• Spaghetti al Limone

    If you remember last week’s post, I mentioned that I have recently been introduced to the world of Bon Appetit Test Kitchen videos, and I can’t believe I survived this long without them honestly. Aside from being incredibly informative, they’re so wholesome and everyone is super lovely and nice to each other and I love it so much.

    Of the test kitchen chefs, I keep finding myself going back to the videos done by Molly Baz, because they’re simple in procedure, but packed with flavor, also I’m fascinated by her collection of cross-back aprons. So much so that I definitely also bought one and I’m in LOVE with it. But anyway, back to food because that’s why we’re here, this recipe comes from Molly herself (original can be found here), and it’s literally so good that the first time I made it I gasped out loud. I’m not kidding!! It’s rich and cheesy like a fettucine alfredo, but with a bright zing of lemon so that it doesn’t feel heavy, it’s a dream come true. Plus it’s done in under half an hour so what more could you possibly want from a pasta dish??

    Because I can barely contain my excitement, we’ll get right to it, but not before I give you five things to be happy about today!
    ONE. A book so gripping that you read it from start to finish in one sitting, well into the night.
    TWO. Iced coffee with coffee ice cubes.
    THREE. A three day weekend.
    FOUR. Drinks served in mason jars.
    FIVE. Clothes that you can wear from winter to spring.

    Let’s cook!!
    SERVES: 3-4 people
    PREP TIME: 10 minutes
    COOK TIME: 15 minutes

    INGREDIENTS

    1 lemon
    12 oz. thick spaghetti
    Kosher salt
    ¾ cup heavy cream
    6 Tbsp. unsalted butter
    ¾ cup finely grated parmesan cheese
    Fresh ground black pepper

    STEPS

    ONE. Before starting, place your pot of water on the stove to boil, so that it’s ready when you are. Set out all of your ingredients in their correct measurements (called a mise en place!) because once you get started, you won’t have time to stop and grate cheese or juice a lemon on the go.

    Waste not! We use this whoooooole lemon!

    TWO. Using a vegetable peeler, cut one wide strip of the lemon peel and slice it into thin strips and set aside (this will be a garnish for later!). Zest the remaining peel of the lemon into a dutch oven or large saucepan, then juice the same lemon and reserve 2 tablespoons of juice.

    THREE. Pour the cream into the dutch oven with the lemon zest, and cook on medium heat until the cream is heated through and just about to simmer. *Start cooking your pasta now!* Lower the heat and whisk in your butter, one tablespoon at a time, until the sauce is creamy and emulsified, then remove the pot from the heat.

    FOUR. When your pasta is very al dente, about 3 minutes earlier than the package instructions, scoop out 1½ cups of pasta cooking water, and add ¾ cup to the cream sauce. Transfer your pasta to the sauce pot using a pair of tongs (it’s okay if some pasta water drips in as well), and return to medium heat. Cook the pasta for 3 minutes, adding the parmesan cheese gradually until all the cheese is melted and the sauce is smooth and glossy. Feel free to add more pasta water a tablespoon at a time until the desired consistency is reached. Stir in the reserved lemon juice now, and season with salt and pepper as needed.

    FIVE. To serve, swirl a generous pile of pasta onto the plate, garnish with more fresh black pepper, and the reserved lemon peel strips. Enjoy!!!

    xoxoxoxoxoD

  • Old-Fashioned Gingerbread with TWO Glazes

    Hello hello hello! Welcome to life after Thanksgiving, I hope you have all finally gotten your appetites back because I am now in FULL ON Christmas mode!! Up first? Gingerbread. But not the hard, dry gingerbread cookies with rock solid royal icing that make me sad, this is the real deal, from one of my mom’s old cookbooks that has been a holiday staple in our house for as long as I can remember. The recipe produces nine plush squares of richly spiced cake, and it’s a perfect complement to any topping you could possible want. Whipped cream? Check. Caramel? Check. Chocolate Sauce? Check!

    EVEN lemon sauce, which is how this cake was designed to be served. However, because I love ~options~, I created a second sauce as well. I look forward to the Starbucks Holiday coffees all year round, and when I thought about the gingerbread latte, it hit me! Coffee glaze, too! It also reminded me of a classic bundt cake that my grandma used to make, which featured one half citrus glaze and one half coffee. The best slice was always the one that had some of each glaze!

    Finally got all my siblings together for the first time in MONTHS! A Thanksgiving miracle.

    Before you get started, here are some Holiday themed happys for you!!
    ONE. The debate on what goes best with a piping mug of Hot Chocolate- marshmallows or whipped cream.
    TWO. Getting all your present shopping done early.
    THREE. Driving past a car with a Christmas tree strapped to the roof.
    FOUR. Houses that really commit to their outdoor light display.
    FIVE. Recovering from post-Thanksgiving meal depression when you realize you get to do it all over again in a MONTH!!

    Okay now that’s that, let’s GO!

    Makes: 9 squares, with approx. 2 cups of glaze
    Prep Time: 15 minutes
    Bake Time: 25 minutes

    Ingredients
    adapted from McCall’s Superb Dessert Book

    1½ cups all purpose flour
    1½ tsp baking soda
    ¼ tsp salt
    ½ tsp ground cinnamon
    ½ tsp ground ginger
    ¼ tsp ground cloves
    1 egg
    1 cup molasses
    ½ cup melted butter
    ½ cup hot water
    2 cups powdered sugar, separated
    2-3 Tbsp lemon juice
    2-3 Tbsp brewed (cooled) coffee
    ½ tsp vanilla

     

    Steps

    ONE. Preheat oven to 375ºF. Grease an 8×8″ square baking pan.

    TWO. In a medium bowl, sift together the flour with baking soda, salt, and all the spices. In the bowl of a stand mixer, beat the egg with molasses, melted butter, and hot water until well combined.

    THREE. Gradually beat in the flour mixture until smooth.

    FOUR. Pour the batter into the prepared pan and gently tap for bubbles. Bake for 25 minutes, or until a toothpick comes out clean. Allow to cool for at least 10 minutes before cutting into nine squares.

    FIVE. Divide the powdered sugar into two small bowls. Add the lemon juice to one bowl and coffee + vanilla to the other, starting a tablespoon at a time until you have reached the desirable pouring consistency. Serve each slice warm with a generous drizzle of one glaze or BOTH get crazy!!

    xoxoxoxoD

  • Applesauce Cake

    Hello hello! Here we are at another Tuesday, and here I am with another dessert recipe, ready for fall! This weekend, my sisters and I (all 5 of us!) met up in NYC for dinner, and I had some of the best pho of my LIFE from a restaurant in Greenwich Village called Pho Bar. A ginormous bowl of beef pho and a Vietnamese Iced Coffee (espresso with sweetened condensed milk), are really all I need to be happy. Here in New York, the past few days have been cold and rainy, which quite honestly, is my FAVORITE kind of weather. What better excuse to cook all day and watch a lot of Netflix?? This Sunday, pretending that we were further into Fall than we were, I made Beef Bourguignon, which you can find here, and this applesauce cake.

    This place was so yummy and fancy!

    A story about this cake- this recipe comes from my amazing Grandma Marcella, who used to make this all the time when we came over for dinner. My grandparents have lived three doors down from us my entire life, so walking down to their house for dinner and a slice of this impossibly moist cake was a DREAM. As the years went on, my mom and then I started to take over some of the dinner and baking responsibilities, but somehow, this recipe fell by the wayside.

    You can see that this copy of the recipe is well loved!

    Cut to many years later, I was in my senior year of college and doing everything in my power to procrastinate during finals week (as one does in college, you know), and SUDDENLY I thought about this recipe and could think of nothing else. I called my mom immediately and begged her to look through her recipe books to see if we had a copy written down, and, sure enough, 5 minutes later I had a picture of the recipe and was en route to the grocery store at 9pm. Honestly, god bless my roommates, I didn’t have a car in college, and somehow someone was always willing to drive me to the store. Probably because it meant they would get baked goods, but still. It was just as delicious as I remembered when I made it that night in college, and words can’t describe how important it felt to make this cake and serve it to my grandma at family dinner the other night and make her proud.

    This is the most expensive Le Creuset item that I own and I’m not kidding when I say it’s my prized possession (it’s LAVENDER) and I just wanted to show it off okay THANKS

    Some notes about this recipe: the applesauce makes this cake SUPER moist without any extra oil, which is a win if you ask me. It’s best to start with unsweetened applesauce, that way you can control how sweet the cake turns out, but if all you have is sweetened, lower the brown sugar amount maybe to ½ cup. Also, I’m not the biggest fan of raisins, so if I were to make this on my own, I would lower the amount to ½ cup, but the original recipe as made by my grandma specified 1 whole cup.

    Before we start, I’m getting into these 5 things to be happy about bits, so here are 5 more for today:

    ONE. When the temperature drops below the 70ºs for the first time in AGES.
    TWO. Beginning a binge of fall movies and TV, just to get you in the mood for what’s to come.
    THREE. Having a favorite mug and refusing to use anything else to drink tea and coffee out of.
    FOUR. When you’re so sleepy that, upon getting into bed, you fall asleep immediately.
    FIVE. Family board game nights.

    Anywho, let’s goooooooooooo!

     

    Ingredients

    1 cup applesauce, preferably unsweetened
    ¾ cup brown sugar, less if you’re using sweetened applesauce
    1 stick butter
    ¼ tsp cinnamon
    ½ tsp vanilla extract
    1 cup flour
    ½ tsp baking soda
    1 tsp baking powder
    1 egg
    ½-1 cup raisins, depending on preference
    2 tbs fresh lemon juice
    5-6 tbs confectioners sugar

    Steps

    ONE. Preheat your oven to 350ºF and generously butter a 9″ x 9″ pan. Set up a double boiler on the stove*, and in the top bowl, add the applesauce, butter, brown sugar, and cinnamon. Heat until the butter is melted and the mixture is almost bubbling. Allow to cool slightly before proceeding. (My grandma would place the bowl in the sink with a little cool water in it to speed up the cooling process!)

    TWO. Once cooled, stir in the flour, baking powder, and baking soda until everything is combined, then mix in the egg and incorporate.

    THREE. In a small bowl, toss the raisins with about a tablespoon of flour, this will keep them from all sinking to the bottom while baking. Stir the raisins into the batter until evenly distributed, then pour the whole thing into the prepared pan.

    FOUR. Bake for 15 minutes at 350º, then after the 15 minutes are up, turn the heat down to 325º and bake for an additional 10 minutes. Before removing from the oven, test with a cake tester or knife to ensure doneness, the cake should be moist but not wet and the tester should come out clean. Cool completely before glazing.

    FIVE. In a small bowl, mix together the lemon juice and confectioners sugar into a thick, pourable glaze, adjusting the amounts as necessary until you have a thickness that you’re happy with. I like mine on the thin side, I find that it seeps into the cake more this way, but it’s totally up to you! To glaze, slice the cake into 9 slices, then pour the glaze over it so that it completely covers the top and starts to sink down the cut sides.

    Best enjoyed with as much glaze as you can get on top of each piece!! xoxoxoxoxoD

    * To make a double boiler, fill a saucepan up half way with water and turn the heat up on the stove to bring the water to a boil. Place a large heat-safe bowl on top of the saucepan, making sure that the bottom of the bowl doesn’t actually touch the water in the saucepan. As the water boils and releases steam, it heats the contents of the bowl without direct heat, so nothing in the bowl can be burned or overcooked!