Cake:

• Nonstick vegetable oil spray

•  

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder

1/2 teaspoon salt

1 cup plus 3 tablespoon unsweetened cocoa powder

1 cup boiling water

2 cups sugar

3 large eggs

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces

1 cup buttermilk

1 teaspoon vanilla extract

Ganache:

• 5 ounces unsweetened chocolate, chopped
• 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
• 1 teaspoon vanilla extract
• 3/4 cup heavy whipping cream
• 3/4 cup sugar
• Edible flowers* (for decoration)

Special equipment:

• 1 12-inch round cake pan with 2-inch-high sides Home Baking Project!

Preheat oven to 350°F. Spray 12-inch round cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper round. Spray parchment paper with nonstick spray. Dust pan with flour, tapping out any excess. Sift 2 cups flour, baking soda, baking powder, and salt into medium bowl. Sift cocoa into another medium bowl. Pour 1 cup boiling water over cocoa; whisk to blend. Using electric mixer, beat sugar and eggs in large bowl until light and fluffy, about 2 minutes. Add butter to egg mixture and beat until blended. Beat in cocoa mixture. Add buttermilk and vanilla; beat to blend. Add dry ingredients and beat on low just to blend. Transfer batter to prepared pan; smooth top.

Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.

Place chopped chocolate, butter, and vanilla in medium bowl. Bring cream and sugar to boil in medium saucepan, stirring to dissolve sugar. Carefully pour hot cream mixture into bowl with chocolate. Let stand 1 minute. Whisk until melted and smooth. Chill ganache until thickened and spreadable, about 1 hour.

Preheat oven to 350°F. Spray 12-inch round cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper round. Spray parchment paper with nonstick spray. Dust pan with flour, tapping out any excess. Sift 2 cups flour, baking soda, baking powder, and salt into medium bowl. Sift cocoa into another medium bowl. Pour 1 cup boiling water over cocoa; whisk to blend. Using electric mixer, beat sugar and eggs in large bowl until light and fluffy, about 2 minutes. Add butter to egg mixture and beat until blended. Beat in cocoa mixture. Add buttermilk and vanilla; beat to blend. Add dry ingredients and beat on low just to blend. Transfer batter to prepared pan; smooth top.

Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.

Place chopped chocolate, butter, and vanilla in medium bowl. Bring cream and sugar to boil in medium saucepan, stirring to dissolve sugar. Carefully pour hot cream mixture into bowl with chocolate. Let stand 1 minute. Whisk until melted and smooth. Chill ganache until thickened and spreadable, about 1 hour.

Carefully invert cake onto large cake plate. Gently remove parchment paper. Spread ganache over top and sides of cake and allow ganache to set, about 1 hour. DO AHEAD: Cake can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before decorating.

Decorate cake with edible flowers. Cut into wedges and serve.

* Use only those flowers that have been grown without pesticides.

Yield: Makes 6 servings

Active time: 30minutes

Total time: 1 hour 45 minutes

Try a milder domestic Gorgonzola (rather than the equally delicious but more pungent Italian version).

Ingredients

• 1/4 cup fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/2 cup plus 1/3 cup extra-virgin olive oil
• 1/2 cup crumbled Gorgonzola cheese (about 4 ounces)
• 2 cups roughly torn bite-size pieces French bread
• 1/4 cup assorted chopped fresh herbs (such as parsley, basil, and rosemary)
• 1 garlic clove, minced
• 24 baby beets, trimmed, scrubbed
• 8 ounces baby arugula (about 12 cups)

Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)

Preheat oven to 375°F. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat. Add bread pieces; toss to coat. Add herbs and garlic; toss to coat. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. Cool.

Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, if desired; cut in half.

Toss arugula with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.

• 1 pound yellow onions, halved and thinly cut lengthwise
• 3 to 5 sprigs of fresh thyme
• 1 bay leaf
• 1/4 teaspoon sea salt
• Fresh cracked pepper
• 1 teaspoon all-purpose flour
• 1/2 cup dry white wine
• 2 cups beef stock
• 1 cup water
• cognac or sherry to taste
• 1 1/2-inch-thick slice of ciabatta bread cut in half
• 2 tablespoons unsalted butter

• 1 1/2 cups grated Swiss Gruyère cheese

In a heavy 5-quart pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste. At this point I often add either a touch of cognac or a good dry sherry.

Preheat the oven to broil. Arrange a rack in the middle of the oven.

Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.

Remove the bay leaf and thyme sprigs from the soup and discard. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.

Yield: Makes 8 servings

• 10 large eggs
• 1/3 cup all-purpose flour
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup panko (Japanese bread crumbs)
• 2/3 cup blanched whole almonds, finely ground*
• 2/3 cup finely grated Parmesan (about 1 ounce)
• 4 cups mixed baby greens such as arugula, beet shoots, kale, and spinach
• 1 1/4 cups mixed fresh herbs such as chervil, chives, parsley, tarragon, and thyme, coarsely chopped
• 8 small apricots, pitted and cut into 1/2-inch dice
• 3/4 cup shelled raw unsalted pistachios (not dyed red), toasted
• 1 quart vegetable oil for frying
• 1 cup lemon vinaigrette 

For vinaigrette (Scroll down for prep)

• 1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons)
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil

Have ready large bowl ice water. Bring medium pot salt water to boil. Gently add 8 eggs, cover, and return to boil. Lower heat to simmer and cook 6 minutes. Using slotted spoon, immediately transfer eggs to ice water to stop cooking. Let stand until cold, about 5 minutes, then carefully peel and set aside.

In medium bowl, whisk together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In second medium bowl, lightly beat together 2 tablespoons water and remaining 2 eggs. In third medium bowl, whisk together panko, ground almonds, Parmesan, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.

Roll 1 egg in flour mixture, shaking gently to remove any excess. Next, dip in beaten eggs, then roll in crumb mixture until completely coated. Again dip in egg and crumb mixtures, pressing coating to adhere. Repeat with remaining eggs, then transfer to large baking sheet and refrigerate at least 30 minutes or up to 4 hours.

In large bowl, toss together the greens, herbs, 1/2 cup apricots, and 1/2 cup pistachios.

In heavy, 2-quart saucepan over high heat, heat 3 inches oil until thermometer registers 350°F. Working in batches of 2 to 3, carefully add eggs and fry, turning over once, until golden brown, about 2 minutes per batch. Using slotted spoon, transfer to paper towels to drain.

Drizzle vinaigrette over salad and toss to combine. Divide salad among 8 bowls. Scatter remaining apricots and pistachios over salads and top each bowl with 1 egg.

To Make Vinaigrette

In medium bowl, whisk together lemon juice, mustard, salt, and pepper. Slowly whisk in 1/4 cup lemon oil, then olive oil. (Vinaigrette can be made up to 3 hours ahead and chilled, covered. Bring to room temperature and stir before serving.)

Chocolate Zucchini Cake

• 2 1/4 cups sifted all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 3/4 cups sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 cups grated unpeeled zucchini (about 2 1/2 medium)
• 1 6-ounce package (about 1 cup) semisweet chocolate chips
• 3/4 cup chopped walnuts

Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.

Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

 MMMM Apple Pie!

Crust

• 2 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
• 1/2 cup chilled solid vegetable shortening, cut into 1/2-inch pieces
• 4 tablespoons (about) ice water

Filling

• Nonstick vegetable oil spray
• 1 3/4 pounds sweet apples, such as Spartan or Golden Delicious, peeled, cored, thinly sliced (about 5 1/2 cups)
• 1 3/4 pounds tart apples, such as Granny Smith or Pippin, peeled, cored, thinly sliced (about 5 1/2 cups)
• 3/4 cup plus 1 tablespoon sugar
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon plus large pinch of ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 tablespoon all purpose flour

• 3 tablespoons unsalted butter, diced
• 1 tablespoon whole milk

Transfer pie to baking sheet; place in oven. Immediately reduce temperature to 375°F. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cover loosely; store at room temperature.)

Tabouli

It's so important to add more grains to our diet and this is one of the healthiest grain salad dishes I know of which only gets better after a few days in the fridge. For cold bulgur dishes I always soak in tomato juice or onion juice or lemon juice to flavor the bulgur first.

 
Ingredients
1/2 cup fine grain #1 bulgur
1/4 cup fresh lemon juice
2 cups finely diced tomatoes
1/2 cup thinly sliced scallions
2 pinches of ground cinnamon
Salt and freshly ground pepper
1/3 cup extra virgin olive oil
2 cups finely chopped flat-leaf parsley
2 tablespoons slivered fresh mint leaves
Tender romaine leaves

 Summer Brunch Sausage Strata

yield: Makes 8 to 10 servings

active time: 35 minutes

total time: 1 hour 55 minutes (includes baking time)

This hearty dish is ideal for breakfast or brunch because let's face it, a house isn't a home until it's filled with the aromas of home cooking! Serve with Salad on the side.

Ingredients

• 6 large eggs
• 21/2 cups whole milk
• 2 cups sliced green onions
• 1/2 cup whipping cream
• 1/2 cup finely grated Romano cheese
• 2 tablespoons chopped fresh oregano
• 1/2 teaspoon salt
• 1 pound hot Italian sausages, casings removed
• 1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
• 1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices
• 2 cups (loosely packed) coarsely grated Fontina cheese

Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.

Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.

Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

Ingredients

• 8 ounces dates, finely chopped (about 1 1/4 cups packed)
• 1 cup boiling water
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• 4 large eggs
• 1 3/4 cups self-rising flour
• 2 tablespoons instant coffee granules
• 1 teaspoon baking soda
• Powdered sugar
• Whipped cream

Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper; butter parchment. Place chopped dates in small bowl. Pour 1 cup boiling water over dates and let cool, about 1 hour.

Using electric mixer, beat butter and sugar in large bowl to blend. Add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Add remaining flour and beat until blended. Combine instant coffee and baking soda in small bowl. Pour into date mixture, stirring to dissolve coffee granules. Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.

• 2 cups whipping cream
• 1 cup (packed) dark brown sugar
• 1/4 cup (1/2 stick) unsalted butter

Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium-low heat, stirring frequently.)

    Roast Turkey with Bacon, Herb and Cider Gravy 

 yield: Makes 10 servings

A bacon-herb butter goes under the skin before roasting, which infuses the turkey with flavor. Be sure to get started at least one day ahead.                                                    

Bacon, dijon, and herb butter:

 1 cup (2 sticks) unsalted butter, room temperature

Cider gravy base:

• Neck reserved from 18- to 19-pound heritage turkey
• 1/4 cup fat reserved from turkey cavities
• 1 whole turkey leg (thigh and drumstick)
• 2 1/2 cups coarsely chopped celery
• 2 cups coarsely chopped onions
• 6 large fresh thyme sprigs
• 1/4 teaspoon black peppercorns
• 1/2 cup apple cider
• 2 tablespoons apple cider vinegar
• 8 cups chicken stock or low-salt chicken broth
• 4 whole sage leaves

Turkey:

• 1 18- to 19-pound heritage turkey, neck and 1/4 cup fat from cavities reserved for cider gravy base
• 2 teaspoons coarse sea salt or coarse kosher salt
• 2 teaspoons freshly ground black pepper, divided
• 2 cups coarsely chopped onions
• 2 cups coarsely chopped celery
• 2 cups coarsely chopped fresh fennel bulbs
• 2 cups coarsely chopped peeled carrots
• 2 cups coarsely chopped unpeeled apples
• 1/2 cup olive oil
• 3 bay leaves
• 1/2 cup all purpose flour

Preparation

For bacon, dijon, and herb butter:

 
Blend all ingredients in processor until bacon is finely chopped. Transfer to sheet of plastic wrap. Using plastic wrap as aid, roll butter mixture into 2-inch-diameter log; chill until firm. DO AHEAD: Can be made 3 days ahead. Keep chilled.

For cider gravy base:

 
Preheat oven to 425°F. Combine turkey neck, 1/4 cup turkey fat, and turkey leg in heavy large ovenproof pot. Place in oven; roast uncovered until turkey parts are deep, dark brown, turning once, about 1 1/2 hours. Drain, reserving fat from pot. Reserve 1/4 cup fat for gravy; return 1 tablespoon fat to pot. Return turkey parts to pot; stir in celery, onions, thyme sprigs, and peppercorns. Return pot to oven; roast uncovered 10 minutes. Add apple cider and vinegar; roast 10 minutes longer. Reduce oven temperature to 375°F. Add 8 cups stock and sage to pot; cook in oven uncovered 1 1/2 hours. Strain gravy base through fine strainer; discard solids in strainer (there will be about 5 cups gravy base). DO AHEAD: Can be made 2 days ahead. Cover and chill.

For turkey:

Cut bacon butter into 1/4-inch-thick rounds and let stand at room temperature 20 minutes. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat, then slide hand between skin and thigh meat. Carefully slide butter slices between skin and leg, thigh, and breast meat to cover (there will be a generous amount of butter mixture). Sprinkle 1 teaspoon coarse salt and 1 teaspoon pepper over turkey, and 1 teaspoon coarse salt and 1 teaspoon pepper in main cavity of turkey. Place turkey on rimmed baking sheet. Cover with plastic wrap or foil; chill at least 1 day. DO AHEAD: Can be made 2 days ahead. Keep chilled.

Set rack at lowest position in oven; preheat to 350°F. Mix onions, celery, fennel, carrots, apples, oil, and bay leaves in large roasting pan. Sprinkle generously with salt and pepper. Place turkey atop vegetable mixture. Tuck wings under; tie legs together loosely to hold shape. Place turkey in oven; roast until instant-read thermometer inserted into thickest part of thigh registers 170°F, basting with pan drippings every 30 minutes and tenting loosely with foil if browning too quickly, about 4 hours total. Transfer turkey to platter (internal temperature of turkey will increase 5 to 10 degrees).

Pour vegetable mixture and pan drippings into large strainer set over large bowl; press on solids to extract liquid. Discard solids in strainer. Spoon off fat from pan drippings; discard (there will be a large amount of fat in pan drippings). Reserve degreased pan drippings for gravy (about 1 cup). Remove fat from surface of gravy base; reserve 1/4 cup fat. Rewarm cider gravy base.

Melt reserved 1/4 cup fat in large saucepan over medium heat. Add flour; stir 3 minutes. Gradually add warm cider gravy base and degreased pan drippings. Simmer until smooth, thickened, and reduced to 51/2 cups, whisking frequently, about 5 minutes. Season gravy with salt and pepper.

Serve turkey with gravy.

Braised Lamb Shoulder Chops and Root Veggies

Ingredients:

For the root vegetables:

For the lamb shoulder chops:

• 8 (1-inch-thick) lamb shoulder blade chops (also called round bone lamb shoulder chops)*
• 3 to 4 tablespoons olive oil
• 2 heads garlic, cloves peeled and left whole
• 6 medium carrots, peeled and roughly chopped
• 4 medium celery stalks, roughly chopped
• 2 medium onions, roughly chopped
• 5 sprigs fresh rosemary
• 10 sprigs fresh thyme
• 4 whole dried bay leaves
• 3 quarts lamb or beef stoc

Blanch the root vegetables:
Place diced carrots, turnips, and parsnips in a large saucepan. Add sugar and salt and cover with cold water. Place over high heat and bring to a boil. Reduce heat to moderately high and simmer, uncovered, until tender, about 3 minutes. Drain, then immediately plunge into ice water to stop cooking. Drain again and pat dry. DO AHEAD: The root vegetables can be prepared in advance and refrigerated, in an airtight container, up to 24 hours.

Roast the lamb:
Position a rack in the middle of the oven and preheat to 275°F.

Trim any excess fat from the lamb and sprinkle all sides with salt and pepper. In a large cast-iron pan or skillet over high heat, heat 1 tablespoon olive oil until smoking. Working in 3 or 4 batches (wipe the pan clean and add 1 tablespoon oil between batches), sear the lamb, turning with tongs, until golden brown on all sides, about 8 minutes per batch. Transfer as done to a large roasting pan. Add the garlic, carrots, celery, onions, rosemary, thyme, bay leaves, and lamb or beef stock. Place over high heat, using two burners, and bring to a simmer. Cover the roasting pan with foil, transfer to the oven, and roast until the meat is tender but not falling off the bone, about 2 hours.

Allow the lamb to cool in its braising liquid for about 45 minutes. Using tongs, carefully transfer the lamb to a large bowl and cover with foil to keep warm. Pour the braising liquid through a fine-mesh sieve, pressing on any solids. Discard the solids and return the braising liquid to the roasting pan. Skim any fat from the braising liquid, then place over high heat on two burners and bring to a boil. Lower the heat to moderate and simmer, uncovered, until the braising liquid is slightly reduced, about 30 minutes. Check the seasoning, then lower the heat to low, return the lamb to the roasting pan, and cook until warmed through, about 15 minutes.

While the lamb is heating, finish the root vegetables:
In a medium sauté pan over moderate heat, melt the butter. Add the carrots, parsnips, and turnips, and cook, stirring occasionally until heated through, about 8 minutes. Season to taste with salt and pepper.

To serve:
Divide carrots, parsnips, and turnips among 8 plates. Arrange 1 lamb shoulder blade chop on each plate, then drizzle with reduced braising liquid and serve immediately.

Yield: Serves 10 to 12

Ingredients

Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.

Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).

Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings. Serve at room temperature.