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Recipes
Vanilla Buttermilk Cake
By porcalina
Makes one three-layer 9-inch round cake
- 3 3/4 cups cake flour
- 2 1/2 cups sugar
- 1 tablespoon plus 2 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 sticks (10 ounces) unsalted butter, at room temperature
- 1 1/4 cups plus 1/3 cup buttermilk
- 5 whole eggs
- 2 egg yolks
- 2 1/2 teaspoons vanilla extract
Chocolate Butter Cake
By porcalina
Makes one 8-inch square, three layer cake
- 3 cups cake flour
- 3 cups sugar
- 1 1/2 cups unsweetened cocoa powder (not Dutch process)
- 3 teaspoons baking soda
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 3 sticks (12 ounces) unsalted butter, at room temperature
- 1 1/2 cups buttermilk
- 3 eggs
- 1 1/2 cups freshly brewed coffee, cooled to room temperature
Butternut Squash and Caramelized Onion Galette
By porcalina
1. Make pastry: In a bowl, combine the flour and salt
- For the pastry:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, cut into
- pieces
- 1/4 cup sour cream
- 2 teaspoons fresh lemon juice
- 1/4 cup ice water
- For the filling:
- 1 small butternut squash (about one pound)
- 2 tablespoons olive oil
- 1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
- 1 large onion, halved and thinly sliced in half-moons
- 1 teaspoon salt
- Pinch of sugar
- 1/4 teaspoon cayenne, or to taste
- 3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
- 1 1/2 teaspoons chopped fresh sage leaves
Flank Steak Stir-Fry with Asparagus and Red Pepper
By porcalina
While you are chopping the ingredients in preparation, bring a small saucepan of water to boil
- 3 Tbsp vegetable oil
- 1/2 lb asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups)
- 1 lb of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips, 2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes before slicing to make it
- 1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide
- 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water
- **All Purpose Stir Fry Sauce**
- 3 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version)
- 1 tsp finely chopped, peeled, fresh ginger
- 1 small clove garlic, minced
- 1 green onion, including green tops, chopped
- 1/2 tsp chili oil
Butternut Squash Risotto
By porcalina
Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low
- 1 * 1 quart chicken stock
- 1 * 1 cup water
- 2 * 2 tablespoons extra-virgin olive oil
- 1 * 1 small onion, chopped
- 2 * 2 cloves garlic, grated or chopped
- 2 * 2 cups Arborio rice
- 1 * 1 cup dry white wine
- 1 * 1 (10-ounce) box cooked frozen butternut squash
- * Nutmeg, grated, to taste
- 2 * 2 tablespoons butter
- 7 * 7 or 8 leaves fresh sage, slivered
- 1 * 1 cup grated Parmigiano Reggiano
Lemon Cake
By porcalina
Makes 2 8-inch loaves
- For the cake
- 1/2 pound unsalted butter at room temperature
- 2 1/2 cups granulated sugar
- 4 extra-large eggs at room temperature
- 1/3 cup grated lemon zest (6 to 8 large lemons)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed lemon juice
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- For the glaze
- 2 cups confectioners' sugar
- 3 1/2 tablespoons freshly squeezed lemon juice
Basic Chocolate Cake
By porcalina
Preheat oven to 350F degrees with a rack in the middle
- 2 1/2 cups whole wheat pastry flour
- 3/4 cup non-alkaline/non-Dutched cocoa powder (I use Dagoba)
- 1 tablespoon baking powder (look for non-aluminum type)
- 3/4 teaspoon fine grain sea salt
- 1/2 cup barely melted unsalted butter (or coconut oil)
- 1 cup real maple syrup, room temperature
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup coconut milk, room temp
- 8 ounces good-quality bittersweet chocolate, shaved or finely chopped
Chocolate Whipped Cream Frosting
By porcalina
To make the frosting melt the chocolate in a double-boiler, or in a bowl placed over a pan of boiling water
- 2 ounces bittersweet chocolate (chopped)
- 1/4 cup unsalted butter, room temperature
- 1/4 cup maple syrup
- 1 cup heavy cream, whipped to stiff peaks
Moist Yellow Cake
By porcalina
* Preheat oven to 350 degrees
- 1 cup (2 sticks) of butter (room temperature)
- 2 cups of sugar
- 4 eggs (room temperature)
- 3 cups of sifted self-rising flour (White Lily)
- 1 cup of whole milk (room temperature)
- 1 teaspoon pure vanilla extract (McCormicks)
- 1/2 teaspoon butter flavoring
Chocolate Cake with Raspberry Filling
By porcalina
Make Cake Layers: Preheat oven to 300°F
- For Cake Layers
- 3 ounces fine-quality semisweet chocolate such as Callebaut
- 1 1/2 cups hot brewed coffee
- 3 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder (not Dutch process)
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups well-shaken buttermilk
- 3/4 teaspoon vanilla
- For Raspberry Filling
- 2 10-ounce bag frozen raspberries, thawed
- 1/2 cup sugar
- 2 tablespoons cornstarch