Showing posts from March, 2011

Yellow Cake with Chocolate Fudge Frosting

I am on the quest  for the perfect yellow cake recipe. A beautiful high cake that is light and fluffy.  I tried this recipe from Cooks Illustrated Spring Entertaining called Fluffy Yellow Layer Cake.  In the Cooks Illustrated tradition this recipe is trying to prefect a yellow cake recipe to rival the height obtained by box cakes which are loaded with additives to achieve a light and high rising cake. Cooks version as you can see turned out high and was light but the cake had 10 tablespoon of butter and 3 tablespoon of oil. Definitely a special occasion cake. I have some other recipes to try in my search for the perfect yellow cake and I will share my results.  As I have said before I love to bake, I could bake all day long.  I frosted this cake with Chocolate Fudge Icing and I have shared the recipe. The cake recipe is available at the Cooks Illustrated web site if you join the site.

Chocolate Fudge  Frosting
1 pkg( 6 oz) Semi Sweet chocolate pieces
1/2 cup light cream
1 cup butter
2 tsp…

Chicken Cacciatore

This traditional Italian "hunter's style" dish is bursting with onions, tomatoes, mushrooms, green peppers and herbs. Serve over pasta or polenta with crusty bread for dipping.

Chicken Cacciatore

3-4 pounds chicken parts
1/4 cup olive oil
2 small onions, sliced thin
2 cloves garlic, chopped fine
1/3 cup tomato paste
3/4 cup white wine
3/4 cup chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/2 teaspoon basil
1 bay leaf
2 small tomatoes, seeded and chopped
1/4 pound fresh mushrooms, slice thin
1 large green pepper; seeded and cut into thin strips

In a large skillet, brown chicken in hot oil until golden brown. Add onions and garlic. Combine next nine ingredients. Pour over chicken. Cover and simmer thirty-five minutes, stirring occasionally. Add tomatoes, mushrooms, green pepper. Cover and continued to cook twenty minutes. Serve over pasta or polenta.

If you don't have all the individual seasonings just substitue two teaspoo…

Turkey Porcini Lasagna

I adapted this recipe to use turkey ground meet and turkey sausage. The sauce is very flavorful and the vegetables add a wonderful richness.  I like to make a large pan of Lasagna and cut into serving pieces and freeze. You can make the Bolognese sauce a day ahead or freeze until you are ready to make the lasagna.  In fact I make soups, chilies, sauce with meatballs, and more in large quantities and freeze. I always have something ready for dinner even if I don't have time to make a meal.  Give this recipe a try for a large group or make to freeze into individual serving sizes.

Bolognese (Turkey) Sauce

I wanted to make a "meat" sauce that tasted wonderful but didn't use red meat to cut down on fat and calories. I used ground turkey and turkey sausage to make this flavorful sauce. And the sauce is EASY to make!
1/2 lb Italian sausage, remove casings 1/2 lb ground turkey 1 cup chopped onion(1 large) 1/2 cup finely chopped carrot (1 medium) 1/2 cup chopped green pepper…

Shout out to Phyllis Hoffman Celebrate

Just received my first copy of Phyllis Hoffman Celebrate. I highly recommend this wonderful magazine. Wonderful photo's and recipes!


Roasted Turkey Breast

My family loves turkey which I like to make often.   When I don't want to get involved in making a whole turkey, I turn to a hotel style turkey breast. An easy and tasty alternative that makes a nice Sunday dinner.

1 Hotel Style Turkey Breast - I like Shady Brook Farms 2 tablespoons butter, softened 1 clove garlic, minced 2 sage leaves, chopped or 1 teaspoon dried sage 1 teaspoon fresh rosemary or 1 teaspoon dried 1 teaspoon fresh thyme or 1 teaspoon thyme 2 thin slices of fresh lemon
2 tablespoon butter, softened
1 teaspoon salt, optional
1/2 teaspoon pepper

Rinse turkey breast and place one tablespoon of sea salt in turkey cavity. Let set while you prepare butter mixture.  Cream together butter, garlic, sage, rosemary and thyme. Rinse and dry turkey breast. Next the cream mixture goes between the skin and turkey meat. Place turkey in roasting pan with breast side up. Work your fingers under the skin at the openings on each side of the breast. This creates a pocket that you will fill w…