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Chocolate Zucchini Cake
Chocolate Zucchini Cake
Aren't new cookbooks great? Another one from the Cook's Garden by Ellen Ecker Ogden this week. This is a recipe that Lisa who gave me the book keeps raving about. And given that the frozen shredded zucchini is the ideal ingredient, it's a perfect week for this. This one has been a real crowd pleaser at her house. She tops it with cream cheese frosting and likes it best after its been refrigerated. It gets dense and more moist and rich. To substitute the frozen zucc, just thaw it and squeeze out the moisture and toss in.
1 C unbleached all-purpose flour
1 C whole wheat flour
1/2 unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon fine sea salt
2 C sugar
8 Tablespoons unsalted butter, room temperature
1/2 C (+) olive oil
3 large eggs, at room temperature
1/3 C sour cream or yogurt
3 C grated zucchini (about 4 medium sized zuchhini)
Position the rack in the center of the oven and preheat to 350F.
Butter and lightly flour a 9x13 - inch pan
Sift the flours, baking soda and powder, and salt all together into a medium bowl.
In another bowl use a mixer on high speed to beat together the sugar, butter, and oil until well combined.
One at a time, add in the eggs, beating well after each addition.
Gradually stir in the flour mixture, blending just until smooth.
Stir in the sour cream, then the zucchini.
Spead evenly into the pan!
Bake until the cake springs back when pressed in the center, about 45 minutes.
Cool completely on a wire rack.
Sauteed Mustard Greens
Sauteed Mustard Greens
Serve these up alongside some potatoes or some scrambled eggs. Yum....
.25 lb of bacon cubed (3-4 slices)
1 onion, diced
1 Bunch Mustard Greens
Put bacon in a saute pan and render. Pour off 80 % of he rendered fat (save for another use). Add the onion and saute until browned. Add the greens, salt and pepper and cook for a minute longer.
Market Street Meatloaf
Market Street Meatloaf
2 lbs. ground beef
1 onion, finely dice
1 red pepper, fine dice
2 cloves garlic, minced
2 eggs
1/2 cup ketchup
1/4 cup grain mustard
1 tsp ground cumin
1 cup panko
6 strips bacon
Combined all ingredients in a large bowl and mix until well incorporated. Form into a loaf shape on an oiled sheet pan. Wrap bacon around the formed loaf, tucking the ends into the bottom of the loaf. Cook until internal temperature taken from center is 145 degrees. Remove from oven and cover with foil. Let rest for 10 minutes.
Cracked Grain Coffee Cake
Cracked Grain Coffee Cake
1 cup butter
3 eggs
3 cups whole wheat flour
1/2 cup cracked grains
1.5 tsp.baking soda
1 cup brown sugar, packed
2 tsp vanilla extract
1.5 tsp. baking powder
1.5 cups buttermilk
1/2 cup brown sugar
1/2 cup chopped pecans
2 tsp. ground cinnamon
Preheat oven to 350 degrees. Grease well a bundt cake pan, set aside.
In a large bowl beat butter, sugar, eggs and vanilla until well blended. Stir together flour, cracked grains, baking powder and baking soda. Alternately add flour mixture and buttermilk to butter mixture. Blend well.
In a separate bowl, mix brown sugar, pecans and cinnamon.
With a large spoon, place half of the batter evenly into your prepared pan and sprinkle with filling. Top with remaining batter.
Bake for approximately 1 hour or just until cake begins to pull from pan sides. Cool in pan 15 minutes, then invert onto a serving plate.
Blueberry Muffins
Blueberry Muffins
You all probably have a go to recipe for muffins, but JUST in case you don't, this muffin recipe from the Joy of Cooking is the one I turn to for unfailingly good muffins. You can substitute up to 1 cup whole-wheat flour or whole-wheat pastry flour for an equal measure of all-purpose flour. You can use the liquid ingredient of your choice, from low-fat milk to cream. You can even use sour cream, yogurt or buttermilk if you add in 1/2 tsp baking soda. You can use from a half stick to a whole stick butter. (Definitely opt for the larger qty of butter if you will be eating these muffins hours or a day after being made). Yield 14-16 muffins
2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground or freshly grated nutmeg (optional)
2 large eggs
1 cup milk or cream
cup sugar or packed light brown sugar
1/4 to 1/2 cup (1/2 to 1 stick) butter, melted, or 1/4 to 1/2 cup vegetable oil
1 tsp. vanilla
1.5 cups frozen blueberries
Position a rack in the center of the oven. Preheat the oven to 400 degrees. Grease a standard 12-muffin pan.
In a large bowl, whisk together thoroughly the flour, baking powder, salt, and nutmeg (if using). In another bowl, whisk together the eggs, milk or cream, sugar, butter or oil, and vanilla.
Add the dry ingredients to the wet ingredients and mix together with a few light strokes, just until the dry ingredients are moistened. Fold in the frozen or thawed blueberries. Do not overmix; the batter should not be smooth. Divide the batter among the muffin cups.
Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 12 to 25 minutes or more depending on how big the muffins are, how big the berries are, whether berries are frozen etc. Let cool for 5 minutes minimum before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.
Variations - You can substitute different berries for this recipe - raspberries, strawberries are great too. When adding berries, if they aren't real sweet, you can add 1/3 cup sugar. You can add up to 1 cup of nuts to any (walnuts are particularly good in raspberry muffins). If using mashed fruit, like bananas, add 1 cup.
Swiss Chard and Potato Frittata
Swiss Chard and Potato Frittata
Leftover frittata makes a great grab and go breakfast! From bigoven.com.
6 large Swiss chard leaves
1 tablespoon olive oil
1 medium onion, diced
1 garlic clove, minced
1 medium boiling potato, peeled and diced finely
6 large eggs
1/4 cup Parmesan cheese, grated
1/4 teaspoon salt
Ground black pepper
1 teaspoon unsalted butter
Wash the Swiss chard and pat very dry. Cut off and discard the stems, then gather the leaves into a tight bundle and finely chop them.
Heat the oil in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and garlic, and sauté until the onion turns golden, about 10 minutes. Mix in the potato and cover the pan. Cook, shaking the pan occasionally, until the potato is tender and the onions are brown, about 10-15 minutes. Remove the cover and pile on the Swiss chard. Cover again and cook, tossing occasionally, until the leaves are wilted, about 5 minutes. Scrape this mixture onto a plate and let cool. Wipe the pan clean.
Beat the eggs thoroughly in a large bowl. Beat in the cheese, salt and pepper. Stir in the cooled vegetable mixture.
Melt the butter in the skillet over low heat and swirl it around to coat the sides of the pan. Pour in the egg mixture. After about 5 minutes, when the edges begin to set, help the liquid egg pour over the sides of the frittata by occasionally loosening the edges with a rubber spatula and tilting the pan. It should take about 15 minutes for the frittata to become almost completely set.
Preheat the broiler. When the frittata is about 80 percent cooked, slide it under the broiler for a minute or so, until the top is set. (If the handle of your pan isn't ovenproof, wrap a few layers of foil around it before placing it under the broiler.) Let the frittata cool 10 minutes before cutting it into wedges.
A Hole in One Breakfast
A Hole in One Breakfast
4 slices Elmore bread, about and inch thick
4 eggs
3 tbsp. butter
Using a round cookie cutter or small glass, “cut a hole in the center of each slice of bread.
In a non-stick pan, melt the butter over medium heat and place the bread in the pan. Crack one egg into the center of each and cook for 2minutes. Flip over each slice and cook for one minute more.
Kale, Tomato & Potato Frittata
Kale, Tomato & Potato Frittata
10 of Deb’s eggs
1/4 cup Vermont Cheddar cheese
Salt and freshly ground pepper
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 small onion, finely chopped
1 lb. Norland potatoes, rinsed, cut into 1/2-inch pieces
1 bunch kale, stems and inner ribs discarded, leaves coarsely chopped
1 tomato, medium dice
Preheat oven to 350.
Whisk eggs and cheese together in a large bowl.
In a large, non-stick pan, heat 2 tbsp. oil. Add onion and potatoes and cook for 3 minutes. Add kale and sauté until wilted. Add egg mixture and incorporate vegetables and eggs.
Cook over moderate heat for 1 minute. Gently lift the edge of the frittata and
Tilt the pan to allow for the egg to get underneath. When the frittata starts to form, place in the oven and cook for approximately 10 minutes. Tapping on the center with some spring says it is done.
Remove from oven and let sit for 2 minutes. Run a rubber spatula around the edg to loosen the frittata. Place a plate large enough to cover the pan over the pan and CAREFULLY invert it on to the plate. Serve warm with a salad of Pete's mesclun or arugula
Caesar Salad
Caesar Salad
In honor of the return of romaine lettuce, I made Caesar salad last night. I thought I'd share the dressing recipe I have used for years which I modified from the 1975 edition of the Joy of Cooking.
Caesar Salad Dressing
Makes 1 cup dressing or enough to dress a couple large heads of romaine.
Put the following into a blender:
4 cloves garlic
1/2 tsp salt
2 tsp lemon juice
1 tsp Worcestershire
2-4 anchovy filets (I never have these and instead add 1 scant tsp anchovy sauce or 7-10 kalamata olives)
2 eggs (you can add these raw, but I cook boil my whole eggs for 2 mins and then spoon the lightly cooked egg into the blender)
Blend the above as well as possible, then with blender on low, add in a slow, steady stream:
1/2 cup extra-virgin olive oil
Add to your liking:
black pepper
more lemon juice
The Salad:
Head of Romaine Lettuce
Croutons
Grated Parmesan
Caesar salad dressing
Chop a head of romaine lettuce, rinse, and salad spin, or put in a colander to dry. (If you don't have a salad spinner and want dry lettuce quickly, you can use the towel spin method which is a good show if you have kids. Just put the washed salad greens onto a clean towel, pull together the corners and then spin in a circle and the water will fly out of the greens into a towel and often do a good job spraying the kitchen too.) Transfer greens to a bowl, add dressing, and toss to coat lettuce well. Add parm and toss again. Plate the salads and top dress with croutons and grated parm to your liking.
Sorrel Soup
Sorrel Soup
This is a very simple light soup that highlights the fresh, slightly lemony flavor of the sorrel. It's from the Sundays at Moosewood Cookbook by Mollie Katzen. Light, lemony and delicious.
2 c. well-packed, washed and stemmed sorrel leaves
1 medium onion, chopped
3 T. butter
1 T. unbleached white flour
3 c. vegetable stock
2 egg yolks
1 c. milk or half and half
salt and freshly ground black pepper
dash of Tabasco or other hot sauce (optional)
Finely chop the sorrel leaves. In a medium saucepan, sauté the onion in the butter until translucent. Stir in the flour. Mix in the sorrel and cook for a minute or so, just until it wilts. Add the vegetable stock. Bring the soup to a low simmer and cook for about 3 minutes. Beat the egg yolks and milk in a medium mixing bowl. Slowly add 2 c. of the hot soup while stirring constantly. Stir this soup-egg mixture into the soup pot. Reheat the soup gently but don’t let it boil. Add salt, pepper to taste and a dash of Tabasco, if you like.
