I'm making this for our church picnic this Sunday. I am having Bodie this weekend, so I will make it and freeze it until Sunday morning. I won't frost it until Sunday, but I am going to go ahead and make the frosting today and keep it in the refrigerator. FoodNetwork's Emeril Lagasse
Ingredients:
1/2 pound btter, softened at room temperature
2 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
4 Tablespoons cocoa powder
1/2 cup butermilk
/2 cup sour cream
1 teaspoon vanilla extract
Chocolate Buttermilk Frosting, recipe follows
Preheat oven to 350 degrees Grease and flour 2 (9inch) cake pans, then line with parchment paper.
In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add the eggs and mix until thoroughly combined.
In a medium mixing bowl combine sifted flour, baking soda, and cocoa powder together.
In a small mixing bowl whisk the buttermilk, sour cream and vanilla together.
While the mixer with the butter mixture is on low speed, add the dry ingredients in 3 batches, alternating with the liquid ingredients. Divide the cake batter evenly among the 2 prepared cake pans and bake until a toothpick inserted in the middle of the cake, comes out clean and the edges of the cake just begin to pull away from the sides of the pan, about 30-35 min. Transfer the cakes to a cooling rack and allow the cakes to cool in the pans. Carefully remove the cakes from the pans and frost as usual for a layered cake with the Chocolate Buttermilk Frosting.
Chocolate Buttermilk Frosting
1 stick butter, softened
1/4 cup cocoa powder, sifted
8 ounces cream cheese
1 pound powdered sugar, sifted
2 Tablespoons buttermilk
1 teaspoon vanilla
In the bowl of the electric mixer combine the butter, cocoa powder and cream cheese over low speed and mix until thoroughly combined. Increase speed to high and cream ingredients until light and fluffy. Reduce speed to low and slowly add the powdered sugar, buttermilk, and vanilla. Beat until mixture is smooth and thoroughly combined.
Tuesday, September 29, 2009
Mediterranean Chicken and Orzo Salad w/ Sun-dried Tomatoes and Pine Nuts
Jud is going to be eating out at lunch for the next couple of days so I plan to eat on this for the next two days. I'm looking forward to it. Exceptional! Found it in the Express News of San Antonio.
Ingredients:
8 oz. (1 1/4 cups) orzo
1 cup diced cooked chicken
1/2 cup chopped oil-packed sun-dried tomatoes, drained
1/2 cup chopped fresh basil
1/3 cup chopped pitted kalamata olives
1/4 cup toasted pine nuts
2 Tablespoons olive oil
1 1/2 teaspoons freshly squeezed lemon juice
1 garlic clove, finely chopped3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups crisp greens, such as romaine or Boston lettuce, for serving.
Directions:
1. Bring a large pot of salted water to a boil
2. Cook orzo according to package directions
3. Drain well
4. Combine orzo with chicken, sun-dried tomatoes, basil, olives, and pine nuts in a large bowl
Dressing:
Wisk together the olive oil, lemon juice, garlic, salt, and pepper in a small bowl.
Pour the dressing over the saladand toss to combine.
Ingredients:
8 oz. (1 1/4 cups) orzo
1 cup diced cooked chicken
1/2 cup chopped oil-packed sun-dried tomatoes, drained
1/2 cup chopped fresh basil
1/3 cup chopped pitted kalamata olives
1/4 cup toasted pine nuts
2 Tablespoons olive oil
1 1/2 teaspoons freshly squeezed lemon juice
1 garlic clove, finely chopped3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups crisp greens, such as romaine or Boston lettuce, for serving.
Directions:
1. Bring a large pot of salted water to a boil
2. Cook orzo according to package directions
3. Drain well
4. Combine orzo with chicken, sun-dried tomatoes, basil, olives, and pine nuts in a large bowl
Dressing:
Wisk together the olive oil, lemon juice, garlic, salt, and pepper in a small bowl.
Pour the dressing over the saladand toss to combine.
Baked Cheese Crepes
We love this recipe and I have even served it for company. I could see using my recipe for german hotcakes for the crepes, but I will give you Giada's recipe as it is. I have made this many times and people always want the recipe. It comes from Giada De Laurentiis of Foodnetwork. http://wwhttp://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-cheese-crepes-recipe/index.html
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Preheat oven to 400 degrees
Ingredients:
6 large eggs
1/3 cup whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 Tablespoons unsalted butter
8 ounces fontina cheese, cut into 1/2 inch cubes
8 ounces fresh water-packed mozzarella, drained, cut into 1/2 inch cubes
1/4 cup thinly sliced fresh basil leaves
1 cup marinara sauce, Giada's Marinara Sauce
1/4 cup freshly grated Parmesan
Wisk the eggs, milk, salt, and pepper in a medium bowl. Heat a 6-inch nonstick skillet over medium-low heat. Brush the skillet with some butter. Working quickly, pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 min. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
Butter a 13 X 9 X 2-inch baking dish. Arrange 1 egg crepe on a work surface. Place some of the fontina and mozzarella cheese in the center of the egg crepe, then sprinkle with some basil. Roll up the crepe. Place the filled crepe in the prepared baking dish, seam side down. Repeat with the remaining egg crepes, cheese, and basil. Spoon the marinara sauce over the crepes. Sprinkle with the parmesan and dot with 2 Tablespoons of butter. Bake until the cheese melts and to top is golden, about 15 min.
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Ingredients:
6 large eggs
1/3 cup whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 Tablespoons unsalted butter
8 ounces fontina cheese, cut into 1/2 inch cubes
8 ounces fresh water-packed mozzarella, drained, cut into 1/2 inch cubes
1/4 cup thinly sliced fresh basil leaves
1 cup marinara sauce, Giada's Marinara Sauce
1/4 cup freshly grated Parmesan
Wisk the eggs, milk, salt, and pepper in a medium bowl. Heat a 6-inch nonstick skillet over medium-low heat. Brush the skillet with some butter. Working quickly, pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 min. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
Butter a 13 X 9 X 2-inch baking dish. Arrange 1 egg crepe on a work surface. Place some of the fontina and mozzarella cheese in the center of the egg crepe, then sprinkle with some basil. Roll up the crepe. Place the filled crepe in the prepared baking dish, seam side down. Repeat with the remaining egg crepes, cheese, and basil. Spoon the marinara sauce over the crepes. Sprinkle with the parmesan and dot with 2 Tablespoons of butter. Bake until the cheese melts and to top is golden, about 15 min.
German Hotcakes
I serve these for breakfast, but I could see using these for a crepe recipe.
Ingredients:
3 whole eggs
3/4 cup flour
3/4 cup milk
1 teaspoon salt
Directions:
In a blender add eggs, milk, and salt. Turn on the blender and then add the flour. Pour into a non-stick pan. It will make 4 thin pancakes the size of the pan. After you pour in about 1/2 cup of the batter, pick up the pan and tilt it from side to side to cover the entire pan. Replace on the burner and cook both sides of the pancake. Serve with butter and syrup.
Ingredients:
3 whole eggs
3/4 cup flour
3/4 cup milk
1 teaspoon salt
Directions:
In a blender add eggs, milk, and salt. Turn on the blender and then add the flour. Pour into a non-stick pan. It will make 4 thin pancakes the size of the pan. After you pour in about 1/2 cup of the batter, pick up the pan and tilt it from side to side to cover the entire pan. Replace on the burner and cook both sides of the pancake. Serve with butter and syrup.
Spinach-Chicken Bake
I'm going to give the the rcipe as it was given to me. Unless I made this for a big crowd, I would have to cut this down to only 2 chicken breast halves. I will put out to the side what I plan to do in cutting the recipe.
Ingredients:
3/4 cup seasoned dry bread crumbs (1/4 cup)
1/4 cup grated Parmesan cheese (1 T.)
12 skinless, boneless chicken breast halves (2)
1/2 cup sliced green onions (1 T.)
2 Tablespoons butter (1 T)
2 Tablespoons all-purpose flour (1T)
1 cup milk (1/2 cup)
1 10-ounce package frozen chopped spinach (1/2 package)
1 4-ounce package boiled ham slices, chopped (1 slice)
Directions:
1. In a shallow dish combine bread crumbs and parmesan cheese. Lightly coat chicken pieces with some of the crumb mixture. Arrange in a 3-quart retangular baking dish. Reserve te remaining crumb mixture.
2. In a large saucepan cook green onions in butter untl tender. Stir in flour. Add milk all at once. Cook and wisk until thickened and bubbly. Cook and wisk for 1 min. more. Stir in spinach and ham.
3. Spoon spinach mixture over chicken; sprinkle with the remaining crum mixture. Bake in a 350 degree oven for 40 to 45 min.( I will probably check mine after 35 min.) or until chicken is no longer pink (170 degrees)
Ingredients:
3/4 cup seasoned dry bread crumbs (1/4 cup)
1/4 cup grated Parmesan cheese (1 T.)
12 skinless, boneless chicken breast halves (2)
1/2 cup sliced green onions (1 T.)
2 Tablespoons butter (1 T)
2 Tablespoons all-purpose flour (1T)
1 cup milk (1/2 cup)
1 10-ounce package frozen chopped spinach (1/2 package)
1 4-ounce package boiled ham slices, chopped (1 slice)
Directions:
1. In a shallow dish combine bread crumbs and parmesan cheese. Lightly coat chicken pieces with some of the crumb mixture. Arrange in a 3-quart retangular baking dish. Reserve te remaining crumb mixture.
2. In a large saucepan cook green onions in butter untl tender. Stir in flour. Add milk all at once. Cook and wisk until thickened and bubbly. Cook and wisk for 1 min. more. Stir in spinach and ham.
3. Spoon spinach mixture over chicken; sprinkle with the remaining crum mixture. Bake in a 350 degree oven for 40 to 45 min.( I will probably check mine after 35 min.) or until chicken is no longer pink (170 degrees)
Wednesday, September 16, 2009
Herb and Goat Cheese Omelet
I found a recipe for goat cheese omelet and bought the stuff to make it and then coudn't find the recipe. I did a search for goat cheese omlet and found one that looks close. I plan to serve this for lunch with a piece of crusty bread and a salad.
Ingredients:
4 large eggs
1 Tablespoon water
1/4 teaspoon fresh ground black pepper, divided
1/8 teaspoon salt
1 teaspoon chopped fresh tarragon
1/4 cup (1 oz) crumbled goat cheese
2 teaspoons olive oil, divided
1/2 cup thinly sliced zucchini
1/2 cup julienne- cut red bell pepper ( I bought roasted red peppers for the other recipe so will use those)
dash of salt
1 teaspoon chopped fresh chives
Whisk eggs and 1 Tablespoon water in a bowl. Stir in 1/8 teaspoon each of salt and pepper. Set aside. Combine parsley, tarragon, and goat cheese in a small bowl. Set aside. Heat 1 teaspoon olive in an 8 inch nonstick skillet over medium heat. Add remaining 1/8 teaspoon pepper, zucchini, bell pepper, and a dash of salt to pan. Cook for 4 min or until tender. Remove zucchini mixture from pan. Cover and keep warm.
Place 1/2 teaspoon oil in skillet. Pour half of the egg mixture into the pan, and let egg mixture set slightly (do not str). Carefully soosen set edges of omelet with a spatula, tipping the pan to pour uncooked egg to the sides. Continue this procedure for about 5 seconds or until almost no runny egg remains. Sprinkle half of the cheese mixture evenly over the cooked omelet.Cook omelet 1 min or until set. Slide omelet onto plate, folding into thirds. Repeat procedure with remaining 1/2 teaspoon oil, egg mixture, and goat cheese mixture. Sprinkle chives over omelets. Serve with zucchini mixture.
Ingredients:
4 large eggs
1 Tablespoon water
1/4 teaspoon fresh ground black pepper, divided
1/8 teaspoon salt
1 teaspoon chopped fresh tarragon
1/4 cup (1 oz) crumbled goat cheese
2 teaspoons olive oil, divided
1/2 cup thinly sliced zucchini
1/2 cup julienne- cut red bell pepper ( I bought roasted red peppers for the other recipe so will use those)
dash of salt
1 teaspoon chopped fresh chives
Whisk eggs and 1 Tablespoon water in a bowl. Stir in 1/8 teaspoon each of salt and pepper. Set aside. Combine parsley, tarragon, and goat cheese in a small bowl. Set aside. Heat 1 teaspoon olive in an 8 inch nonstick skillet over medium heat. Add remaining 1/8 teaspoon pepper, zucchini, bell pepper, and a dash of salt to pan. Cook for 4 min or until tender. Remove zucchini mixture from pan. Cover and keep warm.
Place 1/2 teaspoon oil in skillet. Pour half of the egg mixture into the pan, and let egg mixture set slightly (do not str). Carefully soosen set edges of omelet with a spatula, tipping the pan to pour uncooked egg to the sides. Continue this procedure for about 5 seconds or until almost no runny egg remains. Sprinkle half of the cheese mixture evenly over the cooked omelet.Cook omelet 1 min or until set. Slide omelet onto plate, folding into thirds. Repeat procedure with remaining 1/2 teaspoon oil, egg mixture, and goat cheese mixture. Sprinkle chives over omelets. Serve with zucchini mixture.
Moroccan Couscous
I love this recipe for couscous. It is the only one I use. It comes from Barefoot Contessa, but I didn't not which cookbook.
Ingredients:
4 Tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups chicken stock
1/2 teaspoon each of kosher salt and fresh ground pepper
1 1/2 cups couscous
1/2 cup pignoli nuts toasted
1/4 cup currants ( I use dried cherries)
Melt the butter in a large sauce pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper. Raise the heat to high and bring the stock to a boil. Cut off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
Add the pignoli nuts and cuttants to the couscous. Fluff with a fork and serve.
Ingredients:
4 Tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups chicken stock
1/2 teaspoon each of kosher salt and fresh ground pepper
1 1/2 cups couscous
1/2 cup pignoli nuts toasted
1/4 cup currants ( I use dried cherries)
Melt the butter in a large sauce pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper. Raise the heat to high and bring the stock to a boil. Cut off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
Add the pignoli nuts and cuttants to the couscous. Fluff with a fork and serve.
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