Archive for the 'dining' Category

18
Nov
22

RYE APPLE BUNDT CAKE

RIGHT TO THE RECIPE

From the site Breadtopia

Servings

16

Serving Size

1 slice

Prep Time

45 minutes

Cook Time

1 hour, 25 minutes

Wait Time

Ingredients

Dry Ingredients

Wet Ingredients

  • 226g unsalted butter (2 sticks)
  • 600g sugar (3 cups)
  • 200g light brown sugar (1 cup)
  • 6 eggs
  • 220g buttermilk (1 cup)
  • 150g grapeseed or similar light oil (2/3 cup)

Glaze-Soak

  • 240g apple cider, simmered and reduced to approx 120g (1 cup to 1/2 cup)
  • 20g salted butter (1 1/2 Tbsp)
  • 4g vanilla extract (1 tsp)

Instructions

  • Preheat your oven to 325F and prep the bundt pan by greasing it with butter or oil and then dusting it with flour. You can do these steps just before mixing together the dry and wet ingredients if you prefer.
  • Toast the caraway seeds in a pan for 5-10 minutes, stirring frequently, until they get a little more gold and their aroma is stronger. Be careful not to let them burn and remove immediately from the hot pan.
  • Combine 2/3 the caraway seeds (20g) with the rye berries and mill at the finest setting. If you don’t have a grain mill, you can grind the caraway seeds in a spice grinder and use stone-milled whole grain rye flour.
  • In a bowl, whisk together the dry ingredients, including the whole caraway seeds. Set aside.
  • Melt the butter in a microwave on low power or in a saucepan on the stove. You can use the same pan for the cider reduction later. (See Notes below about melting versus creaming the butter.)
  • In the bowl of a stand mixer with the paddle attachment or in a large bowl with a stiff spatula, mix together the melted butter and sugar. Next add the eggs one at a time and beat until smooth. Finally, mix in the buttermilk and oil.
  • Slowly add the dry ingredients to the wet ingredients and stir until everything is incorporated. Scrape the bottom of your bowl with a spatula at least once if you’re using a stand mixer.
  • Pour the batter into the bundt pan and bake for 1 hour and 25 minutes, or until a toothpick, chopstick, or dinner knife comes out clean (little cake bits are fine; creamy batter is not).
  • Cover the cake with foil for the last 25 minutes of baking if it seems to be darkening excessively. I didn’t find this necessary.
  • Remove the cake from the oven and if you have small, thin spatula, use it to loosen the edges of the cake from the pan. Flip the pan onto a cooling rack, and after about 15 minutes, gently remove the pan from the cake. If the pan doesn’t come loose, turn it upright again and use the spatula to coax the cake away from the edges of the pan before you flip again.
    • ************* Blogger’s note: I skipped the following **************
  • Let the cake cool on the rack while you prepare the glaze-soak.
  • In a saucepan, simmer the apple cider until it’s reduced by half. Melt the butter into the hot thickened cider and add the vanilla extract.
  • Return the cake to the bundt pan and poke some holes throughout the cake with your toothpick.
  • Pour the glaze-soak over the cake, reserving a small amount to brush on the cake. Let the glaze-soak absorb for about 15 minutes. Flip the bundt onto a serving platter or cake stand and brush the remaining glaze-soak on the cake.
  • Stored covered or wrapped at room temperature for several days. You can freeze tightly wrapped slices for longer storage.

Notes

If you don’t have buttermilk, you can add a teaspoon of lemon juice or white vinegar to regular milk or a milk substitute. 

I made this cake with melted butter and again with room-temp butter that I creamed into the sugars and there was no difference in cake volume-texture. You can do whichever approach you prefer.

Toasting the caraway seeds brings out an almost licorice flavor note. Leaving them untoasted results in a more citrus flavor. Feel free to experiment with all toasted, all untoasted, or a combination of both. 

This rye apple bundt cake is a fitting salute to the end of fall and an excellent finale to a Thanksgiving feast. The toasted caraway and rye wheat impart a lovely warmth to the cake, and the apple cider glaze is not too sweet. Best of all, you probably have most of the ingredients in your kitchen.

************************************************************************8

I don’t know if the typical person would have the ingredients in he pantry, but bakers would !

I was recently gifted with some rye flour and had, albeit a bit short, the caraway seeds in the cupboard.

Rye flour and caraways seeds in a bundt cake? Lets go !

mis en place, used organic rye flour

the required toasted caraway seed addition, both ground and whole , ground with motor and pestle

standard bundt pan

mmmm…butter!

typical mixing pictures

finally the dry ingredients, although I had the mis en place the dark brown sugar didn’t get creamed into the butter. It was a later addition.

Into the oven the LG 5813 non convection. It;s new so I have to brag for awhile

.

Cake is now connected to the cloud, see you later , drop me a notification when I have to do something.

Done ! I did cover it with foil towards the end.

The reveal

The submission to the Boss Lady for critique at afternoon espresso break.

Verdict : It’s a keeper ! but it would not unseat the Boss’s Sour Cream Pound cake recipe currently at #1

After sampling this cake for a few days the flavor grows on you. Think a sweet rye bread. and yes, toasted (broiled) with butter is the morning breakfast. BTW I skipped the glaze but had some boiled apple cider to drizzle on some. If you are looking for a something different cake, here it is.

11
Sep
22

EASY AND QUICK (FOOD PROCESSOR) CAKE BITES

NOT EXACTLY THE BEST LOOKING DESSERT ON THE TABLE BUT GOOD FOR AFTER DINNER, SNACKING AND GREAT WITH A COFFEE OR TEA. USUALLY MADE FOR THE HOUSE BUT ALSO CAN BE A GREAT TREAT TO BRING TO DINNER . THE PURSUIT OF THE PERFECT PERSON IS NOT RECOMMENDED TO EAT.

THE MEASUREMENTS NEED TO BE ADJUSTED FOR THE PAN SIZE BUT I’M NOT FUSSY AND QUICK AND EASY ALSO MEANS IT’S BAKED IN THE VORTEX OVEN, QUICK TO HEAT UP INSTEAD OF THE LARGER OVENS.

175 GRAMS OF ALL PURPOSE FLOUR

1 1/2 TEASPOONS BAKING POWDER

GINGER PASTE TO TASTE (OMIT OR SUBSTITUTE)

1/4 TEASPOON SALT

1 1/4 STICK BUTTER

175 GRAMS SUGAR

3 EGGS

VANILLA EXTRACT TO TASTE

CREAM THE BUTTER AND SUGAR IN THE FOOD PROCESSOR TILL FLUFFY ADD THE DRY INGREDIENTS, MIX AND THEN THE EGGS PULSED IN ONE BY ONE. ADD THE GINGER PASTE TO TASTE SAME WITH THE VANILLA.

PREP A CAKE PAN, I USED AN 8X8 PAN, PARCHMENT ON THE BOTTOM AND SPRAYED.

BAKE AT 340 DEGREES, THE VORTEX OVEN CAN BE FINICKY , RECOMMENDED TEMP FOR THE CAKE SHOULD BE AROUND 200 DEGREES FAHRENHEIT INTERNAL. TEMP AND TIME NEED SOME TWEAKING.

YOU CAN END UP WITH A LAVA CAKE CENTER .

COOL, TRIM THE TOP (THE COOKS SAMPLE) IF NECESSARY, FLIP REMOVE FROM PAN, CUT INTO BITES AND GLAZE WITH OPTIONAL GINGER PASTE ADDED TO THE GLAZE. (MILK AND 10X SUGAR)

DONE.

30
Aug
22

CARD NIGHT : CANASTA

IT MIGHT SEEM STRANGE TO START THIS POST WITH A CAKE RECIPE BUT IT’S JUST A PREPARATION FOR THE CARD NIGHT WHERE CARDS, MERRIMENT, DISCUSSION AND FOOD ARE THERE. THE RECIPE, PISTACHIO CARDAMOM BUNDT. (MARTHA STEWART CAKE PERFECTION)

PREPARATION

BUTTER AND SUGAR MIX

MIXING BATTER

INTO THE PAN,

COOLING, OUT OF THE OVEN

BEVERAGES TO BRING. DRIZLY DELIVERY

WE’VE ARRIVED AT THE DESTINATION FOR CANASTA, DOOR TO DOOR BY UBER, CHEERS!

BEFORE THE CARDS ARE DEALT

OUR VERY GOOD FRIENDS MADE THIN CRUST PIZZA FROM THE GRILLE, ADDED THE PICKLED JALAPENOS MY WIFE MADE FOR AROMATIC HEAT EVEN THOUGH WE ARE IN A HEAT WAVE SUMMERTIME CLIMATE SHELTERING IN AIR CONDITIONED SPACES

THE CARDS ARE DEALT ………………… IT’S GUYS VS GALS TEAMS (MARKERS ARE TO SIGNIFY WHO PICKED UP FROM THE DISCARD PILE FIRST TIME WITH A NATURAL PAIR) HOUSE RULES : GAME TO 5000, NO MELDING OF BLACK 3’S

INTERMISSION… CAKE TIME, NOT BAD, GOOD TO TRY DIFFERENT RECIPES. IT’S BASICALLY A POUND TYPE CAKE RECIPE WITH A PISTACHIO GLAZE. THAT’S IT FOLKS

30
Aug
22

BRUSHETTA STYLE TOMATO BREAD WITH BROCCOLI

ANOTHER QUICK MEAL UTILIZING THE VORTEX OVEN

tomatoes from the garden

Bread, garlic paste and tomatoes prepped

ADD SHREDDED CHEESE TO BREAD THEN TOMATOES

ADDED SOME BROCCOLI TO HAVE ON THE SIDE, NOT SHOWN, SPRINKLE HERBS ON THE TOMATOES

vortex adds nice char to the brocolli

SERVE UP WITH SOME FRESH GRATED PARMESAN , DRIED ONION FLAKES ADDED TO THE BROCCOLI. (USE DEHYDRATE SETTING ON THE VORTEX WITH SLICED ONIONS). A GLASS OF WINE WOULD PAIR WITH THIS MEAL. CHEERS!

27
Jun
22

MANCHURIAN CHICKEN WITH RADIATORS

Wow ! it’s been some time gone by till posting a recipe, not that I have stopped cooking, just nothing new lately, have to change that and expand my recipe repertoire.

One breast just about 300 grams. Didn’t adjust the marination. 1 cup macaroni. Cut back about 1/2 with the sauce ingredients. Serves 2

Adapted from Sooper Chef YouTube Channel

makes a pleasant dish, by ingredient amounts somewhat spicy, adjust to taste .

Once prepped, it’s a fast cook.

Ingredients for Chicken Marination:
Chicken boneless (cube cut) 500 g
Egg 1
Corn flour 2 tbsp ( cornstarch)
Soy sauce 2 tbsp
Black pepper powder 1/2 tsp
Salt 1/2 tsp
Oil 1 tbsp
Oil (for frying) as required

Ingredients for boiling Macaroni:
Macaroni 2 cups (1 cup)
Oil 1 tbsp
Salt 1 tsp
Water as required

Ingredients for Manchurian Sauce:
Oil 2 tbsp
Garlic (chopped) 1 tbsp (substituted garlic powder)
Ketchup 1 cup
Red chili flakes 2 tbsp (you may want to adjust this less)
Soy sauce 2 tbsp
Worcestershire sauce 1 tbsp
Salt to taste
Water 1 cup
Chili sauce 2 tbsp (I used hot sauce, again you may want to adjust this to taste)
White pepper powder 1 tsp
Sugar 1 tbsp
Capsicum (small cubes) 1 cup
Carrot (small cubes) 1 cup
Onion (small cubes) 1 cup

Ingredients for Assembling:
Cooked chicken as required
Boiled macaroni
Manchurian sauce
Green onion (Chopped) as required

Directions for Chicken Marination:
1. In a bowl add chicken, egg, corn flour, black pepper, soy sauce, salt, oil and mix well. Let it rest for 15-20 minutes.
2. In a wok ( or fry pan) heat oil and add marinated chicken, fry it fully cooked and golden brown in color. Set aside.
Directions for Macaroni Boiling:
3. In a pot heat water and bring it to boil, add oil, salt and macaroni. Boil until macaroni is 80% cooked. Strain and set aside.
Directions for Manchurian Sauce Preparation:
4. In a pan heat oil and add garlic, saute for 1 minute. Now add ketchup, red chili flakes, soy sauce, Worcestershire sauce, salt, white pepper powder, chili sauce, sugar and cook for 2-3 minutes. Now add water ( here you can thin the sauce with the macaroni water ) and cook until sauce thickens.
5. Now add capsicum, carrot, onion and cook for 1-2 minutes.
6. Now add cooked chicken, boiled macaroni and mix well. Cook until chicken is well coated in sauce. Adjust if necessary with the addition of more of the macaroni water.
7. Sprinkle green onion on top and serve.
Preparation time: 10-15 mins
Cooking time: 25-30 mins
Serving: 3-4

Prepared ingredients, I use shredded carrots ( usually shred a pound or 2 of carrots and store them in the fridge so carrot can easily be incorporated into many recipes)
macaroni heat sinks are boiled and ready
Heating up the skillet
Starting the frying process of the chicken, I use quad blend pepper freshly ground.
getting the crisp on !
remove from the pan
boil up the sauce
Add the prepared veggies, mix in and heat, don’t over cook , leave some crunch

Add the chicken and the macaroni to the pan, heat through
mix and heat thoroughly

MMMMMMMM………… plate up and garnish with some chopped green scallions
31
Mar
21

corn dog bites

Usually not a New England regional recipe, corn dogs, but since we have some hot dogs, this looks like a different recipe. We enjoy corn bread once and while and this is a good finger food snack option. The original corn dog recipe requires deep frying hot dogs covered with batter. This recipe just requires baking.

Use mini muffin tins, essentially a corn mini muffin with a piece of hot dog in the middle.

Adapted from a YouTube recipe from the Food Network.

Your quantities may vary .

  • 4 hot dogs, sliced to bite size pieces
  • __________________________________
  • 4 tablespoons melted butter
  • 1/4 cup sugar
  • 1/2 cup buttermilk or 1/2 cup milk soured with a bit of vinegar.
  • 1 egg
  • _____________________________________
  • 1/2 cup corn meal (I used dry masa)
  • 1/2 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • ______________________________-

Combine wet ingredient list and in another bowl dry ingredients list, mix both together till incorporated like a muffin mix.. (you could of course use a prepared box mix.)

Fill half way the muffin tins with the batter, greased or use those fancy pleated paper liners if so desired.

Push in the pieces of sliced hot dogs into the batter.

Bake 375 for about 10 minutes.

I ended up with more hot dog pieces than batter so the last few muffins have 2 pieces in each muffin. Our mini muffins tins may be larger than normal. If you place your sliced hotdog piece, the diameter horizontally, perfectly in the middle of the muffin batter, then slice it horizontally after baking, you have a round cornbread donut shape, with a hot dog in the middle to place on a tray. (didn’t get a picture of that).

The hot dog bites are good as is, but to enhance the serving, provide some dipping sauces , mustard and ketchup are a favorite.

get the ingredients ready

31
Mar
21

vanilla yogurt pound cake

This is a modified recipe from all recipes.com. Since I did not have lemon flavored yogurt I used what was in the fridge, vanilla flavored yogurt and substituted lemon extract with vanilla extract. A nice crumb, lighter texture than a usual pound cake. Sweet enough for a dessert or a side, toasted/grilled with coffee., serve with fresh fruit, ice cream as you desire,

mise en place

  • 1 cup butter
  • 2 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (8 ounce) container of vanilla flavored yogurt

bring all ingredients to room temperature

oven @ 325 degrees farenheit

grease and flour your pan of choice

a typical cake mix procedure

cream the sugar and the butter till light and fluffy

beat in one egg at a time

add vanilla extract

sift the dry ingredients

to the the butter sugar blend, mix in the dry ingredients, wet ingredients, alternately ending with the dry.

mix just until incorporated.

place in pan , bake, test with toothpick or thermometer.

remove from oven and cool 1O minutes or so.

carefully turn out to a wire rack.

cool completely, enjoy

01
Feb
21

Chicken with wine

 

Catching up on some recent meals to post.

An easy recipe for a classic way to prepare chicken. One of the many adaptations of coq au vin. I won’t post the recipe as there are so many variations. Basically a braised chicken with wine.

 

01
Feb
21

Quick bowl of soup

Chicken broth, Chicken, steamed veggies, homemade noodles , season as you like.(Chili paste) Top with fried egg.

01
Feb
21

chicken croquette

My version , a chicken meatball with a flour, egg wash and cracker coating . Another use of the vortex oven. Served with a tomato sauce and pasta.

Making them a bit smaller and using toothpicks would make a great appetizer to serve with different dipping sauces.




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