apuginthekitchen

Aug 12

When Cooks Get Together-An End Of Summer Potluck Part II

The spread

Yesterday some wonderful cooks all converged at my home in Brooklyn for a Potluck. What made this so wonderful, besides the food, was that everyone is an accomplished cook and we all met initially on food websites (food52) through our blogs and also through Mealku my newest and most exciting food activity.

My friend Cristina and I worked together to organize the potluck, it’s not the first and certainly won’t be the last. Our little group (that is growing) is amazing. We have a scientist, a locavore, an artist, all women of different and very interesting backgrounds that all have one thing in common, we love to cook and we LOVE food. If it were not for the food websites like food52 none of us would have met most likely, and that in and of itself is amazing.

A potluck is a wonderful thing, everyone brings a dish of their choosing (usually more than one dish) and the selection of foods is as varied as the group of cooks and many of the dishes reflect the cooks ethnic background.

It was a a fantastic day, beautiful weather and the selection of food was beautiful as well as totally delicious. From Indian Khaman to a sweet potato and goat cheese salad to pulled pork sliders to chicken leg confit and many more. Then there was the dessert table:

Blueberry Pie photo by Cristina

Marcona Almond Cake photo by Cristina

Aleksandra’s chocolate bites photo by Cristina

Banana fudge ice cream by Cristina (photo too)

We are already planning our next potluck (actually 2 more in the works, we all plan on going on a tour of Long Island Wineries concentrating on the South Fork, we hope to rent a vacation house for a few days, visit the wineries and cook together, doesn’t that sound like fun?

The second potluck party is exciting also, Karen who is with Mealku offered us the use of their beautiful space in Tribeca to host a tasting, that sounds incredible also!!!

I made Panzanella and promised to post the recipe so here it is, please note I am not giving amounts because you don’t have to be exact, it’s a salad, but here is the list of ingredients:

Garden fresh tomatoes (assorted heirloom)

Cucumber (I used kirby)

flat leaf parsley

scallions

fresh basil (I used 8 leaves)

bufala mozzerella

salt, pepper, red wine vinegar and good olive oil

Ciabatta bread (preferably day old)

olive oil

garlic

Parmigiano reggiano

Make bread cubes

Cut ciabatta in half, slice garlic and place in mortar, add a little sea salt and crush the garlic. Scrape into a bowl and add some olive oil. Let sit for at least 15 minutes. Brush the garlic infused olive oil on the bread, cut into cubes and grate some parmigiana on the bread place in a pre heated 350 degree oven for approximately 30 minutes or until bread is crisp and toasted. Remove and let cool.

The Salad

Chop the tomatoes and add to a large bowl, add chopped cucumbers, sliced scallions, chopped parsley and torn basil. Season with salt and pepper and splash on some red wine vinegar and a good glugg of olive oil. Let sit for about 30 minutes so the tomatoes yield their juices. Add the mozzarella and bread cubes before serving, toss together.

Aug 12

35 Comments

Wine Pairing For Grilled Shrimp

Just a quick note this morning, Julian who pens the fantastic Vino in Love wine blog asked me to collaborate with him on a food/wine pairing. It’s summer and perfect for white wine and fish. I prepared two dishes one is my shrimp scampi that I prepared on the grill. I always have a hard time picking just the right wine to go with a meal, there is a real science to it and this is why I rely on the experts like Julian to help me make just the right choice. I love following the various wine blogs and learn so much from each. Here is a link to Julian’s post. Thank you Julian as always I enjoyed our collaborations and learn so much from you. Salud!!

http://vinoinlove.com/food-wine-pairing-grilled-shrimp/

Shrimp Scampi

Aug 10

41 Comments

Summer Potluck And Farmers Market Inspiration- Part I

What better way to celebrate summer than a get together with friends and fellow cooks, enjoying each others company and eating great food. My friend Cristina and I decided to throw an end of summer potluck inviting cooks that we know from blogs, Food52 and Mealku. Everyone will converge on my house on a lovely, warm Sunday afternoon. Cristina and I began preparing for this weeks ago, sending out invites and planning what we will prepare. What do a bunch of cooks do when they get together, well, the answer is pretty simple, we talk about food and eat.

Summer produce is at it’s peak and I had no idea what to make as my contribution, I decided to visit the farmers market in Fort Greene for inspiration. I wanted to make something fresh and seasonal and after seeing the beautiful tomatoes at the market I decided to make Panzanella, it’s one of my favorite salads and with the very tasty produce I knew if would be delicious. Today was extra special, I had great company at the Market, my friend and fellow cook extraordinaire Emily (Em-i-lis) and her husband Tom were here visiting from DC so we met up in my hood, Brooklyn. We did some shopping at the farmers market and then went to the Brooklyn Flea making our way through the different food stands,

Heirloom tomatoes

I am cooking for a Mealku event on Tuesday and needed inspiration for a fruit salad, look at these beautiful plums!!

Gorgeous plums

Beauties

Kale Anyone?

The Brooklyn Flea is a neighborhood institution, every Saturday from April – November they take over the athletic field of a local high school. There you will find just about anything you want from antiques to arepas. We ate, and ate well.

Tom’s porchetta

Em’s grilled cheese

Stay tuned for part II the potluck party! Today was fun and so good to finally meet Emily, I have to mention that she is a wonderful jam maker and she brought me a container of her fabulous plum basil jam. It’s extraordinary, have had it before and she knows its my favorite, thanks Em!!

Jul 24

50 Comments

Kreative Bloggers Award

Kreative Bloggers

I want to thank Cupcake Artist for nominating me for this wonderful award. I truly appreciate it. I am sorry this is a little late being posted, I have been crazy busy with work and have had very little time to post anything, but I did want to acknowledge this and let her know how thankful I am and truly appreciative. Please visit her blog, you will find amazing and delicious recipes and she is so talented at decorating. Her tiramisu cake has me drooling.Scroll down to see those that I nominated, and if you see your blog you are officially notified that you have been nominated for an award. I apply no pressure to follow the rules but it is fun to do so, I know I always like to know more about the talent behind these great blogs. I named 7 blogs as the rule states but there are hundreds that I love and follow so you are all wonderful and very talented and creative or should I say Kreativ!!!

THE RULES

1 Visit and thank the blogger who nominated you.
2 Acknowledge that blogger on your blog and link back.
3 Share 7 random interesting things about yourself.
4 Nominate 7 Kreativ Bloggers for the award, provide a link to their blogs in your post, and notify them on their blogs.
5 Copy and paste the award somewhere on your blog.

RANDOM FACTS ABOUT ME

1. I never know what to say when asked to talk about myself

2. I have two pugs, my household consists of 1 human (me) and my furry buddies

3. I rarely cook for myself unless I am going to post something here or enter a contest

4. Favorite movie EVER, Rosemary’s Baby (Horror is my favorite genre)

5. Favorite TV show- Dexter (so sad this is the last season)

6. I am not what could be classified as an “adventurous eater” no, intestines, brains, eyeballs etc… although I do love escargot!!

7. Favorite food, eggs benedict ( I could eat it every day)

Blogs I love and nominate:

1. Salted plates

2. Cottage Grove House

3. Foxes Loves Lemons

4. Real Simple Food

5. Baking With Gab

6. Brooklyn Locavore

7. Brooklyn Farm Girl

Jul 19

90 Comments

Vanilla Ice Cream

I know you are probably thinking how boring, really Suzanne, vanilla ice cream, yawn. Well, you’re right, it can be boring on it’s own but just think of what you can do with vanilla ice cream. My favorite milk shake and ice cream soda’s (black and white) I always make with a chocolate base and vanilla ice cream. There is nothing better than a scoop of creamy vanilla on a warm piece of pie or cobbler or crisp. Ice cream sandwiches, I love using vanilla ice cream with a chocolate wafer. I always keep at least a pint of plain vanilla ice cream in the freezer, and the recipe I use can be changed to add whatever you want, fudge, caramel or fruit swirl, turn it into strawberry ice cream, praline or butter pecan, coffee or chocolate, the possibilities are endless. So here is is my basic vanilla ice cream recipe. Super easy and the results are fantastic.

Makes 1 quart

2 cups heavy cream

2 cups whole milk

6 egg yolks from large eggs

1/2 +2 tbs sugar

pinch of salt

1 tbs pure vanilla extract

2 tbs corn syrup or Lyles Golden syrup (optional)

Add cream and milk to heavy medium size saucepan and heat on med/high until milk scalds but should not come to a boil. While milk/cream is heating beat the egg yolks, sugar and salt with a whisk until its creamy, thick and light in color. When milk has scalded pour half into eggs whisking constantly, mix thoroughly and add back to the pan with the rest of the milk. Reduce heat to medium and cook stirring constantly with a wooden spoon until it thickens and coats the back of the spoon, you know it’s done when you can draw a line on the back of spoon and the line stays intact. Remove from heat and add the vanilla extract. Pour into a bowl and cover with plastic wrap, the wrap should sit on top of the custard. Let cool to room temperature then refrigerate over night,

Add the optional corn syrup and follow manufacturers instructions for your ice cream maker. When done (should be the consistency of soft serve ice cream) place in freezer container and let sit in the coldest part of the freezer at least 4 hours but preferably overnight,

Jul 12

93 Comments

Spiced Plum Cobbler

Plum Cobbler

When summer rolls around and there are what seems like endless stalls of delicious fruit and vegetables to choose from at the farmers market my thoughts turn to pies in all forms. A cobbler although not considered a pie is similar in principal. Plums are one of my favorite summer fruits and I literally am like a child in a candy store when I see all the wonderful varieties at the market. I saw these gorgeous blood plums the other day and bought a lot of them, most I eat a la naturale, but with the rest I make spiced plum jam and this simple cobbler. The crust was inspired by the galette dough with a little extra sugar and less liquid, making it biscuit like. I used the plums, skin and all, and gently spiced them. It’s wonderful served warm with vanilla ice cream or just a little thick heavy cream.

Crust

1 cup all purpose flour

1/4 cup cornmeal

2 tbs brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

4 tbs cold unsalted butter cut into tbs size pieces

1/4 cup sour cream

1/4 cup cold milk

Cut the butter into the dry ingredients, add the sour cream and milk and mix just until combined.

Fruit and Assembly

6 ripe plums (I used blood plums) cut into 1/2 inch thick slices

1/4-1/2 cup brown or turbinado sugar (more or less depending on your taste and sweetness of fruit

1/4 tsp cinnamon

pinch of nutmeg (1/8 tsp)

pinch of allspice (1/8th tsp)

Combine plums, sugar and spices, stir.

Place spiced plums in 4 (8 oz size) individual ramekins. Spoon the dough over the plums, spread so it’s covering almost all of the fruit, sprinkle top with a little sugar (optional) and bake at 375 degrees for 30 minutes or until cobbler is golden brown and bubbly.

Jul 8

92 Comments

2 Galettes And a Trip to Mealku

Galette #1

I was asked to visit the office of a food website called Mealku, and thrilled that they want to feature me as a cook on their site. They needed to do a photo shoot and asked me to bring a signature dish or something that is going to give people some insight into my cooking style. Well, that’s not so easy as I am all over the map and it’s very hard to figure out what screams me when it comes to food. It’s wonderful that this is happening in the summer when fresh produce is at it’s peak and there is a bounty of fresh and delicious fruit and vegetables to choose from. I thought that making something with a pastry crust really does represent me, I am well known in my neck of the woods for my pies. I decided for transport purposes it would be easy to make a free form tart or galette. I have used Julia Childs recipe for many years and love it. The recipe allows either one large tart or two smaller. So I decided to do two small tarts, blackberry nectarine. I am also bringing some homemade vanilla ice cream. I will tell you more about Mealku in another post, it’s a very exciting and innovative venture. Galette #2 is going to my Daughter today is her birthday!!

Galette Dough

From Baking With Julia written by Dorie Greenspan

1/3 cup ice water

3 tbs sour cream, yogurt or buttermilk

1 cup all purpose flour

1/4 cup cornmeal

1 tsp sugar

1/2 tsp salt

7 tbs cold unsalted butter cut into tbs size pieces

Stir the sour cream and ice water together. Put flour, cornmeal, sugar. and salt into your mixing bowl and whisk to combine. Add the cold butter and toss to coat with the flour mixture. Using either your hands or a pastry cutter work the butter into the flour until it resembles large crumbs (about the size of peas) Add the sour cream/water and stir with fork to combine. Gather the dough and gently press into a disk, wrap in plastic wrap and refrigerate for at least 2 hours or overnight. This is enough dough for 1 large or 2 smaller galette’s, if making 2, divide dough in half and wrap each individually. Dough can be frozen also for later use. Defrost in the refrigerator.

To make the galette’s generously flour your work surface, remove one of the disks and roll into a rustic looking circle, place whatever fruit or filling you like in the center and gather up the edges, leaving some of the filling exposed. Brush with egg wash or heavy cream, sprinkle with some sugar (optional). Place in the freezer for at least 15 minutes before putting in the oven. Bake at 400 degree’s for 40-45 minutes or until golden brown and bubbly.

Looks like large crumbs leave some pea size chunks of butter

Dough is wet but thats ok!

Wrapped in neat packets

Galette #2

Jul 4

58 Comments

Happy 4th Of July!! Retro Recipe-Fruit Cocktail Cake A Review

Fruit Cocktail Cake

I am not sure exactly of the origins of this cake it appeared in the 1950’s, some say it hails from the South. I found this cake while researching some recipes,I saw a cake in James McNair’s “Cakes” it’s called plantation cake and in the headnote he describes a fruit cocktail cake that is so wonderful he reworked the recipe keeping the basics of the cake very similar. So I decided I wanted to find out what a fruit cocktail cake was, I surmised that it contains fruit cocktail (duh) so I looked up some recipes and found some that were handed down from Moms and Grandma’s all basically the same, a yellow sheet cake containing fruit cocktail and a sweetened condensed milk icing poured over the cake while it’s hot. All contain shredded coconut, some pecans some macadamia nuts. This cake is moist, sweet (even though I reduced the sugar) and fruity. This would make a great cake to take to a potluck, it’s baked in a 9×13 pan and it’s so rich one small square is enough so it feeds a lot of people. I combined recipes I found on the several different sites and the plantation cake from James McNair, so this is my version of a fruit cocktail cake. I probably could have made my own fruit cocktail but why do that, nothing wrong with canned fruit every now and then, as a matter of fact I have really fond memories of eating fruit cocktail, I loved it as a kid. I even remember ambrosia, at almost any function someone brought it, I used to love picking the fruit cocktail out of the creamy stuff. This bad boy is on it’s way to an annual 4th of July BBQ. An all American dessert to celebrate Independence Day! NOTE: The recipe called for 1 1/2 cups sugar for the cake, because I used fruit cocktail which is sweet I reduced the sugar to 1 1/4 cup, I used fruit cocktail in its own juices. Next time I make this cake I think I will use pineapple as Mr. McNair suggests. It’s good, but pineapple has more flavor in my opinion than fruit cocktail. Another option would be making your own fruit cocktail in a flavorful simple syrup. This cake is easy to make, no mixer required, it comes together in a flash.

Verdict: I cut the cake into pieces to bring with me to the BBQ, tasted it and I am not in love with it. The texture bothers me and in my opinion it’s not flavorful enough, maybe it was the canned fruit which I rarely if ever use, who knows, but I think Mr. McNair was most likely on the right track when he added pineapple instead of fruit cocktail. The cake has no fat added, I guess the fruit cocktail with the juice is supposed to add moisture, well it did but the cake itself is a bit chewy and not light like a cake should be in my opinion. Question, has anyone ever tried the fruit cocktail cake before? If you did what did you think about it. I would also think about adding yogurt or sour cream to the cake.

Makes a 9×13 cake

Topping

1 cup chopped nuts (I used walnuts)

1/2 cup packed light brown sugar

1/4 cup (1/2 stick) butter at room temperature

Cake

20 oz fruit cocktail with juice

3 cups flour

1 1/4 cup granulated sugar

1 tbs baking powder

1 tsp salt

3 eggs at room temperature lightly beaten

2 tsp vanilla extract

Icing

1 cup shredded sweetened coconut

1 can (14 oz) sweetened condensed milk

2 tbs butter

Pre-heat oven to 350 degrees F. Grease a 9×13 rectangular baking pan and set aside.

Make your topping, combine nuts, brown sugar and butter and crumble with your hands. Set aside.

Sift flour, sugar, baking powder and salt into a bowl. add the rest of the ingredients for the cake and whisk to mix well.

Pour batter into prepared pan and crumble the topping evenly on the cake. Bake until tester comes out clean approximately 45 minutes.

Make the icing, heat a skillet over medium heat add the coconut and toast until it starts to turn a golden brown. Set aside to cool. Alternately you can put the coconut on a sheet of foil and place in the 350 degree oven for approximately 10 minutes stirring occasionally.

Either in a heat proof measuring cup or small saucepan heat the condensed milk and butter until its pourable and butter is melted. Pour over the cake while it’s hot, sprinkle with the coconut. Serve warm, room temperature or cold.

Piece of Cake

Jun 30

66 Comments

Chocolate Cheesecake Ice Cream

It’s hot out and even though I am watching what I eat I still enjoy a little indulgence, this ice cream is exactly that. Creamy, rich and delicious, with a slight tang from the cream cheese and lots of chocolatey goodness. I used my go to vanilla ice cream base and made some additions, dark chocolate and cream cheese. Need I say more!!!

1 1/2 cups heavy cream

1 1/2 cups whole milk

4 oz really soft cream cheese (you can also use mascarpone)

5 egg yolks at room temperature from large eggs

1/2 cup sugar

6 oz semi sweet dark chocolate chopped into small pieces(I used Divine)

pinch of salt

1 tbs pure vanilla extract

2 tbs clear corn syrup (optional)

Separate your egg yolks and place them in your mixing bowl with the sugar and pinch of salt. Add the heavy cream and milk to medium saucepan and bring to scalding on medium heat. While your milk and cream are heating beat the egg yolks until they are light and creamy, add the softened cream cheese and continue whisking until the mixture is creamy, thick and light with no lumps of the cream cheese. Slowly whisk in a little of the hot milk to temper the eggs, add back to the pan and cook on med/low heat stirring constantly with a wooden spoon. Using heat that is too high and not stirring can cause the eggs to scramble. Continue cooking until the custard is thick and coats the back of the spoon, Swipe a line on the back of the spoon, the line should stay intact and not run together. If you choose to use a thermometer the custard should be done at about 170 degrees.

Remove from heat, add the chocolate, let sit for about 5 minutes, stir until combined, it will be smooth and silky. Add the vanilla and optional corn syrup, stir. Cover the top of the custard with plastic wrap sitting directly on top of the custard, let it sit on the counter until it cools then refrigerate in the coldest part of the fridge overnight or at least 4 hours. Alternately you can prepare an ice bath and sit the bowl of custard in it stirring frequently until it cools. The temperature of the custard should be 40 degrees or less before you make the ice cream.

Follow manufacturers instructions for your ice cream maker.

Jun 20

106 Comments

Brooklyn Blackout Semifreddo Cake

I entered this cake in a recipe contest at Food52, we had to create a frozen dessert. I am a real lover of chocolate so I satisfied my craving with this cake. I am honored that my recipe was tested and photographed by the editors at Food52 and the beautiful photograph below was taken by James Ransom. I received a Community Pick!!

Who doesn’t love a Brooklyn Blackout Cake, the iconic cake that became the official cake of Brooklyn, made famous by it’s creators at Ebingers Bakery. Three layers of chocolate cake filled with chocolate pudding, frosted with the pudding and cake crumbs pressed on the side of the cake. This is a frozen version of this famous cake, 3 layers of chocolate sponge cake, chocolate semifreddo,chocolate ganache and cake crumbs. I made a chocolate sponge but you can use whatever type of cake you want or even cookie crumbs, this particular cake recipe freezes really well. I used my new favorite brand of chocolate for this cake, Divine (fair trade) chocolate, both the cocoa powder and the bar chocolate. It’s wonderful and I can’t say enough about the quality. Love it!

Makes 1 large loaf cake

Cake and Semifreddo:

1/4 cup milk
2 tablespoons unsalted butter
8 large eggs at room temperature
2 cups sugar
3/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
Semifreddo
7 ounces dark chocolate
2 teaspoons espresso powder
1 1/3 cup heavy cream
2 tablespoons softened cream cheese
2 large eggs
1/2 cup sugar
2 teaspoons vanilla

Pre heat oven to 350 degrees. Place milk and butter in glass measuring cup and microwave for 45 seconds or until butter is melted. Using stand mixer with wire whisk or electric mixer whip the eggs and sugar on med/high for approximately 8 minutes or until the mixture is pale yellow, tripled in volume and thick, with the machine running slowly add the heated milk and butter. Sift the flour, cocoa, baking powder and salt. Fold into the egg mixture, there should be no lumps. Fold in the vanilla. Grease a 1/2 sheet pan, lay parchment sheet and grease the parchment, and sprinkle with sugar. Pour batter into the pan, spread so that it is evenly distributed and bake for 20-25 minutes. Allow to cool for a couple of minutes in the pan run a knife around the edges to loosen then invert onto wire rack, remove parchment and let cool completely.
In a bowl over a pot of simmering water (or in the microwave at high heat stirring every 30 seconds), melt chocolate and espresso powder and set aside. Keep pot of water simmering on the stove – you’ll use it again. Whip cream and cream cheese to soft peaks and store in fridge until ready to use. Whisk together eggs, sugar, and vanilla in a metal or glass bowl. Place bowl over simmering water and whisk until it thickens and sugar is melted, remove from simmering water and whisk constantly until doubled in volume, and whisk leaves a ribbon when lifted from bowl. Whisk in melted chocolate and allow mixture to cool for about 10 minutes, you don’t want to melt the whipped cream. Meanwhile, line a loaf pan with plastic wrap. Fold whipped cream into chocolate mixture, in two additions, until evenly incorporated.

Ganache and assembling:

4 ounces dark chocolate broken into small pieces
1/4 cup +2 tbs heavy cream
1 tablespoon corn syrup (optional)

Heat milk until scalding, add chocolate and corn syrup to hot cream, let sit for approximately 5 minutes, stir until smooth. Let cool at room temperature.
Line loaf pan with plastic wrap (I like to spray the bottom and sides with cooking spray before I lay the sheet of plastic. Take your cooled cake and cut 3 pieces that will fit in your loaf pan, lay one layer on the bottom pour half of the semifreddo on top, add another layer of cake, pour on the rest of the semifreddo, top with another layer of cake. Save the leftover cake you will need it for the crumb layer. Wrap well with plastic wrap and let freeze overnight.
Crumble the leftover cake and set aside, I pulsed a couple of time in the processor. Remove cake from loaf pan, all you have to do is lift out the plastic if it won’t come out just quickly dip pan in some warm water. place on serving dish and remove plastic. Spread a thin layer of ganache on the sides of cake, press crumbs on sides, spread ganache on top of cake and freeze until ready to serve.

Here is the photo taken by James Ransom at food52. Looks so much better than mine.