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Double Down on Fennel's Sweet Anise Flavor: Orange Braised Fennel with Sambuca and Breadcrumbs

Sat, 04 Feb 2012 12:15:07 -0800

This recipe is insane. It is so delicious. It could be the best thing I have ever made and eaten. It's also vegetarian and makes an incredible Winter side dish. Fennel has the singular flavor of licorice and sweet anise. This recipe maximizes that flavor with crushed fennel seed and syrupy Sambuca. Braising the fennel in orange juice draws out it's sweetness and turns it a vibrant citrine. There's also dried red pepper flakes in here, adding a real kick as it cooks down with the juice and stock. As if this wasn't enticing enough... there's the seasoned panko breadcrumbs with herbs and orange zest. It's gorgeous, bold, and truly balanced.

No surprise that it comes from Andrew Carmellini, chef and owner of Locanda Verde and The Dutch in NYC and author of Urban Italian. He's a great story-teller, and he shares recipes in the voice of a real home cook: taste as you go, improvise with what you have on hand, use simple techniques to enhance a dish's flavor and texture. This is the type of Italian cooking I love, and what I cook almost every night.

Carmellini writes that "this one-pot dish tastes even better the next day when the sauce has melted into the center of the bulbs." This is definitely true. Make extra!

Fennel with Orange and Sambuca

from Andrew Carmellini's Urban Italian

serves 4 to 6

Ingredients

3 fennel bulbs

2 tblsp extra-virgin olive oil

2 tblsp butter

1 onion, peeled, halved, and sliced

1 garlic clove, peeled and crushed

1 tsp fennel seeds, crushed with the flat of a knife

1/4 tsp red pepper flakes

1/4 tsp salt

coarse-ground black pepper to taste

1/4 cup Sambuca, plus 1 tsp for finishing

1/4 cup golden raisins, soaked to rehydrate for 20 minutes and soaking water reserved

1 cup freshly squeezed orange juice

1 cup low-sodium vegetable or chicken stock, or water

zest of one orange

for the breadcrumbs

1 cup panko breadcrumbs

1/4 tsp salt

1/4 tsp pepper

2 tblsp extra-virgin olive oil

1 garlic clove, peeled and crushed

1 tblsp chopped thyme and Italian parsley

zest of 1 orange or lemon

pinch red pepper flakes

For Breadcrumbs: Heat olive oil with the garlic clove in a saute pan over medium heat, when the garlic is fragrant and starting to brown, add breadcrumbs, salt and pepper and toast for 4 minutes. Remove from heat and add remaining ingredients. Discard the clove of garlic.

1. Cut the tops off the fennel where the green stalks meet the white bulb. Trim the ends off the bulbs and cut the bulbs in half lengthwise. Remove the outer layers and anything that's browned, and trim away any excess stem. Cut each half into eighths or sixths. Chop the fronds and reserve.

2. In a large saute pan, heat the olive oil and butter over medium heat. Add the onion slices and sweat them, stirring until they start to soften, but don't let them brown.

3. Add the fennel, garlic, fennel seeds, and red pepper flakes and season the mixture with salt and pepper. Saute 1 minute, then deglaze the pan with the Sambuca, and cook until the liquid in the pan has evaporated, about 1 to 2 minutes.

4. Add the raisins and the raisin-soaking water, orange juice, and broth (or water). Cook, periodically turning the fennel and glazing it with liquid from the pan, until the liquid is reduced by three quarters (it should be a thin layer on the bottom of the pan.) The liquid will thicken and the fennel will be glazed, shiny, fattened, and softened. For me, this took about 15 to 20 minutes.

5. Remove pan from the heat. Pick out the garlic clove, and mix in the chopped fronds and 1 tblsp of Sambuca. Transfer to a serving platter and sprinkle the breadcrumbs and orange zest over the top.

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The best way to eat Brussel Sprouts: Caramelized with Lemon Zest, Red Pepper and Parmesan

Sat, 07 Jan 2012 14:23:00 -0800

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Lots of people are skeptical about brussel sprouts, but they probably haven't tried them like this. I found these baby brussels at the farmers market and this simple preparation imparts bold flavor and a beautiful golden, caramelized crust.

Like broccoli and other cabbages, brussel sprouts have powerful anticancer properties. Be sure not to overcook them, which reduces these benefits and releases the unpleasant odor commonly associated with brussel sprouts. Look for small, compact, bright-green sprouts devoid of wilted or yellowing leaves.

Brussel Sprouts with Lemon Zest, Red Pepper, and Parmesan

adapted from Andrew Weil's The Healthy Kitchen

serves 2-4

Ingredients

1/2 lb baby brussel sprouts

1 tblsp extra-virgin olive oil

3 cloves garlic, minced

1/2 tsp red pepper flakes

1/4 tsp fresh grated nutmeg

zest of 1/2 lemon

1/4 cup freshly grated parmesan cheese

coarse salt

1. Trim the ends off the brussel sprouts and remove any discolored outer leaves. Cut them in half lengthwise through the stem end.

2. Bring a pot of water to a boil and add a few tsp salt. Add the sprouts and blanche them for 3 minutes. Do not overcook them. Remove to an ice water bath. Drain well and pat them dry with paper towels.

3. In a large skillet, heat the olive oil. Add the red pepper flakes and garlic and saute for 1 minute. Add the sprouts and the nutmeg. Try to make sure the sprouts are cut-side down. Saute until sprouts are golden brown and caramelized, about 4 minutes. Season with salt, add the lemon zest and Parmesan. Serve immediately.

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Splendid & seasonal: Juicy Satsuma Orange Cake

Wed, 28 Dec 2011 14:00:13 -0800

Citrus fruits are abundant in winter and their bright flavor and color can invigorate all kinds of dishes. I was instantly drawn to this rustic cake in Cooking in the Moment. Glazed slices of orange speckle its surface, and an orange syrup brushed over the warm cake seeps into the crumbly crust. The recipe calls for Satsuma oranges, and I recommend seeking them out. They are a type of Mandarin orange and they are seedless, sweet, and vividly colored.

I made this for our Spanish-themed holiday party, and it looked spectacularly festive. Best wishes for 2012!

Juicy Satsuma Orange Cake

from Cooking in the Moment by Andrea Reusing

Ingredients

Oranges and Glaze

5 satsuma oranges

juice of 1/2 lemon

1 cup sugar

1/4 tsp kosher salt

Cake

8 tblsp (1 stick) unsalted butter, at room temperature, plus more for greasing pan

3/4 cup sugar

2 large eggs, room temperature

1/3 cup semolina flour

2/3 cup all-purpose flour

1 tsp baking powder

1/4 tsp table salt

1. Preheat the oven to 375 degrees. Generously butter a 10-inch round pan.

2. Finely grate the zest of one of the oranges and reserve the zest for the cake batter. Cut the orange in half, juice it, and strain the juice; you should have 1/3 cup juice. Slice the remaining 4 oranges into 1/4-inch-thick rounds. Combine the orange juice, lemon juice, sugar, salt, and orange slices in a medium non-reactive saucepan, and bring to a slow simmer over low heat. Cook for 6 to 7 minutes, until the centers of the orange slices are starting to become tender and translucent but are not falling apart. Carefully transfer the orange slices to a plate with a slotted spoon, and continue to simmer the syrup until it has reduced to 1/2 cup, 5 to 8 minutes. Set the glaze aside.

3. To make the cake, combine the butter and sugar in an electric mixer fitted with the paddle attachment and mix until fluffy. While the mixer is running, add an egg and wait for it to be incorporated before adding the other. Add the reserved grated orange zest. In a bowl, sift together the semolina flour, all-purpose flour, baking powder and salt. Add the flour mixture, a little at a time, to the batter mixture and mix until all of it is incorporated. Pout the batter into the pan and arrange the orange slices in one layer on top of the batter. Bake for 15 minutes.

4. Reduce oven temperature to 35o degrees and bake for an additional 35 to 40 minutes, until cake is an even golden brown and baked through. A toothpick inserted in the center should come out clean. Let cool on a wire rack until warm.

5. Using a wooden skewer, poke holes all over. Brush the glaze over the top with a pastry brush. Allow to cool to room temperature, then unmold.

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A stunning and simple Winter soup: Cauliflower Soup with Chive Oil

Mon, 05 Dec 2011 16:33:00 -0800

Bon Appetit calls this soup "elegant" and I would have to agree. It's flavor is the pure essence of cauliflower (and butter), and it has a silky, creamy texture. The chive oil splashes a pop of lime green color on the white surface. It makes a perfect winter dinner with a green salad alongside.

Instead of boiling the cauliflower, this recipe slow-roasts it to deepen the flavor. I cut down on the butter by a few tablespoons, though there's still quite a bit of butter in this soup. The original recipe also has instructions to make rye crostini or pumpernickel croutons: brush slices of Finnish rye bread (or toss cubes of pumpernickel bread) with olive oil. Toss with rosemary sprigs. Bake at 400 degrees until crisp, about 12 minutes. I found these little rye toasts at Trader Joe's instead.

Cauliflower Soup with Chive Oil

Makes 8 servings

from epicurious.com

Ingredients

For Chive Oil:

2 1-ounce bunches chives

kosher salt

3/4 cup olive oil

For Soup:

1 large head of cauliflower (about 2 pounds), leaves discarded

8 tblsp (1 stick) unsalted butter, softened, divided

salt

1 large onion, minced

1/4 cup heavy cream

1. For Chive Oil: Set a coffee filter in a glass; set aside. Blanch chives in a medium saucepan of salted water. Transfer to a bowl of ice water to cool. Squeeze chives dry; coarsely chop and place in a food processor. Add 3/4 cup oil, puree until smooth. Pour through coffee filter, let drain for 3 hours at room temperature, or overnight in the refrigerator (do not press on solids). Bring to room temperature before using.

2. For Soup: Preheat oven to 350 degrees. Place whole cauliflower head in a large baking dish, rub with 4 tblsp butter, and season generously with salt. Add 1/2 cup water to dish. Bake uncovered, tenting with foil when it begins to brown, until a knife inserted in the core meets no resistance, about 1 1/2 hours. Remove from oven; let cool. Coarsely chop and set aside.

3. Melt 2 tblsp butter in a large saucepan over medium-low heat. Add onion; cook, stirring occasionally, until onion is soft and translucent, about 15 minutes. Add cauliflower and 4 cups water. Simmer until cauliflower is very soft, about 10 minutes. Let cool slightly. Working in batches, puree in a blender until very smooth.

4. Return soup to pot and bring to a simmer, thinning out with more water if too thick. Season with salt. Remove from heat and whisk in remaining 2 tblsp butter and cream. Serve warm in shallow bowls. Rest crostini on edge of bowl, or scatter croutons over. Drizzle with chive oil.

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For your next Fall Brunch: Pumpkin Yogurt Muffins with Walnuts and Raw Sugar Crystals

Wed, 23 Nov 2011 15:15:00 -0800

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I had some friends over for brunch last weekend and I tried to put together a menu that was seasonal, delicious, and easy to make for a crowd. The main dish was a crustless kale quiche with gruyere. I learned from my last quiche to always add cayenne, nutmeg, and pressed garlic to the custard... it will really elevate the flavor. Alongside, I made a colorful salad with arugula, radicchio, roasted butternut squash, and pomegranate seeds.

But really the whole menu was designed as an excuse to try out this recipe for pumpkin muffins from Martha Stewart. Low-fat yogurt really lightens up these cake-like muffins, and walnuts add some crunch and omega-3's. Don't skimp on the turbinado sugar topping. HAPPY THANKSGIVING!!

Pumpkin Muffins

makes 12

from Martha Stewart

Ingredients

3/4 cup vegetable oil plus more for pan

1 1/2 cups whole-wheat flour, spooned and leveled

1 1/2 cups all-purpose flour, spooned and leveled

2 tsp baking powder

1 tblsp pumpkin pie spice (homemade recipe)

1/2 tsp baking soda

2 cups pumpkin puree

1 cup plain low-fat yogurt

3 large eggs

1 cup turbinado sugar, plus 2 tblsp more for sprinkling

1 1/2 cups coarsely chopped walnuts

1. Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (1-cup capacity) with oil; set aside.

2. In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.

3. In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).

4. Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.

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A Still Life with Pork: Homemade Pancetta and two rustic recipes

Mon, 31 Oct 2011 12:39:00 -0700

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Our friends Wayne and Emilie are the ultimate foodies. They are epicureans dedicated to locally sourced, sustainable, and organic food. They recently returned to LA after revamping their family farm in South Carolina, where they raised heritage pigs, chickens, goats and veggies galore. So you can imagine my excitement when they came over with a huge slab of homemade pancetta for us. If you don't have the mettle (or the farm) to raise your own pigs, Wayne has provided some wonderful sources for pasture-raised pork, and a detailed description of the process. I'm including those instructions here: Wayne's Homemade Pancetta

Pancetta is salt-cured Italian bacon and adds enormous depth of flavor to pasta, soups, sauces and more. Bacon is commonly paired with hearty greens, so I used the pancetta with Swiss chard from the farmers' market. I'm also excited to share a recipe I make all the time: Nancy Silverton's Umbrian Lentils with Olive Oil Fried eggs. This is a truly Italian dish, with simple ingredients and bold flavors. We eat this for breakfast, lunch, or dinner.

Sauteed Swiss Chard with Pancetta

serves 2-4

Ingredients

2 tblsp finely chopped pancetta

1 tblsp olive oil

1/2 yellow onion, chopped

1 bunch Swiss chard or other greens, stems removed and chopped, leafy tops thinly sliced crosswise

1 tblsp red wine vinegar

salt and pepper

1. Heat a large skillet over medium heat. Add olive oil and pancetta, cook until fat has rendered, 3 to 5 minutes.

2. Add onions to pan and cook 3 minutes. Add the chopped stems of the chard and cook another 3 minutes. Add chard, season with salt and pepper. Toss with tongs until wilted. If the pan is very dry, add a 1/4 cup of chicken stock or water. Cook until greens are tender, approximately 8 minutes. Remove from heat and sprinkle with red wine vinegar.

Umbrian Lentils with Olive Oil Fried Eggs

from foodandwine.com

serves 4

Ingredients

2 tblsp extra-virgin olive oil, plus more for frying

2 oz pancetta, finely cubed

1 small carrot, coarsely chopped

1 small celery rib, coarsely chopped

1.2 small onion, finely diced

1 large garlic clove, minced

1 1/2 tsp tomato paste

1/2 lb Umbrian Lentils or green lentils (1 1/4 cups)

1 quart low sodium chicken broth

salt and fresh found black pepper

4 large eggs

handful of arugula or baby spinach

Parmigiano-Reggiano cheese and aged Balsamic vinegar, for serving

1. In a saucepan, heat the 2 tblsp of oil, add the pancetta and cook over medium heat until the fat has rendered.

2. In a food processor, finely chop the carrot and celery. Add the vegetables to the saucepan along with the onion and garlic, and cook, stirring, until the vegetables are softened, 7 minutes. Add the tomato paste and stir over moderately high heat until shiny, 1 minute. Add the lentils and 2 1/2 cups of the broth and bring to a boil. Simmer over low heat , stirring occasionally, until most of the broth has been absorbed, 25 minutes. Add 1 more cup of the broth and continue simmering until absorbed, 10 minutes. Add the remaining 1/2 cup broth and simmer until lentils are tender and suspended in a creamy sauce, 5 to ten minutes longer. Season with salt and pepper.

3. In a large non-stick skillet, heat a thin film of olive oil. Crack the eggs into the skillet, season with salt and cook over moderately high heat until the edges are golden. Spoon the lentils into shallow bowls and top with eggs and arugula or spinach. Grate the cheese over the eggs and drizzle with balsamic vinegar. Serve immediately.

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A simple & stunning side dish: Roasted Kabocha Squash with Walnuts & Pomegranate Molasses

Sun, 16 Oct 2011 11:49:00 -0700

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I first made this recipe last Thanksgiving and it looked gorgeous on the table. It's very simple to put together, but the final dish looks elegant and exotic. Kabocha squash is a winter squash with bright orange flesh, otherwise known as a Japanese pumpkin. Like many squash and pumpkin varieties, it is rich in beta-carotene, iron and potassium. Kabocha have a shape and color that make them particularly eye-catching, and a they have a flavor even sweeter than their butternut cousin.

They also have a fluffy/starchy texture that soaks up the butter and brown sugar as they roast. After the squash is roasted, it is drizzled with tart pomegranate molasses and garnished with toasted walnuts (or as the original recipe calls for, chestnuts) and fresh pomegranate seeds. It's a heavenly combination and a great side dish for any fall menu.

Roasted Squash with Walnuts and Pomegranate
from foodandwine.com
serves 6

Ingredients
2 small organic kabocha squash, washed, halved lengthwise and seeded
5 tblsp unsalted butter, 3 tblsp melted
3 tblsp dark brown sugar
salt and freshly ground pepper
6 oz walnuts, or vacuum-packed whole roasted peeled chestnuts (about 1 cup)
12 thyme sprigs
1/2 cup seeds from 1 pomegranate, or fresh red currants
1 1/2 tblsp pomegranate molasses

1. Preheat the oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. Set the squash cut side up on the baking sheet; brush with melted butter. Sprinkle the sugar in the cavities; season with salt and pepper. Turn the squash over on the sheet and roast for about 1 hour, until tender and browned at the edges.

2. Meanwhile, heat the remaining 2 tablespoons of butter in a medium skillet. Add the walnuts and thyme sprigs and cook over moderate heat, stirring occasionally, until they are lightly browned and glazed with butter, 8 to 10 minutes. Discard thyme sprigs (or use for garnish).

3. Cut each squash half into 4 wedges and arrange on a large platter. Scatter the walnuts and pomegranate seeds over the squash. Drizzle with pomegranate molasses and serve.

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A classic cookie for any occasion: Lemon Glazed Cookies

Mon, 10 Oct 2011 16:01:35 -0700

Lemon is one of my very favorite ingredients in the kitchen, in vinaigrettes, marinades, pan sauces, and in baked goods and cocktails. So these crunchy lemon glazed cookies are right up my alley. They aren't very sweet but they have a big punch of lemon flavor. These crumbly little biscuits remind me of Italian holiday cookies, but they are much simpler to make.

Glazed Lemon Cookies
from marthastewart.com
makes 24 cookies

Ingredients
2 cups all-purpose flour, spooned and leveled
1/2 tsp baking soda
1/2 tsp salt
1 tblsp finely grated lemon zest, plus 2 tblsp fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
for the lemon glaze
2 cups confectioners' sugar
2 tblsp finely grated lemon zest
1/3 cup fresh lemon juice

1. Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.

2. Drop dough in heaping tablespoons, 1 inch apart, onto two baking sheets lined with parchment. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely.

3. Meanwhile, whisk all the ingredients for the lemon glaze in a medium bowl until smooth. When cookies are cool, spread with lemon glaze, and let set, about 1 hour.

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So Fresh: Tacos de Carnitas on a Jicama shell with Red Cabbage Slaw

Wed, 05 Oct 2011 15:38:50 -0700

Last month we went to one of the events for the LA Food & Wine Festival at Paramount Studios and sampled some great food (and got to see Mariachi El Bronx perform... so dope!). One of the more ingenious offerings was a taco served on a thin slice of jicama. Jicama is a root vegetable with a unique sweet/peppery flavor, similar to a radish or a turnip. If you are cutting out carbs, try this crunchy alternative.

Carnitas is made from richly marbled pork shoulder. It is braised for hours in milk and orange juice until the meat can be pulled apart with a fork, and then quickly caramelized as the liquid evaporates in the last step. Carnitas are traditionally paired with the bright flavors of cilantro, raw onions, and salsa. I made a bangin' red cabbage slaw from Bobby Flay and added some of the slow-roasted cherry tomatoes I made earlier in the week.

Carnitas

from epicurious.com

serves 3 or 4

Ingredients

For Carnitas:

1 1/2 lbs boneless pork shoulder

2 tblsp canola oil or vegetable oil

1/2 tsp salt

1/2 orange, well washed

1/2 cup whole milk

about 1 cup water

1/2 tsp fresh ground black pepper

1 cinnamon stick

For Red Cabbage Slaw:

juice of half an orange

juice of 2 limes

2 scallions, white and pale green part only, chopped

1/4 cup cilantro leaves

1 garlic clove, coarsely chopped

1/2 tblsp honey

salt and fresh cracked pepper

3 tblsp extra-virgin olive oil

1/2 head of red cabbage, sliced thinly on a mandoline

For Serving:

1 large, round jicama, peeled and sliced to 1/4-inch thickness on a mandoline (put in a bowl with cold water in the fridge until ready to use. Dry on paper towels)

guacamole

chopped cilantro

slow-roasted cherry tomatoes

hot sauce

1. Preheat oven to 350 degrees. Cut the pork into 6 or 8 pieces. Trim off any pieces of pure fat. Season with salt and pepper. Heat the oil in a heavy Dutch oven. Brown the meat on all sides.

2. Squeeze the orange over the meat and toss the rind into the pan. Pour the milk over the meat and add enough water to almost cover the meat. Sprinkle with some more pepper. Add the cinnamon stick. Cover tightly and bake for about 2 hours, until the meat is fork-tender.

3. To finish, uncover the meat and break into largish pieces. Remove the orange rind and cinnamon stick and discard. Roast, uncovered, until most of the liquid has evaporated, about 20 minutes, until the meat is caramelized and crisp on the edges.

4. In the meantime, make the slaw. Combine all the ingredients besides the cabbage in a blender or food processor until smooth. In a large bowl, toss the cabbage with the vinaigrette. Taste for salt and pepper. Let sit for at least an hour.

5. To assemble the tacos, pull apart the pork with two forks. Place some on a jicama round. Top with slaw, guacamole, slow-roasted tomatoes and hot sauce. Serve with lime wedges.

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A salad for early Fall: Grilled Wild Mushroom and Bread Salad with Sherry Vinaigrette

Sun, 25 Sep 2011 14:01:00 -0700

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What foodie doesn't look forward to Fall? This salad features an iconic fall ingredient, wild mushrooms. I love the toasted croutons in this recipe, which soak up the sherry vinaigrette and add another layer of texture, similar to a panzanella. Fresh parsley, chives, and baby lettuce balance the earthy mushrooms.

The original recipe comes from Andrea Reusing's book, which I have been obsessed with lately. She roasts the mushrooms and the toasts the croutons in the oven. I did this on the grill instead. If you prefer to use the oven, heat it to 400°. Toast the torn bread for 5 minutes, until golden but still chewy. Roast the mushrooms for about 10 minutes.

Reusing uses shiitake and cremini mushrooms. I used maitake, oyster and chanterelles, but any combination will work. To prep the mushrooms, trim off any discolored stems and brush off any dirt with a pastry brush.

Warm Wild Mushroom and Bread Salad with Shallots and Sherry Vinaigrette

From Andrea Reusing's Cooking in the Moment

Serves 4

Ingredients

2 garlic cloves

2 thick slices of bread from a large rustic loaf

5 tblsp plus 2 tsp extra virgin olive oil

2 large maitake mushrooms, pulled apart into large pieces

1/2 lb oyster mushrooms, trimmed and left whole or broken in half if very large

1/2 lb chanterelles

2 shallots, sliced into thin rings

2 cups frisee, thinly sliced endive, or baby lettuce

1/4 cup fresh Italian parsley leaves, roughly torn

1/4 cup 1/2 inch batons of fresh chives

1 tblsp sherry vinegar

Juice of 1/2 lemon

1. Preheat the grill to medium-hot and preheat a grill pan or basket. Cut the garlic cloves in half and rub the cut-side on each slice of bread. Drizzle with 1 tblsp olive oil and toast on the grill until golden brown, but still chewy. Remove from the grill and tear into large croutons.

2. After cleaning the mushrooms, toss them with 3 tblsp of olive oil and season with salt and pepper. Arrange them on the grill pan and close the grill. Grill for about 10 minutes until tender and golden brown, turning the mushrooms over and shaking the pan a few times.

3. Meanwhile, in a large bowl, whisk together sherry vinegar, lemon juice, salt and pepper and 2 tblsp olive oil. Stir in shallots. Toss the lettuce, parsley, and chives in the dressing. Arrange on a serving plate and top with the mushrooms and croutons.

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My dream dessert: Blueberry-Peach Cobbler with Lemon-Cornmeal Biscuit Topping

Thu, 18 Aug 2011 14:51:00 -0700

There was no doubt I was making this recipe. I'm a sucker for fruit cobblers. And I love baked goods with cornmeal and lemon zest in them. Again, this impeccable recipe comes from Cook's Illustrated, where the editors tested and perfected this classic summer dessert. The fruit filling is delicately sweet and tart, and the bright blueberries look stunning next to the golden peaches. The drop biscuits on top have an airy, fluffy texture and a rustic appearance flecked with lemon zest. Serve with whipped cream or ice cream.

Blueberry-Peach Cobbler w/ Lemon-Cornmeal Biscuit Topping

from The Best New Recipe

serves 6

*Notes: If your peaches are firm, you should be able to peel them with a sharp vegetable peeler. If they are too soft and ripe to withstand the pressure of a peeler, blanch and shock them before peeling. Do not prepare the biscuit dough any sooner than the recipe indicates; if the unbaked dough is left to stand too long, the leavener will expire and the biscuits will not rise properly in the oven. This recipe can be doubled for a crowd; use a 13x9 inch baking dish and increase the baking times in steps 2 and 4 by about 5 minutes.

Ingredients

For Filling:

2 pounds ripe but firm peaches (about 6 medium)

1 cup blueberries, rinsed and picked over

1/4 cup sugar

1 tsp cornstarch

1 tblsp juice from 1 lemon

pinch salt

For Biscuit Topping:

1 cup minus 2 tablespoons unbleached all-purpose flour

2 tblsp stone-ground cornmeal

1/2 tsp lemon zest

3 tblsp plus 1 tsp sugar

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

5 tblsp cold unsalted butter, cut into 1/4-inch cubes

1/3 cup plain whole milk yogurt

1. Adjust an oven rack to the lower-middle position and heat the oven to 425 degrees.

2. For the filling: Peel the peaches then halve and pit each. Using a melon baller or small spoon, scoop out and discard the dark flesh from the pit area. Cut each half into four wedges. Gently toss the peaches and sugar together in a large bowl; let stand for 30 minutes, tossing several times. Drain the peaches in a colander set over a large bowl. Whisk 1/4 cup of the drained juice (discard remaining juice), the cornstarch, lemon juice, and salt together in a small bowl. Toss the peach juice mixture with the peach slices and blueberries and transfer to an 8-inch square glass baking dish. Bake until the fruit begins to bubble around the edges, about 10 minutes.

3. For the biscuit topping: While the fruit is baking, in a food processor pulse the flour, cornmeal, lemon zest, 3 tablespoons sugar, baking powder, baking soda and salt to combine. Scatter the butter over the dry ingredients and pulse until the mixture resembles a coarse meal, about ten 1-second pulses. Transfer to a medium bowl; add the yogurt and toss with a rubber spatula until a cohesive dough is formed. (Don't over mix the dough, or the biscuits will be tough). Break the dough into 6 evenly sized but roughly shaped mounds and set aside.

4. To assemble and bake the cobbler: After the peaches and blueberries have baked 10 minutes, remove from the oven and place the dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with a portion of the remaining 1 teaspoon sugar. Bake until topping is golden brown and the fruit is bubbling, 16 to 18 minutes. Cool the cobbler on a wire rack until warm, about 20 minutes; serve.

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A classic cocktail with a twist: The Homeward Angel: A Manhattan with Pickled Sour Cherries

Tue, 16 Aug 2011 11:35:29 -0700

I've been into dark liquor lately and was intrigued when I came across this cocktail recipe in Andrea Reusing's wonderful book Cooking in the Moment. She's got a plethora of seasonal, farm-to-table recipes and lovely stories about life in North Carolina.

This is basically a Manhattan, composed of rye whiskey, sweet vermouth, and bitters. But Reusing replaces the typical Maraschino cherries with homemade pickled sour cherries. The deep maroon of the juice and the garnish make this drink particularly appealing.

The Homeward Angel

Ingredients

For Pickled Sour Cherries

makes 1 quart

1 1/4 cups rice vinegar

a few small slices of fresh ginger

15 black peppercorns

1 1/4 cups sugar

1/2 tsp kosher salt

4 cups pitted fresh sour cherries (about 1 lb)

For the Cocktails

makes 2

4 oz rye whiskey

1 oz sweet vermouth

1/2 oz orange bitters

2 splashes of cherry pickling liquid

4 Pickled Sour Cherries

1. Make the cherries the day before: In a small nonreactive saucepan, combine the vinegar, ginger, peppercorns, sugar, salt, and 1 cup water, and bring to a boil. Put the cherries in a large heatproof jar and pour the hot vinegar mixture over them, covering them completely. When they are cooled, cover and refrigerate. Let sit for at least a day.

2. Make the drinks: Pour the rye, vermouth, bitters and pickling liquid over ice in a cocktail mixer. Shake well to chill. Either strain into a chilled martini glass, or pour over ice. Garnish with 2 sour cherries.

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Damn good and good for you: Farro with Coarse Pesto

Thu, 11 Aug 2011 13:16:49 -0700

Farro is an ancient grain with a chewy texture and a delicious nutty flavor. This recipe comes from Giada de Laurentiis and is a truly Italian dish; simple, colorful ingredients with bold flavor. It comes together in a snap and makes a hearty, healthy side dish. I added the zest of one lemon to the recipe for some extra brightness. I think it could be interesting to add chopped walnuts, as it would mimic the look of the farro and is a frequent element of pesto. Serve as part of an antipasto spread, or as a side dish to grilled chicken.

Farro with Coarse Pesto

Giada de Laurentiis

from Best of the Best Cookbook Recipes

Serves 6 to 8

Ingredients

8 cups low-sodium chicken broth

1 lb farro (about 2 1/2 cups)

2 cups fresh flat-leaf parsley leaves

1/4 cup fresh basil leaves

2 tblsp fresh thyme leaves

2 garlic cloves

zest of 1 lemon (optional)

1/3 cup extra-virgin olive oil

1 tblsp red wine vinegar

3/4 tsp salt

1/2 tsp freshly ground black pepper

Pecorino Romano cheese for garnish

1. Bring the chicken broth to a boil in a large saucepan over high heat. Add the farro and stir to combine. Reduce the heat to low, cover the pan, and simmer until the farro is tender, about 25 minutes. Drain the farro and set aside in a large bowl.

2. Meanwhile, in a food processor combine the parsley, basil, thyme, garlic and lemon zest. Pulse until the herbs are coarsely chopped (don't overwork it). Add the olive oil, vinegar, salt and pepper. Pulse again until the herbs make a coarse mixture.

3. Toss the warm farro with the coarse pesto. Transfer to a serving bowl. Using a vegetable peeler, make about 1/2 cup of cheese shavings from the pecorino wedge. Tip the farro with the shavings and serve.

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Intense and Silky Flourless Chocolate Cake from Cook's Illustrated

Mon, 08 Aug 2011 12:41:00 -0700

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This recipe is the definition of a flourless chocolate cake, containing only chocolate, butter and eggs. This "cake" has a sophisticated bittersweet flavor and silky texture that melts in your mouth. The editors at Cook's Illustrated describe this cake as somewhere between an aerated chocolate mousse and a dense New-York-style cheesecake. It takes some finesse to achieve this texture. Luckily America's Test Kitchen has fine-tuned this recipe to perfection.

I recommend adding the optional espresso to the batter; it really compliments the deep chocolate flavor. Be advised that the cake needs to sit in the fridge overnight. Serve with ice cream, whipped cream, or fruit.

Flourless Chocolate Cake

from The New Best Recipe: from the Editors of Cook's Illustrated

serves 12 to 16

"Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (Make sure not to let the tip of the thermometer hit the bottom of the pan.) It will continue to firm up as it cools. If you use a 9-inch springform pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes. We like the pure flavor of chocolate; however, coffee or liqueur (choose something that tastes like nuts, coffee, or oranges) can be added if desired."

Ingredients

8 large eggs, cold

1 pound high-quality bittersweet or semisweet chocolate, chopped coarse

16 tblsp (2 sticks) unsalted butter, cut into 16 pieces

1/4 cup strong black coffee or liqueur (optional)

confectioners' sugar or unsweetened cocoa for dusting the cake (optional)

1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Line the bottom of an 8-inch springform pan with parchment paper or wax paper and grease the sides of the pan. Wrap the outside of the pan with 2 sheets of heavy-duty foil and set it in a large roasting pan. Bring a kettle of water to a boil.

2. Beat the eggs in the bowl of a standing mixer at high speed until the volume doubles (to approximately 1 quart), about 5 minutes.

3. Meanwhile, melt the chocolate and the butter (adding the coffee, if using) in a large heatproof bowl set over a pan of almost-simmering water until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (To melt in the microwave, heat the chocolate in a microwave-safe bowl at 50 percent power for 2 minutes, stir, add the butter and coffee, if using, and continue heating at 50 percent power, stirring every minute until the chocolate and butter have melted and are smooth, another 2 to 3 minutes total). Fold a third of the egg foam into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible; fold in half the remaining foam, then the last foam, until the mixture is totally homogeneous.

4. Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Set the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140 degrees, 22 to 25 minutes. Remove the cake pan from the hot water bath and set on a wire rack; cool to room temperature. Cover and refrigerate overnight to mellow. (The cake can be covered and refrigerated for up to 4 days.)

5. About 30 minutes before serving, remove the sides of the pan, invert the cake onto a sheet of wax paper, peel off the parchment paper, and reinvert the cake onto a serving platter. Sieve a light sprinkling of confectioners' sugar over the cake to decorate. To slice, use a sharp, tin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.

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A smash hit for a Summer party: Baseball-sized Arancini stuffed with Prosciutto and Mozzarella

Fri, 29 Jul 2011 11:11:16 -0700

I've been making arancini for a few years now, and I usually make smaller balls that can be eaten in two or three bites. But recently we were in Boston at Umberto's on Hanover Street and I was inspired to supersize my fried rice balls. Umberto's only serves a few items that usually sell out by 3 o'clock: thick slices of Sicilian pizza baked on enormous baking sheets, panzarotti (small calzones stuffed with potato, spinach, and cheese), and arancini the size of softballs.

I researched stuffed arancini recipes and came across this video from the Martha Stewart Show. Her guest is a tiny Italian grandmother from Massachusetts who published her own cookbook and reminds me so much of my Noni. I was sold.

Arancini Stuffed with Prosciutto and Mozzarella

Makes about 20

Ingredients

4 cups Arborio rice

1 tblsp olive oil

4 cloves garlic, finely chopped

5 large eggs

1 1/2 cups freshly grated Parmigiano-Reggiano cheese

1 1/2 cups Italian-style breadcrumbs

2/3 cup finely chopped Italian parsley

coarse salt and freshly ground pepper

1 lb fresh buffalo mozzarella cheese, drained and cut into 1/2-inch cubes

1/2 lb thin slices of prosciutto, halved and folded into quarters

Canola oil, for frying

Marinara Sauce

1. Place rice and 6 cups of water in a large saucepan; bring to a boil. Reduce heat to a medium-low and cook, covered, stirring often, until water is completely absorbed, 20 to 25 minutes. Transfer to a large bowl; set aside until completely cooled.

2. Meanwhile, in a small skillet heat the olive oil over medium-high heat. Add garlic and cook, stirring until golden and fragrant, about 2 minutes. Remove from heat; set aside.

3. Stir 3 eggs, one at a time, into cooled rice. Add Parmesan, parsley, and cooked garlic; stir to combine. Season generously with salt and pepper.

4. Fill a large bowl with water. Dip your hands into the water and then form rice mixture into a 2 1/2-inch ball. Transfer to a parchment-lined baking sheet. Repeat process until all of the rice has been used. Using 2 fingers, make an indentation in each ball. Fill each ball with 1 piece of mozzarella cheese and 1 piece of prosciutto. Press together to enclose firmly. (this can be done one day in advance. cover baking sheets with plastic wrap and refrigerate)

5. Beat remaining 2 eggs in a medium bowl. Place breadcrumbs in a shallow dish. Dip each rice ball first in egg mixture, and then in breadcrumbs to coat. Gently remold rice balls if they loose their round shape. Return to parchment-lined baking sheet and set aside.

6. Heat 5 inches of oil in a large Dutch-oven until it reaches 350 degrees on a deep-fry thermometer. Using a slotted spoon, gently lower one rice ball at a time into hot oil, working in batches of about 5. Cook rice balls, turning, until brown and crispy on all sides, 3 to 5 minutes. Transfer to a paper towel-lined plate. Serve immediately with warm marinara sauce. (If you are waiting for guests, transfer the arancini to a baking sheet in the oven at 250° until ready to serve)

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Cocktail O'clock: Rosemary Lemonade with Vodka and a simple fig crostini

Mon, 25 Jul 2011 13:47:00 -0700

Herb-infused drinks are a big part of the recent renaissance in cocktail culture. This lemonade drink is über refreshing and simple to make (if you don't mind squeezing a lot of lemons). The base is a simple syrup made with equal parts lemon juice and sugar, and infused with fresh sprigs of rosemary. Letting it steep overnight will add an extra punch of fresh rosemary flavor.

We went to a beautiful wedding in Malibu Canyon recently and the catering was done by The Paella Project. The food was delicious and it was such a treat to see the huge pans of paella bubbling over a wood-fire during the cocktail hour. I came away with several ideas for hors d'oeuvres. They had an ingenious way of passing caprese appetizers: halve a large cherry tomato, stuff it with burrata, and drizzle with pesto. They also made these mini fig crostini that I just had to copy.

Rosemary Lemonade with Vodka

from Epicurious

makes 8 cocktails

Ingredients

1 cup fresh lemon juice (approximately 10 lemons)

1 cup sugar

3 8-inch rosemary sprigs

vodka

club soda, chilled

rosemary sprigs for garnish

1. Combine lemon juice, sugar and rosemary sprigs in a medium saucepan and bring to a boil, stirring until sugar has dissolved. Then reduce heat and simmer for two minutes. Cool completely, about one hour. If you can, chill overnight with the rosemary sprigs. If not, remove the rosemary and continue.

2. Fill glasses with ice. Pour 2 oz of vodka in each glass. Pour 2 tblsp of simple syrup in each cocktail. Top off with soda water and garnish with a sprig of rosemary.

Blue Cheese and Fig Crostini

Ingredients

rosemary raisin crackers (like Raincoast crisps)

creamy gorgonzola cheese

dried black mission figs, halved

fresh mint leaves

1. Spread each cracker with blue cheese. Top with a half of a fig and one mint leaf.

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An original recipe: Roasted Carrot Salad with Lemon Tahini Vinaigrette

Tue, 12 Jul 2011 15:48:00 -0700

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I'm really excited to share this recipe because it's one that I tinkered with from scratch. I would normally roast root vegetables in the Fall, but I saw these gorgeous multi-colored carrots at the farmer's market and I couldn't resist. The lemony tahini vinaigrette really brightens the salad. I think it would be great for a Summer bbq or an Autumn dinner party.

I was inspired by Moroccan carrot salads, often made with with shaved raw carrots and raisins. Roasting the carrots draws out their natural sweetness. Fresh parsley, shallots and capers harmonize well together. Sumac is a Middle Eastern spice that adds another tart/lemon element and is a lovely deep maroon.

Roasted Carrot Salad with Lemon Tahini Vinaigrette

Serves 6

Ingredients

2 lbs carrots (I used a variety of small purple, orange and white carrots), peeled, scrubbed, and trimmed

handful of Italian parsley leaves, divided but left whole

2 tblsp capers, rinsed and drained

2 tblsp golden raisins

1 large shallot, sliced thin

zest of 1 lemon

3 tblsp lemon juice

1 tsp tahini paste

1/4 tsp sumac (optional)

coarse salt and pepper

5 tblsp extra virgin olive oil

1. Preheat oven to 400°. On a sheet pan, toss the carrots with 2 tblsp olive oil and some salt and pepper. Roast until tender but still firm, about 30 minutes. Remove smaller carrots if they are done earlier. Let cool to room temperature, or chill if desired.

2. Meanwhile, make the vinaigrette. In a bowl or large measuring cup, combine the lemon zest, lemon juice, tahini, sumac and salt and pepper. In a slow steady stream, whisk in the olive oil to emulsify. If the raisins need plumping, cover them with hot water for ten minutes, then drain.

3. Spread the carrots on a platter or divide among plates. Scatter the parsley, capers, raisins, and shallots over the carrots. Drizzle with vinaigrette.

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Blueberry Cornmeal Crostatas & gorgeous guest photography. Happy 4th of July!!

Sat, 02 Jul 2011 10:16:00 -0700

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Blueberries are not only delicious and full of antioxidants, they are also one of the few fruits native to North America. I have very fond memories of picking wild blueberries with my cousin in Massachusetts. They are the essence of summer. I know what they say about apple pie, but to me there's nothing more American than a blueberry muffin. So on this July 4th weekend, let me share a spectacular recipe for blueberry cornmeal crostatas from Susan Spungen.

A crostata is a rustic Italian, free-form tart. This dough is made with cornmeal, giving it a delightfully crunchy texture. It is quite fragile though; Spungen compares it to cookie dough that "can't be worked when it is ice cold, but it shouldn't be too warm, either." Luckily it is easy to patch by pressing it between your fingers.

Recently my friend Avi Rothman came over to take some pictures for this soon-to-be-revamped PEZZO blog. These photos are part of that series and I'm excited to share the rest of them in the near future. He is supremely talented in so many ways!

Blueberry Cormeal Crostatas

Susan Spungen

Makes 8

For the Cornmeal Tart Dough

1 1/2 cups all-purpose flour

1/2 cup cornmeal

1/2 tsp kosher or fine sea salt

1 1/4 sticks (10 tblsp) unsalted butter at room temp

1/2 cup sugar

3 large egg yolks

1/2 tsp pure vanilla extract

For the Blueberries

2 pints blueberries, picked over

1/2 cup sugar

1 tblsp all-purpose flour

Zest of 1 lemon

Juice of 1 lemon

Vanilla ice cream, craime fraiche, or whipped cream for serving

For the dough:

1. Combine the flour, cornmeal, and salt in a bowl. Whisk to combine and set aside.

2. Cream together the butter and sugar. Stir in the yolks, one at a time, making sure each one is well combined before adding the next. Add the vanilla and mix well. Sift the dry ingredients over the wet ingredients and stir to combine until the dough forms a ball.

3. Divide the dough in two and pat into flat disks. Wrap each disk tightly in plastic wrap and chill or freeze until ready to use. (I let the dough chill for about 3 hours before I started working with it)

For the Crostatas:

1. Remove the dough from the refrigerator about 30 minutes before rolling.

2. Combine the blueberries, sugar, flour, lemon zest, and lemon juice in a large bowl. Toss together gently and set aside.

3. When the dough is malleable but still firm, cut each disk into quarters. Working quickly, use your hands to form a ball with one piece of dough. Flatten the ball and place between 2 pieces of plastic wrap. Roll out into a circle 5 to 6 inches in diameter and about 1/8-inch thick. Leave it in the plastic wrap and place the rolled dough on a plate. Transfer to the refrigerator. Continue to roll out the remaining dough, putting each in the refrigerator as you finish. Chill until firm but still workable.

4. Line a large baking sheet with parchment paper. Place a circle of dough on the baking sheet, leaving room for the other crostatas. Spoon about 1/2 cup berry mixture onto the circle, leaving at least a 1-inch border. Bring the edges of the dough over the top to envelop the berries. Using your fingertips, fold in the edges, pressing gently to patch any holes. Cup your hands over the tart and press down firmly to shape. Repeat with remaining dough and berries. Chill for about 20 minutes before baking. Preheat the oven to 375°.

5. Bake until the crust turns golden brown and fruit is bubbling, about 25 minutes. Let set for 5 to 10 minutes before transferring to serving plates. Serve warm or room temperature with vanilla ice cream, craime fraiche, or whipped cream.

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Make this for your next picnic: Yellow-Eyed Pea Salad with crunchy green veggies

Thu, 16 Jun 2011 10:01:00 -0700

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I found some yellow-eyed peas at Surfas and knew they would make a beautiful salad (and photo). The beans stayed firm yet creamy for several days after I made them. This resiliency makes them a great option for packing a picnic. I used a variety of green vegetables for a fetching presentation and a crunchy contrast. This salad gets better over night, as the beans soak up the vinaigrette. Celery leaves make a gorgeous garnish and have a surprising amount of flavor.

Yellow-Eyed Pea Salad

serves 6

Ingredients

1 1/2 cups dried yellow-eyed peas

1 green bell pepper, chopped

2 celery stalks, sliced, plus leaves for garnish

1 small English cucumber, chopped

zest of half a lemon

juice of 1 large lemon, about 3 tblsp

1 small garlic clove, pressed

5 tblsp extra-virgin olive oil

sea salt and cracked pepper

1 tblsp minced parsley

1. In a heavy stock pot or Dutch oven, cover beans with 4 inches of water. Bring to a boil, then reduce heat. Cook until tender, about 45 to 55 minutes. Drain and let cool.

2. Make the dressing: In a large bowl, combine lemon zest, lemon juice, garlic, salt and pepper. In a slow, steady stream, whisk in olive oil. Stir in parsley. Add beans and chopped vegetables to the dressing and toss. Cover and chill for at least 1 hour. Garnish with celery leaves.

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A sweet summer crowd pleaser for brunch or dessert: Rhubarb Strawberry Crumb Cake

Sun, 12 Jun 2011 16:09:30 -0700

I'm obsessed with tart fruit desserts. In this Martha Stewart recipe, the sour tang of rhubarb elevates crumb coffee cake to another level. I also love the look of this cake, with the bright pink of the fruit peeking through the steusel.

As she suggests, I subbed stawberries for half of the rhubarb. I made this cake twice, once in a square pan that I cut into bars (like Martha does), and another time in a 9-inch cake pan that I cut in wedges. It is quite dense, so I preferred eating it like a coffee cake with a knife and fork. I took it to Palm Springs for a weekend trip with friends, and it was perfect for breakfast and dessert.

Rhubarb Strawberry Crumb Cake

Ingredients

For the Streusel

6 tblsp unsalted butter, melted, plus room-temperature butter for pan

1 cup all-purpose flour (spooned and leveled), plus more for pan

1/2 cup packed light-brown sugar

1/4 tsp salt

For the Cake

1/3 lb rhubarb, cut into 1/2-inch pieces

1/3 lb strawberries, quartered

1 tblsp light brown sugar

1 cup all-purpose flour (spooned and leveled)

1/2 tsp baking powder

1/4 tsp salt

1/2 cup (1 stick) unsalted butter, room temp

1 cup confectioners' sugar

2 large eggs

1/2 tsp pure vanilla extract

1. Preheat oven to 350°. Butter a 9 inch cake pan, including the sides. Cut a circle of parchment paper in an 11 inch round. Line the pan with the parchment and press the overhang into the sides. Butter and flour the parchment, tapping out excess flour.

2. Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.

3. Make cake: In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In the bowl of an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in a prepared pan. Sprinkle with rhubarb and strawberries and top with streusel (I didn't use all the crumb topping made by the recipe).

4. Bake cake until golden and a toothpick inserted in the center comes out with moist crumbs attached, 45 to 50 minutes. let cool completely in pan. Using the paper overhang, lift cake from pan. Cut into slices.

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