I 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.
b) 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!