Archive for cakes
Day Five: Spicy Shrimp Cakes with Mash and Sautéed Green Beans
Posted by: | On: Dec 21, 2012 | CommentsFor Day Five it’s a spicy trip to the Chesapeake Bay. Simple sautéed shrimp are elevated with some classic Mediterranean style spices, herbs and a touch of heat. Once the shrimp salad (recipe follows) is finished, form about eight ounces in to four two-ounce patties (reserve the remaining two ounces of salad for ravioli stuffing). Dredge the patties in 2 Tbs of flour mixed with 1 Tbs of Old Bay. Heat a little oil in a pan over medium heat and cook each patty until golden brown and crispy, about 2 minutes each side. Serve with a simple mashed potato and sautéed green beans. For a little international flair, top the shrmp cakes with salsa and guacamole.
Crispy Shrimp Cakes with Mash and Sautéed Grenn Beans
Spicy Shrimp Salad
- ½ pound shrimp, shelled and deveined
- 1 Tbs olive oil
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 tsp. red pepper flakes (more if greater heat desired)
- 3 oz. grated parmesan cheese
- 2 Tbs tomato paste
- 1 clove garlic, minced
- 1 Tbs parsley, minced
- Staples: olive oil, salt, pepper
In a medium saucepan, heat the oil. Cook the shrimp along with salt, black and red pepper. Allow to cool. Mash all the remaining ingredients together with the shrimp, or pulse in a food processor.
Parker House Rules
Posted by: | On: Nov 26, 2012 | Comments
Done Rolls
Actually, it is Parker House Rolls, but since the rolls rule it all works out just fine. By request, here is the recipe along with a pictorial guide for you to make your own amazing rolls this holiday season. A warning, though, these are the leavened equivalent of crack cocaine.
Dr. Mike’s Parker House Rolls
- 1 ½ cups bread flour
- 2 cups AP flour
- 1 tsp. salt (kosher preferred)
- 1 packet yeast
- ¼ cup warm water
- 1 Tbs. honey
- 1 cup whole milk
- ¼ cup shortening (butter or solid vegetable is fine)
- 3 Tbs. light brown sugar
- 1 egg, room temperature and beaten
- ¼ cup melted butter
- Sea salt to top (smoked sea salt preferred)
Combine the flour and salt in a large bowl. In a small separate bowl add the yeast, water (check the yeast packet for the correct temperature) and honey. Set aside to proof, about five minutes. In a small saucepan dissolve the sugar and shortening in the milk. Allow it to cool so it is not above the temperature recommended for the yeast and add to the yeast mixture. Add the egg and mix well so all ingredients are dispersed. Add the liquid yeast mixture to the flour. Mix well then knead for about five minutes. Place the dough in a clean bowl oiled with neutral oil (not olive) or non-stick spray. Coat the top of the dough with the same, cover loosely with plastic rise and allow it to rise until doubled in volume, about ninety minutes.
Proofed Dough
Grease a 13×9 baking pan. Punch down the dough and transfer to a lightly floured work surface. Divide the dough into four equal pieces.
Dividing the dough
Roll on section out to a 6×12 inch rectangle.
Quarter section of dough rolled out to 6×12 rectangle
Divide that section lengthwise into three strips, each 2×12 inches.
Section cut lengthwise into three 2×12 strips
Divide each strip crosswise into three 4×2 sections.
Section now cut crosswise into nine 4×2 rectangles
You should have a total of nine 4×2 rectangles. Brush one-half of each rectangle with melted butter.
Butter half a rectangle
Fold the unbuttered half over, allowing a small about 1/4inch lip to overhang. Place each folded roll into the baking sheet, overlapping the lips like roof tiles.
Rolls being tiled over one another
When done, lightly coat the tops with melted buttered and a sprinkle of salt. Allow to proof an additional hour.
Rolls ready for oven
Preheat the oven to 350 degrees F. Bake until the tops are golden brown, about 25-30 minutes. Enjoy!
Done Rolls
Duck, Duck, Confit
Posted by: | On: Nov 05, 2012 | Comments
Duck confit resting on roasted corn and buckwheat cake with pumpkin butter and watercress, topped with spicy pickled beet, green onion and pomegranate
This is an inspired post. Inspired because my good friend, Chef Luca Paris (http://lucaparis.com/) posted a picture of his amazing duck confit appetizer. After cleaning up the drool, and being several hundred miles from his restaurant; I was forced to go about creating my own version. Adding a little seasonality, I placed the duck confit atop a savory roasted corn buckwheat cake that was topped with some pumpkin butter and crisp, fresh watercress. The confit was finished with some lightly spicy pickled beets, green onion and some fresh pomegranate for a breath of autumn sweetness. Simple, delicious tastes I think even Luca would approve!
Buckwheat cakes
Posted by: | On: Oct 30, 2012 | Comments
A feast of fall flavors should extend to every meal of the day! Here’s a delicious weekend breakfast or brunch idea. Instead of the usual pancakes, try some buckwheat cakes. Buckwheat is actually not a wheat, but a type of seed, being related to sorrels and rhubarb; a great fact for those looking to reduce gluten consumption. Buckwheat likely originated in Asia and probably has been consumed for over 8,000 years. It yields a light and earthy cake, perfect for a crisp morning. Add a little fruit of your choosing and some real maple syrup and fall mornings get no better.
Sweet Dessert
Posted by: | On: Jul 02, 2011 | CommentsHere is a great and easy dessert that we served at The Event at The ‘Bu: Lavender Madeleines dipped in chocolate ganache. You can make the batter the night before then just bake and dip prior to serving; this petite cakes with a touch of lavender are a sweet, relaxing treat!
