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An American Classic: Fresh Pineapple Upside-Down Cake

 

Our friends hosted us at a lovely dinner party this weekend and I offered to bring dessert.  Pineapple upside-down cake is a quintessential American dessert, and a recipe I've always wanted to try.  

The pineapple upside-down cake was originally devised in the 1920's as a way to promote canned pineapple, which had recently come on the market through Dole Co.  Women's magazine's began running recipes featuring the pineapple cakes, studded with Maraschino cherries, baked in a cast-iron skillet.  

As you can imagine, using fresh pineapple is far superior, though it remains a very simple cake to make.  A generous amount of butter coats the bottom of the pan, then is covered by brown sugar, fresh pineapple, and a vanilla cake batter.  As the cake bakes, the fruit juice combines with the butter and sugar to make a sticky, gooey caramel.  This sweet nectar seeps into the cake after it is inverted and rests on your serving platter.  This technique can also be used with slim wedges of fresh apricots, peaches or plums, or even slices of tart apple tossed in cinnamon.  

Fresh Pineapple Upside-Down Cake
(recipe from Epicurious.com)

Ingredients
1 2/3 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 fresh pineapple, halved lengthwise, cored and peeled
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup packed light brown sugar
2/3 cup granulated sugar
1 tsp pure vanilla extract
2 large eggs, room temp
2/3 cup well-shaken buttermilk

1.  Put oven rack in middle position and preheat oven to 350 degrees.

2.  Sift together flour, baking powder, baking soda, and salt into a bowl.  Cut pineapple crosswise into 1/4-inch -thick wedges.  

3.  Butter a 9-inch round cake pan (2 inches deep) lightly on sides and generously on bottom of pan using 1/2 stick of butter.  Sprinkle all of the brown sugar over the butter, and arrange pineapple over it, starting in the center of the pan and overlapping slices slightly.

4.  Beat together remaining stick butter, granulated sugar, and vanilla with an electric mixer at medium speed until light and fluffy, about 2 minutes.  Add eggs 1 at a time, beating well after each addition.  Reduce speed to low and add flour mixture alternately with buttermilk in batches, beginning and ending with the flour.  Mix just until batter is smooth.

5.  Spread batter evenly over pineapple and bake until a wooden toothpick inserted in center of cake comes out clean, 40 to 45 minutes.  Cool 15 minutes in pan on a rack.  Run a knife around the edge of the cake, then invert cake onto a plate and remove the pan.  Cool to room temperature.  Serve with vanilla ice cream.

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My Favorite Spring Chopped Salad with Apple Cinnamon Vinaigrette

This Spring salad is a perfect harmony of sweet and salty.  We had some baby mesclun greens and chives ready in our garden, making this extra special.  Chopped celery and carrots give it a crunchy bite.  The mesclun greens and red grapes give it a deep purple hue, spiked with bright white cubes of fresh feta.  The vinaigrette, made with apple cider vinegar, lemon juice and cinnamon is a heavenly dressing you will make again and again.  This recipe is adapted from Food & Wine's Annual Cookbook (2008) (simplifying the vinaigrette).

 
I made another version of this for an Easter potluck last weekend, substituting quinoa for the mixed greens.  On my way out, I retrieved my bowl from the table and a stranger said, "You made this?  You've changed my world."
 
 
Chopped Salad with Apple Vinaigrette
Serves 10
 
Ingredients
4 tblsp apple cider vinegar
Juice of 1 lemon
2 pinches cinnamon
Salt and fresh pepper
1 shallot, minced
1/4 cup extra-virgin olive oil
1 tblsp fresh dill and 1 tblsp fresh chives, chopped (optional)
 
2 stalks of celery, chopped in half moons
2 large carrots, chopped
1 medium seedless cucumber, chopped
2 cups red seedless grapes, halved
4 oz fresh, firm feta cheese, cubed
5 handfuls baby mesclun greens
3 handfuls chopped romaine lettuce 
 
1. In a large bowl, whisk together vinegar, lemon juice, shallot, cinnamon, salt and pepper.  In a slow, steady stream, whisk in olive oil.  Stir in the herbs.
 
2.  Gently toss the remaining ingredients in the dressing.  Serve immediately.

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A Springy Dessert: Carrot Cake Cupcakes with Cream Cheese Frosting

My lovely friend Marie and her fiancé, Zach, recently had us over for dinner.  Marie is a vegetarian and a wonderful cook, and the main course was rustic and fully satisfying; Creamy Polenta with Mushrooms and Sherry.  I offered to bring dessert, and because of our mutual love of carrot cake, I made these simple cupcakes.  I think cupcakes are a great dessert to bring to a dinner party... no serving utensils required.

I finely grated some carrots and sprinkled them on top as a vibrant garnish.  Pretty, right?

Carrot Cake Cupcakes
Makes 12 cupcakes

Ingredients
For the Cupcakes
4 medium carrots
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
3/4 cup vegetable oil
3 large eggs
1 cup packed light brown sugar
1 tsp pure vanilla extract

For the Frosting
4 oz (1 stick) unsalted butter, room temperature
6 oz cream cheese, room temperature
1/2 lb (2 cups) confectioner's sugar, sifted
1/2 tsp pure vanilla extract

1.  Preheat oven to 350° with a rack positioned in the middle.  Line muffin cups with paper liners or spray with non-stick baking spray.  Coarsely grate enough carrots to measure 2 cups using the large teardrop holes of a box grater.  Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a bowl.  Whisk together oil, eggs, brown sugar, vanilla and grated carrots in a large bowl, then stir in flour mixture until just combined.

2.  Divide batter between muffin cups and bake until golden and a wooden toothpick inserted into the middle comes out clean, 20 to 25 minutes.  Cool in pan on rack for 10 minutes.  Remove from pan and cool on rack until completely cool, 1 hour.

3.  For icing, beat butter and cream cheese in a standing mixer on medium-high speed until fluffy, 2 to 3 minutes.  Reduce speed to low and add sugar, one cup at a time, and then vanilla, until smooth.

4.  Frost cupcakes.  For a garnish, finely grate a few tablespoons of carrot.  Squeeze dry between paper towels.  Sprinkle over cupcakes.

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Irish Brown Bread: Simple tradition slathered in butter

   
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Irish_Brown_Bread_Simple_tradi.zip (5200 KB)

Irish Soda Bread gets is name from baking soda, which is used instead of yeast as the leavening agent.  It's super quick and easy to make, with a nutty, sour aroma, and a dense texture perfect for toasting.  Made with whole wheat flour and wheat germ, this bread is also exceptionally healthy.  I had never even heard of wheat germ, the nutrient-rich embryo of the wheat kernel, bursting with Vitamin E, Omega-3 fatty acids, fiber, and B-vitamins.  In this recipe, toasted wheat germ gives the bread a nutty, mealy texture.  You can also sprinkle toasted wheat germ on cereal or yogurt, add it to your favorite baking recipes, or substitute for bread crumbs.  Look for it near the oatmeal and cereal at Whole Foods.

This bread is SO delicious!  Slather liberally with salted Irish butter.

Irish Brown Bread
makes 1 (9-inch) round loaf

Ingredients
4 cups whole-wheat flour, plus additional for kneading
1/2 cup toasted wheat germ
2 tsp salt
2 tsp sugar
1 tsp baking soda
1/2 tsp cream of tartar
1 stick (1/2 cup) cold unsalted butter, cut into 1/2 inch cubes
2 cups well-shaken buttermilk

1.  Put oven rack in the middle position and preheat oven to 400°.  Butter a 9-by-2 inch round cake pan.  Whisk together flour, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well.

2.  Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.  Make a well in the center and add buttermilk, stirring until a dough forms.  Gently knead on a floured surface, adding just enough more flour to keep the dough from sticking, until smooth, about 3 minutes.

3.  Transfer dough to cake pan and flatten to fill pan.  With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long).  Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes.  Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.  (Leftover bread keeps, wrapped in plastic wrap, at room temperature, 4 days)

 

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Belated St. Patrick's Day Post: Guiness Beef Stew with a secret ingredient

I'm an Irish lass, and this year, I made my ancestors proud with a sensational beef stew.  Since I've never made this dish before, I went with a fool-proof recipe from America's Test Kitchen.  This slow cooker recipe yields luscious beef, spoon-tender vegetables and a rich, beefy broth.  Guiness is a classic ingredient in Irish stew... enhance the beer's complex flavor by adding bittersweet chocolate.

Make sure to buy the classic Guiness Draught and not the stronger Extra Stout.  This recipe is written for a slow cooker, but since I don't have one, I used my Dutch Oven and cooked it in a 275° oven for 7 hours.

Stay tuned for the Irish Brown Bread that I made alongside!  Did you make anything special for St. Patty's Day... or drink any green beer?

Guiness Beef Stew
serves 6 to 8

"Make sure to buy large chunks of stew meat.  Trim meat of excess fat, as necessary, and cut into 1 1/2 inch pieces.  Be gentle when stirring in the flour in step 3...the fork-tender beef will fall apart if stirred to aggressively."

Ingredients
4 lbs boneless beef chuck stew meat
2 tblsp vegetable oil
2 onions, chopped
4 cups low-sodium chicken broth
1 1/2 cups Guiness Draught
1 tblsp light brown sugar
1 tsp dried thyme
1 oz bittersweet chocolate, chopped
2 bay leaves
5 carrots, peeled and cut into 1 inch chunks
1 lb parsnips, peeled and cut into 1 inch chunks
1 1/2 lbs baby red potatoes, scrubbed
1/4 cup all-purpose flour
2 tblsp minced fresh parsley leaves

1.  Pat beef dry with paper towels and sprinkle with salt and pepper.  Heat 2 tsp oil in a large skilled over medium-high heat until just smoking.  Cook half the beef until browned on all sides, about 8 minutes.  Transfer to slow cooker insert (or Dutch Oven) and repeat with additional 2 tsp oil and remaining beef.

2.  Add remaining 2 tsp oil, onions, and 1/4 tsp salt to the skillet and cook until onions are lightly browned, about 5 minutes.  Add broth, 1 1/4 cups stout, sugar, thyme, chocolate, and bay leaves and bring to a boil, using a wooden spoon to scrape up browned bits.  Transfer to slow cooker or Dutch oven.

3.  Add carrots, parsnips, and potatoes to slow cooker.  Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 6 to 7 hours).  Alternatively, place Dutch Oven, covered, in a 275° oven for 6 to 8 hours.  Whisk flour and remaining 1/4 cup beer until smooth, then stir the mixture into slow cooker.  Cook, covered until sauce thickens, about 15 minutes.  Stir in parsley, season with salt and pepper, discard bay leaf.  Serve with Guiness and Irish Soda Bread.

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An early Spring salad: Quinoa with Cucumber, Feta and Bibb Lettuce

 

If you're a health nut, you probably know about quinoa, the super grain first cultivated by the Incas over 6,000 years ago.  They called it chisaya mama, which means "the mother of all grains."  Interestingly, quinoa is not technically a grain, it's a leafy vegetable related to chard and spinach, but the edible seeds of the plant are the true superstars.

Quinoa is a complete protein, with all nine essential amino acids, more than any other grain.  It's also rich in vitamin B2, magnesium, fiber, iron, zinc, and vitamins E and B6.  So basically, it prevents headaches, hypertension, osteoporosis, cataracts, heart disease, and maybe even breast cancer.  EAT IT.

Beyond all of quinoa's exceptional health benefits, it is a versatile and delicious ingredient.  It cooks up light and fluffy in minutes, and can replace rice or couscous in virtually any recipe.  It's subtle nutty flavor always shines through, whether chilled in a salad, steaming in a side dish, or sweetened in a dessert.

Always rinse quinoa thoroughly in cold water.  When the germ ring separates from the grain, the quinoa is cooked.

Quinoa Salad with Feta & Cucumber
Makes 4 side dish servings or 2 entree

1 cup quinoa
2 cups water
1 1/2 tsp salt
2 tblsp extra virgin olive oil
2 tblsp fresh lemon juice
1 tblsp fresh Italian parsley, chopped
fresh black pepper
1/4 cup Kalamata olives, pitted and halved lengthwise
1 Persian cucumber, sliced
2 oz feta cheese, cubed or crumbled
2 handfuls Bibb lettuce, cut in strips
1 red Belgian endive, sliced on the diagonal

1.  Wash quinoa in 3 changes of cold water, draining in a fine metal sieve.  Stir together quinoa, water, and 1/2 tsp salt in a saucepan and bring to a boil.  Reduce heat to a simmer, cover, and cook until all the water is absorbed, 10 to 15 minutes.  When done, the grain appears soft and translucent, and the germ ring will be visible on the outside of the grain.  Let the quinoa cool.

2.  Meanwhile, whisk together lemon juice, oil, remaining salt, pepper, and parsley.  Toss the quinoa, lettuces, cucumber, olives, and feta with the dressing.

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Superb Black Olive Tapenade recipe from The Barefoot Contessa

This stellar recipe for tapenade comes from the "barefoot contessa", Ina Garten, one of my favorite cooks.  She's a former nuclear policy analyst (!), caterer, and the consummate recipe creator. And she's from Connecticut, my home state :)  I trust any recipe with her name on it.

At our last get-together, I served this with toasted baguette, marinated bocconcini, prosciutto and Genoa salami. I reduced the number of anchovy fillets and it was perfect for my tastes.  Don't be put off by this secret ingredient...it really compliments the olive flavor.

Black Olive Tapenade
6 servings

1/2 lb good Kalamata olives, pitted and diced
3 tblsp capers, drained
3 anchovy fillets
1 garlic clove, minced
1/2 cup good extra-virgin olive oil
1 tblsp freshly squeezed lemon juice
2 tsp Dijon mustard
1 tsp minced fresh thyme leaves
1 tblsp chopped fresh parsley leaves
1 baguette, sliced and toasted

1.  Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times.  Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.  Serve on toasts.

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A Unique Italian Dessert: Polenta Almond Cake

     
Click here to download:
A_Unique_Italian_Dessert_Polen.zip (8015 KB)

We had some friends over for dinner this weekend, and the main course included Grilled Halibut with Lemon and Fresh Oregano, Mashed Potatoes, and Fennel Slaw.  I felt that a chocolate dessert would overpower the delicate winter flavors, so I sought out a brighter finale.  I've seen Giada De Laurentiis and Lidia Bastiannich make a version of this golden Italian cake, but this recipe comes from Martha Stewart.

The cake takes on a flaxen color and crunchy bite from polenta, the Italian name for cornmeal.  Depending on the variety, it can be coarse or finely ground.  For our purposes, it must be finely ground.  If the package doesn't specify, most likely it is medium ground.  If your polenta is medium ground, give it a spin in the food processor.  Ground almonds also contribute to the cake's rich density, and help to keep it moist.  Fresh orange juice brightens the flavor profile, and I imagine lemon would be just as nice.

Polenta Almond Cake
Makes one 8-inch cake

1/2 cup sliced almonds
1/2 cup whole blanched almonds
1/2 cup finely ground polenta
1/2 cup all-purpose flour
1 1/2 tblsp cornstarch
1 tsp baking powder
1 tsp salt
12 tblsp (1 1/2 sticks) unsalted butter, room temperature, plus 2 tblsp melted, for pan
1 cup sugar, plus more for pan
3 large eggs, room temperature
3 tblsp freshly squeezed orange juice
1/2 tsp pure vanilla extract
confectioner's sugar, for presentation

1.  Preheat oven to 325°.  Spread sliced almonds in a single layer on a small baking sheet.  Bake until fragrant and golden brown, 10 to 15 minutes.  Transfer to a shallow bowl, set aside to cool.  In the bowl of a food processor, finely grind whole almonds, set aside.

2.  In a medium bowl, whisk together the ground almonds, polenta, flour, cornstarch, baking powder, and salt; set aside.  Pour melted butter into an 8-by-2-inch round cake pan, swirling to coat the bottom and brushing up the sides.  Sprinkle with sugar and toasted sliced almonds.

3.  In the bowl of an electric mixer with the paddle attachment, combine butter and sugar, and beat until light and fluffy.  Add eggs one at a time, beating to combine after every addition.  Beat in orange juice and vanilla.  Add the dry ingredients, slowly beating until just combined.

4.  Pour batter into prepared pan, smoothing top with an offset spatula.  Bake until a cake tester (or toothpick) inserted into the center comes our clean, about 45 minutes.  Transfer baking pan to a wire rack to cool for 15 minutes.  Remove cake from pan, and cool completely.  When completely cool, use a small mesh strainer to sift confectioner's sugar over the top.  Serve with berries or fresh fruit.

 

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Luscious Lasagna with Rainbow Chard, Sausage, and Bechamel

   
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Luscious_Lasagna_with_Rainbow_.zip (4502 KB)

After buying some beautiful rainbow chard at the farmer's market, I started searching for interesting recipes.  Winter greens like chard, kale, and collards are densely packed with nutrients that stave off cancer and other diseases.  Dressing them up with full-flavored ingredients like garlic, lemon and cream helps to balance their bitterness.

 

This is another Martha Stewart recipe that I tweeked for convenience.  Using rainbow chard instead of Swiss chard throws a bit of pink in the layers and looks really pretty, making this meal a good Valentine's Day option.  I also used a combination of sweet and hot turkey sausage to cut some calories and fat.  And I can never resist adding fresh ricotta to homemade lasagna.  

 

To remove the stems from the greens, fold the leaf in half, and cut the stalk from the edge.  It's fairly easy to find fresh lasagna noodles at the grocery store to save time.  Be generous with the Bechamel, because the pasta will soak it up in the oven.

 

Ingredients

Serves 4

 

For the Filling

1 tblsp extra-virgin olive oil

2 links of Italian turkey sausage, one sweet, one hot, casings removed, meat crumbled into small pieces

2 shallots, peeled, halved lengthwise, and cut into 1/4 inch half moons

1 bunch rainbow chard, stems removed, leaves cut crosswise into 1/4-inch strips

2 garlic cloves, thinly sliced crosswise

1 tsp finely grated lemon zest

1/2 tsp coarse salt

fresh ground black pepper

1 tblsp fresh lemon juice

 

For the Bechamel

2 1/2 tblsp unsalted butter

1/4 of an onion, finely diced

1 tsp coarse salt

pinch red pepper flakes

1/4 cup all-purpose flour

2 cups whole milk

 

fresh lasagna noodles, cut to fit your pan and cooked 

4 oz fresh ricotta cheese, drained if wet

4 oz fontina cheese, grated (1/2 cup)

 

1.  Preheat the oven to 400°.  Make the filling:  Heat oil in a large saute pan over medium-high heat.  Add sausage, and cook, stirring until golden and cooked through, 5 to 6 minutes.  Transfer sausage to a paper-towel-lined plate.

 

2.  Reduce heat to medium, and add shallots to drippings in pan.  Cook, stirring often until softened and translucent, about 4 minutes.  Add chard and cook, stirring frequently, until just starting to wilt, 2 minutes.  Add garlic, lemon zest,  and salt, season with pepper.  Cook, stirring often until chard wilts completely, about 3 minutes.  Stir in lemon juice.  Transfer to a colander to drain.

 

3.  Make the Bechamel:  Melt butter in a medium saucepan over medium heat.  Add the onion, salt, red-pepper flakes, and cook, stirring occasionally until onions are slightly translucent, about 5 minutes.  Stir in flour and cook, stirring, for 1 minute.  Whisk in the milk a little at a time, until incorporated.  Bring to boil, stirring often, then reduce heat to low.  Simmer, stirring gently and often, until thickened and creamy, about 10 minutes.  Remove from heat.  

 

4.  In a 11 x 8 inch baking dish, spread 6 tblsp of bechamel in dish and top with a noodle.  Spread half of the chard mixture evenly, then 1/2 the sausage, then dot with ricotta.  Top with 4 tblsp Bechamel, then another noodle.  Repeat with chard, sausage, ricotta and Bechamel, then another noodle.  Spread another 2 tblsp Bechamel over the top, then sprinkle with the Fontina.

 

5.  Bake until cheese is golden brown and sauce is bubbling, 30 to 35 minutes.  Let cool slightly before serving.

 

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Best. Coleslaw. Ever.

This recipe comes from an even bigger perfectionist than me...Chris Kimball of Cook's Illustrated and America's Test Kitchen.  This coleslaw is a refreshing balance of sweet, tangy, and savory and is a great side dish to fried chicken or sandwiches.  The delicate green of the cabbage and Granny Smith compliments the vibrant pink of the red onion beautifully. And it tastes even better leftover.

Apple and Fennel Coleslaw
Ingredients (makes 5 cups)

1 lb green cabbage (about half a medium head), finely shredded
salt and fresh pepper
1/2 small red onion, finely chopped
1 tblsp honey
2 tblsp rice-wine vinegar (or apple cider vinegar)
2 tblsp extra-virgin olive oil
1 tsp mustard (preferably whole grain)
2 tsp minced fresh tarragon leaves
1 large Granny Smith apple, peeled, cored, and cut into 1/4-inch thick matchsticks
1 medium head fennel, halved and thinly sliced

1.  Toss cabbage and 1 tsp salt in a colander set over a medium bowl.  Let stand until cabbage wilts, 1 to 4 hours.  Press dry between paper towels.

2.  Stir together onion, honey, vinegar, oil, mustard and tarragon in a medium bowl.  Immediately toss cabbage, apple and fennel in the dressing.  Season with salt and pepper to taste.  Cover and refrigerate until ready to serve.  (It's best to let the flavors meld for at least 1 hour)

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