Dominican Cake

Dominican Cake

Dominican Cake

Dominican cake is my favorite cake and my Mom's as well so I baked one for Mother's Day. Dominican cake is a rich and dense cake and so delicious. My Mom is from the Dominican Republic and I remember her baking Dominican cake for birthdays or special occasions when I was a child. This cake always brings me back to great memories of watching Mom bake. The smell throughout our apartment was out of this world. I followed ingredients from a cookbook my Mom loves, Mujer 2000 recetas de cocina by Silvia H. de Pou. I added lemon zest and lemon juice. I also used unsalted butter instead of salted butter as the recipe calls for. I used guava jelly for the filling, but use any filling you like. I have used pineapple preserves and dulce de leche fillings in the past. Lemon curd or orange marmalade would also be a great option. See recipe below.

Dominican Cake with lots of sprinkles on top

Cake Ingredients:

2 sticks Unsalted Butter, softened and each stick cut into 8 pieces

2 cups Sugar

4 Large Eggs

1 tablespoon Clear Vanilla Extract (CariDom)

3 cups All Purpose Flour (King Arthur)

3 teaspoons Baking Powder

1 cup Whole Milk

1/8 teaspoon Coarse Salt

Zest of 1 Lemon

3 teaspoons Freshly Squeezed Lemon Juice

Pretty slice of cake

Directions

Take Wilton Bake Easy Non-Stick Spray and spray into 2 9-inch round cake pans (I used 2 Wilton heart shape pans), line with parchment paper and spray over the parchment paper. If you do not have a spray just spread butter all over the pans, line with parchment paper, spread more butter over it and sprinkle flour shaking off excess flour; set aside.

Adjust oven rack to the middle position and heat oven to 350 degrees.

Sift flour, baking powder, and salt in a large bowl, set aside.

Dominican Cake goodness!

With a stand or hand held mixer with paddle attachment on medium speed, mix butter until it is creamy, about 1-2 minutes. Add sugar little by little, and continue mixing until it is light and creamy.

Add eggs one at a time, mixing well.

On low speed, add in some of the flour mixture and some of the milk. Do this a few times ending with the flour mixture. Scrape sides of the bowl with a spatula to make sure all the ingredients are incorporated. Mix again for 10 to 20 seconds.

Yummy Dominican Cake

With mixer on low speed, add vanilla extract, lemon juice, lemon zest and combine, about 20 to 30 seconds.

Spread cake batter evenly between the 2 pans using a spatula to smooth tops. Lightly tap the pans against the counter top 2 to 4 times to settle the batter and pop any air bubbles.

Bake for 30-40 minutes, depending on your oven so keep an eye on it. Cake is ready when you insert a toothpick or cake tester in the center of the cake and it comes out clean. My cake was ready in 33 minutes.

Cool cake in pans for 15 minutes. Run a knife around the edges of the cake and then flip cakes onto wire racks. Peel off parchment paper, flip cakes right side up, and cool completely before frosting, about 1-2 hours.

Guava on the cake

Merengue (Frosting) Ingredients:

3 Egg Whites

1 1/2 cups Sugar

1/2 cup Water

1 teaspoon freshly squeezed Lemon juice

1 teaspoon Clear Vanilla Extract (CariDom)

I used Goya Guava Jelly for the filling

Directions

Using a stand or hand held mixer, mix egg whites on high speed for several minutes until stiff peaks form.

In a small pan, stir sugar, water and lemon juice until sugar dissolves and caramel forms a syrup-like but transparent texture. Keep an eye on it so it does not burn. I messed it up the first time and had to start over so do not give up. Use a candy thermometer and when it reaches 235 degrees, it is ready. To be sure, you can test the texture by taking a little of the syrup with a small spoon, and add a drop of the syrup to a paper towel. If it forms a little ball, it is ready. 

Turn mixer to high speed and add vanilla extract, and the hot caramel mixture little by little to the egg white/whipping cream mixture. Keep mixing until it reaches a thick but soft consistency like whipped cream cheese. 

If you wish, add coloring at this time and stir with spatula. I used AmeriColor Soft Gel Paste Food Color in Deep Pink. Use by dipping toothpick in gel and then into frosting and stir gently with spatula. Each time, use a clean toothpick so frosting does not get into gel color. Repeat until you reach the color you desire.

Set aside, and let it cool completely before frosting the cake.

Ready to frost

Cake Filling:

1/2 jar Goya Guava Jelly 

Decorate Cake:

Once cake and frosting cool completely, line edges of cake platter or cake circle (Wilton 10-inch) with strips of parchment paper to keep edges clean as you frost the cake. 

Use a grip liner over the cake turntable so the cake does not move while frosting. 

Place the cake on a cake circle and onto a cake turntable. If you do not have a cake circle just cut out a 10-inch circle from cardboard and cover it with aluminum foil. If you do not own a cake turntable, just use a large cake platter.

AmeriColor and Sprinkles

With a spatula or knife spread Guava Jelly over the first layer and frost as desired. 

I decorated with Wilton Pink Sugar and Wilton Valentine's Mix of hearts, pink, red and white sprinkles. 

Let frosting set overnight or for 2-3 hours in the fridge in a cake carrier and bring to room temperature for 1/2 hour just before serving.  

Here are previous Dominican cakes I posted on Two Frys over the years:

http://twofrys.blogspot.com/2011/02/dominican-cake.html

http://twofrys.blogspot.com/2012/05/dominican-cake.html

http://twofrys.blogspot.com/2014/06/dominican-cake.html

Enjoy!

-Sophia/Two Frys 

Enchiladas Rojas (Red Enchiladas)

Enchiladas Rojas (Red Enchiladas)

Enchiladas Rojas Garnished

My wife bought an old cookbook while thrifting called Better Homes and Gardens Mexican Cook Book (1977) and I made this recipe for us. I love Mexican food and this recipe takes a few steps but is worth the work. It is perfect for the Cinco de Mayo celebration. See recipe below.

A Great Old School Cookbook from 1977

Ingredients:

2 Dried Ancho Chiles

1 8 0z. can Tomatoes

1 small Onion, chopped

1 clove Garlic

½ teaspoon Coarse Salt

Cracked Black Pepper to taste

3 tablespoons Corn or Vegetable Oil

½ cup Whipping Cream

 1-pound Chorizo

12-6 inch Tortillas

½ cup Shredded Cheddar Cheese

¼ cup Scallions, sliced

Black olives, sliced (optional)

Cilantro to taste, roughly chopped (optional)

Dollop of Sour Cream

After prep getting ready for initial bake, Homemade Ancho Chile Red Sauce

Directions:

Remove some or all stems and seeds from Ancho Chiles and cut.

Place Chiles in a bowl filled with boiling water and let stand for 45 to 60 minutes. Drain Chiles; set aside.

In a blender combine undrained tomatoes, onion, garlic and drained Chiles.

Place Ancho mixture in a medium size saucepan with 1 tablespoon of oil and blend until smooth. Cook and stir often for about 3 minutes or until slightly thickened.

Stir in whipping cream and season to taste with cracked black pepper and more salt if needed; set aside.

Enchiladas Rojas after baking to melt cheese

Chop chorizo and brown in skillet on medium heat. Drain off excess fat.

Take 2/3 cup of Ancho sauce and combine with the chorizo.

Enchiladas Rojas close up with melted cheese

In skillet, heat 2 tablespoons of oil and place each tortilla for 10 seconds or just until limp.

Drain tortillas on a plate lined with paper towels.

Spoon Ancho-chorizo filling onto each tortilla and roll up.

Arrange tortillas in a 13x9x2 baking dish.

Enchiladas Rojas fully garnished with scallions, cilantro and black olives

Pour the remaining Ancho-chorizo sauce down the center of the tortillas.

Heat oven to 375 degrees.

Bake covered (with aluminum foil) for 20 minutes or until heated through.

Take out of the oven and sprinkle with cheddar cheese and put back in oven for 1-2 minutes or until the cheese melts.

Homemade Refried beans much better than the pre-made ones

Dinner is served! Break out your hot sauce, salsa and guacamole

Just before serving sprinkle with scallions, a dollop of sour cream, black olives and cilantro if you wish. I also made homemade refried beans from scratch to accompany this meal. Top the food with your favorite hot sauce.

-Allen/Two Frys

Sous Chef 24 Hours On The Line - Michael Gibney

Sous Chef 24 Hours On The Line - Michael Gibney (Ballantine Books)

Gibney's debut, Sous Chef describes the good, bad and ugly reality of a chef from experiences working in NYC restaurants. The intensity of the job, long hours, and details of the responsibilities of each kitchen staff who work the line every day comes to life through the pages. Gibney portrays a raw and honest view of the hard work, passion and dedication that goes into this line of work. Gibney provides the reader with a genuine sense of what it takes to make a restaurant run, and showcases the personalities of Executive Chef, Sous Chef, Lead Cooks, Entremetiers, Garde Manger, Chef Plongeur, etc... Gibney enigmatically explains what he does on an a typical shift from beginning to end. For anyone who has ever wondered what really goes on in a restaurant, this book fulfills that curiosity on all levels. The intelligent writing and great storytelling makes for an interesting read. Sous Chef is a great lesson for the person interested in culinary school who dreams of being a Chef, or for the foodie who frequently dines in restaurants and wants to know what really goes on in the BOH (back of the house). I recommend Sous Chef and look forward to more food related books from Gibney in the future.
-Sophia/Two Frys

Baking with the Cake Boss Review

Baking with the Cake Boss 100 of Buddy's Best Recipes and Decorating Secrets – Buddy Valastro (Free Press)

Baking with the Cake Boss is Buddy Valastro's second cookbook and this time, the focus is all things sweet. In the "Introduction," Buddy writes about his first baking experience with his father at the family bakery. Buddy reveals how his baking progressed from making butter cookies to decorating gorgeous show stopping cakes. Buddy offers advice for the aspiring baker whether you are a home baker as I am or going for it as a professional baker.

In "Getting Started: A Tour of the Kitchen" Buddy stresses organization is key for successful baking. No baker can succeed without the right stuff and in the chapter, "Equipment" Buddy provides a detailed list of essential needs for baking.

Every baker has staple ingredients on hand like flour, baking powder, baking soda, sugar, eggs, extracts, chips and butter. "Notes on Ingredients" breaks down which baking ingredients every baker should have stocked in their pantry. Buddy shares his expertise on what works and what does not when baking.

The very brief chapter "The Zone and How to Get There" is a fun read and I get what Buddy means by being in "The Zone" when baking.

There are just four pages in "Basic Baking Techniques" but essential information for all bakers. Buddy offers his know-how in the "Cookies" chapter in terms of baking in batches, cooling cookies and storing them.

From page 42 and on "It's Go Time!" as Buddy says on Next Great Baker and we get to the recipes. I love that Buddy breaks down each recipe to a very simplistic level so it makes them all easy to follow. Buddy's first recipes are Butter Cookies in plain and chocolate, so you can bake them both ways or choose your preference. I think having a variety of butter cookies is best and tinting the plain ones in different colors is fun especially for Christmas. Double Chocolate Chip Cookies is the next recipe and they look so yummy.

I am happy Buddy included a recipe for Seven-Layer Cookies (Tri-Color or Rainbow Cookies) since I have always wanted to bake these. If you love nuts, you can enjoy baking Peanut Butter Cookies, and Pignoli Cookies. The recipe for the Chocolate Brownie Clusters looks delicious as well as the Tarelles recipe. I never had Rugelach before, so I may bake them one of these days to see if I like them. Buddy includes a recipe for the classic Black-and-White Cookies, which have a cakey texture and are so delicious. I am excited to bake these since I have eaten this iconic cookie since my teens. There is a recipe for Linzer Tart Cookies, and I baked the Icebox Christmas Cookies for my valentine hearts and they were delicious. I added 1 tablespoon of pure vanilla extract to the recipe.

One thing I have yet to tackle is making pastries, and I look forward to baking alot of the recipes in this chapter this year. The chapter opens with a recipe for Choux Pastry which is the dough used for éclairs, cream puffs, and French profiteroles. There are step-by-step recipes for Éclairs and Cream Puffs. One of my favorite pastries is Napoleons and I am happy Buddy included a recipe for it. The "feathered icing" technique looks simple, but the recipe itself will take some practice. There are recipes for Butterflies and Cassatini and Rum Babas. The Cannoli and Cannoli Cream recipes are not intimidating since Buddy has some beautiful photos to accompany the recipe instructions.

There is a recipe for Brownies and Brownie Icing for you brownie lovers, and the Raspberry Bars look so yummy. Buddy offers three Doughnut recipes: Old-Fashioned, Mae West and Munchkins. The final recipe of the chapter is Chocolate Truffles which are miniature flourless chocolate tortes baked in a cupcake tray.

The next chapter "Pies and Tarts" has me drooling and I am going to make Buddy's Pie Crust next time I make pie, since I usually buy the ready-made Pillsbury Pie Crust. The Lemon Meringue Pie is a beauty. Buddy's recipes for Pumpkin Pie, Coconut Custard Pie and Apple Pie look outstanding. I never had Pastiera di Grano Wheat Pie or Pasta Frolla before but plan to try them when Allen and I visit Carlo's Bake Shop in Hoboken, NJ. If I like them I will give them both a shot. The recipe for the Frutti di Bosco Italian Fruit Tart looks beautiful, gets an A+ for presentation and I bet tastes great. There is a recipe for Cream Puff Parfait, which would be a fun dessert to share for a family gathering since it serves 24.

The "Cakes and Cupcakes" chapter opens with a gorgeous photo of Red Velvet Cake, one of my favorites. Decorator's Buttercream is the first recipe in this chapter. The Cupcake recipes look too pretty to eat, but I do not really mean that. Buddy has recipes for Sunflower Cupcakes, Puff Flower Cupcakes, Flat-Petal Cupcakes, Daisy Cupcakes and his signature Buddy's Cabbage Rose Cupcakes. Buddy offers instructions on Piping Buttercream Roses, and the Red Roses Cupcakes and Christmas Tree Cupcakes are gorgeous.

The section on "Working With Cakes" tells you how to trim and cut cakes, fill and ice cakes and soak a sponge cake. Several illustrations guide you on decorating techniques before you get to bake the cakes. Both the Boy and Girl's Birthday Cake recipes are so pretty. The pages on the different Cake Combinations are really helpful and plentiful.

I found the "Fondant" chapter informative and less intimidating than I previously thought since I have never worked with fondant. The fondant cake recipes like the Dot and Bow Cake, Groovy Girl Cake, Valentine's Day Cake, Mother's and Father's Day Cakes, Summer Beach Cake, Fourth of July Cake, Halloween Frankenstein Cake, Autumn Cake and Winter Wonderland Cake are all beautiful designs and seem simple enough. They are so pretty which is the point of using fondant in the first place, since it gives cakes a clean and sharp look. Personally, I do not like how fondant tastes but Buddy mentions the type of fondant he prefers. Maybe this kind of fondant tastes better than the ones I have tried. Even if I never make a cake from fondant, I will use these recipes as design inspiration when I make my cakes with buttercream frosting. For fondant users, there are also advanced fondant recipes like the Thanksgiving Turkey and Animal Safari Cake I recently saw Buddy make on the Rachael Ray Show.

The "Basic Cake Recipes" chapter features recipes for Vanilla Cake, Chocolate Cake, White Chiffon Cake, Chocolate Chiffon Cake, Pan di Spagna (Italian Sponge Cake), Carrot Cake and Red Velvet Cake.

The final chapter, "Frostings and Fillings" features Vanilla Frosting, Chocolate Fudge Frosting, Italian Buttercream, Italian Custard Cream, Cream Cheese Frosting, My Dad's Chocolate Mousse, Chocolate Ganache, Lobster Tail Cream, Italian Whipped Cream and Syrup for Pan di Spagna.

Baking with the Cake Boss will elevate your baking repertoire. The recipes in this cookbook are attainable for all bakers, and provide many recipes you can enjoy with your family for years to come.

-Sophia/Two Frys

Cook Like A Rock Star 125 Recipes, Lessons, and Culinary Secrets – Anne Burrell

Cook Like A Rock Star 125 Recipes, Lessons, and Culinary Secrets – Anne Burrell
with Suzanne Lenzer
Foreword by Mario Batali
Clarkson Potter/Publishers, New York


Cook Like A Rock Star - Anne Burrell

I have been watching Anne Burrell on the Food Network since her first season of Secrets of a Restaurant Chef and enjoy watching her as co-host of Worst Cooks in America and as Mario Batali's Sous Chef on Iron Chef America. The recipes in this cookbook look delicious and Chef Anne Burrell breaks things down to simplicity so the home cook is comfortable making these dishes no matter the level of cooking expertise. Chef Anne's vibrant and colorful personality is captured perfectly in this cookbook and the recipes are just like her exciting and beautiful.

Cook Like A Rock Star is divided into six sections: Piccolini (a.k.a. my little nibbles), Firsts (the introduction), Pasta (my passion), Seconds (the main event), Sides (the sparkle factor) and Desserts (my sweeties!). The cookbook starts with a six-page Introduction, and a list of Chef Anne Burrell's favorite tools, basic pantry must haves and a breakdown of terms and Anne-isms necessary to follow the recipes. It's very easy trust me! The pictures are beautiful and I love that Chef Anne Burrell takes the time to offer great cooking tips and techniques from her many years of cooking experience and expertise. Chef Anne loves bacon and it shows in many of the recipes that feature a love for all things pig. For days when you want to stray away from meat there are many vegetarian recipes as well to indulge in.

I recently saw Chef Anne make Zucchini & Parm Fritters on The Chew and it is one of the recipes in the Piccolini section. There are many scrumpous looking recipes to make here great for entertaining with friends, family or with your significant other. These small bites look divine, such as Polpettini (Yummy Little Meatballs), Sausage & Pancetta Stuffed Mushrooms, Grilled Corn, Bacon & Chili Crostini, Truffeled Deviled Eggs, Cipolline Tempura With Aïoli, and White Bean Purée With Prosciutto.

Firsts features appetizers and there are a variety of delectable recipes to choose. The recipes are diverse and look delicious, such as Grilled Pizzetta With Stracchino, Sausage, Arugula & Chili Oil, Grilled Porcini With Poached Egg & Parmigiano, Spiced Chickpea Soup With Crispy, Crunchy Croutons, Pumpkin Soup With Allspice Whipped Cream & Fried Leeks, Roasted Beet & Many-Herb Salad, and My Big Fat Chicken Soup. Is your mouth watering already or what?


Chef Anne Burrell

Pasta is of course my favorite chapter in this cookbook and it is Chef Anne's passion. The first thing the chapter starts out with is Chef Anne's All-Purpose Pasta Dough and Whole Wheat Pasta. All the recipes look amazing but I really look forward to making Spag & Excellent "Meatbawls," Chef Anne's Light-As-A-Cloud Gnocchi, Sweet & Spicy Sausage Ragú, Pasta Carbonara, Pasta Fagioli, Buccatini All'Amatriciana, Wild Mushroom Ragú, Orecchiette With Broccoli Rabe Pesto & Sausage, Chef Anne's Risotto – Without-A-Recipe and Killer Mac & Cheese With Bacon.

Seconds features main course recipes and I hope to make every one of them within the next year. Some choice picks to try are Polpetti Burgers, Chicken Thighs With Mushrooms & Almond Purée, Pork Milanese & Escarole Salad With Pickled Red Onions, Hazelnuts & Pecorino, Cheater's Duck Confit & Bitter Greens, Braised Lamb Shanks, Seared Red Snapper With Sicilian Cauliflower & Parsley Salad, Dry Rubbed Bone-In Rib Eye (Just Good Stuff), and Halibut In Paper With Yummy Summer Veg.

Sides are a special part of every meal and Chef Anne has a lovely selection that pair wonderfully with the other recipes in this cookbook. I am excited to make her Cannelini Beans With Pancetta & Rosemary, Spice-Roasted Cauliflower & Jerusalem Artichokes, Stewed Zucchini With Tomatoes, Oregano & Pine Nuts, Sweet Potato & Apple Hash, Chanterelles, Fava Beans & Spring Onions and Crispy Crunchy Duck Fat Potatoes.

The final chapter Desserts has 14 recipes that will compliment your dinner party or satisfy your sweet tooth any day of the week. The recipes I am compelled to make are Hazelnut Cake With Nutella Mousse, Zeppole & Chocolate Dipper, Strawberry-Raspberry Shortcakes, Lemon Curd Tart With Almond Crust, Blueberry Nectarine Crisp, Juicy, Jammy, Jelly Tart and Apple & Olive Cake With Sautéed Apples & Mascarpone.

My thought on Cook Like A Rock Star is that is a kick-ass cookbook coming from a culinary rock star. I fully recommend Chef Anne's debut cookbook and really look forward to cooking with her in my kitchen. Thanks hubster for buying me this! Love It.

For more information on Chef Anne Burrell, check out:
http://www.foodnetwork.com/chefs/anne-burrell/index.html
http://www.foodnetwork.com/secrets-of-a-restaurant-chef/index.html

-Sophia/Two Frys

Bake Sale Cookbook by Sandra Lee

Allen got me Sandra Lee's Bake Sale Cookbook when it was released a few months back and I love it. I watch Sandra Lee on Food Network, own many of her cookbooks, and have a subscription to her magazine, Sandra Lee Semi-Homemade. I like Sandra's approach of semi-homemade recipes that are quick, easy and great tasting. Sorry purists, shortcuts are good and necessary in the real world. This cookbook incorporates all these components and while I do not plan to bake in this heat in my un-air conditioned apartment kitchen in da bronx, I will resume my love for baking in September. I think these recipes are so great for hosting a bake sale for your favorite charity or for hosting a kick-ass dessert PARTY! If you have kids there are great ideas in this cookbook so get baking with the kiddies and have fun!

In this lovely cookbook, there are lots of recipes for cakes, tarts, pies, cheesecakes, truffles, cookies, bars, brownies, sundaes, muffins, parfaits, and more... Sandra Lee also provides tips for decorating gift bags and how-to's for dressing up cakes. I have been learning to do this myself and plan to step up the ante in future baking. I love frosting and prefer it to fondant but realize decorating is an art, and I am not an artist but a darn good baker. Fondant doesn't taste as good as frosting so I like that the recipes use frosting. Finding a few recipes to highlight is not an easy task since I will make all of these recipes no matter how long it takes me. That is why I love having cookbooks since you can use them for years, and there are many celebrations, birthdays, holidays and get togethers with family and/or friends which give you the opportunity to bake away.

I love the White Chocolate-Orange Chessman Cheesecake which would be great for a family dinner and the presentation is just beautiful. The same goes for the White Chocolate Brownie-Bottom Cheesecake which looks heavenly. I love pie and don't you too? The Triple Blueberry Pie looks so yummy. OMG, the Caramel-Apple Muffin Melts looks sinfully rich and divine. The Lemon-Filled Coconut Cupcakes scream summer time and look so pretty. I bet they taste great too! For a prime time (Oops, Guy Fieri love kicked in) chocolate coconut fix, the Crunchy Cocoa-Coconut Cookies look like a slam dunk! The Chocolate-Chocolate Cherry Cupcakes are adorable as are the Root Beer Cupcakes. Wow! The Opera Cake is great for a dinner party and gets an A+ for presentation. I hope I can make mine look that sexy. The Black-Russian Cake looks so rich and decadent. I think my new favorite cake is going to be the White Chocolate Macadamia Cake. I could go on but I won't. You will just have to but one for yourself. Get your bake on!

-Sophia/Two Frys

Guy Fieri Food Cookbook Review

Guy Fieri Food
Cookin' It Livin' It Lovin' It
By Guy Fieri with Ann Volkwein

I am proud owner of the first edition of Guy Fieri's new cookbook, Guy Fieri Food Cookin' It Livin' It Lovin' It. This beautiful tome is a must have for Fieri fans. I am captivated by the vibrant beauty and layout that compliments Guy’s rock star, chef personality. I would say Guy Fieri Food is 100% representative of how "off the hook" Guy is. The tattoo-filled illustrations, photography, and layout are gorgeous, and a whopping 408 pages. There are over 150 recipes, and each looks "dynamite." It also helps that I have watched a number of these recipes on Guy's Big Bite so I have a visual guide as well in my head. When you open the book, you will see a dedication page Guy wrote in honor of his sister Morgan who recently passed away. Guy discusses how his culinary life took off from his young years to today and there are plenty of Fieri family photos to enjoy.

Taking the reader through this culinary tome is "out of bounds." The introduction features 32 pages and kicks off with the opening of his first restaurant, Johnny Garlics. Guy's parents, Jim and Penny share a few words, and the photos of Guy as a kid are priceless. Guy talks about The Next Food Network Star and how that all went down. There are a bunch of photos with captions on the set of Guy's Big Bite. Guy also talks about his road show tour, and introduces Korina from Knuckle Sandwich whom he credits with some recipe inspiration. We get a detailed 12-page look into his awesome home kitchen, and equipment he uses, preferred pantry items, etc.

Recipes start out with no other than Guy's Appe-Tapas. Everything looks delicious especially the Bacon-Jalapeño Duck, Shrimp-n-Potato Spinach Tostados, Sangria-Glazed Shrimp, Ahi Won Tacos, Ginger Pork Pot Stickers and Cilantro-Wrapped Shrimp with Spicy Pickled Pineapple. The Soups chapter offers 8 soup recipes and I want to make Grilled Chicken Tortilla Soup with Tequila Crema and Ginger Soup. There are several Salad recipes I plan to make, such as Green Papaya Salad with Lemongrass Chicken and Queen Korinas Salad. Guy is a self-professed king of sandwiches and there are plenty of recipes to satisfy the sandwich fanatic. I think I will try the Sloppy Joes with Maui Onion Straws first followed by Morgan's Veggie Patties.

Guy Fieri says Pizza and Pasta "are probably two of the most important ace-in-the-hole comfort foods in my life." The recipes in this chapter show the love and I cannot wait to make his Pizza Dough and pizza recipes. Fieri Spaghetti and Meatballs look so yummy-licious and is very similar to my homemade recipe and I will try his recipe to see how it measures up to mine. I want to cook every recipe from this chapter especially Guy's Linguine and Clams, and Weird Spaghetti.

Like Mr. Fieri, I also love poultry especially chicken thighs. The recipes I want to make first are Yakitori Chicken, Oak Town Garlic Vinegar Chicken, and BBQ Duck Fried Rice, which Allen and I saw him demo live at the 2010 Food Network Atlantic City Food and Wine Festival. Guy is a POP (Pal of Pork) and so are we. Oink, oink! Two recipes that stand out are Guy's Pork-Oulet and Nor Cal Carnitas.

The chapter Beef and Lamb covers a diverse collection of recipes. It is hard to choose which recipes I want to cook first since they all look so divine. Two I am very excited to try are Lamb Chops with Marsala-Blackberry Sauce and Gaucho Steak with Four-Herb Chimichurri. There are many recipe options in the Seafood section. Standouts are Chorizo Clams, Tex Wasabis Koi Fish Tacos, and Nor Cal Cioppino.

One of my favorite parts of this cookbook is the chapter Vegetables and Sides. I love veggies and appreciate the care Guy took to create recipes utilizing vegetables in an exciting way showing how versatile they are. I will work my way to cooking all the veggie dishes, especially Kale with Roasted Beets and Bacon, Szechuan Green Beans, and Asian Fried Quinoa "C.R. Bipim Delight." Guy's sides are perfect pairings for many meat, poultry or seafood dishes.

Guy is a family oriented person who loves to work with his kids and it is no surprise to find a section called For Kids in this cookbook. Even his son Hunter shares some words. The photos of Guy cooking with his family are so great. There is a step by step how to guide on making Guy's Pepper Jack Pretzels. I plan to make Guy-talian Nachos, and Hot Weiners, Rhode Island Style. Like Guy's son Hunter, I love meatballs and Hunter's Hero looks amazing.

The chapter Guy's Sauces, Rubs and Marinades are all ones to try in your cooking such as making your own Chili Sauce, Teriyaki Sauce, and Blackening Spice Rub. For the cocktail enthusiasts, there are plenty of drinks to satisfy. Guy delivers some very tasty looking desserts for your family to enjoy like his Guy's Irish Dream Cheesecake and Coffee Bananas Foster.

I treasure this cookbook and know we will enjoy the recipes for years to come.

-Sophia/Two Frys

NIGELLA KITCHEN Recipes From The Heart Of The Home – Nigella Lawson
















Nigella Lawson does not need much of an introduction. The beautiful and voluptuous maven has been publishing cookbooks and cooking shows for years. I bought NIGELLA KITCHEN at a very crazy time in my life. It was weeks from Christmas and I was in the midst of final exams so I skimmed through it and shelved it. The holidays came and went so fast and my thesis writing was ongoing so I had little time to immerse myself in little else. Now that the thesis is completed, I finally read this cookbook last week. I was thrilled to see some recipes from her Food Network show, Nigella Kitchen. This is the first cookbook I own from Nigella, but certainly will not be the last.

NIGELLA KITCHEN features close to 500 pages and divided into: Part I: Kitchen Quandaries and Part II: Kitchen Comforts. In the Introduction Or What The Kitchen Means To Me, And Why I Live In It, Nigella aptly describes this cookbook as “simply the story of my love affair with the kitchen.” If you watch Nigella cook, you will agree her love for all things food really comes through in the kitchen. I love her writing and find it quite entertaining and honest, especially her kitchen confession to having many knick-knacks and clutter. I agree with Nigella, the kitchen is a place to escape to and you cook because you want to. After I read the introduction, I peruse this tome and love the plethora of gorgeous photographs by Lis Parsons.

Kitchen Kaboodle is a great read and among recommended gear, Nigella suggests dutch oven, roasting pan, non-stick frying pan, grill pan, and smooth griddle. The bakeware paragraph I relate to since like Nigella, I had a late start baking, and have a multitude of baking pans in different shapes and sizes, bundt pan, loaf pan, springform pan, tart pan, etc. Nigella is not fussy about knives so you buy what you need or want but feels every cook should have a food processor, mixer, food mill, rice cooker, microplane graters, whisks, etc. Her recommendations are common sense ones and Kitchen Gadget Hall of Shame is so hilarious.

Kitchen Confidential covers Nigella’s food tips and shortcuts, which I thank her for sharing. I got a couple of new ideas to incorporate into my baking and cooking. NIGELLA KITCHEN is not a structured cookbook divided into starters, dinners, deserts, etc. and Nigella states there is no rhyme or reason to it but do not let that deter you. This is my one quirk because I am so structured and like everything in order, but that is why post-it notes are helpful. I will highlight a few recipes in each section but keep in mind there are tons of recipes to choose from.

Part I: Kitchen Quandaries kicks off with recipes in What’s For Supper? such as Cheesy Chili, Pasta alla Genovese, African Drumsticks, and Chicken Fajitas. Hurry Up I’m Hungry has a lot of recipes to choose from but I especially like Tarragon Chicken, Lamb With Rosemary and Port, Sunshine Soup, and Vietnamese Pork Noodle Soup. The recipes never look boring and Easy Does It features some delights Clams With Chorizo, Indian-rubbed Lamb Chops, and Mexican Lasagne. In Cook It Better, three desert recipes catch my eye Strawberry and Almond Crumble, Banoffee (Banana/Toffee) Cheesecake, and Coconut and Cherry Banana Bread. My Sweet Solution has a great selection of yumminess Chocolate Key Lime Pie, Old Fashioned Cheesecake, Grasshopper Pie (inspired by an episode of Glee), and Orange and Blackberry Trifle. Off The Cuff features more comfort food Slut’s Spaghetti (AKA Pasta alla Puttanesca), Indian Roasted Potatoes, Chorizo and Chickpea Stew, and Everyday Brownies.

Part II: Kitchen Comforts opens with Chicken And Its Place In My Kitchen and I am love chicken and these recipes My Mother’s Praised Chicken, Chinatown Chicken Salad, and Thai Chicken Noodle Soup. More sweet treats abound in A Dream Of Hearth And Home and I am in heaven right now. I must make Nigella’s Red Velvet Cupcakes, Devil’s Food Cake, Chocolate Chip Cookies, Swedish Summer Cake, and Lemon Polenta Cake. At My Table offers some hearty recipes like Venetian Lasagne, Homestyle Jerk Chicken, San Francisco Fish Stew, and Pappardelle With Butternut And Blue Cheese. The Solace of Stirring reminds me of making risotto with my nephew. My arm hurt from all that stirring but it is worth it. Two recipes I really want to make are Saffron Risotto and Risotto Bolognese.

Ah, The Bone Collection is music to my ears and a carnivore’s dream. Some favorites here include Asian Braised Beef Shank With Hot & Sour Shredded Salad, Roasted Duck Legs and Potatoes, Beef Rib Roast With Wild Mushrooms And Cheddar Mashed Potatoes. Kitchen Pickings recipes serve as great appetizers or lunch Dragon Chicken, Coconutty Crab Cakes, Thai Roasted Scallops, and desert Chorros With Chocolate Dipping Sauce. If you need cocktail, and wine suggestions to accompany some of these recipes read Nigella’s And To Wash It All Down… for suggestions. The final chapter The Cook’s Cure For Sunday-Night-Itis does not let up with recipes Pumpkin Scones, Slow Roasted Pork Belly, and Texas Brisket.

As I previously mentioned this cookbook is massive so take it from me there are recipes to keep you busy for years. As the back cover so graciously says “Fabulous Feel Good Food To Make Life Less Complicated And More Pleasurable” and precisely what NIGELLA KITCHEN is.

Nigella Lawson
Nigella Lawson Food Network Recipes
Nigella Lawson Facebook

-Sophia/Two Frys

Simply Done Well Done – Aaron McCargo, Jr.

Simply Done Well Done - Aaron McCargo Jr.

 I have been a huge fan of Aaron McCargo, Jr. since he won The Next Food Network Star, in 2008. Since then I have never missed an episode of Big Daddy’s House and was looking forward to his first cookbook. I am so proud of all Aaron has accomplished thus far. If you have never watched Aaron on the Food Network or tried making one of his recipes, one time is all it takes to be hooked on his cooking. Aaron is truly a culinary great in the kitchen. This cookbook will make all foodies happy and full (burp). Aaron McCargo, Jr. is all about featuring bold flavors in his food. He likes it spicy (whew!), so if you are a wimp like me you can tone it down a notch and adjust the spice level to your liking. The photos by Lucy Schaeffer bring to life his delicious food and you can almost taste it. I'm getting hungry for some... I love the way Aaron cooks and he beautifully pairs ingredients together. The recipes in the book are not intimidating at all and are fun to make with your significant other and/or children.

The cookbook opens with a brief introduction about Aaron and his recommendations for some kitchen gadgets and basic suggestions for the cook. I love the chapter Appetizers with Gusto and all the recipes too. They are not wimpy appetizers either in terms of portion size and as Aaron suggests, some can be served as a light meal. I would with a salad on the side. I plan to make the following recipes first:

-Spicy Beef Quesadillas
-Shredded Beef Short Ribs
-Mushroom-Chicken-Cheese Balls
-Pork Empanadas with Ranchero Sauce
-Coconut-Ginger Chicken Skewers with Sriracha-Honey Butter
-Savory Taco Chicken Pizza with Guacamole and Chipotle Salsa

Smooth & Hearty Soups feature yummy looking recipes. I need to make more soup recipes so I look forward to trying:

-Spicy Cheeseburger Soup
-Cream of Wild Mushroom Soup with Rosemary
-Loaded Baked Potato Soup

Aaron dedicated Side Salads & Bigger Salads to his wife since she loves salads. They all look delicious. These three popped off the page:

-Bacon and Pesto Pasta Salad
-Family-Style Curry Chicken Salad Platter
-Spicy Beef Salad with Peppers, Onion, and Fresh Herbs

Who does not love a great sandwich? If you ever watched Big Daddy’s House, you know Aaron is the king of killer sandwiches. His brother Donavan can attest to this too since he often visits the set and gets to eat Aaron's creations. This chapter, Sandwiches That Burst with Flavor is all that and more. I cannot wait to make:

-Inside-Out Pulled Pork Panini with Arugula and Chipotle Mayonnaise
-Jerk Chicken Sandwiches with Smoked Gouda
-Catfish Nugget Sandwiches with Roasted Peppers and Jalapeño Relish
-Braised BBQ Pork Belly Sliders with Pesto Mayonnaise, Cheddar Cheese, and Caramelized Onions
-Grilled Marinated Portobello Mushroom Sandwiches

You can make some lovely dinners for your family following recipes from this chapter, My Main Courses. I especially love these recipes:

-Jerk Chicken Pasta with a Sweet Kick
-Black and Tan Tilapia with Anchovy-Lemon Butter
-Broccoli Rabe and Artichoke Pasta
-Jerk Me Sweet Pork Chops
-Herb-Yogurt Chicken

My Favorite Side Dishes offer some exciting alternatives to the usual sides we make all too often. How about trying:

-Chilled Taco Loco Rice
-Orzo, Winter Squash, and Applewood-Smoked Bacon
-Lemon-Pepper Orzo
-Toasted Jasmine Rice with Crunchy Bean Sprouts

I love making my own aioli and dressings, and Aaron’s Dressings, Mayonnaises, Spice Blends, Sauces and Condiments chapter has a vast selection. I only wish pictures accompanied the chapter. I am going to start with:

-Lemon Vinaigrette
-Warm Cider Vinegar, Dijon, and Bacon Dressing
-Cilantro Mayonnaise
-Chipotle Salsa

Of course, Aaron would not omit some sweet sumptuous delights. Indulgent Deserts and Sweet Treats offers a selection that can satisfy whatever sweet craving you may have. I have four I plan to bake first:

-Tiramisu Cupcakes
-Apple-Pear Cobbler
-Buttermilk Doughnuts with Blueberry Compote
-Chocolate Cupcakes with Peanut Butter-Mascarpone Frosting

I hope I have enticed you to purchase a copy of this cookbook. This review is just a sampling of the diversity each chapter has to offer. There are so many different kinds of recipes so you can change up your routine and bring some new exciting and enticing flavors to your kitchen courtesy of Aaron McCargo, Jr. I plan to make all the recipes in this book and have highlighted here the ones I will cook first. I think the recipes speak for themselves and my husband and I plan to use this cookbook a lot.

Aaron McCargo, Jr.
Aaron McCargo Jr. Blog
Food Network Aaron McCargo Jr. Recipes
McCargo's Flavor of Bold Signature Blends Spices
Aaron McCargo Jr. Facebook Page

-Sophia/Two Frys

Barefoot Contessa's How Easy Is That? Cookbook Review

Barefoot Contessa's How Easy Is That? Cookbook Review

Ina Garten - How Easy Is That?

One of the Christmas presents my husband got me was Ina Garten’s new cookbook Barefoot Contessa How Easy Is That? Fabulous Recipes & Easy Tips. I started reading the cookbook last night, and finished it this morning and am so excited to try these recipes. Ina offers helpful tips and makes thoughtful recommendations on equipment and kitchen stuff one should have handy and gadgets she does not bother owning. Most of us do not have an enormous kitchen as Ina has to stock everything we would like, but everything she recommends is practical and can work even in small kitchens like mine. Some pots I have not purchased yet since they are so expensive, but Ina offers affordable alternatives. There are 68 easy tips and some I already do, but Ina has given me new ideas for my kitchen space. I also love the Contessa's simple pictures of beautiful place settings for her dining table.

The recipes are simple, sound delicious, and the pictures are beautiful. I have seen some of these recipes on the Food Network already and remember wishing there were such a thing as smellavision. The book has six main sections cocktails, starters, lunch, dinner, vegetables and desserts. If you love to entertain friends and family, this cookbook is a treasure trove. The recipes are also perfect for family dinners or just for two as in my case. I have made many Ina recipes and they always come out great so I am eager to make many of the ones in this cookbook.

The main theme of the cookbook is the word "easy." Ina is keeping it simple by using easy ingredients, providing easy shortcuts, easy techniques, easy menus and easy recipes. I cannot wait to make Foie Gras With Roasted Apples, Roasted Vegetable Frittata, Tarragon Potato Salad, Greek Lamb With Yogurt Mint Sauce, Spaghetti Aglio E Olio, Easy Parmesan "Risotto," Sausage Stuffed Mushrooms, Chocolate Pudding Cream Tart and Strawberry Rhubarb Crisp. I want to make so many other recipes as well but I will make these recipes first.

-Sophia/Two Frys

Ina Garten's Beatty's Chocolate Cake & Coconut Cake

Barefoot Contessa
At Home Cookbook

When I first saw Ina Garten make Beatty's Chocolate Cake and Coconut Cake on the Food Network it wasn't long before I made both. I was not much of a baker until I started baking these two cakes and now I am hooked. I also love cookbooks and consider Ina Garten one of the greatest chefs in the world so it's no surprise I own alot of her cookbooks. Ina is a big inspiration to me much like Julia Child. I bought Barefoot Contessa At Home since it has both cake recipes and soon fell in love with the other recipes in this cookbook and the others I own. I recommend trying Ina's cakes and let me know what you think. You will probably love them so much you will bake them all the time like I have for my hubby and family members. These cakes are incredibly rich tasting.

Beatty's Chocolate Cake -
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Beatty's Chocolate Cake

Directions
Preheat the oven to 350 degrees F. Butter 2 (8-inch) [I use 2 9-inch] round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.


I made it for my hubby's birthday, love the candle (hee hee)

Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut) [I use Ghirardelli]
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Coconut Cake -
Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract [I use 2 teaspoons]
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

Coconut Cake

For the frosting:
1 pound cream cheese, at room temperature [I use 1 8 oz.] 
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract [I use 1 tablespoon]
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Directions
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.


Coconut Cake

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. [Instead of frosting I use pineapple preserves.] Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

http://www.barefootcontessa.com/index.shtml
http://www.foodnetwork.com/ina-garten/index.html

Enjoy!

-Sophia/Two Frys