Pork + Braised Red Cabbage and Root Veg

Springtime asparagus

For just a short period of time every year there is asparagus! A sign that winter is over...along with spring onions. At book club we read a book called "The Language of Flowers" set in San Francisco and our dinner theme was farmer's market. For probably the first time, I was not bringing dessert. So I signed up to bring an appetizer instead. So what to do with asparagus? As an appetizer, there are not a lot of options... I figured I might as well just feature the asparagus for what it is...

Lightly steamed is all you need :)
Wrap half the asparagus in thin slices of prosciutto.
Dipping sauce is a mix of mayo, Dijon mustard and lemon juice

Enjoy!

Chocolate Chip Cake with Butterscotch Frosting

Happy Birthday to my baby-daddy!  Granted his birthday was back in January and I am now only getting this posted in April - geez louise... This was a fun variation in that we added chocolate chips to a standard vanilla cake recipe and added melted butterscotch chips to a standard butter cream recipe.  Tasty all around and in his favorite color...tan (ha)

Vanilla Birthday Cake with chocolate chips
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
1 cup chocolate chips

Butterscotch Frosting
2 sticks butter
2 Tablespoons Vanilla
6-8 cups Powdered Sugar
1/4 cup cream
1 cup melted butterscotch chips, cooled

Preheat oven to 350 degrees. Grease, flour and line round baking pans with parchment paper

In a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat.

Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Pour the batter evenly into the baking pans in two batches.  Sprinkle chocolate chips in between pouring the batter.  Because these are the standard chocolate chip size sometimes they can sink when mixed into the batter so it's best to sprinkle in. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Put softened butter, vanilla, cream and powdered sugar into a mixer and blend on slow until incorporated.  Meanwhile melt the butterscotch chips in the microwave in 15 second intervals (as to not burn it).  Stir to evenly melt the chips and then cool before putting into the frosting otherwise you will just melt the butter.  Once added to the frosting, whip on medium to high speed for 5-6 minutes until light and fluffy.

Cut the rounded dome off the individual cakes.  Frost in between and sides of cake then decorate with sprinkles...enjoy!

Dipped Pretzels

Taking a page from David Chang's Momofuku Milk Bar cookbook, I tried to make the dipped pretzels when Donut's spidey sense perked up... "Mommy, what are you cooking?  Can I help?"  Of course the little stinker was able to sniff out the melted chocolate and butterscotch in 2.2 seconds flat.

This was surprisingly easy.  Just get a bag of whatever pretzels...but they MUST be the salted kind.  i accidentally bought a bag of unsalted pretzels and now I have no idea what to do with them.  I'll keep them around as a science experiment to see how long they last.  Then take whatever chocolate chips you like and add a little milk and microwave in 15 minute increments so you don't burn the chocolate.  I used a variation of ganache making ratios... about 1 cup chips to 1/4 cup milk.  Then setup additional bowls with sprinkles or nuts and get to dippin!  The salt of the pretzel mixed with the chocolate and then the fun decorations make this a fun and tasty treat.

Baby back ribs

Oy oy oy - this is late late late!  I mean...this was for the playoffs...from 2012 when for a minute we thought we might have an all around San Francisco championship city.  The Niners did not go all the way but they got very close....and well, at least the food was good. 

I love me some baby back ribs.  I think they are the perfect sporting event food, just like buffalo wings.  Sports food needs to be a little bit saucy and messy...the kind where you have to lick your fingers and you have likely stained your shirt.  As I finally write this post in April, I realize that baseball season just isn't the same...when it comes to the food.  I guess I'll just have to wait until the fall.  Until then we can use "summer" as the excuse for some outside grillin and chillin. 

When it comes to ribs, I am of the "dry rub" only philosophy...no sauce...and I like to cook in a low oven or crock pot.  The crock pot makes for some super tender ribs but they fall apart upon touch so it becomes pulled port.  In a 250 degree oven with dry rub you get the slow cook you need to ensure the fats liquify to moisten and season the meat while the dry heat creates just enough carmelization to give it a nice crust. 

Dry Rub
1 Cup packed brown sugar
1 Tablespoon each Old Bay, Herbs de Provance, Cumin, Chili Powder, Pepper, Salt, Garlic and Onion Powders

You can adjust the levels of the seasonings to suit your tastes.  If you want sweeter you can omit the garlic and onion.  Chinese 5 spice would be an interesting addition as well or you could go the spicy route and add some cayenne or curry.  The combinations are endless.  Given we have two young ones...we gotta keep it light on the spice and instead keep the heat as a separate dipping sauce.

Pre-heat oven to 250 degrees.  Cut baby back ribs into smaller slabs consisting of 4 ribs.  Coat with dry rub and let sit.  Arrange ribs onto a jelly roll pan and bake for 2-3 hours until cooked.  Try to turn the meat every 30-45 minutes.  This lets the ribs baste in their own fat. 

More Quinoa Cakes

Coconut Panna Cotta with Carmelized Pineapple

1 tablespoon powdered gelatin
1 (15-ounce) can coconut cream (recommended: Coco Loco)
1 (13.5-ounce) can coconut milk
2 cups chilled heavy cream
1/4 cup confectioners' sugar
1 can sliced pineapple rings

1/3 cup brown sugar

3 Tablespoons unsalted butter

Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.

In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.

Fill a large bowl with cold water. Strain the coconut mixture into a bowl that will fit easily into the bowl of water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately.

Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the cream and confectioners' sugar together until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7 to 8-ounce) custard cups or ramekins. Chill until firm, at least 4 hours.

 

In a nonstick frying pan, melt butter and brown sugar.  When it starts to carmelize, put in the pineapple rings until they start to soak up the caramel.

To serve, run a knife around the inside edge of the molds and invert each panna cotta onto a serving plate.   Top with pineapple ring and serve