Monday, January 24, 2011
Makes one 10 inch bundt cake.
2 1/3 c. AP flour
2 t. baking powder
2 c. sugar
1/2 t. salt
8 oz. butter
8 oz. cream cheese
zest from 2 meyer lemons, reserve the zested lemons
1 T. vanilla
6 eggs, room temperature
Combine flour, baking powder, sugar, and salt.
Cream butter and cream cheese.
Add dry ingredients.
Mix on low until the mixture appears dry and crumbly.
Add eggs one at a time until smooth. Don't overmix.
Add lemon zest and vanilla.
Prepare bundt pan with butter, then flour. Pour the batter into pan and smooth evenly.
Bake in a preheated oven at 325 until a toothpick comes out clean, about 55-60 minutes. Cool and invert cake onto plate. Brush with glaze: combine the juice of the 2 zested lemons with 1/2 c. powder sugar.
This cake transports with ease.
Monday, January 17, 2011
About 2 cups mixed greens; choose a mix that includes some bitter lettuce.
2 oranges, Cara Cara or Navel, peeled and sliced (see photos below)
3 oz. feta cheese
1/2 c. pitted and sliced dates (about 10 dates, see photo below)
1/3 c. chopped pistachios
3 T. white wine vinegar
1 shallot (about 1 T.)
1/3 c. extra virgin olive oil
salt and pepper
Saturday, January 8, 2011
1 lb. spaghetti
2 lbs. broccoli, washed and cut into 1 inch florets
Garlic oil (see picture below)
4 cloves garlic, thinly cut lenghthwise
½ C. extra virgin olive oil
2 t. salt
1 t. red pepper flakes, opt.
zest of one lemon, opt.
Heat sauté pan for 30 seconds. Add oil immediately followed by garlic, salt, pepper flakes and lemon zest. Allow the garlic to sizzle for about one minute, then turn heat off.
Following the box instructions, boil pasta. During the last 4 minutes of the pasta cooking time, add cut broccoli. Drain pasta and broccoli and toss with garlic oil. Top with grated parmesan cheese.
Tuesday, January 4, 2011
Gently heat oil. Add fennel
Toss with oil
Cover and cook on low for about one hour
or until very soft and golden brown. Reserve.
In the same pan, brown 1 lb. spicy sausage without casing (I bought this sausage out of the casing at Whole Foods).