The Cake

Mixing together the yolk and egg whites

Chocolate Rum Frosting

Baking is a messy science.  Improvising is tricky and risky.  So once upon a time, I used to order special birthday cakes.  I was lucky to always live close to some fine bakeries.  Birthdays involve enough planning and ordering the cake implied that there was just one less thing to do-nothing to bake, mix or decorate.  Bakery cakes always look perfect and I didn’t have to spend hours doing it.  Although I thought most cakes were a bit too sweet for my taste (European tortes/cakes tend to be less sweet), it was always a hit with kids and family.  

Then the whole food allergy, EoE show hit.  Not too long ago, I had to make birthday cakes free of the top allergens (meaning no eggs, no gluten/flour, and no dairy or soy for the frosting).  This was challenging, but a few birthdays I managed to make two cakes (one for the kid party and one for the family/friends party) in one day and still have a good time.   There is a way to make good tasty cakes without those allergens.  People avoid those ingredients for others reasons as well (vegans – no eggs…and yes, I made some really good cakes without eggs).

Life has gotten simpler since then, I can now use dairy, soy, gluten/wheat and eggs for baking cakes.  So why don’t I go back to ordering them?  Quite a few reasons:

The cakes/tortes I make at home are:

•        healthier (use better and fresher ingredients)
•       tastier (I control how much of what to add, for example, a teaspoon or so of quality rum in chocolate frosting is outstanding)
•        less sweet (my usual complaint about most bakery purchased cakes)
• ·     customizable

And of course, most bakeries are not free of nuts and tree nuts-so while I may not be ordering a walnut cake; there may be traces of walnuts in the cake I ordered (baking is a messy process).   But I’ve seen cakes from both sides now, and I think a home made cake just feels more personal.  Of course having a choice is the best, but if I did have a choice, 90% of the time I would chose to bake a home made cake for loved ones birthdays (or holidays).  The other 10% would be if I travelled during one of these events.

Since I don’t like heavy, fatty sugary cakes, this one is my favorite (and is a version of the cakes my mother made).  To start with, it requires a dozen eggs, separated, and two mixing bowls, and both mixing attachments (one for whites and one for yolk).  I use free range cage free eggs-yes, they taste better (I know farm fresh tastes even better). There are simpler recipes, but this cake, in my opinion, is the lightest, tastiest and showcases the frosting very well (especially a mocha or rum chocolate frosting).

Yolks beaten separately

Add caption

Recipe:
12 eggs separated (free range organic-the fresher the better)

1 cup sugar (granulated)
1 cup cake flour
2 tablespoons baking powder
1 lemon rind and 2 tbs lemon juice

1 tsp organic vanilla

fold together

Preheat the oven to 350 degrees F.

Beat egg yolks well, about 4 to 6 minutes.

Add sugar and continue beating well, another 4 to 6 minutes.

Sift together the flour and the baking powder. Gradually add dry ingredients to the and lemon juice and rind to the yolk/wet mix.

In another bowl, with the whisk attachment, beat egg whites to medium peaks

Fold into yolk batter.

Butter (or soy butter) and flour 3 (9-inch) cake rounds. Place a parchment paper circle in the bottom of each cake round (fastest way is to draw a circle around a trifold of parchment paper, cut and separate).

Pour the batter into the prepared cake rounds

Gently tap the cake pans to remove air bubbles

bake at 350 degrees for 30 minutes. Cool cakes completely

When ready to frost, gently remove from pans (use a knife to gently separate).  To prevent cake from sticking the cake plate, I sprinkle the doily with powder sugar.

Frost with a favorite home made frosting (can be made dairy free, see my creamy mocha recipe).  This time I made  a chocolate rum frosting.  I typically double the frosting recipe since decorating (even elementary version) takes extra frosting.

Note:  There are many techniques for separating eggs.  My mother used to crack the egg and pass the yolk back and forth between the half shells.  I’ve seen some on the Food Network use their hands to separate it (catch yolk with hand).  Whatever technique you use, it’s important not to get any yolk into the white.

rum chocolate frosting

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Rakott Krumpli

The Final Product:

Hungarian is a phonetic language (actually Estonian, related to Finnish).  So the name of this dish is fun to pronounce.  My daughter used to love asking for it, not only because she loved the flavor, but it was fun to say:  Rakott Krumpli (means something like potato casserole-krumpli is one of the words for potato).

Rakott Krumpli was one of my favorite childhood dishes.  I love potatoes and while some may think blending potatoes, hard boiled eggs and sausage (in this case a good quality pepperoni from Gloriosso Brothers). These three flavors (the pepperoni juice blends great with the eggs and potato) combine great.  In Budapest my mother used csabai sausage (similar to pepperoni) thinly sliced.  Again, a good quality pepperoni is a great substitute.

Anyone who has sampled this dish, so far, loved it (and the sample turns into main course).

There are variations of this dish.  Some add cheese-I only saw that on the internet, but to me that kills the great blend of egg/pepperoni/potato flavor (would dull it out).  The authentic version does not have cheese (as George Lang doesn’t recommend it either, and he is a highly respected chef).  My mother made the version I make (except with Hungarian sausage).

Recipe:

3 pounds russet potatoes cooked in their skins

½-2/3 pounds thinly sliced pepperoni (vegetarians can use a vegetarian pepperoni)

1 stick of butter melted (or soy butter)

7-8 hard boiled eggs

16 oz. of sour cream

salt

Hungarian Paprika

Peel potatoes and remove shell from hardboiled eggs.

Use a rectangular casserole and butter bottom with a stick of butter (or soy butter)

Slice 1/3 of potatoes and distribute on the bottom of the casserole

Pour some of the melted butter over the potatoes and sprinkle some salt on top.

Lay out about half the pepperoni on top of the potatoes

Slice and layer 1/3 of the potatoes on top of the pepperoni

Salt and pour a small part of the butter on top

Use an eggslicer and spread the eggs on top of the potato layer

Spread ½ the pepperoni over the eggs

Spread the final 1/3 of the potatoes on top of this, salt and drizzle with butter

Spread all the sour cream over the top (use a spoon and knife to spread)

Generously sprinkle with Hungarian Paprika

Make sure that the corners are filled with pepperoni and eggs (sometimes the crunchy egg and pepperoni combination is the best).

Bake for about 45 minutes (or more depending on oven-you should hear the pepperoni sizzling which ensures that it released it’s flavor fully into the dish).

Remove from oven and let it stand for about 5 minutes and serve.

This is a LOT of food and it makes for some very tasty leftovers.

Layering, the order is important to optimize the blending of the flavors

More layering-again, this order is important

Deliciousness

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The Prowess of Pancit Canton

Noodles that you don’t boil separately and noodles that absorb the flavor of the sauce better than any other noodles I have used, including rice noodles. Pancit Canton is a noodle used in Filipino cooking.  The beauty of these noodles is that you do not have to prepare them separately.  Instead you incorporate them into your stir fry towards the end and in about 8-10 minutes they cook.  This process allows them to absorb the flavor of the sauce you are preparing while cooking.  I haven’t been able to replicate this blend of flavors with other noodles.  

Simple steps to making Pancit Canton:

Proceed with your stir fry as usual

Incorporate about 10 minutes (so don’t overcook your vegetables before)-make the stir fry a bit saucier than normal.  For example, add some chicken broth to the mix so the pancit has something to cook in (the liquid should NOT cover the noodles…it should be enough for the pancit to cook in).  Cook on medium high for about 8-10 minutes.  Add more liquid if necessary (make sure you don’t dilute the flavor of the sauce too much, so you may need to add the other sauces as well).

You will see the noodle getting softer (occasionally stir, again make sure there is enough liquid).  Once done, drizzle some sesame oil and stir on medium heat for that authentic Asian flavor and serve. 

Note:  I use the Wildwood Super Firm Tofu not only because it’s easier to deal with (no draining, etc.) but also because it’s higher in protein.  I marinate it and bake it (note, you can also pan fry it, but it’s more work). This was a simple but so tasty dinner.

This is how it looks when you add to your stir fry

One of the popular brands of Pancit Canton (note there is no shellfish in this...just  a bad illustration)

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Modern Day Fisherman’s Soup – Halászlé

Combine ingredients to simmer (I recommend a dutch oven)

We all know that fish (not farm raised)  is healthy.  But there are times when I really don’t feel like eating baked or pan friend fish, even if marinated, breaded or prepared in an interesting way.  Yet, I know, I should make fish because it’s so good for you.  Today was one of those days and in a desperate attempt,  I ended up making one of my favorite ways to consume fish and it wasn’t even that difficult.

My mother always made this dish for Christmas.  Her version was a lot more complicated.  She would buy the live fish (we lived in the city, so there were special stores for this), scale it, etc., etc.  Since I had no pets, I really looked forward to bringing the fish home because I got to play with the fish for a day or a few hours. This modern day version doesn’t involve the extensive preparation.  Yet the authentic flavor is still created.  My mother did add fish eggs to the soup; that is the one missing ingredient.

Recipe

In a dutch oven (I do believe that cooking in a  dutch oven does result in a better flavor –the more even heating results in better soups, stews and sauces).

32 oz.  non farm raised Cod fillets cut into chunks

2 medium yellow onions-diced

2-3 cloves of garlic-chopped

2 heaping teaspoons of Paprika

1 15 oz can of organic tomato sauce

1 carton  of organic chicken broth

1 tsp. of salt

2-3 saffron threads

freshly ground pepper

2-3 tsp. of soy butter

½ tsp. oregano

¼ ts. Organic garlic powder

½ tsp.-1 tsp Worchester Sauce

1.     Sautee onion until almost translucent (approximately)

2.     Add garlic, stir for a few minutes

3.     Add two heaping tablespoons of authentic Hungarian paprika and stir quickly

4.     Add tomato sauce – stir

5.     Add fish chunks - stir

6.     Add chicken stock - stir

7.     Add approximately 1 cup of water (this is visual…add until it looks right…not too watery not too thick) - stir

8.     Add Worcester sauce, oregano, salt and garlic powder – stir

9.     Add saffron threads

1 Bring to a boil and reduce the heat to simmer for about 20-25 minutes (make sure it’s a gentle simmer so that the fish doesn’t get ripped apart-also always stir gently)

Let stand for 5 minutes or so

Serve with crusty French bread (can garnish with parsley).

This Fisherman’s Soup was part of the traditional dinner during Christmas Eve.  During the past ten years I was able to find this soup in a Hungarian restaurant called Paprikas (initially in Chicago, then in Arlington Heights).   This restaurant closed several years ago and it took about five years for me to attempt to cook it. The dutch oven is a great substitute for the traditional bogracs  (kettle used to cook over the fire) that the fisherman used as they made this soup on the shores of the Danube.   There are variations of this soup; some add green peppers or other vegetables.  I prefer this version due to  the balance between the tasty broth and fish.

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Highlights of Three Months

Delicious Duck L'Orange from the French Restaurant in Epcot-
tasty and safe

I haven’t added a blog entry for three months.  Why?  Yes, I’m very busy but I’ve always been busy, so that’s not the right answer.  Did I cut back on cooking and creating new dishes?  No, because I just reviewed my iOS album on facebook and I have all kinds of food photos uploaded.  Do I tend to not blog as much during the summer?  I thought that was it.  But after scanning through the dates in my blog, it seems to be a cyclical phase.  Blog for a while, stop, then blog for a while, stop and so on.  I wish I could blog during my commutes, but Siri is not that advanced. But even if Siri was advanced, I would most likely only use it to keep a track of ‘to blog’ items.  Words and ideas flow better when we write. 

So it’s time to resume the updates.  A good way to start it up again is to think through the food type experiences of the summer. The three main food experiences of this summer are:

Disneyworld  – outstanding experience

Ahi Tuna Burger - NOT cross contaminated with shellfish

Scotch Eggs at the English Restaurant in Epcot - not fried with shellfish

Delicious appetizer in the French Restaurant in Epcot

In Morocco - NOT contaminated with nuts

We avoided allergens for my son in EVERY restaurant in the park.  While we are down to shellfish, nuts, and peanuts, Disney is known in the food allergy community for being able to readily and accurately cater to special diets (including multiple food allergies).   When the French chef (not Julia Child, while Disney is fantasy, resurrecting people is not one of the themes) comes out and tells you exactly why a certain food is safe for your child to eat, your evening becomes perfection.  Disney kitchens were extremely cognizant of cross contamination.  The best part was dining in the various countries in Epcot. Certain foods are typically cross contaminated with shellfish, but the fish and chips in England was not.   Yes, I gave the allergy ‘speech’ before every meal, but it was understood well and we had so many choices.

Grilling – the backyard and 4^th of July

Traditional beer brats

Marinated chicken kebobs

Skewer I first saw on barbecue U -
 flat items don't turn

Grilling/barbecuing is not my forte.  Yes, I can do it and excel at it, but I prefer the oven and stovetop.   So while my son had the interest, he did grill and with a lot of care and perfection. 

One of my personal favorites was Portabella burger.  These were marinated and grilled and they were delicious (grilled by my son).

A key trick to grilling is indirect grilling.  But boneless meats and vegetables can be directly grilled. And of course charcoal, not gas.  While gas is more convenient, I still prefer the flavor.

Pan Frying and Dutch Oven Cooking

It’s always hard to cook after a long workday.  After a long workday and a long commute, it would be nice to just relax (especially in the summer). Dutch Oven cooking the night before, and pan-frying enable some relatively simpler (with respect to time) dishes.

Crockpots are popular, but I prefer the flavor and
consistency of dishes from the dutch oven (cassoulet)

New food processor

Never Fail hummus

organic spinach garlic pasta 
(note how each shell contains a garlic piece)

One of the easiest dishes I make - rack of lamb with roasted potatoes
(including purple)- has to be served on a pewter plate

Dining Out

Sushi in Cincinnati at Aroma - they really
 understood shellfish cross contamination

Yes, eating out real food is possible even in a restaurant (and outside of Disney World).  I plan on adding some information on this.

I also bought Michael Pollan’s book “Cooked” – this is a great read for any foodie.

One of my favorite quotes from the book (there are many and I’m still reading it):

Koreans traditionally make a distinction between the “tongue taste” and the “hand taste” of a food. (…)
Tongue taste is the straightforward chemical phenomenon that takes place whenever molecules make contact with taste buds, something that happens with any food as a matter of course. Tongue taste is the kind of easy, accessible flavor that any food scientist or manufacturer can reliably produce in order to make food appealing. “McDonald’s has tongue taste,” (…)
Hand taste, however, involves something greater than mere flavor. It is the infinitely more complex experience of a food that bears the  unmistakable signature of the individual who made it — the care and the thought and idiosyncrasy that that person has put into the work of preparing it. Hand taste cannot be faked, (…) and hand taste is the reason we go to all this trouble, massaging the individual leaves of each cabbage and then folding them and packing them in the urn just so. What hand taste is, I understood all at once, is the taste of love.

Michael Pollan, Cooked