Mexican Chocolate Cake with Mocha Buttercream

Servings: —
Preheat: 350°
Chocolate and cinnamon make a terrific combination. Mexican cooks have known this for centuries, but chefs in the United States are just beginning to catch on. In this dense, not-too-sweet layer cake, a delicious mocha filling adds a touch of coffee flavoring to the chocolate and cinnamon, sending it over the top.

NOTE: Ibarra chocolate is a sweet variety that is laced with cinnamon. You can find it in the imported foods section of quality supermarkets. If you don’t have lbarra chocolate, use semisweet chocolate and a little cinnamon instead.

Ingredients
Melt the chocolate about 20 to 30 minutes ahead of time, so it can cool to room temperature.

Wrap any leftover cake tightly so it won’t dry out, and store at room temperature. The flavors deepen as it sits around.

A little butter or oil for the pan
3 ounces Ibarra or semiswet chocolate
3 ounces unsweetened chocolate
2 cups cake flour
2 tsp baking powder
½ tsp salt
¾ tsp cinnamon (if using the semisweet chocoate)
1 cup (2 sticks) butter, softened
1 cup plus 2 tbs granulated sugar
1 tsp vanilla extract
4 large eggs
1 cup milk
Mocha Buttercream (recipe follows)

Directions
Preheat the oven to 350°. Lightly grease the bottom and sides of a deep 9-inch springform pan with oil or butter.

Melt the two types of chocolate together in a double boiler or in a microwave at a low power. Set aside to cool to room temperature.

Sift together the flour, baking powder, and salt into a medium-sized bowl. (Add the cinnamon, as well, if you are not using the Ibarra chocolate.)

Place the butter, sugar, and vanilla in a large mixing bowl and cream at high speed with an electric mixer. Add the eggs, one at a time, beating well after each. Pour in the cooled chocolate mixture, and beat well until everything is incorporated.

Add 1/3 of the flour mixture, stirring until it is just barely incorporated, then pour in half the milk. Stir briefly, then repeat with another 1/3 of the flour and the remaining milk. Add the rest of the flour mixture, and stir just enough to blend. (Don’t overmix, or the cake will toughen.)

Spread into the prepared pan, and bake for 55 minutes, or until a toothpick inserted all the way into the center comes out clean. Cool completely before assembling and frosting.

Yield: 1 dense 9-inch layer cake, about 5 inches high (enough to serve 10 or more)
Preparation time: 1 ½ hours, plus time to cool (30 minutes of work)

Mocha Buttercream

1 cup (2 sticks) butter, softened
3 ½ cups confectioners’ sugar (possibly a a little more)
½ cup unsweetened cocoa powder
1 tsp vanilla extrat
½ cup very strong black coffee

You can make this while the cake bakes.

Combine all ingredients in a medium-large bowl, and mix slowly (without breathing) until everything is moistened.

Beat at high speed with an electric mixer until the frosting is uniform and fluffy. If it seems a little too wet to spread, you can beat in up to 1/2 cup additional confectioners’ sugar.

Optional Toppings

Cinnamon
Unsweetened cocoa
Confectioners’ sugar

Macaroni and Cheese

Servings: 8
Preheat: 375°
When I bit into my first expensive plate of pasta e quattro formaggi, I was surprised that it immediately struck a homey and familiar note. This is not macaroni and cheese out of a box; it isn’t cheap; it isn’t slimming; and while not particularly complicated, it also isn’t an instantly made dish. But it is resoundingly delicious and always pleases people. As one friend said upon digging in, “”You can go home again!””

For the pasta you can use any substantial pierced pasta. Shops that sell loose pasta often have macaroni or the larger ziti, about 18 inches long. The long pieces look wonderful curled around in the dish, but you need a very large pot to cook them in. If your pot isn’t big enough, just break the noodles into halves, thirds, or whatever will fit comfortably.

This will make eight generous servings. It’s the kind of dish that those who are clearly untroubled by thoughts of calories confess to enjoy eating the next day, fried in butter.

The most efficient way to organize your work is first to put the water on to boil for the pasta and then, while it’s heating, make the white sauce and grate the cheese. Once the noodles are cooked, toss them with the sauce and cheese and cover them with a layer of bread crumbs. The dish can either be baked right away or held and baked hours later.

Ingredients

Directions
THE WHITE SAUCE

3 cups milk
½ small onion, sliced
1 bay leaf
4 parsley sprigs
10 peppercorns
2 branches thyme or 2 pinches dried
a couple of gratings of nutmeg
2 tablespoons butter
2 tablespoons flour salt
freshly ground pepper

Slowly bring the milk to a boil in a saucepan with the onion, bay leaf, parsley, peppercorns, thyme, and nutmeg, then strain. Mix the butter and flour together; then whisk it into the hot milk. Lower the heat and simmer, partially covered, for 25 minutes. Season to taste with salt and pepper.

THE PASTA AND THE CHEESES

salt
slightly less than 1 pound macaroni or ziti, in short or long pieces
1½ cups fresh bread crumbs
¼ cup melted butter
6 ounces (about 2 cups) Gruyere, grated
2 ounces (about 2/3 cup) smoked cheese such as Swiss, Gouda, or mozzarella, grated
½ pound mozzarella cheese, fresh if possible, sliced or grated
freshly ground pepper

Bring to a boil a pot of water large enough to hold the long pasta easily, if you’re using it. If your pot isn’t large enough to allow the noodles to become quickly submerged, break them into smaller pieces. When the water boils, salt to taste and add the pasta. Cook until slightly underdone since it is going to cook again. With tubular noodles this will take less time than you might guess since, being pierced, they cook from both the inside and the outside. Check frequently-they may be done after only 4 or 5 minutes. Drain and rinse in cold water to stop the cooking; set the pasta aside.

Toss the breadcrumbs with the melted butter. Preheat the oven to 375°F. Lightly butter a large gratin or baking dish. Toss the pasta with the first 2 cheeses and the white sauce. Put a third of it into the dish, make a layer of sliced mozzarella, season with pepper to taste, and repeat with the rest of the pasta and cheese.

Cover the dish with a blanket of the buttered breadcrumbs and bake until the crumbs have browned and the dish is hot, about 45 minutes. If you are going to bake the macaroni later, set aside the bread crumbs until you put the dish in the oven. If the dish goes directly from the refrigerator to the oven, it will take about 60 minutes to heat.

If you’re serving macaroni and cheese as a main dish, serve it with something fresh, simple, and a little tart, such as a tomato and onion salad or a salad of endive or crisp romaine lettuce with fresh herbs and a lemon vinaigrette.

Lentil Soup

Servings: 4
Source: From Classic Italian Cooking by Marcella Hazan

Ingredients
2 Tbsp finely chopped yellow onion
3 tablespoons olive oil
3 tablespoons butter
2 tablespoons finely chopped celery
2 tablespoons finely chopped carrot
1/3 cup shredded pancetta, prosciutto, or unsmoked ham
1 cup canned Italian tomatoes, cut up, with their juice
1/2 one lb pkg of dried lentils, washed and drained
4 cup Homemade Meat Broth (page 10) or I cup canned beef broth mixed with 3 cup water
Salt, if necessary
Freshly ground pepper, 4 to 6 twists of the mill
3 tablespoons freshly grated Parmesan cheese

Directions
1. Put the onion in a stockpot with the oil and 2 tablespoons of the butter and saute’ over medium-high heat until a light golden brown.

2. Add the celery and carrot and continue saute’ing for 2 to 3 minutes, stirring from time to time.

3. Add the shredded pancetta, and saut6 for I more minute.

4. Add the cut-up tomatoes and their juice, and adjust the heat so that they cook at a gentle simmer for 25 minutes, uncovered. Stir from time to time with a wooden spoon.

5. Add the lentils, stirring and turning them two or three times, then add the broth,- salt (easy on the salt if you are using canned broth), and pepper. Cover and cook, at a steady simmer, until the lentils are tender. (Cooking time is about 45 minutes, but it varies greatly from lentils to lentils, so that the only reliable method is to taste them. Note, too, that some lentils absorb a surprising amount of liquid. If this happens add more homemade broth or water to keep the soup from getting too thick.)

6. When the lentils are cooked, correct for salt; then, off the heat, swirl in the remaining tablespoon of butter and the grated cheese. Serve with additional freshly grated cheese on the side.

Lemony Moroccan-Style Chicken Kebabs

Servings: 6
Source: From Fine Cooking, June/July 2005 p 53

Ingredients
Microwaving the lemons is a quick method for giving them the flavor of preserved lemons.

FOR THE MARINADE:
2 lemons
6 cloves garlic, peeled
2 1/8-inch-thick slices peeled fresh ginger
1 teaspoon dried marjoram
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
1/8 teaspoon ground cinnamon
Pinch saffron threads
1 teaspoon light brown sugar
2½ teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil

FOR THE KEBABS:
2½ pounds boneless, skinless chicken thighs, trimmed of excess fat and cut into 2-inch chunks
I sweet onion (like Vidalia), cut into 1 -inch pieces
I red bell pepper, cut into 1-inch squares
1 yellow bell pepper, cut into 1-inch squares
2 tablespoons chopped fresh flat-leaf parsley for garnish

FOR THE YOGURT-LEMON SAUCE:
1 seedless cucumber, cut into ½-inch dice
½ cup chopped fresh cilantro
2 cups plain whole-milk yogurt
Kosher salt

Directions
Make the marinade: Cut four deep, lengthwise gashes, equally spaced, into each lemon. Put the lemons and garlic cloves in a small microwavable container. Cover and microwave on high until the lemons are soft and juice has exuded from them, about 4 minutes (If not soft, continue to microwave in 30-second intervals). Strain the juice into a small container and let the lemons and garlic cool briefly. When the lemons are cool enough to handle, separate them into sections. Scrape the pulp and most of the white pith away with a spoon; discard. Put the scraped lemon peels, garlic, lemon juice, and remaining marinade ingredients in a blender and purse to make a coarse, soft paste. Set 2 tablespoons aside to use for the yogurt sauce.

Marinate the chicken: Put the chicken into a 1-gallon zip-top bag; scrape in the remaining marinade. Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.

Grill the kebabs: Build a medium-hot charcoal fire or heat a gas grill to medium high.

Dump the chicken into a bowl, but don’t scrape off any excess marinade. Put the onion and peppers in the marinade bag and massage them to coat with the marinade (it’s fine if the onion pieces break apart). Transfer to another bowl. Thread the chicken onto skewers, positioning a piece of onion and pepper between the pieces of chicken. If there’s extra pepper or onion, thread them onto separate skewers, if you like.

When ready to grill, oil the grill grate. Grill the kebabs over direct heat (uncovered for charcoal; covered for gas), turning the skewers every 2 to 3 minutes until the chicken is firm and shows no redness when cut into, about 1 0 to 1 5 minutes. Check several pieces of chicken to be sure.

Make the sauce: Combine the reserved 2 tablespoons marinade with the cucumber, cilantro, yogurt, and 2 teaspoons salt. Mix well. (Make the sauce no more than an hour before serving or it will be too watery).

To serve: Remove the chicken and vegetables from the skewers and serve them in a mound with the yogurt sauce on the side.

Lemon Tart

Servings: —
Prep Time: 40 min
Inactive Prep Time: 3 1/2 hrs
Source: Jean Banchet, Le Francais; Gourmet page 175-176, October, 2008

Ingredients
FOR PASTRY DOUGH
Use “Pâte Brisée (Basic Pastry Dough)” recipe

FOR LEMON CURD
3 whole large eggs
3 large egg yolks
1 cup plus 2 Tbsp sugar
2 Tbsp grated lemon zest
1½ cup fresh lemon juice
1 stick unsalted butter, cut into small pieces
EQUIPMENT: a 10-inch fluted tart pan with removable bottom; pie weights or dried beans.

Directions
MAKE PASTRY DOUGH:
 Make Pâte Brisée. Roll out dough onto a lightly floured surface with a floured rolling pin into a 13-inch round. Fit dough into tart pan. Trim, leaving a ½-inch overhang, and fold overhang inward. Press dough against side of pan, pushing dough ¼ inch above rim. Lightly prick bottom of shell all over with a fork and chill until firm, 10 to 15 minutes.
 Line shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 15 to 20 minutes. Carefully remove weights and foil and bake until golden, 20 to 25 minutes more.

MAKE LEMON CURD WHILE DOUGH CHILLS:
Whisk together whole eggs, yolks, sugar, zest, and juice in a medium metal bowl set over a medium saucepan of simmering water. Cook, whisking frequently, until mixture is thick enough to coat back of a spoon. Remove bowl from heat and whisk in butter 1 piece at a time, letting each one melt before adding the next. Transfer to a bowl and chill, its surface covered with plastic wrap.

MAKE TART: Preheat oven to 350°F with rack in middle.
 Preheat broiler. Put tart shell on a baking sheet, then pour lemon curd into shell. Broil (on low heat?) tart about 6-8 inches from heat until filling is golden in patches, 2 to 5 minutes. (Watch carefully; tart burns easily.)
 Cool completely in pan on a rack.

Lemon Parfaits

Servings: 8
Source: Gourmet, 3/1982

Ingredients
½ cup strained lemon juice
1 TBS grated lemon rind
3 large egg yolks,
1 C granulated sugar ( ½ + ½ )
3 large egg whites
a pinch of cream of tarter
1 C well chilled heavy cream
3 tablespoons confectioners’ sugar
slivered lemon rind for garnish

Directions
In a small heavy stainless steel or enameled saucepan combine the lemon juice, the grated lemon rind, the egg yolks, and ½ cup of the granulated sugar, beat the mixture until it is well combined, and cook it over moderate heat, stirring constantly, until it thickens. Do not let the mixture boil. Transfer the mixture to a large bowl and let it cool. In a bowl beat the egg whites with the cream of tartar and a pinch of salt until they hold soft peaks, add the remaining ½ cup sugar, 1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks. Fold the meringue into the lemon mixture. In a chilled bowl beat the cream until it holds soft peaks, beat in the confectioners’ sugar, and beat the cream until it holds stiff peaks. Fold the whipped cream into the lemon mixture, divide the mixture among 8-ounce stemmed glasses, and chill the glasses in the freezing compartment of the refrigerator for 2 hours. Garnish the desserts with the slivered lemon rind.

Lemon Herb Vinaigrette

Servings: —
Source: From The Blue Heron Restaurant, Duncan Mills, CA.

Ingredients
2 ¼ cup corn oil
1 cup olive oil
¾ cup lemon juice
½ cup red wine vinecar
1 ½ tbs. Salt
4 large carlic cloves. Pressed
1 ½ tsp. Dijon mustard
¼ cup honey
1 ½ tsp. Curry powder
2 ¼ tsp. Ground cumin
2 ¼ tsp. basil
1 tsp. Paprika
1 tsp. Oregano
1 tsp. Dill
1 tsp. Tarragon
1 tsp. Chervil

Directions
Whisk together all ingredients in large bowl.

Best made one day ahead.

Leek and Potato Soup (Potage Parmentier)

Servings: 6-8
Source: “”Julia Child’s Kitchen””, Julia Child

Ingredients
3 Tb butter in a 3- to 4-quart heavy-bottomed saucepan
3 cups sliced or minced leeks (white part only) or onions, or a combination of both
3 Tb flour
2 quarts hot water (or 4 to 6 cups water plus milk added at end of cooking)
1 Tb salt; pepper to taste
Optional: A cup or so of tender green part of the leeks, sliced or minced
4 cups (about 1½ pounds) potatoes, peeled, and roughly chopped or neatly diced – in this latter case use “boiling”” potatoes that keep their shape
1/3 to 1/2 cup heavy cream or sour cream, and/or 2 to 3 Tb butter
2 to 3 Tb minced fresh parsley and/or chives

Directions
The soup base.
Melt butter over moderate heat, stir in the leeks and/or onions, cover pan, and cook slowly for 5 minutes without browning. Then blend in the flour, and stir over moderate heat for 2 minutes to cook the flour without browning it either. Remove from heat, let cool a moment, and gradually beat in a cup or so of hot water. Blend thoroughly with the flour and vegetables, then stir in the rest of the water. (If you want to use milk, add it at the end of the cooking-it will curdle if you add it now.) Stir in the salt and pepper, optional green of leek, and the potatoes. Bring to a boil, and simmer partially covered for about 40 minutes, until vegetables are thoroughly tender.

For a peasant-type soup, mash the vegetables in the pan with a mixing fork or potato masher. For a smoother texture, put through medium blade of a food mill.

Final enrichments.
To serve the soup as is, stir in milk if you are using it, bring to the simmer, and blend in as much of the cream as you wish. Taste carefully, adding more salt and pepper, as needed. Off heat, and by tablespoons if you wish, stir in the butter. Decorate each serving with a spoonful more cream, again if you wish to, and a sprinkling of herbs.

Key Lime Pork Roast

Servings: 6
Source: Gourmet, December 1980

Ingredients

Directions
Rub a 4-pound boneless pork loin with 1 tablespoon Dijon-style mustard and put it in a ceramic or glass baking dish just large enough to hold it. In a ceramic or glass bowl combine ¼ cup each of bourbon and key lime juice, ½ teaspoon salt, and ¼ teaspoon pepper, spoon the mixture over the pork, and let the pork marinate in a Ziploc bag, basting it several times, for at least 6 hours.

Drain the marinade into a dish and reserve it. Press 3 tablespoons dark brown sugar onto the top of the pork and roast the pork in the lower third of a preheated very hot oven (450ºF) for 10 minutes. Reduce the heat to moderately slow (325º F.) and roast the pork, basting it with the reserved marinade occasionally, for 1 hour and 30 minutes more. Transfer the pork to a cutting board, let it stand for 10 minutes, and cut it into ¼ -inch slices. Arrange the slices on a heated platter. Skim the fat from the pan juices and transfer the juices to a heated sauceboat “