Chocolate Zucchini Cake with Chocolate Ganache

 You can find zucchini in the weirdest places... breads, muffins, cookies, brownies... cake! These fudgy zucchini brownies are one of our favorites and so I figured that adding zucchini to chocolate cake would certainly go well. Chocolate + zucchini = a random yet inexplicably delicious duo! What zucchini really brings to the relationship is moisture. Nutrients too. But we're eating cake so we're not really worried about that, are we? When it is baked, the shredded zucchini sheds its water and makes sure the cake stays damp (in the best of ways).

I have a hard time eating cake without frosting. The original recipe was frosting-less so after some serious consideration, I decided to top this sheet cake with a chocolate ganache. (And it gave me the opportunity to make something else new!). The ganache is very rich, and while I enjoyed it's fudgy texture on top, it almost overpowers the rest of the cake. If you are going with the ganache, I'd leave out the chocolate chips in the batter. The walnuts are optional either way. The cake is so moist that that frosting it isn't really necessary. But a cold scoop of vanilla ice cream on the side is a must!

INGREDIENTS
Cake:
2 1/4 cups all-purpose flour, sifted before measuring (if you skip this step the cake might turn out too dry)
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1 3/4 cup sugar
1/2 cup (1 stick) butter, room temperature
1/2 cup canola oil
2 large eggs
1/2 cup buttermilk
2 cups grated unpeeled zucchini
6 oz. (about 1 cup) semi-sweet chocolate chips (optional, if you are including the ganache then they aren't necessary)
3/4 cup walnuts, chopped (optional, I omitted)

Chocolate Ganache:
1 cup heavy cream
9 oz. bittersweet chocolate, chopped (or semisweet chocolate)

DIRECTIONS
1. Preheat oven to 325 F. Butter and flour or lightly grease a 9x13 baking pan.

2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. In a large bowl, beat butter, sugar, and oil with an electric mixer until well blended. Add the eggs, 1 at a time, beating well after eat addition. Beat in the vanilla extract. Alternate mixing in the dry ingredients and buttermilk in 3 additions each. Stir in the shredded zucchini.

NOTE: You can add the chocolate chips and walnuts to the batter (if using) or sprinkle them on top. If you are topping the cake with the chocolate ganache, you can omit the chocolate chips (or leave them in if you like it extra chocolaty).

4. Pour batter into prepared baking dish and bake in preheated oven for 40-50 minutes, until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

5. To make the chocolate ganache, place the chocolate in a medium bowl. Place the heavy cream in a small saucepan over medium heat. Bring just to a boil and then immediately remove from the heat (if you let it boil too long it will overflow the pot), pour over the chocolate, and whisk until smooth. Allow to cool slightly before pouring over the cooled cake. (For a fluffier frosting you can allow it to cool until thick and then whip it until light and fluffy.)

Makes a 9x13 sheet cake.

(Adapted from Bon Appetit)

Pesto Artichoke Chicken Pizza, Revisited

I made this pizza last year, but I never posted a picture until now. It was tragic, really, that I waited so long. Because I know that recipes require a photo to catch my eye, and you're probably the same way. If you're like me, you quickly lose attention flipping through a cookbook that doesn't have pictures and won't even consider a blogger recipe that isn't documented in pixels. So I finally got around to posting the proof that this recipe looks (and incidentally tastes) delicious! This time around I went with a purchased bottle of pesto. But if you've never made your own you should give it a try. The homemade pesto on top of this pizza is outstanding!

6/25/09: I'm so frustrated! The few shots I did remember to take of this pizza turned out disastrous. I'm no pro photographer but I know when a photo is unappealing. What's tragic is that this pizza is very appealing. Chunks of juicy rotisserie chicken and plump pieces of artichoke layered between melted Fontina and mozzarella, all on the most amazing half whole wheat crust ever created. It's a shame that I can't show you.

While I love having dinner guests (us "chefs" thrive off of feeding our friends and family), it is a blogging distraction. I'm so focused on getting dinner on the table in a timely fashion, that taking pictures is the last thing on my mind. So if you are ever invited to dine in my kitchen, I ask that you remind me to pull out my camera before we dive in. A recipe without a photo is just no fun.

This was my first homemade pesto. It's so easy! But it takes a lot of ingredients that you might no always have on hand. So if that's the case, it's probably easier (and cheaper) to buy it pre-made. But this was the best pesto I've ever had.

INGREDIENTS

Pizza:

1 recipe Pizza Dough
about 1/3 cup basil pesto (recipe below)

about 1 1/2 cups Fontina cheese

about 1 1/2 cups mozzarella cheese

1 can artichoke hearts, roughly chopped

1 boneless skinless chicken breast half, cooked and chopped (or shredded rotisserie chicken)

Basil Pesto (makes enough for two pizzas):

1 cup packed fresh basil leaves

1/3 cup pine nuts

1 clove garlic
1/4 cup freshly grated Parmesan
1/4 cup extra virgin olive oil

salt and pepper, to taste

DIRECTIONS:

1. Prepare the pizza dough according to directions.

2. While the dough is rising, prepare the pesto. It can be kept in the refrigerator until ready to use.

3. Preheat oven and pizza stone to 450 F.

4. Once the dough is ready, top with a thin layer of pesto, half of the Fontina and mozzarella, chicken (I toss the chicken in enough pesto to coat to ensure it stays moist while the pizza is baking), artichokes, and the remaining Fontina and mozzarella.

5. Bake in preheated oven for 10-12 minutes until the crust is golden brown and the cheese is bubbling. Remove from the oven and let cool several minutes before slicing.

For the pesto:

1. Put the basil, pine nuts, garlic, and Parmesan in a food processor and pulse until a chunky paste forms. With the motor running, add the olive oil in a steady stream and process until smooth. Season to taste with salt and pepper.

Makes 1 large pizza.

(Pesto recipe from A Good Appetite)

Slow-Cooker Jambalaya and Creole Seasoning, Revisited

I published a jambalaya recipe back in January when I first started blogging. This week I revisited and revamped it. It is still super simple and full of flavor! Besides a little chopping and dicing, the crock pot does all the hard work. I should have listened to my own advice and added in the kidney beans. I still think that would be delicious. Prepared exactly as instructed, it's pretty spicy! If you are feeding kids or want to tone down the heat for any other reason, start by omitting the cayenne pepper from the seasoning blend. And andouille sausage is spicy on its own so you could use a milder variety instead.

1/26/09: My parents came down for the day to help me paint our living room, again. Knowing they would be ravenous after working so hard, I decided that a meal in the slow cooker would be perfect. It is the low maintenance solution to a busy day. Before they arrived I threw in the ingredients, and by mid afternoon aromas of spicy jambalaya were drowning out the potent new-paint smell in our house! And then, with a much-improved looking living room, we dined. All of us thoroughly enjoyed this dish! The only possible improvement I can think of would be to add red kidney beans next time, which would make it even heartier. The Andouille Pork sausage is quite spicy, so if you want to tone it down try a mild or sweet Italian instead. The Creole Seasoning blend makes enough to store in your cupboard for future uses, and would be excellent in other meat, rice or seafood dishes.

INGREDIENTS
1 small onion, diced
2 cloves garlic, minced
2 bell peppers, diced (I used a red and a yellow)
1/2 cup celery, chopped
1 cup low-sodium chicken broth
1 can kidney beans, drained and rinsed
1/2 lb. (8 oz.) Andouille pork sausage. sliced (use mild Italian for less heat or turkey sausage for fewer calories)
1/2 lb. (8 oz.) boneless skinless chicken breast, cubed
1 (14 oz.) can diced tomatoes with green chiles, undrained (I used fire roasted)
1 Tbsp. Creole seasoning blend (see recipe below)
1 cup long grain brown rice
1 cup water (or another cup of low-sodium chicken broth)
1/2 lb. (8 oz.) raw shrimp, peeled and deveined
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Combine onions, garlic, peppers, celery, chicken broth, beans sausage, chicken, and tomatoes in a slow cooker. Cover and cook on high for 2 1/2-3 hours (or on low for 5-6 hours) until the chicken is tender but cooked through.

2. Stir in the rice and water. Recover and continue cooking on high for about 1 hour (turn to high at this point if you were cooking on low), until the rice is soft and has absorbed most of the liquid.

3. Stir in the shrimp. Cover and cook several more minutes until the shrimp are opaque (no longer or they will become tough). Season with salt and pepper to taste. Remove from the heat and serve immediately. 

Serves 4-6.

Creole Seasoning Blend

INGREDIENTS
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. oregano
2 tsp. basil
1 tsp. thyme
1 tsp. black pepper
1 tsp. white pepper
1 tsp. cayenne pepper
5 tsp. paprika
1 Tbsp. sea salt

Makes about 1/2 cup.

(Adapted from All Recipes)

Grilled Portobello, Pesto, and Roasted Red Pepper Sandwich

We love meat. But I like to balance our protein intake with a few vegetarian options once and a while. There are some seriously veggie-licious meals to be made, and this is one of them! It can be made into a burger or a panini, but the basic concept is the same: a grilled portobello mushroom, topped with melted provolone, baby spinach, and a roasted red pepper. Basil pesto spread polishes it off.

Portobellos are my newest passion. They're thick and rich and meaty. And have a lot less fat and calories than beef. I've found a few new recipes to try them in. So get ready for some mushroom madness!

INGREDIENTS
2 portobello mushroom caps, stemmed and gills scraped off
extra virgin olive oil
salt and freshly ground black pepper
4 slices hearty whole wheat bread OR 2 whole wheat buns
2 slices provolone
fresh baby spinach
1/4 cup basil pesto (homemade or purchased)
2 slices roasted red pepper (patted dry)

DIRECTIONS
1. Heat outdoor grill or indoor grill pan to high heat. Brush both sides of portobello caps with olive oil and season with salt and pepper.

2. Grill mushroom on preheated grill, several minutes on each side, until soft. Top with the provolone while still on the grill to let it melt.

3. While the mushrooms are grilling, spread 1 Tbsp. pesto on each slice of bread. Layer sandwiches with spinach, grilled portobello, provolone, and roasted red pepper. Return to the grill or a panini press to further melt the cheese and toast the bread (optional). 

Makes 2 sandwiches.

(Adapted from Ezra Pound Cake)

Spice Rubbed Roasted Turkey Breast

Turkey breast is fabulously lean and that means good for you! In my mind, it's the perfect protein! And much more interesting than chicken. A bone-in turkey breast is the perfect solution to feed only a few. There's no need to roast a whole bird. And since it takes much less time, it's an excuse to have roast turkey on a day other than Thanksgiving. Turkey breasts come in a variety of sizes, but my only requirement is that you buy one with the bone left in and the skin still intact. Boneless, skinless, turkey breasts will not produce the same result. I was amazed how succulent this turkey turned out. (The key being the bone and skin.) Rubbed in herb oil and an aromatic spice mixture, it was flavorful and ridiculously tender! I made a little gravy with the minimal pan juices (instructions found here) but the meat was so juicy that you didn't even need it! Remember to let your bird breast rest before carving and to slice across the grain (so I cut thick vertical chunks- yum!).

INGREDIENTS
Herb oil:
1 Tbsp. fresh rosemary, minced
1 Tbsp. fresh thyme, minced
1/2 tsp. fresh oregano, minced
1 Tbsp. extra virgin olive oil

Spice rub:
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. sweet paprika
1/4 tsp. red chili flakes
1 3 lb. bone-in turkey breast

DIRECTIONS
1. Preheat oven to 425 F.

2. In a small bowl, combine the rosemary, thyme, oregano, and olive oil. Stir to form a paste.

3. In a separate small bowl, stir to combine the spice rub ingredients.

4. Place the turkey breast on a baking sheet or roasting pan. Carefully loosen the skin with your fingers, but do not fully remove it. Use your fingers to rub the herb oil all over the turkey breast (underneath the skin). Next, rub the entire surface of the turkey breast with the spice mix, under and over the skin.

5. Roast the turkey breast, skin side up, in the preheated oven for 45-60 minutes (time will vary depending on the size), until a thermometer inserted into the thickest part of the breast reads 165 F. Remove from the oven and let rest at least 10 minutes before slicing.

Serves 4.

(Adapted from What We're Eating)

Pistachio, Apricot, and Cranberry Quinoa

I'll never forgive my school instructors for all of the cruel assignments they inflicted on us over spring break. This week back has been a nightmare. I had a really hard time enjoying my time off, with a pile of undone schoolwork weighing on the back of my mind. We had to cut our vacation short to get back and start studying. Assignments over holidays should be forbidden. They defeat the purpose of a "break". I had the choice to sit at home and do school work, or take advantage of my week off from classes and attempt to make time for adventures and productivity. It was anything but relaxing. I just have to make it through one more test on Friday and this obnoxious week will be over!

Sunday evening I did make time for a quiet, home-cooked dinner. (I get sick of restaurants really fast when I'm traveling. Home cooking can't be beat!) I roasted a turkey breast (recipe tomorrow!) and served it with this whole grain salad of light and nutty quinoa, dressed with toasted pistachios, chewy apricots and cranberries, and a sweet sherry vinaigrette. The recipe is supposed to serve 4. We ate the whole bowlful by bedtime! It's incredibly good! And extremely easy to make.

INGREDIENTS
1/3 cup pistachios, toasted (in a dry skillet over medium-low heat until fragrant)
1 cup quinoa, toasted (in a dry skillet over high heat until lightly browned, about 5 minutes)
1 1/2 cups water
1/4 cup dried cranberries, chopped
1/4 cup dried apricots, chopped
1 stalk celery, sliced (optional, I omitted)
3 green onions, sliced
1/2 tsp. salt + more to taste
freshly ground black pepper

Honey Shallot Sherry Vinaigrette:
2 tsp. shallot, minced
2 tsp. honey
2 Tbsp. sherry vinegar
1/4 cup extra virgin olive oil
salt and pepper, to taste

DIRECTIONS
1. Add quinoa, water, and salt to a medium sized pot and bring to a boil. Cover, reduce heat, and simmer 15 minutes, until the water has been absorbed and the quinoa is soft. Fluff with a fork and let cool.

2. To make the vinaigrette, whisk together the shallot, honey, and vinegar in a small bowl. Slowly stream in the olive oil, while whisking constantly. Season to taste with salt and pepper.

3. Toss to combine the quinoa, pistachios, cranberries, apricots, celery (optional), and onions in a large bowl. Pour the vinaigrette over top and toss to coat. Season to taste with salt and pepper. Serve slightly warm or at room temperature.

Serves 4 as a side.

(Adapted from Leite's Culinaria)

Almond Sugar Cookies (and a Fruit "Pizza")

This recipe came from two places. First, my friend Lindsay who posted this sugar cookie recipe on her blog that immediately caught my eye. Why? Because instead of vanilla extract it used almond. And I love almond extract (almond anything really)! I probably shouldn't admit this, but I like to pull the bottle out just to take a whiff once and a while. I've never heard that inhaling almond extract could be dangerous, so hopefully my habit is harmless! It just smells (and tastes) so amazing! Lindsay swore this recipe made the most delicious and soft sugar cookies. So I gave it a try. A she was right! They're delectable. And super soft. And I love them!

My second inspiration for this post was my friend Chelsey. She makes a killer fruit pizza using store-bought cookie dough. I've been forever wanting to create my own homemade version. So I decided to put this sugar cookie recipe to use and try it out! I made cute little cookie cut-outs as well as a large sheet of dough that I rolled out to fit a baking pan. A few minutes in the oven (and what seems like forever to cool) and I had a soft sheet cookie. I frosted it with a sweetened cream cheese spread (also spiked with almond extract!) and topped it with fresh fruit (my first strawberries of the season!). Voila! Fruit pizza was born.

So thank you to both my friends for being so generous with your recipes and for being my inspiration! Oh, and one more thing. This recipe yields a lot of cookie dough. The cream cheese spread recipe I've provided won't be enough to go around. (It's perfect for the fruit pizza but you can use your favorite frosting if you are making traditional cookies.)

INGREDIENTS
1 cup butter, room temperature
2 cups white sugar
2 eggs
1 tsp. almond extract
1 cup sour cream
1/2 tsp. baking soda
4 tsp. baking powder
1/2 tsp. salt
4 1/2- 5 cups powdered sugar

Cream Cheese Spread (for fruit pizza):
8 oz. cream cheese
1 Tbsp. milk
3 cups powdered sugar (to taste)
1/2 tsp. almond extract

DIRECTIONS
1. Cream butter and sugar with an electric mixer until light and fluffy. Add the eggs, almond extract, and cream cheese and continue beating until smooth. Sift together the baking soda, baking powder, salt, and flour. Add the dry ingredients slowly, mixing until just incorporated. (The dough will still be slightly sticky.) Wrap in plastic or wax paper and refrigerate at least 1 hour.

2. Preheat oven to 350 F. Lightly grease or line baking sheets.

3. To roll out the cookies, lightly flour a large flat surface. Flour the dough and rolling pin before rolling out to 1/4 in. thickness. Cut into desired shapes. (If the dough is sticking, just use more flour!)

4. Place on prepared baking sheets and bake in preheated oven for 6-8 min until puffed and slightly golden on the edges. (I prefer super soft cookies so I take them out before they turn golden.) Remove cookies to cool on a wire rack. Once cooled, frost with your favorite icing and decorate! Cookies can be frozen or stored at room temperature in an airtight container.

Fruit Pizza:
Roll out dough into a thin sheet (1/4 inch thick) and place over a lightly greased pizza or sheet pan. Trim the edges to fit the pan. Bake in preheated oven for 6-8 minutes, until puffed and golden on the edges. (Once again, you want a soft, almost doughy cookie, so don't overbake!) Remove from the oven to cool on a wire rack completely before frosting.

To make the cream cheese spread, place cream cheese in a medium sized bowl and beat on high with an electric mixer until light and fluffy. Add the milk and almond extract. Slowly beat in the powdered sugar, adjusting to taste. Refrigerate until ready to use. Once the cookie has cooled, spread the frosting over the surface of the cookie and top with fresh fruit. Serve immediately. (You can refrigerate leftovers but the cookie tends to get soggy once it is decorated.)

(Cookie recipe courtesy of Lindsay Nielsen)

Grilled Vegetable Sandwich, Revisited

It had been far too long since I made this sandwich. Since I had a batch of homemade hummus, I figured I'm mix things up and try it in place of the garlic mayonnaise. Both versions are delish! I went with jarred roasted red peppers but I think I prefer them fresh. I promise that whatever you decide (hummus or mayo), you'll be satisfied!

5/2/09: Another Vegetarian dish. Yesiree! I love my veggies, and so should you! Done right, most vegetables are delicious! I say most because I realize there are a few out there that are extremely hard to like. To broaden my plant food horizon, I purchased an eggplant to include in this sandwich. I grilled it right alongside the squash, and was convinced I would love it. Nope. It was much too bitter and I couldn't handle a second bite. This is probably a case of not done right, because I have had eggplant-once before-and it wasn't so bad. (Although I couldn't really taste it beneath all the butter- typical restaurant style.) So I don't (yet) know how to make eggplant desirable, but otherwise this is a very alluring veggie sandwich.

The vegetables only took a few minutes to grill. I did them on my Cuisinart Griddler, which is not quite the same as the real outdoor thing, but still tasty. Red bell peppers were much too expensive this week, so I bought a jar of roasted red peppers instead. I didn't bother placing my roasted red pepper on the grill- it just went straight on the sandwich. But charring it for a minute wouldn't hurt. The tangy lemon-garlic mayonnaise and crumbly feta fuse this stack of colorful veggies into a delectable meatless bite.

INGREDIENTS

1 red bell pepper, sliced (or jarred roasted red peppers- no grilling required)
1 zucchini, sliced
1 red onion, sliced
1 yellow squash, sliced
extra virgin olive oil
salt and freshly ground black pepper
4 pieces whole wheat focaccia, sliced in half (or any hearty whole grain loaf)

feta, crumbled

hummus OR garlic mayonnaise (recipe below)

Garlic Mayonnaise:
1/4 cup mayonnaise
3 cloves garlic, minced
1 Tbsp. lemon juice
salt and freshly ground black pepper

DIRECTIONS

1. To make the garlic mayonnaise (if using), in a small bowl, mix the mayonnaise, minced garlic, and lemon juice. Season to taste with salt and pepper. Set aside in the refrigerator.

2. Preheat the grill for high heat. Brush vegetables with olive oil on each side. Season with salt and pepper. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.

3. Spread garlic mayonnaise or hummus on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn.

4. Remove from grill, and layer with the vegetables. Place tops on the sandwiches and enjoy!

Makes 4 sandwiches.

(Adapted from All Recipes)