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#1 ski3pin

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Posted 25 March 2020 - 06:59 PM

Let's use this pinned topic as a place to post recipes you'd like to share! I'm hungry. What's cooking?
 


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#2 Wandering Sagebrush

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Posted 25 March 2020 - 07:36 PM

French Apple Cake

 

Ingredients:

 

6 apples

4 large eggs at room temp

¾ cup (150 grams) granulated white sugar

1⅓ cups (170 grams) flour

2 teaspoons baking powder

¼ teaspoon salt

3 tablespoons vegetable oil

4 tablespoons milk

½ teaspoon vanilla

Granulated sugar or cinnamon-sugar for serving

 

 

Preheat oven to 350°F (180°C). Grease (with vegetable oil) & lightly flour the bottom & sides of a 9-inch round x 2-inch deep cake pan (23-cm x 5-cm) cake pan, shaking out excess flour.

 

Peel & core the apples. Cut each apple into thick wedges, about 16 or so per apple.

 

 

In a large mixing bowl, beat the eggs with the sugar until thickened & pale about 2 minutes.

 

Stir together flour, baking powder, salt & beat into egg-sugar mixture in 3 or 4 additions, beating after each addition just until blended. Scrape down the sides. 

 

 

The batter should be thick and creamy.

 

Add the oil, the milk, and vanilla and beat just until well blended. The batter should be thick enough to leave ribbon trails when the beaters are lifted.

 

Reserve the slices from one apple and then place all of the remaining apple slices in the pan in concentric circles, filling the bottom of the pan from edges to center and then continuing; this might make 2 layers of apples.

 

Pour the batter onto the apple slices in the pan, spreading the batter evenly, very gently shaking the pan so batter seeps between the apples.

 

Gently lay the reserved apple slices in a circular pattern on top of the batter & press just to settle into the batter, not not submerging them.

 

Bake the cake in the preheated oven for about 50 - 60 minutes or until the top of the cake is a deep golden brown and the cake is set in the center. 

 

Use a tester to check that no more raw batter remains. If the cake browns too quickly simply lay a piece of aluminum foil on top of the cake while it continues baking.

 

Remove cake from oven & place the pan on a rack to cool completely. Dust with sugar or cinnamon-sugar before serving (I serve from the pan)

 

Enjoy!

 

Tips:  Apple varieties for cake: I use Rubinette. Or use Honeycrisp, Fuji (I also love), Jonagold, Pink Lady, and Braeburn. Maybe Gala.

 

You want them to get really meltingly tender while retaining their shape - not going mushy. And you want a sweet/tart apple for flavor.

 

***Worried about size/number? Start by peeling, coring, wedging 4 apples. Your apple wedges should make 2 layers of slightly-overlapped apple wedges in concentric circles. And one layer for the top of the cake (see photo). Start with 4 apples, then one more, then one more.***  

 

The veg oil can be replaced with olive oil if need be. Not butter.

 

Add a bit more vanilla if you like. Or eliminate it.

 

Add a pinch of cinnamon or cardamom to the batter if you like.


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#3 Casa Escarlata Robles Too

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Posted 25 March 2020 - 10:07 PM

Thanks Steve.I was just going to PM you about the recipe,you beat me to it.

We will have to give this a try.

Frank


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#4 Wandering Sagebrush

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Posted 26 March 2020 - 05:54 PM

Lamb Goulash with Herbed Biscuits

 

Serve over fresh pasta, preferably pappardelle or other wide, flat ribbon-type pasta. Or make the herbed biscuit dough, spread the cooked goulash in a baking dish, top with rounds of the dough and bake.


Attached File  01B1158A-4C97-4D86-BD81-D3CE4412BE3D.jpeg   154.98K   10 downloads

 

 

This is fantastic with lamb, but during isolation, use beef or chicken, adapting recipe & cooking time for the meat used.

 

Ingredients for Goulash

 

Olive oil

3 – 4 medium onions, cut in half, thinly sliced

1 tablespoon sugar

3 garlic cloves, minced

1 tablespoon sweet Hungarian paprika

1 teaspoon smoky paprika

1 teaspoon fresh thyme leaves

1 bay leaf

3 tablespoons or 2 small cans tomato paste

2 tablespoons balsamic vinegar

2 pounds (1 kg) boneless lamb shoulder (or other meat), cubed

2 or 3 carrots, trimmed, peeled, sliced into thick coins

1 teaspoon salt

Freshly ground black pepper

Fresh parsley, coarsely chopped

4 cups (1 liter) chicken stock

6 ½ - 7 ounces (200 – 300 grams) white mushrooms, trimmed, cleaned and quartered or chunked

1 - 2 tablespoons (15–30 g) margarine or butter

7 ounces (200 ml) sour cream, plain Greek yogurt, or heavy cream

 

In a large pan or Dutch oven with a lid, heat a couple of tablespoons of olive oil. Add the onions and the sugar and, stirring, sauté over low or medium-low heat until the onions are caramelized, 8 to 10 minutes. Once the onions are caramelized a deep golden, add the minced garlic and cook, stirring, for another minute.

 

Stir in the sweet & smoky paprikas, the thyme leaves & bay leaf. Sauté an additional minute, stirring constantly.

 

Add the tomato paste and stir until everything is well blended. Add the balsamic vinegar & deglaze, scraping up the brown bits of onion & tomato stuck to the bottom of the pot. Add the chunks of lamb & the sliced carrots & toss to coat. Salt & pepper. Toss in a handful of freshly chopped flat-leaf parsley.

 

Add the chicken stock to just cover. 

 

Bring to a boil, then lower heat to a simmer. Cover the pot and simmer for 1 hour 15 minutes until the meat is fork tender.

 

Before this cooking time is up, sauté the chunks of mushroom in butter or margarine in a small saucepan until tender and golden on the edges. Add to the goulash at the end of 1 hour 15 minutes then allow the goulash to continue to simmer for an additional 15 minutes. Remove from the heat.

 

Once the goulash is off the heat, stir in the cream or yogurt. Unless topping with the biscuits, serve immediately over pasta.

 

Ingredients for Herbed Biscuits

 

2 cups (250 grams) flour

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon sugar

½ cup finely chopped flat-leaf parsley

1 stick (115 grams) unsalted butter, cubed

2/3 cups (165 ml) cold milk, or as needed

 

Egg wash (1 egg beaten with 1 tablespoon water), optional

 

Preheat the oven to 450°F (230°C).

 

Put the flour, baking powder, salt and sugar and chopped fresh parsley into a large mixing bowl and stir to blend. Add the cubes of butter and, using your fingertips, rub the butter into the flour until blended & the mixture resembles cornmeal or damp sand. Add the milk, a little at a time, mixing with a fork until the dough forms into a (just slightly sticky) ball.

 

Attached File  BC60A69B-F651-4CE4-9F89-92F5256D9D0C.jpeg   73.58K   9 downloads

 

Scrape the dough out onto a floured surface and, working quickly and with the ball of your hand (your palms will heat the mixture & the butter will get too sticky), smear the dough in an outward motion away from you in several movements until you have smeared all of the dough once - this will incorporate all of the butter into the dough. 

 

Scrape the dough back into a ball & knead very quickly just until the dough is blended, uniform & silky smooth. At this point you can wrap it in plastic wrap and put it into the fridge for several minutes if the dough is too sticky; this will make it easier to roll out. 

 

Lightly (don’t push down on the dough with pressure) roll out the dough to a thickness of 3/8 – 1/2 inch (1 cm); cut out round of dough with a cookie or biscuit cutter. Brush the tops of the biscuits gently with egg wash if you like.

 

Pour the goulash into a large oven baking dish. Gently place the cut biscuits all over the surface of the goulash.

 

Place in preheated oven & bake for 10 – 12 minutes or until biscuits are well risen, golden, & just starting to brown around the edges & the goulash is bubbling.

 

Serve hot.

 

Attached File  F9C5069C-3519-4BA7-8A61-9EB6A694B348.jpeg   109.81K   8 downloads


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#5 Ronin

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Posted 27 March 2020 - 02:00 AM

Shouldn't have read this right before dinner. Sounds fantastic. Thanks!


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#6 Mighty Dodge Ram

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Posted 27 March 2020 - 04:11 PM

When this is all over we’re heading to your house for dinner and dessert!


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#7 Wandering Sagebrush

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Posted 27 March 2020 - 04:26 PM

Richard, I’m good at plagiarizing recipes, not so good at bringing them full circle.  Caveat emptor.  


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#8 ski3pin

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Posted 27 March 2020 - 06:55 PM

I will have to try Mr. Sage's lamb recipe.


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#9 ski3pin

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Posted 28 March 2020 - 08:41 PM

I'm putting Wandering Sagebrush's biscuits here also

 

 

Biscuits

 preheat the oven to 450°F

 Ingredients

 2 cups (270 grams) all-purpose flour

4 teaspoons baking powder

3/4 teaspoon salt

8  tablespoons (115 grams) unsalted butter, slightly softened

2/3 cup (160 ml) cold milk

Extra flour for work surface

To measure the flour, stir the flour to lighten it before spooning it up & placing in the measuring cup. Fill to the top/mounded then, using a long flat surface like the back of a knife blade, level the flour across the top of the cup. 

Place the flour in a large bowl. 

Add the baking powder and salt to the flour and stir to blend.

Cut the butter into cubes and to the flour in the bowl then toss to cover the butter cubes in the flour. 

Using your fingertips, rub the butter and flour together rather vigorously until the butter has been completely incorporated into the flour and the mixture resembles damp sand or cornmeal. 

Add the milk, about a third at a time, mixing vigorously into the flour with a fork until the dough forms into a rough ball & there is no more dry flour/butter mixture.

Gather the dough together and and place on a floured work surface, dusting the dough itself with a little flour. Knead the dough very, very briefly only until you have a homogenous and smooth dough. 

Using a rolling pin and a very light touch (roll the dough without pressing down on the rolling pin into the dough), roll out the dough to a thickness of 1/2-inch (1 cm). The dough should be light and fluffy, not packed.

Using a round biscuit or cookie cutter, cut out small rounds (press straight down then up, not twisting the cutter) and place on an ungreased cookie or baking sheet.

Place the cookie/baking sheets with the biscuits in the preheated oven and bake for 10  to 12 minutes.

The biscuits will have risen, the layers slightly separating, and the tops and the bottoms (carefully lift one up and look) will be a nice golden brown.

Eat hot or warm with butter. 


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#10 Wandering Sagebrush

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Posted 28 March 2020 - 09:34 PM

Thank you Mr. 3Pin, I must not have been paying attention.


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