BEET RED VELVET CAKE RECIPE - NYT COOKING
Pamela Moxley, the pastry chef at Miller Union in Atlanta, developed this cake as part of a book project for Steven Satterfield, the co-owner and chef. She uses dutched, nonacidic cocoa powder so she punched up the acid with extra lemon juice, which helps with the bright red color. She adds goat cheese to her cream cheese frosting, to play against the subtle beet flavor. The chef liked it so much that he added it to the restaurant menu.
Provided by Kim Severson
Total Time 2 hours
Yield 10 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
- Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.
- In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.
- Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
- In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
- Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
- Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack.
- To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
Nutrition Facts : @context http//schema.org, Calories 376, UnsaturatedFatContent 5 grams, CarbohydrateContent 56 grams, FatContent 16 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 9 grams, SodiumContent 326 milligrams, SugarContent 38 grams, TransFatContent 1 gram
CREAMY POLENTA WITH MUSHROOMS RECIPE - NYT COOKING
Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker – regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we’ve adapted a dish that was on the menu at the chef Chris Jaeckle’s All’onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy.
Provided by Sam Sifton
Total Time 1 hours
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
- Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
- Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
- Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
- Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
- Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.
Nutrition Facts : @context http//schema.org, Calories 382, UnsaturatedFatContent 8 grams, CarbohydrateContent 40 grams, FatContent 22 grams, FiberContent 3 grams, ProteinContent 6 grams, SaturatedFatContent 12 grams, SodiumContent 286 milligrams, SugarContent 2 grams, TransFatContent 1 gram
More about "velvet mushroom recipes"
CREAMY POLENTA WITH MUSHROOMS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 382 per serving
- Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.
RED VELVET CAKE RECIPES | ALLRECIPES
From allrecipes.com
VELVET SHANK - WILD FOOD UK
From wildfooduk.com
RED VELVET CUPCAKES | ALLRECIPES
From allrecipes.com
FLAMMULINA VELUTIPES, VELVET SHANK MUSHROOM
From first-nature.com
MUSHROOM SOUP MEATLOAF RECIPE | CDKITCHEN.COM
From cdkitchen.com
RECIPE ARE PERFECTS – FREE DAILY RECIPES
From reciperfects.com
THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
From vegweb.com
RED VELVET CUPCAKES | RECIPETIN EATS
From recipetineats.com
RED VELVET CAKE MIX COOKIES (EASY RECIPE!) | THE PICKY EATER
From pickyeaterblog.com
RED VELVET CAKE MIX COOKIES (EASY RECIPE!) | THE PICKY EATER
From pickyeaterblog.com
10 BEST FILLING PIEROGI FILLING RECIPES | YUMMLY
From yummly.com
RED VELVET CAKE | RECIPETIN EATS
From recipetineats.com
FOOD RECIPES -- HEALTHY IDEAS FOR LUNCH, DINNER & MORE ...
From foodlion.com
HEALTHY RECIPES FOR WEIGHT LOSS | WW USA
From weightwatchers.com
FOOD AND DRINK - RECIPES, INSPIRATION
From huffpost.com
UFC REFRESH COCONUT WATER
From ufcrefreshcoco.com
ALL RECIPES | JAMIE OLIVER
From jamieoliver.com
10 HOMEMADE STUFFED BREAD RECIPES | HOMEMADE RECIPES
From homemaderecipes.com
BEEF RAVIOLI RECIPE | CDKITCHEN.COM
From cdkitchen.com
RECIPES - REAL CALIFORNIA MILK
From realcaliforniamilk.com
COOKBOOK • JUNE OVEN
From recipes.juneoven.com
10 BEST MIXED VEGETABLE CASSEROLE RECIPES | YUMMLY
From yummly.com
RECIPES - REAL CALIFORNIA MILK
From realcaliforniamilk.com
COOKBOOK • JUNE OVEN
From recipes.juneoven.com
10 BEST MIXED VEGETABLE CASSEROLE RECIPES | YUMMLY
From yummly.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com