Strawberry Vanilla Cake

22 May

Strawberry season has arrived and a great way to jump right in and enjoy them after a long winter hiatus is by buying them in bulk at the farmers market. A half a flat (6 baskets) is $15 which is far below grocery store prices.

Strawberries

A half a flat of strawberries (one basket swapped for raspberries)

You’ll make a dent in the bounty by grazing on them at their freshest. But by the end of the day, it’s best to store them in the refrigerator. Do not wash them before storing. Layer the bottom of an airtight container with a paper towel, put a layer of strawberries on top and alternate paper towels and strawberry layers ending with paper towel. Put the top on and they’ll last for at least a few days in the refrigerator.

If you want to save some for smoothies, spread them in a single layer on a cookie sheet and put it in the freezer for about an hour which will prevent them from sticking together when transferred to a ziplock bag.

But before they’re put away, try this family favorite recipe from Smitten Kitchen. I plan to post a new berry recipe weekly during the season. Any great ones to share? You can forward suggestions via email.

Strawberry Vanilla Cake

Strawberry Cake

After preparing the batter…

Rinse Strawberries

Rinse

 

Dry on a towel

Dry on a towel

 

...and measure the strawberries. If you don't have a scale, a pound is an overflowing basket as above.

…and measure the strawberries. If you don’t have a scale, a pound is an overflowing basket as above.

 

Put berries on top of batter and sprinkle with sugar
Bake for close to an hour
Slice and serve

INGREDIENTS

  • 6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 cup plus 2 tablespoons granulated sugar (or use brown sugar for topping)
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 pound strawberries, hulled and halved

DIRECTIONS

  1. Preheat oven to 350°
  2. Butter a 9 or 10-inch pie pan
  3. Whisk flour, baking powder and salt together in a small bowl.
  4. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes.
  5. Mix in egg, milk and vanilla until just combined.
  6. Add dry mixture gradually, mixing until just smooth.
  7. Pour into prepared pie plate.
  8. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer.
  9. Sprinkle remaining 2 tablespoons white or brown sugar over berries.
  10. Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes.
  11. Let cool in pan on a rack. Cut into wedges.

Optional: Serve with lightly whipped cream.

Do ahead: Cake can be stored at room temperature for up to 2 days, loosely covered.

Source –  Smitten Kitchen

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Kale Brussels Sprouts Salad

15 May
Kale Brussels Sprouts Salad

It used to be that getting together for dinner with friends was not only a welcomed opportunity to catch up but just as much a dash to escape the dinnertime madness at home. More recently though, we’ve returned to the house. Conversation is easier, we have more flexibility and the kids are otherwise busy doing sports or homework. Also, we’ve found that the food tends to be top-notch as everyone puts their best effort into one stellar dish. Frequently at nights’ end, we come home with an adopted recipe as is the case with this kale salad.

Kale can be a bit tough and does not stand alone too well. I know there’s a lot of infatuation with it these days, but until being introduced to this salad, I was more apt to use it in a soup or saute where it blends right in or to enjoy it in chip form. And brussels sprouts stir some controversy. They were clearly known to be my Dad’s least favorite food so that had a bit of an influence on me. It wasn’t until bacon came on the scene as a mix-in that I decided to give them a try. Now they’re frequently in the rotation.

Had I seen this kale/brussels sprouts combo in a magazine or cookbook, I likely would have flipped right by it. Don’t do it. It’s so good. The texture of the leaves and sprouts combined with the crunch of the nuts and flavor of the dressing make it a true winner. It’s easy to prepare and can withstand being tossed in advance unlike many salads that quickly go to soggy.

Let me know what you think!

Kale and Brussels Sprouts Salad

Prepare the dressing.

Kale and Brussels Sprouts Salad

Lightly toast chopped nuts in a frying pan.

Kale and Brussels Sprouts Salad

Cut out the center vein of the kale.

Kale and Brussels Sprouts Salad

Shred brussels sprouts by quartering lengthwise and then slicing across.

Prep and Cook Time:  20 mins  |   Servings: 4-6

INGREDIENTS

  • 2 tablespoons fresh lemon juice
  • 1 tablespoons Dijon mustard
  • 2 teaspoons minced shallot
  • 1 small garlic clove, finely diced
  • Pinch of kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 1 large bunch of Tuscan kale (about 3/4 of a pound total), center stem discarded, leaves thinly sliced
  • 6 ounces brussels sprouts (approx. 5 large/8 small), trimmed, finely grated or sliced with a knife
  • 1/4 cup extra-virgin olive oil, divided
  • 1/4 cup almonds with skins, coarsely chopped
  • 1/2 cup finely grated Pecorino

DIRECTIONS

NOTE for Advanced Preparation: Dressing, kale mixture and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

  1. For dressing, combine lemon juice, Dijon mustard, shallot, garlic, salt and a pinch of pepper in a measuring cup or small bowl.
  2. Whisk to blend; set aside to let flavors meld.
  3. Measure 1/4 cup oil in measuring cup.
  4. Spoon 2 teaspoons of oil from the cup into a small skillet; heat over medium-high heat.
  5. Add chopped almonds to the skillet and stir frequently until golden brown in spots, about a minute.
  6. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt.
  7. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
  8. Slowly whisk remaining olive oil in cup into lemon-juice mixture.
  9. Season dressing to taste with salt and pepper.
  10. Add dressing and cheese to kale mixture; toss to coat.
  11. Season lightly with salt and pepper.
  12. Toss with almonds.

Recipe adapted from Epicurious

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Salad with Warm Chicken, Bacon, Green Beans and Red Onion

3 May

Warm Chicken Salad

It’s been really warm around here which makes cooking dinner a bit of a chore. Grilling is one easy option. Another is salad which to me seems more like a clean, crunchy accompaniment to dinner, not the whole thing. Or a choice if you’re on a diet. Maybe that’s because I have a traditional sense that dinner should be hot, even in mild weather.

But a while back I discovered the concept of mixing the hot ingredients with the cold. Then you’ve got a worthy meal. And here’s one of my current favorites. Yes, you need to spend a bit of time at the stove, but you can prepare the chicken in advance, even just to get it prepped to be cooked. Overall, this salad-meal comes together pretty quickly, and the flavor is great. The smell of the ham/bacon cooking with the onion will get you through the brief discomfort of being next to a stove on a summer-like night. Serve it with some crusty bread and it will satisfy most appetites.

Warm Chicken Salad

Wash and trim green beans.

Warm Chicken Salad

Brush the chicken with olive oil.

Warm Chicken Salad

Season with salt and pepper and place one or two sage leaves on the first side to be cooked.

Warm Chicken Salad

This salt is a great flavor enhancer.

Warm Chicken Salad

Add cooked green beans and chicken to the sautéed bacon and onion.

Warm Chicken Salad

Wash and spin your favorite lettuce.

Warm Chicken Salad

Meld the warm ingredients with the crispy cold lettuce.

Warm Chicken Salad

And you’ve got a meal!

Prep and Cook Time:  20 mins  |   Servings: 4-6

INGREDIENTS

  • Green Beans, 8 ounces trimmed
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoon extra-virgin olive oil, plus more for rubbing
  • Kosher salt and ground pepper
  • Sage leaves, approx. 2 per side of chicken breast depending on size of leaf
  • 8 ounces dry-cured ham, taylor ham or bacon (finely chopped)
  • 1 red onion, sliced (any type of onion will work)
  • 1 1/2 tablespoons red-wine vinegar
  • 1 lettuce head

DIRECTIONS

  1. Steam green beans until al dente, 3 to 4 minutes; drain.
  2. Slice chicken breast halves in half horizontally; pound lightly between wax paper or plastic wrap to an even thickness.
  3. Rub chicken with olive oil and season with salt and pepper.
  4. Top one side with 1-2 sage leaves.
  5. Cook, sage side down, in a skillet over medium-high heat for 3 minutes.  While it cooks, top the other side with 1-2  sage leaves.
  6. Flip chicken and heat until cooked through, about 3 more minutes.
  7. Transfer to a plate.
  8. Heat tablespoon of oil in skillet over medium heat.
  9. Cook taylor ham or bacon for 1 minute.
  10. Add red onion; cook until soft, about 3 minutes.
  11. Stir in red-wine vinegar and 1/2 tablespoon of olive oil.
  12. Shred or cut chicken.
  13. Add chicken, juices from plate and green beans to pan.  Stir ingredients together.
  14. Toss with lettuce.

Adapted from Martha Stewart Recipe

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Sausage, Spinach and Tomato Pasta

29 Apr

Sausage Spinach and Tomato Sauce

This is a favorite weeknight meal with a number of variations. One of the main flavor determinants is the sausage. I like  the Chicken Tuscan Sausage from Woodlands Market in Kentfield, but any handmade chicken, pork or beef sausage works.

In the winter, or if you don’t have access to fresh tomatoes, you can substitute a 28-ounce can of whole San Marzanos, crushed  by hand.  In the spring, hot-house tomatoes are available at the Farmers Market.  And in summer and early fall, there is a wide variety in all shapes and sizes.

This recipe turns out a little bit differently every time but is always full of flavor.  Great leftovers for lunch too.

Start by prepping the tomatoes.

Sausage Spinach and Tomato Sauce

Cut and X in the bottom before submerging in boiled water for 1 minute.

Sausage Spinach and Tomato Sauce

Skin is then easy to remove

Sausage Spinach and Tomato Sauce

Cut tomatoes in quarters and then

Sausage Spinach and Tomato Sauce

chop to small dice.

Sausage Spinach and Tomato SauceSaute the onions and add the sausage

Pile spinach on top of sauce and watch it diminish.
stir until wilted, about 2 minutes.

Then add the spinach and tomatoes

Sausage Spinach and Tomato SauceServe with your preferred pasta or over quinoa

Prep Time: 5 minutes  |  Cooking Time: 20 minutes | Serves: 4-5

INGREDIENTS

  • 12 ounces dried orecchiette pasta, or other preferred variety or cooked quinoa
  • 3 tablespoons olive oil
  • 1 onion (medium or 1/2 large), peeled and chopped
  • 1/4 teaspoon hot chili flakes
  • 3-4  chicken sausages (or other preferred variety), removed from casings and crumbled
  • 2 large cloves garlic, minced
  • 6-8 ripe tomatoes, rinsed, cored and chopped (see process above)
  • 8 ounces baby spinach leaves (about 3 packed cups), rinsed
  • 4 ounces ricotta salata cheese or 2 ounces of feta, thinly sliced or crumbled

DIRECTIONS

  1. Prepare pasta or quinoa according to package instructions. 
  2. Meanwhile, in a 12-inch frying pan, cast iron skillet or a 4- to 5-quart pan over medium-high flame, heat pan for 30 seconds and then olive oil for 30 seconds.
  3. Add onion and stir often until lightly browned around the edges, 8 to 10 minutes.
  4. Lower heat to medium and add chili flakes and crumbled chicken sausages.
  5. Stir with a wooden spoon, breaking up sausage, until meat is beginning to brown, 5 to 10 minutes.
  6. Add garlic and continuously stir to blend with other ingredients, about 30 seconds.
  7. Add tomatoes and spinach
  8. Stir until spinach is wilted, about 2 minutes.
  9. Add sauce to pasta to coat or put on top of quinoa
  10. Top with ricotta salata.

Adapted from recipe from Sunset Magazine

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Zucchini and Tomato Sauté

21 Apr
Summer Squash
Hot House Tomatoes

Seasonal change is creating excitement at the farmers market. It was packed today. A pleasant surprise was the arrival of summer squash. And big leafy bunches of basil. And even tomatoes. One farm produces a great variety from the hot house and provides an early taste of summer every year. Unfortunately, only the seconds were left at the late hour we arrived, but this sauté recipe showcases their great flavor.

Zucchini and Tomato Saute

Cut zucchini in half crosswise and in quarters lengthwise

Zucchini and Tomato Saute

Flavor olive oil by adding crushed whole garlic. Remove when fragrant, about 1 minute.

Zucchini and Tomato Saute

Saute zucchini in oil for five minutes.

Zucchini and Tomato Saute

Add tomatoes and basil and saute another minute until warm and flavors blend.

Prep Time: 5 minutes  |  Cooking Time: 10 minutes | Serves: 4

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1-2 large clove garlic, smashed
  • 4-5 summer squash/zucchini, cut into strips
  • Kosher salt and freshly ground pepper
  • 1 cup diced fresh tomatoes
  • 6-8 basil leaves, julienned

DIRECTIONS

  1. Heat a large skillet over medium heat.
  2. Add the oil and garlic.
  3. To flavor the oil, saute for 1 minute or less until garlic is fragrant.
  4. Remove and discard the garlic.
  5. Increase the heat to high and add the squash.
  6. Saute, tossing occasionally, until crisp-tender, about 5 minutes.
  7. Add the tomatoes and basil and cook until warmed, about 1 minute more.
  8. Season with salt and pepper to taste.

Recipe adapted from the Food Network

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Best Brownies

16 Apr

BrowniesBrownies are like yellow layer cake.  It’s not easy to find a good substitute for the chemically laced boxed variety.  Here is a recipe that succeeds.  These brownies are chocolatey and moist, a perfect midway between the dry and crumbly and the heavy and dense.  

Brownies And they’re really easy to make. 

Melt butter, sugars and cocoa in microwave

Melt and blend butter, sugars, cocoa and salt in microwave

Brownies6

Stir in vanilla, eggs and flour

Place batter in parchment lined baking dish

Place batter in parchment lined baking dish

Brownies

Bake and then cool on wire rack

About Dutch-processed Cocoa

An ingredient alternative to unsweetened cocoa powder that I’ve discovered, and believers profess, brings chocolate baked goods up a grade is Dutch-processed cocoa.  (Click here for information on the difference between Dutch-processed and other cocoa powders.)  I have not been able to find it on the grocery store shelves but circumstances recently put me in the vicinity of the amazing Berkeley Bowl Market.  The bulk section alone could draw you in for hours, scanning, scooping, bagging and coding.  My limited time was unfortunate given the grand and overwhelming bounty.  I left with a meager and odd assortment – cupcakes, chicken broth, oranges and Dutch-processed cocoa.  I’ve made these brownies with the Dutch-processed and with Ghirardelli Unsweetened Cocoa and both batches were great.  But I do plan to keep this new-to-me variety on hand for recipes that specifically call for it.

Rodelle Gourmet Baking Cocoa

Rodelle Gourmet Baking Cocoa

You can find it reasonably priced by the pound with free shipping on Amazon.

Best Brownies

Prep Time: 10 mins  |  Cook Time:  13-15 mins  |   Yield: Approx. 16 brownies

INGREDIENTS

  • 1 cup walnut or pecan pieces (toasted if desired for more nutty flavor)
  • 10 tablespoons butter (1 1/4 sticks or 5 ounces)
  • 1 cup white sugar
  • 1/4 cup brown sugar (or white)
  • 3/4 cup plus 2 tablespoons (2 7/8 ounces) unsweetened cocoa powder (natural or Dutch-processed)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup (2 3/8 ounces) all-purpose flour
  • 1/4 cup sifted powdered sugar (optional)

DIRECTIONS

  1. Position rack in lower third of the oven and preheat to 325°F.
  2. Combine the butter, sugar, cocoa and salt in a medium microwave safe bowl.
  3. Microwave to slowly melt butter (approximately thirty second intervals depending on the power of your microwave), stirring in between, until the mixture is smooth.  With my microwave, it’s 30|30|20 seconds.
  4. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but will become smooth once the other ingredients are added.
  5. While it cools, line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.
  6. Stir in the vanilla with a wooden spoon or rubber spatula.
  7. Add the eggs one at a time, stirring vigorously after each one.
  8. When the batter looks thick, shiny and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with wooden spoon or rubber spatula.
  9. Spread evenly in the lined dish.
  10. Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes.
  11. Let cool completely on a rack.
  12. Lift up the ends of the parchment or foil liner and transfer to a cutting board.
  13. Sprinkle with sifted powdered sugar if desired.
  14. Cut into squares and serve.

Adapted from Mel’s Kitchen Cafe

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