courtesy of my sister Ashley of the Viceroy Hotel’s Whist in Santa Monica
2 cups sugar
2 cups flour
1 cup cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoons salt
2 eggs, beaten
1 cups buttermilk
1 cup Guinness
½ cup vegetable oil
1 teaspoon vanilla extract
1 Sift dry ingredients
2 Mix wet
3 Pour the wet ingredients into dry in three parts, all while mixing, scraping the bowl each time. Batter will be wet and should be smooth.
4 Bake at 325°F/170°C until done
Serves 1 (or many, depending on how big of a pig you are)
[notes: In a bunt pan, my cake baked for 50 minutes until done. I swapped out buttermilk with 1 cup milk & 1 ¾ tablespoons cream of tartar. It’s fine on it’s own or topped with a simple cream cheese/mascarpone frosting.]
4 years ago
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3 notes
from Padma Lakshmi’s Tangy Tart Hot & Sweet
2 tablespoons olive oil
½ cup diced shallots
3 to 4 pickled jalapenos or pickled Serrano chilies, minced
½ teaspoon dried Mexican oregano
⅛ to ¼ teaspoon turbinado or raw sugar
8 tablespoons (1 stick) butter
4 cups whole milk
2 cups uncooked small elbow macaroni
1 1/3 cup grated cheddar cheese
1 cup grated mild jack cheese
3 ounces (approximately ⅓ cup) goat cheese
1 In a large ovenproof skillet, heat the olive oil over medium heat. Add the shallots and chilies, and stir. After 2 minutes, add the oregano. Lightly sprinkle the raw sugar over the shallots, and stir for 3 minutes. Once the shallots begin to caramelize and lightly brown, turn the heat to low, and add the stick of butter to the pan, chopping it and stirring it in.
2 After 2 minutes, add the milk and stir. Add the macaroni, and turn the heat back up to medium or medium low, being careful the milk doesn’t curdle. After another minute, sprinkle in 1 cup of cheddar cheese and then the mild jack cheese. Stir gently and add the goat cheese, slicing it with your spatula. Continue to stir gently, trying to prevent the cheese from clumping and increasing the heat as you see fit to speed the process. Heat and gently stir for 30 minutes.
3 Preheat the oven to 350°F/180°C.
4 Remove the skillet from the heat and sprinkle the rest of the cheddar cheese over the top to form a layer. Put the skillet in the oven for 10 minutes, then broil for 3 to 4 minutes, until the cheddar is lightly browned, forming a crust. Serve immediately. Serves 3-6.
Side note: I’m going to experiment with using a little less butter. This can get rather greasy, and I don’t think a full stick is necessary. Maybe even half that amount would suffice.
5 years ago
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4 notes
