Ina Garten's Carrot Cake Recipe | Barefoot Contessa | Food Network
Ina adds a special ingredient to her birthday celebration version of carrot cake!
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Carrot Cake with Ginger Mascarpone Frosting
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings
Ingredients
2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated (see Cook's Note)
1 cup raisins
1 cup chopped walnuts
Ginger Mascarpone Frosting, recipe follows
Crystallized ginger (not in syrup), chopped, for garnish
Ginger Mascarpone Frosting:
12 ounces Italian mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup minced crystallized ginger (not in syrup)
1/4 teaspoon kosher salt
Directions
Preheat the oven to 400 degrees F. Grease two 9-by-2-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.
Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded-side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
Ginger Mascarpone Frosting:
Yield: frosts one 9-inch cake
In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners¿ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.
Cook’s Note
Grate the carrots by hand on a box grater; if you grate them in a food processor, the carrots will be too wet and the cake might fall. For this episode, Ina added 1/4 cup chopped crystalized ginger to the batter.
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Ina Garten's Carrot Cake Recipe | Barefoot Contessa | Food Network
4 Levels of Carrot Cake: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make their version of a carrot cake. Once each was done and out of the oven, we asked a food scientist to review their work. Whose carrot cake made the grade?
Check out the level 3 recipe on the ICE blog:
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Martha Stewart's Raspberry Linzertorte | Martha Bakes Recipes
Linzertorte is a traditional Austrian recipe with two layers of deliciously rich and buttery, nut flavored pastry with a fruit jam filling. In this episode, Martha will show you how to make this rich pastry with a raspberry filling and lattice pastry top.
#Pastry #Baking #Linzertorte #Recipe #MarthaBakes #MarthaStewart
00:00 Introduction
00:20 Nuts
01:10 Dry Ingredients
01:58 Cream the Butter
02:18 Spoon in Dry Ingredients
02:38 Press into Tart Shell
03:21 Lattice Top
05:36 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Raspberry Linzertorte | Martha Bakes Recipes
Never buy puff pastry again: The easiest puff pastry recipe (ready in one hour)
This is by far the easiest and fastest puff pastry recipe I came across. It take less then a hour to be ready and can be use in all sorts of savory and sweet puff pastry recipes.
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????????INGREDIENTS????????
75 ml / 2.53 fluid oz water
250 grams / 0.55 pound all purpose flour
200 grams /8.8 oz plain unsalted butter ( has to have at least 82 % fat content)
a pinch of salt
For the dough folding: 3 turns is the norm / do more if you like
Dimension for the folding of the dough: a rectangle of 45 cm / 17.7 inches long by 15 cm /5.9 inch wide
Cooking Times and temperature:
usually 180 degrees Celsius ( 356 Fahrenheit) for 20 to 30 minutes depending on what you use it for and the performance of your oven.
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Stress-Free Dinner Party! Make-Ahead Recipes | Setting the Table
Hello, friends -- please join me today as I prepare an easy but elegant dinner for guests. The first-course Sweet Potato Soup recipe is written out below. Printable recipes for the main-course Chicken Marbella and the 1950s Apple Crisp dessert are linked below. Thank you for being my dinner guest!
*Blue and White Dinner Napkins
*Y Peeler
*Braising Pan with Lid
Cutting Board:
Chicken Marbella Recipe:
1950s Apple Crisp Recipe:
SWEET POTATO SOUP
Ingredients for about 12 servings as a first course, or 6 servings as a main course
2 tablespoons butter
2 tablespoons olive oil
2 onions, chopped
2 leeks, the white and tender green parts chopped
2 teaspoons minced garlic or 2 teaspoons garlic paste
1 kg or 2 lbs sweet potatoes, peeled and chopped
1 tablespoon ground cumin
4 cups (1 quart) unsalted chicken stock
1 1/2 teaspoons kosher salt
Grinds of black pepper
Garnish: a splash of heavy cream for each serving, plus grinds of black pepper
In a large soup pot or Dutch oven, heat the butter and oil over medium heat. When the butter melts, stir in the onions , leeks, and garlic.Lower the heat, cover the pot, and allow the vegetables to sweat until tender -- 5-10 minutes.
Stir in the sweet potatoes, cumin, chicken stock, salt, and pepper. Bring to a boil over high heat. Then lower the heat, partially cover the pot, and allow to simmer until the sweet potatoes are perfectly tender -- about 20 minutes. Cool for 10 minutes.
Working in batches if necessary, puree the soup to a smooth consistency in an electric blender. Return the soup to the (washed out) soup pot. When the soup has cooled to room temperature, cover and refrigerate it overnight.
When you are ready to serve, gently reheat the soup over low heat. Garnish each serving with a splash of heavy cream and, if you wish, grinds of black pepper.
Kevin Lee Jacobs
Box is 742
Valatie, NY 12184