Spanish Walnut Cake

There's just something about heirloom recipes. They invoke positive feelings of times past, being together with family or special relatives. This cake recipe is very old and time has not changed how good it is. Moist and spicy with a delicate crumb and encapsulated in a chocolate butter frosting, the Spanish Walnut Cake excels as a fun coffee or tea time cake...something you can serve at casual family get-togethers. It also has been used as the occasional birthday cake. The neat thing about this cake is that it is versatile - you can frost it with a white butter frosting (but from personal experience, chocolate is much better), and you can also make it in a variety of pan sizes (layer pans, 13 x 9" and springform pans). Make it up for the next time you have guests - they'll be coming back for seconds!

Spanish Walnut Cake

2 cups sugar

1 cup unsalted butter

4 eggs, separated

2 cups flour

1 cup skim milk

2 tsp. ground cinnamon

2 tsp. baking powder

½ cup chopped walnuts

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the egg yolks one at a time, beating well after each addition.

In a medium bowl, combine the flour, cinnamon and baking powder. Add the dry ingredients to the butter mixture, alternating with the milk and ending with the dry ingredients. Mix only until the flour disappears. Add the walnuts and mix briefly to combine.

In a small bowl, beat the egg whites until they form stiff peaks. Fold the whites in gently - you don't want to deflate them!

Pour into a 13 x 9" pan, layer pans or a springform pan. Bake at 350 degrees for 30 minutes if using layer pans, 45 minutes if using a 13 x 9" and 60 minutes if using a springform (or bake until a cake tester comes out cleanly).

Turn the cake out onto a platter or fancy cake stand if you made a layer or springform cake. Let the cake cool completely before frosting with a chocolate butter frosting. Top the cake with additional chopped walnuts.

Servings will vary - depends on what size pan was used

Pork Medallions with Cherry Sauce

Pork tenderloin is something that can be reserved for a fancy dinner party, a casual family dinner or a romantic meal for two. Its versatility and receptiveness to marinades and fresh herbs allow it to be prepared in a multitude of ways and can be easily grilled, broiled or pan-fried. Cast aside the days of pork chops and apple sauce and try this recipe, which pairs seasoned pork tenderloin with an unlikely comrade of tart cherries. Serve with mashed potatoes or any vegetable side of your choice. If pairing with wine, serve with a full-bodied, but not fruity, white wine.

Pork Medallions with Cherry Sauce

1¼ lb. pork tenderloin, sliced into ½" thick medallions

½ tsp. kosher salt, divided

¼ tsp. freshly ground black pepper

3 tsp. olive oil, divided

 2 tbsp. chopped shallots

¾ cup fat free, reduced sodium chicken broth

2 tbsp. balsamic vinegar

 ¼ cup dried tart cherries

Season the pork medallions with ¼ tsp. salt and pepper. Heat 2 tsp. oil in a large nonstick skillet over medium high heat and cook the meat until there is just a slight blush in the center, about 3 minutes per side. Transfer the meat to a plate and tent with foil.

Add the remaining teaspoon of oil and the shallots to the pan and sauté until they begin to soften, about 1 minute. Add the broth, balsamic vinegar, the remaining ¼ tsp. salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper to taste. Pour the sauce over the pork medallions and serve immediately.

Serves 4; 4 medallions and 2 tbsp. sauce

NOTE:  If you can't justify the cost of pork tenderloin, which can be a pricey cut of meat, or if you cannot find pork tenderloin at your grocery store, prepare four boneless pork chops (salt and pepper them, then cook in the oven - usually 400 degrees for about 20 - 25 minutes, or until done) and then prepare the cherry sauce separately; double or triple the recipe.

Double Fudge Brownies

Ah, yes. Brownies. They are one of those things that everybody usually loves, but every individual has his own idea as to what constitutes 'the best.' Some like the thick, gooey brownies that are more like a fudge; these usually have some type of gloppy frosting on top. Others are more cakelike with a finer crumb and have no frosting. This chef's personal preference are these brownies - rich and chocolaty, nut-free, and no unnecessary frosting. For a variation, substitute the chocolate chips with an equivalent amount of Andes Candies baking pieces for an incredible batch of mint brownies.

Double Fudge Brownies

4 oz. unsweetened baking chocolate

1 cup unsalted butter

2 cups sugar

4 eggs

1 tsp. vanilla extract

1¼ cups flour

1 tsp. baking powder

1 tsp. kosher salt

1 cup chocolate chips (or Andes Candies baking pieces)

Put the chocolate and butter into a saucepan. Place over low heat and stir until the chocolate and butter are completely melted and well-blended.

Remove the saucepan and stir in the sugar, eggs and vanilla. Add the dry ingredients and the chocolate chips. Mix well until all of the flour has disappeared.

Grease and flour a 13 x 9" pan. Pour the batter into the pan and bake for 35 minutes at 350 degrees or until the brownies begin to pull away from the pan. 

Makes 24, but the yield will vary based on how big you cut the squares

Black Bean Salad

Summer is synonymous with barbecues. Grilled meats and seafood are paired with a plethora of side dishes; many of them are some type of salad. However, many of them are mayonnaise-based and therefore can't be kept out lest you want to run the risk of giving your guests food poisoning. Here is a ridiculously healthy, tasty, and best of all, mayonnaise-free, salad featuring a lot of varied ingredients that all get pulled together to form a slightly piquant sensation that pairs well with any kind of barbecued food. This requires a lot of prep work but when the compliments start rolling in, it will all be worth it.

Black Bean Salad

2 (15 oz.) cans no salt added black beans, drained and rinsed

1 (15 oz.) can no salt added kernel corn, drained

2 Roma tomatoes, diced

¼ cup diced red bell pepper

¼ cup diced red onion

¼ cup diced scallions

¼ cup diced pineapple

1 tbsp. chopped cilantro leaves

1 jalapeño pepper, seeded and minced

4 tbsp. sherry vinegar (can also use red wine vinegar)

Juice of half a lime

3 tbsp. honey

1 tbsp. kosher salt

1 tsp. freshly ground black pepper

1/8 tsp. ground cumin

Mix all the ingredients in a large bowl and refrigerate overnight to let all the flavors meld fully. If that much time isn't available, refrigerate for at least an hour.

Serves 6 - 8

NOTE:  1 tbsp. of salt might seem like a lot, but keep in mind that if you use no salt added beans and corn, the full amount of salt will be needed. If you use 'regular' black beans and corn, start off the salt at 1 tsp. and keep adding it to taste, up to 1 tbsp. This recipe can also be easily doubled, tripled and so on.

Crab and Cucumber Wraps

This quick and tasty little dish is an updated version of the popular Chinese classic of Peking duck with mooshu pancakes. Crisp, refreshing cucumber and flavorful dressed crab are mixed with hoisin sauce (a spicy-sweet version of barbecue sauce) and wrapped up in warmed tortilla shells. Serve the wraps as an appetizer for four people or as a main course for two. This recipe can easily be multiplied so you can feed as many people as necessary. Consider serving this as a light al fresco lunch or for a refreshing dinner on a hot summer night.

Crab and Cucumber Wraps

½ a hothouse cucumber

1 medium dressed crab

4 small wheat tortillas

8 tbsp. hoisin sauce

Freshly ground black pepper

Peel and cut the cucumber into small, even-sized batons. Scoop the dressed crab into a small mixing bowl, add a little freshly ground black pepper and mix lightly to combine.

Heat the tortillas gently, one at a time, in a heavy frying pan until they begin to color on each side.

Spread a tortilla with 2 tbsp. hoisin sauce, then sprinkle with a quarter of the cucumber. Arrange a quarter of the seasoned crab meat down the center of each tortilla and roll it up. Repeat with the remaining ingredients. Serve immediately.

Serves 2 as a main course, 4 as an appetizer

NOTE:  This recipe assumes you have purchased, cooked and seasoned your own crab. If you can't get live crabs or aren't comfortable with cooking them, look for packages of lump crab meat and season them with a little Old Bay or other seafood seasoning to your liking.

Broiled Steak (Plus a Few Helpful Meat Tips)

For the inexperienced cook, preparing meat dishes can be a daunting task. How long to leave the meat in the oven? When to flip it? How to season? All it takes is a little practice and yes, one must be prepared for occasional goof-ups or outright failures. But it won't take long to get the hang of it. Here are a few helpful tips that will make your next main course a success.

Tips for Meat Preparation

Salt meats when they come home from the store and then rewrap and refrigerate them until you're ready to cook. I'd advise only doing this if you plan on making your meal on the same day.

When meats and fish come out of the oven or off the grill, cover them tightly with aluminum foil (known as 'tenting') and allow them to rest at room temperature for 10 - 15 minutes. This will allow the juices to get back into the meat - and not all over your cutting board. Remember that juice = flavor!

Do not follow outdated guidelines for cooking meats (anything earlier than the mid 90s is probably outdated) or they will be overcooked. Take beef out of the oven at 125 degrees for medium-rare, pork at 138 degrees, chicken at 140 degrees and turkey at 150 degrees. They will keep cooking while they rest.

Use an oven thermometer or probe to be sure the temperature on the oven dial is really accurate. Remember - just because it says 350 degrees does NOT mean it really is 350 degrees!

Use an instant thermometer (preferably digital) to test whether meats are cooked by inserting it into the end (not the top) of a piece of meat; it's a more accurate way to test the interior temperature. Make sure that the thermometer is not touching bone, fat or gristle because this will throw off the true temperature of the meat.

Keep in mind that you can always choose to cook your meat to a greater degree of doneness, but be aware that you run the risk of having a tough steak or dry chicken breast. Most chicken breasts cook through in about 25 - 30 minutes. Under a hot broiler, an approximately 1" thick steak will usually take about 10 minutes total to be cooked to medium-rare. It also helps to let your meat sit out and come up to roughly room temperature before you cook it - that helps with avoiding 'cold spots' or undercooked portions.

Here's a rough base 'recipe' for broiling steaks.

Simple Steak (Bone-In or Boneless)

Steaks (how ever many you need), around 1" thick

Kosher salt

Freshly ground black pepper

Other seasoning salts (optional)

Butter, for serving (optional)

Preheat the broiler and place the oven rack around 6" from the heat source.

Season the steaks with salt and pepper and place on a reinforced piece of aluminum foil or on a rack over broiler pan.

When the broiler is hot, place the steaks in the oven and cook approximately 5 minutes per side for medium-rare (you may need a few minutes more depending on how accurate your oven is). Place the steaks on a platter and tent with foil; let rest for 10 minutes.

Serve the steaks with pats of butter and additional salt, pepper or other seasonings. Baked potatoes are a traditional accompaniment and if you're going for the traditional steak house presentation, serve with creamed spinach and make a bearnaise sauce to drizzle over the steak - top with snipped chives.

Lemon Bars

Lemon bars have always been a traditional part of the American baker's repertoire. Everybody insists that their recipe is the 'best' but from personal experience, all recipes are not created equal. Here is a recipe that showcases a shortbread crust that's flaky and buttery. The filling is egg-based, flavored with freshly squeezed lemon juice and perfumed with the amazing aroma that is lemon zest. Last but not least, the glaze is made with three simple ingredients, rounding out a perfect, quintessential summer dessert.

Lemon Bars

Crust:

½ cup unsalted butter

1 cup flour

¼ cup sifted confectioner's sugar

With either a stand mixer or a wooden spoon, cream the butter. Add the flour and sugar and blend until all the flour has disappeared. Pat into an ungreased 8" square pan. Bake at 350 degrees for 20 minutes. Make the filling while the crust bakes.

Filling:

2 eggs, slightly beaten

1 cup sugar

¼ tsp. kosher salt

3 tbsp. freshly squeezed lemon juice

½ tsp. baking powder

½ tsp. freshly grated lemon zest

2 tbsp. flour

Mix all the ingredients together. Spread the filling onto the baked crust. Bake for 30 minutes at 350 degrees or 25 minutes at 325 degrees. Start checking for doneness at 20 minutes if baking at 350 degrees.

Glaze:

½ cup sifted confectioner's sugar

1 tbsp. fresh lemon juice

1 tbsp. melted butter

Spread the glaze on the baked mixture while warm. Let cool completely, then cut into bars and serve.

Serves 8 or 12, depending on how big you cut the bars