Theoretical Cake

Not because it doesn't actually exist, but because the theme is philosophy. Marx philosophy that is....

Our friend David is moving to Tennessee to earn his PhD. David has long been a Tate Street staple and will be missed by many. To commemerate the manboy who has served as a fixture to the school's official coffee spot for nearly 8 years, we are throwing a bash at none other than Coffeeology, his favorite coffee shop.

I was commissioned to make a cake that encaptures all things David. When I think of David, I think of Karl Marx and vice versa. This is not because David looks anything like Marx, but because he is a profound student of Marx's philosophy and personal life, including the boils - just ask David. So, what better cake to create than a Marx cake with a favorite quote of mine auf Deutsch.

The cake is two layers of dark chocolate, separated by cream cheese icing and crushed pecans, covered in cream cheese icing, red fondant and hand-painted white fondant cutouts.

Chick'n & Rice Casserole

 

Quorn Chick'n is the most amazing food discovery I have made in a long time. Every chance I get, I find an excuse to cook with Quorn. Some favorite Southern traditional dishes I like to make are fried chick'n, BBQ grilled chick'n and spice rubbed baked chick'n.

Yesterday, I was trying to figure out what on Earth I could make with the random foods in my cabinets. I had rice, Quorn, vegetable broth and some random veggies. After thinking and thinking I had the kind of aha moment that the originator of the casserole must have had. I would make chick'n and rice casserole. So, I picked up a can of Campbell's cream of potato and a pack of Sargento low fat cheddar shreds. This casserole was awesome. Just like real chicken casseroles my aunts make.

To make this dish two-friendly for one meal (no leftovers), half the ingredients and bake in a small pot pie bowl like the one seen here.

CHICK'N & RICE CASSEROLE RECIPE 

1 package (4 pieces) Quorn chick'n

1 tblsp. canola oil

1 1/2 cups rice (white or brown)

1 1/2 cups of vegetable stock

1/2 can of peas (drained)

1/2 can of sliced carrots

1/2 can of corn

1 can of cream of potato

small head of broccoli, chopped into small pieces

1 cup of cheddar shreds

1. Preheat the oven to 350 F.
2. Cook the rice as indicated on the bag and substitute in 1 cup of vegetable stock for 1 cup of called for water.
3. Put canola oil in a frying pan and lightly fry the chick'n until browned and tender.
4. Cut the cooked chick'n into 1/2" cubes.
5. Combine the vegetables and the chick'n in a large mixing bowl. Mix in the remaining vegetable stock and cream of potato. Salt and pepper to taste.
6. Once rice is cooked, fold into the mixture and pour into a glass casserole pan (either 8" x 8" or 9" x 12") and cover with cheese shreds.
7. Place the casserole in the oven and cook for 25-30 minutes, or until cheese is lightly browned.

All American Pie

Apple pie is the ultimate American dish and what better time of year to make it, than when the apples are fresh off the trees. The pie recipe I developed over numerous holiday pie-baking marathons makes the pie taste much like Cinnabon sauce. Altough, this recipe serves more than two, pie is something to be enjoyed all week long or shared with loved ones.

Bon apple-tite!

APPLE PIE RECIPE

4 medium granny smith apples (peeled)
1/3 cup finely chopped pecans
1/4 cup dried cranberries (finely chop)
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 tblsp. cinnamon
1 stick salted butter
2 Pilsbury deep-dish pie crusts 

1. Chop the apples into small bite-size pieces and place into large, deep pan.
2. Slice stick of butter into 1/2" thick chunks and place in pan.
3. Pour in sugars, pecans, dried cranberries, and cinnamon.
4. Bring pan to med-high head and let simmer 20 minutes or until sugar butter mixture is caramelized.
5. Meanwhile, set one pie crust out to soften and remove from the pie pan. Flatten out crust onto counter top and slice into 1/3" thick strips for lattice pie or leave whole for regular pie top.
6. Preheat oven to 350 F.
7. Remove second crust from freezer and pour in apple mixture. Top with strips or other whole pie crust.
8. Bake pie for 30 minutes or until golden brown. Allow to cool before serving.

Summer Pizza

Tired and frazzled from a long week at work or school? Me too! Want something simple and delicious to help beat the heat? I've got the perfect dish for you! Summer pizza is a light and incredibly simple dinner to make. It's also a perfect dish for potlucks and parties (just double the recipe).

SUMMER PIZZA RECIPE

1 tube of Pilsbury cresecent rolls
1/2 pack of Philadelphia regular or 1/2 fat cream cheese
1/4 cup sour cream
1/2 pack of Hidden Valley Ranch dry mix
1/4 cup diced bell peppers (mix and match colors if you want)
1/4 cup chopped broccoli
1/4 cup thinly sliced carrots
1/4 cup corn
**feel free to add any other favorite vegetables

1. Grease one small cookie sheet.
2. Preheat oven to 350 F.
3. Roll out crescent rolls (do NOT separate) and squeeze together perforations to make the pizza crust. Bake crust for 15 minutes or until lightly golden.
4. Meanwhile, mix together cream cheese, sour cream and Ranch mix.
5. Spread cream cheese mixture onto crust and sprinkle on vegetables.
6. Enjoy!

**Note this recipe can be modified with tomato sauce and mozzerela for those who aren't Ranch fans. The crescent rolls just make a delicious and hassle-free crust.

Latkes: Food of the Soul

Latkes are food of the soul. These deletable little patties cover all necessary food groups: potatoes, milk, potatoes, grain, potatoes, oil, potatoes, happiness, oh an did I mention POTATOES! I love a potato any way you fix it - slice it, dice it, cube it, fry it, bake it, saute it...

[Digression on  how to fix potatoes in all these ways] There is this amazing man who sits in Union Square every day selling potato peelers and showing the masses all 5,463 ways to fix a potato, and various other vegetables. His voice saying "potato" was the highlight of my life in 2008. I used to make a point to get off at the Union Sq. stop just to watch him and maybe also to get a little chocolate from Max Brenner (but I digress, again).

Enjoy watching Joe, the potato guy.



For those of you from the South, hooked on Paula Dean like kids are hooked on phonics, a latke is what your grandma calls potato pancakes or tatter cakes.

I have had an obsession with latkes since our trip to New York last Christmas, when my friend Rob showed us the world's best latke joint, Yonah Schimmel. This place has been in business, in the same tiny spot since 1910. They are renowned for knishes, but what is a good Jewish meal without latkes and apple sauce?! Oi!

Inside Yonah Schimmel - 100 years of reconigition

Last night, I decided to be a little adventurous and use up some of the 'tatters' from my 5 gallon bucket. I made latkes and all I have to say is....... dang y'all! Those little cakes of golden brown goodness were like winning the lottery in your mouth.

Don't believe me, try it for yourself:

LATKE RECIPE

Makes 3-4 small patties.

3 med. yellow potatoes (peel)
1 large egg
1/2 cup flour
1/4 cup bread crumbs
salt
pepper
1/2 cup canola oil


1. Shred potatoes using largest hole on cheese grater.
2. Boil the shredded potatoes for 10-15 minutes. Strain and place in a bowl.
3. Combine all the ingredients in the bowl and thoroughly mix.
4. Let sit until room temperature.
5. Heat canola oil in a large frying pan on med-high heat. Scoop out latke mixture and fry in the pan until golden brown.