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Author: Cindy Williams

German Dark Chocolate Cake

“Absolutely best chocolate cake you have ever made” resonated around the birthday celebration table for my son.  For his birthday every year, I have the pleasure of making my youngest Son’s favorite desert – German Chocolate Cake.  This year, he has gone gluten-free, so I was forced to experiment with a different recipe.  The whole family said it was their favorite chocolate cake – Hands down – that I’ve ever made – woohoo!  Perhaps it helps that it is a German “Dark” Chocolate cake 🙂 

Dark German Chocolate Cake (Gluten-free)

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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine German
Servings 16

Ingredients
  

Cake

  • 4½ cups granulated sugar
  • 4 cups GF flour (includes xanthan)
  • 1¾ cups cocoa powder
  • 3½ tsp baking powder
  • 3½ tsp baking soda
  • 1½ tsp salt
  • 5 large eggs
  • 2¼ cups half and half
  • ¼ cup sour cream
  • 1⅛ cups vegetable oil
  • 2 tbsp vanilla extract
  • 2¼ cups intensely hot water

Coconut Pecan Filling and Topping

  • 2½ cups sugar
  • ⅔ cup water
  • 1⅓ cups heavy cream
  • 1 cup pecans, toasted and roughly chopped
  • 1 cup unsweetened coconut, lightly toasted

Instructions
 

Cake

  • Preheat oven to 350 Degrees. Grease and flour 3- 9” round cake pans.
  • Blend together the sugar, flour, cocoa, baking powder, baking soda, and salt. (I use a whisk)
  • Whisk together the eggs, milk, oil, and vanilla extract in a separate bowl.
  • Add wet ingredients to the dry ingredients an mix at low speed for 5 minutes.
  • Slowly pour the hot water into the batter, continuing to mix.
  • Divide batter between the 3 pans and bake until the center feels firm to the touch (I use a spoon), about 30 - 35 minutes.
  • Layers can cool in pans, be made a day ahead and refrigerated.

Filling and Topping

  • Pour sugar into the middle of a deep heavy pan. Pour the water around the edge of the pan. Gently stir to moisten the sugar.
  • Bring to a full boil (using high heat), and cook with out stirring, swirling the pan occasionally to even out the color, until it reaches a medium caramel color - 5 - 15 minutes.
  • Remove from heat and use a long-handled spoon to slowly and carefully stir in the cream - being cautious of splattering. Stir in the nuts and coconut. Keep warm.
  • Place one layer - rounded side down on cake platter, top with 1/3 filling. Repeat with layer #2, Place top layer - rounded side up and top with remainder filling. Sides of cake will remain uncovered.

Austrian Apple Strudel

What began as a Rotary exchange student/host family relationship has turned into an “adopted” mother/daughter love.  Barbara and I have retained close contact, visiting each other for special occasions, and thus creating a close bond.  Recently accepted into the University of Frieburg’s Doctoral Program, she also has raised an outstanding son, and she loves to cook! 

Here’s Barbara on Austrians and their strudel:

“So there is not really a special occasion for Strudel. It’s something you will eat as a desert with your afternoon coffee (you know most Austrians have a coffee break in the afternoon and that’s the time they usually eat der Strudel) BUT you can also eat it as a dish for lunch (warm + often with vanilla sauce). They often serve it at coffee places and also at little snack places in skiing areas – so when people take a break from skiing they can eat a warm apple strudel inside (but also restaurants that serve traditional Austrian food will have it as a desert).”

Actual strudel dough is typically not available in Texas, but puff pastry makes a suitable substitute. 

Austrians in Texas:

According to Texas State Historical Association – In 1990 approximately 2,500 Austrians lived in Texas.  Currently the Dallas area boasts an Austrian Dallas – Ft Worth Club to retain traditional food, culture, and language.  Among notable Austrians who contributed to Texas are:

George Erath (1813-1891)– Fought in the Texas Revolution and became a Texas Legislator who played large role in the Annexation of Texas to the United States

George Dullnig (1846 – 1908)– helped establish the San Antonio and Gulf Railroad

Anthony Lucas (1855-1921) – mining engineer, educated in Graz Austria, discovered fabled Spindletop.

Austrian Apple Struedel with a Texas Twist

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Prep Time 20 minutes
Cook Time 40 minutes
Course Breakfast, Dessert
Cuisine German

Ingredients
  

  • ¼ cup raisins or currants
  • 2 organic Granny Smith apples
  • ¼ cup sugar
  • 1 tsp additional sugar
  • 1 tsp vanilla
  • ⅓ cup pecans
  • ⅓ cup graham cracker crumbs
  • 1 tsp rum (if desired)
  • 1 tsp cinnamon
  • 2.5 tbsp butter
  • 1 sheet puff pastry, thawed
  • 1 small lemon
  • 1 egg

Instructions
 

  • Preheat the oven to 360F, with the baking sheet inside
  • Core apples, cut into quarters and loosely chop (1” -2” thin pieces)
  • Combine the apple pieces, 1/4 cup sugar, rum, lime juice, chopped pecans, vanilla extract, and raisins or currants in a small bowl
  • Melt the butter in a small pan over low heat. Add the graham cracker crumbs, cinnamon and 1 Tbsp sugar. Stir for 1 minute
  • Add half of the graham cracker crumbs, mixture to the apple slices
  • Sprinkle flour on your work surface (I use a silpat mat). Unfold the puff pastry sheet and roll the pastry sheet int a 16 x 12-inch rectangle. With the long side facing you, spread the rest of the graham cracker crumb mixture even onto the middle this of the puff pastry sheet, leaving 2 inches all around the edge.
  • Spoon the apple mixture in the middle 4 - 5 inches all down the length. Fold the lower half of pastry over the apple mixture picking up the silpat from the bottom. Repeat with the top 1/2 crossing over about 1 - 2 inches. Tuck the ends under to seal.
  • Pick up with silpat and transfer to hot pan, with the strudel seam on the bottom.
  • Make 5 -6 slits with a serrated knife across the top and brush with the egg. Bake for 35 - 40 minutes until the apple strudel is golden brown.

Notes

  • 1. Silpat makes this very easy, but a a towel can be used as well.
  • 2. Freezes well - I typically make at least 4 at a time. Then the kitchen is a “floury” mess with 4 times the apple joy. And speaking of joy - take 1/2 of one to a friend 🙂

Emmène moi à Paris (Take me to Paris!)

Book clubs are more than shared reading experience, they are also a friend – sharing experience. My friend Linda, entertained thematically aligned to my Book Club’s latest read “The Dressmaker’s Gift”. Based in Paris, the book flips between WW II years and the present.

Linda artistically presented a red blend wine from the burgundy region of France and individual charcuterie boards. The charcuterie board included typical items in a French picnic – three colors of grapes, miniature brie and assorted cheese cubes, smoked sausage, a croissant, toasted walnuts and a pimiento cheese stick. Disposable pie tins, turned onto each other formed the vessel and then she tied it all up in bow!

Desert included a French macaroon with champagne filling, a coconut macaroon dipped in dark chocolate, and praline pecans. A Brut blend champagne from France – “soft on the palette with a crisp finish” topped off the taste sensation.

A Little French-Texas History:

Probably the most famous and the first to establish a colony was Robert Cavelier de La Salle. Establishing a Fort near Arenosa Creek and Matagorda Bay (near where his famous ship sunk) France was given a claim to Texas in 1685. The French flag flew over Texas until 1690.

Speed up to 1843, and Henri Castro brought more than 2000 immigrants to Texas establishing Castroville, Quihi, Vandenburg, and D’Hanis.

Gruyere-Slathered Cauliflower

slath·er

Meaning: To spread or smear (a substance) thickly or liberally.

This word says it all for this recipe! No need to say more except that its a lot of bang for your time.

Gruyere-Slathered Cauliflower

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Prep Time 25 minutes
Cook Time 15 minutes
Servings 6

Ingredients
  

  • 1 head cauliflower
  • 3 tbsp butter
  • 3 tbsp flour
  • 1½ cups half-and-half milk
  • 1 cup shredded Gruyere cheese
  • salt and pepper (to taste)
  • Paprika

Instructions
 

  • Chop Cauliflower into 2 - 3 inch pieces
  • Steam in a pot with 3 inches water for 15 minutes
  • In a skillet, melt butter, and add flour - stirring constantly
  • Slowly add milk, stirring constantly until mixed
  • Stir in Gruyere Cheese
  • When Cauliflower is soft to touch, drain, and place in serving dish. Spread/slather cheese sauce over cauliflower
  • Sprinkle Paprika across top

Vietnamese Phở

The exotic soup that will feel right at home in your kitchen: Pho. Hear me out on this one. The broth is one of those “all day”, one lazy Saturday endeavors that pays in big flavor. And, it’s really an enjoyable dish to serve your family or to share a cozy evening with friends. Both born and raised in Viet Nam, Lindsey and Victor Price give us a lesson in this delectable soup. They also share their adjustments to Texas culture and give a glimpse into their past life in Viet Nam. AND, they are just a fun couple! Welcome to Lindsey and Victor’s kitchen!

Vietnamese Phở

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Servings 6

Ingredients
  

Aromatics

  • 2 large onions, halved
  • 5 oz ginger, sliced down the center

Spices

  • 10 star anise
  • 4 cinnamon sticks
  • 4 cardamom pods
  • 3 cloves
  • 1.5 tbsp coriander seeds

Beef Bones

  • 3 lb beef brisket
  • 2 lb meaty beef bones
  • 2 lb marrow bones (cut to reveal marrow)
  • 15 cups water

Seasoning

  • 2 tbsp white sugar
  • 1 tbsp salt
  • 3 tbsp fish sauce

Per Bowl

  • 1.5 oz medium flat rice noodles
  • 1 oz beef tenderloin, raw, thinly-sliced
  • 3 to 5 brisket slices (used for broth)

Toppings

  • 1 handful bean sprouts
  • 5 sprigs Thai basil
  • lime wedges
  • finely-sliced hot chili
  • Hoison sauce
  • Sriracha

Instructions
 

Aromatics

  • Heat a heavy based skillet over high heat (no oil) until smoking
  • Place onion and ginger in pan cut side down,, Cook for a few minutes until it’s charred, then turn. Remove and set aside
  • Toast Spices lightly in a dry skillet over medium high heat for 3 minutes

Remove Impurities

  • Rinse bones and brisket then cover with water in large stock pot.
  • Boil for 5 minutes, then drain.
  • Rinse each bone and brisket under tap water.

Broth

  • Wipe pot clean, bring 4 quarts water to boil.
  • Add bones and brisket, onion, ginger, spices
  • Add onion, ginger, Spices, sugar and salt - water should just barely cover everything.
  • Cover with lid, simmer 3 hours up to 8 hours
  • Remove brisket (should be fall-apart tender), cool then refrigerate for later.
  • Simmer remaining soup uncovered for 40 minutes
  • Strain broth into another pot, discard bones and spices. Should be about 10 cups.
  • Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savory and barely sweet.

Assemble

  • Prepare rice noodles per packet, just prior to serving
  • Place noodles, raw beef, and brisket in bowl.
  • Ladle hot broth over all - beef will cook to med rare
  • Serve with Toppings on the side

Notes

  • Brisket adds way more flavor into broth than any bones and other beef like chuck. Left over broth freezes well for months.
  • Marrow bones can be subbed with more meaty beef bones but soup may lack richness.
  • Partially freeze (about 30 minutes) beef before slicing thinly. Many Asian markets also will thinly slice for you.

Chocolate Haystacks

Although we may not have a tremendous amount of Fall Color in Texas, the cooler weather conjures images of haystacks, pumpkins, and chrysanthemums. A sweet culinary rendition of these musings are “Haystacks”. This chocolate version (if its not chocolate, it’s not desert, right?) has a spicy element. You can leave out the cayenne sprinkle for kids, and for those special little trick-or-treaters in your life, they easily wrap individually.

I recently had these available as an after dinner treat for a family gathering that included several college students. They did a quick disappearing act . (I secretly had craved one for breakfast the morning after, and there were none to be found)

Spicy Chocolate Haystacks

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Prep Time 15 minutes
Cook Time 3 minutes
Course Dessert
Servings 12

Ingredients
  

  • 24 oz dark chocolate chips
  • 12 oz package chow mein noodles
  • 1 ½ cups walnuts
  • 1 tbsp cayenne

Instructions
 

  • Prepare two sheet pans with parchment paper
  • Chop walnuts with a chopper or with a knife into fairly medium pieces.
  • Melt chocolate chips in a large glass bowl for about 3-4 minutes in microwave, stirring every minute.
  • When completely melted and fluid, add chow mien noodles and walnuts. Stir.
  • Scoop tablespoonful of mixture and use another spoon to drop onto parchment paper.
  • Pour cayenne pepper into a tea strainer, and lightly dust with pepper.
  • Place in freezer fo 10 minutes to firm and be able to store in an airtight container.

“Tweener Time”

It’s that “tweener” time of year – from repressively hot to intoxicatingly cool: The fresh aroma of mornings with a cup of coffee in hand, donning a hoodie when headed out for a morning workout, and basking in the sun over the noon hour: early autumn in Texas means sunny days and cool nights. In the Texas garden, this means summer quash is still available and carrots and verdant greens become of age. I call this soup “Early Fall Soup” as it incorporates both seasons.

Make a pot for dinner, share some with a neighbor, and create quick personal lunches by pouring in 12 oz cups, wrapping with saran wrap and freezing in the door of your freezer.

Early Fall Chicken Soup

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Course Soup
Cuisine American

Ingredients
  

  • 4 chicken breasts
  • 2 large red potatoes
  • 1 lb carrots
  • 1 large pattypan squash (or zucchini)
  • 6 small turnips
  • 48 oz chicken broth
  • 1 large yellow or white onion
  • 3 garlic cloves
  • 1 tsp salt
  • 1 tsp pepper
  • 6 fresh oregano stalks - 6" (remove leaves)
  • 3 fresh rosemary stalks - 6" (remove leaves)
  • 1 bokchoy

Instructions
 

  • Boil chicken breasts in 8 cups water for 30-40 minutes, remove breasts with tongs & shred with a fork. Place in refrigerator. Reserve broth.
  • Cube squash into 1” pieces
  • Dice potatoes into approx 1/2 “ cubes
  • Slice carrots into 1/2” slices
  • Mince garlic
  • Dice onion
  • Thinly slice turnips, then dice
  • Place all (except chicken) above in pot with chicken broth & reserved broth.
  • Remove leaves from oregano & rosemary & add along with salt & pepper to pot.
  • Cook on medium for 20 minutes.
  • Add sliced bok Choy & cook additional 7-8 minutes.
  • Add shredded chicken

A little orange for the first hint of fall …

Today is the official first day of fall and it calls out to prepare a dish with fall colors.  This dish was inspired by our neighbors who raised healthy basil plants this summer, and had dried the bounty in a dehydrator. They graciously shared a baggie with me and that was the inspiration for this dish: Basil Carrots.

Basil Carrots

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Prep Time 10 minutes
Cook Time 8 minutes
Course Side Dish
Servings 6

Ingredients
  

  • 1 pound organic carrots
  • 4 tbsp butter
  • 2 tbsp honey
  • 1 tbsp dried basil
  • 1 orange, juiced

Instructions
 

  • Cut carrots into one- or two-inch slices
  • Place in a pan with water almost to cover and cook for eight to nine minutes until semi-soft when touched with a fork
  • Drain excess water
  • Add butter, honey, dried basil, and juice of one orange
  • Mix together

Heavy on the Gorgonzola, per favore!

Maybe its some long lost connection to my Italian roots (Pace – my maiden name is originally an Italian surname) but I adore Gorgonzola – actually crave it.  So, this beet recipe that uses this yummy of all cheeses fulfills healthy and cheesy cravings.  Beets are in my CSA right now.  It’s one of those veggies that the more you get used to cooking it – the easier it becomes.  A couple of options for preparation are:

1.     Wash and place unpeeled beets in a 350 degree oven with 1 inch of water, covering with foil for one hour. Peeling easily comes off after cooling.

2.    Wash, peel, cut into 1 – 2 inch slices and place in boiling water for about 30 Minutes.
This recipe uses the 2nd method. 
 Buon Appetito!

Beet- Gorgonzola salad

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Prep Time 40 minutes
Cook Time 30 minutes
Servings 6

Ingredients
  

  • 4-5 Medium-sized beets peeled and cut into 2" cubes
  • ½ cup Chopped walnuts
  • 3 tbsp Walnuts, coarsely-chopped
  • ½ tsp Salt
  • ¼ cup Frozen orange juice
  • ¼ cup Balsamic vinegar
  • 4 oz Gorgonzola cheese, crumbled

Instructions
 

  • Place beets in saucepan & cover with water. Cook for 25 minutes.
  • Place walnuts in skillet, reach toasting point, and stir in maple syrup until evenly-coated
  • Whisk together remaining ingredients
  • Pour beets into bowl, add nuts and dressing. Place in refrigerator until cool and add crumbled Gorgonzola.

 

In Texas the trees got lost …

In Texas, the trees got lost…….
Lost Pines, Lost Maples – where did they come from?????
Near Lost Maples State Park is the quintessential Texas town of Utopia. Recently my husband, I and our friends the Hurleys played 9 holes at the Utopia golf course – made famous by the movie starring Robert Duval – “7 Days in Utopia.” After all that exercise, we sauntered over to the Lost Maples Café. On the menu is one of my husband’s and my faves at rural cafes in Texas – Pepper Cheese Steak.
It typically is served with two sides and Texas Toast. This “steak” will make you feel like you are in Utopia – a comfortable place to be!

Utopia Pepper Cheese Steak

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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 Pound HEB Grass Fed ground round
  • 4 Slices HEB Select Sharp Cheddar Cheese Cheddar Cheese
  • 1 Egg
  • 1 Jalapeno Seeded & minced
  • 2 tbsp Onion Chopped
  • 1 tsp Bolner's Fiesta Garlic Powder
  • Salt & Pepper To taste
  • 2 tbsp Texana Olive Oil

Instructions
 

  • Seed and mince jalapeno
  • Chop onion
  • Add all ingredients to a bowl and use two forks to mix
  • Form into 4 patties
  • Pan fry 5 minutes each side
  • Top with cheddar cheese and let melt

Notes

For a fresh flavor, you can add 2 - 3 TBSP minced cilantro, but that is typically not in the Cafe model.