Donut Army

I have started a bake-off at work. Each week carries a different theme. For our Fruit Smack-Down Week, I opted to bring in this pound cake -- which was simple to prepare, featured a unique flavor combination, and ultimately was a big hit at the office. Highly recommended! Pistachio and Cardamom Pound Cake with Lemon Icing American Masala Cake: 1 c pistachio nut, raw, unsalted, shelled 1 stick + 5 T unsalted butter, room temperature 1 c flour 3/4 tsp baking powder 1 tsp cardamom 1/4 tsp salt 3 eggs 1/4 tsp vanilla extract 1 c sugar 1/2 c milk Icing: 1 c powdered sugar 1 tsp cardamom 1 T + 1 1/2 tsp lemon juice 1 tsp heavy cream or milk Preheat oven to 425. To prepare the cake, place pistachios on a rimmed baking sheet and toast until browned, about 5 minutes. Cool and then pulse in a food processor until they become very fine; do not over-process as they will become butter. Reduce oven to 350. Grease an 8 1/2 x 4 1/2&q

I've been making this dish for guests for years. This is, sadly, part two of the dinner-with-no-photographs. I'm sure I'll be making this again soon, at which point I'll update this post with pics. Tortellini with Gorgonzola Cream Sauce The Silver Palate Cookbook 1 1.2 c dry white vermouth 2 1/4 c heavy cream pepper pinch freshly ground nutmeg 2 T salt 1 1/2 lb tortellini 1/2 lb Gorgonzola cheese, crumbled (do not skimp on quality) 1 1/2 T Parmesan, grated Bring vermouth to a boil in a small heavy saucepan and reduce by half. Add heavy cream. Bring to a boil and lower heat to a simmer. Season to taste with pepper and nutmeg. Simmer, uncovered, for 15 minutes, or until reduced by one-third. Bring a pot of water to a boil and cook tortellini until tender. Drain pasta and return to warm pot. Remove cream sauce from the heat. Stir in the cheeses. Pour sauce over the tortellini. Set over medium heat and cook gently, stirring constantly, for 5-8 minutes, o

I recently had company for dinner and, in the haste of getting food on the table, failed to take any pictures of what was being served. It was, however, very tasty. Without the pictures to tempt you, you will just have to take my word on it. The vegetable course served was this green bean dish. This was a lovely, lovely dish that also kept and re-heated well. Buttered Green Beans with Cashews Silver Palate Cookbook 1 1/2 lb green beans, washed and trimmed 3 T butter, melted 3/4 tsp salt 1/2 tsp pepper 1/4 c parsley, chopped 1 c cashews (can also use pecans, almonds, hazelnuts, or pine nuts) Blanch green beans in boiling salted water until the crispness preferred. (I like mine still crunchy and so only cook until they turn bright green -- just a few minutes.) While beans are cooking, melt the butter. To the butter, add salt, pepper and parsley. Stir to combine. When beans are done cooking, drain and place in a warm serving bowl. Sprinkle with cashews. Pour butter mixtu

I know many of you are probably scared of making breads. I know I used to be. But there isn't much scary about it, really. Especially the categories of quick breads, and (what will be discussed here) unleavened breads. Unleavened breads have had a presence in most cultures for centuries. Chapatis are one Indian form of unleavened bread. It is quite similar to a tortilla, only slightly thicker and, in my opinion, easier to make. Chapati Indian Vegetarian Cooking at Your Home 2 c flour 1 tsp salt 1 T vegetable oil about 3/4 c warm water -- enough for a kneadable dough Combine all ingredients in a bowl and knead by hand, or (like me), combine in the bowl of a mixer and knead with the dough hook, adding water as necessary. Cover bowl and set aside to rest for 1/2 - 2 hours (the longer, the better). After 1 hour of rest, punch dough down and knead again, this time, without adding any water. Pinch off chunks of dough and roll into 1 1/2" balls; you should be able to get

I grew up in a house where cabbage was boiled until it was limp and beyond recognition. Then, an entire head of cabbage was cut in half, put in a shallow bowl, drizzled with Velveeta, and served to you as dinner. It's no wonder I thought cabbage was horrible. But, it's not. It's absolutely delicious when prepared well. And here is one unusual way to prepare cabbage deliciously. Cooked Cabbage Indian Vegetarian Cooking at Your House 1 1/2 T vegetable oil 1 tsp mix of cumin, mustard, and sesame seeds 1/2 c onion, chopped 2 T cilantro, chopped 2 tsp cumin (ground) cayenne pepper to taste (1/4 - 1 1/2 tsp) 1 tsp turmeric 1 tsp salt 1/2 tsp garam masala 4 c raw cabbage, shredded water, as needed In a large saucepan, heat oil. Add seed mixture and heat until seeds pop. Then, add onion and cilantro. Saute until onion is soft. Add all remaining ingredients, including enough water to keep the mixture from sticking. Cover and simmer over low heat for about 10-15 m

Picture the best possible way this dish could taste, and then double your expectations. Delicious! And very easy to prepare! Eggplant and Green Beans Indian Vegetarian Cooking at Your House 1 1/2 c fresh green beans - washed, trimmed and cut into 1/2" pieces 2 c eggplant - washed, trimmed, and cubed 1/4 c vegetable oil 1 tsp mixture of cumin, mustard, and sesame seeds 1 tsp (additional) cumin seeds 2 cloves garlic, chopped 1 1/2 c tomato, chopped 1 c onion, chopped 2 tsp cumin (ground) 1 tsp salt 1/2 tsp turmeric 1/4 tsp cayenne 1/2 c water 3/4 tsp sugar Heat oil in a saucepan. Add seeds and cook until they begin to pop. When seeds pop, add garlic, tomato and onion and stir for 1 minute. Add spices and stir.    Then, add remaining ingredients, including green beans and eggplant.  Cover and simmer for 15 minutes, until vegetable are tender.

I had a hankering for some homemade Indian food this week, so have been busy cooking up several dishes. I started with a recipe featuring Mung Beans, only because I've never cooked with this type of bean before. Spicy Mung Bean Curry Indian Vegetarian Cooking at Your Hou se 1 c green mung beans 1 c water 1 T vegetable oil 1 tsp mix of cumin, mustard and sesame seeds 2 1/2 T onion, chopped 1 T tomato, chopped pinch fresh jalapeno, chopped pinch fresh garlic, chopped 1/2 c canned crushed tomatoes 1 tsp fresh ginger, grated 1 T cumin (ground) 1 1/2 -2  tsp salt 1 tsp garam masala 1/2 tsp Pav Bahji masala (a specialty spice I omitted for lack of having it) 1/2 tsp turmeric 1/4 tsp cayenne Combine cup of beans with cup of water and cook 10 minutes, until soft. (Note -- 10 minutes was not enough for me. Not nearly enough. I cooked the entire dish as described and found that the beans didn't really soften until the dish was reheated in the microwave f

Have you ever cooked something and, when tasting it, said “No way. This could not have come out of my kitchen. This is too good!” I have. And this is one of those times. The other reaction you’re going to have to this dish is, “Are you sure there’s not meat in this?” Not only is the texture and filling satisfying, but there is a smoky richness to it that suggests pork. And I say that as a person who generally finds "imitation meat" and "meat flavoring substitute" kind of gross.  It’s yummy, yummy heaven in a tortilla. Smothered in cheese. Mushroom Enchiladas Inspired by Main Course Vegetarian Pleasures 1 T oil 2 cloves garlic, minced 1 lb mushrooms, thinly sliced ½ tsp dried oregano 1 ½ c pinto beans (dried and cooked) 1 c small curd cottage cheese ½ c fresh parsley, finely chopped 2 c salsa 8” flour tortillas 1 c Chihuahua cheese, grated (or, Cheddar) Heat the oil in a large skillet over medium heat. Add garlic and cook 1 minute, or until

I have recently re-discovered my cookbooks. Don't get me wrong - I definitely read and follow recipes frequently. But I've been using my recipe database so much that I have been neglecting some of my favorite recipes from actual cookbooks. Take a classic, The Silver Palate Cookbook . Some of the recipes are stinkers, and some are winners. I have made this soup three times in my life -- the first time was a huge success, the second not so much, and then the third was the best yet. The difference is entirely in the cheese used -- do not skimp on the quality of cheese you select for this one, unless you want to face the option of throwing the whole thing out. Potato-Cheese Soup The Silver Palate Cookbook 4 T sweet butter 2 c onion, finely chopped 2 c carrots, peeled and chopped 6 sprigs parsley 5 c stock 2 potatoes, about 1 1/2 lbs, peeled and cubed (3-4 c) 1/4 c fresh dill, chopped salt and pepper 2-3 c good-quality Cheddar cheese, grated Melt the butter in a soup

I have been traveling a lot lately for work. And I therefore haven't been home much to go grocery shopping, or to cook. I just returned from a trip and, finding myself out of fresh produce, was prepared to just walk to a restaurant for dinner. But, by gum, I said I could surely find something delicious to make with just the staples in the kitchen. And, indeed, I did. Although this dish can always be dressed up with lovely additions such as a spinach salad, broccoli crowns, scallions, or roasted red peppers (among others), I was hungry, I was out of fresh produce, and this was scrumptiously delicious. Back in grad school, someone would inevitably bring some kind of sesame noodle dish to every party or potluck. The thing is, sure, it was cheap and nutritious to make. But, it's also delicious. And I suddenly had a hankering for trying to reproduce a recipe for this protein-rich carbo-load. Peanut Sesame Noodles Inspired by The Pioneer Woman Dressing: 1/4 c soy sauce 1/2 c