in the kitchen with: cenk’s devil’s food cake Cenk Sönmezsoy is the detail-oriented chocoholic behind the lovely food blog, Cafe Fernando. The first time my friend sent me a link to the blog, I thought, “Why is she sending me to some shop’s website??” But then the page loaded and I was bowled over by all the beautiful chocolate concoctions I saw, click after click. Given his penchant for chocolate, it only made sense for Cenk to offer us a dramatic devil’s food cake with ginger-spiced ganache. Do you know many people who can resist a chocolate layer cake with a luscious ganache? The only person I ever met who could was allergic to chocolate. — Kristina About Cenk Sönmezsoy: Cenk Sönmezsoy is a food blogger, photographer, food stylist and a shameless chocoholic from İstanbul, Turkey. CLICK HERE for the full recipe after the jump! Devil’s Food Cake with Whipped Biscoff Ganache and Chocolate Shards Yields one 8-inch, two-layer cake Serves 8-10 For the Devil’s Food Cake For the Whipped Biscoff* Ganache For the Chocolate Shards 1. 2. 3. 4.
Cardamom Vanilla Pound Cake Recipe at Epicurious photo by Romulo Yanes yield Makes 10 to 12 servings active time 25 min total time 3 1/4 hr This pound cake not only keeps well but also intensifies in flavor over the first day or so. Preparation Preheat oven to 350°F with rack in middle. Whisk together flour, cardamom, baking powder, baking soda, and salt. Spoon batter into pan, smoothing top. Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Cooks' notes: • If you have green cardamom pods, you can grind the seeds using a mortar and pestle or an electric coffee/spice grinder •Cake keeps in an airtight container at room temperature 3 days.
Apple Pan Dowdy By Judith Hausman, Urban Farm contributor Wednesday, Oct. 30, 2013 Photo by Judith Hausman Apple pan dowdy makes a great dessert. This 19th century recipe for apple pan dowdy, aka cottage pudding with apples, caught my eye in an historic cookbook when I was trawling for an old-fashioned dessert that wasn't a pie. Cottage pudding is actually a simple cake; maybe the word "pudding" was used as the British use it, to mean any and all desserts? Typically, this recipe would be topped with a cornstarch-thickened sauce, maybe lemon, butterscotch or vanilla-flavored. This is a recipe you might find on a stained index card in your grandmother’s collection. This recipe is adapted from The Fannie Farmer Cookbook, 6th edition, published by Little, Brown and Co. Servings: 8 1/4 cup butter 1/2 cup sugar 1 egg 1 cup milk 2 1/4 cup flour 4 teaspoons baking powder 1/2 teaspoon salt 2 medium apples, peeled, if desired, and sliced 2 tablespoons brown sugar 1/4 teaspoon cinnamon & nutmeg Cornmeal Apple Pancakes
View topic - Scrap Cookies We eat oatmeal at our house weekly. A long time ago I made way too much and went in search of a recipe to use it up. I came across this recipe and we have been making it ever since. Today I am attempting to make a tray of oatmeal bars and I will post that recipe if it works out but in the mean time here is a recipe that is made frequently in our house. Kitchen Scrap Cookies * 1/2 cup butter * 3/4 c. brown sugar * 1 egg * 1 c. cold cooked oatmeal * 1-1/4 c. flour (using 1 cup WW pastry flour makes a crisper cookie) * 1/2 tsp. salt * 1/2 tsp. bkg. soda * 1 tsp. cinnamon * 1 tsp. vanilla * At least 1 cup leftovers such as chopped apples, raisins, coconut, etc. Cream butter, sugar, egg, and vanilla. Bake at 350* 12-15 minutes on lightly greased cookie sheet until edges are browned.
How to Make Tofu In the U.S., tofu tends to be viewed as a health food. Living in Japan really changed my views on tofu, as it is a staple food item there. When you go into a supermarket in Japan, there’s an entire tofu section (like the cheese section in our American supermarkets), filled with different varieties and brands of tofu. One of the keys to making good tofu is using quality ingredients. For water, spring water yields the smoothest and most pleasant flavor. How to make tofu in your kitchen (aka, no fancy equipment/ingredients required). Ingredients needed: - 1 1/3 cups dried soybeans - Coagulant: You have several choices in this department: 1) 2 tsp. liquid nigari or 2) 2 1/4 tsp. granular or powdered nigari or 3) 2 tsp. 4) 4 Tbsp. lemon juice (freshly squeezed) or 5) 3 Tbsp. apple cider vinegar The coagulant you choose will effect the taste and firmness slightly, but it will still be tofu, and it will still be yummy! Okay, now let’s get started on the actual process of making our own tofu. 1. 2.
How to Make Shoyu Ramen Using a Pressure Cooker A classic shoyu ramen is a beautiful thing: thin, wavy noodles swimming in a light, clear broth that's been faintly stained by soy sauce; a raft or two of sliced pork floating on top, maybe, along with a scattering of greenery from scallions sliced as thin as humanly possible. A sheet of nori might be stuck to one side of the bowl, or, like the pork, it might be planked across the top; there might also be a bundle of welcomingly bland blanched spinach, or a tangle of crunchy pickled bamboo shoots. Hidden in plain sight, one of the most crucial components: jewels of glittering fat, scented with ginger and garlic, crowded along the sides of the bowl, sticking to the edges of every float, speckled across the few windows in the broth that reveal the noodles below. We've tackled ramen before. But recently, as I looked through our ramen library, I realized that we'd never published a recipe for a shoyu ramen. There are a few reasons for this. Two broths, for the price of one? Chintan?