Wednesday Recipes

Enjoy!

RUTH REICHL'S GIANT CHOCOLATE CAKE

This comes from Kim Severson in The New York Times' cooking newsletter. Kim writes, “In her new book, 'My Kitchen Year: 136 Recipes That Saved My Life,' Ruth Reichl calls this the cake that cures everything. The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability. The cake is very tender, based on a technique she first started using when she was a cook at the Swallow, a restaurant collective in Berkeley, Calif.” Time: 11/ 2 hours; 20 to 25 servings

To view this online, click here.

Ingredients

For the Cake:

1 1/8 cups unsweetened cocoa powder (not Dutch process), plus more for dusting the pans (rule of thumb: 4 tablespoons equals 1/4 cup, so figure 2 tablespoons for 1/8 cup)

3/4 cup whole milk

1 1/2 teaspoons vanilla

3 cups flour

2 teaspoons baking soda

Salt

1 1/2 cups (3 sticks) unsalted butter, softened

1 1/2 cups dark brown sugar

1 1/2 cups granulated sugar

6 eggs

For the Frosting:

5 ounces unsweetened chocolate

3/4 cups (1 1/2 sticks) unsalted butter

1 cup whipped cream cheese

1 teaspoon vanilla

2 1/2 cups confectioners’ sugar

Preparation

Heat the oven to 350 degrees. Butter two large rectangular baking pans (13 by 9 by 2 inches) and line them with waxed or parchment paper. Butter the paper and dust the pans with cocoa (you could use flour, but cocoa adds color and flavor).

Measure the cocoa powder into a bowl, and whisk in 1 1/2 cups of boiling water until it is smooth, dark and so glossy it reminds you of chocolate pudding. Whisk in the milk and vanilla. In another bowl, whisk the flour with the baking soda and 3/4 teaspoon salt.

Put the butter into the bowl of a stand mixer and beat in the sugars until it is light, fluffy and the color of coffee with cream (about 5 minutes). One at a time, add the eggs, beating for about 20 seconds after each before adding the next. On low speed, beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating flour-cocoa-flour-cocoa-flour.

Pour half of the batter into each pan and smooth the tops. Bake in the middle of the oven until a tester comes out clean, 25 to 35 minutes. Let the pans rest on cooling racks for 2 minutes, then turn the cakes onto racks to cool completely before frosting.

Make the frosting: Chop the chocolate and melt it in a double boiler. Let it cool so that you can comfortably put your finger in it. While it’s cooling, mix the butter with the whipped cream cheese. Add the chocolate, the vanilla and a dash of salt, and mix in the confectioners’ sugar until it looks like frosting, at least 5 minutes. Assemble the cake, spreading about a third of the frosting on one of the cooled layers, then putting the second layer on top and frosting the assembled cake.

LENTIL SALAD WITH ROASTED VEGETABLES

This comes from Melissa Clark, also in The New York Times' cooking newsletter. She writes, “This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables. It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish. For the maximum visual impact, use both golden and red beets. Vegetarians can feel free to leave out the bacon. Leftovers will keep for at least five days, though try to pack it up without the radicchio, which gets soggy in the fridge.” Time: 1 hour 30 minutes; 10 to 12 servings

To view this online, click here.

Ingredients

For the Lentil Salad:

1 small whole acorn squash, peeled if desired, halved, seeded and diced into 1/2-inch pieces

2 medium carrots, peeled and diced into 1/2-inch pieces

1 medium celeriac, peeled and diced into 1/2-inch pieces

3 small beets, peeled and diced into 1/2-inch pieces

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

2 sprigs thyme

1 sprig rosemary, cut in half

4 slices (4 ounces) bacon, cut into 1-inch pieces (optional)

2 cups brown or green lentils

2 garlic cloves, smashed and peeled

1 bay leaf

1 1/2 teaspoons kosher salt, more to taste

1/2 teaspoon black pepper

For the Sherry Vinaigrette:

1/4 cup sherry vinegar, more to taste

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/2 cup extra-virgin olive oil, more as needed

For Serving:

2 heads radicchio, sliced

2 scallions, thinly sliced (whites and greens)

Parsley, roughly chopped, for garnish

Flaky sea salt, to taste

Cracked black pepper, to taste

1 tangerine, halved and seeded

Preparation

Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.

In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.

In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.

Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.

Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.

MACARONI AND CHEESE

As far as I'm concerned, one can never have enough mac and cheese recipes. This one comes from Tyler Florence of The Food Network's Food 911. Total Time: 1 hr 5 min; Prep: 10 min; Cook: 55 min; Yield: 6 to 8 servings; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/macaroni-and-cheese-recipe.print.html?oc=linkback

Ingredients

4 cups (1 pound) elbow macaroni

5 tablespoons unsalted butter

4 cups milk

1/2 medium onion, stuck with 1 clove

4 cloves garlic

1 bay leaf

3 sprigs fresh thyme

1 teaspoon dry mustard

2 tablespoons all-purpose flour

2 cups grated Cheddar, plus 1 cup in big chunks

1/2 cup grated Parmesan

Kosher salt and freshly ground black pepper

Directions

Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2 tablespoons butter; set aside.

Heat the oven to 350 degrees F.

Coat a large baking dish with 1 tablespoon butter and set it aside. Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse while you make the roux. In a large pot over medium heat add 2 tablespoons butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color. Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick. Remove from the heat and add 1/2 the grated Cheddar and 1/2 the Parmesan; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper. Pour this over the macaroni, add the chunks of Cheddar, and mix until well blended; put this into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Bake until the top is golden and crusty, about 25 to 30 minutes.

AUTUMN SQUASH CASSEROLE

Ingredients

1 stick of butter, melted

1 onion, chopped

5 lbs butternut squash, peeled and cut into 1/2 inch pieces

1 1/2 cups orange juice

1/2 cup maple syrup

1 tsp cinnamon

Directions

Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.

BUTTERNUT SQUASH, APPLE, ONION AU GRATIN

Cooking spray

1/4 cup flour

1 teaspoon salt

1 pinch cinnamon

1 butternut squash - peeled, seeded and sliced

4 apples - peeled, cored and sliced

1/2 sweet onion, thinly sliced

1 cup chicken stock

1 cup shredded sharp Cheddar cheese

3 slices bacon, cooked and crumbled

Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.

Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.

In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil. Bake in preheated oven for 40 minutes.

Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.

VEGAN PUMPKIN RISOTTO

A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving7 entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.

Ingredients:

1 onion, diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp margarine

salt and pepper to taste

Preparation:

Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.

Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.