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Tuesday, October 21, 2014

Hot Milk Sponge Cake - Away A While Recipe Favorites



From the kitchen of One Perfect Bite...This is such a lovely cake that it is a shame it is not made more often. It is the easiest of all the sponge cakes to make and the addition of baking powder and milk guarantee a tightly crumbed cake that will also be light and moist. There are, however, a few tricks that will assure the cake is all it was meant to be. Success will be guaranteed if the eggs warm are warm and whipped to the proper consistency. They are properly whipped when they become a very pale yellow and thicken like a softly beaten cream. At that point, they should form a ribbon when the batter falls back on itself. The beaters and bowl in which the eggs are beaten should also be warm. Years ago, good cooks took it a step further and placed the primary mixing bowl inside another that was larger and filled with several inches of hot tap water. They would stir the eggs until they were warm to the touch before proceeding to beat them. While I have nothing but admiration for those women, I do not do that. I'm happy if my eggs are at room temperature and the bowl and beaters are warm. The cake is sweet and really does not need a frosting, but when the spirit moves me, I'll ice it with a milk chocolate butter cream. Actually, I think the cake is best when eaten out of hand or accompanied with a serving of macerated berries. If you have never made this cake I hope you will give this recipe a try. It makes a really nice cake. You can find the recipe here.

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                One Year Ago Today:                                                        Two Years Ago Today:
        Winter Apple and Cherry Shortcake                                        Mocha Pudding Cake



                Three Years Ago Today:                                                 Four Years Ago Today: 
        Turkish Potato and Chickpea Stew                                                Pasta Nudi

Monday, October 20, 2014

Asian-Style Braised Chicken - Away A While Recipe Favorites



From the kitchen of One Perfect Bite...If you enjoy food with an Asian flair, you are in for a treat. This week's Frugal Friday feature is for a simple, soy braised chicken that is light, absolutely delicious and as easy on the pocketbook as it is the waistline. The dish can be made with bone-in or boneless legs or thighs. If you use boneless chicken thighs, cooking time can be cut from 25 to 10 minutes and the dish can be on the table in near record time. You will want to avoid overcooking the bok choy. I think you will find it helpful to separate the stalks into piles of white and green. The crunchy portion of the stalks will need to simmer for two or three minutes, but the green and leafy portions need only a dunk and should cook just until they are wilted. I like to cook the rice I serve with this dish before I actually begin to cook the chicken. That way I can get the chicken to the table while the bok choy is still crisp and its leaves are a vibrant green. Do try this chicken. It is hard to argue with a dish that is cheap, easy and delicious. It is one of my favorite weeknight meals and I think your family will enjoy it as much as mine does. The recipe for the chicken can be found here.

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                   One Year Ago Today:                                                         Two Years Ago Today:
                   Maple Date Nut Bread                                             Zucchini and Caramelized Onion Tart


               Three Years Ago Today:                                                       Four Years Ago Today: 
               French-Style Yogurt Cake                                                         Blue Cheese Dip

Sunday, October 19, 2014

Walnut Bread from Southern Burgundy - Away A While Recipe Favorites



From the kitchen of One Perfect Bite...I almost forgot World Bread Day in 2009, but I had a Eureka moment and was able to sneak under the wire with a yeasted walnut bread that was developed by Jane Grigson, an English food writer. She was a good friend of James Beard and had the unique honor of having her work translated into French. That was an uncommon occurrence 40 years ago. I've had her recipe for decades and never made it for want of walnut oil. Fortunately, I've remedied that and was able to make the bread for this event. The bread is simple to do, and while it's a bit costly to make, it is delicious. The only change I would make is to increase the measure of walnuts used in the bread. I can't wait to see how it tastes tomorrow after it's had time to ripen. This recipe makes 4 small loaves of a bread that is flavored with onions, chopped walnuts and walnut oil. The aroma of this bread when it is baking will bring you to your knees and the trick will be allowing it to cool before you slice into it. The bread has a lovely crust and a very mild onion flavor. Here, just in time for World Bread Day, is Jane Grigson's Yeasted Walnut Bread from Southern Burgundy. Enjoy! You can find the recipe here.

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                   One Year Ago Today:                                                                  Two Years Ago Today:
               Weekly Menu 10-20-2013                                                                  Pork Goulash


               Three Years Ago Today:                                                       Four Years Ago Today: 
                   Pide - Turkish Pizza                                                               Soupe Au Pistou

Saturday, October 18, 2014

Cranberry Layered Cheesecake - Away A While Recipe Favorites



From the kitchen of One Perfect Bite...I was seduced by its color and because I'm weak, this five layered cranberry confection ended up on my table. I normally don't make desserts that are this involved. As a matter of fact, I rarely make cheesecakes at all. I love them, mind you. I just can't convince myself that the protein packed into all that cream cheese offsets the fat and calories that keep the protein company. The first time I saw this cake was on the table of an accomplished cake decorator. It was gorgeous and its garnet glow snared me before reason could take hold. I made a homely version of the cake, one precious time consuming layer at a time, and thought that would be the end of it. I never dreamed Bob would like it. He did and now I'm dealing with a case of unintended consequences. I'll have to make the cake again. The cake begins with an almond flavored crust that is partially filled with a sweetened cheese custard and then topped with a cranberry filling. The garnet layer is then smothered with the rest of the custard before being topped with sweetened sour cream. The cake bakes a considerable while, and then is cooled and chilled for a considerable while, before a final layer of cranberries crown the cake and decorations of almond whipped cream are applied. It is a lovely tangy cake that provides irresistible color on the holiday table. The recipe was developed by Teri Rasey for Taste of Home magazine. I've made some changes to that recipe and I suggest that in addition to adding  salt and almond extract to the crust, you eliminate the ground almonds from the whipped cream. It's also imperative that the cake chill for 24 hours before serving if you have any hope of serving neat slices. This is a very nice recipe and, if you like cheesecake, it will be a great addition to your files. The recipe can be found here.

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                   One Year Ago Today:                                                                  Two Years Ago Today:
               Lemony Turkey Bolognese                                                                  Onion Scones


               Three Years Ago Today:                                                       Four Years Ago Today: 
         Turkish-Style Pumpkin Hummus                                               Apple Oatmeal Bread

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