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Pineapple Upside Down Cake

I was feeling a little retro-y when I came across this recipe. It is so 1970s.

Pineapple Upside Down Cake (adapted from Nigella Express)

2T sugar
butter for pan
6 pineapple slices
12 marashino cherries
1/2 c butter
1/2 c sugar
2 eggs
1t vanilla
2/3 c flour
1t baking powder
1/4 t baking soda
1/4 t salt
3T liquid from pinepples

Grease a 9" pan with butter and sprinkle sugar to coat the pan. Tap out excess. Blot pineapples with paper towels. Arrange in pan with one in the center and the remaining surrounding. Place a cherry in the center of each and one inbetween each (did I count an extra - well that is for the chef to eat).  In a bowl cream butter and sugar. Add eggs one at a time and then vanilla. Add flour, baking powder, baking soda, and salt. Add 3T of pineapple liquid. Carefully spread the batter over the pineapples. It will just about cover them. Bake at 400 for 30 minutes or until toothpick inserted comes out clean. Let the cake gather itself for about 5 minutes in the pan…
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Orecchiette with Peas

I got my hands on some really nice fresh, shelled English peas and wanted to make some pasta with them. I was looking for something somewhat healthy to make but I ended up with something decidedly not that healthy but decidedly delicious.

Orecchiette with Peas (Adapted from Epicurious)

1 lb Orecchiette
2 oz pancetta (or bacon)
1 shallot, minced
1 c  fresh English peas, shelled
2T white wine
1 c heavy cream
1/c grated Parmesean
salt/pepper

While water for pasta is cooking, place pancetta in a skillet. Cook until browned. Add shallot and cook until softened.  Add peas to skillet and white wine. Cook for 3-5 minutes. Add heavy cream and bring to low simmer. Cook for 5 minutes. Add Parmesan and salt/pepper. Drain pasta (reserve some pasta water) and add to skillet. Stir until mixed through. You might want to add some of the reserved pasta water to loosen it up.

This was so quick and so good. I usually use a spider to drain the pasta and then dump it by spiderfuls directly into the sauce.…

Mac N Cheese

I know there are a lot of Mac N Cheese recipes out there. I was watching this recipe on TV and knew I had to make this one immediately. It was so simple and yet it looked so delicious. It is not often that I see a recipe and make it immediately. I mean the show went off and I literally got up and went into the kitchen to make it.

Mac N Cheese Stovetop (Adatped from ATK)

1 1/2 c water
1 c milk
8oz macaroni
4 oz fontina
4 oz  extra sharp cheddar (I used a truffle gouda*)
1/2 t Dijon mustard
1/3 c panko
1T olive oil
2T Parmesan
Salt/pepper

Heat water and milk in a saucepan until boiling. Add macaroni and lower to medium-low, stirring frequently. Cook for about 8 minutes (a little softer than al dente). Add fontina and dijon. And heat until melted. Remove from heat and add cheddar (or truffle gouda). Cover and let sit for 5 minutes. Meanwhile in a small frying pan add panko and olive oil. Toast panko until browned, watching carefully. Remove from heat and add Parmesan cheese. Stir macaro…

Yorkshire Pudding

I've made Yorkshire Pudding before but couldn't find the recipe so I found this one on epicurious. The recipe I had made it in individual muffin tins, which I think would work with this recipe as well. I just hate filling those so the one dish concept was appealing to me.

Yorkshire Pudding (Adapted from Epicurious)

2 eggs
1 c milk
1 c sifted flour
1/2 t salt
1 oz dried mushrooms
about 1/2 c meat drippings or canola oil

In a blender place eggs, milk, flour, salt, and mushrooms. Buzz it up until it is smooth. Let rest for at least 2 hours in the refrigerator. In a cast iron skillet or baking pan, heat oil in a 450 oven. It is key to get the pan ripping hot. Pour batter into the skillet/pan and bake for 10 minutes. Lower the oven to 350 and cook another 10-15 minutes until browned. Cut into pieces and serve immediately.

Once again I have deviated from tradition (horrors!) and added some weirdo ingredient to a traditional recipe. The mushrooms add some nice additional flavor. Fee…

Sourdough Boule

It was yet again time to feed Bertha (who will be turning 4 this year - my how time flies), and I got to thinking I really do not use her to her full potential. So I pulled out this recipe. The crust was lovely (other than that it blew out the cuts I made in the top - I think they were too deep). The sunflower seeds added some good flavor and the oats added good texture.

Sourdough Boule (Adapted from King Arthur)

1 c sourdough starter, fed (and set out for an hour or two)
1 c lukewarm water
1 1/2 t yeast
3 1/2 flour
1 c old-fashioned rolled oats (and 1-2T for the topping)
1/2 c sunflower seeds
 2t salt
Cornmeal for pan

In a large bowl mix fed starter, water, and yeast until smooth. Add remaining ingredients. Knead until smooth (adding additional flour or water as needed*). Place in a greased bowl, cover, and let rise 1- 1 1/2 hours until almost doubled. Turn out dough and deflate.  Sprinkle the bottom of a Dutch oven or baking crock with cornmeal. Form dough into a round. Cover and l…

Steamed Chococlate Cake

Steamed cake you say? Well that sounds um well not really that good huh? Well guess what it was pretty darn moist and pretty darn good. Now I wouldn't go saying WOW this is a great cake to make in the summer. I don't have to put my oven on because you are generating steam on the top of the stove to cook it.  It is pretty easy to make and it is pretty amazing that you can steam a cake.

Steamed Chocolate Cake (Adapted from Milk Street)

1c flour
1/3 c cocoa
1 t baking soda
1/2 t salt
1 c light brown sugar
2 eggs
1/2 c water
1t instant espresso powder
1/2 c sour cream
6 T butter, melted
1 1/2 t vanilla

Cut a length of foil (about 18") and gently scrunch it together. Form it into a circle and place it in the bottom of a Dutch oven. Add enough water to reach about 3/4 of the way up the foil. Grease a 9" round pan and line the bottom of the with a round of parchment. Make sure it fits in your Dutch oven.  Also make sure that the lid will fit tightly when the pan is inside …

FBF - Meatball Stew with Barley

It was time for a rib-sticking meal again. So I dug out this recipe again. I added 1 tsp thyme and perhaps a little more garlic powder this time around and the meatballs seemed more flavorful. I also left out the Parmesean cheese which is always adds a lot of flavor.  The ground turkey was thigh meat so that could have also been where the extra flavor came from?