Monday, July 28
Wednesday, July 23
Buttermilk bundt with lemon glaze
Milk, whole, room temperature
|
1 scant cup
|
Lemon juice
|
1 tablespoon +
3 tablespoons + 2 ½ tablespoons |
Butter, unsalted:
room temperature, melted |
¾ cup + 1 tablespoon |
Flour, all purpose
|
3 ½ cups +
|
Salt, fine
|
¾ teaspoon +
|
Baking soda
|
½ teaspoon
|
Shortening, vegetable, room
temperature
|
¾ cup
|
Sugar, granulated
|
2 ½ cups
|
Eggs, room temperature
|
4 large
|
Vanilla extract
|
2 teaspoons
|
Sugar, confectioners’
|
1 cup
|
Lemon zest, finely grated
|
½ teaspoon
|
- In a measuring cup, stir together the milk and 1 tablespoon juice; let stand for 15 minutes.
- Preheat to 325F; set rack in middle.
- Generously butter a 10-inch bundt pan, and dust with flour.
- In a medium bowl, whisk together the flour, salt, and baking soda.
- In a stand mixer bowl, with the paddle attachment, beat the 3/4 cup butter with the shortening at medium-high speed until smooth.
- Add the granulated sugar, and beat until light and fluffy, about 2 minutes.
- At medium speed, beat in the eggs, one at a time, until just incorporated, then beat in the vanilla; scrape down the sides of the bowl.
- Beat in the dry ingredients and buttermilk in three alternating batches, starting and ending with the dry ingredients.
- At low speed, beat in 3 tablespoons juice.
- Scape the batter into the bundt pan, and use a spatula to smooth the surface.
- Bake for about 1 hour and 15 minutes, rotating the pan halfway through the baking, until a toothpick inserted in the center of the cake comes out clean.
- Let the cake rest on a rack for 30 minutes, then turn out on a cake stand to cool completely.
- In a medium bowl, whisk together the confectioners' sugar with lemon zest, 2 1/2 tablespoons juice, melted butter, and pinch of salt.
- Drizzle the glaze over the top of the cake, letting it drip down the sides.
- Let stand 20 minutes until the glaze is set.
- Cut into wedges, and serve.
Peach & tomato salad with crisp tofu
Serrano peppers, thinly sliced
|
2
|
Water
|
½ cup
|
Vinegar, rice wine
|
½ cup
|
Sugar
|
1 teaspoon
|
Salt, kosher
|
½ teaspoon +
½ teaspoon + |
Soy sauce
|
1 tablespoon
|
Lime juice
|
1 tablespoon
|
Ginger, minced
|
1 tablespoon
|
Mustard, Dijon
|
1 teaspoon
|
Oil, canola
|
½ cup +
3 tablespoons |
Tofu, extra firm, well drained, cubed
|
6 ounces
|
Tomatoes, heirloom, sliced
|
2
|
Peaches, cut into wedges
|
2
|
Arugula
|
1 cup
|
Basil leaves
|
½ cup
|
- Place the serranos in a small heatproof bowl.
- In a small saucepan, combine the water, vinegar, sugar, and 1/2 teaspoon salt; stir to dissolve.
- Pour the brine over the serranos, and let stand for 15 minutes, until cooled to room temperature.
- In a small bowl, whisk together the soy sauce, juice, ginger, mustard, and 3 tablespoons oil.
- In a large cast-iron skillet, heat the 1/2 cup oil until shimmering.
- Add the tofu, and cook over moderate heat, turning, until crisp, about 5 minutes.
- Using a slotted spoon, transfer to a paper towel-limed plate
- Season with salt.
- Arrange the tomatoes, peaches, arugula and serranos on a platter.
- Drizzle with the soy-lime dressing, scatter the tofu and basil on top, and serve.
Tuesday, July 22
Grilled chicken & corn with lime-jalapeño dressing
Lime juice
|
½ cup +
2 tablespoons |
Olive oil, extra virgin
|
5 tablespoons +
2 tablespoons + 2 tablespoons |
Jalapeño with seeds, minced
|
2 tablespoons
|
Salt, kosher
|
1 ¼ tablespoons +
|
Pepper
|
½ teaspoon +
|
Corn
|
4 ears
|
Scallions, halved
|
2 bunches
|
Chicken breast, skin on, boneless
|
4
|
Rosemary leaves, chopped
|
1 tablespoon
|
Tomatoes, sun gold, halved
|
1 pint
|
Basil, thinly sliced
|
¼ cup
|
Chives, chopped
|
Garnish
|
Lime zest
|
Garnish
|
- In a medium bowl, whisk together the lime juice, 5 tablespoon oil, jalapeño, salt, and pepper; set aside.
- Preheat grill.
- Remove all but the last layer of husk from the corn.
- In a bowl, soak the corn in water for 10 minutes; drain, and set aside.
- Toss the scallions in 2 tablespoons oil, and season with salt and pepper; set aside.
- Coat the chicken in 2 tablespoons oil, rosemary, and season generously.
- Grill the scallions, chicken and corn over moderate heat, turning occasionally, until the corn and scallions are lightly charred and the chicken is cooked through, about 5 minutes for the scallions and 15 minutes for the chicken and corn.
- Transfer the chicken to a board, let rest 5 minutes, and then slice thinly across the grain.
- Chop the scallions into 1-inch pieces.
- Remove husks from the corn, and cut the kernels off the cobs.
- In a large bowl, toss the scallions and corn kernels with the tomatoes, basil, and half of the dressing; transfer to a platter.
- Top with the chicken, and garnish with chives and lime zest.
- Serve with remaining dressing.
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