PRO AL COOKWARE RECIPES

Steps:

• Bring a medium pot of water to a boil for the kale and a large pot of water to a boil for the pasta
• Place the kale in a large bowl
• Pour boiling water from the medium pot over the kale until it's fully submerged and let sit for 2 to 3 minutes
• Using tongs, transfer the kale to a blender
• Add the tahini, coriander, cumin, oregano, lemon juice and ¾ teaspoon salt and set aside without blending the mixture
• Salt the pasta water generously and cook the pasta until it's al dente
• When it's almost ready, add 2/3 cup of the pasta water to the blender and blend the kale mixture until it's smooth and bright green
• Place a large skillet over low heat and add the olive oil and red pepper flakes
• Using tongs, transfer the pasta from the pot to the skillet, bringing a few drops of pasta water with it
• Pour in the kale sauce and stir until it evenly coats the pasta
• Top with sesame seeds and serve immediately

Steps:

• Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
• Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
• Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
• Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
• Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.;
• Topping:
• Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.;