Lemon Poppy Seed Shortcakes

On Friday when I taught the Farmer's Market Bag class I told the students that I would include a recipe for cake like shortcakes; the recipe we did in class was the classic shortcake that is really more like a biscuit.

 Several years ago, I bought some Nordicware shortcake plaques and even though Dr. C. rolled his eyes when I brought them home, I've used them quite a bit during the summer season.  They make a terrific cake to fill with fruits and whipped cream or ice cream.   Unfortunately, the recipe that came with the plaques, didn't work, so I reworked it after my first disaster and this one works every time.  If you don't have shortcake plaques, then you can make this recipe as cupcakes, split them, and serve as you would the biscuit-like shortcake. Some things to remember when you use a form like the shortcake plaques: always coat the inside and top with non-stick cooking spray like Bakers' Joy, and after baking, time them for 10 minutes before removing from the pan--this is true of bundt pans as well. 

Lemon Poppy Seed shortcakes

Makes 12

1 ½ cups (3 sticks) unsalted butter

1 cup sugar

3 large eggs

2 teaspoons lemon extract

1 teaspoon grated lemon zest

1 ¾ cups all purpose flour

1 teaspoon baking powder

1 tablespoon poppy seeds

½ cup sour cream

1. Preheat the oven to 375 degrees and coat the inside of 12 shortcake plaques with non-stick cooking spray.
2. In the large bowl of an electric mixer, beat together the butter and sugar until fluffy.  
3. Add the eggs, lemon extract and zest, beating until the mixture looks curdled.  In another bowl, combine the flour, baking powder and poppy seeds.  
4. Add the flour mixture alternately with the sour cream, and beat for 1 minute, until smooth.  
5. Using a ¼ cup measure scoop the batter into the shortcake molds, and smooth the tops.  
6. Bake for 18 to 20 minutes, until golden brown and a skewer inserted into the center comes out with a few crumbs clinging to it.
7.  Cool the pans for 10 minutes, and then turn out onto wire racks to cool completely.  Serve with berries, and whipped cream. 
8. Cook's Note:  If you prefer to make cupcakes, scoop the mixture into 24 muffin tins that have been coated inside and across the top with non-stick cooking spray and bake for 16 for 18 minutes. 

Buona Notte from San Diego.

In Love...............

I'm an admitted gadget-aholic and love anything that will make my time in the kitchen shorter and more enjoyable.  I hate to wash dishes, and one dish dinners are my specialties, or dinners without a lot of fuss, and dishwashing.

This isn't my kitchen, trust me!!

Yesterday I received the newest slow cooker from Cuisinart which is sold only at Williams Sonoma at present, but may be coming to a retail store near you sometime soon.  I urge you to stand in line and buy one of these.......it's awesome.  Instead of an insert that goes onto the stove top to saute, you can saute right in the slow cooker liner, relieving you of the necessity of lifting 5 pounds of beef stew off the stove top to transfer to the slow cooker insert (the liner that heats your slow cooker)  This beauty, stainless steel outside, and a myriad of settings, will slow cook, roast, saute, and steam all in the same piece of equipment. It will even bake rolls----I'm in love!  Seriously!
With this machine the possibilities are endless, and although it's pricey, I've said it before here, you get what you pay for with electrics. Cuisinart is one of those companies that listens to its customers, and they put every bell and whistle possible into this great product.
Enjoy your weekend.

In the Bag

 

This mornings Farmer's Market Bag was awesome! Clockwise from the top, white corn, Portabella mushrooms, black kale, Pirat lettuce, English peas (in the center blackberries) yellow nectarines, purple potatoes, and pencil thin asparagus. Teaching the dishes for this bag was so much fun, and if you didn't make the class, but got a bag, or shopped for some of these items at Specialty Produce, I've got a few other recipes to share for the weekend. 

Today we made blackberry shortcakes but another great dessert would be a blackberry and nectarine cobbler with vanilla ice cream---think Father's Day dessert, simple, make ahead and de-lish!

Blackberry and Nectarine Cobbler

Serves 8 to 10

For the Fruit

2 cups blackberries

4 medium nectarines, peeled, and sliced into 1/2-inch wedges

2/3 cup sugar

3 tablespoons cornstarch

2 tablespoons fresh lemon juice

1. In a large bowl, combine the fruits, sugar, cornstarch and lemon juice and set aside while making the cobbler topping. 

For the cobbler topping

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into 1/2-inch cubes

1. Preheat the oven to 375 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a food processor, combine the flour, and sugars by pulsing on and off 4 to 5 times.  
3. Drop the butter cubes onto the flour mixture, and pulse the mixture on and off until it begins to come together. 
4. Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan. 
5. Bake the crumble for 35 to 45 minutes until the crust is golden brown and the peaches are bubbling.  Serve the cobbler warm, or at room temperature with vanilla ice cream, or gelato. 

We made a sweet pea, asparagus, and white corn risotto, and I have a recipe for an asparagus risotto in the pressure cooker that is awesome.  Pressure coooker measurements are different than other stove top measurements, so make sure to follow the recipe as stated.  7 minutes without stirring----I'll drink to that!  

Asparagus Risotto for the Pressure Cooker
Serves 6 as a first course

4 tablespoons unsalted butter

1 tablespoons extra-virgin olive oil

1 shallot, finely chopped

1/2 pound pencil thin asparagus, cut into 1-inch lengths, separate the tips from the stalks

1 1/2 cups medium-grain rice, such as Carnaroli, or Vialone Nano

1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth

3 1/2 cups simmering chicken broth

1/2 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground black pepper (optional)

1.      Melt 2 tablespoons of the butter with the oil in the pressure cooker over medium high heat.
2.      Add the shallot and sauté for 1 minute, until fragrant.
3.      Add the rice and toss to coat. Pour in the wine, asparagus stalks and broth and lock the lid in place. Cook at high pressure for 7 minutes.
4.      Quick release the pressure and remove the lid, tilting the pot away from you to allow the steam to escape.
5.      Stir in the remaining 2 tablespoons of butter, asparagus tips and the cheese.
6.      Taste the rice for seasoning, adding salt and pepper if necessary.
7.      Allow the rice to stand for 2 minutes and stir again. If the risotto is not quite cooked, give it another minute, uncovered over medium high heat. Serve in shallow bowls, garnished with additional Parmigiano cheese. 

This colorful melange was made with purple potatoes, yellow potatoes, black kale, cherry tomatoes and pancetta.  The kale becomes crispy in the oven.  If you would like to make kale chips, here's a way to do it.

Kale Chips
Serves 4

One bunch black kale, washed and coarsely chopped
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt plus extra for sprinkling
1/2 teaspoon ground black pepper

Line a baking sheet with aluminum foil or a silicone baking liner and preheat the oven to 400 degrees.  .  Arrange the kale on the baking sheet, and toss with the oil, salt and pepper.  Bake for 5 to 7 minutes until the ale is crispy.  Sprinkle the kale with additional salt and serve.

 English peas are a treat, and only available for a short period of time.  This classic French dish is called Petit Pois; basically butter lettuce, scallions, and butter sauteed with English peas, and finished off with a bit more butter----it's French, what can I say??? It's also amazing!

English Peas and Butter Lettuce Saute
Serves 4

4 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

2 scallions, finely sliced

1 head butter lettuce, finely sliced

2 cups English peas

1/2 cup hot chicken or vegetable stock

Salt and pepper to taste

1.   Melt 2 tablespoons of the butter in the oil in a large skillet.
2. Stir in the scallions, and shredded lettuce, cooking over medium high heat, until the lettuce begins to wilt. 
3. Add the peas and stock, and cook over medium high heat, for 4 to 5 minutes, until the peas are tender. Stir in the remaining butter, and season with salt and pepper if needed. 

As we go into to the weekend, I hope you get to a Farmer's Market and buy your fresh veggies and fruits to serve this week.  Buona notte from San Diego. 

Dear Old Dad

 

Sunday is Father's Day (better go and get that card in the mail!) If your dad lives nearby you are probably going to have a barbecue because we all know dads love to grill

 but if your dad isn't nearby you'll talk on the phone, send a card, and skip the rest of the celebrations.  Celebrating those we love takes time, care and thought, so if you are celebrating with dad this weekend here are a few recipes to get you going on the right foot.....but a few rules first....to avoid anything like this

no booze until after you've cooked everything, and no booze until the knives are put away.
Since it will just be Dr. C. and me, I'm planning to do some king crab claws with a big salad and maybe a few grilled veggies.  Crab claws are a great dinner ( you get to eat with your hands and imagine guys on "Deadliest Catch" getting your dinner)  and anything leftover can go into a crab mac and cheese, or a huge chopped salad.
If steak is your forte, make sure to buy quality (at least USDA choice grade) .... like I said, make it special.  Sides for steak are simple to make ahead and if you want baked potatoes, but don't want to heat up the house by turning on the oven, do them in your slow cooker.

This is a beautiful chopped salad, and it goes with just about anything; you can see chunks of Italian salami, cheese, lettuce, artichoke hearts, and a light dressing over it all.  This is my version of this chopped salad, and the dressing makes a dynamite marinade for meat or poultry, so if you have any leftover, drench that flank steak in it for about 4 hours, and then grill.

Hollywood Chopped Salad
Serves 8 to 10

For the Dressing

1 cup olive oil

1/2 cup white wine vinegar

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

1 teaspoon sugar

2 cloves garlic, minced

1.      In a small bowl, whisk together the dressing ingredients until thickened.

2.      Do-Ahead: At this point, you can cover and refrigerate for up to 3 days.

For the Salad

Four 10-ounce bags American salad blend(iceberg, carrots, red cabbage) or your choice of lettuces

1/4 pound thinly sliced Genoa salami or pepperoni, cut into matchsticks

2 cups diced cooked chicken (1/2-inch dice)

1 1/2 cups shredded Monterey Jack or mozzarella cheese

1/2 cup sliced black olives, drained

1 European cucumber, cut in half and sliced into 1/2-inch-thick half-moons

2 cups cherry tomatoes

6 scallions (white and tender green parts), chopped

When ready to serve, assemble the salad. Combine the ingredients in a large salad bowl and toss with some of the dressing to coat. Add additional dressing as desired, toss again, and serve immediately.

To top burgers or steaks, these onions are a must!

Marinated Red Onions
Makes about 4 cups

2 large red onions, cut in half and thinly sliced into half-moons (about 3 cups)

3/4 cup red wine vinegar

1/2 cup sugar

1/2 cup vegetable oil

Pinch of red pepper flakes

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1.      Place the onions in a glass bowl.

2.      In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper.  Pour over the onions.

3.      Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours.

4.      Drain the onions.

5.      Do-Ahead: At this point, you can cover and refrigerate for up to 3 to 4 days.

and of course dessert---I'm not sure who is saying that cupcakes are dead, but I think they will always be with us...they are easier to make than pies, or layer cakes, and you don't feel so guilty scarfing down a cupcake, where a piece of cake or pie requires ice cream! 

These cupcakes are awesome, and everyone will want the recipe, so please share!

Mexican Hot Chocolate Cupcakes with Cinnamon Buttercream

Makes 24 to 30

2 cups granulated sugar

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract or vanilla bean paste

1 3/4 cups unbleached all-purpose flour

3/4 cup Dutch-process unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

½ teaspoon ground cinnamon

1 cup boiling water

1.      Preheat the oven to 350 degrees.  Line 24 standard cupcake pans with liners, or coat with non-stick cooking spray.  In the large bowl of an electric mixer, stir together the sugar, eggs, milk, oil and vanilla, until blended. 

2.      Combine the flour, cocoa, baking powder, salt and cinnamon, and gradually add to the sugar mixture, until the mixture begins to come together. 

3.      Very slowly, add the boiling water, and blend until the mixture is smooth.  

4.      Ladle or scoop the batter into the cupcake tins, filling ¾ full.  Bake the cupcakes for 15 to 18 minutes until a skewer inserted into the center of each one comes out clean. 

5.      Cool the cupcakes in their pans on wire racks until cooled. 

6.      Do-Ahead:  At this point the cupcakes can be kept covered at room temperature for up to 2 days, or frozen for 6 weeks.  Defrost and ice with the cinnamon buttercream frosting.

Cinnamon Buttercream Frosting

4 ½ cups confectioner’s sugar

1 cup (2 sticks) unsalted butter at room temperature

1 tablespoon vanilla extract

1 ½ teaspoons ground cinnamon

2 tablespoons milk

Chocolate curls for garnishing cupcakes

1.      In the bowl of an electric mixer, stir the sugar, to aerate it. 

2.     

3.      If the frosting is stiff, add a few more drops of milk, beating after each addition.  Frost the cooled cupcakes and garnish with chocolate curls.

4.      Do-Ahead:  Cover the frosting, and store in the refrigerator for up to 5 days, or freeze for up to 6 weeks.

I'm still recovering from jet lag (on my 8th day) and haven't gotten much done here since we've been back, but will be teaching tomorrow .... another Farmer's Market Bag Class at Great News.  I hope you have a wonderful weekend, and that if your dad is around you will celebrate him and all the dads you know. Enjoy your day!

She's a Grand Old Flag

Tomorrow is Flag Day, one of those ho hum holidays we all yawn about and move on.  The flag is a symbol of our country..I grew up with a healthy respect for the flag, being the daughter of a Navy Captain and seeing the flag as part of our life, I've seen it draped over my dad's coffin, flying from the mast of Navy ships my husband served upon and flying in foreign countries where we have been stationed.  Instantly recognizable, it is America's signature flying proudly in this country and in friendly confines around the world, and as much as I'd love to say that everyone loves us, we've seen this flag burned here and abroad.   

I think about Betsy Ross  sitting by candlelight and sewing the flag all the while not knowing whether her efforts would become the flag of the new country. Legend has it that she could cut a 5-pointed star in two snips.   The flag has been described as an American signature; whether it's planted on the moon, or Everest, or in Camp Victory in Baghdad it is a symbol of our country. 

So as you go about your day tomorrow and see the flag flying, remember those who have served their country with this flag flying above them.  

Of course, this wouldn't be a food post without a flag cake---this is a simple recipe for a cake that is perfect for any spring or summer gathering.  If you have children, have them help make the stripes, with strawberries and fill in the blueberry background for the stars.  

Flag Cake

Serves 12 to 16

2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 3/4 cups sugar

3/4 cup (1 1/2 sticks) unsalted butter, softened, and cut into 1/2-inch bits

1 cup buttermilk

4 large eggs

2 teaspoons lemon extract

1 teaspoon grated lemon zest

1.                  Preheat the oven to 375 degrees.  Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.

2.                  In the bowl of an electric mixer combine the flour, baking powder, salt, soda and sugar, stirring to blend. 

3.                  With the machine running on low, add the butter a few pieces at a time, beating until the flour mixture is crumbly.

4.                  In a 2 cups measure, stir together the buttermilk, eggs, extract and zest.

5.                  With the mixer running on low, gradually pour in the buttermilk mixture, beating until the mixture is smooth, scraping down the bowl, if necessary.

6.                  Pour the batter into the prepared pan, and bake for 35 to 40 minutes, until a skewer inserted into the middle comes out clean.  Cool the cake on a wire rack for 10 minutes, then turn out onto a rack to cool completely. 

Do-Ahead:  At this point, you can slip the cake into a 2-gallon zipper-top plastic bag and refrigerate for 3 days, or freeze for up to 2 months.  Defrost overnight in the refrigerator.

Assembly

2 cups heavy cream

2 cups mascarpone cheese

1/3 cup sugar

3 pints medium size strawberries (see note)

1 pint blueberries

1.                  In the bowl of an electric mixer, whip the cream until it is very stiff.  Add the mascarpone and sugar, and whip again until combined.

2.                   Do-Ahead:  At this point, the frosting can be refrigerated for up to 24 hours)

3.                  Slice one pint of strawberries ½-inch thick, and set aside.  Slice the other berries in half.  Wash the blueberries and pick over for stems.  Dry the blueberries completely.

4.                  Using a serrated knife, slice the cake in half horizontally.  Spread a layer of the whipped cream mixture over the cake about ½-inch thick.  Top with the sliced strawberries.  Cover with the top cake layer, and spread the top and sides with the remaining whipped cream, reserving about ½ cup. 

5.                  Draw a box in the upper left corner of the cake measuring 4 inches from the top left hand side of the cake and 5-inches in from the left side of the cake for the blueberry background and fill with some of the blueberries, so that you can still see some of the white frosting (any remaining blueberries can be used for garnishing slices of cake).  Lightly mark 1-inch lines along the horizontal edge of the cake and beginning at the top of the cake alternate rows of halved strawberries, cut side down, beginning at the “star” box with the butt end of the berries against the box.  Continue to make the red stripe rows alternating with a frosted row all the way down the cake. 

6.                  Depending upon the size of your berries you should have 4 red rows and 4 white rows.

7.                  Place the remaining whipped cream into a pastry bag fitted with a star tip or a zipper-top plastic bag, with a small hole snipped into the corner.  Pipe small stars between the blueberries to resemble stars on the flag.  Cover the cake with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours.  Remove the cake from the refrigerator and serve cold garnished with any remaining blueberries.  

Cooks’ Note:  Size does matter in this dessert.  The larger the strawberries, the less stripes you will have.  Here in San Diego the berry stands sell berries that are gargantuan—sometimes 2-inches in length!    Save the large berries for coating with chocolate (which is another story all-together!)

For a Round Cake:

Bake the cake in two 9-inch round cake pans for 20 to 25 minutes.  When cooled, split each layer and layer with crème mixture and some sliced berries.  Frost the sides and top of the cake.  Make a 5-pointed star design on the top and fill in with blueberries.  Then push halved strawberries into the sides of the cake. 

If you have access to raspberries and would prefer to use raspberries for the stripes and filling, your cake will look like this.

Enjoy your Flag Day!