"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, December 3, 2011

Olive Oil Pound Cake With Coffee Cream

Submitted by the
The intensity of the olive oil flavor in this rich cake depends on the oil you use. It is great served solo or add a decadent dollop of Coffee Cream. From Bourbon Steak pastry chef Catherine Schimenti, who bakes them in a mini Bundt pans for individual servings.

Coffee Cream:
2 cups heavy whipping cream
3 ounces dark-roasted whole coffee beans, about 1 1/3 cup
1/4 cup + 2 tablespoons sugar
1 1/2 cups + 2 tablespoons flour
Pinch kosher salt
1/2 teaspoon baking soda
1 1/2 cups + 1 tablespoon sugar
7 ounces (14 tablespoons) unsalted butter, softened
4 large eggs
2 ounces (5 1/2 tablespoons) good fruity extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon vanilla extract

For the coffee cream: Combine 1 cup of cream, the sugar and coffee beans in a small pot then bring to a boil. Remove from heat, scrape cream and coffee beans into a large bowl, then place bowl in an ice bath; steep 30 minutes. Add second cup of cream, cool completely in the refrigerator.
While cakes are baking or just before serving, strain out and discard coffee beans. Whip to stiff peaks and refrigerate until ready to use.
For the cakes: With rack in the center, preheat oven to 325 degrees.
Coat a loaf pan or Bundt pan generously with pan spray. Sift together the flour, salt and baking soda; set aside.
Place sugar and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed - stopping to occasionally scrape - until mixture is a yellowish cream color with a light, almost fluffy texture, about 5 minutes.
Continue to beat as you add the eggs one at a time, occasionally scraping sides of the bowl; fully incorporate before adding the next egg. With machine running, add olive oil, lemon juice and vanilla extract - mix until well combined.
Add dry ingredients to butter-egg mixture; mix on medium-low speed just until combined - do not overmix. Be sure to scrape the bottom of mixing bowl where flour tends to collect.
Fill prepared pan and bake for 55 to 70 minutes (depending on pan shape) or until a skewer inserted into the center comes out clean. Set aside to cool slightly before turning cake out of the pan. Serve with Coffee Cream.
Nutrition Information:
Per serving: 496 calories, 4 g protein, 47 g carbohydrate, 34 g fat (18 g saturated), 126 mg cholesterol, 80 mg sodium, 0 g fiber.
Course: Dessert
Yields: Serves 12

Cherry Cola Bbq Sauce

Submitted by the
Adapted from a Rick Rogers' recipe in Bon Appetit, this sweet sauce has a kick and is great mixed into pulled pork (see recipe link at right) but also can be served alongside grilled meats. Make this up to two weeks ahead and store in the fridge.

1 tablespoon vegetable oil
1 cup finely minced onion
1 teaspoon kosher salt
Freshly ground pepper
2 garlic cloves, minced
10 ounces cherry preserves or jam
1 can cherry cola (1 1/2 cups)
1/3 cup brown sugar
1/4 cup balsamic vinegar
1 cup sweet chili sauce
1 teaspoon Tabasco

Heat oil in a medium sized saucepan over medium heat. Add the onions, salt and a few grinds of pepper and cook until translucent, about 10 minutes. Add the garlic and cook 2 minutes more. Whisk in the jam, cola, sugar, vinegar and chili sauce. Bring to a boil, reduce to a simmer and cook about 1 hour, stirring frequently, until the sauce reduces and naps the back of a spoon. Add Tabasco and adjust seasoning. Refrigerate up to a week.
Nutrition Information:
Per 1/4 cup: 248 calories, 1 g protein, 59 g carbohydrate, 2 g fat 0 g saturated), 0 mg cholesterol, 683 mg sodium, 1 g fiber.
Course: Sauce
Yields: Makes about 2 cups

Sunday, November 27, 2011

Turkey & Wild Rice Soup

Time: 10 minutes
Cook Time: 1 hour
Yield: 12 servings
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
1 cup thinly sliced carrots
8 cups chicken broth
2/3 cup (4 ounces) wild rice
1 cup water
1/3 cup Argo® Corn Starch
1-1/2 teaspoons Spice Islands® Poultry Seasoning
2 cups cooked, chopped turkey OR chicken
1 can (12 ounces) evaporated milk
4 ounces Swiss cheese, sliced OR shredded
1/4 cup sherry (optional)
Sauté onion, celery and carrots in olive oil in a large pot over medium heat for 3 to 5 minutes or until onions are translucent.
Stir in chicken broth and wild rice; simmer for 45 minutes.
Combine water and corn starch in small bowl; stir until smooth. Pour mixture into soup pot. Continue cooking until soup thickens slightly, about 5 minutes.
Add poultry seasoning, turkey, milk and cheese. Heat an additional 1 to 2 minutes, or until cheese is melted. Stir in sherry, if desired.