birthday spaghetti with eggplant & chanterelles >>
boil salted water in medium sized pot. in another larger pot, add 2 tsp dried chili flake & 2 tsp ground nutmeg. toast for 1-2 minutes, then add 2 Tbsp olive oil & one roughly chopped yellow onion. cover with lid and cook on med-low heat for about 10 minutes, stirring occasionally. add 1 small eggplant (diced) & 3 cloves minced garlic and continue cook for 5 minutes. add 3/4 package spaghetti to boiling water (i use Rustichella d'Abruzzo pasta). to eggplant mixture, add about 3/4 lb sliced chanterelles, remove lid and cook for a few minutes (allow mushrooms to release their moisture and cook down). add a splash of sherry to deglaze pan, followed by a few tablespoons cream. when pasta is almost al dente, remove it from boiling water and transfer to large pot with other ingredients (along with a splash of pasta water). allow liquid to cook off, and remove from heat. add 1 Tbsp fresh lemon zest, 1/4 c pinenuts, 2 Tbsp fresh oregano, & salt to taste. toss well and serve. serves 4.
boil salted water in medium sized pot. in another larger pot, add 2 tsp dried chili flake & 2 tsp ground nutmeg. toast for 1-2 minutes, then add 2 Tbsp olive oil & one roughly chopped yellow onion. cover with lid and cook on med-low heat for about 10 minutes, stirring occasionally. add 1 small eggplant (diced) & 3 cloves minced garlic and continue cook for 5 minutes. add 3/4 package spaghetti to boiling water (i use Rustichella d'Abruzzo pasta). to eggplant mixture, add about 3/4 lb sliced chanterelles, remove lid and cook for a few minutes (allow mushrooms to release their moisture and cook down). add a splash of sherry to deglaze pan, followed by a few tablespoons cream. when pasta is almost al dente, remove it from boiling water and transfer to large pot with other ingredients (along with a splash of pasta water). allow liquid to cook off, and remove from heat. add 1 Tbsp fresh lemon zest, 1/4 c pinenuts, 2 Tbsp fresh oregano, & salt to taste. toss well and serve. serves 4.
birthday chiffon cake with cardamom-vanilla bean syrup and dark chocolate frosting >>
i recently made Tartine's Basic Chiffon Cake recipe as a cake base for their Fromage Blanc Bavarian. however, the Bavarian recipe called for only 1/3 of the chiffon. i thoroughly wrapped the remainder of the cake and froze it for future use.
i recently made Tartine's Basic Chiffon Cake recipe as a cake base for their Fromage Blanc Bavarian. however, the Bavarian recipe called for only 1/3 of the chiffon. i thoroughly wrapped the remainder of the cake and froze it for future use.
i removed it to defrost the morning i created this cake.
in a small saucepan, combine 1/4 c water, 2 1/2 Tbsp sugar, 1 tsp ground cardamom, and 1/2 vanilla bean (pod and beans). heat over low until the sugar dissolves. remove from heat and let cool to room temperature. using a pastry brush, moisten the entire top surface of the chiffon cake evenly with the syrup. in a new saucepan, combine 1/2 c sugar
and 1/2 c heavy cream and bring to a boil over medium heat, stirring occasionally. reduce the heat and simmer for 6 minutes. add 2 1/2 ounces Scharffen Berger 99% cacao unsweetened chocolate, finely chopped and 4 Tbsp unsalted butter, cut into ½-inch pieces. stir until melted. pour into a bowl and stir in 1/2 tsp pure vanilla extract. refrigerate frosting for at least 40 minutes, and once thicker, frost top and sides of cake. serve with Straus vanilla bean ice cream.
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