Oh My Fluffiness! White Cake (dairy)

INGREDIENTS:

1 cup sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

6 eggs, separated, yolks and whites reserved

3/4 cup plus 2 tablespoons white sugar

1 teaspoon vanilla extract

6 tablespoons (3/4 stick) unsalted butter, melted

1/2 teaspoon cream of tartar

White cake is one of my favorite cakes -- no extra bells and whistles just simple, good cake. This cake, in particular, is incredibly fluffy, moist, and delicious. And for being so fluffy, this cake makes a great dunking snack with tea or coffee as it strong enough to hold itself together while absorbing your hot drink. Take your time while making the cake. It is simple, but if you rush and do not achieve the right consistency while preparing the batter, the cake will not turn out as well. And because the cake is so simple, it makes it that much easier to tell when something is not right.

Preheat your oven to 350 F. Grease and butter your baking pan of choice.

In a medium size bowl, sift together the cake flour, baking powder, and salt.

In another mixing bowl, beat the egg yolk on high speed until thick and lemon colored, about 5 minutes. Reduce the speed to low and gradually beat in 3/4 cup of the sugar. Continue beating until the mixture thickens slightly and doubles in volume, about 5 minutes. Beat in the vanilla.

Sift in 1/3 cup of the flour mixture over the egg yolk mixture and gently fold in until combined. Repeat with 1/3 cup measures of the remaining flour mixture. Blend in the melted butter. Set aside.

In another mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar, beating on high speed until stiff peaks form. Gently fold the egg whites into the batter.

Spoon the batter into the prepared pan. Bake for 25-30 minutes, or until the center springs back when lightly touched. Cool on a wire rack for 10 minutes. Enjoy!

Homemade Lemonade (pareve)

INGREDIENTS:

about 12 lemons, about 2 cups lemon juice

1 cup white sugar (or less, depending on your taste)

10 cups spring water

large bunch of mint (optional)

Having a good lemonade on hand reminds me of Mississippi, where lemonade is one of the staples you offer a guest who comes to visit before going out to the porch to talk about things. This recipe is so easy to make, you wont want to buy another store-bought lemonade that's chalk full of preservatives.

If you want a lemonade to serve that is already sweetened, go ahead and follow this next step. If you prefer and unsweetened lemonade, then skip this step. The benefit of having a pre-sweetened lemonade is that the sugar can be difficult to absorb in a cold drink, and often does not absorb evenly; ever get to the bottom of your drink and in your last gulp you discover that's where all the sugar you poured into your drink is! To have an even distribution of sugar in the lemonade, we are going to make a simple syrup that we will add to the juice of our fresh squeezed lemons. Take your cup of sugar and the spring water and combine is a small pot. Place the pot over high heat and bring to a boil, stirring often. Let boil for a few minutes before removing from the heat and allowing to cool to room temperature. This will be our simple syrup.

While the syrup is cooling to room temperature, take your lemons and roll them on a cutting board with the palm of your hands. Putting pressure on the lemons as you roll them helps bring the juices out and will make juicing easier. Cut each lemon is half and remove the juice. If you have a juicer, or lemon squeezer, that's great. If not, you can do what I do which is to squeeze the lemons into sieve and collect the juices in a bowl underneath. This way, I pick out the seeds after each lemon and add the pulp into the bowl. 12 lemons should produce about 2 cups of lemon juice.

Add the lemon juice to your pitcher and then add the cooled syrup to the lemon juice. If you like mint in your lemonade, you can add your washed mint to the pitcher at this time. Stir well and refrigerate until cool. Serve and enjoy!

Gil's Delicious Roast Beef (meat)

INGREDIENTS:

1 kg or about 2 lbs beef round, in one cohesive piece

2 tablespoons Worcestershire sauce

1-2 tablespoons dijon mustard

salt

black pepper to cover roast

Roast beef was something that always intimidated me. Not knowing how to approach it, I just assumed it was out of my league and resigned myself to the more 'simple' recipes life has to offer. I was pleasantly surprised, however, to learn from a friend how easy roast beef is to make. And is is a real dazzler bringing it out to a table of guests. You can enjoy this dish as a dinner main, or reserve it for sandwiches (try a roast beef sandwich with the delicious oven-roasted tomatoes).

Make sure you have selected a piece of meat that is nice and lean. If there are fatty parts to the meat, don't worry, the heat of the oven will burn it off. Preheat your oven to it's highest setting.

Place your meat in a baking dish. Pour the worcestershire sauce over the meat and then sprinkle all over with salt. My friend doesn't make his roast beef with worcestershire sauce, but I love it and think it adds a really nice, deep flavor to the meat. Feel free to leave it out. Next, take your dijon mustard and spread all over the meat (including the bottom) until you have covered the entire beef. Take your black pepper and sprinkle over the dijon until you form a layer of black pepper and the dijon is no longer visible.

Put your roast beef straight into the oven and let cook for 20 minutes, if you like your beef medium rare. Since I prefer mine a little more well done, I put it in for 30 minutes which makes it more of a medium with some beautiful pink color in the middle instead of being very bloody. It's up to you, but just be sure to put your timer on as one thing you certainly don't want is an overcooked roast beef.

Remove the beef from the oven and allow to rest, about 10 minutes. The juices will drain from the meat and then will be reabsorbed again. It is very important that you give the meat a chance to rest before cutting and serving.

Be Teavon!

Stuart's Oven Roasted Tomatoes (pareve)

INGREDIENTS:

20 roma or plum tomatoes

olive oil, to drizzle over roasted tomatoes

This is one of my brother's favorite recipes as it is easy to make and adds the wow factor to pretty much anything you make... sandwiches, pasta sauce, etc. The tomatoes, once roasted, are soft and still juicy enough to make a fabulous sandwich spread. So delicious, in fact, that you wont need any other condiment to make your sandwich delicious.

Preheat your oven to 125 F. Place whole tomatoes on baking sheet and place in oven. Leave about 8 hours, or overnight. About half-way through the roasting time, I flip my tomatoes and pull the dried skins off.

Remove your tomatoes from the oven and allow to cool to room temperature. Your tomatoes will not be dried to look like sun-dried tomatoes that you buy in the pack. They will still retain some of their shape. Once cool, store tomatoes in a tupperware or glass jar large enough to hold them all and drizzle with olive oil. Will last for several days in the refrigerator.

Decadent Chocolate Chocolate Chocolate Mousse Cake (dairy)

INGREDIENTS CAKE:

6 eggs separated, yolks and whites reserved

1 teaspoon vanilla extract

1 1/4 cups white sugar

1/2 cup cake flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

6 tablespoons unsalted butter, melted

1/2 teaspoon cream of tartar

INGREDIENTS MOUSSE:

8 ounces good-quality semi-sweet chocolate, coarsely chopped

2 tablespoons unsalted butter

1 cup heavy cream

1 tablespoon white sugar

1 teaspoon vanilla extract

INGREDIENTS GANACHE (FROSTING):

16 ounces good-quality semi-sweet chocolate

1 cup heavy cream

3/4 cup white sugar

Wow, if you love chocolate you will love this cake. Absolutely decadent and rich, yet still fluffy. It will take a little bit of time to prepare the cake, mousse, and ganache, however it is worth it! You can also prepare the cake as is for a simple, fluffy and yummy chocolate cake. The mousse also can be prepared on its own and set in individual serving dishes as its own dessert. And the ganache can be used to top any cake you make, if you like rich chocolate-like frosting. All together, however, it is an awesome combination and a killer chocolate cake. Keep this cake in the fridge, covered with plastic wrap, and enjoy for days!

Preheat the oven to 350 F. Grease the inside of a 9" pan with butter and then powder with flour, and set aside.

To make the cake -- In a mixing bowl, beat the egg yolks on high speed for about 5 minutes, or until thick and lemon colored. Add the vanilla. Reduce the speed to low and gradually beat in 1 cup of the sugar. Continue beating until the mixture thickens slightly and doubles in volume, about 5 minutes.

In a small bowl, combine the cake flour, cocoa, and baking powder. Sift 1/3 cup of the flour mixture over the egg yolk mixture and fold it in until combined. Repeat with 1/3-cup measures of the remaining flour mixture until it is all incorporated. Blend in the melted butter.

In a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form, about 2 minutes. Gradually add the remaining 1/4 cup of sugar to the egg whites, beating on high speed until stiff peaks form. Gently fold 1 cup of the beaten egg white mixture into the egg yolk mixture to lighten the batter, then fold the whole yolk mixture into the egg white mixture. Pour into the prepared pan.

Bake for 30-35 minutes, or until the cake springs back when lightly touched. Cool on wire rack for 10 minutes. Remove from the pan and cool completely.

Using a long serrated knife, cut the cake in half horizontally, forming 2 equal layers. Place one layer on a serving plate and spread with the chocolate mousse. Top with the remaining cake layer. Refrigerate the cake for 1 hour. Using a spatula, spread the chocolate ganache evenly over the top and sides of the cake. Refrigerate for another 10-15 minutes to set the ganache.

To make the chocolate mousse -- In a medium saucepan over low heat, combine the chocolate, butter, and 2/3 cup of the heavy cream, stirring until the chocolate is melted and the mixture is smooth, about 3-4 minutes. Scrape the mixture into a bowl and let cool to room temperature.

In a mixing bowl, beat the remaining 1/3 cup of heavy cream, the sugar, and vanilla until stiff peaks form. Gently fold a small amount of the whipped cream into the cooled chocolate mixture. Using a spatula, fold in the remaining whipped cream. Spread the mousse onto the divided cake. You can also spoon the mousse into individual serving dessert dishes, refrigerate for 1 hour and serve as is. Delish!

To make the ganache -- Place the chopped chocolate in a large mixing bowl. In a small saucepan over medium heat, bring the heavy cream and sugar to a boil, stirring until the sugar is dissolved. Pour the heated cream mixture over the chocolate and let it sit for 1 minute. With a wooden spoon, stir until the chocolate is melted and the mixture is smooth. Let set until slightly thickened, about 15 minutes.

Oven Roasted Bell Peppers with Beef (meat)

INGREDIENTS:

6 large bell peppers (or 8 smallish), red and yellow

1/2 kilo ground beef (or about 1 pound)

1 yellow onion, finely chopped

3 cloves garlic, thinly sliced

1/3 cup bulgur, soaked in cold water and drained

1 spicy green pepper, chopped finely

3 ripe tomatoes, peeled and chopped

1/2 cup cilantro, finely chopped

1 tablespoon sweet paprika

1 teaspoon sumac

3 tablespoons olive oil

salt and black pepper

These roasted peppers are so delicious, they surprised me especially since I don't generally like roasted peppers. The stuffing in these peppers is so tasty that your guests will want seconds, so make enough for everyone! The peppers have a distinctly mediterranean taste because of the paprika and the sumac. If you have never cooked with sumac, or don't know what it is, don't worry. The spice is becoming more and more common. If you can't find it at your local grocery store, and you don't have an 'ethnic' food shop or spice store in your area, you may want to try shopping online. The sumac adds a distinctly sour taste that gives the meat a delicious savory flavor in contract to the sweetness of the bell peppers. All the flavors blend together really well in this dish, so don't be afraid even if you don't generally like complex foods. These peppers are phenomenal.

Preheat oven to 200 C (about 390 F).

Wash the peppers and cut the tops off. Clean out the inside of the peppers and set closely together in a baking dish.

In a large mixing bowl, combine the beef, onion, garlic, bulgur, spicy pepper, tomatoes, cilantro, paprika, sumac, salt and pepper. Mix all ingredients well with your hands. Once mixed together, stuff the peppers with the beef mixture, placing the pepper caps back on top.

Place in the oven, uncovered, and cook for 30-40 minutes until the tops have slightly burned. Cover the peppers with aluminum foil and continue cooking for another 30 minutes.

Remove from the oven and serve immediately, or can made ahead of time and served at room temperature. Enjoy!

Easy Chicken Stock (meat)

INGREDIENTS:

4 Liters spring water

1 Chicken thigh

1 Large carrot

1 Yellow onion

1 Bunch celery leaves

Few sprigs of fresh thyme

This is an easy recipe for chicken stock, which is always great to have on hand to make your dishes more flavorful.

In a large pot, on a medium-high flame, heat up your spring water. It is very important to use the best quality of water when making chicken stock as unfiltered tap water can leave a metallic after-taste that is rather unpleasant and will take away from all your work in preparing and making this broth.

Wash all vegetables thoroughly. Dirt can hide in the celery leaves and in the onion, and since all parts of the vegetables will be used, you don't want a gritty, dirty stock.

While the water is heating, add your chicken thigh to the pot whole. Peel the carrot and slice it in quarters length-wise, adding skins and quarters to the pot. Do the same with the onion. Chop the celery leaves if they will not fit into your pot well as is. Add your sprigs of thyme to the mix. Give the mixture a good stir, cover the pot, and reduce the flame to low.

Cook covered for 3-4 hours, checking every so often to make sure that nothing has stuck to the bottom of the pot.

Once your stock has achieved a rich and deep color, remove the pot from the flame. Remove the chicken and place on a cutting board. Pour the contents of the pot through a sieve into a bowl large enough to hold all the liquid. Discard the vegetables. Separate the chicken meat from the skin and bone, adding meat to the separated liquid and discarding the bone and skin with the vegetables. Allow the stock to cool completely before storing. Will stay for several days in the refrigerator, or for several weeks in the freezer.