The Greatest Chocolate Cake I’ve Ever Made

Originally published on April 2, 2014

Let’s get one thing clear. Saying that this recipe is “the greatest chocolate cake I’ve ever made” is not something I do lightly. I realize it’s a bold statement, and I understand that once it’s out there, certain expectations are put into place. But make no mistake. This is indeed, the greatest chocolate cake I’ve ever made. And the fact that I have more flops than successes in this area speaks to the fact that making chocolate cake is not one of my fortes. But this chocolate cake, I promise you, will now be the greatest chocolate cake in your wheelhouse too.

Not only is it DE-LICIOUS, bu it takes about 5 minutes to make. There’s no hand mixer, no sifting, no fuss. You don’t need butter or eggs. If you have cocoa powder, you can pretty much whip up chocolate cake anytime you want. In under an hour. You don’t even have to frost the cake if you don’t want to. The chocolate chips melt nicely while still holding their shape (how does that happen?) and it’s just as tasty without frosting. Frosting is always good too, especially if you don’t have the chocolate chips, but it’s still a great go-to chocolate cake without frosting or the chips.

I got this recipe from someone that works with my husband and – I’ll say it again – it’s the greatest chocolate cake I’ve ever made. I’m quite thankful she passed it on to me and once you make it, you will be too.

Ingredients:

1 2/3 cup flour
1 cup white or brown sugar
1/4 cup cocoa
1 teaspoon baking soda 
1 cup water 
1/3 cup vegetable oil
1 teaspoon vinegar 
3/4 teaspoon vanilla extract 
1/2 cup semi-sweet chocolate chips 

Directions:

1.) Preheat the oven to 350 degrees Fahrenheit and grease an 8″ x 8″ x 2″ baking pan.

2.) Combine the flour, sugar, cocoa, and baking soda and whisk together to mix. In a separate bowl mix together the vegetable oil, vinegar, and vanilla extract.

3.) Add the wet ingredients to the dry, stir with a wooden spoon until the batter is smooth, and pour into the prepared pan.

4.) Sprinkle the chocolate chips over top and bake for 35-40 minutes, until a toothpick inserted into the centre remains clean. Remove from the oven and cool on a rack for at least 10 minutes, or completely if frosting.

5.) Serve and enjoy!

Onion Strings Garnish

Originally published on April 3, 2014

Ya know those delicious fried onions that you put on green bean casserole (or just to eat as a snack?) The ones that you can find among the condiments in the grocery store, and that come in a can? Well, I personally don’t believe you should ever eat onions from a can, even if they have been fried to a delicious golden brown. Instead, make them yourself at home, eat as many as you want, and take deep satisfaction from knowing that you’ve done a great job. It’s really easy to do, just give yourself a little time as the onions need to soak for quite awhile. And don’t worry if those rounds break up a bit during the process. I think the fact that these look more like broken onions are what makes them even better than onion rings for me.

Ingredients:

1 large onion, left whole and sliced into very (very!) thin rounds
2 cups milk 
2 teaspoons white vinegar 
2 cups all-purpose flour 
2 teaspoons salt, divided 
1 teaspoon black pepper 
1/2 teaspoon cayenne pepper 

Directions:

1.) In a shallow casserole dish, combine the milk and the vinegar until it becomes thick, and don’t worry if it starts to look curdled. You’re essentially making buttermilk. Separate the onion slices into individual rounds, and place them in the milk mixture so that none are sticking out. Leave the onion rings soaking for one hour.

2.) Combine the flour, one teaspoon of salt, the black pepper, and the cayenne pepper on a plate or in a bowl. Meanwhile, heat a deep fryer or a Dutch oven filled with about 8 cups of vegetable oil to 375 degrees Fahrenheit. (Or you can do my test. Fill the Dutch oven with oil so it comes up about halfway, and place over medium-high heat. When you place the straight end of a wooden spoon into the oil and little bubbles start running up the side of it, the oil is ready.)

3.) Taking a few onion rounds at a time, remove them from the buttermilk and allow the excess to drip off. Place in the flour and toss lightly to ensure the entire onion has been coated in flour. Then place carefully into the oil and repeat with remaining onion slices until all have been fried. Remove from oil and place on a paper towel to allow extra oil to drain. Sprinkle with salt.

4.) Serve and enjoy!

Stovetop Spanish Rice

Originally published on April 7, 2014

I’ve made Spanish rice before, and have found that typically, it contains way too many ingredients. So how do you make rice that’s got a little oomph, without overwhelming the dish or losing the rice in the meanwhile? You use this recipe and revel n=in the simplicity of it all.

Ingredients:

2 1/2 cups rice 
4 3/4 cups chicken stock 
1/2 cup tomato sauce
1 finely chopped onion
1/3 cup canola oil 
1 teaspoon chili powder 
1 teaspoon cumin
1 large clove garlic, finely minced

Directions:

1.) Place the oil in a saucepan set over high heat. When hot add rice, onion, and garlic. Stir until rice starts to become opaque and garlic and onions are starting to become aromatic. Add chicken broth, tomato paste, chili powder, and cumin.

2.) Bring mixture to a boil then turn heat to low, and cover. Cook for about 20 minutes and then turn heat off, but do not lift the lid or remove from the heat. Leave until ready to serve.

3.) Serve and enjoy!

Bobby’s Pizza Dough

Originally published on April 8, 2014

I’ve made pizza dough before, probably about a hundred times. But Bobby Flay’s recipe is a great example of why you should never tie yourself down to just one recipe. Because sometimes, branching out leads you to bigger and better things; like I did when I tried Flay’s dough. Bobby’s dough is much lighter, much flakier, and much more – well – like the way I think pizza dough is supposed to taste and look. And dare I say, it’s even easier to make than what I had been doing.

I do however, make one slight change when I make it. I add the sugar and yeast to the warm water and bloom the yeast before adding it to the dough. It’s not that I don’t trust Bobby Flay, but I do know that salt kills yeast. And I know that sugar helps it live. This trick might just be what makes this dough what it is. Bobby also uses a stand mixer for his. Until I win the lottery and can spend over $300 on a not-really-necessary kitchen appliance, I’m stuck with my food processor (which I love, by the way.) If you’re in the same boat, don’t worry. This recipe will do just fine in it.

Ingredients:

3 1/2 – 4 cups bread flour
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups warm water, about 110 degrees Fahrenheit
2 tablespoons olive oil, plus 2 teaspoons

Directions:

1.) Bring water to temperature over medium heat on the stove top. When warm, add the yeast and the sugar and stir to combine.

2.) Meanwhile, combine the bread flour and kosher salt in a food processor. Pulse to combine. When the water is warm enough, add to the food processor along with two tablespoons of the oil. Allow the processor to continue running until the dough has formed a ball. Scrape the dough onto a lightly floured surface and gently knead into a smooth ball.

3.) Grease a large bowl with the remaining 2 tablespoons of olive oil. Place dough inside, cover the bowl with a clean tea towel, and allow to sit in a warm area until the dough has doubled in size, about one hour.

4.) Once dough has risen once, turn it back out onto a lightly floured surface and divide into two equal portions. Cover again with the tea towel and allow to rest for 10 minutes before rolling it out (or taking great joy out of tossing it up in the air,) covering with toppings, and baking in a preheated oven.

5.) Serve and enjoy!

My Best Buffalo Wings

Originally published on April 9, 2014

Yesterday we talked pizza so I thought today I’d tell you about my perfect recipe for chicken wings. The technique is essential; whether or not you make yours buffalo is up to you. Because the flour coating gives the chicken a bit oomph, it stands up really well to any kind of sauce. I did taste them before they were dressed, when they were still salt and pepper wings; they were really good that way too. But now, on to the technique.

I’ve made chicken wings about a bazillion times, and for years have just been dumping them in deep fryer after rinsing and drying. They were never quite the crispy texture I was going for, but they were better than what I had come up with back in the day. Then I used to bake them, or bread them before throwing them in the fryer or oven. But I never really liked those results either. Although the crunch factor was definitely there, the result was just too much breading for my liking. So, it was naked wings back into the fryer, even though a few were bound to always come out slimy.

Then, I had my head-smack moment. That moment when you suddenly realize there’s a much better way to do something than what you are, and smack your hand to your head, wondering how you could have possibly been so stupid all along.

When it came to my chicken wings, the answer was flour. No egg, no breading, just flour that coats the wings before they’re plunged into hot oil. The result? My very best Buffalo Wings.

Ingredients:

1 package chicken wings 
2 cups all-purpose flour
Salt 
Pepper 
1/2 cup Frank’s Red Hot, or other hot sauce 

Directions:

1.) Bring a deep fryer or Dutch oven filled with about 8 cups of oil to a temperature of 375 degrees Fahrenheit over medium-high heat.

2.) While oil is heating, place chicken wings in a bowl and sprinkle salt and pepper over top. Toss to coat. Shake flour over top of the chicken, and toss again to coat. One by one, remove chicken wings from the bowl of flour, shaking off excess as you do. Place on a plate or platter until oil is ready to use and continue with remaining wings.

3.) When oil is hot, add one small batch of wings to the fryer (I usually put about 6 or 7 in there, but it will depend on how big your wings and your fryer are.) Fry until chicken is crispy and golden brown all over, about 5 – 7 minutes.

4.) When batch is finished cooking, remove from the fryer and place chicken wings on a plate lined with paper towel. Set aside and place another batch of chicken wings into the fryer. Salt chicken wings that have been removed and placed on the platter and cover to keep warm.

5.) Repeat the process of adding wings to the fryer, cooking, removing and salting until all chicken wings have been fully cooked.

6.) Place cooked chicken wings into a large bowl and add Frank’s Red Hot sauce. Toss to coat.

7.) Serve and enjoy!

Ree’s Corn Casserole

Originally published on April 10, 2014

I don’t typically mess with corn too much. It’s the one vegetable hubby will eat, and he hates it when I go toying with his favourites. But sometimes, you try something different and good things happen. And I was pretty sure those good things would happen when I saw Ree Drummond make this on The Pioneer Woman. She uses red bell pepper, which is much prettier than the orange one I had on hand, and since it’s still only April around here, I used canned corn instead of fresh. Even with those substitutions, this recipe is just like her Crash Hot Potatoes and Blackberry Cobbler – it’s delicious!

Ingredients:

4 cans corn
2 orange bell peppers, diced
2 jalapeno peppers, diced
1 cup heavy cream
1/2 cup butter, cold and cut into pieces
2 teaspoons salt 
Pepper 
1/2 cup fresh cilantro, chopped

Directions:

1.) Preheat the oven to 350 degrees Fahrenheit and butter a 9″ x 13″ baking dish.

2.) Place the corn in a large bowl and add the bell peppers, jalapeno peppers, heavy cream, butter salt, and a generous pinch of pepper. Mix well to combine all ingredients.

3.) Pour into prepared baking dish and place in preheated oven. Bake for 45 – 55 minutes, until the entire mixture is hot and bubbly.

4.) Serve and enjoy!

Gordon’s One Skillet Breakfast

Originally published on April 11, 2014

Gordon Ramsay’s recipes typically fall into one of two categories. They’re either classic dishes made with traditional techniques, or they’re totally innovative and ingenious ideas. This one combines the two, and it’s a lot of fun to make. When Gordon made it on one of his many television shows, he managed to get the bacon right on top of the eggs. I guess my cast iron is a bit smaller than his, as mine didn’t fit. But it’s what you do with the bacon before it even meets the eggs that makes this dish really come alive. (It’s cooked in sugar!) Serve it on the side, serve it on top, either way it’s going to be super delicious. And it’s all the breakfast classics served up in a whole new way!

Ingredients:

6 russet potatoes, grated
4 whole eggs
8 slices bacon 
2 tablespoons brown sugar 
2 tablespoons vegetable oil 
1/2 cup fresh parsley, chopped 
Salt 
Pepper 

Directions:

1.) Preheat oven to 400 degrees Fahrenheit.

2.) With a box grater or in a food processor, grate potatoes. Place them in the centre of a paper towel or clean tea towel, bring up the sides of the towel, and twist them at the top so that the grated potatoes are tightly closed within. Over the sink, squeeze the towel as hard as you can, and for as long as you can. This will extract all of the juices from within the potatoes, and that will ensure that your potatoes brown and do not turn soggy in the pan.

3.) Heat the vegetable oil in a cast iron skillet set over medium heat. When you’ve extracted as much of the juice as you can, turn the potatoes out into a skillet and spread them around so they form an even layer over the bottom of the pan; they should cover the entire surface. Season with salt and pepper, and then place another skillet right on top of the potatoes. This can be another cast iron, or another skillet with some cans placed within it. The cans won’t get hot, they’ll just weigh down the second skillet, which will really press the potatoes down and they’ll start to form one large hash brown. Cook for about five minutes.

4.) Remove second pan and, with a spatula, start to lift up the edges of the potatoes. If the underside has started to turn brown, and the potatoes hold together, flip it all at once so that it remains one large hash brown. With the skillet still on the heat, crack the eggs right onto the potatoes, being sure not to break the yolk.

5.) Turn the heat off under the skillet, season the eggs with salt and pepper, and carefully place the entire thing in the oven. Cook, for about 12 minutes, until the eggs have set to your liking.

6.) While the skillet is in the oven, place strips of bacon in a separate skillet on the stove top over medium heat. Cook, turning occasionally, until the bacon is nearly crisp (but not quite,) and almost cooked through. When it’s gotten to that point, sprinkle the brown sugar into the skillet and stir it around so that it’s throughout the entire pan. Turn the bacon one more time, ensuring it gets fully coated with the sugar, and remove from heat when it’s entirely cooked through, and very crispy.

7.) Remove skillet from the oven, and cut into four different pieces, right along the edges of egg so that each serving gets one. Carefully place bacon on top (or serve on the side,) and sprinkle the entire thing with fresh parsley.

Apple & Brie Grilled Cheese Sandwich

Originally published on April 12, 2014

It’s National Grilled Cheese Sandwich Day! And April is National Grilled Cheese Sandwich Month! I’ve decided to meet the two food holidays in the middle and make this week Grilled Cheese Sandwich Week right here on Kate’s Cuisine. Stay tuned, I’ve got some great stuff planned for it!

There’s so much to love about grilled cheese sandwiches, but I think the thing I love the very most is that they’re so versatile. You really can do just about anything with them. This sandwich, stuffed with crisp apple slices and one of my very favourite cheeses is a great switch-up from the standard bread/cheese combination, but still lets you take great joy in the classic grilled cheese sandwich.

Ingredients:

2 pieces of white bread 
1/2 apple (of any variety,) thinly sliced 
1/4 red onion, thinly sliced 
1/3 cup Brie cheese, sliced with the rind removed
2 tablespoons butter

Directions:

1.) Spread butter evenly over one side of each piece of bread. Place one piece of bread, butter-side down, into the skillet and then turn the heat on under the skillet to medium. Butter the other side of the bread that’s in the skillet (this is the only way I’ve found to butter both sides of the bread, and not get it all over your hands or the counter.)

2.) On top of the bread that’s in the skillet, place Brie cheese, red onion slices, and apple slices. Place second piece of bread on top, with the butter side down. Butter the other side of the bread (the one that’s now facing you.)

3.) Allow the sandwich to cook for just a few minutes (about 3 probably,) and then lift it slightly to ensure that the bread has browned. If it has, carefully flip the sandwich over and cook for another three minutes, or until both sides of the bread have browned, and the cheese has fully melted.

4.) Serve and enjoy!

Grilled Tomato & Goat Cheese Sandwich

Originally published on April 13, 2014

In September of last year, both of my girls had gone off to school for a full day (for the first time ever!) and I had time in my afternoon to make myself a proper lunch  – rather than just grab whatever bites were left on their plates when they were done. I created this grilled cheese sandwich one day and it quickly became one of my favourites. You know how people sometimes say that the best dishes are those that have few ingredients, and are simple to prepare? This grilled cheese is both.

Ingredients:

2 slices white bread 
2 or 3 slices of tomato (depending on how big yours are)
2 or 3 thin slices of goat cheese (about 1/2 cup)
2 tablespoons butter
Salt 
Pepper 

Directions:

1.) Spread butter over one side of one slice of white bread and place, butter-side down, into a skillet before spreading butter over the other side.

2.) Turn heat under skillet to medium-low and spread butter over the other side of the bread in the skillet (so that you can get both sides buttered without messing up your hands or your counter top.)

3.) On top of the bread, place the tomato slices and then season with salt and pepper. Layer the goat cheese on top.

4.) Butter one side of the remaining slice and then place, butter-side down, onto the goat cheese. Butter the side facing up.

5.) Check to see if the sandwich is browning on the skillet side by gently lifting up one corner of the sandwich. If browned, flip and cook the other side. If not, continue cooking for 2-3 minutes, checking regularly to see if it is cooked through.

6.) Remove sandwich from the skillet once both sides have fully browned, and allow to rest for just a few minutes before slicing in half.

7.) Serve and enjoy!

Frog in a Hole Grilled Cheese Sandwich

Originally published on April 15, 2014

I lived off of Frogs in a Hole when I was in college. My best friend told me about them and I was instantly hooked. (And there may have been a time when we pretended we were on a cooking show while making them.) Aside from the entertainment though, a slice of bread and an egg is a pretty cheap meal for a starving student. But this meal is more than just good for the wallet; it’s good for the soul. It’s so satisfying! Warm bread, runny egg, butter smacking up against my lips as I eat it. Man! It’s no wonder I ate so many of them back then. Today though, I take it one step further.

By just adding another slice of bread (oh yeah, and all that cheese,) I’ve mashed up two comfort foods that I grew up on – the good ol’ Frog in a Hole, and a grilled cheese sandwich. The results, as you would expect, are divine. I seriously suggest cutting the sandwich all the way through before you even dive in, as that yummy egg yolk will act as a sauce that you can mop up with all the other sandwich bits. And that round piece you take out of the bread? Don’t you dare throw that away – it’s one of the best parts!

Ingredients:

2 slices white bread 
2 eggs 
1/2 cup cheddar or mozzarella cheese, sliced 
2 tablespoons butter, divided 
1 tablespoon vegetable oil 
Salt
Pepper 

Directions:

1.) Brush a skillet with the vegetable oil (so that the egg doesn’t stick.)

2.) Using about 1/4 of the butter, spread it on one side of one slice of bread. Place that bread in a skillet, butter-side down, before buttering the other side. Layer all of the cheese on top.

3.) Butter one side of the remaining slice of bread and then lay that, butter-side down, on top of the cheese. Butter the other side of the piece of bread.

4.) Using a cookie cutter, cut out a hole in the middle of the sandwich. When the hole is made, place the cut portion of the sandwich beside the bigger sandwich in the skillet (so that it can get all grilled and crispy golden brown too.) Turn the heat under the skillet to medium.

5.) Carefully crack two eggs into the hole you’ve cut out. Cook for about four minutes, until the egg has started to set on one side, and the bottom slice of bread is turning crispy and golden. (You will probably have some of the egg whites leak and be visible around the edges of the bread. That’s perfectly okay.)

6.) Using a wide spatula, flip the entire sandwich over once and cook for another four or five minutes. At the same time, flip over the “hole” portion of the sandwich to ensure an even cook there, too. (When you have first flipped the sandwich over, don’t worry if the eggs sink a bit. As the other side cooks, they will puff up and take up the entire hole.)

7.) Continue cooking until the entire sandwich is golden brown, the eggs have fully set to your liking, and the cheese has melted.

8.) Serve and enjoy!