Wednesday, September 14, 2011
Kitchen Conversion: Cup-to-Grams Conversion List
Allrecipes.com has assembled a useful cup-to-grams conversion list. Check it out here.
Thursday, September 8, 2011
Roasted New Potatoes
Discovered this on Chow. A classic dish because it tastes so wonderful.
1 pound new potatoes, washed and quartered. It is very important to dry the potatoes thoroughly! I used Yukon Gold B-Sized
4 Tbs. olive oil
3-4 cloves of garlic, peeled and either left whole or gently smooshed.
2 rosemary sprigs
Salt and pepper
______________________________
Heat the oven to 450.
Put the olive oil into the baking dish and heat the oil in the oven for about 3 minutes. Remove the pan from the oven. Carefully toss the quartered potatoes and garlic in the hot oil. Season with salt and pepper and toss again. Place the rosemary sprigs on top of the potatoes.
Place the pot back into the oven and roast the potatoes for 35 minutes. Check occasionally and, midway through give the potatoes a stir.
Enjoy!
1 pound new potatoes, washed and quartered. It is very important to dry the potatoes thoroughly! I used Yukon Gold B-Sized
4 Tbs. olive oil
3-4 cloves of garlic, peeled and either left whole or gently smooshed.
2 rosemary sprigs
Salt and pepper
______________________________
Heat the oven to 450.
Put the olive oil into the baking dish and heat the oil in the oven for about 3 minutes. Remove the pan from the oven. Carefully toss the quartered potatoes and garlic in the hot oil. Season with salt and pepper and toss again. Place the rosemary sprigs on top of the potatoes.
Place the pot back into the oven and roast the potatoes for 35 minutes. Check occasionally and, midway through give the potatoes a stir.
Enjoy!
Saturday, September 3, 2011
Lemon Cake
I love making small cakes. This one is particularly moist and yummy!
Adapted from Cooking Well for the Unwell by Eileen Behan.
1 1/2 cups AP flour
1 1/2 tsp baking powder
1/2 cup salted butter
1 C granulated sugar
4 large eggs, beaten
juice of 1/2 lemon
1 tsp grated lemon zest
Glaze
powder sugar
juice of 1/2 lemon
Preheat oven to 325. Prepare an 8-inch square cake pan for baking.
Stir together the four and baking powder in a bowl. In a large mixing bowl, beat the butter for about 3 minutes. Add the sugar to the butter and continue beating for another 5 to 7 minutes. Successfully creaming the butter and sugar together is essential in baking.
Alternating between the flour mixture and eggs, add these ingredients to the butter/sugar. Beat well to combine. Add lemon juice and zest. Pour the beaten mixture into the prepared pan. Bake for 30 minutes or until the top is golden, a cake-tester comes out clean, and the side of the cake pull slightly away from the pan.
Cool 5 minutes, then remove from the pan and onto a rack. Allow cake to continue cooling.
Juice the remaining 1/2 lemon and combine with powder sugar to make a glaze. Pour over cooled cake.
Adapted from Cooking Well for the Unwell by Eileen Behan.
1 1/2 cups AP flour
1 1/2 tsp baking powder
1/2 cup salted butter
1 C granulated sugar
4 large eggs, beaten
juice of 1/2 lemon
1 tsp grated lemon zest
Glaze
powder sugar
juice of 1/2 lemon
Preheat oven to 325. Prepare an 8-inch square cake pan for baking.
Stir together the four and baking powder in a bowl. In a large mixing bowl, beat the butter for about 3 minutes. Add the sugar to the butter and continue beating for another 5 to 7 minutes. Successfully creaming the butter and sugar together is essential in baking.
Alternating between the flour mixture and eggs, add these ingredients to the butter/sugar. Beat well to combine. Add lemon juice and zest. Pour the beaten mixture into the prepared pan. Bake for 30 minutes or until the top is golden, a cake-tester comes out clean, and the side of the cake pull slightly away from the pan.
Cool 5 minutes, then remove from the pan and onto a rack. Allow cake to continue cooling.
Juice the remaining 1/2 lemon and combine with powder sugar to make a glaze. Pour over cooled cake.
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