I liked the malted milk flavor. I didn't have cake flour, so I substituted 1/4 c cornstarch and 1 3/4 c all-purpose flour. I also didn't have powdered milk, so I used 2/3 cup of protein powder. They came out fine, but a little dense.
Cooks Country
Test Kitchen Discoveries
*All–purpose flour made for tough pancakes. Replacing half the all–purpose flour with cake flour yielded the sturdy yet tender cakes we wanted.
*To give our pancakes complexity and depth, we added an unusual ingredient: malted milk powder, which imparted a sweet, nutty flavor that tasters loved.
*Tasters also preferred the flavor of butter to vegetable shortening. And using butter means that the mix needs to be stored in the refrigerator or freezer for up to 2 months.
*For higher–rising pancakes, we use fresh buttermilk instead of milk when mixing up the batter. The acid of the buttermilk reacts with the baking soda, causing the batter to bubble.
Makes about 6 cups of mix, enough for 3 batches of 8 pancakes each.
INGREDIENTS
2 cups all-purpose flour
2 cups cake flour
1 cup non-fat milk powder
3/4 cup malted milk powder (see side bar)
1/3 cup sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 tablespoon salt
12 tablespoons (1 1/2 sticks) unsalted butter , cut into 1/2 -inch pieces
2 eggs, lightly beaten
1/2 cup buttermilk*
INSTRUCTIONS
Process all ingredients except eggs and buttermilk in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes. Freeze in airtight container for up to 2 months.
To make 8 pancakes: Place 2 cups mix, lightly beaten eggs, and buttermilk in large bowl. Mix the batter minimally. Stop stirring when there are still streaks of flour visible.
Pour ¼-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side. Repeat with remaining batter as desired. Serve.
* If you don’t have buttermilk, make clabbered milk by whisking ½ tablespoon white vinegar or lemon juice into ½ cup whole or low-fat milk and letting the mixture thicken for 10 minutes.
Monday, April 19, 2010
Spanish-Style Lamb Stew
A friend made this on Saturday night and it was delicious. Great with crusty bread.
Published NYT: April 13, 2010
Yield: 6 servings.
3 tablespoons olive oil
3 pounds boneless lamb stew meat (preferably shoulder), cut into 1 1/2-inch chunks
Salt and pepper
2 medium onions, chopped
1 large red bell pepper, stemmed, seeded and chopped
4 garlic cloves, minced
1 tablespoon pimentón de la Vera, preferably picante or agridulce [she used smoked paprika]
1 28-ounce can whole peeled tomatoes, with their juice
3/4 cup red wine, preferably Rioja
3 cups chicken stock
2 tablespoons sherry vinegar or red wine vinegar
3 bay leaves
3 cups cooked white beans, rinsed and drained if canned
1/4 cup chopped fresh parsley.
1. Warm oil in a large heavy-bottom pot with a lid or Dutch oven over medium-high heat. When oil is hot, sprinkle lamb generously with salt and pepper and cook in batches to avoid overcrowding, turning once or twice, until each piece is well browned all over, about 15 minutes total. Transfer pieces to a plate as they brown.
2. Pour off all but 2 tablespoons of fat and add onions, bell pepper, garlic and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions and peppers are softened, about 5 minutes. Add pimentón and stir for a minute. Stir in tomatoes, breaking them into bite-size pieces and scraping browned bits from the pot. Add wine, chicken stock, vinegar and bay leaves and bring just to a boil.
3. Return lamb to pot and reduce heat so mixture is bubbling very gently. Partly cover pot and cook, stirring every 20 minutes or so, until lamb is very tender, about 2 hours. Discard bay leaves. Stir in beans and cook another 10 minutes to heat them through. Stir in parsley and adjust the seasoning if necessary.
Published NYT: April 13, 2010
Yield: 6 servings.
3 tablespoons olive oil
3 pounds boneless lamb stew meat (preferably shoulder), cut into 1 1/2-inch chunks
Salt and pepper
2 medium onions, chopped
1 large red bell pepper, stemmed, seeded and chopped
4 garlic cloves, minced
1 tablespoon pimentón de la Vera, preferably picante or agridulce [she used smoked paprika]
1 28-ounce can whole peeled tomatoes, with their juice
3/4 cup red wine, preferably Rioja
3 cups chicken stock
2 tablespoons sherry vinegar or red wine vinegar
3 bay leaves
3 cups cooked white beans, rinsed and drained if canned
1/4 cup chopped fresh parsley.
1. Warm oil in a large heavy-bottom pot with a lid or Dutch oven over medium-high heat. When oil is hot, sprinkle lamb generously with salt and pepper and cook in batches to avoid overcrowding, turning once or twice, until each piece is well browned all over, about 15 minutes total. Transfer pieces to a plate as they brown.
2. Pour off all but 2 tablespoons of fat and add onions, bell pepper, garlic and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions and peppers are softened, about 5 minutes. Add pimentón and stir for a minute. Stir in tomatoes, breaking them into bite-size pieces and scraping browned bits from the pot. Add wine, chicken stock, vinegar and bay leaves and bring just to a boil.
3. Return lamb to pot and reduce heat so mixture is bubbling very gently. Partly cover pot and cook, stirring every 20 minutes or so, until lamb is very tender, about 2 hours. Discard bay leaves. Stir in beans and cook another 10 minutes to heat them through. Stir in parsley and adjust the seasoning if necessary.
Friday, April 16, 2010
chard stem gratin
I'm always looking for things to do with the parts of things you cut off an usually throw away.
From Chez Panisse Vegetables cookbook.
Par-boil stems, and place in gratin dish with chopped garlic (1-2 cloves), fried pancetta, a tomato that's been seeded and coursely chopped, 2 tbsp chopped fresh parsley, and a little cream. Bake at 400 for 20 minutes or until brown.
From Chez Panisse Vegetables cookbook.
Par-boil stems, and place in gratin dish with chopped garlic (1-2 cloves), fried pancetta, a tomato that's been seeded and coursely chopped, 2 tbsp chopped fresh parsley, and a little cream. Bake at 400 for 20 minutes or until brown.
Monday, April 5, 2010
Creamy Tomato Soup (w/out the cream)
My friend Laura dictated this recipe to me a few years back and I finally got around to trying it. The fire roasted tomatoes make a huge difference. I used butternut squash instead of acorn, and it came out terrific.
28 oz can of fire roasted chopped tomatoes
1/2 acorn squash, cut into pieces
32 oz container of Swanson low-sodium chicken broth
3 cloves garlic, finely minced
2 TBSP brown sugar
1 small can tomato paste
1/2 cup fresh basil, chopped
2 TBSP unsalted butter
Place the squash on a cookie sheet and toss with 2 TBSP olive oil, salt and pepper. Roast at 400 for 30 minutes or until squash is tender.
Saute the garlic in a large saucepan. Add tomoatoes and liquid, tomato paste, brown sugar, and 3 cups chicken broth. Simmer. Add squash and basil and use an immersion blender to combine. Add more chicken broth to thin. Simmer for 30 minutes, or overnight. Add butter.
28 oz can of fire roasted chopped tomatoes
1/2 acorn squash, cut into pieces
32 oz container of Swanson low-sodium chicken broth
3 cloves garlic, finely minced
2 TBSP brown sugar
1 small can tomato paste
1/2 cup fresh basil, chopped
2 TBSP unsalted butter
Place the squash on a cookie sheet and toss with 2 TBSP olive oil, salt and pepper. Roast at 400 for 30 minutes or until squash is tender.
Saute the garlic in a large saucepan. Add tomoatoes and liquid, tomato paste, brown sugar, and 3 cups chicken broth. Simmer. Add squash and basil and use an immersion blender to combine. Add more chicken broth to thin. Simmer for 30 minutes, or overnight. Add butter.
Blueberry Breakfast Cornbread
I was dubious about the maple syrup, but it made it sweet and yummy. I used half course-ground cornmeal and half fine Mexican cornmeal.
Published January 1, 2005 in Cooks Illustrated
Makes one 8-inch Square.
CI Note: Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will work but will yield a drier and less tender cornbread. We prefer a Pyrex glass baking dish because it yields a nice golden-brown crust, but a metal baking dish (nonstick or traditional) will also work. The cornbread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes.
INGREDIENTS
1 1/2 cups unbleached all-purpose flour , (7 1/2 ounces)
1 cup yellow cornmeal (5 1/2 ounces), see note
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 cup fresh blueberries , or unthawed frozen
1/4 cup packed light brown sugar (1 3/4 ounces)
3/4 cup frozen corn (3 1/2 ounces), defrosted
3/4 cup buttermilk
1/4 cup maple syrup
2 large eggs
8 tablespoons unsalted butter (1 stick), melted and cooled slightly
2 tablespoons granulated sugar
INSTRUCTIONS
1. Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; add blueberries and toss well to coat, set aside.
2. In food processor or blender, process brown sugar, thawed corn kernels, buttermilk, and maple syrup until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
3. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Sprinkle the granulated sugar over batter. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
Published January 1, 2005 in Cooks Illustrated
Makes one 8-inch Square.
CI Note: Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will work but will yield a drier and less tender cornbread. We prefer a Pyrex glass baking dish because it yields a nice golden-brown crust, but a metal baking dish (nonstick or traditional) will also work. The cornbread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes.
INGREDIENTS
1 1/2 cups unbleached all-purpose flour , (7 1/2 ounces)
1 cup yellow cornmeal (5 1/2 ounces), see note
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 cup fresh blueberries , or unthawed frozen
1/4 cup packed light brown sugar (1 3/4 ounces)
3/4 cup frozen corn (3 1/2 ounces), defrosted
3/4 cup buttermilk
1/4 cup maple syrup
2 large eggs
8 tablespoons unsalted butter (1 stick), melted and cooled slightly
2 tablespoons granulated sugar
INSTRUCTIONS
1. Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; add blueberries and toss well to coat, set aside.
2. In food processor or blender, process brown sugar, thawed corn kernels, buttermilk, and maple syrup until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
3. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Sprinkle the granulated sugar over batter. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
Spaghetti with Asparagus Pesto
This recipe was on the packaging of a bunch of asparagus I bought. To my surprise, it's as easy as it is delicious. Basil pesto is a staple around here, so this offers a nice alternative.
This makes enough pesto for several pounds of pasta.
1 lb fresh asparagus, with stiff bottoms broken off
3 fresh basil leaves (I used more, like 6)
1/4 cup grated parmesan
1/4 cup chopped pecans
1 small clove raw garlic (I used a large one)
1/4 tsp salt
3 tbsp olive oil
8 oz fine spaghetti or egg noodles
Cook the spaghetti al dente; drain and add 1 tbsp olive oil.
Put remaining 2 tbsp oil and remaining ingredients in food processor or blender. Process until smooth. Season with salt and pepper. Toss with pasta.
This makes enough pesto for several pounds of pasta.
1 lb fresh asparagus, with stiff bottoms broken off
3 fresh basil leaves (I used more, like 6)
1/4 cup grated parmesan
1/4 cup chopped pecans
1 small clove raw garlic (I used a large one)
1/4 tsp salt
3 tbsp olive oil
8 oz fine spaghetti or egg noodles
Cook the spaghetti al dente; drain and add 1 tbsp olive oil.
Put remaining 2 tbsp oil and remaining ingredients in food processor or blender. Process until smooth. Season with salt and pepper. Toss with pasta.
Saturday, April 3, 2010
Evelyn's b-day Butter Rum Cake
I used dark rum. Yum!
Ingredients for Cake:
3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup buttermilk
½ cup rum
1 cup butter [melted]
2 teaspoons vanilla extract
4 eggs
Ingredients for Sauce:
3/4 cup white sugar
1/3 cup butter
3 tablespoons rum
2 teaspoons vanilla extract
Directions:
Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in ½ cup buttermilk, ½ cup rum, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs (use an electric mixer – it makes the batter smoother and the cake more moist). Beat for 3 minutes at medium speed. Pour batter into prepared pan. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the o3 tablespoons rum. Cook over medium heat, until fully melted and combined, but do not boil.
Prick holes in the still warm cake (STILL IN THE BUNDT PAN) using the end of a wooden spoon – poke about ten holes in the cake evenly spaced apart. Slowly pour sauce over cake. Let cake cool before removing from pan.
The cake tastes even better with a scoop of vanilla ice cream, or it’s just fine by itself (you’ll taste the sauce in every slice of the cake).
Ingredients for Cake:
3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup buttermilk
½ cup rum
1 cup butter [melted]
2 teaspoons vanilla extract
4 eggs
Ingredients for Sauce:
3/4 cup white sugar
1/3 cup butter
3 tablespoons rum
2 teaspoons vanilla extract
Directions:
Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in ½ cup buttermilk, ½ cup rum, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs (use an electric mixer – it makes the batter smoother and the cake more moist). Beat for 3 minutes at medium speed. Pour batter into prepared pan. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the o3 tablespoons rum. Cook over medium heat, until fully melted and combined, but do not boil.
Prick holes in the still warm cake (STILL IN THE BUNDT PAN) using the end of a wooden spoon – poke about ten holes in the cake evenly spaced apart. Slowly pour sauce over cake. Let cake cool before removing from pan.
The cake tastes even better with a scoop of vanilla ice cream, or it’s just fine by itself (you’ll taste the sauce in every slice of the cake).
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