Saturday, March 21, 2009

Lemon Buttermilk Pound Cake

This is what happens when I have buttermilk in the fridge and it's about to expire. Last weekend, I was totally convinced that Alton Brown's recipe for Orange Blossom Honey Cake containted buttermilk. In a very un-Martha like fashion, I then went out and bought buttermilk without checking the recipe. So of course, I get home, and the recipe doesn't need buttermilk, and I've got a freaking pint of this stuff.

So I made poundcake!

I was a dummy and made this in two loaf pans, when I should have used a bundt. How is it that I don't own a bundt pan? That's negative 5 Martha points for me!

This is absolutely best in a bundt pan, or something ring-shaped, otherwise the edges are too brown and the center takes much longer to cook.
-3 c flour
-1/4 tsp baking soda
-1/2 tsp salt
-3 c sugar
-1 c butter, at room temperature
-6 eggs, at room temperature
-1 tsp vanilla extract
-1 tsp lemon extract
(or, up the lemoney goodness by using 1/2 tsp vanilla and 1 1/2 tsp lemon extracts)
-Zest of one lemon
-1 1/8 c buttermilk

Set your oven to 325, grease and flour your pan(s).

Sift the flour, baking soda and salt together into a bowl, set aside.

Cream the butter and sugar together in a large mixing bowl (or stand mixer) for about 5 minutes on medium-high speed. Lower your speed to medium and add the eggs, one at a time. When the eggs are totally incorporated, add the extracts and lemon zest.

Set the mixer to low and slowly add the flour mixture and buttermilk, a little at a time, alternating as you go.

Pour the batter into your pan(s) and bake in the center of the oven. 60 minutes was enough for my two loaf pans, you will need a little less for a bundt. Check the center with a toothpick at around 45 minutes to get a sense of how much longer you have to go without burning the edges.

Tuesday, March 17, 2009

Corned Beef And Cabbage

Of course, we had to have this dish today! I go to the deli and have them shave a pound of corned beef. Then I buy an onion, and a large head of cabbage. Cut everything up, cook with a little bit of extra virgin olive oil and black pepper. Delicious!


Happy St. Pat's!

Saint Patrick's day is a celebration in my house, Ryan and I started dating two years ago today. We had been talking on the phone long-distance for almost 5 weeks when I invited him to a little St Pat's party that I was throwing. Ryan showed up on my doorstep with flowers after driving all the way to Houston from Fort Worth, and the rest is history. As for the party? It turns out that nobody could make it, and I did NOT know how to cook Irish food.

Since Ryan and I have a weird tradition of having holiday-shaped pasta on the "little" holidays, I am giving up on cooking Irish food tonight in lieu of shamrock pasta with turkey meatballs and Therese's special red sauce. Bottoms up!

Sunday, March 15, 2009

Fantastic fajitas!

So easy, I'm not even going to break it down recipe-style.

-Season a skirt steak w/ salt and pepper
-Cut 1/2 red onion into long strips
-Cut about 3 red/green/etc peppers into long strips
-Finely chop 1 jalapeno (seeds or not, your choice!)
-Toss all peppers in bowl with a teaspoon of cumin, a teaspoon of chili powder and a quarter teaspoon of cayenne pepper
-Throw onion and steak into very hot skillet w/ a few tablespoons of vegetable oil to coat the pan
-Sear steak for 2 minutes on each side, remove from pan
-Lower heat, sautee onions, add peppers, cover pan and let steam on med-low heat
-Cut steak into thin strips, on the bias
-Throw steak back into pan, cook it all together for about 5 minutes
-Serve with tortillas and whatever fixings you please!

Sunday, March 8, 2009

Warm Chinese Chicken Salad

This is a combination of a few different recipes, I just made it up with what we love. It is so yummy and EASY! We had it for dinner this past Tuesday. It's only my second time to make it, but I am sure I will make it again and again. Here are the ingredients:

2 cups cooked, chopped chicken
1/2 bottle Stir Fry Sauce
4 green onions, chopped
1 bag shredded cabbage/carrot mix
2 handfuls of cashews

Cook all in a pan for 5 - 6 minutes, until cabbage just starts to wilt. Serve immediately. This will serve 2 with a tiny bit left over.

(Thank you Emily for inviting me to contribute to this blog. My recipes and cooking don't even compare to yours....but I am thrilled that you asked me!)