Cake Tuesday: Chef Bobby Flays Throwdown Competition Carrot Cake, Coconut Cake

*** Enjoy two popular cake recipes from a famous chef: carrot cake and coconut cake!




From Denny: We enjoy Bobby Flay's Food Network show Throwdown at our house and were watching this one about two of favorite cakes: carrot cake and coconut cake. Chef Flay doesn't have embeddable clips or a video clip from this particular show which was a really good one.

Like a lot of other people I went looking for a link to the chef's site to order the beautiful tall 12-layer carrot cake that was Bobby's competition when he challenged him in South Carolina. So far no luck on that one. In fact, all there was on Food Network were these two recipes but what outstanding recipes they are to enjoy! These two cakes will satisfy your creative side and deliver some seriously tasty treats to friends and family.


Carrot Cake with Marshmallow Fluff Cream Cheese Frosting

From: Bobby Flay

Prep Time: 1 hr 15 min
Inactive Prep Time: 2 hr 0 min
Cook Time: 15 min
Level: Intermediate

Serves: 1 (8-inch) cake, about 10 servings

Ingredients:

1/4 cup melted unsalted butter, cooled, plus more for buttering pan
1 cup crushed pineapple, drained
3 large eggs
1/2 cup canola oil
2 teaspoons vanilla extract
1 pound carrots, peeled and grated on the small holes of the grater (about 3 cups, lightly packed)
2 teaspoons freshly grated ginger
2 cups all-purpose flour
1 1/2 cups organic cane sugar
1/2 cup lightly packed brown muscavado sugar
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1 teaspoon salt
1/3 cup finely diced crystallized ginger
3/4 cup coarsely chopped toasted pecans
Cream Cheese Marshmallow Frosting, recipe follows

Directions:

Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans and line the bottoms with parchment paper. Butter the parchment well too.

Pulse the pineapple in a food processor fitted with a metal blade until it is finely chopped. Put the eggs in a bowl of a stand mixer fitted with the paddle attachment. Beat the eggs for 10 seconds. Add the oil, 1/4 cup melted butter, vanilla, carrots, chopped pineapple and grated fresh ginger and mix until combined.

Whisk together the flour, sugars, baking soda, cinnamon, ginger, nutmeg and salt in a bowl until combined. Add the wet ingredients and beat on low speed just until combined. Remove and fold in the crystallized ginger and pecans. Divide the batter between the 2 pans.

Bake until the tops are a very golden brown and a tester inserted in the center comes out with a few moist crumbs, 40 to 55 minutes. Let the cakes cool in the pans for 15 minutes, then invert them onto a wire rack and let them cool completely. Remove the parchment from the bottoms of each cake. Cool completely before frosting.


Cream Cheese Marshmallow Frosting

Fluff:

3 tablespoons water
1/2 cup plus 2 tablespoons light corn syrup
1/3 cup plus 2 tablespoon granulated sugar
1/2 vanilla bean, seeds scraped and reserved
2 large egg whites
Pinch salt
Pinch cream of tartar
8 ounces cream cheese, slightly softened
1 stick unsalted butter, slightly softened
1 pound organic powdered sugar, sifted twice
2 cups Fluff
1 teaspoon vanilla extract

Directions:

In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, 1/3 cup plus 1 tablespoon sugar and vanilla bean to 246 degrees F. Before adding the syrup to the egg whites below, carefully remove the vanilla bean.

In the meantime, in a completely clean, dry mixing bowl of an electric mixer fitted with the whisk attachment, whip the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the reserved vanilla seeds. Scrape the fluff into a bowl. Wash the bowl and whisk and return them to the machine.

Combine the cream cheese and butter in the bowl of the mixer and mix until light and fluffy. Add the powdered sugar and mix on low until combined. Increase the speed and whip until light and fluffy. Add about 2 cups of Fluff and the vanilla and whip until combined. Refrigerate for 15 minutes if too soft to use as frosting.








Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream

From: Bobby Flay, 2008

Prep Time: 1 hr 0 min
Inactive Prep Time: 4 hr 30 min
Cook Time: 1 hr 5 min
Level: Intermediate

Serves: 8 servings


Ingredients:

Toasted Coconut:

2 cups sweetened flaked coconut

Coconut Simple Syrup:

1 1/2 cups water
1 tablespoon granulated sugar
3/4 cup sweetened flaked coconut
Coconut Custard:
3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract

Coconut Filling:

3/4 cup coconut custard (recipe above), cold
3/4 cup very cold heavy cream

Coconut Buttercream Frosting:

3 stick unsalted butter, softened
1/3 cup confectioners' sugar
3/4 cup coconut custard (recipe above) (cold)
Pinch fine sea salt

Cake:

2 tablespoons softened butter, for pans
2 1/4 cups cake flour, plus more for pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split and seeds scraped
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon fine sea salt
12 tablespoons unsalted butter, cut into 12 pieces, slightly cold

Directions for the toasted coconut:

Preheat oven to 325 degrees F.

Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.

For the simple syrup:

Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.

For the custard:

Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.

Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.

For the filling:

Combine the custard and cream in a bowl and whip until soft peaks form.

For the buttercream:

Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.

For the cake:

Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.

Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.

In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.

Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.

To Assemble:

Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.

Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.


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Chef Spike Monday: Fun Recipes For Pizza, Burger and Salads

*** Check out some fantastic kicked up grilling recipes from famous new chef Spike Mendelsohn and view recipes from his new cookbook.





From Denny: Since the summer is almost over, kids going back to school and Labor Day will soon follow, I thought I'd stuff this blog full of summer grilling recipes. A great place to start is with a burger spot just across from the White House and a favorite with the Obama family. Good Stuff Eatery in Washington, D.C., is owned and run by a colorful character chef by the name of Spike Mendelsohn. The eatery opened in 2008.

He has this hip lean and hungry look. This chef specializes in handcrafted hamburgers, french fries and milkshakes. Spike was a Bravo channel Top Chef contestant, and a huge hit as a fan favorite in the fourth season of Top Chef. In this eatery he offers kicked up versions of comfort food, 120 versions on his menu to be exact. He is the author of his new collection from the eatery called "The Good Stuff Cookbook."

Spike's cooking background

Spike has quite the resume to go along with his fan favorite forward personality. He is a graduate of the food version of the CIA, the Culinary Institute of America. He was a former chef at the Mai House which was a restaurant named by The New York Times as one of New York City's ten best restaurants. He also worked at Bouchon in Napa Valley, California as well as Les Crayeres in France and also Le Cirque in New York City - which are all highly rated restaurants.

What does he offer? His version of Mac 'n' Cheese is "spiked" with bacon and loads of tasty herbs with gobs of bacon for flavor. One of his burgers is a Vietnamese-style burger employing pickled carrots and the grassy herb cilantro.

Spike's Oreo mint cookie milkshake popular

Spike does an Oreo mint cookie milkshake that calls for one cup of milk, two cups of vanilla ice cream and 20 mint Oreo cookies. He likes to toss his french fries with herbs like fragrant rosemary or serves them with a great cheddar cheese sauce. When it comes to salad creations Spike goes crazy and gets really creative. He takes simple wedges of iceberg lettuce and will top them with anything from poached eggs to orange segments, pomegranate seeds to sliced fennel.

White House customers

Spike's place is located on Pennsylvania Avenue in the White House neighborhood. The Obamas pay him a visit from time to time and so he has honored them with special choices on his menu. There is a Prez Obama Burger made up of a sophisticated blend of top sirloin, bacon and bleu cheese and then topped with a red onion marmalade and horseradish mayonnaise. The First Lady gets her due respect as well in the Michelle's Melt which is a multi-faceted turkey burger layered up with diced green apple and other choice veggie ingredients inspired by her South Lawn Victory garden.

Spike is soon to open his second D.C. eatery, "We, The Pizza." It's here he will be serving up all sorts of delicious creative variations on the all America favorite: pizza!

CBS, The Early Show, featured Spike in a grilling segment where he demonstrates how to put some fun into comfort food favorites and kick it up with some unexpected flavors.


Featured Recipes:

Blazin' Barn Burger
Make Your Own Sriracha Mayonnaise (the "new" ketchup)
Homemade Basic Mayonnaise
Farmhouse Bacon Cheeseburger
Good Stuff Sauce
Mac 'N' Cheese
Cheddar Cheese Sauce
Farm-Fresh Caesar Wedge
Grilled Watermelon, Yuzu, and Feta Salad
Spike’s Village Fries
Milky Way Malt









Farm-Fresh Caesar Wedge

Serves: 4

Caesar Dressing:

2 large egg yolks
3 garlic cloves
4 tablespoons white wine vinegar
1/2 teaspoon sea salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
2 salt-packed anchovy fillets
1/2 cup extra virgin olive oil
2 tablespoons freshly grated Parmesan cheese

Croutons:

4 potato rolls
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 tablespoon garlic salt
1 tablespoon freshly grated Parmesan cheese
1 1/2 teaspoon dried oregano
1 teaspoon freshly ground black pepper

Salad:

1 pound applewood-smoked bacon
1 head iceberg lettuce
1/2 pound mixed greens
Sea salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese

Directions:

To make the dressing, add the yolks, garlic, vinegar, salt, Worcestershire, mustard, pepper, and anchovies to a good processor or blender and blend to combine. With the motor running drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added. Once thick, add the Parmesan and pulse once. Refrigerate until ready to use.

To make the croutons, preheat the oven to 350°F. Cut the rolls into 1/4-inch-thick cubes. In a mixing bowl, combine the cubes with the oil , garlic, garlic salt, Parmesan, oregano, and pepper and toss. Spread on baking sheet. Bake for 10-15 minutes, or until golden brown.

To make the salad, heat the skillet over medium and heat and cook the bacon until crisp. Line a metal tray with paper towels. Drain the bacon. Cool, crumble, and set aside.

Remove the root end from the lettuce and cut the head into 4 wedges. Place one edge each on the four individual serving dishes. Scatter the mixed greens around each wedge. Dress each wedge with 2 tablespoons of dressing and season with the salt and pepper. Garnish each with the crumbled bacon, Parmesan, and croutons.




Grilled Watermelon, Yuzu, and Feta Salad

Serves: 4

Ingredients:

1/4 of a large watermelon
1/2 cup of yuzu juice
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
1 cup crumbled feta cheese
1/2 red onion, thinly sliced
1/2 cup chopped fresh cilantro

Directions:

Preheat the broiler or grill to high heat. If grilling, brush the grill surface with vegetable oil to prevent sticking.

Cut the watermelon into large squares, remove the rind and broil or grill each piece for about 1 minute on each side. Remove from the heat and chill for 10 minutes.
Meanwhile, in a bowl, combine the yazu juice and oil and add salt and pepper to taste. Add the watermelon feta, onion, and cilantro. Toss to combine. Serve immediately.




I've placed his cookbook, Good Stuff! in Dennys Food and Recipes Amazon book store, go here.



Mac 'N' Cheese

Serves: 4

Ingredients:

Butter for the baking dish
1 pound elbow macaroni
2 teaspoons sea salt
2 tablespoons extra virgin olive oil
1 cup Cheddar Cheese Sauce*
10 slices bacon
2 cups freshly grated Parmesan cheese
1 1/2 cups panko breadcrumbs
1/2 cup minced fresh parsley
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
1 teaspoon minced fresh sage
2 tablespoons freshly ground black pepper

Directions:

Preheat the oven to 375°F. Grease a 2-quart ovenproof baking dish with butter, and set aside.

Bring water to a boil in a large saucepan over high heat. Add the macaroni and salt. Reduce to medium heat, and stir to prevent ticking. Cook for 7 minutes, or until al dente. Drain and toss with the oil.

Heat the cheese sauce in a sauce pan over medium heat. In skillet, cook the bacon over medium heat until crisp. Line a metal tray with paper towels. Drain the bacon. Chop the bacon into bits.

In a bowl, combine the bacon, Parmesan, 1 cup of the breadcrumbs mixture. Spread evenly into the prepared baking dish, and sprinkle with the remaining 1/2 cup breadcrumbs.

Place baking dish on top of baking pan to catch spills if the cheese bubbles over. Bake for 40 minutes, or until crispy and brown on top.



Cheddar Cheese Sauce

Ingredients:

2 cups whole milk
1/4 cup (1/2 stick) unsalted butter
1 cup all purpose flour
1 cup grated sharp cheddar cheese
1 1/2 teaspoons ground cayenne
Sea salt and freshly ground black pepper

Directions:

Heat the milk in a large saucepan over medium heat until you see bubbles forming on top. Meanwhile, melt the butter in another saucepan and stir in the flour to make a roux. Add the warm milk whisking constantly to combine. Season with the cayenne, salt and pepper to taste. Strain through a sieve to remove any lumps before serving.







Blazin' Barn Burger

Serves: 6

Ingredients:

Picked Carrots and Daikon
2 large carrots, peeled and julienned
1 large daikon, peeled and julienned
2 cups white vinegar
2 cups sugar

Burgers

30 ounces ground sirloin
6 potato buns, cut in half
Canola oil
Sea salt and freshly ground black pepper
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1 cup Sriracha Mayonnaise*
1/2 cup sriracha hot sauce (the "new" ketchup)
2 tablespoons sweetened condensed milk

Directions:

To pickle the carrots and daikon, put each of them into two separate bowls. Add the vinegar, sugar and 1.2 cup water to a large saucepan over medium heat. Bring to a boil. Pour evenly over the carrots and daikon and cool to room temperature for 30 minutes. Refrigerate until ready to use, up to 1 week if covered-they will become more flavorful over time.

To make the patties, roll six 5 ounce sirloin balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.

Toast the patties, roll six 5 ounce sirloin balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.

Toast the buns

Heat a large skillet over medium-high heat and add just enough oil to cover the entire bottom. When the oil begins to smoke, reduce the heat to medium and place the patties into the skillet. Season the patties with salt and pepper, and cook for 3 minutes. Flip, and cook on the other side 3 minutes more for medium-rare doneness.
To assemble the burgers, mix together the basil and cilantro. Place 1 patty on 1 toasted bun bottom. Top the patty with some of each of the picked carrots, daikon, and the basil-cilantro mix.

Spread some of the mayonnaise on the bun top and cover. Repeat with the remaining ingredients. Don't forget to wrap the sandwiches in wax paper. Let rest for 2 to 3 minutes.



Make Your Own Sriracha Mayonnaise

Ingredients:

2 cups Homemade Basic Mayonnaise (recipe below)
1/2 cup sriarcha hot sauce
2 tablespoons sweetened condensed milk

Directions:

Add the mayonnaise, sriracha, and condensed milk to a food processor or blender. Puree until smooth. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

Homemade Basic Mayonnaise

2 large eggs
4 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon sea salt
2 cups grapeseed oil

Directions:

Add the eggs, mustard, vinegar, and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste. If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.







Farmhouse Bacon Cheeseburger

Serves: 6

Ingredients:

30 ounces ground sirloin
6 potato buns, cut in half
Canola oil
1 pound applewood-smoked bacon
Sea salt and freshly ground black pepper
6 slices American cheese
6 leaves iceberg lettuce
6 ruby red tomato slices
6 red onion slices
12 pickle slices
About 1 cup Good Stuff Sauce (see recipe below)

Directions:

To make the patties, roll six 5-ounce sirloin balls, and form each ball into a patty. Arrange on a tray, cover, and refrigerate. Line a plate with paper towels.

Heat a large skillet over medium-high heat, and add just enough oil to cover the entire bottom. When the oil begins to smoke, add the bacon and cook until crisp. Remove with a slotted spoon. Drain on the paper towels. Drain off the fat from the skillet but do not wipe clean.

Reduce the heat to medium and place the patties into the same skillet. Season the patties with salt and pepper and cook for 3 minutes. Flip, and cook on the other side for 1 minute. Place 3 strips of bacon and 1 slice of the cheese on each patty and continue to cook 2 minutes more for medium-rare doneness. Cover with a lid for the last 30 seconds to melt the cheese.

Toast the buns. Set aside.

To assemble the burgers, place 1 patty on 1 toasted bun bottom. Top the patty with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and 2 pickle slices. Dress with some of the sauce. Cover with the bun top. Repeat with the remaining ingredients. Don’t forget to wrap the sandwiches in wax paper. Let rest for 2 to 3 minutes and serve.

Big Stuff Bacon Meltdown: Double the amount of ground sirloin, make double the number of burgers, and layer two patties in each sandwich.



Good Stuff Sauce

Makes: about 2 cups

From Spike: After reading several books and articles on Americans and the hamburgers they love, my mother found that people’s favorite sauces were different takes on Thousand Island dressing (ketchup and mayo). At one of our family tastings, Mike Colletti, a chef I met at Le Cirque, and I came up with our twist on it — we locked ourselves in the kitchen and added a little something to the sauce to give it a real kick.

Ingredients:

2 cups Homemade Basic Mayonnaise
2 tablespoons ketchup
2 tablespoons molasses
2 tablespoons rice vinegar
1 teaspoon salt

Directions:

Add the mayonnaise, ketchup, molasses, vinegar, and salt to a food processor or blender. Puree until smooth. The sauce can be refrigerated in an airtight container for up to 1 week.







Spike’s Village Fries

Serves: 4

From Spike: One of my favorite things is walking through a farmers’ market and smelling all the wonderful fruits, herbs, and spices of local farmers. I love going to that part of the market where you find fresh rosemary, thyme, sage, basil, and oregano—it’s a feast for your nose! These fries came out of the passion of fresh herbs and the perfect french fry.

Ingredients:

5 pounds Red Bliss potatoes
Canola oil for deep-frying
1 cup chopped fresh rosemary
1 cup chopped fresh thyme
1\4 cup sea salt

Directions:

Wash and scrub potatoes under cold running water. Pat dry with paper towels. Cut in half lengthwise, then into long strips about 1⁄4-inch thick.

In a deep pot or deep-fat fryer, heat about 3 inches of oil until a thermometer reads 250°F. Line a metal tray or baking sheet with paper towels.

Add one handful of the potatoes to the pot. Fry until tender but have no color. Remove with a slotted spoon. Drain on the paper towels. Repeat the procedure until all the strips are cooked. Refrigerate until cool.

Reheat the oil to 350°F. Line the metal tray with fresh paper towels.

Add the cooled potatoes a few handfuls at a time and fry until golden and crispy. Remove with a slotted spoon. Drain on the paper towels. Toss with the rosemary, thyme, and salt while the slices are still hot. Serve immediately.







Milky Way Malt

Serves: 4

From Spike: We grew up in Montreal, so hockey’s what we lived for. Forget baseball and football, we woke up at 5 A.M., put on a thousand pounds of uniform, and hit the rink. I was the goalie in our peewee club. The only problem was my way to stop the puck was to just fall on it; I figured this was the best approach. Well, it turned out to be a kinda smart move because most kids couldn’t hit the puck too high, but when I left I was seriously bruised up. The recovery: a Milky Way bar after each game.

Ingredients:

1\4 cup hot fudge sauce
1\4 cup butterscotch sauce
1 1\2 cups malt balls
2 cups creamy vanilla ice cream
whipped cream

Direcctions:

In a small bowl, combine 1 tablespoon of the hot fudge sauce with 1 tablespoon of the butterscotch sauce and drizzle them down the sides of an 8-ounce glass. Twirl the glass around to coat the inside. Repeat with three more glasses.

Add the malt balls to a blender and pulse until they are crushed but not powdery. Alternatively, place them in a plastic bag and pound with a mallet just enough to crush them. Set aside 4 teaspoons for garnish.

Add the ice cream to the crushed malt balls in the blender and blend until smooth, about 30 seconds. Pour into the prepared glasses. Garnish each with a dollop of whipped cream and 1 teaspoon of the reserved crushed malt balls.






And here's a fun short interview of Chef Rachel Ray talking with Chef Spike - from Amazon books where Spike is promoting his new cookbook Good Stuff:

Spike Mendelsohn: I’m a huge fan of cranking up the music when I’m in the kitchen. It gives me a great vibe, rhythm and beat while I’m chopping, basting and putting together a meal. I listen to everything from The Beatles to Vampire Weekend, reggae, hip-hop and some rock. It really depends what kind of food I’m making and the mood I’m in. What kind of music do you listen to when cooking?

Rachael Ray: We listen to a wide range of music when we are making dinner. We love the Foo Fighters, U2, The Hold Steady and the Kings of Leon. Recently, we have been listening to this new band out of Baltimore called J Roddy Walston and The Business.

Spike Mendelsohn: And while you’re cooking… if you could invite anyone to dinner, living or dead, who would it be?

Rachael Ray: Living or dead? Living I would have to say I’d love to meet Dave Ghrol from the Foo Fighters. Dead would have to be my grandfather.

Spike Mendelsohn: My grandfather was a huge influence growing up as well. I’d love to have the opportunity to just sit with him and crack some jokes and then grill him about what I’m doing in the business and what I can do better. He ran so many restaurants during his time and that knowledge, his candid attitude and amazing sense of humor is something I really miss.

My restaurant, Good Stuff Eatery, was named after a saying he used so many times. When he loved something he’d do that hockey goal fist pump up and down in the air and say “GOOOOOOD STUUUUFFF.” So we named our restaurant after that, and burgers were what we decided to feature since my best food memory is with him in his backyard, in the Laurentian Mountains, grilling some burgers. He used to wrap them in wax paper so the juices stay in and the buns got steamed a bit. It was the best meal, the best memory, and that’s how we serve the burgers at my restaurant.

Rachel Ray: My best food memory, again deals with my grandfather. When I was growing up, I ate like a 60-year-old Italian man because my grandfather would make me my lunch. Sardine sandwiches and roasted vegetables—no one would sit near me in the lunchroom since my food didn't look or smell like theirs. But I loved it.





I've placed his cookbook, Good Stuff! in Dennys Food and Recipes Amazon book store, go here.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

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*** Check out news, political opinion - serious and funny cartoons, recipes, science and health news, poetry, funny posts, photography, spiritual thoughts and great quotes.






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*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets
The Social Poets Fav Bloggers
The Soul Calendar
Visual Insights
Beautiful Illustrated Quotations
Poems From A Spiritual Heart
The Healing Waters
Dennys Food and Recipes
Dennys Funny Quotes

Check Out 8 Funnies of The Week - 21 July 2010

*** Take a peek inside some funny posts for a laugh!






Funny Economy Humor - Cheeky Quote Day 21 July 2010

Roundup of Late Night Funnies - 20 July 2010

Funny Video: Wanna Work in the Fields Like the Immigrants?

Funny Video: Colbert Talks Food For Thought - Canwich Setback

Funny Video: Colberts Automatic Weapons For The People

Recession Humor: Termination Letter to Employees

Funny GOP: From The Bush Years - Homeland Security Self-Exam

Funny Video: Economic Fun Fair by Mark Fiore


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The Social Poets
The Soul Calendar
Visual Insights
Beautiful Illustrated Quotations
Poems From A Spiritual Heart
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Dennys Food and Recipes

Cake Tuesday: Lemon Honey Cake and Lemon Bread

*** For fellow Lemon Heads: get 2 awesome lemon recipes and armchair travel to a wonderful luxurious bed and breakfast inn located in Asheville, North Carolina.





From Denny: First off is a recipe from a Texas chef for which he is well known - Lemon Honey Cake. He even keeps his own bees and provides the honey! Now that's dedication to local food sources. :)

Check out a recipe for lemon bread from a wonderful bed and breakfast inn located in Asheville, North Carolina. Asheville is a beautiful town, full of friendly relaxed people and they are very proud of their small city. It's where the famed Biltmore House lives and is quite the community's featured attraction. When we used to live in Atlanta, Georgia, we would often drive up to The Biltmore during the Christmas season to hear the Christmas music and enjoy all the Christmas decorations and festivities on the grounds. We were close enough to go and return in one (long) day.

There is plenty more to entice you in Asheville as it's a great place for family vacations. There are pet friendly hotels and bed and breakfast inns like this one where your family can vacation in comfort.

Some of these bed and breakfast inns are quite luxurious, like some of the hotels, with some awesome amenities in this city. Asheville is a town where for the past 100 years the very wealthy from New York City come to summer vacation. There are hiking trails to enjoy, museums and more. The President and his family vacationed here early this summer as there is quite the golf course here.




*** Photo of Lemon Honey Cake from Bolsa Restaurant website


Lemon Honey Cake

From: Graham Dodds, executive chef of Bolsa Restaurant, here's a photo and short interview, go here. (Bolsa is Spanish for bag like in grocery bag.)

Makes: 1 (10-inch) cake

Ingredients:

Spray shortening and extra sugar, as needed to coat a cake pan

2/3 cup bread flour (not the usual all-purpose or cake flour, this is different)
1/2 tbl. baking powder
2/3 cup granulated sugar
4 eggs
1/2 cup Texas honey (or fresh honey from your area)
2 lemons, zest removed and reserved
1/4 cup whole milk
1 stick butter, melted
Fresh berries, whipped cream and/or chunk of honeycomb for garnish

Directions:

Preheat oven to 350 degrees. Lightly spray and 10-inch cake pan at coat with sugar, tapping out the excess sugar but making sure that the pan is evenly coated.

Sift bread flour, baking powder and 2/3 cup sugar together into a large bowl and set aside.

Place eggs, honey and lemon zest in a mixer and beat to a ribbon stage. (A ribbon stage is reached when a whisk or spoon moved through the mixture leaves a trail behind that is visible for a short while before merging back into the mixture.)

Squeeze lemons and gently fold the lemon juice and then the milk into the egg mixture.

Now, gently combine the flour mixture with the egg mixture, being careful to just incorporate the flour and not over beat the flour. The cake will come out tough if the flour is overworked.

Gently fold in the melted butter.

Pour the finished batter into a prepared pan and bake for 20 minutes, or until the top is light brown and a toothpick inserted comes out clean.

Serve with fresh berries and whipped cream or a chunk of honeycomb.





Lemons in blue bowl photo by Jill Clardy @ flickr


Meet Applewood Manor Inn

From the website: 1908 New England Style Inn, nestled on 1.5 acres, 6 blocks from downtown, service focused, relaxed, Pet Friendly Cottage.

Larry and Nancy Merrill are your hosts in this fine, old colonial turn-of-the-century Asheville bed and breakfast. Located in the historic Montford District of Asheville, NC, Applewood Manor Inn sits on its' quiet acre and a half of "country in the city" surrounded by giant oaks, pines, maples and a variety of flora. Yet the manor if just 3 miles from the breathtaking Biltmore Estate, a short 10-minute drive to the Blue Ridge Parkway, and a 25-minute stroll past magnificent old homes to downtown Asheville.

Check in and unwind from your travels with a complimentary beverage in a rocker on one of five porches ... plan your next day's adventures to Smoky Mountain National Park, snow skiing, whitewater rafting, a drive along the Blue Ridge Parkway during its glorious autumnal display, a visit to the world famous Biltmore Estate, or one of many local historical attractions of Asheville, "Land of the Sky." Later, Retire to your spacious room decorated with antiques, lace, and fine linen ... curl up to the cozy, working fireplace and get a refreshing night's sleep in a room garnished with fresh flowers.

Awaken to the smell of the Manor's fresh fare: Enjoy a cup of fresh brewed coffee or hot tea by the fireside in the parlor or living room or lounge on one of the Manor's multiple porches while Nancy & Larry prepare your three course breakfast of homemade bread with a side of cream cheese, seasonal fruit with sides of Nancy's "home brew" granola and vanilla yogurt, and varied and equally enticing entrees fit for the Lords and Ladies of the Manor.

After breakfast you may be off for a stroll in the nearby Botanical Gardens, a game of croquet or badminton in the yard, a brisk bike ride around the area or a walk through the historic neighborhood for a peaceful start to your day's activities. Upon your return from your adventures, pause a while by the fireplace in the parlor, or in the library with a calming cup of tea or other refreshments, good conversation or a good book, and look forward to another day of living well under the cordial roof here at Applewood Manor Inn.



Applewood Manor Inn
62 Cumberland Circle
Asheville, North Carolina 28801

Phone: (828) 254-2244
Fax: (828) 254-0899

email: innkeeper@applewoodmanor.com
Nancy & Larry Merrill, Innkeepers



*** Remember to support small business in your area and when you travel. Why stay at a Big Business hotel as you travel when you can stay in a more home like atmosphere of a bed and breakfast inn? The prices are comparable, the people friendlier and your stay will be memorable.





*** Another version of Lemon Bread photo by little blue hen @ flickr



Lemon Bread

From: Applewood Manor Inn

Ingredients:

1/3 cup butter or margarine
1 cup sugar
2 eggs
1 1/2 cup flour
1 tsp baking powder
1 tsp slat
1/2 cup mild
Grated rind of 1 lemon
Juice of 1 lemon
1/3 cup sugar

Directions:

Cream butter (or margarine) & sugar. Add eggs and mix well. Add flour baking powder and salt. Mix and add milk and grated rind.

Bake at 350° in greased loaf pan for 50 minutes for 1 large loaf, or 30 minutes for 2 small loaves.

Mix together the juice of 1 lemon and 1/3 cup sugar. Pour mixture over bread while it is still warm. Can be made ahead and frozen.



*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets
The Soul Calendar
Visual Insights
Beautiful Illustrated Quotations
Poems From A Spiritual Heart
The Healing Waters
Dennys Food and Recipes
Dennys Funny Quotes