Wednesday, May 4, 2016

Brilliant Brunch: Triple Lemon Pound Cake

I was inspired to make this for sister K whose birthday is in 2 weeks but this is also perfect for that special mom in your life!!  Sister K was never a chocolate lover and she isn't big on sweets.  But give her something sweet and tart, and she is all about it!  She was always into lemon, sour patch kids, warheads - you get the picture.  Now that she's gluten and dairy free it's very hard to please her palate and her lifestyle.

When I found a triple lemon pound cake I knew it would be just up her alley.  Best of all, the cake was made with olive oil, not butter.  Of course, like many recipes, I had to improvise.  Luckily, there are so many companies right now making dairy free or gluten free ingredients that we just had to play around with it.

Sister K loved the cake but everyone else, gluten eaters (like John), did too!  Best of all, I have a wonderful co-worker who is also gluten free.  I was able to bake her a mini cake and brought it in on Monday.  She loved it, too!  You can top this with some fresh berries or whipped cream but to be honest, with the delicious lemon glaze, you don't even need it!!

Triple Lemon Pound Cake (adapted from Chew Out Loud)
Serves;  12 (12 slices)
Cake:
2 cups yogurt (use almond-milk or silk yogurt for dairy free)
3/4 cup sugar
3 eggs
3 tablespoons fresh lemon zest
1 tablespoon vanilla extract
1/2 cup olive oil
3 teaspoons baking powder

Syrup:
1/2 cup freshly squeezed lemon juice
1/2 cup sugar

Glaze:
1/2 cup freshly squeezed lemon juice
2 tablespoons fresh lemon zest
1 cup confectioner's sugar

Cake:  Preheat oven to 350 degrees F.  Lightly grease a loaf pan and set aside.  In a bowl, whisk together yogurt, sugar, eggs, lemon zest, vanilla, and olive oil.  Whisk 3-4 minutes until the ingredients are well-incorporated.  Add flour and baking powder and fold in gently until most of the lumps are gone.  Pour batter into the loaf pan and bake 60-70 minutes, until cake is set and a toothpick inserted into the center comes out mostly clean.

Syrup:  Meanwhile, in a small saucepan, combine lemon juice and sugar.  Whisk over medium heat until the sugar has dissolved.  Poke holes all over the cake (which should be just warm to the touch).  Brush the syrup over the holes using a pastry brush, until the cake has soaked in all of the syrup.  Let cake cool completely.

Glaze:  In a small bowl, beat lemon juice, lemon zest, and confectioner's sugar until glaze forms and can be drizzled.  Drizzle generously over the top of the cake.  Let set for about 5 minutes, and then serve immediately.

Cake can be stored after fully assembled in an airtight container on the counter for  no longer than 3 days.
Wednesday, April 20, 2016

Date Night Dinner: Lemon and Garlic Scallops

John and I are gearing up for a little getaway for ourselves in the UK.  We've been to London so many times now that we're going to take 4 days to work at our respective offices and then rent a car (yes, I'm driving!) and head out to explore sights unseen in the UK.  Including Bath, the Cotswolds, and a race track (for me, obviously).  I'm in a rush to use up everything in our fridge and freezer over the next 2 weeks!

It doesn't help that we were lured into a good deal and bought about 20 lemons on sale last weekend.  Basically lately everything I have cooked or baked has had some lemon something in it!  We've also made some homemade lemonade which John is enjoying basically every time I turn around.  I knew I shouldn't have taught him how easy it is!

Saturday was a not so nice day in the city but I braved the weather and went to our local fish store for some fresh scallops.  They are some of John's favorites and we don't get to eat them that much (mainly because they aren't cheap).  I knew I had to use up at least two lemons so I made up a sauce that was so good I felt like I had to share it with you.  It wouldn't be fair otherwise.
Lemon and Garlic Scallops
Serves:  2
1 tablespoon oil
1 tablespoon flour
1 teaspoon salt
2 teaspoons pepper
10 bay scallops
2 tablespoons garlic
2 lemons, zested and juiced
1 tablespoon butter
1 tablespoon heavy whipping cream

In a heavy bottomed large saucepan, swirl oil to coat the bottom.  Set aside.

In a small bag shake flour, salt, and pepper until well-combined.  Then, add scallops, tossing gently to coat.

Heat the saucepan over medium-high heat.  When oil is warm, place scallops in the saucepan, ensuring all 10 fit comfortably.  Cook 4 minutes and then turn each to the other side.  Cook an additional 2 minutes.  Then, turn heat to medium-low and add garlic, half of the lemon juice and lemon zest.  Cook until garlic is fragrant, 2-3 minutes.  Turn heat to low and add butter, stirring until melted, and whipping cream, stirring until fully combined.  Remove from heat and drizzle in remaining lemon juice and zest.  Stir well, tossing the scallops to coat.

Serve immediately; place 5 scallops on each place over a bed of risotto or rice.  Top generously with sauce.
Wednesday, April 13, 2016

Sassy Sweets: Gluten and Dairy-Free Honey Cookies

Happy Spring everyone!  I know it's been a while but we have some really awesome recipes to share over the next few weeks that I've been cooking and baking up in our kitchen.  Not to mention a recap of the best every 30th birthday one could have (in Paris, bien sur).

One of my favorite US cities is Chicago.  We always stay at the Palmer House and it is such a gorgeous place.  They have so many cool and interesting twists for a foodie like me, it's unreal.  The last time I was there, I was gifted some delicious honey from their rooftop bees.  I've kept it hidden in our cabinet because well, I wanted to make something absolutely perfect, showcasing the delicious and rich flavors they are able to coax out of some pretty ambitious city bees!

When I found these cookies from Bob Red Mill, I couldn't pass up the chance to put everything together, especially for Sister K who is still gluten and dairy free (although, she cheated in Paris but I don't think that counts, right?!). These cookies were almost a complete fail because as usual, I could hardly be bothered to read the recipe and I had about 3 dishes going on at one time.  These cookies SPREAD OUT!  So unlike my usual cram as many cookies onto a cookie sheet method, these have to be done in 6-cookie increments.

Plus, we only have one slipmat and had no parchment paper so there were about a solid hour of just baking 7.5 minute cookies.  And patient I am not.  I completely sampled a good number of them while doing so.  It's not overly complex, just a super simple yet delicious cookie that is dairy AND gluten free.  It's perfect for sister K, the spring, and would make a great ice cream sandwich!
Gluten and Dairy-Free Honey Cookies (adapted from Bob's Red Mill)
Serves:  15 (30 cookies)
1/2 cup canola oil
2/3 cup white sugar
1/4 cup honey (really good honey)
1 egg
1 teaspoon vanilla
2 cups flour (I use 1:1 gluten free flour from Bob's but if you're not gluten free, you can use all-purpose)
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup turbinado sugar

Preheat the oven to 375 degrees.  Line cookie sheets with parchment paper or slipmats.  Set aside.

In a large bowl, combine olive oil, sugar, and honey until fully combined and fluffy.  Add the egg and vanilla and beat until combined and sugar is dissolved.  Don't rush this!  It will take about 5 minutes.  Add flour, baking soda, and baking powder and mix until just combined.

Chill for at least 30 minutes up to overnight, covered in the refrigerator

Place turbinado sugar in a small shallow dish.  Shape 1 tablespoon of cookie dough into a ball.  Roll it in the sugar.  Repeat until all balls have been rolled in sugar.  Place 2 1/2 inches apart on the prepared cookie sheets.  Bake for 7-8 minutes, until the cookies are golden in color.  Allow to cool and store in an airtight container.  These are best fresh or within 24 hours, even when stored as they lose their crispiness.

*NOTE:  The original recipe did not call for chilling but the dough was so wet that I couldn't form balls without getting it all over my hands.  Chilling it in the refrigerator firmed it right up!
Thursday, February 4, 2016

Fancy Pants App: Nacho Fries


Hard to believe that it's been 4 weeks since I posted and this week we're doing two NEW posts, right?!  Sometimes I have inspiration and sometimes I don't.  I'm not trying to force it any more since this year I've decided to focus on the balance in my life.  Admittedly, I don't have much balance with work and family and John and the downtime I need to make sure all of those things happen but balance is still important and something that I strive to do better. 

Long winded way I guess of saying if I don't feel like posting a recipe, I'm not going to.  But, hopefully the next few months will be inspired ones and we can enjoy them together!  Balance is also about taking time out of hard work and pressure to find relaxing time.  John and I have a few wonderful vacations planned over the next few months, both with family and without that I'm really looking forward to!

For now though, onto the Super Bowl!  These nacho fries are so delicious and a big hand really goes to John for helping me with them!  They're so easy to make but also a nice twist on a normal nacho that I think it's something everyone should have on their table on game day!  Mix it up by adding some barbecued meats if you're a Carolina fan or Salsa Verde if you're a Broncos fan and call it a day!  The best part is, you can use whatever you want in the cabinet.  I won't tell...
Nacho Fries
Serves:  8
1 1-lb bag of frozen waffle fries
2 tablespoons butter
2 tablespoons flour
1/4 cup milk
6 ounces cheddar cheese, shredded
4 ounces pepper jack cheese, shredded
1/4 cup enchilada sauce
4 tablespoons sour cream
cilantro to taste

Preheat the oven to 400 degrees F.  Place frozen fries in a single layer on a large cookie sheet that has been lightly greased with cooking spray.

In a medium saucepan over low heat, melt the butter.  Add flour and whisk well.  Add milk, whisking until it is fully incorporated with no clumps.  Then, slowly add 4 ounces of cheddar and 4 uonces of pepper jack cheeses, whisking until melted. 

Pour over the fries evenly.  Top with remaining cheddar cheese shreds and bake 12-15 minutes until fries are crispy.   Meanwhile, combine enchilada sauce and sour cream.  Drizzle over the tops of the hot fries.  Add cilantro and serve immediately.
Sunday, January 31, 2016

Sassy Sweets: King Cake (Gluten and Dairy Free)

Fat Tuesday has been a holiday in my house since I can remember.  My dad loved the idea of a holiday celebrating eating.  Before I even understood Mardi Gras, Fat Tuesday was a February holiday we all looked forward to!  Even Mom got into the spirit making a cajun dish and decorating the table.

It's a fun tradition that John and I keep because, hello, I am totally my father's daughter.  Anything that celebrates food, I am absolutely a fan of!  When sister K started on a gluten-free diet, it was a fun challenge to start making things she could eat!  Then, she also added dairy-free to that on her doctor's suggestion and the challenge became practically impossible!

With Fat Tuesday next week, I wanted to make something she could partake in and played around with Emeril's recipe until I got a great resemblance of a traditional king cake.  Although she had to eat it a little early (poor blogger's family), I think it was a big hit!  Wishing you and yours a wonderful Fat Tuesday (February 9th - you still have time to plan your menu)!

Gluten and Dairy Free King Cake (adapted from Emeril)
Serves:  12
Cake:
2 envelopes active dry yeast (4 1/2 teaspoons)
1/2 cup sugar
12 tablespoons margarine
1 cup almond milk
5 large egg yolks
4 1/2 cups gluten-free flour mix (I like King Arthurs)
2 teaspoons salt
1 teaspoon nutmeg
1 tablespoon vegetable oil
 2 tablespoons almond milk

Filling:
4 tablespoons cinnamon
1/2 cup sugar


Topping:
3 tablespoons almond milk
3 cups confectioner's sugar
Sugar Sprinkles (purple, green, and gold)

Cake:  Combine the yeast and sugar in the bowl of a stand mixer fitted with a dough hook.  In a small saucepan, melt butter over low heat.  Add milk and heat until warm to the touch.  Add to the stand mixer and beat at low for 1 minute.  With the mixer running, add the egg yolks.  Continue to beat for 1 minute at medium-low speed so the egg yolks are broken up and incorporated.  Add the flour, salt, and nutmeg.  Beat until everything is incorporated on medium speed.  Increase the speed to high and beat until the dough pulls away from the sides of the bowl and forms a rough ball.

Remove the dough from the bowl; using your hands, make the dough into a smooth bowl.  Lightly oil a large bowl and place the dough in it, turning once so the top is oiled.  Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.

Filling:  Combine cinnamon and sugar, set aside.

Turn the dough out onto a well floured surface.  Roll the dough out into a rectangle about 30 inches long and 6 inches wide.  Spread the filling over the entire dough, leaving 1/2 an inch from all the edges.  Roll up the dough carefully (if the surface was not well-floured it may stick and break).  Form a circle by pinching the edges of the dough together. Place on a well-oiled cookie sheet and cover with a clean kitchen towel.  Let rise until about doubled, 45-60 minutes. 

Preheat the oven to 350 degrees.  Brush the top of the cake with 2 tablespoons of milk and bake until golden brown, 25 - 30 minutes.  Let the cake cool completely.

Icing:  Combine the almond milk, vanilla extract, and the confectioner's sugar with a whisk until smooth.  Generously spoon the icing over the cake and then decorate with strips of colored sugar. 
Wednesday, December 30, 2015

Date Night Dinner: Lamb Burgers with a Mediterranean Compote and Mint Aioli

With all of the festiveness going on in our house lately, I was ready for a savory break.  Lamb is one of my favorite meats but we rarely buy it ,mainly because hello!  It is so expensive!  But, we lucked out and lamb was on sale last week at our local organic food store.  A pound went into my shopping cart before my brain realized what my hands had done!

One of our favorite dinners is from the Breslin restaurant in the Ace Hotel in New York.  The lamb burger is a decadent treat but too expensive to be somewhere we go often.  It's used for super special occasions or when we have friends and family we're looking to feed well.  I wanted to recreate the juicy lamb burger they make so well at home.

A lot of people think I'm crazy that I leave work at 7 and want to come home and cook a meal like this one.  But just because it sounds fancy and tastes absolutely insanely delicious, doesn't mean it has to be a ton of hard work.  In fact, the whole thing came together with time to spare as we waited for the oven fries to finish crisping up.
Lamb Burgers with Mediterranean Compote & Mint Aioli
Serves:  2 (2 burgers)
Burgers:
2/3 pound ground lamb
2 tablespoons Montreal steak seasoning
2 kaiser rolls, toasted

Mediterranean Compote:
1/4 cup feta cheese
1/4 cup olives, diced
1 roasted red pepper, diced
1/2 red onion, diced
1 teaspoon mint, minced
1 teaspoon parsley, minced

Mint Aioli:
1/2 cup mayonnaise
2 tablespoons mint, minced
1/2 teaspoon salt

Burgers:  To make the burgers, form lamb into 2 patties.  Season with seasoning on both sides.  Grill 6-8 minutes per side, until fully cooked through but still juicy.  Place on kaiser rolls immediately so rolls can soak up extra juice!

Mediterranean Compote:  While burgers are cooking, combine feta cheese, olives, roasted red pepper, onion, mint, and parsley.  Divide evenly over the burgers.

Mint Aioli:  Combine mayonnaise, mint, and salt.  Spread on the cut side of each top roll.  Cover and serve burgers immediately.



Wednesday, December 16, 2015

Sassy Sweets: Dark Chocolate Cookies Spiced with Orange and Star Anise

As I mentioned a few weeks ago, there was no one more thrilled than I was that I FINALLY remembered (on time) to enter the Great Food Blogger Cookie Swap!  It's a little more intense than you might originally expect.  I mean, first there's a participation fee.  Then, there's bonus gifts from sponsors (yes, really!  We got a great little beaker set from OXO!).  Then, you get paired with super fancy bloggers and you have to make a new cookie recipe.

And then you're traveling from London to home and then Cannes, home, Milan, home.  And you start to curse yourself for perhaps thinking you could make a super fancy cookie for all these equally fancy bloggers.  Finally, it's the weekend before you have to ship them out and you put your brain and pantry to work and go for it.

In the end, these are what came out!  At first, I wasn't in love with them because they are meant to be slightly harder cookies but the flavors were great and between John and the boys in my office, all signs pointed to sending these out!  And send them out, I did.  My cookie recipients were Jen at The Rebel Chick, Farrah from FairyBurger, and Milisa from Miss in the Kitchen!  I hope they all enjoyed the cookies as much as we did!

I got some fantastic cookies from other bloggers too!  Nusstalers from the Brooklyn Homemaker (most gorgeous packing too)!, Brown Butter Pecan Chocolate Chip Cookies from Gimme Delicious (and OMG so delicious), and Skinny Maple Glazed Snickerdoodles from Enticing Healthy Eating (John ate these and I had to fight for a single cookie!). It was great receiving packages in the mail other than those I had spent too much money on for other people!  Definitely a swap I'll make a tradition in our house.
Dark Chocolate Cookies Spiced with Orange and Star Anise
Serves:  36
1 1/2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon ground star anise
1/2 teaspoon salt
2 tablespoons orange zest
1/4 cup sugar
3/4 cup dark brown sugar
2/3 cup butter
1 egg
1 teaspoon vanilla extract
3/4 cup mini chocolate chips

Sift together flour, cocoa powder, baking soda, star anise, and salt into a large bowl.

In a very small bowl, combine sugar, dark brown sugar, and orange zest.  Set aside for 10-15 minutes.

Meanwhile, in a medium-sized bowl, beat butter until smooth.  Add egg, sugar mixture, and vanilla extract.  Beat until well combined.  Add flour mixture and mix until incorporated.  Add mini chocolate chips and stir well.

Form into 3 long logs.  Refrigerate for 1 hour, up to 24 hours.

Preheat the oven to 375 degrees F.  Remove the logs and with a serrated knife cut 12 cookies per log. Place on greased cookie sheets.  Bake for 6-8 minutes, until firm.  Let cool completely before serving.  Can store in an airtight container for up to 2 weeks.


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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