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Tuesday, August 31, 2021

This savory cake from Catalonia is perfect with albariño - Santa Rosa Press Democrat

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What a delight our wine of the week, Marimar Estate, 2020 Don Miguel Vineyard Albariño, is. If you do not know the varietal, this beautifully balanced wine is an ideal introduction. If you are already familiar with albariño, you will appreciate this wine’s clarity, depth and varietal expression.

There’s a halo of pretty aromas — think jasmine, honeysuckle and lemon flower — that resolve into suggestions of stone fruit and pear, all of which spring from a foundation of crisp, bright minerality, evocative of river rocks, wet concrete and petrichor. This wine is as exhilarating as a spring shower.

These qualities, especially the refreshing crispness and clarity, are key to pairing the wine successfully. The wine is exquisite with sashimi, especially hamachi (yellow fin). It is also outstanding with petrale sole meunière on a bed of sauteed celery. Green papaya salad, mild Thai green curries and posole verde all flatter this wine. It is excellent with seared shishito chiles with a squeeze of lime and a wedge of feta cheese, too. The way tart citrus engages with the minerality lifts both qualities to new, captivating heights.

For today’s recipe, I took inspiration directly from the wine’s maker, Marimar Torres herself, who has written two cookbooks about the foods of Catalonia, her homeland. She suggests the classic tortilla Espanola (potato omelet), a glazed leek and cheese tart and a Mediterranean seafood terrine, all recipes from her books. She also recommends this savory cake — gardeners, rejoice! — which makes excellent use of a fair amount of zucchini. It first appeared in “The Catalan Country Kitchen” (Aris Books, 1992).

If you happen to have labneh, a simple cheese made of drained whole milk yogurt and salt, slather some on the cake just before enjoying it.

Marimar Torres’ Savory Zucchini Cake

(Pastis de Carbosso Cristina)

Serves 6 to 8

3 pounds zucchini, trimmed

Kosher salt

3 tablespoons butter, plus more for the baking dish

1 large yellow onion, trimmed and cut into small dice

8 ounces (1 cup) ricotta, preferably Bellwether brand

6 ounces (1 ½ cups) grated Monterey Jack cheese

3 eggs, beaten

Black pepper in a mill

Grate the trimmed zucchini on the large blade of a box grater, set it in a colander, add about about a teaspoon of salt and toss. Let sit for 15 to 20 minutes so the salt will draw out excess liquid. Tip the zucchini into a clean tea towel, wrap it tightly and squeeze out as much moisture as possible. Set the zucchini aside.

Preheat the oven to 375 degrees.

Set a heavy skillet over low heat, add a tablespoon of the butter and, when it is melted, add the onion and saute gently for about 10 minutes, until it begins to soften and give off its aroma. Season lightly with salt and transfer to a large mixing bowl.

Return the pan to low heat, add the remaining butter and saute the zucchini until is softens, about 10 minutes. Season lightly with salt, transfer to the bowl with the onions and let cool.

When the zucchini has cooled to room temperature, add the ricotta, Jack cheese and eggs. Mix well, taste, correct for salt and add several turns of black pepper.

Coat the inside of a 9-inch-by-5-inch baking dish with butter, pour in the zucchini mixture and sprinkle the remaining cheese over the top.

Set on this middle rack of the oven and bake for about 1 hour or until the cake is set and the top lightly browned.

Remove from the oven and let cool for about 30 minutes.

Unmold the cake onto a platter or serving board.

Slice and enjoy at room temperature.

Michele Anna Jordan is the author of 24 books to date, including “A Cook’s Tour of Sonoma.” Email her at michele@micheleannajordan.com.

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"cake" - Google News
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This savory cake from Catalonia is perfect with albariño - Santa Rosa Press Democrat
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"Bachelor in Paradise" recap: Beach drama claims the life of an innocent cake - OnMilwaukee.com

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The drama on the "Bachelor in Paradise" beach has finally gone too far. A guy deciding not to wear any clothes for an episode? Fine. Chewing on tongue and tripe before heading to the designated sex den? Fair enough. Actively trying to destroy Grocery Store Joe and Ivan's hearts? They know what they signed up for. But letting an innocent chocolate cake get caught in the chaotic crossfire and end up scorched whole on a bonfire? HOW ... DARE ... YOU! Have you no decency? (Because they certainly have no dessert now.) 

Monday's new episode begins with some new arrivals: Chasen and ... Chris? Allegedly from Claire's season? You could rewatch Clare's season like the Zapruder film, and I don't think you'd see Chris once. I think this guy won a high-stakes card game against a producer or something like that, and now the show's gotta pretend like he's been here before. No matter the case, he's apparently super bros with Chasen – who you may remember from Tayshia's season as the guy addicted to calling the Bachelorette a "smoke show." And that addiction has only gotten worse, judging by their dialogue. If you took a drink every time one of them said the word "smoke," you'd have enough wine running through your veins to qualify as an extra-large human-shaped Bota Box by the first commercial break. 

The two "smoke bros" arrive on the beach with cards for a double date, and while it's obvious from their bromance that these two should just take each other on their date, Chasen ends up falling for Deandra, Chris hurts Ivan's heart by selecting Jessenia and I actively suffocate myself with a Snuggie because the two buddies can't stop saying the phrase "boo'd up." I do not like them – and neither does Ivan, who's nervous about losing Jessenia to Complete Rando Chris. He goes to Noah to get some relief and ask him if he thinks Jessenia and Complete Rando Chris will work out, and Noah is like, "Yeah, they could totally end up falling in love; he's very smooth." NOT THE REASSURANCE HE WAS LOOKING FOR, NOAH!

Indeed, on the double date, things are getting heated with the smoke bros as the four meet up with an intimacy guru for some hot and bothered exercises on a giant bed – starting with the guys breathing all over their dates' bodies. Boy, I really hope they knocked back some breath mints before this. After blowing over each other's bodies, the foursome moves on to demonstrating the poses of the kama sutra, which gets Jessenia and Deandra all steamed up – the former, especially, who was missing a physical spark with Ivan but is finding it now with Complete Rando Chris. Man, poor Ivan; when the producers want you gone, they REALLY pull out all the stops. 

They're far from the only relationship on the rocks on Monday night. Last we checked, Maurissa and Connor were on the outs due to reasons of human god man Riley dropping by the beach and taking Maurissa on a date so sexy that even a plate full of pig face couldn't turn them off. They ended the night with a ride in the sheets, so Connor clearly has to step up his game. So he busts out ... a very unfortunate romper-thing. One side's orange-and-white stripes while the other's some tan paisley pattern, but it all looks like your grandmother's couch. He looks like Two-Face as dressed by a Goodwill furniture department. Everyone on the beach tells him that he looks fire, but the only thing fire about that outfit is that it should end up in one. These people are not your friends, Connor, and they are clearly not to be trusted. 

Anyways, now that he's dressed to depress, Connor and Maurissa talk about her date, and the body language is ... not great. The verbal language isn't much better as Maurissa tells Connor that she and Riley got back at a normal hour from their date and that they really just talked the whole night. Yeah, sure – maybe in Morse code, via humps. Connor eventually hears the truth from Tahz and goes off to be sad with a guitar by a bonfire, becoming a cautionary tale for the rest of the guys on the beach – particularly Ivan who also ends the night gloomy as Jessenia breaks the news to him that she found the spark with Complete Rando Chris that she couldn't find with him.

You know what'll make everything better, though, guys? Chocolate cake!

It's not all tragedy and hopefully eating away one's feelings, though, as Grocery Store Joe gets a date card and takes Serena, who I feel like has gotten half the one-on-one dates so far this season. This one takes them to a Lucha Libre ring where the two have a nice open conversation talking about past relationships – Serena talking about her ex, Joe explaining why he and Kendall (who DEFINITELY won't show up any point this season, NO SIR) broke up – before suiting up as wrestlers and having a little match and a makeout session. Sure, Joe hates the Lucha outfit, but he can't be mad about how things are going with him and Serena right now. ENJOY IT WHILE IT LASTS, JOE; THE PRODUCERS ARE PLOTTING YOUR DEMISE AS WE SPEAK!

As for everyone else, though, things quickly turn into a clown car fire – especially for Mari and Kenny. She doesn't feel like she's exactly on the same page with Kenny on their relationship; she wants to be open to dates with other people while he's locked in on a future with her. SEE WHAT HAPPENS WHEN YOU START WEARING CLOTHES, KENNY!

Mari chats with Kenny to hopefully straighten things out ... and in the process, does the exact opposite of that. She tries to explain that she doesn't mind what they're up to but would also like to leave the door open to dating other people – aka she wants to be able to hedge her bets. So clearly this isn't a relationship that Mari's IN LOVE with, so Kenny asks if they're now open and going about their own business – to which Mari says no. So that's confusing. Sure seems like Mari wants to be able to pursue other relationships while knowing she's got a safety cushion in Kenny just in case. And that's the vibe Kenny gets too, so he warns her that the grass isn't always greener on the other side, and Mari's suddenly worried she may have messed things up. 

Indeed, Mari made her bed – and now Demi wants to sleep in it with Kenny. The drama queen pounces on the newly open-minded Kenny, coming over to chat with him and OOPS DID MY NIPPLE FALL OUT WHILE LAYING NEXT TO YOU? WHAT A SEXY ACCIDENT; WE SHOULD MAKEOUT. And indeed they do, much to the chagrin of Mari who's suddenly wondering if hedging her bets was the best bet – and wondering if she should've been using the ever-manipulative Demi as a sounding board and confidante now that she's making out with her maybe-boyfriend.

But if you think things are chaotic, YOU DON'T KNOW THE MEANING OF THE WORD! We haven't even "Wicker Man"-ed the chocolate cake yet!

Indeed, the moon rises on the "Bachelor in Paradise" and so does everyone's insanity levels – so much so that Tre admitting that he had sex in a cemetery (you know, those famously sexy locales with all the DEAD BODIES AND MOURNING) barely even registers. In the middle of that weird conversation, Demi drops by with the poor unassuming chocolate cake – allegedly a birthday cake for Kenny, who celebrated his birthday ... at some point this past year, that's for sure. She also treats him to a pinata filled with rubbers, in case Kenny's somehow not picking up what Demi's laying down.

Angry at herself – and more particularly angry at Demi for sliding in on her kinda-maybe-sorta boyfriend – Mari decides to take her rage out on an innocent victim: the chocolate cake. So while her enemies are flirting, she grabs the poor sweet dessert and chucks it into the bonfire as sacrifice. THAT'S NOT HOW BIRTHDAY CANDLES WORK, MARI! Somewhere the chef who spent all day baking that cake is putting in their two weeks notice; first nobody eats their one-on-one date dinners and now they're using their pastries as kindling. Riley has the correct response to this all: tears and sadness. 

In case murdering cakes into ash isn't haywire enough, elsewhere on the beach, Karl tries to convince Deandra not to dump him by using a Pandora bracelet. So yeah, Karl's doomed. And while THAT'S all happening, Tammy decides that she wants to nuke any remaining good vibes on the beach so she heads off to a lounger to passionately makeout with Thomas – right in front of her boyfriend Aaron, who FAMOUSLY just loves Thomas and gets along with him super-well and is never one to find himself in the middle of drama. So that's definitely not going to end well for anyone. And while they're taking up all the attention – and Mari's celebrating spiking a cake into the fire – Demi's already made her counter move: taking Kenny off to the sex den. 

And in case ALL OF THAT wasn't chaotic enough, Tahzjuan is off on her own just ... yelling at the ocean. Like a normal person. And then yelling about how she can't pee and poop before snacking on a big bowl of spaghetti. Actually, I have never felt more seen on this silly show. Someone who can't stop sweating and needs to stress-eat to calm down? I take back any sass from earlier this paragraph: She's the only sane one left on this damn beach. Yell all you want at the ocean, girl; it deserves it! IT KNOWS WHAT IT DID!

So yeah, when guest host Lance Bass walks in to set up the rose ceremony the next day, he comes in looking like that famous GIF of Donald Glover on "Community." 

Kenny's passive aggressively sniping Mari in front of everyone; Mari's aggressively sniping back. Aaron and Thomas are having their 412nd fight on this show while Tammy's watching from a distance with tears in her eyes, asking, "HoW cOuLd ThIs HaVe HaPpEnEd?!" Connor and Ivan are off together playing sad ukulele duets. Natasha and Brendan are trying to convince themselves things are going well while CLEARLY just waiting for an excuse to break up. Kendall's hiding in the trees somewhere waiting to murder Grocery Store Joe's soul. Karl's out here selling Pandora bracelets while Tahzjuan's probably knocking back a bowl of fettucini alfredo somewhere. It's just flames and blood and burnt Duncan Hines everywhere.

Maybe the chocolate cake should be happy it got such a quick and merciful exit.

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"cake" - Google News
August 31, 2021 at 08:46PM
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"Bachelor in Paradise" recap: Beach drama claims the life of an innocent cake - OnMilwaukee.com
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A spud-tacular dish - Honolulu Star-Advertiser

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Mahalo for supporting Honolulu Star-Advertiser. Enjoy this free story!

Soft on the inside, crunchy on the outside, croquettes are a satisfying and filling centerpiece for a meal. These take a little time to shred the veggies and cook the potatoes, plus form and fry each little ball, but the end result is worth it.

Carrot and Potato Croquettes

Ingredients:

• 1 large head cabbage, cored and shredded
• 2 teaspoons salt
• 1 large carrot, peeled and shredded
• 1 large potato, peeled, cooked and mashed
• 1 tablespoon sugar
• 1/4 tablespoon pepper
• 2 tablespoons mushroom seasoning (found in Asian markets)
• 1/2 cup flour
• 3 cups panko, more if needed
Vegetable oil, for pan-frying

Directions:

Place cabbage in colander and mix well with salt. Let sit about 5 minutes. Drain. Taste; if it’s too salty, rinse and drain again. Squeeze out liquid.

Combine cabbage with carrots and mashed potatoes. Sprinkle with sugar, pepper and mushroom seasoning. Mix in flour until mixture holds shape when made into balls (you may not need all the flour). Roll into croquettes about 2 inches across. Refrigerate until firm.

Arrange about 18 croquettes on a plate; microwave on high until they darken in color, about 1 minute. Roll croquettes in panko.

Pour oil into large skillet about 1 inch deep. Heat over medium-high until flakes of panko sizzle when dropped in oil. Fry croquettes, turning until golden and crispy all around. Drain on paper towels. Makes about 36 croquettes. 

Approximate nutrient analysis per serving, not including soy sauce or sugar to taste: 180 calories, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 400 mg sodium, 20 g carbohydrate, 5 g fiber, 5 g sugar, 6 g protein. Nutritional analysis provided by Joannie Dobbs, Ph.D., C.N.S.


The Buddhist Tzu Chi Foundation is an international nonprofit with a local office in Kaimuki. Its mission of community service includes the promotion of a healthy vegetarian lifestyle. To learn more, visit facebook.com/hawaiitzuchi or call 808-737-8885.


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A spud-tacular dish - Honolulu Star-Advertiser
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Here Is Cake's New Electric Scooter Before You're Supposed To See It - Jalopnik

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Here Is Cake's New Electric Scooter Before You're Supposed To See It - Jalopnik
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Shake Shack to launch limited-time corn flake and birthday cake milkshakes - MarketWatch

Reggie Miller's kid's birthday cake no treat for '94 Knicks - New York Daily News

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Monday, August 30, 2021

A Streusel Cake to Write Home About - The New York Times

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The Vienna Cookie Company’s new streusel cakes are an ode to the coffee shop crumb cake, but with fillings that stand above.

The new streusel cakes from the Vienna Cookie Company in Baldwin, N.Y., are defined by their fillings of fruit, chocolate or nuts, sandwiched in between a tender cookielike base and a rich crumb topping. The cakes are the owner Heidi Riegler’s refinement of the typical New York coffee shop crumb cake and can go from breakfast to dessert. They will easily accept a pouf of yogurt, whipped cream or ice cream. Ms. Riegler uses local farmers’ market peaches and blueberries in her fillings, combines chocolate chips and ganache for the chocolate flavor, and soaks pecans in Grand Marnier for another variety.

Streusel Cakes, $40 each (eight inches), $45 for a sampler, viennacookiecompany.com.

Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

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A Streusel Cake to Write Home About - The New York Times
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Boston’s Best Cake by the Slice - Eater Boston

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Whether it’s a special occasion or just a regular old Monday afternoon, sometimes a person wants a single perfect slice of cake. Birthday cake, crepe cake, flan, Boston cream pie — for whatever the appetite, there’s probably a Boston-area restaurant or bakery that can provide. Here are some of the best by-the-slice (or single-serving) cake options in town. For most of these, no pre-planning or pre-ordering is necessary; just waltz right in, grab a slice, and enjoy.

Health experts consider dining out to be a high-risk activity for the unvaccinated; the latest data about the delta variant indicates that it may pose a low-to-moderate risk for the vaccinated, especially in areas with substantial transmission. The latest CDC guidance is here; find a COVID-19 vaccination site here.

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Note: Restaurants on this map are listed geographically.

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Boston’s Best Cake by the Slice - Eater Boston
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Elvis Presley Peanut Butter and Banana Cake - NewsChannel5.com

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Demetria White with White’s Family Farm made an Elvis Presley Cake and talked about upcoming events at the Robertson County Fair. The Fair runs nightly from Tuesday, September 7 through Saturday, September 11 at the Robertson County Fairgrounds, 4635 US-41 Springfield, TN 37172. The Fair Parade Starts at 5pm Tuesday, September 7. For directions, a schedule of events and more information, visit http://www.robertsoncountyfair.com/.

Elvis – Peanut Butter and Banana Cake

Banana Cake
• 3 cups - cake flour (If you don’t have cake flour use Plain Flour & replace 3 Tablespoons flour with Cornstarch.)
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt_______________________________
• 1 1/2 cups buttermilk
• 2 teaspoons vanilla extract
• 2 cups mashed banana (4 bananas) ________________
• 1 1/2 sticks - unsalted butter slightly softened
• 2 cups sugar
• 3 large eggs___________________________________
• 1 cup mini chocolate chips- adjust amount to your liking

Peanut Butter Frosting
• 1 cup Creamy Peanut Butter
• 2 sticks salted butter, slightly softened
• 4 to 5 cups powdered sugar (Sift then measure.)
• 1/4 cup to 1/2 cup milk
• 2 teaspoons vanilla extract

Cake:
Preheat oven to 350 degrees, grease and flour three 8x2 inch round pans. In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds, set aside. In a second bowl, add the buttermilk, vanilla and mashed bananas. Blend and set aside. In a 3rd bowl, add the slightly softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid. Do not mix above medium speed or over mix the batter. After mixing, fold in the chocolate chips. Pour batter into prepared pans and bake for 25 to 30 minutes. Check at 22 minutes, cake is done with a toothpick comes out clean or with just a few crumbs attached. Cool in pans 5 to 10 minutes on a cooling rack before turning out.

Frosting:
In the bowl of your mixer add the butter and mix on medium speed until the butter is softened and smooth. Add the peanut butter and salt, mix until blended. Gradually add the powdered sugar alternately with the milk. Add vanilla and mix on medium speed 4 to 5 minutes until smooth. Garnish with your choice of toppings. (Peanuts, Chocolate chips, Peanut Butter Candy or maybe even Chocolate covered Bacon Crumbles?)

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Elvis Presley Peanut Butter and Banana Cake - NewsChannel5.com
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Reggie Miller's son marks 8th birthday with 'choke sign' cake: 'Honored you chose my face' - IndyStar

Sunday, August 29, 2021

Bakery and wine bar “Cake Bloom” set to open in Charlottesville - WVIR

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CHARLOTTESVILLE, Va. (WVIR) - Now you can have your cake and eat it too, along with a side of champagne.

Cake Bloom, a bakery and wine bar is bringing a new concept to Charlottesville next week.

The owner started with wedding cakes, but wanted to do even more. She and her three sisters decided to start this family-run, innovative business idea.

Founder Susan Sweeney comes from California with her husband. She is combining her baking skills with her husband’s wine knowledge to create a new spot in Charlottesville.

In the morning customers can get coffee and baked goods, then later in the day they can indulge in cake, wine and cheese boards.

“The space is all about celebration,” Founder Susan Sweeney said. “We are definitely more than a bakery, and we want people to come here and celebrate everything. We’ve found through this process that there is so much more to celebrate. Friendship, sisterhood, vaccines, starting school, so it’s been really neat to see how people find ways to honor.”

Cake Bloom’s soft opening is Wednesday. You can find the new spot at 705 West Main Street.

Copyright 2021 WVIR. All rights reserved.

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Bakery and wine bar “Cake Bloom” set to open in Charlottesville - WVIR
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WHEN HARRY MET: Norma Sears, the 'tea cake lady' - Gadsden Times

Instagram Can't Stop Talking About Duff Goldman's 'Old Bay' Cake Post - Mashed

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It's precisely that kind of creativity Goldman will need to bring to this season of "Buddy vs. Duff," a baking show that, despite how the title makes it sound, is sadly not a show featuring two golden retrievers. In the Food Network series, now in its third season and also streaming on Discovery+, Buddy Valastro, otherwise known as the Cake Boss, battles Goldman to see who has the more enviable creations. The chefs, both in their 40s, are currently tied at one win apiece after each one nabbed the best title in the respective first two seasons of the show. So this year is anyone's game as they throw the oven mitts on, go head to head, and let the ganache fly in a best-of-three matchup.

It's not just the tie that adds a bit of melodrama to this season of "Buddy vs. Duff," however. There's also the life moments that happened off-camera. Valastro suffered a nearly career-ending hand injury (sustained in a freak bowling accident), while Duff became a first-time father with wife Johnna Goldman. After such life-changing events, the men are expected to bring "a newfound appreciation for life and family" to the cake table, according to Food Network president Courtney White, per Yahoo!. "In addition to a stronger motivation to prove their incredible talents with the best cake designs these bakers have ever created in order to break their tie in this fierce cake competition," she adds. Forget Old Bay — for a contest this heated and sweaty, the guys may want to go heavy on the Old Spice, instead.

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Saturday, August 28, 2021

Recipe: Orange and Almond Cake - HerCanberra

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Posted on

There are lots of different versions of this Middle-Eastern style cake. I’ve tried a few and this is my favourite. It’s really easy, and people love it!

And when I say people love it, this is a cake that will help you win friends and influence people. Proof of this is that my work colleagues at the University of Canberra are so mad on this sweet treat, they hit the socials when I bring it in for staff meetings.

It’s good for friends who can’t eat gluten too. Serve with soy ice cream for those who can’t have dairy.

Ingredients

Cake

  • 2 oranges
  • 3 eggs
  • 215 grams caster sugar (1 cup)
  • 300 grams almond meal (3 cups)
  • 1 teaspoon baking powder

Syrup

  • 155 grams caster sugar
  • 1 orange

Method

Lightly grease a cake tin and line with baking paper.

Put two oranges in a saucepan and cover with water. Don’t worry if they float. Boil them gently for 45 minutes to one hour. They should be quite soft when to take them off. Drain water and cool oranges completely.

Put them whole into a blender or food processor. Whizz them until pulpy but not completely smooth. Lightly whisk together eggs and sugar in a large-ish bowl.

Add orange mixture, almond meal and baking powder. Pour prepared cake tin. Bake at 170 degrees Celsius for one hour.

To make the syrup

While the cake is baking, make the syrup. Put the remaining 155 grams of sugar into a saucepan. Grate half the zest of your remaining orange into the same saucepan. (This is for decoration only, so if you don’t like zest you can skip this bit).

Juice the orange and pour the juice into the pan. I like to put the pulp in too. Simmer gently until all the sugar is dissolved.

Serving

You can serve the cake cold but I like to serve it slightly warm with warm syrup poured over it. You can make small holes in the cake with a skewer to help the syrup soak in.

If you want to serve the cake at a later stage or the next day, you can easily put it in the microwave. It’s great with really thick cream or ice cream.

Also, if you don’t put the syrup over it the cake freezes really well. Just wrap it in cling warp once it has cooled down.

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Couple speaks out after video game-themed wedding cake topper unexpectedly goes viral - Fox News

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Social media users branded a humorous wedding cake topper that highlighted a groom’s love for video games as offensive, but the couple behind the requested figurines say that’s not what they meant.

Perla Blanco and Gerardo Martinez got married in late July after four years of dating. Their special day, which was celebrated in Monterrey, Mexico, with close family and friends, went viral on TikTok when their guest Leonardo Aceves shared a clip of their unique wedding cake.

The top-tier featured a wedding cake topper of a bride and groom, but instead of going the traditional route, the bride is standing cross-armed with her bouquet in hand while the groom plays "Call of Duty: Warzone."

HUNTING-THEMED GROOM'S CAKE MOCKED, RIDICULED ON REDDIT: 'OVER THE TOP GROSS'

"HAHAHAHA love this cake," Aceves captioned the clip in Spanish, in addition to wishing the Blanco and Martinez a long life.

The video quickly went viral with more than 7.2 million views and was reposted by popular TikTok and Instagram accounts which are dedicated to sharing memes and video game content. This had apparently opened the floodgates for critics. 

Thousands of English and Spanish speakers commented that they found the wedding cake topper to be offensive to the bride based on the figurines alone. Other commenters found the joke to be funny, but their supportive words were far and few in between.

COUPLE SHAMED OVER 'TACKY' CAKE, CRITICS SAY THEY'LL GET DIVORCED

"While planning the wedding my friends gave me the idea for a cake video game topping, it was all based in fun, so I asked Gerardo if he agreed on that since we wanted to have a very personalized wedding," Blanco told FOX News. "Gerardo really likes to play video games as a hobby and as the COVID cases started raising, we decided to stay home. He really likes a video game called, ‘Call of Duty.’"

She went on, "We also know that this may not look as good as it is for some people, especially [to girls who] think our marriage might not last because of it, but Gerardo runs his own business a this is a way for him to free himself from work sometimes. I enjoy when he wins and we celebrate those victories together as well as our victories in the real-life"

Perla Blanco and Gerardo Martinez got married in July 2021 in Monterrey, Mexico. A video of their wedding cake went viral on TikTok and Instagram, where commenters shared their opinions on the humorous vide game-themed cake topper.

Perla Blanco and Gerardo Martinez got married in July 2021 in Monterrey, Mexico. A video of their wedding cake went viral on TikTok and Instagram, where commenters shared their opinions on the humorous vide game-themed cake topper. (Luis López / Zaz Producciones)

Blanco added that she grew up with three brothers, so video games aren’t a foreign concept to her. She even enjoys playing "Call of Duty: Mobile" from time to time on her smartphone.

WEDDING CAKE DECORATOR SEEMINGLY MISHEARS REQUEST, CREATES HILARIOUS MESSAGE INSTEAD   

When she’s not playing video games herself, baking sweet treats is her hobby of choice.

Blanco and Martinez first met when they attended a party in 2016. They became a couple in February 2017.

"The chemistry we had was really magical," Blanco recalled. "I was completely amused by him and after four years he asked me to be his wife in a very romantic way with family and friends [present], and of course I accepted."

OUTRAGEOUS WEDDING CAKES 

Regarding their viral fame, Blanco said she and her husband hadn’t expected it and were excited about getting noticed.

Blanco and Martinez first met when they attended a party in 2016. They became a couple in February 2017 and got married four years later.

Blanco and Martinez first met when they attended a party in 2016. They became a couple in February 2017 and got married four years later. (Photo courtesy Gerardo Martinez & Perla Blanco )

"We are so, so happy that there are great people in our life who love us apart and together, and wish us all the best. Our family and friends are always excited when they see the video on different platforms," Blanco shared. "We thank our friend Leo who uploaded the video and of course greetings to Raquel Soto, who is the big artist behind this cake topper."

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Aceves told FOX News he felt moved to share a video of Blanco and Martine’s wedding cake he thought it was "very fun and creative" and "wanted everyone to see it."

In his own words, "I think it is something that all video game lovers would love."

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Blanco concluded, "Regardless of everything, I think the thing about marriage is [that it’s important] to find things and hobbies that both parties enjoy, so you can share it together for a very long-lasting relationship." 

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The Cake House Vista is Hosting a Grand Opening! - Business Wire

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VISTA, Calif.--()--The Cake House Vista hosted a ribbon cutting ceremony on Thursday, August 26th, and is hosting a Grand Opening Celebration. TCH invites any customer aged 21 and older to attend. Customers who bring in a past purchase receipt will receive 20% off their order. All new customers receive 30% off their first purchase. Honoring those who have served in the military, all veterans receive 20% Discount, and all Seniors 65 and older receive a 10% Discount.

“Yesterday was a historical day for us at the Vista store. Having the City Council and Chamber of Commerce come and kickoff the reopening of the facility with a ribbon cutting is amazing,“ General Manager, Brian McWilliams said. “This shows we have finally made it to the next chapter in recreational cannabis sales. Some of us have put in blood, sweat, tears, and endless hours to get here.”

The Cake House will offer light refreshments and has fun planned all day. Come grab your Cake swag and check out the brand discounts and specials. The team is excited to meet the Vista community and this store is hiring!

The flagship Cake House store in Wildomar is set to open by September 1st.

The Cake House invites guests from Vista, Riverside County, and the surrounding area to visit and discover why this chain of stores will be the icing on the cake!

You can find The Cake House Vista at 1275 S Santa Fe Ave Suite 101, Vista, CA 92083!

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Toothsome: A Dish To Convert The Squash-Averse - Cheshire Herald

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Got (too much!) squash?  Well, I’m not sure how to use it all up, but perhaps we can make a start. Hello, everyone, and I hope you are enjoying late summer’s gorgeous bounty — squash-heavy though it might be! As I may have mentioned once or twice, or a hundred times, here, I love comfort food — and who of us couldn’t use a little bit of comfort right about now?  Herbed Summer Squash Pasta Bake fits perfectly into that food group and is my new best friend. This recipe came to me in a recent scroll through the ’gram and Pinterest, and is authored by the culinary-wizard, Deb Perleman, of Smitten Kitchen.

I have been making summer squash casserole for as long as I can remember, but only recently did it occur to me to add pasta, thereby rendering it the meal versus a mere side dish, though using it for its side dish properties is the bonus of making more than you need, for the inevitable “oh-crud-what’s-for-dinner?!” moment later in the week. Warmed up and served alongside a burger or BLT on a Wednesday night, it packs as much of a flavor-punch as the first night you dished it up. And I feel confident in saying that even the most squash-averse among us might be a convert to eating it this way. Heads-up, kids. 

This casserole has all the feels and squeals of hearty summer fare, and while it does violate my “don’t-turn-on-the-oven!” rule of late August, it is soooo worth the exception — just make sure your glass of Chardonnay is extra cold. The ratio of squash to pasta is what sold me on this one (well, that and only ONE POT to wash!), and the reason it will remain in my summer repertoire going forward. Too often, there just isn’t enough veg in a vegetable-pasta bake for my liking, downgrading the entire lot to a dull, tasteless, noodle mound with a fleck of green now and again. Not the case here. The only addition I like to make to the recipe, as written, is a little sprinkling of crispy, crumbled bacon over the top before popping it in to bake. I also think it would take kindly to a few cherry tomatoes mixed in, or some cubed-up eggplant sauteed with the squash.

Give squash casserole a refresh this summer. You might just convince someone you love how much they actually do like squash after so many years of unfair maligning. Not thinking of anyone specific at all *wink*.

Keep well and keep on cooking. -HK

Herbed Summer Squash Pasta Bake

Serves 4, heartily,

as written

Ingredients:

*8 ounces pasta,

any shape you like

*1 tablespoon olive oil

*1 pound summer squash,

halved lengthwise

and sliced thin

*1 teaspoon finely-grated

lemon zest 

*Juice of half a lemon

*3 tablespoons

unsalted butter

*2 cloves garlic, minced

*3 large scallions, sliced

thin, white/pale green

parts and dark green tops

in separate piles

*Pinches of red pepper

flakes, to taste

*3 tablespoons

all-purpose flour

*1 1/2 cups whole milk

*1/4 cup chopped flat-leaf

parsley, divided

*1 tablespoon finely

chopped mixed herbs of

your choice (I used a mix

of thyme, oregano

and mint)

*Salt and more

pepper to taste

*3/4 cup finely grated

parmesan or aged

pecorino romano cheese,

divided

*4 ounces mozzarella,

cut into small cubes

Instructions:

Cook the pasta: If you’ve got an oven-save 3-quart deep skillet or braising pan, use it here and you’ll only need one pot for the whole recipe. Otherwise, bring a medium/large pot of well-salted water to a boil. Add pasta and cook until al dente, about 1 to 2 minutes before perfect doneness. Drain and set aside.

Heat oven to 400°F.

Prepare the squash: Heat a large skillet, or the pot you just used to cook your pasta, to high heat. Once hot, add the olive oil and let it heat until almost smoking. Add sliced squash, season it with salt and pepper flakes and let it sear underneath, unmoved, until golden brown. Continue to saute until browned and somewhat wilted, about 10 minutes, trying to get some color on each layer before moving the squash around. Transfer to a bowl and squeeze lemon juice over the squash. Add more salt or pepper if needed.

Make the sauce: Reheat the same pot over medium heat. Melt the butter in it. Add the scallion white and pale green parts and garlic and let sizzle for 1 to 2 minutes. Add flour and stir until all has been dampened and absorbed. Add milk, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/onion/garlic mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all milk has been added. Add lemon zest, salt and pepper to taste. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat and stir in half of chopped parsley, all of mixed herbs and reserved scallion greens. Adjust seasoning to taste.

Assemble dish: Off the heat, add drained pasta, summer squash, 1/2 cup grated parmesan and all of the mozzarella to the pot, stirring to combine. If the pot/pan is ovenproof, you can bake your final dish in it. If not, transfer the mixture to a 2 to 3 quart ovenproof casserole or baking dish. Sprinkle with remaining 1/4 cup of parmesan.

Bake: For 25 to 30 minutes, until edges of pasta are golden brown. Sprinkle with reserved parsley and serve hot. Reheat as needed.

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Friday, August 27, 2021

The Dish: 5 things to eat and drink in Boston right now - Boston.com

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The Dish: 5 things to eat and drink in Boston right now
Restaurants

Including Del's frozen lemonade, a celebration of vegetables, and Allston X-Mas.

Del's Frozen Lemonade
Del's in Arlington is now open. Del's Frozen Lemonade

Wondering what to eat and drink in Boston this weekend? The Dish is a weekly guide to five things in the local restaurant and bar scene that are on my radar right now. Shoot me an e-mail at [email protected] to let me know what other dishes and drinks I should check out.

Summer produce is incredible, but with September almost here, it’s starting to feel like we’re up against a ticking clock. Tomato season: Almost over. Peaches: Get your peach cobbler fix now. Talulla in Cambridge is making the most of summer produce this weekend with a Drumlin Farm tasting menu available through Sunday. The vegetarian spread, featuring ingredients exclusively sourced from Mass Audubon’s Drumlin Farm in Lincoln, features tomato salad, watermelon soup, raviolo con uovo, Swiss chard mielle feuille, and kabocha squash panna cotta with husk cherries. The restaurant will also launch their own Talulla table beer, Sage Advice, brewed in collaboration with Lamplighter Brewing. Reservations can be booked through Resy, and all guests attending the Drumlin Farm dinner will be given free day passes to the farm. Both indoor and patio seating is available.

Harpoon Brewery's Allston X-Mas
Harpoon Brewery’s Allston X-Mas. – Harpoon Brewery

Deep breaths. September 1 is quickly approaching, and ’round these parts, it means an excruciatingly stressful moving day for many (too many!) Boston residents. I did it last year. I sympathize. So with September 1, also known as Allston Christmas, on the horizon, now might be a good time to pick up a four-pack of Harpoon Brewery’s own Allston X-Mas, which they’ve re-released for a limited time. Honoring “Boston’s favorite unofficial holiday,” the citrusy pale ale is a good reminder that sometimes you need to take a break from packing and sit down with a cold one. Then it’s back to wrapping mugs in socks, and maybe taking a quick stroll around the block to see what unclaimed treasures your neighbors have cast aside.

Earlier this year, I spoke with Paul Piatelli Jr., owner of Del’s Boston, about his plans to expand the Del’s brand to Arlington, opening a brick-and-mortar location at 1050 Massachusetts Ave. After a brief delay, the shop finally opened earlier this week, serving the frozen lemonades we know and love from a takeout window. Stop by this weekend to choose from flavors like peach mango, blood orange, and lemon — just watch out for the brain freeze.

As summer starts to wind down (say it aint’ so!), Night Shift is hoping to capture the season’s final golden days with a summer party at its Lovejoy Wharf location. On Saturday, pay a visit to the West End brewery for buckets of Hoot hard seltzer, Hoot sangria, and some summer menu additions like halibut ceviche, shrimp tacos, and Hawaiian Detroit-style pizza (then have a healthy debate about whether pineapple belongs on pizza). The brewery is encouraging everyone to don their best Hawaiian t-shirts and other tropical attire for the chance to win prizes, and a DJ will be on hand to provide the beats.

You may be familiar with the Shaking Crab in downtown Boston, where you can order bags of Cajun-style seafood and plates of fried shrimp, but did you know that it now boasts a New Orleans-inspired cocktail lounge? Colette Lounge debuted in mid-August with small bites and NOLA-centric drinks, including the Cajun Storm (tequila, lime, pineapple, coconut, agave) and the Louisiana Express (vodka, guava, pineapple, lime, honey), along with catfish bites, shrimp ceviche, and fried chicken sliders. Stop by Thursdays through Sundays starting at 4 p.m.

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Make a Cake This Weekend - The New York Times

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If you can’t stand the heat enough to bake, there’s a solution: icebox cake.

Joel Goldberg for The New York Times

Good morning. It’s still Melissa here, taking over for Sam while he’s on vacation.

I hope you were able to go on some kind of vacation this summer, too. Or maybe you’re there now, reading this on a breezy beach or under a green tree canopy with the sun dappled through the leaves. That’s where I am as I write — working in the garden of a rented country house with my laptop perched on my knees. Early this morning, I saw a small gray bunny hop across the grass, which for this born-and-bred city kid is an absolute thrill.

I just finished breakfast — yogurt and olive oil granola topped with red plums — and naturally, I’m already thinking about what I can make for lunch. Rental house cooking is always a fun puzzle for me. I never plan ahead, I just buy what looks good at a farm stand on the way and then wing it. Putting together the pieces is the joy of it.

In the kitchen, there’s a can of chickpeas, loads of tomatoes, leftover corn from dinner last night and peppery arugula. With a few tweaks, I could turn it all into Genevieve Ko’s lovely turmeric-laced couscous salad with chickpeas and tomatoes. There are also two fat zucchinis in the vegetable drawer, a gift from the previous renters. I could throw together Lidey Heuck’s one-pot orzo with tomatoes, corn and zucchini.

What about you, what are you thinking of making? Are you a planner or a spur-of-the-moment cook?

As I mentioned, I’m not a planner. But if I were, there are spectacular new recipes at New York Times Cooking that I’d absolutely plan my weekend around. One is Jocelyn Ramirez’s chile-lime hearts of palm, a vegan take on an aguachile that cleverly includes nori snacks for an ocean brininess. Another is Eric Kim’s fresh corn pudding, which looks both summery and comforting, and would make a fine dessert after my buttery scallops with lemon and herbs. And for lunch, this extra-crispy BLT is calling to me because crunchy, unbendable bacon is the BEST bacon.

Maybe you don’t feel like turning on the stove to cook anything this weekend. I understand, some steamy, late-summer weekends are like that. But Ali Slagle’s got you covered. In her latest, she gives strategies for how not to cook, but still eat well. There’s a juicy chicken salad with nectarines and goat cheese, these ricotta toasts with melon, corn and salami, and an everything bagel smoked salmon dip that I’d happily polish off for brunch even if it doesn’t call for any actual bagels (you could serve it with some, they wouldn’t hurt).

On the opposite end of the spectrum, you could crank up your oven and bake something. What about this adorably polka-dotted blueberry poppy seed cake by Yossy Arefi, or her vegan zucchini bread (another possible destination for my gifted squash)? For a cake that keeps the kitchen cool, there’s Laurie Ellen Pellicano’s classic icebox cake (above) with one smart twist: whipping dulce de leche into some of the cream.

If you’d rather read about cakes than bake them, have a look at Ligaya Mishan’s brilliant analysis of the obsession with trompe l’oeil cakes, an age-old sleight of hand that’s been revived by a cake-filled Croc sandal.

As for the requisite chicken, how about grilling some this weekend? Kay Chun’s got a terrific-sounding recipe for grilled chicken and corn with tartar butter that’s a riff on the flavors of the sauce, with pickles and capers. And there’s Lidey Heuck’s yogurt-marinated chicken thighs, spiked with lemon and herbs.

There are plenty more recipes for chicken and cake and all kinds of weekend-appropriate meals available at New York Times Cooking. You do need to subscribe to have access to them all. But you won’t regret it; the database runs deep and is getting deeper all the time as we add new recipes every week. You can also find plenty of free stuff on our Twitter, YouTube channel, and Instagram (where I’m @clarkbar). And if you want to email us directly, we’re at cookingcare@nytimes.com for all your tech and account support needs.

See you on Sunday, and goodbye from under the trees.

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Food City Friday: Mom Rigney's Apple Cake - WJHL-TV News Channel 11

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Food City Friday: Mom Rigney's Apple Cake  WJHL-TV News Channel 11

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DISH Network joins HomeGrid Forum to drive G.hn innovation - Capacity Media

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Cover

DISH has joined the HomeGrid Forum, an industry alliance that brings together technology innovators, silicon vendors, system manufacturers, and service providers to promote G.hn, a globally recognised gigabit home networking technology based on ITU-T standards.

DISH joined HomeGrid Forum to become an active contributor to the development of G.hn and is highly interested in monitoring G.hn benefits for different network topologies as they evolve.

As a provider of television and technology through DISH TV and SLING TV, in 2020 Dish became a nationwide U.S. wireless carrier through the acquisition of Boost Mobile. With revenues in excess of US$15 billion, it is a Fortune 200 company.

With a track record of innovation, HomeGrid Forum aims to utilize G.hn to extend the coverage and access within the home.

“We’re excited to work with HomeGrid Forum and our fellow members to monitor the benefits and unleash the potential that G.hn can bring,” said Paul Keator, principal engineer – system architecture, DISH Network and Board Member of HomeGrid Forum.

“We value the opportunity to play an active role in driving innovation through the Forum’s world-renowned certification program, sharing of expertise and ideas with other organisations within the G.hn ecosystem that have already deployed Gigabit connectivity on G.hn coax.”

Forecasts by ABI Research show that there will be around 3.6 million subscribers to satellite broadband by the end of this year, as satellite promises to improve broadband penetration significantly worldwide. However, HomeGrid Forum said it is crucial operators ensure the best service possible by utilizing G.hn technology as a strong technology backbone, which will guarantee 100 percent coverage within the home, for all devices.

HomeGrid Forum president, Livia Rosu added: “We are delighted to welcome DISH to the HomeGrid Forum Board, as we mark the beginning of G.hn innovation for supporting satellite operators interested in the 5G FWA coexistence with Satellite TV on existing coax wiring delivering multi-Gigabit speeds.

“To enact true change, we require leading operators and manufacturers to actively contribute to shaping the evolution of G.hn, whether that be for satellite or fiber extension deployments. This is an exciting time for G.hn and we look forward to working with DISH, our first member from the satellite sector.”


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Thursday, August 26, 2021

Got zucchini? It will almost disappear in this savory 'invisible' zucchini cake. - Anchorage Daily News

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By Kim Sunée

Updated: 3 hours ago Published: 4 hours ago

This is based on a French gâteau invisible, in which a light batter cooks into very thinly sliced apples, rendering the fruit mostly “invisible” as it seems to disappear into an airy custard. This is a savory version featuring small, firm zucchini held together with just the smallest amount of egg and flour. The end result is reminiscent of the lightest quiche or a fancy gratin. Substitute thinly sliced potato or carrot and experiment with a pinch of curry or a handful of fresh herbs, like chive and dill. A layer of black olive tapenade adds depth of flavor, but basil-rich pesto or almond and red pepper romesco would be great options. It’s important to allow the finished “cake” to cool completely before slicing. If time allows, make this the night before and allow to firm up overnight in the refrigerator; this helps with even slicing. Serve with grated tomato mixed with some garlic and olive oil or pesto and a salad.

Invisible zucchini cake

1 medium onion, thinly sliced (about 1 1/4 cups)

1 to 2 cloves garlic, thinly sliced

2 teaspoons olive oil

Salt and freshly-ground black pepper, to taste

2 to 3 medium zucchini (about 1 1/2 pounds), plus more for garnish, very thinly sliced

3/4 cup all-purpose flour

1 teaspoon baking powder

2 large eggs

2 tablespoons melted unsalted butter

2 tablespoons black olive tapenade (or pesto or romesco sauce)

1/2 cup milk, whole or 2%

2 to 3 tablespoons chopped herbs, such as dill, basil, chives, etc.

1 tablespoon freshly-grated Parmesan or Pecorino Romano

Grease one standard loaf pan (8 ½- by 4 ½- by 2 ½ inches); line with a sheet of parchment (measuring 8 by 14 inches) so that parchment hangs over long sides of pan by about 2 inches; this forms a sling and helps with ease of unmolding. Grease the exposed sides of parchment and lightly dust with flour, making sure to coat bottom and sides; lightly tap out any excess flour. Adjust oven rack to middle position and preheat oven to 375 degrees.

Cut onion and garlic into thin slices. Heat oil in a large sauté pan set over medium-high heat. Sauté onion and garlic, stirring occasionally, just until translucent, 1 to 2 minutes. Add a pinch of salt and some pepper. Remove pan from heat. Slice zucchini (and carrot or potatoes if using) into very thin slices (using a very sharp knife, a mandoline or the slicer of a food processor). Add zucchini to sautéed onion and garlic; set aside.

In a small bowl, whisk together flour and baking powder and 1/2 teaspoon salt and some black pepper. In a large bowl, whisk together eggs with melted butter; add flour mixture and whisk just until combined. Slowly, stir in milk until combined. Add reserved zucchini and onion mixture to egg-flour mixture, fresh herbs; toss well to coat vegetables with mixture.

Place loaf pan on a sheet pan, if desired, to catch any overflow. Add half of the zucchini mixture into loaf pan. Add an even layer of black olive tapenade. Add remaining vegetable mixture. Press down on vegetables to even out the top. Sprinkle evenly with grated Parmesan. Bake 55 to 65 minutes or until a knife point inserts easily into center of cake. Let cool in pan at least three hours. Then cover and chill until ready to serve or after three hours, carefully lift the parchment overhang and remove cake from pan. Cut into thick slices and serve with pesto or grated ripe tomato mixed with a little salt and fresh herbs, and a green salad. Leftovers can be stored in fridge. Enjoy chilled or heat slices in a skillet until just warmed through.

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