Sweets

Almond Cake

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What better way to welcome March than making a delicious cake. It has been days that we have been craving a piece of cake!  I rarely bake, but when I do, I always bake the same things: vanilla or lemon pound cake or brownies (that is as far as my repertoire goes).

I thought it was time I expanded my baking horizons. I love the zucchini and walnuts bread from Nordstrom Ebar and I’ve been wanting to try to make it at home. So in the meantime, I searched for a relatively easy cake and I found this scrumptious piece of heaven. It got my attention that it can be prepared entirely in the food processor.

Almond Cake

I made a few adjustments. I used a Nordic Ware Heritage Bundt Pan instead of a 9 inch round cake pan or spring form pan and it came out just gorgeous. It didn’t settle when it cooled or sag. This may happen if you use a regular round cake pan.

Almond Cake

The original recipe calls for 1 cup of unsalted butter, I used 1/2 cup. And I reduced the amount of sugar from 1 1/3 cup of  to just 1  cup. I thought that the  almond paste would compensate for moist and sweetness and it did. If this is the first time you are going to make it I would suggest to follow the original recipe and instructions below.

Almond Cake

I made the cake yesterday and the house smelled like a cloud of sweet almond happiness. We let it rest and then we couldn’t help it but to try it. Let me just tell you, if you are going to have a piece of cake you should definitely try this one. It is rich, moist, classy and it has the right amount of almond flavor. It also could be perfect covered with good chocolate icing or ganache. I decided to dust it with powdered sugar.

Almond Cake

I served the almond cake with caramel sauce and strawberries. The sweetness  of the cake and the sauce, the almond flavor and the tartness of the strawberries made an exceptional combination. It would be excellent paired with raspberries or raspberry sauce, lemon curd or peaches as well. And please, let’s not forget the coffee…

DSC_0556

This  cake will stay fresh – well covered- out of the refrigerator for 4 days, and it can be frozen for 2 months.

 

 

Recipe adapted from David Lebovitz (in turn adapted from Chez Panisse Desserts by Lindsey Remolif Shere)

Almond Cake

Yield: 10- 14 Slices

Ingredients

1 1/3 cups of sugar (you can adjust to just 1 cup)

3/4 + 1/4 cup (total 1 cup) of flour

7 oz almond paste

1 cup  or 8 oz  of unsalted butter at room temperature, cubed

(you can adjust to 1/2 cup or 4 oz)

1 1/2 tsp of baking powder

3/4 tsp of salt

1 tsp of almond extract

1 tsp of vanilla extract

6 eggs at room temperature

 

 

 

Instructions

Preheat oven to 325 ° Fahrenheit. Grease a 9 inch cake pan or spring form pan with butter and dust with flour. Cover or line the bottom of the pan with parchment paper. I used a heritage cake pan and greased it with vegetable spray.

The original recipe suggests to use the food processor.  Mix the almond butter, sugar and 1/4 cup of the flour. Until you get a sand uniform consistency. Add the butter (cut in cubes) and process, add the vanilla and almond extract and process until smooth.

Place the remaining of the dry ingredients, salt, baking powder and flour and sift into a small bowl.

Add one egg at a time and process until is all mixed together. At this point I added the dry mixture from the small bowl,   whisked and folded until all ingredients were incorporated. Try not to over mix the batter. Pour the batter into the prepared pan and place in the middle rack in the oven.

Bake for 45-60 minutes or until the cake is slightly brown.

Transfer pan to a wire rack and let cool down. If you used a round cake pan or a spring form pan, run a serrated knife around the perimeter in order to separate the cake from the sides of the pan.

Once cool, remove from the pan. Remember to remove the parchment paper from the bottom if you used it and and it will be ready to serve.

 

Mains

Chicken Lettuce Wraps

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Chicken Lettuce Wraps are a winner. They are super easy to make, quick, light and so fun to eat!

I made these with ground chicken, mushrooms and water chestnuts…that crunch makes them even more delicious. I added a hint of tarragon and Marsala wine just to make them different from the typical sweet and sour flavor.

Chicken Lettuce Wraps

I served them with bean sprouts and shredded carrots to add another layer of crunchiness (is that even a word?).

Chicken Lettuce Wraps

Chicken Lettuce Wraps are an excellent option when you are tying to eat light and healthy. This recipe serves 4 and it didn’t take me longer than 30 minutes to cook and put together.

 

Chicken Lettuce Wraps

You could repurpose the chicken on fried rice if you happen to have any leftovers.

 

 

 

Chicken Lettuce Wraps

Yield: 4- 5 Servings

Ingredients

1 lb ground chicken

1 shallot, chopped

1 cup of mushrooms, chopped

1 can of water chestnuts, chopped

4 green onions or scallions, diced (green and white parts)

1 iceberg lettuce

1/2 cup of low sodium soy sauce

1/8 cup of marsala wine

2 tsp of dry tarragon

1/4 cup vegetable or chicken broth

1 tbsp of vegetable oil

3/4 tsp salt

1/4 tsp black pepper (to taste)

 

Optional:

3/4 cup of carrots, shredded

3/4 cup of bean sprouts

1 tbsp sesame oil

 

Instructions

In a large skillet, sauté the shallot and scallions in the vegetable oil at medium high heat, for 3-4 minutes, until the shallot starts to caramelize. Add the mushrooms and water chestnuts and stir for 3-4 minutes. Add the ground chicken, salt and pepper and sauté together until the chicken starts turning a little brown.

Pour the Marsala wine and soy sauce into chicken mixture and add the tarragon. Continue to stir until the sauce is almost all absorbed by the chicken. Add the vegetable (or chicken) broth and lower the temperature. Let it simmer for another 5-8 minutes. You can simmer it for longer if you want to, it gets a richer flavor if you do. You could also add a drizzle of sesame oil and stir for another minute, just to finish the dish.

To serve, pour the chicken mixture on a lettuce leaf and assemble with shredded carrots and bean sprouts to add more  crunch.

Breakfast

Frittata

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I love Frittata. The best part of Frittata is how versatile it is. You can perfectly serve it for breakfast, brunch or dinner and you can also adjust it and change it every time, depending on the ingredients that you may have available. It is the perfect refrigerator (and pantry) cleaner!

I don’t know about you, but little by little I tend to accumulate food in the refrigerator. Vegetables, cheese and sometimes leftovers (like baked potatoes).

This time I had a small cauliflower hanging around in my refrigerator and just a few roasted peppers in a jar. I also had some mozzarella balls, goat cheese, cherry tomatoes and some fresh herbs that I wanted to use before they went bad.

 

Frittata

Frittata, in my experience, can be as light as you want it. I only had four eggs left and the equivalent to four egg whites. The combination of cheese and herbs made it very tasty, you wouldn’t be able to tell the difference between using full eggs or egg whites due to the different layers of flavors.

Frittata Food and Flair

You could also include meats, like bacon, ham, turkey or just make it with egg whites and vegetables.

Frittata Food and Flair

Next time I make Frittata, I want to use a muffin pan and serve it in individual portions.

 

Frittata

Yield: 4-6 servings

Ingredients

8 eggs

1/4 cup of milk or half and half

1 small cauliflower

1 small diced onion

3/4 cup chopped roasted peppers

8 cherry tomatoes, cut in halves

2 tbsp fresh basil – or 1 tbsp of fresh thyme

6-7 Mozzarella Ciliegine  (bite size balls) or 3/4 cup of diced or shredded mozzarella cheese

2 tbsp goat cheese

1/2 tbsp olive oil

1/2 tbsp butter

3/4 tsp salt

1/4 tsp pepper

2 tbsp of parmesan cheese (optional)

Instructions

Preheat oven to 350° Fahrenheit.

Cut the florets of the cauliflower. To steam the cauliflower, just fill 1/3 of a medium pan with water and bring to a boil. Lower the temperature to medium. Place the cauliflower in the steamer basket with a sprinkle of salt and pepper. Cover and let steam for about 7 or 8 minutes, until it is fork tender. Set aside.

Make sure to use an oven proof or a cast iron skillet. In the skillet, place the olive oil and butter. Add the onion, half the salt and pepper and cook for about 5 minutes. Add the roasted peppers and the tomatoes. Cook at medium heat for another 4 minutes. Add the cauliflower and sauté for a few minutes mixing it with the onion, roasted peppers and tomatoes.

In the meantime, beat the eggs, add the fresh herbs, the milk (or half and half) and the rest of the salt and pepper.

Lower the heat of the skillet to low and pour the egg mixture, making sure to coat all ingredients. Add the goat cheese and distribute the mozzarella cheese evenly all over the skillet. Try not to stir the mixture. Let it cook at low for about 3-4 minutes, until you see that the borders are starting to cook.

Cook in the oven for 20 minutes at 350° Fahrenheit.

 

 

Notes

If  you are using the parmesan cheese, cook the frittata for 18 minutes, sprinkle the parmesan cheese on top and put in the oven for 2 more minutes. Pinch with a knife or toothpick, if it comes dry is ready.

 

Soups

Roasted Parsnip and Apple Soup

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Roasted Parsnip and Apple Soup

There is a vegetable (or root vegetable) in Venezuela called apio.  It looks like a potato, but with the form of a twisted root. I have not been able to find it anywhere. I lived in Miami for more than 10 years and it never occurred to me that they would have it in Sedano’s – a supermarket that carries a lot of latin american items in Florida –  until one of my friends mentioned it to me (duh!). Luckily there is Parsnip.

Roasted Parsnip and Apple Soup

I have found that parsnip is the most similar in taste so far. When I make parsnip soup simply with onions, sweet peppers and cilantro it reminds me of our sweet and homey apio.

Roasted Parsnip and Apple Soup

Cruising through google, I came across this delicious recipe from Williams Sonoma. I was immediately tempted to adapt it to our traditional apio soup. I thought that the idea of roasting the parsnips was fantastic, all vegetables acquire a very distinctive and seasoned flavor after being roasted. But then, I just couldn’t help but to use the apple in the recipe as well, I was sure it wouldn’t interfere with the other traditional flavors and I was right! The soup is very creamy and soft, and the apple leaves a subtle sweet and fresh aftertaste.

 

Roasted Parsnip and Apple Soup

 

Recipe adapted from Williams-Sonoma: Soup of the Day, by Kate McMillan.

Roasted Parsnip and Apple Soup

Yield: 5-6 servings

Roasted Parsnip and Apple Soup

Ingredients

4 parsnips (medium to big)

1 small green apple, peeled, cored and diced

1 small sweet onion, diced

3 sweet peppers, thinly diced

1/4 tsp nutmeg, freshly grated

5 cups Vegetable Stock

1 or 2 tbsp of cilantro (you can replace it with italian parsley)

2 tbsp of olive oil

1 tsp of butter

 

Instructions

Preheat oven to 400° Fahrenheit. Peel and chop the parsnips and place in a bowl. Mix with 1 tablespoon of olive oil, a sprinkle of salt and pepper and line in a baking sheet. Roast for 20-25 min.

In a large saucepan heat the remaining olive oil with 1 teaspoon of butter over medium heat. Add the diced onion,  about 1/2 tsp of salt and fresh ground pepper. Add the diced sweet peppers and sauté until soft, about 4 minutes.  Once the onion gets translucent, add the freshly grated nutmeg and the apple. Stir in the mix for about 5 minutes, until the apples start to get softer. Add the roasted parsnips and sauté together for 4 minutes, stirring constantly allowing all flavors to mix together.

Add the vegetable stock and cilantro (or parsley), bring to a boil and then let simmer for about 25 minutes until all vegetables are soft and cooked.

Blend the soup with an immersion blender until you get the desired consistency. You could process the soup in the blender being extremely careful while blending hot liquids. Taste and adjust salt and pepper if necessary.

Recipes

Ratatouille

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I rarely eat any eggplant, really, even though I am an avid vegetable consumer. I’m just not a big fan. The only way I like it is in Eggplant Parmigiana or fried. So I decided to come up with my own recipe for Ratatouille (or as I used to call it, the veggies festival).

Ratatouille is honestly delicious, the problem is that I like mine a little overcooked, so the vegetables end up a little limp at the end – not that pretty to photograph.  I really find that the taste is deeper and richer that way.

Ratatouille

Ratatouille could be served as a side dish or by itself with some freshly shaved parmesan cheese and fresh basil over the top. It can also be served over a bowl of rice or pasta,  and it is exquisite over a rich and creamy polenta.

 

Ratatouille

Yield: 6 - 8 servings

Ingredients

1 diced sweet onion

1 diced and cored red pepper

1 thinly sliced medium carrot

3 thinly sliced green zucchini

1 thinly sliced yellow squash

1 1/2 cup diced mushrooms

1 tbsp olive oil

1 tsp butter

1 tsp fresh thyme

1 tbsp fresh basil

1 tsp of sun-dried tomatoes in olive oil

3/4 cup of tomato sauce (a good tomato basil, like RAO’s, makes a big difference)

3/4 cup of vegetable stock (or chicken)

Salt and pepper to taste

 

Instructions

Wash and slice the onion and the red pepper very thinly, about 1/4 of an inch. Slice the mushrooms and set aside.

Cut the ends of the carrot, zucchini and yellow squash and try to slice them all at the same size so that they will cook evenly. I  use a mandolin, it is for me the fastest way to do an even job. But you can also do it with a sharp knife.

Separate the thyme leaves from the branch and cut the basil.

In a large saucepan place 1 tbsp of olive oil and 1 tsp of butter. Add the onion, sprinkle a little salt (about 1/2 tsp) and pepper and sauté for about 5 minutes until the onion starts to get translucent. Add the sliced red pepper and sauté together at medium high temperature for another 3 to 4 minutes. Add the carrot and cook for another  3-4 minutes.

In the meantime, sauté the mushrooms on the side in a small skillet. Sauté them with a little butter or olive oil until they are nicely toasted. Sprinkle a little salt when they are done. I recommend to cook them on the side just in case they release a lot of water.

Add the zucchini and yellow squash to the saucepan with the onion, red peppers and the carrot. Mix together making sure that all vegetables are being cooked together. Stir and sauté for about 4 minutes. Add the thyme leaves, 1 tablespoon of sun-dried tomatoes and the mushrooms. Taste for salt and pepper and adjust. Stir together and pour 3/4  cup of vegetable stock. Bring to a boil and simmer for 10 minutes.

Add the tomato sauce and the basil, continue simmering for 10 more minutes.

 

Notes

Serve with freshly grated parmesan cheese.

Recipes

Avocado Sauce or… Guasacaca

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I haven’t met the first Venezuelan person who doesn’t like guasacaca. This avocado sauce has a very particular and creamy taste. It brings a special touch to grilled chicken or beef. It is spectacular on arepas, french bread or crostini and even over plain toast. Some people like it over their plantains or as a dip for chips or tequenos (cheese sticks pastries).

Guasacaca is very easy to make, is always welcomed at party’s and has minimal clean up time (if you use an immersion blender).

Guasacaca

 

You could also spread the leftovers over your toasts the next day and breakfast is ready!

 

Avocado Sauce Guasacaca

 

This sauce can be prepared in advance and stored in the refrigerator, just remember to bring it to room temperature before serving.

I am planning on making it for SuperBowl Sunday with some chips…

Avocado Sauce Guasacaca

 

Recipe adapted from Carmen Pena

Avocado Sauce…or Guasacaca

Prep time: 10-15 minutes
Yield: 3 cups

Ingredients

1/4 cup of water

1/4 cup of white vinegar

1 tsp salt

1 tsp sugar

2 avocados

1/2 cup of sweet onion, roughly chopped

1/2 cup of sweet peppers, roughly chopped (you can substitute with 1/4 cup of green pepper)

1 tsp mustard

1 tbsp italian parsley

1 tbsp cilantro

1/8 cup olive oil

1/8 cup of mazola or vegetable oil

2 cloves of garlic

2 tbsp of cream cheese or sour cream (optional)

Tabasco Sauce (optional)

 

Instructions

Mix water and salt and bring to a boil. Set aside to cool.

Place the salt and water mixture with all ingredients, except for the avocado and the cream cheese, in the food processor and blend until you obtain a smooth consistency.

Peel, pit and dice the avocado. Puree it with a fork or place it with the sauce in the food processor and process until smooth. Try the sauce and adjust salt and pepper if necessary.

 

 

Notes

The sauce is delicious as is. The cream cheese or sour cream are optional,  just to make it creamier. Instead of cream cheese or sour cream, you could add some fresh squeezed lemon juice to enhance the fresh flavors of the sauce. Some people like to add a few drops of Tabasco Sauce just to take this sauce to another level, if you like it hot….by all means, go for it!

If made in advance,  place in a plastic container and add 2 tbsp of olive oil on top (do not mix) and store covered in the refrigerator.

 

 

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Food and Flair, easy and healthy recipes among other things.

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