RUTH REICHL'S GIANT CHOCOLATE CAKE
In her new book, "My Kitchen Year: 136 Recipes That Saved My Life," Ruth Reichl calls this the cake that cures everything. The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability. The cake is very tender, based on a technique she first started using when she was a cook at the Swallow, a restaurant collective in Berkeley, Calif.
Provided by Kim Severson
Categories cakes, dessert
Time 1h30m
Yield 20 to 25 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees. Butter two large rectangular baking pans (13 by 9 by 2 inches) and line them with waxed or parchment paper. Butter the paper and dust the pans with cocoa (you could use flour, but cocoa adds color and flavor).
- Measure the cocoa powder into a bowl, and whisk in 1 1/2 cups of boiling water until it is smooth, dark and so glossy it reminds you of chocolate pudding. Whisk in the milk and vanilla. In another bowl, whisk the flour with the baking soda and 3/4 teaspoon salt.
- Put the butter into the bowl of a stand mixer and beat in the sugars until it is light, fluffy and the color of coffee with cream (about 5 minutes). One at a time, add the eggs, beating for about 20 seconds after each before adding the next. On low speed, beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating flour-cocoa-flour-cocoa-flour.
- Pour half of the batter into each pan and smooth the tops. Bake in the middle of the oven until a tester comes out clean, 25 to 35 minutes. Let the pans rest on cooling racks for 2 minutes, then turn the cakes onto racks to cool completely before frosting.
- Make the frosting: Chop the chocolate and melt it in a double boiler. Let it cool so that you can comfortably put your finger in it. While it's cooling, mix the butter with the whipped cream cheese. Add the chocolate, the vanilla and a dash of salt, and mix in the confectioners' sugar until it looks like frosting, at least 5 minutes. Assemble the cake, spreading about a third of the frosting on one of the cooled layers, then putting the second layer on top and frosting the assembled cake.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 8 grams, Carbohydrate 52 grams, Fat 26 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 16 grams, Sodium 260 milligrams, Sugar 42 grams, TransFat 1 gram
RUTH REICHL'S GOUGERES (YUMMY CHEESE PUFFS!) GREAT FOR HOLIDAY!
*Adopted Recipe* I just love this super easy elegant cheese puff snack from Gourmet Editor, Ruth Reichl's book, Garlic and Sapphires. A must read for any foodie! We are serving these at our Thanksgiving table and our neighborhood holiday open house due to huge demand!
Provided by Houmous Monster
Categories Cheese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Combine the water, butter and a teaspoon of the salt into a sauce pan and bring to a boil, stirring until butter melts.
- Remove from heat, let cool slightly, stir in flour, and mix well.
- Return the pan to the heat and stir with a wooden spoon over high heat until the mixture comes away from the sides of the pan and remove from heat.
- Stir in eggs, one at a time until well combined.
- Add the diced cheese, the remaining 1/2 teaspoon salt and pepper, stirring well.
- Drop the dough by rounded tablespoons onto a well buttered baking pan. Smooth the top and sides of each gougere with a knife and sprinkle with the grated cheese.
- Bake in batches for 25 minutes or until puffed and golden.
Nutrition Facts : Calories 315.4, Fat 21.3, SaturatedFat 12.1, Cholesterol 169, Sodium 551.4, Carbohydrate 18.2, Fiber 0.6, Sugar 0.3, Protein 12.5
TAPENADE
Make and share this Tapenade recipe from Food.com.
Provided by Gay Gilmore
Categories Spreads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Press the garlic into the lemon juice or if you don't have a garlic press, mince and put it into the lemon juice, while you prepare the other items.
- Put the rest of the ingredients into a food processor and process into a finely chopped paste.
- Put in a bowl and mix in the garlic, lemon juice and olive oil well.
- Serve with bread slices.
TAPENADE FROM THE SILVER PALATE COOKBOOK
Had this tonight at a friend's BBQ and thought I'd share. It was great! Thanks Tony and Lori. I had it without the mayo added. Very tasty on crackers. Note: If fresh basil is not available, substitute 1 cup fresh parsley leaves and 2 tsp dried basil.
Provided by Oolala
Categories Spreads
Time 7m
Yield 1 1/2 cups, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in bowl of a food processor fitted with steel blade. Process until smooth.
- With motor running, dribble in the oil to make a thick, fluffy sauce. For a lighter sauce, blend in the mayonnaise.
- Taste, and correct seasoning. Refrigerate until ready to serve. Will keep, refrigerated, for 1 week.
Nutrition Facts : Calories 107.9, Fat 10.8, SaturatedFat 1.5, Cholesterol 2.8, Sodium 291.6, Carbohydrate 1.5, Fiber 0.8, Sugar 0.1, Protein 2
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