Lemon Pound Cake

Made this recipe today. Loved it. This one is from -- shocker! -- "At Blanchard's Table: A Trip To The Beach Cookbook." Loved it. Make it! Enjoy! :)

                                                           
Makes 2 Loaves

3 cups all-purpse flour

3/4 teaspoons salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 lb (2 sticks) unsalted butter, at room temperature and cut into pieces

2 cups sugar

3 tablespoons freshly grated lemon peel

4 large eggs, at room temperature

3 tablespoons freshly squeezed lemon juice

1 tablespoon vanilla extract

1 cup buttermilk

Preheat the oven to 350 degrees. Butter and flour two 8 1/2 x 4 1/2 inch loaf pans.

In a small bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and set aside.

With an electric mixer, cream the butter, sugar, and lemon peel until light and fluffy. Add the eggs, one at a time. Scrape the sides of the bowl to blend well.

Add the lemon juice and vanilla. Beat until blended -- just a few seconds.

On the lowest speed, alternately add the flour mixture and buttermilk. Start with about a third of the flour, then add half of the buttermilk, then a third more flour, then the rest of the buttermilk, then the remaining flour. Stop mixing just before it is all blended and finish mixing gently by hand with a rubber spatula. Do not overmix.

Divide the batter into the prepared pans. Bake until golden brown and a tester inserted into th center comes out clean, 45-50 minutes. serve warm with ice crem and chocolate sauce or berries. YUM!!

 Photo: Randy Mayor, Jan Gaurto via: unknown

Quick Seafood Stew with Tomtoes and Herbs

Here's another great recipe from my favorite cookbook, "At Blanchard's Table: A Trip to the Beach Cookbook." Serve with a loaf of crusty bread and you've got a quick, easy, delicious meal.

Serves 4

1/4 C. olive oil
4 scallions (white and green parts), thinly sliced
1 large yellow onion, cut in half and thinly sliced
1 red bell pepper, seeded and coarsely chopped
2 garlic cloves, thinly sliced
2 14.5 oz. cans Italian stewed tomatoes
2 C. bottled clam juice
1 tsp. dried oregano
1 tsp. dried basil
12 shrimp, peeled, deveined
12 sea scallops
12 littleneck clams, scrubbed (I used mussels)
3/4 lb. firm white fish, cut into 1-inch pieces (swordfish works well)
salt and freshly ground black pepper
3 Tbs. chopped fresh parsley

Heat the oil in a large pot over medium-high heat, and add the scallions, onion, red pepper, and garlic. Cook, stirring occasionally, until the onion is golden, about 10 minutes. Add the tomatoes and break them up slightly with a spoon. Add the clam juice, oregano, and basil; then cover and bring to a boil. Uncover and simmer for 10 minutes, or until slightly thickened.Add the shrimp, scallops, clams, and fish. Cover and simmer until the fish and shellfish are cooked through and the clams have opened, 5 to 10 minutes. Taste for salt and pepper and ladle into bowls. Sprinkle with parsley and serve immediately.

Photo: Romulo Yanes via Gourmet.com

Light-As-A-Cloud Lemon Mousse

I've become a big fan of lemon recently, and this lemon dessert gets an A+ from me. Very light, very lemony, and very delicious! Compliments of Blanchard's cookbook (of course).

  Serves 4-6

1 C. sugar
3/4 C. freshly squeezed lemon juice
6 large egg yolks
2 large eggs
1 Tbs. freshly grated lemon peel
1 1/2 C. heavy cream
assorted berries and whipped cream, for serving (optional)

In the top of a double broiler over simmering water, combine the sugar, lemon juice, egg yolks, eggs, and lemon peel. Cook, whisking constantly, until a thermometer reads 160 degrees. Transfer to a bowl, cover with plastic wrap, and chill.When the lemon mixture is cold, whip the cream until soft to medium peaks form. Gently fold a quarter of the whipped cream into the lemon mixture to blend, and then fold in the remaining cream. Chill in a large serving bowl, or spoon into individual glasses or bowls. Garnish with berries and sweetened whipped cream.

Photo: Ben Fink via: At Blanchard's Table

Strawberry Scones and Jam

I made these scones and jam this weekend and they were great! If you make the scones, you absolutely must make the jam to go with it. They make a perfect snack or breakfast.

Yields 12-14 scones

Strawberry Scones
4 cups plus 1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small-diced dried strawberries
1 egg beaten with 2 tablespoons water or milk, for egg wash

Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.
Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a greased and floured baking sheet.
Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

Strawberry Jam
2 cups strawberries (about 1 pint), trimmed and quartered
1 1/2 cups sugar
3 Tbs. water or orange juice
Seeds of 1 Vanilla Pod

Run your knife down the vanilla pod to scrape out the seeds and and add to the strawberries and sugar. Mash it up a bit with a whisk/potato masher leaving some large chunks. Put on medium heat to bring to a boil then a simmer and leave to cook for about 6-8 minutes, or until thickened. Skim off the foam that collects on the top and leave to cool completely.

Salmon Burgers with Soy Mayo and Simple Sesame Slaw

Compliments of Emeril Lagasse, this is one of my favorites. It is not difficult at all, and VERY tasty!

Yields 6 servings

2 1/4 pounds salmon fillet, skinned, pin bones removed
1/2 cups panko (Japanese bread crumbs) or other dried bread crumbs
1/2 cup minced scallions
1/4 cup finely chopped fresh cilantro leaves
2 teaspoons minced fresh ginger
1 egg, lightly beaten
1 teaspoon chili paste
1 teaspoon minced garlic
1 teaspoon salt
1/4 cup plus 1 1/2 teaspoons soy sauce
1/4 cup sugar
3/4 cup mayonnaise
3 cups shaved purple cabbage
3 cups shaved green cabbage
1/2 cup shaved red onion
1/4 cup plus 2 tablespoons vegetable or peanut oil
3 tablespoons rice wine vinegar
2 teaspoons toasted sesame oil
1/2 teaspoon crushed red pepper
1 tablespoon toasted sesame seeds
Kosher salt
6 sesame rolls or other soft hamburger buns, for serving

Using a sharp knife, cut the salmon into 1-inch pieces and transfer to the bowl of a food processor. Pulse until the fish is finely chopped. (Take care not to overprocess or salmon will become a paste.) Transfer to a mixing bowl and add the bread crumbs, 1/4 cup of the scallions, 2 tablespoons of the cilantro, minced ginger, egg, chili paste, garlic, 1/2 teaspoon of the salt, and 1 1/2 teaspoons of the soy sauce. Using a rubber spatula, mix gently but thoroughly to combine. Divide the mixture into 6 even portions and shape into patties about 4 inches wide and 3/4 inch thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare the mayonnaise and slaw.

In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely. When cooled, add 1 1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve the burgers. (The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon or grilled tuna.)

Combine the purple and green cabbages, remaining 1/4 cup of scallions, the red onion, 1/4 cup of the vegetable oil, rice wine vinegar, remaining 2 tablespoons cilantro, sesame oil, remaining 1/2 teaspoon of salt, and crushed red pepper, and toss thoroughly to combine. Transfer to a serving bowl and sprinkle with the toasted sesame seeds. Refrigerate while you prepare the burgers.

Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot, season both sides of the salmon burgers lightly with the kosher salt and add the burgers to the skillet and cook, turning once, until golden brown on both sides and the salmon is just cooked through, about 3 1/2 minutes per side. Serve the salmon on warm buns, garnished with the soy mayonnaise and the sesame slaw. SO YUMMY!!!

*I made several substitutions with this recipe because I didn't have all of the ingredients and it still turned out great. For instance, instead of scallions I used regular onion, instead of chili paste I used ground red pepper, instead of fresh ginger I used dried, I omitted the cilantro, and I didn't make the cabbage portion of the recipe. And it still turned out great!!

Bobby Flay's Sticky Buns

I don't usually want to post pictures of food because it never looks as good on camera as it really is (I hear food photography is the hardest photography there is for this reason). But oh well, here's a pic. I made this one a couple days ago, and though it was a bit time-consuming (the dough rises a total of 6 1/2 hours), if you are looking for a new sticky bun recipe (and let's face it, who isn't?) give this one a try. They are very tasty; the orange lends a delicate new flavor to the mix. They are worth the work, and now that I know how to make them and what to expect, I will definitely make them again.

Yields 12 rolls

Softened butter, for bowls and baking pan

For the dough:

1 package yeast

1 cup warm milk (about 110 degrees F)

1/4 cup plus a pinch granulated sugar, divided

1/4 cup unsalted butter

1 1/2 teaspoons pure vanilla extract

1 large egg yolk

2 3/4 cups all-purpose flour

1/4 cup sugar

3/4 teaspoon salt

For the dough: Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.
Whisk flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead dough on floured work surface until soft and elastic, 6 to 8 minutes (Dough will be soft and elastic, but not terribly sticky). Shape into a ball, brush with a little melted butter. Place in bowl, cover and let rise until doubled, about 1 hour.
Knead dough; re-form into ball. Return to the bowl. Cover with buttered plastic wrap, refrigerate for 4 hours.

For the glaze:

1 cup light muscavado sugar (*I used regular sugar)

4 tablespoons unsalted butter

1/3 cup honey

1/4 cup freshly squeezed orange juice

Zest of one orange, finely grated

1 cup sliced almonds, lightly toasted (*or pecans, or walnuts...your favorite nut, really)

For the glaze: Combine sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Butter a 9 by 13-inch baking pan. Pour the glaze into the prepared pan, and scatter the nuts over the top.

For the filling:

8 tablespoons softened butter

1/3 cup granulated sugar

1 tablespoon ground cinnamon

For the filling: Roll dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space rolls in pan. Cover, let rise at room temperature until doubled, about 1 1/2 hours.

Preheat oven to 350 degrees F.

Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.

Spaghetti alla Puttanesca

I made this recipe from my new Bon Appetit mag and I was pleasantly surprised at how good it was. It was also very easy which I loved. I will definitely make this again.

1/4 cup olive oil
3-4 large garlic cloves, finely chopped (or about 3 tsp. crushed garlic)
1 28.2-oz. can Italian stewed tomatoes with basil (or diced tomatoes works well also)
1/2 cup Kalamata olives, halved and pitted (I used Manzanilla olives and they worked just as well)
1 1/2 Tbs. drained capers
1 tsp. dried oregano
1/2 tsp. dried crushed red pepper
3/4 lbs. spaghetti (I used rotini and it was just as good)
1 Tbs. dried parsley
Grated Parmesan cheese

Heat oil in large pot over medium heat. Add garlic and saute until fragrant, about 1 minute. Add tomatoes (with juices), olives, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese. YUM!

(This recipe also called for 3 anchovy fillets, chopped, which I neither had nor wanted to have, but if you're so inclined, you may add them along with the tomatoes). Bon Appetit!