Sun-dried tomato-pistachio polenta cake

This is our 8th bake together (Though i already missed out on some bakes)with The Home Bakers, and it is my time to pick a recipe from coffee cakes(the book whe are currently baking from). So since nobody had chosen a savory cake yet, i thought i should do so.  This recipe looked very appealling to me and i love sun-dried tomato's. It is baking in the oven right now,  and i am curious how it will be.

I made only half the recipe and baked it in small ramekins, so i ended up with five individual small cakes. Bud i did keep the 1/3 cup julienned sun-dried tomatoes:-).The smell is great and the taste is seriously awesome "I think". I almost regret i made only half the recipe. Baked the cakes in only 20 minutes because of the small ramekins i used and didn't use the optional water. But putted in 1 extra teaspoon of the oil from the sun-dried tomato's.

Here is the recipe from the book:

Sun-Dried Tomato-Pistachio Polenta Cake

 

Makes one 9-inch cake
Serves 10

This savory tomato herb bread has a delicious polenta and nut crunch in each golden slice. Nicely moist, with a fine, crumbly texture, it is excellent warm or cold. Serve it for an Italian-style brunch, lunch, or buffet party. It is also an ideal complement to a Caesar salad or a lentil or bean soup for a light meal.

• 1/3 cup julienned sun-dried tomatoes
• 3 tablespoons hot water (optional)
• 2 large eggs
• 1/3 cup extra-virgin olive oil
• 2 tablespoons honey
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1-3/4 cups unbleached all-purpose flour
• 3/4 cup finely ground polenta or cornmeal
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup buttermilk or low-fat plain yogurt
• 2/3 cup (2-1/2 ounces) unsalted pistachios
• 1/2 cup (2 ounces) grated Parmesan cheese

Preheat the oven to 375 degrees F. Butter and flour a 9-inch springform pan or pie pan.

If the tomatoes are dry-packed, cover them with the hot water and let steep for 5 to 10 minutes to soften.

In a large bowl, beat the eggs with a whisk or an electric mixer until light. Blend in the oil, honey, and herbs. In a medium bowl, combine the flour, polenta or cornmeal, salt, baking powder, and baking soda. Stir to blend. Stir the dry ingredients into the egg mixture alternately with the buttermilk or yogurt in 2 increments. Beat until smooth. Stir in the tomatoes and any liquid. Reserve 2 tablespoons of the nuts and 2 tablespoons of the cheese for the topping and stir the remainder into the batter. Spread the batter evenly in the prepared pan and sprinkle evenly with the reserved nuts and cheese.

Bake for 30 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan for 10 minutes, then unmold right side up on a wire rack. Serve warm or at room temperature, cut into wedges.

Fresh Corn Chowder with roasted peppers - Crema de Elote

Yellow i need some more of that lovely color in my live at this moment, it makes me happy!
When i saw this weeks cooking them at I Heart Cooking Clubs and that we would be celebrating yellow foods this week. "Yellow ingredients and/or yellow dishes! Eat the rainbow, right? Don't forget yellow! Red gets all the attention these days, give yellow some love! "
Yesterday when i was running true authentic mexican the sun started shining after a rainy spring "so far", and sudddenly there was a lot of yellow. When i found this recipe for corn chowder.

The chowder was very lovely and i am going to make this one again, because even my boyfriend really liked this soup and he usually doesn't like soup that much. The sweetness of the corn together with the spicy serrano pepper is a great combo.

 
Fresh corn chowder with roasted peppers
Crema de Elote

Rick Bayless, Authentic mexican
Yield: about 1 quart, 4 servings

Ingredients

2½ to 3 cups frozen corn, defrosted
4 tablespoons unsalted butter
½ medium onion, finely chopped
2 cloves garlic, peeled an minced
1½ tablepoons cornstarch
2 cups milk, plus a little more if necessary
2 fresh chiles poblanos Serranos, roasted and peeled, seeded and finely diced
1 cup thick cream or whipping cream
salt, about 1 teaspoon
½ cup crumbled mexican queso fresco or other fresh cheese like feta
2 tablespoons chopped flat-leaf parsley

Directions

Preparing the corn. Simply place the defrosted corn in the blender or foodprocessor and puree it.

The corn puree. Heat half of the butter in a small skillet over medium. Add the onion and fry untill soft, 6 or 7 minutes, then stir in the garlic and cook a minute longer. Scrape the mixture into the corn in the blender or processor, along with the cornstarch and ¼ cup water. Process until smooth.
Melt the remaining 2 tablespoons of butter in a medium-large saucepan set over medium heat. Add the corn puree and stir constantly for several minutes, untill quite thick.

Finishing the soup. Whisk in the milk, partially cover and simmer 15 minutes over medium-low heat, stirring often.
When the soup is ready, strain it trough a medium-mesh sieve. Rinse out the pan, return the strained soup to it and stirin the diced pepper and cream. Season with salt and simmer over medium-low heat for 10 minutes longer, stirring frequently.
When you are ready to serve, thin the soup with additional milk if it is thicker than heavy cream, then ladle into small, warm soup bowls. Garnish with the cheese and chopped parsley, and serve at once.

Admitting this to:

Meatballs and pasta

Mad about herbs is this weeks theme at I Heart Cooking Club to cook with one of Jamie Olivers recipes. I decided to make spagetti with meatballs, and it was rockin'. The flavours of the herbs where great together. Feel free to join in!


ingredients
serves 4-6

• 4 sprigs of fresh rosemary
• 12 Jacob’s cream crackers
• 2 heaped teaspoons Dijon mustard
• 500g good-quality minced beef, pork, or a mixture of the two
• 1 heaped tablespoon dried oregano
• 1 large egg, preferably free-range or organic
• sea salt and freshly ground black pepper
• olive oil
• a bunch of fresh basil
• 1 medium onion
• 2 cloves of garlic
• ½ a fresh or dried red chilli
• 2 x 400g tins of chopped tomatoes
• 2 tablespoons balsamic vinegar
• 400g dried spaghetti or penne
• Parmesan cheese, for grating


method

Meatballs are fantastic! They’re perfect like this, with a one-minute homemade tomato sauce and spaghetti, but you could also try polenta or simple chunks of fresh crust bread. I like to make meatballs with a mixture of beef and pork, as I think it gives a really wonderful flavour and texture.

To make your meatballs
• Pick the rosemary leaves off the woody stalks and finely chop them
• Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands
• Add to a mixing bowl with the mustard, minced meat, chopped rosemary and oregano
• Crack in the egg and add a good pinch of salt and pepper
• With clean hands scrunch and mix up well
• Divide into 4 large balls
• With wet hands, divide each ball into 6 and roll into little meatballs – you should end up with 24
• Drizzle them with olive oil and jiggle them about so they all get coated
• Put them on a plate, cover and place in the fridge until needed

To cook your pasta, meatballs and sauce
• Pick the basil leaves, keeping any smaller ones to one side for later
• Peel and finely chop the onion and the garlic
• Finely slice the chilli
• Put a large pan of salted water on to boil
• Next, heat a large frying pan on a medium heat and add 2 lugs of olive oil
• Add your onion to the frying pan and stir for around 7 minutes or until softened and lightly golden
• Then add your garlic and chilli, and as soon as they start to get some colour add the large basil leaves
• Add the tomatoes and the balsamic vinegar
• Bring to the boil and season to taste
• Meanwhile, heat another large frying pan and add a lug of olive oil and your meatballs
• Stir them around and cook for 8–10 minutes until golden (check they’re cooked by opening one up – there should be no sign of pink)
• Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat
• Add the pasta to the boiling water and cook according to the packet instructions

To serve your meatballs
• Saving some of the cooking water, drain the pasta in a colander
• Return the pasta to the pan
• Spoon half the tomato sauce into the pasta, adding a little splash of your reserved water to loosen
• Serve on a large platter, or in separate bowls, with the rest of the sauce and meatballs on top
• Sprinkle over the small basil leaves and some grated Parmesan




notes:
- didn't had any jacob cream crackers so i used bread crumbs instead
- for the minced meat used half beef half pork like Jamie suggested.
The meatballs where absolutly delicious, this recipe was a real winner and whe don't fancy red sauce on our pasta but after this we do.
From Jamie's ministry of food.

also posted this to:

Crunchy Parmesan Chicken Tenders

Recipe can be found here
courtesy of Giada De Laurentiis

cooking time: 12 minutes
yields: 6 servings

Ingredients
4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs

Directions
Preheat the oven to 500 degrees F.(260 degrees C.)

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

Posting this to:
- I Heart Cooking Clubs( Arrivederci Giada! last week of cooking with Giada, next week we will start cooking with Jamie Oliver for the next six months)

The link to my Arrivederci dinner is here!

Penne with Sun-dried Tomato Pesto

Recipe can be found here
Courtesy of Giada de Laurentiis

cooking time: 15 minutes
yields: 4 servings


Ingredients:
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

Posting this to:
- I Heart Cooking Clubs( Arrivederci Giada! last week of cooking with Giada, next week we will start cooking with Jamie Oliver for the next six months)

The link to my Arrivederci dinner is here!

Croissant Panini for IHCC

It's our last month cooking with Giada de Laurentiis at I Heart Cooking clubs, though i've been missing out on the fun the last couple of months. I am back again this week. Can't waith to hear who whe will be cooking up the next six months, because it's voting time. I hope it will be Jamie...


recipe from the foodnetwork
courtesy of Giada de Laurentiis

Ingredients
4 croissants, sliced in 1/2 lengthwise
4 ounces smoked Gouda, grated (about 1 1/3 cups)
8 teaspoons grated Parmesan
4 ounces Genoa salami (about 24 slices)
5 ounces arugula


Directions
Heat a panini grill. Divide 1-ounce (1/3 cup) smoked Gouda between 1 top and 1 bottom of a croissant. Sprinkle each half with 1 teaspoon Parmesan. Top each side with about 3 slices of Genoa salami (about 1 ounce of salami per sandwich, total.) Top 1 half of the sandwich with a small handful of arugula. Close the sandwich and continue with the remaining sandwiches. Grill the panini until the cheese melts, about 3 to 4 minutes.

Cut each sandwich into thirds. Place the remaining arugula on a serving platter. Place the warm sandwich slices on the arugula. Serve hot.

Parisian Steak and Cheese Croissant Sandwiches

This week we are exploring Giada's recipes - Out of Italy!
Over at I Heart Cooking clubs(feel free to join in!)
At first i misunderstood the term "out of Italy" i tought it ment straight out of Italy, but later when the post was made i read it was the meaning to cook up one of giada's non italian Recipes. So lets get her out of her comfort zone and see if she gets comfortable anywhere else to.....

Looking for a recipe to make i came across this Parisian Cheese steak recipe, And i really love Paris. And since i live only a four our drive from this city i've been there only twice in my 29 years of living. Maybe a great idea for a little trip anytime soon, because its been a while. So for know this parisian cheese steak whil have to do...


cook time: 11 minutes
yields: 4 servings
(adapted from the foodnetwork.com)
Ingredients
4 (4-ounce) beef fillet steaks
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
4 croissants
6 ounces Brie cheese, cut into 1/2-inch slices, at room temperature
2 cups arugula
1 cup (about 4 ounces) jarred roasted red bell peppers, thinly sliced

Directions
Season the steaks with salt and pepper. In a medium skillet, melt the butter over medium-high heat. Cook the steaks for about 5 minutes each side for medium-rare. Set aside for 5 minutes before slicing. Slice the steak, across the grain, into 1/4 to 1/2-inch thick slices.


Heat a large nonstick skillet or griddle over medium heat. Using a serrated knife, slice the croissants in half lengthwise. In 2 batches, place the croissant halves, cut side down in the skillet and cook for 30 seconds to 1 minute until lightly toasted. Lay the Brie slices over the toasted croissant halves. Place about 1/4 cup of the arugula on the bottom halves of the croissants. Add the sliced steak. Arrange the red bell pepper on top of the steak. Top with the remaining arugula and add the top of the croissant. Serve immediately.

Ceasar Club Sandwich

(adapted from the foodnetwork)

Ingredients

2 split (1 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt
Freshly ground black pepper
4 ounces thinly sliced pancetta
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
1 large ciabatta bread
2 ounces baby arugula, washed and spun dry
12 sun-dried tomatoes, in oil
2 to 3 ounces Parmesan, shaved



Directions

Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.

Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.
Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.