Chocolate Cake for a Crowd

This chocolate sheet cake is really, really good. You really don't want to make this except for a bunch of company because otherwise you will eat it all.

Chocolate Cake for a Crowd

-2 cups flour

-2 cups sugar

-¼ teaspoons salt

-4 heaping tablespoons cocoa

-2 sticks butter

-1 cup boiling water (you can just put it in the microwave for a couple of minutes)

-½ cup buttermilk

-2 eggs, beaten

-1 teaspoon baking soda

-1 teaspoon vanilla

In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa and stir together. 
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir slightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into ungreased rimmed sheet pan (or split between a 9x13 and 9x9 pan) and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing:

-½ cup pecans or walnuts, chopped

-1 ¾ stick butter

-4 heaping tablespoons cocoa

-6 tablespoons milk

-1 teaspoon vanilla

-3 ½ cups powdered sugar

Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and let sit a few minutes to slightly thicken. Pour over warm cake.

*Note: I found that this was a LOT of icing... if you are not a huge icing lover, cut it down to 3/4 or 2/3 the quantities

Chicken Mushroom Gruyere Quesadillas

Doug made these quesadillas tonight and they turned out very well. The only thing we would add is salsa on the side (preferably pineapple!).

Chicken Mushroom Gruyere Quesadillas

• 1 teaspoon olive oil
• 1 cup mushrooms, sliced
• 1/2 cup onion, sliced
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon minced garlic (we were out of garlic and used shallot instead)
• 1 tablespoon red wine vinegar
• 4 8" tortillas
• 1 cup shredded cooked chicken breast
• 1 cup arugula (we used spinach and arugula)
• 1/2 cup shredded Gruyère cheese
• Cooking spray

Heat a large nonstick skillet over medium heat. Add olive oil to pan, add mushrooms, sliced onion, salt, and pepper to pan; sauté 5 minutes. Stir in garlic, and sauté 30 seconds. Add vinegar; cook 30 seconds or until liquid almost evaporates. Arrange half of mushroom mixture over half of each tortilla. Top each tortilla with 1/4 cup chicken, 1/4 cup arugula, and 1/8 cup cheese; top with second tortilla. Wipe pan clean with a paper towel. Heat pan over medium heat. Coat pan with cooking spray. Add tortillas to pan and cook 2 minutes on each side or until crisp.

Honey Champagne Vinaigrette

got this recipe from the class at the Curious Gourmet... it is a good spin on the traditional vinaigrette.

Honey Champagne Vinaigrette

-1 cup sesame oil

-2 teaspoons dijon mustard

-1/4 cup champagne vinegar (you can substitute red wine vinegar, but if you do, use canola or olive oil instead of the sesame oil)

-3 tablespoons honey

-zest of 1/2 lemon

-salt and pepper to taste

Combine all ingredients but oil; slowly drizzle in oil while whisking to emulsify. Serve over mixed greens.

Crêpe casserole

Friday we took a "Lunch and Learn" class at the Curious Gourmet in downtown Franklin. This recipe is so versatile (you can really just use whatever you have on hand for the filling) and we already tried it out again last night! The crepes can be made ahead of time and refrigerated... or even frozen. The entire casserole can be made ahead of time and refrigerated/frozen... just wait until right before serving to make the sauce.

Crepes with Stone Ground Dijon Sauce

Crepes (makes about 8)

-1 cup all purpose flour

-3 eggs (preferably at room temperature... put them in a bowl of warm water for a few minutes if you don't have a lot of time)

-3/4 cup milk- 2% or whole would be best

-3 tablespoons heavy cream

-salt to taste

-1 tablespoon butter, melted

-canola oil

With a whisk, combine the flour and salt in a medium mixing bowl. Add the eggs, milk, cream, and butter and mix until smooth. This step can be done in the blender, but in reverse order (add wet then dry ingredients).

Heat a small nonstick skillet over medium heat. Brush the surface with canola oil. Spoon in just enough batter to form a very thin layer (appx 1/3 cup), tilting the pan to spread evenly. Cook until batter is set, then turn to lightly brown the other side. Repeat process, brushing pan with oil between each crepe, and stacking crepes between layers of wax paper

Filling

8 oz cooked ham, chopped- omit and swap with veggies for a vegetarian option

2 cup shredded Swiss cheese

1 lb fresh asparagus spears, trimmed and blanched (immersed in boiling water for 30 seconds to one minute)

freshly ground black pepper to taste

Combine ham, cheese, and pepper. Place 1/4 cup of ham mixture and 2 asparagus spears down the center of each crepe. Roll and place in 9x13 casserole dish, seam side down. If there is extra filling, sprinkle around the sides of the crepes. Bake at 350 until cheese has melted, about 15-20 minutes.

Sauce

4 tablespoons unsalted butter

1/4 cup all purpose flour

1 cup low-sodium chicken broth

1 cup whole milk

1/4 cup stone ground mustard

salt and pepper to taste (can use white pepper, but if you do, only use half as much)

chopped fresh chives for garnish

Melt butter in a sauce pan over medium heat. Whisk in flour, cook about 1 minute. Whisk in broth and milk; bring mixture to boil. Reduce heat to medium and simmer sauce for 4 minutes. Whisk in mustard, salt, and pepper, simmer to heat through. Plate crepes and serve sauce individually; garnish with chives. Serve with a side of mixed greens.

Spinach Salad with pine nuts and Parmesan

This is a Bon Appetit recipe... the original recipe calls for a hot dressing, but I used a regular vinaigrette. Here's my shortcut version:

Spinach Salad with pine nuts and Parmesan

baby spinach

prepared vinaigrette with one minced shallot

1/2 cup pine nuts, toasted

shaved Parmesan cheese

Toast pine nuts in a pan. Shave parmesan with a vegetable peeler. Toss spinach in shallot vinaigrette. Top salad with toasted pine nuts and shaved cheese.

Sour Cream Cheesecake

I made Pamela's cheesecake recipe for potluck yesterday and it was a BIG hit! It was really good and I will definitely make it again.

Sour Cream Cheesecake

1 1/2 cups graham cracker crumbs

1/4 cup butter, melted

24 oz cream cheese, softened

14 oz sweetened condensed milk

4 eggs

8 oz sour cream or creme fraiche

1 tablespoon vanilla

Combine crumbs and butter; press firmly on bottom of 9" springform pan. Beat cheese until fluffly; gradually add sweetened condensed milk; add eggs, then sour cream and vanilla. Pour into prepared pan. Bake 50-55 minutes at 350, until lightly browned around edge. Chill. Garnish with cherry pie filling, blueberries, fresh strawberries, etc. Serves 16.

Roasted Pear Salad

From Culture Magazine:

Roasted Pear Salad

6 ripe (but not mushy) pears, cored, and sliced into 8 wedges

kosher salt and cracked black pepper

1/4 cup grapeseed oil

10 cups mixed greens

2 cups cornbread croutons

sliced Camembert cheese

prepared vinaigrette

Preheat a cast-iron skillet of heavy baking sheet in oven at 475 degrees. Toss pears with salt, pepper, and 1/3 of the oil. Once the oven is hot, work in batches, adding a light drizzle of oil to the pan and laying enough pear wedges flat side down to cover the surface of the pan. Roast in the oven for 2 minutes, then flip the pears over and roast 1 minute longer.

Toss greens in vinaigrette. Arrange on 8 plates. Place 6 roasted pear slices on each plate, several slices Camembert cheese, and a few croutons.

Broccoli, tomato, and mozzarella stromboli

We have made this Martha Stewart Everyday Food magazine recipe several times...

Broccoli, tomato, and mozzarella stromboli

-1 prepared pizza dough

-flour, for work surface

-1 lb package frozen chopped broccoli (or steamed fresh broccoli)

-2 garlic cloves, minced

-coarse salt and ground pepper

-1 cup marinara sauce

-1 1/2 cups shredded mozzarella

-2 oz thinly sliced Genoa salami

-1 tablespoon olive oil

Preheat oven to 400 and line a baking sheet with foil. Divide dough into 4 pieces. On lightly floured surface, stretch each piece to a 6x8" oval. Place broccoli in a strainer and press to remove excess liquid. Transfer to a double layer of paper towels and pat dry. Dividing evenly, scatter broccoli over dough, leaving a 1/2 inch border. Sprinkle with garlic, salt, and pepper. Top with mozzarella, salami, and 1/2 cup marinara. Starting at shorter end, roll each stromboli and place seam side down on baking sheet. Using paring knife, cut tow slits in the top of each. Bake until golden, 25-30 minutes. Serve with remaining marinara for dipping.

Cinnamon Rolls

This was my second time to make Paula Deen's cinnamon rolls. This time, I baked them in a 9x13 baking dish (rather than on a cookie sheet) and they turned out quite well. I'm still working on perfecting the icing... we prefer a cream cheese icing, but the recipe I tried today was too buttery. We're hoping that the third time will be a charm!

Note: for smaller rolls, roll out narrower and longer (NOT thinner), and cut more than 15 slices.

Cinnamon Rolls

melted butter for bowl and pan

DOUGH:

1/4 oz package yeast

1/2 cup warm water

1/2 cup milk, warmed 1 minute in microwave

1/4 cup sugar

1/3 cup butter, melted

1 teaspoon salt

1 egg

3 1/2 - 4 cups flour

FILLING:

1/2 cup melted butter (you could probably reduce this if you were trying to be healthy)

3/4 cup sugar (I used a combination of brown and white sugar)

2 tablespoons cinnamon

raisins/chopped nuts optional

ICING (adjust ingredients to your preferences):

cream cheese

butter

1 teaspoon vanilla

powdered sugar

milk

In a small bowl dissolve yeast in warm water, set aside.

In a large bowl mix milk, butter, sugar, salt, and egg.

Add 2 cups flour and mix until smooth. Add yeast mixture.

Add additional flour until dough is easy to handle.

Knead on lightly floured surface for 5-10 minutes.

Place dough in well greased bowl, turning to coat all sides.

Cover bowl and allow to rise 1 1/2 hours.

When doubled in size, punch dough down and turn onto floured surface. Roll into 15"x9" rectangle. Spread melted butter all over dough, then sprinkle sugar and cinnamon. Starting with 15" side, roll up. Slice into 15 pieces. Place in well oiled baking dish. Cover and allow to rise 45 minutes.

Bake at 350 for 20-25 minutes OR refrigerate to bake next morning. If baking next day, take out of the refrigerator while the oven is preheating, then bake 25 minutes.

Remove from oven and spread icing on top of slightly cooled rolls.

Green beans and potatoes

original recipe here

Green beans and potatoes

3/4 lb green beans, fresh or frozen

1 lb red potatoes scrubbed and cut into 2" pieces

2 tablespoons olive oil

2 cloves garlic, minced

salt and pepper

Steam green beans for 5 minutes, remove steamer basket and rinse under cold water, set aside. Replace basket and steam potatoes 15 minutes. Heat oil and cook garlic 1 minute. Add green beans and toss until coated. Add potatoes and saute until golden.

Bernachon Chocolate Cake

Bernachon Chocolate Cake

4 oz unsweetened chocolate

1/2 cup water

1 3/4 cup sugar

1 2/3 cup flour

1 teaspoon baking soda

1 full teaspoon salt

1 stick butter

3 eggs

3/4 cup milk

1 teaspoon vanilla

Icing (see below)

Melt chocolate in water in a 2 cup measuring cup in microwave. Add 1/2 cup of the sugar and cook another minute. Set aside to cool.

In a small bowl, mix flour, baking soda, and salt.

Cream butter and remaining sugar (1 1/4 cups), add eggs one at a time, alternately add flour and milk, add vanilla and chocolate mixture. Pour into 2 greased and floured 9" pans... or 9x13. Bake at 350 for 25-30 minutes (35 for 9x13 pan). Pour on icing.

Icing:

1 stick butter

3/4 cup cocoa

4 cups powdered sugar

1/2 cup milk

1 1/2 teaspoons vanilla

Melt butter in saucepan. Add cocoa and continue stirring until mixture begins to boil. Cool and add sugar, alternating with milk and vanilla.

Carrot Salad

Carrot Salad

from Pamela

grated carrots

crushed garlic

chopped parsley

vinaigrette dressing made with lemon juice

Tangy Mustard Cauliflower

Tangy Mustard Cauliflower

from Pamela

1 medium head cauliflower

1/2 cup sour cream/ mayonnaise

1 teaspoon chopped onion

1 1/2 teaspoon mustard

1/2 cup grated cheese.

Boil cauliflower. Place in a casserole dish. Combine sour cream, onion, and mustard; spread on cauliflower. Sprinkle with cheese. Bake at 350 for 5 minutes.

Golden Sole Filets with mustard

Golden Sole Filets

from Pamela

1/2 tablespoon butter

4 sole filets

1/4 cup creme fraiche

1 tablespoon whole grain Dijon mustard

Melt butter in casserole dish. Lay sole filets in dish. Whisk creme fraiche and mustard together and spread on top of filets. Bake at 400 for 6 minutes.

Tartiflette Pizza

Tartiflette Pizza

from Culture magazine

1 1/2 tablespoons olive oil

1/2 large onion, very thinly sliced

1 tablespoon Kosher salt, plus more to taste

fresh ground pepper, to taste

3 cups cold water

4 fingerling potatoes

4 slices bacon

puff pastry or pizza dough, rolled out

1/4 cup Reblochon cheese

Heat oven to 350 in a large saute pan, heat oil over medium-low heat, add onion and saute, stirring frequently until it caramelizes to a dark amber color about 20 minutes. Season with salt and pepper and set aside.

In a 2 quart pot, combine 1 tablespoon salt, cold water, and potatoes, heat to a boil over high heat, lower to a simmer and cook until potatoes are tender when pierced with a fork- about 25 minutes. Drain and set aside to cool. When cool, dice potatoes

Meanwhile, arrange bacon on sheet pan and cook in oven for about 7 minutes or until crispy. Set aside to cool, then dice into 1/4 inch pieces.

Using the tines of a fork, pierce the puff pastry. Bake for 10 minutes. Place onions, potatoes, and bacon on puff pastry. Break up cheese into small pieces and evenly place on top. Bake an additional 6 minutes or until cheese begins to brown and pastry is crispy. Serve warm.

Grilled Ham and Cheese Sandwich

Grilled Ham and Cheese Sandwiches

Everyday Food Magazine

(2 sandwiches)

4 slices rye bread

butter

4 slices ham

1 cup Gruyere cheese

Butter 4 slices rye bread. Place 2 slices, buttered side down, on work surface. Top each with 2 slices ham and 1/2 cup grated Gruyere cheese. Top with 2 slices bread, buttered side up. Cook in a skillet over medium until sandwiches are lightly toasted no both sides and cheese melts, about 5 minutes total.

Olive Oil Cake

Olive Oil Cake

recipe from Bon Appetit

8-10 servings

1 1/2 cups white flour

1 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon coarse salt

2 large eggs

3/4 cup whole milk

1/2 cup mild-flavored olive oil

2 teaspoons finely grated orange peel (I used more than this)

Preheat oven to 325, Oil and flour 9x5x3" metal loaf pan. Whisk first 5 ingredients in large bowl. Whisk eggs, milk, oil, and zest in medium bowl to blend. Gradually whisk egg mixture into dry ingredients. Transfer to prepared pan. Bake until tester comes out clean, about 1 hour. Cool in pan for 20 minutes, then invert pan to remove cake. Cool completely, top side up.

Tuna, white bean, and roasted red pepper salad

we made this Bon Appetit recipe last week and it was quite tasty!

Tuna, white bean, and roasted red pepper salad

with creamy Dijon dressing

1/4 cup mayonnaise

1/4 cup olive oil

3 tablespoons Dijon mustard

2 tablespoons Champagne vinegar or white wine vinegar

5 cups mixed greens

15 oz can white beans, rinsed and drained

2/3 cup chopped drained roasted red peppers

1/3 cup chopped red onion

12 oz can chunk light tuna

2/3 cup Kalamata olives, pitted, halved

Whisk first for ingredients in small bowl, season with salt and pepper. Toss greens in large bowl with enough dressing to coat. Toss beans, red peppers, and onion in medium bowl with enough dressing to coat. Top greens with bean mixture and tuna, and garnish with olives.

California Salad

California Salad

recipe from Pamela

dressing:

1/4 cup oil

2 tablespoons white wine vinegar

2 teaspoons fresh chopped parsley

1 clove garlic, minced

1/8 teaspoon pepper

salad:

1/2 head romaine lettuce

1/2 head Boston lettuce

2 avocados, sliced

1/2 cup walnuts

diced cheese (Swiss, etc)

In a large salad bowl, mix dressing. Tear lettuce into bowl, add avocados and toss gently. Garnish with nuts and cheese. Serves 8 as first course.

Asparagus Garbanzo Pasta Salad

Asparagus Garbanzo Pasta Salad

recipe from Pamela

serves 10

16 oz corkscrew pasta

2 lbs fresh asparagus, cut into 2" pieces

1 can tomatoes

1/3 cup basil leaves, cut into thin strips

8 oz mozzarella cheese, cut into chunks (good if you can find the small mozzarella balls, and cut in half)

16 oz garbanzo beans, drained

1/3 cup lemon juice

1 teaspoon sugar

1/4 teaspoon pepper

4 tablespoons olive oil, divided

Cook pasta in salted water. Cook asparagus in 1 tablespoon olive oil with salt until tender-crisp. Combine pasta, asparagus, tomatoes, basil, cheese, and beans. Top with dressing: lemon juice, sugar, pepper, 3 tablespoons olive oil, 1 teaspoon salt.

Austrian Cherry Cake

Austrian Cherry Cake

recipe from Pamela

serves 20

5 cups ripe pitted cherries

200 grams butter, softened

180 grams sugar

1 teaspoon vanilla

2 pinches salt

6 eggs, beaten

500 grams fromage blanc, beaten

375 grams flour

1 tablespoon baking powder

Mix cherries and 3 tablespoons sugar, let sit. Beat butter, sugar, vanilla, and salt until well blended. Add eggs, then fromage blanc. Mix flour and baking poser, and incorporate into butter mixture little by little. Generously butter 2 casserole dishes (1 9x13, 1 8x8) or one large 11x15 dish. Place cherries in dishes, then pour batter on top. Bake at 375 for 45 minutes. Let cool, serve warm or at room temperature. Freeze cakes (in dishes) if they will not be consumed within 3 days.

Fresh Cherry Pie

Fresh Cherry Pie

recipe from Pamela

serves 8

for European size tart dish, multiply ingredients by 1.5

sugar: 3/4 cups for sweet cherries; 1 1/2 cups for sour cherries

1/3 cup flour

pinch salt

5 cups fresh pitted cherries (or 1 kg frozen)

1/2 teaspoon almond extract

2 pie crusts

5 lady finger tea cookies, crumbled

Combine sugar, flour, salt. Add cherries and almond extract. Put pastry in a pie pan and sprinkle with crumbled cookies. Spoon cherry mixture on top. Top with second pie crust and cut 4 slits in top. sprinkle with 1 tablespoon sugar. Bake at 425 for 15 minutes, then reduce to 375 and cook for another 30 minutes, until bubbly in center. Cool on rack for an hour before serving

Spinach Soup

Spinach Soup

recipe from Pamela

serves 8

20 oz frozen chopped spinach

1 onion, sliced

1/2 cup water

3 1/2 - 4 cups chicken stock

3 tablespoons butter

2 tablespoons flour

1 teaspoon salt

pinch pepper

1 cup light cream (or several dollops creme fraiche)

dash nutmeg

Cook spinach with onion and water until tender. When cooled a little, pour into blender, add one cup broth, puree. Melt butter in pan, add flour, salt and pepper, and add remaining broth, bring to a boil. Add spinach mixture, cover and simmer 10 minutes. Add cream and nutmeg. Serve garnished with lemon slices.

Old Fashioned Banana Pudding

Old Fashioned Banana Pudding

recipe from Pamela

serves 6

1/2 cup sugar

1/4 cup flour

pinch salt

3 egg yolks, beaten

2 cups milk

2 tablespoons butter

1/2 teaspoon vanilla

butter cookies

2 bananas, sliced

3 egg whites, whipped until peaks form

chopped walnuts

Mix sugar, flour, and salt. Add yolks, then milk. Cook over medium heat until thick, stirring constantly. Add butter and vanilla. Layer, cookies, then bananas in a casserole dish, and add half the sauce while still warm. Repeat layers. Put egg whites on top and top with chopped walnuts. Bake until whites brown a little.

Boeuf Bourguignon

Pamela's Boef Bourguignon... which was delicious!

Boeuf Bourguinon

(serves 8)

1/2 lb bacon, cut up

1 3/4 lbs stew meat, cut up

1 onion, chopped

1 tablespoon flour

1 cup beef bouillon

2 cups red wine

1 clove garlic, finely chopped

pepper

thyme

1 bay leaf

4 carrots, sliced

1 can chopped tomatoes

1 tablespoon butter

10 oz frozen peas

egg noodles, rice, or steamed potatoes

Fry bacon, remove from pan. Brown meat, add onion, flour, bacon, bouillon, wine, garlic, pepper, thyme, bay leaf, carrots, and tomatoes. Simmer, covered for 2 hours. Add peas, simmer until peas are done al dente. Serve very hot over noodles/rice/potatoes.

***This recipe is best when served next day, so you could cook 1 hour, stop cooking, and cook 1 hour next day. Don't thicken sauce until last minute.

delight in feeding others...

Pamela shared this good quote with me today:

"My two aunts live in small modest homes with tiny kitchens always ready to serve whoever drops by...their generosity and genuine delight in feeding others prove my theory that the more modest and impractical the kitchen, the more likely one will be to stay for a meal."

(Firoozeh Dumas, Funny in Farsi)