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Help! Need an adaptation for pistachio cake recipe - Cake Central
Sep 30, 8:03PM
I use the super enhanced cake recipe and would like suggestions as to how to make a pistachio adaptation to this recipe. I use this recipe for all my cakes and cupcakes and would like to stick with something the same or similar for a pistachio version cake/cupcakes for consistency sake. Any ideas??
Simple Apple Tart Recipe with Flaky Crust - Inspired Taste
Sep 30, 8:02PM
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This apple tart looks like it came from a fancy bakery, but it's easily made at home. We'd even say it's a little easier than making apple pie.
A simple apple tart recipe you can easily make at home
There's nothing fussy, here. Just thinly sliced apples lined up on top of a buttery, flaky crust. The apples are lightly brushed with apricot jam then topped with a handful of sliced almonds. We love it just the way it is, but you could very easily skip the jam and go for a drizzle of caramel sauce instead. A dusting of powdered sugar would also be nice.
Any baking apple will work — you'll need two. We used Braeburn apples. We just love the rosy peel around the edges. We were inspired by Ina Garten's French Apple Tart Recipe — she uses Granny Smith and peels them.
There's no reason why you couldn't use pears here, either. Or, possibly a combination of apples and pears. That would be delightful.
Disclosure: We're sharing this in partnership with Gold Medal Flour. We're pretty excited about it because it's been our flour of choice for quite some time (my Mom's, too).
The recipe is part of an ongoing relationship with Gold Medal Flour. Last month we shared our Vanilla Peach Muffins, a spin on our already popular Blueberry Muffins.
Simple Apple Tart Recipe
Total time
1 hour 45 minutes
This simple tart is best served warm. We love it alone, but it certainly does not hurt to add a scoop of vanilla ice cream or whipped cream. Much of the time required for this comes from the crust. To make things easier, make it ahead of time. The crust can be made and refrigerated up 2 days in advance.
Created By: Joanne and Adam Gallagher
Yield: 1 tart, 6 servings
Ingredients
For the crust:
- 1 1/4 cups (175 grams) all-purpose flour (we use Gold Medal flour)
- 1/2 teaspoon kosher salt
- 2 teaspoons sugar
- 1/2 cup (115 grams or 1 stick) very cold unsalted butter, cut into small cubes
- 3 to 4 tablespoons ice cold water
For the tart:
- 2 baking apples such as Granny Smith or Braeburn
- Juice of half a lemon
- 3 tablespoons granulated sugar
- 2 tablespoons cold unsalted butter, cut into small cubes
- 2 tablespoons apricot or light colored jam
- 3 tablespoons sliced almonds, lightly toasted
Method
Prepare Crust
- Add 3/4 cups of flour, salt and the sugar to the bowl of a food processor fitted with the steal blade. (See note below for making crust by hand). Pulse 2 to 3 times until combined.
- Scatter butter cubes over flour mixture and process until a dough or paste begins to form, 15 to 20 seconds. (There should be no uncoated flour).
- Scrape bowl, redistribute the flour-butter mixture then add the remaining 1/2 cup of flour. Pulse 4 to 5 times until the flour is evenly distributed. (Dough should look broken up and crumbly).
- Transfer dough to a bowl and scatter with 3 tablespoons of the water. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it's ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until the dough holds together.
- Transfer to a clean surface. Work the dough just enough that it comes together into a ball. Shape into a flat rectangle then wrap with plastic wrap. Refrigerate at least 30 minutes and up to 2 days.
Prepare Tart
- Adjust an oven rack to the middle position and heat oven to 400 degrees F (200 C). Line a large baking sheet with parchment paper.
- Roll chilled dough into a 13 by 9-inch rectangle. Trim edges then transfer to the baking sheet. Using a fork, prick the crust every 1/2-inch to prevent air pockets from forming while it bakes. Refrigerate while you prepare the apples.
- Cut apples in half through the stem. Remove stems and core them (a melon baller helps, here). Slice the apples crosswise into 1/2-inch-thick slices. Scatter lemon juice over apples to prevent browning.
- Place overlapping slices of the apples in four rows down the tart; 8 to 9 slices per slice should do it. To keep things pretty, it's best not to use the smaller slices from the ends of the apples). Scatter sugar over apples and dot with butter.
- Bake for 45 to 50 minutes, until the crust is browned and the edges of the apples begin to brown. Rotate once during baking. Don't worry if juices from the apples run out onto the pan and burn. The tart will still be okay.
- When the tart is done, use a large spatula to loosen then transfer to a cutting board or platter. Warm the jam on the stove or using a microwave. Lightly brush warmed jam over the apples. Scatter almonds on top.
Notes and Tips
2. Instead of glazing the tart with apricot jam, try adding a drizzle of caramel sauce or dust with powdered sugar.
3. To toast almonds, add to a dry pan over medium-low heat. Shake the pan constantly to prevent burning. The nuts are toasted when they're lightly browned and smell nutty.
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About the Author
Adam
I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.
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Anthony Bourdain Disses Frito Pie Recipe, Says Texas Does It Best
Sep 30, 7:44PM
NEW YORK, NY – FEBRUARY 25: Chef Anthony Bourdain addresses attendees during the press conference announcing the Inaugural World Street Food Congress 2013 at Spice Market on February 25, 2013 in New York City. (credit: Michael Loccisano/Getty Images)
ALBUQUERQUE, N.M. (CBSDFW.COM/AP) — Insults dished out by Emmy Award-winning TV host and food critic Anthony Bourdain on an episode of CNN's "Parts Unknown" have stirred up outrage in New Mexico.
The sharp-tongued chef and writer lashed into the "World Famous" Frito pies sold at Santa Fe's well-known Five & Dime General Store's snack bar.
Bourdain says the dish tasted as if it were made with canned Hormel Chili and a "day-glow orange cheese-like substance." He then charged that the local favorite isn't even a New Mexico meal, but rather a Texas creation. He says New Mexicans should leave the recipe to the Texans.
Mike Collins, store manager of the Five & Dime, says Bourdain was "completely wrong" on the store's Frito pie. He says their version is made from homemade chile grown in New Mexico and remains popular.
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MEATLESS MONDAY - Cashew polenta with mushrooms & tomato ...
Sep 30, 7:43PM
They were really excited to try a new food, and they absolutely loved the name. So they kept repeating the word, " polenta, polenta, can we have more polenta, can we have polentatomorrow, can we have polenta we we go back to Israel". Everyone was on the floor laughing. One of the best memories we will have, forever!
Apparently they loved it some much, that our sister Rebeca told us that they even asked for it when they went back to Israel. The thing is, she doesn't even know what it's called over there! So if any of you out there knows, please leave us a comment. A couple of very cute, hungry kids will be very happy to know 
Cashew Polenta with Mushrooms and Tomato Pomegranate Reduction
Author: http://mayihavethatrecipe.com
Recipe type: Main
Cuisine: Mediterranean / Kosher
Serves: 4-6
- 1 cup instant polenta ( see note for not instant polenta)
- 3 cups cashew milk (we used So Delicious) ( see note for not instant polenta)
- ½ tsp salt
- ⅛ tsp black pepper
- ½ tsp dried oregano
- 1 tsp veggie broth powder Optional
- 2 tbs extra virgin olive oil
- 1 pound assorted mushrooms (we used portabella, crimini and oyster)
- ¼ tsp salt
- ⅛ tsp pepper
- 2 garlic cloves grated
- ½ fresh grated parsley
- 1 tsp herbes de provence
- Cooking spray
- Parley to garnish
- Prepare a baking sheet and line it with parchment or aluminum foil
- Spray aluminum foil with cooking spray
- Heat in low heat cashew milk with salt, pepper, oregano and veggie powder if using it.
- When tiny bubbles start to form on the surface of the milk add polenta and stir constantly until you get a creamy consistency. It should take about 3 minutes.
- Spread polenta on the baking sheet about ¼- 1/2 inch thick
- Let is cool while you prepare the mushrooms
- For the mushrooms:
- Slice all the mushrooms
- Heat olive oil
- Add mushrooms, garlic, parsley, salt, pepper and herbes de provence.
- Cook mushrooms on medium heat stirring often until all the water from the mushrooms is gone, it should take 5-7 minutes.
- Place mushrooms on top of polenta and drizzle with Tomato – Pomegranate reduction ( see recipe below)
- Serve immediately. If you are making this dish ahead you can put it in the fridge and then warm it up in the oven before serving.
YOU CAN SUBSTITUTE CASHEW MILK FOR ANY OTHER DAIRY, NON DAIRY MILK OR BROTH
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Tomato Pomegranate Reduction
Author: http://mayihavethatrecipe.com
Recipe type: Sauce
Cuisine: Mediterranean / kosher
Serves: 4-6
- 2 tbs tomato paste
- 1 tsp extra virgin olive oil
- ½ cup pomegranate juice
- 2 tsp sugar ( we used Wholesome sweeteners)
- pinch of salt
- In an non stick pan combine tomato paste and olive oil and cook at medium heat for 5 minutes stirring constantly
- Add pomegranate Juice, sugar and salt
- Continue cooking for 2-3 minutes until it is thickened
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Sans Meal Plan: The Anti-Recipe — BlogDailyHerald
Sep 30, 7:40PM
I have a pet theory that might get me crucified by the Internet's profoundly outspoken food community: young people hate cooking because of recipes. Sure, people hate cooking for several other reasons: "fucking" dishes, "it doesn't taste good," "fuck buying groceries"…I could go on forever. But I still firmly believe that at the end of a hard day of passive lectures or massive reading or tedious entry-level work, the last thing a young person wants to do is whip out The Joy of Cooking and get some chicken pot pie going (if you are that kind of person don't bother hitting the jump). The following is a manifestolisticle of the anti-recipe school of cooking—for the school of cooking that treats meal-creation as just that: meal creation. Rachael Ray invented the 30-minute meal, Paula Deen crafted Diabetes for Dummies, and now I'm going to explain how to cook intelligently and efficiently as a college student.
1. Cook from the Pantry: The first step in freeing yourself from the tyranny of recipes is to have a pantry/fridge/freezer full of stuff that combines well into meals. Pastas and grains, canned beans, frozen vegetables and portioned proteins (think those individually sealed fish filets or chicken breasts) form the foundation which you can soup up significantly with a good spice cabinet. A couple mixed seasonings (Old Bay and McCormick are good on everything), basic spices (garlic powder, cumin, paprika, chile) and some punchy sauces (soy, hot sauce, flavored oils) tend to amp up the ingredients and keep the style varied. Some nights you can toss Goya on a chicken stir fry and it becomes "Latin" while the same stir-fry seasoned with sesame oil, soy and mirin will taste like Chinese takeout minus the communication breakdown. Best thing about this? Most of these foods stay, so you can buy and cook them at your convenience.
Photo: Robyn Lee via Serious Eats.
2. Improvisation is Not Scary: If you've watched a few episodes of any Food Network show (recipe-based or otherwise), then you have the basic material for kitchen improvisation. Take this as your guiding principle: "Make this meal not suck." Do I know exactly how long to cook a tilapia filet so that it's moist and fully cooked and flavorful? Fuck no. But if you read the back of the package and know that fish is somewhat delicate, then you can keep your heat low and your cooking liquid substantial and your fish will not suck. It's a really useful heuristic to aspire to not make bad food—especially because you'll find your food not sucking once you've really taken it to heart. Like acting improv, it's okay to make mistakes and once you've lost the fear of failure you'll start to shine. If you can't boil water watch this.
3. Balance is Key: Oftentimes a drunk or high college student will take all the "best looking" things in the kitchen, toss them in a pan, heat them up and eat them. A few hours later there's this rumbly in your tumbly and it's no fun. When I use the term balance, I mean a good balance of flavors and foods. Does your dish taste heavy? Add some acid in the form of lemon or vinegar—or craft a simple, fresh vegetable to go along with it (frozen broccoli with some lemon does the trick). Does your dish need salt? Maybe consider hot sauce or soy, which add salt as well as other sophisticated flavors. [Side note: sauces are an easy way to add developed flavor to a quick dish - the reason restaurant food tastes so on point is that prep cooks spent hours working on sauces and prepared ingredients but luckily this is America and there are grocery stores].
4. Can't Knock the Ramen: Convenience foods are awesome not only because they're disconcertingly fast to make but they also lend themselves well to extensive pimping. I cook ramen a couple nights a week and the first thing I do is ditch the flavor packet. Deep fried instant ramen is meant to be cooked in under 3 minutes, which gives you 12 minutes to work on flavorings, add-ins and sauces and still keep your full cook time under 15 minutes. Just about anything you can imagine goes well in those spongy alkaline noodles. My personal favorite: roughly chopped chicken sausage, frozen cut green beans and browned onions with a sauce of Sriracha, sesame oil, chicken stock and soy. The cooking is minimal and the payoff is great. Keep some canned soups
5. Don't Cook Alone: The best motivator to actually cook is to do it with somebody. Catch up with a friend or hang out with your housemates while you cook. This recommendation seems obvious, but I promise when you share cooking duties it becomes much less of a chore. Also, if you find a friend on meal plan you'll always have the option of getting produce via the salad bar (which is easier than planning out your produce consumption on a weekly basis).
6. Sometimes Don't Cook At All: If you try to cook two meals every day then fatigue will likely set in. My solution? Have some salad greens, some good canned soups and sandwich fixings so that when you get home late and just need food in your stomach, you don't just stare at your oven like its some sort of stalker-terrorist. A quick soup-salad-sandwich combo is satisfying in all the right ways and all you need to do is keep up a good stock of cold cuts and fresh greens or lettuce.
This list, while certainly not definitive, should hopefully give some tips and direction to those off-mealplanners who have yet to hit their stride as home cooks. Please share any other tips you may have in the comments and keep your eyes peeled for my musings on off-campus steak consumption soon.
Meatless Monday Recipe: Butternut Squash and Bean Tacos From ...
Sep 30, 7:30PM
Photo by Carmyarmyofme on Flickr
Last week it finally felt like fall in L.A. There was a slight breeze that wisped through the below-80 degree weather, and we even got to rock a hoodie while on our evening walk. (Who said L.A. doesn't have seasons?) The farmers markets are starting to reflect autumn too, with veggies like butternut squash and mission figs coming in.
Over at Petty Cash Taqueria, they're celebrating the season by offering some meatless tacos made with butternut squash and pinto beans. Toasty and smoky cumin adorn the dish, which is topped with some house made salsa that you can save for snacking the next day.
Here's how it's made. And for a full review of Petty Cash Taqueria, click here.
Salsa
8 ounces tomatillos
2 cloves garlic
1 jalapeno
1/4 cup sliced onion
1/2 ripe avocado, diced
3 tablespoons chopped fresh cilantro
1/4 teaspoon salt
freshly ground pepper to taste
Tacos
4 cups diced peeled butternut squash
3-4 small morita chiles
2 cloves garlic, unpeeled, smashed and left whole
1 tablespoon extra virgin olive oil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cumin seeds plus 1/2 teaspoon ground toasted cumin seeds
2 cups cooked pinto beans, drained
1/2 teaspoon chile powder
freshly ground pepper to taste
8 six inch corn tortillas
To garnish
1/2 cup fresh cilantro leaves
1/2 cup finely shredded red onion or cabbage
8 tablespoons crumbled cotija cheese
Method:
To prepare salsa, bring a pot of water to a boil. Remove husks from tomatillo chiles and rinse well. Cook the tomatillos in boiling water for 5-8 minutes, until soft. Drain and set aside. Toast garlic cloves, jalapeno, and onion in a dry medium sized skillet over medium heat, turning occasionally until browned, about 5-7 minutes. When cool enough to handle, peel the garlic. Remove the jalapeno stem, and remove the seeds if desired. Combine tomatillos, garlic, jalapeno, onion, and avocado in a blender or food processor and process until smooth. Stir in cilantro, salt, and pepper. Set aside for topping the tacos.
For the tacos, preheat the oven to 400 degrees. Put squash in a medium sized bowl and using kitchen shears finely snip chiles into small pieces, including seeds, into the bowl. Add garlic, olive oil, 1/2 teaspoon oregano, and whole cumin seeds, and toss to coat. Arrange those items on a baking sheet in a single layer and bake until soft, about 20-25 minutes. Peel and finely chop the garlic when cool, and then stir into the squash.
Meanwhile, combine beans in a small saucepan with the remaining 1/4 teaspoon oregano, and 1/4 teaspoon salt, ground cumin, chile powder, and pepper. Heat over medium-low heat for about 10 minutes.
To serve, warm the tortillas one at a time in a cast iron skillet. Wrap in a clean tea towel to keep them warm. Spoon 1/3 cup of the warm beans over each tortilla, then divide up the roasted squash amongst the tacos and top each with cilantro, cabbage, salsa, and cotija cheese. (You can refrigerate the remaining salsa for up to two days.)
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