Orange-Scented Chocolate Zucchini Cake

ugust 10, 2012 at 1:00 am

Plentiful zucchini put to sweet use

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OOrange-Scented Chocolate Zucchini Cake

Recipe from reneesgarden.com. The zucchini ensures this cake is very moist. Baking time will vary depending on the moisture of the zucchini. If zucchini seems too wet, slightly pat dry with paper towel before adding. 

2 cups sifted unbleached all-purpose flour 

1 teaspoon baking powder 

1 teaspoon baking soda 

1/2 teaspoon salt 

1/2 teaspoon cinnamon 

1/3 cup unsweetened cocoa 

13/4 cups sugar 

1/2 cup vegetable oil 

2 teaspoons freshly grated orange zest 

1 whole egg, slightly beaten 

3 egg whites, slightly beaten 

2 cups finely shredded, unpeeled zucchini 

1/3 cup buttermilk 

1 teaspoon vanilla 

1/2 cup chocolate chips 

Sifted powdered sugar for topping
Preheat oven to 350 degrees. Lightly grease and flour a round 10-inch springform baking pan.
Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa two times. In a large separate bowl, combine the sugar, oil and orange zest, mixing well. Add the whole egg and egg whites, one at a time, mixing well after each addition. Stir in the zucchini. Combine the buttermilk and vanilla in a separate cup.
Add the dry ingredients to the zucchini mixture, alternating with the buttermilk and vanilla, a third at a time, mixing well after each addition. Stir in the chocolate chips until just combined. Pour into prepared pan and bake 30 to 45 minutes, or until a wooden pick inserted in center comes out clean.
Let the cake cool on a wire rack for about 20 minutes, then run a knife around the edge of the springform pan, between the pan and the cake. Remove the sides of the pan. When the cake is completely cool, sprinkle with powdered sugar. Serves 10.

From The Detroit News: http://www.detroitnews.com/article/20120810/OPINION03/208100314#ixzz23dsvP0XC

Kicked-Up Pickled Tomatoes

The Washington Post, August 15, 2012

Top Tomato 2012

• Course: Condiment, Side Dish

Summary:

Try these tangy, fresh, quick pickles on burgers or in salads, to brighten a sandwich or to serve as a side dish.

They're best made with summer tomatoes, but Audrey Genova suggests using this recipe year-round to rescue hothouse tomatoes from blandness. She says that substituting rosemary for the dill turns the tomatoes into a nice accompaniment for pork or lamb. She also recommends making the pickles with a quart of sweet cherry tomatoes, to be served with salami and cheese as an appetizer or tossed into a salad.

The recipe can be easily cut in half.

MAKE AHEAD: The pickles can be refrigerated for 2 to 4 days, depending on the firmness and ripeness of the tomatoes. The softer and riper they are, the more their texture will suffer with longer storage.

Makes about 3 cups

Ingredients:

• 3 to 4 large tomatoes (20 to 24 ounces total)
• 1 small to medium red onion, sliced very thin
• 1/4 cup chopped dill
• 1 teaspoon salt
• 1/4 cup sugar
• 1 1/4 cups white balsamic vinegar
• 4 bay leaves, preferably fresh
• 1/2 teaspoon whole black peppercorns
• 1 teaspoon crushed red pepper flakes (may substitute 1 small whole chili pepper)

Directions:

Core the tomatoes and cut them into 1/4-inch-thick slices. Layer the tomatoes, onion and dill in a heat-resistant (preferably glass) 24-ounce or larger container with a tight-fitting lid, or in 2 smaller containers.

Combine the salt, sugar, vinegar, bay leaves, peppercorns and crushed red pepper flakes or chili pepper in a small saucepan over medium heat, stirring until the sugar has completely dissolved. Pour the mixture evenly over the tomatoes and allow it to cool at room temperature for 20 minutes.

Serve immediately, or cover and refrigerate for 2 to 4 days.

Chipotle Shrimp With Tomato Corn Salsa

The Washington Post, August 15, 2012

• • Course: Main Course
• • Features: Fast

Summary:

Barbara Brynelson invented this recipe after coming home from the Rockville farmers market with tomatoes, corn, onions and chili peppers. She also had a bottle of chipotle powder she had been wanting to use. A winner was born.
Because she's usually pressed for time, Brynelson says, she uses frozen (uncooked) shrimp that has been peeled and deveined; if you prefer, you can buy 24 ounces of shell-on shrimp to peel and clean yourself. She also doesn't peel or seed the tomatoes but wouldn't object if you choose to.
If you like your food spicy, go with the jalapeno pepper; if not, you can use a poblano instead. And if you don't like cilantro, she gives you the option of not adding it.
This can be eaten on its own, served over rice or pasta, or wrapped in a soft tortilla.

4 servings

Ingredients:

• • 4 tablespoons (1/2 stick) unsalted butter
• • 1/2 medium sweet onion, sliced lengthwise into strips (not rings; 1/2 cup)
• • Kernels from 1 or 2 ears of fresh corn (1 cup)
• • 1/2 jalapeno or poblano pepper, stemmed, seeded and chopped (see headnote)
• • 3 large Roma tomatoes, chopped (peeled and seeded if desired)
• • Finely grated zest and freshly squeezed juice from 1 lime (1 teaspoon zest and 2 teaspoons juice)
• • 2 large cloves garlic, minced or crushed
• • 1 1/2 cups peeled and deveined raw shrimp (12 ounces, 31 to 40 count), fresh or frozen, defrosted if frozen
• • 1/8 to 1/4 teaspoon chipotle powder, preferably Penzeys brand
• • 1/4 cup chopped cilantro leaves (optional)

Directions:

Melt 2 tablespoons of the butter in a large saute pan or skillet over medium-high heat. Add the onion and cook for 2 to 3 minutes, then add the corn, jalapeno or poblano pepper, the tomatoes and lime juice. Once the mixture starts to bubble, reduce the heat to medium and cook for 4 or 5 minutes, until the tomato has softened. Transfer the mixture to a bowl.
Melt the remaining 2 tablespoons of butter in the same saute pan or skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds, then add the shrimp, lime zest and chipotle powder (to taste). Cook for 3 minutes, stirring frequently, until the shrimp are just turning pink and opaque. Return the tomato-corn mixture to the pan or skillet and cook for a few minutes, until the shrimp are cooked through.
Stir in the cilantro, if using, and serve.

Julia Child's Clafouti

Julia Child's Clafouti
serves 6-8
1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
1/3 cup sugarpowdered sugar

Preparation:
In a blender blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan. Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees for about for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.

Buddy's Pizza

WJBK) -

Buddy's Pizza uses what's called a lean dough to make its famous 2-3 inch thick Detroit-style pizza crust. No oil or sugar is added. They proof it, or let it sit at room temperature for 1-2 hours until it rises, before it hits the oven.

Unlike most pizzas, Buddy's signature sauce sits on top of the cheese, not below it. Here is the recipe for the Lake Huron pizza from the Made in Michigan Great Lakes Pizza Collection, which features the Motor City Cheese Blend and the spinach artichoke blend:

Toppings

Motor City Cheese Blend (Fontinella, Asiago and brick cheeses)

Spinach artichoke blend (recipe below)

Roasted tomatoes

Fresh spinach

How to make the spinach artichoke blend

Ingredients

1 lb. artichoke hearts

1 ¼ cups mayonnaise

1 ¼ cups light mayonnaise

2 ½ oz. breadcrumbs

1/3 cup asiago cheese

2 tsp minced garlic

2 tsp minced Spanish onion

1 ½ tbls kosher salt

2 tsp white pepper

6 oz. fresh baby spinach

Step 1: Drain artichoke hearts and roughly chop. 

Step 2: Blanch the spinach by placing it in boiling water for 3 minutes.  Drain and cool by placing under cold running water.  Strain under all excess water has been removed. 

Step 3: Chop the drained spinach, making sure the stems have been thoroughly chopped.

Step 4: Combine all ingredients and mix thoroughly.  Refrigerate until ready to use.

How to re-create the Lake Huron pizza at home

Step 1: Make a lean dough – don't use oil or sugar. Weigh the dough into 10-16 ounce portions depending on your preference and roll each portion into a round ball.

Step 2: Place the dough ball in the square pan and press evenly until it covers the complete bottom of the pan completely, making sure that the sides are slightly pushed up around the perimeter.

Step 3: Spread shredded or ground cheese on the dough. Proof the cheesed pizza at room temperature for 1-2 hours, depending on preference.

Step 4: Lightly sauce the pizza with the spinach artichoke blend, on top of the cheese (not on the dough as traditional pizzas are usually made). Place pizza in a pre-heated oven at 450 degrees and bake to desired doneness. It will take approximately 20-30 minutes.

Step 5: Remove the pizza from the oven. Take a spatula and run along the inside of the pan to loosen the pizza from the sides.  Lift pizza out of the pan and cut to desired size pieces and serve. Enjoy!

Mint Icebox Pie

Mint Icebox Pie

Recipe adapted from Tiffany MacIsaac, Birch and Barley, Washington, D.C.

Yield: One 9-inch pie

Cook Time: 20 minutes plus 4 hours in the refrigerator

·                                 INGREDIENTS

Chocolate crust

2¼ cups finely ground Oreo cookies (about 34 cookies), divided

3 tablespoons granulated sugar

6 tablespoons unsalted butter, melted and cooled to room temperature

Chocolate pudding

⅓ cup granulated sugar

1½ tablespoons natural cocoa powder

1½ tablespoons cornstarch

¾ cup heavy cream

¾ cup whole milk

1 large egg

1½ tablespoons unsalted butter, cut into small pieces

½ cup coarsely chopped bittersweet chocolate

¼ teaspoon kosher salt

Mint Mousse

2 tablespoons green crème de menthe

1¼ teaspoons granulated gelatin

3 large egg yolks

¼ cup plus 2 tablespoons granulated sugar

3 tablespoons water

1 tablespoon mint extract

⅛ teaspoon vanilla extract

1 cup heavy cream

Whipped cream

1 cup heavy cream

2 tablespoons confectioners’ sugar

⅛ teaspoon vanilla extract

DIRECTIONS

1. Make the crust: In a medium bowl, mix together 2 cups of the cookie crumbs and the sugar. Add the melted butter and use a fork to combine. Press into a 9-inch pie plate and refrigerate.

2. Make the pudding: In a medium bowl, whisk together the sugar, cocoa powder and cornstarch. In a medium saucepan set over medium heat, combine the cream, milk and egg and whisk to combine. Bring to a gentle simmer (until a bubble or two breaks on the surface), remove the pan from the heat and whisk in the sugar-cocoa mixture. Return the pan to the heat and cook, stirring constantly until it returns to a simmer, about 5 minutes. Remove the pan from the heat and whisk in the butter, chocolate and salt. Pour into a medium bowl, press plastic wrap directly onto the surface of the pudding, then refrigerate until cold, about 30 minutes. (The pudding can be made up 3 days in advance.)

3. Make the mint mousse: In the bowl of a standing mixer fixed with the whisk attachment, add the crème de menthe. Sprinkle the gelatin over it and set aside for 5 minutes. Add the egg yolks to a blender jar and pulse to mix.

4. In a medium saucepan, combine the sugar and water. Place over medium heat and cook until a candy thermometer reads 248°. Turn on the blender and slowly pour the hot sugar mixture down the side of the blender into the eggs.  Once all of the sugar is added, turn off the blender and transfer the sugar-yolk mixture to the mixing bowl with the crème de menthe-gelatin mixture; add the mint and vanilla extracts. Using the whisk attachment, whip the mixture on high speed until it is fluffy and cooled, 4 to 6 minutes. Transfer to a large bowl, clean the mixer bowl and add the heavy cream to the clean bowl. Whip the heavy cream on medium-high speed until stiff peaks form, then carefully fold the whipped cream into the mousse in two parts.

5. Build the pie: Remove the pudding from the refrigerator. Discard the plastic wrap and use a whisk to aerate the pudding. Scrape the pudding into the chilled cookie crust and use a rubber or offset spatula to spread evenly. Top with an even layer of the mint mousse and smooth the top. Place the pie in the refrigerator until set, 3 to 4 hours.

6. Make the whipped cream: In the bowl of a standing mixer fitted with the whisk attachment, add the cream, confectioners’ sugar and vanilla extract. Whip until the cream forms medium-stiff peaks.

7. Finish making the pie: Remove the pie from the refrigerator and top with the whipped cream. Sprinkle with the remaining ¼ cup cookie crumbs. Slice and serve, or refrigerate for up to 3 days.