COOKING CORNER

Sweets & Treats

Strawberry Mascarpone Cake

By Miah Jackson

Ingredients

6 cups fresh strawberries, halved (2 pounds)

2 tablespoons sugar

1 teaspoon grated orange zest

1-1/2 cups sugar, divided

1/2 cup canola oil

1/4 cup water

1 tablespoon grated orange zest

1/2 teaspoon almond extract

Whipped cream

2 cups heavy whipping cream

1/3 cup confectioners' sugar

2 teaspoons vanilla extract

Filling

1 cup mascarpone cheese

1/2 cup heavy whipping cream

Cake

6 large eggs, separated

2 cups cake flour

2 teaspoons baking powder

1/4 teaspoon salt

Directions

In a large bowl, combine the first 5 ingredients. Refrigerate, covered, at least 30 minutes.
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°. Grease bottoms of two 8-in. round baking pans; line with parchment. Sift flour, baking powder and salt together twice; place in another large bowl.
In a small bowl, whisk egg yolks, 1-1/4 cups sugar, oil, water, orange zest and almond extract until blended. Add to flour mixture; beat until well blended.
With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.
Gently transfer to prepared pans. Bake on lowest oven rack until top springs back when lightly touched, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
Meanwhile, for whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate, covered, at least 1 hour. For filling, in a small bowl, beat mascarpone cheese and cream until stiff peaks form. Refrigerate until assembling.
Drain strawberries, reserving juice mixture. Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Brush with half of reserved juice mixture; spread with 3/4 cup filling. Arrange half the strawberries over top, creating an even layer; spread with remaining filling. Brush remaining cake layer with remaining juice mixture; place layer over filling, brushed side down.
Gently stir whipped cream; spread over top and side of cake. Just before serving, arrange remaining strawberries over cake.

Credit: https://www.tasteofhome.com/recipes/strawberry-mascarpone-cake/

Apple Crisp

By Aarav Savani

Ingredients

3 apples

1 tablespoon of castor sugar

1½ tablespoons of cinnamon powder

1 teaspoon of lemon juice

¼ cup of all purpose flour

½ a cup of brown sugar

¼ of a cup of oats

¼ cup of cold salted butter (diced) (let it sit out for a few minutes before use)

Baking dish

Directions

Core and dice the apples into large cubes
In a bowl add the chopped apples along with sugar, cinnamon powder, and lemon juice.
Mix the contexts and then set it aside.
To make the crumb add the all purpose flour, brown sugar, oats, and cold butter into a bowl.
Use your hand to mix the contents until a crumbly texture is achieved.
In a baking dish, add the chopped apple mixture and evenly layer it in the dish.
Add the crumb on top of the apples and make sure that no apple piece is showing
Bake at 180 degrees celsius for 30 - 40 minutes.
Serve and enjoy it warm or with vanilla ice cream.

Source : Shivesh Bhatia

Raspberry and White Chocolate Shortbread Cookies

By Arianna Matcuk

Ingredients

1 cup softened butter

1/2 confectioner's sugar

1 teaspoon pure vanilla extract

1/4 teaspoon salt

2 cups all-purpose flour

1/3 cup white chocolate (optional)

1-2 tablespoons confectioner's sugar

1/3 cup raspberry jam (or strawberry jam)

Directions

In a large bowl, cream the butter and sugar together using a hand mixer or stand mixer until soft and fluffy, about 2 minutes on medium speed.
Add vanilla and salt and continue to beat until fully incorporated. Gradually add flour, and mix until your mixture forms into a dough mass.
Use your hands to form the dough into a ball, and then shape into a flat disc. Cover tightly in plastic cling wrap, and chill in the refrigerator for 30 minutes.
Preheat oven to 350 F, and line a half sheet baking pan with parchment paper or a silicone mat.
Once the dough is chilled, lightly dust a clean surface with flour, and place the dough on top. Use a rolling pin to roll out the dough until it is ¼-inch thick. Use a heart-shaped cookie cutter to cut out the cookies. On half of the cookies, use a smaller heart-shaped cookie cutter to cut shapes in the center of the cookie. Remove the smaller cookie shapes and bake them as separate little shortbread cookies, or roll them together with the scraps to cut out more cookies.
Place the cookies half-inch apart on the lined baking sheet, and chill in the refrigerator for another 10 minutes, while the oven is preheating.
Bake the cookies for 8-10 minutes, or until edges just start to brown. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer onto a wire cooling rack to cool completely to room temperature.

Assemble the Cookies

Melt the white chocolate either on the stove or in the microwave.

On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then, turn the heat to low and place a medium heatproof bowl on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Add the chocolate and stir constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.

In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the medium heatproof bowl of chocolate into the microwave and microwave in 30 second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.

Meanwhile, use a mesh strainer to dust confectioners' sugar on the cookies that have the center cut out.
Spread a layer of melted white chocolate on the bottom halves of each cookie cookies (ones that are not cut out), leaving a small ⅛-inch border around each of the cookies. You can use a knife or use a piping bag with a round piping tip to pipe the chocolate onto the cookies. Let the chocolate set slightly for 5-10 minutes.
Add a teaspoon of raspberry jam on top of the chocolate once it has set slightly. You can use a spoon or use a piping bag with a round piping tip to pipe the jam onto the cookies.
Carefully place the tops of the cookies on the jammy bottoms. Be careful not to smudge the sugar on top. You can fill the open centers with more jam using a piping bag and round tip, if desired.

Source: www.aheadofthyme.com

No Bake Peanut Butter Cookies

By Staff

Ingredients

3 cups white sugar

¾ cup butter

¾ cup milk

1 ½ cups peanut butter

½ teaspoon vanilla extract

4 ½ cups quick-cooking oats

Directions

Combine sugar, butter, and milk in a saucepan over medium heat. Bring to a rapid boil and boil for 1 minute. Remove from heat and stir in peanut butter and vanilla. Mix in oats, stirring until the mixture begins to cool. (Transfer mixture to a large bowl if ingredients overflow.)
Drop batter by teaspoonfuls onto waxed paper. Let cool until set.

Source: https://www.allrecipes.com

Strawberry Pizza

By Miah Jackson

Ingredients

Macerated Strawberries

2 tbsp. Strawberry preserved

¼ cup of sugar

1 tbsp. Fresh lemon juice

2lb. Strawberries hulled and halved (Or quartered if big)

Strawberry pizza

1 lb. pizza dough, quartered

2 tbsp. unsalted butter, melted and cooled

1 tbsp. Granulated sugar

¾ tsp. Ground cinnamon

4 oz. strawberries, hulled

1 8-oz pkg. cream cheese, softened

½ c confectioner’s sugar

½ tsp. Fresh lemon juice

½ tsp. Pure kosher salt

¾ c. heavy cream, whipped to soft peaks

Optional: Carmel Sauce for serving

Directions

In a large bowl, microwave preserves in 10-second increments until runny. Stir in sugar and lemon juice. Add strawberries and toss to coat.
Let sit, tossing occasionally, until berries release their juices, at least 30 minutes or up to 4 hours.

Strawberry pizza

Position racks in the center and bottom of the oven and heat the oven to 425°F. Line 2 cookie sheets with parchment paper. Shape each quarter of dough into a 7-inch. round. Place 2 rounds on each prepared pan. Brush tops with melted butter. Mix granulated sugar and cinnamon in a small bowl and sprinkle over top.
Bake, rotating the pans halfway through until the bottoms are brown and crisp and the dough is cooked through 8 to 10 minutes. Let cool completely on the pans.

Meanwhile, pulse strawberries in a food processor until smooth. Add cream cheese, confectioners’ sugar, lemon juice, vanilla, and salt. Pulse until smooth. If the mixture is runny, refrigerate until firm enough to spread.
Divide the strawberry cream cheese mixture among the cooled pie crusts. Top with macerated strawberries and whipped cream. Serve immediately, drizzled with caramel sauce if desired.

Apple Cinnamon Chimichangas

By Miah Jackson

Ingredients

1 (21 ounce) can apple pie filling

½ cup cinnamon sugar

15 (6 inch) flour tortillas

1 ½ cups oil for frying

15 toothpicks

Directions

Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes.
Place cinnamon sugar in a shallow dish.
Spoon 1 1/2 tablespoons filling into the center of each tortilla. Fold the sides in and over filling, then roll up like a burrito. Use a toothpick to secure.
Heat oil in a large, deep saucepan over medium heat.
Working in batches, fry tortillas, seam-side down, in hot oil until browned and crispy, 1 to 2 minutes per side. Blot on paper towels. Remove toothpicks and roll chimichangas in cinnamon sugar to coat.

Source: https://www.allrecipes.com

No Bake Bannana Cream Pie

Ingredients

1 quart milk

2 cups sugar, plus 1/4 cup sugar

8 large eggs, separated, whites discarded or store for another use

1 teaspoon banana extract

1/3 cup bourbon

1/2 cup cornstarch

Salt

1/2 teaspoon pure vanilla extract, plus a splash

2 tablespoons butter, cut into cubes

1 cup heavy cream

4 large bananas, sliced

1 box vanilla wafers

1/3 cup creme de banana

Directions

Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot).
In a mixing bowl, add egg yolks, banana extract, bourbon and 2 cups of sugar and whisk together until the mixture is pale yellow in color and thickened. Add cornstarch and mix to combine. Very slowly pour in a little of the milk mixture, you have to do it slowly to temper the mixture, (otherwise the eggs will scramble). Once fully incorporated pour the entire mixture back into the pot and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough that it coats the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy.
Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn't form a skin on the surface. Allow to cool.
In a large bowl, using a hand mixer, whip the cream with 1/4 cup of sugar and a splash of vanilla extract until you have stiff peaks. Set aside.
Slice bananas and add to pastry cream.
Line a small deep rectangular dish or a 10-inch pie dish with vanilla wafers. Splash with creme de banana then cover with banana pastry cream. Top with whipped cream and refrigerate until ready to serve.

Source: https://www.foodnetwork.com

Mains & Sides

Garlic Butter Shrimp & Asparagus

By Staff

Ingredients

2 tbsp. Extra-virgin olive oil, divided

2 bunches asparagus (About 1 ½ Ib. total), tough ends trimmed

Kosher salt

5 cloves garlic, finely chopped

1 tsp. Onion powder

Pinch of crushed red pepper flakes

1 ½ Ib. medium shrimp, peeled, deveined

Zest of 1 lemon

Juice of ½ lemon

Chopped fresh parsley, for serving

Directions

In a large skillet over medium-high heat, heat 1 tablespoon of oil. Add asparagus: season with ½ teaspoon salt. Cook, stirring occasionally, until asparagus are tender but still crisp, 8 to 10 minutes. Transfer to a plate.
In the same skillet over medium heat, cook butter, garlic, onion powder, red pepper, and the remaining 1 tablespoon oil until butter is melted. Add shrimp: season with ½ teaspoon salt. Cook until shrimp are cooked through, 1 to 2 minutes per side. Remove from heat and stir in asparagus. Add lemon zest, lemon juice, and parsley and toss to combine.

Source: https://www.delish.com/cooking

INGREDIENTS

2 pounds small-to-medium red or yellow potatoes

1 tablespoon plus ¼ teaspoon fine sea salt, divided

4 tablespoons olive oil, divided

¼ teaspoon garlic powder

¼ teaspoon onion powder

Freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley, chives and/or green onion

Directions

To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)
Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper.
Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh herbs, and serve hot.

Source: https://cookieandkate.com/

Pizza Rustica

By Staff

Ingredients

For the Crust

4 c. all-purpose flour

1 tsp. kosher salt

1 c. (2 sticks) butter, cold and cut into cubes

3 large eggs, beaten

6 tbsp. ice water

For the filling

1 tbsp. extra-virgin olive oil

1 lb. Italian sausage, casings removed

3 cloves garlic, minced

3 c. baby spinach

8 large eggs

1 (16-oz.) container ricotta

1 c. shredded mozzarella

1/2 c. freshly grated Parmesan

4 oz. salami, chopped

Kosher salt

Freshly ground black pepper

Egg wash, for brushing

Directions

Make dough: In a large bowl, whisk together flour and salt. Add butter and cut into flour with a pastry cutter or your hands until pea-size and some slightly larger pieces form. Add eggs and knead with your hands to combine, then add cold water 1 tablespoon at a time until dough comes together. Cut off ⅓ of the dough. Form both pieces of dough into discs and wrap in plastic wrap. Refrigerate until well chilled, at least 1 hour.
Meanwhile make filling: In a large skillet over medium heat, heat oil. Add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Add garlic and spinach and cook until spinach is wilted, 2 minutes more. Remove from heat and let cool. In a large bowl, combine eggs, ricotta, mozzarella, Parmesan, salami, and cooled sausage mixture. Season with salt and pepper.
Preheat oven to 375° and grease an 8" springform pan with cooking spray. On a lightly floured surface, roll out the larger piece of dough into a 16" circle. Transfer to prepared pan, guiding dough upward and letting excess hang over the sides. Roll smaller piece of dough into a 12" circle. Pour filling over bottom crust, then top with smaller crust. Trim overhang to 1" then pinch crusts together and crimp.
Cut slits in pie crust for steam to escape. Brush top with egg wash and bake until golden, 1 hour and 15 minutes. Let cool 15 minutes, then remove springform ring to serve.

Source: https://www.delish.com

Roasted Salmon with Citrus Salsa Verde

By Staff

Ingredients

1 shallot, very thinly sliced into rings

Finely grated zest from 1 orange, divided

Finely grated zest from 1 lemon, divided

1 Tbsp. plus ½ cup extra-virgin olive oil

1 lb. salmon fillet, preferably wild

Kosher salt

½ cup chopped cilantro

½ cup chopped parsley

1 small garlic clove, finely grated

½ tsp. smoked paprika

Fresh juice from 1 orange

Fresh juice from 1 lemon

Directions

Preheat oven to 250°. Combine shallot, half of orange zest, half of lemon zest, and 1 Tbsp. oil in a small baking dish just large enough to fit salmon. Season salmon with salt and coat with zest mixture. Bake fish until fillet is just opaque in the center and flakes with a fork, 30–35 minutes.
Meanwhile, mix cilantro, parsley, garlic, paprika, remaining zests, and ½ cup oil in a medium bowl. Stir in orange and lemon juice and season citrus salsa verde with salt just before spooning over fish.

Source: https://www.bonappetit.com

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