Tagged: ‘unsalted butter’

The Classic Poppy Seed Butter Cake

Back when I was learning how to bake, around 1970 or so, I was always on the look out for good recipes. Especially cakes and quick loaves. I wanted cakes that garnered praise and not a crumb left on any plate. One of the most elusive cakes was poppy seed cake, the kind you could buy a slice in a Jewish deli, have on a Jewish holiday, or have at someone’s grandmothers’ house for brunch.

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Chocolate Chip Cookie-Cake Heart

This chocolate chip cookie-cake heart is the handiwork of my friend and incredibly versatile cook Jacquie McMahan. Jacquie’s daughter-in-law fell in love with a cookie-cake with her name written on it available by mail order from a bakery in San…

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Duck Liver Pâté

I was served this fabulous appetizer pâté de foie de canard at a cooking class with local chef Scottie McKinney decades ago at the newly opened Hotel Meridien in downtown San Francisco. We sat in the corner of the empty dining room for the demonstrations. Never having been much interested in eating pâté, I flipped for this one.

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Favorite All-Butter Pastry Crust

In an electric stand mixer (such as a Kitchen Aid) or food processor, combine the flour, sugar, and salt. Cut in the butter on low or with short pulses until the mixture resembles very coarse meal with some pieces the size of corn kernels still visible (be sure to leave some chunks to create the flakiness). Sprinkle in the ice water and vinegar over the mixture, tossing or pulsing to moisten evenly, dribbling in more ice water if the dough is too dry. Gather the shaggy dough into a ball with your hands and flatten into a disc. Divide into two portions. You can roll out immediately, or wrap dough in plastic wrap and refrigerate if rolling out the next day and bring back to cool room temperature to roll out, or freeze up to 3 months in a small plastic freezer bag.

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Zucchini Chocolate Bundt Cake/Chocolate Cake of the Month

We know that adding grated vegetables, such as carrots or beets, contribute to making a deliciously moist cake with that little something extra. Well, zucchini does, too.

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Cherry Cobbler with Rum Whipped Cream

The other day in the check out line while perusing the scandal sheets, I realized the person in front of me and the one behind me were both buying big bags of fresh sweet cherries. Voila. Cherry season has arrived. Spring is officially here and with it, the first little stone fruit. So buy enough to eat fresh out of hand, then some for cooking a crisp or cobbler (easier than pie), muffins, and some savory dish like duck with cherries.

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Bob’s Mud Cake/Chocolate Cake of the Month

There is Mud Cake and there is Mud Cake. The always-fudgey cake takes its name after the thick mud of the Mississippi River banks, needs a glug of bourbon just like on the old riverboats, and is a card-carrying member of the Southern baking repertoire along with banana pudding and baking powder biscuits.

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Large Batch Chocolate Nut Brownies

Brownies are a perennial favorite and being able to whip up a large batch for parties is a boon to the baker. You can certainly mix these by hand in a large bowl with a dough whisk, but you can also make them in your 6 quart stand mixer.

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The Baker: FARM-STYLE WHITE BREAD WITH CARDAMOM

In a market crowded with specialized bread books that promote everything from traditional French breads to those made in machines, Beth Hensperger has gone her own way. In her latest book, “The Bread Bible,” the subtitle, “300 Favorite Recipes,” tells the real story.

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My Best Sauces: Pan-Seared Sirloin Shell Steak with Food Processor Béarnaise Sauce

Béarnaise sauce, a sharp buttery sauce with red wine vinegar, shallots, egg yolks, and tarragon, is truly a special occasion sauce. But one to look forward to. It is THE sauce for grilled and sautéed meat or fish, much less a foundation sauce in French cookery.

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