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Cabbage with Horseradish, Chives & Salmon Roe

Back in December I spent a few days in Seattle. I was very excited to check out new restaurants and in particular Renee Erickson’s Bateau, considered one of the top new spots in Seattle. It’s a steak restaurant but the side dishes are no less glamorous than the exquisite cuts of heritage breed, grass fed and finished beef. One of my favorite dishes was the Cava-Butter Poached Cabbage with Horseradish, Chives and Ikura. I have no idea what the actual recipe is, but decided to recreate it as best as I could. 
Cabbage is a terribly under appreciated vegetable. Given a bit of care, it can turn into something really special. In this case, the buttery braising liquid, the horseradish, herbal freshness of chives and pop of salmon roe are the equivalent of giving cabbage the royal treatment. It’s such a fine combination of flavors and textures, I really didn’t see the point in changing it up very much. I used Sauvignon Blanc instead of Cava, because it’s what I had open, but I think any wine with some acidity would actually be fine, if you have sparkling wine, by all means use it.

This dish is served at a steak restaurant, but I served it with halibut roasted in parchment. The sweetness of the cabbage really complements the natural sweetness of fish and seafood. I think this dish would also go well with salmon, black cod, scallops or lobster. It’s about the most elegant way to enjoy cabbage so serve it with something prepared rather simply and let it show off a little. 
Cabbage with Horseradish and Chives
Serves 4 – 6
Ingredients
1 small head green cabbage
2 Tablespoons unsalted butter
1/4 cup Sauvignon Blanc or sparkling wine
2 teaspoons prepared horseradish, or more to taste
1/4 teaspoon kosher salt
2 Tablespoons chopped chives 
2 Tablespoons salmon roe, or more if desired
Instructions 
Discard any damaged outer leaves of the cabbage, quarter and remove the core. Chop the cabbage roughly, you should have about 8 cups.

Place the butter, wine and horseradish in a deep pot or Dutch oven and heat over medium-low heat. When the butter melts, add the cabbage to the pot. Stir then cover and cook over low heat for about about 15 minutes, stirring occasionally until the cabbage is tender and wilted. Add salt and stir.

Transfer to a serving platter, sprinkle with chives and top with salmon roe. Note: I get salmon roe at a Russian grocery store but look for it at seafood markets or gourmet shop. If you can’t find salmon roe, trout roe would work.

Enjoy! 

9 Tips for Back-of-the-Bag Chocolate Chip Cookies by Bridget


Cardamom-Walnut Cookies (Mutekke)

These tender Cardamom-Walnut Cookies hailing from Azerbaijan are especially popular on spring holiday Novruz, when they often adorn the khoncha, a holiday tray, along with other festive savory and sweet bakes, including the three indispensables – shorgoghal, baklava, and shekerbura.

The roll-ups are called mutekke, taking their name from the traditional tube-shaped pillow, mutekke, used to lean on at leisure. Sometimes, the cookies are called by their Russian name (in plural) mutaki.

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The post Cardamom-Walnut Cookies (Mutekke) appeared first on AZ Cookbook.


Kiwi Cutter Peeler Slicer Kitchen Gadgets Tools


St Patrick’s Day Irish Cream Cake Roll

There are several flavors that I closely associate with my celebrations of St Patrick’s Day and one of them is Irish cream liqueur. Bailey’s, Kerrygold and other brands are indulgent cream-based liqueurs that are tinged with Irish whiskey, vanilla, chocolate and other flavors – and the holiday is a welcome excuse to treat myself (and friends and family) to a taste. This St Patrick’s Day Cake Roll is a festively dyed green sponge cake is flavored with a touch of Irish cream and is rolled around an Irish cream-spiked buttercream filling. It’s an eye-catching cake that tastes even better than it looks.

The sponge cake is made by creating a batter with flour, sugar, egg yolks and green food coloring, then folding in beaten egg whites. The batter is then spread into a very thin layer on a jelly roll pan. The cake bakes very quickly at a high temperature, then is popped out of the pan and rolled up while it is still warm. The cake is cooled while it is still rolled up and the result is a sponge that can be unrolled to fill it with buttercream, then easily rolled back up. The cake can be rolled after it has cooled, but I find that the cake is most plyable when it is warm and will roll easily into a spiral without cracking. The edges of the cake might be lightly browned, or they simply might be a bit firmer than the center of the cake. As you are filling the cake, these edges can be trimmed off, if necessary.

Once cooled, the cake is filled with an Irish cream-flavored buttercream. The Irish gives the easy frosting a unique flavor and makes it a bit more festive. I reserved a little bit of the frosting to decorate the top of the cake, but feel free to finish it off in any way that inspires you. A dusting of confectioners’ sugar will provide a nice finish, as well.

St Patrick's Day Cake Roll

 St Patrick’s Day Irish Cream Cake Roll
3/4 cup cake flour, sifted
3/4 tsp baking powder
1/4 tsp salt
4 large eggs, separated and at room temperature
3/4 cup sugar
1 tbsp Irish Cream liqueur
1/2 tsp vanilla extract
1 tbsp vegetable oil
1/4 tsp green food coloring, plus more if needed
confectioners’ sugar

Preheat oven to 400F.
Line a 15 by 10 by 1-inch jelly roll pan with parchment paper and lightly grease the bottom and sides.
Combine the cake flour, baking powder and salt in a small bowl and whisk to combine.
In a large bowl, beat the egg yolks with an electric mixer until light, about 2 minutes, then gradually blend in the sugar. Beat in Irish cream, vanilla extract, vegetable oil and food coloring, blending until well incorporated. With the mixer on low speed, blend in the cake flour mixture.
Place egg whites in a medium bowl. Quickly clean and dry the beaters, then beat the egg whites to stiff peaks.
Gently stir 1/2 of the egg whites into the flour mixture, then fold in the rest of the whites until the batter is uniform. Pour into prepared pan and spread into the corners using a spatula.
Bake at 400F for 8 to 10 minutes, or until the cake is golden and springs back when lightly touched.

While the cake is baking, dust a large dish towel with powdered sugar.
When cake comes out of the oven, loosen edges of cake and quickly turn out the cake onto the towel. Sprinkle more powdered sugar on top of the cake
Beginning with the short side, roll cake and towel up together. Place towel-wrapped cake on a wire rack and let cool completely.
the top of the cake. Carefully re-roll the cake and place seam side-down on a serving plate.

Serves 10.

Irish Cream Filling
1/2 cup butter, room temperature
1/2 tsp vanilla extract
2 1/2 tbsp Irish cream liqueur
2-3 cups confectioners’ sugar

In a large bowl, beat together butter, vanilla extract, Irish cream and 1 cup of confectioners’ sugar. Gradually blend in remaining confectioners’ sugar until frosting is thick and smooth.

When cake is cool, gently unwrap it and spread the inside with an even layer of the Irish cream filling, reserving about 1/3 cup for decorating


Pumpkin Praline Cake with Whipped Cream Frosting

You won’t believe how easy this showstopper of a cake is to make. This Pumpkin Praline Cake with Whipped Cream Cheese Frosting would make a beautiful centerpiece on your Thanksgiving dessert table and your guests will look forward to it year after year.

This post from the archives was originally published in November of 2010, but I’m bringing it forward with updated photos and a printable recipe to remind you of this amazing pumpkin dessert!

I usually have a couple of boxes of yellow cake mix in my pantry in case I need to whip up one of Nana’s Lemon Jello Cakes – it’s always good to be prepared. But last night I was craving pumpkin cake. I had planned on throwing together a quick pumpkin spice cake from scratch until a Google search led me to this Praline-Pumpkin Cake from Betty Crocker.

Pumpkin Praline Cake with Whipped Cream Frosting | pinchmysalt.com

Other than Nana’s Lemon Cake, I don’t use cake mixes much. Making a cake from scratch usually isn’t difficult and I do prefer to know exactly what ingredients I’m adding to the mixing bowl. But this pumpkin praline cake was calling to me and I had all the ingredients on hand.

Cake mixes definitely have their place and this cake was so delicious that I wouldn’t change a thing… except the frosting!

The original recipe instructs you to use canned cream cheese frosting, but I couldn’t do that. In my opinion, canned frosting tastes terrible, especially the cream cheese variety. This amazing pumpkin praline cake deserves better.

Instead, I made a lightly-sweetened whipped cream frosting using both cream cheese and whipping cream. It’s perfect on this cake – not too heavy, not too sweet. And it’s almost as easy as opening a tup of frosting from the store.

Make sure the pumpkin praline cake layers have cooled completely before using the whipped cream frosting or it will melt and your layers will start sliding (trust me, it happened). You might even want to put them in the refrigerator for 30 minutes after they have cooled, before frosting the cake.

After frosting, serve immediately or refrigerate the cake. This is one cake that actually tastes really great cold.  In fact, I think I liked it even better after it sat in the refrigerator overnight, so it’s definitely one you could and maybe should make ahead.

Although I always look forward to pies at Thanksgiving, this is one dessert that might give Thanksgiving pies a run for their money. It’s easy to make, looks impressive, and tastes amazing!

The following recipe was adapted from Betty Crocker’s Praline-Pumpkin Cake.

Yields 16 servings

Pumpkin Praline Cake with Whipped Cream Cheese Frosting
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Ingredients

Cake:

1/2 cup butter

1/4 cup whipping cream

1 cup packed brown sugar

3/4 cup coarsely chopped pecans

1 box yellow cake mix

1 cup canned pumpkin

1/2 cup water

1/3 cup vegetable oil

4 eggs

1 teaspoon pumpkin pie spice

Frosting:

4 ounces softened cream cheese

1/2 teaspoon vanilla

1/2 – 1 cup powdered sugar (or more to taste)

1 cup heavy whipping cream

handful of pecan halves for decoration

Instructions

Cake:

1. Preheat oven to 325°F. In a small heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Divide topping between two ungreased 8- or 9-inch round cake pans then sprinkle evenly with the chopped pecans.

2. In a large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed for 2 more minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture in each pan, dividing as evenly as possible.

3. Bake cakes for 41 to 47 minutes or until cake springs back when touched lightly in center. Cool 5 minutes then turn cakes out onto a cooling rack. Cool completely before frosting (at least an hour).

Make Frosting:

Using an electric mixer (I used the whisk attachment on my stand mixer), beat the cream cheese, vanilla, and sugar until light and creamy. Beat in 1/4 cup whipping cream until smooth (scrape and stir with spatula as necessary). Add the rest of the cream and beat until it has the consistency of whipped cream (don’t overmix).

Assemble Cake:

Place one cake layer on decorative plate or cake stand, praline-side up. Spread half of the frosting on top of cake. Top with the other cake layer, praline-side up. Spread the rest of the frosting over the top. Decorate with pecan halves.

Serve immediately or store in the refrigerator until ready to serve. If cake is made ahead, take cake out of the refrigerator about an hour before serving. It does not need to come completely to room temperature before serving as it does taste good cold. Leftovers should be stored loosely covered in the refrigerator.

6.6.15

http://pinchmysalt.com/praline-pumpkin-cake-with-whipped-cream-frosting/

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More Pumpkin Recipes:

Pumpkin Praline Cake with Whipped Cream Cheese Frosting | pinchmysalt.com


1 Pot Roast, 3 Easy Meals! by Natalie


Spicy Italian Sausage & Kidney Bean Soup Recipe

I’m not big on most convenience foods, but I am a fan of sausages. I always keep a package or two in the freezer. They are quick to cook and combined with a few other ingredients they can take the leading role in soup, stew, casseroles or pasta dishes. I’ve paired them with everything from pears to rapini to make meals on the fly.
During the Fancy Food Show last month I got a chance to try Mulay’s Sausage at Food Fete. I was impressed by their products and especially founder Loree Mulay’s dedication to using high quality ingredients. Her Italian sausages were juicy but not greasy. “No one should see how laws or sausages are made” goes the Otto von Bismarck quote, but I’m not so sure about that. Loree spoke passionately about the sourcing of meat that goes into her sausages made according to her family’s recipes. She uses meat from animals never treated with anitbiotics. She doesn’t use nitrates, MSG, soy, dairy, sugar, artifical flavors or colors and her products are gluten-free. These are sausages I would not fear seeing made. 
After receiving some sausages I was even more impressed, because cooking them up there wasn’t a huge pool of fat in the pan. I used Mulay’s Killer hot Italian sausages in a variation on a recipe from a favorite cookbook of mine, Elegant Meals with Inexpensive Meats.  My version has less liquid so the result is a richly spicy and flavorful soup that is almost the texture of chili. Note: If you use another brand of Italian sausages you may need to drain the grease after browning the meat. 
Spicy Italian Sausage & Kidney Bean Soup 
Serves 4
Ingredients

1 12 ounce package Killer hot Italian sausage

1 onion, finely chopped
1 cup diced mixed mini peppers (red, yellow and orange)
1 clove garlic, pressed
28 oz can diced tomatoes
15 oz can kidney beans, drained
1 cup water
1/4 teaspoon fennel seeds
1/3 cup red wine
Instructions

Remove the sausage from casings and crumble into a 4 quart pot. Cook until the sausage is no longer pink. Add the onions and peppers and continue to cook until the onion is completely translucent and begins to melt. Add the garlic and stir. Add the tomatoes, beans, water and fennel seeds. Bring to a boil, then lower the heat cover and simmer for 30 minutes. Remove the cover, add the red wine and simmer uncovered for 3 minutes. Serve with or without grated Parmigiano Reggiano. 

Enjoy!

Disclaimer: Mulay’s Sausage provided me with samples of their products to use in recipes, I was not compensated monetarily for this or any other post. 

Gyoza & Jiaozi (wrapping video)

Over the lunar new year holiday, my darling wife whipped up some of her signature dumplings for me and the rest of the family to enjoy.

Truth be told, the recipe isn’t hers but an adaptation of a gyoza recipe she learnt from a dear friend. Here’s the link to that recipe. http://chubbyhubby.net/recipes/kumis-gyoza/. It really is one of the best recipes on this site so I urge you — on behalf of your loved ones who will get to enjoy the fruits of your labours — to take the time to make these.

When she posted a sneak peek at the dumplings on Instagram, several instafriends asked for a quick video tutorial on how to wrap the dumplings. Now, regular readers know we don’t really do videos… but, hey, even old dogs can learn new tricks. Plus I picked up an iPhone 7 a few months back. So I tried my hand at shooting Su-Lyn wrapping one of these yummy little suckers, and voila. Hope it is not too shaky. Enjoy.

The post Gyoza & Jiaozi (wrapping video) appeared first on Chubby Hubby.


Prepworks by Progressive Wire Fruit Bowl – Chrome

Progressive International is your source for the widest range of functional, inventive, and fun kitchen tools and great ideas put into practice. Our in-house designers spend hours in the kitchen coming up with ways to improve on a variety of traditional tasks and tools. Established in 1973, our commitment to quality and service allows us to offer a broad selection of quality kitchenware and other household products. This Progressive International chrome wire fruit bowl has a unique hook above the bowl for hanging and preventing bruises on bananas and grapes. Not only a practical bowl, but it is a decorative way to store fruit and vegetables. The ball shaped feet protect countertops from scratches. 11-inch diameter.

Product Features

  • Fruit bowl has a unique hook for hanging and preventing bruises on bananas and grapes
  • Practically designed bowl has modern appeal and blends with any dcor
  • Constructed from chrome wire, with ball-shaped feet to protect tables and countertops
  • Amply sized, the bowl has an 11-inch diameter; easily holds apples, oranges, pears, plums, or even small melons
  • Makes a great gift idea for newlyweds or new homeowners