Ginger Bread Cake and Cathy’s Lemon Curd

GINGER BREAD CAKE

I got to know Cathy Foley as she came to work for us at the Carriage House Cafe when we first opened.  It wasn’t long before I realized this was one amazing lady with not just knowledge of cooking but of human nature and a deep love for people.  It was a complete privilege to work with Cathy and to be taught by her.  She and I both hold a love for things like cooking garlic ‘n onions, roasting vegetables for soups and anything lemon!
Preheat oven to 350 degrees

8 in. square baking pan, greased

Step 1 –  Mix together ¾ cup milk and 1Tb. vinegar.  Set aside until mixture begins tocurdle (approx. 10 – 15 minutes).  This is the method for sour milk needed for certain recipes.

Step 2 -  Sift together and set aside:

1 ½ cup all purpose flour
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
2 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground cloves
Step 3 – In separate bowl cream together:
½ cup butter (room temperature)
½ cup brown sugar (packed)
1 large egg
¾ cup dark molasses
Step 4 - Mix dry ingredients into creamed ingredients.  Add sour milk and mix together well.

Pour batter into prepared baking dish and bake at 350 deg. oven for 45 – 50 minutes or until knife inserted comes out clean.
Serve warm with whipped cream or lemon curd.

CATHY’S LEMON CURD

1 TB. + 2 tsp. finely grated lemon zest
1 cup fresh lemon juice
1 ⅓ cups white sugar
4 large eggs
1 ¾ sticks unsalted butter, cut into tablespoon pieces

Method:
Whisk together zest, lemon juice, sugar, eggs and a pinch of salt in a 2 quart heavy saucepan.  Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick
enough to hold marks of whisk and first bubbles appear on surface, (about 10 minutes).
Immediately pour curd through a fine sieve into a bowl, then cover and chill.

Cook’s note:  Lemon curd keeps covered and chilled for one week.

Jan’s Pumpkin Pie

JAN’S PUMPKIN PIE
I like to make this particular pie a day ahead as the spices seem to taste better. I also like to use any extra pie dough cut into leaf patterns and place on top before putting into the oven.  It can be served with whipped cream and toasted pumpkin seeds.
1 unbaked 9” pie shell

3/4 cup brown sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 – 3/4 tsp. ground cloves
2 eggs
1 1/2 cups pumpkin puree ( I like to use Libby’s 100% pure pumpkin –  1 14oz. can)
1 can (12fl. oz. 345 mil.) Evaporated Milk

Mix together sugar, salt and spices.  Beat eggs and add to sugar/spice mixture.  Stir in pumpkin and gradually add evaporated milk.

Place into pie shell an bake 15 minutes at 425 degree oven.  After 15 min. turn down oven to 350 degrees and continue to bake 40 – 50 minutes or until knife inserted near center comes out clean.  Remove from oven and place onto wire rack to cool completely.  Serve immediately or refrigerate.

Bread Stuffing and Yellow and Green Squash Casserole

 

Yellow and Green Squash Casserole

6 cups – sliced squash
1/2 cup – sliced onion
1 cup – shredded carrot

Boil in salted water 5 min. and drain.

Mix into:
1 cup – sour cream
1 can – cream of broccoli or cream of chicken soup
(diced chicken can be added to make a complete meal)

Place into buttered baking dish and place bread stuffing on top or may layer with bread stuffing.  Bake at 350 degree oven for 30 min.

Bread Stuffing

3/4 cup – minced onion
1 1/2 cups – chopped celery (stalks & leaves)
1 cup – butter
9  cups – soft bread cubes (whole wheat, white or mixed)
1 tsp. – salt
1 1/2 tsp. – crushed sage leaves
1 tsp. – thyme leaves
1/2 tsp. – black pepper
Note: Add more herbs to taste-you know I love my herbs!

In a large skillet, cook and stir onions, celery and herbs and seasoning in butter until onions are tender. In a large bowl place bread cubes and pour cooked onions mix over cubes.  Mix well and add either water or soup stock to soften bread if necessary.  You may use either veggie or chicken stock.  Place into buttered baking dish, cover with foil and bake at 350 degree oven for approx. 30 min. Remove foil last 5 min. of cooking time to brown.

IF YOU ARE USING STUFFING FOR TURKEY OR CHICKEN, STUFF DRESSING INTO CAVITIES OF BIRD BEGINNING WITH THE NECK.  IMPORTANT!!!!!!  DO NOT PLACE INTO THE BIRD UNTIL IT IS READY TO COOK.  Follow cooking instructions which come with turkeys or whole chickens.  After my turkey is stuffed, and before I put it into the oven I always rub the turkey with mayonnaise.  This advise was given to me by a dear friend while living in Japan and my turkeys have always turned out amazing!  Place aluminum foil loosely over the turkey and place into a 400 degree oven for 1 hour. After this first hour turn oven down to 350 degrees to finish until golden brown and turkey legs, when moved, feel loose.  Some brands of turkeys come with a thermometer already inserted.  Please read instructions carefully

ps. I’ll be showing you all of this in the near future

Pumpkin~Ginger Soup

PUMPKIN ~ GINGER SOUP

Serves: 6-8 people

Roasted Vegetable Stock – 4 qts.

1 – Red Kuri Squash (or butternut, buttercup or winter squash)
5 – Carrots, diced
1 – Sweet potato, diced
1/2 cup – dry white wine
1 – lemon juiced

2 – Onions, diced
2 – Stalks of  celery, diced
1 – 2 Tab. – fresh ginger, minced (may need more)
4 – Garlic cloves, minced
4 Tab. – butter
salt to taste

Method:
Place squash in an oven proof pan/dish and bake at 400 degrees until soft.  Remove from oven and cut in two, removing all seeds and skin.  Cut into small pieces and place into prepared stock-recipe below.

Add carrots, sweet potato, wine and lemon juice.

Saute onions, celery, ginger and garlic in 4 Tab. butter until onions are soft but not brown.  Add to soup.

Prepare a sachet using a cheese cloth:  1 garlic clove, 2 cardamon seeds, crushed, 1/4 piece of fresh nutmeg, 2 juniper berries, 1 bay leaf. Tie cheese cloth with string and place into soup-don’t worry if you can’t find specific ingredients.

Bring to a boil, turn fire to simmer and continue to cook until all ingredients are soft
(approximately 30 – 60 min.)
Check the soup to make sure you have enough ginger.  I often use more as we really enjoy the ginger flavor.

Remove from fire and discard sachet, puree soup and add stock for desired consistency. Add salt to taste.  Add approximately 1/2 cup heavy cream and mix well.

NOTE:  If you wish to freeze this soup do not add heavy cream. Wait until you are ready to eat the soup before you add the cream.

ROASTED VEGETABLE STOCK

5 – carrots, diced
3 – celery stalks, diced
2 – onions with skins, cut into quarters
5 – 6 skinned garlic cloves, whole
1 – yellow or green squash or 1 of each, diced
1 – parsnip if possible, peeled and diced

Place onto cooking sheets, being careful not to over load so veggies brown evenly.  Toss with canola oil and place into 400 degree oven. Bake until browned nicely, making sure you turn veggies occasionally.

In  a stock pot add:
1 – gal. water
1 – leek greens, washed and cut into pieces
1 – small bunch parsley

Add to pot: roasted veggies and bring to boil. Simmer 1 hour.  Using a strainer, drain and squeeze veggies into a separate container.  Discard cooked veggies.  You may use the stock immediately or cool completely, place into freezer bags and freeze up to 6 months-make sure to leave a little room for expansion.

Apple Pie and Savory Pate Brisee

Eat Jan's style-coffee and good old cheddar cheese

APPLE PIE

Apple Pie is one of our family’s favorites not just because we are “New Yorkers” where apples are so plentiful but mostly due to my Mom’s amazing pies. I still remember fondly, climbing up the apple tree in our back yard so we could enjoy this delicacy.  Mom was an EXCELLENT pie baker and her legacy continues via her children, grandchildren, and now my cooking class.

Apple Pie Filling:

8-10 tart apples sliced thin
3/4 cup brown sugar packed
1/3 cup flour
1 tsp. cinnamon
dash of salt

Mix together and set aside

Basic Double Pie Crust:

2 cups – all purpose flour
1 tsp. – salt
3/4 cup – butter Crisco
ice water

White of 1 egg mixed with 1 Tb. water.  Mix together for glaze

Mix flour and salt together well.   Using pastry blender of choice, cut Crisco into flour mixture until pea size consistency.  Add ice water 1 Tb. at a time, mixing into flour until dough begins to hold together and soft to the touch.  Divide into two equal parts.  Place onto floured board, flatten with palm of hand then roll into pie shape.  Roll flattened dough over rolling pin and place into pie plate. Dust bottom crust with sugar and fill with desired fruit filling. Sprinkle fruit with 1 tsp. lemon and dot with butter.  (If making a non-fruit filling do not dust with sugar.  I only do this with fruit pies.) Roll second dough as the first and place over filling. After discarding any extra dough, to secure dough together, fold top under bottom and press together onto edge of pie plate.  Flute edges as desired.  Cut small holes in top for air or design a special cut to your liking.  Brush with egg white mixture and dust with white sugar.  Bake at 375 degrees for approx. 40 – 45 minutes.

If top crust begins to brown too quickly, cover with foil until finished.

 

 

SAVORY PATE BRISEE

I like to use this particular savory pate brisee as a topping to a meat pie main dish-pot pie.  It was asked during our class if this could be used as an appetizer as well.  Definitely!  Cutting this into desired shapes, baking  and then placing your chosen appetizer mixture onto it proves to be a winner.

Preheat oven – 400 degrees

Mix together well:

2 cups – chilled all purpose flour

1/2 cup – sharp cheddar cheese – shredded

1 tsp. fresh sage – finely chopped

1 tsp. fresh thyme – discard stems/ use leaves only, finely chopped

Add the following by cutting in with pastry blender (or your choice of instrument which best fits you. I always use a fork but also like to use my hands first when blending in butter.  I do not do this when using Criso to make a pastry)

6 Tbs. chilled unsalted butter – cube

Place flour mixture back into refrigerator while you mix the following:

1/3 cup milk

1 egg

1 tsp. salt

1 tsp. sugar

1 tsp. vinegar

Pour over the flour mixture and mix together well.  After well incorporated place onto lightly floured board and knead mixture with palm of hand, approx. 5 min.  Wrap dough tightly with  plastic wrap and place into refrigerator for minimum of 2 hours to 1 day.   When ready to use, place dough onto lightly floured board, knead once again using the palm of your hand.  Roll out to desired shape.  Brush with egg wash and bake at 400 degrees until golden brown.

You also my roll out into desired shape and before baking place a sheet of parchment paper between each shape and cover tightly. Place into freezer for approx. 3 – 6 months. When needed, remove from freezer, thaw  till shape is soft enough to bend slightly then bake.  ENJOY!

Miso Soup and Temaki Party

It was great learned how to prepare an excellent and healthy Japanese meal. Jan just came back from Japan and brought all the Asia spirit with her. We had an amazing time talking and eating while Jan described her trip. We missed you Jan! Hope you love this recipe  like we do.

MISO SOUP

Ingredients

-       Boiling water

-       Firm tofu

-       Wakame (dry sea weed)

-       Hon-dash (bonito fish soup stock)

-       Soy bean paste (red label)

-       Mushrooms, carrots (optional)

Preparation (for 6 people)

1. Boil 8 -10 cups of water
2. Add 1 tsp of Hon-dashi per cup.
3. Add dry sea weed Wakame, (cut it with scissors) simmer.
4. Cut the firm tofu in squares and add it to the boiling water. Good tip: If you are not using the rest of the firm Tofu put it in water and eat it in two day maximum.
5. You can add slices of mushrooms or carrots if you want.
6. Add 1 spoon of soybean paste and dissolve it inside the soup, taste it.

TEMAKI PARTY

Ingredients:

-       1 package of roasted seaweed sushi nori.

-       Sushi rice

-       Wasabi mayo (optional)

-       Rice vinegar, sugar and salt.

-       Carrots, smoked salmon, avocado, cucumber etc.

Preparation:

1. Boil the sushi rice (follow the cooking directions in the package)
2. Dissolve 5 Tbsp. of white sugar and 2 ½ tsp. of salt in 2/3 cups of rice vinegar in the microwave. When the rice is cook add it and mix with a wood spoon, meanwhile blow some air with a cardboard or a Japanese fan.
3. Cut the roasted seaweed sushi nori in 2. Place in the middle the rice with your hand and add all the ingredients you want (avocado, salmon, cucumber…etc) from one corner to the other, then fold it and it is ready to eat! Yummy!

Cannelloni

We enjoyed a funny class by Loren, she tought us to prepare a delicious and easy recipe, buon apettito!

Ingredients:

-       I can of plum tomato or homemade tomato sauce.

-       1 small onion

-       1 garlic clove

-       ¾ lb ground beef

-       1 package of manicotti pasta.

-       Chopped spinach

-       Ricotta cheese (“Sorrento”)

-       Mozzarella cheese

Preparation

1. In a medium pan cook the beef, meanwhile cook the Cannelloni in boiling water. It has to be not too hard not too soft.
2. Sauté chopped onion and garlic in a saucepan, around 5 min.
3. Add 1 can of plum tomato (or homemade tomato sauce)
4. Chopped boiled spinach.
5. Mix the ground beef, mozzarella, ricotta and boiled spinach in a bowl.
6. Add salt and pepper.
7. Put tomato sauce in the bottom of a Pyrex, fill each cannelloni with the mix.
8. Place the cannelloni in the Pyrex spread tomato sauce on the top and mozzarella.
9. Cook it at 350 until boil.

Cilantro and Brie soup

Another delicious soup that Renata taught us, is this amazing soup that you are going to love.

Ingredients:

• 3 green tomatillos
• 1/2 serrano pepper
• 1/4 onion
• 1 garlic clove
• 2 cups of chicken broth
• 3 cups of cilantro
• 1 cup of water
• 1 Brie cheese

Preparation

1. Blend the cilantro, onion, tomatillo, serrano pepper, garlic and 1 cup of water.
2. Cut the hard part of the brie and chop it. 
3. Put in a saucepan 2 cubes of chicken broth and 2 cups of water until it disolve.
4. Add the mix to the saucespan stir and add slices of the soft part (filling) of the brie.
5. At the end add the pieces of hard brie for decoration. Yummy, enjoy =)

 

 

Chalupitas from Guerrero

Hello everybody!

About 2 weeks ago our  mexican classmate Renata, taught  us to make this delicious and easy dish.

Here is the recipe, enjoy!

Ingredientes:

• 2 shredded chicken breast 
• 5 chopped plum tomatoes
• 3 chopped tomatillos
• 1 chopped onion
• 2 garlic cloves
• 1 cup of cilantro leaves.
• 1/2 chopped serrano pepper
• 1/2 chicken broth cube
• 1 avocado
• Tostitos scoops or tostadas
• canola oil

Preparation

1. Put canola oil in a saucepan.
2. Add (already chopped) onion, garlic, tomatillo, tomato and cilantro.
3. Add pepper and broth cube after that add chicken.
4. Add salt and pepper and decorate with slices of avocado.
5. When the mix is ready you can fill the Tostitos scoops or in tostadas. Great dish for parties!