Carrot Loaf Cake

I had some leftover carrots that were about to go bad.  I wanted to use them up, so I found this recipe in my May issue of Bon Appetit magazine.  It was super fast to make and really good.  I've copied the recipe below, but it can also be found here.  I had some last night and for breakfast this morning!

Photo By: Jason Hedlund

Ingredients:
1 cup vegetable oil
1¼ cups plus 1 tablespoon all-purpose flour
1½ teaspoons baking powder
1½ teaspoons ground cinnamon
½ teaspoon kosher salt
½ cup golden raisins (we used normal raisins, the golden ones are mainly for looks)
½ cup walnuts, coarsely chopped (we left these out)
3 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
8 ounces carrots, coarsely grated (about 2 cups)
2 teaspoons light brown sugar

Directions:
(1) Preheat oven to 350°. Lightly oil and flour a 9x5" loaf pan (important because this loaf tends to stick). Whisk baking powder, cinnamon, salt, and 1 ¼ cups flour in a small bowl. Toss raisins, walnuts, and remaining 1 Tbsp. flour in another bowl.
(2) Using an electric mixer on medium-high speed, beat eggs and granulated sugar in a medium bowl until light and fluffy, about 4 minutes. With mixer running, gradually drizzle in 1 cup oil, then add vanilla. Fold in dry ingredients, raisin mixture, and carrots; scrape batter into prepared pan. Sprinkle with brown sugar.
(3) Bake cake until a tester inserted into the center comes out clean, 65–75 minutes. Let cool slightly in pan, then turn out onto a wire rack to cool completely.  Enjoy!

Do Ahead: Bake up to 2 days ahead. Store wrapped at room temperature.

Roast Chicken with Rhubarb Butter and Asparagus

I recently started cooking with the entire chicken, instead of just breasts or thighs.  I really enjoy it!  There is value in knowing where our food comes from so we can appreciate our meals more.  Last year my husband and I ordered whole broiler birds from a farm near our CSA, we ended up grilling them for Thanksgiving.  This past weekend we roasted a whole chicken with a recipe from the May issue of Bon Appetit magazine.  A link to the recipe is here.  It was really easy and very tasty.

Photo by Jason Hedlund

Ingredients:

1 large rhubarb stalk, cut into ½-inch pieces
¼ cup fresh orange juice
2 tablespoons honey
1 tablespoon finely grated peeled ginger
½ cup (1 stick) unsalted butter, room temperature
Kosher salt and freshly ground black pepper
1 3½–4-pound chicken, backbone removed, chicken patted dry
2 tablespoons olive oil, divided
1 tablespoon fresh thyme leaves
1 bunch asparagus, trimmed
2 lemons, halved

Directions:

(1) Bring rhubarb, orange juice, honey, and ginger to a simmer in a small saucepan over medium-low heat. Cook, stirring occasionally, until rhubarb is soft but not falling apart, about 5 minutes. Drain over a small bowl. Reserve cooking liquid and rhubarb separately; let cool.
(2) Mix rhubarb and butter in a small bowl until smooth; season with salt and pepper. Set aside 1 Tbsp. rhubarb butter for vegetables.
(3) Preheat oven to 400°. Place chicken, skin side up, on a rimmed baking sheet. Gently slide your fingers underneath skin to loosen and rub flesh all over with remaining rhubarb butter (try not to tear skin). Drizzle chicken with 1 Tbsp. oil and some of the reserved rhubarb cooking liquid, scatter thyme over, and season with salt and pepper.
(4) Roast chicken until skin is browned and crisp and meat is cooked through (juices will run clear and an instant-read thermometer inserted into the thickest part of a thigh should register 165°), 40−50 minutes. Let rest 10 minutes.
(5) Meanwhile, prepare grill for medium-high heat (or heat a grill pan over medium-high). Toss asparagus in a large bowl with remaining 1 Tbsp. oil; season with salt and pepper. Grill asparagus and lemons (cut side down), turning asparagus often, until stalks are just tender, 2−3 minutes. Let lemon halves cool.
(6) Toss asparagus with reserved rhubarb butter. Serve chicken and asparagus with any pan juices drizzled with grilled lemons for squeezing over.  Enjoy!

Strawberry Semifreddo

I found this recipe in the May issue of Bon Appetit magazine.  I was planning a Mother's Day dinner and thought this would be perfect for a warm day.  It was pretty easy to make, you just have to make it 4 hours ahead of time to give it time to freeze.  This recipe makes 8 servings and is excellent!

Photo by: Jason Hedlund

Ingredients:
1 lb strawberries, hulled, quartered
1/3 cup sugar
1 Tbsp white wine vinegar
3 Tbsp black sesame seeds (we used chopped dark chocolate)
2 cups heavy cream
pinch of salt
2/3 cup sweetened condensed milk
1/2 cup plain whole-milk Greek yogurt

Directions:
(1) Cook strawberries and sugar in a medium pot over medium heat, stirring occasionally, until strawberries have broken down into a thick, chunky jam (they should not be syrupy), 10-15 minutes.  Stir in vinegar, let cool.
(2) Meanwhile, toast black sesame seeds in a dry skillet over medium heat until fragrant, about 2 minutes.  Let cool.
(3) Whip cream and salt until cream holds a medium-stiff peak. Gently whisk in sweetened condensed milk and yogurt until completely blended.  Gently fold in half of strawberry jam, just enough to create streaks, then gently fold in remaining jam (mixture should look marbled with pockets of jam).
(4) Transfer to medium bowl or loaf pan and freeze until firm, at least 4 hours and up to 3 days.  Serve semifreddo topped with toasted sesame seeds (or chocolate).  Enjoy!

Deli-Style Rye Bread

I've been wanting to make rye bread since I started baking my own bread.  I found this recipe in my favorite cookbook.  It makes ones giant loaf (half can be frozen) and tastes super tangy and yummy.  It takes about 5-6 hours to make so it is perfect for a Saturday or Sunday.

Photo by: Jason Hedlund

Ingredients:
Sponge:
2/3 cup rye flakes (optional)
2 3/4 cups water, at room temperature
1 1/2 tsp instant yeast
2 Tbsp honey
3 cups unbleached all-purpose flour

Dough:
1 1/2 cups unbleached all-purpose flour, plus more for dusting work surface
3 1/2 cups medium or light rye flour (I used dark rye flour since that is what we had)
2 Tbsp caraway seeds (we omitted this because we didn't have any and the book said it was ok)
2 Tbsp vegetable oil
1 Tbsp salt
cornmeal for sprinkling the baking sheet

Glaze:
1 egg white
1 Tbsp milk

Directions:
(1) For the sponge: Heat the oven to 350F; toast the rye flakes, if using, on a small baking sheet until fragrant and golden brown, 10-12 minutes.  Cool to room temperature.  Mix the water, yeast, honey, rye flakes, and flour in mixing bowl of a standing mixer to form a thick batter.  Cover with plastic wrap and let sit until bubbles form over the entire surface, at least 2 1/2 hours.  (The sponge can stand at cool room temperature overnight).
(2) For the dough: Stir the all-purpose flour, 3 1/4 cups of the rye flour, the caraway seeds, oil, and salt into the sponge.  Attach the dough hook and knead the dough at low speed, adding the remaining 1/4 cup rye flour once the dough becomes cohesive; knead until smooth yet sticky, about 5 minutes.  With moistened hands, transfer the dough to a well floured work surface, knead it into a smooth ball, then place it in a very lightly oiled large bowl or straight-sided container.  Cover with plastic wrap and let rise at warm room temperature until doubled in size, 1 1/4 to 2 hours.
(3) Generously sprinkle the cornmeal on a large baking sheet.  Turn the dough onto a lightly floured work surface and press it into a 12 x 9-inch rectangle.  (For 2 smaller loaves, half the dough, pressing each portion into a 9 x 6 1/2-inch rectangle.)  With one of the long sides facing you, roll the dough into a 12-inch log (or two 9-inch logs), seam-side up.  Pinch the seam with your finger tips to seal.  Turn the dough seam-side down and, with your finger tips, seal the ends by tucking them into the loaf.  Carefully transfer the shaped loaf to the prepared baking sheet, cover loosely with oiled plastic wrap, and let rise until the dough looks bloated and dimply and starts to spread out, 60 - 75 minutes.  Adjust an oven rack to the lower-middle to position and heat oven to 425F.
(4) For the glaze: Whisk the egg white and milk together and brush over sides and top of loaf.  Right before baking, make 6-7 slashes, 1/2-inch deep, in the top of the dough with a single-edge razor blade or very sharp knife.  Bake for 15 minutes then lower oven temperature to 400F and bake until golden brown and instant-read thermometer inserted into center of loaf reads 200F, 25-30 minutes (or 15-20 minutes for smaller loaves).  Transfer to a wire rack and cool to room temperatures.  Enjoy!

Chicken and Chorizo Paella

We've been wanting to make paella for a long time.  Last night we finally made it!  We got this recipe from our favorite kitchen store: Kitchen Window in Minneapolis, MN.  This is where we bought our 14" paella pan.  The recipe below takes about 1.5 to 2 hours to prep and cook and makes about 8 servings.

Photo by Jason Hedlund

Photo by Jason Hedlund

Ingredients:

1/2 cup reserved olive oil from grilled artichokes

1/2 cup olive oil

2 cups onion, medium diced

5 cloves garlic, minced

4 oz Chorizo sausage, thinly sliced

1 (28oz) can of whole pomodoro tomoatoes (Italian plum), lightly crushed

2 1/2 cups Matiz-Bomba rice (we used Arborio which worked great!)

5 cups chicken stock (plus 2 cups on reserve)

1 tsp pimenton (paprika)

1 tsp turmeric

1/4 tsp saffron

1/4 tsp oregano, dried

salt and pepper to taste

1 lb lightly grilled chicken thighs, sliced or chopped

1 red bell pepper, julienned

1 cup leeks; cross cut into 1/4-inch coins (about 1 medium leek)

1 cup sugar snap peas

1 small/medium jar of grilled artichokes in oil, drained and quartered

1/2 cup Marcona Almonds (fried and salted), halved (we left these out)

Directions:

1. This recipe can be prepared in your paella pan, on your cooktop or grill. 

2. Add turmeric, saffron, pimenton, oregano, salt and pepper to your stock and set aside.

3. Heat the oil in a seasoned, 8 person paella pan over medium heat. 

4. Add the onion and sauté until transparent but not brown. 

5. Add the garlic and cook until softened but not brown. 

6. Add the chorizo and cook for about 5 minutes. 

7. Add the rice and sauté for 5 minutes. 

8. Add the tomatoes. 

9. Pour in the stock that has been combined with your dry seasonings. Turn heat to high. 

10. Stir once, but DO NOT STIR any more. This is critical to build up the signature crust. If grilling, close the lid to your grill. As soon as the crust starts to form, reduce the heat to medium.  The best way to know when the crust is forming is by the smell of carmelization/burning as soon as it starts.  Scrape and turn over your paella. Crust your paella 1-7 times. 

11. Add the remaining ingredients. Stir lightly into the surface. Avoid scraping the bottom of the pan and 

disturbing the crust. 

12. Cook for 5 minutes or until the liquid has been absorbed, the chicken is cooked through and the rice is tender.  Add additional stock if necessary.  Enjoy!