Posts tagged Vegetable

The Painted Table Carrot Cake

The Painted Table Carrot Cake

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Yield: 2 10” cake rounds

Cake Ingredients

Bowl 1
3 3/4 cups sugar
4 1/2 cups vegetable oil

Bowl 2
12 eggs, room temperature
3 vanilla beans or 3 Tbls vanilla extract

Bowl 3
6 cups All Purpose Flour
2 Tbls Baking Powder
1 Tbls plus 1 1/2 tsp Baking Soda
2 Tbls ground cinnamon
1/2 tsp whole nutmeg, grated
1/2 tsp ground clove

Bowl 4
6 cups carrots, peeled and grated fine
1 18 ounce can crushed pineapple, drained well
2 1/2 cups walnuts, toasted and chopped

Cake Directions

Bowl 1, whisk sugar and oil together well, set aside.

Bowl 2, cut vanilla beans in half and scrape the beans into eggs, whisk together, add to bowl 1 (sugar and oil) whisk to incorporate. Set aside.

Bowl 3, sift ingredients together, add to bowl 1 and 2 mixture whisking just until incorporated.

Bowl 4, with rubber spatula, fold the grated carrots, crushed pineapple, and chopped walnuts together and fold into bowls 1, 2, and 3 mixture. Do not over mix.

Prepare 2 10” round cake pans by spraying with cooking spray and placing parchment paper to cover bottom of pans.

Pour batter evenly into pans and bake @350 for 40-50 minutes or until toothpick inserted in middle come out clean. Let cool slightly and run a small knife around edges to loosen cake from
pan. Flip cakes out onto a cooling rack. When room temperature, wrap cakes in plastic wrap and refrigerate 4 hours or overnight.

Frosting Ingredients

3 lbs. cream cheese room temperature
6 cups powdered sugar
1 Tbls vanilla extract

Frosting Directions

In mixer with mixing paddle or with hand mixer, mix cream cheese until soft and fluffy. Add powdered sugar and vanilla extract and mix until combined and no lumps.

Fresno State Corn and St André stuffed Crêpes with Tarragon and Lavender Garlic Cream Sauce

Fresno State Corn and St André stuffed Crêpes with Tarragon and Lavender Garlic Cream Sauce

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Ingredients: (serves 4)

  • 1 Fresno state corn ear (yellow or white)
  • triple cream St. André
  • 6 garlic cloves
  • ½ cup heavy cream
  • Salt and pepper for seasoning
  • Fresh Tarragon
  • Dry lavender flowers
  • Fresh lavender for garnish
  • Fresh chives
  • ½ cup of white wine
  • 1 tablespoon of butter

For the crêpes

  • 2 large eggs
  • 1 cup of unbleached flour
  • 1 ¼ cups of whole milk
  • Pinch of salt and sugar

 

Directions:

  1. Whisk eggs, sugar and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Heat an 8-inch diameter nonstick pan over medium-high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crêpe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
  2. Remove husks and silk from the fresh ear of corn. Blanch the corn in boiling water for 5 minutes and drain it. Holding the stem end, cut downwards through two or three rows of kernels with a sturdy, sharp knife. Repeat until all kernels are removed. In a sauté pan add the corn kernels, chopped garlic, salt and pepper and deglaze with white wine and boil until liquid evaporates, about 1 minute.
  3. Melt butter in large saucepan over medium heat. Add some finely chopped garlic and stirred until lightly brown. Incorporate the chopped tarragon and a pinch of the dried lavender flower. Add the heavy cream and season with salt and pepper.
  4. Cut the St. André in 4 equal slices and remove the outside skin of the cheese. Fill each crêpe with the corn mixture and 1 slice of the St. André. Wrap the crêpe and tie the top with the chive. When finished bake the stuffed crêpe in the oven at medium heat for 5 minutes to let the cheese melt.
  5. Add the tarragon lavender cream sauce in the bottom of the plate, place the stuffed crepe above the sauce and garnish with fresh lavender and tarragon leaves.