Red Velvet Cake
Ingredients1 cup unsalted butter room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons cocoa 2 ounces red food coloring 1 teaspoon salt 1 teaspoon vanilla 1 cup buttermilk 1 1/2 cups sifted cake flour 1 1/2 teaspoons white vinegar 1 teaspoon baking soda Cream cheese filling and frosting, recipe follows InstructionsPlace racks in oven on the second and fourth levels. Preheat oven to 350 degrees. Grease and flour 2 (9-inch) cake pans. Cut out a 9-inch round piece of parchment paper, and place on the bottom of each cake pan and grease and flour. Cream butter, sugar and eggs in a heavy duty mixer. Combine cocoa and food coloring, and add to the creamed mixture. Mix the salt and vanilla with the buttermilk in a 2 cup liquid measuring cup, and add to the batter alternating with the flour. Mix the vinegar and baking soda in a small bowl (this will fizz). Carefully and gently fold this into the batter. DO NOT BEAT! Divide batter between the cake pans, and bake for 30 minutes or until the cakes spring back when lightly touched. Remove from oven, and cool on racks for 15 minutes. Invert onto racks, remove parchment paper and cool to room temperature Icing:Instructions16 ounces cream cheese at room temperature 1/2 cup unsalted butter at room temperature 2 pounds 10x powdered sugar 1 teaspoon vanilla InstructionsBeat cream cheese and butter together in a heavy duty mixer until smooth and creamy. Slowly add the sugar 1/2 cup at a time, blending between each addition. Mix in the vanilla. Beat for about 5 minutes until very smooth. Spread between layers of cake and on top and sides.
Roasted Almonds
Instructions1/2 cup extra-virgin olive oil 1/2 pound raw whole almonds, with skin 1 fresh red chile, split 1/2 teaspoon salt InstructionsPreheat the oven to 375 degrees F. Heat the oil in a large ovenproof skillet over medium flame for a couple of minutes to get it nice and hot. Add the chile and allow it to infuse into the oil for 1 minute. Add the almonds, cook and stir for 2 minutes until the almonds are completely coated in the chili oil. Put the pan (and almonds) in the oven and roast for 15 minutes until the nuts are toasty and fragrant. Remove the almonds from the oil to a plate lined with paper towels and sprinkle with salt.
Chilled Cucumber Soup
Ingredients2 English cucumbers Salt and pepper 2 tablespoons yogurt 1 teaspoon freshly squeezed lemon juice 1/2 teaspoon togarashi [available in Japanese markets] 1/4 cup peeled, 1-inch-long julienne cucumber 1/4 cup peeled, 1-inch-long julienne green apple 8 teaspoons diced jicama 4 teaspoons fresh dill 4 teaspoons Dill Oil InstructionsCut one of the English cucumbers into eight 1-inch pieces. Using a round cutter or a paring knife, remove the skin from the cucumber. Hollow out the inside of the cucumber pieces using a Parisian scoop to make 8 cups. Transfer the pulp to a blender with the remaining cucumber and 1 teaspoon salt, and purée until smooth. Strain the cucumber purée through 3 layers of cheesecloth, letting it sit in the refrigerator until all of the liquid has passed through. Season with salt if necessary and keep refrigerated until needed. Place the cucumber cups in a small saucepan with 1 cup of water and bring to a simmer for 1 minute. Remove from the pan and cool completely. Combine the yogurt, lemon juice and togarashi in a small bowl. Place the julienne cucumber and apple in a separate small bowl and toss with the yogurt mixture. Place 2 of the cucumber cups in the center of each bowl. Fill each cup with some of the julienne cucumber and apple mixture. Place the diced jicama around the cucumber cups. Ladle some of the cold cucumber broth in each bowl and sprinkle the fresh dill on top of the broth.
Chicken Satay with Peanut Sauce
Ingredients 1 cup plain yogurt 1 teaspoon freshly grated ginger 1 teaspoon minced garlic 1 tablespoon curry powder 1 1/2 pounds skinless, boneless chicken breasts, cut into strips 20 wooden skewers, soaked in water 30 minutes Vegetable oil, for grilling Butter lettuce leaves Fresh cilantro leaves Peanut sauce, recipe follows InstructionsCombine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side. Peanut Sauce:Ingredients1 cup smooth peanut butter 1/4 cup low-sodium soy sauce 2 teaspoons red chili paste, such as sambal 2 tablespoons dark brown sugar 2 limes, juiced 1/2 cup hot water 1/4 cup chopped peanuts, for garnish. InstructionsCombine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
Saffron Risotto
Ingredients5 cups stock 3 tablespoons olive oil 1/2 medium Spanish onion, finely chopped 3 cloves garlic, finely chopped 2 cup white wine 2 cups arborio rice 1 tablespoon saffron threads 1 tablespoon honey 2 tablespoons coarsely chopped fresh tarragon Salt and freshly ground pepper PreparationBring stock to a simmer in a saucepan. Heat the olive oil in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored. Raise the heat to high add the wine, and reduce until dry. Reduce the heat, add the rice and saffron and stir until the rice is coated with the oil. Cook 2 minutes. Add 1 cup of the stock and cook, stirring, until absorbed. Repeat with a second cup. As the rice becomes dry, add stock in 1/2 cup increments, cooking and stirring until it is absorbed. Add the honey and tarragon and season to taste with salt and pepper.
Sticky Toffee Pudding (R Bistro)
Courtesy of Indianapolis' finest restaurant R Bistro This dessert is served only at lunch and is not pudding. It is a rich, delicious moist cake served in a toffee sauce and a dallop of whipped cream. 6-8 portions (Ballymaloe) Cake8 oz. chopped dates 10 oz. hot tea 4 oz. unsalted butter 6 oz. granulated sugar 3 eggs 8 oz. self-rising flour 1 teaspoon baking soda 1 teaspoon vanilla essence 1 teaspoon strong coffee Hot Toffee Sauce4 oz. butter 6 oz. dark brown sugar 4 oz. granulated sugar 10 oz. golden syrup or honey 8 fluid oz. cream 1/5 teaspoon pure vanilla essence Method of Preparation
Soak the dates in hot tea for 15 minutes. Brush an 8 inch spring form pan with removal base with oil and place an oiled parchmanet papaer circle on base. Cream together butter and sugar until fluffy. Beat in eggs, one at a time, and then fold in the sifted flour and baking soada. Add vanilla and coffee to dates and fold this into the mixture. Turn into the lined tin an dbake at 350 degree for 48 minutes or until skewer comes out clean. Tp make sauce: Place butter, sugar and golden syrup into heavy-bottomed saucepan and melt gently on low heat. Simmer for about 5 minutes. remove from heat and gradually stir in the cream and the vanilla. Put back on the heat and stir for 2 to 3 more minutes until teh sacuce is absolutely smooth. cool. can be stored in fridge for weeks. To Serve: Reheat portion of cake in microwave, pour reheated sauce over cake. Serve with whipped cream.
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