Leite's Culinaria» recipes

Lamb Burgers and Chunky Potato Wedges

Sophie Wright — Fri, 25 May 2012 14:02:40 +0000

Home at 7, Dinner at 8 | Kyle Books, 2011 | Serves 6

A big, toasted, sesame-seeded hamburger bun, juicy meat, and chunky potato wedges dipped and doused in mayo–tell me a better thing to cook for a bunch of rowdy friends, family members, or kids.–Sophie Wright

LC Some Like it Hot… Note: We think the condiment of choice here is most certainly mayo–whether store-bought or homemade. Although those of you who like things hot may wish to take a cue from Melissa Moran, one of our intrepid recipe testers, who stirred a little harissa into her mayo before slathering it onto the bun for this rather bohemian, North African-minded burger. You may never go back to plain–mayo or burger.

Active time: 30 minutes | Total time: 55 minutes

Lamb Burgers and Chunky Potato Wedges Recipe

Ingredients

| metric conversion

For the chunky potato wedges
6 potatoes, such as russets or Yukon Golds, skins on if desired, cut into 8 or more wedges
1 teaspoon ground cumin
1 teaspoon hot paprika
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
For the burgers
1 3/4 pounds ground lamb
1 teaspoon ground cumin
1/2 bunch cilantro, finely chopped, or less to taste
1 large egg yolk
2 tablespoons vegetable oil
7 ounces mozzarella cheese, thinly sliced (optional)
6 hamburger buns, sliced in half
3 plum tomatoes, sliced
1 red onion, sliced into rings
6 large pickled gherkins, sliced
Mayonnaise
Ketchup

Directions

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Make the chunky potato wedges
1. Preheat the oven to 375°F (190°C).
2. Place the potato wedges in a bowl and toss with the cumin, paprika, oil, salt, and pepper. Place the potatoes in a single layer on a baking sheet and roast until they’re golden and cooked through, 25 to 40 minutes, depending on the size of the wedges.
Make the burgers
3. Meanwhile, while the potatoes are in the oven, mix the lamb, cumin, cilantro, egg yolk, salt, and pepper in a bowl. Divide the mixture into 6 portions. Roll each portion into a ball and then gently flatten it into a patty.
4. Heat a large ovenproof skillet over medium-high heat. Add the oil and wait until it’s hot but not smoking. Add the burgers, being careful not to crowd the skillet, and cook until they reach the desired doneness, about 5 minutes for medium-rare, depending on the thickness of the burgers. (You may need to cook the patties in batches.)
5. If making cheeseburgers, transfer the burgers to a baking sheet and place a layer of mozzarella on each one. Place the sheet of burgers in the oven just until the cheese melts, maybe 2 minutes or so. Leave the burgers in the oven for no more than 5 minutes.
6. Meanwhile, run the buns under the broiler, cut side up, until lightly toasted, about 2 minutes.
7. Slide the burgers onto the buns and stack them with the tomatoes, onions, and gherkins, if using. Serve with the crisped potato wedges and loads of mayo and ketchup on the side.

Hungry for more? Chow down on these:

Lamb Burgers on Homemade Rosemary Focaccia from Farm Girl Fare
Moroccan Lamb Meatballs with Figs from Iron Stef
Lamb Burger from Leite's Culinaria
Michael Schlow Burger with Crispy Onions from Leite's Culinaria

Vanilla Bean Ice Cream

Alison Walker — Fri, 25 May 2012 14:00:45 +0000

A Country Cook’s Kitchen | Rizzoli, 2012 | Serves 4 to 6

Ice cream was once a sign of wealth and privilege by those who could afford ice houses at sumptuous Victorian feasts. The advent of home freezers now makes the art accessible to all—and no less irresistible.

This ice cream is made with a custard base, which can be adapted and flavored with fruit purees, chocolate, or coffee. (See variations below.)–Alison Walker

LC Pure as the Driven Vanilla, Er, Snow Note: Sometimes you don’t need a lot of bling. Sometimes it’s nice to just let your spoon sink into something that tastes pure as the driven vanilla, er, snow. Indulgently rich, creamy, sigh-inducing snow. This is for those times. Of course if you wish to stir in whatever at the end–crushed black raspberries, chopped peanut butter cups, a swirl of fig preserves, a handful of nougat, whatever–we’re not going to stop you. Not even going to try.

Active time: 15 minutes | Total time: 1 day, 1 hour, not including churning

Vanilla Bean Ice Cream Recipe

Ingredients

| metric conversion

1 vanilla bean
1 1/4 cups whole milk
4 egg yolks
2/3 cup superfine sugar (or just blitz granulated sugar in a blender or food processor until finely ground but not powdery)
1 1/4 cups heavy cream

Directions

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1. Split the vanilla bean lengthwise and scrape out the seeds. Place the bean and seeds in a saucepan with the milk over medium heat until hot but not boiling. Remove from the heat and let infuse for 30 minutes.
2. Mix the egg yolks and sugar in a medium bowl. Remove and discard the vanilla bean from the infused milk. Gradually blend the infused milk into the yolk mixture, using a wooden spoon or a whisk, then set aside while you wash and dry the saucepan you used to infuse the milk.
3. Return the milk mixture to the clean saucepan and cook over medium-low heat, stirring constantly, until the custard has thickened sufficiently to coat the back of a wooden spoon. Do not allow the mixture to boil or it will curdle.
4. Strain the mixture into a bowl and let it cool slightly. Cover with plastic wrap, gently pressing the wrap directly against the surface of the custard to prevent a film from forming, then refrigerate until chilled through, maybe 4 to 6 hours if you’re impatient or, preferably, 24 hours if you’re the sort who can tolerate a little anticipation. (Here’s the thing. The longer the custard stands in the refrigerator, the more flavor will develop.)
5. Stir the cream into the custard.

If using an ice cream maker, follow the manufacturer’s directions.

If using your own devices, transfer the mixture into a shallow freezer-proof container, such as a roasting pan, and freeze until ice crystals form at the edges, about 2 hours. Turn it into a bowl and beat with a hand-held electric mixer or a whisk. Pour the mixture back into the container and return to the freezer. Repeat every 2 hours until the ice cream is completely frozen.

Just a handful of the infinite number of variations you can conjure…

Honey Ice Cream: Stir in 2 tablespoons honey when you add the cream.
Nutmeg Ice Cream: Stir in 1 teaspoon grated nutmeg when you had the cream.

Hungry for more? Chow down on these:

Mint Chip Ice Cream from David Lebovitz
Kalhua-Coffee Ice Cream Dream Cake from Bake at 350°
Brownie Ice Cream from Leite's Culinaria
Creamy Pistachio Gelato from Leite's Culinaria

Strawberry Rhubarb Pie with Ginger Crumb Topping

Sam Mogannam | Dabney Gough — Thu, 24 May 2012 14:00:11 +0000

Bi-Rite Market's Eat Good Food | Ten Speed Press, 2011 | Makes one 9-inch pie

The combination of strawberry and rhubarb is a classic for good reason: the sweet, juicy strawberries are perfectly balanced by the tart rhubarb. Our version features a crumb crust on top, which works well with a very juicy fruit filling such as this one, as a traditional pie crust topping would get soggy. The crumb also provides crunchy textural contrast to the soft fruit inside.–Sam Mogannam

LC Penchants & Proclivities Note: We like the notion of pie. Quite a lot, actually. That said, this recipe also turns out quite a nice crumble when you omit the pie crust–perfect for those days when you just don’t have the time nor the inclination to roll out pastry. While we’re on the topic of penchants and proclivities, if you’re the type who doesn’t care for a somewhat thick filling, simply use a little less than the full amount of flour called for in the recipe.

Active time: 30 minutes | Total time: 3 hours (includes chilling)

Strawberry Rhubarb Pie with Ginger Crumb Topping Recipe

Ingredients

| metric conversion

For the crust
1 cup (4 1/2 ounces) all-purpose flour, plus more for the surface
7 tablespoons (3 1/2 ounces) cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon sugar
1/4 teaspoon kosher salt
2 tablespoons ice-cold water, more as needed
1 1/2 teaspoons cider vinegar
For the filling
2 1/2 cups (4 to 5 large stalks) rhubarb, sliced on the diagonal 1/4-inch thick
2 1/2 cups hulled and halved strawberries (if the berries are quite large, quarter them)
2/3 cup packed light or dark brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
For the crumb topping
2/3 cup (3 ounces) all-purpose flour
5 tablespoons (2 1/2 ounces) unsalted butter, cold, cut into 1/2-inch pieces
1/2 cup granulated sugar
3 tablespoons packed dark or light brown sugar
3/4 teaspoon ground ginger
1/8 teaspoon kosher salt

Directions

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Make the crust
1. Place the flour, butter, sugar, and salt in the bowl of a stand mixer and place in the freezer for 20 minutes.
2. Fit the stand mixer with the paddle attachment and mix the chilled ingredients on low speed until the mixture resembles coarse meal, about 2 minutes. Combine the ice water and vinegar in a small measuring cup. With the mixer running, slowly add the vinegar mixture to the flour mixture, adding just enough for the mixture to come together into shaggy clumps. (If you’ve added all the liquid and the dough is still not holding together, add enough cold water, 1 teaspoon at a time, until it does cling together.) Be careful not to overmix the dough, or it will become tough.
3. Turn the dough out onto a large piece of plastic wrap, shape it into a 5-inch disk, and wrap it in plastic. Refrigerate for at least 30 minutes or up to a few days. (If the dough has been in the fridge overnight or longer, let it come to room temperature for 30 minutes prior to rolling, as it needs to have a bit of give. If it has been refrigerated for only a couple of hours, you can roll it out immediately.)
4. On a lightly floured surface, roll the dough into a 12 1/2-inch circle about 1/8 inch thick. Transfer it to a 9-inch pie dish, preferably deep-dish, by either folding the dough into quarters and unfolding it in the dish or rolling the dough around a rolling pin and unrolling it into the dish. Tuck the excess dough under the edges to create a double thickness and a smooth edge. Then pinch the dough every 2-inches to form a decorative border. Refrigerate while you prepare the filling and crumb topping.
Make the filling
5. Preheat the oven to 350°F (176°C) and position a rack in the center of the oven.
6. In a medium bowl, combine the rhubarb, strawberries, sugar, flour, and cinnamon and toss gently but thoroughly to combine.
Make the crumb topping
7. In another medium bowl, combine the flour, butter, sugars, ginger, and salt. Using a pastry blender or two table knives, cut the mixture until the biggest pieces of butter are something like the size of small peas. The crumb topping will still seem very dry and floury looking. That’s okay.
Assemble the pie
8. Spoon the filling into the pie crust, then top with the crumb mixture. Place the pie on a large rimmed baking sheet lined with aluminum foil or parchment paper and bake until the crust is dark golden brown, the filling is bubbling, and some juices are spilling over the edge, about 1 hour to 1 hour and 15 minutes. Let the pie cool completely on a wire rack, if you can stand the wait, before slicing and serving.

Hungry for more? Chow down on these:

Fresh Strawberry Pie from Baking Bites
Cherry Rhubarb Crisp from Two Peas and Their Pod
The Best Strawberry Shortcake from Leite's Culinaria
Almond Cake with Strawberry-Rhubarb Compote from Leite's Culinaria

Toaster Tarts

Kim Laidlaw — Wed, 23 May 2012 14:00:09 +0000

Williams-Sonoma: Home Baked Comfort | Weldon Owen, 2012 | Makes 12

I’m a child of the 1970s, and though my mom baked fresh bread, made her own yogurt, and had a vegetable garden, there was a certain amount of junk food that my brother and I always asked for. I loved cherry Pop-Tarts as a kid. I haven’t had one in many years, so I thought I’d create a somewhat adult version of the pastry (but don’t put these in the toaster!).

Experiment with your favorite types of jam to re-create a Pop-Tart flavor you loved as a kid. You can embellish the tarts with all sorts of fancy sprinkles, or stir a little food coloring into a portion of the glaze and sling it across the top.–Kim Laidlaw

LC By Toaster Tarts Obsessed Note: Yes, toaster tarts. Even if you weren’t obsessed by Pop Tarts as a kid, we think you’ll swoon over these almost-wholesome, made-from-scratch, choose-your-own-flavor-filling rendition. In fact, one of our recipe testers, who shall remain nameless, made them three times in as many weeks. Three times. (Hey, Kara, how many batches have you made by now?)

Active time: 45 minutes | Total time: 1 hour, 35 minutes

Toaster Tarts Recipe

Ingredients

| metric conversion

For the pastry
2 cups all-purpose flour, plus more for the work surface
1/4 cup confectioners’ sugar, sifted
1/2 teaspoon kosher salt
10 tablespoons unsalted butter, cold, cut into chunks
1 large egg yolk
1/3 cup plus 2 tablespoons whole milk
For the filling
3/4 cup your favorite flavor jam (the author relies on sour cherry; we’re partial to rhubarb)
2 teaspoons cornstarch, mixed with 1 teaspoon cold water
1 large egg, beaten with 1 teaspoon warm water
For the glaze
1 cup confectioners’ sugar, sifted
2 teaspoons whole milk
2 teaspoons corn syrup
1/2 teaspoon vanilla extract
Sprinkles (optional)

Directions

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Make the dough
1. In a food processor, combine the flour, confectioners’ sugar, and salt and process until blended. Add the butter and process again just until the mixture looks like coarse crumbs. Add the egg yolk and milk and process until the dough just comes together. Dump the dough onto a double layer of overlapping sheets of plastic wrap. Press the dough into a disk, wrap it with the plastic wrap, and refrigerate for at least 30 minutes and up to overnight.
Make the filling
2. In a small saucepan over medium heat, cook the jam and cornstarch, stirring quite frequently but not constantly, until slightly thickened and bubbly. Let cool
Assemble the toaster tarts
3. Line 2 baking sheets with parchment paper. On a lightly floured work surface, divide the dough in half and form each portion into a rough rectangle. Roll one rectangle until it measures about 16 by 9 inches. Using a ruler and a pizza cutter, cut the rectangle into 12 small rectangles, each about 3 by 4 inches. Set the rectangles on a baking sheet and refrigerate while you repeat with the remaining dough.
4. Lightly brush half the rectangles with the beaten egg. Place a tablespoon dollop of the filling in the center of each bushed rectangle and use the back of the spoon to spread it evenly over the dough, leaving a border of about 1⁄2 inch. Top each filling-slathered rectangle with a plain rectangle and press the edges together with your fingertips to seal, being careful not to let the filling ooze out the sides. Crimp the edges with the tines of a fork. Place 6 tarts on each baking sheet, spacing them evenly, Prick the tarts all over with the fork. Refrigerate while the oven preheats.
5. Preheat the oven to 375°F (190°C) and position 2 oven racks in the upper and lower third of the oven. Bake the tarts, rotating the pans once halfway through, until golden brown, 15 to 18 minutes. Let cool on a wire rack.
Make the glaze
6. Meanwhile, whisk together the confectioners’ sugar, milk, corn syrup, and vanilla until smooth. Set aside at room temperature until needed.
7. Stir the glaze to recombine. Drizzle or smear the glaze on the cooled tarts. If desired, decorate with sprinkles.

Hungry for more? Chow down on these:

Concord Grape Jelly Tarts from Dinner with Julie
Strawberry Rhubarb Hand Pies from Half-Baked Baker
Chocolate Coconut Macaroon Pies from Leite's Culinaria
Jam Tartlets from Leite's Culinaria

Hummingbird Cake

Sara Foster — Fri, 18 May 2012 14:00:41 +0000

Sara Foster's Southern Kitchen | Clarkson Potter, 2011 | Makes one 3-layer cake that serves 10 to 12

Surely, this most, pecan- and fruit-flecked cake must get its name from the sugary nectar upon which fluttering hummingbirds lunch. The namesake sweet is at least as popular among the birds’ Southern human counterparts. Indeed, it’s Southern Living’s all-time most requested recipe. This is my adaptation of the magazine’s classic rendition.–Sara Foster

LC Breakfast Stack Note: Let’s just be clear about one thing, shall we? Southerners know how to bake. To a faretheewell. As a happy consequence, this cake isn’t just tremendous to behold, it’s sweet almost beyond comprehension. It’s such an abundant stack of sweetness–and a stack of abundant sweetness–that skinny slivers seem sufficient for plating, which means it’s likely you’ll have a slice or three left to look froward to the following day. While we don’t know what transpires in your kitchen come morning, there’s never been a time when cake wasn’t welcome at our breakfast table.

Active time: 25 minutes | Total time: 1 hour, not including cooling

Hummingbird Cake Recipe

Ingredients

| metric conversion

For the cake
3 1/2 cups all-purpose flour, plus more for the pans
2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon grated nutmeg
1 cup canola or other mild vegetable oil, plus more for the pans
3 large eggs, lightly beaten
2 cups mashed ripe bananas (about 4)
1 8-ounce can (1 cup) crushed pineapple packed in juice, undrained
1 tablespoon vanilla extract
1 cup chopped pecans, untoasted
For the frosting
1 pound cream cheese, softened
1/2 pound (2 sticks) unsalted butter, softened
2 1/2 to 6 cups confectioners’ sugar, sifted
1 tablespoon bourbon
2 teaspoons vanilla extract
For the assembly
1 cup chopped pecans, lightly toasted

Directions

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Make the cake
1. Preheat the oven to 350°F (176°C) and adjust the oven rack to the center position. Lightly oil and flour three 8- or 9-inch round cake pans.
2. Combine the flour, sugar, baking powder, salt, cinnamon, baking soda, and nutmeg in a large bowl.
3. In a separate bowl, whisk together the oil and eggs until combined. Add the bananas and pineapple (including the pineapple juice) and stir to combine.
4. Stir the egg mixture into the flour mixture with a spatula or wooden spoon just until combined. Stir in the vanilla and pecans. Divide the batter evenly among the pans, smoothing the tops.
5. Bake the cakes for 25 to 30 minutes, until a skewer inserted in the center comes out clean. Let the cakes cool in their pans on a wire rack for about 10 minutes. Run a slender knife around the edges of the pans and turn the cakes out onto the racks, then turn them again so they’re right side up. Let cool completely before frosting.
Make the frosting
6. While the cakes cool, beat the cream cheese and butter in a large bowl with a standing or an electric mixer until light and fluffy. Slowly add the confectioners’ sugar, as much as desired according to your level of sweet tooth, and beat until incorporated. Beat in the bourbon and vanilla just until combined.
Assemble the cake
7. When the cakes have cooled completely, use a long serrated knife to slice off the rounded top of each one, creating a flat, even surface. (Reserve the trimmings for nibbling or crumbling in a parfait.)
8. Place one cake layer, cut side down, on a cake stand or a large plate. Spread the top of each cooled cake evenly with about 1/3 of the frosting and sprinkle with about 1/3 of the toasted pecans. Repeat with the remaining cake layers, frosting, and pecans. (If not serving the cake within 2 hours, carefully transfer it to the refrigerator. Be sure to remove the cake from the icebox about 1 hour before slicing to allow it to come to room temperature.)

Hungry for more? Chow down on these:

Banana, Coconut and Pineapple Cake from My Colombian Recipes
Carrot Cake from Rasa Malaysia
Blueberry Tea Cake from Leite's Culinaria
Drunken Apple Cake from Leite's Culinaria

Port and Paprika Chicken Bites

Kate Heyhoe — Thu, 17 May 2012 14:00:41 +0000

Great Bar Food at Home | John Wiley & Sons, 2007 | Serves 4 as tapas

Portuguese and Spanish ingredients—inimitable port wine, paprika, cilantro, and olive oil—flavor this tapas-style dish. Set out cocktail picks, or toothpicks, for nibbling on these delicious little bites. To cook these bites once and enjoy them twice, double the recipe, omitting the cilantro, and freeze half the batch. Then just thaw them in the fridge and reheat them in in a skillet, adding fresh cilantro before serving.–Kate Heyhoe

LC Hah! Note: If you’re anything like us, you may as well forget satisfying your and three other appetites with this tapas, as suggested by the number of servings above. Hah! Just can’t be done, not when it’s so tricky to stop tossing back small bites of warmly spiced chicken. Perhaps cconsider it an entree instead, for two not four, spooning the chicken over rice to soak up every last drop of that sauce.

Active time: 20 minutes | Total time: 30 minutes

Port and Paprika Chicken Bites Recipe

Ingredients

| metric conversion

2 garlic cloves
2 bay leaves
3 tablespoons port (ruby or tawny)
2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
2 teaspoons sweet paprika
1/2 teaspoon sea salt, plus more to taste
1 pound boneless, skinless chicken thighs, cut into bite-size chunks (about 1-inch dice)
1/2 cup chopped cilantro
1/2 cup finely diced onion

Directions

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1. Grind the garlic and bay leaves together in the work bowl of a hand blender or mini chopper. (Alternatively, chop the garlic by hand and finely crumble the bay leaves and combine.) Add the port, 1 tablespoon of the olive oil, the vinegar, paprika, and salt and pulse until well combined.
2. Pour the mixture over the chicken, cover, and refrigerate for 1 to 2 hours.
3. Just before cooking, chop enough cilantro to make 1/2 cup. Scatter the cilantro on a serving plate.
4. Heat the remaining 1 tablespoon of olive oil on medium-high heat in a wok or large skillet. With a slotted spoon, scoop the chicken pieces out of the marinade and into the hot oil, arranging the chicken in a single layer and discarding the marinade. Cook until browned on the bottom, 2 to 3 minutes, then stir-fry until cooked through, 2 to 3 minutes more. Scoop the chicken out of the pan, leaving any excess oil behind, and place the chicken on the cilantro.
5. Add the onion to the oil in the hot pan, return it to medium-high heat, and cook, stirring, until the onion is browned at the edges, about 2 minutes. Scoop the onion out of the oil and strew it over the chicken.
6. Serve the plate of chicken bites hot or at room temperature, sprinkled with a touch of salt and with cocktail picks or toothpicks for handling.

Hungry for more? Chow down on these:

Panko Crusted Chicken Bites with Apricot Mustard Sauce from We are Not Martha
Maple Glazed Apple Chicken Sausage Bites from Noble Pig
Chicken Fingers from Leite's Culinaria
Grilled Saffron Chicken Skewers from Leite's Culinaria

Pureed Pea Soup with Mint

Mona Talbott — Tue, 15 May 2012 14:00:46 +0000

Zuppe: Soups from the kitchen of the American Academy in Rome | The Little Bookroom, | Serves 6

English peas come in fast and we make a feast of them in the early days of spring. This sweet creamy soup is exactly the same color as the Bass Garden outside the kitchen window. Adding the parsley and mint at the end not only intensifies the flavor, but accentuates the brilliant spring green color. Avoid the temptation to make this soup out of season with frozen peas—it’s just not the same.–Mona Talbott

LC Fresh Not Frozen Peas, Please Note: Trust us, you’ll want to rely on freshly shelled peas–and their spent pods–so as to achieve the fullness of this soup’s sweet, sweet goodness. Those bags of little green orbs languishing atop your fridge, the ones that are probably freezer burnt? Save ‘em for another day, preferably as ice packs.

Active time: 30 minutes | Total time: 45 minutes

Pureed Pea Soup With Mint Recipe

Ingredients

| metric conversion

4 1/2 pounds English peas in pods
3 slender spring onions (we’re talking true spring onions, although you can substitute scallions)
1 stalk green garlic
1 leek
3 sprigs fresh parsley, leaves separated from stems
3 quarts (12 cups) cold water
1/4 cup olive oil
Salt
1/4 cup Arborio rice
3 sprigs fresh mint, leaves only
Black pepper, to taste
Extra-virgin olive oil, for drizzling

Directions

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1. Shell the peas, reserving the pods.
2. Rinse the spring onions, green garlic, and leek. Peel off the outer layers and cut off the roots, reserving the trimmings.
3. Toss the pea pods, the trimmings from the onion, garlic, and leek, and the parsley stems into a large pot. Add the cold water and bring to a boil. Skim any foam that collects on the surface, then reduce the heat and simmer gently for 10 to 15 minutes to create a light pea pod broth. Strain the broth, discarding the solids. You should have about 2 1/2 quarts (10 cups) of broth.
4. Meanwhile, thinly slice the spring onions, green garlic, and leek. Place them in a large pot along with the olive oil and place over medium heat. Season with a generous pinch of salt and stir. Add the rice and about 3/4 of the shelled peas and stir again to coat with the oil. Add another generous pinch of salt and about 7 cups of the pea broth if you prefer a thicker consistency, slightly more broth if you want a thinner consistency. Bring the soup to a boil, then reduce to a simmer and let it burble until the rice is fully cooked and the peas are very tender, 12 to 15 minutes.
5. Toss the parsley and mint leaves into the soup and puree with an immersion blender or let cool slightly and puree in a blender, processing just until the soup is creamy. Add as much of the remaining pea broth or, if necessary, cold water to achieve the desired consistency. Avoid over-pureeing the soup or you’ll end up with a gummy texture.
6. Pour the puree into the pot, add the reserved peas, and simmer oh-so-gently just until the peas are tender. Taste and season accordingly if necessary. Serve with freshly ground black pepper and a drizzle of extra-virgin olive oil.

Hungry for more? Chow down on these:

Chilled Pea Soup with Shrimp from Inspired Taste
Black-Eyed Pea Soup with Tomatoes and Spices from Lisa's Kitchen
Carrot and Lentil Soup from Leite's Culinaria
Green Gazpacho from Leite's Culinaria

Iced Berry Cake

Bill Collison — Fri, 11 May 2012 14:00:00 +0000

Cook, Eat, Smile | Salt Yard Book Co., 2011 | Serves 8 to 12

This is an all-singing, whooped-up, somewhat-over-the-top, photo-opportunity cake that requires no cooking at all and can be assembled–because it is essentially an assembly job–by a five-year-old. Which is, after all, the point: that it has been, at least in some small way, prepared by the children.

You can use any shop-bought cake—maybe a Victorian sponge or a lemon drizzle cake. Here we’ve used a simple sponge cake that started out with jam in the middle and a dusting of icing sugar on top. Just make sure it’s a cake that isn’t iced or decorated, because that’s where the kids come in.

Smaller children may need a hand with some of this, but older ones can probably manage the whole lot. Let imaginations run riot with the decorations—use whatever the kids think is required. And yes, this could well mean we’re talking dog’s dinner, but it’s all in the spirit of the day, so bite your tongue on tasteful and go with the creative flow. If you’re supervising, all you should need to do is melt the chocolate…and manage the mayhem.–Bill Collison

LC Why Stop There? Note: Cookbook author—and, we suspect, dad–Bill Collison makes some savvy suggestions above when it comes to relying on a store-bought cake, understanding as he does the time constraints that go with parenting. lf you have the time and patience (and, if you’re under the age of 10, the adult supervision), we strongly encourage you to indulge in a made-from-scratch cake of any sort for this messy mom’s day surprise. Collison suggests a Victorian sponge or a lemon drizzle cake. And why stop short of chocolate? We think a chocolate cake or even a brownie could be lovely, too. If you don’t mind even more of a mess than what’s already in store, swap softened ice cream for whipped cream. Or heck, why not use both? And those “interesting edibles or decorating” called for in the ingredient list? Anything goes. We have our short list of items we’d fancy on a cake. Care to share yours?

Active time: 30 minutes | Total time: 30 minutes, barring perfectionism

Iced Berry Cake Recipe

Ingredients

| metric conversion

About 20 ounces berries, fresh or frozen, a mixture of varieties is fine
A generous 1/2 to 2/3 cup heavy cream
3.5 ounces really good-quality chocolate, preferably milk chocolate or white confection, melted
1 cake, single layer or double layer, store-bought or made from scratch
A selection of interesting edibles for decorating (go wild!)

Directions

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1. If using frozen berries, remove them from the freezer. (By the time you serve the cake, the chocolate will hopefully be melting the berries so they are still cold but not frozen.)
2. Whip the cream until it is thick and softly peaked.
3. Plop the cake on a plate. Slather the whipped cream across the top of the cake and layer on the berries. If using a layer cake, slip some berries between the layers and lavish some of the cream and berries on the top layer, too. Drizzle the warm melted chocolate across the top of the cake and pile on the decorations.
4. Everything may be on the slide, but that’s still perfect. Present it with pride.

Hungry for more? Chow down on these:

Strawberry Sponge Cake from Happy Home Baking
Almond Lemon and Berry Cake from Food Vagabound
Coconut Cake from Leite's Culinaria
Strawberry Shortcake from Leite's Culinaria

Mommom’s Chocolate Bourbon-Spiked Banana Bread

Joy Wilson — Thu, 10 May 2012 14:00:44 +0000

Joy the Baker Cookbook | Hyperion, 2012 | Makes one 9-by-5-inch loaf

Dear Mommom,

I love your banana bread. It’s moist and uncomplicated, full of banana bits and supreme comfort. I’ve enjoyed your banana bread for as long as I can remember. Dad makes a low-fat version of your banana bread but come on! I just can’t get behind that. Your recipe reigns supreme. Just one thing though, I added chocolate and bourbon to your classic. What can I say—I’m young and reckless.

Love, Your Dear and Darling Granddaughter,

–Joy Wilson

LC Not Your Grandma’s Banana Bread Note: Is it just us being behind the times or is the notion of stirring chunks of chocolate into banana bread batter a relatively recent thing? And why did no one say anything to us sooner?! Regardless, no matter what its title, this eat-it-by-the-loaf recipe isn’t exactly your grandma’s banana bread. It’s better. And a little different. “This banana bread has wayyyy more in common with cake than any banana bread I’ve ever eaten,” one of our recipe testers expressed upon making–and tasting–this little life-changer of an approach. “Not that that’s a bad thing.” Not a bad thing at all, we think. Although those hoping to get a buzz off the bourbon, please note that its function here is as a fundamental flavor enhancer. Much like vanilla extract. If you crave a harder hit, you’ll need to keep that bottle by your side. Shot glass optional.

Active time: 25 minutes | Total time: 1 hour, 30 minutes

Chocolate Bourbon-Spiked Banana Bread Recipe

Ingredients

| metric conversion

2 cups all-purpose flour, plus more for the pan
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened, plus more for the pan
1 cup granulated sugar
2 large eggs
1 1/2 cups (about 3) mashed ripe bananas
1 teaspoon fresh lemon juice
3 tablespoons bourbon, plus more for the baker
1 cup coarsely chopped walnuts
1 cup (6 ounces) semisweet chocolate chips or chopped dark chocolate

Directions

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1. Preheat the oven to 350°F (176°C) and place a rack in the center of the oven. Butter and flour a 9-by-5-inch loaf pan, tapping out any excess flour.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. In the bowl of an electric stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, beating for 1 minute between additions. Stop the mixer and scrape down the sides of the bowl. Add the bananas, lemon juice, and bourbon and beat with the paddle until well incorporated. The mixture may look curdled, but that’s okay.
4. Turn the mixer to low, add the flour mixture all at once, and beat until almost completely incorporated. Stop the mixer, add the walnuts and chocolate, and stir by hand with a spatula or wooden spoon just until incorporated. Spoon the mixture into the prepared loaf pan.
5. Bake for 45 minutes to 1 hour, until a skewer inserted in the center of the loaf comes out clean. Let the loaf cool in the pan for 20 minutes before inverting it onto a wire rack and letting it cool completely, if you can manage to keep your hands off it for that amount of time. The banana bread will keep for up to 5 days, well wrapped, at room temperature. [Editor's Note: Hah! Good luck making it last 5 hours. As if...]

Hungry for more? Chow down on these:

Chocolate Bread Pudding Cupcakes from Cupcake Blog
Sweet Potato Mascarpone Bourbon Bread from She Simmers
Gluten-Free Banana Bread from Leite's Culinaria
Carrot-Zucchini Bread with Candied Ginger from Leite's Culinaria

Melting Chocolate

Louise Nason | Chikako Watanabe — Thu, 10 May 2012 13:58:22 +0000

Melt: A Book of Chocolate | Absolute Press, 2011 | Servings vary

There are three basic methods of melting chocolate. Our favorite way is simply to put it in the oven at a very low temperature. This results in chocolate that is easy to handle and minimizes the possibility of producing lumpy, unevenly melted chocolate.

If you overheat the chocolate, or if it comes into contact with water or steam, it may “seize,” i.e. thicken and turn lumpy. If this happens, the chocolate is fine to use for baking cakes but can’t be used for making chocolates or ganache.–Louise Nason and Chika Watanabe

LC Smartypants Note: We know what you’re thinking. You already know how to melt chocolate. Maybe, Smartypants. But maybe, just maybe, you and I and all of us could stand to benefit from an unexpected approach to something we thought we understood. Because really, that oven technique described above? Brilliant.

Active time: 5 minutes | Total time: 15 minutes

Melting Chocolate Recipe

Ingredients

| metric conversion

Chocolate

Directions

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1. Chop the chocolate.
2. Melt the chocolate one of three ways…

If melting in the oven: Heap the chopped chocolate in a heatproof bowl, and place it in a very low oven [about 150°F (65°C)], stirring once or twice with a rubber spatula, until smooth and melted, 10 to 15 minutes.

If melting in the microwave: Place the chopped chocolate in a heatproof bowl. Heat it in 15-second bursts at medium power, stirring with a rubber spatula between each heating, until smooth and melted.

If melting over simmering water: Place the chopped chocolate in a heatproof bowl. Place the bowl over a pan of gently simmering water, making sure that the water doesn’t touch the base of the bowl, and stir occasionally with a rubber spatula until smooth and melted.

Hungry for more? Chow down on these:

Butterscotch Sauce from Smitten Kitchen
DIY Salt Caramels from The Kitchn
Brigadeiros from Leite's Culinaria
Mallomars from Leite's Culinaria