teacher by day - chef by night
There’s a Hurricane hitting the East Coast! I know that people are stocked up on their water, bread and milk and eggs and generators and flashlights – and that they also stocked up on the booze so they could make it through the storm! Take some of that booze and make a Hurricane right in your own house.
Rich LOVES Whoopie Pies. His mom picks them up for him every time we have a trip to the lake & she gets them from a small Amish Bakery stand. The stakes were high so I have avoided making him Whoopie Pies for quite a …
IT’S TOMATO SEASON
And just in case you don’t believe me – take a look at my counter!!
I love tomatoes and at this point I am still enjoying them and all of their bounty (from our garden & the CSA) – so I am not quite ready to get to making sauce yet, although when you check in with me in about a week I’m sure I’ll be on the sauce-making path). After roasting up veggies for my Tomatillo Salsa & Zucchini Baba Ganoush, I was really in the mood for some roasted tomatoes. What better way to really enjoy the flavors of tomato and roasted tomatoes than in soup (ok – I am sure there are plenty of ways to enjoy these flavors – but a girl can only eat so many sliced tomatoes with salt/pepper on them a day).
Take some of those fresh tomatoes, roast ’em up with some garlic, smash in the pot, add some milk & enjoy (or puree for a smoother soup – that would have been my preference but Rich requested a chunky tomato soup). This is perfect with a nice piece of grilled cheese (we used Mozzarella on some Rosemary bread “grilled” in the George Foremen). Enjoy & play with these basic flavors to get the exact recipe and flavors you are looking for!!
Heat the oven to 375 degrees and line a rimmed baking sheet with foil. Lay the tomatoes on the pan cut side up with the garlic cloves (skins on) and quartered onion. Sprinkle with olive oil and season with salt. Roast until the tomatoes are soft and caramelized, about 1 hour. Remove from the oven and let cool.
Peel the tomatoes and add the pulp and juices to a soup pan. Squeeze the garlic from its skin and add it to the pan. Place the pan over medium heat, and begin mashing the tomatoes with a potato masher until it’s pulpy, but not chunky OR if you want it smooth – you should place your peels tomato & garlic right into a food processor or blender to make it smooth & then place in the soup pot.
When the mixture is hot but not boiling, stir in the cream. Season to taste with salt. Season with some oregano, rosemary & thyme. Add a pinch of sugar, if needed & grind some fresh pepper on the top of each bowl when you serve it.
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One year ago – [Fresh] Stuffed Tomatoes (these were totally awesome: garden fresh tomatoes stuffed with mozzarella & goat cheese – go check ’em out & get to using more of those tomatoes!)
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.And I leave you with today’s question of the day… how do you like your tomatoes (fresh, roasted, sauced, salsa, none, everything, etc)?
Just the other day I was wishing that I had some Tomatillos because I was craving a green salsa! That day just happened to be a Friday and I was getting ready to go over to our CSA. Lo & Behold we got a pound …
Baba Ganoush is a traditional Mid Eastern dish – similar to Hummus, only instead of being made with Chick Peas – you make it with Eggplant. BUT – cooking is all about being creative, so when life hands you Zucchini you get creative like Hannah …
My Dad’s Birthday was last week and Ice Cream Cake (the kind with real cake and without those little crunchy things) is one of his favorites – that and the Chocolate Mocha Cake that I made for his retirement.
Dad’s birthday should (and is) reason enough to celebrate – but we have another reason to celebrate here at Teacher by Day – Chef by Night!
One year ago: August 17, 2010 I posted my very first blog post. I have come so far in this year… taking the plunge getting pictures posted on FoodGawker, gaining readers, being willing to experiment more, and the list goes on.
Now I have to look to the next year! In the next year I hope to continue to get images posted on FoodGawker, increase my readership, gain sponsors, get my own URL, and most of all continue to experiment & have fun in my kitchen!
While we reflect on my goals and look forward to the year ahead, I give you:
Chocolate Cake
Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper (do not skip the paper on the pans).
Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely & then freeze overnight or at least 2 hours to proceed with the cake.
I just used Store-Bought, you could make you own if you were feeling up to it! I used about 1/2 of a gallon – it was not quite enough, you should should at least 3/4 of a gallon or go all out and use the whole gallon! The better the quality Ice Cream you use the better your cake will be (look for the full-fat ones without additives like gum – the best ice cream is either homemade or made with just cream/sugar/eggs)
We were going for Mocha Cake so I used a layer of Coffee and a layer of Vanilla Ice Cream (so Mom could sleep and she just skipped on the Coffee). This would be awesome with whatever flavor Ice Cream you love (chocolate, mint chocolate chip, vanilla banana, etc)
Mocha Whipped Cream Frosting
Put your heavy cream into your mixer. Allow to get thick, then add your coffee/cocoa. Combine that fully. Once your Whipped Cream is almost thick – add your sugar. TASTE at this point and see what you think – add more sugar if you want it sweeter. Allow your whipped cream to get nice and thick with stiff peaks.
Bake Layers, Allow to Cool (completely – freeze for at 2 hours after they are cooled to help them firm up as well). When you put your layers in the freezer, wrapping each one in saran individually will allow for assembly to be the easiest. Also – make sure you have room in the freezer to stack all of these with a little wiggle room all around so there is a ‘safety zone’ once it is frosted!
Take your ice cream out of the freezer about 10 minute before you are ready to start. You want to put it into a seperate bowl so you can smoosh it around to make it smooth and ready to spread. Once you have a thick/spreadable Ice Cream take out your layers and place one on your cake platter (or your cardboard cake thing or whatever you make your cake on – I personally love to use the bottom of my springform pan!). Spread your ice cream onto the cake & top with another layer, pushing down to make it flat. Return to the freezer
About an hour later – repeat with the next layer of ice cream and top with your 3rd cake layer. Return this to the Freezer again. (now is a good time to make the whipped cream)
Take out your cake & ice it (haha – you are icing and ice cream cake!). I iced my cake in two steps, about 1/3 of the icing in a “crumb coat” but since it was frozen it didn’t really need it. Allowing the icing to set up for about 20 minutes in the freezer allowed me to get a much smoother top coat of my whipped cream on the cake. I top with some shaved chocolate, allowed to set again and then finally just piped some more whipped cream around the edge.
This cake is worth the time/effort that goes into it!
I hope that you have enjoyed my first year of blogging as much as I have – and if you are just visiting for the first time, I hope that you stick around and help me see where the next year will take us!
And I leave you with a Question… What suggestions/advice do you have for me as I enter my 2nd year with this blog?