Red Velvet Dreams

Honestly, I feel guilty posting this recipe. First of all, it's so trashy-it goes completely against my usual whole/real/foods approach and utilizes not one but two boxed convenience foods. Secondly, I actually got up at 5:40 in the morning today to attend a 6 am spinning class and instead of posting a virtuous salad recipe I'm paying forward a sugary confection...and yet here I am, sharing with the internet world my favorite recipe for Red Velvet Cake. The one saving grace of the recipe is that instead of the usual oil added to a cake I find that using plain applesauce improves the homemade flavor and texture (no dry cake here!) I suppose the other saving grace is that it comes together in no time at all. Who knew you could put together a moist and delicious multi-tiered cake so quickly!

If perhaps you are wondering why I am sharing a red velvet cake recipe of all things it's because last Thursday I had a dream about a red velvet cake (welcome to my life) and couldn't stop thinking about eating one. Having little time (I was in the midst of rehearsals/performances of FLUTE) I decided to try to make a box cake taste delicious... And I did. It's really good.

RED VELVET CAKE

1 box duncan hines red velvet cake mix (I can't believe I wrote those phrases!)

1 cup water

1/3 cup unsweetened plain applesauce

3 eggs

1 box instant chocolate pudding

Preheat oven to 350. In a large mixing bowl combine all ingredients. Stir for about 2 minutes. Some small lumps are ok. Pour into prepared (greased) pan(s) and bake for:

2-8'' pans (35 minutes)

2-9'' pans (30 minutes)

13''X9'' pan (35 minutes)

24 cupcakes (19 minutes)

Making sure to check that a knife or toothpick comes out clean.

When cake has cooled completely, frost! I like to use a homemade cream cheese icing (sometimes with coconut,) but many prefer a boiled white frosting or a vanilla buttercream.

And most importantly, if you are going to eat cake-really savour it! do it with joy and without guilt! Bon Appetit!

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Indian Food Week: Part 3, Finale

Last night's performance of THE MAGIC FLUTE was a success (though a rather long evening for the audience-Prof. Hubs is a truly dedicated fan to stay through the whole thing-the show finished around 11:20!) I am looking forward to the freedom I experience in a few days time when the score of the opera finally winds its way out of my brain-I literally have it running through my mind at ALL HOURS. It could be worse. Thankfully it's Mozart as opposed to Gilbert & Sullivan, but it would still be nice to have some peace in that mind of mine.

Today I round out this week of Indian Food posts with a wonderful recipe for Chai Spiced Rice Pudding (Kheer) very loosely based on a recipe by Alton Brown. It's a great way to rid yourself of extra cooked rice (especially fragrant basmati) and a delicious finish to an Indian (or any) feast. It's also easily customizable to suit your diet-dairy free? OK! Just use soy or all coconut milk and it's vegan and it is also naturally gluten free as written.

MASALA CHAI RICE PUDDING

1 cup cooked rice (I like basmati)

1 cup milk of your choice (I used 2%)

1/2 cup half-half (you could instead use cream, milk, soy...whatever!)

3/4 cup light coconut milk (or regular...as you like)

up to 1/4 cup of sugar (I used about half that...I don't like it too sweet)

1/2 tsp ground cardamom (this is expensive, I know...but it is SO. SO. GOOD.)

1/4 tsp ground cinnamon

pinch of ground clove

1/4 tsp ginger

pinch of black pepper

In a large saucepan, combine milk and rice. Heat until just boiling, then lower heat and add simmer until the mixture begins to thicken slightly (about 7 minutes on my stove.)

Add the cream, coconut milk, sugar and spices and cook until the mixture starts to thicken again, about 10 minutes stirring occasionally with a wisk. When mixture begins to thicken remove from heat and allow to cool to room temperature. Serve at room temp. or cooled.

Feel free to add garnishes like raisins, pistachios, cinnamon, etc.

Enjoy!

(Note: Indian rice pudding is a bit soupier than the American variety.)

Indian Food Week: Part 2

This week I have been deep in rehearsals for THE MAGIC FLUTE here in Midwestia. I have to admit I'm pleasantly surprised at the level of talent they have gathered to be in this production; there are some accomplished and wonderful singers here.

In this second installment of INDIAN FOOD WEEK I present to you an authentic recipe for the delicious vegetarian dish, Saag Paneer (cheese with spinach.) You can purchase paneer in the cheese section of some groceries but if you live in Midwestia or are just feeling crafty you can make your own paneer very quickly and easily by clicking here. It's crazy how easy it is.

This recipe for Saag Paneer was part of a wedding shower gift from a dear friend of mine (who's family happens to be Indian)-and it's sooooo good.

SAAG PANEER FROM PRITI'S MOM

1 onion

6 cloves garlic

1 oz. fresh ginger

1 lb. frozen spinach, thawed

1 cup plain yogurt

4 oz. buttermilk

2 tsp red chili powder (start with less if you don't like hot & spicy)

2 tsp garam masala (start with less if you don't like hot & spicy)

1 cup half and half

6 oz. paneer

salt to taste

Chop the onion, garlic and ginger and grind them into a paste. In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, chili powder, and garam masala. Simmer at medium heat for 20 minutes. Mash the ingredients with a potato masher (or blend in a blender if you like it finer and smoother.) Add the half-half. Simmer until the mixture has a creamy consistency, 10 - 15 minutes. Add the cheese, simmer 5 minutes. Season with salt. Makes 4 to 6 servings.

Indian Food Week: Part 1

I have mentioned before that Midwestia has a severe lack of ethnic eateries. I have also mentioned that this has forced me to become more adventurous in the kitchen, putting together my favorite ethnic take-out and restaurant dishes at home. Until now this mostly consisted of my favorite Korean Recipes, Japanese dishes, Russian dishes, Mexican dishes, and Spanish dishes. Until now. Now I have finally, this weekend, conquered a fear of mine: Indian Food. Let me clarify-I was never afraid of eating Indian Food. I love Indian Food. I adore it. I would eat it several times a week were there a viable restaurant option in town. But cook it myself? Every time I even read a recipe for an Indian dish I got woozy somewhere between cardamon pods, ginger, garlic, and onion paste and heavy cream. There are so many ingredients in some of these recipes!

But that's changed now. Now I have triumphed over my fears and appear before you (figuratively) a home cook who makes a Chicken Tikka Masala that would rival your favorite take-out joint. A housewife who has made saag paneer (Indian Cheese and Spinach) from scratch (that paneer itself is so easy to make it's scary) and lived to tell the tale. So, internet friends, this week's recipes are dedicated to my adventures. First I give you everyone's favorite entry into Indian cuisine; Chicken Tikka Masala. Next, Saag Paneer, and finally a delicious way to use up all of your leftover basmati rice in a Masala Chai-spiced rice pudding! And it's so much HEALTHIER to cook it at home-I control the amount of cream in the dish, etc. I love that.

Note: This recipe takes a bit of time to put together the first time, so I recommend doing it on a day when you are home doing other things. I've tried shortcut recipes for this dish, but they just lacked real flavor and authenticity. I think you need about 90 minutes to make this, but most of those minutes are not active cooking time. The results are worth it!

CHICKEN TIKKA MASALA

(Thank you to my dear friend Erica's Brother-in-law, Rich, for this recipe. It is AMAZING)

Marinade

1/2 tsp cumin powder

1/2 tsp ground coriander

1/4 tsp cayenne pepper

1 tsp salt

Up to 2 lbs. chicken breast (I used 1.25 lbs, but it was so good I wish I used the whole 2!)

((if you want to make this vegetarian, you can use tofu or paneer instead)

1 cup plain yogurt (lowfat is ok)

1 TBSP fresh ginger, minced

2 medium cloves of garlic, minced

Sauce

3 Tbsp. canola oil

1 onion, sliced into half-moons

2 medium cloves of garlic, minced

2 tsp fresh ginger, minced

1 TBSP tomato paste

1 TBSP Garam Masala powder

1 28 oz. can crushed tomato

2 tsp sugar

2/3 cup light cream/half-half/heavy cream (I used half and half but then decided to add a drop of real, heavy cream, too.)

1/4 cup chopped fresh cilantro, plus more for garnish

DIRECTIONS

Blend first 4 ingredients of the marinade and use to coat chicken. Place in refrigerator for 20 minutes. After the 20 minutes, mix yogurt, garlic, and ginger into the bowl with the chicken and mix well. Place back in the fridge for another 3o minutes. While the chicken is marinating, make sauce: Sautée onion in oil until golden. Add the ginger and garlic and stir fry for 1 minute. Then add garam masala, tomato paste, crushed tomatoes, cilantro, sugar, and salt, and bring to a simmer for 15-20 minutes. While sauce is simmering and once the marinating time is up broil chicken on high for 9 minutes per side. Remove from oven and when cool enough cut into 1''x1'' bites. Stir cream into sauce and add chicken. Serve with chopped cilantro garnish over white basmati rice.

closeup of deliciousness from our friends at Arielle Doneson Photography- www.AriellePhoto.com

Favorite Tchotchke Peddlers...

I am suffering from an acute upper-respiratory infection so sadly no recipes today. I made chicken tikka masala last night which I couldn't taste at all from a lack of sense of smell which made me realize I'm currently not fit to tell anyone about cooking. Today whether it's chocolate to curry it all smells like matzo ball soup to me. Quite frustrating and quite odd...

I've recently been amazed at how much Yiddish has made it into the modern English vernacular. Even here in Midwestia I'll overhear people use words like "schlep" without a second thought. I really do think this is a new(ish) phenomenon-perhaps thanks to tv shows like SEINFELD and CURB YOUR ENTHUSIASM. No matter how it happened I love it. No more strange looks from (non-Jewish) friends when I swing around words and phrases like "bubkes," "kibbitz," and "mensch." In the last year I almost squirted water out of my nose from pleased laughter when a (non-Jewish) Utah-raised friend said "Oy. this is not kosher" in response to a sticky situation she was describing.

Which brings me to tchotchkes. Tchotchkes (Typically pronounced as "Chach-Kee") are fun trinket-like knick-knacks. And I love them. I think it's in the same family as the love of stationary/school supplies and whatever impulse it is in me that causes me to swoon at the home accessories section of an Anthropologie store.

I would like to use this post to share a few of my favorite websites for procuring such goodies. I invite you to comment at the end of this post with your own favorite tchotchkes and/or where you like to go to look for them...I'm always on the prowl for new tchotchke peddlers...

THE DESPERATE HOUSEDIVA'S FAVORITE TCHOTCHKE STORES

Patina

www.patinastores.com

It's amazing the kind of fun bits one can find here and for so little! I purchased a much beloved sparrow necklace, some snarky luggage tags, and monkey key covers from this gem. These brightly patterned mugs and decorative-packaging teas? I'm completely coveting them.

The Paper Source

www.paper-source.com

I discovered this spot through purchasing some of my wedding accessories here. I am especially loving the matryushka (Ukranian nesting dolls) measuring cups, the japanese papers, and the cupcakes apron (and my birthday is next month...) If you need any stationary for anything they'll do a gorgeous job-they can also set you up with some phenomenal DIY projects...

Uncommon Goods

www.uncommongoods.com

I am flipping out over the julia child birdhouse, the make-your-own mozzarella kit, and the leaf umbrella. Julia child birdhouse!!?? Amazing.

Target

www.Target.com

Target is the motherload of cute, affordable tchotchkes. I recently redid my living room using a few of those LIBERTY OF LONDON pillows and some inexpensive, gauzy curtains. And don't even get me started on the adorable vintage looking apothecary jar.... I can easily spend an hour in target. Or two hours...

World Market

www.worldmarket.com

I love the international foods section of world market. Gorgeous chocolates, preserved moroccan lemons, and every spice imaginable... I appreciate the inexpensive and extensive wine selection but I especially love the front part of the store which sells TCHOTCHKES.

Today I am particularly coveting the adorable vintage clocks and the handmade ceramic drawer wood chests. I am a sucker for brightly painted tiles.

Anthropologie

www.Anthropologie.com

My dream home is a cross between a Tuscan villa and an Anthropologie store. Seriously. I worked at Anthropologie for about 3 months when I first moved to NYC. I don't think many pay checks actually made it out of the store-that 40% employee discount did me in considerably...though my apartment and I were styled to utter, faux Parisian perfection.

Today on my Anthro wish list are the deck the halls necklace, the white narcissus mirror, and the two gardens pitcher. I could go on for days...

Parental Brunch

from our friends at www.AriellePhoto.com

I love all things cheese (you may have noticed.) I think I inherited this love from

my Dad who, like me, enjoys cheese in it's savory or sweet forms. When I learned

my parents were coming for a visit to Midwestia I immediately started planning meals

involving this dairy delicacy. Fast forward to Saturday brunch and this gorgeous and

simple cheese danish. It's like a bit of cheesecake packed into a puffy little parcel.

It's a wonderful recipe for a brunch-it's so simple-and yet pretty enough to be quite

impressive. Perfection! (and my parents loved it!)

Quick and easy cheese danish

(adapted from Ina Garten)

8 oz. 1/3 less fat cream cheese (Neufchatel cheese)

1/4 up to 1/3 cup sugar (I prefer 1/4...I don't like the cheese to be too sweet)

2 egg yolks, room temperature

2 Tbsp. part skim ricotta cheese

1 tsp pure vanilla extract

1/4 tsp salt

zest of 1 lemon

2 sheets (1 box) of puff pastry, defrosted and thawed

1 egg beaten with 1 Tbsp water, for egg wash

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Ice Cream Dream

from our friends over at www.AriellePhoto.com

Lately, I've been attempting to be very good about using up leftover ingredients. My new rule is if I am going to buy a specialty ingredient (rosewater, gelatin sheets, heavy cream, etc.) I must also think of at least one other way to use it. This lead to yesterday's culinary activity-Strawberry Ice cream...from scratch. I had over a pint of leftover cream from a cake recipe I made last week (the Gotham Bar and Grill warm chocolate cake) and I needed to use it this week before it became a science experiment in my fridge. I also had purchased an abundance of strawberries as they have been practically giving them away at my local market. So naturally, it was ice cream time. I recognize that most people probably don't have an ice cream maker. I don't either, but I do have an ice cream mixer attachment for my stand mixer-which is awesome. I apologize if you have none of these toys-if that's the case then I recommend picking up a pint of Haagen-dasz, sitting down in front of the computer and eating it as you read this post...

Ice cream is really simple to make. So is frozen yogurt. It's fun and an incredibly delicious thing to do on a hot day (yesterday it was 80 degrees here in Midwestia!) But I warn you, this is the real deal-real cream, real eggs, real vanilla, a bit of real sugar, etc... It is R.I.C.H. so a little goes a long way-but that's how I like my ice cream. Also, if feeding this ice cream to children please use those special salmonella-free eggs as the egg in this recipe is not cooked, it is frozen.

REAL STRAWBERRY ICE CREAM

1 pint fresh strawberries, hulled and chopped into small bits

1 Tbsp fresh lemon juice

2 eggs (the salmonella-free, pasteurized kind, please!)

3/4 cup of sugar divided into 1/4 cup and 1/2 cup

2 cups Heavy cream...yup...the real deal...

1 cup of Milk (I used 2%)

1 tsp vanilla extract

In a large mixing bowl combine strawberries, lemon juice, and 1/4 cup of sugar. Allow to rest in the fridge for about 1 hour-until pretty pink juice is released.

In a separate mixing bowl beat the eggs until foamy (about 3 minutes if doing by hand)

add the 1/2 cup of sugar, milk and vanilla. Add the strawberries and their juice. Mix well. Slowly add cream until just combined. Pour into mixer and follow manufacturers instructions. Enjoy!!!

(Ice cream made with eggs will keep for about 3-4 days.)

Zucchini Pie

Last night Prof. Hubs and I prepared a Spring feast dinner: Pasta with Asparagus & Lemon, eggplant rollantini, and this zucchini pie.

One of my favorite family recipes, and perhaps one of yours as a few friends have told me they grew up with it as well, (it must have been in some publication back in my grandmother's day) is the Zucchini Pie. My grandmother and mother have made it for as long as I can remember. It's a delicious vegetarian entrée, a lovely appetizer or just a great addition to any spring meal. And it's a great way to use up any zucchini or squash you have in the house. Those of you who don't like cheese needn't worry-the parmesan included doesn't over-power the flavor, it more adds depth and richnes. The pie has a nice bit of puff and lightness and I personally prefer it thinner than thicker (cooked in a larger pan=more crisp outer layer. mmmm....) Actually, my favorite way to enjoy this pie is in little cupcake servings!

ZUCCHINI PIE

3 cups shredded zucchini (or a mix of zucchini and summer squash)

1 small onion chopped finely

4 eggs

1 cup bisquick mix (or 1 cup flour, 2 tsp baking powder, 1/4 tsp salt)

1/2 cup vegetable oil

1/2 cup shredded parmesan cheese

1/2 tsp dried marjoram (opt.)

1 tsp chopped parsley (opt.)

Preheat oven to 350. Combine all ingredients. Pour into lightly greased 10X6 pan (or 12 inch pie plate or cupcake tins.) bake for 30-40 minutes until lightly browned.

closeup of deliciousness