Sweet Sensation, Sinsation...sounds like a song, or a Dori cake

Dori Greenspan, you have put us on to something that is so simple, so quick to make, a minimalist recipe indeed. I like the hands-on technique of taking your fingers and rubbing the sugar with the lemon zest. You really can smell the flavor. This cake has a rich buttery, almondy flavor with a hint of lemon and is topped with sliced amonds with a little sugar to make a crusty top. You will love serving this to drop-in visitors. It is almost ready in the time it will take you to make a pot of coffee or tea.





Swedish Visiting Cake (adapted from Baking, From My Home to Yours)

Makes 8 to 10 servings


1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon
2 large eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled
About 1/4 cup sliced almonds (blanched or not)


Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.


Pour the sugar into a medium bowl.  Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic.  Whisk in the eggs one at a time until well blended.  Whisk in the salt and the extracts.  Switch to a rubber spatula and stir in the flour.  Finally, fold in the melted butter.


Scrape the batter into the pan and smooth the top with a rubber spatula.  Scatter the sliced almonds over the top and sprinkle with a little sugar.  If you're using a cake or pie pan, place the pan on a baking sheet.


Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist.  Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it.  You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.


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Still on a salad or veggie kick

I love this time of the year. The weather is perfect for outdoor activities, not too hot. It makes a person want to be outside, not inside cooking. These recipes, when prepared and lounging in the fridge, allow you more time to spend outdoors. I love that! They are very handy to have around and if you can talk your mate into grilling, you've got it made in the shade!

Tomato and Cucumber Salad


Combine and place in a bowl, mason jar, or zip-lock baggie:

4 medium tomatoes, sliced
2 medium cucumbers, peeled and sliced thin
2 medium yellow onions, peeled and sliced thin and separated into rings

In a small bowl, whisk the following:

2 Tablespoons apple cider vinegar
1/4 Cup Olive Oil
2 Tablespoons Sugar
1 Teaspoon salt
1/2 Teaspoon black pepper
2 Teaspoons minced fresh Parsley

Pour the dressing over the veggies. Store in fridge. and allow flavors to develop. May be served cold or at room temperature.


RED QUINOA SALAD adapted from Tea and Cookies

Serves two

1 cup organic red quinoa
2 cups water
1 1/2 cup daikon radish in medium dice, or 6 radishes chopped in a medium dice
Half a small red onion, cut into a small dice
1 large tomato, or equal amount of cherry tomatoes (1 cup) chopped
3/4 cup crumbled goat cheese
2 tbs. capers, chopped coarsely
2 tsp chopped fresh oregano (could use fresh parsley, or skip entirely)
1 tbs Dijon mustard
4 tbs red wine vinegar
1/3 cup olive oil
Salt and pepper to taste

Bring the water to a boil and pour the dry quinoa in, cook for until all the water has absorbed and the quinoa is done—about 15-20 minutes (you can also cook quinoa in a rice cooker). Let the quinoa cool and then toss with all the salad ingredients except the cheese. Whisk the mustard and vinegar together until smooth, begin to drizzle olive oil in, whisking constantly, until the mixture begins to emulsify. Add salt and pepper to taste. Pour dressing over salad, toss to mix, adjust seasonings. Fold cheese in carefully


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lazy sunday supper, when you don't feel like cooking or dining out

You may not be lazy at all, you may be busy as heck, working on week-end projects, or playing with children, playing with pets. I know you can fill in the blanks. It goes by fast, doesn't it? I like this combo. You don't have to thaw anything, meaning you don't have to think ahead. You will get a serving of fish, so good for you. I like to accompany the patties with Alice Waters' mayonnaise-less coleslaw. This slaw is light and has a clean, fresh taste. I know it would be excellent on a pulled pork sandwich, or other sandwich of your choice. Enjoy!



Salmon Croquettes

2 7-oz cans boneless & skinless salmon
2 eggs
1 teaspoon Old Bay spice, or more to taste
1 large clove garlic, minced
1/4 cup breadcrumbs
Olive Oil for frying
Break up salmon in a medium bowl, add eggs and mix in. Add spice and
garlic, mixing thoroughly, then add breadcrumbs. Pan fry on both
sides in olive oil. Makes 8 small cakes.

try adding fresh dill or dried dillweed and minced onion or shallots, optional



Alice Waters’s Coleslaw

1 medium green cabbage (about 3 pounds), outer leaves removed
1/2 small red onion, cut in half through the stem and thinly sliced
1 cup loosely packed fresh cilantro leaves, coarsely chopped
1 large jalapeno pepper, seeded and finely chopped
1/4-1/3 cup olive oil
3-4 tablespoons fresh lime juice
3-4 tablespoons red wine vinegar
Maldon or other sea salt
Freshly ground black pepper
Large pinch of sugar, or more, to taste

serves 8-12

Quarter the cabbage through the core, cut the core out
Cut the quarters in half crosswise and finely shred. Place in large bowl. Add the onion, cilantro, and jalapeno nd toss to mix. Sprinkle with the oil, lime juice, vinegar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and the sugar. Toss to coat.

Let the slaw sit for 1 hour, tossing occasionally. Drain. Taste and adjust seasonings. Wait another hour before serving at room temperature.
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Which came first, the chicken or the egg?

Now that is a century- (ies) old question. Does it really matter? I don't think so. We love both around our place. Apparently we are not the only ones who love chicken. Three nights ago our beloved hen was snatched out of her home by something that burrowed into her cage. The only one left the next morning was Sam, the rooster. Nary a trace of Penny, not even a feather. A part of Nature that I am not fond of, but perhaps she fed some babies in the woodland next door.
I have a recipe to share that is not your mainstream deviled egg. The recipe has a secret ingredient that will keep your guests guessing. The recipe has been researched back to Bombay to a cookbook published in the 1940s. It was under the heading of "Italian Eggs". See what you think, they are very good!




Parsi Deviled Eggs
source: San Francisco Examiner

6 large eggs, hard cooked *
1 1/2 teaspoons fresh lime juice, or more to taste
1 teaspoon honey
1/4 teaspoon salt, or more to taste
1/2 jalapeno pepper, seeded and minced
1 tablespoon minced fresh cilantro
1 tablespoon unsalted butter, softened
1/4 cup mayonnaise

serves 6

Shell the eggs, cut them in half, lengthwise, and put the yolks in a small bowl or **zip-lock bag. Set the whites aside. Add all or the remaining ingredients except the mayonnaise to the yolks, mashing well. Be sure the honey is well distributed. Mix in the mayonnaise and taste for lime and salt, adjusting if necessary. Spoon into the whites, cover and refrigerate for at least 2 hours or overnight. Let come to room temperature before serving.You can play with the seasonings, using more butter, lime, and/or jalapeno, as you like.

to hard cook the eggs, set them in a saucepan just big enough to hold them, then cover with water. Slowly bring the water to a boil. Cover the pan and remove from heat. Let the eggs sit in the pan of water for 14 minutes. Child’s and Pepin’s technique is then to plunge the eggs into a bowl of ice water and let them sit for 20 minutes. Eggs will then peal easily and there will be no green rings around the yolks.
* If mixing in a zip lock bag, snip a corner of the bag and pipe the mixture through the snipped hole into the egg white.

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Can You Say Cruciferous?

We all know the health benefits of certain vegetables. Broccoli and cauliflower are loaded with vitamins and minerals and are low in calories. Eating nature's bounty raw is a great way to obtain the vitamins and minerals that cooking diminishes. Everyone knows to eat healthy, but a lot of us don't apply our knowledge. The marinade in this recipe is popping with garlicky, dilly flavor. Tomatoes and mushrooms pretty it up and offer their health benefits as well. Leftovers are equally delicious to snack on. To Your Health: Marinated Veggies. Check out the other great ideas for speedy, healthy meals over here at Gelskitchen No Time To Cook.




Marinated Veggies

1 Cauliflower, cut into bite sized pieces
1 Bunch Broccoli, cut into bite sized pieces
1 carton Baby Bella Mushrooms, sliced
1 carton Cherry Tomatoes ( I use Roma Italian, sliced thin, about 4)

Marinade:
1 cup Cider Vinegar
1 1/2 cups Canola Oil, or EVOO
1 Tablespoon Dill Weed (dried)
1 Tablespoon Accent (optional, and I usually leave it out)
1 Tablespoon Sugar
1 teaspoon each granulated garlic powder, black pepper, and salt

Wash and prepare the veggies. Place in a large bowl. Mix the marinade ingredients together and pour over the veggies. Mix until the veggies are coated with the marinade. You may serve immediately, but flavors actually improve the next day.


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Spring Has Sprung, a picnic would be nice

The photo of the lady says it too, so it is officially here. My photo did not do justice to the display. If you look closely, she has coils of springs for hair, multi-colored coils, I might add. Her sign says Spring is in the hair. She was hilarious and she made us laugh. She was on display this week end at the Kanapaha Botanical Gardens located in Gainesville, Florida.

"Hot" Indian Coleslaw


This slaw is easy, and is full of those great Indian Spices. The spices are warmed, then the slaw is sauteed. You can adjust the "heat" of the dish by upping the ante on the Jalapeno, if you are looking for a firey dish. This one can be served hot, at room temperature or cold. By the way, Gelskitchen is showcasing quickly prepared recipes this month, appropriately labled No Time To Cook. Check it out.


"Hot" Indian Coleslaw
Inspired by Fine Cooking Magazine and 4everykitchen

Prep time: 5 minutes
Cooking time: 10 minutes
Serves 4-6
Ingredients:
1½ tsp cumin seeds
2 tbsp canola oil
¾ tsp ground coriander
½ tsp curry powder
½ jalapeno pepper, finely chopped (if you like things spicy,
leave the seeds and ribs in, if not remove them before
chopping)
1 bag "coleslaw" mix (already shredded cabbage, carrots, etc)
2 tsp kosher or sea salt
1½ tsp sugar
½ cup fresh cilantro/coriander leaves, chopped
3 tbsp lime juice (1-2 limes)
Directions:
1. Toast the cumin seeds in a small dry skillet over high heat.
Shake the pan frequently. This only takes 3-5 minutes. You'll
smell the wonderful aroma. Transfer to a bowl to cool. Grind
to a fine powder. You can use a mortar & pestle, or, if you're
like me, you'll have a coffee grinder that's easy to clean.
2. Heat the oil in a large skillet over medium-high heat. Add
the spices, jalapeno and cook for about 40 seconds. Add the
coleslaw mix and toss.
3. Cook until the cabbage beegins to soften, tossing
occasionally (about 5 minutes). Add the sugar, toss, taste and
adjust the seasonings. Stir in the cilantro and lime juice and
serve.


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Staff of Life

Bread has fed the masses for longer than any of us can conceive of. I don't know about you, but I love those Artisan loaves that cost an arm and leg in the bakeries and grocery stores these days. Making bread at home couldn't be easier. It does take a little bit of your time, but you will have a little extra cash to spend on something else. The real bonus is the taste, the smell, the sense of accomplishment.



Gruyère-Stuffed Crusty Loaves
From King Arthur Flour

Ingredients

Starter
1 1/4 cups King Arthur Unbleached Bread Flour
1 teaspoon salt
1/2 teaspoon instant yeast
1/2 cup cool water
Dough
all of the starter
1 cup + 2 tablespoons to 1 1/4 cups lukewarm water*
1 teaspoon salt
1 tablespoon Pizza Dough Flavor (optional)
3 1/2 cups King Arthur Unbleached Bread Flour
1/2 teaspoon instant yeast
*Use the greater amount of water in winter, when conditions are dry;
and the lesser amount in summer, when the weather is humid.
Filling
2 1/2 cups grated Gruyère cheese, or the grated/shredded cheese of
your choice (a mixture of provolone and mozzarella is tasty)
1 tablespoon garlic oil (optional)
1 tablespoon pizza seasoning (optional)

1) To make the starter: Mix the 1 1/4 cups flour,
salt, yeast, and 1/2 cup water in a medium-sized
bowl. Mix till well combined; the starter will be very
dry. Cover and let rest overnight at room
temperature; it'll become bubbly.
2) To make the dough: Combine the risen starter
with the water, salt, flour, and yeast. Knead—by
hand, mixer, or bread machine set on the dough cycle
—to make a smooth dough.
3) Place the dough in a lightly greased bowl, cover, and let it rise for 1 1/2 to
2 hours, till it's nearly doubled in bulk.
4) Gently deflate the dough, and pat and stretch it
into a 3/4"-thick rectangle, about 9" x 12". Spritz with
water, and sprinkle with the grated cheese.
5) Starting with a long side, roll it into a log, pinching
the seam to seal. Place the log, seam-side down, on a
lightly floured or lightly oiled surface.
6) Cover it and let it rise for 1 to 1 1/2 hours, till it's puffy though not
doubled in bulk. Towards the end of the rising time, preheat the oven to 425°F.
7) Gently cut the log into four crosswise slices, for
mini-breads; or simply cut the dough in half, for two
normal-sized loaves. Place them on one (for two
loaves) or two (for four mini-loaves) lightly greased or
parchment-lined baking sheets, cut side up. Spread
them open a bit, if necessary, to more fully expose
the cheese. Spritz with warm water, and immediately place them in the
preheated oven.
8) Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-
sized loaves), or until the cheese is melted and the loaves are a very deep
golden brown. Remove them from the oven, and cool on a rack.


*Note: cooked, diced bacon, diced Pepperoni, or other thinly sliced cooked meat would be a good addition. I did not have Gruyere on hand, so I subbed freshly grated Parm and Manchego. **The below recipe summary does not include the rise time for the bread dough.


**Recipe summary
Hands-on time:
25 mins.
Baking time:
20 mins.
Total time:
45 mins.
Yield:
4 mini-loaves or 2 standard-size
loaves.


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