Recipe: Curried Cauliflower Soup

It has been a rainy and dreary day today, and even though I had soup for lunch (lovely potato and mushroom at the Restaurant That Shall Not Be Named, more on that later), I thought soup sounded like the perfect dinner. So, I made a pot of tea and go to work on one of my favorite, curried cauliflower!

Recipe: Curried Cauliflower Soup
1 head cauliflower (about 2 1/4 pounds), cut into florets (about 6 cups)
3 tablespoons olive oil
1 onion, finely diced
3 cloves of garlic, crushed or finely minced
2 teaspoons curry powder
1/4 crushed red pepper (optional)
4 cups water
1 16-oz can of Great Northern beans, drained and rinsed
2 cups vegetable broth

Preheat the oven to 450 degrees. Toss the cauliflower with 2 tablespoons of the olive oil and season with salt. Roast for about 25 minutes in the oven until they begin to brown, tossing once or twice.

Meanwhile, heat the other tablespoon of olive oil and add the onions. Cook the onion until they begins to soften, about five minutes. Add the garlic, curry powder and crushed red pepper and stir continuously for 2-3 minutes, until the spices are fragrant. Add the cauliflower and four cups of water, simmer for 5 minutes.

Using a slotted spoon or spider, remove about half of the cauliflower from the pot. Add 1/3 cup of the beans and then puree in the pot using an immersion blender. (Alternatively, you can remove about half of the cauliflower and add to a blender with one cup of the broth and 1/3 cup of beans and blend until smooth.) Return the remaining cauliflower to the pot, add the remaining beans and two cups of broth. Taste for seasoning, adding salt and pepper to taste. Serve warm.

Makes about four serving.

Mangez!

Recipe: Lemon Goat Cheese Spread

Recipe: Lemon Goat Cheese Spread
I based this recipe on one I found on-line and served it as part of our Mediterranean dinner in Holland, MI plus at a Swope event the following weekend. It was a hit at both. It's delicious on thinly sliced French bread, but it would be equally good with some special crackers.

8 ounces soft fresh goat cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3-4 tsp lemon juice
4 teaspoons chopped fresh thyme, plus more for garnish
4 teaspoons grated lemon peel
2 garlic clove, minced
9 teaspoons olive oil
White pepper

Place goat cheese and butter in small yellow bowl, mix with spoon until it begins to combine. Add the lemon juice to the cheese mixture and continue to mix until it is combined, smooth and creamy. Mix thyme, lemon peel and garlic in another small yellow bowl; season with white pepper. Mix half of thyme mixture into goat cheese. Add olive oil to remaining half of thyme mixture. Form cheese into 2, 2 1/2-inch round; flatten slightly. Place in center of plate. Spoon oil-thyme mixture over top of cheese. I used the extra thyme to make the cute little bird's nests around the spread. Garnish with a couple of lemon slices also, if you wish.

Recipe: Fresh Blueberry Cinnamon Coffee Cake

One of my favorite things to bake in the fall is a Fresh Apple Coffee Cake. It's light and delicious, with the combination of cinnamon and apples hitting the perfect note during autumn weather. While sour cream and coffee cake is probably more orthodox, the cream cheese in this batter is what makes the texture and flavor of the cake so delectable. But what for summer? I wanted to remake the recipe to take advantage of the wonderful summer fruits now in season, so I chose blueberries. I think you'll find its the perfect thing to take to a friend's house for brunch or for Monday at the office when everyone needs a little pick-me-up.

Recipe: Fresh Blueberry Cinnamon Coffee Cake

1 3/4 cup sugar, divided
1/2 cup butter (1 stick), softened
2 tsp. vanilla extract
8 oz. cream cheese (low-fat is okay, but i wouldn't use fat free), softened
2 large eggs
1 1/2 cups all-purpose or cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. ground cinnamon
2 1/2 cups blueberries

Combine 1/4 cup sugar with cinnamon. Rinse the blueberries and pat them dry but not all the way: add 2 tbsp. of the sugar/cinnamon mixture and toss to coat.

Preheat oven to 350 degrees.

In a small bowl, combine flour, baking powder and salt. In a big yellow bowl, beat 1 1/2 cups sugar, butter, vanilla and cream cheese together at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter/cream cheese mixture, beating at low speed until well blended. Fold in blueberries gently by hand, until distributed throughout the batter.

Spread into a 9-inch springform pan. Bake at 350 for 40-45 minutes, or until a toothpick inserted comes out mostly dry. It's a little difficult to use the toothpick test, since the the blueberries can make little wet spots. Cool in the pan, then remove sides and transfer to a serving platter. I love my springform pan with the serving platter built in--I highly recommend it.

Recipe: Perfect Buttermilk Biscuits

Why mess with perfection? This is the buttermilk biscuit recipe my mother made and her mother before her and her mother before her. Who knows where it originated, but we can give credit to my Great-grandmother Allie Pierson. I posted her jam cake recipe before and a photo of her---not a very friendly-looking woman, but apparently a hand for baked goods. I'm sure Allie used lard instead of vegetable shortening, but we can all breath easier with that subtle change. Otherwise, these are the same as they have been for over one hundred years.

I remember my grandmother explaining how Allie put this recipe together, mixing the dough right in the pan and serving hot biscuits from the oven. These biscuits were a star of meals when I was growing up. I recall for most Sunday dinners, and some other meals, we had biscuits hot from the oven. Barbara always put them in last so that once everyone was seated and serving themselves, there was no delay in getting them from the platter to your mouth. If she was feeling ambitious or it was a special meal, we would have both fresh biscuits AND mashed potatoes. Otherwise, it was usually one or the other.

I also remember mom getting her feelings rather hurt after my brother and I started asking for canned biscuits. My mam-ma was a country cook who moved to the city as a young wife and mother, quickly embracing the post-war convenience foods of the 1950s. She would serve us canned biscuits for breakfast and I'm sure the added sugar and preservatives hit just the right note on young, under-developed palates. Of course, I know better now and would turn my nose up if you tried to serve me a store-bought biscuit, even if the NYTimes reports that purchased biscuits and rolls are now rather commonplace in the South. The work of carpetbaggers, I say.

How to eat a biscuit? There are many ways. I like mine spread with butter and jam, right on top of the biscuit, but other people prefer to split theirs open and dress the insides. Another treat that is très provincial is to mix molasses with softened butter and slather the rich, sweet spread over the biscuit. If you have gravy, that's another way to top these treasures and hot biscuits with cream gravy are the perfect accompaniment to a platter of scrambled eggs in the morning. My dad likes to tear up the leftover ones , put them into a mug and top with buttermilk and my brother will eat them cold from the fridge. But for me, there is no such thing as a leftover biscuit--they are either hot and fresh from the oven, or they are a treat for the dog.

Recipe: Allie's Buttermilk Biscuits

This is a double recipe and also the basis for my family's dumplings. I haven't tried it, but some recipes suggest you can freeze unbaked biscuits and bake from the freezer with a slightly longer cooking time.

4 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
2-4 tablespoons shortening
2 cups buttermilk

Sift the flour and mix with the dry ingredients. Cut in the shortening using a pastry knife, the food processor or you hands. And the buttermilk and mix well, but don't over mix. Pat out on a floured board or wax paper, then cut into rounds. You can add a dab of shortening to the top of each biscuit or spray lightly with cooking spray to give a less-floured look to the tops.

Bake at 450 degrees for 15 minutes.

Recipe: Mustard Potato Salad (for a crowd)

I put this recipe together for my friends Melissa and Shane, who left Monday for Kentucky. Stephanie and Jonah hosted a great good-bye bash in their yard and we all enjoyed burgers, salads, watermelon push pops and an array of pies. Yum. And sniff. I also made Mildred's Baked Beans, a personal favorite.

Recipe: Mustard Potato Salad

For the vinaigrette:
3 tablespoons favorite mustard (not yellow)
3 tablespoons Champagne wine vinegar
3/4 cup olive oil
2-3 tsp salt
Freshly ground black pepper

For the salad:
6 pounds red potatoes, cleaned and cut into bite-sized pieces
1 onion, halved and thinly sliced
6 green onions, thinly sliced
Faux bacon bits (Such as Bac-uns from Whole Foods)

Bring a large pot and a small pot of water to a boil. Blanch the onion for 1-2 minutes, then run under cold water to stop the cooking. Cook the potatoes, stirring occasionally, until they are just tender. About 12-15 minutes. Run under cold water to stop the cooking.

In the meantime, in a big yellow bowl, whisk together the mustard, vinegar, salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified. Add the potatoes, onion, green onion, tarragon and Bac-uns if using. Toss to combine, then taste for seasoning and add more salt and pepper. Chill for at least an hour, but overnight if you wish, to let the flavors meld. Then bring to room temperature, toss again and adjust seasoning.

Recipe: John's Scones

John made these delicious scones when we were visiting in the LGB and they are simple and perfect for breakfast--or a mid-morning snack. He made his with the elusive cinnamon chip, but I used walnuts and dried cranberries to equal success. I've altered the recipe to say 'one cup of your favorite mix-in,' which could be dried blueberries, chopped fresh strawberries, pecans, dried apricots, white chocolate....or whatever you can think up. What makes this recipe so simple is that you just drop them right on the cookie sheet and bake--with a little pat on top or not, it's up to you.

Recipe: John's Delicious Scones

2 cups all-purpose flour (I used half white whole wheat, for a healthy twist.)
1 cup of your favorite mix-in
1/3 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
5 tbsp. unsalted butter, cut into sm. pieces
3/4 cup buttermilk

Preheat the over to 425 degrees. Sift flour with salt, sugar, baking soda, and baking powder into a big yellow bowl. Cut in the butter with a pastry blender until well mixed.* Add your mix-in and toss well to mix. Sprinkle the milk over and mix gently with a fork until dough just holds together. Drop by spoon onto lightly greased baking sheet. Dip your hand in flour and gently pat down the scones until about 1 inch thick. Bake for 12-15 minutes.

*Alternatively, you can combine all of these ingredients in the bowl of your food processor, then transfer to a big yellow bowl and proceed.

Recipe: Tortilla Pizzas

I guess say this a lot: this isn't so much as recipe as a suggestion, use tortillas (flour or whole wheat) to make easy pizzas topped with whatever you have one hand. Last week I made two:

• One classically topped with tomato sauce and cheese, plus some fresh basil
• Another topped with white gravy, mashed potatoes, Parmesan cheese & tarragon
  

Mashed potato pizza? What? Yes, it's great and not that original. I think we had some, or saw some, on a trip to Madison, WI a couple of years ago where we some great pizza at a place that presents some very interesting pizzas by the slice--but it didn't make the blog. Anyway, the one I made was delicious and a wonderful way to use up leftover mashed potatoes.

Here's how:

Recipe: Thin & Crispy Personal Pizzas

• Preheat over to 425 degrees.
• Spray both sides of the tortilla or wrap of your choice with cooking spray and place on a large, rimmed cookie sheet.
• Use the topping of your choice to adorn the tortillas.
• Bake for 15-25 minutes until the 'crust' is crispy, the cheese is melted and everything else is warm and bubbly.

Mangez!

Recipe: Cava Sangria

This is my favorite sangria recipe which I originally posted in 2006. I made it last night (as least once or twice annually) so wanted to remind you to try it if you haven't: delicious.

Recipe: Cava Sangria
Sangria is always a welcome addition to entertaining in the summer, but this version is especially delicious and refreshing. This recipe is based on one from Jose Andres' in Bon Appetite, June 2006.

1/2 cup white grape juice
6 tbsp. Licor 43 or Tuaca (I used Tuaca. The bottle of Licor 43 I found was about 60 years old.)
5 tbsp. brandy
2 tbsp. sugar
2 750-ml bottle of cava
1 cup sliced strawberries (plus more for garnish)
Fresh mint

Combine the first four ingredients in a large pitcher, stirring until the sugar dissolves. Add the strawberries and allow to sit for several hours or overnight. Add the two bottles of cava, stir to combine and serve over ice. Garnish with mint and strawberries.

Recipe: Strawberry Sorbet

The strawberry-fest continues! We crushed some of the freshly-picked berries from last week and stashed them in the freezer. Transforming those beautiful berries into a delicious sorbet couldn't be easier. There is very little added sugar, so it's basically like eating cold, amazing fruit on a spoon.

Recipe: Strawberry Sorbet

6 tablespoons sugar
3 tablespoons water
pinch of salt
3 cups of crushed strawberries
juice from half of a lemon

In a small saucepan, simmer the sugar, water and salt until it is completely dissolved and syrupy--two minutes or so. In a blender, combine the lemon juice, sugar syrup and strawberries. Blend until uniformly pureed. Chill for several hours then process in you ice cream maker according to the manufacturers directions. Best when consumer in the day or two after making.

Recipe: Eggless/Tofu/Sandwich Salad

When I first became a vegetarian, I had the darnedest time understanding tofu. Lots of books suggested great ideas for using it, but I had no idea how to prepare it. I would buy the wrong type, prepare it the wrong way and end up with some odd-sort-of good something.

And there were mixes and recipes for 'eggless' salad and I tried to enjoy them, but never came up with something that was really....delicious. After lots of trial and error, I've finally come with a preparation and recipe that you won't be able to stop eating. The key here is how you deal with the tofu, the rest can be handled according to taste. I love the strong flavor of dry mustard and lots of relish, so this recipe leans that way. Like something creamier? Use more mayo. Want something cruchier? Add more celery. Suit yourself.

To prepare the tofu:
Buy a tub of Chinese-style tofu packed in water: don't buy the smoother, Japanese-style sold in aseptic containers. Get extra-firm and organic, if you can find it. Place the tofu in its container in the freezer and leave it there overnight to freeze. That's right: you've got to start this part a day or two ahead. Freezing the tofu magically transforms it, making it firmer and chewier.

Next morning, put the tofu out to thaw. Once it's completely thawed, drain off the water and press as much water out as you can. Next, slice the tofu into six slices. Using a couple of layers of paper towels and working with two pieces at a time, squeeze as much water out of the slices as you can. The more water out, the more flavoring gets in.

Now, here's the recipe for the salad...

Recipe: Happy Sandwich Salad

3 ribs celery, sliced horizontally in three pieces and cut on the diagonal into quarter-inch pieces
3/4 cup mayonnaise or mayonnaise style product (I use a soy product, but its up to you.)*
2 tsp. fresh lemon juice
1 tsp. tumeric (in addition to giving the salad a great yellow color, tumeric is great for you.)
1 1/2 tsp. dry mustard (use less if you want a milder flavor)
A large pinch of cayenne
1 14-oz package of Chinese-style tofu prepared as described above
4-5 tbsp of sweet pickle relish (if you like it)

In a big yellow bowl, combine the celery with the next five ingredients, stirring to blend. Using your finger, crumble the dried tofu slices into the mixture and fold until well-mixed. Add the pickle relish and stir to combine. Season with salt and freshly-ground pepper, taste and check for seasoning. This is delicious as soon as its prepared, but even better after it sits in the refrigerator overnight. Serve on toast, in a wrap, on a bed of greens or just on a spoon from the bowl.

For my next batch, I am going to substituted finely chopped hot pickled okra for the relish and lemon. It think it will give the salad a briny kick and fiery bite that will be delicious. We'll see.

*I've updated the recipe with a little more mayo, realizing I use a heaping 1/2 cup (more like 3/4 cup) rather than a perfect 1/2 cup. But, to your taste of course!

Entertaining: Pizza Party

I often give tips on how to entertain at home, from simple dinners to carefully staged productions, and I would say I live that scheme in my own entertaining ventures. It's been a busy couple of weeks around the house and at work, but we wanted to have a few people over, to relax and enjoy some time with our Terre Haute friends. But, I didn't think I was up for a full-fledged day of shopping, cooking and arranging, so I devised an easy plan for a pizza night with ten friends.

The plan:

• Some simple nibbly-items to start (bread sticks, olives, little stuffed peppers, and pickly things)
• A big salad with thin slices of blanched asparagus and little, spring carrots in a spicy, citrus vinaigrette
• A selection of pizzas from La Familia de Jeshua across the street
• A killer dessert

This menu takes advantage of a natural resource, right at our doorstep: some of the best pizza I have every eaten. Anywhere. Hands down. I know, you're saying, "Some of the best pizza you've ever eaten is in Terre Haute?" Don't be a hater, I said the same exact thing. But, it's true. So the plan revolves around some purchased items to which I add a few homemade touches. Easy enough. The lesson is: use what you have and what you love. Great Chinese or Thai around the corner? Get several orders of your favorites, make a big salad and dessert, and call it done. Tamales by the boatload? Margaritas, chips and salsa and you are set. Wherever it is you love to eat, there is a way to incorporate that into your entertaining. Think semi-entertaining, but not semi-homemade with Sandra Lee. (Ugh.)

Just because you are ordering pizza, doesn't mean you can't set the scene. I realize I went
a little overboard, but I was just trying to be inspirational to you, dear reader.

Since I was planning on the essence of simplicity for dinner, I knew I would have time to spend on a great dessert. This idea came to me on the long drive to Omaha over Easter: tiramisu sundaes. What? Bear with me: the flavors and concept of tiramisu, but in a sundae form. This requires the creation of two ice cream/gelato recipes; some ladyfingers; chocolate sauce; and whipped cream. I think I was recalling the frozen tiramisu Michael made years ago and was thinking about how I could use my ice cream maker to do something similar. The results? Divine. The recipe for marscapone ice cream is something I developed and the coffee gelato is variation on a recipe I use for chocolate. Either would be good on their own or with a couple of cookies on the side, but the combination of the two with some homemade chocolate sauce was....killer.

Recipe: Marscapone Ice Cream

I developed this recipe using a couple of others I've enjoyed. The marscapone makes a rich, indulgent ice cream that is just amazing all by itself. You could also layer in some jam or pureed fruit before you ripen the mixture in the freezer, but as I said, "just amazing all by itself."

16 ounces marscapone, room temperature
1 1⁄2 cup sugar
2 cups milk
2 tsp vanilla
a pinch of salt
1 cup heavy cream

Combine the marscapone, sugar, milk, vanilla and salt in blender. Process until smooth. Depending on the size of your carafe, you may have to do this in two portions. Stir in the heavy cream and chill completely. Freeze in an ice-cream maker according to manufacturer's instructions.

Recipe: Coffee Gelato
This gelato is rich and has a strong, coffee flavor. Use less if you want a more subtle result, and remember to use decaf if you're serving it late in the evening and are worried about keeping your guests up all night. The recipe I used before, which I couldn't find, utilized whole coffee beans which are steeped in the cream to develop the flavor. This version is much simpler and just as delicious.

3 cups milk
2 cups half-and-half
1/3 cup instant espresso powder or instant coffee powder
4 tablespoons cornstarch
1 1/2 cups sugar

In a small bowl whisk 1/2 cup of the milk, scalded, into the espresso powder or instant coffee, whisking until the powder is dissolved. In another small bowl stir 1/2 cup of the remaining milk into the cornstarch, stirring until the cornstarch is dissolved. In a large heavy saucepan combine the remaining 2 cups milk, 2 cups half-and-half and the sugar and bring the mixture just to a boil, stirring until the sugar is dissolved. Stir the cornstarch mixture, whisk it into the milk mixture, and simmer the mixture, whisking, for 2 minutes. Whisk in the coffee mixture. Let the mixture cool to room temperature, chill it, covered, until it is cold, and freeze it in an ice-cream freezer according to the manufacturer's instructions.

To make sundaes:

Add a scoop of marscapone ice cream and a scoop of coffee gelato to each individual serving dish; place two or three ladyfingers on the side; pass your favorite chocolate sauce, homemade whipped cream, and cacao nibs, allowing your guests their choice.

Recipe: Stuffed Pickled Peppers

The other thing I made (besides the salad, which is more assembled than made) was my favorite little stuffed peppers. I like to serve these as part of tapas menu, but they make a good starter for just about any Mediterranean menu. You can usually find the little peppers on the salad bar at good groceries, or jarred with the olives and other pickly things. Whole Foods often has a red and orange variety, which makes for a colorful presentation.

8 oz. of cream cheese at room temperature
8 oz. of goat cheese at room temperature
2 tbsp of butter at room temperature
1 clove of garlic, finely minced
1 to 2 tbsp of half-and-half or heavy whipping cream
24-30 red, Peppadew peppers (rinsed, drained and dried with a paper towel)

Using a hand mixer, cream together all of the ingredients through 1 tbsp. of the cream until smooth and light. Add the additional tablespoon of cream, if necessary. Place the mixture into a large, sealed bag. (A one-gallon bag works best as you want more bag than contents. Alternately, you can use a pastry bag with a tip, if you prefer.) Snip one corner of the bag and pipe the filling into each little pepper. Chill until the cheese has firmed up, at least an hour, but overnight if you wish. Serve.

Salty, buttery marcona almonds are a great accompnaniment to the peppers.

Mangez!

Recipes: Cupcake Battle

It was a battle against myself, I guess. My challenge: bake and decorate 102 cupcakes for my friend Melissa's exhibition, Soft Power, at Halcyon Contemporary Art. Many of the works included present flags, ideas of nationalism and the struggle with identity. Melissa created little flags that would top the cupcakes, echoing some of the images in the work.She also served bomb pops, which were actually a media used in some of the work. Melissa is crazy brilliant and I was happy to contribute my baking talent to her opening. But, 102 cupcakes? An undertaking.

Here are the recipes I used, some you've seen before and others are new. Although the NYTimes proclaimed that the whoopie pie is actually the new cupcake, I don't see the popularity of these little wonders declining anytime soon: Martha Stewart will publish a cookbook devoted to cupcakes in June; my friend Dave wrote that a cupcake bakery is opening in Madison, WI; and Sprinkles, cupcakery to the stars, continues to expand nationwide. I think cupcakes are popular because they remind us of birthday parties at school, youthful innocence and personal treats. Like all individual desserts, they connote a specialness that a slice or piece of something cannot: this was made just for you.

One batch of these recipes will not yield 102 cupcakes, but multiple batches and combinations will. It's a story problem from the math classes of our youth: Brian made 102 cupcakes using four different recipes. The My Favorite Chocolate Cake recipe yields 12 cupcakes; the Mildred Thomas' Hummingbird Cupcake recipes yields 24 cupcakes; the Lemon Drop Cupcake recipe yields 12 cupcakes; and the Coconut Cupcake recipe yields 18. How many batches of each must Brian bake to yield 102 cupcakes?

Recipe: Hummingbird Cupcakes

Although I've made my Mam-ma's Hummingbird Cake in a number of iterations, I've never baked it as cupcakes before. I'm sure she would be pleased as the little guys are perfection in a foil wrapper.

Follow the directions for the recipe here, but divide between 24 paper-lined cupcake tins. Bake for 20-23 minutes. Cool in pan, then on wire rack, before topping with cream cheese frosting (below). Top with candy sprinkles; chopped or halved pecans; dried pineapple slices; or dried banana slices.

Makes 24 cupcakes.

Recipe: My Favorite Chocolate Cupcakes

As I've said before, this recipe can do no wrong. I've used it in numerous ways (sheet cake, layer cake, topped with mouse, in a trifle, etc.) and it is always delicious. But, I should caution this isn't the chocolate cupcake of your youth: these little guys are light, but dense, and lack the sweetness of a devil's food recipe. The cream cheese frosting is the perfect foil.

Follow the directions of the recipe here, divide batter amongst 12 paper-lined cupcake tins. Bake for 20-23 minutes. Cool in pan, then on wire rack, before topping with cream cheese frosting (below). Top with candy sprinkles; chocolate curls; chocolate jimmies; or anything your hearth desires and your mind thinks goes well with chocolate.

Makes 12 cupcakes.

Recipe: Mildred's Cream Cheese Frosting
Use this recipe for either the Hummingbird Cupcakes or My Favorite Chocolate Cupcakes.

8 oz cream cheese, room temperature
½ cup butter (1 stick), room temperature
16 oz box or bag of powdered sugar
1 tsp vanilla

In a big yellow bowl, use a hand mixer to cream together the butter and cream cheese. Slowly add the powdered sugar and work in into the butter mixture. Add the vanilla and blend until combined.

Recipe: Lemon Drop Cupcakes
My search for the perfect lemon cupcake yielded a variety of choices, none of which seemed quite right to me. So, I developed my own which yielded a delicious, light cake with a supreme lemon taste. The secret? Lemon juice, lemon zest AND lemon extract. For everyone who loves lemon.

3/4 cup (1 ½ sticks) unsalted butter, room temperature
1 1/2 cups powdered sugar
3 teaspoons finely grated lemon peel
Large pinch of salt
2 large eggs
1 ¼ cups flour
1 tsp baking powder
¼ cup buttermilk
2 tablespoons fresh lemon juice
1 tsp lemon extract

Preheat oven to 350°F and line 12 muffin cups with paper liners. In a big yellow bowl, beat the butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel until light and fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice and extract; beat to blend. Beat in remaining flour.

Divide batter equally among 12 paper-lined cupcake tins.

Bake cupcakes until tester inserted halfway into centers comes out clean, about 20-23 minutes. Cool cupcakes in pan on rack.

Makes 12 cupcakes.

Recipe: Lemon Frosting
1 1/2 sticks unsalted butter, softened
1 pound (3 2/3 cups) powdered sugar
3 tsp. lemon extract
3 tsp. lemon peel
1 to 2 tablespoons milk (optional)

In a big yellow bowl, cream butter until smooth. Gradually add confectioners’ sugar; beat until smooth. Add lemon extract and peel, beat to combine. If too thick to spread, beat in 1 to 2 tablespoons milk.

Recipe: Coconut Cupcakes

I'm not a fan of coconut. It's the one food I really don't care for. In actuality, I love coconut flavor and coconut milk, but the texture of the dried coconut drives me insane. When I was a child, every year my grandmother made the Easter cake and it was, of course, covered in coconut. Perhaps there was some internal trauma caused by the giant knife being slipped into the coconut covered bunny? Who know, but Melissa requested coconut cupcakes and I was not going to disappoint. This recipe is based on one from Martha Stewart. I think it's different than the coconut cupcakes of my youth in that it uses coconut milk in the batter. Without the flakes, I'm sure it would be divine, but with them I'm sure a fan of coconut would be in absolute heaven.

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
3 large eggs
3/4 cup unsweetened coconut milk
2 teaspoons pure vanilla extract

Extra coconut for topping

Preheat oven to 350 degrees.

Whisk dry ingredients in a large bowl with the coconut. In a big yellow bowl, cream together butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Reduce speed to low. Add half of dry ingredients to butter mixture and mix until combined. Add coconut milk, mix until combined, then other half of flour mixture. Divide between 18 paper-line cupcake tins. Bake for 20-23 minutes. Cool in the pan, then on a wire rack. Top with white icing and additional coconut.

Makes 18 cupcakes.

Recipe: White Icing
1 1/2 sticks unsalted butter, softened
1 pound (3 2/3 cups) powdered sugar
1 to 2 tablespoons milk (optional)

In a big yellow bowl, cream butter until smooth. Gradually add confectioners’ sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.

Mangez!

Recipe: Mango Lassi

I love to drink mango lassis when I go out for Indian food. They have a wonderful cooling affect after what is usually a spicy meal. Plus, its one of the only Indian sweets I like, most of which are usually too sweet or strange for my palate. But what is hard about making a lassi? It's basically the original smoothie and simple to make at home.

We have been eating a lot of vegetable curries at home lately. I made a lentil curry with sweet potatoes and cauliflower a couple of evenings ago and what could be a better accompaniment than a mango lassi?

A sweet treat that's pretty good for you: honey for you sinuses; yogurt for your tummy; and fruit full of vitamins. Enjoy!

Recipe: Mango Lassi
3 cups diced mango, fresh or frozen (1 12 oz bag)
3 cups plain low-fat yogurt
3/4 cup milk
3/4 cup water
6 tbsp honey

Combine all of the ingredients in a blender. You may have to do this is two portions depending on what will fit into carafe. Process until smooth and creamy.

Recipe: Artichoke Tartlets aka Death Tarts

Every spring the Alliance of the Swope Art Museum throws a wonderful cocktail party to raise money for the Swope. They sell raffle tickets for three works of art by local artist and then announce the winners after everyone is sated by a huge buffet of homemade delicacies. This was my first time to attend the event and it was a lot of fun: the Alliance raised some money; everyone socialized and had some great treats; and three people went away with some very cool art.

The right tools help: I love cooking spray with flour for baked goods; the rolling pin my mother gave me for Christmas a couple of years ago with guards that help you get the dough to the correct thickness; my tart tamper; and high quality circle cutters.

The Alliance members all sign up to "bring a double recipe of a sweet or savory on a disposable serving piece, ready to serve." My friend Kathy brough a pesto torte, with layers of cheese, pesto and sun-dried tomatoes served as an impressive tower of power. I personally saw four people ask her for the recipe and once I have it in my clutches, you will have it as well. I wanted to pitch in too, so I made one of my favorites, Artichoke Tartlets. No one asked for the recipe, but I'm giving it to you here anyways. Make it and tell me how much you love it. Or, lie to me and tell me you made it and how much you love it.

Recipe: Artichoke Tartlets aka Death Tarts*

This recipe uses a wonderful dough I developed from a couple of sources and my favorite artichoke spread. The cream cheese makes the pastry easy to work with and extra delicious. I posted the recipe for the spread not long ago, but for this use I puree it a little more so it smoother and easier to get into the shells. The trick: make the spread and put it in a large Ziplock bag and chill in the refrigerator. When you're ready to fill the tartlets, snip off a corner of the bag and just pipe the artichoke deliciousness right in. Best thing, these can be made the night before and chilled, then put right into the oven so you can serve them fresh and warm to your guests.

For the crust:
4 ounces of chilled cream cheese, cut into four large cubes
6 ounces of chilled butter, cut in tablespoon size pieces
Pinch of salt
1 cup of flour
2-4 tsp of ice water

For the filling:
This recipe, pureed a little smoother.

In a food processor, combine the cream cheese, butter, salt and flour using the pulse feature until pearl-sized pieces are formed. Alternating, you can use a pastry knife or two knives together to cut the cream cheese and butter into the flour, but it will take a lot longer.

With the machine running, add 1 tsp of ice water until the dough pulls together. Remove from the processor and form into a small disc, chill for thirty minutes or longer.

When ready, roll the sough to 1/8 inch thickness and cut out 24 two or two-and-a-quarter-inch circles. Place these on top of a mini-muffin tin and press into the tin using your hands or a tart tamper. Fill with Parmesan spread and chill for 15 to 20 minutes. You can top each tartlet with an extra sprinkling of cheese if you wish.

Preheat the oven to 350 degrees and bake the tartlets for twenty to twenty-five minutes, until golden brown.

Makes 24.

*The new nickname for these little guys comes from the Alliance and a reference to Star Wars. It's not that funny, but I had to include it for those people who will get the joke.

Recipe: Do You Fondue?

I discovered recently that my family name is Swiss, not German. I know, my last name sounds German, but it's actually a German pronunciation of a French-Swiss name due to the fact my forbears went to part of what is now Germany for half a generation before emigrating to the colonies in 1731. With Germans. It's been a complete paradigm shift and entirely changed how I think about myself. I used to think my rigidness wasn't just a matter of my bourgeois, middle class upbringing, but part of my Germanic birthright. And I explained the swarthy complexion of my family (which I don't share) as 'Black Dutch.' But no more.

Now, I understand better my obsession with chocolate. (The Swiss eat more chocolate per person than any other country: 25 lbs per year.) And my affinity for cheese. Plus my obsession with fine time pieces, numbered bank accounts and protecting the Pope. And my neutrality. Suddenly my neutrality makes so much more sense.

But, I understood German food. Or thought I did, perhaps I was wrong. Meat and processed meat. Someone somewhere said the sausage was the heighth of German engineering. Perhaps, perhaps not. I knew as a vegetarian it really wasn't for me, but I do still enjoy spaetzle with butter or cream sauce and of course good German beer.

But what do Swizz people eat? I did a little research, and of course came upon the most basic: fondue. They do do the fondue. So I decided to throw a casual little fondue dinner, which is a fun and easy way to entertain.

Recipe: Cider Fondue
I have at least four vintage cookbooks on Fondue, but I adapted this recipe from one I saw in Bon Appetit magazine. It's really delicious and we consumed the entire pot. For dippers, I offered two different kinds of vegetarian sausage (Tofurky Kielbasa and Field Roast Smoked Apple Sage); cubes of bread; asparagus (which isn't really a great idea); roasted mushrooms; steamed new potatoes; roasted fingerling potatoes; and Granny Smith apples. Dessert was my favorite chocolate mousse with almond whipped cream.

6 cups coarsely grated Gruyère cheese (about 1 1/2 pounds)
2 cups coarsely grated Emmenthaler cheese (about 1/2 pound)
3 tablespoon cornstarch
2 cup hard apple cider
2 tablespoon apple cider vinegar
4 tablespoons brandy

Toss the cheeses and cornstarch together in a big yellow bowl to coat. Bring the hard cider and vinegar just to simmer in medium saucepan over medium heat. Reduce the heat to medium low (mixture should be barely simmering). Add a handful of cheese to simmering cider mixture. Stir until cheese is melted sort of melted: you really have to achieve a certain ratio of cheese to cider before it actually begins to melt to a smooth consistency. Add remaining cheese one handful at a time, stirring until melted between additions. Increase heat to medium and cook until fondue begins to bubble, stirring constantly. Stir in brandy.

Transfer fondue to the fondue pot. Set fondue pot atop stand; carefully light candle or canned heat burner according to your product directions.

Now, about fondue pots:

Crate and Barrel have several to choose from on-line. I have the model they sell from Bodum which I highly recommend. It is composed of a large metal container which can be used for oil-based fondues when you are cooking meaty things. Likewise, it has a glass fondue container which you suspend into the larger metal one filled with water. This is great because your fondue is warmed in a hot bath, rather than having the direct flame on the pot. But, at the same time you don't end up with that little bit of crusty cheese which is considered a delicacy by the Swiss and divided amongst the guests.

I also have a smaller, electric fondue pot from Oster. It's a vintage model and I love it, especially for chocolate fondues. And even for simply melting chocolate. These can be found (as well as conventional fondue models) at the thrift store or on eBay. You really need a pot that is electric or uses a gel or cannister of fuel. The smaller ones which use a candle will not keep your cheese warm. Cold cheese fondue? Faux pas, n'est-ce pas?

Recipe: Hors D'oeuvres

Saturday night, we were invited to an Ides of March Party by some new friends in Terre Haute. Of course, the theme was Italian and we were asked to bring an appetizer 'fit for Caesar.' I debated on what to take, but decided to try my hand at something new in addition to a recent favorite: Parmesan Pinwheels and Baked Kale.

I don't have a lot of experience with puff pastry, but these are easy and turned out well. The piquancy of the paprika complements the nuttiness of the Parmesan. They would go well with just about any cocktail and can be a made ahead and stored sealed at room temperature. The kale, the kale...a lot of people thought it was just festive garnish. But it was enjoyed by some. Note to self (and Katie): it doesn't really keep, even sealed in a plastic bag.

There were so many wonderful things to eat at the party, and Anna Lee's lasagna was delicious. Great food, new friends and a fun time.

Recipe: Parmesan Pinwheels (From Martha Stewart Everyday Food)
Ingredients
1/2 cup grated Parmesan cheese
1 teaspoon paprika
Coarse salt and ground pepper
All-purpose flour, for rolling
1 sheet puff pastry (from a 17.3-ounce package), thawed
1 large egg, beaten

Directions

In a bowl, mix cheese and paprika; season with salt and pepper. On a floured surface, roll out pastry to 10 by 14 inches. Brush with egg. Sprinkle with cheese mixture; using a rolling pin, roll mixture into pastry. Roll up pastry, starting from short end. Refrigerate until firm, about 25 minutes. Preheat oven to 400 degrees. Cut roll into 3/8-inch-thick slices. Place on a rimmed baking sheet; bake until golden, 20 to 25 minutes. Cool 5 minutes on sheet; transfer to a rack to cool completely. Store in an airtight container up to 1 day.

Makes 24

Recipe: Spicy Black Bean Cakes

Beans are a delicious, nutritious and economical staple in diets around the world. When I was growing up, dinner might have been a giant pot of beans with a plate of hot, crispy cornbread topped with butter and molasses. Cucina povera of the American South.

This dish is almost as simple as a pot of beans, but with a spicy Southwestern inspiration. Use your favorite brand of canned beans and think about something wonderful to go on the side. Some cilantro lime rice? An avocado salad? Maybe a slaw with lime juice and cumin? Make it something simple and you'll have a delicious meal probably worthy of guests.

Recipe: Spicy Black Bean Cakes

You might worry that the uncooked sweet potato would add an unfavorable texture to the patties, but as long as it's nicely shredded, it will cook just fine in the allotted time. I adapted this recipe from one from Martha Stewart.

Ingredients

2 tablespoons olive oil
1 small onion, finely chopped
6 garlic cloves, pressed
1 to 2 jalapeno chiles, finely chopped (ribs and seeds removed for less heat, if desired)
1 tablespoon ground cumin
2 cans (15.5 ounces each) black beans, drained and rinsed
Coarse salt and ground pepper
1 large sweet potato, peeled and coarsely grated (yielding about 2 cups)
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs (I use panko.)
1 lime, quartered plus more for garnish if you want.

Heat broiler. In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook the onions until softened, 5 minute. Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a big yellow bowl.

Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.

Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin cookie-style spatula, carefully turn cakes. Broil until crisp, 2 to 3 minutes more. Squeeze fresh lime over them after you take them from the oven.

Mangez!

Recipe: Pecan Lace Cookies

Recipe: Pecan Lace Cookies
A friend brought some delicious Pecan Lace Cookies to an event at the Museum a few weeks ago and I decided I had to try my hand at them. They have the amazing caramel flavor of my favorite Pecan Crispies, but the with a slightly fancier feel to them--a little bit of orange zest cuts the sweetness and makes them unique. My friend attributed them to Lee Bailey, one of my favorite Southern cookbook authors, but I found the recipe at Martha Stewart.com.

It really couldn't be easier: melt together butter, sugar and corn syrup in a sauce pan; add flour, pecans and the orange zest; then chill until firm and bake. The fact that there is no creaming of butter and sugar makes it snap. No eggs either, so a true breeze to whip out.

Ingredients:

2/3 cup packed light-brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup light corn syrup
Pinch of salt
1 teaspoon grated orange zest
1 cup pecans, finely chopped
2/3 cup cake flour (spooned and leveled)

Directions:

In a medium saucepan, over medium heat cook sugar, butter, corn syrup, and salt, stirring until sugar has dissolved and butter has melted, about 7 minutes. Remove from heat and fold in zest, pecans, and flour. Transfer to a medium bowl, cover with plastic and refrigerate until firm, about 2 hours. Stir once or twice why the dough is chilling, to make sure the pecans are fully incorporated throughout the batter.

Preheat the oven to 350 degrees. Line baking sheet with parchment or a silpat. Using a teaspoon measure, roll dough into small balls (each 1/4 ounce). Place on a large baking sheet, about 2 inches apart (you can fit 6). Bake one sheet at a time, until cookies are golden brown, about 9 to 10 minutes. Let rest on the sheet for one to two minutes, then transfer cookies to a wire rack to cool completely.

Makes about 55 cookies.

Recipe: Best Artichoke Dip

Recipe: Best Artichoke Dip
There are a million and one artichoke dips out there, but this is the recipe I created and have used for a long time. It's the perfect spring appetizer, with the splash of lemon and lovely artichokes. You can serve it with any of your favorite dippers like toasted French bread, celery sticks, assorted crackers and probably even Fritos.

1/2 cup mayonnaise
1 1/2 cups grated Parmesan cheese (there aren't many ingredients here, so use the best you can find), 2 tbsp reserved
2 cloves minced garlic
1 pinch of cayenne
Zest and juice of one medium to large lemon
Salt and white pepper to taste
1 12 oz bag of frozen artichokes hearts cooked according to package directions and cooled under running water or one 16 oz can of artichoke hearts in water, drained and rinsed

Preheat oven to 400 degrees.

In a food processor, combine the first six ingredients and run the processor for a moment to combine. Add half of the artichokes and process until beginning to turn into a smooth spread. Add the other half of the artichokes, and pulse until they are combined and coarsely chopped. This gives you a dip that is smooth, but still has a little bit of texture to it.

Transfer the dip to a cute, Pyrex casserole lightly coated with olive oil. The recipe doesn't turn out right if you skip this step, so if you don't have one be sure and stop into Goodwill before you start. Top with the reserved Parmesan cheese. Bake for 10 to 15 minutes, until warmed through and nice and bubbly on top. Serve warm.

This spread also makes a delicious filling for little tartlets to serve as a slightly fancier appetizer. I'll provide directions for those for you soon.

Mangez!

Recipe: Winter-to-Spring Rice Salad

This recipe utilizes the first spring asparagus and the last of the winter oranges in a delicious and light combination. It was exactly what I was craving this week.

Recipe: Winter-to-Spring Rice Salad

For the Vinaigrette:
2 tsp grainy brown mustard
4 tsp citrus flavored vinegar (I used Vom Fass Calamansi Waldburg Balsam)
1 clove of garlic, smashed
1 tsp of salt
freshly ground pepper to taste
4 tsp olive oil

Combine the first five ingredients in a small bowl and whisk until combined. (Kitchen tip: when making vinaigrettes or other emulsified sauces, adding all of the non-oil ingredients first allows the salt to dissolve and be fully incorporated.) Slowly drizzle in the olive oil, continuing to whisk until the dressing is emulsified. You may want more olive oil, but I prefer the strong citrus and vinegar flavor for this salad. In general, my salad dressings have more acid than is conventional. I like the acid!

For the salad
1 lb of asparagus, washed and woody stems broken off, tips cut off and the stems cut into 3/4 inch pieces*
1 navel orange
6 Kalamata olives, quartered lengthwise
3.5 oz of baked tofu (I use a savory flavor from Trader Joe's and this is half a package), cut into a small dice

You may steam or roast the asparagus to your preference. My favorite way to prepare asparagus is to partially pan-fry and then to steam it until tender. Heat about 1 tbsp of oil in a pan over medium-high heat. Add asparagus and stir fry for about 3 minutes, until it begins to turn bright green. Add 1/4 cup of water; lower heat to medium; and cover and steam for about 3 more minutes. Test for doneness and then run under cold water to stop the cooking.

Supreme (Not Diana Ross and the Supremes, but en français: \sü prim\.) the orange and cut each section cut into three or four pieces.

Combine the asparagus, orange pieces, tofu, olives and rice in a big yellow bowl. Pour the dressing over and toss to coat. Taste and add more salt or pepper if necessary. Allow to sit for one hour and serve. Likewise, you can keep it overnight in the fridge and let the flavors marry a little more, but bring to room temperature and toss again before serving.

Make 4 lunch-size portions.

Mangez!

*DON'T THROW AWAY THOSE WOODY STEMS! Put them in a freezer-safe bag labeled with the date and toss them in the freezer. Keep the stems from three to four bunches of asparagus in this same manner and I'll give you a great tip for making them into an impressive starter for a meal. Waste not, want not!