Friday, February 1, 2008

Second Recipe Round-Up Complete!

Hey Islanders! Just wanted to let you know that all of the recipes from the Second Author Island Recipe Round-Up and Chat have now been added to our blog. That brings us to a total of 137 recipes collected over just the span of TWO chats! WOW!

The blog is now set to Public, no need to be invited, just come on over and check it out. Please feel free to comment on any of the recipes - let us know if you've tried it, added to it, subtracted from it, or any other changes. We want to know how great these recipes are and any tips or tricks you have used to make them even better! Please note that you do NOT have to be a registered blogger to comment, anonymous comments are accepted, as are nicknames.

Also, please note that I have tried to give credit to the poster of each recipe. If it is an author, the name will be clickable and it will take you straight to their website. You can find these at the end of each recipe.

I'm sure that I have made mistakes, and for those I apologize. PLEASE, if you see one of my boo-boo's, please comment on that post so that I can fix it.

Thanks so much to DeNita for putting these wonderful chats together. Thanks so much to the authors that share their wonderful stories with us (and recipes). And lastly, but no where near least(ly) thanks to all of the READERS that make these chats so very much fun!

Take Care

Double Chocolate Layer Cake

Chef Ed Kasky used Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either. Serves 12 to 14.


For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Special equipment:
Two 10- by 2-inch round cake pans

Make cake layers:
Preheat oven to 300° F and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency) .

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Thanks to Pamela K Kinney!

Tortilla Soup


1 tsp olive oil
1 c chopped onion
2 garlic cloves, minced
2 cups shredded cooked chicken breast (about 10 oz; we also use
turkey, if that's handy instead)
1 c frozen whole-kernel corn
1/4 c dry white wine
1 T seeded, chopped jalapeno pepper (sometimes I leave this out if I
don't have it)
1 tsp ground cumin
1 tsp Worcestershire sauce
1/2 tsp chili powder
2 (14.25 oz) cans no-salt-added chicken broth (we use the regular all
the time)
1 (14.5 oz) can peeled, diced tomatoes, undrained
1 (10.75 oz) can condensed reduced-fat, reduced-sodium tomato soup (or
whatever kind you have)
1 c crushed unsalted baked tortilla chips
1/2 c fat-free sour cream


Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients; bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls, top with tortilla chips and sour cream.

We also sometimes like to add a can of black beans, and sometimes add chopped avocado as a garnish if we have them.

Tiessennau Mel (Honey Cakes)


4 ounces or 1/2 cup honey
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup butter or margarine
1/2 cup plus 2 Tblspn brown sugar
caster sugar
1 egg
2-3 tablespoons milk
3 1/4 cups flour


Preheat oven - Gas mark 6 (400F) or 7 (425F) or 200°C If you are using
a fan oven, reduce by 25°C.
Grease your muffin pan
Sieve together flour, cinnamon and bicarbonate of soda.
Cream butter and sugar until fluffy.
Separate the egg yolk from the white.
Beat the yolk into sugar and butter, then add the honey, gradually.
Stir in the flour with a little milk as required and mix all together lightly.
Whisk the egg white into a stiff froth and fold into mixture.
Half fill small muffin pan with the mixture; dredge the top of each
with caster sugar.
Bake in a hot oven for 20 minutes. Watch these little fellows carefully.
They brown rather quickly.
When ready sprinkle a little more sugar

Thanks to Cornelia Amiri!

New England Clam Chowder


3 med. or large potatoes cut into bite sizes
1 1/2 cups celery cut into bite size pieces
1 1/2 cups carrots cut into bite size pieces
1 medium onion chopped
8 oz. sour cream
1 quart heavy cream
6- 6 oz cans of Snow's chopped clams (or fresh chopped clams)
salt and pepper to taste
1/3 stick of butter


-Drain the clam juice from the clams into a stew pot, add vegetables and onions. Cook until veggies are tender (add water if there isn't enough clam juice).
- Add clams, heavy cream. Cook on low stirring occasionally. When the chowder gets hot stir in the sour cream. Just before the chowder comes to a boil (don't let it boil, though!) add a thickener (flour mixed with warm water- added slowly until the chowder's consistency
is right for you.)
- Add the butter, salt and pepper and a sprinkling of parsley if you want.

This takes about an hour to prepare and cook and should serve about 4-5 people.

Thanks to Patricia Perry!