Cormeal Rosemary Cake with Pine Nuts and Orange Glaze
This is me trying my hardest to be a lovacore and not succeeding! If you are interested in learning more about the local food movement then I highly recommend that you read the book Animal, Vegetable, Mineral by Barbara Kingsolver. This is an entertaining account of how for one year her family only ate seasonal food that they grew themselves or that was produced in their neighbourhood.
Eating locally does make sense. It's a way to build a more self reliant economy. It is also better for the environment since imported food uses more fossil fuels to transport it supermarkets than locally grown produce..
After reading the book I immediately became a convert to the church of Barbara. I ran outside and planted a herb garden. I bought vegetable seedlings and manure from the agri depot. Yes. I was going to do my part to prevent global warming and rising food prices.
I started thinking, maybe I could raise chickens, start and apiary, rear cows - no wait I'm afriad of cows. Then goats. They give milk from which I could make my own cheese. I'd have the additional benifit of not having to mow a lawn, the goats would take care of that. I shared these admirable thoughts with my saner other half. who patiently reassured me that it was indeed a noble dream. BUT he pointed out, we live in an aprtment complex - not a farm. Besides, I already have a job that makes it a challende to rear a family far less for goats.....Hmmmm all valid points. Bummer, don't you just hate when the voice of reason rains on your parade.
Not content to do nothing at all, surely every little bit counts. I pressed ahead with my herb garden nowdead dormant because of the current drought. I vowed no more purchases of strawberries, or cherries. Easy enough since they are too expensive to be anything more than a rare extravagence the way one treats oneself to an expensive box of chocolates. But how do I wean myself off apples and grapes? These imported fruits are readily available and so affordable. We must have survived before them since I remember when I was young they were only special ordered at Christmas time.
My righteous local sustainable food supporting zeal was further tested when I stumbled across this recipe in an old issue of a Fine Cooking Magazine. Pine Nuts are definately not local and not even sold here. My baby sister has the good fortune to live on an island that imports pine nuts. I do not. So I immediately posted a message on her facebook wall. Send nuts. She was kind enough to mail me four small packs. I justified my weakness by rationalizing that plane that brought my package no doubt was already on it's way here with the mail. Additionally even Ms Kingsolver admits that there were some imported items like coffee and spices which even she couldn't live without.
While I may not be able to live an auteres a lovacore lifestyle as did Barbara Kingolver, she has given me food for thought about where my food comes from and how I can be a more responsible citizen of this world. I am currently taking a good hard look at my shopping habits with a view to making some improvements. So tell me is there any imported food that you just can't do without and do you support the local food movement?
* adapted from the Best of Fine Cooking (Fall) 2007
yeild: one 9 - inch cake
The Cake
1 1/2 cups all - purpose flour
3/4 cup cornmeal
1/3 cup toasted, coarsely chopped pine nuts
1 Tbs fresh rosemary, finely chopped
1 TBS finely grated orange zest
1 tsp baking powder
1/4 tsp salt
2/3 cup cream cheese, at room temperature
4 large eggs
1 1/3 cup granulated sugar
1/2 cup (1/4 lb) unsalted butter, melted
THE SYRUP
1/2 cup fresh orange juice
2-3 tbs sugar
THE GLAZE
1 sprig fresh rosemary
1 1/2 cup sifted confectioner's sugar
2 tbs fresh orange juice
1 tsp, finely grated orange zest
Make the cake: Butter a 9 X 2 inch round cake pan. Line the bottom with a round of parchment paper. Butter the parchment paper. Position rack in the center of the oven. Pre-heat the oven to 350 degrees F.
In a medium bowl, mix the flour with the cornmeal, pine nuts, rosemary, orange zest, baking powder and the salt.
In a large bowl, use a hand mixer and whisk the cream cheese to soften it. Add the eggs one at a time, beating at medium speed to combine. Add the sugar and mix until smooth. Using a rubber spatula, fold half of the dry ingredients into the wet ingredients. Then fold the rest of the dry ingredients into the wet ingredients. Mix until smooth. STill using the rubber spatula stir in the melted butter until blended.
Scrape batter into prepared tin. Bake for 40 - 45 mins until the cake is a nice golden brown or until a skwere inserted in the center comes out looking a bit moist and the sides have begun to pull away from the pan.
Mae The ORANGE SYRUP
While the cake is baking mix the orange juice and sugar in a small saucepan over medium heat and cook until the sugar dissolves. Use 1, 2 or 3 tablespoons of sugar depending on the sweetness of your oranges and to your taste. Remove from heat.
Cool cake in pan for 5 minutes before turning it out onto a plate. Remove the parchment paper and invert cake again onto a cardboard round or another cake plate. Poke ho;es all over the top of the cake with a wooden skewer or toothpick. While the cake is still warm brush it with the warm orange syrup. Give the syrup time to soak into the cake. Use up all the syrup. Let the cake cool completely.
Make the Glaze.
Boils a small saucepan of water. Get a small bowl of ice water ready. Put rosemary in boiling water for one minute to blanch them. Remove with a slotted spoon and set them in the ice water. Drain and spread them on a paer towel to dry.
In a bowl whisk the confectioner's sugar and orage juice until smooth and then mix in the blanched rosemary and the orange zest.
When the cake is cool transfer to a wire rack set over some wax paper. Pour glaze over the cake. or glaze over the cake then tranfer to a cake plate.
Eating locally does make sense. It's a way to build a more self reliant economy. It is also better for the environment since imported food uses more fossil fuels to transport it supermarkets than locally grown produce..
After reading the book I immediately became a convert to the church of Barbara. I ran outside and planted a herb garden. I bought vegetable seedlings and manure from the agri depot. Yes. I was going to do my part to prevent global warming and rising food prices.
I started thinking, maybe I could raise chickens, start and apiary, rear cows - no wait I'm afriad of cows. Then goats. They give milk from which I could make my own cheese. I'd have the additional benifit of not having to mow a lawn, the goats would take care of that. I shared these admirable thoughts with my saner other half. who patiently reassured me that it was indeed a noble dream. BUT he pointed out, we live in an aprtment complex - not a farm. Besides, I already have a job that makes it a challende to rear a family far less for goats.....Hmmmm all valid points. Bummer, don't you just hate when the voice of reason rains on your parade.
Not content to do nothing at all, surely every little bit counts. I pressed ahead with my herb garden now
My righteous local sustainable food supporting zeal was further tested when I stumbled across this recipe in an old issue of a Fine Cooking Magazine. Pine Nuts are definately not local and not even sold here. My baby sister has the good fortune to live on an island that imports pine nuts. I do not. So I immediately posted a message on her facebook wall. Send nuts. She was kind enough to mail me four small packs. I justified my weakness by rationalizing that plane that brought my package no doubt was already on it's way here with the mail. Additionally even Ms Kingsolver admits that there were some imported items like coffee and spices which even she couldn't live without.
While I may not be able to live an auteres a lovacore lifestyle as did Barbara Kingolver, she has given me food for thought about where my food comes from and how I can be a more responsible citizen of this world. I am currently taking a good hard look at my shopping habits with a view to making some improvements. So tell me is there any imported food that you just can't do without and do you support the local food movement?
* adapted from the Best of Fine Cooking (Fall) 2007
yeild: one 9 - inch cake
The Cake
1 1/2 cups all - purpose flour
3/4 cup cornmeal
1/3 cup toasted, coarsely chopped pine nuts
1 Tbs fresh rosemary, finely chopped
1 TBS finely grated orange zest
1 tsp baking powder
1/4 tsp salt
2/3 cup cream cheese, at room temperature
4 large eggs
1 1/3 cup granulated sugar
1/2 cup (1/4 lb) unsalted butter, melted
THE SYRUP
1/2 cup fresh orange juice
2-3 tbs sugar
THE GLAZE
1 sprig fresh rosemary
1 1/2 cup sifted confectioner's sugar
2 tbs fresh orange juice
1 tsp, finely grated orange zest
Make the cake: Butter a 9 X 2 inch round cake pan. Line the bottom with a round of parchment paper. Butter the parchment paper. Position rack in the center of the oven. Pre-heat the oven to 350 degrees F.
In a medium bowl, mix the flour with the cornmeal, pine nuts, rosemary, orange zest, baking powder and the salt.
In a large bowl, use a hand mixer and whisk the cream cheese to soften it. Add the eggs one at a time, beating at medium speed to combine. Add the sugar and mix until smooth. Using a rubber spatula, fold half of the dry ingredients into the wet ingredients. Then fold the rest of the dry ingredients into the wet ingredients. Mix until smooth. STill using the rubber spatula stir in the melted butter until blended.
Scrape batter into prepared tin. Bake for 40 - 45 mins until the cake is a nice golden brown or until a skwere inserted in the center comes out looking a bit moist and the sides have begun to pull away from the pan.
Mae The ORANGE SYRUP
While the cake is baking mix the orange juice and sugar in a small saucepan over medium heat and cook until the sugar dissolves. Use 1, 2 or 3 tablespoons of sugar depending on the sweetness of your oranges and to your taste. Remove from heat.
Cool cake in pan for 5 minutes before turning it out onto a plate. Remove the parchment paper and invert cake again onto a cardboard round or another cake plate. Poke ho;es all over the top of the cake with a wooden skewer or toothpick. While the cake is still warm brush it with the warm orange syrup. Give the syrup time to soak into the cake. Use up all the syrup. Let the cake cool completely.
Make the Glaze.
Boils a small saucepan of water. Get a small bowl of ice water ready. Put rosemary in boiling water for one minute to blanch them. Remove with a slotted spoon and set them in the ice water. Drain and spread them on a paer towel to dry.
In a bowl whisk the confectioner's sugar and orage juice until smooth and then mix in the blanched rosemary and the orange zest.
When the cake is cool transfer to a wire rack set over some wax paper. Pour glaze over the cake. or glaze over the cake then tranfer to a cake plate.
Bolliche Relleno STuffed Eye of Round Roast
* 5-6 lbs beef eye round
* 10 garlic cloves, mashed
* 2-3 teaspoons ground oregano
* 1 1/2 teaspoons ground cumin
* 2 bay leaves
* 3/4 cup sour orange juice (If you don't have mix 3/4 parts orange juice with 1 part lime juice)
* 1 lime, juice of
* 1 cup dry white wine
* 3 teaspoons salt, to taste (optional)
* 1/4 teaspoon fresh ground black pepper, to taste (optional)
* 3 tablespoons capers, chopped
* 3 tablespoons pimento stuffed olives, chopped
* 2/3 tablespoon goya con azafran seasoning, divided
* 2 tablespoons goya adobo seasoning, divided
* 1 (1/4 ounce) package badia cilantro, divided
* 1/2 lb ham, cubes or thick slab bacon
* 1 carrot, sliced
* 1 medium onion, chopped
* 1/2-3/4 green bell peppers, cut in medium size pieces
* 1/2-3/4 red bell peppers, cut in medium size pieces
* 2 chorizo sausages, casings removed, chopped
* 1/4 cup olive oil or vegetable oil
* 1 1/2 cups chunky tomato sauce (Muir Glen)
* 4 pieces butchers kitchen twine
Directions
1.
1
Clean the meat by trimming excess fat.
2.
2
With a knife make a deep cut along the center of the beef, leaving both ends uncut.
3.
3
Place the meat in a large pot.
4.
4
Line with plastic liner - so as to be able to mix the marinade and roast.
5.
5
To prepare marinade, mix garlic, oregano, cumin, bay leaf, bitter orange juice, lime juice, wine, 1 packet of Goya con Azafran seasoning, 1 tablespoon Goya Adobo seasoning, 1/2 of the cilantro, salt, if using, and pepper, if using.
6.
6
Add 3 tablespoons of the marinade to the opening inside the meat.
7.
7
For best results, marinate for 3 hours or up to overnight, refrigerated.
8.
8
In food processor container mix the stuffing: ham or bacon, carrot, onions, bell peppers and chorizo, 1 packet of Goya con Azafran seasoning, 1 tablespoon Goya Adobo seasoning, olives, capers to a fine grind.
9.
9
Mix the contents with the marinade in a bowl.
10.
10
Loosely stuff mixture into the cavity of the roast by pressing it with a long handled spoon as far into the cavity as possible.
11.
11
Tie stuffed roast closed, tightly.
12.
12
Add the rest of the marinade to the outside of the meat.
13.
13
Preheat oven to 350°F.
14.
14
Heat a large frying pan that can be used on stove as well as in the oven, add olive oil.
15.
15
When olive oil is heated and begins to "smell fragrant", add the roast and brown on all sides, turning with a large fork several times.
16.
16
Add the remaining marinade, cover and place in oven.
17.
17
Roast for approximately 3 hours. (Keep checking about every 45 minutes to 1 hour).
18.
18
Discard bay leaves.
19.
19
Remove meat to a separate dish and allow to cool, at least 30 minutes, before slicing into 1/4" slices using a very sharp knife, so that roast doesn't crumble (approximately 20 to 24 slices).
20.
20
Combine the chunky tomato sauce and remaining Badia Cilantro with the marinade that remained in the pan and simmer for 3 minutes.
21.
21
Pour over sliced meat.
22.
22
Cover meat with aluminum foil and reheat if necessary (approximately 15 minutes), be careful not to dry out!
23.
23
Can be served with roasted potatoes, a vegetable, an avocado salad, good warm Cuban bread to sop up the juice and a lovely wine.
24.
24
Que les aproveche!
