Chocolate Pudding Cake

Hershey's Chocolate Syrup

Featured Ingredient: Hershey's Chocolate Syrup

Every Christmas Day for the last 15 years or so, we go to my in-laws for dinner.  Translation to my two kids: Round 3 of Christmas Presents.

Each year I am in charge of dessert. Usually more than one. And each year, I bring something different. The ironic thing is I always seem to try out recipes for the first time for this task. Since I hadn't made this cake before, I was very intrigued by the recipe's chemistry.  I was surprised for a cake recipe that it didn't call for eggs.  I've heard of no flour, but no eggs?  I guess if you put in eggs, it would set the pudding? I even went online to find another recipe as I thought it was a print error. 

The method didn't seem logical. You pour the batter into the pan and dump chocolate syrup mixed with hot water over the top, which sits like a pool. But somehow the watered down syrup seeps into the batter, and transforms into a luscious pudding under a moist cake like brownie. I might just have to have some right now.

This recipe is from an old cookbook that is collection of recipes from Family Circle, that in fact was a gift from my mother-in-law. The recipe is for an 8 X 8 pan.  Double it for a 9 X 13. Lining the bottom of your oven with foil is also not a bad idea as the pudding bubbles up the sides like chocolate lava.

Chocolate Pudding Cake

1 cup all purpose flour
3/4 cup sugar
1 1/2 tbsps unsweetened cocoa powder
2 tsps baking powder
1/2 tsp salt
3/4 cup chopped walnuts (optional)
3/4 cup milk
2 tbsps butter, melted
1 tsp vanilla
1 cup hot water
1/2 cup Hershey's Chocolate Syrup
Ice Cream or Fresh Whipped Cream - Recipe follows

Heat oven to 350 F.  Coat pan with non stick cooking spray

Mix flour, sugar, cocoa powder, baking powder, salt and walnuts (if using) in a large bowl.  Stir in milk, butter, vanilla until blended.  Scrape into prepared pan. (How easy is this?)

Whisk together hot water and chocolate syrup in a small bowl.  Pour over cake batter in pan.

Bake for 35 minutes or until cake is set and pudding bubbles up on sides.  You can stick a tooth pick in the cake and it should come out clean except for the pudding on the bottom. Cool cake on a wire rack.  Serve cake warm or at room temperature from pan with whipped cream and/or ice cream.  The taste of a cake with the ease of a quick bread.

Chocolate Pudding Cake with Fresh Whipped Cream

Whipped Cream.

1 cup Heavy Whipping Cream
2 tbsps Confectioner's Sugar
1/2 tsp vanilla
1/4 tsp cream of tartar (Minimizes weeping of cream - but not necessary)

In a cold stand mixer bowl combine all ingredients. With whisk attachment whip cream until soft peaks form.

(Plate courtesy of my husband - Christmas present).

White Bean Salad

Navy Beans and Sliced Beets

Featured Ingredient: Goya Navy Beans, Del Monte Sliced Beets

Another Christmas has come and gone. I had promised some new uncanny goodies in my last post and I intend to deliver.

This one my mother used to call "Vinegretas." I'm sure it has many other names depending on the family, but to make life easier for the English speaking folks, let's just call it White Bean Salad.

This is a staple at my Christmas Eve Dinner. I serve it along with Breaded Filet of Lemon Sole. It is a my go-to side dish and would actually be good any time of year.  It is a healthy, hearty, filling salad with tender and toothsome textures and little bit of crunch.  The hard boiled eggs add creaminess to the dish.  If you are looking for a taste of no nonsense old country cuisine... this salad is for you.

White Bean Salad - Makes 4 Servings

1 15.5 oz can navy beans (or any small white bean) - drained and rinsed
1 8.25 oz. can sliced beets  - diced
1/2 cup diced dill pickle
1cup frozen peas and carrots (you can also substitute a can of these in a pinch)

1-2 hard boiled eggs finely chopped (depending how much egg you like)
Salt and Pepper to Taste
1 to 2 tbsps olive oil for "Shine"

In a small bowl combine beans, diced beets and pickle.

My husband has one of those dicer tools and he goofs on how much better his "knife skills" are than mine. I prefer a more homemade look and I can achieve similar cut sizes without using the tool. The diced beets and pickles looked like shimmering jewels atop little bed of pearls (see below). And in nature, precious jewels don't come in uniform size.

White Bean Salad... In Progress

Hard boil eggs.  Put eggs in cold water and bring to a boil.  Reduce to rolling boil and boil 5 minutes.  Take eggs off heat and let sit in the hot water off the heat for 15-20 minutes. Remove eggs and run under cold water.  Peel eggs and finely chop

Boil the frozen peas and carrots until tender. Drain.

Add peas and carrots and eggs to bean mixutre. Toss salad.  Season with salt and pepper. 

Finish with 1 to 2 Tbsp Olive Oil.  Toss once more to coat.  The "shine" recommendation came from my grandmother as it gives the salad a nice glossy sheen.

The beets also give the salad a pretty pink tint, along with your fingers!












 













Pantry and Pride

We had plenty of leftovers from last night's meal, so I took advantage of "Cook Once... Eat Twice" and all I had to do was some dazzling reheating.  So I thought I would give you a little peek behind the curtain and the source for my inspiration.

I'm loaded up in preparation for Christmas Eve and Christmas Day.  As I mentioned in my last post, I'm Lithuanian and on Christmas Eve we celebrate Kucios. It's a meat-free evening meal, similar to the seven fishes celebration. It has become a part of my DNA and even though my parents are no longer with me, keeping the tradition alive, reminds me of home. My kids like this holiday, as after dinner it's a free pass to open gifts, which has always been a part of the tradition.
 
Wouldn't you know that one of the main staple dishes qualifies as Uncanny Goodness. I'm looking forward to sharing it with you after I make it tomorrow.  If yout tastes don't deviate too far from "American Bistro" this salad is not for you.  But if you crave a taste of the old country, definitely give it a try!  It's not just for Kucios anymore.  

For Christmas Day at the in-laws I will be making Chocolate Pudding Cake... so look for that recipe too.

Have a great holiday! I'm glad I finally finished wrapping gifts.  My cat Rex even offered to pitch in.

Cold Winter Night Kielbasa with Slightly Smashed Potatoes

Sapporo Beer

Featured Ingredient: Sapporo Beer

OK, so this product, is not what you might expect as the featured ingredient, but it qualifies as a can, and it's a very tasty beer.

The next thing you probably wouldn't expect is, the recipe is for a Eastern European inspired dish.  It's East meets East or rather East meets EATS! I've  seen some different variations on Asian Fusion.  Last week on Top Chef they had David Chang the Chef from Ma Peche in New York, which has a French/Asian theme. So here is my take on Asian Fusion - Polish/German cuisine with literally a splash of Japan.

I'm a first generation Lithuanian. My parents came over as teenagers with their parents during World War II when the Soviet Union took over their country.  I don't have them any longer, so unfortunately I couldn't share this familiar meal with them.  I'm not the best food stylist and my available plate choices are not necessarily ideal, but I'm about real food for real people. For this photo, I used some of my mother's plates that she used on special occasions in their honor. As this dish seemed very much at home on an Eastern European table.

1 Tbsp dijon mustard
1 Tbsp apple cider vinegar
1/2 Tbsp worcestershire sauce
1/4 scant cup full of light brown sugar
1 lb kielbasa.
1 medium onion chopped
2 garlic cloves minced
7 large red potatoes cut in quarters (about 3 lbs)
1 3/4 cup veal stock (or beef stock)
1/2 cup Sapporo Beer  - You'll have plenty left over to have with dinner
Dash of dried thyme leaves
2 bay leaves
1 Granny Smith apple - medium dice
1Tbsp butter
olive oil as needed
salt and pepper as needed

Whisk the mustard, vinegar, brown sugar and worcestershire sauce in a separate bowl.  Set aside.

Cut Kielbasa on the bias in 1 inch pieces

Heat 1 tbsp olive oil on medium heat. Brown the kielbasa in a Dutch Oven until it gets some color.  Remove from pot and set aside.

In remaining fat saute onion and garlic until onion is translucent. Add salt. (Give the onion a head start and add garlic when the onion is close to reaching the desired state).

Add stock and beer and raise pot to high heat until it begins to boil then turn down to a simmer.

Stir in mustard mixture and return kielbasa to pot. Add bay leaves and thyme.  Simmer for 20 minutes.   At the 20 minute mark, add the chopped apple and simmer for another 10-15 minutes - so that the apple still has some shape and is tender.  Taste and season with salt and pepper.

In the meantime peel potatoes and boil in heavily salted water until tender. Once potatoes are tender, drain. Leave a tiny bit of water on the bottom of the pot.  Add 1 tbsp butter and salt and pepper.  Return potatoes to pot and gently stir to incorporate butter sauce.

Serve with Rye Bread and a Salad




Kielbasa with Potatoes

 A great example of cooking with beer. This dish is wonderful with complementary layers of flavors that unfold as they land on every taste bud. Sweet, tangy, savory with hit of herbal.  If you are calorie counting... just eat the salad

Crab Bisque

Crab Meat and Evaporated Milk

Featured ingredients:  Refrigerated Canned Crab Meat; Evaporated Milk. 

This dynamic duo, with the help of some other additions, yielded a smooth, creamy, fine dining quality bisque. Not too thin or too thick with a mild flavor of the sea and subtle notes of sherry and tomato.  I only used 2 canned ingredients.  But this recipe calls for stock and tomato paste, which also come in cans.  I didn't used the canned kind in this recipe so they are not featured, but could be easily substituted.

Preparing this bisque reminded me of culinary school.  It's the first place I used Fish Stock.  That scent coupled with Mirepoix and Herbs shot me back to Mod 1.  If you are not familiar with Mirepoix, it a French Term meaning mixed finely diced vegetables and is a flavor base for sauces, stews, soups. developed with a ratio of 50% onion/25% carrot/25% celery.  

The vegetables and herbs simmer with the stock for 20 to 30 minutes and the liquid used for the soup strained.  You are going to run what's left after 30 minutes through a strainer and discard the vegetables, herbs and only use the liquid and the aromas and flavors they leave behind.

1 cup crabmeat
1 carrot diced
1 small onion diced
1 celery diced
3 small cloves garlic
2 scallions chopped
2 ripe tomatoes diced
2 tbsps olive oil
salt & pepper to taste and as needed
3 tbsp sherry (I used a good quality one I bought at a liquor store).
2 cups Fish Stock or Seafood Stock (I used Kitchen Basic's Brand)

2 tbsp butter
2 tbsp flour
1 tsp tomato paste
1 cup 2% Evaporated Milk
Dash Paprika or Cayenne if you like it spicier
1/4 cup chopped parsley

Heat 1 tbsp oil in a sautoir (there's culinary school again)...round skillet with high sides on medium low heat. Sautee carrot, onion, celery, garlic green onion and tomatoes.  As you know carrots, celery and onions can vary in size.  For best results try to stay true to the 50/25/25 portion rules as mentioned above.  You just want to "sweat" the vegetables until tender, (soften them without getting any carmelized brown color). Stir in sherry and season with salt and pepper. Cook over high heat for about 3 minutes. Add  stock and bring to a rolling boil.  You can also add the parsley stems to the mixture (another tip I learned from Culinary School). Reduce to a simmer and continue to cook for at least 20 minutes.

In a sauce pan melt 2tbsp butter and whisk in 2 tbsp flour to make a roux.  Stir over low heat until it is a pale blond color, a couple of minutes.

Strain soup through a colander into the saucepan with the roux. Whisk liquid to incorporate roux and start to thicken bisque.  Add tomato paste, evaporated milk, and paprika.  Simmer about 5 minutes stirring soup frequently until mixture begins to thicken.  Add crab and cook until heated through.  Add parsley.

Yields 4 servings.

Crab Bisque

I served this with a salad of red leaf lettuce, arugula, cherry tomatoes and Roasted Red Pepper dressing.