Shrimp and Cheesy Grits

Posted on February 18, 2013 by sparecake

The other day my mom asked me to use some shrimp she’d gotten from the farmers’ market. I think she was probably picturing some garlic-y shrimp with rice or something, but there was good looking cheddar in the fridge, which was calling to me way more.

IMG_4883Ingredients:

  • 4 cups water
  • salt and pepper
  • 1 cup stone-ground grits
  • 3 tablespoons butter
  • 2 cups shredded sharp cheddar cheese
  • 1 pound shrimp, peeled and deveined
  • 6 slices bacon, chopped
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 cup thinly sliced scallions
  • 1 large clove garlic, minced

In a medium saucepan over high heat, bring the water to a boil. Once boiling, add a pinch each of salt and pepper, and the cup of grits. It turns out grits are the same thing as polenta, so if you’ve got that from making polenta bread or baked polenta with tomato and basil, you’re set.

IMG_4871Reduce the heat to low, cover, and cook until the water is absorbed, 20-25 minutes. Stir once or twice during that time to avoid dry chunks in the middle. When it’s done, remove from the heat and stir in the butter and cheese until well mixed.

Cheesy!

Cheesy!

Meanwhile, cook the chopped up bacon in a pan over medium heat until browned, then remove and drain. My general method for chopping up bacon is to use kitchen shears to cut it into bits over/into the heated pan.

IMG_4877Cook the shrimp in a little bit of the leftover bacon grease until pink.

IMG_4879Add the bacon back, along with the lemon juice, parsley, garlic, and scallions. Saute for 3 minutes.

IMG_4880I added a lot, but not a full cup of scallions, because a) that’s SO MANY SCALLIONS and b) I refused to cut the ones that are trying to flower – I want to see how that turns out!

Buds!

Buds!

When both the shrimp and grits are ready, Food Network says to stir them both together, I thought it looked nicer served with the shrimp on top of a serving of grits.

IMG_4882This was really tasty – the cheese and bacon provide plenty of flavor to prevent the grits from being insanely boring (I don’t understand the Southern palate). It’s also fairly quick – if you have everything all prepped (the cheese grated, the shrimp prepared, etc.) you could get it done in about half an hour. Easy and delicious!

Shrimp and Cheesy Grits

From FoodNetwork.com.

  • 4 cups water
  • salt and pepper
  • 1 cup stone-ground grits
  • 3 tablespoons butter
  • 2 cups shredded sharp cheddar cheese
  • 1 pound shrimp, peeled and deveined
  • 6 slices bacon, chopped
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 cup thinly sliced scallions
  • 1 large clove garlic, minced

In a medium saucepan over high heat, bring the water to a boil. Once boiling, add a pinch each of salt and pepper, and the cup of grits. Reduce the heat to low, cover, and cook until the water is absorbed, 20-25 minutes. Stir once or twice during that time to avoid dry chunks in the middle. When it’s done, remove from the heat and stir in the butter and cheese until well mixed.

Meanwhile, cook the chopped up bacon in a pan over medium heat until browned, then remove and drain.

Cook the shrimp in a little bit of the leftover bacon grease until pink. Add the bacon back, along with the lemon juice, parsley, garlic, and scallions. Saute for 3 minutes.

When both the shrimp and grits are ready, either stir together, or serve in bowls with the shrimp atop the grits.

Posted in Dinner | Tagged , , , , | 2 Comments

GF Oatmeal Raisin Cookies

Posted on February 15, 2013 by sparecake

A few weeks ago my friend Mary Kate, of surviving the food allergy apocalypse, suggested I check out BabyCakes Covers the Classics, a gluten-free vegan cookbook. These cookies are from that!

Important contextual information: I'm a taco, Mary Kate's a burrito.

Important contextual information: I’m a taco, Mary Kate’s a burrito. That’s it for info.

A bit crispy at the edges, chewy in the middle.

The cookies in question, a bit crispy at the edges, chewy in the middle.

Ingredients:

  • 1 3/4 cup Bob’s Red Mill all-purpose gluten-free flour
  • 1 cup sugar
  • 1/2 cup gluten-free oats
  • 1/4 cup ground flax meal
  • 2 tablespoons cinnamon
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup melted refined coconut oil or canola oil
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons vanilla extract
  • 3/4 cup raisins

Preheat your oven to 325 degrees, and line two baking sheets with parchment.

In a large bowl, stir together the flour, sugar, oats, flax meal, cinnamon, xanthan gum, baking soda, and salt.

IMG_4867Add the oil, applesauce, and vanilla and stir until evenly combined.

IMG_4868Add the raisins and stir until evenly distributed.

IMG_4869Drop by tablespoonfuls onto the lined sheets, about 1″ apart.

IMG_4870Bake for 8 minutes, then rotate the sheets and bake 7 more, or until lightly browned at the edges. I was concerned, when I was rotating them, as they looked super greasy at that point, but by the time they were done cooking they didn’t look/feel greasy. Mine were probably bigger than a tablespoon, but I forgot to set the second timer anyway, so they were cooked by however many minutes it was by the time I checked on them. Also, the book technically said bake ‘until golden,’ but they start off too dark brown for golden to really show up on.

IMG_4875Let stand on the pans at least 15 minutes before serving.

IMG_4874These were delicious even just by a general cookie standard, not a gluten-free cookie standard. They weren’t the most oat-filled oatmeal cookie I’ve ever had, but the flavor, especially with that much cinnamon, was perfect. A good start for experiments with this book!

Gluten Free Oatmeal Raisin Cookies

From BabyCakes Covers the Classics.

  • 1 3/4 cup Bob’s Red Mill all-purpose gluten-free flour
  • 1 cup sugar
  • 1/2 cup gluten-free oats
  • 1/4 cup ground flax meal
  • 2 tablespoons cinnamon
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup melted refined coconut oil or canola oil
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons vanilla extract
  • 3/4 cup raisins

Preheat your oven to 325 degrees, and line two baking sheets with parchment.

In a large bowl, stir together all of the dry goods except for the raisins. Add the liquids and stir until evenly combined. Add the raisins and stir until evenly distributed. Drop by tablespoonfuls onto the lined sheets, about 1″ apart.

Bake for 8 minutes, then rotate the sheets and bake 7 more, or until lightly browned at the edges.

Let stand on the pans at least 15 minutes before serving.

Posted in Dessert | Tagged , , , , | 2 Comments

Yo Dawg Cupcakes

Posted on February 13, 2013 by sparecake

yo-dawg-xzibit-15A few years ago for my friend Alex’s birthday I made him some sort of Xzibit themed foods inside that food. If you have no idea what I’m talking about, go back and watch some Pimp My Ride, or just read this. For that birthday, I made Noble Pig’s Cheesy Shell-Stuffed Shells and a peanut butter m&m mini-pie stuffed French silk pie. It was pretty grand.

DSCN7589DSCN7593DSCN7595DSCN7602I was back visiting DC last week, and decided to stick to the theme for Alex’s belated birthday cake. Since I moved out of that house, the amount of available kitchen tools has gone markedly downhill, so this is a box-cake based idea, but you could do it with a scratch vanilla cake if you so choose. Oh, and I totally brought all the necessary cupcake pans with me from New Hampshire. TSA wasn’t interested.

Alex with a cupcake-filled cupcake.

Alex with a cupcake-filled cupcake.

Ingredients:

  • 1 box vanilla cake mix, plus the ingredients required on the box (water, oil, eggs)
  • 2 tablespoons cocoa powder
  • 1 can frosting
  • 1 package Reese’s Minis, if desired

Preheat oven to 350 degrees. Grease 2 mini cupcake tins well.

Stir together the cake mix as instructed on the package. Using about half the batter, fill your mini cupcake tins 2/3-3/4 of the way full. Cover the remaining batter and refrigerate.

IMG_4741Bake until light and fluffy, 10-14 minutes.

IMG_4742Freeze the mini cupcakes for half an hour. Having no patience, I took mine pretty directly from the oven to the freezer, and put some pot holders under the pans so they wouldn’t burn whatever they were resting on.

When the mini cupcakes are about done chilling, whisk the cocoa powder into the remaining batter and line your regular sized cupcake tins with liners. Bring the oven back up to 350.

Scoop 1 1/2-2 tablespoons of the chocolate batter into each liner and press a frozen mini cupcake firmly into the batter.

IMG_4743If you want/if you have enough batter, you can spoon a little bit more over the vanilla cupcakes to cover.IMG_4744Bake for about 20 minutes. With these, it’s a bit tough to tell if they are totally done, as the middle was already cooked so the toothpick test is not helpful. I was worried that the bottoms of mine felt smooshy when I took them out, but they turned out to be completely cooked when we ate them later.

If you do cover the mini cupcakes.

If you do cover the mini cupcakes.

If you don't cover them.

If you don’t cover them.

Remove from the tins and let cool completely before frosting. If desired, put the tiny Mini Reese’s cups on top and frost them so that they look like even smaller cupcakes.

IMG_4752IMG_4753These were fun, and about as complex as I wanted to get in a kitchen that doesn’t even have a rubber spatula anymore! (Who are these people?! Geeze.)

Yo Dawg Cupcakes

  • 1 box vanilla cake mix, plus the ingredients required on the box (water, oil, eggs)
  • 2 tablespoons cocoa powder
  • 1 can frosting
  • 1 package Reese’s Minis, if desired

Preheat oven to 350 degrees. Grease 2 mini cupcake tins well.

Stir together the cake mix as instructed on the package. Using about half the batter, fill your mini cupcake tins 2/3-3/4 of the way full. Cover the remaining batter and refrigerate.

Bake the mini cupcakes until light and fluffy, 10-14 minutes, then freeze for half an hour.

When the mini cupcakes are about done chilling, whisk the cocoa powder into the remaining batter and line your regular sized cupcake tins with liners. Bring the oven back up to 350.

Scoop 1 1/2-2 tablespoons of the chocolate batter into each liner and press a frozen mini cupcake firmly into the batter.

If you want/if you have enough batter, you can spoon a little bit more over the vanilla cupcakes to cover. Bake for about 20 minutes. Remove from the tins and let cool completely before frosting. If desired, put the tiny Mini Reese’s cups on top and frost them so that they look like even smaller cupcakes.

Posted in Dessert | Tagged , , , , | 1 Comment

Brown Butter Cocoa Fudge Cookies

Posted on February 11, 2013 by sparecake

First off, and entirely unrelatedly, click here for a couple images of what astronauts have eaten at different points in NASA’s history. I think it’s pretty cool!

And on to the recipe! These cookies were nicely soft, and I think the chocolate flavor might have come out stronger a day after they were baked. They also don’t make many dishes or require a mixer, which is nice!

IMG_4572Ingredients:

  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 5 tablespoons unsalted butter
  • 7 tablespoons unsweetened cocoa powder
  • 2/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/3 cup plain low-fat yogurt (I didn’t have plain yogurt, so used half plain Greek yogurt and half vanilla yogurt)
  • 1 teaspoon vanilla extract

Preheat your oven to 350 degrees and line a baking sheet with parchment paper.

In a small bowl, stir the flour, baking soda, and salt together.

In a medium saucepan, brown the butter over medium heat, cooking until the butter has little brown flecks in it and develops a nutty scent.

IMG_4563Remove from the heat and add the cocoa powder, sugar, and brown sugar.

IMG_4562IMG_4564Add the yogurt and vanilla and stir until combined.

IMG_4565Add the dry ingredients and stir again until evenly combined.

Scoop heaping tablespoon-sized balls onto the lined sheet, spacing about an inch apart.

IMG_4567Press down gently with your fingers or the flat bottom of a glass to flatten the dough somewhat into 1/2″ discs.

IMG_4568Bake 8-10 minutes, until the edges are just set.

IMG_4570Cool on the pan for several minutes, than transfer with a spatula to a rack to cool completely.

IMG_4571Brown Butter Cocoa Fudge Cookies

From Tracey’s Culinary Adventures.

  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 5 tablespoons unsalted butter
  • 7 tablespoons unsweetened cocoa powder
  • 2/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/3 cup plain low-fat yogurt
  • 1 teaspoon vanilla extract

Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Stir together the flour, baking soda, and salt in a small bowl and set aside.

In a medium saucepan, brown the butter over medium heat, cooking until the butter has little brown flecks in it and develops a nutty scent. Remove from the heat and add the cocoa powder, sugar, and brown sugar. Add the yogurt and vanilla and stir until combined. Add the dry ingredients and stir again until evenly combined.

Scoop heaping tablespoon-sized balls onto the lined sheet, spacing about an inch apart. Press down gently with your fingers or the flat bottom of a glass to flatten the dough somewhat into 1/2″ discs. Bake 8-10 minutes, until the edges are just set.

Cool on the pan for several minutes, than transfer with a spatula to a rack to cool completely.

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Sugar Loaf

Posted on February 8, 2013 by sparecake

Hey look, it’s two of my faaaavorite things! Bread, and sugar? Glorious! I’m so into this! The loaf didn’t last 24 hours, I don’t think.

IMG_4536Sweetener:

  • zest of one lemon
  • zest of one orange
  • 40 grams of sugar (Yeah, this is one recipe where I gave in and used a scale.)

Bread:

  • 300 grams bread flour
  • 7 grams instant yeast
  • 150 grams milk, at room temperature
  • 6 grams salt
  • 30 grams butter, at room temperature
  • 30 grams ‘sweetener’
  • 3 grams ground cinnamon
  • 200 grams sugar cubes

To make the sweetener, just combine the three ingredients and rub together. IMG_4521To make the dough, combine the flour, yeast, milk, salt, and 30 grams of sweetener in your mixing bowl with the dough hook.

IMG_4522When it has mostly started coming together add the butter and let that get kneaded in for 8-10 minutes, until you have a smooth dough.

IMG_4523Cover, and let rise somewhere warm for half an hour. Meanwhile, put the sugar cubes in a bag, put the bag on a cutting board, and start whamming away at them with a hammer. You don’t want to pulverize them completely, just break them up into different sized hunks.

IMG_4524Stir together the broken up sugar cubes and cinnamon, and set aside until the dough has finished rising.

Once the dough has risen, fold, knead, pinch, and poke! Do whatever you’ve got to do to get those sugar cubes worked into the dough. Shape the sugar-laden dough into a ball and let rest 5 minutes while you grease a bread pan.

After the rest, pat/roll the dough into a rectangle, then fold in thirds like a letter. Roll up the folded dough, then place in the prepared bread pan. I only have a 9X5″ pan, but this dough would have fit fine in a slightly smaller pan. Press the dough down gently until it reaches both ends and all four corners evenly. If some of the sugar cubes have popped out of the dough, just toss them on top.

Ok, at least try to...

Ok, at least try to reach the corners…

Cover with greased plastic wrap and let rise again in a warm place for 40 minutes to an hour.

IMG_4526Preheat your oven to 390 degrees, then bake 30-35 minutes until well browned. While a good way to test if bread is done is to see if it sounds hollow when tapped on the bottom, you can’t touch this bread with your hands while still very hot, as super hot sugar sticks to skin and burns. We’ve all been there.

IMG_4529Carefully turn out to a rack to cool, then enjoy the pockets of caramelized sugary goodness inside your loaf!

Very yes!

Very yes!

Hahah oh man. Yes. I had a slice or two of this with that new Philly chocolate cream cheese spread…I could eat just that for the rest of forever! Amazing. I’ll be sharing this at YeastSpotting.

Sugar Loaf

From Weekend Bakery.

Sweetener:

  • zest of one lemon
  • zest of one orange
  • 40 grams of sugar

Bread:

  • 300 grams bread flour
  • 7 grams instant yeast
  • 150 grams milk, at room temperature
  • 6 grams salt
  • 30 grams butter, at room temperature
  • 30 grams ‘sweetener’
  • 3 grams ground cinnamon
  • 200 grams sugar cubes

To make the sweetener, just combine the three ingredients and rub together.

To make the dough, combine the flour, yeast, milk, salt, and 30 grams of sweetener in your mixing bowl with the dough hook. When it has mostly started coming together add the butter and let that get kneaded in for 8-10 minutes, until you have a smooth dough. Cover, and let rise somewhere warm for half an hour.

Meanwhile, put the sugar cubes in a bag, put the bag on a cutting board, and hit with a hammer until the cubes are broken into somewhat smaller pieces. Stir together the broken up sugar cubes and cinnamon, and set aside until the dough has finished rising.

Once the dough has risen, knead the sugar cubes into the dough. Shape the sugar-laden dough into a ball and let rest 5 minutes while you grease a bread pan.

After the rest, pat/roll the dough into a rectangle, then fold in thirds like a letter. Roll up the folded dough, then place in the prepared bread pan. I only have a 9X5″ pan, but this dough would have fit fine in a slightly smaller pan. Press the dough down gently until it reaches both ends and all four corners evenly. Sprinkle any escaped sugar cubes over the top of the loaf. Cover with greased plastic wrap and let rise again in a warm place for 40 minutes to an hour.

Preheat your oven to 390 degrees, then bake 30-35 minutes until well browned. Carefully turn out to a rack to cool, then enjoy.

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Gluten Free Boston Cream Pie

Posted on February 6, 2013 by sparecake

Starting to get a bit more interesting with the gluten free things (although this will be the last gf post for a week or two, as I’m mid-vacation, staying with a variety of non-gf folk). Can’t just eat cookies forever!

IMG_4550Ingredients:

Custard:

  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup milk
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter

Cake:

  • 1 1/2 cups white rice flour
  • 3/4 cup tapioca flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • 4 large eggs
  • 1 1/4 cups sugar
  • 2/3 cup mayonnaise
  • 1 cup milk
  • 2 teaspoons vanilla

Chocolate Glaze:

  • 4 ounces dark chocolate, chopped
  • 1 tablespoon butter
  • 1/2 cup heavy cream

This is not, honestly, my single favorite custard ever, but it’s totally decent, and easier than most. If you want a smoother custard and don’t mind a few more steps, make this other custard and chill, but don’t freeze it. To make this custard, whisk together the cornstarch, sugar, milk, eggs, cream, and salt. Do really get it well combined, as un-mixed cornstarch will clump up on you when heated.

IMG_4518Place over medium heat and bring to a boil, whisking constantly. Let boil gently for 2 minutes, then remove from the heat and stir in the vanilla and butter.

IMG_4519Whisk well, then transfer to a bowl, cover, and refrigerate until chilled.

IMG_4520To make the cake, preheat the oven to 350 degrees. I greased and floured my pans with rice flour, but felt that the rice flour on the outside had a noticeable dusty feel in each bite. My cakes popped right out of the pans easily, so I would suggest just greasing the pans well, and not flouring them, or trying a different kind of gluten free flour for the pans.

Stir together the dry goods in a medium bowl and set aside.

Mix the eggs, sugar, and mayonnaise until fluffy.

IMG_4528Add the dry goods, milk, and vanilla and mix well, then spread into the greased cake pans.

IMG_4530Bake for 25 minutes, until they spring back when lightly pressed and pass the toothpick test.

IMG_4542

Let cool at least ten minutes in the pan, before turning out onto a wire rack to cool completely.

Mine sunk significantly as they cooled.

Mine sunk significantly as they cooled.

When the cakes and custard have cooled, layer the custard between the two cakes. Place the chocolate in a small bowl, and heat the butter and cream in a small pot over medium heat on the stove. When the butter has melted and the cream is just about to boil, pour it over the chocolate and stir until the chocolate melts completely smooth. Let set until slightly thickened, at least 20 minutes, then pour over the cake.

IMG_4549Need to work on the shape of the cakes, but otherwise, not bad!

IMG_4561

Bit messy when you cut…

Once again, gluten free turns out to be not super awful.

Gluten Free Boston Cream Pie

Cake recipe from AllRecipes; custard adapted from food.com; glaze from a different AllRecipes recipe.

Custard:

  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup milk
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter

Cake:

  • 1 1/2 cups white rice flour
  • 3/4 cup tapioca flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • 4 large eggs
  • 1 1/4 cups sugar
  • 2/3 cup mayonnaise
  • 1 cup milk
  • 2 teaspoons vanilla

Chocolate Glaze:

  • 4 ounces dark chocolate, chopped
  • 1 tablespoon butter
  • 1/2 cup heavy cream

To make the custard, whisk together the cornstarch, sugar, milk, eggs, cream, and salt. Place over medium heat and bring to a boil, whisking constantly. Let boil gently for 2 minutes, then remove from the heat and stir in the vanilla and butter. Whisk well, then transfer to a bowl, cover, and refrigerate until chilled.

To make the cake, preheat the oven to 350 degrees. Grease two cake pans well. Stir together the dry goods in a medium bowl and set aside.

Mix the eggs, sugar, and mayonnaise until fluffy. Add the dry goods, milk, and vanilla and mix well, then spread into the greased cake pans. Bake for 25 minutes, until they spring back when lightly pressed and pass the toothpick test. Let cool at least ten minutes in the pan, before turning out onto a wire rack to cool completely.

When the cakes and custard have cooled, layer the custard between the two cakes. Place the chocolate in a small bowl, and heat the butter and cream in a small pot over medium heat on the stove. When the butter has melted and the cream is just about to boil, pour it over the chocolate and stir until the chocolate melts completely smooth. Let set until slightly thickened, at least 20 minutes, then pour over the cake.

Posted in Dessert | Tagged , , , , | 2 Comments

Sausage and Rice Timbale

Posted on February 4, 2013 by sparecake

This is a fun kind of giant rice-ball-cake with a really delicious sausage filling. Can’t turn that down!IMG_4557Ingredients:

  • kosher salt
  • 2 1/2 cups arborio rice
  • 3 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 3/4 pound Italian pork sausage, casings removed
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic, minced
  • 1/4 cup tomato paste
  • 3 cups low-sodium chicken or beef broth
  • 3 to 4 tablespoons breadcrumbs
  • 4 large eggs
  • 1 1/4 cups grated asiago cheese
  • 2 ounces deli-sliced provolone cheese

Boil a large pot of water with a pinch of kosher salt. Add the rice, reduce the heat to a simmer, and cook, stirring once or twice, until the rice is tender, 12-15 minutes. Strain the rice, then spread out over a jelly roll pan to cool quickly.

IMG_4544Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onion and cook until soft, about 8 minutes. Add the sausage, breaking it up into small pieces, and cook until browned, about 6 minutes. We had some sausage from the farmers market that was quite good!

IMG_4545Tear the basil leaves into pieces and add, followed by the garlic and tomato paste. Raise the heat to high, and cook until the tomato paste browns, about 4 minutes.

IMG_4547Add the broth, stirring it in and scraping up any browned bits on the bottom of the pan.

IMG_4548Cook, stirring occasionally, until thickened, 15-20 minutes. During that time, preheat the oven to 450 degrees.

Grease an 8″ or 9″ springform pan with the remaining tablespoon of butter, then coat with the breadcrumbs.

Put the eggs and all but 3 tablespoons of the asiago in a small bowl and beat together. Put the cooled rice in a large bowl and stir the cheese-egg mixture into it until evenly combined.

Pat about 2/3 of the rice mixture into the springform, forming it into a 1/2″ thick layer on the bottom and up the sides. Cover the bottom of the rice-lined pan with the provolone slices.

IMG_4551When the sausage mixture is thickened, pour it over the provolone, filling it to about 1/2″ from the top of the rice walls. If you use a 9″ pan, you probably won’t have any extra, if you use an 8″ dish, just serve the extra on the side later.

IMG_4552Sprinkle/pat the remaining rice mixture on top to seal, and sprinkle the remaining cheese on top of that.

I used a bit of extra cheese.

I used a bit of extra cheese.

Place on a baking sheet and bake until golden, about 20 minutes.

IMG_4554Remove from the oven and let set for 5 minutes, then gently remove the sides of the pan and slice.

Holds together nicely!

Holds together nicely!

IMG_4556You could in theory use a large spatula to transfer it to a serving platter, but.. pshaw extra dishes!

IMG_4560Sausage and Rice Timbale

Lightly adapted from Food Network.

  • kosher salt
  • 2 1/2 cups arborio rice
  • 3 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 3/4 pound Italian pork sausage, casings removed
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic, minced
  • 1/4 cup tomato paste
  • 3 cups low-sodium chicken or beef broth
  • 3 to 4 tablespoons breadcrumbs
  • 4 large eggs
  • 1 1/4 cups grated asiago cheese
  • 2 ounces deli-sliced provolone cheese

Boil a large pot of water with a pinch of kosher salt. Add the rice, reduce the heat to a simmer, and cook, stirring once or twice, until the rice is tender, 12-15 minutes. Strain the rice, then spread out over a jelly roll pan to cool quickly.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onion and cook until soft, about 8 minutes. Add the sausage, breaking it up into small pieces, and cook until browned, about 6 minutes. Tear the basil leaves into pieces and add, followed by the garlic and tomato paste. Raise the heat to high, and cook until the tomato paste browns, about 4 minutes. Add the broth, stirring it in and scraping up any browned bits on the bottom of the pan. Cook, stirring occasionally, until thickened, 15-20 minutes. During that time, preheat the oven to 450 degrees.

Grease an 8″ or 9″ springform pan with the remaining tablespoon of butter, then coat with the breadcrumbs.

Put the eggs and all but 3 tablespoons of the asiago in a small bowl and beat together. Put the cooled rice in a large bowl and stir the cheese-egg mixture into it until evenly combined. Pat about 2/3 of the rice mixture into the springform, forming it into a 1/2″ thick layer on the bottom and up the sides. Cover the bottom of the rice-lined pan with the provolone slices.

When the sausage mixture is thickened, pour it over the provolone, filling it to about 1/2″ from the top of the rice walls.

Sprinkle/pat the remaining rice mixture on top to seal, and sprinkle the remaining cheese on top of that. Place on a baking sheet and bake until golden, about 20 minutes.

Remove from the oven and let set for 5 minutes, then gently remove the sides of the pan and serve with any extra sausage filling on the side.

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Gluten Free Chocolate Bread

Posted on February 1, 2013 by sparecake

We’ve started getting some more gluten free specific ingredients, which promptly led to chocolate bread. Chocolate ASAP seems a good rule! I started off this afternoon with two gluten free breads in mind.

In mind and prepped for.

In mind and prepped for.

The cheese rolls turned out …flat. Very flat. If anyone else wants to try them, the flavor’s ok (sharper cheddar might have been an improvement), but the shape is disappointing. Recipe’s here.

IMG_4485

Cheese pancakes.

The chocolate bread, though, held it together quite nicely!

IMG_4490Ingredients:

  • 4 tablespoons unsalted butter, at room temperature
  • 3 ounces semisweet chocolate, coarsely chopped
  • 2 1/2 cups all-purpose gluten free flour
  • 1 1/2 teaspoons xanthan gum
  • 3/4 teaspoon kosher salt
  • 6 tablespoons unsweetened natural cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 8 tablespoons sugar
  • 2 teaspoons instant yeast
  • 3/4 cup semisweet or dark chocolate chips
  • 1 tablespoon neutral oil
  • 1 teaspoon vanilla extract
  • 1 extra-large egg & 1 extra-large egg white
  • 1 1/4 cups milk, at about 100 degrees F

Grease a 9X5″ loaf pan and set aside.

Carefully melt together the butter and 3 ounces semisweet chocolate in the microwave until smooth, then set aside to cool slightly.

In your stand mixer’s bowl, combine the flour, salt, cocoa powder, cinnamon, baking soda, cream of tartar, and sugar. Mix on low speed until well-combined, then add the yeast, mix again briefly, then add the chocolate chips and mix another few seconds until evenly distributed.

IMG_4477Add the melted chocolate to the dry mixture, followed by the oil, vanilla, and eggs, and mix on low until just moistened.

IMG_4478Still with the mixer on low, pour the the milk in in a slow stream, then turn the mixer up to medium high and beat 4-5 minutes. Pour the dough into the greased bread pan and spread evenly.

IMG_4479Cover loosely with plastic wrap and set somewhere warm to rise until risen up to or slightly over the edge of the pan, 45 minutes to an hour. During that time, preheat the oven to 375 degrees.

Bake the loaf, rotating once during baking, until the bread has a firm crust and sounds hollow when tapped, about 45 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.

IMG_4488 IMG_4487This is plenty chocolatey, and actually has a pretty normal bread-ish texture, although it dries out within a few days (as most breads will). My mom discovered that toasting a slice (on a pan or some foil so that the chips don’t melt into your toaster oven) with some fluff on it is a mighty fine snack!

IMG_4489I’ll be submitting this one to YeastSpotting!

Gluten Free Chocolate Bread

From Gluten-Free on a Shoestring.

  • 4 tablespoons unsalted butter, at room temperature
  • 3 ounces semisweet chocolate, coarsely chopped
  • 2 1/2 cups all-purpose gluten free flour
  • 1 1/2 teaspoons xanthan gum
  • 3/4 teaspoon kosher salt
  • 6 tablespoons unsweetened natural cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 8 tablespoons sugar
  • 2 teaspoons instant yeast
  • 3/4 cup semisweet or dark chocolate chips
  • 1 tablespoon neutral oil
  • 1 teaspoon vanilla extract
  • 1 extra-large egg & 1 extra-large egg white
  • 1 1/4 cups milk, at about 100 degrees F

Grease a 9X5″ loaf pan and set aside.

Carefully melt together the butter and 3 ounces semisweet chocolate in the microwave until smooth, then set aside to cool slightly.

In your stand mixer’s bowl, combine the flour, salt, cocoa powder, cinnamon, baking soda, cream of tartar, and sugar. Mix on low speed until well-combined, then add the yeast, mix again briefly, then add the chocolate chips and mix another few seconds until evenly distributed. Add the melted chocolate to the dry mixture, followed by the oil, vanilla, and eggs, and mix on low until just moistened. Still with the mixer on low, pour the the milk in in a slow stream, then turn the mixer up to medium high and beat 4-5 minutes. Pour the dough into the greased bread pan and spread evenly. Cover loosely with plastic wrap and set somewhere warm to rise until risen up to or slightly over the edge of the pan, 45 minutes to an hour.

During the rise, preheat the oven to 375 degrees. Bake the loaf, rotating once during baking, until the bread has a firm crust and sounds hollow when tapped, about 45 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.

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Crispy Twix Bars

Posted on January 30, 2013 by sparecake

When I read the recipe for these, I thought they’d be decent but not amazing. I ended up quite impressed by how really good they were! I was definitely glad I had doubled the recipe, as they were super tasty, and got eaten very quickly. The blog I got the recipe from is actually a gluten free, vegan blog, but I de-veganed due to a lack of interest in making ‘caramel’ out of dates. I’m sure that that recipe’s good too, but if you can eat dairy, why not?

Oh yeah, that's some art.

Oh yeah, that’s some art.

Ingredients:

Crispy base:

  • 1 & 1/4 cup crisped rice cereal
  • 1/4 cup brown rice syrup (I didn’t have this and used half corn syrup, half honey)
  • 2 tablespoons peanut butter
  • 1 teaspoon pure vanilla extract
  • pinch of fine grain sea salt

Caramel layer:

  • 1 cup caramel bits
  • 1 1/2 tablespoons heavy cream

Chocolate coating:

  • 1/2 cup dark chocolate chips
  • 1 teaspoon coconut oil or Crisco

Line an 8″ square pan with parchment paper and set aside. Pour the cereal into a large bowl.

In a small pot, combine the brown rice syrup (or honey and corn syrup), peanut butter, and vanilla over medium heat.

IMG_4491Bring to a simmer, stirring frequently, until well combined.

IMG_4492Add the pinch of salt, then pour the mixture over the cereal and stir well. Scoop into the lined pan, wet hands slightly, and spread evenly.

IMG_4493Place in the fridge or freezer while you prepare the caramel.

Combine the caramel bits and cream in a small pot over medium low heat, stirring until smooth.

IMG_4494Spread the caramel over the base as evenly as possible. Don’t use your hands for this one, as melty hot sugar things like this will stick to your skin and buuuurn.

IMG_4495Place back in the fridge or freezer while you melt the chocolate and coconut/Crisco either over the stove on low heat, or in the microwave. Spread the chocolate on top.

IMG_4496Chill one final time, at least 5 minutes in the freezer, or 10-15 in the fridge, until you can touch the chocolate without it coming off on your hands, but before it becomes super firm. Cut into bars.

IMG_4498Chill again until firmly set, then enjoy!

IMG_4501Yum! I’ll end up making these again.

Crispy Twix Bars

Adapted from Oh She Glows.

Crispy base:

  • 1 & 1/4 cup crisped rice cereal
  • 1/4 cup brown rice syrup (I didn’t have this and used half corn syrup, half honey)
  • 2 tablespoons peanut butter
  • 1 teaspoon pure vanilla extract
  • pinch of fine grain sea salt

Caramel layer:

  • 1 cup caramel bits
  • 1 1/2 tablespoons heavy cream

Chocolate coating:

  • 1/2 cup dark chocolate chips
  • 1 teaspoon coconut oil or Crisco

Line an 8″ square pan with parchment paper and set aside. Pour the cereal into a large bowl.

In a small pot, combine the brown rice syrup (or honey and corn syrup), peanut butter, and vanilla over medium heat. Bring to a simmer, stirring frequently, until well combined. Remove from the heat and add the pinch of salt. Pour the mixture over the cereal and stir well. Scoop into the lined pan, wet hands slightly, and spread the mixture evenly. Place in the fridge or freezer while you prepare the caramel.

Combine the caramel bits and cream in a small pot over medium low heat, stirring until smooth. Spread the caramel over the base as evenly as possible. Place back in the fridge or freezer while you melt the chocolate and coconut/Crisco either over the stove on low heat, or in the microwave. Spread the melted chocolate over the caramel layer.

Chill one final time, at least 5 minutes in the freezer, or 10-15 in the fridge, until you can touch the chocolate without it coming off on your hands, but before it becomes super firm. Cut into bars. Chill again until firmly set, then enjoy!

Posted in Dessert | Tagged , , , | 2 Comments

Baked Polenta with Tomato and Basil

Posted on January 28, 2013 by sparecake

I haven’t done a ton with polenta other than bake it into bread, but apparently it’s real tasty as the headliner at dinner too! This dish is super creamy and comfort food-y. I’ll definitely be making this again.

IMG_4437Ingredients:

Polenta:

  • 4 cups water
  • 1 cup coarse ground cornmeal
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup grated Parmesan cheese (I don’t think adding another 1/4-1/2 cup would hurt! Cheese is the best.)

Tomato Basil Sauce:

  • 1 28 ounce can whole peeled San Marzano tomatoes
  • 1 onion, peeled and sliced in half
  • 4 tablespoons unsalted butter
  • salt and crushed red pepper flakes to taste
  • 1/4 cup fresh chopped basil
  • Parmesan cheese for topping

Set a rack in the top third of the oven, then preheat to 350 degrees.

Stir together the water, cornmeal, and salt in an 8×8″ pan.

It gets better, never fear!

It gets better, never fear!

Bake for 45 minutes, then remove from the oven.

IMG_4428Stir in the butter, continuing to stir until the butter is melted, then bake another 15 minutes, or until the top is dry and doesn’t jiggle much.

IMG_4430Stir in the red pepper flakes and cheese, then let cool at least 15 minutes before serving.

IMG_4432While the polenta is baking, make the tomato sauce. I didn’t have a can of tomatoes, but did have a jar of basil tomato sauce and just cheated with that, but I’ve followed the general sauce recipe with fresh tomatoes back when I made lasagna cupcakes.

In a large saucepan, combine the tomatoes, including the juice, with the butter and halved onion over medium heat. Bring to a slow simmer and cook 40-45 minutes, stirring occasionally, until it’s reached the thickness you like your sauce. Remove and discard the onion halves.

Spoon the tomato sauce over the slightly cooled polenta, and top with basil and extra cheese.

IMG_4436It’s a warm, comforting, delicious meal. I think if you cooked up some sausage slices, they’d go super nicely on top!

This tastes the same the second day, but the consistency is better the first.

Baked Polenta with Tomato and Basil

From Joy the Baker.

Polenta:

  • 4 cups water
  • 1 cup coarse ground cornmeal
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup grated Parmesan cheese

Tomato Basil Sauce:

  • 1 28 ounce can whole peeled San Marzano tomatoes
  • 1 onion, peeled and sliced in half
  • 4 tablespoons unsalted butter
  • salt and crushed red pepper flakes to taste
  • 1/4 cup fresh chopped basil
  • Parmesan cheese for topping

Set a rack in the top third of the oven, then preheat to 350 degrees.

Stir together the water, cornmeal, and salt in an 8×8″ pan. Bake for 45 minutes, then remove from the oven and stir in the butter until melted. Bake another 15 minutes, or until the top is dry and doesn’t jiggle much.

Stir in the red pepper flakes and cheese, then let cool at least 15 minutes before serving.

While the polenta is baking, make the tomato sauce. In a large saucepan, combine the tomatoes, including the juice, with the butter and halved onion over medium heat. Bring to a slow simmer and cook 40-45 minutes, stirring occasionally, until it’s reached the thickness you like your sauce. Remove and discard the onion halves.

Spoon the tomato sauce over the slightly cooled polenta, and top with basil and extra cheese.

Posted in Dinner | Tagged , | 3 Comments