Cardamom Bundt Cake

CARDAMOM BUNDT CAKE

2 cups flour

2 tbs ground cardamom

1 1/2 tsp baking soda

1/2 tsp salt

1/2 cup white sugar

1 cup brown sugar, packed

1 cup butter, softened to room temperature

3 eggs

1 tsp vanilla

1 cup sour cream

confectioner's sugar (optional)

1. Preheat oven to 350 degrees. Butter and flour a 10" bundt pan.
2. Sift flour, baking soda, salt, and cardamom in a bowl.
3. In a separate bowl, cream butter and sugar together. Mix in sour cream. Add eggs one at a time, and stir in vanilla.
4. Combine dry and wet ingredients, scraping the sides and bottom of the bowl to mix evenly.
5. Scrape batter into bundt pan and smooth the top with a utensil. Bake until golden brown and when a toothpick inserted into the center comes out clean, about 40 - 45 minutes.
6. Remove cake from oven and allow to cool in the pan for 10 minutes. Turn out cake onto a wire rack and allow to cool further.
7. Sprinkle confectioner's sugar atop cake to decorate.

Serves 8.

Moving!

Hey there, Internet!

So, I've recently purchased some online real estate (www.gastromonica.com), which means I own a tiny sliver of the Web!

I haven't been updating this blog (obviously), but in the interim between my teaching position and grad school, I hope to (a) learn some basic webbing skills, and (b) create a nifty food-science-education-adventure blog!

Until that day arrives, gastromonica.com will point here.

Consider yourself informed!

Monica

TRIPLE GINGER COOKIES

EXTRAORDINARY BLUEBERRY COFFEECAKE

This coffeecake is moist and luscious.

Cake:
1/2 cup butter, unsalted
1 cup white sugar
3 eggs, lightly beaten
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon baking soda
2 cups unbleached white flour
2 cup sour cream
2 cups fresh or frozen blueberries

Topping:
1 cup brown sugar (or 1 cup white sugar plus 1 1/2 teaspoons molasses)
1/4 cup butter, unsalted
1/4 cup flour

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs, baking powder, salt, and baking soda. Alternating, add flour and sour cream. Fold in blueberries. Pour into well-buttered cake pan (9 in round). For the topping, cream butter and sugar. Add flour to form a lumpy mixture. Spread on top of the batter. Bake in oven for 30 minutes or until a toothpick inserted into the center comes out clean. The topping should melt and partially sink into the batter.

RAW VEGAN CARROT CAKE

CAKE
5c shredded carrot
1 1/2c shredded coconut
1c pine nuts
1/2-1c dates (to taste. i like sweeter, but then again, im planning to die from diabetes)
1/4c raisins
grated peel of one lemon
1tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
3 tablespoons psyllium powder (plant husk used as fiber supplement, helps bind and set raw vegan "baked" goods)
1/4 c coconut oil

Using a food processor and an S blade, blend the carrots until finely pureed. Set aside.

Process pine nuts, raisins and dates until creamy, adding water if needed. Mix in carrots, Add coconut, spices, lemon grating, and psyllium.

Push "batter" into cake pan (springform highly recommended). Let chill for two hours or until set.

FROSTING
coconut oil
powdered sugar (i used regular but id like to try date sugar)
maple syrup
walnuts (optional)

I didn't measure anything for thus, but it's the best part so make a lot. ;-)
I worked powdered sugar into the coconut oil until the mix was more like crumbs than powder. Then I added maple syrup until the goo was sufficiently maple-iscious. Coconut oil goes soft at room temp, so I let the frosting resolidify (10-15min) in the fridge before spreading. After frosting the cake, I coated it with whole or ground walnuts, and then put the whole shebang back in the fridge another 15 min for the frosting to harden.

FRESH PEACH ICE CREAM

Ingredients:
3lbs extremely ripe peaches
1/2 c. sugar
1/3-1/2 c. full fat plain yogurt
Fresh peaches and basil for garnish (optional)

Blend till smooth before freezing in an ice cream machine.

FRIED SQUASH BLOSSOMS STUFFED WITH GARLIC-BASIL GOAT CHEESE

I've never cooked with squash blossoms before, but when I spied them at the Ferry Building this Saturday, my quest was clear. A brief consultation with The Google yielded several recipes, which I tinkered to accommodate the contents of my shelf. The result: yum.

The Batter

1 cup all-purpose white flour
1/2 cup cornstarch
1/2 teaspoon salt
1 cup-ish beer (I used a touch more...depends on the humidity. You want the batter smooth but not thin.)

The Stuffing

1/4 cup fresh cheese (I used Bodega Goat Cheese fromage blanc, but ricotta would work too)
1 garlic clove, minced
1/4 teaspoon-ish each salt and pepper
1 tablespoon fresh basil (Aside: I suddenly have a ton of basil in sweet Italian, Thai, and lemon varieties. Help me eat them.)
16ish large squash blossoms, washed
Canola or peanut oil for frying

Prepare the batter. Sift together dry ingredients, then whisk in beer or cold water until smooth. Cover and set in the refrigerator for 30 minutes. Leftover batter can be stored for up to two days.

In a bowl combine cheese, garlic, salt, pepper, and basil. Open the blossoms and spoon about one 1/2 teaspoon of the mixture into the center of each. Twist the top of each blossom together to close. Place on a baking sheet and refrigerate for 15 minutes.

Pour the oil into a skillet to a depth of 1/2 inch. Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.

Dip each stuffed blossom into the batter, then carefully slip into the hot oil. Cook until golden on all sides, about three minutes total cooking time. Transfer with a slotted utensil to paper towels to drain briefly. Sprinkle with salt and serve immediately.

These are wicked tasty even without the filling, if you wish to veganize the recipe. Orion tells me they made these in his cooking class in Italy, but that he liked this recipe better. :-)