Beatty’s Chocolate Cake

September 24th, 2009

I missed the first Barefoot Blogger Thursday of the month because of travel and other obligations, so I was determined not to miss the second one. Mary of Passionate Perseverance selected Ina Garten’s Beatty’s Chocolate Cake because it is her birthday. Happy birthday Mary! Unfortunately Mary had a problem with the cake. Visit her wonderful blog to see how she salvaged a near disaster. Actually, I can empathize with her. This cake was not easy. It was easy to mix and bake. The addition of a cup of coffee to the mix, made it almost too thin in my opinion. My cake did not run over in the pans as her’s did, but once I removed it from the pans after it was baked, it was very crumbly and hard to handle. Perhaps I did not bake it long enough, even though it was in the oven for the prescribed amount of time. I just knew I would not be able to pick it up and layer it. The only solution I could think of was to put the layers in the refrigerator on their cooling racks to see if it would help. The freezer is another good idea. Once they were very cold, I was able to manipulate them onto the serving plate and frost them.

This is a very good moist cake and the frosting is easy and delicious. The addition of coffee to the cake and frosting seems to bring out the chocolatey taste. The only addition I made was to sprinkle the top of the cake with toffee bits. It helped to hide the cake crumbs peeking out of the frosting! You may want to check in with the other Barefoot Bloggers to see how they did with this cake. I know I am curious.

BEATTY’S CHOCOLATE CAKE

Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs at room temperature
1 teaspoon pure vanill extract
1 cup freshly brewed hot coffee

Directions

Chocolate Buttercream, recipe follows

Preheat the oven to 350 degrees. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners’ sugar
1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.

Goat Cheese and Leek Galette with Strawberry Salad

September 22nd, 2009

I think I have discovered the aroma that will have everyone stopping in their tracks and exclaiming ” Oh my, what is that cooking ?”. That was just my reaction when my Daughter-In-Law, Kristen cooked dinner for us last week. The aroma in question was caused by leeks sweating in white wine and butter. It actually topped my all time favorite scent of apple pie with cinnamon baking in the oven. She was making us a simple meal of goat cheese and leek galette with a strawberry poppy seed salad. It took her only one half hour to put together, but the anticipation created by the homey smells in the kitchen made it one of the most delicious meals I have eaten in a while.

I made the galette again last night. It was just as I remembered it. The original recipe came from Epicurious. Kristen and I both made changes to the recipe. Instead of flavoring it with marjoram, I used dried basil and thyme. I substitued the unflavored goat cheese with a tomato and basil goat cheese. Kristen and I both used the Pillsbury thin pizza crust.


The salad that Kristen put together was colorful and full of “good for you” tasty ingredients. The strawberries, avocado and baby spinach were accented with green onions, cashews and a good bottled poppy seed dressing. Kristen is a busy working Mother and these are the kinds of meals she cooks on a regular basis. I would say that she is on the right track. I will have her share more of her meal ideas in the future.
GOAT CHEESE AND LEEK GALETTE (adapted from Epicurious )
1/3 cup dry white wine
1 Tbls butter
2 cups sliced leeks (white and pale green parts only)
1/2 tsp dried basil
1/2 tsp dried thyme
1 egg, beaten to blend
1 11oz. tube refrigerated thin crust pizza dough
4 ounces soft fresh goat cheese flavored with tomato and basil, crumbled
1 Tbls butter melted and mixed with reserved egg ( season this with salt and pepper)
Position rack in top third of oven; preheat to 450 degrees. Heat wine and butter in heavy medium skillet over medium low heat until butter melts. Add leeks. Cover; cook until leeks are crisp-tender, about 4 minutes. Remove from heat and let cool slightly. Mix in herbs. Reserve 2 tsp. egg; stir remaining egg into leek mixture. Meanwhile, unroll pizza dough on lightly oiled baking sheet. Stretch or pull dough to 13″ x 10″ rectangle. Spread leek mixture over dough. Sprinkle cheese and pepper over filling. Fold 1-inch border in over filling. Brush folded edge with reserved 2 tsp. egg and butter mixture.
Bake galette until crust is golden brown, about 14 minutes.
STRAWBERRY POPPYSEED SALAD
Baby Spinach
Fresh strawberries (quarted)
Fresh Avocado (large chop)
Chopped green onion
Cashews
Old Cape Cod Poppy Seed Dressing
Layer all the ingredients from the bottom to the top in a shallow bowl. Toss with the poppyseed dressing and serve.

Home Alone with Soup and a Movie

September 19th, 2009


What do you do when you are faced with time alone? Sometimes I like to curl up with a good book and do nothing all day; no one to cook for, no extra laundry, no renovation projects to deal with. It is nice for a few days, but I can take only so much of it. David is on a two week motocycle ride with his buddies. I spent the first few days visiting my Son, Daughter-In-Law and Granddaughter. Since I have been home I have been somewhat slothful, cooking my favorite comfort foods like hamburgers, macaroni and cheese and an actually yummy quiche lorraine from Mastering the Art of French Cooking. The week has been rainy and cool – the kind of weather that begs for warming, bubbling soup. So yesterday I donned my sweats, pulled out one of my easiest soup recipes and puttered in the kitchen while the soup simmered.

I have been making this escarole, white bean and sausage soup for years. It is easy and quick and very satisfying. I always have cannellini beans and chicken broth in my pantry so it requires few things from the grocery store.
I love making a tray to eat in front of the television to watch one of my favorite DVDs; movies that David does not necessarily love. Here are a few of my favorites.

Grey Gardens
– This movie fascinates me. It is the true story of Jacqueline Kennedy’s Aunt Edie Beale and her daughter “Little” Edie. Their descent into mental illness, co-dependency, and isolation is unbelievable. Their beautiful estate in the Hamptons decays around them. It has recently been restored by Sally Quinn. Drew Barrymore’s portrayal of Little Edie is worthy of an Oscar. There was a documentary featuring the real Beales and Drew Barrymore nailed her role as Little Edie.

The Holiday –
The movie itself is somewhat predictable, but the two homes featured are stunning in different ways. It is the story of two women in the throes of relationship problems who decide to swap houses for the holidays. Kate Winslett’s character lives in an English cottage into which I could move today and live happily ever after. Cameron Diaz lives in a sleek mansion in LA. It doesn’t hurt that Jude Law is one of the love interests. I have watched it several times just to study the houses . . . ok, ok, Jude Law too.

Something’s Got to Give –
What’s not to love about Diane Keaton and Jack Nicholson? But again it is the house in the Hamptons that I love. Do you see a pattern here? I love houses.
David will be facing his “home alone” time next week. My biker babe girlfriends and I are going to New York City for four days of shopping and a Broadway show (Jersey Boys). We have reservations at Mesa Grill for dinner one night. Before I give you the recipe, here are two questions. What are your favorite DVDs? And if you have any suggestions for good restaurants in NYC, I could use them. I am tired of “home alone” and could use some fresh ideas.
ESCAROLE, WHITE BEAN AND SAUSAGE SOUP
1 Tablespoon olive oil
1 small onion, chopped
3/4 pound Kielbasa or Sausage of choice, sliced or diced
4 cloves garlic, minced
3 cans low sodium chicken broth
2 15 ounce cans cannellini beans, drained and rinsed
1 bunch escarole, washed and roughly chopped
1/2 cup freshly grated Parmesan cheese
Heat oil in heavy large saucepan or dutch oven over medium high heat. Add sausage and onion and saute until lightly browned, about 8 minutes. Add chopped garlic near end of cooking time. Add the beans and chicken broth and simmer to meld the flavors, about 20 minutes. Add the escarole and simmer until wilted. Ladle soup into bowls and sprinkle with Parmesan cheese.

Skillet Biscuits and a 60th Birthday

September 14th, 2009

We returned to Richlands, Virginia this past weekend. You may remember that our good friends Barbara and Jim live there. I posted about one of Barbara’s recipes here. The reason for the visit was a surprise birthday party for Barbara. It was a milestone birthday and one not to be missed. Unfortunately our husbands had planned a two week mototcycle trip that was to begin on the day of her birthday. But Jim could not bring himself to leave on her birthday, so a month of deception began. Barbara was convinced that the guys were leaving on Saturday morning. Jim packed his boots and jackets, loaded the bike, gave Barbara a token birthday present, apologized for leaving on her birthday and left. She was a good sport about it, but was depressed. While her Mother and Sister took her to a ficticious birthday lunch, Jim doubled back and everyone descended on her house and waited for her return. Her sister came up with a crazy excuse to turn around and go home and the surprise was a complete success. Here is Barbara’s real present.


They live on a mountain for heaven’s sakes, so what better present than an ATV. It is what every 60 year old biker babe should have. She is looking forward to riding the trails and visiting their log cabin on the old Kentucky Turnpike. What beautiful country this is. This is the view from their house.

After our last visit, in which I posted about Barbara’s beautiful new kitchen, Girlichef commented that I should have posted a picture of the kitchen – so here it is Girlichef.

Sunday morning the guys really prepared to leave on their trip. Barbara fixed a hardy breakfast of skillet biscuits, country ham, milk gravy and eggs. Skillet biscuits are a wonderful alternative to the biscuit challenged. According to Barbara you just follow the biscuit recipe on the self-rising flour bag, but add a little more buttermilk to make the batter of pouring consistancy and bake in a greased iron skillet until brown and cooked through. She inverted the biscuits on a plate and cut them into wedges. Breakfast was delicious and it was a fitting send off to the thoughtful men in our lives.

Cottage Update

September 10th, 2009

I love decorating almost as much as I love cooking, so today I have decided to give you an update on the cottage renovation. We started with a 600 Sq. ft. space and added a second story to the existing cottage. The second story with the new kitchen, master bedroom, and living room as shown above have been livable for a while. We had our contractor friend Don texture the walls to give them a stucco effect. I then painted them a soft yellow and went over that with a burnt umber glaze.

The dining area leading into the kitchen has a reproduction French cupboard with chicken wire in the doors instead of glass. I store many of my blog dishes here.

My pantry is finally finished and it nice to be able to see what I have and I am trying to keep it organized. To see a before picture of the pantry go here.
The project this summer has been to finish the downstairs or original part of the cottage. There is a picture of the stone fireplace before renovations in this post.

We have gotten the walls up and the furniture out of storage. I do want to replace the rug, but this makes a nice sitting area for the downstairs bedrooms.

David made the headboard out of laurel branches for this bedroom.

I had fun making this a bedroom for Rachel and her cousins. I still have a lot of accessorizing to do, but Rachel loves her bedroom.

This is a picture of the lower screened porch. David made the swinging twin beds. There is another one on the other side. We are calling this the sleeping porch, but it is also a wonderful place to curl up with a good book and take an afternoon nap.

There is another budding designer in the family. Rachel discovered my design magazines while she was here and was totally fascinated. That’s a picture of her and her Dad below.

We are taking a break from working on the house for the next few weeks. It has been a labor of love and I can’t think of a better place to live.

I will be posting my Barefoot Blogger recipe a little late this month. Stay tuned.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.