ALTkitchen

Baking, recipes, new music, records, food porn.

[altkitchen]

Zucchini Bread Makes 1 Loaf Use the large holes of a box grater to shred the zucchini. I cut off the ends, but I leave the zucchini unpeeled. The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes early. INGREDIENTS 1 1/2 pounds zucchini, shredded 1 1/4 cups packed (8 3/4 ounces) brown sugar 1/4 cup vegetable oil 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups (7 1/2 ounces) all-purpose flour 1/2 cup (2 3/4 ounces) whole-wheat flour 1 tablespoon ground cinnamon 1 1/2 teaspoons salt 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon ground nutmeg 3/4 cup walnuts, toasted and chopped 1 tablespoon granulated sugar INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 8 1/2 by 4 1/2-inch loaf pan. 2. Place zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (you should have 1/2 to 2/3 cup liquid). Whisk brown sugar, oil, eggs, and vanilla together in medium bowl. Fold in zucchini. 3. Whisk all-purpose flour, whole-wheat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in large bowl. Fold in zucchini mixture until just incorporated. Fold in walnuts, if using. Pour batter into prepared pan and sprinkle with granulated sugar. 4. Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 65 to 75 minutes. Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and let cool completely on wire rack. Serve. I had a little less than one and a half pounds of zucchini (I think 1.4), and I forgot to sprinkle the extra sugar on top, but this still came out amazing! Definitely add the toasted walnuts!

[altkitchen]

Coney Island Cheesecake has some of the most fun ingredients of any cake I've made.

[altkitchen]

Lemon Cheesecake Creme Brulee Bars

ANY excuse to use my brûlée torch more than once a year... I will take. Plus, lemons and warm weather just go together, you know?

INGREDIENTS:

1/2 cup softened butter 1/2 cup granulated sugar 1 cup all purpose flour 1 teaspoon vanilla extract 8 oz. softened cream cheese 1-14 oz. can sweetened condensed milk 1 egg 2 tablespoons lemon zest 6 tablespoons lemon juice 5 tablespoons fine granulated sugar, approximately

DIRECTIONS:

Preheat oven to 350 degrees. Line an 8x8 glass dish with parchment paper and lightly spray with nonstick cooking spray. Set aside. In large bowl, combine butter, sugar, flour and vanilla until dough forms. Press evenly into the bottom of prepared dish. Set aside. In another bowl, whip cream cheese. Stir in sweetened condensed milk. Scrape sides and mix again. Pour in egg, lemon zest and juice. Mix until mixture starts to thicken, 20-30 seconds. Scrape sides and mix again briefly. Pour overtop cookie bottom and smooth the top. Bake 20-25 minutes or until cheesecake is set completely. Cool, then refrigerate. Cut into 16 squares and separate. Sprinkle the tops of each square with 1 teaspoon of sugar and spread around with finger to evenly distribute sugar. Torch the tops until the sugar melts and turns an amber color. Return squares to fridge until ready to serve. Picture and recipe from here.

[altkitchen]

For the longest time, Radiohead’s “Fake Plastic Trees” was the saddest song I’d ever heard. It had a good run, maybe 10 years? But there’s a new song that makes me bawl like a babe, or newer than 1995... Jason Isbell’s  “Elephant.” To be very blunt about it, it’s a song about losing a friend to cancer, and spending time with them before they’re gone. I don’t have any personal experience with the subject, but I guess the fact that it hits me so hard is just a testament to Isbell’s incredible songwriting and delivery. 

We drink these drinks and laugh out loud, bitch about the weekend crowd, and try to ignore the elephant somehow somehow He’s actually playing a show at The Space out on Long Island tonight, if you’re in the NYC area, I highly recommend attending. Craig Finn from the Hold Steady is the opener. 

[altkitchen]

Spaghetti Balls

Last week I ventured out of my usual dive bar circuit and hit up a spot called Berg’n in Brooklyn. It’s a huge space with a bar, coffee stand, and a handful of food vendors. It was there that I got to try ramen fries. Think: chunky fries, and when you bite into them, no potatoes, just ramen noodles! They were very very good. I mean, noodles, fried - plus, beer on the side. I was in a very happy place. Anyway, NOW I find out spaghetti balls are a thing. Yep. Recipe below. And really between ramen fries and spaghetti balls, I’m just like...

Yes, please. 

You know?

INGREDIENTS

1 1/2 cups boiled spaghetti 1 1/2 cups milk 4 tbsp butter 5 tbsp plain flour  100 gms grated processed cheese 3 chopped green chillies 1 tbsp chopped fresh corriander  3 sticks celery, finely chopped 1/3 cup plain flour  bread crumbs oil for deep-frying salt to taste tomato ketchup to serve

INSTRUCTIONS

Melt the butter. Add 5 tablespoons of flour and cook for 1 minute.

Add the milk and go on cooking and stirring until the mixture becomes a lump.

Cool and add the spaghetti, green chillies, coriander, cheese, celery and salt. Mix very well. Shape into small rounds.

Mix 1/2 teacup of flour and 1 teacup of water and make a paste. Dip the balls in this paste. Roll in bread crumbs. Deep fry in hot oil. (Serve with ketchup.) Recipe from here.

[allfoodlove]

[altkitchen]

PIE CRUST, AND SPINACH, AND GOAT CHEESE, AND MORE OF EVERYTHING GOOD! NEED TO MAKE THIS, STAT!

[fanxsaltlake]

First time playing any Tabletop Game… http://on.fb.me/1RPoGX0

[altkitchen]

[altkitchen]

The Chemical Brothers have teamed up with French director Michel Gondry to create the music video for track "Go" - the lead single from their their forthcoming studio album, Born In The Echoes.

[altkitchen]

Mumford and Sons - Cold Arms

If you know me at all, you know that this entire week has been enveloped with sounds of the new Mumford and Sons album - Wilder Mind. A record I have very much so been looking forward too since February. Overall, I think it’s the weakest of their three releases, but there are still a handful of really great tracks on there. “Cold Arms” was one of my immediate favorites - it’s the most mellow track on the album, and also the most beautiful. Of course there’s no stream anywhere on the internet but if you have Spotify - click here to listen.

Weekend wreckers take the streets With abandon in their eyes But in our bedroom we're bloodshot and beat And never so alive And I know what's on your mind God knows I put it there But if I took it back We'd be nowhere You'd be nowhere again Now look at you all torn up I left you waiting to bleed I guess the truth works two ways Maybe the truth's not what we need But in my cold arms You don't sleep In my cold arms Your fear beats In my cold arms You stay

[altkitchen]

Cinco de Mayo leftovers, still delicious! Chipotle black bean and brown rice burgers with cotija cheese, cherry tomatoes, and avocado+adobo sauce spread.

[altkitchen]

Flourless Chocolate Cake

Here’s a great one if you don’t feel like using your KitchenAid, want something super decadent, or if you’re gluten-free...

INGREDIENTS

cake

1 cup semisweet or bittersweet chocolate chips

1/2 cup (8 tablespoons) unsalted butter

3/4 cup granulated sugar

1/4 teaspoon salt

1 to 2 teaspoons espresso powder

1 teaspoon vanilla extract

3 large eggs

1/2 cup unsweetened cocoa powder

glaze (optional)

1 cup semisweet or bittersweet chocolate chips

1/2 cup heavy cream

DIRECTIONS

1) Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

2) To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

3) Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

4) Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

5) Spoon the batter into the prepared pan.

6) Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.

7) Remove it from the oven, and cool it in the pan for 5 minutes.

8) Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

9) To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.

10) Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Yield: 8" cake, 8 to 12 servings.

This definitely doesn’t need any toppings, but a small scoop of ice-cream, some berries, or a touch of powdered sugar always make it look nicer :) 

[altkitchen]

Seems like every Lower Dens album has at least ONE track that stands out above the rest of the album. Nootropics had “Brains” and Escape from Evil has “Ondine.”

[altkitchen]

The third album from power pop, glam, garage band Warm Soda drops next week. I was all about their first album, Someone For You, which you can still stream over at their bandcamp page. Then they kind of lost me on Young Reckless Hearts... but from what I’ve heard of their new album (streaming now on Stereogum!) - they’re baaAaaaCk! “Cryin for a Love” and “Just Like Me Before” are my favorites at the moment.

Symbolic Dream is out 5/4 on Castle Face.

[altkitchen]

Maple Sugar, Bourbon, and Brown Butter Peach Crisp

I haven’t made this yet. But the second I spot some nice peaches at the market - you better believe their fate will include bourbon and brown butter.

INGREDIENTS

8 tablespoons (1 stick / 4 ounces) unsalted butter 1/2 of a vanilla bean, split lengthwise and scraped 3/4 cup all-purpose flour 3/4 cup quick (a.k.a. baby) oats 1/2 cup maple sugar (or brown sugar) 1/2 teaspoon fine sea or kosher salt 1/8 teaspoon freshly grated nutmeg flaky salt and coarse sugar for sprinkling

Bourbon Peach Filling: 2 pounds ripe but firm peaches (6-8 peaches / 6 cups sliced) 1/4 cup bourbon whiskey (such as Bulleit) 1/4 cup maple sugar 1 tablespoon cornstarch 1/2 of a vanilla bean, split lengthwise and scraped

Ice Cream, for serving

Brown the butter: Combine the butter and vanilla pod half and seeds in a small saucepan. Melt the butter over medium heat, and continue to cook until the butter turns golden with dark brown flecks, about 5 minutes, swirling frequently. Toward the end, the butter will foam up dramatically; watch it closely at this point. Let the browned butter cool at room temperature while you prepare the filling. (If the butter is at risk of over-browning, pour it into a heatproof bowl or measuring cup to stop the cooking.) Remove the pod and discard (or wash, dry, and save it for another use).

Prepare the filling: Position a rack in the upper third of the oven and preheat to 375º. Have a 10" oven-proof skillet (or a 10" solid tart or pie pan, or something equivalent) at the ready

Cut the peaches in half, then cut each half into six to eight slices. Place in a large bowl (or right into the baking vessel) and sprinkle with the bourbon.

In a small bowl, combine the maple sugar and vanilla pod and scrapings, rubbing the seeds into the sugar to distribute them evenly. Remove and discard the pod (or save it for another use). Stir the cornstarch into the sugar, then add to the bourbony peaches, tossing gently to coat. Distribute the peaches evenly in the baking vessel.

Make the topping: In a large bowl, combine the flour, oats, maple sugar, nutmeg and salt. Stir in the melted, cooled brown butter, stirring with a spoon or your hands until the mixture forms large clumps.

Scatter the crumble topping over the peaches, taking the time to form some of it into small, hazelnut-sized balls. Scatter a bit of flaky salt over the top, as well as some coarse sugar.

Bake the crisp until the topping is golden and the fruit is bubbling, 45-60 minutes. Let cool at least 20 minutes. Serve warm or at room temperature, preferably with vanilla ice cream. (Leftovers make a tasty breakfast, cold from the fridge, with yogurt instead of ice cream.)

Recipe and photos from here. 

[altkitchen]

Apple Cake

Too many apples and no desire to make pie crust; in the book of my life, that is a recurring theme. Yet this pile of apples isn’t going away... and I’m not a fan of wasting food.

I made banana bread twice last week so I wasn’t really interested in another quick bread recipe.

Apple cake, essentially a coffee cake meets apple pie situation, seemed like the perfect solution. You can make it in one bowl (plus whatever you need to melt some butter), and it has a ton of apple chunks in it so it will make you feel OKAY about serving this with a scoop of ice-cream ;)

INGREDIENTS

3/4 cup all-purpose flour

3/4 teaspoon baking powder

Pinch of salt

4 large apples (if you can, choose 4 different kinds)

2 large eggs

3/4 cup sugar

3 tablespoons dark rum

1/2 teaspoon cinnamon

1/2 teaspoon pure vanilla extract

8 tablespoons (1 stick) unsalted butter, melted and cooled

DIRECTIONS

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.

Whisk the flour, baking powder, and salt together in small bowl.

Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.

In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.

Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.

Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.

Serving The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-Hélène's served her cake with cinnamon ice cream and it was a terrific combination.

Storing The cake will keep for about 2 days at room temperature and, according to my husband, gets more comforting with each passing day. However long you keep the cake, it's best not to cover it - it's too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.

Picture and recipe from here. 

[altkitchen]

Blur - The Magic Whip

Blur's first album in twelve years, The Magic Whip, is out one week from today!

I’ve only heard three tracks so far, two of which were pretty good, and one of which was a major dud. You can stream the whole thing now via iTunes, but I’m not a fan of that program, so I’ll just wait it out. 

‘Cause there are too many of us That’s plain to see All living in tiny houses Of our immortality

“There Are Too Many of Us”