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Celery Root Remoulade

Celery Root Salad is a good accompaniment to scallops.

David Liebovitz had a good simple recipe:
https://www.davidlebovitz.com/celery-root-remoulade-celeri-rem/

1/2 cup mayonnaise

1 Tbs Dijon mustard

1/2 tsp sea salt

1 Tbs lemon juice

1 lb celery root

Peel the celery root and grate. Mix other ingredients and add to celery root. Refrigerate for 1 hour then serve

2020 07 18

Scallops Provencal

Here's Ina Garten's recipe for Scallops Provencal. It's simple but so good.
https://www.foodnetwork.com/recipes/ina-garten/scallops-provencal-recipe-1948016

1 lb Sea Scallops

2 Tbs flour

4 Tbs butter

1 shallot, chopped

3 cloves garlic, minced

1/4 cup dry white wine

Lemon

1/4 cup chopped Italian parsley

Rinse scallops and dry. Mix flour, salt & pepper and coat scallops.

Melt butter on medium high and add scallops. Don’t overcrowd. Cook 3 minutes on each side.

Remove scallops from pan and add shallot and garlic. Saute. Add white wine and scallops. Cook until sauce thickens. Sprinkle with parsley, squeeze lemon and serve over Israeli couscous.

2020 07 18

German Chocolate Cake

Sally's Baking Addiction also has a good recipe for German Chocolate Cake:
https://sallysbakingaddiction.com/german-chocolate-cake/

I skipped the buttercream frosting. The cake is already sweet enough.

I liked the cake--it's a dense chocolate cake--so good!

Cake

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 3/4 cups sugar

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp espresso powder

1/2 cup canola or vegetable oil

2 large eggs, at room temperature

3/4 cup full fat sour cream, at room temperature

1/2 cup buttermilk, at room temperature (substitute with 1/2 tsp lemon juice and milk)

2 tsp vanilla extract

1/2 cup hot water or coffee

Preheat over to 350 degrees. Line two 9-inch round cake pans with parchment paper.

Mix dry ingredients. Mix wet ingredients except hot water or coffee. Pour wet ingredients into dry ingredients and stir. Add hot water or coffee and mix well. Pour evenly into cake pans.

Bake for 20 minutes or until toothpick inserted in middle comes out clean. Cool.

Coconut Pecan Filling

1/2 cup unsalted butter

1 cup packed brown sugar

8 oz evaporated milk

1 tsp vanilla extract

2 cups sweetened shredded coconut

1 cup chopped pecans, toasted

While cake is baking, make filling. Melt butter and add brown sugar and milk over medium heat. Stir occasionally until boiling then whisk constant for 5 minutes until mixture is thickened. Add vanilla, coconut and pecans and stir until combined. Cool. It will thicken as it cools. Stir before filling.

Assembly

Remove cakes from pans. Place 1st layer on plate right side up and spoon half of the filling mixture on top. Smooth. Place 2nd layer of cake upside down and spoon remaining filling on top.

Refrigerate at least 45 minutes before slicing or it might fall apart.

2020 07 17

Tabbouleh

Ina Garten has a great tabbouleh recipe.

1 cup bulghur wheat

1 1/2 cups boiling water

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 cup good olive oil

3 1/2 teaspoons kosher salt

1 cup chopped fresh mint leaves (1 bunch)

1 cup chopped flat-leaf parsley (1 bunch)

1 hothouse cucumber, unpeeled, seeded, and medium-diced

2 cups cherry tomatoes, cut in half

1 teaspoon freshly ground black pepper

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

2020 07 04