cream cheese

I previously mentioned we are trying to create a little excitement at dinner time this year. One way we are doing this is to randomly grab a cookbook, open it and make whatever is on that page! I have to say, this “experiment” is working out very well! While I did not make all three recipes below on the same day, I do think they would make an inspired meal for your sweetheart on Valentine’s Day, or any other “show the love” day for that matter.

This post is a little different, as I am going to just “refer” you to the recipes. I am endorsing all of them as truly inspired and delicious, and I hope you will give them a try. I have provided you links to the books and the specific recipes. The photos are from the dishes I prepared for Dave and I. I am privileged to own a copy of all the books referenced.

The Chocolate Orange Beet Cake with Cream Cheese Walnut Frosting, is absolutely delicious. It is from Vivian Howard’s new cookbook, Deep Run Roots and was also featured on her PBS series A Chef’s Life. The book is heavy on southern, seasonal produce. I cannot wait to cook from it this summer, when the fresh ingredients are readily available at the farmers market. I made only 2 changes to the recipe. I used two 9″ layer pans, rather than 3 8″ layer pans. I also frosted the entire cake, sides and top. It all worked out perfectly.

My next “open the book and cook” recipe is from Top Chef Master, Floyd Cardoz. His new book Flavorwalla is filled with recipes inspired by what he cooks at home, what he grew up with and a few from the menus of his restaurants. The Grilled Shrimp with Fennel and Radish Salad, is something that he served at Tabla. It makes a wonderful first course, or a light meal. It gave me the chance to use my mandolin! It’s a must for slicing the fennel and radishes perfectly thin.

I seem to be going backwards with the courses. But hey, you can certainly start with chocolate cake if you want to….with a little ‘bubbly, and come back later for the rest of the meal!

The main course is also from Flavorwalla! This one was not a random recipe, but one I chose due to a craving for fresh, seared scallops. It’s quite an unusual take on traditional pan seared scallops, with the Cider Glaze over the top and the Cumin Scented Cauliflower Puree underneath. It all works! It’s an amazingly flavorful dish. Here is the link for Cider-Glazed Seared Scallops with Cauliflower Puree. I especially love the addition of cumin, ginger and shallot to the cauliflower puree. It adds a wonderful depth of flavor and you will not miss the cream or butter at all!

So there ya go….Valentine’s or any other special occasion meal, all laid out for you. All you have to do is shop and cook, pour the bubbly and light the candles.

Thanks for stopping by. I hope you have a wonderful evening!

Laura

A few production photos….just for fun!

I haven’t made carrot cake for a very long time. I started looking through recipes and found this one, from Alton Brown, Food Network, 2005. I really like the fact that he reduces the typical amount of oil (usually two cups) by adding plain yogurt. The original recipe did not include nuts or currants / raisins, which I think are a must in a carrot cake! I did not have the proper size cake pan so I chose to use my “chicken fryer” skillet. It worked beautifully. The dessert plate is Aynsley Banquet. My Dad started my china collection by bringing me the tea set from England, in 1972 or 1973. Thanks to eBay, I now have complete service for 8!

For the cake

Canola oil spray, for the pan

2 1/2 cups, all-purpose flour

3 cups grated carrots

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon salt

1 1/3 cups sugar

1/4 cup firmly packed dark brown sugar

3 large eggs

3/4 cup plain yogurt

3/4 cup vegetable oil

3/4 cup chopped pecans or walnuts

3/4 cup currants (I don’t like raisins, but you could use them)

Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F.

Oil a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside. (I had 10″ and 6″ cake pans. I improvised by using my frying pan!)

Put the flour, baking powder, baking soda, spices, and salt in a large mixing bowl, and fluff with a whisk.. Add the carrots and toss until they are well-coated with the flour.

In another bowl combine the sugar, brown sugar, eggs, and yogurt and mix with an electric mixer. Drizzle in the oil while the mixer is running. Add the currants and chopped nuts. Mix well with a large spoon. Pour this mixture into the carrot mixture and stir until just combined.

Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

For the frosting

8 ounces cream cheese

2 Tablespoons of butter, at room temperature

1 teaspoon vanilla extract

2 cups powdered sugar, sifted

In a mixing bowl combine the cream cheese and butter using an electric mixer, on medium, until mixed. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Calling all lovebirds…a special meal for Valentine’s Day

The Best Carrot Cake