We love carrot cake especially if it is full of grated carrots, raisins and cinnamon. The homemade creamy cheese frosting is smooth, lightly sweetened and compliments the cake well.
Adapted from About.com, Cooks Illustrated and Alton Brown
2 cups sugar
1 1/2 cups vegetable oil
2 cups all-purpose gluten-free flour mix
2 teaspoons baking soda
2 teaspoons gluten-free baking powder
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
3 cups freshly grated carrots
1/2 cup raisins
Preheat oven to 350° F / 176° CUse two round 9-inch cake pans, one 9×13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.
Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
Stir in grated carrots and raisins. Pour the batter into prepared pans.Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean.
For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.
Cream Cheese Frosting:
Yield: approximately 2 cups
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition. Place the frosting in the refrigerator for 5 to 10 minutes before using.
I love quiche, specifically the mini ones that circulate on cocktail party trays. I had made both a Crustless Quiche and Spinach Quiche with Cheddar Crust, but decided to combined both making a Spinach and Cheese Crustless Quiche. It turned out to be super fluffy, full of organic baby spinach and perfect for quick weekday meals.
Adapted from Cooks.com
2 c. shredded cheddar cheese (1 c. reserved for topping)
1 c. shredded mozzarella cheese
3 c. chopped fresh baby spinach
2 c. cream
1 chopped large onion
1/2 c. Bisquick
1/4 tsp. salt
1/8 tsp. pepper
Place eggs, milk, Bisquick, salt and pepper bowl and beat for 1 minute. Add remainder of ingredients and mix. Pour into 10″ pie pan or casserole dish. Bake at 350 degrees for 40 minutes until golden or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Our little sister turned us on to the paper bag steaming technique which Tyler Florence utilizes. She kept saying, “It is so good.” I think she likes Tyler because he is easy on the eyes, but clearly his cooking techniques are quite likeable too.
We also wanted to make baby potato eggs for Easter and used Tyler’s recipe for roasted fingerling potatoes. We made two batches, more rounded egg-shaped ones and then mixed color potatoes including several with bluish purple hues.
Both techniques were unreal and yielded fantastic results. Both the asparagus received compliments for the concentrated lemon flavor and texture and the potatoes had a nice herb flavored skin with the perfect balance of salt .
Preheat the oven to 350 degrees F and arrange an oven rack in the middle of the oven. Get yourself a lunch brown paper bag or grocery store paper bag (but without the logos or paint) to hold the asparagus. Place the asparagus in the bag and drizzle the outside of the bag with olive oil to keep the bag from burning. Sprinkle the asparagus with the salt and cracked pepper and toss in the lemon slices and bay leaf. Close the bag, folding it over several times and creasing the folds well to hold the steam in. Put the pan on a baking sheet, drizzle it with more olive oil, stick it in the oven, and bake for 20 minutes.
Take the baking sheet out of the oven and set it on top of the stove. Set a serving plate next to the stove. Using a kitchen towel or a pair of kitchen tongs, raise the bag over the plate, open the bag, and slide the asparagus out onto the plate.
Preheat oven to 500 degrees F and place a baking sheet inside to heat.
Add potatoes, rosemary and thyme, and garlic to a medium bowl. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper.
Remove sheet pan from oven, lightly coat with 1 tablespoon of olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
After all the Southern food we’ve had recently, we thought we’d see what was available closer to home. There is a small selection of bbq and rib joints in Boston, especially those that deliver. Sweet Cheeks BBQ offers take out, convenient if you are in the Fenway area. Redbones offers delivery via their Redbones Rib Rider (in the Somerville area) and limited car service, but what about those folks that are real lazy and want to order in?
We searched the web and Arizona Barbeque in Roxbury, popped up immediately on our radar. After ordering, the ribs came within 45 minutes.
We got a full rack of ribs. The family rack is $31.95 and the full rack is $19.95. The meat was pleasantly fatty, tender and the sauce was nice and sweet, with a little bit of spice. We did have the ends of the rack which were dry, tough and a bit too overcooked, but overall, most the center ribs were real tasty, super tender and enjoyable to eat.
The best aspects of the ribs was the light bbq char and the sweet sauce. It had a bit of a tang, spice and sweetness and was good enough it should be bottled and sold!
If we need some wet, saucy ribs, we will definitely turn to Arizona BBQ for delivery again and we may even try out the pizza too!
I’ve eaten grits at some brunches and in New Orleans before. However, I have never made proper grits ever. I recently had the opportunity to have proper Carolina plantation stone ground grits and gave it a shot.
Carolina Grits From Carolina Plantation Serves 2
2 1/4 cup of water
1/2 cup grits
1/2 tsp salt
1 T butter
Mix ingredients in large sauce pan. Bring to boil over medium heat. Reduce heat to low, cover and simmer for 60 minutes, stirring occasionally. If grits become too thick, just add water.
Boiled over Carolina grits
Barbeque pork roast
4 to 5 pound pork shoulder (butt) roast
2 cups water
1 bottle (16 oz) barbecue sauce, your choice
Add pork roast, water and sauce. Cover and cook 6 to 8 hours on low.
Braised pork with extra bbq sauce
Garlicky spinach Adapted from Food.com
1 1/2 lbs spinach, trimmed,rinsed and patted dry
1/2 teaspoon salt
2 tablespoons butter
3 cloves of garlic
Place spinach and garlic in a large pot of boiling water. Cook 3-5 minutes. Then drain. Place in serving dish and sprinkle with salt and dot with butter.
Carolina grits, bbq pork, garlicky spinach and a buttermilk biscuit