Friday, June 23, 2017

Chiffon cake


  • 1cup (7 ounces) sugar
  • 1 1/4cups (5 ounces) cake flour
  • 1 1/2teaspoons baking powder
  • 1/4teaspoon salt
  • 5large eggs (2 whole, 3 separated), room temperature
  • 6tablespoons unsalted butter, melted and cooled
  • 2tablespoons water
  • 2teaspoons vanilla extract


  1. 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease 1 light-colored 9-inch round cake pan, line with parchment paper, grease parchment, and flour pan. Reserve 3 tablespoons sugar. Whisk flour, baking powder, salt, and remaining sugar together in large bowl. Add 2 whole eggs and 3 yolks (reserving whites), melted butter, water, and vanilla and whisk until smooth.
    2. Using stand mixer fitted with whisk, whip remaining 3 egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add reserved 3 tablespoons sugar and whip until glossy, soft peaks form, 1 to 2 minutes. Stir one-third of whites into batter to lighten; gently fold remaining whites into batter until no white streaks remain.
    3. Pour batter into prepared pan. Bake until toothpick inserted in center comes out clean, 30 to 40 minutes, rotating pan halfway through baking. Let cake cool in pan on wire rack for 10 minutes. Remove cake from pan, discarding parchment, and let cool completely on rack, about 2 hours.

Sunday, February 12, 2017

Pimento Cheese

8 ounces cheddar
2 tablespoons cream cheese
1/3 cup mayonnaise
3 tablespoons drained jarred pimentos
1/2 teaspoon worcestershire sauce
1/2 teaspoon lemon juice
1/8 teaspoon cayenne pepper
1/8 teaspoon mustard powder

Shred cheddar with the shredding disc of a food processor. Change to the processing blade. Add all remaining ingredients and pulse until well combined.

Hamburger Buns

250 grams unbleached bread flour
60 grams whole wheat flour
1 teaspoon salt
1 cup water, 110 degrees
1 tablespoon honey
1 tablespoon extra virgin olive oil
2 1/4 teaspoons rapid rise yeast
1 egg
Poppy seeds, sesame seeds, or dried onion

Combine flours and salt in food processor. Pulse to combine. Mix water, honey, oil, and yeast in a liquid measuring cup until well dissolved.

Turn processor on, and pour liquid through the feed tube. Let it run 30 seconds to knead the dough. Transfer to a medium greased bowl, cover, and let rise 35 minutes.

Turn dough out onto a floured counter and divide into 8 equal pieces. Roll into balls and then smash very flat. Place on a parchment lined baking sheet, cover with a kitchen towel, and let rise 15 minutes, then turn the oven to 400F.

Once the oven is heated, beat the egg in a small bowl, and use a pastry brush to lightly brush the entire top surface of each roll. (Rolls will not look very risen.) Sprinkle rolls with poppy seeds, sesame seeds, or dried onion as desired.

Bake rolls 15 minutes until deep golden brown.

Tuesday, January 17, 2017

Balsamic and Soy Vinaigrette

  • 1 clove garlic, grated on a microplane grater
  • 1 teaspoon dijon mustard
  • 1/2 small shallot, grated on a microplane grater
  • 1 cup canola oil
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons Balsamic vinegar
  • 3 tablespoons Sherry vinegar
  • 2 tablespoons soy sauce
  • Kosher salt and freshly ground black pepper to taste

  • Combine all ingredients into a pint or larger mason jar and shake to combine. Refrigerate and shake again to emulsify before each use.

Sunday, November 6, 2016

Slow cooker sausages with peppers and onions

2 large onions, sliced thin
2 red bell peppers, sliced thin
3 cloves garlic, sliced thin
1/2 teaspoon salt
1 tablespoon olive oil
2 packages (10 links) Harmon's italian sausages
1 jar bertolli marinara sauce

Place onions, peppers, garlic, salt, and oil in a large microwave safe bowl. Cover and microwave 8 minutes. Drain and add to slow cooker. Stir in sauce and add sausage links. Cook on low 4 hours. Slice sausages into half inch pieces and serve with crusty bread

Sunday, September 18, 2016

Southwest Chicken and Cheesy Biscuits

1 1/2 pounds boneless, skinless chicken breasts

Salt and pepper

3 tablespoons vegetable oil

1 green bell pepper, chopped fine

1 poblano or Anaheim chile, seeded and chopped fine

1 jalapeno, seeded and chopped fine

1 onion, chopped fine

¼ teaspoon dried thyme

1 ½ cups (7 ½ ounces) plus 3 tablespoons all-purpose flour

2 ¾ cups chicken broth

1 cup frozen corn, thawed

2 ounces sharp cheddar cheese, shredded (1/2 cup)

3 scallions, sliced thin

1 teaspoon baking powder

⅛ teaspoon cayenne pepper

¾ cup heavy cream

Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat 12-inch cast-iron or nonstick skillet over medium heat for 5 minutes. Add 2 tablespoons oil and heat until shimmering. Brown chicken, about 4 minutes per side; transfer to plate.

Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add peppers and onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Stir in 3 tablespoons flour and cook for 1 minute. Slowly whisk in 2 ½ cups broth, scraping up any browned bits and smoothing out any lumps, and bring to simmer.

Nestle chicken into skillet along with any accumulated juices. Reduce heat to gentle simmer, cover, and cook until chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking.

Transfer chicken to carving board, let cool slightly, then chop into small chunks. Stir shredded chicken, and corn into skillet. If you used a nonstick skillet, transfer the mixture to a greased baking dish.

Whisk remaining 1 ½ cups flour, cheddar, scallions, baking powder, ¾ teaspoon salt, ½ teaspoon pepper, and cayenne together in large bowl. Stir in cream and remaining ¼ cup broth until just combined. Using greased ¼-cup dry measure, scoop out and drop 9 mounds of dough onto chicken mixture, spaced about ½ inch apart. Transfer cast iron skillet or baking dish to oven and bake until biscuits are golden brown and filling is bubbling, about 20 minutes. Let casserole cool for 10 minutes before serving.

Monday, August 8, 2016

Orange Cardamom Cinnamon Rolls

½ cup packed (3 ½ oz) light brown sugar      
½ cup (3 ½ oz) granulated sugar                   
2 teaspoons ground cinnamon       
1 teaspoon ground cardamom
1 teaspoon orange zest    
1/8 teaspoon salt                                          
2 tablespoons unsalted butter, melted        
½ teaspoon pure orange extract                                 

1 ¼ cups whole milk          
4 teaspoons rapid rise yeast                         
2 tablespoons granulated sugar                   
2 ¾ cups (13 ¾ oz) all purpose flour
1 teaspoon orange zest                  
2 teaspoons baking powder
¾ teaspoons salt                                           
6 tablespoons unsalted butter, melted                       

3 oz cream cheese, softened                        
2 tablespoons unsalted butter, melted
2 tablespoons fresh squeezed orange juice from one orange                 
¼ teaspoon vanilla extract
¼ teaspoon pure orange extract     
1 teaspoon orange zest
1/8 teaspoon salt                                          
1 cup (4 oz) powdered sugar FOR THE FILLING: Combine brown sugar, granulated sugar, cinnamon, cardamom, zest, and salt in bowl. Stir in melted butter and orange extract until mixture resembles wet sand; set aside.

2. FOR THE DOUGH: Grease 9 by 13 baking pan, line with parchment paper, and grease parchment. Pour milk into a glass measuring cup and microwave until 110 degrees, 30 to 60 seconds. Stir in yeast and 1 teaspoon sugar until fully dissolved and let sit until mixture is bubbly, about 5 minutes.

3. Whisk flour, zest, baking powder, salt, and remaining 5 teaspoons sugar together in large bowl. Stir in melted butter and milk mixture until dough forms (dough will be sticky). Transfer dough to well-floured counter and knead until smooth ball forms, about 2 minutes.

4. Roll dough into 12 by 9-inch rectangle, with long side parallel to counter edge. Sprinkle dough evenly with filling, then press filling firmly into dough. Roll dough away from you into tight log and pinch seam to seal.

5. Roll log seam side down and cut with unflavored waxed dental floss into 12 equal pieces. Place buns evenly spaced in baking pan. Cover buns loosely with plastic wrap and let rise for 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees.

6. Discard plastic and bake buns until edges are well browned, 23 to 25 minutes. Loosen buns from sides of pan with paring knife and let cool for 10 minutes.

7. FOR THE GLAZE: Place cream cheese in large bowl and whisk in butter, orange juice, vanilla, orange extract, and salt until smooth. Whisk in sugar until smooth. Pour glaze evenly over tops of buns, spreading with spatula to cover. Serve.