Fresh cherry cornmeal upside down cake. Epicurious

This amazing recipe came to me today from a wonderful sweet place in ABQ
called Bike In Coffee. When visiting our wonderful city, please take a break from touring and stop in for a quick bite. You will not be disappointed! It's located near Mountain and Montoya NW. Open Saturdays and Sundays 8-2. Spring, Summer and Fall.  Miss Linda is the curator, gardener, artist and baker.
Cherries are in season and now is the time for this delicious confection! Instead of upside
down cake, they cooked the cherries separatly,  baked the cake without the cherries, then ladled  them ever so gently on top of each slice as it is served. The cake is moist, textured and yummy! They substituted 1/2 blue corn meal for 1/2 of the yellow or white cornmeal.  This cake is a hit! Enjoy! Happy baking and happy summer!
I realize this blog has taken on a life of its own, almost 10,000 readers! I thank you for your support!

INGREDIENTS

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, 
divided 1/4 cup (packed) dark brown sugar
2 teaspoons balsamic vinegar
3 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 21 ounces whole un pitted cherries)
1 1/4 cups all purpose flour
1/4 cup yellow cornmeal (preferably stone-ground medium grind)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs, separated
3/4 teaspoon vanilla extract
1/2 cup whole milk
1/4 teaspoon cream of tartar

PREPARATION

Position rack in center of oven; preheat to 350°F. Combine 1/4 cup butter with brown sugar and vinegar in 10- to 11-inch ovenproof skillet with 2-inch-high sides. Stir over medium heat until butter melts and sugar dissolves, about 2 minutes. Increase heat to high; add cherries and bring to boil. Remove from heat.

Whisk flour, cornmeal, baking powder, and salt in medium bowl to blend.

Using electric mixer, beat 1/2 cup butter in large bowl. Add sugar; beat until pale and fluffy, about 3 minutes. Beat in egg yolks and vanilla. Add flour mixture alternately with milk in 2 additions each, beating just until blended and occasionally scraping down sides of bowl. Using clean dry beaters, beat egg whites in another medium bowl until foamy. Add cream of tartar and beat until whites are stiff but not dry. Using rubber spatula, fold 1/4 of whites into batter to lighten slightly. Fold in remaining whites in 3 additions (batter will be thick). Spoon batter over cherries in skillet, then spread evenly with offset spatula to cover cherries.

Bake cake until top is golden brown and tester inserted into center comes out clean, about 45 minutes. Cool in skillet on rack 5 minutes. Run spatula around edges of cake to loosen. Place large serving platter upside down atop skillet. Using pot holders or oven mitts, firmly hold platter and skillet together and invert. Leave skillet atop cake 5 minutes. Remove skillet. If necessary, rearrange any cherries that may have become dislodged. Let cake cool at least 45 minutes. Cut cake into wedges and serve slightly warm or at room temperature.

Creole Gumbo- Better Homes and Gardens all time favorite recipes.

Creole Gumbo

This recipe is from the first cookbook that I have ever owned.

Better Homes and Gardens all time favorite recipes.

It is Okra season, make the best use of it! Enjoy!

1/2 c onion, chopped

1 clove garlic minced

2 T olive oil

2 T corn starch

1 16 oz can chopped tomatoes

1 chopped red and green bell pepper, yellow or orange works well too!

2 bay leaves

1 t oregano and thyme chopped (fresh or dried)

1 t hot pepper sauce

1 1/2 c chicken stock or vegetable broth

10 okras sliced

10 oz shrimp

10 oz crab,

 or:

10 oz kielbasa

10 oz chicken, boneless chopped

Hot cooked rice

I prefer the seafood version. My Husband prefers the chicken and sausage.  I have also made this entirely vegan adding vegetables instead of the meat. Peas, squash, summer squash, corn, garbanzo beans.....edamame.....you name it! It is a great base to make a wonderful vegan stew!

In a large saucepan, brown chicken in evoo, add onion, garlic. Stir in tomatoes, peppers,  herbs, pepper sauce, sausage, and broth. Salt and pepper to taste. If using seafood, add this instead of the chicken and sausage. Add okra last.  Cook on med-hi for 20-30 minutes. If sauce needs a bit of thickening, add corn starch to 1/4 c cold water, stir and add to the gumbo. Stir over heat to thicken.

Serve over rice, add hot sauce to taste! Enjoy!

Beets, best fall recipe

  Beets

Best fall recipe

5 large beets

juice of 1 lemon

1/2 t red pepper flakes

salt and pepper to taste

1/4 C olive oil

1 T roasted cumin seeds

1'4 C chopped mint leaves

1 wedge fermented lemon, chopped

5 sheets of foil

Wrap each beet in foil and roast in hot oven 455 degree f for 45 minutes , give or take.

Depending on where you live altitude wise, adjust as necessary. The beets should just be tender,

not mushy. remove beets from oven and let rest for 20 minutes until cool enough to handle.

Remove foil and slip off peel. Cut into bite size pieces. Toss with all remaining ingredients.

serve at room temperature and enjoy! Happy Fall! Happy Thursday! Happy cooking!

Thank you for your support! Almost 9000 readers from 7 countries!

Pork chops with leeks, bacon and mustard sauce

Pork Chops with Leeks in Mustard Sauce

Bon Appétit  | May 2009

by Bruce Aidells

yieldMakes 4 servings. If you use commercial pork in this recipe, you might want to rub the chops with the salt mixture and let them sit for a full day in the fridge. The long rest will make the meat extra-juicy. Bone-in heirloom rib chops have ample marbling, so the meat will be naturally moist. They don’t need to rest as long with the salt rub—an hour or two should be sufficient. These are some big chops, so you might be able to share.

I added herbs de provance
And Romano cheese to finish.

ingredients

• 4 1 1/2- to 2-inch-thick bone-in heritage pork rib chops
• 2 teaspoons coarse kosher salt
• 2 teaspoons chopped fresh thyme
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 2 bacon slices, coarsely chopped
• Olive oil (optional)
• 4 cups thinly sliced leeks (white and pale green parts only; about 3 large)
• 3 garlic cloves, minced
• 1/4 cup brandy you could also use white wine
• 1 cup low-salt chicken broth
• 2 teaspoons finely chopped fresh sage
• 2 tablespoons Dijon mustard
• 1/3 cup créme fraîche or sour cream

preparation

Pat chops dry with paper towels. Mix 2 teaspoons coarse salt, thyme, rosemary, and 1 teaspoon pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day.

Heat heavy large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to skillet. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet.

Pour off all but 3 tablespoons drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend.

Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm.

Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, then crème fraîche (do not boil). Season with salt and pepper. Spoon over chops.  I made these tonight. Used regular store bought chops. I did salt them ahead of time and let them sit for 2 hours. They were very tender and moist! Happy Cooking and thank you for your support! I am almost to 8000 readers!!!!                                     

Biscuits Guy Fieri style

I made these last night and they are wonderful! I just used plain flour for all the flour and
salted butter. I just added a little less salt. I baked them in a preheated cast iron skillet, placing the biscuits all together. I melted 2T crisco in the hot pan before placing the biscuits in for baking! enjoy!


1/2 cup unsalted butter, cold, plus 1 tablespoon
1 1/2 cups cake flour
3/4 cups all-purpose flour, divided, plus more for work surface
3 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons sea salt, divided
2 tablespoons shortening, cold
1 cup buttermilk


Directions
Cut 1/2 cup of the butter into 1/2-inch pieces and refrigerate it along with the shortening. In the bowl 

of a food processor, fitted with the steel blade, pulse together the cake flour, 3/4 cup of the all-

purpose flour, baking powder, baking soda and 1 teaspoon salt. Add the butter and shortening and 

pulse to combine, until small crumbles are present. 6 to 8 times, or Add the buttermilk and pulse until 

a dough ball forms, about 5 to 6 times.



Dust a dry work surface with flour and have the remaining 1 cup ready for kneading. Turn the dough 

out onto the floured work surface. With floured hands, gently press the dough out into an 11 by 8-

inch rectangle, about 1/4 to 1/2-inch thick, dust lightly with flour and gently fold it over in thirds, like

 a letter. Roll or press out to a 6 by 6-inch rectangle again about 2 inches thick. Cut the dough into 9 

squares (2 by 2 inches each) with a pizza cutter. Transfer the biscuits to a silicone mat or parchment 

paper lined baking sheet about 1/2-inch apart. Cover loosely with plastic wrap and let them rest at 

room temperature for 15 minutes.

Preheat oven to 500 degrees F. Melt the remaining tablespoon butter and brush tops with melted 

butter, then sprinkle with the remaining 1/4 teaspoon of sea salt.

Place baking sheet in the middle of the oven and immediately turn oven down to 450 degrees F. Bake 

for 12 to 16 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.

Read more at: http://www.foodnetwork.com/recipes/guy-fieri/buttermilk-biscuits-recipe.html?oc=linkback

7 up cake

This recipe came from a cookbook

Of my Mother in Law

Evelyn Petree

Arte de la cocinar

Daughters of the Nile

1985

1box white cake mix

1 box instant vanilla pudding

3/4 C vegetable oil

4 eggs

1 C 7 up

Mix all ingredients together, pour into 3 greased and floured 9 inch pans.

Bake at 350 degrees for 30 minutes.

In the meantime, while cake is baking prepare icing by placing 

1.5 cups sugar, 2T corn starch, 2 eggs, 1 12 oz crushed pineapple, and 1.5 C shredded coconut in saucepan over med heat stirring constantly until thick. About 20 ish minutes or so.

Place first layer on plate, cover with frosting while hot, then follow with each layer. Top off with frosting drizzling over sides. Let cool! Enjoy!!

Broccoli Bagna Càuda

Broccoli Bagna Cauda

Banya Cowda

Ingredients

• 2 bunches broccoli (about 2 pounds), cut into florets, with stems peeled and cut into uniform pieces
• 2 tablespoons macadamia nut oil or fat of choice Kosher salt
• Kosher salt
• Freshly ground black pepper
• 6 anchovy fillets packed in olive oil (about half of a 2 ounce can), drained and minced
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• Finely grated zest and juice from 1 medium lemon
•  1/2C Grated Romano

preparation

DO THIS:
1. Preheat the oven to 400°F with the rack in the middle position.

2. In a large bowl, toss together the broccoli and macadamia nut oil, and season generously with salt and pepper. Arrange the broccoli in a single layer on a foil-lined rimmed baking sheet.

3. Roast the tray of broccoli for 30 to 35 minutes, or until tender and toasty, tossing the broccoli and turning the baking sheet halfway through the cooking time.

4. In the mean time, make the bagna càuda. Cook the minced anchovies and olive oil in a small saucepan over low heat. Stir until the anchovies melt into the oil, which should take 3 to 5 minutes. Remove the pan from the heat, and stir in the garlic and red pepper flakes.

5. When the broccoli's done roasting, transfer it to a large bowl, and mix it with the garlic-anchovy sauce, lemon zest, and lemon juice, and Romano
Dont freak out with the anchovies, you can also use anchovy paste. They are very affordable. Also they only impart a salty
savory flavor. Anchovy is used in Cesare salad dressing.

This recipe is adapted from Epicurious.com

Enjoy!