Semolina Bread

I found myself buying huge amounts of semolina. And then I found my kitchen with bags of semolina lying around. Semolina breads are a favorite. I use them for everything, mainly bruschettas. A piece of toasted bread topped with almost anything is a good lunch or snack. I had planned to bake, very often, bread that is 100% semolina. I did a few times. But it dries out very quickly. It was hard for me to keep up, with the eating I mean. So the compromise was to find a bread that had semolina and bread flour. I found it, and it´s perfect with oh-so-many dishes. Everything turned out well; except for my pounds of semolina. I look at the bag and really don´t see it decreasing much. Optical tricks I suppose.

Semolina is a very fine textured flour made from durum wheat used mainly to make dried pasta. It has a nutty undertone and gives bread a golden hue that´s very welcomed. It has a thin, crisp, crackling crust unlike any other. It makes the best croutons.

Lemon Almond Pound Cake

It´s raining since yesterday. I assume fall is making it´s first appearance. I can see leaves in cute little piles in my patio. The wind is blowing quite steadily and I have visions of heat and humidity disappearing into the horizon. When I washed my face this morning, the water came out cold. That makes me happy. A big part of the year the water comes out lukewarm and it´s annoying. Anyway, I had an appointment downtown and as I stepped into the sidewalk I was wrapped up in a warm, damp wind that was even more annoying than the faucet water. So much for the beginning of a nice fall. Then I realized I was wearing a raincoat and flip-flops. I can´t even get my own mind to cooperate.  

Still complaining, I went into the kitchen and made this lemon cake. Lemon, olive oil, almonds and lemoncello just evoke sunny, perfect days. It was invented by this guy; and if the list of ingredients don´t scream summer in Italy to you, his dark, good looks probably will. I found it in a series of cookbooks I adore called The Best American Recipes that include recipes from books, newspapers, magazines and the internet. They all come with an explanation to why the recipe was chosen and it kind of makes you feel like all of them are great, because, well, why else would they have made the cut right?

I had this homemade lemoncello in my freezer for about 3 years. It was a Christmas gift from Claudia, one of my weavers (another side of me).

The good thing about alcohol is that it doesn´t freeze really, so you don´t have to wait to use it. Open your freezer and pour it over the cake. Or drink it. Or both.

Roasted Beet Risotto with Goat Cheese

Rice is such an adaptable ingredient. 

I, personally, have always liked it in pretty much every possible way. Through the years I´ve expanded my repertoire but my favorites are still the same. Way up there is risotto of course. Not only eating it is a treat, but cooking risotto is almost therapeutical. 

You take your time to prepare the mise en place and then slowly go from sizzling to creamy. I admire Italians for taking the simplest ingredients and turning them into jewels. Dishes that have depth and flavor and color, not to mention richness.

Anything can go into a risotto from my point of view. I cannot think of a single vegetable or condiment that doesn´t complement rice. Even rice pudding can be made risotto style with fruits and milk (or cream?!).

The first real risotto I remember eating was primavera, with all the little colorful vegetables. Primavera means spring in spanish so it´s very descriptive.  This is more of an Indian summer risotto, or rosa (pink) like it´s called in some books. I will make use of my last beets that I roasted with olive oil, salt and pepper. And the last cup of red wine will find it´s way into the pan also. The intense colors make for a striking dish.

It´s raining outside but the hot weather is not relenting. So risotto is a nice way of ending the day. And then I can make risotto cakes with the leftovers. See? It should get extra points just for that.

ROASTED BEET RISOTTO WITH GOAT CHEESE

adapted from Risotto by J. Barrett and N. Wasserman

The amount of salt in any risotto depends on what type of broth you are using. I find that the broth is enough and don´t add any extra salt, just pepper. The cream or sour cream is a nice addition, but if you´re a purist just add a couple Tbs of butter instead. And remember risotto waits for no one; should be served immediately.

Serves 2 as a main dish and 4 as an appetizer

Ingredients

For the beets:

¾ pound (about) beets

1 Tbs olive oil

Salt and black pepper

For the risotto:

5 cups broth approximately

½ cup red wine

2 Tbs. unsalted butter

2 Tbs. olive oil

1/3 cup minced shallots

1 ½ cups Arborio or Carnaroli rice

1 cup roasted beets, peeled

3 Tbs butter, diced

1/3 cup grated asiago cheese

2 Tbs. chopped fresh parsley

Freshly grated black pepper

2oz. semi soft goat cheese

Directions

For the beets:

Preheat oven to 350ºF / 180ºC. On a large piece of aluminum foil, put washed, unpeeled beets. Drizzle with olive oil, salt and pepper. Lift the foil to encase the beets and make a pouch. Prickle a few times with a fork, and bake for 45 to 55 minutes, until a knife can be easily inserted. Let cool and peel.

Before baking

For the risotto:

Dice half of the roasted beets, and grate the other half. Reserve.

Bring broth to steady, slow simmer in a saucepan.

Heat butter and oil in a heavy pan over moderate heat. Add shallots, lightly salt, and sauté for 1 or 2 minutes, until beginning to soften, being careful not to brown it.

Add the rice and, using a wooden spoon, stir for 1 minute, making sure the grains are very well coated. Add red wine and stir until completely absorbed. 

Add ½ cup of broth and all of the beets. Stir well and wait until the liquid is almost absorbed. Then continue adding the simmering broth, ½ cup at a time.

Stir as needed to prevent sticking.

The risotto will take about 18 to 20 minutes, the rice will be tender but still firm. Remove the pan from the heat and immediately add the reserved 3 Tbs butter, asiago cheese, and parsley. Stir vigorously to combine with the rice. Add black pepper and check for salt, and add more if needed.

Divide equally between the plates, add some crumbled goat cheese on top, a drizzle of olive oil and serve immediately.

Chocolate cupcakes with dulce de leche

I jump at any occasion to bake cake. And bread.

But today it´s a birthday. So it´s cake.  Cupcakes really. I have to confess I am cake person. Layer, bundt or sheet, I like them all. For me the ratio of cake to frosting (or no frosting at all) is infinitely better.

I´m still wondering why the craze about cupcakes does not end. Is it the size? The frosting? Probably all of the above. Beats me.

But my 10 year old niece will go crazy for these chocolate cupcakes with a dulce de leche center and pink frosting. The craze about pink everything beats me also. But let´s leave that talk for another time.

You can`t go wrong with devil`s food cake. I first made these cupcakes because the picture was mouth watering. I admit to buying cookbooks because of a single picture. This was absolutely worth it. Easy to make and delicious. A classic recipe.
 

Brioche

Brioche is a seven letter word. If I could only leave it at that.

My personal quest for the greatest brioche, I have just come to realize, will be a lifelong one.

Why? Because there is something about a brioche recipe that raises my expectations. And the buttery thoughts of course.

Baking is what I love to do most. And baking with yeast is definitely my number one interest. So I guess brioche is kind of an obvious choice. I don´t even remember eating brioche before making it myself. It appealed to me even before trying it. Blame it on the pictures then. All that richness that comes through even in a photograph. And those long, lacy strands of dough.  And the fact that if goes with sweet as well as savory is not to be overlooked. Even few-days-old brioche is good wrapped in foil and heated in the oven. Not to mention in bread pudding or French toast.

Chicken, yamani rice and sesame salad

It´s time for a salad.

I had leftover roasted chicken and went to our chinese neighborhood. An endless supply of hard to name ingredients I don´t usually find in my across-the-street supermarket, literally, across the street; It´s like having a huge walk-in pantry that refills itself permanently.

Anyway, the chinese market has been around for ages, but I discovered it a few years ago. By discovered I mean that I started buying bottles and packets of things I know how to use and others that I think I know how to use.

I hear about an ingredient so many times on tv, read about it so many more times in books and magazines and I think I need it. Or, worse, know what to do with it.

Then it sits in my kitchen for weeks (at best). Usually months. Isn´t it ridiculous? Yeah, I think so too.

Asian food is not our typical everyday meal. Here it´s more about meat, Italian, regional food (that often  includes meat, Italian... you get the picture).

So I decided to make use of my purchases. I´m starting small here, have patience.

Chocolate Potato Cake

I need to make a deal with you. First I tell you a lie and then I tell you a secret.

About that lie: I have absolutely no idea what a potato from Idaho is like. Never seen one, or tasted one; not a clue. I know the title of the recipe points in another direction, but I lied. Sorry.

Now, about that secret: this is the most extraordinary, velvety, moist, delectable, melt-in-your-mouth chocolate cake I ever made. Hands down. And I have made many. Have searched years for the perfect, easy, everyday chocolate cake. And how could I know that it was made with cocoa, potato, and in the food processor!

So, what do you do if you have a lonesome potato and need a cake for, say, eight friends that are coming in two hours? You make this amazing cake.

But please don´t wait. Please. Go now to the kitchen because you probably have everything you need. So easy and so good. Go. NOW.

IDAHO CHOCOLATE CAKE

from Bon Appétit - January 1989

Ingredients

For the cake:

1  4-ounce (115g) Idaho russet potato, peeled and cut to fit feed tube

 2  cups sour cream

1 ¾  cups cake flour

1 ¾  cups sugar

¾  cup unsweetened cocoa powder

½  cup / 1 stick (115g) unsalted butter, room tº

2 large eggs

1 ½  teaspoons baking soda

1  teaspoon vanilla extract

½  teaspoon salt       

For the peanut butter frosting:

2 cups peanut butter

3.5 oz (100g) semisweet chocolate, melted

¼ to ½ cup powdered sugar (use large amount if using natural unsweetened pb)

2 or 3 Tbs cream

Directions

For the cake:

Preheat oven to 350º. Butter and flour 9x13 inch cake pan or line it with foil.

If you don´t have a large food processor you may need to make it in two batches. I do.

Put the shredding disc in the food processor and shred the potato. Transfer to a large bowl (you will use it to mix the whole batter later), insert the steel knife and put the shredded potato back in the bowl of the processor.

Add half the remaining ingredients and process for 3 minutes, stopping once to scrape sides of bowl. Transfer mixture to the large bowl.

Repeat with remaining half of the ingredients and process another 3 minutes, stopping once to scrape sides of bowl. Add contents of food processor to potato mixture and combine everything well.

Transfer to prepared pan. Bake for 35 to 40 minutes, until tester inserted in center comes out clean. Cool completely in pan and invert onto platter.

Frost with peanut butter chocolate frosting, dust with powdered sugar or frost with whatever you like.

For peanut butter frosting:

Melt chocolate in microwave or double boiler. Mix thoroughly with peanut butter and powdered sugar. Add cream until it´s of desired consistency. Spread on top of the cooled cake with a spatula.

Hummus + Spicy nuts

It´s raining a lot. Thunder, lightning, the works. 

We are having a pretty hot summer. Humid hot. So storms are welcome at times. Can it be that we´re turning into a tropical climate kind of city? You know the raging storms that come out of nowhere and a few hours later you have a blue sky? 

This used to be a very predictable seasonal place. Not anymore. It can get cold in the middle of the summer, and the winters can be very mild. I totally agree with this new city on that part.

Anyway, my friend and I had a plan to go out. But then came the storm. And we´re stuck here for a while. So the plan is to cook tonight. Not that I`m complaining.

I´m gonna make hummus the way my dear brother F. taught me. The traditional way. 

What´s not traditional is that we are going to eat it with potato chips. And I used walnuts and almonds instead of pecans like the nut recipe intended. Well, there is a storm outside.

But they are gooood. Sweet and spicy; even spicier if you add more cayenne pepper. A great ingredient I must add. Can completely change a dish.

Brownie Cake

Dedicated to those with a sweet tooth. And I mean over the top sweet tooth.

But, in many ways, this is a standard go-with-everything cake around here.

Almost the little black dress of celebration cakes. Why, you might ask?

Have a crowd and need a cake that a slice goes a long way, this is it.

Want to surprise someone with a different cake, this is it.

Want to make tiny squares to serve with coffee and have people think they ate dessert, this is it.

Want to make a kid happy, this is it.

Want to use the extra egg whites you have lying around, this is it.

Want to have an excuse to buy dulce de leche, this is it.

Make it with or without nuts, with coloured meringue, with a finishing touch sprinkled on top…

And, if you manage to have any spared the day after, it lasts.

See? you have no excuse now

Oat and walnut bread

It´s a perfect summer day.  A perfect bread baking day.

Blue skies, good temperature. The kind of morning that gets people out and about in a good mood. Like an Indian summer day post humidity. Because that´s what kills you. Humidity. It´s a popular phrase here. Very fitting. Humid days can be the final straw, the one that makes you loose it.

So let´s just focus on the bread today. And let´s make it healthy. Oats, honey, stuff like that.

Plum Loaf Cake

I found plums in the fridge.

When I´m flipping through recipes I make a list in my mind of things I want to cook.

If it´s not the season of whatever ingredient I need, they refuse to leave my brain until I see them at the market.

Every time, without fail, I end up with seasonal fruits and vegetables lying around and no idea whatsoever about what I had originally wanted to do with them.

Am I alone here?

So these plums, having expired as a juicy fruit meant to be eaten on their own while thinking about the Tuscan sun,  are in need of an emergency recipe.

These days I like to use cardamom and found the perfect recipe in one of my favorite new books.

I made it as a loaf and think it´s better, a little taller.

An Apple Crisp

It all began with my grandmother. I remember learning from her my first recipe.

For that reason I like it to be my first post in this new place where I hope to share my hunger for all things culinary. And they are many.

Back then, there were no real measures. Watching was the way to learn. And writing everything down. We had recipe notebooks.

Maybe 3 spoons of flour from a very old soup spoon, which was almost double the tablespoon measure we use now.

Very simple, it is just an Apple Crisp. Or crumble.

And very good with cream poured directly from the container.