Orange sponge cake with cranberry marble

4 eggs + 1 yolk
8 oz sugar
1 tsp salt
2 tbsp lemon juice
1 tsp vanilla
2 tsp baking powder
8 oz flour, sifted (pulsed with b. powder in food processor)
rind of 1 orange
8 oz butter, melted, cool

Preheat oven to 350 F.
Place eggs, sugar, salt, lemon juice and vanilla in bowl of stand mixer.  Place over water simmering in saucepan and whisk until eggs just warm and sugar has begun to melt.  Place bowl in stand and whip on high with whisk attachment until triple in volume.  Fold in flour and baking powder.  Fold in butter.  Pour into pan (bundt pan used).  Swirled cranberry sauce into batter with knife.  Bake ~ 45 minutes until tester clean.

Also made scrambled eggs with farmer's sausage:

Sauteed 2 links no name farmer's sausage until fluid diminished then added ~1 cup chopped onion and 2 chopped garlic cloves plus a little beer and turned to low until onions golden.  Add eggs (mixed with some garam masala, and lots of dried chervil plus salt and pepper).  Won rave reviews from DH. No pics since gobbled up :)

Chili with steak

Tried a chili with steak, and loved the flavour!  Our steak requires a little more cooking than what you get from the store, so I should have allowed more time.  But once it was cooked, yum yum.  :)

~2 lb round steak
4 cloves garlic, chopped
~2 cups chopped onion
2 Tbsp homemade chili powder (from theKitchn)
1 Tbsp cumin
1 tsp ancho chile powder
1/2 tsp chipotle chile powder
1 tsp ground coriander
2 bay leaves
2 tsp dried leaf oregano
3/4 cup Lucky Lager (cheap cooking beer)
~3 cups beef broth
7 cups cooked beans
1 small can corn niblets, drained
1 tbsp red wine vinegar
fresh chopped red onion
chopped pickled jalapenos

Dry steak and season with 1 & 1/2 tsp kosher salt and 3/4 tsp pepper.  Brown steak in 2 batches undisturbed for several minutes then stir to brown evenly.  Remove to plate along with juices.
Heat oil and add onions and garlic with some kosher saltover medium, stirring occasionally until softened & lightly browned.  Add seasonings and cook, stirring, until fragrant, ~2 minutes.
Add beer, turn heat to high until most liquid gone, scraping bottom of pot to loosen browned bits.  Add broth and bring to simmer.
Puree 1 & 1/2 cups beans (maybe more next time) and add to pot along with whole beans and meat with juices.  Simmer until beef is tender (~ 3 hours).  Add water if thickens too much.  Add corn at end.  Add vinegar at end after seasoning.  Garnish servings with red onion & jalapenos.

adapted from fine cooking Feb/Mar 2014

Snow day

We watched a small car get stuck in a drift on the road I was intending to take to work.  DH went out to help and the car's tracks had drifted shut during the time the car was stuck.  Family came along and towed the driver and her car out, but DH said I wasn't going to go into work. 

This morning, I made soup based on chorizo.  Here is what I did:

Chorizo soup

3 chorizo sausages (Freybe) (600 g)
1/2 lg onion, chopped
5 cloves garlic, chopped
3 carrots
celery
5 red potatoes, chopped
1 lg  can diced tomatoes
1 1/2 cups lentils
thyme ~1 tsp
2 bay leaves
seasoned salt & pepper
red wine & water
Worchestershire sauce

Sauteed sausage & removed from pot.  Sauteed onion and celery in fat from sausage then added garlic for a few minutes until softened.  Added of ingredients and brought to boil.

I would use less sausage next time, more onion and lentils, with more thyme.

Here's a pic:

**Curried pea soup**
2 tablespoons canola oil/bacon fat/butter
1 cup chopped onion
seasoned salt and freshly ground black pepper
5 cloves fresh garlic, chopped
12 ounces dried green or yellow split peas, picked over and rinsed
4 cups chicken broth
1 tablespoon garam masala instead of curry powder

Directions

Place the butter (or oil/fat) into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.

Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

Added 1 full cooked chopped potato after pureeing.  Ate with Darald's rye bread.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/curried-split-pea-soup-recipe/index.html?oc=linkback

Definitely a keeper but I'd double the recipe at least next time for leftovers :o)

Rained out

We tried to plant fruit trees today but it was too rainy and windy.  So I got to bake!

First I tried my first biscotti, Almond Biscotti, from Fine Cooking.  The duration in the recipe was too long for the first bake even though I checked earlier than they had indicated.

Then I made tuna turnovers from Mennonite Girls Can Cook.  I added some curry powder to the melts and enjoyed the flavour difference.  I need to use something to seal the dough together when I make them next time.

And to use up the egg whites I tried a Czech recipe: Steamed Meringue Pudding or snĕhový pudink.  This was a success!  I forgot to take pictures. 

Here's the recipe:

Ingredients:

• 4 large room-temperature egg whites
• 6 tablespoons sugar
• 1 teaspoon zest (orange, lemon or lime)
• 1/2 cup finely ground nuts (almonds, pecans, hazelnuts, walnuts)
• 1/8 cup cornstarch (original recipe called for 1/4 cup instant flour)      

Preparation:

1. Use a lidded pot large enough to accommodate your mold(s). Pour in enough water so it will come 1/3 up the side of the mold(s) and bring to a boil. In a grease-free bowl or stand mixer, beat egg whites until stiff. Slowly add sugar, while continuing to beat. Beat in the zest.
   
   
2. In a separate bowl, combine the ground nuts and instant flour. Slowly fold them by hand into the egg-white mixture until fully incorporated.
   
   
3. Fill mold(s) no more than two-thirds full. Cover the mold(s) with the lid(s) or with aluminum foil. Place in pot with gently boiling water and cover. Steam, making sure pot does not cook dry, 35 minutes. Wait a few minutes and unmold onto a platter or individual serving plates. Drizzle sauce of choice over the puddings and serve hot.

Want to try!

Buttery, gooey goodness.....oh my.

CINNAMON ROLL CAKE

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Blackberry muffins

I made cake from a white cake box mix last week, using instructions I found on a website.  6 oz. vanilla yogurt and the rind of one orange later, I got rave reviews.  There was a sale on blackberries last week so we loaded up and I decided to look for a recipe using orange rind and blueberries.  Here is where I found one that I will definitely make again:  Blackberry Orange Muffins - from Eat Live Run

Blackberry Orange Muffins
adapted from Martha Stewart
makes 12 muffins
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 tsp grated orange zest
2 cups fresh blackberries (or berry of your choice..use frozen if you can’t find fresh!)
1 stick butter, softened
1 cup sugar
2 eggs
1/2 cup milk
Preheat your oven to 375.
In a large bowl, combine the flour, orange zest, baking powder, salt and cinnamon together. Gently add the blackberries and stir so that the berries are covered with flour. Set aside.
Cream the butter and sugar together. Add the eggs, one by one, until thoroughly combined. Add the milk and blend.
Pour the wet ingredients over the dry ingredients and toss gently, being careful not to crush the berries. Scoop batter into 12 greased muffin tins sprinkle vanilla sugar (or regular granulated sugar) over the tops.
Bake for 25-30 minutes until the tops are golden. Let cool for five minutes in the tins then pop out and cool completely.

I again forgot to take pics, but will make again and try to remember then.  I hope to make an Apple Blackberry Crisp today as well.  Yummm!