Wednesday, June 8, 2016

Lemon Ricotta Cake

Whole-milk ricotta is my new favorite baking ingredient. It makes for such moist baked goods. This is a glazed cake, baked in a loaf pan. Enjoy!

Lemon  Ricotta  Cake
Serves 10

1 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
4 regular or Meyer lemons (zest and juice)
1 cup granulated sugar
2 large eggs at room temperature
1/3 cup butter, melted and cooled to room temperature
1 teaspoon vanilla extract
1/2 cup whole-milk ricotta at room temperature
2 tablespoons half-and-half
1 cup powdered sugar

1. Butter 8 ½­inch by 4 ½­inch loaf pan. Then line it with parchment paper, letting paper overhang on long sides and leaving short sides without paper.
2. In medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In large bowl, combine granulated sugar and lemon zest from lemons. Use your clean fingers to rub zest into sugar until the sugar is texture of wet sand.
4. Add ¼ cup of freshly squeezed and strained lemon juice and stir.
5. Whisk in eggs, one at a time. Then whisk in cooled butter and vanilla.
6. In small bowl or 2-cup measuring cup, combine ricotta and half-and-half. Stir until smooth.
7. To egg mixture, gently stir in one-third of dry ingredients just until combined. Stir in half of ricotta mixture. Repeat, ending with dry ingredients and never overstirring.
8. Pour cake batter into prepared pan and bake in middle of 350°F. oven for 50 to 60 minutes or until cake tests done.
9. Let cake cool 10 minutes before running a knife around its edges and then using parchment paper as handles to lift cake out pan. Allow cake to cool on wire rack.
10. When cake is cooled, make glaze by sifting powdered sugar into medium-sized bowl.
11. Whisk in 2 tablespoons lemon juice, 1 tablespoon at a time, to make thick glaze that is pourable.

12. Pour glaze over cooled cake, allowing glaze to dribble down sides of cake. Serve thick slices, perhaps with a few fresh berries on the side.

Wednesday, May 11, 2016


This dessert sauce is easy to make. Children and adults will have fun watching the sugar melt and transform. Sauce is great over ice cream or other desserts.

Salted  Caramel  Sauce
Makes 1 cup

1 cup granulated sugar
6 tablespoons butter, cut into 6 pieces
½ cup regular or heavy whipping cream at room temperature
½ to ¾ teaspoon salt

1. Heat granulated sugar in heavy 1-quart or 1.5-quart saucepan over medium heat, stirring constantly with a high-heat-resistant rubber spatula or a wooden spoon. Sugar will form clumps and then melt into a thick, amber-colored liquid as you continue to stir.
2. As soon as sugar is completely melted, add pieces of butter. Be careful, because caramel will bubble vigorously as butter is added.
3. Stir butter until it is completely melted, about 2 minutes.
4. Very slowly and carefully drizzle cream into pan while stirring. Expect mixture to rapidly boil and possibly splatter at this stage.
5. Allow mixture to boil only 1 minute. It will rise in pan as it boils.

6. Remove from heat and stir in salt. Allow to cool somewhat before using. Pour into leftovers into jar and refrigerate.

Make several batches if necessary rather than doubling recipe.

Tuesday, April 19, 2016

Championship Beans

This is a terrific potluck dish. It can be made ahead, is healthy, and is inexpensive. Just make sure to allow for plenty of time for the beans to soak and cook.

Championship  Beans
Serves 12

1 pound dried pinto beans
¼ cup olive oil
1 onion, chopped
3 garlic cloves, minced
3 jalapeño chiles, seeded, pithed, and minced
1 14-ounce can diced tomatoes in juice
1 tablespoon tomato paste
1 teaspoon dried oregano
Salt and freshly ground pepper
1 ½ cups grated Monterey Jack cheese
1 cup grated sharp Cheddar cheese
Sour cream and tortilla chips

1. Rinse beans with cold water. Transfer to heavy large pot. Add enough water to cover by several inches. Let soak overnight. Drain beans. Rinse again in cold water.
2. Combine beans with water to cover by several inches in heavy large pot and bring to boil. Reduce heat and gently simmer until tender, adding hot water as necessary, about 1 to 3 hours. Drain beans thoroughly.
3. Rinse and dry heavy large pot used for beans and use to heat olive oil over medium heat. Add onion and garlic and cook until onion is soft, about 8 minutes.
4. Stir in chiles, entire can of tomatoes with juice, tomato paste, oregano rubbed between palms of your hands, and some salt. Increase heat to high and stir until liquid mostly evaporates.
5. Stir in drained beans. Add salt and pepper to taste.
6. Place half of bean mixture in 3-quart casserole dish. Top with Jack cheese. Add remaining bean mixture. Top with Cheddar cheese.
7. Bake in 375°F. about 30 minutes or until heated throughout.

8. Serve sour cream and tortilla chips alongside beans.

Thursday, April 14, 2016

Pasta Salad With Feta and Olives

The jalapeños may seem an odd addition to this pasta salad that otherwise seems Greek in spirit. However, as long as the peppers are pithed and seeded completely and then minced, many consumers of the salad may not even recognize them as being jalapeños. Also, note that salad should be served at room temperature for the fullest flavor.

Pasta  Salad  With  Feta  and  Olives
Serves 6

½ cup Italian parsley leaves
2 tablespoons drained capers, optional
1 tablespoon fresh oregano leaves
2 large jalapeños, seeded and pithed
3 cloves garlic
1 large lemon
½ cup extra-virgin olive oil
4 to 6 ounces reduced-fat feta cheese, coarsely crumbled
20 pitted Kalamata olives, finely chopped
1 pound farfalle (bow-tie) pasta
Salt and freshly ground pepper, to taste
½ cup sliced green onions

1. Put salted water for pasta on the stove over high heat.
2. Meanwhile, mince parsley, capers if desired, oregano, jalapeños, and garlic.
3. Place minced ingredients together in large serving bowl. Finely grate zest of lemon into bowl. Stir.
4. Add olive oil to bowl and stir.
5. Cut lemon in half and squeeze lemon juice into bowl, straining seeds and pulp. Stir.
6. Add pasta to boiling water and return water to slow boil. Cook al dente. Drain in colander and rinse with cool water.
7. Add feta cheese and olives to bowl. Stir.
8. Add drained pasta to bowl. Stir.
9. Season with salt and pepper to taste. Stir in green onions. Serve at room temperature.

NOTE: May be garnished with tomatoes.
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