Devilishly Delicious Double Fudge Chip Cake

Devilishly Delicious Double Fudge Chip Cake

Makes: 2 - 8” x 4” x 2” loaf, or

5 – 6” x 3” x 2” mini-loaf

Devilishly Delicious Double Fudge Chip Cake (add ice cream!)  

I am often asked what to do with the leftover buttermilk from any of my recipes (cucumber soup [cookingwithlarue.blogspot.com/2013/05/amazingly-simple-spicy-chilled-cucumber.html] salad dressings, etc.).  My first and immediate response is to make a batch or two of Devilishly Delicious Double Fudge Chip Cake.  My mother-in-law, and amazing chef, Beverly, gave me this recipe many years ago.  I am certain I have made a hundred of these cakes.  It is a simple, always fabulous, go to chocolate cake – rich, but not too rich, moist and flavorful with discreet chocolate chip ooze.  In addition, it freezes beautifully. 

 

For those days when you just have to have chocolate – let this be the go-to cake – truly an everyday chocolate cake that is made simply in ONE BOWL!  Anything easy enough to be called everyday must be done in one bowl. Most cakes require the addition of eggs and a bit of oil. This circumvents those additions and calls for Mayonnaise instead (yes mayonnaise!) – it works, really, trust me and give it a try.

There are two types of unsweetened cocoa: natural and Dutch process. Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven. Popular brands are Hershey's, Ghirardelli, and Scharffen Berger.  Dutch-Processed or Alkalized Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. Droste, Lindt, Valrhona, Poulain and Pernigotti are some popular brands. 

• 2 C all-purpose flour
• 1 1/3 C granulated sugar
• ½ C unsweetened natural cocoa (I prefer Scharffen Berger)
• 1½ tsp baking soda
• 1 C Mayonnaise (not salad dressing) – I prefer Hellman’s or Best Foods
• 1½ C buttermilk (if unavailable, use 1 Tb vinegar to 1 C milk and allow standing 5 min)
• 1 tsp vanilla
• 12-14 oz. semisweet chocolate chips
• Coffee or vanilla ice cream topping (optional)

Here they are....fudge chips!

Heat oven to 350 degree F.  Butter and dust with flour loaf pans.  Combine flour, sugar, cocoa and baking soda in a large mixing bowl.  Mix well.  Add buttermilk, mayonnaise and vanilla and beat until smooth. Gently stir in chocolate chips. Pour batter into prepared pans, dividing equally.

 

Mix until smooth....

...and pour into mini-loaf pans

Bake about 55 min for the larger loaf pans and 40-45 minutes for the mini-loaf pans. A cake tester can be used but be careful to not assume more baking is necessary if you puncture a chocolate chip instead of the cake and misinterpret your findings.  I suggest poking in more that one spot to assure it is fully baked.

 

Hard to resist eating immediately

Let the cakes cool and enjoy. You could add chocolate frosting to top it off, but frankly, it does not need it. It is better heated slightly in the microwave just before eating to melt the chocolate chips, and especially good with vanilla or coffee ice cream on top.

Larue

Roasted Eggplant with Goat Cheese, Tahini & Pine Nuts

Roasted Eggplant with Goat Cheese, Tahini & Pine Nuts

Makes about 2 dozen

 

Roasted Eggplant with Goat Cheese, Tahini & Pine Nuts

Eggplant, grilled or roasted in the oven, is a Middle-Eastern favorite. This Israeli style recipe serves them with Tahini sauce. This one-bite hors d’oeuvre is very simple to prepare. I like them hot from the oven or made ahead, chilled and later assembled and served at room temperature.  Either way – they are a perfect start to most any meal and also very healthy.

• 2 med Japanese eggplants, sliced crosswise ½” thick
• 3 Tb olive oil
• ½ tsp paprika
• Kosher Salt
• Freshly ground pepper
• 4 oz goat cheese, softened
• ¼ C tahini
• 2 Tb fresh lemon juice
• ½ preserved lemon rind, finely chopped (optional) – see below
• 1 Tb honey
• ¼ C water
• 2 Tb toasted pine nuts, for garnish
• 2 tsp finely chopped oregano, for garnish 

Eggplant....star of the show!

Heat oven to 425 degree F.  Place eggplant in a single layer on a parchment-lined baking sheet. Combine olive oil and paprika in a bowl, brush about 2 Tb over eggplant, and sprinkle with salt and pepper. Bake in oven, turning once, until golden, about 20 minutes; set aside.



Toasting pine nuts gives them roasty flavor, browns them, and makes them firmer,too. It is easiest to do in a dry skillet over medium-low heat. Shake the skillet frequently to ensure even browning - the pine nuts are small and full of rich oil, and will burn quickly if you do not watch carefully.  When the nuts are fragrant and lightly browned, take the pan off the heat. Transfer the pine nuts to a plate to cool.

 

Sliced eggplant before cooking

Toasted to a golden brown

Combine goat cheese, tahini, lemon juice, preserved lemon, honey, salt and pepper and ¼ C water in a bowl.  Top each round with 1-2 tsp of the cheese mixture and drizzle with remaining olive oil. Garnish with toasted pine nuts and oregano. Serve to accolades knowing you have provided a healthy and tasty appetizer.  J

 

Mmmmm....bite sized and delicious!

Bon appetito!

Larue

A little note on preserved lemon: It is really really easy to make and provides a lemony-salty wonderfulness to so many things. (for example: salads, any vegetable, even cocktails) See my post on Israeli CousCous with Roasted Butternut Squash and Preserved Lemon from 9/24/11 for directions on how to make your own preserved lemons and for other suggestions. Any place you would use salt and lemon flavor is fair game – just expect it to be better! If my house were on fire, I’d grab my jar of preserved lemons on my way out.  They are that great – and so much better homemade.

http://cookingwithlarue.blogspot.com/2012/09/israeli-couscous-with-roasted-butternut.html

Carnivore-delight Chili

Carnivore-delight Chili 

Serves: 8

Carnivore-delight Chili 

This is no namby-pamby chili. This is man chili for carnivores and perfect for the 4^th of July. It would also be perfect for tailgate parties – baseball, football and even lacrosse.  One last thing: If you are from Texas, take a deep breath before reading the recipe.  I know how seriously Texans take their chili con carne and their feelings about things named chili that contain things like beans, peppers, oregano….and if that hasn’t blown your top yet, tomato sauce too. I know that no true Texan would call this chili. But then again, if you are from Texas you’ve likely got a recipe you were making since you were old enough to stand at a stove and don’t need my Carnivore-delight Chili.  To make matters worse, this one also contains nature’s most perfect food: CHOCOLATE! In any case, you might want to just venture out a bit…give it try….and call it something else, perhaps just Carnivore Delight!

• 2 Tb olive oil
• 1 lb. ground pork
• 1 lb. ground beef
• 1½ lb. chuck steak, fat trimmed, cut into 1” pieces
• 6 garlic cloves, minced
• 2 C red wine
• 3 Tb ground cumin
• 3 Tb ancho chili powder, or more to taste
• 2 tsp dried oregano
• 2 tsp salt
• 1 tsp cayenne, or more to taste
• 3 – 6 oz tomato paste
• 2 tsp sugar
• 3 C diced canned tomatoes
• 3 C diced onion
• 3 C diced red bell pepper
• 3-4 squares unsweetened chocolate, roughly chopped
• 3 – 15 oz canned black beans, drained and rinsed
• 1 C chopped fresh cilantro & some for topping
• 2-3 C beef broth
• Garnish: grated cheddar cheese, sour cream, cilantro and/or pickled jalapenos

The key to success for this recipe is to have great beef cut into BIG juicy chunks. Each cube should be about 1” across.

 

BIG CHUNKS of beef for this chili!

Heat olive oil in a large pot. Add ground pork and beef and sauté until brown, about 4-5 minutes. Add cubed chuck steak and garlic and sauté another 5 minutes until cubed beef is browned.  Add 2 C red wine; don’t use your finest red wine, but it should be something you would be willing to drink like a cabernet blend. You could substitute beer or beef stock. Bring to a boil. Add cumin, chili powder, oregano, salt and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste, sugar and simmer 5 minutes. Add tomatoes, onions, and red peppers and simmer until vegetables are tender – about 30 minutes.

 

Browning the meat

Add chopped chocolate, black beans and 1 C chopped cilantro to chili. Add beef broth, ¾ C at a time, until thinned to desired consistency. This can easily be prepared one day ahead or frozen.

 

Secret ingredient: Chocolate!

When serving, heat chili, simmer slowly to warm meat and sauce, ladle into bowls, top with garnishes of choice or have your guests select their own.  Suggestions include grated cheddar cheese, sour cream, cilantro and/or pickled jalapenos. 

Serve this with a beer, especially lager, pilsner or wheat or a wonderful fruity zinfandel, barbera or chianti.

Enjoy!

Larue