dutch baby

I am not much of a breakfast person. I don't generally like eggs. I'm not a huge fan of sugar (despite my dessert-intensive blog, you may have noticed that the stuff I make is not that sweet, and I frequently cut the amount of sugar called for).

Yet this particular breakfast item is the reason I bought cast-iron pans. I have a cast-iron cookbook, and this is the only thing I make from that book.



It's called a "dutch baby," and it's eggs, flour, and milk, blended together and then baked in butter until it puffs like a sombrero. As it cools, it collapses, and then you slather it in more butter, lemon juice, and powdered sugar. I tend to go easy on the sugar and heavy on the butter. You must know by now: I <3 butter.

So, this isn't a pretty item (to say the least), but it is amazingly delicious, easy and cheap to make (if you don't have a cast-iron, get one), and each one feeds two people. It's rich and full of flavor, but the lemon keeps it from feeling overly heavy. It is the best breakfast food ever.



Dutch Baby
from The Cast Iron Skillet Cookbook
Feeds 2

Baby:
2 TB butter
4 large eggs
1/2 cup all-purpose flour
1/2 cup milk

Topping:
melted butter to pour over the top
lemon for juice (1 lemon per baby)
powdered sugar (1/2 cup recommended, just powder to taste)

Make it:
Preheat the oven to 425. Melt the butter in a 10" cast iron skillet over low heat. Mix the eggs, flour and milk in a blender until just blended. (Yes, you do need a blender for this--anything else leaves the flour chunky.) Pour the batter into the skillet with the melted butter.

Place the skillet in the oven and bake until the top puffs up and is LIGHTLY golden. Don't overbake it or you will be scraping it off the bottom of the pan. Check it at 15 minutes and 20 minutes, but it may take up to 25. Ovens vary.

Melt the butter for topping. The recipe says "clarify the butter" but I'm far too lazy for this early in the morning. People are lucky i'm in the kitchen messing with the oven at all.

Drizzle the butter over the top, squeeze a lemon (watch for seeds) over it, and sprinkle that powdered sugar. Eat.

rigatoni with five lilies and ricotta salata

Now that spring (summer?) is really here, I've been wanting more fresh things to eat. I also just moved and wanted to break in the new kitchen. And a friend from out of town visited and gave me a perfect excuse to make dinner. SO: I opened up the bookmarks and poked around.



Everything for this recipe is easy to find, minus the Ricotta Salata. I substituted goat cheese (crumbled) and it worked well, so do not despair if you can't find the right cheese. As a bonus, everything except the cheese is also cheap.



This recipe also tastes even better the next day, and it tastes good cold, which is bonus-good because a pound of pasta is enough for lots of leftovers. And it's easy to make. Do you need more reasons to try it? Fine: caramelized onions. LEEKS. Now go!



Rigatoni with Five Lilies and Ricotta Salata
Adapted from The Babbo Cookbook and the San Francisco Chronicle
Stolen from Orangette

3 Tbs extra-virgin olive oil
1 lb. sweet onions, such as Walla Walla or Vidalia, cut in half from stem to root and then into ¼-inch slices
2 Tbs unsalted butter
5 medium garlic cloves, minced
½ lb. leeks, cut into 1/8-inch rings and washed
½ lb. red onions, quartered and sliced
1 bunch scallions, trimmed and cut into 2-inch lengths
½ cup water
Salt, to taste
Pepper, to taste
1 lb. rigatoni

To serve:
4 oz. ricotta salata, coarsely grated (or whatever cheese you can find)
¼ cup finely chopped fresh Italian parsley
1 small handful chives, finely chopped
Flaky sea salt, such as Maldon
Lemon wedges, optional

In a large (12- to 14-inch) skillet, warm the olive oil over medium heat until hot but not smoking. Add the sweet onions, and reduce the heat. Cook over medium-low, stirring occasionally, until softened and translucent; then raise the heat to medium and cook, stirring often, until deeply golden and caramelized. Remove the pan from the heat, and transfer the onions to a bowl. Set aside.

In the same skillet, heat the butter over medium heat. When it has stopped foaming and is thoroughly melted, add the garlic, leeks, red onion, and scallions, and cook, stirring regularly, until very soft and golden. Add the water, and cook until the liquid evaporates. Season lightly with salt. Remove from the heat, and stir in the sweet onions.

Bring a large pot of salted water to a boil, and cook the rigatoni until tender but al dente. In the last minute of cooking, return the onion mixture to medium-high heat. Drain the pasta, add it to the onion mixture, and toss over medium-high heat for 1 minute. Remove from the heat and toss more, if necessary, to thoroughly disperse the onions amidst the pasta. Serve immediately, topped with plenty of ricotta salata and sprinklings of parsley and chives. Salt as needed, and finish with a quick squeeze of lemon, if you like.

Yield: 4 servings

mexican chocolate cake

I've had two recipes done and photographed and I haven't yet had time to actually write them up and post them. I'm moving into a new apartment on Thursday, and next week is the last week of classes, which means that this is crunch time at school as well. While that doesn't quite explain why I haven't yet written up recipes that I made two weeks ago... it's my story and I'm sticking to it.

So, belatedly, I offer you chocolate AND cake. Hopefully this will make up for the delay.


The cake is crosshatched because I let it cool upside down. Oops.

This isn't the cake I wanted to make. I went to the Pike's Place market one weekend and ate a piece of mexican chocolate cheesecake and knew immediately that I must make one. After an hour on the internet, however, I still lacked an appropriate recipe. I didn't want to improvise or experiment with expensive cheesecake ingredients, so I figured I would start smaller. (I may, in the end, go back to the cheesecake place and ask them how it's done.) I could have waited until finding an appropriate recipe but by this point I had a serious hankering for chocolate, cinnamon and cayenne cake in whatever form I could concoct.

I found several mexican chocolate cake recipes, and I chose this one because it also had a mexican chocolate sauce. I sure do like chocolate sauce. Additionally, I worried (rightly so, as it turned out) about the level of spice flavor in the cake, and I knew this could be compensated for by adjusting flavors in the sauce. As it turns out, the cinnamon and cayenne pepper flavors in the cake were much weaker than I would have liked (although other people claimed they were well pronounced- I should point out that I like spicy things and tend to spice high). I made the sauce much more spicy and the cake and sauce complemented each other very well in the end, and provided options for people with varying spice tolerances. Another great benefit of this recipe is that it's easily made with things I have on hand-- a recipe that doesn't require a trip to the store is truly a wonderful thing (especially considering that I tend to make things with expensive ingredients and ultimately, I am a pauper. I need more recipes like this.)

As a note, the cake is vegan, but the way I made the sauce is not.

I would like to make this again in cupcake form and turn the sauce into a frosting.

Mexican Chocolate Cake
Slightly adapted from Dozen Flours

1 1/2 cups flour, sifted (I used cake flour instead of all purpose. If you decide to use cake flour, add an additional 4 tablespoons of flour to the recipe.)
1 cup sugar
4 tablespoon cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 to 1/2 teaspoon cayenne pepper (1/2 will be very spicy!)
1 teaspoon. vanilla extract
1 tablespoon distilled white vinegar
5 tablespoons vegetable oil
1 cup cold water

Preheat the oven to 350°F. Lightly grease a 8 to 9-inch cake pan or spring form pan.

In a medium bowl, sift together the flour, sugar, cocoa powder, and baking soda. Stir in the cinnamon, cayenne, vanilla, vinegar, oil, and water. Mix until just combined.

Pour into the prepared cake pan and cook for 30 to 35 minutes, or until a knife inserted into the center comes out clean. Let cool.

Chocolate Sauce

2 ounces dark chocolate
1/4 cup water or soy milk (I used whole milk)
1/2 cup sugar
3 tablespoons vegan margarine (I used butter)
1/2 tespoons vanilla
1 to 2 pinches cayenne pepper

Melt dark chocolate with water or milk in a saucepan over low heat. Stir constantly until the chocolate is melted. Stir in sugar and cook, stirring constantly, for about 5 minutes. Remove from the heat and stir in margarine, vanilla, and cayenne pepper, to taste. The sauce is drippy rather than thick and should be poured over individual slices.

pasta with walnut pesto and arugula

After leaving you with such sad photos for the last two recipes, I resolved to make up for it with this one.

Basil is finally reappearing in the stores, and what better way to make use of it than pesto? This pesto is delicious, and I'd make it again on its own to eat with bread. The bright green color of the arugula and pesto in the pasta makes me feel like spring is really almost here.



I thought making pesto would be hard, but really all you do is put a bunch of things into a blender and press a button. It's impossible to over-blend, so you can mix and taste and add and mix and taste.



Once you've got the pesto finished, you cook some mushrooms (I used crimini, but any will do) in butter (I couldn't resist, but olive oil is fine too). The recipe says to use as garnish, but I really liked the earthiness the mushrooms added to the overall flavor, so I made a bunch so that they were a more substantial part of the dish. The mushrooms may take a while to cook, so start them at the same time you set the water on the stove to boil.



Make sure to get the walnuts nice and toasted, or they'll taste a little bitter.



The only bitterness you want is from the arugula (or whatever bitter green you chose); the bite of the arugula is a nice contrast to the mushrooms and pesto and it keeps the pasta from feeling or tasting heavy. Trader Joe's has arugula for a really reasonable price.



Sometimes, I make important notes on my recipes:



Pasta with Walnut Pesto and Arugula
From Food and Wine

Ingredients

1 cup walnut halves (4 ounces)
2 cups lightly packed basil leaves
1 large garlic clove, thinly sliced
1/4 cup extra-virgin olive oil
3/4 cup freshly grated Parmigiano- Reggiano cheese
Salt and freshly ground pepper
1 pound pasta-- something in small pieces, not long noodles
6 ounces watercress, arugula or other bitter greens, thick stems discarded and leaves coarsely chopped
Sautéed mushrooms, for serving


Directions

1. Preheat the oven to 350°. Bring a large pot of salted water to a boil. Spread the walnuts on a baking sheet and toast for 8 to 10 minutes, until they are fragrant and lightly browned. Let cool completely. Coarsely chop half of the walnuts and set the remaining toasted walnuts aside.
2. In a food processor, pulse the remaining walnuts with the basil and garlic until the walnuts are finely chopped. With the machine on, add the olive oil in a thin stream and process until the pesto is almost smooth. Add 1/2 cup of the cheese and pulse until just incorporated. Transfer the walnut pesto to a bowl and season it with salt and pepper.
3. Add the broken lasagna noodles to the boiling water and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water. Return the drained pasta to the pot. Add the watercress and walnut pesto and toss well. Add the reserved pasta water and toss again until well coated. Transfer the pasta to bowls, garnish with the remaining 1/4 cup of cheese, the chopped walnuts and sautéed mushrooms and serve.

bacon and asparagus frittata

I am enrolled in a class that meets from 4:30-7:30 once a week. Due to the late hour, we agreed to each bring food for the class once during the term. Last week was my turn. Of course, I made a cake (that comes later) but the real challenge was to think of a savory item that could be made the night before and eaten cold by nine people.

If you have ideas, share them with me.



Eventually, I decided on a frittata. I could have made a quiche, yes, but I didn't want to bother with a crust. I poked around epicurious but settled on a Good Eats recipe. The show Good Eats, for those of you that haven't seen it, is a wonderful mix of food science and food-making. I am a geek, so I enjoy knowing what's going on with the protein bonds in my food.



Now, Alton's frittata included ham, and I'm not a fan, so I replaced it with an equal quantity of bacon. I made the recipe once as-is to test it, and then I doubled it for class. It is amazing just out of the oven, but it's still great cold, and it can be reheated also. This means that you can make a huge one and keep it around for a couple of days.

This is the 12-egg version: much thicker.


Frittata
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Zen and the Art of Omelet Maintenance

6 eggs, beaten
1-ounce Parmesan, grated
1/2 teaspoon black pepper
Pinch salt
1 teaspoon butter
1/2 cup chopped roasted asparagus
1/2 cup chopped country ham
1 tablespoon chopped parsley leaves

Preheat oven to broil setting.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

caramelized shallots

I tell you, Deb (smitten kitchen) is a woman after my own heart. Despite my general antipathy toward caramel, I adore all things caramelized.



Now, generally I would not call a plate of caramelized onions a side dish. But here is a recipe that I have no problem calling DINNER. I love it that much. I would eat it every day, were it not for the smelly side effects (sometimes, I must be considerate to my friends and lover).

I halved this recipe to one pound of shallots instead of two, because shallots were $3.99/lb. Next time I see them at the farmer's market I'm going to buy up as many as I can afford. Or carry. Anyway, once I'd scooped the finished shallots into a dish, I cooked some chicken in the cast iron pan, so that none of that flavor went to waste. Justin dipped the potatoes in the sauces left at the bottom of the onion dish, and I pretended to think that was gross. But really, I wish I'd been there to eat some too.



We all need more delicious recipes that are this easy.

Caramelized Shallots
Ina Garten

6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 400 degrees F.

Melt the butter in a 12-inch ovenproof saute pan (hooray for cast iron!), add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.

busy day cake

I hadn't been able to bake since finals started. Which means that the minute I got a chance, I went on a binge. I was invited to a potluck, and I saw this as the perfect reason to make not one, or two, but THREE desserts. Two for the potluck and one for us to start gnawing on immediately.



Because I wanted our dessert Right Now, I decided to make my quickest cake. It's easy, fast, and is good for breakfast, snack or dessert (I accidentally wrote "dinner" because sometimes, it's that too). I usually eat it plain but you can also have it with berries or some whipped cream or creme fraiche. I use as much nutmeg as I feel like grating.



This is my gift to you: the easiest, most versatile cake you'll ever make. And because the flavor is so mild, you never get sick of it. Trust me. I've made it almost once a week since I found the recipe. It keeps well and it's great to grab a slice on your way out the door when you're running late for the bus. Not that that ever happens to me.



Edna Lewis' Busy Day Cake. (stolen from Orangette.)

1 stick (8 Tbsp.) unsalted butter, at room temperature
1 1/3 cups granulated sugar
3 large eggs
2 tsp. vanilla extract
2 cups unbleached all-purpose flour
2 ½ - 4 tsp. baking powder (see headnote, above)
¼ tsp. salt
1 good pinch freshly grated nutmeg, or more. LOTS more. and I promise, freshly grated is worth it.
½ cup whole milk, at room temperature

Preheat the oven to 375°F. Grease a 9” springform pan with butter or cooking spray.

In the bowl of a stand mixer, blend the butter and the sugar until light and fluffy. One by one, add the eggs, beating well after each addition. Add the vanilla extract, and beat to blend.

In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.

Add about ¼ of the flour mixture to the butter mixture, and beat on low speed to incorporate. Add 1/3 of the milk, and beat again. Add the remaining flour mixture in three more doses, alternating each time with a bit of milk, and beating to just combine. Do not overmix. Using a rubber spatula, scrape down the sides of the bowl and stir to incorporate any flour not yet absorbed.

Scrape the batter into the prepared pan, spreading it evenly across the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. This cake has a tendency to brown quickly on top, so after about 20 minutes, you might want to peek into the oven and tent the cake with aluminum foil if necessary.

Serve warm. Or cool, for breakfast.

jacked-up banana bread

By "jacked-up," I mean "full of Jack". Or, in my case, Jim. Beam.




I stole this recipe from Smitten Kitchen but that's okay because she stole it too. Sort of. And I can see why- it's great. Sometimes (like this time) I add a handful or two of chocolate chips, other times I add chopped pecans or walnuts. And once in a while I make it as is.

Elise’s Friend Heidi’s Friend Mrs. Hockmeyer’s Banana Bread, As Jacked Up by Deb (and then Stolen by lana)
Adapted from Simply Recipes

3 to 4 ripe bananas, smashed (hooray potato masher!)
1/3 cup melted salted butter
3/4 cup light brown sugar (or more, if you must)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour

No need for a mixer for this recipe! Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix just enough to combine (don't overmix). Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

This makes a great breakfast, especially toasted a bit in the toaster oven. If you've put chocolate in it, that makes the chocolate bits all melty. I sure do love melty.