It was a landslide. Then I just needed to figure out how I wanted to do it. I wanted a delicate coffee flavor that revealed itself in layers, chocolate but just a hint..and a little cinnamon. I would have loved to put orange peel in it but didn’t have any.

Looking through all the cake recipes I have from all of my vintage and new cookbooks PLUS the family recipes hand written on scraps of aging paper I was overwhelmed with the variety. And none of them had liquid added, and I wanted to use coffee not coffee powder. Finally I found Dorie Greenspan’s Rum Drenched Vanilla Cakes in the Baking From My Home to Yours book…it had many of the components that I was looking for so I decided to base the formula for the cake off of that one.

Smart move.

The cakes (for yes, there were two) came out fragrant and moist, with a tender even crumb.  They smelled like coffee, but the coffee flavor was not overpowering. It was just what I was looking for. I sprinkled one with grated chocolate and covered one in a thin bittersweet ganache. Both were good..just depends on what you are in the mood for.

Although we had ours plain I would suggest a scoop of coffee ice cream over the top of a slice, followed by some hot fudge.

Also, as I said, I would add the grated zest from 1/2 a large orange. I didn’t have one but I will get one next time.

Cappuccino Pound Cake

• 2 2/3 cup all purpose (organic) flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2  cups sugar
• 1/3 cup brown sugar
• 1 1/2 teaspoons vanilla
• 6 large eggs
• 1/3 cup strong espresso
• 2/3 cup heavy cream
• 1/2 lb unsalted Plugra, or regular butter (Plugra will make this richer), melted and cooled

1. Preheat oven to 350F
2. Grease and flour two loaf pans
3. Mix flour, baking powder, salt, and cinnamon together
4. Whisk sugar and eggs until light.
5. Mix in vanilla (and orange peel if using)
6. Beat in the espresso and the cream
7. Add the flour mixture gently
8. Fold in the melted butter
9. Pour into the pans and bake for 50 to 55 minutes, or until it tests done

Meanwhile….

Espresso Syrup

• 1/4 cup strong espresso
• 1/4 cup water
• 3/4 cup sugar
• 1/4 cup brown sugar

1. Bring to a boil, stirring and boil for one minute.
2. Cool

Remove the cakes from the oven and cool for five minutes. Remove from pans and poke holes in the cakes with a meat fork. Put back in pans and pour the syrup evenly over the cakes. Allow the cakes to soak up the syrup before removing from pans.

Garnish with chocolate shavings or bittersweet chocolate ganache.
images:marye audet

Post from: Baking Delights

Mole can be time consuming..but the best way to make this is in a slow cooker so that all the flavors meld together.  I like to stir in corn at the last minute but that isn’t totally required.

Don’t let this dish intimidate you.  It is a little non-traditional because I found, quite by accident, that I like it better made with dates than raisins.

Ready?  Put the Mexican music on the AM dial and let’s go…

Chicken Mole Stew

Mole:

1 tablespoon chile infused oil or olive oil

2 cups orange juice

2 lbs diced onions

1/2 cup pumpkin seeds

6 garlic cloves, chopped

3 cups chicken broth

3 tablespoons of cumin

1 teaspoon of dried  chipotle granules or to taste

1/3 cup pitted dates

1/4 cup bittersweet chocolate, chopped

1 tablespoon cinnamon

2 tablespoons brown sugar or agave

1/4 cup red wine

Saute onion, garlic, and pumpkin seeds in oil until onion is transparent.  Stir in remaining ingredients except for wine.  SImmer for 20 minutes.

Place in a blender, a little at a time and blend until smooth.  Stir in wine.  Taste and adjust seasoning.

Chicken:

Cut 4 lbs of chicken breast into chunks.  You can also use thighs or whatever you like.  Brown quickly in oil.

Stew:

Add chicken and mole sauce to a slow cooker.  Cook on low for 8 to 10 hours.  Stir in corn in the last hour if desired.  Serve with rice, tortillas, and salad.

Serves 8

image:marye audet

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I could not believe it. I was working on formatting the cookbook until about 1:30 a.m. and when I went to bed it was still hovering around 90 humid degrees.

We are just about into those dog days of summer when even the bugs seem to take shelter in the afternoon heat! It is tough for me to think about a nice hot meal when…well…seriously, over the past few days some of the eggs that we have collected from our chickens have been soft boiled! Pinkie swear! The first time it happened I thought… “ewww, I got a partially developed egg.” We are good about collecting them several times a day so I couldn’t see how that could happen. The next time it happened I looked closer and, sure enough…It was soft boiled.

Now that is hot!

These are what my mom used to call “salad days”!

This black eyed pea salad is different. It has a definite southern flavor with a Texican twist. I think you will like it. Serve it with some grilled corn on the cob and an icy chunk of watermelon. It just doesn’t get better than this.

Black Eyed Pea Salad

6 cups cooked black eyed peas
1 yellow pepper, coarsely chopped
1 red pepper, coarsely chopped
1 jalapeno pepper, chopped
3 cucumbers, sliced or chopped your choice..peel if waxed
1 large onion, chopped
2 cloves garlic, chopped
1/4 cup fresh basil leaves, chopped coarsely
1 tsp dried chipotle (Archer Farms does a great one)

Vinaigrette

1/4 cup Dijon mustard
2 tablespoons cider vinegar
1/2 cup olive oil
1 teaspoon liquid smoke (optional)
2 tablespoons brown sugar (more to taste)
Coarsely ground black pepper to taste
salt to taste

Combine salad ingredients.

Combine vinaigrette ingredients. Shake well and pour over salad. Allow to marinate in the refrigerator for about an hour. Serves 6-8.

Image: Marye Audet 

Post from: Baking Delights

This is my submission for Presto Pasta Night. This week it is being hosted by A Scientist in the Kitchen. There are sure to be lots of fantastic dishes so run by and check it out on Friday July 11.

Orzo is a tiny, rice shaped pasta. The flavor is more delicate than rice but other than that it makes a great substitute for rice in most dishes. Using it as a base for a salad is pure D. genius because the ingredients don’t all fall to the bottom of the bowl like in many pasta salads.

It was hot yesterday. I got up to walk with a friend at 5:30 a.m. and then home to get breakfast and blog…then to the grocers…then home to try to throw supper together and it was all ready late. No time for rice!

I grabbed the orzo and set it to boil while I peeled and chopped and grated like a mad-woman. This was the result and I have to tell you that it is fantastic! All the amounts given are easily changed to your own tastes and pantry needs. Many of the ingredients for this came out of our garden.

Orzo Salad

1 lb orzo, cooked

4 cups steamed green beans

1 purple onion chopped

1 red pepper chopped

2 cucumbers, diced (peel them if they are waxed)

1 tbs sesame seed oil

1 cup hulled, roasted sunflower seeds

1/4 c sesame seeds

Ginger Lime Dressing

3 tbs sesame oil

2 tbs Ume Plum Vinegar

2 tbs organic soy sauce

1/2 inch piece fresh ginger, grated

one garlic clove grated

3 tbs honey

juice and grated rind of 1/2 lime

salt

pepper

Mix the vegetables and orzo.

In a small pan over medium high heat heat the 1 tbs of sesame oil Add the sesame seeds and the sunflower seeds and stir rapidly until browned Add to the green bean mixture. Stir well.

Mix the dressing ingredients and pour over orzo mixture. Allow to marinate for at least 15 minutes. Serves about 8 -10.

Image:MaryeAudet

Post from: Baking Delights

Coconut ice cream is a delicate and yet intense flavored ice cream.  It is almost like vanilla but with a little something more. I had several gallons of milk in the fridge and needed to use it up..The kids were at VBS camp all week and just were not drinking milk like normal. Unfortunately you can’t just turn goat’s mammary glands off and on as needed!

So….cheese, ice cream, puddings….you get the picture!

You can cut the amounts if you like. This makes alot.

Tropical Coconut Ice Cream 

10 cups of goats milk, half & half or a combination of cream and half & half

1 can good quality coconut milk (not the sweetened kind)

2 cups coconut, toasted

2 cups sugar

1/2 cup brown sugar

1 tbs vanilla

1 tsp rum flavor

1/4 tsp salt

4 egg yolks

Mix well and freeze according to the instructions on your ice cream freezer.

Image: Marye Audet 

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Deviled Eggs. You know you have to have them. With 4th of July coming up I am whispering one word to my chickens to get them in egg laying overdrive. Cacciatore.

Deviled eggs are so simple to make that you really don’t need a recipe but there are lots of variations to them and how they are done. The secret is in having a really good mustard and just enough of it to be tangy without being overpowering. Plan on at least two deviled egg halves per person.

Basic Deviled Eggs

12 eggs
1/4 c tablespoons mayonnaise
2 tsp sugar
2 tsp white vinegar
2 tsp yellow mustard
1/2 teaspoon salt
Paprika

Hard boil the eggs

Peel and cut them in half lengthwise Remove the yolks and set whites aside. Mash the yolks with mayonnaise and mustard. Stir in the rest of the ingredients except paprika. Refill the egg white halves with the yolks and sprinkle with paprika. Chill.

I got this recipe on All Recipes and tweaked it a bit to suit me. It is definitely a different take on deviled eggs.

Bacon and Cheese Deviled Eggs

12 eggs
1/2 cup mayonnaise
4 slices bacon
1/4 cup finely shredded Cheddar cheese
1 tablespoon dijon mustard
1 tablespoon minced onion

Hard boil the eggs.
While eggs are cooking fry the bacon until crispy. Crumble and set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise and mustard. Stir in bacon, onion and cheese. Fill egg white halves with the yolk mixture, sprinkle with paprika, and refrigerate until serving.

Ranch Style Deviled Eggs

12 eggs
1/4 c mayonnaise
2 tsp sugar
2 tsp white vinegar
2 tsp yellow mustard
1 tbs ranch dressing mix
1/2 teaspoon salt
Paprika

Hard boil the eggs.

Peel and cut them in half lengthwise Remove the yolks and set whites aside. Mash the yolks with mayonnaise and mustard. Stir in the rest of the ingredients except paprika. Refill the egg white halves with the yolks and sprinkle with paprika. Chill.

Other options include adding crabmeat, horseradish, minced jalapenos, chipotle,  a variety of cheeses (try pepperjack!), sweet pickle relish, and almost anythign else you can think of.  Deviled eggs are a versatile and inexpensive addition to your July fourht celebration.

Image: Morguefile 

Post from: Baking Delights

When I am in a rush, and I seem to often be rushed lately, nothing goes on the table quite as quickly as a pasta dish.

There are times I like to make fresh pasta but I always keep a couple of packages of organic whole wheat, and organic semolina pasta on the shelf for “Those Days”.

This was a fantastic hit at my house.  The pasta was garlicky and olive-y with just a hint of fresh tomato taste.  Fresh basil adds a nice touch.  I used elephant garlic but use what you have on hand.  If you are substituting regular garlic for elephant garlic use about 5 good sized cloves.

This is my entry for Presto Pasta Night.  This week it is being hosted by Hillary of Chew on That. Thanks Hillary!

Pasta, Garlic, and Olives 

1 lb of pasta cooked a la dente

1 c widely grated mozzarella or  parmesan

Sauce: 

3 tbs olive oil

1 clove elephant garlic, sliced thinly

1 onion, chopped

8 oz black olives, your choice

1/2 c fresh basil, chopped

2 c chopped fresh tomatoes or a big can of Muir Glen diced tomatoes.

1 tsp dried chipotle (optional- it adds a spicy smoky flavor)

Saute the onion, chipotle, and garlic slowly in the olive oil until the onion is transparent. Do not let it brown.  Add the tomatoes and the olives and warm through.  I like to leave the olives whole but you can slice them if you like.  Kalamata olives are fantastic in this, I just didn’t happen to have any the day I took this picture.  Now, mix the drained pasta into the sauce, sprinkle with fresh basil and then top with the mozzarella or parmesan.  This is great hot or at room temperature.

Pasta Presto! Serves 10

Image:Marye Audet 

Post from: Baking Delights

First of all, I have to tell you that the reason there is no picture of this dish is because I forgot to take it before I called everyone to the table and …uh..there was none left once they go there.  It was like an invasion of locusts on a young green bean crop. At least you have a lovely picture of the cilantro from my garden, right?  Oh wait…here is another ingredient….

I had organic chicken breasts in the freezer but there were not enough to go around if they were just grilled. We are at the end of our grocery cycle  so there was not that much to be imaginative with…but the garden is full of warm, fragrant cilantro and so I sent Matt out to cut some.  Well, I told him to cut alot.

He came back in with two cups of cilantro.  Yep.  Two.

Now, if you have never had fresh cilantro you are missing one of the best things about food, in my opinion.  It has a flavor that is hard to describe, but tastes just like a warm, summer day.  I have heard it described as a parsley/citrus taste but I disagree.   It is aromatic, not spicy…but just…oh, just go buy some.

It is great with cheese dishes, beef, chicken, fish, vegetables…you name it.

Cilantro Chicken:

8 chicken breasts

olive oil

salt and pepper to taste

Muir Glen Fire Roasted diced tomatoes, one big can (or fresh, chopped tomatoes)

Green pepper or a couple of jalapenos

4 cloves garlic chopped

2 large onions chopped

2 cups of cilantro, chopped and bruised slightly.

Drizzle the casserole with olive oil, lay in the chicken breasts and cover with remaining ingredients.  Bake at 375 until done, about 1 hour if chicken is frozen, 30 minutes if not.

Remove from oven and pull meat apart with a couple of forks or cut it in random pieces with a knife.  Serve over brown Basmati rice.

Serves 12

This recipe will do great in a crockpot (about 8 hours on low).  You can do it on top of the stove for a soupier dish.  And, best of all, it freezes magnificently for your Once a Month Cooking schedule.

Images: Marye Audet 

Post from: Baking Delights

I wanted to do something a little different to go with lunch the other day. Usually scones are a breakfast item here, I just don’t think of them for lunch. But with a salad and some Brie these are a great way to round out a light meal.

They are sweet from the glaze. The vanilla mellows out the lavender to make a great taste combination. A few months ago I read about a technique where you grated cold butter into scones and biscuits to give a more tender product. This really does make a difference and I have been doing them this way with good results. The scones can be made any size you like..I wanted them to be small and dainty. Sometimes I just need to make girlie foods to balance out all the testosterone in the house!

Allowing the scones to set for 20 minutes before placing them in the oven helps the gluten to relax and the scones to be tender.

You can mix the dry ingredients together and keep it in a container so you can make scones when ever you want just by grating in the butter. Make your own scone mix! With a little organization even the busiest among us can eat well..and really, we should. Why wait until you are having company to make all the special foods? Treat your family to your skills and make them feel special.

Lavender and Vanilla Mini Scones

3 1/2 c flour

2 tbs baking powder

1/2 c unsalted butter

1/2 c sugar

1 1/3 c half and half

2 tsp vanilla

2 tbs food grade lavender buds

Mix the dry ingredients, except lavender, together. you can seal the mixture in a food container and have it on hand for scone mix if you like.

Cut in butter, or grate it into the dry ingredients. Add lavender buds and stir to mix in evenly. Add vanilla and milk and mix until you have a soft dough that holds together.

Roll out gently to about 3/4 inch thickness and cut out with small biscuit cutter. Place on baking sheet and allow to stand for 20 minutes. During this time preheat oven to 400F.

Bake for 12 minutes or until done.

Remove from oven.

While scones are still hot spoon on a glaze made from:

1/2 c melted butter

1 tsp vanilla

enough confectioners sugar to make a thick glaze.

Sprinkle with lavender buds to garnish.

Makes about 24.

These freeze well, and are great for once a month cooking or making ahead.

Images:Marye Audet

Post from: Baking Delights

If you have never had beef brisket you have never lived in Texas.  A huge beef brisket is a must have at nearly any summer celebration from Memorial Day to a family reunion, and there are as many arguments about making a good one as there are about whether or not Texas should succeed from the Union.

If you didn’t know THAT was a common conversation then you haven’t even VISITED here.  Another thing you must know is that it can be spelled barbeque or barbecue. I will probably spell it both ways in the course of writing this because spell check doesn’t like barbeque and I don’t like little red lines…but barbeque is my normal spelling.

Anyway, brisket is one of those things that is either the best stuff in the universe  or absolutely blah.  The secret is cooking it a long time at a low temperature.

Now, many guys around here have  built their own smokers and such, and have particular ways of handling that.  I am not even going there right now because I am way out of my league when you start talking about smokers, wood chips and all.  I have done a little of that but it is  not my forte by a long shot!  However, doing a brisket in the oven? THAT I can do, and I do it very, very well.

The mistake that many people make is to douse the meat with barbecue sauce before roasting. Nope. The barbecue sauce is a go with, a side dish.  If you cook the meat in it neither tastes as good as if you do them separately.

How to Choose a Great Brisket 

Do not get a brisket that has been trimmed.  The fat allows the flavor to be intense.  If you get home and find you have an excessive amount of fat, trim sparingly if you must.  When you are looking at briskets, pick up the package and see if you can “fold” the brisket in the plastic package (obviously this won’t work if it is on a tray).  You want it to be flexible.  This will indicate it is tender.

Get a whole one. Yes a whole one.  I know it is huge.  That is fine..you can freeze what you don’t eat.  Brisket is great for OAMC because it freezes very well and thaws even more tender than when it was first cooked.  The trick to that is to slice it up and pour the meat juices over it before freezing.

Is it really that simple? Yup.

To Cook the Brisket 

Get a large pan.  Take the brisket out of the plastic cry-o-vac and rinse it.  Blot off the water, you don’t want that.

You are going to wrap the brisket in foil, so you will want to piece together a big enough sheet of foil to totally encompass the meat.  It takes 2 or 3 sheets with the edges folded together.

This is how I do the meat. It is spicy.  Seasoning a brisket is not rocket science so please adjust according to taste!

Now, lay the meat on the foil in the pan.  Douse it with liquid smoke.  Be generous, 1/4 a cup is about right, but I have been known to pour on a whole bottle.   Drizzle about a tablespoon of Worcestershire sauce over it.  Sprinkle with coarse sea salt.  Now, hit it hard with cracked black pepper. I love black pepper so I make almost a coating on the meat.

Slice up an onion and lay it over the meat then peel and chop 3 cloves of garlic and lay it over the onion. Sprinkle on about a  tablespoon of dried chipotle over the top.  Seal up an the foil and allow to stand on the counter for 30 minutes while the oven is preheating.

Preheat the oven to 250. YES! 250.  The key to a tender cut is slow, very slow cooking.  You will cook your 8-12 lb brisket  for 12 hours.  Put it in before you go to bed and forget about it.

In the morning you are going to be waking up to the most heavenly odor.   That brisket is at this point scenting the whole neighborhood and don’t be surprised if you have neighbors knocking at your door with plates and forks in hand.

When the brisket is done remove it from the oven, unwrap and allow to stand for at least 30 minutes before slicing.

You are going to slice across the grain, thin slices, at a slight angle.  There will be a point that some of it will fall apart.  That’s o.k..that is what we use to make chopped barbeque sandwiches!

Once the meat is sliced you slather on some barbeque sauce, and start poking it in your mouth. Yeah, it is that good.

Do not slow cook your brisket in a slow cooker..it is TOO moist of a heat and the flavor an texture will not be right no matter what anyone says.

For Once A Month Cooking 

Proceed exactly as directed above.  Slice the meat up and separate into meal size portions.  Save the small bits that break up in a separate bowl.

Now, lay the meat in a casserole dish.  Pour about 1/4 c of the juice over the meat.  You may need more.  You want to have the meat soaking in the juices.  Cover carefully and freeze.  Be sure to label with what it is and the date.

For the little pieces you can just pour barbeque sauce over that and freeze it as chopped barbeque.  It makes fantastic sandwiches when piled atop crusty sandwich rolls.

Thaw in the refrigerator and heat for a quick meal.

I have several recipes for barbeque sauce. I will get the posted later this week.

Image: Marye Audet 

Post from: Baking Delights