All posts by Kelly

30-minute meals, Beans, Desserts, Pasta and noodles, Vegetarian main dishes

Pasta with Greens, Garbanzo Beans and Ricotta Salata and Caramel-dipped Apples

I love one-pot meals that cover the four basic food groups. I love them even more if they can be prepared in less than 30 minutes, like this dish.  The only trouble with this dish was the cheese. I went to three stores before finding it at one of Milwaukee’s gems, Glorioso Brothers Company, an Italian grocer and specialty food shop on now-trendy Brady Street. If you can’t find ricotta salata, try substituting feta.

I’m still eating orchard apples (our CSA delivery included a couple more pounds!), but I’m not going to complain. We would have bought more if we needed to to make caramel-coated apples, a now annual tradition for us. Although you can decorate the apples with just about anything, I especially love the caramel paired with salted, roasted nuts.

IMG_7209

Pasta with Greens, Garbanzo Beans and Ricotta Salata
adapted from Food Network’s Giada at Home

Serves 4 to 6

1 lb (450 g) medium pasta shells, orecchiette or other short pasta
1/2 cup (120 ml) olive oil
2 garlic cloves, crushed
1/2 teaspoon red pepper flakes
12 oz (340 g) Swiss chard, stemmed and roughly chopped
12 oz (340 g) baby spinach leaves
1 x 15-oz (425‑g) can garbanzo beans, rinsed and drained
2 cups (280 g) small cherry or grape tomatoes
8 oz (225 g) ricotta salata cheese, crumbled
2 teaspoons lemon zest
salt and freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to package directions. Drain and reserve about 1 cup (240 ml) of the pasta water.

In a large skillet over a medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 4 minutes. Using a slotted spoon, remove the garlic and discard. Stir in the red pepper flakes to the oil. Add the chard and cook until wilted. Add the spinach and cook until wilted, stirring. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, half the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.

Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.

***

Caramel-coated Apples
adapted from Kraft

Makes 5 caramel apples

5 apples, washed and well dried
14 oz (400 g) caramels, unwrapped
2 tablespoons water
toppings: chopped nuts, mini chocolate chips, shredded coconut, sprinkles

Insert wooden sticks (from the bag of caramels or popsicle sticks) into the stem ends of the apples. Cover a large cutting board with waxed paper and grease the paper with butter.

Cook the caramels and water in a large saucepan on a medium-low heat until the caramels are completely melted, stirring constantly.

Dip the apples in caramel. Spoon additional caramel over the apples if necessary to evenly coat them. Let excess caramel drip off. Scrape the bottoms of the apples to remove more excess caramel. Roll the apples in your topping(s) of choice. Place the apples on the prepared plate. Refrigerate for 1 hour (if you can wait). Remove from the refrigerator 15 minutes before serving; let stand at room temperature to soften slightly. Refrigerate leftovers.

Asian food, Cakes, Pork

Clay Pot Pork and Coconut Cupcakes with Coconut Cream Cheese Frosting

This is a great meal to serve when dinner for six suddenly turns into dinner for nine. Cousin Alais came to visit and our casual supper turned into a casual dinner party when old friends from California came into town. The braised pork dish doubles well and rice can stretch a long way when you need it to. An Asian-inspired salad rounds out the meal well. We also ate an asparagus and bean sprout salad that my in-laws made. If I can talk my mother-in-law out of the recipe, I’ll add it later.

I’ve been looking for these cupcakes for a long time, maybe my entire adult life. I love coconut; I love cake. So why is it so hard to find a good coconut cake? This cupcake recipe is exactly what it should be. Delicate, not too sweet, with a strong coconut flavor and a tangy frosting. I think the coconut milk and dessicated coconut made this recipe. If you’re looking for dessicated coconut (sweetened or unsweetened work fine), check out Whole Foods or your local health food store. Also, these make precious Halloween ghost cupcakes with the addition of mini-chocolate chip eyes. Sam insisted on adding noses, which also looked cute, if not exactly scary.

Clay Pot Pork
from Gourmet, May 2008

Serves 4

1/3 cup (75 g) sugar
3/4 cup (175 ml) water
1/3 cup (80 ml) Asian fish sauce, preferably Vietnamese
3 shallots, thinly sliced
2 garlic cloves, thinly sliced
3 scallions, thinly sliced diagonally, white and green parts kept separate
1 lb (450 g) trimmed boneless pork shoulder, cut into 1‑inch cubes
1 teaspoon finely ground black pepper
cooked rice, to serve

Cook the sugar in a dry 3‑quart heavy saucepan over a moderate heat, without stirring, until it begins to melt. Continue to cook, stirring occasionally with a fork, until the sugar has melted into a deep golden caramel. Carefully add the water and fish sauce (the caramel will harden and steam vigorously) and cook, stirring, until the caramel is dissolved. Add the shallots, garlic, and white part of the scallions and cook, uncovered, stirring occasionally, for 4 minutes.

Toss the pork with the pepper in a bowl and stir into the sauce. Bring to a simmer, then cover the pan, reduce the heat to low, and braise the pork, stirring once or twice, until very tender, 1 1/4 to 1 1/2 hours. Stir in the scallion greens and serve with rice.

***

Coconut Cupcake

Coconut Cupcakes with Coconut Cream Cheese Frosting
adapted from Simplyrecipes.com

Makes 18 cupcakes

for the cupcakes:
3/4 cup (165 g) unsalted butter, room temperature
1 1/4 cup (250 g) sugar
3 eggs, room temperature
2 1/4 cups (270 g) flour
1 teaspoon salt
1 teaspoon baking powder
1 cup (240 ml) canned coconut milk (regular, not light)
1 teaspoon vanilla extract
1/2 cup (40 g) desiccated coconut

for the frosting:
1/4 cup (55 g) butter, room temperature
8 oz (225 g) cream cheese, room temperature
3/4 to 1 cup (90 to 120 g) powdered sugar
1/4 cup (20 g) desiccated coconut, plus extra for sprinkling

Preheat the oven to 350°F (180°C).

Cream the butter until light and fluffy. Add the sugar and cream until light and fluffy again, scraping down the sides halfway through to ensure even mixing.

Add the eggs one at a time, beating for 30 seconds each to ensure they are well mixed. Be sure to scrape down the sides  to ensure even mixing.

Combine the flour, salt, and baking powder in one bowl. In another, add 1 cup (240 ml) of a well-shaken can of coconut milk and the vanilla. Add one-third of the dry ingredients to the butter and sugar mixture and mix, then add half of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing just as the ingredients become incorporated; do not overbeat. Fold in the coconut.

Scoop the cupcake batter into cupcake papers about three-quarters of the way full. Bake for 18 to 22 minutes, rotating the pan after 15 minutes to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they’re ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

To make the frosting, cream the butter and cream cheese together for about 3 minutes. Scrape down the sides and bottom of the bowl. Slowly add the powdered sugar — taste as you go, adding more sugar until you’ve reached the desired sweetness. Fold in the coconut. Spread about 2 tablespoons onto each cooled cupcake. Sprinkle a bit of extra shredded coconut on top and serve.

Appetizers, Grains and pulses, Poultry

Blue Cheese-stuffed Mushrooms, Sage Roasted Chicken, and Quinoa with Beets and Goat’s Cheese

Poor Reuben and Sam had to test out three of my concoctions tonight. I picked out some “real” recipes earlier in the week but decided to use up as much wilting produce in my fridge as possible instead. I don’t normally make an appetizer for a weeknight dinner, but what else can you do with a small wedge of very ripe blue cheese except stuff it in some mushrooms? I won’t say these are the finest recipes I ever created, but together they made for a satisfying dinner.

Blue Cheese-stuffed Mushrooms

Makes about 14 to 16 mushrooms

1 lb (450 g) white mushrooms
1/2 cup (25 g) fresh breadcrumbs
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 oz (45 g) blue cheese
4 tablespoons olive oil or melted butter
salt and freshly ground black pepper, to taste

Preheat the oven to 375°F (190°C). Wash the mushrooms quickly under running water and dry them. Remove the stems from the mushroom caps. Using your hands, gently combine the remaining ingredients in a medium bowl. Stuff each mushroom cap with the filling. Bake for about 15 minutes, until mushrooms are tender and the breadcrumbs are golden. Serve hot.

***

Sage Roasted Chicken

Serves 4 to 6

1 x 3–4 lb (1.4 to 1.8 kg) whole chicken
olive oil or melted butter
salt and freshly ground black pepper
1 small bunch fresh sage

Preheat the oven to 400°F (200°C). Wash the chicken inside and out, then dry well. Rub the skin with olive oil or melted butter. Season generously, inside and out, with salt and pepper. Place 10 to 12 sage leaves under the skin of the chicken. Stuff the remaining sage inside the chicken cavity.

Place the chicken, breast down, on a roasting rack and set in a baking dish. Roast at 400°F (200°C) for about 20 minutes. Flip the chicken breast side up and continue roasting for another 20 minutes, until the skin takes on some color. Turn the oven down to 350°F (180°C) and continue roasting for another 20 to 40 minutes, depending on the size of the chicken. When done, the leg will move easily away from the body of the chicken and juices will run clear when the thigh is pierced. Let the chicken rest for 5 to 10 minutes before carving.

***

Quinoa with Beets and Goat’s Cheese

Serves 6

1 lb (450 g) beets, trimmed
8 tablespoons olive oil, divided
1 cup (170 g) quinoa
4 cups (1 liter) water
2 teaspoons salt, divided
2 oz (60 g) goat’s cheese, crumbled
1 shallot, minced
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
freshly ground black pepper, to taste

Preheat the oven to 400°F (200°C). Toss the beets in 3 tablespoons of olive oil, then wrap in aluminum foil. (I usually place 2 to 3 beets in each foil packet.) Roast until tender, 60 to 90 minutes, depending on the size of the beets. Remove from the oven and allow to cool for 15 to 20 minutes before peeling and quartering the beets. If the beets are very large, cut into 1‑inch pieces instead of quartering them.

Bring 4 cups (1 liter) of water to boil. Stir in the quinoa and salt to the boiling water. Cook the quinoa until tender, about 20 minutes. Drain and rinse under cold water. Place in a serving bowl.

In small bowl, whisk together the shallot, vinegar, mustard, remaining salt and freshly ground black pepper. Whisk in the remaining 5 tablespoons of olive oil. Stir the vinaigrette and quinoa together. Fold in the beets and crumbled goat’s cheese. Serve warm or at room temperature.

Seafood

Baked Haddock with Spinach, Peppers, and Capers with Garlic Delicata

Today, another mom and I exchanged dinner menus as we picked our toddlers up from daycare. Bobby’s mom: “Bobby, we’re having noodles tonight.” Me: “Sam, we’re having baked fished tonight.” Bobby’s mom: “Oh, fish sounds a lot better to me than noodles.” Me: “Fish sounds a lot better to me, too.” In the car, I realized how rude I had been and also how odd our meals must sound to some people. So apologies to Bobby’s mom if I slighted your noodles. And thanks, Sam, for eating (most of) what I put on your plate each evening.

Baked Haddock with Spinach, Peppers, and Capers

Serves 4

4 x 6‑oz (170‑g) haddock fillets
salt and freshly ground black pepper
8 oz (225 g) baby spinach
4 tablespoons olive oil
1/2 bell pepper, julienned
1/2 onion, sliced into very thin half moons
4 teaspoons capers
4 tablespoons minced parsley
4 tablespoons butter
1 lemon, quartered

Preheat the oven to 375°F (190°C). Season the fish with salt and pepper to taste.

Divide the spinach evenly among four pieces of aluminum foil or parchment paper, each about 12 inches long. Season the spinach with salt and pepper and drizzle each pile of spinach with 1 tablespoon of olive oil. Lay 1 fish fillet on each pile of spinach. Divide the bell peppers and onions among the fillets, then top each fillet with 1 teaspoon capers, 1 tablespoon parsley, 1 tablespoon butter and the juice from a quarter wedge of lemon.

Fold or crimp the foil or parchment packets until sealed. Place the packets on a baking sheet. Bake the packets until the fish just flakes and the vegetables are tender, about 20 minutes.

***

Garlic Delicata
adapted from Allrecipes.com

Serves 6

3 delicata squash (or 1 butternut squash)
1/4 cup (60 ml) olive oil
3 cloves garlic, minced
4 tablespoons chopped fresh parsley

Preheat the oven to 375°F (190°C). Peel the squash, slice in half lengthwise and remove the seeds, then cut into 1/2‑inch thick slices. If using butternut squash, cut into 1/2‑inch cubes. Toss the squash with the olive oil, garlic, and parsley. Transfer to a 13 x 9 baking dish and bake for 30 to 35 minutes, until tender.

Beans, Cakes, Fruit, Mexican food, Slow cooker, Vegetarian main dishes

Eight-layer Burritos with Slow Cooker Black Beans and Apple Bars

I’m back at work after a wonderful 16 weeks of maternity leave (probably shockingly short to our non‑U.S. readers). Life is hectic now, to say the least. There is less time for sleeping, cleaning, snuggling, and, of course, cooking. Family dinners together are still one of my top priorities though. I’d rather have a messy house than skip the half-hour table time with my husband and little ones. So, in an attempt to protect our family dinnertime, I’ve taken my Crock-Pot out of storage. I have a feeling I may need to clear a permanent space on the kitchen counter for it.

Beans are one of my favorite dishes to make in a Crock-Pot. Unlike a lot of other ingredients that tend to dissolve in the slow cooker, the texture of beans doesn’t suffer much after a full day of slow cooking. Since Reuben took care of the beans in the morning, dinner was a cinch to put together. I even had enough to energy to bake a cake when he mentioned that he “could go for some cake” after we finished our burritos. Thank you to my friend Lucinda for this bars/snack cake recipe. It’s quick and easy enough to throw together after dinner and I almost always have the ingredients in my house. Kristin also pointed out that this cake would be a great way to celebrate Apple Day, which is today.

Eight-layer Burritos with Slow Cooker Black Beans

Serves 6

1 lb (450 g) dry black beans, rinsed and picked over
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon cumin
8 cups (2 liters) water
4 slices bacon, cooked and crumbled (optional)
salt
12 flour tortillas
2 to 3 cups (200 g to 300 g) cooked rice (white or brown)
toppings: shredded cheddar or Monterey jack cheese, salsa, sour cream, avocado, diced tomatoes, julienned bell pepper

Combine the beans, onion, garlic, red pepper flakes, cumin, water and bacon (if using) in a slow cooker. Cook on the low setting for 7 to 9 hours, until the beans are tender. Add salt to the cooked beans to taste, usually 1 to 2 teaspoons.

Toast the tortillas over an open flame on a gas burner for 10 to 20 seconds on each side. If you don’t have a gas stove, warm on a baking sheet in a preheated oven for 5 minutes.

Fill each tortilla with rice, beans and toppings, to taste.

***

Apple Bars

from allrecipes.com

Makes 16 bars

1/2 cup (110 g) butter, melted
1 cup (200 g) white sugar
1 egg
1 cup (120 g) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup (110 g) apples, peeled, cored and finely diced
1 cup (100 g) chopped walnuts

Preheat the oven to 350°F (180°C). Grease and flour an 8 x 8‑inch baking pan.

In a large bowl, mix the melted butter with the sugar and egg. Mix in the flour, baking soda and cinnamon, and then stir in the apple and walnuts. Spread the batter into the prepared pan. Bake for approximately 40 minutes, or until a small knife inserted in the center comes out clean.

Grains and pulses, Italian food, Lamb

Sicilian Lamb Patties Braised with Eggplant, Peppers, and Tomatoes with Polenta

Though this blog project is a tad more work than I expected, it’s worth it for many reasons, one being the new recipes I get to try out. And I like that Kristin keeps me on my toes in the kitchen. After reading through her meals each week, I’m too embarrassed to cook/post some of my old standby recipes. After all, how many times can you type up an adaptation of the same stir-fry? So often I end up in food ruts because my old standby recipes are standby recipes for a reason — they’re good, they’re easy. But food ruts are dangerous, an easy way to forget how amazing food can taste or the thrill of finding that perfect new recipe or pulling off a multi-course dinner for a party of 10.

For those of us that love cooking, it’s not about filling our stomachs as much as creating a meal, an experience, a taste. These days I don’t have the energy to wax poetic about why I love cooking. Luckily, Jonah Lehrer has written a brilliant essay that explains the attraction quite well. All of this is a long way of saying that I’m happy this blog forces me to try new things, like making polenta for the first time. The polenta was easy to make, comforting, and the perfect base for the lovely braised lamb dish.

braised lamb paaties

Sicilian Lamb Patties Braised with Eggplant, Peppers, and Tomatoes
adapted from Bon Appétit, October 2008

Serves 6

In place of polenta, you could serve this over penne, ziti or rigatoni.

for the lamb patties:
1/2 cup (25 g) fresh breadcrumbs (from crustless French bread ground in a food processor)
1/4 cup (60 ml) water
1 1/4 lb (570 g) ground lamb
1/2 cup (30 g) finely grated Pecorino cheese
1 large egg, beaten to blend
1 tablespoon chopped fresh marjoram
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon

for the eggplant mixture:
2 small or 1 large eggplant (about 1 1/2 lb/680 g), unpeeled, cut into 1‑inch cubes
7 tablespoons extra virgin olive oil, divided
coarse kosher salt
1 large red bell pepper, halved, seeded and cut into 1/2‑inch-wide strips
1 onion, finely chopped
1 1/3 cups (320 ml) dry white wine
3 large garlic cloves, minced
2 1/2 cups (450 g) chopped, seeded, peeled tomatoes

for the polenta:
4 cups (1 liter) water
1 teaspoon salt
1 cup (150 g) polenta (coarse cornmeal)
grated Pecorino cheese

To make the lamb patties, combine the breadcrumbs and water in a small bowl. Soak for 5 minutes, then squeeze all the water from the crumbs. Place the crumbs in a large bowl. Add the lamb and remaining ingredients and mix gently to combine. Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.

To make the eggplant mixture, preheat the oven to 350°F (180°C). Combine the cubed eggplant and 5 tablespoons of oil in a large bowl and toss to coat. Spread the eggplant out on a rimmed baking sheet and sprinkle with coarse kosher salt and pepper. Bake for 12 minutes, then turn the eggplant over and bake until soft, about 12 minutes longer.

Heat 1 tablespoon oil in a large, deep skillet over a medium-high heat. Add the lamb patties and saute until brown, about 3 minutes per side. Transfer the lamb patties to a plate. Add the bell pepper strips to the drippings in the skillet and saute until they begin to soften, about 4 minutes. Transfer the pepper to the plate with the lamb.

Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and the chopped onion to the same skillet. Cover and cook until the onion is soft, stirring occasionally, about 5 minutes. Add the wine and garlic. Cook, scraping up any browned bits, until the wine is reduced to a glaze, about 7 minutes. Return the lamb and peppers to the skillet, then add the eggplant, tomatoes, and marjoram. Reduce the heat to medium-low. Cover and simmer until the lamb is cooked through and the vegetables are tender, about 12 minutes. If the sauce is thin, simmer, uncovered until it has thickened to the desired consistency. Season the sauce to taste with coarse salt and pepper.

To make the polenta, bring the water and salt to boil in a heavy, large saucepan over a medium-high heat. Gradually whisk in the polenta and reduce the heat to medium-low. Simmer until the polenta is very thick, whisking often, about 20 minutes.

Spoon the polenta into shallow bowls. Top with the lamb and vegetables, sprinkle with Pecorino cheese and serve.

Fruit, Pork

Cider-brined Pork Chops with Apples and Creamed Leeks

We went on our annual apple- and pumpkin-picking expedition last weekend. After last year’s horrendous experience at Apple Holler orchard (the name should have warned us!), we returned to Barthel’s Fruit Farm, the sedate little orchard just north of us in Mequon. Before this summer, I always thought of Mequon as a snooty little suburb which happened to have a great orchard. Now I think of Mequon as Anabelle’s town, since she was born there at Columbia Birth Center this June. (The birth center is fabulous, by the way — a wonderful place for anyone interested in a birth setting that is more like a spa than a hospital.)

One of the things that intrigued me about this recipe is its author, Sanford D’Amato. D’Amato is a well-known and respected chef here in Milwaukee. His restaurant, Sanford, is by all accounts the best place to eat in the city. I haven’t had the pleasure of eating there myself (I was too cheap in my childless days and now too busy in my child-filled days), but I’ve dined quite often at his more casual Coquette Cafe. His recipe doesn’t disappoint. Not only does the dish taste fantastic and look impressive, but you can do much of it ahead of time. I brined my chops and creamed my leeks last night, then cooked the rest of the dish (along with some mashed potatoes) when I returned home from work. Total dinner cooking time was about 35 minutes. After a long day at work, a dinner made in less than an hour tastes far better than one you’ve had to slave over. And far, far better than takeout Chinese.

cider brined pork

Cider-brined Pork Chops with Apples and Creamed Leeks
adapted from Bon Appétit, September 2001 (recipe by Sanford D’Amato)

Serves 4

4 1/2 cups (1 liter plus 120 ml, divided) good-quality apple juice or cider
3 tablespoons coarse salt
6 allspice berries
1 bay leaf
4 bone-in center-cut pork rib chops (I used 2 bone-in chops and 4 smaller, boneless chops)
4 tablespoons (1/2 stick/60 g) butter
4 large leeks (white and pale green parts only), thinly sliced
3/4 cup (175 ml) half and half or cream
1 1/2 lb (680 g) apples, peeled, cored and halved, each half cut into 4 wedges (Granny Smith, Macintosh, or Jonathan recommended)
2 tablespoons sugar
1/2 cup (120 ml) chicken stock or canned low-sodium chicken broth
olive oil

Bring 4 cups of the cider, salt, allspice, and bay leaf to boil in a large saucepan, stirring to dissolve the salt. Cool completely. Place the pork in a 13 x 9 x 2‑inch or similar-sized glass baking dish. Pour the brine over. Cover and refrigerate overnight.

Melt 2 tablespoons of butter in a heavy large skillet over a medium-low heat. Add the leeks and saute until tender, about 7 minutes. Add the half and half or cream and simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. (Creamed leeks can be made 1 day ahead. Cover and chill.)

Melt the remaining 2 tablespoons of butter in a large nonstick skillet over a medium heat. Add the apples and saute for 5 minutes. Add the sugar and saute until the apples are golden, about 6 minutes longer. Add the stock, then the remaining 1/2 cup juice or cider. Simmer until the liquid thickens slightly and the apples are tender, stirring occasionally, about 5 minutes. Set aside. Prepare the barbecue (medium heat) or preheat the broiler. Drain the pork and rinse under cold water, then pat dry. Brush the pork with oil. Grill or broil to desired doneness, about 5 minutes per side for medium.

Meanwhile, rewarm the leeks, thinning with 1 to 3 tablespoons half and half or cream if necessary. Bring the apples to a simmer. Spoon the leeks onto plates. Top with the pork, then apples. Serve with mashed potatoes or good crusty bread.

Asian food, Cakes, Miscellaneous

Mapo Dofu and Angel Food Cake with Chocolate Whipped Cream Frosting

Iron Chef may be one of television’s finest creations. And lest you think I’m recommending Food Network’s knockoff show Iron Chef America, I’m not. I’m referring to the original Japanese Iron Chef with dubbed in voices, wacky commentary, and often grotesque dishes (which more often than not involve some poor animal’s liver or reproductive parts). I first saw Iron Chef in the 90s on my first trip to New York. I still remember randomly stumbling across the competitive cooking show while staying up late watching cable. Reuben and I were instantly addicted. Unfortunately, being poor college kids at the time, we didn’t get cable or access to Iron Chef until several years later. Now, we are the proud owners of a nearly complete set of dubbed Iron Chef episodes and a limited edition Iron Chef board game (how geeky!). Though Iron Chef is great entertainment, I wouldn’t want to eat everything that’s prepared on the show, such as cod roe ice cream. On the other hand, there are a few dishes that look too good not to try out, one of them being Iron Chef Chinese Chen Kenichi’s Mapo Dofu. Though Chen cooks this tofu dish regularly in competition, I’ve only seen it on the menu of a handful of Chinese restaurants. I made the mistake of ordering it once in Salt Lake City — not the best place for authentic Chinese. After eating that blander-than-bland version, I figured I couldn’t do much worse at home. Reuben did some research and came up with a fantastic recipe. I’m not sure how close it is to the Iron Chef’s dish, but we love it.

If you haven’t had homemade angel food cake, you’re really missing out. The Styrofoam-like store-bought versions can’t hold a candle to a fresh-baked angel food cake. Tonight’s cake was leftover from my father-in-law’s birthday party. I made two cakes for the party, one with chocolate whipped cream frosting and the other with a lemon glaze. Though both were good, the chocolate version looked prettier. Of course I forgot to take a picture, but you’ll have to take my word for it.

Mapo Tofu

Quick and Easy Mapo Dofu
adapted from About.com

Serves 4

1/2 lb (225 g) ground pork
1 tablespoon soy sauce
pinch of cornstarch
1 package firm tofu, drained
4 green onions
1 clove garlic
2 tablespoons oil, for stir-frying
1/4 teaspoon sambal or chili paste with garlic
2 tablespoons black bean sauce
2 tablespoons water
1 teaspoon Szechuan peppercorn or ground coriander
rice, to serve

Marinate the ground pork in the soy sauce and cornstarch for 15 to 20 minutes. While pork is marinating, cut the tofu into 1/2‑inch cubes, cut the green onions on the diagonal into 1‑inch pieces, and peel and mince the garlic.

Heat a wok or large skillet over a high heat and add the oil. When the oil is hot, add the chili paste and garlic. Stir-fry until aromatic, about 30 seconds. Add the ground pork and stir-fry until the pork is nearly cooked through.

Lower the heat to medium and add the black bean sauce, tofu and green onions. Cook, stirring frequently, until the tofu is browned (8 to 10 minutes). Add water as needed. Just before serving, sprinkle with the Szechuan peppercorn or ground coriander. Serve over rice.

***

Angel Food Supreme Cake
adapted from Betty Crocker’s Cookbook/40th Anniversary Edition

Serves 10

3/4 cup (150 g) sugar
1 cup (115 g) cake flour
1 1/2 cups egg whites (about 11 eggs’ worth)
1 1/2 teaspoons cream of tartar
3/4 cup (150 g) granulated sugar
1 teaspoons vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt

Preheat the oven to 375°F (190°C). Whisk together 3/4 cup sugar and flour; set aside.

Beat the egg whites and cream of tartar in large bowl with an electric mixer on medium speed until foamy. Beat in the granulated sugar 2 tablespoons at a time on high speed, until the meringue holds stiff peaks. Fold in the vanilla, almond extract and salt. Sprinkle the sugar-flour mixture, 1/4 cup at a time, over the egg white mixture, folding in until the sugar-flour mixture disappears. Push the batter into a 10-inch ungreased angel food cake pan (tube pan). Cut gently through the batter with a butter knife to remove any air bubbles.

Bake for 30 to 35 minutes, or until the top is golden and springs back when touched lightly. Invert the pan onto a heatproof funnel or wine bottle. Let it hang until the cake is completely cool. Loosen the side of the cake with a knife and remove from the pan. Cut with a serrated knife to serve.

***

Chocolate Whipped Cream Frosting
from Bon Appétit, October 1991

1 cup (120 g) powdered sugar
1/2 cup (60 g) unsweetened cocoa powder
1/4 cup (60 ml) milk
pinch of cream of tartar
2 cups (480 ml) chilled whipping cream

Whisk the powdered sugar, cocoa powder, milk and cream of tartar in a large bowl until smooth. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 4 hours ahead.)

Using an electric mixer, gradually beat the cream into the chocolate mixture. Continue beating until stiff peaks form. Place the cake on a platter. Spread the top and sides of cake with icing. Slice into wedges and serve.