Belated Birthday Chocolate Cake

We left for Colorado, a day before Caroline's Birthday and fifteen days before Henry's. Sorry to miss their celebrations, I promised a Belated Birthday Cake of their choice when they visited us in Colorado. Their choice turned out to be chocolate with chocolate frosting and NOT the "spider cake" I make on Halloween. I had to come up with a new recipe. To the internet. I found a recipe by Mark Bittman and made a cake based on that recipe.

Butter bottom and sides of two 9-inch diameter cake pans. Line with parchment paper and butter paper.

Melt (I use microwave):  

    3 oz dark baking chocolate chunks/chips, stir until smooth

Preheat oven to 350 degrees F

In mixer, cream until smooth:

    8 T room temperature butter

Add gradually:

    1 c sugar

Beat 3-4 minutes then add:

    2 egg yolks, one at a time

    1 t vanilla and the melted chocolate

In a bowl mix:

    9 ounces flour

    2 t baking powder

    1/2 t baking soda

    1/2 t salt [I omit]

Add the flour mixture to the chocolate mixture, a little at a time alternating with:

     1 1/4 c milk, beating until mixture is smooth

Beat, until they hold soft peaks

    2 egg whites

Fold the whites gently into the batter. Divide the batter between the two cake pans.

Bake 30 minutes or until a toothpick inserted into the center of the cake comes out clean.

Cool on a rack for 5 minutes then invert and continue cooling.

FROSTING: While Bittman frosts his cake with whipped cream, I  chose to use a chocolate ganache frosting:

Heat until steaming (I use microwave):

    1 1/2 c whipping cream

In a heat-proof mixer bowl place:

     12 oz. dark chocolate baking chunks/chips 

Add cream and stir until chocolate is melted and well blended.  Cool.

When cool, use mixer to beat until fluffy, gradually adding

    1/2 c powdered sugar

Frost cake, with a generous layer of frosting between layers.

Decorate with rasperries and serve with whipped cream.

I

      

Freezing Orange Zest

Why didn't I start doing this years ago???  I have several recipes that call for orage zest including Orange Poppy Seed Olive Oil Cake (and the two other orange poppy seed cakes referenced), Cranberry Bread, and Spicy Orange Shrimp. When I'm using the zest I prefer to start with an organic orange, but organic oranges are not always easily available.  This was especially true before Thanksgiving this year when I wanted to make Cranberry Bread.  Soon after, however, I not only found organic navel oranges but found they were on special. I bought a bunch to have for dessert with Coconut Macaroons. As I was peeling the first orange, I thought, "Wait a minute this is organic zest going to waste!"  The solution: 

Place a piece of parchment paper on the bottom of a flat, freezable (with cover) container. Using a zester, then a grater remove the zest from the orange and spread across the parchment paper.  Freeze. Remove zest and put in jars/freezer containers and (while still frozen) freeze for later use.  Peel and enjoy the orange(s)!

Coconut Macaroons

We got some awesome chocolate topped coconut macaroons at the Atlantic Baking Company in Rockland, Maine this summer. Back home and needing to make a cookie of some sort, I decided to give it a try.  I turned to my trusty Silver Palate Cookbook. While the Silver Palate recipe* calls for a quarter cupfull of batter per cookie baked 20 minutes or until golden brown at 350 degrees F,  I wanted much smaller cookies and failed to reduce cooking time. The results were good but not as soft and chewy as the Atlantic Baking Company's. But like the Atlantic Baking Company I added a chocolate dip. I have since modified the recipe to use the entire can of condensed milk (the macaroons freeze well). I also changed the technique mixing the dry ingredients into the wet. I think this blends the ingredients faster and better.

                                                                  

Mix together in a medium size bowl:

2.45 oz (1/2 c) flour

15 oz shredded coconut

Mix together in a large bowl:                            :

14 oz sweetened condensed milk.

Mix the dry ingredients into the wet ingredients. Preheat oven to 350 degrees F (I use 325 degrees F convection).  Drop about 2 T of batter per cookie (should make 30 cookies at about 29 g each) on baking sheets covered with parchment paper. Some bits of batter may fall away from the cookie. After all the batter has been distributed, using your damp hands, push the stray pieces to the nearest cookie and push to attach.

2 t vanilla or 2 t almond extract**

Bake at 350 degrees F for 15 - 20 minutes (I bake for 12 minutes at 325 convection) until golden brown checking after 10 minutes and rotating the cooking sheet if cookies in the rear are browing faster than those in the front.

Remove cookies from pan and cool on a rack. If desired, when cool, dip (I acutally don't "dip" I "frost" the bottom of each cookie) in chocolate (I use 365 Dark Chocolate Baking Chunks) melted in the microwave. Set the cookie upside down on a plate, then put the plate of cookies in the  refrigerator to set the chocolate.

*Silver Palate recipe:

1/3 c unbleached all-purpose flour

2 1/2 c shredded coconut [9 oz]

1/8 t salt [omitted]

2/3 c sweetened condensed milk

1 t vanilla extract

** I prefer almond extract. However if making for a group that might include some people who are allergic to nuts, use vanilla.

NOTE: I use melted chocolate so often that I just cover the ramekin containing any remaining melted chocolate and refrigerate until next use.

Revised 12/13/25 revised technique, edited

Tofu Chocolate Pudding

This recipe has evolved so much in the past 6 years that it now deserves its own post.

I often omit the cinnamon and chili powder and sometime sprinkle cinnamon on top of the pudding before serving, especially if it follows a Mexican dinner. Or for a special occasion, garnish with a few raspberries.

For the original recipe and other variations see: Vegan Mexican Chocolate Pudding

In a small saucepan combine:

    1/4 c sugar

    1/4 c water

Bring to a boil and stir until sugar is dissolved. Remove from heat.

In the bowl of a food processor place:

    4 oz toasted hazelnuts or toasted almonds

Process until the nuts are finely ground. Then add:

    16 oz silken tofu   

In a glass container microwave until melted (I use a one cup measuring cup and microwave in two 3 oz batches) and then add to the food processor bowl:

     6 oz dark chocolate (I use 365 Dark Chocolate Baking Chunks)

Pour the sugar-water mixture into the container that held the chocolate, and scrape to free most of the remaining chocolate before adding to the food processor bowl.

Then add:

    1 t vanilla extract if using hazelnuts 

    OR 1 t almond extract if using almonds

    1 1/2 t cinnamon (optional/to taste)

    1/2 t chipolte chili powder (optional/to taste)

Blend throughly, stopping the food processor to scrape the sides of the bowl at least once, then either spoon the mixture into a quart container or distribute (~3.7 oz/serving) into individual dishes. Cover and refrigerate for at least an hour before serving.

Revised 4/6/24 - photos added

 

January Spring :-(

 After an unseasonably mild holiday season, we finally got snow this past weekend - enough that I finally had a nice x-c ski on Monday. So much for winter, for now at least. After a day of heavy rain the snow is all but gone and the temperature today was in the fiftys. Spent most of the day taking care of downed branches and trees that had been damaged by the heavy snow. When cutting up the branches of the top of a small tree that had broken off in the storm, I noticed something very disconcerting: tiny buds - tiny buds on January 10th in Massachusetts. Not a good sign! The rule of thumb used to be one could bring forsythia into the house in mid February, put it in warm water and after several days it would bloom. The buds on my forsythia are already tender. What is happening to the fruit trees? Hoping that 2024 won't be even hotter than 2023.*

*"BRUSSELS, Jan 9 (Reuters) - Last year was the planet's hottest on record by a substantial margin and likely the world's warmest in the last 100,000 years, the European Union's Copernicus Climate Change Service (C3S) said on Tuesday."

Fish with Mango-Avocado

This dish came together this winter when salmon, avocadoes and mangos were all on special.  For the salmon at least, this is an easy variation of Plantation Fish. Since we were in Colorado at the time and I usually had a fresh batch of flour tortillas, I served the pieces of fish on a tortilla.  Very well received at a couple of dinner gatherings.

Back East, I did a similar thing (without tortillas) with fresh cod/haddock. Instead of the Salmon Rub I used Cilantro Pesto and it was equally tasty. 

Both recipes serve 2 - with a very generous amount of  "salad," scale accordingly.

SALMON VERSION

2/3 pound salmon filet

Drizzle filet with: 

1 T fresh lime juice 

Then sprinkle with:

~1 t Salmon Rub (more or less to taste - I sprinkle on until filet is lightly but completely covered)

~1/4 t cumin (sprinkle lightly over the filet)

Let sit for at least an hour.

Meanwhile make the "salad" by mixing:

1 mango, peeled and cut in chunks

1 avocado, peeled and cut in chunks

1T fresh lime juice

Cook fish in a slow (325 degree F) oven for about 10 to 15 minutes or until temperature reaches 120 degrees (should be custard-like at this temperature) or 130 degrees F max. Alternatively grill over a low fire.

Just before fish is ready, mix into the "salad":

~1/3 c cilantro leaves, very coarsley chopped.

Place fish on a warmed tortilla (optional) and top with the "salad".

WHITE FISH VERSION (WORKS WELL WITH SALMON TOO)

2/3 pound cod or haddock filet

Coat with:

1 oz.  Coriander Sauce (Cilantro Pesto)

Return to refrigerator if not cooking immediately.

Make "salad" as above. Cook fish in 350 degree F oven or grill until the fish is opaque and flakes easily with a fork - time will depend on thickness of filet. 

Serve with "salad" and additional cilantro pesto (optional - I usually don't).

Avocado TIp - Keep It Greener!

 About a year ago I read somewhere that cutting an avocado with a ceramic knife rather than a stainless steel one would minimize the browing effect. If I remembered the exact source, I would give due credit,  but there is currently lots of support for this on the internet. After many avocadoes, I've decided that unlike the tightly wrap, rub with lemon juice, keep the pit in theories - this really works!                                

Freshly cut avocado.

Same avocado 28 hours later after being lightly covered and stored in a closed container.  I know,  I should have done a control comparison using a stainless steel knife, but knowing how well the ceramic knife works, I didn't want to trash an avocado.

Avocado cut for lunch then stored wrapped as shown above. Opened the following morning (19 hours later) and cut for avocodo toast.

Almond Macaroons

This year I was very careful to halve the nuts and sugar to make half of a recipe of Almond Paste to use for my Cranberry Stollen. Then I got to the egg, and, whoops, in went the whole egg white. Rather than waste what was in the food processor bowl, I added more nuts and sugar to make a full recipe of Almond Paste.  I figured I'd find a use for the extra paste after Christmas.  The first thought that came to mind was macaroons. I found a couple of recipes on-line that looked promising.    Actually not recipes, photos of ingredients and cookies but no quantities or baking temperatures or times. Minimal help. Then  I went to my trusty New York Times Cookbook (1950-1960 recipes from the NYT). Typical of that era, the recipe contained lots of sugar and correspondingly called for "3 egg whites, approximately" - "Use only enough egg white to make a soft 'dough' that will hold its shape when dropped from a spoon." Interestingly, one of the on-line recipes that gave only the quantity of egg whites warned, " Two large egg whites should weigh 60 grams. Using more or less will change the texture and spreading of the cookie. For best results measure the egg whites."  I reduced the sugar from one cup to one-quarter cup and used a small egg white (25 g).  I did not use any vanilla or almond extract as called for in some recipes I reviewed. I was delighted with the results (crispy on the outside, chewy on the inside),  as were two of my"testers".  The third "tester" weighed in at "pretty good!" but no comment for improvement other than probably making Nut Puffs instead.  The macaroons, however, have no egg yolks or butter!

In a food processor bowl fitted with a steel blade combine:

1/2 pound almond paste, cut in small chunks

1/4 c sugar

White from a small egg (25 grams)

Pulse until well blended. Remove from bowl and shape into small balls about 20 g each.  Place on a non-stick cookie sheet and bake at 350 degrees F/300 degrees F convection oven for approximately 20 minutes. Makes about a dozen cookies. Scale accordingly.

Revised 1/5/2025                                                                                                                                                                                                                

Almond Paste

 

At the height of the pandemic I could not get almond paste for my Christmas 2020 Cranberry Stollen at the curb-side delivery stores I shopped, so I made my own. So easy! I have been  doing it since.

(photos are for half recipe)

In a food processor bowl fitted with a steel blade combine:

1 1/2 whole blanched almonds

1/2 c powdered sugar

Mix until the nuts are very finely ground (but not almond butter!), stopping periodically to scrape the sides of the bowl.

Then add:

1 c powdered sugar

Pulse until the sugar and nut-sugar mixture are blended.

Then add:

l large egg white

1/2 t almond extract

Process until the mixture forms a clump. break up clump and mix once more until another clump forms. Remove mixture from bowl and form 2 logs, approximately 8 ounces each.

T

Maple Mustard Salmon

Although I am still partial to Salmon Rub on fresh salmon, this sauce has become a favorite to top frozen salmon. Its inspiration is a recipe I saw in The New York Times, but I have deleted the mayo and added lime juice. This recipe serves two, scale accordingly.

Marinade:

1 T maple syrup

1 T Dijon grainy mustard

1 T lime juice

                                                      6 cilantro stems, chopped very finely*

Coat with the above mixture and marinate for about an hour:

2 ~6 ounce  piece of salmon

Cook in a slow (325 degree F) oven for about 10 to 15 minutes or until temperature reaches 120 degrees (should be custard-like at this temperature) or 130 degrees F max. Alternatively  grill over a low fire.

Serve garnished with fresh cilantro leaves.

. *If I don't have any fresh cilantro I use 1 loosely packed T of frozen cilantro mixed into the marinade.

Carrot Cupcakes

I was having a party for Tokio's birthday and asked Chris, in jest, if Tokio, who loves carrots, would like a carrot cake. Chris replied, independently looking at the Smitten Kitchen recipe I was considering, she (he!) would love one! The recipe that follows is loosely based on this recipe. The SK recipe calls for 3 cups of grated carrots but does not specify loose or packed. Unpacked a cup weights approximately 3.9 ounces, packed, 4.9. I give weights for carrots along with flour and sugar.

Per SK suggestion, I did grate the carrots by hand. Planning on having hummus and carrots as an hors d'oeuvre, I saved my knuckles and one end of the carrot to use for carrot sticks.

Preheat oven to 350 degrees F. Line 24 cupcake molds with papers, or butter and flour them. Whisk in a small bowl until well blended: 

      10.5 oz flour

      2 t baking soda

      1/2 t salt (I omit)

      2 t ground cinnamon

      1 t ground ginger

Whisk in a large bowl until well blended: 

       14 oz sugar

       1 1/4 c canola oil

       4 eggs, 1 at a time breaking into a small dish first.

Add flour mixture to the wet mixture and whisk until well blended

\

Add and mix until well blended: 

        12.5 oz grated carrots

        1 c coarsely chopped walnuts 

        1 c raisins.

Distribute batter among the 24 cups. Bake for 14 - 18 minutes or until a small metal skewer inserted into the center of a cupcake comes out clean.

MAPLE CREAM CHEESE FROSTING 

SK does a piped frosting that puts a lot of frosting on each cupcake. I planned on a more modest amount of less sweet frosting and modified the recipe accordingly. Because I cut down on the sugar but not the maple syrup or butter the frosting is not as firm and would probably not lend itself to piping. If you like things on the sweet side you may want to increase the sugar up to 1 1/2 c per the SK proportions. No raw eggs, so taste and adjust accordingly!

 Mix together in a stand mixer or a food processor (my choice):

    12 oz cream cheese, softened 

    6 T unsalted butter, room temperature

    1 c confectioners sugar

    3 T maple syrup

When blended smooth, frost the cooled cupcakes .If desired, decorate with carrot shapes or grated carrots. (If I make some cupcakes with raisins and some without. I put a carrot decoration on top on the ones with raisins.) 

Revised 13 April 2024: reduced sugar

Pasta with Mushrooms, Garlic and Sage

There can be too much of a good thing.  Almost every week I had been making Mushroom Risotto. Ed and I would have some for dinner with a salad, skip a night and have the same menu again, skip a night and have the rest of the risotto with Brussels sprouts and roasted winter squash, more veggies than risotto.  One night I had only enough mushrooms to make half a recipe of risotto and was ready for a change so I used most of the same ingredients but pasta instead of rice. The key ingredient here in addition to the mushrooms is olive oil and garlic, the garlic cooked until it is crunchy golden brown.

Start water for pasta and then cook pasta, according to manufacturer's instructions so pasta and sauce are ready at approximately the same time.  Alternatively for more flexibility sauce can be made and then just rewarmed a bit before serving.

Heat 2 T olive oil (or a mix of olive and truffle oil)

Saute:

4-6 cloves garlic

When garlic is golden brown, add and mix well

6-8 oz shiitake mushrooms
1 T sun dried tomatoes, broken in small pieces (optional)

Saute until soft then add

Several leaves sage, chopped (optional)

I often  serve on a bed of

Arugula or baby spinach

Top with

Freshly grated Parmesan cheese (optional, and I usually don't)

Chicken Stuffed with Goat Cheese, Fig, Arugula and Prosciutto

The Goat Cheese, Fig, Arugula, and Prosciutto Tapas made me think of  three of my favorite recipes: Pollo Rellano, Chicken Stuffed with Spinach, Goat Cheese and Mushrooms, and  Goat Cheese Stuffed Chicken Breast with Red Chili Mole, and the possibility of a fourth favorite in this category.  Tried this stuffed chicken breast variation and was not disappointed. The first two favorites are panko/breadcrumb covered and baked while the third is pan fried.  The first few times I made this recipe I dipped the chicken in egg then bread crumbs and baked. Excellent. Now one of "four favorites".

Then I was looking for a recipe for a "hearty lunch". First recipe that came to mind was Seafood Gumbo, but I'd already served this to the intended guests. Why not pan fry (we use cast iron skillet on grille), slice and serve on a large platter on a bed of arugula along with crusty bread - sort of a chicken sandwich on steroids. Very well received. Recipe is for 2 - 3 (if larger breast and sliced), scale accordingly.

Preheat oven to 350 degrees F.

Cut a pocket the whole length of 

2 boneless, skinless chicken breasts (~6 to 8 oz each)

Fold open the chicken and place in order, using the prosciutto to cover any holes in the chicken and then fold prosciutto before closing the breasts to help keep the cheese in place:

1 oz goat cheese
1 T fig jam (I like Trader Joe's Fig Butter)
1 piece prosciutto 
Several leaves of arugula 

Fold the top of each breast over the filling and secure closure with toothpick if necessary.

Whisk in a small bowl: 1 egg  (I have on occasion used 1/4 c or less "egg product"  - 1 egg will actually do 4-6 pieces -  but I think in this case using the real egg is better.)

Dip each piece of chicken in the egg then coat by dipping in

Bread crumbs or panko

Place on oiled baking sheet and lightly spray with olive oil.

Bake for approximately 30 minutes (for a medium sized breast) until the chicken is cooked through and opaque (~160 degrees F) and the bread crumbs are browned.  Serve whole, or, particularly if larger breasts are used, slice crosswise into 3/4 - 1 inch wide pieces.

ALTERNATIVE:

Omit the egg/breadcrumb process and

In a skillet large enough to accommodate both/all the chicken breasts heat: 

2 T olive oil

When oil is hot,  place the chicken breasts in the skillet and cook approximately 6 minutes on a side (longer if breast pieces are more than 6 oz each) until both sides are browned and chicken is cooked through (and temperature is ~160 degrees F).