Friday, April 26, 2013

Cinnamon Freud has Moved

It is now official: Cinnamon Freud is now at a new web address.

Click here to go to the new page.  Make sure to update your e-mail and RSS subscriptions! Pin It Now!

Monday, April 22, 2013

Corn Cakes with Tomato Goat Cheese Salsa: Secret Recipe Club



Corn bread + pancakes = Corn cakes

This is the kind of math that I can get behind. The regression and factor analysis I have to do in school- no, thank you.  Unless we are regressing deliciousness on chocolate, I just am not interested.

For this month's Secret Recipe Club, I got Kristy's blog of Gastronomical Sovereignty (love the name!).  After browsing through her recipes, I saw lots of dishes that I wanted to make, but unfortunately my budget this month was a little tight due to some extra splurging.  I wanted to make something delicious with ingredients I had on hand, and I came across these corn cakes.  They are easy to put together, and I bet you already got all the ingredients (or close substitutions) at hand.

These corn cakes are full of sweet corn, and the acidic salsa adds a great contrast.  There are so many possible variations you could make with these. You can go completely savory like this recipe, or try out a southwestern version with beans.  I think these corn cakes would also be great topped simply with maple syrup or even a sweet blueberry sauce.

Dessert corn cakes?  I must do some serious mathematical calculation about this delicious idea.  I will get back to you.


CORN CAKES WITH TOMATO GOAT CHEESE SALSA

INGREDIENTS

For the Corn Cakes:
2 cups corn kernels
1 cup all purpose flour
1/2 cup masa harina
3/4 teaspoon salt
2 teaspoon sugar
1 teaspoon baking powder

1/2 teaspoon baking soda
2 eggs
1- 1 1/4 cup milk
Oil, for coating the pan

For the Tomato Goat Cheese Salsa:
1 1/2 cup grape tomatoes, chopped
1/2 cup pepperocini, sliced
1/4 red onion, thinly sliced
2 ounces goat cheese, crumbled.
Salt, to taste

DIRECTIONS

For the Corn Cakes:

In a bowl combine corn, flour, masa harina, salt, sugar, baking powder, and baking soda.  Mix until combined.  Whisk in eggs and milk.  When adding the milk, add slowly while mixing until desired consistency is reached.  The batter should be like a thick pancake batter.

Heat a large skillet or griddle over high heat.  Grease the pan with oil (or nonstick spray).  Place tablespoon-fuls of batter in the pan, being careful not to over crowd.  Cook 2-3 minutes per side, until golden brown.  Repeat with remaining batter.  You can keep the corn cakes warm in a 250°F oven.

For the Tomato Goat Cheese Salsa:

In a bowl, combine tomatoes, pepperocini, red onion, and goat cheese.  Season with salt to taste.  Serve warm corn cakes with salsa on top.

Makes approximately 30-34 small corn cakes.

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Thursday, April 18, 2013

Crispy Gnocchi and Eggplant Carbonara: Improv Blog



Everyone, it's confession time.  Please don't judge, don't shun me.

I hate bacon.

There- I've said it, the secret is out.  I want to like bacon (in fact in the past I did), but something changed recently and I just don't like it at all.  Really, you all should be happy since this means more bacon for the rest of you.  But this presented a problem for this month's Improv Challenge of making something with bacon and eggs.  I cannot bring myself to buy bacon, so I ended up choosing a recipe that could easily include bacon but is also easily left out for those who are bacon adverse like me.

Often if a recipe includes bacon, I just leave it out.  Easy enough.  But then there are dishes like Caronara, where bacon is such a crucial, defining ingredient.  I have wanted to try making pasta with a creamy egg sauce but was never sure how to do it without bacon. Well, here is everyone: vegetarian carbonara with eggplant and gnocchi.  Really, I changed enough from the traditional carbonara recipe, I'm not sure if you should even call this dish carbonara.  But I am anway, so there we are.

This dish is delicious!  Gnocchi are cripsed up in the pan so that they are crispy on the outside and soft on the inside.  And of course coating them in butter never hurt anyone.  Then you coat them in a rich, cheesy sauce. Eggplant is roasted and breaks down slightly to contribute even more to the richness of the sauce.  This tastes decadent but won't do horrible damage to your waistline.  Perfection.  And completely worth burning your tongue eating straight from the pan (or so I have heard).

And sometimes really good tasting food just doesn't look pretty.  Eat it anyway.

Thanks to Frugal Antics of a Harried Homemaker for hosting the Improv Blog Challenge!  Make sure to check out the rest of this month's entries!

CRISPY GNOCCHI AND EGGPLANT CARBONARA
From Cinnamon Freud

INGREDIENTS

1 large eggplant, cut into chunks
1 tablespoon olive oil
Salt and pepper
1 1/2 tablespoons butter, divided*
1/2 onion, thinly sliced
4 cloves garlic, minced
4 cups gnocchi
2 eggs, lightly beaten
1 cup cottage cheese
For serving: freshly cracked black pepper, grated Parmesan

DIRECTIONS

Preheat oven to 425°F.

Spread eggplant in a single layer on top of paper towels.  Sprinkle with salt.  Let stand at least 20 minutes.  Pat dry.  Toss eggplant with 1 tablespoon olive oil.  Season with salt. Spread in single layer on baking sheet.  Roast for 20-25 minutes, until tender.  Set aside.

Heat a large pan over medium-high heat.  Add 1/2 tablespoon butter and onions.  Season with salt and pepper. Cook for 5-6 minutes, until softened.  Add garlic and cook until fragrant, 1-2 minutes.  Remove from pan.  Add 1 tablespoon of butter to pan and let melt.  Add gnocchi and cook for 3-4 minutes.  Flip and cook an additional 4-5 minutes, making sure they are cooked through.  Add eggplant and onion mixture to pan.  Remove from heat.

In a small bowl whisk egg and cottage cheese together.  Add to pan and quickly toss to coat pasta mixture.  Stir until cheese melts and egg cooks through.  Top with freshly cracked black pepper or grated Parmesan if desired.

Serves 3-4.

*If you want to use bacon, I would fry up 4-5 pieces before cooking the onion.  Cool and crumble the bacon and set aside.  Cook the onions, garlic, and gnocchi in the bacon grease in the place of butter.  Stir in bacon bits at the end of the recipe.


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Sunday, April 14, 2013

A new Cinnamon Freud

Cinnamon Freud has had quite a lovely weekend, full of some rejuvination.

I have made the big switch over to Wordpress, so update your bookmarks, your e-mail notifications, and your RSS feeds.

Looking forward to a fresh new look and a fresh new start.  There will still be lots of good food and fun, so come with me to the new site here! Pin It Now!

Wednesday, April 10, 2013

Texas Sheet Cake


Birthdays get so much more complicated as you get older. 

It's easy when you are still in the single digits: you get a fun party with pizza, cake, and ice cream.  The toughest decision to be made is whether to go roller skating or ice skating for your party (is this still what kids do for birthdays?).  Then as a teenager you are counting down the years until you can drive and until you are a legal adult.  Then you get to the big 21, which often involves a lot of parting, at least you assume so since you can't remember exactly.

Then, after 21, it gets weird.

I have what I call the "birthday blues" often on my birthday.  On a day that used to be such a big deal when I was younger, I often don't end up doing much of anything.  But then I am not even sure what it is that I want to do.  Plus, my birthday falls around Christmas, so it is often eclipsed by Santa and his holly jollyness.  If anyone knows how to fully enjoy a birthday as an adult, please do share.

You may be wondering why I am talking all about birthdays when I still got quite a bit of time until mine this year.  This cake is our family's go-to birthday cake when we were younger.  When the jelly roll pan came out, we knew we were in for a huge treat.

This cake is amazing.  To call it just chocolate cake does not fully depict its greatness.  Chocolate cake in general is not always my favorite, but this cake makes me weak at the knees.  This icing is the best part: creamy and sweet.  Do yourself a favor when you make this cake: save yourself the corner piece where you get some crunchy icing edges- it is the best.

Also I forgot my age for the first time the other day.  What does that mean?

TEXAS SHEET CAKE
From My Mom

INGREDIENTS

For the Cake:
16 tablespoons butter
6 tablespoons cocoa powder
1 cup water
2 eggs
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 cup buttermilk

For the Icing:
8 tablespoons butter
6 tablespoons cocoa powder
5 tablespoons milk
1 pound powdered sugar
1 cup chopped pecans, optional

DIRECTIONS

For the Cake:

Preheat oven to 350°F.  Grease a 15 1/2 by 10 inch jelly roll pan.  Cover pan in cocoa powder.

In a saucepan, combine butter, cocoa powder, and water over medium-high heat.  Bring to a boil.  Remove from heat and let cool slightly, about 5-10 minutes.  

In a large bowl combine eggs, sugar, baking soda, salt, and vanilla extract.  Beat together until well mixed.  Alternatively add flour and buttermilk in approximately 6 batches, beginning and ending with flour.  Stir in cooled cocoa mixture.  Pour into pan.  Bake for 20-28 minutes

For the Icing:

While the cake has about 5 minutes of baking time remaining, combine butter, cocoa powder, and milk in a small saucepan over medium heat.  Bring to a boil and remove from heat.  Stir in powdered sugar and vanilla extract. Stir in pecans, if desired. Pour immediately over warm cake (it with stiffen very quickly).  Cool cake completely at room temperature. 

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