Leite's Culinaria: Chocolate Stout Cake

I've always been curious about this chocolate cake made with beer, so in honor of St. Patrick's Day, I decided why the heck not try it?  I am ever so glad that I did.  This may be one of my favorite chocolate cakes.  The cake itself is rich and almost fudgy, with a deep flavor that must be coming from the Guinness.  The icing is the perfect foil, sweet and creamy.  This may be chocolate cake nirvana.

Note: I baked it in a 13x9-inch pan and made double the icing.

Chocolate Stout Cake
By Leite's Culinaria

For the cake:
Cooking spray or butter for the pan
2 cups all-purpose flour
1 teaspoon table salt
2 teaspoons baking soda
1 teaspoon baking powder
2 cups dark stout such as Guinness, or strong coffee
1 stick (4 ounces) butter cubed, or ½ cup (4 ounces) mild vegetable oil

1 cup unsweetened cocoa powder plus more for the pan
2 cups granulated sugar
1 tablespoon distilled white vinegar

For the cream cheese frosting:
4 tablespoons (½ stick) unsalted butter

½ cup (4 ounces) cream cheese
2 cups confectioners’ sugar
1 teaspoon vanilla extract
Pinch salt
2 teaspoons fresh lemon juice (optional)

Make the cake:
Preheat the oven to 350°F. Spray or butter a 9- to 10-inch springform pan or a 9x13-inch rectangular cake pan. If using the springform pan, line the bottom of the pan with a parchment circle, spray or butter the parchment, and then lightly dust with cocoa powder. Wrap the outside of the springform pan tightly in foil to prevent the thin cake batter from leaking through.

In a small bowl, whisk the flour, salt, baking soda, and baking powder together.

In a large saucepan over medium heat, combine the stout or coffee with the butter cubes, stirring until the butter has completely melted. (If substituting vegetable oil, stir with the stout or coffee over medium heat until warm.) Remove the saucepan from the heat.

Whisk the cocoa powder and sugar into the liquid mixture until well-combined. Using caution in case the mixture bubbles up, slowly add the vinegar, followed by the flour mixture, and stir until smooth.

Pour the batter into the prepared pan. The batter may look foamy but it will settle as it bakes. Bake until a toothpick inserted in the middle of the cake comes out clean, 40 to 50 minutes. Let the cake cool completely. Once cooled, remove the sides of the springform pan, if using.

Make the cream cheese frosting:
In a small saucepan or skillet over medium heat, melt the butter, swirling occasionally as it begins to boil and crackle. Continue cooking and gently swirling until the butter turns a light golden color and releases a nutty aroma, 4 to 8 minutes. Pour the butter into a large heatproof bowl and let it cool completely. (You can pop it in the fridge to help speed things up.)

When the butter has cooled, use a whisk or electric hand mixer to blend in the cream cheese. Gradually add the confectioners’ sugar, a little at a time, beating until the frosting is smooth and thick, 2 to 3 minutes. Beat in the vanilla extract, salt, and lemon juice, if using. (If the frosting is too soft, chill it until thick enough to use.)

Spread a single layer of the frosting atop the cooled cake. Use an offset spatula or butter knife to make small, decorative swirls.

If using a springform pan, transfer the cake to a serving plate, if desired. Slice generously and serve, preferably with a cup of tea or a tall glass of cold milk. The cake will keep for several days, covered, in the refrigerator.

The Salty Marshmallow: Instant Pot Country Style Ribs

I've been trying to think of new ways to use my Instant Pot, and I figured there must be a way to cook country style ribs in it.  For those not in the know, country style ribs can be quite delicious, but require a bit of cooking to get to the tender-and-delicious stage.  Instead of boiling them away on the stove top followed by baking in the oven, why not use a pressure cooker to speed things along?  In about an hour I had a delicious, easy dinner.

Instant Pot Country Style Ribs
Adapted from The Salty Marshmallow

1½ pounds country style pork ribs

¾ cup beef or chicken broth
½ cup barbecue sauce, plus more for serving

Dry rub:
1 tablespoon lightly packed brown sugar
1 teaspoon each: kosher salt, paprika, garlic powder, onion powder, and freshly ground black pepper
¼ teaspoon cayenne pepper, optional

In a small bowl mix together the dry rub ingredients until well combined. Spread the dry rub evenly on both sides of the ribs and massage into the meat.

Pour the broth into the bottom of the Instant Pot. Add the ribs to the Instant Pot and pour over the barbecue sauce.  Lock the lid on the pressure cooker. Cook on manual, high pressure, for 40 minutes. After cooking is finished, use the natural release method; this will take about 15 to 20 minutes.

Remove ribs and serve immediately with extra barbecue sauce as desired.

Makes 4 servings

Broccoli Cheese Soup

I don't know why, but I was feeling like soup today.  Although maybe this is more of a chowder consistency.  It's super filling and warm and good.  I know it looks like a long ingredient list for soup, but I promise it still comes together quickly and easily.  This recipe can very easily feed a whole family, and you can take on some bread if you really need something additional.

Broccoli Cheese Soup

6 tablespoons unsalted butter
½ onion, finely chopped
1 large carrot, grated
6 tablespoons all-purpose flour
2 cups chicken broth
4 cups whole milk
1 cup heavy cream
2 large heads broccoli, cut into bite-size flowerets an inch or less in diameter, stems discarded
1½ teaspoon roasted garlic powder
¾ teaspoon smoked paprika
¾ teaspoon ground mustard
¼ teaspoon Accent powder (optional)
½ teaspoon ground white pepper
1 teaspoon kosher salt
Pinch cayenne pepper

1 tablespoon Worcestershire sauce
10 ounces grated sharp Cheddar cheese
2 ounces grated Monterey Jack cheese
½ cup grated gruyere cheese

Melt the butter in a large pot over medium-high heat, then add the onion.  Cook, stirring occasionally, until onion is mostly translucent.  Add the carrot and cook for another minute or two.  Sprinkle the flour over the onion-carrot mixture, and mix until it forms a paste.  Continue to cook for a minute or two, or until the flour smells nutty.

Add the chicken broth and mix well to incorporate into the onion-carrot roux.  Then add the milk, cream, and broccoli.  Mix well.  Add the garlic powder, paprika, mustard, Accent (if using), white pepper, salt, cayenne, and Worcestershire sauce.  Mix well.  Once the soup starts to bubble, turn the heat down to medium, partially cover the pan, and cook for 6 to 8 minutes, stirring often to prevent scorching, until the broccoli is tender.

Remove the pot from the heat, add the cheeses, and mix well until the cheese is melted and fully incorporated.  Serve hot.

Makes 12 servings

Stella 'n Spice: Dakdoritang 닭도리탕 (Korean Spicy Chicken Stew)

I was introduced to this Korean chicken dish many, many years ago, and only recently did I consider possibly trying to make it.  Back when I originally had it, the internet was not quite the way it is currently, so finding a recipe back then for something this "exotic" was almost impossible.  Luckily I was very happy to be inundated with options this time around.

Note: This is pretty spicy.  The rice helps, and if you have any banchan for the side, that will help, too.  But be prepared.

Dakdoritang 닭도리탕 (Korean Spicy Chicken Stew)

Adapted from Stella 'n Spice blog

1 (4-pound) whole chicken, cut into 10 pieces

1 pound peewee potatoes
2 large carrots, cut into chunks

½ large yellow onion, cut into wedges
2½ cups chicken stock

2 teaspoons sesame oil
1 teaspoon sesame seeds

Braising sauce:

6 tablespoons gochugaru (Korean red pepper flakes)
4 tablespoons gochujang (Korean red pepper paste)
4 tablespoons granulated sugar
4 tablespoons mirin

½ cup soy sauce
2 teaspoons doenjang (Korean fermented soybean paste)

2 teaspoons Buldak spicy ramen sauce
2 teaspoons minced ginger
¼ cup minced garlic

4 green onions, white and light green parts cut into 1-inch chunks, remaining green part sliced finely for garnish

Combine all of the braising sauce ingredients together, then add the white and light green portion of the green onion.  Make 2 to 3 slashes into the chicken pieces, then toss them in the sauce mixture until well coated.

Put the chicken pieces and sauce mixture into a shallow pot. Use the chicken stock to collect any leftover sauce in the mixing bowl, then add it to the pot.  Bring to a boil, then cover and cook on medium heat for 20 minutes. Stir occasionally to make sure the bottom does not burn.

After 20 minutes, add the potatoes, carrots, and yellow onion. Mix well so that the vegetables are mostly submerged in the sauce. Cover and cook for another 20 minutes.  Stir occasionally, and spoon the sauce over the chicken and veggies.  When the potato is just about fork tender, uncover and drizzle over the sesame oil. Stir and continue to cook for another 5 minutes until the sauce has slightly thickened.  Turn off the heat then top with sesame seeds and chopped green onion.

Makes 4 to 5 servings

Favorites from The Little Mushroom: Baked Green Beans Dijon

A while ago I picked up a comb-bound cookbook for a restaurant called The Little Mushroom, which after a little research, was apparently a very popular little place here in Dallas during the 70's.  I'm all about some nostalgia, so I bookmarked some of the recipes that sounded more like than not to turn out pretty well.  This is my first attempt, and other than the almost overbearing Dijon mustard flavor, it was actually quite good and definitely easy for a week night when the same old green bean casserole just isn't doing it for you.

Note: I used the full 3 tablespoons of Dijon mustard that the original recipe called for, and it was quite...strong.  I would probably go with 2 from now on, unless I was cooking for someone who just really needed their sinuses cleared.

Baked Green Beans Dijon
From Favorites from The Little Mushroom

½ cup mayonnaise
½ cup sour cream
2 to 3 tablespoons Dijon mustard
1 teaspoon garlic salt
1 teaspoon dried minced garlic
1 tablespoon Worcestershire sauce
Dash Tabasco
2 (16-ounce) cans green beans, drained
½ cup finely chopped pecans

Preheat oven to 350°F.

Combine the first seven ingredients and mix well. Place the green beans in a baking dish and cover with the sauce mixture. Bake for 15 minutes. Top with the pecans and bake for 10 minutes more.

Makes 8 servings

Best Turkey Tetrazzini

I think one of my favorite casseroles is turkey tetrazzini.  If I see this anywhere at a restaurant, you can be guaranteed that I will order it, even knowing it's probably not that good.  Even better if I'm at an old school cafeteria.  I'm not sure where my love for this dish came from, but it's pretty all-consuming.  And I've been looking for an amazing recipe so that I don't have to rely on the frozen Stouffer meals I've been packing into my freezer.  This casserole is everything good and warm and creamy and savory.  And it's a fantastic use of all that extra holiday turkey.

Best Turkey Tetrazzini

6 tablespoons unsalted butter, divided use
8 ounces cremini mushrooms, sliced

4 shallots, finely chopped

3 cloves garlic, minced
¾ cup medium sherry
⅓ cup all-purpose flour
1½ cups turkey stock

2 cups heavy cream

Kosher salt
¾ teaspoon ground white pepper

1 teaspoon dried thyme

⅛ teaspoon ground nutmeg
2 cups shredded turkey

12 ounces spaghetti noodles, cooked

¾ cup frozen green peas, optional

3 tablespoons pimento
½ cup plus 2 tablespoons grated Parmesan cheese, divided use
⅓ cup panko

Preheat oven to 350°F.

In a 12-inch skillet, melt 5 tablespoons butter over medium-high heat.  Add mushrooms and shallots and sauté until the mushrooms have released their water and the shallots are translucent.  Add the garlic and sauté for another 30 seconds or so.  Deglaze the pan with the sherry and allow it to reduce by half.

Sprinkle the flour over the mixture and stir, allowing the flour to cook slightly.  Add the turkey stock and heavy cream and allow the mixture to cook until thickened.  Add the salt, pepper, dried thyme, and nutmeg to season.  Fold in the turkey meat, spaghetti noodles, green peas, pimento, and ½ cup of the Parmesan cheese.  Turn the mixture out into a greased 13x9-inch glass baking dish.

In a separate dish, combine the remaining 2 tablespoons of Parmesan cheese, panko, and the remaining butter, melted.  Sprinkle the panko mixture evenly over the casserole and bake, uncovered, for approximately 30 minutes, or until bubbly and breadcrumb topping is lightly browned.

Makes 12 servings

Emeril Lagasse: Breakfast Casserole

It's not Christmas morning unless there's a breakfast casserole involved.  I've made this casserole before, and it's always a good choice when you want something easy to slide into the oven in the morning without any work.  It's filling and tasty.  You could honestly season it any way you want; the bread soaks up anything you throw at it.

Breakfast Casserole
Adapted from Emeril Lagasse, as seen at Food Network

6 large eggs
1 cup half-and-half
1 teaspoon dry mustard

1½ teaspoons Emeril's Essence or other all-purpose seasoning

3 teaspoons kosher salt

½ teaspoon freshly ground black pepper  
Kosher salt and freshly ground black pepper
6 slices Texas Toast (thick cut, crusty white bread), cubed
1 pound spicy pork sausage, cooked and drained of fat
1 cup shredded sharp Cheddar cheese

3 green onions, chopped

In a small bowl, beat the eggs until homogenous. Add the half and half, mustard, and seasonings. Mix well and set aside.

Grease a 13x9-inch baking pan. Line the pan with the bread cubes. Sprinkle the bread with the cooked sausage, cheese, and green onions. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.

Preheat the oven to 350°F. Cook, covered, for 25 to 30 minutes or until the egg mixture is set.

Makes 8 to 10 servings

Big Oven: Mexican Tortilla Rollups

In full disclosure, I did not make these tortilla rollups, my sister did.  But that certainly didn't stop me from frequenting the plate a little too often to grab another bite.  These are really simple, and yet a very tasty appetizer that comes together quickly and is popular with the whole family.  Definitely a keeper.

Note: Some other recipes also included shredded Cheddar cheese, and honestly, I think that's also a fantastic idea.  Add away.

Mexican Tortilla Rollups
Adapted from Big Oven

1 (8-ounce) package cream cheese, softened
1 (4-ounce) can diced green chiles
1 (2.25-ounce) can sliced black olives
1 tablespoon thinly sliced green onions

½ teaspoon garlic powder
6 slices cooked ham, chopped
6 large flour tortillas (burrito size)

Salsa, for serving

Drain black olives and give them a rough chop. Place green chiles, chopped black olives, and green onions into a large mixing bowl. Stir to combine. Add the cream cheese and garlic powder to the green chile mixture. Work the cream cheese into the mixture with a wooden spoon. Mix until the cream cheese is completely combined.

Using a spatula, spread 1/6 of the mixture evenly on top of a flour tortilla and place a slice worth of chopped ham on top. Roll up the tortilla, then wrap in plastic wrap.  Refrigerate for a couple of hours to allow flavors to meld.

When ready to serve, slice each roll into pinwheels.  Serve with salsa.

Sweet Pea's Kitchen: Cranberry Orange Pecan Muffins with Streusel Topping

Every year for Thanksgiving, my mom makes cranberry orange pecan muffins.  They're good, but I felt like I could get some more flavor into them.  More orange-y sunshine for the cold winter months.  So I tinkered with the recipe below, and I got a muffin with some pretty fantastic flavor.  The orange-soaked cranberries in these really pack a punch.  And the streusel topping is just a great crunchy foil for the super tender muffins.  Definitely give this one a try.

Note:  If you want to use fresh cranberries, you can substitute 1½ cups fresh, but just know that the orange flavor won't be as pronounced.  The orange juice I call for below is just an individual serving size bottle.  If you don't want to buy a small bottle just for this recipe, you can use a little over a cup of orange juice to soak the cranberries.

Cranberry Orange Pecan Muffins with Streusel Topping
Adapted from Sweet Pea's Kitchen blog

1⅛ cups dried cranberries, coarsely chopped

1 (11.5-ounce) bottle orange juice, divided use

1 cup pecan halves

2 cups plus 3 tablespoons all-purpose flour, divided use

1 cup plus 4 teaspoons granulated sugar, divided use

1 tablespoon packed light brown sugar

½ cup (1 stick) unsalted butter, 2 tablespoons softened and remaining 6 tablespoons melted

1 tablespoon grated orange zest

⅔ cup buttermilk

1 large egg

1 teaspoon pure vanilla extract

2 teaspoons kosher salt

1 teaspoon baking powder

¼ teaspoon baking soda

Put the dried cranberries into a small bowl.  Open the orange juice bottle and set aside ⅓ cup for the muffin batter.  Heat the remaining orange juice until steaming, pour over the dried cranberries, and cover with plastic wrap.  Let sit for the dried cranberries to reconstitute, approximately 30 minutes, or until cranberries are soft.  Drain the cranberries, discarding the soaking liquid.  Set aside.

Preheat oven to 350°F.  Spread pecan halves out on a sheet tray and toast in the oven for 5 to 7 minutes until fragrant.  Once cooled, chop and set aside.

To make the streusel, in a small bowl, combine the 2 tablespoons of softened butter with the 3 tablespoons flour, 4 teaspoons granulated sugar, and 1 tablespoon brown sugar.  Cut butter into dry ingredients until it resembles coarse sand.  Mix in half of the chopped pecans, reserving the other half for the muffin batter.  Set aside.

Prepare 2 muffin trays with liners for 18 muffins.

In another small bowl, combine the reserved ⅓ cup orange juice, orange zest, buttermilk, egg, vanilla extract, and the remaining 6 tablespoons melted butter.

In a large bowl, combine the remaining 2 cups flour, 1 cup sugar, salt, baking powder, and baking soda.  Mix well to distribute the ingredients.  Pour in the wet ingredients and mix just until combined.  Add the cranberries and the remaining chopped pecans.  Mix to combine.

Distribute the batter evenly among the prepared muffin cups.  Evenly sprinkle the prepared streusel topping over the muffins, gently pressing into the batter to help it adhere.  Bake until muffin tops are golden and just firm and a toothpick inserted in the center comes out clean, approximately 18 to 22 minutes.  Cool muffins in tins on a wire rack for 5 minutes before removing and serving.

Makes 18 muffins

Cafe Delites: Garlic Herb Butter Roast Turkey

Roasting a turkey has always made me nervous.  You're on the spot for the main protein at one of the biggest holiday meals of the year.  This is like the Olympics of cooking.  And you don't want to let the family down.  I've tried many recipes over the years, but it seems like the perfect turkey (moist breast, browned crispy skin) is pretty elusive.  Luckily this recipe actually comes shockingly close to perfection.  And it's really not that hard to make, although crossing your fingers and hoping luck is on your side is also not a bad idea.

Note:  Be careful turning the turkey - I burned my finger on the pan trying to flip this big boy.  Totally worth it, though.

Garlic Herb Butter Roast Turkey
From Cafe Delites

Roast turkey:
1 (12-pound) whole turkey, skin on (fully defrosted, washed, giblets and neck removed)
3 heads garlic, cut in half horizontally, divided use
3 slices lemon, divided use
6 sprigs thyme, divided use
6 sprigs rosemary, divided use
½ cup olive oil, divided use

Herb butter:
4 ounces unsalted butter
1 teaspoon chopped fresh thyme leaves or ½ teaspoon dried thyme
4 teaspoons minced garlic
Salt
Freshly ground black pepper

Preheat oven to 425°F for standard ovens, or 390°F for convection. Lower oven shelf to the lowest part of your oven.

Combine the herb butter ingredients in a bowl and mix well. Reserve half of the herb butter in the refrigerator for later.

Line a large roasting pan with foil or parchment paper. Arrange the 4 halves of garlic cut-side down on the bottom of the pan with 4 sprigs each of thyme and rosemary, half of the olive oil, and 1 slice of lemon.

Thoroughly pat turkey dry with paper towels. Stuff with the remaining garlic halves, lemon slice, a squeeze of lemon from remaining slice, herbs, and a drizzle of olive oil.

Melt the butter and rub all over the turkey, including under the skin. Season generously all over with salt and pepper. Place turkey on top of the garlic and herbs in the pan BREAST-SIDE DOWN. Drizzle with the remaining oil.

Roast uncovered for 30 minutes for a small turkey under 13 pounds, or 45 minutes for a larger turkey over 14 pounds.

Turn turkey over (breast-side up) with a pair of tongs, a clean tea towel, or oven mitts (heat-proof gloves) and baste with pan juices. Spread half of the reserved herb butter over the top of your turkey with a spoon or brush (be careful, the turkey will be hot and the butter will melt nicely over the skin). Pour any remaining juices over your turkey.

Reduce heat to 325°F (for standard ovens) or 300°F (convection). Roast, uncovered, for an hour.

Slather turkey generously with remaining butter and roast for 30 minutes. Baste again, then continue roasting for a further 30 minutes or so, depending on the size of your bird. *Tent loosely with foil if starting to brown too fast.* (For an extra large turkey, you may need an additional half hour to an hour.)

For extra crispy skin, broil (or grill) in the last 5 to 10 minutes, keeping your eye on it so it doesn't burn, until the skin is crispy and golden browned all over. Tent turkey with foil and allow it to rest for 20 to 30 minutes before carving and serving.