Madhu Knits and Cooks

Super Soft and Moist Almond Flavored Cake

Cake flour, cake flour, did I truly bake wonderful cakes before you?  It's hard to believe that I did given how consistently great my cake flour cakes have been. 

This simple almond-flavored cake was no exception, producing an incredibly soft, moist and dense cake that could be enjoyed by adults and children alike with its smooth, simple flavors.  

I halved the recipe because I didn't have a particular occasion to make it for, and I also substituted low-fat milk, which didn't seem to have a large impact on the outcome of the cake.  I also increased the amount of almond extract to 1 tsp. to get a stronger almond flavor. 

The only thing I would change in the future is to reduce the baking time.  I baked the cake in a 9-inch cake pan for approximately 23 minutes, whereas 21 or 22 probably would have been enough (note how much the sides of the cake pulled in from the tin post-baking).

The recipe utilized the "paste" method of adding in the butter to the dry ingredients to form a sand or paste-like texture, and then adding in the other wet ingredients in thirds.

I don't know if I have done this method before, so it was an interesting approach for me to try.  Not sure if this is what led to the super moist cake?  More research and experimentation is clearly warranted!

Roberta's Pizza Dough - Followed the Directions This Time, But Still a Lackluster Result

Five years ago, I made a sort-of attempt at the famed Brooklyn restaurant Roberta's pizza dough.  As documented on this very blog, this fake attempt was declared as such because I didn't use the right flour, nor did I have a scale at the time to properly measure the ingredients.  The result matched the lackluster effort - a hard-to-shape, sticky dough that produced a poorly shaped and blandly flavored pizza.  

Realizing a few years later that I now possessed the required missing elements - proper flour and a scale, I finally re-attempted this dough (recipe courtesy of Serious Eats) a few weeks back.  

And just to make sure I didn't mess it up the first re-attempt time, I tried it again a few days later using a room temperature rise instead of a fridge one.  Unfortunately, both attempts resulted in a baked pie that just wasn't too my taste.  Maybe I didn't bake the pies at the right temperature, but they were simultaneously very chewy and cracker-like as if both under and over-done.  The slices took a few too many chews to swallow, and the flavor wasn't as developed as some of my other cold-rise pizza doughs.

Oh well.  Back to the drawing board!  But at least with a scale, this recipe was relatively easy to construct.  Combine dough, rest, knead, rise, roll, and then bake!

As I mentioned above, I did one rise in the fridge (the above images) and then let the dough come to room temperature (pictured immediately above this text).  The other rise (pictured immediately below) is from doing a single rise at room temperature on my kitchen counter top.

Sautéed Squash Ribbons - a Unique and Wonderful Summer Treat

I don't remember how I found this recipe, but I am glad I did in the waning days of summer.  This Cook's Illustrated Sautéed Summer Squash with Parsley and Garlic recipe was the most unique preparation of summer squash I have seen. 

The squash is peeled into ~1 inch wide ribbons (beautiful!), flash sautéed, and then dressed with a lemon-olive oil dressing.  That's it!

At first, the squash tasted almost too lemony and tart, but as it cooled, the flavors mellowed out and were fantastic.  I omitted the parsley, which I didn't have on hand, and I think that any sort of herb would be great to add to this dish.  In the future, I can see myself doubling the recipe and serving it as a summer dinner or lunch party side dish.

Milk Street Cauliflower Dengaku - Using Up That Miso for a Sweet-Savory Dish

It's really hard to use a tub of miso.  At least for me.  And the best / worst part is that miso can stay in the fridge for a year without spoiling, so in addition to being difficult to use up, the tub constantly taunts me because there is no reason to throw it away after a few weeks (or months).  

My latest miso-based recipe was Milk Street's Cauliflower Dengaku, a sweet-savory roasted cauliflower dish that also features a nice crunch and sharpness from loads of fresh, chopped scallions and cilantro.

As I was looking at my recipe notes, one of my first entries was "probably won't make again" followed a few lines later, "actually will probably remake."  The difference was that when the cauliflower cooled, more of the flavors came out - from the grated ginger, the rice vinegar, and the honey.  The cauliflower consumed immediately post-ingredient-tossing was a bit more one-note, with the white miso and the scallions being the dominant flavors. 

I also found the recipe a bit mild, so I added some of the Japanese 7-spice chili pepper for more spice and flavor, which I think will be a must add for me moving forward.  I also slightly reduced the amount of scallions to what I perceived to be an appropriate amount, and omitted the pistachios and sake, which I didn't have on hand (instead increased the rice vinegar to make up for the sake exclusion).  I may potentially reduce the amount of sauce moving forward, because some of the sauce pooled at the bottom of the dish post-tossing as well.

The recipe felt more complicated than I would have liked while I initially made it, though in hindsight it really wasn't that bad.  I think the key moving forward is to make sure I am not hungry will preparing the dish :-)

Basically you cut and roast cauliflower in the oven, and then prepare the sauce while the cauliflower is roasting.

Also chop the scallions, cilantros and pistachios while the cauliflower is still in the oven.

Finally toss everything together, cool a bit to get the most nuanced flavors, and serve.

Summer Corn, Radish and Tomato Salad - and to Pull it All Together, Add Tortilla Chips!

While I subscribe to the online version of the Washington Post, I don't think I receive any emails from them about cooking, nor do I regularly check their lifestyle or food sections.  So I am not quite sure how I found their Corn, Radish, Tomato and Tortilla Chip Salad recipe, which looked so fantastic that I was determined to make it before summer produce past its prime. 

So in late August, I made sure to pick up the required ingredients at our local farmers market; boiled and chopped the ingredients; and then mixed everything together in heavy anticipation of what the result would be.

Thankfully the salad lived up to my high expectations - sweet from the tomatoes and corn, spicy from the scallions and radishes, and crunchy from the radishes.  And when I added the final ingredient addition to my portion - crushed tortilla chips - I got a wonderful saltiness in each bite.

I will definitely make this recipe again and again, particularly for large summertime gatherings, because even though I used fewer ingredients than called for in the original recipe, I still ended up with approx. 4 servings.  

I specifically used 3 corns of corn, which I brought to a boil before stripping off the kernels; one bunch of radishes, and one container of sunburst cherry tomatoes.

The only other ingredient modification I made was to increase the amount of apple cider vinegar to get the right level of tang I was looking for.

Summer 2020 can't come soon enough!

Nailed It - At-Home Creamy and Mild Paneer Makhani

Learning from a past blog post, I've finally found success with a recipe I have long wanted to master at home.  Paneer Makhani, this rich North Indian-inspired dish can be mine, all mine!  And this version is probably much healthier than whatever you get at restaurants to boot.

This recipe produces a creamy, smooth light tomato sauce with a nice and unexpected tang from the inadvertent idli podi that I added, thinking it was chili powder.  I'll report back if the podi is a necessary ingredient, or just something that helps mix things up. 

Otherwise though, the below ingredients produce an evenly spiced dish, not the too-often harshly flavored North Indian recipes one finds on the internet or in books.

Ingredients

• 1/2 block of store bought paneer, cut into 1/2 inch cubes
• 1/2 medium yellow onion, roughly chopped
• 2 cloves garlic, peeled
• 2 plum tomatoes, roughly chopped
• 1 thai green chile, sliced lengthwise
• 2 green cardamon pods, left whole
• 1 cinnamon stick
• 1/2 tsp idli podi or chili powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• ~1/4 cup heavy cream (eyeballed amount)
• sea salt
• olive oil

Directions

• Heat 1 tbsp. of olive oil in a skillet or sauce pan on medium-high heat.  When hot, add the paneer and saute, tossing every minute or two, until all of the sides are lightly browned.  Transfer paneer to a plate or bowl.
• In a blender, puree the onion, garlic and tomatoes until smooth.  
• In the same skillet, add another tbsp. of olive oil and heat until warm.  Add the chile, cardamon, cinnamon stick, podi, cumin and turmeric, and saute for 30 seconds to 1 minute or until fragrant.  
• Then stir in the tomato mixture, reducing heat and simmering the sauce for 10 minutes or until lightly reduced.  
• Then mix in the heavy cream and the paneer, and cook until the paneer is re-heated through.  Season with salt to taste. 
• Remove the whole spices before serving.

Sweet Corn Souffle - Delicately Sweet Southern Dessert

Milk Street, Milk Street, what was I before you?  Chris Kimball's new-ish venture has been really upping my cooking and baking game by exposing me to unique dishes that I would have likely never otherwise come across (coming soon - Carrots with Maple and Cider Vinegar, who would have thought?!).  

Today's post features my attempt at the Milk Street Sweet Fresh Corn Pudding recipe, which in turn was inspired by North Carolina chef (and PBS star) Vivian Howard.  

To start with the positive, the flavor of these pudding souffles was fantastic - subtle sweetness from the standout corn, a true summer dessert.  The downside of at least my first attempt is that by using smaller ramekins, and not adjusting the baking times, I overbaked the souffles. 

That meant they almost immediately fell while taking them out of the oven, and the resulting texture was more dense than I would have liked.  In hindsight, if I reduced the baking time by 3-4 minutes, I probably would have ended up with the wonderfully high souffles I saw baking in the oven rather than overly browned, fallen ones.

Oh well, you live, you learn!  I otherwise didn't make modifications to the halved recipe (for four ramekins), which definitely took more steps and more dishes than I would have liked to prepare, but did seem worth the effort for a unique output.

Samin Nosrat's Basil Pesto - The Deepest Flavor Pesto I've Ever Had

My first attempt at a Samin Nosrat "Salt, Fat, Acid, Heat" authored recipe was a flavor explosion.  Deep flavors and a distinct, thick texture transformed standard sauce or pasta accompaniment into the main feature.  

This salty, earthy (from the lightly broken down basil) pesto felt almost like a dip that I would spread on toast or vegetables because adding it to pasta actually seemed to overwhelm the noodles.  The contrast in textures - a coarse, nut-based sauce with smooth pasta also led to a slightly weird mouth feel, so I don't think I would make this again for pasta (I tried this pesto on both spaghettini and cheese tortellini). 

My aversion to this pesto-on-pasta recipe also may come from my tradition of making nut-free pesto to accommodate my pine nut and walnut allergies, so I am just not used to nut-based pestos as a rule.

The sauce was though quite easy to prepare.  Although I have a mortar and pestle, I decided to use my food processor instead.  I substituted toasted sliced almonds instead of pine nuts due to my most-nut allergies, and exclusively used parmigiano-reggiano instead of adding in a bit of pecorino as well.  It took just a few minutes to prepare the pesto, taste it to adjust flavors, and season to my preference.

So while I don't think this will be a recipe repeat, unless I made this as a party dip, I am glad to have finally experimented with Samin Nosrat's acclaimed cookbook!

Almond Shortbread Cookies - A Subtlety Sweet, Lightly Flavored Cookie

With leftover almond flour in my fridge from the wonderful Chocolate Orange Tart, I have had the opportunity to experiment with new almond flour-based recipes.  A recent attempt focused on the deceptively simple Almond Flour Shortbread Cookies, the dough for which can be made while your oven is pre-heating.

These cookies were sweet, but not sugary at all.  They were very lightly flavored from the almond flour and had the texture of a soft butter cookie, rather than a crisper traditional shortbread.  

I ended up baking the cookies for longer than the recipe time - about 14 - 15 minutes over 8 - 10 minutes - because of how long it was taking for the cookies to lightly brown. In hindsight, I think 13 minutes would have been enough.

These cookies ultimately didn't wow me, but I think they would be good to serve with an assortment of other cookies during a tea time or when I am looking for some sort of easy weeknight or afterthought of a dinner party dessert.

Easy, Different and Healthy Party Dip - Spiced Yogurt

Milk Street is quickly becoming one of my top recipe websites.  Chris Kimball has really captured lightning in a bottle the second time with this post-Cook's Illustrated venture.  My latest Milk Street recipe was their Spiced Yogurt Dip, which I made for a recent dinner party we attended.  

This healthy Greek-yogurt based dip had really interesting and unexpected spicy and sweet flavors, from a mixture of ingredients that included honey, coriander, turmeric, cumin, and red wine vinegar (I know - how did they come up with this list?!).  The recipe, somewhat unsurprisingly, was inspired by a Madhur Jaffrey Indian-dip, but the honey and vinegar definitely unique enough for repeated dips and discussion about what the underlying ingredients could be.

The dip also has the benefit of taking nearly no time to prepare, and it uses ingredients that are always in my pantry, including 2% Greek yogurt which I used in place of whole-milk yogurt.

The only downside of this dip was that its flavor profile wasn't quite to my taste.  The coriander in particular I found a bit overpowering (which I generally do with anything requiring more than a bit of this dried powder), but the others who had the dip really loved it.  And coupled with some sliced cucumbers and carrots, this really can be a fast, guilt-free addition to any gathering!