Author Archives: withthegrains

About withthegrains

Blogging about whole grains, film grains, wood grains, words and wanderings.

Chocolate Coconut Cake w/ Coconut Buttercream for Stella’s Birthday

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May 2013

Do you remember your fourth birthday? I bet I would if the appropriate party photo jogged my memory (or in the least, some reconstructed version of a memory)… was that the year of the bunny cake, or maybe it was the Cabbage Patch kid cake?

Coconut Buttercream Layer

When you’re that age, birthdays are especially epic (to be fair, I still get pretty excited about my birthday). Even in between birthdays, you’re busy adding quarter and half years to your age to validate how big you are!

Stella Cake Top View

When my bosses asked me to make a birthday cake for their daughter Stella’s fourth birthday, I took the task pretty seriously. I wanted to make her a birthday cake that would leave an impression on her little girl memory.

Stella Flags

Stella’s a May lady, so the theme for her shindig was Cinco de Mayo. My first instinct for a Cinco de Mayo cake would be a drenching of rum (like this tres leches cake), but this wasn’t her twenty-first birthday, so there was more brainstorming to be stormed.

Stella Cake Closeups

Instead of boozing a four-year-old’s party, I channeled the produce of peninsular Mexico- coconut and a touch of mango. There were cinco layers of cake, symbolic of the theme, a little cupcake on top by birthday girl request (and for good luck) and a mango rosette for a pop of color!

Stella Bday Cake

The recipe below is for two 9-inch cake layers. If you want to make your own special, layered birthday cake, double the recipe below and use a 9-inch, 7-inch and 5-inch pan. 

Chocolate Coconut Cake with Coconut Buttercream
Makes two 9-inch layers

Ingredients

1/2 cup organic semi-sweet chocolate chips
3/4 cups unsweetened cocoa powder
3/4 cup boiling water

1 1/4 cups whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

3/4 cup organic, unsalted butter, melted
1 1/2 cups pure cane sugar

2 large organic eggs

1 cup organic coconut milk

Directions

Preheat oven to 350°F. Grease two 9-inch springform pans with butter.

Combine the chocolate chips and cocoa in a mixing bowl with the hot water. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

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

In another large bowl, use an electric mixer to beat butter and sugar until combined. Add eggs, one at a time until thickened slightly and lighter in color (about 3 minutes).

Slowly add the coconut milk to the egg mixture, and then the melted chocolate, beating until well combined.

Add flour mixture and beat on medium speed until just combined.

Divide batter between the two pans, and bake in middle of oven until a toothpick inserted in center comes out clean, 25-30 minutes.

Cool cake completely before frosting.

Coconut Buttercream

Ingredients

3/4 cup butter
2-3 cups organic powdered sugar
3/4 cup organic coconut milk

unsweetened coconut flakes, to taste

Directions

Use a mixer to combine butter and powdered sugar.

Add coconut milk a little at a time. Add more powdered sugar to reach desired consistency.

Top with unsweetened coconut flakes to your liking.

My Special One’s Choice- Penn Ave Fish Company

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April 2013

When it comes to his birthday dinner (or a birthday observed dinner in the case of busy schedules), I like to make dinner (and dessert!) for my Special One. However, in the case of lunch, it’s ok to treat him and let someone else prep his birthday meal. Thus the choice was his, and he chose Penn Avenue Fish Company because, as you may recall, he really loves sushi (and I really love him!).

Penn Ave Fish Market

Situated in the Strip District, the restaurant’s industrial interior feels a lot like you’re wandering amongst the fish mongers of an early morning market. The quality of the fish also evokes a fresh market. It’s all the perks without the overwhelming smell of a fish market.

Penn Ave Fish Mrkt Salmon Sandwich

Sneaky Pete
Grilled salmon on whole grain ciabatta with fresh arugula, hearts of palm and spicy avocado crẻme sauce

Pro: The Sneaky Pete is a perfect sandwich. Avocado and salmon together are one of my favorite combinations, and I obviously appreciate a whole-grain bread.

Con: I ordered the Sneaky Pete the first time I went to the restaurant, and I haven’t been able to stray from it. Just when I’m about to pronounce a different fish sandwich’s name, I find myself saying, “I’ll have a ‘Sneaky Pete’ please!”

Luckily, my Special One and I believe in sharing & caring and family style for just about every meal to date. Thus I was able to combine creature comforts with menu meandering and a whole lot of sushi sampling!

Penn Ave Fish Mrkt Sushi

For the review of this sushi, I defer to the birthday fella, who has a LOT of experience with chopsticks, soy sauce and depleting the ocean of its sushi grade fish. “I think this is my favorite place for sushi in the city. It’s really good quality fish at a great price, and it’s not masked by potent flavors that hide the fish quality and cost a fortune.”

There you have it!

P.S: We still really love Fukuda too!

Juice of the Week: Carrot Beet Ginger

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April 2013

Bacon and beets. Together, they create alliteration. They go together, and in some cases, one leads to the next. In this case, I was on a trip to the Public Market to pick up my Special One’s Bacon-of-the-Month subscription (a special vanilla-infused, bourbon sort), and I made a stop at a farmer’s stand. “Do you have any beets?” I said. “We have one really sad beet. It’d be good for juicing though.” “Perfect,” I said. Then she gave me a giant beet for free! Bacon and a beet.

Carrot Juice

Carrot Juice Jam Jar

Fresh Ginger Root

Beet Juice

While we’re on an alliteration kick… beets are beautiful and bold and beneficial for your body, so bottom’s up!

Beet Carrot Juice

Juice of the Week documents my goal to drink fresh juice daily (made in batches weekly).

Makes 2 Quarts
6 lbs organic carrots
1 really large beet, peeled
1 large chunk of fresh ginger, peeled

Brown Butter Strawberry Bourbon Cake for a Birthday!

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April 2013

My Special One’s mom gave him some good advice for a nutritious life- half of your plate should be fruits and vegetables, which it seems, is why dessert is usually served on a separate plate!

Cake Plus Bourbon Drizzle

April is the month of my health-conscious, Special One’s birthday. The more elaborate plans were slated for a birthday observed date, but I couldn’t let his actual day pass without a little token of birthday cake, and the least I could do was stir in a good portion of fruit! I also thought I owed him some bourbon!

Bourbon Drizzled Cake

I would recommend this denser, honey-sweetened cake as a breakfast slice, since it’s close to a sweet bread, but that idea depends on your a.m. bourbon habits. Either way, this is a slice best served warm with a dollop of whipped cream or vanilla bean ice cream! For an extra bourbony drizzle, I whisked together a spoonful or two of Trader Joe’s Fleur de Sel caramel sauce and a healthy drop of Wild Turkey bourbon.

Brown Butter Strawberry Bourbon Cake
makes one 8-inch round cake
Recipe adapted from Roost

Ingredients

4 Tablespoons butter

2/3 cup almond flour
1 cup whole-wheat pastry flour
1/4 teaspoon salt
1/2 teaspoon baking soda

2 Tablespoons local honey
3 organic eggs
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract

1/2 cup organic strawberries, quartered (about 4-5 med/lg strawberries)
1/4-1/2 cup roasted, salted almonds, chopped

1/8 cup bourbon (Wild Turkey)

Directions

Preheat oven to 350F. Grease an 8-inch round cake pan.

Melt butter in a small pan over medium/low heat until browned and fragrant.

Set aside. Whisk together the flours, salt and baking soda until combined.

Add honey, eggs, vanilla, almond extract and brown butter.

Use a spatula or mixer to blend until smooth.

Pour mixture into a bowl and fold in quartered strawberries. Pour batter into prepared cake pan.

Top with chopped almonds. Add strawberry garnish.

Bake for 35-40 minutes, until a toothpick inserted comes out clean. Remove the oven to a cooling rack.

Poke holes throughout the top of the cake with a skewer. Pour the bourbon over the cake.

Chocolate, Almond, Lemon Cake with Candied Lemon (Gluten Free)

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April 2013

Sometimes a story is so good, you start telling it on behalf of someone else, adopting it as if it’s your own.

Candied Lemons and Sugar

Sometimes that story takes place in a dreamlike setting, making the vicariousness all the more appealing.

Close Up Lemons

When my Special One was not quite yet my “Special One,” he went on a family trip to Italy. After concluding an amazing Mediterranean meal overlooking the bright blue waters and cliffside homes of the Amalfi coast, the server asked if the family might want to conclude with some “lemon jello.” “When in the Amalfi coast..,” he thought, and he agreed to have a citrus flavored dessert we associate with the jiggling, cutout creatures of our childhood. The server returned with a bottle of yellow liquid and small glasses, and my very confused Special One took his first sip of limoncello.

Cake and Stand

A friend invited me to a gathering featuring his homemade pizzas (read: amazing pizza after pizza after pizza!!!), so I offered to bring a dessert. Often when I think of Italian cuisine, I think of a fresh, tart, lemony finale, so my contribution was a dark, chocolate, sweet, tart lemony conclusion. Plus, with a name like “Chocolate Almond Lemon Cake,” this rich dessert is far less confusing than limoncello.

Lemon Chocolate Cake

Chocolate Almond Olive Oil Cake

Ingredients

1/2 cup good-quality cocoa powder
1/2 cup boiling water

2 teaspoons pure vanilla extract
2 teaspoons pure almond extract
1 teaspoon organic lemon extract

1 3/4 cups almond meal
1/2 teaspoon baking soda
1/4 teaspoon salt

1 cup pure cane sugar
3 large organic eggs
2/3 cup regular olive oil (plus more for greasing)

Directions

Preheat your oven to 325ºF. Grease a 9-inch springform tin with a little oil and line the base with baking parchment.

Whisk together the cocoa powder and boiling water in a glass measuring bowl until smooth. Whisk in the extracts, then set aside to cool a little.

In another smallish bowl, combine the almond meal (or flour) with the baking soda and pinch of salt.

Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.

Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly add the ground almond mixture.

Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin.

Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.

Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.

Candied Lemon Slices & Syrup

Ingredients

3/4 cups pure cane sugar
1/3 cup water
2 lemons, thinly sliced

Directions

Place the sugar and water in a large saucepan over medium heat and stir to dissolve the sugar.

Add the lemon slices and bring to the boil.

Cook for 12-15 minutes or until the syrup has thickened and lemon slices are translucent.

Pour some of the syrup* over the cake and top with the lemon slices. Allow to cool and serve.

*You can use any leftover syrup as a simple syrup in cocktails or add to homemade whipped cream and then dollop into your morning coffee. 

Juice of the Week: Citrus Ginger

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April 2013

Look past your thoughts,
so you may drink the pure nectar of this moment.
~ Rumi

In my morning rush to plunge through habits, restorative as those habits may be, I risk not drinking in some of the morning’s subtleties- the sweetness of carrots, the pucker of grapefruit and the fresh start that each morning brings. Each sip is a chance to be mindful, so sip it just a little bit more slowly.

Orange Grapefruit

Juice of the Week documents my goal to drink fresh juice daily (made in batches weekly).

Citrus Ginger
Makes 2 quarts (or thereabouts)

4 lbs organic carrots
4 oz fresh ginger, peeled
2 organic grapefruits, peeled
4 organic meyer lemons
6 clementines
3 organic navel oranges

Tender Bar + Kitchen

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April 2013

Put on something lacy. Paint your lips in rouge. Perch a fur around your neck and get ready to feel like you’re stepping through time and entering Pittsburgh’s future all in one swing of the door. You’re going to have a real night on the town. You’re going to Tender!

Tender Bar

Tender is an American cocktail lounge & restaurant that celebrates a return to the elegant simplicity of a past era. Tender is also carrying the torch passed by the movers and shakers (Meat & Potatoes, Cure, Bar Marco and Union Pig & Chicken to name a few). These restaurants are raising the bar for both dining and design in this industrial city. For a girl who doesn’t bleed black and yellow, these establishments make me happy to live exactly where I do!

Tender Bar Front

When I first heard “Tender,” I assumed the name referenced meat, but the moniker is actually a clever hommage to the venue’s past life. The corner brick building was once the home of the Arsenal Bank– a storied financial institution where legal tender filled a massive safe. The restaurant’s creators embraced this history, incorporating found bank notes and the daunting safe door into the design. The tall ceilings now boast shelves of alcohol served over the formal, granite bar. The space unfolds, room after room, channeling the bank’s former elegance in its wainscoting, walpaper, fabrics and colors. The design was strategic, and it shows at every turn as you wander deeper and deeper into the unfurling restaurant.

Tender Menu

Aptly so, the full name is Tender Bar + Kitchen, and both of these components deserve their place in the name. Equally rooted in history, the food and drink menus channel regional America. Tender’s chef describes the menu best when he says, “…the items we feature on our menu are those that are iconic and representative of a particular city, state, or region — dishes that tap into our emotional connections to food, depending on where we grew up or traveled across this great land. The menu: distinctly American. The ingredients: as local as possible….”

Tender Poke

Poke, Honolulu, HI fresh sashimi-grade fish

Tender Scrapple

Scrapple, Chester County, PA
pork, tomato jam, quail egg

Having grown up in Pennsylvania’s scrapple region, I was really hesitant to order this. Memories of weird bits in a jar flashed in my mind, but the waiter assured me, this scrapple was really well prepared. Despite the chef’s desire for diners to channel their own regional  memories, this plate pleasantly created a new memory and taste association.

Tender Pecora Investigation

The Pecora Investigation (front)
Ardbeg scotch, Amontillado Sherry, crème de mûre, Amaro Montenegro

Hemingway’s Mistress (back)
Vida mezcal, maraschino, grapefruit, lime

After two Tender experiences and sampling friends’ choices, the drink menu has me hooked. Unlike so many over-mixed and indistinguishable cocktails, these drinks retain the distinct flavors of their elements. Allow yourself to be enticed by both the name (Hemingway’s Mistress? I mean c’mon!!!) and the list of ingredients. After I work my way down the left side of the drink menu, perhaps I shall venture to wines.

Tender Salad and Yaka Mein

Penn’s Corner Salad, Pittsburgh, PA seasonal greens & vegetables, house vinaigrette
Yaka Mein, New Orleans, LA cola-braised pork rib, house made noodles, broth

Tender Banana Split

Banana Split, Latrobe, PA

This was the highlight of my evening! This dessert did hit the spot, but the real reason it made my night was the historical lesson I gained from eating dessert! I was curious why the Banana Split was attributed to Latrobe, PA, and my waiter informed me the dessert’s origin is in fact Latrobe (where I venture for flour every now and then). From a venerable source, I learned…

David Evans Strickler, a 23-year-old apprentice pharmacist at Tassel Pharmacy, located at 805 Ligonier Street in Latrobe, Pennsylvania, who enjoyed inventing sundaes at the store’s soda fountain, invented the banana-based triple ice cream sundae in 1904. The sundae originally cost 10 cents, twice the price of other sundaes, and caught on with students of nearby Saint Vincent College. News of the sundae spread by word-of-mouth by students, through correspondence, and at professional conventions. Strickler went on to buy the pharmacy, naming it Strickler’s Pharmacy. The city of Latrobe celebrated the 100th anniversary of the invention of the banana split in 2004 and, in the same year, the National Ice Cream Retailers Association (NICRA) certified the city as its birthplace

Tender Dessert Gone

Despite all the grandeur, I’ve heard a few complaints here and there. To the naysayers I say, Tender is very new, so cut the beautiful, elegant place some slack. That being said, I was offered a free dessert to compensate the long wait time on a drink, but somehow said freebie still landed on our tab. Tender, if you’re listening, beignets are a fast way to forgiveness.

I will surely return to Tender in the very near future!

Grapefruit & Basil, Whole-Wheat, Olive Oil Cake

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April 2013

Winter was fading, spring was emerging, and this cake embodied the transition- Grapefruit & Basil, Whole-Wheat Olive Oil Cake. Despite grapefruit’s incongruity with the region’s growing seasons, these tart, colorful, juicy fruits compensate for the grays and colds of winter. On the other hand, basil is a summer memory. Paired with fresh, sweet, candy-like, cherry tomatoes and sunshine, the green herb makes me feel warmer knowing that warm breezes are on the way. Pair those flavors and memories together in a cake, gather some friends, and…

Grapefruit Basil Olive Oil Cake

… Enjoy!

Grapefruit & Basil, Whole-Wheat Olive Oil Cake
Adapted from Desserts for Breakfast

Ingredients

1 small grapefruit
2 1/2 cups pure cane sugar

3 cups whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped fresh basil

4 organic eggs, at room temperature
6 Tablespoons extra virgin olive oil

confectioners’ sugar

Directions

Trim a small amount from the bottom and top of the grapefruit, just enough to reveal the flesh.

In a small pot, cover the grapefruit with water and bring to a boil. Cook for about 1 minute and drain, discarding the water. Repeat the boiling, cooking, and draining twice more.

Combine the blanched grapefruit, 1 cup sugar, and 3 cups water in the small pot over medium heat. Cook for about 20 to 30 minutes, stirring frequently, until the sugar dissolves and the grapefruit rind is fork-tender. Remove the grapefruit from the cooking liquid, saving the liquid for later. Let both cool to room temperature.

Preheat oven to 350° F. Grease and flour one 10-inch round cake pan or two 7-inch round cake pans and set aside.

In a bowl, whisk to combine the flour, baking powder, baking soda, salt, and chopped basil. Set aside.

Cut the grapefruit in half and scoop the flesh into a food processor. Scrape a majority of the pith from the rind and discard the pith. Add the grapefruit rind to the food processor. Add the eggs and pulse to combine, until the grapefruit is a chunky purée.

Add the remaining 1½ cups sugar and olive oil to the food processor and pulse to combine well.

Add the flour mixture in two additions, pulsing briefly to incorporate the flour. Do not overmix.

Transfer the batter to the prepared pan(s). Bake for 40 to 50 minutes, until a toothpick inserted in the center of the cake comes out clean and the edges and top are just turning golden brown. Remove from oven and place on a wire rack.

Brush a small amount of the reserved grapefruit cooking liquid on top of the cake. Let cool for about 10 to 15 minutes before removing the cake from the pan and letting cool completely.

Serve when cool, with a generous amount of powdered sugar and a dollop of honey-whipped mascarpone cheese.

Juice of the Week: Greens Amongst The Flora

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April 2013

This green may not be the pageant win, but in a fluted glass, set against some flora, in the right context and as part of the right composition, even this shade of green has its beauty. More importantly though, this hue helps keep you beautiful inside and out!

Flora and Green Juice

Juice of the Week documents my goal to drink fresh juice daily (made in batches weekly).

Greens Amongst the Flora
makes 2 quarts

2 organic cucumbers (extra long), peeled
4 organic Meyer lemons, peeled
~1” x 3” chunk of fresh ginger, peeled
1 organic heart of celery (base removed)
12 small red apples
2 organic granny smith apples

To learn more about the health benefits of celery juice, check out this article.

A Brunch With Bess & Cassie (& The 24 Hour Woman)

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April 2013

Eventually in small cities, you discover everyone is connected. For dating, this can often be a nuisance, but for friendships, these connections exponentially increase the amazing people in your world and at your table. In this case, I met Bess through vintage wares and Cassie through yoga poses, and then I discovered they both knew each other as well. That chain of connections was just cause for a sunny brunch!

Drinks and Garnish

There’s something about the bright, tartness of grapefruit that fits the often cold, yet sunny, transition from winter to spring, so this brunch was all about grapefruit!

Goat Cheese and Table

Berry Beet Stackers

Layer The Following:

Slices of Roasted Beet
Slices of Pink Lady Apple
Slices of Blueberry Goat Cheese
Drizzle with Orange Chocolate Balsamic Sauce

Orange Chocolate Balsamic Sauce

1/2 cup balsamic vinegar
1/2 pure cane sugar
1 bar (3.5 oz) Lindt Intense Orange Dark Chocolate

Combine balsamic vinegar and sugar in a saucepan over medium-high heat, stirring until  sugar is dissolved.

Remove from heat, and stir in chocolate. Leave to cool at room temperature.

Broiled Grapefruit

Bruléed Grapefruit
Yields 1-2 servings

Ingredients

1 ripe grapefruit, cut in half
2 Tablespoons organic brown sugar, packed
1/4 teaspoon cinnamon
Pinch of ground cardamom

Directions 

Loosen grapefruit segments slightly with a paring knife or spoon, cutting only an inch down. Place grapefruits cut side up onto a baking sheet.

In a small bowl, mix together the brown sugar and spices. Spread evenly over the top of the halved grapefruits.

Place the baking sheet on the top shelf of the oven and broil the grapefruits for 4-6 minutes, or until the sugar has completely melted. Watch very closely to prevent burning!

Serve immediately with a dollop of honey-whipped mascarpone cheese or homemade whipped cream for fancier brunch occasions. Serve with a dollop of plain, Greek yogurt for a tangy, delicious, weekday breakfast!

Cake and Cake Table

Whole-wheat, Grapefruit & Basil Olive Oil Cake (recipe to follow in a subsequent post) & sparkling grapefruit soda.

Bess Cassie Quelcy

New friends can often trigger old memories and fill a table with laughter. One of our discussions was about the very memorable and ridiculous punishments we experienced as adolescents. What are yours?

24 Hour Woman

Cassie is the proud owner of the Twenty-Four Hour Woman day calendar, and she thought these dates best represented me. Note to self: bake more pies naked!

On a fully clothed note to self: hang out with these awesome women even more!

Sweet Potato & Red Lentil Curry Stew

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April 2013

Like the tumultuous teen years, April brings many ups and downs. April in Pittsburgh feels like summer, then winter, then fall…all in the course of one day, which is why there is still time for a bowl of spicy stew with the fresh, summery accent of basil. Share with friends or feed yourself for a week!

Soup and Spoon

Sweet Potato Curry 01

Sweet Potato & Red Lentil Curry Stew
Adapted from Food52
serves 4-6

Ingredients

1 Tablespoon olive oil
1 yellow onion, diced

3 cloves garlic, crushed
1 1/2 Tablespoons ginger, minced

2 pounds sweet potatoes (about two large), chopped into 1 inch chunks (or a little larger)
1/2 cup dry red lentils, rinsed and drained
1 can diced, fire-roasted tomatoes
1 teaspoon Cinnamon, ground
2 teaspoons Cumin, ground
1/2 teaspoon Turmeric, ground
dashes of Cayenne pepper (to taste)
1/2 teaspoon Sea salt (or to taste)

4-5 cups vegetable stock + extra as needed
1/4 cup creamy almond butter (or nut butter of your choice)

4 cups mixed greens (kale, chard, collards)
fresh basil, to taste
salted peanuts, chopped, to taste

Directions 

Heat olive oil in a large pot set on medium heat. Add the onion and begin sauteeing until onion is getting translucent (about 3 minutes).

Add the garlic and ginger, and continue to sautee for another 3 minutes, till garlic is fragrant.

Add the sweet potatoes, the red lentils, the tomatoes, the cinnamon, cumin, turmeric, and cayenne and give it all a quick stir to combine.

Add 4 cups vegetable stock and bring mixture to a boil. If there isn’t enough broth to cover everything but at least 1 inch, add another cup of stock.

When soup boils, reduce to a simmer and cook for 40-45 minutes, or until sweet potatoes and lentils are very tender.

If you need more broth as the mixture cooks, add it.

Add almond butter and stir well.

Using an immersion blender or a food processor, blend soup till about half of it is pureed and the other half still has texture. The soup should appear creamy, but chunks of sweet potato should be visible.

Stir in the greens and let it wilt.

Season to taste, adding more salt and pepper as needed.

Serve, topped with fresh basil and crushed peanuts.

Carrot Ginger Molasses Bread (What To Do With Juicing Pulp)

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April 2013

One of the perks of working at a forward-thinking, venture-backed startup is a stocked kitchen where breakfast choices abound! One of the perks of leaving said forward-thinking, venture-backed startup is the chance to pursue another startup more entrenched in design. The tradeoff? No free breakfast. The gain? A job that hopefully won’t feel like a job. The opportunity? A reason to make myself a nutritious breakfast and feel less guilty about all that juicing pulp! Time to bake some pulp!

Carrot Ginger Molasses Bread 01

Carrot Ginger Molasses Bread 02

Whole-Wheat Carrot Ginger Molasses Bread
makes 1 loaf

Ingredients

1 1/4 cup whole-wheat pastry flour
2 Tablespoons almond meal
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt

1/3 cup olive oil
1/3 cup buttermilk
1 teaspoon pure orange extract
2 large organic eggs
1/2 cup organic light brown sugar
1/2 cup unsulfured molasses
2 cups carrot ginger juice pulp (or finely grated carrot and fresh ginger)

1 Tablespoon golden roasted flax seeds

Directions

Preheat oven to 350 degrees.

Line a glass baking loaf pan with parchment paper.

Whisk flour, almond meal, cinnamon, baking powder, baking soda, and salt in a bowl.

Whisk remaining ingredients in a separate bowl.

Fold dry ingredients into wet and mix until just combined.

Spoon batter into loaf pan.

Sprinkle the surface with flax seeds.

Bake until a toothpick inserted in the center of the bread comes out clean, about 40-50 minutes.

Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.

Juice of the Week: Orange Ginger

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April 2013

In the spirit of Easter and all its odd associations, for this Juice of the Week, I went heavy on the carrots with a kick of gingery spice. In addition to aiding in digestion, ginger wakes me up and clears my throat- a great way to start a vitamin boosted day.

Carrot Ginger Juice

Juice of the Week documents my goal to drink fresh juice daily (made in batches weekly).

Makes ~ 2 quarts

6 lbs organic carrots
4 oz fresh ginger

City Dining Cards- A Great Idea AND A Giveaway!

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March 2013

Once upon a Pittsburgh time, an adorable little Fiat rolled into town. This was no ordinary adorable, little Fiat. This Fiat was clad in special clothes, making it a City Dining Cards Fiat. Its drivers were on a mission to bring a great idea, in great packaging to a populous interested in supporting its local businesses.

City-Dining-Cards

What is that great idea exactly?

These decks are the more useful, better designed version of those enormous entertainment books we had to sell as kids to raise money for sports teams. City Dining Cards offer a fun and more affordable way to eat around the city. Divided by neighborhoods, each card is a coupon for $10 off a food purchase of $30 or more at the specified restaurant. The concept originated in Buffalo but has since expanded to eight cities in the Northeast, so get your city’s deck asap!

Additionally, you can feel good about supporting your restaurant/bar habits because City Dining Cards…

Prints on FSC Certified Paper.
Donates 5% of sales to local food banks (Greater Pittsburgh Community Food Bank).
Only features locally owned businesses in the decks.
Is a triple bottom line business (people, planet, profit).
Is a member of BALLE, supporting local, living, economies nationwide.

Even more exciting- THE GIVEAWAY!

I have my deck. Now it’s time for FIVE of you to have yours! To enter, simply look over the list of participating restaurants and leave a comment below telling me which place you are most excited to visit if you win. On April 7th, I’ll select 5 random winners to start eating their way around the city!

Deadline to enter is Midnight on Saturday, April 6th.

Winner Winner City Dining Card Dinner

Through the power of random.org, the following commenters will receive a free deck of City Dining Cards:

Tessa
Nina
Mocharaia
Ris
Acadia

Thanks to all for playing. Happy dining to the winners!

Cheesecake Swirled Whole-Wheat Carrot Cake (From An Easter Eve Lunch)

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March 2013

Just because Easter (or Easter Eve) and carrot cake go together doesn’t mean you have to bake the same old carrot cake. This rendition combines a whole-wheat carrot cake base with a light, cheesecake swirl.

Carrot Cake Cheesecake Swirl

Since I use my juicer a lot, I am constantly seeking ways to use some of the resulting pulp. Rather than grate carrots, I used the pulp from a carrot-ginger juice to cut down on waste. If you’re not of the juicing persuasion, simply use grated carrots and fresh ginger.

Cheesecake Swirled Whole-Wheat Carrot Cake

Carrot Cake Ingredients

1 3/4 cups whole-wheat pastry flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

2 sticks organic, unsalted butter, softened to room temperature (plus more for greasing pan)
2/3 cup organic light brown sugar
1/3 cup unsulphured blackstrap molasses
2 teaspoons pure vanilla extract
2 organic eggs
1/3 cup carrot-ginger juice (or water)
2 cups carrot-ginger juicing pulp (or approximately 4 medium-sized carrots, grated)

3/4 cup raisins
1/2 cup white chocolate chunks

Cheesecake Ingredients

3 8-ounce bars of organic cream cheese, softened to room temperature
3/4 cup pure cane sugar
1 teaspoon pure vanilla extract
3 organic eggs

Directions

Preheat oven to 350 degrees. Grease a 9″ springform pan with butter.

For the Carrot Cake

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg and salt.

In a separate bowl, beat together the butter and sugar until light and fluffy.

Add the molasses and vanilla, then the eggs, one at a time, beating between each addition.

Add the carrot-ginger juice, then beat for another minute.

Add the carrots, then beat for another minute. On low speed, gradually beat in the dry mixture until well blended.

Stir in the raisins and white chocolate.

For the Cheesecake

Using an electric mixer, beat together the cream cheese and sugar until well blended.

Add the vanilla and the eggs one at a time, beating until well blended.

To Assemble the Cake

Spread about 1/2 of the carrot cake batter over the bottom of the prepared springform pan.

Drop large spoonfuls of about 1/2 of the cheesecake mixture on top of the carrot cake.

Drop large spoonfuls of the remaining carrot cake mixture on top of and around the cheesecake.

Pour the remaining cheesecake mixture over the top. Use a spatula to smooth the cheesecake on the top.

Bake for about 55-65 minutes, until set.

Cool at room temperature for about an hour, then refrigerate for a few hours until completely chilled.

Maple & Cardamom Roasted Carrots

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March 2013

I’m not sure why carrots and Easter go together. Easter is typically represented commercially by a bunny. Carrots and bunnies clearly have a connection, but what links bunnies to Easter and accordingly presents a case of my favorite piece of the geometry puzzle- the transitive property? The question lingers, but unlike little Stan Marsh, I was content to roast away my questions rather than trace clues to an underground organization and a revered rabbit. After all, these carrots were just one component of the Easter [Eve] table.

Carrots

The maple and spices bring out the inherent sweetness of the roasted carrots, making this an almost dessert like way to eat your vegetables. Almost. This is not to say you should forego a carrot cake dessert, especially when that cake is swirled with cheesecake!

Cardamom Carrots

Maple & Cardamom Roasted Carrots

Ingredients

1 pound organic carrots
1 Tablespoon organic, unsalted butter, browned
1 1/2 Tablespoons pure maple syrup
1/2 teaspoon kosher salt
1/4 teaspoon ground cardamom
cinnamon
nutmeg

Directions

Preheat oven to 400F. Line a baking sheet with parchment, as the maple syrup will caramelize messily.

Whisk butter, maple syrup, salt, cardamom and red pepper flakes together.

Peel carrots and lay out in one layer on baking sheet. Use a pastry brush to brush butter mixture evenly over the carrots or drizzle on and roll them, making sure they are all coated.

Cook for 30 minutes. Turn and cook for another 30 minutes. Serve hot.

No-Knead, Whole-Wheat Carrot, Almond, Raisin Bread

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March 2013

I do not have anything against kneading. I tried this kneadless bread-making technique because the recipe offered an alternative way to feature carrot bread on the Easter table. This loaf is not your typical cake-like, quick bread. This is a hearty, dense, fruit and nut loaf worthy of a slice of Easter ham and fixins!

Carrots

The source of carrots in this bread comes from freshly pressed carrot juice, which lends a warm, orange hue to the dough and final baked product.

Carrot Juice Dough

If you do take the kneadless route, be sure to leave yourself plenty of time. Time is the tradeoff for this less complicated technique.

Swaddled Bread

Baked Loaf

No-Knead, Whole-Wheat Carrot, Raisin, Almond Bread
Adapted from Jim Lahey’s recipe on Martha Stewart

Ingredients

3 cups whole-wheat pastry flour, plus more for dusting
1 1/4 teaspoons table salt
1/4 teaspoon instant or other active dry yeast
1 1/2 cups freshly squeezed carrot juice
3/4 cup raisins
3/4 cup coarsely chopped almonds

Directions

In a medium bowl, stir together flour, salt, and yeast; add carrot juice. Using a wooden spoon or your hands, mix until a wet, sticky dough is formed, about 30 seconds. If it’s not really sticky to the touch, add another tablespoon or two of water. Add raisins and almonds and mix until incorporated. Cover bowl and let stand until surface is dotted with bubbles and dough is more than doubled in size, 12 to 18 hours.

Generously dust work surface with flour. Using a bowl scraper or rubber spatula, scrape dough out of bowl in one piece. Using floured hands or a bowl scraper, lift edges of dough in toward center. Tuck in edges of dough to make a round.

Place a clean kitchen towel on work surface. Generously dust towel with flour. Gently place dough on towel, seam side-down. If dough is tacky, dust top lightly with flour. Fold the ends of the towel loosely over dough to cover and place in a warm, draft-free spot to rise for 1 to 2 hours. Dough is ready when it is almost doubled in size and holds an impression when gently poked with a finger. If it springs back, let rise 15 minutes more.

Meanwhile, one half hour before the end of the second rise, preheat oven to 450 degrees with a rack set in bottom third of oven. Place a covered 4 1/2-to-5 1/2-quart cast-iron, high-quality all-ceramic, or enameled cast-iron (with plastic handle removed and screw hole plugged with aluminum foil) in the center of rack.

Using pot holders, very carefully remove preheated pot from oven and uncover. Unfold towel and quickly but gently invert dough into pot, seam side-up. Cover pot, return to oven, and bake for 25 minutes.

Uncover and continue baking until bread is a deep chestnut color, 15 to 20 minutes more. Using a heatproof spatula or pot holders, carefully lift bread out of pot and place it on a rack; let cool completely.

An Easter Eve Lunch

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March 2013

College life can often jip one of a proper holiday festivity… a la that time I spent Easter in woodshop sanding my life away grit by grit. On the other hand, it can often make for a very memorable occasion… a la that time Nina’s mom fed me course after course of Italian deliciousness until sleep was the only remedy to prevent death by fullness (the mere thought of that meal makes me full again).

Easter Eve Table 01

Though removed from the intensity of college, aligning Nina’s schedule and my own can feel just as daunting as trying to celebrate a holiday while midterm reviews loom on the calendar. As it turned out, Nina and I both happened to be free the Saturday before Easter, which consequently became “Easter Eve” and an excuse for a lighter [than Italian Easter], festive lunch.

Easter Eve Beverages

Easter Eve Table

The Easter Eve Menu
(Recipes to Follow in Subsequent Posts)

Open Face Sandwiches
Whole-wheat, Carrot, Almond, Raisin bread
Mâche (greens)
Black Forest Ham
Brie
Apricot Rum Compote

Sides
Goat Cheese & Cheddar “Carrots”
Maple & Cardamom Roasted Carrots

Beverages
Carrot Juice Mimosas
Coffee & Snap Whipped Cream

Dessert
Cheesecake Swirled Carrot Cake

Cheese Carrots

Goat cheese, cheddar & parsley “carrots” adapted from She Wears Many Hats.

Easter Eve Table 02

Carrot Juice Bread

One mustn’t forget her easter hat…

Easter-Eve-Toast

Open Face Sandwich Easter Plate

Apricot & Rum Compote
(for drizzling over an open-faced ham sandwich)

1 cup dried apricots, sliced
1 cup spiced rum
1/3 cup pure cane sugar
1/2 cup water

Directions

Combine everything in a medium pot and bring to a boil over medium-high heat. Reduce to a simmer and keep on heat for 10-15 minutes, until reduced slightly. Remove from heat. Serve warm.

Another Easter Friend

We were lucky enough to have Dana join as well! Between this meal and Easter Eve, we’re becoming a brunching/lunching family!

Carrot Cake Cheesecake Swirl

It wouldn’t have been Easter Eve without carrot cake! A slice of cake, a teacup more of coffee, escalating laughter and hints of spring just beyond the window… we were lucky, lucky ladies! Stay tuned for more of the Easter Eve recipes!

Bourbon Blondies for Battles

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March 2013

The world can be deliciously small if you make it so. This lesson was reiterated to me via the enormous scope of Twitter. My ever talented, tweeting pal, Johnny Battles, graced my mailbox with his Sweeteeth chocolate wonders. Receiving snail mail is a welcomed surprise. Receiving a box full of chocolate makes you feel like this kid.

Dear Sir Battles

In a very poor display of promptness, I took my sweet time in putting together a return package of sweets. It may have taken a New Year’s resolution to send more snail mail and a week in between an old job and a new job, but I finally, finally, finally put the US Postal system to work!

Bourbon Blondies for Battles

Johnny Battles is a gentleman of the south, so a splash or bourbon was in order a la bourbon blondies.

Cut The Mustaches

Taking that southern gent idea one step further, and one or two dips in dark chocolate later…

Mustache Stacks

Bourbon blondie mustaches!

From WTG

I may have snagged one for my own antics…

Mustache Twins

So here’s to you, Johnny! For your creative chocolate titles and chocolate mail mastery, two thumbs up (with at least one of those thumbs holding up a ‘stache)!

This Side Up

To make your own mustaches, follow this recipe with the bourbon of your choice (1792 in this case), cut creatively and then dip in melted chocolate.

Whole-Wheat Sticky Toffee Pudding for an Irish Brunch With Erica

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March 2013

Like I said at brunch time, when a cake is comprised of coffee-soaked dates, it quite easily becomes an excuse to eat cake for breakfast. Don’t let the name fool you (I guess this is just another case of American English versus the Queen’s English), this Irish inspired Sticky Toffee Pudding is just that- an excuse to eat cake for breakfast.

Sticky Toffee Pudding Slice 01

Sticky Toffee Pudding Slice

Whole-Wheat Sticky Toffee Pudding

Cake Ingredients

6 Tablespoons organic unsalted butter, room temperature, plus more for dish
1 1/2 cups whole-wheat pastry flour, plus more for dish
8 ounces Medjool dates, pitted and coarsely chopped (about 1 1/4 cups)
1 cup scalding-hot, strong, brewed coffee
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
3/4 cup lightly packed organic light-brown sugar
2 organic large eggs, room temperature

Sauce Ingredients

1 stick organic unsalted butter
1 cup lightly packed organic light-brown sugar
3/4 cup organic heavy cream

Directions

Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish.

Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.

Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, 1 at a time, until thoroughly incorporated.

Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.

Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.

Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.