Chocolate Peanut Butter Cake 1/28/12

Chocolate Peanut Butter Cake

The two great flavors of chocolate and peanut butter come together in this moist delicious cake from Brenda Melancon of Port Allen, Louisiana. Kids of every age will be all over this one!

12-15 ServingsPrep: 10 min. Bake: 30 min. + cooling

Ingredients

• 2 cups miniature marshmallows
• 1 package (18-1/4 ounces) chocolate cake mix
• 1-1/4 cups water
• 3/4 cup peanut butter
• 1/3 cup canola oil
• 3 eggs
• 1 cup (6 ounces) semisweet chocolate chips

Directions

• Sprinkle marshmallows into a greased 13-in. x 9-in. baking pan. In a
• large bowl, combine the cake mix, water, peanut butter, oil and
• eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes
• or until smooth. Pour over marshmallows; sprinkle with chocolate
• chips.
• 
  
• Bake at 350° for 30-35 minutes or until a toothpick inserted near
• the center comes out clean. Cool on a wire rack. Yield: 12-15
• servings.
• 
  

Nutrition Facts: 1 serving (1 piece) equals 344 calories, 18 g fat (5 g saturated fat), 42 mg cholesterol, 313 mg sodium, 43 g carbohydrate, 2 g fiber, 7 g protein.

Sauteed Veggies 1/28/12

2 zucchinis and 1 summer squash, sliced at diagonal
1 large onion or leek, sliced
sun dried tomatoes, i used about 10 pieces roughly chopped
1/4 cup chopped garlic scapes or 2 cloves chopped garlic
fresh thyme
salt and pepper
fresh grated parm or asiago cheese
drizzle balsamic vinegar

Heat 2-3 tbsp EVOO in a large pan, toss in the scapes/garlic and onion/leeks. Cook for just a couple of minutes then add the sliced squash. I used a fairly high heat so the squash would brown somewhat and not cook too long, then I tossed in about a tbsp or so of chopped thyme, the sun dried tomatoes and salt and pepper. Turn the squash several times so it all gets coated and each piece gets some pan time. Don't let the squash cook too much or it will be mushy. Spoon out onto platter, sprinkle with fresh grated Parm or Asiago and cover with foil to seal in the heat so the cheese gets soft. Just before serving drizzle with a little balsamic vinegar. It has a nice Mediterranean flavor so I don't like to overpower that with too much balsamic.   Next time I'm going to add sliced kalamata olives or maybe mushrooms.  This dish is great at room temperature so can be made ahead. It also makes quite a bit so is nice for lunch leftovers! It made enough for potluck at work and then dinner at home for 4. Bon appetit! xo Mom

Crumble-topped Fish Pie

If you can't make out the ingredients let me know and I can email you the scan. I was lazy and scanned it, didn't want to do all that typing but then I couldn't edit the scan :)

I used Hake, Salmon and the Smoked Haddock. I didn't have fish stock so I just used the
stock that  I had boiled the fish etc in.  I also used about 2 cups of leeks.
Kate made the topping and used the ancient cayenne that I keep in the Hoosier - Brynn do you remember how hot it made Pepper Chicken sometimes? The topping really had some kick. We all thought the recipe was delicious. Served it on brown rice with sauteed veggies on the side. Definitely not low  fat! I forgot to take a picture but I will next time! Thanks Brynn and Tom for the Great British Book of Baking cookbook! xo Mom

Teriyaki Salmon

Ok, so this really should be Brynn's post because she found the recipe but since I made it tonight and it was Soooooo delicious I had to post it!! The teriyaki sauce is far and away THE best teriyaki sauce I have ever had. I used about 2 tablespoons of grated fresh ginger and that combined with the lime zest and juice gave such great flavor! I can think of so many other things to use it with but the fried salmon is a good start! Thanks Brynny! Dad loved it too!

bbc.co.uk/food
Teriyaki salmon
Ingredients
2 salmon fillets
4-5 tbsp dark soy sauce
1 limes, zest and juice
1 small chilli
2 tbsp maple syrup
1 fat garlic clove, finely chopped
1 chunk of ginger, finely chopped
1 sheet of egg noodles
bunch of coriander, chopped
1 tbsp sesame oil
extra lime juice
Preparation method
1. Heat some olive oil in a pan and fry the ginger, garlic and chopped
chilli.
2. Add the zest and juice of the lime and pour in the soy sauce. Add
the maple syrup and cook for 1 minute or until reduced and sticky.
3. Meanwhile, pan-fry the two pieces of salmon for 2 minutes each side
in a hot griddle pan.
4. When the sauce is reduced add the salmon to the teriyaki sauce
frying pan.
5. Cook and drain the noodles, adding the sesame oil, seasoning and
coriander and a squeeze of lime. Serve the salmon on a bed of
noodles with more chopped coriander.
less than 30 mins
preparation time
10 to 30 mins
cooking time
Serves 2
By Mike Robinson
From Saturday Kitchen
This teriyaki salmon recipe is
on the table in five simple
steps. Perfect for a quick
weeknight supper.
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Banh Mi

 Sourdough Banh Mi Bread

1 cup sourdough starter, regular or rye
1 1/4 cups water
3/4 cup milk
1 tablespoon olive oil
1 tablespoon salt
6 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon 2 teaspoons instant yeast 



This will be delicious with any good rolls you can find! It's really the meatballs and slaw that make it!

Mayo

¾ cup mayonnaise
6 green onions, finely chopped

Meatballs

1 ½ pound ground pork
¼ cup fresh basil, finely chopped
5 cloves garlic, finely chopped
1 tablespoon hot chili sauce
1 tablespoon + ¼ cup sugar
2 teaspoons cornstarch
1 teaspoon  salt
1 teaspoon ground black pepper

Slaw
3 large carrots, grated
½ large daikon radish, grated
3 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon salt
1 jalapeno pepper, thinly sliced
3 tablespoon fresh cilantro, coarsely chopped 


For the bread, combine all of the ingredients, kneading to form a smooth and satiny dough. The dough should be on the slack side, but not oozy; it needs to be able to hold its shape in the oven.

Place the dough in an oiled bowl and cover with, and let the dough rise, undisturbed, about 1 1/2 to 2 hours, or until doubled in size.

Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into six equal pieces. Form the loaves into 8” torpedo shapes, and place the loaves on a baguette pan – 2 loaves per groove – or on parchment-lined baking sheets. With a serrated knife or lamé, make three slashes in the tops of the loaves, each 1/2-inch deep and cover.

Let the loaves rise until they look puffy. This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.

Brush or spray the loaves with water. Bake for 10 minutes, spraying the loaves with water two more times. Lower the oven to 375°F and bake for an additional 25 – 30 minutes.

For the mayo, combine the mayonnaise and ½ the green onions in a small bowl and set aside.

In another bowl combine the carrot, radish, vinegar, ¼ cup of sugar, sesame oil, jalapeno and 1 teaspoon of salt.

In a large bowl, combine the meat, basil, garlic, 1 tablespoon sugar, cornstarch, 1 teaspoon of salt and pepper and hot chili sauce. Form the mixture into 1” meatballs – a tablespoon cookie scoop works well here.

Heat the tablespoon of vegetable oil and 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the meatballs, and sauté  for 15 minutes until browned and cooked through, turning the meatballs so that they brown evenly. Remove the meatballs from the heat and allow to rest for 5 minutes.

Cut 4 loaves in half horizontally, spread each bottom half with a quarter of the mayonnaise and top with a quarter of the meatballs, slaw, and cilantro. 
 

Sorry I didn't take a pic of them when they were "stuffed"

Yield: 6 sandwiches 
To be published in The Bakers Catalogue Summer 2012