Posts filed under 'Notes on Ingredients'
For my first born’s 14th birthday, a super fudge chocolate cake was requested. I decided to try a cake made with vinegar. Vinegar is one of the secret ingredients in Red Velvet cake. It is also used in vegan baking because vinegar reacts with baking soda creating carbon dioxide which causes cakes and cookies to rise.
I can’t say this cake was super tall, but it delivered on super fudge as I layered the cake with milk chocolate ganache and then topped the whole cake off with a fudge frosting. The result was a very rich, moist cake. Since the chocolate, sugar and butter are all melted together, the batter is very loose and pours like a liquid.
For the cake:
2 cups sugar
4 ounces unsweetened chocolate
1 stick of butter (1/4 lb)
2 cups cake flour
2 tsp. baking soda
1 tsp baking powder
(At high altitude you need to decrease leavening by 1/3 otherwise the cake gets dry and tough)
1 tsp. sea salt
1 cup milk
1 Tbsp. cider vinegar
2 eggs
2 tsp. vanilla
Preheat oven to 375 degrees( 350 degrees at high altitude). In a sauce pan melt together the chocolate, sugar and butter and stir well. Allow to cool.
In a large bowl sift together the dry ingredients. Pour the milk into a measuring cup and add vinegar and eggs and beat together so the eggs break up.
Once the chocolate is cool to the touch whisk it in the milk mixture. Whisk until the mixture is smooth. Now slowly add the wet ingredients into the dry stir well and slowly until the batter is smooth.
Add the vanilla and stir again. Pour into 2 prepared 9-inch round cake pans. Bake until firm and a toothpick comes out clean when inserted into the center – about 30 to 35 minutes. Allow to cool entirely before removing from the pan and frosting.
Milk Chocolate Ganache
1 cup heavy cream, heat to almost boiling
9 ounces milk chocolate chips
Pour the heated heavy cream over the chips and stir until all smooth.
Super Easy, Very Kid Friendly, Fudge Frosting
1 lb. powdered sugar, about 3 3/4 cups
1/4 tsp. salt
4 ounces butter, softtened
1/2 cup whole milk
2 tsp. vanilla extract
4 ounces unsweetened chocolate, melted
Place the powdered sugar and butter into the bowl of a food processor and process until combined. With the machine running, pour in the milk and vanilla and blend until smooth then add the melted chocolate. Use immediately.
To Assemble: Using a serrated knife, slice each cooled cake in half. You will have a total of four layers.
Place the first layer on a platter and pour some of the ganache on top. With a flat spatula or knife spread it to about 1/8 inch from the edges. Now add next 2 layers and repeat. Add the top, and it should be a smooth top piece from one of the 2 original cakes so that there are no crumbs present.
Spread the fudge frosting across the top and down and around the sides. For best results, allow this cake to sit together from a couple of hours so that the ganache permeates the cake.
Off to have a piece with vanilla ice cream right now!
May 19th, 2010
This winter has been a strange brew of warm sunny days mixed with some serious wind and a generous dose of cold rain. What ain’t we got? We ain’t got snow (Sung to the same tune as There is Nothing like a Dame from South Paciifc).
In the winter, one can only eat so much oatmeal. So when you are tired of dreary mornings and warm cereal, start off with a bright fruit plate made of sliced bananas, kiwi and oranges (with a few almonds tossed in for good measure).
Maverick has enthusiastically jumped onto the kiwi bandwagon. I sliced up 4 kiwis for him and a friend the other day. Before I blinked, the entire plate was devoured. I would venture to say that he loves kiwi as much as Lollie loves pomegranates.
The time to enjoy California kiwi is November to May. At roughly 50 calories each, kiwis are very nutrient dense. One kiwi delivers about as much vitamin C as an orange in addition to Vitamn K and E. All those little seeds equal 2 1/2 grams of fiber, 10% of the RDA.
For youger children, I like to peel and slice kiwi. For solo snacking, I simply cut the fruit in half and scoop out the middle with a spoon.
Maverick’s Strawberry Kiwi Milkshake adapted from All Recipes
Serves 2
1 banana, sliced
6 frozen strawberries (or 1 cup frozen raspberies)
1/2 cup vanilla ice cream (or frozen yogurt)
1 kiwi, peeled and roughly chopped
1/3 cup milk
Add everything to a blender and process until smooth.
March 6th, 2010
Some food in China is mostly about texture. This cake, referred to as Nian Gao, is made during the Lunar New Year celebrations and it is a textural marvel. I searched the web to find something to make for our New Year’s celebration and ended up combining a few techniques and ingredients from recipes I found on Chow.
I really enjoyed the texture: chewy, gummy, silky and soft, all at once. There are many variations and traditionally it is steamed. This baked version is very easy to make. Here is a picture of Nian Gao steamed in banana leaves
Nian Gao is made with glutinous or "sticky"rice flour. What separates this type of rice is that it was specifically developed by Asian farmers over the centuries for its higher content of amylose and amylopectin, two components of starch. 
There is no dietary gluten in glutinous rice and it is used throughout Asia in numerous ways. It is more widely available here for gluten free diets. It is the primary ingredient in this dessert so do not substitute white rice flour. It will not work.
4 eggs at room temperature
2 cans light coconut milk
3 cups sweet rice flour
2 1/2 cups sugar (you can use a combination of brown and unrefined sugar)
1/2 tsp. salt
2 Tbsp. toasted, shredded coconut (to use as garnish at the end)
Heat the oven to 350 degrees. Prepare a 9×13-inch pan with butter or non-stick spray coating and line with parchment paper.
Beat the eggs. Add the sugar and beat well for a few minutes. Now alternate adding wet and dry ingredients into the egg/sugar mixture (do not add the shredded coconut). This batter is very runny. Pour into the prepared pan and bake in the center of the oven for 25 minutes. Sprinkle the coconut over the top and rotate the pan. Continue baking for another 25 minutes. Allow to cool for at least 30 minutes. Using the parchment paper as handles, lift the nian gao out of the pan and place on a cutting board. Cut into your desired shapes. You can chill it to serve or serve at room temperature.
For more info on Chinese New Year Celebrations, check out the video below:
httpv://www.youtube.com/watch?v=AEwUwMB2mrQ
February 19th, 2010
Tamarind is a tropical fruit with origins in sub-tropical Africa. It is very popular in South and Central America, India and Southeast Asia. It is revered for its unique flavor profile of being tart and sour.
Interestingly enough, especially for fruit, tamarind is actually high in calcium and B vitamins. In some cultures, it is recommended for gastric ailments and in others it is enjoyed as a beverage during hot steamy weather. It is one of the secret ingredients in Worcestershire sauce. It is wonderful in Zingy, Tangy and Fruity Chicken.
This tangy and tart dish delivers incredible pomegranate and tamarind flavor.
1/4 cup mild oil like safflower or canola for high heat cooking
6 to 8 skinless chicken thighs
1 large red onion, diced into small pieces
1 cup fresh cilantro
5 cloves of garlic
1 tsp. sweet paprika
1 tsp. spicy paprika
3 Tbsp. Tamarind paste or 2 tsp. tamarind concentrate
(Neera’s is great, otherwise it’s available at Latina and Asian markets)
1/4 Cup Pomegranate molasses diluted in 1/2 cup water or 3/4 cup Pomegrante juice
1 Tbsp. honey
1 Tbsp. fresh ginger, finely chopped
1/2 cup grapes
1 tsp each salt and freshly cracked pepper
Juice from 3 tangerines
In a large dutch oven or large stainless steel pan, heat the oil and place the thighs in and brown on each side for about 6 to 8 minutes. Remove from pan. Saute onions until soft.
In a food processor process the garlic with the cilantro. Add to the pan with the remaining ingredients and bring to a boil. Return chicken to pan and make sure to coat and submerge into the sauce. Cover and cook for about 20 minutes, turning a few times during that time. Garnish with extra chopped cilantro and fresh pomegranate seeds if you like.
February 12th, 2010
Every January, I complete a thorough purge of my pantry. You would be surprised at all the random items that land on my shelves after a year of various recipe assignments: 1/2 full boxes of pre-cooked lasagna noodles, too many spice blends too count and many, many assorted cans.
Some items with valid "use by" dates get donated while others are turned into dinners with intention, the intention of a clean pantry to start the new year. I happened upon a box of Isreali couscous in the back of my grain & rice shelf. With all of the couscous talk here at Flavorista, I couldn’t resist coming up with a recipe of my own.
I like to toast couscous before adding the cooking liquid because it adds a nice layer of flavor. This dish came together very quickly with convenience items and pantry items. Because it combines your vegetable and starch in one pan, all you need is a protein like a store-bought rotisserie chicken or you could even add 1 pound of peeled and deviened shrimp into the couscous for a one pan meal.
We shared this meal with neighbors and I am happy to report that it was kid-approved.
Isreali Couscous with Parmesan & Peas
Serves 4 – 6, depending on appetites
1 Tbsp. olive oil or butter
1 (8-oz) pkg. Isreali couscous (about 1 1/3 cups uncooked)
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2 cups chicken or vegetable broth
1 (12-oz) pkg. steam in the bag frozen peas
1/4 cup finely chopped chives or flat parsley (optional)
2 Tbsp. lemon juice
1/2 cup grated Parmesan cheese
In a large skillet or medium soup pot, heat oil over medium heat. When hot, add the couscous, cook and stir until the couscous is toasted, about 3 minutes.
Add salt, pepper and broth. Stir and bring to a simmer. Reduce heat to medium-low and cover. Cook for 10-12 minutes, stirring once or twice, until the couscous is al dente. While the couscous simmers, prepare the peas according to package instructions.
Stir the cooked peas, lemon juice and the herbs (if using) into the couscous. Remove from the heat. Sprinkle the cheese over the couscous and then stir it into the couscous until melted and incorporated.
January 20th, 2010
One of my favorite Middle Eastern spice mixtures in baharat, a wonderfully aromatic blend of 9 spices that includes cassia (cinnamon), paprika, black pepper, cumin, allspice, cardamom, clove, corinader and nutmeg. It lends itself to just about anything from potatoes to pork. I especially love it on pork tenderloin.
It’s easy enough to make if you have a spice grinder and all the spices in your pantry. Otherwise, my friends at the Savory Spice Shop have a unique blend that features ginger as well. Over the holidays flavorista Tracey and I made this and served it with her favorite Israeli Couscous. Some leftover roasted broccoli bits were mixed into the couscous. I served it this summer for Sue’s Nifty Party. This pork is outstanding served hot or cold!
Citrus and Baharat Marinated Pork Tenderloin
Marinade
2 Tbsp. orange zest
2 cups fresh squeezed orange juice
1 Tbsp. lime zest
1/2 cup fresh lime juice
5 cloves of garlic, minced
1/4 cup baharat spice blend
2 pork tenderloins
Place all the ingredients, except the baharat, into a large mixing bowl. On the stove in a dry skillet, heat the baharat until it starts to release its aroma. While whisking the juices, add the spice mixture. Place the pork tenderloins in to large zip lock bags or a non-reactive mixing bowl and pour the marinade over the meat. Cover and refrigerate overnight. Make sure that all the pork is submerged into the mixture. Ziploc bags work great for marinating for this very reason.
An hour or so before you want to cook the pork, remove it from the refrigerator and allow it to come to room temperature. You can either grill or roast the pork, either way it is delicious. Cook until it is medium rare. Meanwhile reduce the marinade over medium/low heat until it has been reduced by half to make a zesty sauce. You can skip this step but it’s nice to have the added flavors.
Remove the pork from the grill, place it onto a platter and cover for about 10 minutes. This is very important as you want all those juices. Heat a large serving platter and place your couscous onto it. I like to place my carving board into a baking sheet so that I can really capture the juices, this also more santitary as they won’t run all over your counter. Slice the pork and place it on top of the couscous. Pour the juices on top and serve!
January 8th, 2010
I picked up a jar of this vanilla bean paste with high hopes. I had previously tried other vanilla bean pastes and they just never lived up to my expectations.
This version from Nielson-Massey delivered true vanilla flavor and vanilla bean seeds without scraping a pod or investing in whole vanilla. Not only did it satisfy my inner flavorista but it appealed to my tendency to be obsessed with efficiency.
When kitchen-tested in vanilla ice cream, Dorie Greenspan’s No Bake White Chocolate Pie (post forthcoming) and Slow Cooker Dulce de Leche, this vanilla bean paste shined in every test. I can’t wait to try it in a cake!
To find a retailer near you, click here. If you happen to live in greater Portland, check out Micucci’s on India St., they sell a nice assortment of Nielson-Massey products at very reasonable prices.
Flavorista made it into the finals for a Homie Award over at Apartment Therapy. When you have a free moment, please cast one more vote for us. Click here to vote.
While you are in the voting spirit, please cast a vote for our friends over at Remodelista, a finalist in the Home Design category. Thanks!
January 4th, 2010
While in New York I made it a point of visiting the Mastihashop on Orchard street. I had been wanting to go there since 2007 when I first read about mastiha in a trade publication. The word mastiha is the root for masticate. It is the original chewing gum.
Long praised for its therapeutic properties, mastiha has made its way into many different types of foods and body products. The resin is harvested from a tree that is related to the pistachio - the same way it was done centuries ago.
The flavor is slightly pine-like but not at all overwhelmingly so. I purchased a powder of mastiha and salhab (more on salhab to come) that when added to hot milk makes a thick, sweet creamy beverage. I also picked up a pasta called trahana that is a couscous-type grain which contains mastiha and feta cheese. The MastihaShop also offers chewing gum, nougats and honey-type products which all contain mastiha.
Here is a recipe using trahana. The grain which is hand rolled with chios mastiha is pictured here raw (first photo below) and cooked with chicken (second photo). If you feel especially motivated, there is a recipe for homemade trahana by Cat Cora on the Food Network site (minus the mastiha). It’s not quite couscous, not quite bulgar. It has its own unique texture.
Trahana Pasta with Chicken
6 chicken thighs
2/3 cup dry white wine
1/2 tsp. paprika
1 Tbsp. Limnos Lamb rub from Savory Spice shop
(or substitute Greek Seasoning)
1 cup tranhana
2 cups water
2 Tbsp. chopped fresh parsley
1/2 pint cherry tomatoes
crumbled feta cheese, to taste
Sprinkle the chicken thighs with the Limnos spice blend. Heat the olive oil and brown the chicken thighs, turning once. Add the white wine and bring to a boil.
Add the trahana and the water. Bring back to the boil. Lower heat and cook for 20 minutes. Remove from heat and allow to rest. Season with salt and pepper, if needed.
Slice the cherry tomatoes in half. Crumble the feta cheese into the tomatoes. Chop the parsley and add to the tomatoes and toss well.
Place the chicken and trahana on to a plate and top with the tomato salad. Enjoy!
December 30th, 2009
As a kid growing up in New York I loved to buy roasted chesnuts from the street vendors. There is nothing quite like fresh roasted chestnuts. I love to cook with chestnuts but really don’t like to make them from scratch.
Luckily there are some very decent vacuumed pack chestnuts that make it easy to add them to your holiday meals. These can be purchased on Amazon if you can’t find them in your local specialty shop. Here is one of my favorite winter soups. I serve it in a demi-tasse cup at large parties as a passed hors d’oeuvre with a swizzle of creme fraiche as a garnish. Chestnuts are also lovely in stuffing.
Winemaker Robert Sinsky is married to a wonderful chef, Maria Helm. For a while we subscribed to a wine club with Sinsky Vienyards which was a real treat as we always got something unique with the wine.
With the release of the 2001 Pinot Noir Maria came along some freshly harvested chestnuts and recipes. This soup is divine, simple, creamy and elegant. Perfect for the holidays. I did not see a reference to it on any of their websites so enjoy!
Maria Helm Sinsky’s Creamy Chestnut Soup
Serves 4 generously or 12 in small demi-tasse cups
1 Tbsp. butter
1 medium onion (or sliced leek), peeled and diced
1 large carrot, peeled and diced
1 medium stalk of celery, diced
1 1/2 cups roasted chestnuts
1 tsp. honey (light variety)
1 medium sage leaf
1/2 tsp. fresh thyme leaves
5 cups homemade chicken stock (or water)
Heat a medium pan over medium heat and add the butter. Let the butter brown a bit and then add the carrot, celery and onion (or leek) and saute until they are tender and start to caramelize. Season with salt and pepper.
Add the chestnuts and honey and stir until the honey is sizzling. Add the thyme and the stock to the pan. Bring to a boil then reduce heat and let simmer for 20 minutes. Remove from heat and allow to cool for 30 minutes. Using an immersion blender or a blender and puree with sage leaf. Return to the pan and bring back to a boil. If the soup is too thick, you can thin it with a bit more stock or water.
I think this soup tastes best the next day but you can certainly enjoy it straight away!
December 21st, 2009
Our thanks to guest contributor, Tracey Shafroth for this marvelous recipe.
My fab sister-in-law Barr has introduced me to any number of exciting new foods but I think my most favorite of all time is Middle Eastern Couscous, also known as Israeli Couscous. Aside from a great flavor and “tooth," this grain keeps well, reheats beautifully and gives me the perfect excuse to experiment with all kinds of my most prized ingredients.
My ultimate combo is one which I serve in the fall. It reminds me of something I ate in North Africa. There are any number of possibilities, so be creative and add your own flourishes. You can caramelize the onions and make the butternut squash spice mixture a day a ahead of time.
North African Couscous
Serves 10
10 medium sized onions
2-3 cups of butternut squash
1 cup of currants
olive oil
salt and pepper
1-2 teaspoons of Marakesh Moroccan spice blend or something similar
(found at specialty spice stores all over)
3 tablespoons chopped fresh sage
3 cups Middle Eastern Couscous
2 cups roasted pecans
Preheat oven to 550 degrees.
Peel the onions and slice them in half, half again and half again until you have 16 sections. Put them into a large roasting pan with 3 tablespoons of olive oil and bake for about 15 minutes. Stir the onions, being sure to bring the onions along the edge to the center as they tend to brown/burn more quickly there.
Cook the onions at this very high heat while they sweat and stir every ten minutes or so until they begin to brown. After about 40 minutes reduce the heat to 350 degrees and let them cook for another 20 minutes. The pile of 10 onions that you started out with will cook down to a modest two or three cups of a sweet brown mass that makes the dish.
While the onions are cooking, peel and core one or two butternut squashes (depending on the size) and cut into a one inch dice. Set aside.
In a large bowl place a cup of currants and the chopped sage. When the onions are finished pour them on top of the currants and sage and set aside. Turn the oven back to 550 degrees.
Put the diced butternut squash in the same roasting pan that the onions were in. Pour 2 tablespoons of olive oil over them, sprinkle with 1 teaspoon of coarse ground salt, a few grindings of pepper and 1 teaspoon of the spice mixture. Stir well and place in the oven, stirring every 10 minutes until they are just tender, about 25 minutes. You want the squash to be cooked but not mushy. When finished, pour the squash over the onion-current mixture and mix gently.
Put 3 quarts of water or stock into a large pot. I prefer stock as it gives the couscous a richer flavor. Bring to a boil and add 3 cups of couscous. Cook for 10 minutes or until soft.
Drain the couscous over a fine mesh colander and pour immediately over the roasted vegetables. Mix gently, adding salt and pepper to taste. Add additional North African spice (if desired) and 2 cups of toasted pecan halves.
That’s it! Serve by itself with a green salad or use it as a base for some braised chicken, pork or stew. The possibilities are limitless!
December 9th, 2009
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