the dough leaving 2-3 inches between each scoop.

The Grandma Test

These cookies looked a lot more like my grandma’s cookies.  These were crisper than Stella’s and buttery, without the caramelization.  (My test group actually LOVED the caramel flavors of the Stella Park cookies) I think the inclusion of almonds lightened the cookie and make it less chewy and a touch crisper, again more like Grandma’s.  I liked them a lot, definitely getting closer to ground zero for Pau Pau’s cookie.  I will try it with walnuts next time since that is the nut she used in her recipe. I don’t think it will change the texture but may add that characteristic walnut flavor.  The use of baking powder instead of baking soda also reduces browning.  It didn’t make these cookies cakey, which you might expect.

I arbitrarily added 1 cup of mini-chips to the dough.  I didn’t want to overwhelm the cookies with chocolate.  I ended up with more than 3 chips a cookie but I think Grandma would be okay with a bit more chocolate.  I would not put more chocolate.  In fact, I might decrease the amount to 3/4 cup in the spirit of her cookies.  You could substitute a good quality chocolate sprinkle instead, a suggestion from my kid- the Sprinkle Cookie King.  The recipe makes quite a few cookies but luckily you can easily half the recipe.

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Crisp Almond Cookies with Chocolate Chips

I took a recipe for Crisp Almond Cookies and added Chocolate Chips! Buttery, crisp with a hit of chocolate, a delicious combination.
Course cookies
Cuisine American
Keyword Crisp Almond Cookies with Chocolate Chips
Prep Time 15 minutes
Cook Time 10 minutes

Ingredients

  • 1 1/2 cups butter softened (337 g) (salted butter)
  • 1 cup light brown sugar 200 g
  • 1 cup granulated sugar 200 g
  • 2 large eggs room temp
  • 2 teaspoons vanilla extract 10 ml
  • 2 1/4 cups all-purpose flour 280 g Use a moderate protein flour like Gold Medal
  • 1 teaspoon baking powder 4 g
  • 1/8 teaspoon salt 0.7 g If using unsalted butter increase salt to 1/2 teaspoon
  • 1 cup finely chopped almonds 112 g
  • 1 cup mini chocolate chips sub good quality chocolate sprinkles

Instructions

  • Cream together butter and sugars, until light and fluffy, about 5 minutes.
  • Add in eggs and vanilla and beat again.
  • Combine flour, baking powder and salt. Add flour mixture to dough, one third at a time until all added. Stir in almonds.
  • Fold in chocolate chips
  • Using a small cookie scoop (1 tablespoon), place dough on a parchment-lined baking sheet three inches apart (these cookies spread.) Bake in a preheated 350-degree oven for 8-9 minutes. Until edges turn golden. Let cool on baking sheet for 5 minutes before removing to racks to cool completely.

Notes

Recipe is easily halved.  If you are looking for a crisp almond cookie, buttery and sweet, just leave out the chips!

The search continues…but we are headed in the right direction.