It is that time of year again. I've sauteed zucchini, added it to ratatouille, used it as a pizza topping. So yesterday I folded some grated zucchini into cake batter and baked this majestic chocolate and zucchini bundt cake. My children were at first horrified and then amazed when I revealed the cake's secret ingredient after they had each consumed a large slice. You really can't detect the zucchini at all, but it lends much-needed moisture while contributing to the cake's fine, light texture. When choosing my zucchini for this and other recipes, I go for the smaller vegetables. Yes, the zucchinis that are the size of small watermelons are amusing, but they are also proportionately more watery than normal- to small-size squash, with less flavor. As with any baking project, it's important to measure your zucchini precisely for a good result. I grated two small squash on the large holes of a box grater, to get two cups (9.5 ounces to be exact). Here is the recipe:
Chocolate and Zucchini CakeServes 8 to 10
Espresso powder is optional, but gives the cake a deeper flavor. Several years ago I bought a nonstick Gold Touch Bundt pan at Williams-Sonoma and I've never had a problem with sticking since. Still, I always grease the pan with melted butter just in case, and then dust it with cocoa powder, which gives the surface of the cake a beautiful dark sheen.
3/4 cup (1 1/2 sticks) butter, softened, plus more for greasing the pan
1/2 cup unsweetened Dutch process cocoa powder, plus more for dusting the pan
1 cup pecan halves or walnut pieces
1/2 cup sour cream (not low- or non-fat)
3 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons instant espresso powder (optional)
1 cup granulated sugar
1 cup packed light brown sugar
2 cups coarsely shredded zucchini
1 cup semisweet mini chocolate chips
1. Preheat the oven to 350 degrees. Grease a 12-cup Bundt pan and then dust with unsweetened cocoa powder. Spread the nuts on a baking sheet and toast until fragrant, about 7 minutes. Set aside to cool and then coarsely shop.
2. Whisk together the sour cream, eggs, and vanilla in a large glass measuring cup. Whisk together the flour, 1/2 cup cocoa powder, baking powder, baking soda, salt, and espresso powder in a medium bowl.
3. Combine the butter and sugars in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
4. With the mixer on low speed, add 1/3 of the flour mixture and beat until incorporated. Add 1/2 of the sour cream mixture. Repeat, alternating flour and sour cream mixtures and ending with the flour mixture, scraping down the sides of the bowl between additions. Stir in teh zucchini, chocolate chips, and nuts.
5. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes
out clean, 55 to 60 minutes. Let cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely before slicing and serving.
A few days ago I was enjoying the luxurious afternoon tea service at Claridge's in London. This morning I was smushing together chocolate cake crumbs and canned frosting, modeling the mixture into footballs, and putting them on sticks, for work. But I did get out to enjoy the post-Earl breeze and I hope to do some good cooking this Labor Day weekend, as we head into my favorite time of year in Sag Harbor. Until tomorrow...
I'm trying to use up what I have in my refrigerator, since I'm leaving for vacation soon. So last night I used my Quail Hill green beans, some good olive oil, sea salt, black olives, and shaved Parmesan (shaved ricotta salata would be good, too) to make this pretty dish. Actually, my husband made this dish. But as always he had to listen to my adamant suggestions while he cooked. Here is the recipe:
It is that time of year again. I've sauteed zucchini, added it to ratatouille, used it as a pizza topping. So yesterday I folded some grated zucchini into cake batter and baked this majestic chocolate and zucchini bundt cake. My children were at first horrified and then amazed when I revealed the cake's secret ingredient after they had each consumed a large slice. You really can't detect the zucchini at all, but it lends much-needed moisture while contributing to the cake's fine, light texture. When choosing my zucchini for this and other recipes, I go for the smaller vegetables. Yes, the zucchinis that are the size of small watermelons are amusing, but they are also proportionately more watery than normal- to small-size squash, with less flavor. As with any baking project, it's important to measure your zucchini precisely for a good result. I grated two small squash on the large holes of a box grater, to get two cups (9.5 ounces to be exact). Here is the recipe:
Yesterday afternoon I had the pleasure of attending a recital that was part of the ongoing Vladimir Nielsen Piano Festival right here in Sag Harbor. The dozen or so young pianists (the youngest was 11!) who spend a month of intensive piano study under the direction of renowned Julliard faculty member Victoria Mushkatkol, dazzled a local audience with their skill and sensitivity. Before the concert, the festival's gracious founder Dr. Robert Maimone took me on a tour of the piano camp's premises, a lovely house off of Noyac Road, customized for intensive practice with soundproof rooms housing close to a dozen Steinway pianos (the Steinway concert grand piano that was used for the recital is the same instrument that is profiled in New York Times writer James Barron's book, Piano: The Making of a Steinway Concert Grand). I was fascinated to learn from a menu posted in the concert hall that the students had fortified themselves with oatmeal for breakfast and hamburgers for lunch before the concert, and could look forward to celebrating with vanilla cake with chocolate whipped cream afterwards. I also enjoyed the all-natural sodas and excellent cookies set out for us at Intermission. I hope to return for the concert on Wednesday, which is billed as "The Night of the Great Piano Concerti," to see what is on the menu, I mean the program. Tickets are $15 dollars--an extreme bargain--and available at the door.
Look at what came in the mail while I was admiring the sunflowers at the farm: New cookie cutters for my back-to-school cookie swap. I'm going to use the large ones to make cookies for the party. The small ones will be inside the goody bags.
I have been told by some 11-year-old "experts" that the Choco Taco is simply a reconfiguration of the King Cone, and yet somehow I found it so much more appealing at Sagg Main beach yesterday afternoon. Maybe it is the Choco Taco's relative scarcity. As a poster on Serious Eats put it, "The preeminent dessert taco makes cameos at select ice cream trucks and gas stations, but other times, you think 'did I dream that?'" Of course our Hamptons ice cream trucks would stock this exlusive treat. For a homemade Choco Taco recipe, click here.
