Starting the day out right

There are so many (awesome) blogs about sweet stuff....cookies, pies, cakes, etc.  I love a good deal of 'em!  But,  I see far too few posts about savory foods.  And I aim to remedy that.

  For my first savory installment,  I'm going to tell you about one of the most awesome sandwiches you can make.  It's really such an easy thing; it hardly justifies a recipe.

 But here it goes:

Grilled Fire-roasted Chile Sandwich

 First,  roast a green chile pepper (I used a pasilla).  This is really easy to do if you've got a gas rangetop; not so much if you don't.  I guess you'd have to build a fire...that makes this a good end-of-winter activity.    So, roast the chile,  I mean really roast it.  You want it all black and blistered on the outside, like so. 

Once that's done, remove from flame and let cool.  The blackened skin flakes right off; you can do this with the back of a knife blade or your hands, if your chile is mild enough (mine was not, as I found out the hard way later!)  Sometimes parts of the charred skin likes to stay on the pepper.. that's perfectly fine; adds good smoky flavor.   Next, put some peanut oil in a frying pan, about two tablespoons. Take two slices of sourdough bread, and dip one side of each in the oil to coat.  Slap a small bit of mayonaise on each of the non-oiled sides (I used Vegenaise). Put one slice oil side down in the pan and turn the heat to medium.  Slice the pepper in half,  layer those slabs on the slice of bread in the pan, top with remaining slice of  bread, mayo side down.  Some paper-thin slices of onion are excellent on the sandwich, as well as some freshly cracked black pepper.  This is totally open to variation;  tomatoes are nice, and some of my tasters liked hummus or pepperjack cheese for a grilled chile and cheese sandwich. 

Grill, flipping once on each side, until golden and smelling freakin' addictive.  Cut in half and devour.  This makes an amazing, hearty, (animal-free) breakfast.

  

Apple Upside-down Cake | Cake of the Month

Today I am introducing a new series to paper & trail: Cake Of the Month.  A cake recipe every month?  Yeah, I can handle that.  Anyway, to get to the point;

     

Apple Upside-down Cake

This recipe caught my eye because of its simplicity.  I absolutely had to make it once I saw that it called for cardamom.   

This cake comes together in no time at all,  yet the results are stunning.  I like that there is no fiddling with egg whites, and there is no baking soda (or powder) needed.   The most tedious step in the whole recipe is peeling and slicing the apples.  Other than that, it is a breeze to make.   A lovely crisp, golden crust develops on this cake, which is special, I think, especially among upside-down cakes.

I used Pippin apples because that was what was available at the time;  they have a superb baking quality,  but any firm apple could be used.

The vanilla is my addition.  I don't bake without it!  Cakes are incomplete until they contain vanilla, in my humble opinion. I think it adds good depth to this recipe.  And the cardamom makes for an intriguing note in the cake. It is not optional in my book.   Also, I left the nuts out - I didn't have time to toast them - but if I were to use them,  I'd go with pecans.  

By far my favorite aspect of this cake is the way the juice from the apples combines with the batter while baking.  The result is a bubbly, caramelized bottom and sides.  Bake this in a glass dish and you won't be sorry;  hold it above your head when cooled to see the beautiful pattern of sliced apples, caramel, and cake.  Show someone special,  or keep it all to yourself, a jewel of a secret. 

Apple Upside-down Cake 

4 cups thinly sliced, cored apple

2 teaspoons lemon juice

1 tablespoon sugar

1/2 cup walnuts, chopped (optional)

3/4 cup butter, melted

1 cup sugar

2 eggs

1-2 teaspoons vanilla

1 cup all-purpose flour

2 teaspoons cinnamon

1 teaspoon cardamom

1 tablepoon sugar

     Butter a 9 1/2-inch deep dish pie plate; set aside.

In a large bowl combine the apple slices, lemon juice, and 1 tablespoon sugar; distribute evenly in prepared pie pan.  Sprinkle with walnuts, if using.  In another large bowl whisk together butter and 1 cup sugar.  Add vanilla and eggs, one at a time, and whisk well to incorporate.  Add the flour and spices, mix until the batter is a smooth consistency.   Spread batter evenly over apples.  Top with the remaining tablespoon of sugar.

Bake at 350 F for 45 minutes or so,  until cake is set and golden brown.  Serve with whipped cream and apple slices, if you're feeling decadent.       

Homemade Graham Crackers

When I was a kid, dunking graham crackers in milk was a favorite thing to do - and eat!  But lately, I've fallen out of that practice.  Instead, I've taken to spreading whole graham crackers with peanut butter -  so delicious!     These are perfect for s'mores, which would be perfect for the Great American Backyard Campout, the annual June celebration.  Join the festivities - and take the cake - with crackers that will hold up to even the most loaded S'mores!

Honey Graham Crackers from MaryJane's Ideabook, Cookbook, Lifebook by Mary Jane Butters 

1 1/4 c flour

1 1/4 c whole-wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 c brown sugar, packed

1/2 c butter

2 tbsp honey

2 tbsp molasses

1/3 c coconut milk

1/2 tsp coconut extract

Preheat oven to 350 F.

Combine dry ingredients in large bowl.  

In medium pan, warm butter, honey, molasses, & coconut milk just enough to combine.  Remove from heat, add coconut extract.

Pour milk mixture into the dry ingredients.  Stir til mix has turned into a ball.

Turn dough out onto smooth surface, knead gently, folding and pressing 12 to 15 strokes.  Devide into smaller pieces, and roll out each piece between two sheets of parchment paper to 1/8" thickness.

Cut with a 2 1/2" round cookie cutter.   Bake on ungreased cookie sheet for 10 minutes or until crackers are slightly crisp.   Makes 20 crackers.

This year, The Great American Backyard Campout takes place Saturday, June 25th.

  

Yeasted Banana Waffles

These were a hit when I made them over Father's Day weekend. 
 I highly recommend serving these with maple syrup,  coffee,  or both.  That little extra moisture brings out the spice flavors beautifully!

 Adapted from "Banana Bread Yeasted Waffles"  by honey & jam

Yeasted Banana Waffles         

4 tbsp butter
1 cup + 2 tbsp  milk
2 tsp vanilla
2 cups flour
1 1/2 tbsp brown sugar, packed
1 1/2 tsp yeast
1/2 tsp salt
spices to taste, or
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp cloves
2 eggs, lightly beaten
1 c mashed ripe banana,  2 1/2 to 3 bananas, depending on size
2 tbsp sour cream or yogurt (vanilla is good!)


Melt butter, warm the milk, add the vanilla, and combine.  Make sure this is not too hot - you don't want to kill the yeast.       In separate bowl,  combine flour, sugar, yeast, salt, and spices; mix thoroughly.     Pour milk mixture into the dry ingredients and whisk till smooth.  Add beaten eggs, incorporate.   Cover bowl with plastic wrap and refridgerate for no less than 12 hours.  Batter can be refridgerated for up to 24 hours, but i find that it is easiest to work with after only about 12.
Remove batter from fridge 30 minutes prior to making waffles.  It will be nearly doubled in size and foamy-looking.  To finish batter,  stir the sour cream or yogurt into the mashed bananas, and combine with the batter.  Batter deflates somewhat; no big deal.     Bake waffles in waffle iron and dig in! 
Makes about eight 6 1/2" round waffles.
  

The Recipes - Feb. 2011

Green Tea Smoothie
2 cups milk *
1/4 cup honey
1 tablespoon matcha (green tea powder)
2 cups ice cubes
 Combine all ingredients in blender. Purre til ice
has broken down and smoothie is thick and
combined, for approximately 1 minute.
Pour into tall glass and serve.
  * Try different milks, like almond, hazlenut,
and oat for delicious flavor variations!

Basic Hummus
soon to come!
2 15-ounce cans garbanzo beans, drained, rinsed
1 cup water




These recipes come from the book
L.A.'s Original Farmers Market Cookbook
by JoAnn Cianciulli.