Fresh Ginger Cake

November 28, 2020December 15, 2020 vanvaLeave a comment

My family and I adore all things ginger and gingerbread. Gingerbread and ginger cakes were a specialty of my mother’s family, so baking them creates a nostalgia and peace for me, especially during the holidays. This year, everything seem so displaced and disjointed; we cannot gather the same we used to, and we cannot have all of the faces we wish to see around the table.

So, this morning, I found myself thinking of my grandmother and wanting to make ginger cake. I can tell you that, rolling up my sleeves and sifting the flour on my wooden kitchen table, made me feel more connected – even though she passed away 26 years ago, and even though my Thanksgiving and Christmas are far smaller than what I am used to.

Here is the recipe. It is a little more nuanced than most ginger cakes, in my opinion. Most ginger cakes and bread have a cloying sweetness that I don’t care for. The addition of clove and cinnamon give it a depth. Of course, if you prefer things sweeter, feel free to add an extra half cup of sugar. You can top this with confectioner’s sugar, or a home-made whipped cream. Either are lovely. I hope you like it and that it gives you some comfort during a rough year.

Total Time: 2 hours; one hour to prepare and bake and one hour to cool

You will need:

6-8 ounces fresh ginger, peeled and minced.
3 cups all-purpose flour, spooned and leveled
2 tsp baking soda
1 tsp salt
1/2 tsp black pepper
1 tsp ground cinnamon
1/2 tsp ground cloves
1 and 1/2 cups sugar
1 cup (8 oz) unsulfured molasses
2 large eggs, room temperature
1 cup (2 sticks) melted butter
1/3 cup water
Confectioner’s sugar, for dusting

Step one:

Preheat oven to 350 degrees. In a food processor, pulse ginger until finely chopped. This should generate about one cup. Grease a bundt cake pan and set aside.

Step two:

In a large bowl, sift together flour, baking soda, salt, cinnamon, and cloves. In another bowl, whisk together sugar and eggs.

Step three:

On a stove top, heat the butter over medium-low heat. Stir in molasses, water and fresh ginger until fully blended. Add the molasses mixture to the bowl with sugar and eggs. Combine. Gently fold in flour mixture until just combined.

Step four:

Pour cake batter into pan and bake until a toothpick comes out clean, about 45 minutes. Transfer pan to a wire rack and let it cool completely for an hour. Then, run a knife around the edge of the cake and invert. Dust with confectioner’s sugar or homemade whipped cream.

Recipes

Drunken Noodles

May 1, 2020November 13, 2019 vanva1 Comment

Recipe Ease: easy

Length: 25 minutes

I’m a big fan of Thai Food. My personal favorites are Tom Yum Soup and Red Curry; however, I will never turn down a bowl of Drunken Noodles. The spice, the aroma comforts me instantly.

When I did my research (okay, just googled) the name, I found many theories. Some say you have to be drunk to eat all of that spice, or that the chef must be drunk to throw in such a variety of ingredients, or that it is a famous hangover cure. Regardless, the dish didn’t seem that difficult to make.

While you could find most of the ingredients at a typical grocery store, I opted to go to an international market which had a huge variety of soy sauce, fish sauce and the like. The recipe calls for thick soy sauce, and this is far more thick than the soy sauce we are used to. You could add molasses or honey to regular or use Hoisin in a pinch. I pointed out in the ingredient list where you can use a substitute if you have trouble tracking down the ingredients.

The beauty of the dish is you can put in whatever you like. Many recipes called for egg or tofu. I added in some baby bok choy because it looked so fresh and nice at the supermarket. We served it with beer, and it was the perfect dish for a cold, snowy night.

You will need:

12 oz bag rice flake noodles, soaked in warm water for 8 -10 minutes and drained.
2-3Tbsp. Thai chili garlic oil (you can use sriracha)
4 Tbsp thick soy sauce
4 Tbsp soy sauce
2 Tbsp Oyster sauce
4 Tbsp Fish sauce
3 tbs sesame oil (you can use canola)
3 cloves garlic, minced.
1 shallot, sliced
2 green onions, sliced
12 medium sized shrimp, cleaned
1/2 1lb chicken breast, sliced thinly
1 red bell pepper cut into bite-sized pieces.
1 Cup packed fresh thai basil leaves. (you can use regular basil)

What gorgeous veggies

I found some great sauces at the local international mart

One package easily fed 5 people
Steps:
1. Whisk Thick soy, soy sauce, oyster sauce, chili oil and fish sauce together and set aside.

2. Heat a large wok or the biggest skillet you have over medium heat. Add oil to skillet and cook garlic, onions and shallots until light brown.

3. Add chicken and cook for about 5 minutes. Add shrimp and cook for an additional 2 minutes.

4. Add drained noodles, bell pepper, sauce mixture, and stir fry five minutes

5. Add basil and cook for a bout two minutes or until some of the noodles are a bit crisp on the edges

Italian · Recipes

Classic Lasagna

April 17, 2020June 16, 2021 vanvaLeave a comment

I love lasagna, whether it is your typical Italian-American affair or something a little more experimental. This version is one of my favorites – the fresh ingredients give it a lighter, more delicate quality that you would not normally expect with lasagna. Of course, you can switch out the herbs and cheese for the dried or shredded variety, but the taste will be lost in translation.

Fresh Parmesan makes all of the difference

Ingredients:

1 tbs olive oil
3 garlic cloves, minced
1 cup chopped yellow or white onion (1 small)
1 pound sweet Italian sausage (casings removed)
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
¼ cup chopped fresh flat-leaf parsley
½ cup chopped fresh basil leaves
Kosher salt
Black pepper
½ pound lasagna noodles (oven ready)
1 cup fresh grated parmesan cheese, plus additional for sprinkling
1 large egg, beaten
1 pound fresh mozzarella, thinly sliced

Step one:

Preheat oven to 400 degrees.

Heat the olive oil in a large skillet. Add the onion and cook for 5 minutes until translucent over medium-low heat. Add the garlic and cook for one more minute.

Add the sausage and cook over medium-low heat, breaking it up with a fork until no longer pink.

Step two:

Add the tomatoes, tomato paste, 2 tbs of the parsley, all of the basil, 1 ½ tsp salt, ½ tsp pepper. Simmer over medium-low heat for 15-20 minutes, until thickened.

Step three:

In a large bowl, combine ricotta, 1 cup parmesan, and the remaining parsley, ½ tsp of salt and ¼ tsp pepper.

Step four: The Layering!

Spoon 1/3 of the sauce into a 9 x 13 pan and spread it over the bottom. Add ½ of the noodles, half the mozzarella, half the ricotta mixture and 1/3 of the sauce.

Next – add the rest of the noodles, mozzarella, ricotta and finally the sauce. Top with bout ¼ of Parmesan. Bake for 30 minutes until the sauce is bubbling.

Notes:

I like to press the garlic clove with the flat end of my knife, then cut and mince.

The herbs can be chopped with a knife or cut/ribboned with kitchen scissors.

Italian · Recipes

Meatballs with fresh oregano

April 3, 2020June 16, 2021 vanvaLeave a comment

Meatballs aren’t very glamorous, but they sure are comforting. Making them from scratch with fresh ingredients makes a huge difference in taste and really brings out the flavor – because so many people are used to greasy, store bought versions, they will think you have legendary skills when you share them.

I like the versatility – you can make it with poultry, use it in a garlic roll ( for maximum comfort food), serve it as a stand alone dish or top it over a steaming bowl of pasta. For busy folks like me, you can make extra and freeze ( they keep well), or take short cuts and still have a good dish.

My mom, who is my favorite cook, points out that it’s all in the technique- something I am glad to share with you. You can use lean beef, but closer to 85% is preferred. As you know, fat = lots of flavor. Sausage is also optional, however I always blend it. The recipe I grew up with combined beef, sausage and veal.

The Ingredients

1lb of ground chuck
1 lb Italian sausage, mild
1 large egg
3 tsp minced garlic
salt & pepper
fresh oregano & parsley (* you can use dried)
olive oil
1 can crushed tomatoes
1 can whole peeled tomatoes
I roll (*you can use breadcrumbs)

Tear the bread into pieces and process until fine. Assemble the beef, sausage egg, bread, 1 tsp garlic, 1 tsp salt, 1/4 tsp pepper, oregano, parsley and blend well. The consistency should be sticky. If the mixture is too slimy, add more bread.

The texture should be easy to roll between your two hands. Shape 12 meatballs. Make sure they are well-rolled to avoid them falling apart, but make sure not to be too rough as you want them to be juicy.

Add 1 tsp of olive oil to the pan and swirl it around. Remember the oil here is for flavor only, so you don’t want to go overboard. The meat will create enough juice in the pan. You can use a non-stick like I did or use a regular pan if you prefer the meatballs to have a crunchier crust. Often, I will add a tiny bit of garlic here, as well.

Brown the meatballs for about 7 minutes. I turn them gently with a fork or spoon. A common mistake is to squeeze the meatballs in order to get them to cook faster, but this destroys the juiciness and makes them tough. You barely want to touch them.

Add the tomatoes (breaking them up with your spoon if desired), a little more oregano (1/4 tsp), 1 tsp garlic and salt & pepper to taste. You can add a pinch of sugar if you want to the sauce. Then, bring the sauce to a rapid boil and then reduce to a rolling simmer for 15 minutes or until the meatballs are done.

I like to add fresh grated parmesan to the sauce. Voila. Steam not included:)

*If you want to make a meatball sub, I would heat up the oven to 400 degrees. Split a few hoagie rolls and brush with olive oil and sprinkle with minced garlic, salt and pepper. Bake ten minutes and then add the meatballs and sauce.

Central American · Dessert · Recipes

Arroz con Leche

March 20, 2020June 16, 2021 vanvaLeave a comment

Arroz con leche recipes vary widely depending on what country you are dealing with. This one is based off a Costa Rican version that I searched long and hard for. I was trying to replicate my guy’s grandmother’s recipe, and with a few tweaks, it was a success. As a boy, he loved to eat it straight from the pan while it was hot and sweet- but it can be refrigerated and will last for days.

You need:

1 cup rice
4 1/2 cups water
2 cinnamon sticks
3 cloves
1 can evaporated milk
2 cans condensed milk
1 tsp vanilla
1/2 tbs grated orange skin
pinch of salt

Step one: add orange peel, h20, cinnamon sticks and cloves to a sauce pan.

Bring to a boil and then add rice. When the rice has absorbed all of the water, add evaporated milk.

This is the consistency you are gunning for.

Step two: Bring to a boil again, and then add condensed milk, salt and vanilla.

Step three: Boil for 10-15 minutes.

Enjoy:)

Baking · Italian

Rosemary Ciabatta Bread

March 19, 2020June 17, 2021 vanva2 Comments

I have been stress baking lately, and looking to truly get more knowledgeable with my baking. I have always considered myself a much stronger cook than baker, although I have some solid basic skills, thanks to my mother). My mother’s family used to own a bakery, and had the ability to hand make (and slice) dobos tortes and other delicacies. I have, like so many of us, warm memories playing in dough and creating joy for others. So, getting more skilled at baking, in many ways, is a return to my roots.

This recipe is adapted from Paul Hollywood (The Great British Bake Off). It uses a free-standing mixture. Ciabatta is normally very wet, so using the freestanding mixer simplifies the process. This recipe calls for a long, steady rise. Resist the temptation to add more flour or rush things along.

I added in rosemary, because it is my favorite herb to add to bread. It has so many healing properties (anti-inflammatory, soothing your stomach, relief from cramps) that I can’t help but use it for my foccaccia, ciabatta and rustic breads. I have two large bushes that grow in my yard, so the rosemary I use is organic and fresh.

You will need:

4 cups white bread flour
2 tsp salt
2 tsp instant yeast
A freestanding mixer
A square plastic tupperware (with lid) lightly oiled with olive oil. The square helps shape the loaf.
Semolina (for dusting)

Steps:

Put the flour, salt and yeast with 1 and 1.3 cup cold water into a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Begin mixing on a slow speed.
As the dough starts to come together, with the motor running, slowly add another 1/3 cup cold water, drip by drip. Mix for a further 5-8 minutes on a medium speed until the dough is smooth and stretchy.
Lightly oil a square plastic container with a lid.
Tip the dough into the oiled container and seal with the lid.
Leave for 1½ to 1¾ hours at room temperature, or until at least doubled, even tripled in size.
Dust two large baking trays with flour and semolina.
Dust your work surface heavily with flour and semolina and carefully tip out the dough (it will be very wet) – trying to retain a rough square shape.
Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. Coat the top of the dough with more flour and/or semolina.
Cut the dough lengthways, dividing into four equally-sized loaves. Stretch each piece of dough lengthways a little and place on the prepared baking trays. Leave the ciabatta to rest for a further 30-45 minutes.
Preheat the oven to 425 degrees and bake for 25 minutes, or until the loaves are golden-brown and sound hollow when tapped on the base.
Leave to cool completely on a wire rack before serving.

Side dish

Thin Mint Cupcakes

March 6, 2020November 13, 2019 vanvaLeave a comment

My daughter wanted to enter a baking contest so we decided to embrace the Girl Scout cookie season. We tweaked a standard mint cupcake recipe – source (www.yourcupofcake.com), and added Thin Mints to the mix.

Yield: 24 Cupcakes

The Verdict? These were absolutely delicious. They were time consuming, but so worth it!

What you need:

1 cup sour cream

½ cup oil

1 teaspoon vanilla extract

3 eggs

¼ cup water

½ cup buttermilk

Devil’s Food Cake Mix

Chocolate Mint Filling:

1/3 cup chocolate chips

2 tablespoons heavy cream

1 teaspoon peppermint extract

¼ cup powdered sugar

Mint Buttercream Frosting:

8 oz cream cheese

6 tablespoons butter

3-4 cups powdered sugar

1 tablespoon heavy cream or milk

1 teaspoon peppermint extract

green food coloring

Thin Mint Cookies – one box (break cookies in half)

Step one:

1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.

Step two:

2. Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition.

3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix.

4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

Step three

1. Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat. Stir in peppermint extract and powdered sugar.

2. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.

3. Mint Buttercream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add green food coloring and stir well

4. Pipe buttercream onto cooled cupcakes and top with a broken thin mint cookie.

The finished product

Drizzling them with chocolate would also be a nice touch

Italian · Recipes

Pasta y Fagioli soup

February 21, 2020January 22, 2023 vanva1 Comment

This version of Pasta y Fagioli is simple and hearty. My secret weapon was my cousin’s Italian herb mix (she grows her own herbs and dries them for Christmas presents). Instead of using spicy Italian sausage, you can opt for pancetta (if you want to live it up), mild italian sausage, or even chicken sausage. I like it best with a combination of spicy and mild sausage. I serve it with warm Italian bread for dipping in the soup. You can also assemble the soup and cooked it in a crockpot for 4-6 hours. I often do this during the work week, so I have a great meal to come home to. If you keep your parmesan rinds, I suggest adding it to the pot to boost and enhance the overall flavor while it cooks.

You will need:

2 tablespoons olive oil, divided
1 pound mild or spicy Italian sausage, casing removed
4 cloves garlic, minced
1 onion, diced
2-3 carrots, peeled and diced
2 stalks celery, diced
4 cups chicken broth (I used reduced sodium. If you use regular, adjust your salt).
1 28 oz can of San Marzano tomatoes (crush the tomatoes between your fingers) OR crushed tomatoes.
2 teaspoons dried basil
1-2 teaspoons dried oregano
3/4 teaspoon dried thyme
3/4 tsp Kosher salt and 1/2 tsp freshly ground black pepper, to taste. I also add 1/4 tsp crushed red pepper if I am using mild sausage.
1 (15-ounce) can red kidney beans, drained and rinsed
1 (15-ounce) can Cannellini beans, drained and rinsed
Cooked pasta to add to the soup (i.e. macaroni, ruffles, fusilli) on the side.
*Parmesan rind, optional.

Slow cooker Instructions:

On the stovetop, cook pasta according to package instructions in salted water; drain well and set aside.
Heat 1 tablespoon olive oil in a sauce pan over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and put in the slow cooker.
Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add basil, oregano, thyme, salt and pepper to bring out the flavor of the herbs. Add to the slow cooker.
In the slow cooker, add chicken broth, crushed tomatoes, diced tomatoes, beans, 1/2 cup water; season with additonal salt and pepper, to taste while it cooks.
If you have a parmesan rind, throw it in the pot to boost flavor. Cook for 4 hours.
Top with parmesan cheese and serve over a cup of pasta.

Stove Top Instructions:

Heat 1 tablespoon olive oil in a large stockpot or over medium heat. Add Italian sausage to the skillet and cook until browned, about 5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Add salt and herbs to bring out the flavor. Cook, stirring occasionally, until tender, about 4-5 minutes.
Add chicken broth, tomatoes, drained Italian sausage and 1/2 cup water; season with salt and pepper, to taste. Add in the parmesan rind if you have it. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 45 minutes. Allow the soup to simmer for longer, so the flavor will deepen and improve – around an additional hour.
On the stovetop, Cook pasta according to package instructions in salted water; drain well and set aside.
Top with parmesan cheese and serve over a cup of pasta.

Italian · Recipes

Classic Risotto with Chicken

February 7, 2020November 13, 2019 vanvaLeave a comment

Risotto is one of my all-time favorite comfort foods. For a long time I was scared to make it homemade because I heard it wasvery labor intensive. But I find if you prepare correctly, it’s really not that bad and very much worth it. The recipe below makes enough for 6 people. I served it with some crusty French bread because we love our carbs and it’s perfect for sopping up extra grains.

You can make this vegetarian or throw in a variety of protein.

You will need:

Arborio rice – 2 cups
1/2 cup minced white onion
Olive oil, 2-3 tbs
Unsalted butter , 5-6 tbs
Garlic – 1-2 cloves, minced
1/3 – 1/2 cup Dry white wine or vermouth
6 cups Chicken broth
Sea salt and pepper – to taste
Chicken breast, cut into small pieces
Shrimp
One link – Italian chicken sausage (regular Italian sausage or pancetta will do)
Frozen peas – handful
Fresh grated Parmesan-about a 1/4 cup
*fresh herbs, if available
Large pan (I prefer my cast iron skillet)
Saucepan for broth
Pan for cooking the protein

Mincing the onions

Steps:

Important! Heat chicken broth in a saucepan and have a ladle ready. As you cook the risotto, you will need to spoon hot chicken broth into the rice. Keep it on low to maintain the heat
heat 1-2 tsp of oil in a pan. Add the proteins of your choice and season with garlic, pepper and salt. Add the peas during the last few minutes of cooking. Drain and set aside.
In a large pan, Melt 2-tbs of butter and 2 tbs of olive oil.
Add the onions and cook for a few minutes until they are translucent.
Add the rice and coat the grains with oil for about one minute or so until they are clear.
Add the wine, stirring the grains around until the liquid disappears.
For about 15 to 20 minutes, add one ladle full of broth at a time stirring the grains around until the liquid evaporates. The rice will become starchy and creamy. Season with salt and pepper
Use a taste test to determine the doneness. Most Italians prefer to have a tiny bit of bite.
In the end, add the Parmesan and several tablespoons of butter to the Risotto without stirring it in. Put a lid on the pan and let it sit for 3 to 4 minutes. Then lift the lid and stir in the melted butter and cheese. Add in the proteins that you want at this time. You can also sprinkle in a little bit of fresh parsley or another herb of your choice for color. Enjoy!

Italian

Chicken with Sun Dried Tomatoes

January 19, 2020August 17, 2021 vanvaLeave a comment

You will need:

8 boneless chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 cup basil leaves,

Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken and sear both sides until golden brown, about 5-8 minutes per side; set aside.

4. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.

5. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes. Return chicken to the skillet. Cook for 15 minutes or so until cooked through and sauce is slightly reduced.

7. Serve immediately, garnished with basil, if desired. I chose to serve this dish with pasta, and it worked out very well. Enjoy:)

Source: damndelicious.net (adapted with some modifications)