Kikukat Mom: Mahogany Chiffon Cake

I have known my mom for close to a half century, and this is, hands down, her favorite cake.

Mahogany Chiffon Cake

     3/4 c boiling water
     1/2 c cocoa (I use natural, not Dutched)
     1 3/4 c cake flour
     1 1/2 tsp baking soda
     1 tsp salt
     1 3/4 c sugar, divided
     1/2 c vegetable oil
     7 eggs, separated
     2 tsp vanilla
     1/2 tsp cream of tartar

Preheat oven to 325 degrees.  Combine boiling water and cocoa.  Let cool.  Sift cake flour, 1 1/4 c sugar, baking soda, and salt together into a bowl.  Make a well and add oil, egg yolks, vanilla, and cooled cocoa mixture.  Mix until smooth.  In a large bowl, beat egg whites and cream of tartar until almost stiff.  Gradually add 1/2 c sugar, and beat till stiff.  Pour chocolate mixture in a thin stream over entire surface of egg whites, gently cutting and folding in with a spatula until well blended.  Pour into an ungreased 10" tube pan.  Bake 55 minutes.  Increase heat to 350 degrees and bake an additional 10-15 minutes or until toothpick inserted into cake comes out clean.  Invert and cool completely.

Almost Hilo Yacht Club: Salad Dressing

When I was a more frequent patron of the Hilo Yacht Club, I would often order a spinach salad to accompany my entree.  The main reason for ordering the spinach salad was the dressing.  It was thick, creamy, and unlike any other dressing.

Almost Hilo Yacht Club Salad Dressing

     1/2 c oil

     1/4 c white vinegar

     2 tbsp mayonnaise

     2 tbsp sugar (double this if you prefer it sweeter)

     1/2 clove garlic, minced

     1 tsp salt

     1/4 tsp pepper

Combine all ingredients using a whisk or blender.  Chill before serving.

Redux: Warabi Kamaboko Salad

This is the warabi you make when you don't have shiofuki konbu.

Warabi Kamaboko Salad #2

     1 bunch warabi
     2 tsp vinegar
     1 kamaboko, julienned
     2 tomatoes, seeded and chopped
     1 small onion, sliced thin
     1 1/2 oz fubuki tara (shredded codfish)
     1/2 c dried shrimp
     1 tbsp sesame oil
     1/4 c shoyu
     1 tsp rock salt

Clean warabi and chop in 1 1/2" pieces, separating thick stalks from tops.  Boil water.  Add vinegar.  Add warabi stalks and set timer for 3 minutes.  When timer has 1 minute left, add tops.  Drain and plunge into bowl of ice water.  Drain.  Combine warabi with remaining ingredients.  Allow to sit at least 2 hours prior to serving.

Bread Machine Food: Hybrid Baguettes

Baguettes

     1 c + 2 tbsp milk (or water)
     2 tsp olive oil
     2 1/4 c bread flour
     1 c whole wheat flour
     1 tbsp sugar
     1 1/2 tsp salt
     1 3/4 tsp yeast

Place ingredients into bread machine pan in the order specified by the manufacturer of your bread machine.  Set bread machine to dough cycle.  Grease a large baking sheet.  Remove dough and place on floured surface.  Divide in half and shape each half into a long cylinder.  Make diagonal slashes on top surface.  Let rise 40 minutes.  Preheat oven to 375 degrees.  Bake loaves for 20 minutes.  Remove to rack to cool completely.

Almost Pike Place Chowder: Smoked Salmon Chowder

Pike Place Chowder is THE place to have chowder when you are in Seattle.  I made girlichef's copycat version of the smoked salmon chowder.  It was good, but I omitted the garlic and added salt.  I also tried to lighten it up a bit by using less butter and 2% milk.  It still turned out great.

Smoked Salmon Chowder

     1 lb white or red potatoes

     1 lb smoked salmon

     5 tbsp butter, divided

     1 small onion, chopped

     2 stalks celery, chopped

     1/2 c flour

     3 tbsp tomato paste

     3 c water

     3 c milk

     4 oz cream cheese, diced

     6 tbsp capers, rinsed

     1 1/2 tsp rock salt

Cook potatoes in a pressure cooker at high pressure for 17 minutes.  Allow pressure to release naturally.  Remove skins from potatoes and cube.  Set aside.  Rinse smoked salmon pieces and pat dry.  Scrape off skin and dark meat (if desired) and discard.  Cube.  Set aside.  Heat 2 tbsp butter in a Dutch oven.  Saute onion and celery for 10 minutes.  Add remaining butter.  When melted, add in flour, and stir well.  Cook for a minute.  Combine tomato paste and water.  Gradually add to Dutch oven.  Add potatoes.  Bring to a boil and cook for 10 minutes.  Check potatoes to be sure they are not hard.  Add milk, cream cheese, capers, salmon and salt.  Heat gently until cream cheese has dissolved and soup is hot.  Do not allow to boil.

Hearty Italian Dressing

This dressing tastes great on mixed greens and shredded cabbage.

Hearty Italian Dressing

     1/4 tsp dried oregano

     1/4 tsp garlic powder

     1/4 tsp cumin

     3/4 tsp garlic salt

     3/4 tsp sugar

     dash of black pepper

     1/3 c grated Parmesan cheese

     2 tbsp water

     2 tbsp EVOO

     1 tbsp vegetable oil

     1 1/2 tbsp red wine vinegar

     1/2 tsp Worcestershire sauce

Combine all ingredients using a hand blender.  Chill until ready to serve.

Makes about 1/2 cup of dressing. 

    

I Heart Tarts 4: Pumpkin Custard Tarts

Perfect for Thanksgiving

Crust (makes 20 2 1/2" tarts)

     1 1/2 c flour

     1 tbsp sugar
     1/4 tsp salt

     1/2 c + 2 tbsp cold butter

     1 egg

Combine flour and sugar in the bowl of a food processor.  Add cubed butter and Crisco.  Pulse until pea-size grains form.  Add egg and process til dough begins to hold together.  Turn onto lightly floured surface and knead til smooth.  Divide into 20 pieces and press into tart shells. 

Pumpkin Filling

     1 c cooked, pureed pumpkin
     6 tbsp sugar

     2 tbsp warm water
     1/2 c milk

     2 eggs, beaten

     1/2 tsp vanilla
     1 1/2 tsp pumpkin pie spice

Preheat oven to 375 degrees.  Combine pumpkin puree, sugar and warm water.  Stir until sugar has dissolved.  Add milk, eggs, vanilla, and pumpkin pie spice.  Use a whisk to ensure spices are evenly distributed.   Divide among lined tart pans, filling almost to the top.  Place filled tart pans in flat pan.  Bake for 25-27 minutes.  Cool for 5 minutes before attempting to remove tarts from pans.