Recipes old & new

Walnut misoI was looking at my overstuffed recipe journal and wondered how many were crammed in, waiting to be used for the first time, and how many newbies were quickly becoming a part of the ol’ standby collection. I have imagined transferring the stack of printed pages and magazine scraps into a binder with trusty sheet protectors, but that kind of organization rarely materializes. I will say that a few key recipes keep floating their way to the top. Banana muffins. Citrus poppyseed pancakes. Papaya and avocado salad.

I thought I would share a) a seasoned recipe and b) a rookie with repertoire potential for others to add to their scrap books. And if any cook feels inclined to share a classic from their kitchen, please do!

a) Chunky Chocolate Cake

From the Times Colonist, circa junior high. With new additions (my mom and I used to make it with carob during my brief tango with veganism).

1 2/3 cups flour
1 cup packed brown sugar
1/4 cup cocoa
1 tsp baking soda
1/4 tsp salt
1 cup water
1/3 cup vegetable oil
1 tsp vinegar
1 cup chocolate chips (suggestion: Callebaut)

* The last few times I made this I added the zest of 1 orange to the batter.

Combine flour, sugar, cocoa, salt and soda. Stir in water, oil and vinegar. Stir in chocolate chips (and zest). Spoon into greased/lightly floured round pan (or 8×8 pan for square cake) and bake at 350°F for 25-30 min (test with toothpick). Cool on rack.

To make a Rebar ganache: Heat 125 mL of heavy cream (whipping) and 1 tbsp of butter on medium until just before it bubbles or its scalding point (takes only a couple of minutes). Pour over 5 oz of chocolate in a bowl. Let sit for 3 min and then whisk into a perfect ganache. While slightly warm pour over cake and let sit.

Yumb) Walnut Miso Noodles

(from 101 Cookbooks, April 1, 2009)

4 ounces whole wheat spaghetti

(I use 60 g per person)
1 small bunch of asparagus, sliced thinly (1/4-inch thick)

1/2 cup walnuts, toasted
1/4 cup extra virgin olive oil
1 medium clove garlic, peeled

2 tablespoons white miso paste
2 tablespoons white wine vinegar
1 teaspoon honey

1/4 cup warm water

Heidi Swanson suggests some toppings to give a finishing touch. Definitely add green onion and chard stems and leaves. Organic chard from California is in stock at various grocery stores at the moment. Click on the 101 link above for the informative recipe break down and tips.

Serves 2. If you make a bigger batch, the sauce makes a fantastic dip for raw vegetables. Just bring a toothbrush to work, the garlic packs a kick!

This entry was posted in Archives. Bookmark the permalink.

3 Responses to Recipes old & new

  1. jennifer says:

    I can’t wait to try my hand at the Walnut Miso Noodles! it looks incredible!

  2. jennifer says:

    I’m sharing my Mexican Wedding Cakes! I know the Danzidette already knows how to make delicious ones but everyone likes these and they are very easy.

    Mexican Wedding Cakes (Polvorones)

    These “cakes” are really festive cookies.
    Yield: Makes about 4 dozen

    1 cup (2 sticks) butter, room temperature
    2 cups powdered sugar
    2 teaspoons vanilla extract
    2 cups all purpose flour
    1 cup pecans, toasted, coarsely ground

    1/8 teaspoon ground cinnamon

    Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
    Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
    Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)

  3. thedandizette says:

    I can attest that Mexican Wedding Cakes are a swoon worthy treat. Thanks for sharing! You just inspired me to make a batch for an extra special day coming up.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s