Lemon Bundt Cake with Strawberry Syrup

The recipe for the bundt cake is from The Millenium Cookbook. I made this for Mother’s Day and everyone loved it. However, the strawberry sauce I used that time called for putting strawberries in a blender with some water and sugar and blending. The sauce came out the same shade as pepto-bismol. I hate pepto-bismol. Bad memories from childhood have permanently scarred me from using, wearing, buying or eating anything that shade of pink. So, no offense to the sauce, but I decided to make something simple on my own. This time I made a strawberry flavored simple syrup.

1 cup water

1/3 cup sugar

3 strawberries sliced

Bring the water to boil in a small saucepan over medium high heat. When it boils, add the strawberries and let it boil for another minute or two. Add the sugar and stir till combined. Lower the heat to medium and let simmer for another 3 minutes. If you want a thick syrup, let it boil for about 7-9 minutes and it will thicken. Pour the syrup through a fine mesh sieve and into a bowl. You should now have a clear syrup with a pink tint. I sliced fresh strawberries and placed them on the cakes. Then I poured 2 tablespoons of the simple syrup over the strawberries and cakes. These were perfect for me.

Red Wine Braised Carrots and Seitan

Image

I know this is a fall/winter dish, but I really got hungry for it today. This is one of my favorite dishes. It’s warm and homey and loaded with flavor. I didn’t have any home-made seitan on hand, so I used a bag of Gardein. I also have learned the wonders of home-made stocks. I used a dark stock that I use in place of a beef stock. I’ll post the recipe for that stock in a separate post. I usually serve this with mashed potatoes. I have a tagine that I use for this dish, but you should be able to use a dutch oven.

1/2 red onion, small dice

1 clove garlic, minced

3 carrots, peeled and cut into large chunks

1 stalk celery, small dice

10 oz cooked seitan cut in to large cubes

3/4 cup dark stock

1 1/2 cup full-bodied red wine

2 Tbsp tomato paste

1 bay leaf

1 tsp dried thyme

1/4 tsp cayenne pepper

3/4 tsp smoked paprika

Heat the tagine over medium heat. When hot, add some olive oil and saute the onion, celery and garlic until soft, about 5-7 minutes. Add the carrots, stock, wine, tomato paste, and spices. Raise heat and bring to a fast simmer. Turn heat to medium low, cover and let simmer for 45 minutes. Add the seitan and cook another 30 minutes. Check the liquid when you add the seitan. If you need more, you can add equal amounts of wine and stock. Don’t check the liquid too often though as the tagine is designed to self-baste.

Categories: Comfort Food, Dinner Tags: , , ,

Black Quinoa Cake over Cattle Bean Sauce with Curried Squash, and Kale

Categories: Dinner, Gourmet Tags: , , , ,