How to Roast Chestnuts and How to Make Chocolate and Chestnut Cake. I used to write family and friends Christmas cards.
(Remember those?) I used to keep a book of stamps handy at my desk and a list of addresses of family back home. Of old friends I’ve kept and of new ones I’ve made. I used to spend afternoons in a coffee shop, writing personal I-am-well-and-how-are-yous, scribbling the day away with a big cup of steaming hot cocoa. Sadly, I don’t anymore. But I do have time. And that’s exactly what I did one afternoon. As the scent of chestnuts roasting in the hot oven wafted from the kitchen, I pictured Christmas back home. If productivity were measured in Christmas cards and Christmas cakes then I had a very productive afternoon. Roasted Chestnuts Recipe Recipe adapted from Marcella Hazan’s Essentials of Classic Italian Cooking 1 pound fresh chestnuts Preheat oven to 475 degrees F. Wash chestnuts in running water. Spread the chestnuts on a baking sheet and roast them until they are tender, about 30 to 45 minutes, depending on their freshness.
How to Make Mango Bread. My thumb left a dimple on its cheek.
I must have held it too tightly. You really couldn’t blame me. I get delirious when I am around mangoes. A whiff of its scent is enough to send me into fits of uncontrollable happiness. Fits of uncontrollable nostalgia, too. Mangoes have this compelling effect on me. I cradled the mango in my hand where it fit like a glove. Mango Bread Recipe, makes one loaf Recipe adapted from Saveur Magazine 3 to 4 large ripe Manila mangoes 1/3 cup vegetable oil, plus more for greasing 1-1/2 cups flour, plus more for dusting 3/4 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon freshly ground nutmeg 1/2 teaspoon salt 1 cup dark brown sugar 2 eggs and 1 egg yolk 1/2 teaspoon vanilla extract 1/2 cup chopped walnuts 1/2 cup shredded unsweetened coconut (optional) Preheat oven to 350 degrees F.
How to Cut a Mango. Whisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl and make a well in center. More Mango Recipes Suman Inantala Recipe. Food - Recipes : Angel food cake with lemon curd. Decadent Cinnamon Chai Cream Pie with a Hazelnut Crust. Beloved Green: Strawberry Ricotta Cheesecake. I ran three miles this morning.
And like after every run in my house, to celebrate, I bake a cake. This makes logical sense to me. For some reason my mother disagrees. I had the original variation of this Strawberry Ricotta Cheesecake bookmarked for a couple weeks now and at about the mile mark I started thinking about strawberries. By the 2.5 mile mark I was loosing too much water by salivating.
Not my best running moment. By the way if any of you out there are Dailymile folks, come be my friend! Anyways, back to the cake. Not to mention some strawberries that needed to be gobbled up to make more room for -- well, probably more strawberries -- when I go grocery shopping tomorrow. I have to say, I love this cake, because it is sweet without being too sweet. Best of all, it is versatile. It could happen. The Shopping List: The Method: For the berries and sauce Macerate the berries by combining the strawberries, sherry cooking wine, 1 cup of sugar, and peppercorns in a bowl. For the Cake. Lemon Olive Oil Cake with Zesty Lemon Rosemary Glaze. Mariel here.
Last week, I cooked dinner for an editor friend of mine from Epicurious, no pressure or anything. I whipped up Halibut with a Hazelnut Romesco, which was to-die-for – thank God – but it was much pricier than most of my any-given-Monday meals (you can check out her recap of the dish here). While I’m no stranger to Epicurious, in preparation for our dinner date, I spent a good deal of time perusing their extensive archives and found myself drawn to a recipe for Lemon Olive-Oil Cake from the 2006 issue of Gourmet.
A few weeks back, Deb from Smitten Kitchen concocted a Blood Orange Olive Oil Cake that also piqued my interest, so I figured it was high time I took a stab at it. I settled on the aforementioned Gourmet confection – thanks in part to its “3½ forks” rating – but I wasn’t quite satisfied with the lemon levels. Ottolenghi’s Caramel Macadamia Cheesecake.