Archive for the ‘recipes’ Category

Maine Blueberry Crumb Cake

Saturday, May 14th, 2011

I was recently asked to submit photos and a recipe to Woman’s World magazine for an upcoming feature they are doing on Blueberry recipies.  I decided to submit my Maine Blueberry Crumb Cake which is super yummy and super easy to do.  I thought I’d share that recipe with you!  Enjoy!!!

Maine Blueberry Crumb Cake

CLASSIC BLUEBERRY CRUMB CAKE

CRUMB TOPPING

1 1/2 tsp. ground cinnamon

1/2 tsp. coarse salt

1/2 c. packed light brown sugar                      1 1/2 c. all purpose flour

1 1/2 sticks unsalted butter, room temperature

In a medium bowl, combine cinnamon, salt, sugar and flour. Cut in butter using your hands, two knives, or a pastry cutter until well combined and crumbly.

CRUMB CAKE

2 1/2 c. all purpose flour

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

1 1/4 sticks unsalted butter, plus more for pan

1 c. granulated sugar                  3 large eggs

1 tsp. vanilla extract

1 1/4 c. sour cream

3 c. wild Maine blueberries

confectioners sugar for dusting

crumb topping from above

Preheat oven to 350°. Into a medium bowl, sift together flour, baking soda, baking powder and salt. Butter a 9 X 13 baking pan. In the bowl of an electric mixer with paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla and beat until combined. Add reserved flour mixture and the sour cream and beat just until well combined. Fold in 2 cups of blueberries. Spoon batter into prepared pan. Toss remaining cup blueberries with crumb topping. Sprinkle crumb topping over cake. Bake until golden brown and cake tester comes out.

Cooking with Franco!

Thursday, March 10th, 2011

PJ is often the beneficiary of my ever-evolving Italian cooking skills acquired from visits to Rome and Milan like this last trip in December.  In addition to watching Zia Adrianna hone her skills, Lucy, Barbara, Chiara and I took a couple of days to drive to Milan.  After touring one of Italy’s most beautiful and modern cities, we treated ourselves to an afternoon cooking class in the test kitchen of La Cucina Italiana magazine.

So tonight for dinner, Spinach ravioli served with a traditional brown butter and sage sauce.  To solve the problem of an absence of protein, I stopped at Hannaford and picked up some Al Fresco chicken sausage seasoned with roasted peppers and Asiago cheese.

Sausage in Sage and Brown Butter Sauce

Sausage in Sage and Brown Butter Sauce

Why the blast of domesticity, you ask?  Well, that’s the best part.  I hope you will consider joining me at Café Miranda on Saturday morning, March 19th for a Pasta Throwdown between me and chef owner, Kerry Altiero.  Café Miranda is known far and wide for their homemade pastas and specialty sauces featured on their eclectic menu.  But last time we talked, Kerry challenged me after teasing me about my more traditional hand–rolled pasta making style.

The finished dish was quite delish!

The finished dish was quite delish!

Traditional sauce recipes, tips and catholic guilt courtesy of my Nonna Mary Rose and his Grandma Connie are included at no extra charge!  Be sure and reserve your spot now cuz remember, it’s LimeRock Inn Bed & Breakfast (not dinner).  So don’t get any ideas.  If you are inclined, though, you can visit our dear friends, Wendy & Chef husband, Bruce (pronounced Broo Ché when he’s cooking Italian) at their wonderful Bed & Dinner called the Arnold Black Bear Lodge located in the beautiful Stanislaus National Forest of Northern California.

Ciao for now!

I feel a Mocha Nutcake craving coming on!

Wednesday, March 2nd, 2011

This is a delicious cake that is not too sweet and has a wonderful mocha coffee flavor.  I’ve had people offer me money to make this for them!!

Mocha Nutcake

MOCHA NUTCAKE 

CAKE
5 eggs, separated
1 c. sugar
1 T. instant coffee powder                1/2 c. sifted flour
1/2 c. finely ground hazelnuts

Preheat oven to 325°. Beat egg whites until soft peaks form. Add sugar gradually until mixture is stiff. Beat egg yolks separately until thick and light; fold in. Blend together coffee, flour and nuts; gently but thoroughly fold into egg white mixture until no white streaks remain. Spoon into 9-inch tube pan which has been greased and floured. Tap on the counter to remove air bubbles. Bake for 50 to 55 minutes. Cool on a rack and then split cake into 4 layers. Fill with mocha cream and sprinkle with confectioners sugar over the top.

MOCHA CREAM
2 c. heavy cream
2 T. confectioners sugar                    1 T. amaretto
1 T. instant coffee dissolved in the amaretto

Beat Cream until thick. Blend in sugar, the coffee dissolved in amaretto. Stir until smooth.