Coconut Cupcakes (Ina Garten) April 23, 2007

3 sticks unsalted butter, room temperature
2 cups sugar
5 extra large eggs, room temperature
1 1/2 teaspoons almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
For the frosting:
1 pound (two 8 oz packages) cream cheese, room temperature
2 teaspoons almond extract
1 1/2 pounds confectioners’ sugar (about 16-20 ounces)

Preheat 325F. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on high speed until light and fluffy. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each adddition. Add the almond extract and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25-35 minutes, until the tops are brown and a toothpick comes out clean. (I believe mine took exactly 30 minutes). Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Meanwhile make frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and almond extract. Add the confectioners’ sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut. Note: This frosting recipe will make enough to frost the middle and top of an 8″ round layer cake.

Blackberry Bread Pudding April 23, 2007

This recipe is from the Essential Baking Company

1 loaf Essential Baking Company Columbia bread, cut or torn into 1/2″ cubes (about 4 cups) Note: 4 cups is actually only 3/4s of the loaf, so you’ll have enough to make a sandwich! I used one day-old bread.
2 2/3 cups whole organic milk
1/4 cup light brown sugar, firmly packed
1/4 cup butter, at room temperature
1 teaspoon vanilla (optional)
1/4 teaspoon sea salt
3 large eggs
2 1/2 cups blackberry preserves (I used Whole Food’s 365 brand)

Set bread cubes aside in buttered 2 1/2-quart baking dish with lid. In a saucepan, scald milk and then remove from heat; stir in sugar, butter, vanilla, and salt. In a medium bowl, beat the eggs with a fork and then gradually blend them into the milk mixture. Pour the contents of the saucepan into the baking dish with the bread and set the baking dish into a shallow pan filled with hot water from the tap. Bake at 350F for one hour. Remove from the oven and spread blackberry preserves on top of the pudding. Return the baking dish and shallow pan to the oven for an additional 10 to 15 minutes. Serve warm.

Lemon Yogurt Cake April 23, 2007

Thanks Ina for this fabulous recipe! (I modified it slightly).

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 cup canola oil
1/3 cup freshly squeezed lemon juice

Preheat 350F. Grease and flour a 9×5″ pan. Line the bottom with parchment.
Sift together flour, baking powder, and salt; set aside. In another bowl (I used my Kitchen Aid), whisk together yogurt, 1 cup sugar, eggs, and lemon zest. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the canola oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 45 minutes. Meanwhile, cook the 1/3 cup lemon juice and the remaining 1/3 cup sugar in a small pan until the sugar dissolves andn the mixture is clear; set aside. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack set over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Vineyard-style Swiss Chard April 18, 2007

3 pounds Swiss chard, well washed
2 Tablespoons olive oil
1 medium onion, chopped
1 garlic clove, chopped
sea salt to taste
freshly ground black pepper to taste
2/3 cup raisins
1/2 cup pine nuts, toasted
juice of 1/2 lemon

Pull the leaves from the chard stems. Chop the leaves roughly and set aside. Peel the strings away from the lengths of stems (as with celery), and chop the stems into 2-inch lengths. Heat the oil in a large skillet over medium heat, add the onion and the stems, then saute for 5 minutes. Add the chard leaves, garlic, salt, and pepper. Cook over high heat, stirring constantly. Add the raisins and pine nuts, squeeze in the lemon juice, and mix well. Serve hot.

Roasted Fennel April 18, 2007

Roasting fennel gives it an irresistible sweetness without destroying its fresh and subtle aniseed taste. For best results, add to ensure that the fennel cooks evenly, use a large ovenproof dish and arrange the fennel pieces in a single layer.

6 Tablespoons (3/4 stick) unsalted butter
2 or 3 fennel bulbs, trimmed
1 cup vegetable stock
1/3 cup packed light brown sugar
2 Tablespoons white wine vinegar
5 sprigs of thyme

Preheat 375F. Melt the butter in a large roasting pan over medium-high heat. Cut the fennel into quarters or halves, depending on the size, and cook in the butter on both sides until golden, about 3 minutes per side. Add the stock, brown sugar, vinegar, and thyme and bring to a boil. Bake until the fennel is tender, about 25 minutes. Serve at once.

Fava Bean and Goat Cheese Salad April 18, 2007

4 1/4 pounds fresh fava beans in their pods
1/4 cup olive oil
2 Tablespoons balsamic vinegar
sea salt, to taste
freshly ground black pepper, to taste
a bunch of fresh mint
4 ounces rindless goat cheese

Remove the beans from their pods. Bring a large pot of wataer to a boil over high heat. Add the beans and simmer for 3 minutes. Drain in a colander and rinse under cold running water until the beans are cool. Put the drained beans in a bowl and add the oil, vinegar, salt, and pepper. Remove the mint leaves from the stalks and chop the leaves. Add to the beans and mix well. Transfer to a serving bowl, crumble the goat cheese over the beans and serve at once.

Wild Rice Salad April 18, 2007

2/3 cup wild rice
2/3 cup brown rice
1/2 cup olive oil
3 Tablespoons Champagne vinegar
2 Tablespoons sugar
1 Tablespoon curry powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup diced radish
1/2 cup toasted pecans, chopped
1/2 cup chopped flat leaf parsley
1/2 cup finely chopped red onion
1/2 cup golden raisins
1/2 cup dried currants

Cook rice in 3 quarts of boiling salted water until tender, about 45 min to 1 hour, stirring occasionally. Drain; rinse in cold water to stop cooking; drain well. Blend olive oil, vinegar, sugar, curry powder, salt, and pepper in a blender, then toss with rice and remaining ingredients. Can be made one day ahead and chilled, covered. Serve slightly chilled or at room temperature. Serves 6-8 as a side dish.

Bran Muffins April 18, 2007

1 1/4 cups whole wheat flour
1/4 cup soy flour
1 cup wheat bran
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 cup unsalted butter
1/3 cup Sucanat
1/2 cup whole milk
1 egg
2 Tablespoons molasses

Preheat 400F. Line muffin tins with paper liners – you will need 7. Whisk both flours, wheat bran, baking powder, salt, and cinnamon; set aside. Cream butter and Sucanat in bowl of electric mixer, about 3 minutes. Whisk with a fork the milk, egg, and molasses and add to butter and sugar mixture. Mix until well-blended. Slowly add flour mixture to wet mixture and mix just until moistened. Bake for 16-18 minutes. Best enjoyed within 2 days.

Whole wheat buttermilk pancakes (version #2) April 18, 2007

1 egg
1 1/2 cups buttermilk
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon sea salt
2 Tablespoons honey
2 Tablespoons oil, I used walnut oil

Beat egg and buttermilk together with whisk. Add dry ingredients. Cook as you would any other pancake. Delicious! Tim loves these pancakes!