Cardamom Cake

February 8, 2022

Ranghild Langlet/ Food52 2022

svgs 6-10, 350° 30-35 min 9″ spring form pan

Serve with fresh berries or fruit


1 1/3C (264 g) sugar + more for dusting pan

3/4 (65 g) sliced almonds

4 large eggs

1 1/3 sticks (150 g) Unsalted butter

1 TB (9 g) cardamom seeds

1 1/3 C (160 g) All purpose AP flour

2 pinches salt


parchment paper bottom spring form pan

Butter pan & parchment -if using

sprinkle 2-3 TB sugar, coating sides & bottom’cover bottom w/sliced almonds (or ground almonds)


cream eggs & sugar until triple volume (~5 min)

Melt butter

Bruise cardamom seeds in mortar

Use rubber spatula to quickly fold in flour & salt into creamed egg/sugar mixture, ADD cardamom, ADD melted butter.

Give thorough stir, pour into pan.

Thump pan on counter to settle batter.

BAKE 30-35 min. until top feels dry and springs back when lightly pressed or skewer comes out dry.

Remove from oven, leave in pan 5 min.

Invert cake onto a rack to cool.

Remove bottom of pan carefully while cake still very warm.

Cool before serving.


Ina Garten , serve with Basmati Rice


8 Medium skin on, bone in thighs (2 1/4 lbs)

salt & pepper

Olive oil

2 C halved and thinly sliced onions (2 onions)

2 TB dry white wine

8 oz crème fraîche

1 TB Dijon mustard

1 tsp whole grain mustard

1 TB chopped parsley


Dry thighs, sprinkle with 3 tsp salt & 2 tsp black pepper

Heat 1 TB oil med heat, large cast iron skillet. When oil is hot, place chicken skin side down- 15 min w/out moving until skin golden brown.

Turn chicken thighs, add onions (under thighs) heat 15 min. Stir onions occasionally until onions browned.

Transfer thighs (NOT onions) to plate to rest

Add wine, crème fraîche, mustards & 1 tsp salt to skillet, stir over medium heat.

Return thighs skin side up,& juiciest skillet. Sprinkle with parsley.

Braised Red Cabbage

December 27, 2021

From Time/Life series. 325º oven, 2 hours. (Best served next day)


Small 2 lb red cabbage finely cut/shredded

4 TB butter

1 TB salt

1/3 C water

1/3 C red vinegar

1/4 C red currant jelly (or lingon berry)

1 small apple minced


Add butter, salt, sugar,water & vinegar to large stainless steel dutch oven/pot. Bring to a boil on stove.

Add shredded cabbage, cover, bring back to a boil.

Remove covered pot from stove, move to oven, braise 2 hours. ( In the last 10 minutes add jelly and minced apples.)

Panko Pecorino Bread Crumbs

December 7, 2021

3/4 C Panko bread crumbs, cook in skillet with 3TB oil until golden brown 4-6 min.

Add 1/4 C finely grated Pecorino cheese, toss to coat bread crumbs.

Remove from skillet and cool in bowl.

Serve on top of soups, casseroles, etc. Crunchy and delicious .

Roasted Cauliflower Soup

December 6, 2021

Nordstjernan 2021 serves 4 (recipe for 2 is below) Roast 425°


•3 TB olive oil

•1 onion sliced

• 1 Large head cauliflower cored, cut into 1 ” pieces

• 3 cloves garlic smashed

Toss onions, cauliflower, garlic with oil and roast in over 30 min, stir occasionally, until caramelized.

Transfer to large saucepan, ADD

4C chicken broth

2C water

2 TB white rice

1 Bay leaf

Simmer 20 minutes, remove bay leaf. Puree soup.

Optional, add 1TB lemon juice & baked croutons. OR Pecorino panko bread crumbs


1 1/2 TB olive oil

1/2 onion sliced

1 small head cauliflower

2 cloves garlic

Bake 425° , 30 minutes.

Put into large pot with

2 C broth

1 C water

1 1/2TB white rice

1 bay leaf

Simmer 20 min, remove bay leaf, Puree.

add toppings from above.

WSJ 2021: 1 Hour, serves 6, Oven 375°


1 Large eggplant (1 lb) cut into 1″ pieces.

1 tsp fine table salt

1/4 C olive oil

2 large zucchini, halve lengthwise, cut into 1 ” pieces

1 red pepper cut into 1 ” pieces

1 yellow pepper cut into 1″ pieces

4 garlic cloves finely chopped

2 red onions cut into 1″ wedges

3 large ripe tomatoes, cored & chopped into 1 ” pieces

1 tsp chopped fresh rosemary

1 tsp coriander seeds coarsely ground

1 tsp coarse sea salt

1/2 C torn fresh basil leaves


  1. Put eggplant in colander, sprinkle with fine salt. Let sit at least 45 minutes to drain bitter juices, stir occasionally .
  2. Preheat oven 375°, pour 1/4 C olive oil into rectangular baking dish.
  3. Add Zucchini, eggplant, peppers, garlic and onion and toss to coat well.
  4. Sprinkle salt, rosemary and coriander & toss. Lightly drizzle with 2 TB olive oil.
  5. Bake 30 minutes, then stir in tomatoes
  6. Continue bake 30 min more until vegetables are soft.
  7. Remove from oven and serve lukewarm.
  8. Garnish with torn basil leaves


Serve with pasta & salted capers / garnish salmon or trout / mix with couscous salad with fresh mint / in omelet with dab chèvre or grated Gruyère

WSJ Michael Tusk 2020 serves 4, 25 min


kosher salt

10 ounces spaghetti or bucatini

5 ounces guanciale, pancetta or thick cut bacon cut into 1/2 inch lardons (strip or cube)

5 large egg yolks

1/2 C parmesan grated

3/4 C Pecorina Romano grated

1 TB coarsely ground black pepper


LARGE HIGH WALLED PAN (dutch oven pan works) MED-HI HEAT: add lardons, cook until brown all sides 4 min. Remove lardons with slotted spoon, set on a plate. reserve pan drippings in pan.

MEDIUM HEAT PROOF BOWL (use this bowl at end to toss in cooked spaghetti ): Beat egg yolks with cheese ad 1 TB black pepper until thick as glue, set aside.


• cook 3 min less than specified, once halfway cooked,

• transfer 3 C hot pasta water to pan with pork drippings, bring pan to boil, scraping browned bits.

• once pasta 3 min shy al dente, use tongs transfer from pot to pan with water & pork drippings. Continue to finish cooking pasta until al dente 2-3 min.

• transfer spaghetti to bowl with egg/cheese mixture and toss, adding splashes of water from pan with pork drippings as needed until sauce looks glossy.

• toss in lardons and more coarse black pepper to taste .

King Arthur Baking Co. 2021 (I used the weight measurements) Oven 350°, 9″ spring form pan



2 C (240 g) Unbleached all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

8 TB (113g) unsalted butter softened

1 C (198 g) sugar

2 large eggs room temp.

1/2 tsp vanilla extract

1/2 tsp Fiori di Sicilia (orange extract)

3/4 C (170g) sour cream


2 quarts (2 lbs) fresh whole strawberries, washed, hulled

2 C (454g) heavy whipping cream

1 C (198g) sugar, divided

1 tsp instant clear jel (gelatin)

1 1/2C (341g) mascarpone cheese

1 tsp pure vanilla extract

1/4 tsp orange oil or 1 TB grated orange zest

2 TB (57g) orange liqueur


• whisk flour, baking soda, baking powder & salt

•Large mixing bowl:

beat butter & sugar until light & fluffy.

Add eggs, vanilla, Fiori di Sicilia

add in the dry ingredients, alternating with sour cream, mix until just combined

• spread batter in prepared 9″ spring pan, leveling top. Bake 40-45 Min.

Remove from oven cool 10 min. run a thin blade along edge of cake to free it from sides, release spring form, remove cake to cool.


•Beat heavy cream until soft peaks form.

•Mix together 1/3 C sugar and Clear Jel, then add to cream.

•Beat until stiff peaks form.

•Remove 1 1/2C of whipped cream and set aside to decorate top of cake.

• In separate bowl beat mascarpone with remaining sugar, vanilla, orange oil liqueur. Fold in whipped cream into cheese mixture.


• serrated knife, split cake layer in half horizontally. Remove top half & set aside.

•Replace side of spring form pan.

•Slice strawberries in half length wise, place cut side against side of pan.

•Fill center with whole strawberries , trim tops so shorter than rim of pan.

•Spread filling over berries, tap pan down on counter to fill any gaps.

•Replace top of cake, use reserved whipping cream to top cake. Decorate with more strawberries. Chill cake. remove springform side ring.


Crab Artichoke Dip

February 15, 2021

MIX TOGETHER & BAKE in 10-12 inch skillet/ dish 425º, 15-20 minutes.

SERVE WITH sliced baguette, drizzle slices with olive oil, S&P, rub with garlic clove. BAKE 350º 10 Minutes

• 8 oz cream cheese (or neufchâtel , add Boursin)

• 1 C mayo

• 1 1/2 C shredded Monterey Jack cheese (split, half into mixture, rest sprinkled on top )

• 1/2 C fresh grated Parmesan cheese

• 1 14 oz can artichoke hearts finely chopped

• 2 cloves garlic minced

•12 oz crab meat (or lump crab meat canned)

• 2 green onions thinly sliced

• 2 tsp Worcestershire sauce

S &P

• 2 TB chopped parsley


BAKE 375º 30 minutes

• 8 oz crab meat/lump crab

• 1 can (14oz) chopped artichoke hearts

• 1/2 C chopped red bell pepper

• 8 oz neufchâtel (cream cheese) ADD some Boursin and Parmesan

• 1/2 C mayo

• 4 TB chopped chives (save 2 TB to sprinkle on top after baked)

• 1TB lemon juice

• 2 tsp worcestershire

• 1/4 tsp salt

BonAppetite 2020 Bake 375

  • 1/2 C unsalted butter – Melted

Mix dry ingredients together:

  • 1/2 C (125g) all-purpose flour
  • 1/2 C (63g) buckwheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 tsp Diamond Crystal or 3/4 tsp Morton kosher salt
  • 6 oz bitter sweet chocolate (65-75% cacao) (bars, wafer,disks/pistoles) Chop and reserve a handful in small bowl for later.
  • 2/3 C (133g) light brown sugar
  • 1/2 C (100g) granulated sugar

Scrape melted butter into sugar bowl, whisk ~ 30 seconds.

  • 1 egg
  • 2 egg yolks
  • 1 tsp vanilla

Add egg, yolks, one at a time, whisking, to butter/sugar mixture. Add vanilla.

Add dry ingredients to butter/sugar/egg mixture.

Add chocolate, gently mix in.

Cover , refrigerate 2 hours covered

Bake 375

  • 2 TB dough rolled into balls, 5 pcs per baking sheet lined with parchment. Press 1-2 pcs chocolate on top of each ball.(vertical ok).
  • 2 cookie sheets at a time.
  • Bake 8-10 min total. At 4 min, rotate sheets top to bottom, front to back.
  • Pull baking sheets out of oven, tap on stove, sprinkle with salt.
  • Let cool on baking sheets 5 min, transfer to wire rack.
  • Continue baking on cooled baking sheet/ flip parchment.