Posts tagged Cookbook
Birthday Cake

RG-6091 Around here, we're big fans of all the original birthday traditions. It seems like we're supposed to care less and less about birthdays as we get older, but we're not on board with that. Presents? Yes. Beautiful gift wrap? Obviously. Balloons, flowers, decorations? Check, check, and check. And the best part of all, the ultimate reason to celebrate any occasion: the cake.

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Showing up to a birthday party, or even just a friend's doorstep, with a homemade birthday cake in hand is one of the best birthday surprises we can think of. It's thoughtful and sweet, and chances are you'll be sticking around long enough to sneak a slice yourself! Cupcakes are great and ice cream is always a good idea, but there's nothing quite like a beautiful slice of cake. This week, we're craving the classic Birthday Cake from the Theo Chocolate cookbook - now all we need is a friend with an April birthday!

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Theo Chocolate Birthday Cake:

Makes one 9-inch layer cake

  • 3 cups (13&1/2 ounces) cake flour
  • 1&3/4 cups (12&1/4 ounces) sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1&3/4 cups (3&1/2 sticks) unsalted butter, melted
  • 3/4 cup buttermilk
  • 1 tablespoon vanilla extract
  • 4 egg yolks
  • 2 eggs

For the frosting:

  • 3 tablespoons very hot water
  • 3 tablespoons (2/3 ounce) cocoa powder
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 cups (13&1/2 ounces confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 9 ounces Theo 70 percent dark chocolate, melted and cooled (but still liquid)
  1. To make the cake, preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) baking pans and line the bottoms with parchment paper. Set the pans aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, salt, and baking soda on low speed to blend the ingredients, about 15 seconds. Add the butter, buttermilk, and vanilla, and mix on low speed until the wet and dry ingredients combine, about 30 seconds. Scrape the bowl and paddle, and mix on medium-high speed for 1 full minute. Scrape the bowl, add the egg yolks, and mix on medium-high speed for 30 seconds to blend and aerate the batter. Add the eggs, one at a time, mixing on medium-high speed for 30 seconds between additions. Finally, mix the batter on medium-high speed for one minute. Divide the batter evenly between the prepared pans, and bake until a toothpick inserted near the center of the cake comes out clean, about 35 minutes.
  3. Cool the cakes in the pans on a wire cooling rack for 10 minutes. Remove the cakes from the pans, peel off the parchment paper, and let them cool completely before making the frosting.
  4. To make the frosting, in a small bowl, whisk together the water and cocoa powder until smooth. Set aside to cool.
  5. Clean the stand mixer bowl, then cream the butter on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and beat on medium speed until smooth and creamy, 1 to 2 minutes. Scrape the bowl, add the vanilla, salt and cocoa powder paste, and mix on low speed until combined. Increase the speed to medium-high and whip the frosting until soft and creamy, about another minute. Make sure the melted chocolate is still liquid, but no longer warm to the touch. Add it and whip on medium-high speed until thick and fluffy, about 2 minutes. Use right away.
Blood Orange + Beet Salad
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AFullSizeRenders the temperatures rise over the weekend here in Los Angeles we'll be craving some refreshing and filling. We couldn't resist to share this recipe when we were looking thru our cookbooks, does that look delicious or what? This recipe was actually created during the holiday season by Chef Corey at Flour1, but we want to make it RIGHT NOW. Fresh feta, toasted walnuts and an orange vinaigrette, yum!

 

 

So here's what you'll need:

Ingredients

2 lb/910 g beets, a mix of red and gold

1 tsp kosher salt

1 cup/115 g walnut pieces

2 blood oranges (or regular oranges if you cannot find blood oranges)

8 cups/200 g loosely packed baby arugula

8 oz/255 g soft fresh goat cheese

Blood Orange Vinaigrette

1 blood orange (or regular orange)

1 small shallot, finely diced

2 tsp Dijon mustard

2 tsp honey

1 tsp kosher salt

⅛ tsp freshly ground black pepper

3 tbsp sherry vinegar

¼ cup/60 ml extra-virgin olive oil

Special Equipment: rimmed baking sheet, Microplane or other fine-rasp grater

Steps:

1. Cut the tops of the beets, leaving a little of the stem intact and scrub them well. In a large saucepan sprinkle salt and add water to cover the beets by about 2 inches. Cover and bring to a boil on high heat. Reduce heat to a medium-low and simmer for about 1 hour, or until the beets are tender and can be pierced with a knife. Drain and set aside until the beets are cool enough to be handled. Use a kitchen towel that you don't mind staining to hold the beets. Remove the skins by rubbing the towel firmly against the beets. When the beets are completely cool, cut them into bite-size wedges.

2. Meanwhile, preheat the oven to 350 degrees fahrenheit and place a rack in the center of the oven. Spread the walnuts in a single layer on the baking sheet and toast in the oven, shaking the pan once or twice for even toasting, for 8 to 10 minutes, or until the nut are golden brown, Remove from the oven and let cool.

3. Cut the top and bottom of each orange. Stand one of the oranges on a flat end. Using a sharp paring knife, carve away the rind from the orange, starting from the top and cutting downward and curving inward, until all the rind is gone and you are left with just the fruit. Repeat with the remaining orange. Cut the oranges crossfire into thin slices and set aside for the salad.

4. TO MAKE THE VINAIGRETTE: Working directly over a small bowl, grate the zest from the orange with the Microplane. Cut the orange in half and squeeze the juice into the grated zest. Add the shallot, Dijon mustard, honey, salaam and pepper. Whisk in the vinegar and then slowly whisk in the olive oil until well blended. Taste and adjusting seasoning as preferred.

*The vinaigrette can be made up to 1 week in advance and stored in an airtight container in the fridge. Bring back to room tempter and rewhisk to combine the ingredients before using.

5. Arrange the arugula in a large, shallow bowl. In a medium bowl, toss the beets with 2 to 3 tbsp of the vinaigrette, coating them evenly. Top the arugula with the beets, orange slices, walnuts, and dollops of the goat cheese. Serve the remaining dressing on the side.

For more delicious recipes from the chefs at Flour Bakery + Cafe pick up the cookbook Flour, Too  at Rolling Greens Los Angeles.   IMG_9137

 

Spice It Up this Fall!

Cool weather is an automatic reason for warm, spicy food with tons of flavor! We headed to the pantry to see what recipe we could cure our spicy craving! We turned to Mighty Spice Express Cookbook by John Gregory Smith for this yummy soup, Vietnamese Bun Cha!

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Mmmm, warm and delicious! We can't wait to make this to warm us up as the cool weather rolls in. We love these bowls with fleur de lis on them for serving. Happy Cooking!

Snack on These!

Cookies are one of the best snacks; sweet, portable, and extra delicious over a scoop of ice cream! We took another one of our Pantry favorites, Breakfast, Lunch, & Tea by Rose Carrarini and scoured the trendy pages for a yummy cookie recipe that is as unique as it is delicious. We came across these Almond, Cinnamon, & Meringue Biscuits and were hooked. Delicious over warm vanilla ice cream, no? IMG_0099 copyIMG_0106 copyCookieBiscuits

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This book includes recipes for over 100 of Rose Bakery’s (in London) most popular dishes, from breakfast staples such as crispy granola to afternoon treats, including sticky toffee pudding and carrot cake, as well as soups, risottos and other dishes perfect for a light lunch. We hope you enjoy your biscuits; Happy Baking!