I found this recipe by Julie Rutland in Costal Living magazine (2011)
3/4 cup butter, divided
1 1/2 cups firmly packed light brown sugar, divided
2 cups coarsely chopped fresh pineapple
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup hot water
1/2 cup molasses
1 large egg
Prep: 5 Minutes
Bake: 35 Minutes
Cool: 10 Minutes
1. Preheat oven to 350°. Melt 6 tablespoons butter in a 10-inch cast iron or heavy ovenproof skillet over medium heat. Tilt skillet to coat sides. Remove from heat, and stir in 1 cup brown sugar. Arrange pineapple on bottom of skillet; set aside.
2. Stir together flour and next 5 ingredients in a large bowl. Set aside.
3. Melt remaining 6 tablespoons butter in a small saucepan. Remove from heat, and stir in 1/2 cup hot water, molasses, and remaining 1/2 cup brown sugar. Whisk in egg.
4. Add butter mixture gradually to flour mixture, stirring until well blended. Pour batter into prepared skillet.
5. Bake 35 to 40 minutes or until a toothpick inserted in center comes out almost clean. Cool in pan 10 minutes. Invert cake onto a round platter. Scrape any sugar mixture left in skillet over cake. Serve warm or at room temperature.
I found this wonderful drink in the book "Food Trucks" by Heather Shouse. It is from Moxie Rx which was located in Portland, OR, but I found closed in April 2011.
Juice from 1⁄2 lemon
1 teaspoon freshly grated ginger
2 teaspoons agave nectar or honey (I used honey) Pinch of cayenne pepper
1 dropper full of Super Echinacea
Soda water (optional)
Combine the lemon, ginger, honey, cayenne, and echinacea in a mug if making hot, glass if making cold. Stir ingredients to dissolve honey. For hot beverage, add hot water to fill the mug and let steep for a minute. For cold beverage, add enough ice to fill half the glass and top with soda water.
Even though this is called a "cold cure-all" I think it is a wonderful drink either hot or cold. I love the ginger and spice of the cayenne.
The first day into 2014 and I am back cooking again. Hungry for breakfast I started searching though the cabinets and refrigerator for something to make. I found remnants of meals past. Could I do something with these bits and pieces? Of course!
The challenge: Make breakfast for 3 people.
1/2 Red Pepper
1/2 Yellow Pepper
Handful of Black Olives
I heated olive oil in a skillet and added the diced onions. While that onions started to cook, I diced the potatoes, peppers, and tomatoes. Added potatoes to skillet, tossed with onions and cooked for about 4 minutes. Added peppers, tomatoes, and corn. Seasoned with salt and pepper. Let cook until tender. Added a light sprinkle of cheddar cheese . Cracked eggs and added on top of hash like mixture, like sunny side up egg. Covered and let cook until eggs were cooked to medium. While cooking I diced black olives and avocado. Before serving topped hash with another light sprinkle of cheddar cheese, black olives, avocado, and couple dollops of sour cream.
Recently, I purchased Chef John Besh's new cookbook Cooking from the Heart. I was excited to start trying recipes. It didn't take long to try one because this year I was asked to bring dessert to Christmas Day dinner. I saw Walter's Cheesecake in my new book and decided to give it a try. Admittedly, I was nervous making my first cheesecake with a dough crust, but it was a success! My family raved about how good it was. "It is better than the cheesecake we ate in New York," said my mom.
Everything I have ever made that is a recipe of John Besh's has the feeling of heart in the dish.
1 tablespoon butter, softened
Basic Sweet Tart Dough (See Below)
24 ounces cream cheese, at room temperature
1 cup sugar
½ teaspoon salt
¾ cup plain Greek yogurt (I had vanilla flavored Greek yogurt on hand and it was great for vanilla cheesecake)
½ cup whole milk
1 tablespoon lemon juice
2 teaspoons vanilla extract
¼ cup all-purpose flour
Preheat the oven to 325°. Grease a 10-inch springform pan with the butter. Carefully roll the Tart Dough on a well-floured surface into a large flat sheet about ¼ inch thick. Fit the dough into the prepared pan, lining the edges of the pan and trimming the edges. The dough will most likely tear a bit, just be sure to patch it as you go with the trimmed dough.
Refrigerate while you prepare the filling.
Using a hand or stand mixer, mix the cream cheese, sugar, and salt until smooth and fluffy, about 4 minutes. Add the eggs, mixing them in one at a time. Add the yogurt, milk, lemon juice, vanilla, and flour and mix until smooth.
Pour the batter into the dough shell. It will not reach all the way to the top, but that’s fine since it will rise and expand as it bakes. Bake until golden brown, about 1 hour and 25 minutes. Cool the cake in the pan for 30 minutes. Remove the cake from the pan and continue to cool on a wire rack.
Basic Sweet Tart Dough
½ cup (1 stick) cold butter, cut into pieces
2¼ cups all-purpose flour, plus more for rolling
⅓ cup sugar
¼ cup milk
1 teaspoon grated lemon zest
1 teaspoon salt
In a large mixing bowl, cut the cold butter into the flour until the flour has the consistency of semolina. Add the sugar, milk, egg, zest, and salt and mix by hand until a crumbly dough is formed. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least an hour before using, or freeze for later use.
Besh, J. (2013). Cooking from the Heart; My Favorite Lessons Learned Along the Way. Andrews McMeel Publishing.