I've been cooking at home these past many years on a classic two-hotplate, two-oven Aga stove and I love it. Partly so because it is very similar to the commercial and restaurant cooking I do also. Just like in the restaurant, a majority of dishes on the Aga begin on the stove-top and finish in a hot oven; and as the Aga ovens vent from the inside, creating a constant air-flow, they cook very similar to the commercial convection ovens I have used at my various places of work. Comfort level with your cooking equipment is a key component to happy cooking! So, tell me. What are you cooking on?
Hey. Do me a favor, if you can. Occasionally click on one of my sponsors' ads. Even if you don't sign-up or purchase, it helps me to cover the cost of everything I need to buy in order to bring you these recipes. Thanks!
Tuesday, January 31, 2012
Sunday, January 29, 2012
Welcome / Fennel Cake Recipe
Greetings, and welcome to my first post. I hope to share ideas, techniques, and any random thoughts on cooking, cook books, recipes, wines and spirits, and anything else I or you may come up with regarding food and wine.
When I offer recipes, directions may be specific, or casual. I always encourage creativity and adaptation with my suggestions and would love to hear your riff on it.
Those that already know me will laugh at my first offering - a recipe for Italian Fennel Cake ( I am known for having a fennel obsession). The basis for this recipe came from a cook book I no longer have, though I'm sure there are numerous variations on it. I like my recipe because it is easy to remember:
1 cup white flour, 1 cup blanched almond slivers ground to a rough flour consistency, 1 cup sugar, 1 tablespoon fennel seeds, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 cup of milk. Mix dry ingredients together, and milk and stir to blend (you don't need to work it to a super smooth consistency).
Pour into a buttered, floured pie tin/baking dish (I've used 9" spring, 8x8 foil pan, 9" pie tin, etc.). Bake at 375 in oven for about 45 minutes til top is golden brown and tooth pick comes out clean. Let cool and enjoy.
I've made a few of these recently at work. My coworkers like to have it with a little butter on it in the morning with their coffee. I also like it after dinner for dessert with ice cream, or perhaps slice some strawberries, marinate them in red wine with a little sugar, then remove the berries, reduce marinade to a syrup, add berries to cake, drizzle syrup, and perhaps a dollop of marscepone cheese. I've been thinking of trying the strawberries with Campari instead of red wine. Recently, I also substituted toasted pine nuts for half the almonds, though I didn't notice a great change in taste -- I'm thinking I might try with walnuts, too.
Let me know what you think, and Cheers!
Hey. Do me a favor, if you can. Occasionally click on one of my sponsors' ads. Even if you don't sign-up or purchase, it helps me to cover the cost of everything I need to buy in order to bring you these recipes. Thanks!
When I offer recipes, directions may be specific, or casual. I always encourage creativity and adaptation with my suggestions and would love to hear your riff on it.
Those that already know me will laugh at my first offering - a recipe for Italian Fennel Cake ( I am known for having a fennel obsession). The basis for this recipe came from a cook book I no longer have, though I'm sure there are numerous variations on it. I like my recipe because it is easy to remember:
1 cup white flour, 1 cup blanched almond slivers ground to a rough flour consistency, 1 cup sugar, 1 tablespoon fennel seeds, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 cup of milk. Mix dry ingredients together, and milk and stir to blend (you don't need to work it to a super smooth consistency).
Pour into a buttered, floured pie tin/baking dish (I've used 9" spring, 8x8 foil pan, 9" pie tin, etc.). Bake at 375 in oven for about 45 minutes til top is golden brown and tooth pick comes out clean. Let cool and enjoy.
I've made a few of these recently at work. My coworkers like to have it with a little butter on it in the morning with their coffee. I also like it after dinner for dessert with ice cream, or perhaps slice some strawberries, marinate them in red wine with a little sugar, then remove the berries, reduce marinade to a syrup, add berries to cake, drizzle syrup, and perhaps a dollop of marscepone cheese. I've been thinking of trying the strawberries with Campari instead of red wine. Recently, I also substituted toasted pine nuts for half the almonds, though I didn't notice a great change in taste -- I'm thinking I might try with walnuts, too.
Let me know what you think, and Cheers!
Hey. Do me a favor, if you can. Occasionally click on one of my sponsors' ads. Even if you don't sign-up or purchase, it helps me to cover the cost of everything I need to buy in order to bring you these recipes. Thanks!
Subscribe to:
Posts (Atom)