French Chocolate Almond Cake

From Moosewood Restaurant New Classics
Be sure the ingredients are at room temperature—including the eggs, which can be warmed in a bowl of hot tap water for 10 minutes. 
We prefer making it without the optional black pepper and cinnamon

Yields a single 8-inch layer cake
Preparation time: 40 minutes
Baking time: 25 minutes
Cooling time: 10 minutes

1 teaspoon instant coffee granules (we used 2 Tbsp espresso)
2 tablespoons hot water
4 ounces good-quality bittersweet chocolate or semi-sweet chocolate chips
l/3 cup butter, at room temperature
l/2 cup sugar
3 eggs, separated (make sure to separate well)
1/3 cup unbleached white flour
l/3 cup finely ground almonds
* 1/4 teaspoon ground cinnamon (optional)
* 1 teaspoon ground black pepper (optional)
1/4 teaspoon cream of tartar
pinch of salt
2 tablespoons sugar
2 tablespoons confectioners' sugar 

Preheat the oven to 350°. Butter an 8-inch springform pan and dustwitfc flour. Stir together the coffee and water in a small saucepan. Add the chocolate and warm on low heat, stirring with vigilance until smooth and blended. Remove from the heat and set aside.

In a medium bowl beat together the butter and sugar with an electric mixer or whisk, until light and creamy. Add the egg yolks one at a time, beating well after each addition. Beat in the reserved melted chocolate mixture. 

In a small bowl, stir together the flour and ground almonds. If using, add the cinnamon and pepper. Set aside. 

Using an electric mixer or a whisk, whip the egg whites in a sturdy bowl until white and foamy. Add the cream of tartar and salt and whip until the whites form soft peaks when the beaters are lifted. Add the sugar and continue to whip until the whites are stiff and glossy. 

Now combine the mixtures. Fold the flour mixture and the beaten egg whites alternately into the chocolate mixture in two or three batches. Use a gentle, thorough touch so the batter is blended but light and airy. This is what gives the cake its melt-in-your-mouth texture. Pour the batter into the prepared pan. Bake the cake in the center of the oven for about 23 minutes. When done, the top of the cake will be slightly cracked, a few crumbs will adhere to a toothpick inserted about 2 inches from the edge of the pan, and the center of the cake will be soft and slightly puffed. 

Cool on a rack for about 10 minutes. Run a knife around the outside of the cake and remove the sides of the springform pan. Invert the cake onto the rack to remove the bottom of the springform pan. Then invert back onto a serving plate, cracked side up. Sprinkle with the confectioners' sugar and serve at room temperature. This cake is at its very best when served the same day. 

Light Samosas

Special thanks to Dave and Lynne for this one. We've been wanting to make real (i.e., not "light"), deep-fried samosas sometime, but in the meantime, these are pretty delicious!

Ingredients:

1 1/2 tablespoons canola oil
1/2 cup carrot, finely cubed
1/2 cup green onions, thinly sliced
2 tablespoons fresh ginger, peeled and minced
1 tablespoon garlic, minced
1 tablespoon tomato paste
1 1/2 teaspoons cumin
1 teaspoon brown mustard seeds
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
1 cup frozen peas, thawed
1 tablespoon water
15 ounces chickpeas, rinsed and drained
1/2 cup fresh cilantro, chopped
1 tablespoon fresh lemon juice
24 14x9" sheets frozen phyllo dough, thawed
cooking spray
2 tablespoons butter, melted

Directions:

Heat in a skillet over medium heat:
  1 1/2 T. canola oil

Add:
  1/2 C. finely cubed carrot

Cook 3 min, stirring frequently

Add:
  1/2 C. thinly sliced green onion
  2 T. minced peeled fresh ginger
  1 T. minced garlic

Cook 1 min, stirring constantly.

Add:
  1 T. tomato paste
  1 1/2 t. cumin
  1 t. brown mustard seeds
  3/4 t. salt
  1/4 t. ground red pepper
  1/4 t. freshly ground black pepper

Cook 1 min, stirring constantly.

Add:
  1 C. frozen green peas, thawed
  1 T. water
  15 oz. can chickpeas, rinsed and drained

Cook 1 min; then remove from the heat.

Stir in:
  1/2 C. chopped fresh cilantro
  1 T. fresh lemon juice

Cool.

Preheat oven to 400.

Place 1 phyllo sheet on a large work surface (cover remaining dough to keep from drying); coat with cooking spray.  Place another phyllo sheet on coated phyllo; coat with cooking spray.  Fold layered sheets in half lengthwise.

Spoon 2 T. filling onto bottom end of rectangle, leaving a 1" border.

Fold bottom corner over mixture, forming a triangle;  keep folding back and forth into a triangle to end of phyllo strip.  Tuck edges under; place seam side down on a baking sheet coated with cooking spray.

Brush with melted butter.

Repeat procedure with remaining 22 phyllo sheets, cooking spray, filling and butter.

Bake at 400 for 10 min. or until crisp and golden.

Mom's Frosting

Makes great frosting for sugar cookies. This recipe makes a lot, so I usually make half or even a third of it.

2 lb powdered sugar (4 c per pound)
3/4 c crisco shortening (not liquid)
2/3 c milk
1 t salt
1 t vanilla
1 t almond flavoring

Beat together crisco, salt, flavor and a little of the sugar. Slowly add milk and sugar alternately, beating well. You can not beat it too much. Add more or less milk depending on the consistency you want.

Peanut Butter Blossoms

Easy Peanut Butter Cookies

1 can (14oz) sweetened condensed milk

¾ c peanut butter

2 c Bisquick

1 tsp vanilla

Preheat oven to 375º. In a large bowl beat milk and peanut butter until smooth.

Add Bisquick and vanilla; mix well. Shape into 1 in. balls. Roll in sugar. Bake on

ungreased baking sheets. Bake 6 – 8 min or until lightly browned. Press Hershey

Kiss into center immediately after baking.

Makes 4 dozen

Migas

4 eggs, beaten
1/2 medium onion, diced
1/2 medium green pepper, diced (optional)
1/2 cup tortilla chips, crushed (can also fry tortilla pieces in oil)
1 tsp paprika
1 tsp cayenne
1/2 tsp cumin

1/4 cup black olives, chopped (optional)

1/4 cup chopped ham or browned chorizo (optional)

1/4 cup shredded cheddar cheese
2 Tbsp green onion, chopped

1) In an 8", deep fry pan, saute onions and green pepper (if desired) until soft. Add meat and olives (if desired)
2) Beat eggs and mix in spices
3) Crumble tortilla chips into sauce pan
4) Pour in egg mixture. Add cheese. Reduce heat to med-low and cover. Cook for about 5 minutes until most of it is firm but middle is still jiggly.
5) Sprinkle a bit more cheese and green onion to garnish. Cook under broiler until top is golden brown.
6) Cut in half and serve immediately.

Pasta Puttanesca

A quick and easy crowd pleaser. Can adjust this recipe to accommodate whatever you have on hand. A lot of recipes I saw called for diced tomatoes or even tomato paste, but I prefer more of a briny sauce.

1 onion, finely chopped
2+ cloves garlic, minced
1 tin anchovies, rinsed and minced
1 green pepper, chopped
1/2 cup giardiniera peppers
1/2 cup black olives, sliced
1/2 cup pepperoni, sliced (optional)
1 can diced tomatoes, drained (optional)
1 tsp red pepper flakes
8 oz spaghetti noodles (or other pasta)
olive oil
salt

1) In a large saucepan, sauté onion and garlic in plenty of olive oil. Add anchovy and green pepper. Season with salt and pepper.
2) Add giardiniera peppers, olives, tomatoes, and any other desired ingredients (pepperoni, capers, etc.). Add red pepper flakes and leave over low heat, stirring occasionally.
3) Cook spaghetti in salt water. When still al dente, drain noodles and toss in the sauce. Serve immediately.

Pretzels

Delicious fresh-baked pretzels. The dough also works great for pretzel buns. Just form into balls, dip into baking soda solution, and bake.

1 package (or 1 Tbsp) active dry yeast

2 Tbsp brown sugar

1 1/8 teaspoons salt

1 1/2 cups warm water (110 degrees F/45 degrees C)

3 cups all-purpose flour

1 cup bread flour

2 cups warm water (110 degrees F/45 degrees C)

2 tablespoons baking soda

2 tablespoons butter, melted

2 tablespoons coarse kosher salt

1) In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flours, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.

2) Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.

3) After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.

4) Preheat an oven to 450 degrees F (230 degrees C).

5) Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Egg Casserole

Mama Otten's classic Christmas and Easter recipe.

7 eggs, beaten
2 cups milk
1 tsp dried mustard
1 tsp salt
1 dash pepper
5 cups Pepperidge Farm stuffing mix
1 cup shredded cheddar cheese
1 lb sage flavored sausage, browned and drained

1) Combine eggs, milk, mustard, salt, and pepper. Add stuffing mix, sausage, and cheese.
2) Pour into greased 9x13" pan (can cover and refrigerate over night)
3) Sprinkle more cheese on top
4) Bake at 350° for 1 hour or more

Quick Chocolate Mousse

265 grams (9.35 oz) bittersweet (70%cocoa) chocolate, chopped
1 cup water
4 Tbsp sugar, optional

1) Place a large mixing bowl on/in a slightly smaller one filled with ice and cold water (so that the bottom of the large bowl is touching the ice).
2) Put chocolate and water (and sugar and liquor, if using) in a medium saucepan and melt over medium heat, stirring occasionally.
3) Pour melted chocolate into the iced mixing bowl and whisk (or use a hand mixer) until thick. Do not over-whisk, or texture will become grainy (if it does, reheat on stove and whisk again).
4) Divide into four bowls and serve immediately

Baked Coconut Shrimp

1 lb large shrimp (oxymoron?), peeled & deveined
1/3 cup cornstarch
1 tsp salt
3/4 tsp cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy

1) Preheat oven to 400°, spray baking sheet
2) Rinse and dry shrimp with paper towels
3) Cornstarch, salt, and cayenne in a shallow bowl. Pour coconut flakes into a separate shallow bowl.
4) Roll shrimp in cornstarch mixture, then dip in egg white and roll in coconut, coating well. Place on baking sheet. Bake 15 - 20 minutes, flipping halfway through.

Rum Sauce
1/4 cup honey
1/2 tsp lime juice
3 Tbsp spiced rum
1/2 tsp orange zest
1 Tbsp orange juice
1 tsp grated fresh ginger
1 Tbsp chopped fresh cilantro leaves
1/4 tsp salt
1/4 tsp ground black pepper
1 1/2 tsp cornstarch

Mix in large bowl and serve with shrimp.

Buttermilk Biscuits

2 cups all-purpose flour
2 tsp sugar
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
6 Tbsp (3/4 stick) cold unsalted butter, chopped into small pieces
3/4 cup buttermilk

1) Preheat oven to 400°
2) Combine dry ingredients in a large bowl. Work in butter with a fork, then add buttermilk. Mix until dough comes together
3) Gently knead on floured surface for 1 minute. Roll 1/2 inch thick and cut. Back on greased (or parchment-covered baking sheet for 12 minutes.

Parchment Baked Tilapia

The recipe I used said to sear the fish first, but I don't think this step is necessary. Next time I'm going to try just baking it in the parchment. The mushrooms really made the dish, but I think it would be good with a few other veggies as well.

1/2 lb sliced mushrooms
5 cloves garlic, slivered
2 fillets tilapia (or other white fish)
6 sprigs fresh thyme
1 dash chopped thyme
1 Tbsp butter

1) Sautee mushrooms in olive oil until soft
2) Add slivered garlic, salt and pepper, and a dash of thyme
3) Sear fillets in butter in a hot skillet.
4) Cut two 12 x 20 inch pieces of parchment paper. Fold in half and cut into large Valentine's-style hearts. Open up and brush one half of each heart with vegetable oil. Divide sauteed mushrooms onto non-oiled half and place fillets on top.
5) Fold the oiled parchment side on top. Beginning from the curve of the "heart", fold a 1/4 inch seam around the parchment, closing it off into a bag, but stopping 1/4 inch from the point. Repeat folding, to make bag airtight. Insert a straw into the open portion and blow to inflate the bags. Then fold the tip to trap air. Bake at 350° for 20 minutes and serve.

Sticky Toffee Pudding

A favorite dessert from an Irish pub down the road. We managed to find a recipe that pretty well replicates it.

Pudding
1/2 cup chopped dates
1/4 tsp baking soda

1/4 cup boiling water
3 Tbsp butter
1/4 cup white sugar
1 egg, beaten
1/4 cup flour

Caramel Sauce*
1/4 cup packed brown sugar
1 Tbsp butter
3 Tbsp evaporated milk
1/4 tsp vanilla extract

1) In a small bowl, combine dates and baking soda. Cover with boiling water.
2) Cream butter and sugar until light, beat in egg.
3) Fold in flour and date mixture (including water)
4) Pour into 2 or 3 well-greased ramekins (or 5 muffin cups)
5) Bake at 350° for 30 minutes (20 min for muffin cups)
6) Run knife along the inside of the ramekins. Invert and tap pudding out onto individual plates to serve.

* [Note: We used sweetened condensed milk instead of making the caramel sauce. Pour chilled on the bottom of the plate and place pudding on top.]
7) To make caramel sauce: combine brown sugar, butter, and evaporated milk in a small saucepan. Cook over medium heat to bring to a boil. Turn head down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour over pudding.