Coconut Cake

I either love this cake or I hate it.   Obviously, its delicious.  Ina Garten made a name for herself with her coconut cupcakes, so the cake version is a no brainer.  I've been wanting to make this cake for the longest time.  Still stranded in my home by the Atlanta snow storm, and finding myself with all the ingredients on hand, it was time to try it. 

But being completely uptight and slightly OCD about keeping my kitchen clean, this cake just about killed me.    I have all sorts of tricks for organizing myself when I set up the kitchen to cook so that I don't find huge messes to clean up when I'm done.  But sifting a pound of confectioners sugar... well, I met my match.    I was unable to walk away from this cake without a fresh coating of powder all over my counters and cabinet fronts.  Then applying the coconut to the cake was not exactly the neatest task.    But I got it done with minimal damage.   

As someone who cannot frost a cake to save her life, this cake rocks.   You can barely tell that my frosting job is uneven.   I love that I covered my haphazard work with coconut. One of the reasons I love cupcakes so much is because to ice them all I have to do is pipe some icing on.    My frosted cakes always look a little less than spectacular.    Except this one.   

The cake itself was much more dense than I would have expected.  I anticipated it as  I was putting the batter together, but I think the real culprit was cooking time.   Ina says to bake this for 45-55 minutes.   I started with 45, pulled the cake out at 43 and wish I would have pulled it at 40.   It's still good. I really love the almond extract and coconut in the batter of the cake.  It's just more dense like a pound cake.   Small slices were in order.  The recipe says it serves 10-12, but I think I could serve a whole lot more.   If I cut this in what I call a "wedding slice", I could serve at least 20.

One of the benefits of being housebound this week has been playing with my camera.  I finally started shooting on manual this week and going outside to shoot my cakes against the glare of the sun and the snow has helped me figure out a few things about the workings of my camera.   I know I still have a long way to go, but I'm making progress.   And I'm ok with not taking any more snow pictures for a while.

Coconut Cake
Barefoot Contessa at home
for the cake:

• 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing pans
• 2 cups sugar
• 5 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups all purpose flour, plus more for dusting the pans
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup milk 
• 4 ounces sweetened shredded coconut

for the frosting:

• 1 pound cream cheese, at room temperature
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1 pound confectioners' sugar, sifted
• 6 ounces sweetened shredded coconut

1. Preheat the oven to 350∘.  Grease two 9 inch cake pans, then line with parchment paper.  Grease them again and dust lightly with flour.   
2. In the bowl of an electic mixer fitted with a paddle attachment, cream the butter and sugar on medium high speed for 3 to 5 minutes, until light yellow and fluffy.   Crack the eggs into a small bowl.   With the mixer on medium speed, add the eggs one at a time, scraping down the bowl once during mixing.    Add the vanilla and almond extracts and mix well.  The mixture might look curdled, don't be concerned.  
3. In a separate bowl, sift together the flour, baking powder, baking soda and salt.   With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in three parts, beinning and ending with dry ingredients.  Mix until just combined.   Fold in the 4 ounces of coconut witha rubber spatula. 
4. Pour the batter evenly into the two pans and smooth the top with a knife.  Bake in the center of the oven for 45 to 55 minutes., until the tops are browned and a cake tester comes out clean.   Cool on a baking rack for 30 minutes, then turn the cakes out on to a baking rack to finish cooling.   
5. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed.  Add the confectioners' sugar and mix until just smooth (don't whip).
6. To assemble, place one layer on a flat serving plate, top side down and spread with frosting.   Place the second layer on top, top side down and frost the top and sides.   To decorate the cake, sprinkle the top with coconut and lightly press more coconut to the sides.   Serve at room temperature. 

Beatty's Chocolate Cake

It's another day that we are home bound here in Atlanta due to the snow ice.  I am not one who sits still very easily and I'v been baking.  Yesterday, I made Beatty's chocolate cake from Ina's Barefoot Contessa At Home for - I think - the millionth time.  (It's true.  When I open the book, it opens right to this page.) I'm not really sure why.  My husband's birthday is Monday and I'll be making him his favorite cake for that this weekend.   I also have everything I need to finally make Ina's coconut cake.   If we don't get out of the house soon, I'm going to gain 20 pounds! 

This recipe calls for two 8 inch pans, but I have only three people in my house who eat.   So 8 inches of cake is way more than we need.   I use my 6 inch pans and with what's left of the batter, I can squeak out 12 cupcakes to give to neighbors.    I adjust the cooking time to account for the smaller pans, usually about 20 minutes.   The cupcakes bake for 18-20 minutes as well. 

Beatty's Chocolate Cake

barefoot contessa at home

For the cake:

• butter for greasing the pans
• 1 3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cup good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

1. Preheat the oven to 350∘.   Butter two 8x2 inch round cake pans.  Line with parchment paper, then butter and flour the pans.  

2.  Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined.   In another bowl, combine the buttermilk, oil, eggs, and vanilla.   With the mixer on low speed, slowly add the wet ingredients to the dry.  With the mixer still on low speed, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.   

3.  Pour the batter into prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.   Cool in the pans for 30 minutes, then turn out onto a cooling rack and cool completely.  

4.   Place one layer, flat side up, on flat plate or cake pedestal.   With a knife or offset spatula, spread the top with frosting.  Place the second layer on top, rounded side up and spread the frosting evenly on the top and sides of the cake.  

For the frosting:

• 6 ounces good semisweet chocolate
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 extra large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups sifted confectioners sugar
• 1 tablespoon instant coffee powder

1. Chop the chocolate and place it in a heat proof bowl set over a pan of simmering water.   Stir until just melted and set aside until cooled to room temperature.  

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.   Add the egg yolk and vanilla and continue beating for 3 minutes.   Turn the mixer on low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.   Dissolve the coffee powder in 2 teaspoons of the hottest tap water.   On low speed, add the chocolate and coffee to the butter mixture and mix until blended.  Don't whip.  Spread immediately on the cooled cake.  

Farfalle with Creamy Wild Mushroom Sauce

I usually participate in Meatless Mondays.  On Monday nights I try to make it to the gym for a class.   My requisite for Monday nights dinner is that is lighter and quick to come together.   Preferably, it can be cooked in advance and easily heated up since the Mister is not very adept in the kitchen.  

This Monday, we were stranded here in Atlanta for Snowmageddon 2011 so I didn't make it to the gym. But I was so happy to make this dish.  Coming from Cooking Light, it is a lighter recipe.   Of course, where Cooking Light is concerned, I usually end up adding a little more cheese than they recommend.  ;)  It is a simple yet elegant pasta.    I didn't have any parsley in the house, so I snipped some fresh chives into it for some color instead.   That (other than extra cheese) is the only variation I made.    Next time I will make this with whole wheat pasta.  

My entire family loved this dish.  I love seeing my 2 year old daughter enjoying it.  It was very comforting and warm at the end of a cold day.   

Farfalle with Creamy Wild Mushroom Sauce

Best of Cooking Light , December 2009

• 1 pound uncooked farfalle
• 1 Tablespoon butter
• 12 ounces presliced exotic mushroom blend
• 1/2 cup chopped onions
• 1/3 cup finely chopped shallots
• 1 Tablespoon minced garlic
• 1 1/2 taspoons salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup dry white whine
• 2/3 cup whipping cream
• 1/2 cup Parmigiano-Reggiano cheese
• 2 Tablesppons chopped fresh parsley
• Minced fresh parsley

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Melt butter in a large non-stick skillet over medium-high heat.  Add mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.   Remove from heat. 

3. Combine mushroom mixture, pasta, whipping cream, cheese and 2 tablespoons chopped parsley in a bowl, tossing gently to coat.  Stir in the remaining 1/2 teaspoon of salt.  Garnish with minced fresh parsley.   Serve immediately.   

Baked Ziti

I am a big fan of Cook's Illustrated.    I don't just appreciate that they test several recipes and variations until they get it right.   What I appreciate most is that they share what didn't work and why.  

This recipe is a testament to me needing the "why" aspect of Cook's Illustrated.   When I saw that this was made with cottage cheese instead of ricotta, my inside voice said, "next!".   But as I read through the test kitchen notes, I started to understand why I should try this.   The cottage cheese will remain creamy when it bakes as opposed to ricotta which becomes grainy.    It made perfect sense to me to under cook the pasta so it did not become mushy as it baked.    And adding the cubed mozzarella instead of shredded mozzarella really did give a better cheese-y bite to this dish.   Fresh basil absolutely makes this dish.

I've made this so many times now, I could probably make it in my sleep.   What I love about it is that even though it looks like a lot of steps, it really does come together very easily.  It freezes beautifully.  And its made for making large batches.   I'll send one to a friend who just had a baby, pop one in my freezer for another day and bake off a third for dinner that night.   It takes more effort and uses more dishes than opening up a jar of sauce and mixing it up with ricotta and cooked pasta.  But I just clean up the kitchen while the ziti bakes.  Then after dinner I just have the dinner plates to put in the dishwasher.

I realized after the first time I made this that I don't recall ever really loving baked ziti.  It was just one of those dishes that was there as I grew up.  I would make it to change things up on pasta night.  But this is a baked ziti to look forward to.  

Baked Ziti
Cooks Illustrated, The Best Make Ahead Recipe

• 1 pound whole milk or 1% cottage cheese
• 2 large eggs, slightly beaten
• 3 ounces Parmesan cheese, grated, about 1.5 cups
• salt
• 1 pound ziti or other short, tube pasta 
• 2 tablespoons extra virgin olive oil
• 5 cloves garlic, minced
• 1 (28 ounce) can of tomato sauce
• 1 (14 ounce) can diced tomatoes
• 1 teaspoon dried oregano
• 1/2 cup plus 2 tablespoons chopped fresh basil
• 1 teaspoon sugar
• pepper
• 3/4 teaspoon cornstarch
• 1 c heavy cream (you can substitute whole milk but bring cornstarch up to 2 teaspoons)
• 8 ounces low moisture mozzarella cheese, cut into 1/4 inch piece, about 1.5 cups

1. Adjust an oven rack to the middle position and heat the oven to 350.   Whisk the cottage cheese, eggs and 1 cup of the Parmesan together in a medium bowl and set aside.  Bring 4 quarts of water to boil over high heat.   Stir in the salt and the pasta.  Cook, stirring often until the pasta is under cooked, 5 - 7 minutes.   Drain the pasta and leave it in the colander but do not wash your cooking pot yet.

2. Meanwhile, heat the olive oil and garlic in a 12 inch skillet over medium heat until the garlic is fragrant but not brown, about 2 minutes.  Stir in the tomato sauce, diced tomatoes and oregano and simmer about 10 minutes.  Off the heat, stir in 1/2 cup of the basil and the sugar, then season with salt and pepper.

3. Stir the cornstarch and the cream in a small bowl, transfer to the now empty pasta pot over medium heat.  Bring to a simmer and cook until thickened, about 3-4 minutes.  Remove the pot from the heat and add the cottage cheese mixture, 1 cup of the tomato sauce and 3/4 cup of the mozzarella then stir to combine.   Add the pasta and stir to coat thoroughly with the sauce.

4. Transfer to a baking dish (sprayed with cooking spray) and spread the remaining tomato sauce over the pasta.   Sprinkle with the remaining mozzarella, Parmesan and basil.  Cover tightly with foil (spray the foil with cooking spray too!) and bake for 30 minutes.

5. Remove the foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer.

Warm Lentil Salad with Sausage

Back in 2006, I was preparing for a move overseas to Vienna, Austria.  As I contemplated what to do with 5 years worth of Gourmet, Bon Appetit, and Cooking Light issues, it became clear to me that I could not part with them.   I decided to go through them and take any recipes I wanted to try at some point and file them in binders.

This recipe is not one I would have chosen for myself.  It's out of Gourmet, probably an issue from 2006, when they were recapping past dishes they'd featured.  This one is from 1991.    I saw the photo and knew my husband would love it.   Fresh off our honeymoon in Europe, where we'd both fallen in love with France, I was struck by the text "taste of home-style France" and "bistro classic".    I ripped it out.  What was one more recipe, right?

A few months into our life in Vienna, I decided to make it.   I searched high and low for dried lentils but could not find them in my district.  At the time, I did not know how to say lentils in German.  When I chanced upon canned lentils, I decided to skip the first step and go with it.    The dish was a smashing success with my husband.   Sausage.   Lentils.   Vinegar.   This was heaven to him.  He declared it his new favorite meal. I liked it, but that was it.   I made it a few more times during our stay in Vienna, each time I liked it less.    Then it got pushed aside when we returned to the States.

At the giant farmers market here in Atlanta I came across canned lentils one day and remembered I should make it for him again.   Probably for his birthday.  I found myself dreading dinner that night.   Why I did not go look for dried lentils right then is beyond me.  The canned lentils are soft and soggy, swimming in all that canning liquid.

A few months ago, I made it again with dried lentils.   It was a world of difference.  The firmer texture of the lentils changed the entire dish for me.   This is a new house favorite, even my (nearly) 3 year old goes back for seconds.     I've also learned that when I need to shortcut this, Trader Joe's carries a vacuum pack of prepared lentils that is perfect for this.

Warm Lentil Salad with Sausage
Gourmet Magazine

• 2 cups French green lentils, picked over and rinsed
• 6 cups water
• 1 California bay leaf or 2 Turkish
• 1 teaspoon salt
• 1 medium onion, finely chopped (1 cup)
• 2 carrots, cut into 1/4 inch dice (1 cup)
• 2 celery ribs, cut into 1/4 inch dice (1 cup)
• 1 Tablespoon finely chopped garlic
• 1/2 teaspoon dried thyme, crumbled
• 1/4 teaspoon black pepper
• 1/2 cup plus 2 Tablespoons extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 Tablespoon Dijon mustard
• 3/4 pound smoked kielbasa or other sausage, cut crosswise into 1/4 inch thick slices
• 1/4 finely chopped fresh parsley

1. Bring lentils, water and bay leaf to a boil in a 2- to 3- quart heavy saucepan, then reduce heat and simmer, covered, until almost tender, about 15 minutes.  Stir in 1/4 teaspoon of salt, then simmer lentils, covered, until tender but not falling apart, 3 to 5 minutes.  

2. While lentils simmer, cook onions, carrot, celery, garlic, thyme, 1/4 teaspoon slat and 1/8 teaspoon pepper in 2 Tablespoons oil in a 12- inch heavy skillet over moderately low heat, stirring occasionally, until vegetables are just softened, 7 to 9 minutes.

3. Make vinaigrette by whisking together vinegar, mustard and remaining sat and pepper in a bowl.  Add remaining 1/2 cup oil in a slow stream, whisking until blended well.

4. Drain lentils in a colander, discarding bay leaf and return to saucepan along with vegetable mixture and vinaigrette.  Cook over low heat, stirring, until heated through, Keep warm, covered.

5. Brown kielbasa in cleaned and dried 12-inch skillet (in 2 batches if necessary), turning over once, about 2 minutes per batch.   Stir kielbasa and parsley into lentils.

*If using prepared lentils, skip step one and begin with step 2. 

Italian Sausage Soup

I should start out by saying I hate my crock pot.  I'm just not a crock pot kind of girl.   But I can't get rid of it, because there are a handful of things that I love that are made in the crock pot.    This is one of them.

At the end of every summer, on the first chilly day we have, I fire up the crock pot and make this.  It is my ultimate comfort food.  I love the melding of all the flavors.   The zucchini is my favorite.  (I usually use standard zucchini, but this week at Whole Foods they had cute mini zucchini that I just sliced into rounds.)  My mom has been making it since I was very young, which is probably why I love it so much.   I don't know where it originated, so I'm giving credit to her on this one.   She doesn't cook much anymore these days.   I can't wait to make this for her when she comes to visit at the end of the month.  

The Italian sausage is how this gets its name, but I also really love the red, green and white colors of the ingredients - like the Italian flag.   You brown the sausage before throwing it in the crock pot, just long enough to get it nice and brown.  It will finish cooking in the soup.   *Tip: It is MUCH easier to slice sausage when it is just out of the freezer.  Even if you buy it fresh, toss it in the freezer just to save your sanity when it comes time to slice it. 


I like to serve this hearty stew with a sprinkling of parmesan cheese on top and some nice, warm, crusty bread.

Italian Sausage Soup
courtesy of my mom

• 5 links medium Italian sausage
• 1 green bell pepper, seeded, large diced
• 1 medium onion, large diced
• 2 zucchini, halved and sliced into half rounds
• 3 cloves of garlic, minced
• 1 large can whole peeled tomatoes, crushed by hand
• 1 32 oz box of beef broth, low sodium (or 3 cans)
• salt and pepper to taste
• minced fresh parsley

1. Slice the sausage and brown it on both sides over medium heat.    Remove from the pan to a paper towel lined plate to remove some of the excess fat. 

2. Put the pepper, onion, zucchini, garlic, tomatoes, broth, sausage and salt and pepper into the crock pot.    Let it cook on low heat for 6-8 hours.   

3. When you are ready to serve, add the parsley (and parmesan cheese, if desired) to the top.  

For those who are not crock pot fans or owners, I have made it on the stove top.  It can be done. But do give it a low, long simmer.   You will be rewarded. 

Mushroom and Bacon Dip

At the end of 2008, I picked up a special Martha Stewart collectible issue called "Holiday".   As I stood at the check out I thought, "I'll make that, and that, and that..."  I justified buying a $7 magazine with the fact that I was going to use it more than I would a cookbook.  

This Christmas Eve I finally made something out of it.   There are several hors d'ouevres in the magazine that look fantastic, but this bacon and mushroom dip caught my eye in that check out line 2 years ago.   I'm so glad I finally made it.   It was simple enough to make.  With my love of bacon and mushrooms, it was a no brainer that this be the first thing I make from the magazine.

The magazine said to serve it with waffled chips (made by hand with a mandoline, oh how very Martha!), but I had enough to do on Christmas Eve.   I tried to find something that would sub nicely at my farmers market, but all I could find were regular chips.  I bought some black pepper and sea salt chips, but they overwhelmed the dip.   We went through our cabinet trying to find the right chip or cracker for this and finally settled on the ever-popular Carr's water cracker.   (There is never a bad application for those...)

We really enjoyed this and it will become an welcome addition to our party standards.

Mushroom and Bacon Dip
from Martha Stewart Holiday, December 2008
makes four cups

• 3 dried porcini mushrooms
• 1/2 cups boiling water
• 8 slices thick cut bacon
• 1 large or 2 small leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and washed well
• 4 garlic cloves, finely chopped
• 1 pound cremini, white, or shiitake mushrooms, cleaned and chopped, plus extra mushrooms for garnishing
• 1 teaspoon course ground salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoon finely chopped fresh thyme
• 1 package (8 ounces) cream cheese, softened
• 2 cups sour cream (16 ounces)
• 3 Tablespoons scallions, dark green parts only, plus more for garnish

1. In a small bowl, soak porcini mushrooms in boiling water, until soft, about 20 minutes.   working over the bowl, lift out porcini and squeeze out liquid.  Coarsely chop porcini.  Pour liquid through a fine sieve into another bowl and reserve.

2. Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side.   Drain on paper towels.   Pour off rendered bacon fat, reserving 1/4 cup.   Wipe skillet clean.   Coarsely chop bacon.

3. Return 3 Tablespoons bacon fat to skillet.  Add leek and garlic, cook over medium heat, stirring occasionally, until translucent, about 2 minutes.   Add fresh mushrooms and porcini, then salt and pepper.   Raise heat to high; cook, stirring until mushrooms are tender, 5 to 8 minutes.   Add thyme; cook 2 minutes more.  Transfer to a plate; let cool.

4. With an electric mixer, whisk cream cheese in a medium bowl until smooth.   Gradually add sour cream; whisk until smooth.   By hand, stir in mushrooms, three-quarters of the bacon, scallions and 2 Tablespoons porcini liquid.   If necessary, add more porcini liquid to reach desired consistency.

5.  Garnish dip with scallions and remaining bacon.  If desired, cook reserved sliced mushrooms in remaining Tablespoon of bacon fat in a medium skillet over medium heat, stirring occasionally, until golden brown, about 2 minutes.   Scatter over dip.   Serve with waffle chips (or crackers!).

Coq Au Vin

Happy new year and welcome to my blog!  I've been saying for years that I want to start a food blog.  The hardest part of starting a food blog is naming it.   When I thought of Cook Au Vin, I figured I would have to make Coq Au Vin.  That, however, seemed very daunting to me.    But almost as if it was meant to be, I turned on the Food Network one day and Alton Brown was making it.   I did some research and it seems his is pretty authentic, so I decided to go with it. 


This is not a throw together meal.   It requires fore-thought, patience and time (2 days!).   But oh, was it worth it.   It is a bowl of earthy goodness.   The chicken is fall off the bone tender from slow braising in the oven.  The onions were sweet and succulent.  The lardons added a subtle saltiness.  I added a few extra mushrooms to mine, because I love mushrooms, but next time I think I'll stick with the recipe.    There were plenty.  



Another alteration I made was using only one bottle of wine.  It was plenty.    I was pretty alarmed when the chicken looked purple when I first took it out of the oven.    After I reduced my sauce it became a deep brown.    While I cooked my egg noodles, I nestled the chicken back into the sauce and it took on the rich color of the sauce.   


I will definitely make this again.  A great dish for entertaining, especially since it can be made a day in advance and only gets better the longer it sits for the flavors to meld.  


This is a long recipe, so I'm going to link to the source.   


Coq Au Vin, courtesy of Alton Brown