Not since my trip to Paris have a seen SO MANY incredible spices in one shop. Tucked away in one of my favorite makers here in NYC–the Grand Central Market–Spices and Tease features an impressive assortment of spices from across the globe. They feature a nice selection of composed spice mixtures designed to dress up chicken, meat, fish and veggies. Have fun!
A new friend in New Orleans made this cake for an event I attended there last week. It was shamefully good and as down home as they get. I asked if I could have the recipe, and here’s what she said:
One box white cake mix baked; while still warm, poke holes in cake and pour one can of sweetened condensed milk and one can of cream of coconut over the cake.
Cool, frost with Cool Whip and cover with coconut.
All you cake snobs will become believers after just one bite!
I used to be plagued by limp and soggy sweet potato fries, until I discovered this trick.
After cutting sweet potatoes into thin sticks, rinse and soak in cold water for a few hours, drain, pat dry, and place in a ziplock bag with about 1/4 corn starch.
With the bag sealed, shake the bag to evenly coat the potatoes.
Heat canola oil to 350 degrees and fry in batches until gold and crispy. Unbeatable!
Ingredients
For the cake:
2 1/2 cups cake flour
1 1/2 cup superfine sugar
1/2 tsp baking powder
1 tsp each baking soda and salt
1 1/2 cup buttermilk
1 cup canola oil
2 large eggs plus 2 large egg yolks
3 tbsp liquid red food coloring
2 tsp distilled white vinegar and vanilla extract
1.5 cup bittersweet chocolate chips
For the meringue frosting:
8 large egg whites, at room temperature
1/2 tsp cream of tartar
1 tsp vanilla extract
1 1/3 cup superfine sugar
Directions
For the cake layers:
1) Heat oven to 350 degrees F. Grease cake pan. Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a bowl.
2) To the large bowl of a stand mixer (or in a bowl with a hand mixer), add the buttermilk, oil, egg, and egg yolk, food coloring, vinegar, and vanilla and beat until well blended, about 2 minutes.
3) With mixer on low speed, slowly beat in half of the flour mixture until blended, Stir in 1/2 cup of the chocolate chips.
4) Split the batter amongst 2 cake pans. Fill two-thirds full; sprinkle top of cakes with chocolate chips.
5) Bake 20 minutes or until a toothpick inserted in center of cupcake comes out clean. Let cool in a pan on a wire rack 10 minutes; remove from pan and cool completely on rack.
For the frosting:
1) In the large bowl of a stand mixer with whisk attachment (or in a bowl with a hand mixer), beat egg whites and cream of tartar on high, abotu 45 seconds, until frothy.
2) Add vanilla and 1 tbsp of the sugar 1 tbsp at a time, until the whites form stiff peaks.
3) Frost the first layer and place the second layer atop. Frost the top of the cake and then spread the frosting around the entire cake to cover. If you want to go all-out, use a small hangheld butane torch to lightly brown the frosting (aim the torch at just the top).
4) Serve or store cake in a container in refrigerator up to 2 days. Bring to room temperature before serving.
The week of May 24, working hard on the five-tier Red Velvet Cake for my friends Jeff and Kayla, who were married in the lush farm valley near Berwick, PA. Kayla, who grew up in the South wanted to pay tribute to her roots with this “southern elegance” themed cake, layered and frosted with vanilla Swiss meringue buttercream. Here’s the recipe and and shot by shot pictorial of how it done!
Nothing is more relaxing and delightful than beach side al fresco dining while watching the mid-summer moon rise.
This weekend extravaganza featured some of my favorite dishes, including: bacon wrapped scallops; watermelon, feta and tomato salad with basil and balsamic; summer garden salad; lemon crab cake with fresh corn salsa and arugula and a seafood mixed grill of lobster tail, scallops, shrimp with quinoa pilaf and grilled asparagus. Staffer Fatima meticulously set the table alternating color schemes each night.
This might be one of my favorite farmer’s markets I’ve visited in a very long time. Situated just outside the Ithaca Commons, this market features an amazing array of growers, food vendors, and local artisans showcasing many varieties of summer vegetables and fruits, hand crafted cutting boards and kitchen utensils, organic soaps, bee’s wax candles, and one of my favorites – organic raw honey.
To honor my client’s son’s First Holy Communion, I catered a reception brunch and created this fondant-covered Wedgwood Blue cake. In addition to enjoying the Red Velvet Cake layered and finished with Vanilla Swiss Merengue Buttercream, guests also sampled Italian Anti Pasti, Artisinal Cheese, Herb Roasted Chicken Breast and Pear Cous Cous Salad with Feta, Dill and Pistachios.
This intimate “day after” family brunch celebrate Sophia Roth’s Bat Miztvah featured a lot of my all time favorite, including: Bittersweet Chocolate Cherry Scones; Corn and Blueberry Muffins, Healthy Raisin Bran Muffins, Mixed Garden Salad, Quinoa Salad and a Tuna Salad Combo. A Seasonal Fresh Fruit platter, Mixed Berries with Honey-Vanilla Yogurt and a Chocolate Devil’s Food Cake with Malted Milk Buttercream. So glad to see it was all a big hit!
Quinoa Salad & Mixed Berries with Honey-Vanilla Yogurt
Lox platter
Bittersweet Chocolate Cherry Scones, Corn and Blueberry Muffins & Healthy Raisin Bran Muffins
Fresh Fruit Platter
Honey-Vanilla Yogurt and Mixed Berries
The brunch spread
The brunch spread
The brunch spread
Chocolate Devil’s Food Cake with Malted Milk Buttercream
Mother’s Day is this upcoming May 11th, and there’s no better way to celebrate mom then a spring picnic lunch. Each year, my sister Celeste, and I pull our resources and take our Mother’s Day brunch outside. To save time and day-of stress, we prepare much of the food the night before.
We choose a more traditional menu featuring: Mustard and Brown Sugar-Glazed Ham; Balsamic and Red Wine Pickled Beets, Onions and Eggs; Mixed Spring Salad; Grilled Cauliflower and Asparagus and my sister’s famous Ricotta and Sausage Stuffed Shells.
