Milk Cake

My in-laws were in town again and I made a big Mexican inspired feast for dinner on Saturday night. I wanted to make a dessert that correlated with the theme so I did some research before I decided what to make. After considering churros, sweet plantains and Mexican "fried" Ice Cream I settled on Tres Leches Cake. I had never tried Tres Leches Cake and since I am not a lover of chocolate I was intrigued by the sans-chocolate ingredients.

Tres Leche Cake
Recipe Courtesy Alton Brown

For the cake:
Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract

For the glaze: (Next time I would cut these ingredients in half)
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half

For the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract

For the cake:

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute.

Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time,

and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup.

Once combined, pour the glaze over the cake.

Refrigerate the cake overnight. (After I refrigerated it over night I poured the unabsorbed milk out)

Topping:

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

I served the cake to my in-laws and then again to a group of our friends after we all went to dinner on Sunday night. I think everyone liked the cake but it didn't receive rave reviews. I read that Tres Leche cake is supposed to taste like cake dipped in milk and to my defense that is exactly what it tasted like. However, I am not sure everyone is comfortable with soggy cake and I don't know that I will be making it again. I was glad I tried it though.

Nifty Knives

Today I went to a Hands on Knife Skills Class at La Cuisine in Old Town Alexandria. La Cuisine is the most amazing little gourmet cooking shop. This tiny shop manages to carry every cooking/baking tool known to man in addition to several ingredients like baking chocolate, oils, spices and salts. Their prices were reasonable which is rare in regards to a specialty store. The quaint atmosphere was inviting and the owner (or who I believed to be the owner) Nancy was extremely well-informed and seemed to be an expert on every subject. I could have spent all day shopping around. Below are a few picture I took of the inside of the shop.

The Spices

The Baking Tools

The class was taught by Joe Raffa the Executive Chef at Oyamel in DC and he was great. He was extremely personable, very knowledgeable and had an array of interesting stories about cooking and the restaurant business. During the three hour course he walked us through knife construction, knife safety, knife cleaning, how to properly hold a knife and several cutting techniques. The class was very hands on and we spent the entire time working with vegetables at the cutting board. Below are some of the techniques we learned:

Chiffonade

Dicing

Julienning

Shredding
How to use the Knife Steel to bring the Edge Back

These were just some of the many things we learned during today's class. Although I had seen many of the techniques on TV and have used them it was nice to have someone explain the mechanics behind them and properly demonstrate the right way to approach the technique. Joe was awesome at answering all of my questions and giving me ideas on how to correct some of the mistakes I make when using my knives at home.

I really had a great time at the class and am so happy to have enrolled. This class wet my appetite for group learning about my favorite subject and I can't wait to take another cooking technique class. I will visit La Cuisine's Website and see what other classes they offer!

Countdown Side Effects

I think it has something to do with my husband's daily countdown to the commencement of college football but I definitely have not been cooking summer-time dishes. First was the pumpkin pie and now stuffing! I am pretty sure he is responsible for my fall fare because every morning when i wake up I hear exactly how many days I have left before I get the pleasure of spending my Saturday's watching Auburn, LSU, Notre Dame and several others clash in their weekly matches. He is a fanatic. He loves all sports and plays several but he has an obsession with college football and all that goes along with the twelve games during the regular season and the additional bowl games. So far, every event I have slotted on our calendar starting in late August has been met with the criteria that we can go as long as no one "good" is playing at that time. I only have 22 more days until I get to start every Saturday morning by receiving his cheerful "Good Morning and War Eagle"s - it is going to be a long four months !

Cornbread and Andouille Dressing
Courtesy of Emeril Lagasse

2 teaspoons unsalted butter
1/2 pound andouille, cut into 1/2-inch pieces
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 tablespoon minced garlic
Basic Cornbread ( I used one box of Jiffy)
3 slices white or whole wheat bread, torn into 1/2-inch pieces
1/2 cup chopped green onions
1/3 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
1teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
2 large eggs, beaten
1 to 2 cups chicken stock, as needed

Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.

In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.

With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands.

Add the salt, pepper, cayenne, and eggs, and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.

Transfer to the prepared dish and

cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.

Note: When making the dressing, make cornbread the day before.

This stuffing is really delicious and very flavor-packed. It was so good that I even considered dethroning my traditional holiday contribution of my delectable baked macaroni and cheese. But don't worry family, it didn't get bumped yet.

I am also entering this dish in Joelen's August Culinary Adventure event "Cajun/NOLA Eats". This is my first blogging event so I will have to keep you updated on the outcome.

Pies and Personality

I don't like pumpkin, I don't like cinnamon, I especially don't like baking and it isn't November - so why you ask would I make pumpkin pie in early August? Because it is my youngest brother - in - law's favorite dessert and he was coming to visit. And as youngest children go they usually get their way. I have always been fascinated with birth order personality traits and how much oldest, middle and youngest children from totally different families resemble each other's personalities. I have read a lot about birth order and how it effects a person's demeanor and I have found proof of these studies in so many people I know. In general, older children are demanding, successful, self-centered and seek approval from those in authority. Middle children always feel persecuted, are always opposite their older sibling, good judges of character, and peacekeepers who can see all sides of a situation. The baby of the family is concerned with having fun, used to getting what they want, financially irresponsible and socially outgoing.

I am sure you can find people who are exceptions to my observations, but I guarantee that you can also find those that are right in tune with these general descriptions. Since I am the middle child and the middle child normally is a "people pleaser" I decided to make my brother-in-law who is the baby of his family his favorite pie because I know he is "used to getting what he wants". Maybe this is all too deep of a reason for baking a winter treat in the dead of summer, but it made sense to me......

Pumpkin Pie
Courtesy of Paula Deen

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt,

and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust

and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Inspirations

There are so many influences that determine what recipes I search out and decide to prepare. Sometimes I see a cooking show that inspires me to try a new dish, or a new ingredient tempts me to give it a world, other times I am motivated by a cooking technique that I have never tried. There are several things when it comes to food that move me. This particular recipe was inspired by a wedding gift we received. My sister visited DC this past week and I was showing her all of my wedding gifts and came across a set of Arthur Court "Fleur Di Lis" spreaders that I have not used yet. My in-laws are in town and I wanted to make an appetizer for them to snack on mid-day. I thought this would be the perfect excuse to use our gift and a good chance to make a spread (which I have never done before). Luckily, Cooking Light had a recipe that interested me.

Chicken Artichoke Spread
Cooking Light April 1997

Ingredients

1 14-ounce can artichoke hearts, drained
Cooking spray
2 (4-ounce) skinned, boned chicken breast halves
1/2 cup minced green onions
3 small garlic cloves, minced
1 cup plain low-fat yogurt
2 tablespoons light mayonnaise
1/4 cup grated fresh Parmesan cheese
2 teaspoons Worcestershire sauce
3 drops hot sauce
1/8 teaspoon paprika
1/2 teaspoon cracked black pepper (not in original recipe)
1/4 teaspoon cayenne pepper (not in original recipe)
1/4 teaspoon salt (not in original recipe)

Preparation

Preheat oven to 350°.

Place artichoke hearts in food processor, and process until finely chopped. Spoon into a bowl, and set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and cook 4 minutes on each side or until chicken is done. Remove chicken from skillet, and let cool. Cut chicken into 1-inch pieces, and set aside. (I used chicken breast from a rotisserie chicken that was already cooked so I skipped this step)

Recoat skillet with cooking spray, and add onions and garlic. Sauté 2 minutes or until tender. Place chicken and onion mixture in food processor;

process until finely ground. Add yogurt, mayonnaise, cheese, and sauces,

and pulse until well-blended. Add chicken mixture to artichokes; stir well. Spoon mixture into a 1-quart baking dish coated with cooking spray, and sprinkle with paprika.

Bake mixture at 350° for 25 minutes or until heated. Serve spread warm or cold with French bread or crackers.

I tasted this spread during preparation and felt it needed more spices. I added salt, pepper and cayenne to jazz it up a bit.

You say "Polenta", I say "Cornmeal"

As I set out to purchase the ingredients for tonight's dinner I found myself standing stumped on Aisle 11 looking for answers. I needed to buy polenta and all I could find was cornmeal. Were these two ingredients the same thing? Or did I need to search harder for polenta? I called my brother-in-law who is a great cook and uses polenta in recipes often. He said that they were indeed the same thing and that if I purchased cornmeal I would have achieved my goal. So I picked up the cornmeal and went on my way. Later that night he emailed me an article to let me know that they were made of the same ingredient but the size of the grind is what separated the two. I researched further on the Internet and could not find a definitive answer. There were several conflicting reports. Some stated that the size of the grind was the difference (like the article from Robbie). Others said that polenta was what the Italians called cornmeal - indicating they were the same thing. And then finally, I found several articles that described polenta as cooked cornmeal that results in a porridge like side dish. So can any of my readers enlighten me? What is the difference, or is there any?

Polenta Crusted Shrimp with Mustard and Herb Mayonnaise
Giada De Laurentiis

Mustard and Herb Mayonnaise:
1 1/2 cups mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1/4 cup chopped fresh tarragon leaves ( I omitted this ingredient)
1/4 cup chopped fresh chives

Polenta Crusted Shrimp:
1/2 cup all-purpose flour
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 eggs, beaten (I used Egg Beaters)
1 1/2 cups polenta
2 teaspoons paprika
1 1/2 teaspoons dried thyme
1 pound large shrimp, peeled, deveined, tail-on
3 to 4 tablespoons olive oil
Kosher salt, for sprinkling

To make the Mustard and Herb Mayonnaise:

In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, tarragon, and chives. Cover and refrigerate until ready to serve.

To make the Polenta Crusted Shrimp:

Position an oven rack in the center of the oven and preheat to 475 degrees F. Cover a heavy-duty baking sheet with aluminum foil. Combine the flour, sea salt and pepper in a small bowl. Pour the beaten eggs into another small bowl. Mix together the polenta, paprika and thyme in a medium bowl.

Working in batches, dredge the shrimp in the flour. Shake off any excess flour. Dip the flour-dredged shrimp into the eggs and then coat with the polenta mixture.

Drizzle the shrimp, on both sides, with the olive oil. Place the shrimp on the prepared baking sheet. Bake for 10 to12 minutes until crisp and golden. Sprinkle with the kosher salt.

Serve immediately with the Mustard and Herb Mayonnaise.

This was a really yummy dish. The cornmeal/polenta gave the shrimp a delicious crunch and the Herb Mayo was very tasty. We had it as a main entree but it would be amazing served as an appetizer at a party too!

Snappy Scallops

We had a massively busy weekend. Friday night was a big fancy work party at the Ritz-Carlton, Saturday was Sarah's end of summer pool party in the day and the the Graviss' Grilled Pizza party at night. I was so exhausted from the hectic fun-packed weekend and I didn't want to spend a lot of time in the kitchen tonight. The following recipe was the perfect solution. I was able to throw it together in less than 20 minutes and it was healthy, light and delicious.

Seared Scallops with Fresh Linguine and Romano Cheese
Cooking Light August 2008

Ingredients

1 (9-ounce) package refrigerated linguine
1/4 cup plus 2 tablespoons (about 1 1/2 ounces) finely grated fresh Romano cheese, divided
2 tablespoons olive oil, divided
2 tablespoons chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
1 1/2 pounds sea scallops
4 lemon wedges

Preparation

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

Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water. Combine pasta, reserved 2 tablespoons pasta water, 1/4 cup cheese, 1 tablespoon oil, chopped basil, and pepper in a large bowl; toss well.

2. Heat remaining 1 tablespoon oil in a large cast-iron skillet over high heat. Sprinkle salt evenly over scallops;

add scallops to pan. Cook 1 minute on each side or until golden.

3. Place 1 cup pasta mixture on each of 4 plates; top each serving with about 3 scallops and 1 1/2 teaspoons remaining cheese. Serve with lemon wedges.