Archive for February, 2024

Spring Spinach Salad

February 23, 2024 at 8:42 pm · Filed under Uncategorized ·Tagged , , , , , , , , , , , , , , , ,

In Texas, we get glimpses of spring a bit earlier than the rest of the country. Even in the last few days of February, we can hit the 80s, although it may not last, we get that taste of spring. That being said, our readiness for the fresh air, the warmer temperatures, and the lighter foods of spring is apparent! We have salads in the winter but the craving for greens really kicks in during the spring and summer! I have planted my green onion roots and am seeing quite a bit of shoots coming up out of the ground. I have several raised planters and cultivate my onions year around. This dressing is a green onion based dressing and will certainly appeal to those that enjoy a stronger flavor.

This salad is a modification of one that was very popular at Visko’s in Gretna during the 70s and 80’s. This is one of two meals that would be my lighter go to when I worked the nights at the Commissary or the main restaurant. The dressing, primarily a green onion based mixture, is one that you will not find in any bottle. It must be made fresh and will last about two weeks in a sealed container. Besides this salad, you could use this as a side sauce for a fish or a vegetable medley.

This recipe will make 2 to 3 large dinner salads or 4 to 5 smaller side salads. I suggest making some extra eggs and bacon if you do smaller side salads so you will have sufficient materials to garnish the salad.

This dressing recipe will make enough to give to at least two neighbors or about a quart of dressing. It will last for 2 weeks in a sealed jar in the refrigerator. Always stir to ensure that the dressing is well mixed.

Ingredients:

2 boiled eggs (cooled and cut in half)(more if you are making side salads)

6 slices of thick bacon, oven cooked until crisp and coarsely crumbled

1 French Bread Baguette, sliced, sprayed with olive oil and toasted for 10-15 minutes at 350 degrees

8 cups fresh baby spinach

Dressing Ingredients:

2 cups green onions cut in pieces (tops and bottoms, no root)

3 cups vegetable oil or canola oil (do not use olive or other specialty oils)

1 tablespoon chopped garlic

2 cups red wine vinegar

2 cups warm water (not hot)

3 teaspoons Coleman dried yellow mustard

3 teaspoons Accent seasoning

3 teaspoons Kosher salt

1/2 of a packet of CERTO Sure Jell (used for canning)

How to:

Prepare the boiled eggs and allow to cool. Cook bacon and allow to cool. Toast baguette slices and allow to cool.

To make dressing, place oil in a large blender. My preference is Vitamix. Add the green onions and blend at medium speed for 1 minute on low. Add all of the other dressing ingredients and blend for 2 minutes at medium speed.

Pour into a covered container and refrigerate at least an hour before serving. The dressing should be stirred before using.

Assembly:

Place the fresh baby spinach in a large bowl. Toss with 1/2 to 3/4 cup of the dressing (more if needed) (I always do more cause in everything, more is better. Like chocolate, a little is good but more is better.)

Plate the spinach and garnish with the egg halves, bacon, and toasted bread slices.

Variations and notes:

For extra color, you can add slivered carrots or carrot ribbons, cherry tomatoes, or tiny diced red peppers.

Serve with a chilled Sauvignon Blanc!

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Decadent Dense Chocolate Cake with Pecans

February 16, 2024 at 10:29 pm · Filed under Uncategorized ·Tagged , , , , , , , , ,

This cake is so chocolatey and rich that a little goes a long way. The first time I ever tasted anything like this cake, I could not believe how dense and satisfying it was. Our first taste was shipped to us from a company which will remain nameless, as I think you should bite the bullet and make your own. Here is the kicker, it is so chocolatey that you must serve it with ice cream or whipped cream to balance it. For Valentine’s Day, we topped it with whipped cream and raspberries. 

I personally love a warmed dark cherry pie filling with a bit of brandy drizzled over a slice of the cake and topped with a dollop of whipped cream or Blue Bell. No matter how you serve it, you will fulfill all of your chocolate desires.

I have made this recipe several times, once with mini cakes (the batter will make 3- 5 inch spring form pans) and other times, made with a 9 inch spring form pan. The cooking time varies between 24 and 30 minutes. 24 minutes is the cooking time for the 9 inch and if your oven is calibrated correctly, that should be perfect. It takes a bit longer for the smaller cakes, as they are slightly thicker.

I plan on making this in the near future when we visit our dear friends. 

Equipment needed: 1 nine inch spring form pan or 3 5 inch spring form pans, parchment cut to fit the bottoms of either the 9 in spring form pan or the 3 5 inch spring form pan, Pam cooking spray, sharp knife, microwave medium bowls.

Ingredients:

1 stick unsalted butter room temperature

1 cup semisweet chocolate chips

3/4 cup granulated sugar

1 tablespoon Folgers instant coffee (granules)

1/2 teaspoon kosher salt

1 teaspoon vanilla extract

3 large room temperature eggs

1/2 cup sifted unsweetened cocoa powder

1 cup slightly chopped pecans

Ingredients for ganache topping:

1 cup semi sweet chocolate chips

1/2 cup heavy whipping cream

3/4 teaspoon vanilla extract

How to:

Preheat oven to 375 degrees F.

Prepare spring for pans by first spraying sides and bottom with Pan. Place a piece of parchment paper cut to fit the bottom of the spring form pan into the pan and spray the parchment paper with Pam.

In a small sauce pan, melt the butter and 1 cup of the semi sweet chocolate, stirring until smooth.

Sift the cocoa powder and set aside. In a medium bowl, whisk together the sugar, salt, eggs, coffee granules, and vanilla extract. Make sure the coffee granules dissolve. Whisk in the sifted cocoa powder until fully incorporated.

When the chocolate and cream mixture is completely smooth, slowly pour into the egg mixture, whisking quickly to get everything blended together.

Add the cup of partially chopped pecans and fold in.

Pour the mixture into the prepared spring form pan. Tap the pan to make sure all of the batter is evenly distributed and bake at 375 degrees F for 24 to 28 minutes. Test by inserting a toothpick into the center of the cake. If it comes out clean, the cake is finished. Always test at 24 minutes. Allow the cake to cool between 5 and 10 minutes and then run a knife around the edge to ensure it will release. Allow the cake to cool completely. When cooled, completely remove from the springform pan.

While the cake is cooling, make the chocolate ganache topping. Pour 1/2 cup heavy whipping cream in a microwave safe bowl. Microwave 1 minute. Add the 1 cup chocolate chips and the vanilla extract to the hot cream and allow to sit for 4 to 5 minutes. At this point in time, give the mixture a good stir and ensure that all of the chocolate is melted and it is smooth. If the chocolate chips have not melted, microwave 10 seconds at a time, stirring after each round of microwaving until the chocolate ganache is smooth.

Pour over the top of the cooled cake beginning at the middle and spiraling until the top is covered. Spread with a spatula if needed. The chocolate should be allowed to slightly drizzle over the sides.

Refrigerate for at least 2 hours before serving. It is best served after sitting out for about 20 minutes. The texture will be more like fudge and not cakey. This cake will keep refrigerated for a week in a tightly covered container. You can also freeze and completely thaw before use.

Note: There is nothing better than making your own whipped cream. Easy to make. Check it out of my YouTube Channel.

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