Deep Dark Chocolate Sheet Cake with Buttermilk Glaze

(Reprinted from The Animal Farm Buttermilk Cookbook by Diane St. Clair, copyright 2013, Andrews McMeel Publishing, LLC).

Took a really cool class at Barbara Lynch’s restaurant in Boston, The Butcher Shop where Diane St. Clair shared her new cookbook of recipes made with buttermilk.  Other than a banana cake from my all time favorite cookbook, The Silver Palate  Cookbook by Julee Rosso & Sheila Lukins,  I haven’t used buttermilk much in my kitchen.  When you taste how incredible Diane St. Clair’s buttermilk is from her farm in Vermont, you’ll understand how using a really fresh product can truly make all the difference in a recipe.

This cake took no time at all and was so moist and delicious!

CAKE

1 ¾ cups unbleached all-purpose flour

1 cup granulated sugar

1cup packed light brown sugar

1 teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) unsalted butter

1 cup unsweetened cocoa powder

1 cup buttermilk

2 eggs

2 teaspoons vanilla extract

Buttermilk Glaze

1 cup confectioners’ sugar

¼ cup buttermilk

1 teaspoon vanilla extract

Preheat the oven to 350 degrees.  Liberally butter a 9x13 baking pan.

In a large bowl, stir together the flour, both sugars, baking soda, an salt.

In a saucepan over medium-high heat, combine the butter, cocoa, and 1 cup of water.  Bring the mixture to a boil, stirring constantly, just until the butter melts.

Using a handheld mixer on medium speed, beat the chocolate mixture into the dry ingredients, then beat in the buttermilk, eggs, and vanilla.  Stop and scrape down the sides of the bowl, and beat again until the batter is completely smooth.  Turn into the prepared pan and bake for 20 to 25 minutes, until a tester inserted in the center comes out with a few crumbs clinging to it.  Let cool completely in the pan.

To make the glaze, beat together the confectioners’ sugar, buttermilk and vanilla in a small bowl.  When the cake is cool, pour the glaze over the surface, spreading with a spatula to reach the edges.  Let the glaze set for 15 minutes before cutting and serving.

Mr. Kate's Pureed Vegetable and Ginger Soup

Check out lifestyle website:  http://www.mrkate.com

My son Gregory knows Mr. Kate, a beautiful hip girl from California.  You gotta check out her website.  She gives me so many fun ideas for creative projects and some great super healthy dishes to try.

Serves 4

3 tablespoons olive oil

½ onion, chopped

½ cabbage, sliced

2 cloves garlic, peeled and chopped

1 32oz. carton of vegetable broth

4 carrots, sliced*

1 cup green beans, trim off ends, cut in 1” pieces*

1 cup broccoli, cut up*

1 tablespoon of fresh ginger, peel and chopped

¼ teaspoon of dried thyme or 8 fresh sprigs leaves only

Kosher salt and fresh ground pepper

Fresh basil for garnish.

*I use whatever veggies I have available – I’ve used yellow squash and zucchini which can make the soup a beautiful yellow color.  I found too many green veggies although very healthy made the color too green.

In a soup pot heat your olive oil.

Add your onions and cabbage and sauté on medium for approximately 6 minutes.  When they have softened add your garlic and sauté for another minute. 

Add your vegetable broth and all of your vegetables including fresh ginger.

Cook on medium until the vegetables are soft for approximately 15 to 20 minutes.

Add dried or fresh thyme if you have it.  Cook gently for a few more minutes.

Add salt and pepper to taste.

Turn off soup and let cool a bit before either putting into food processor or using hand held submerged blender.  (I use my food processor as I think it makes it smoother.

Can sprinkle chopped basil on top of each bowl as garnish.

CHICKEN MARSALA LUNCH

I made lunch for a friend who just had surgery and I decided on Chicken Marsala, Green Beans with Butter, and Roasted Potatoes with fresh Thyme.  I love giving the gift of food as it makes people happy.  While I was making the marsala, my eldest son was passing the stove as I added a big pad of butter at the very end of cooking the chicken dish.  Since my sons are starting to cook and choose healthier dishes, he questioned why I added the butter at the end.  I answered that it adds an almost "velvet" texture to the dish.  This reminded me of a conversation I had recently with a food writer about  FOOD AND FASHION.  Food can be described like fabric because we discuss the texture of food or the color.  My father described dishes he made as "beautiful" so I grew up with hearing food described with love and affection.  I guess that's also why I love cooking for my family, friends, and my neighbors - it's how I show my love for them and my wish to make them happy.

Serves 6

6 chicken cutlets* (cut into 2” strips)

Salt and pepper (use sea salt - it’s the best and white pepper if you have it)

2 tablespoons canola oil

2 tablespoons olive oil

4 tablespoons flour, more if necessary

8 oz. white button mushrooms, thinly sliced

3/4 cup Marsala wine (dry - you can use sweet if that’s all you have)

1 cup veal (or chicken) demi-glace

2 tablespoons unsalted butter

1 tablespoon flat leaf Italian parsley, finely chopped for garnish

Season chicken pieces on both sides with salt and pepper.

In a large sauté pan, heat the canola oil and olive oil.

Dredge in flour, shaking off excess.  I shake in a zip lock bag.

Add chicken to pan and sauté for about 2 minutes each side.

Take pieces out and continue with others - keep chicken pieces warm on a plate.

Add mushrooms to pan and sauté until soft.

Place chicken back in pan on top of the mushrooms.

Add Marsala wine and cook for about 2 minutes.

Add demi-glace and shake pan to thicken sauce.

Add butter and shake pan again to emulsify sauce.

Scatter parsley over for garnish.

*Could substitute veal filets for chicken but be careful to not overcook the veal.