Thursday, November 16, 2017

Strawberry Yogurt Bundt Cake

Image may contain: 2 people, people sitting and food
  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 tablespoons lemon juice, divided
  • 1 lemon, zested
  • 2 ½ cups all-purpose flour, divided
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 ounces plain or vanilla Greek yogurt
  • 12 ounces fresh strawberries, diced
  • 1 cup powdered sugar

Preheat oven to 325°. Grease and flour a 10 cup Bundt pan. Sift together 2¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Notes: Very dense and moist. This would be difficult to overbake. This exactly filled my cathedral bundt pan to the top, and released well with lots of baking spray.

Friday, November 10, 2017

Moo Shu Pork (or Beef, or Chicken...)

Pancake recipe source
Filling recipe adapted from The Chinese Takeout Cookbook (highly recommended!)

1½ cups (7 ½ ounces) all-purpose flour
¾ cup boiling water
2 teaspoons toasted sesame oil (or other oil)
½ teaspoon vegetable oil

1 1/2 tsp. soy sauce
1 1/2 tsp. rice wine or dry cherry
2 tsp. cornstarch
1 lb. boneless pork loin or pork chop, sliced into thin strips
OR Leftover grilled meat (skip marinade and cooking steps if using already-cooked meat)

2 T. rice wine
1 T. soy sauce
1 T. hoisin sauce
1 T. sesame oil
1/4 tsp. pepper
1 T. oyster sauce
1/4 tsp. five-spice

2 T. peanut or vegetable oil
1 tsp. minced garlic
1 tsp. minced fresh ginger (or 1/4 tsp. dried)
2 green onions, chopped
6 fresh shittake mushrooms, sliced into thin strips
6 napa cabbage leaves, sliced into thin strips
2 medium carrots, shredded or sliced thinly
1 c. bean sprouts (or substitute extra cabbage)

To Make Pancakes (Can be done ahead of time)
1. Using wooden spoon, mix flour and boiling water in bowl to form rough dough. When cool, transfer dough to lightly floured surface and knead until it forms ball that is tacky but no longer sticky, about 4 minutes (dough will not be perfectly smooth). Cover loosely with plastic wrap and let rest for 30 minutes.

2. Roll dough into 12-inch-long log on lightly floured surface and cut into 12 equal pieces. Turn each piece cut side up and pat into rough 3-inch disk. Brush 1 side of 6 disks with sesame oil (I don't own a brush, so I used nonstick spray.  Classy but effective); top each oiled side with unoiled disk and press lightly to form 6 pairs. Roll disks into 7-inch rounds, lightly flouring work surface as needed.

3. Heat vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil. Place pancake in skillet and cook without moving it until air pockets begin to form between layers and underside is dry, 40 to 60 seconds. Flip pancake and cook until few light brown spots appear on second side, 40 to 60 seconds. Transfer to plate and, when cool enough to handle, peel apart into 2 pancakes. Stack pancakes moist side up and cover loosely with plastic. Repeat with remaining pancakes. Cover pancakes tightly and keep warm. Wipe out skillet with paper towel. (Pancakes can be wrapped tightly in plastic wrap, then aluminum foil, and refrigerated for up to 3 days or frozen for up to 2 months. Thaw wrapped pancakes at room temperature. Unwrap and place on plate. Invert second plate over pancakes and microwave until warm and soft, 60 to 90 seconds.)

To Make Filling
1. If using raw meat: In a medium bowl, stir together the marinade ingredients and add the pork.  Stir to coat and let stand for at least 20 minutes.  Heat a large skillet over high heat until hot.  Add the pork and stir-fry until the outside is no longer pink, 2-3 minutes.  Transfer pork to a plate and set aside.

2. In a small bowl, stir together the sauce ingredients and set aside.

3. Add 1 T. oil to the skillet.  Add the garlic, ginger, and scallion and stir fry until aromatic, about 30 seconds (don't let it burn!).  Add the mushrooms, cabbage, carrots, and bean sprouts (and pre-cooked meat, if using).  Stir-fry until the vegetables begin to wilt, about 4-5 minutes.  Pour the sauce into the skillet and stir to combine.  Add the meat, if you haven't yet.  When vegetables are cooked, remove from heat.

4. To serve, put pancake on your plate, add filling, and roll like a burrito.

Serves 4 polite people or 2 delighted adults.

Sunday, September 10, 2017

Corn Salsa

(Found in my search for a Trader Joe's copycat recipe)

4 ears of sweet corn (kernels removed and reserved, husks discarded)
1 red pepper, finely chopped
1 cup distilled white vinegar
¾ cup sugar
¼ cup water
1 and ½ tsp mustard seeds
¼ tsp. cumin seeds
1 red onion, minced
1 and ½ tsp. ground red pepper (add an extra tsp. ground red pepper if you like your salsa more spicy)

  1. Toss the sweet corn kernels and chopped red pepper together in a mixing bowl. Set aside.
  2. In a large saucepan, combine the vinegar, sugar, water, mustard seeds, and cumin seeds. Pace the pan over medium-high heat until it begins to boil. Reduce the liquid to a simmer. Add the chopped onion and ground red pepper. Simmer until the onion becomes translucent, about 10 minutes. To the simmering liquid, add the sweet corn and chopped red pepper. Simmer for 5 minutes. Remove from heat.
  3. Using a slotted spoon, transfer the corn salsa to a non-reactive container, pressing down lightly to pack the corn. Gently pour the remaining cooking liquid from the saucepan over the packed salsa just until it is covered. Refrigerate for a day before serving (to allow the flavors to develop).
  4. Serve with chips for dipping.

Wednesday, August 9, 2017

Gin and Tonic Sorbet

310g sugar 
310g water 
8 tbsp gin 
375 ml tonic water 
Zest and juice of 1 lime
1 egg white

Put the sugar and water into a saucepan and stir over a medium heat until the sugar has completely dissolved, remove from heat and allow it to cool completely.
Add the gin, tonic, the lime juice and the zest. Stir and taste and add more lime juice if you think it needs it. Chill in the fridge.
Then either churn it for 15 minutes or still-freeze it by pouring it into a food-safe plastic box and putting it in the coldest part of your freezer for an hour to an hour and a half until it forms a slush when you beat it.
At this point, beat the egg white with a fork to loosen it and combine it with the sorbet mix. Then either churn for another 10 minutes until it’s slushy, or if using the still-freeze method, repeat the freeze-and-beat step twice more at 30-60 minute intervals.
Pour into a container and freeze.

Friday, June 9, 2017

Thai Curry Soup

  • 2 ounces, weight rice noodles
  • 1 tablespoon olive oil
  • 1 small red onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons minced lemongrass (if you can't find it just add an extra tablespoon of lime juice)
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons red curry paste
  • 6 cups chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon white sugar
  • 1 can reduced fat coconut milk, 14 ounce can
  • 1 cup peeled and deveined shrimp (or shredded cooked chicken)
  • 4 tablespoons fresh lime juice
  • ¼ cups chopped cilantro
  • ½ cups fresh sliced mushrooms
  • 1 bag baby spinach, 6 ounce bag
Heat oil in saucepan, add onions and cook over medium heat until softened. Stir in garlic, lemon grass and ginger until aromatic — about 1 minute. Add the curry paste and stir. Pour in 1/2 of the chicken broth and stir until curry paste is dissolved, add the rest of the broth along with soy sauce and sugar. Let it simmer for 20 minutes, covered.

Stir in the noodles, coconut milk, shrimp(or chicken), and lime juice. Cook until shrimp is pink and done. Stir in cilantro, mushrooms and spinach until softened. 

Makes 4-6 servings

Beer Chicken Marinade

  • ½ cup olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • 2 cloves garlic, chopped
  • 3 tablespoons chopped onion(reconstituted from dried works)
  • ½ cup chopped fresh parsley
  • 1½ cups beer(we used Dos Equis, anything light would work well)
  • 4 pounds of raw chicken

Combine everything except for the beer and chicken in a large measuring cup, slowly add the beer.  Put the chicken into a zip top bag and slowly pour in the marinade.  Seal the bag and let rest in the fridge for at least 4 hours, but overnight is better.

Note:  This marinade also freezes well with chicken, if you don't need 4 pounds at a time, just omit the parsley until you thaw the chicken.

Sunday, May 7, 2017

Blackberry Cream Cheese Crumb Cake

Source: Sally's Baking Addiction


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar, divided
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) full-fat sour cream, at room temperature
  • 1 and 1/3 cups (166g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 heaping cup (125g) fresh or frozen blackberries (do not thaw)
  • one 8-ounce block cream cheese, softened to room temperature

Crumb Topping

  • 1/3 cup (67g) packed dark or light brown sugar
  • 1/2 (62g) cup all-purpose flour
  • 1 and 1/2 teaspoons ground cinnamon
  • 3 Tablespoons (43g) unsalted butter, cold and cubed


  1. Preheat oven to 350°F (177°C). Grease and lightly flour a 9 or 10-inch springform pan.
  2. Make the cake: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and 3/4 cup granulated sugar together on high speed until creamy and combined, about 2 minutes. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the flour, baking powder, baking soda, and salt. Turn the mixer on low speed and beat until completely combined. Using a rubber spatula or wooden spoon, fold in the blackberries.
  3. Spread the batter into the prepared pan. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and remaining 1/4 cup granulated sugar together until combined. Spoon and spread over cake batter. It's a thick cream cheese topping, so do your best to spread around. Set aside.
  5. Make the crumb topping: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles pea sized crumbs. Sprinkle evenly over cream cheese layer.
  6. Bake the cake for 60-65 minutes or until it no longer jiggles in the center. A toothpick inserted in the center should come out *mostly* clean. A few moist crumbs are ok. I like to loosely cover the top of the cake with aluminum foil at the 30 minute mark to prevent over-browning.
  7. Allow the cake to cool completely before slicing and serving. I like to place it in the refrigerator after 30 minutes of cooling at room temperature. This speeds things up.
  8. Slice and serve. Store leftovers in the refrigerator.

  9. Notes: 
  • We used a pint of fresh blueberries, which was good.
  • It took at least 15 minutes longer in the oven than the directions said.
  • A toothpick wasn't a great indication of doneness.  Bake it until the center no longer jiggles.
  • We ate it cold (refrigerated) the next day and that was really good.