March 5th, 2006 by alice
Tags: Cake, Cornmeal, Fondant, Lemon, Rosemary
INGREDIENTS
-
FOR THE CAKE
- 1 1/2cupsall-purpose flour
- 3/4cup medium-groundyellow cornmeal
- 1tablespoon finely choppedfresh rosemary
- 1tablespoon gratedlemons, zest of
- 1teaspoonbaking powder
- 1/4teaspoonkosher salt
- 2/3cupmascarpone
- 4largeeggs
- 1 1/3cupssugar
- 8tablespoonsunsalted butter, melted,plus more for buttering the pan
-
For the lemon syrup
- 1/2cupfresh lemon juice
- 1/3cupsugar
-
For the lemon fondant
- 1tablespoonrosemary(stripped from the stem, not chopped)
- 1 1/2cupspowdered sugar, sifted
- 1/4cupheavy cream
- 2tablespoonsfresh lemon juice
- 1teaspoon gratedlemons, zest of
DIRECTIONS
- Preheat the oven to 350°F.
- Butter a 9-inch cake pan, line it with a circle of parchment paper, and butter the paper.
- In a bowl, combine the flour, cornmeal, rosemary, zest, baking powder, and salt.
- In a large bowl, briefly whisk the mascarpone to loosen it.
- Add the eggs one at a time, whisking to combine.
- Add the sugar and whisk until smooth.
- Using a rubber spatula, fold the dry ingredients, in two batches, into the wet ingredients, mixing until smooth.
- Stir in the butter.
- Scrape the cake batter into the prepared pan and bake until a skewer comes out clean, about 40 minutes.
- While the cake is baking, make the lemon syrup.
- Combine the lemon juice and the sugar in a small saucepan over medium heat and cook a few minutes, stirring occasionally, until the sugar dissolves.
- Remove from the heat.
- Allow the cake pan to cool on a rack for 5 minutes before unmolding.
- To unmold, run a small knife around the cake.
- Place an inverted plate over the cake pan and, protecting your hands with a kitchen towel, invert the whole thing.
- The cake should slide right out onto the plate.
- Peel off the parchment paper, then place a 9-inch cardboard circle or an inverted plate over the cake and, again, invert the whole thing.
- Remove the top plate and the cake will be right side up.
- With a wooden skewer, poke a few dozen holes all over the top of the cake.
- While the cake is still warm, brush the cake with the lemon syrup.
- Continue brushing for several minutes, giving the syrup time to sink into the cake, until you’ve used all or most of the syrup.
- Allow the cake to cool.
- To make the lemon fondant, bring a small saucepan of water to a boil.
- Add the rosemary leaves and blanch them for one minute.
- Scoop out the rosemary leaves with a small sieve and drop them immediately into a small bowl of ice water.
- Drain, and spread the rosemary leaves on a paper towel to dry.
- In a bowl, whisk the powdered sugar, cream, and lemon juice until smooth, then whisk in the blanched rosemary and the zest.
- When the cake is completely cool, transfer it to a rack set over a baking sheet.
- (If your cake is not on a cardboard circle, use a wide spatula to transfer it.) Pour the fondant over the top of the cake and allow it to drip off the sides.
- You can gently tilt the cardboard circle or the wire rack back and forth to encourage the glaze to completely flow over the top of the cake.
- While the glaze is still wet, transfer the cake to a cake plate.
- Allow the fondant to dry, an hour or more, before serving the cake.
- (If you allow the glaze to dry before you transfer it, the glaze may crack a bit, unless you are transferring it on a cardboard circle.) Because this cake is quite moist, you can make it one day ahead.
- After the cake is brushed with the syrup, allow it to cool completely, then wrap it tightly in plastic wrap, and leave it at room temperature.
- A few hours before you’re ready to serve the cake, make the fondant and glaze the cake.
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March 5th, 2006 by alice
Tags: Carrots, Parsnips, Roasted
INGREDIENTS
-
Origional
- 1lbparsnips
- 1lbcarrots
- 6tablespoonsbutter
- 3tablespoonsbrown sugar
- 4tablespoonssherry wine vinegar
- 1tablespoonthyme
- 1tablespoonrosemary
- salt and pepper
-
Variation Kiwidutch
- 1lbcarrots(450g)
- 1lbparsnips(450g)
- 6tablespoonsbutter
- 4tablespoonsbrown sugar
- 6tablespoonsmedium sherry
- 3tablespoonsthyme
- 3tablespoonsrosemary
- salt
- pepper
- 3sweet potatoes(peeled and cut into 8cm or 3 inch rounds)
DIRECTIONS
- Peel parsnips and carrots.
- Cut the parsnips into 2″ pieces.
- Cut the carrots in half and slice into 1″ pieces.
- The carrots need to be smaller because they take longer to cook.
- Melt the butter in a shallow baking dish.
- Stir in the brown sugar and sherry vinegar.
- Add parsnips and carrots.
- Coat the vegetables with the liquid.
- Bake at 375 F (109 C)degrees for 20 minutes.
- Remove from oven.
- Add rosemary and thyme.
- Season with salt and pepper.
- Bake for another 10 minutes until the vegetables are fork tender.
- Serves 4.
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March 5th, 2006 by alice
Tags: Boats, Egg, Salad
INGREDIENTS
- 12hard-boiled eggs, coarsely chopped
- 1/2cupmayonnaise
- 1cup thinly slicedcelery
- 3green onions, including tops,thinly sliced
- 3/4teaspoondill weed
- 1/2teaspoonlemon juice
- 4largetomatoes
- lettuce leaves
DIRECTIONS
- In a large bowl, gently stir together eggs, mayonnaise, celery, onions, dill and lemon juice until well combined; set aside.
- Cut out cores from tomato stem ends; then cut each tomato almost to the base into 8 wedges (don’t slice all the way through).
- Place each tomato on a lettuce lined plate, carefully spread wedges open and spoon about 3/4 cup egg salad into center.
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March 5th, 2006 by alice
Tags: Chef, Mean, Shrimp, Wicked
INGREDIENTS
- 1lbprawns(21-25 count)
- 1/2cupflour
- 2tablespoonsclarified butteror vegetable oil
- 2tablespoonssteak seasoning(any brand works)
- 1 1/2teaspoonsgarlic
- 1/2tablespooncayenne pepper
- 1/2tablespoonblack pepper
- 1teaspoonkosher salt
- 1teaspoonred pepper flakes
- 1teaspoonthyme
- 1teaspoonrosemary
- 1teaspoonoregano
- 1/4cupwhite wine
- 1/2cupdark beeror ale
- 1 1/2teaspoonsworcestershire sauce
- 2tablespoonsbutter
DIRECTIONS
- Coat prawns in flour.
- Heat clarified butter or vegetable oil on high heat.
- Add prawns to saute pan.
- Coat with steak seasoning (your favorite store brand like Lawry’s or Johnny’s will work fine).
- Add garlic to pan.
- To make the spice mixture, mix cayenne pepper, black pepper, salt, red pepper flakes, thyme, rosemary and oregano.
- Grind them together in a spice grinder or food processor.
- Top prawns with the spice mixture.
- Add white wine, beer and Worcestershire sauce to pan.
- Simmer 2-3 minutes until prawns are cooked.
- Swirl in butter to finish the sauce.
- Serve with a thick rustic bread.
- Serves 2.
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March 5th, 2006 by alice
Tags: Meatballs, Saffronlmond, Sauce
INGREDIENTS
-
MEATBALLS
- 400gground beef
- 400gground pork
- 50gstale bread, crusts removed(2 slices)
- milk
- 1clovegarlic, minced
- 3tablespoons mincedonions
- 2tablespoons choppedparsley
- 1/2teaspoonsalt
- freshly gratednutmeg
- 1egg, beaten
- flour
- 100mlolive oil
-
SAUCE
- 40galmonds, blanched and skinned
- 1slicebread, cubed(25g)
- 3tablespoonsolive oil(*can use oil from frying of meatballs)
- 10peppercorns
- 1/2teaspoonsaffron
- 1clove
- 1/2teaspoonsalt
- 150mlwhite wine
- 250mlmeat stockor chicken stock
-
TO SERVE
- lemon juice
- choppedparsley
- sliveredfried onions
DIRECTIONS
- Combine the meats in a bowl.
- Soak the bread in enough milk to cover until soft.
- Squeeze dry, and add to the meat along with the garlic, onion, parsley, salt, nutmeg and egg.
- Knead well to make a smooth mixture.
- Form into small balls.
- Roll them in flour and fry very slowly in medium to hot oil until browned on all sides.
- Remove and drain.
- *The oil can be strained, and used for the 3 tablespoons needed in the sauce.
- SAUCE: Fry the almonds, bread and garlic in the oil until golden.
- Remove.
- In a mortar, crush the peppercorns, saffron, clove and salt.
- Place this in a food processor and add the almond/bread/garlic mix and wine.
- Pulse to a smooth paste.
- Combine this mixture, 3 tablespoons of oil, and the stock.
- Bring to the boil, then add the fried meatballs.
- Simmer the meatballs for 20 minutes in the sauce, adding a little more liquid if needed.
- TO SERVE: Squeeze over some lemon juice to taste, sprinkle with the chopped parsley and slivered almonds.
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