Sunday, September 19, 2010

Spiced Apple Coffee Cake






Spiced Apple Coffee Cake
(Adapted from Williams -Sonoma Collection Series: Muffins)

Ingredients
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp. salt
3 granny smith apples (1 lb total, peeled, cored, and thickly sliced)
2 tbsp. lemon juice
1/2 cup firmly packed light brown sugar
1 1/2 tsp. ground cardamom
1 tsp ground cinnamon
1 stick unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
1 1/2 cups granulated sugar
1 tsp. vanilla extract
2 eggs, at room temperature

Protocol
1. Preheat your oven to 350˚F. Grease a 9 in springform.
2. Whisk together the dry ingredients.
3. Toss the apples in lemon juice to prevent browning, in a separate bowl combine the brown sugar, cardamom and cinnamon. Add to the apples and toss to coat.
4. In the bowl of an electric mixer with a flat paddle cream the butter, cream cheese and sugar and vanilla and beat until light and fluffy. Use a spatula to scrape down the sides and add the eggs one at a time. Use a spatula to scrape down the sides again and add the flour mixture in 2 to 3 additions depending on the mixer.
5. In the bottom of your springform pan place make an even layer of the apples that were tossed in the sugar. (Sorry I neglected to take a photo!) Then spread the batter on top.
6. Bake until the is golden brown and a toothpick that is inserted will come out clean, approx. 60 to 70 minutes. Transfer to a wire rack and let cool for 5 minutes.
7. De-mold from your springform and transfer to a platter. This works really well with some whipped cream.



Wednesday, September 15, 2010

Homemade Chicken


Pollo casero, which is spanish for homemade chicken, is a great simple dish that requires very little prep time and very few ingredients. It makes a great weeknight dish.

Pollo Casero
(Adapted from Mario Batali's Spain)

Ingredients
olive oil, at least 2 tbsp
3 lbs. boneless skinless chicken breasts
3 garlic cloves, minced
1 large onion, sliced
8 oz. jar of pimento peppers, sliced
1 1/2 cup dry white wine
salt, to taste

Protocol
1. In a large dutch oven, stock pot or saute pan that can hold all of the chicken heat the olive oil on medium heat. Work in small batches to brown the chicken on both sides it will take at least 5 minutes for each side. Transfer the chicken to a platter.
2. Keep the pan on heat and add the garlic and onion and cook them until they are translucent. 3. Add the pimentos, wine, and the reserved chicken. Let the chicken simmer for 30 minutes.
4. Add salt to taste, approximately 1 teaspoon.