As families gear up for Mother’s Day, here’s a great way to show your appreciation for mom and mom figures than by putting three little words into action: Breakfast in Bed, says celebrity chef Curtis Stone.
Australian-born, Stone is an award winning chef and is chef/owner of Maude in Beverly Hills, Gwen Butcher Shop & Restaurant–and English-style butcher shop eatery, and Georgie by Curtis Stone in Dallas.
Unsure what to whip up? Not too worry. Stone’s got you covered with his ALL-NEW breakfast in bed recipe (approved by his wife Lindsay and kids), that blends savory and sweet in a “sparkling” delicious way using Waterloo Orange Vanilla Sparkling Water.
“My cooking philosophy is to keep it simple and cook with naturally produced ingredients just as Mother Nature intended,” says Stone who is an Iron Chef and is one The Iron Chefs from the new Netflix show (left to right): Marcus Samuelsson, Dominique Crenn, Curtis Stone, Gabriela Camara and Ming Tsai.
Orange Vanilla Crepes with Whipped Mascarpone and Caramel Sauce
1 cup all-purpose flour
1 cup Waterloo Orange Vanilla Sparkling Water
1/2 cup heavy cream
2 large eggs
4 tsp sugar
Pinch of salt
2 tbs unsalted butter
Whipped Mascarpone:
8 oz mascarpone cheese, chilled
1 cup heavy cream, chilled
Caramel Sauce:
1 1/3 cups granulated sugar
3/4 cup heavy cream
Pinch of salt
To make crepes:
1. In blender, combine flour, Waterloo Orange Vanilla Sparkling Water, cream, eggs, sugar, and pinch of salt and blend until smooth. Cover and refrigerate 30 minutes.
2. Heat medium (10-inch) frypan over medium-low heat. Melt 1 tsp butter in pan.
3. Pour about 1/4 cup batter into center of pan and swirl to coat bottom thinly. Cook 2 minutes, or until edges of crepe are light brown.
4. Loosen edges gently with thin spatula and carefully turn crepe over. Continue cooking 1 minute, or until bottom begins to brown in spots.
5. Transfer crepe to a plate. Repeat with remaining batter, adding butter to pan as needed, and forming about 10 crepes in total.
Meanwhile, to make whipped mascarpone and caramel sauce:
6. In medium bowl, using whisk, lightly whip mascarpone, cream, and zest until soft peaks form. Set aside.
7. In medium saucepan over low heat, stir sugar and 1/4 cup water until sugar has dissolved. Increase heat to medium-high and boil without stirring for about 8 minutes, brushing down sides of pan with wet pastry brush to dissolve any crystals, until caramel is golden brown. Remove pan from heat and slowly whisk in cream and pinch of salt; caramel will bubble vigorously.
To assemble and serve crepes:
8. Lay one crepe flat on work surface and spread some whipped mascarpone over crepe in thin layer. Repeat to assemble remaining crepes. Divide crepes among plates. Spoon caramel over crepes and serve.
Prep Notes:
Serves: 4 (makes about 10 crepes)
Prep Time: 35 minutes; Cook Time: 25 minutes
Make-Ahead: Crepe batter can be made up to 1 day ahead, covered and refrigerated.
Tapas—delicious tidbits served on tiny dishes that originally served as lids for glasses of wine or sherry—are meant to be just two mouthfuls and were until recently free for those ordering spirits. All that has changed with the increasing popularity of tapas, writes Elisabeth Luard, an award-winning food writer who spent 15 years living in Spain who brings this expertise and experience to her latest cookbook,Tapas: Classic Small Dishesfrom Spain (Grub Street). But that doesn’t change the enchantment of getting to try many bites of an assortment of delicious foods.
Courtyards of Córdoba
Describing tapas as embodying a way of life, Luard tells about her experiences of moving with her novelist husband and their four children to a remote Andalucian valley and learning to appreciate the pleasures of this thoroughly Spanish way of eating.
“Long before the fashion for open kitchens in Michelin-starred restaurants, the humble provider of tapas cooked to order and set everything out on display,” she writes in the introduction of her book.
There was a lack of entertainment at the time—they moved there in the 1960s—but there were tapas and wine to be found in the small towns of Andalucía with their Moorish influences and names like Pelayo, Valdepenas, and Puerto de Santa Maria, or the bigger cities such as Algeciras, a bustling seaport. Here, they could enjoy dishes of tapas, drink the local wine, and socialize.
“Since we did not live in a village, we would make our way to our chosen locale and do the rounds,” she continues. “If we turned east down the road towards the Atlantic, we could have spider-crabs and sea snails in a bar set into the Moorish battlements of Tarifa, and the go on further, to the chozo down by the beach at Punta Paloma, for deep-fried quail and the fattest crispiest chips in Spain.”
Flowers flowerpot on the walls on streets (Calle Velazquez Bosco). Cordoba, Andalusia, Spain
Saturday night was typically when Luard and her husband and their four children would plan where to go for tapas. Once they arrived it was typical for bartenders to be ready to recite the list of tapas when asked “Que hay para tapar?” or “What is there to pick on?” And the answer to that depended upon not only local ingredients but also the kitchen equipment as well. That might include a plancha—the flat metal griddle used to grill sardines, prawns, thin slices of tuna, swordfish, and pork fillets marinated with garlic and paprika, a cazuela—a shallow earthenware casserole, or a metal tin filled with white-hot charcoal that dates back to the days of Moors.
Luard provides a plethora of recipes that she hopes will encourage us to get the tapas habit and once that happens, she suggests we raise our glasses together in the traditional Spanish toast, “Salud, amor y pesetas!” Here’s to health, love and wealth!”
Flowers flowerpot on the walls on streets (Calle Velazquez Bosco). Cordoba, Andalusia, Spain
And with her recipes, all simple to make including such small plates as croquettas de atun (tuna croquettes), pinchitos morunos (Moorish kebabs), filetes con cabrales (steaks with blue cheese), and a variety of omelettes, the salutation will be a joy to make.
The following recipes are from Tapas by Elisabeth Luard.
Fried Baby Artichokes
(Alcachofitas fritas)
6 baby artichokes
Olive oil for shallow frying
Sea salt
1 lemon, quartered, to serve
Wipe the artichokes and trim the stalks off level with the base. With a sharp knife, peel off the rough outside of the stalks and cute them in half lengthwise. Halve the artichokes and nice out the hairy little choke.
In a frying pan heat enough oil to half-submerge the artichokes when placed cut-side down in the pan. When a faint blue haze rises from the surface of the oil, put in as many artichoke halves as the pan with accommodate in a single layer.
Fry until the leaves are prettily bronzed and the choke tender, turning them once. Continue until all are ready, leaving the stalks until the end.
Drain on kitchen paper, sprinkle with salt and serve with the quartered lemon.
Eat them with your fingers, from the choke towards the leaves as far as is tender.
Grilled (broiled) Mushrooms with Garlic and Rosemary
Champinones a la parrilla
8 ounces mushrooms
1 to 2 fat garlic cloves
2 tablespoons olive oil, finely chopped
Salt and pepper
Bread squares, to serve
Wipe the mushrooms and trim the stalks level with the caps. Discard the trimmings. Arrange the mushrooms stalk upwards on a grill or broiling pan or griddle.
Sprinkle the mushrooms caps with the chopped garlic, rosemary, olive oil, salt and pepper.
Grill (broil) the mushrooms fiercely until the juices run and the caps are spitting hot. Serve on squares of fresh bread, each speared with a cocktail stick.
A history major and bread aficionado, Ellen King became intrigued by the abundance of grains once available and commonly grown in the United States that had, since World War II, completely disappeared from the marketplace and which often didn’t seem to exist anymore.
“I spent some time in Norway and bread was about all I could afford to eat,” says King, who earned undergraduate and graduate degrees in history and then attended the Seattle Culinary Academy and worked in several Seattle restaurants before she moved to Evanston, Illinois. Shocked at finding that Chicago didn’t have the types of breads she yearned for, she began a search for heirloom grains and began making bread the old fashioned way—using natural wild yeasts as an ingredient, mixing and turning the dough by hand for several hours and then injecting steam for a crisp crust while it bakes in an imported European oven.
What good was opening a bakery if I couldn’t find good ingredients, King remembers thinking. Partnering with farmer Andrea Hazard who was interested in growing heirloom grains, the two finally connected with Stephen Jones, a wheat breeder and the Director of The Bread Lab at Washington state University. Jones, who earned a PhD in Genetics from the University of California at Davis, suggested she and, a farmer who was interesting in growing heritage wheat, read old farming journals to find out what varieties that were grown at the turn of the last century.
“There are literally over 10,000 varieties of wheat,” King says. “One person told me 100,000.” The names are romantic–Rouge de Bordeaux, Turkey Red and Marquis. But the seeds seemed ephemeral. Take Marquis, a hard red spring wheat first introduced in Canada in 1895. It was among the most widely grown wheat in the United States between the 1910s through the 1930s. During the 1920s, Marquis accounted for 59% of the wheat produced in Wisconsin. By the time King went looking for it, Marquis was no longer grown and she couldn’t find the seeds.
But her years during historical research paid off. Countless queries led to a college professor who had 2.2 pounds of Marquis wheat. Planting the seeds King and Hazard were able to produce 30 pounds the first year. Now they hope to have 3000 seeds which will yield enough to both make bread and save seeds.
“That way we can grow more and share with other farmers,” she says.
Selecting a loaf of bread from Hewn is like taking a step back into history. The menu of hand-forged breads made from organic, locally sourced re-discovered wheat varieties include those made with Turkey Red, a heritage variety of wheat grown in Wisconsin and Kansas Lower in gluten the bread has a nutty flavor and Red Fife–a heritage variety of wheat grown and milled in Wisconsin.
Why did these varieties disappear, I ask King.
“After World War II the cherished varieties fell out of favor,” she says. “And when we did that we lost the uniqueness of each region where the wheat grew and we lost the flavor. Along with the homogenization of our wheat, we added fertilizers and products like Round-Up and made bread less healthy.”
It was all about efficiency and mass production.
“General Mills flour is always exactly the same and large scale baking needs that consistency,” she says. “At Hewn, I invest in people, not machinery. For us, it’s about training the baker in how to treat and understand the flour.”
Just as wine connoisseurs can recognize the terroir of grapes, King can do the same with wheat. And though heirloom produce like tomatoes, squash and peppers has become a major player in farming, she says wheat varieties are still lagging.
But she enjoys the challenge of finding farmers who are growing them.
“There are more and more people doing it,” she says. “I met this guy who is growing Pedigree Number 2. At first I couldn’t find any one growing Red Kharkoff anywhere, but now I’m connecting with a farmer in Washington state who is growing it and all sorts of grains. It takes time, but it’s worth it—it’s better for the soil, for the environment and for our health. It tastes great. And also, it’s history.”
Heritage Corn and Berry Muffins
Excerpted with permission from Heritage Baker by Ellen King
Note: Most of the recipes in Heritage Baker require preparing a starter which is a process that takes several days. King recommended that beginners start with one of her muffin recipes as they are the simplest to make. She also notes that the flavor of flint corn is rich and pronounced but if you can’t find Floriani, any flint corn variety from your region will work well for this recipe. You can also, more easily, substitute regular or coarsely ground cornmeal which is found in supermarkets. Be sure to avoid finely ground cornmeal. Brands available in grocery stores like Bob’s Red Mill offer coarse ground coarse meal and a variety of flours. There are several places in Michigan where you can order specialty heirloom flours.
Country Life Natural Foods in Pullman, Michigan is a wholesaler but also sells in small amounts. They offer mail order and delivery. 641 52nd St., Pullman, MI 800-456-7694.
DeZwaan Windmill on Windmill Island in Holland, Michigan sells stone ground cornmeal and flour. Click here for more information about their products.
Ingredients for some of the grains in King’s book such as flint corn can be found online, at specialty stores or at farm markets.
13/4 cups sifted heritage flour, such as White Sonora or Richland
1/2 cup fine-milled Floriani Flint or other heritage cornmeal
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoons fine sea salt
1 cup strawberries, quartered, or blueberries
Streusel Topping:
1/4 cup lightly packed brown sugar
1/2 cup stone rolled heritage oats
1 tablespoon unsalted butter, at room temperature
Preheat the oven to 350°F. Butter a 12-cup muffin pan.
To make the batter, stir together the granulated sugar and eggs in a large bowl until combined. Stir in the heavy cream, sour cream, and vanilla, followed by the melted butter. In a medium bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt. Add the flour mixture to the egg mixture and stir just until combined.
Using a wooden spoon, very gently fold in the berries. Do not overmix. Using an ice cream scoop, spoon the batter evenly among the prepared muffin cups; the cups should be three-quarters full.
To make the streusel topping, combine the brown sugar, oats, and butter in a small bowl. Using a spoon or your hands, stir until the mixture becomes crumbly. Sprinkle about 1 tablespoon of the topping over each muffin.
Bake for 25 minutes, or until a metal skewer or toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes. Serve warm or at room temperature, or freeze in a resealable plastic bag for up to 3 months. To reheat, set on the counter until thawed and warm in a 325°F oven for 10 minutes.
Hewn in the News: Food & Wine magazine featured Hewn as one of the Best Bakeries in America and in the article The Best Bread in Every State. Hewn was listed among the Best Bread Bakeries at the Food Network, and as one of the Best Bakeries in Chicago by Thrillist. Click here to listen to their recent interview on the WBBM Noon Business Hour. Click here to read Midwest Living Magazine’s “Best of the Midwest.” Click here to watch Steve Dolinsky’s recent segment on the bakery on NBC5 Chicago. To learn more about their expansion to Libertyville, click here.
“even if we never make these dishes of ancient times, Miller’s book is a fascinating read.”
“They say ‘history is written by the victors,’ but in my experience, history is written by those who write stuff down, and food is no exception,” writes Max Miller in the introduction to Tasting History, his new cookbook that delves into the foods we’ve eaten throughout millennia.
Four years ago, Miller had little interest in cooking. But when a friend became sick while they were vacationing and they watched seasons of a cooking shows while overindulging on nachos, that all changed. Developing a passion for baking, he soon was taking his cakes and pastries to Walt Disney Studios where he worked. Besides sharing his creations, Miller also explained the origins of the recipes. Suggestions from friends influenced him to start a YouTube show titled “Tasting History with Matt Miller.” Shortly after, the pandemic hit, Miller was furloughed from his job, as were many others, and his show became a hit to all those stuck at home.
Now Miller has taken it to the next level with this deep dive into food history that includes original recipes and Miller’s adaptations for home chefs as well as photos, original drawings, anecdotes, and cook’s notes.
The recipe for this stew is easy, but even if a person could, though it’s unlikely, find the fatty sheep tails, another ingredient—risnatu—has no definite translation, though Miller says it’s commonly agreed upon that it’s a type of dried barley cake. He solves both those problems in his adaptation of the recipe by providing appropriate substitutions that honor the dish’s origins but make it available to modern kitchens.
But even if we never make these dishes of ancient times, Miller’s book is a fascinating read. As we get closer to our own times—the book is arranged chronologically—we find dishes that are more recognizable such as precedella, a German recipe originating in 1581 that instructed cooks to “Take fair flour, a good amount of egg yolk, and a little wine, sugar and anise seed and make a dough with it.”
Of course, modern pretzels don’t typically have wine and anise seeds in them, but Miller provides a recipe using all those ingredients so we can get the same flavor profile as the precedellas that were baked almost 500 years ago. It is indeed tasting history.
Miller has culled recipes from around the world. The book also includes the foodways of medieval Europe, Ming China, and even the present with a 1914 recipe for Texas Pecan Pie that Miller describes as “a time before corn syrup came to dominate the dessert.” His adaptation of the original recipe uses sugar since corn syrup didn’t begin to dominate until the 1930s. The 1914 recipe also calls for a meringue topping, an addition not found in modern pecan pies. So even within a short time span of just over 100 years, Miller shows us how a recipe has evolved though he assures us, we’ll like the 1914 version best.
“for the adventuresome home chef, Allahyari offers a world of flavors.”
In mortal danger for his beliefs, Hamed Allahyari and his pregnant girlfriend fled their homeland of Iran, first spending two months in Indonesia and then, after grueling hours long by truck over badly paved back roads and then days crammed aboard a boat another five months on Christmas Island before being granted asylum by the Australian government. Once there, life remained extremely difficult for the young couple who were now parents of two young children, and though Allahyari had been a chef and restauranteur in Iran, no one was interested—or so it seemed—in Persian cuisine.
Unable to find work Allahyari began volunteering at the Resource Center, an organization that provides support, legal advice, and other assistance including meals to refugees and people seeking asylum.
“Every day they feed 250 people a free lunch,” Allahyari writes in the introduction to his cookbook Salamati: Hamed’s Persian Kitchen: Recipes and Stories from Iran to the Other Side of the World. “I started cooking there two days a week, making Persian food for people from all over the world: Sri Lanka, Afghanistan, Miramar, Sierra Leone, all kinds of places, and most of them had never tried Persian food before. But when they tried it, they liked it. They talked to me about it, asked me about it, and it made me happy.”
Culinary Connections
At the recommendation of others, Allahyari also began teaching cooking classes, demonstrating how to make such dishes as Zeytoon Parvadrah (Olive and Walnuts Chunky Dip), Yogurt and Cucumber soup, Sabzi Pofow Ba Mahi (Fish with Herb Pilaf) Sabzi Pofow Ba Mahi (Fish with Herb Pilaf), and Persian Love Cake. Over the years, Allahyari taught more than 2500 people how to make Persian food. Now, he caters and is chef/owner of SalamiTea, a restaurant located in Sunshine, an ethnically diverse neighborhood in Melbourne. The name is a play on “salamati,” the Persian word meaning both “health” and “cheers.”
Salamati is more than just a cookbook, it’s also a memoir and homage to the country he had to flee. The introduction to the featured recipes in his book might offer a personal connection to the dish, a description of a unique ingredient that helps define it and bring out its best flavors—though he also offers a substitute for such items as Persian dried limes, which might be difficult to locate outside of a major city, and/or puts the food in context with the scenes to Iran.
“This dish is traditionally served in Iranian shisha shops, the cafes where older men gather to smoke water pipes, drink tea and solve the problems of the world,” he writes about Ghahve Khunee Omelette (Street-Food Tomato Omelette). “Shisha shops don’t really serve food but inevitably people get hungry while they’re hanging around, so it’s become traditional for staff to whip up a quick tomato omelette for customers and serve it with bread, raw red onion, herbs and lemon. If you want one, all you ask for is ‘omelette.’ There’s no menu as such.”
Not all the recipes are easy but for those who don’t want to spend a lot of time in the kitchen, there are enough simple ones to get started. Full-color photos of each recipe show what the finished product will look like. And for the adventuresome home chef, Allahyari offers a world of flavors.
“If you love to cook, are undaunted with unique ingredients, and want to capture the flavors of another land, accept the challenge and get cooking.”
In the late 1800s and early 1900s, chop suey houses were all the rage. Opening early and closing late, they were a place to get a good, cheap meal no matter what time of day or night. Over the following decades chop suey and chow mein remained the go-to dishes for those ordering Asian food. It wasn’t until the late 1960s that American diners discovered other regions of Chinese cuisine, Hunan and Szechuan being the first two major ones. For those who loved the flavors of Asia, Malaysian, Indian, Thai, Korean, and Vietnamese were also added to the selection of what to eat and cook. But Singapore gastronomic endeavors were often overlooked.
Not anymore.
To those in the know, Singapore cuisine has always been, as Terry Tan and Christopher Tan write in their introduction of the cookbook Singapore Cooking: Fabulous Recipes from Asia’s Food Capital (Tuttle Publishing), a topic of utmost importance.
“Some wag once said that the quickest way to start a debate in Singapore is to walk up to a random group of people and ask them “So where can I get the best chicken rice?” the two Tans write in the book’s foreword.
The great Anthony Bourdain also weighed in about the foods of this island nation saying, “New York may be the city that never sleeps, but Singapore’s the city that never stops eating. For a gastro-tourist, somebody who travels to eat, any kind of serious eater, Singapore’s probably the best place you can go . . .”
Looking through this glossy paged book with its full-color photos and 100 recipes including those for such dishes as Ayam Tempra–Chicken Braised in Spicy Sweet Soy, Gulai Prawns with Pineapple, Nangka Lemak Young Jackfruit Coconut Curry, and Coconut Pancakes with Banana Sauce, it’s easy to agree that Singapore gastronomy is all “shiok” or in other words “sublime and unspeakably wonderful.”
But though it all sounds delicious, this isn’t necessarily an easily accessible cookbook. Ingredients such as dried prawns, pandanus leaves, and tamarind may mean for many not only a search or special trip to an Asian grocery store but also an added expense and one where they’ll wonder when they might use the product again. Despite this, for anyone who wants to explore a multicultural cuisine that encompasses influences from many of the surrounding countries as well, it is very much worth the effort.
To make it easier for the novice, the authors have organized their book into chapters such as “Marinades, Chutneys, Sambals and Achars” and “Breads, Rice and Noodles” and included a nice glossary of ingredients (with photos!) as well as a brief history of Singaporeans cuisine.
If you love to cook, are undaunted with unique ingredients, and want to capture the flavors of another land, accept the challenge and get cooking.
About the Authors and Photographer
Terry Tan is a distinguished cooking teacher, food consultant, food historian, and writer who has been dishing up Singaporean delights to people around the world for many years. He writes and broadcasts regularly on Asian and Oriental food and cookery from his base in London.
Christopher Tan is an award-winning writer, cooking instructor, and photographer who contributes articles, recipes and pictures to numerous magazines in Asia. Singaporean by birth, he grew up in London and now hangs out anywhere there is good food. You can find his work at www. foodfella.com.
Edmond Ho is a noted food, travel, and lifestyle photographer based in Singapore. In the late 1990s, he introduced a new style of food photography in Singapore using extreme close-ups and blurred backgrounds together with natural lighting. He has done shots for more than 25 cookbooks.
Roxanne Wyss with Kathy Moore, The Electrified Cooks, are cookbook authors, food consultants, food writers, cooking teachers, and food bloggers, who share their test-kitchen expertise through creative recipes and tips that make cooking easier and more fun. This is their sixteenth cookbook, previous titles include Rice Cooker Revivaland The Easy Air Fryer Cookbook for The American Diabetes Association. They teach cooking classes, consult with food and appliance companies, write feature articles and appear on television, including appearances on QVC. Their professional careers in food, spanning over thirty years, now include a popular blog, PluggedintoCooking.com.
Tequila Sunrise Poke Cake
Sunrise paints a graduated array of colors as the deep orange and red fade into yellow. That beautiful view is what gave this historic drink its name. While the drink is as old as the Prohibition era, it became popular in the 1970s when a bar in Sausalito, near San Francisco, reinvented it and traveling musicians from famous rock bands tasted it and helped seal its place in pop culture. The current drink is made of orange juice, grenadine, and tequila—and this cake captures those wonder[1]ful flavors and the striking colors.
Non-stick cooking spray
1 (15.25- to 18-ounce) box yellow cake mix
Eggs, oil, and water as directed on the cake mix
1 cup water
1 (3-ounce) box orange gelatin
¼ cup tequila
3 tablespoons grenadine syrup
1 (8-ounce) tub frozen whipped topping, thawed
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish
with nonstick cooking spray.
Prepare and bake the cake according to the package directions for a 9 x 13-inch cake. Place cake on a wire rack to cool for 10 minutes.
Poke holes evenly over the baked cake using the tines of a fork.
Place the water in a 4-cup microwave-safe glass bowl. Microwave on High (100%) power for 2 to 3 minutes, or until the water comes to a boil. Stir the gelatin into the water until it is dissolved. Stir in the tequila. Pour the gelatin mixture evenly over the cake.
Slowly and evenly drizzle the cake with the grenadine, making a striped design across the cake. Cover and refrigerate the cake for 1 hour. Frost the cake with the whipped topping. Cover and refrigerate the cake for at least 1 hour or up overnight before serving.
Variations
If you prefer to omit the tequila, prepare the gelatin as directed. Stir in ¼ cup cold water and proceed as the recipe directs. If desired, instead of using all water to prepare the cake mix, substitute ¼ cup tequila and ½ cup orange juice for part of the water. Add water, as needed, to equal the required amount of liquid specified on the cake mix box. Proceed as the recipe directs.
Tips
Grenadine is a sweet, red syrup that is often used to flavor cocktails. While it is not a liquor, you will often find it in the grocery store shelved with mixers and supplies for cocktails.
Chocolate and Vanilla Poke ’n’ Tote Cakes
Neat and portable, these luscious chocolate cakes are ready to take to the park, soccer field, or office, or any time you want a dessert to go. They are a winner, and the chocolate cake, topped with a creamy vanilla pudding and then a chocolate glaze, just may remind you of a cream-filled snack cake!
Nonstick cooking spray
½ cup boiling water
1⁄3 cup unsweetened cocoa powder
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
¾ teaspoon baking soda
1⁄8 teaspoon salt
1 large egg
2½ cups whole milk
1⁄3 cup canola or vegetable oil
1 teaspoon pure vanilla extract
1 (3.4-ounce) box vanilla instant pudding mix
CHOCOLATE GLAZE
4 tablespoons (½ stick) unsalted butter, cut into pieces
1⁄3 cup unsweetened cocoa powder
1 cup confectioners’ sugar
2½ tablespoons whole milk
½ teaspoon pure vanilla extract
Preheat the oven to 350ºF.
Spray 12 (8-ounce) canning jars with nonstick cooking spray. Set the lids and rings aside.
In a small bowl, whisk together the boiling water and cocoa powder until smooth; set aside. In a large bowl, whisk together the flour, sugar, baking pow[1]der, baking soda, and salt. Using a handheld mixer on low speed, beat in the egg, ½ cup of the milk, the oil, vanilla, and cocoa mixture.
Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Spoon about ¼ cup of the batter into each prepared jar. Do not cover.
Arrange the jars in a shallow baking pan, leaving about 1 inch between the jars.
Bake for 24 to 28 minutes, or until a wooden pick inserted into the center of the cakes comes out clean. (Do not overbake.)
Place the baking pan with the jars in it on a wire rack and let the cakes cool completely. Poke holes evenly over the baked cakes in the jars using a drinking straw.
In a medium bowl, whisk together the pudding mix and the remaining 2 cups of milk until the pudding is blended. Spoon about 2 tablespoons of the pudding over each cake.
Seal each jar with its lid and ring and refrigerate the cakes for 1 hour.
MAKE THE CHOCOLATE GLAZE: In a small saucepan, melt the butter over low heat. Stir in the cocoa powder. Remove from the heat.
Stir in the confectioners’ sugar until smooth. Add the milk and vanilla and stir until smooth. The glaze should be thin enough to drizzle off the tip of a spoon.
Spoon about 1 tablespoon of the Chocolate Glaze over the pudding in each jar. Gently, using the back of a spoon, spread the glaze to cover the pudding completely.
Seal each jar again and refrigerate for at least 1 hour or up to overnight before serving.
Variations
Poke Cupcakes: Line muffin pans with paper liners. Prepare the batter as directed and spoon it into the pre[1]pared pan, filling each cup about halfway full. Bake 15 to 18 minutes, or until a wooden pick inserted into the center of the cakes comes out clean.
Proceed as the recipe di[1]rects, poking the cakes with a drinking straw, topping with pudding, and spreading the pudding to the edge of the cupcakes. Top with the glaze, gently covering the pudding. Individual Poke Cakes: Instead of canning jars, prepare the individual poke cakes in 8-ounce ovenproof ramekins. Spray the ramekins with nonstick cooking spray, then spoon in the batter, filling ramekins about halfway. Bake for 15 to 18 minutes, or until a wooden pick inserted into the center of the cakes comes out clean. Proceed as the recipe di[1]rects, poking the cakes with a drinking straw, topping with pudding, and spreading the pudding to the edge of the cakes. Top with the glaze, gently covering the pudding.
Crunchy Toffee Poke Cake
Do you need to bring a dessert to the office party, potluck, or bunko night? No wor[1]ries! Bake Crunchy Toffee Poke Cake the day ahead, and you’ve got it covered. This will make the gathering memorable to many, and there won’t be one piece left to carry home. That’s a good thing, right?
Nonstick cooking spray
1 (15.25- to 18-ounce) German chocolate cake mix
1 (3.9-ounce) box chocolate pudding mix
1 cup sour cream
2⁄3 cup water
½ cup vegetable or canola oil
4 large eggs
1 teaspoon pure vanilla extract
1 (12.25-ounce) jar caramel ice cream topping
1 (8-ounce) tub frozen whipped topping, thawed
4 (1.4-ounce) milk chocolate English toffee candy bars
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
In a large bowl using a handheld mixer on low speed, beat together the cake mix, pudding mix, sour cream, water, oil, eggs, and vanilla. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed.
Pour the batter into the prepared baking dish. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
Place the cake on a wire rack to cool for 10 minutes. Poke holes evenly over the baked cake using the handle of a wooden spoon. Let the cake cool completely.
Drizzle three-quarters of the caramel topping into the holes on the cake.
Frost the cake with the whipped topping.
Place the candy bars in a zip-top bag and coarsely crush with a rolling pin or mallet. Sprinkle the candy bars evenly over the cake.
Refrigerate until ready to serve. Just before serving, drizzle the top of the cake with the remaining caramel topping.
Variations
You can substitute caramels and milk for the caramel ice-cream topping.
Combine 1 (14-ounce) package caramels, unwrapped, and ¼ cup whole milk in a microwave-safe glass bowl. Microwave on High (100%) power in 30-second intervals, stirring well after each, until the caramels are melted and the mixture is smooth, making sure not to overcook the caramels.
Pour three-quarters of the caramel mixture into the poked holes in the cake.
Warm the remaining caramel mixture in the microwave on high power for 10 to 15 seconds or until warm.
Drizzle over the cake just before serving.
TIP
If you want to reduce the amount of chocolate, use a white or yellow cake mix in place of the German chocolate cake mix.
Returning to the flavors of his very earliest years, chef Peter Serpico was born in Seoul, Korea and adopted when he was two. Raised in Maryland, he graduated from the Baltimore International Culinary School and cooked professionally at such well-known restaurants as Momofuku Noodle Bar in New York City’s East Village. Serpico worked with David Chang, who founded the Momofuku chain, in opening two new restaurants. His job as director of culinary operations for Momofuku, Serpico garnered three stars from the New York Times, two Michelin stars and a James Beard Award. He currently owns KPOD, a contemporary Korean-American concept in Philadelphia’s University City.
Serpico was already an award winning chef when a taste of marinated short ribs and black bean noodles reeled him back through the years, giving him a taste of his original home. Now that reckoning, exploration, and elevation of the foods of his past has resulted in his debut cookbook,Learning Korean: Recipes for Home Cooking (Norton), Serpico has long been recognized as a virtuoso with ingredients but his lesser known talent becomes apparent in this book. He makes Korean home cooking easy. For anyone who has tried to master this intricate and delicious cuisine, it’s a relief to be able to easily cook Korean cuisine in a home kitchen using everyday home equipment.
Serpico starts with kimchi, that Korean staple often served in some guise or other, at every meal (and yes, that includes breakfast) with a recipe for Countertop Kimchi and then quickly segues into a master recipe that can be used to make a plethora of the fermented vegetable dishes.
“I also wanted to develop an easy ‘master’ method that could be applied to any vegetable, regardless of its texture, density, surface area, or water content,” writes Serpico before giving us the way to make Apple Kimchi, Carrot Kimchi, and Potato Kimchi, among others.
He continues with the simplification. Sure, there are some complicated recipes for those who already have or want to advance their skills with such dishes as Crispy Fried Rice–a recipe that’s a full page long. Add to that the ancillary recipes needed to complete the dish–Korean Chili Sauce, Marinated Spinach, Marinated Bean Sprouts, and Rolled Omelette which are all on different pages. But for those not up to or interested in the challenge, just flip to the recipes for such dishes as Easy Pork Shoulder Stew, Soy-Braised Beef, Battered Zucchini, Potato Salad, Chocolate Rice Pudding, and Jujube Tea as well as many others.
From the New York Times.
And while anyone experimenting with the cuisine of another country understands that they’ll need to purchase some unique ingredients, these are not budget breakers or, in many instances, so esoteric that after one use they’ll sit unused in your cabinet for an eternity. For example Serpico’s recipe for potato salad calls for Kewpie Mayonnaise instead of the mayo we typically have in our refrigerator. The latter uses whole eggs and white vinegar while Kewpie is made from just egg yolks and rice or apple cider vinegar. But the cost difference is definitely reasonable and a home chef might just find the extra richness translates to other recipes as well whether they’re Korean or not.
About the Author
Born in Seoul, South Korea, Peter Serpico was adopted when he was two years old, and was raised in Laurel, Maryland. Serpico graduated from the Baltimore International College Culinary School and his first cook job was at the Belmont Conference Center, where he worked under chef Rob Dunn. In 2006, Peter began as sous chef at the original Momofuku Noodle Bar in the East Village. For the next six years, Serpico worked with David Chang to open Momofuku Ssäm Bar and Momofuku Ko. As director of culinary operations, Serpico earned three stars from the New York Times, a James Beard Award, and two Michelin Stars, among other accolades. Serpico’s highly praised eponymous restaurant on South Street in Philadelphia opened in 2013.
Due to the COVID-19 pandemic, Serpico was reimagined as Pete’s Place. In 2022, Serpico and restaurant-partner Stephen Starr launched a revamp of Pod, a long-standing Philadelphia pan-Asian restaurant, as KPod, with a menu inspired by Serpico’s native South Korea. Serpico lives with his family in Philadelphia.
Unless you’re deeply committed to a life of vegetables, words like plant-based can be a turnoff when it comes to menus and cookbooks. Sure, many of us, myself included, want to expand our vegetable repertoire but still need to indulge their inner carnivore—particularly when we think of a bleak future with nothing but quinoa and steamed broccoli. But Kate Ramos, who created the blog ¡Hola! Jalapeño! with the goal of merging authentic ingredients and flavors with modern preparations, has our back. Taking that philosophy, Ramos has written her Plant Powered Mexican: Fast, Fresh Recipes from a Mexican-American Kitchen , published by Harvard Common Press, it’s a lushly photographer book with recipes that are so wonderful it’s easy to forget there’s nary an animal protein anywhere in her book.
Instead, Ramos offers us such dishes as Chileatole (a thick soup) with Masa Dumplings and Lime Crema, Potato and Collard Greens, Crispy Tacos with Ancho Chile Crema, and my personal favorite–One-Pan Cheesy Rice Chile Relleno Casserole.
In her first chapter, Ramos tells us what’s in her pantry, providing us with an entrée into the world of chiles, peppers, oils, spices, herbs, and Mexican cheeses as well as the equipment she relies upon. The latter are simple enough. Just a comal (but she notes you can use a cast iron skillet instead) and a molcajete and tejolote, a volcanic stone mortar and pestle for grinding spices and making chunky salsas. As for the ingredients she commonly uses, I’d be willing to bet that many of us have such items as black pepper, smoked paprika, garlic powder, kosher salt, and coriander in our spice drawer already. That just leaves a variety of dried chile powders—ancho, guajillo, arbol, and habanero as well as a few other ingredients that can be bought as needed. Unlike many entrees into a new cuisine, Ramos keeps it simple and inexpensive.
Six of the remaining chapters are divided into cooking methods—slow cookers, stovetop, grills, and oven. Instant Pot aficionados will be very happy to hear that there’s an entire chapter devoted to recipes using the beyond popular small kitchen appliance. Ramos cooks out of a small kitchen and says she’s never been enamored of kitchen equipment until, that is, she fell in love with her Instant Pot. Besides, its ability to cook beans—a common ingredient in Mexican cookery–quickly, Ramos offers a selection of recipes she’s developed for quick dinners for busy home cooks like Black Bean Enchilada Casserole, Smoky Tomato Tortilla Soup, and her Loaded Sweet Potatoes with Lime Crema, Sofrito Beans, Roasted Kale, and Chives.
The recipes I made all worked without me having to make tweaks to salvage them. That’s a plus because I have encountered recipes that haven’t been tested or at least not well evaluated before being included in a cookbook. If I have one complaint about Plant Powered Mexican it’s that the font is small so instead of just glancing at the recipe while cooking, I often had to pick up the book to be able to read the directions. It’s a small complaint and shouldn’t stop anyone who is interested in plant-based cooking from purchasing this well-written cookbook.
Vegan Picadillo Tostadas with Rice and Peas
For the tostadas
12 6-inch corn tortillas
For the picadillo
2 tablespoons avocado or sunflower oil
1 medium white onion chopped
2 medium carrots chopped
3 cloves garlic chopped
3 small Yukon gold potatoes peeled and diced
1 pound plant-based beef
1 recipe Magic Spice Mix see below
1 ¼ cups Gluten-free beer or vegetable broth
½ cup frozen peas no need to thaw
¼ cup chopped fresh Italian parsley
For serving
3 cups steamed rice
Lime wedges
1 large avocado diced
1-2 medium jalapeños thinly sliced
Green salsa
To make the tostadas: Heat the oven to 350°F. Once the oven is ready, lay the tortillas directly on the oven racks with plenty of room around them for air to circulate. (I put six on the top rack and six on the bottom in my oven.)
Bake for about 15 minutes, turning the tortillas halfway through, until they are very crisp and crack if you break them. Look for a light brown color, no darker than the shade of a roasted peanut. Remove the tortillas to a serving platter.
To make the picadillo: Heat the oil in a large frying pan over medium-high heat. Add the onion, carrots, garlic, and potatoes. Cook until the garlic and onions start to brown, about 5 minutes.
Add the plant-based beef and spice mix, breaking up the meat with the back of a wooden spoon. Continue cooking until the beef is browned, about 3 minutes. Add the beer or broth, reduce the heat to medium-low, and cover. Simmer the picadillo for about 10 minutes or until the veggies are tender. Stir in the peas and parsley, and cook for about 1 minute.
To Serve: Spread ¼ cup of rice on a tostada, and top with ¼ cup picadillo. Pass the garnishes at the table.
Magic Spice Mix:
Mix 1 tablespoon guajillo chile powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon ground coriander, ½ teaspoon dried epazote or oregano (preferably Mexican) together in a small bowl until evenly combined. Use immediately or keep in a container for up to 1 month.
Chilled Avocado Soup
FOR THE SOUP:
1 large ripe avocado, peeled and pitted
2 cups cold water
2 small Persian cucumbers
2 scallions, trimmed and chopped
1/4 cup fresh lime juice (from 2 limes)
1/4 cup chopped fresh cilantro
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
FOR THE FAIRY DUST
1/4 cup roasted, salted sunflower seeds
1/4 cup white sesame seeds
1/4 cup popped amaranth
1/4 cup edible flower petals, such as nasturtium, pansies, marigolds, or cornflowers
1 teaspoon toasted cumin seeds
To make the soup:
Blend soup ingredients. Add avocado, water, cucumbers, scallions, chile, lime juice, cilantro, oil, and salt to a blender. Blend until smooth.
Chill. Cover and chill in the refrigerator until completely cold, at least 2 hours.
To make the fairy dust:
Combine. Add the sunflower seeds, sesame seeds, amaranth, flowers, and cumin seeds to a small bowl. Mix gently.
Serve. Ladle the cold soup into bowls and sprinkle fairy dust over the top.
Shelf Life 