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Carrot Cake with Cream Cheese Frosting
Ingredients
5 cups AP flour
2.5 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1 tsp fresh grated nutmeg
½ tsp ground cloves
1 tsp salt
6 cups carrots, peeled and grated
(about 2 pounds)
3 cups sugar
1 cup light brown sugar
8 fresh eggs
3 cups vegetable oil
Cream cheese frosting
24 oz cream cheese (3 bricks, softened but still cool)
15 tbs unsalted butter, softened but still cool)
2 tbs sour cream
1 tsp vanilla extract
1 tbs vanilla bean paste
Juice from 1 lemon
3 cups powdered sugar
This recipe makes one - two layer, 9 inch cake. For the cake, heat oven to 350 degrees. Spray 2 - 9 inch cake pans with non-stick spray, line bottom of cake pans with parchment paper and spray parchment.
Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt in large bowl. Set aside.
Peel about 2 pounds worth of carrots using a vegetable peeler. Using the thicker grate on a box grater, grate by hand 6 cups of carrots. You can do this the day before to save time.
Using mixer, mix eggs with sugar and brown sugar until frothy, about 45 seconds. With mixer running slowly add oil until well emulsified. Stir in carrots, then dry ingredients, gently folding until no white streaks of flour remain.
Pour into the two prepared pans; I weigh mine for better accuracy and even cooking.
Bake until a toothpick comes out clean, 45 mins – 1 hour. Rotate pans halfway.
Cool cake to room temp in pan on wire rack, at least three hours.
For the frosting – When the cake is cool, process cream cheese, butter, sour cream and vanilla extract and paste until smooth. Scraping with silicone spatula as you go. Add powdered sugar until your desired sweetness and mix until fluffy.
Korean Sloppy Joe with Kimchi Slaw & Miso BBQ Sauce
Korean Sloppy Joes
Ingredients
1 pound of lean ground beef
1 cup of kimchi
1/4 cup mayo
Hamburger buns - brioche is preferred
Miso BBQ Sauce
1/3 cup cider vinegar
1/3 cup ketchup
2 tbs tomato paste
2 tbs brown sugar
1 tbs molasses
1 tbs soy sauce
2 tsp Worcestershire
2 garlic cloves, minced
1 tsp minced fresh ginger
1 tsp miso
1 tsp sriracha
1 tbs gochugaru
1 tsp sesame oil
1 tsp salt
Pinch of freshly ground pepper
Quick pickled cucumbers
1 Cucumber - thinly sliced with mandolin
1 tsp sugar,
1 tsp salt
1 tbs rice vinegar
Make the quick pickled cucumbers - Mix cucumbers with sugar, salt, and rice vinegar. Set aside. (I like to prep these ahead of time.)
Whisk ingredients for BBQ sauce together in small saucepan and bring to simmer. Whisk continuously for a few minutes, until sauce thickens.
Mix kimchi with mayo. (option to use cabbage instead of kimchi)
Brown beef in skillet over med high heat until no longer pink. Add BBQ sauce and stir to combine.
Toast bun in skillet over med heat with a light dab of butter.
Plate sloppy joe with beef mixture, kimchi slaw and quick pickled cucumbers.
Grab some napkins and enjoy!
Almond Pound Cake
Super moist, lightly sweetened and perfect with coffee.
Almond pound cake
Ingredients:
1 ½ cups cake flour
1 tsp baking powder
½ tsp salt
1 ¼ cups sugar
4 large eggs, room temperature
1/2 cup slivered almonds
1.5 tsp vanilla extract
1.5 tsp almond extract
16 tbs unsalted butter, melted and hot
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 9 x 5 inch loaf pan. Whisk flour, baking powder, and salt together in bowl.
Process sugar, eggs, 1/4 cup almonds, vanilla, and almond extract in food processor until combined, about 10 seconds. With processor running, add melted butter in steady stream until incorporated. Pour mixture into large bowl.
Sift flour mixture over egg mixture in 3 additions, whisking to combine after each addition until few streaks of flour remain. Continue to whisk batter gently until almost no lumps remain.
Transfer batter to prepared pan and smooth top. Sprinkle remaining slivered almonds over batter. Wipe any drops of batter off sides of pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out with few moist crumbs attached, 50 minutes to 1 hour, rotating pan halfway through baking.
Let cake cool in pan on wire rack for 10 minutes. Run small knife around edge of cake to loosen, then flip cake out onto wire rack. Turn cake right side up and let cool completely before serving.
Homemade Naan
Naan is something I learned to cook during my trip to India in 2016. It comes together so easily and I always have the ingredients on hand. This is one of those really forgiving recipes, it doesn't have to look perfect to taste amazing. Enjoy this hot out of the skillet slathered in garlic butter with any dish, any time of the day.
Garlic Naan
Ingredients:
2 tsp active dry yeast
1 3/4 cup all purpose flour + extra for kneading & rolling
1 1/3 cup wheat flour
2 tbs canola oil
1 cup water (warm)
1/2 cup milk (warm)
1/2 tbs sugar
1 tsp salt
6 garlic cloves (pressed, divided in half)
1/2 cup salted butter (melted for brushing)
To make the naan we must start by making the dough. Add warm water to yeast, then add sugar. Let sit 10 mins, until foamy.
Once the yeast has been activated add lukewarm milk, salt, both flours, and 1/2 of garlic paste. Using your hands mix all ingredients. Begin to knead the dough, adding in one tablespoon of all purpose flour at a time as needed. Dough should be a little wet. You’ll only need to knead briefly, 1-2 mins in the bowl. If it feels too sticky add a little more flour. Dough should not be very dry.
Coat the bowl with canola oil, add dough, and coat dough in oil. Cover with plastic wrap then layer with a kitchen towel. Leave to rise until doubled in size, 1-2 hours.
You can make the dough ahead of time and leave it in the fridge. For me, it takes about 1.5 hours to rise to double its size.
Transfer dough to floured work surface. Heat a cast iron skillet to med-high heat.
Melt butter with remaining 1/2 of garlic paste. Divide dough into 8-10 balls. Dust dough with flour, using your hands and a rolling pin, roll each ball into a 7-8” inch circle. Cover rolled out portions with kitchen towel to keep from drying out.
Shake off extra flour and place rolled-out dough on un-greased cast iron skillet. I like to cook the naan one at a time as I roll them out. As soon as I have one rolled out I’ll toss it in the skillet. Let it cook 1-2 mins, without moving, until bubbles rise in dough. I like to cover the pan with a lid at this time. Keep a close eye on the naan, it will cook quickly. Using tongs, flip the naan. Ideally you’d finish naan over a direct gas flame, but if you’re using electric like me - just a quick flash on the other side to brown 10 seconds or so.
Brush with garlic butter, cover with paper towels layered with dish towel to keep warm while you cook remaining dough. Enjoy with shashuka, lamb meatballs, curry or masala!
My all time favorite meatball recipes
Meatballs might be one of my favorite things to eat. My obsession started young. Initially with Italian and then evolving to other cuisines. Meatballs in themselves, (when done correctly) are perfectly succulent, meaty, and earthy. They require herbs & acid to balance the fat and a hearty sauce to pair.
There's nothing fancy about it, but that's the point. A meatball is about as unassuming as food can get, but when done well, it packs more flavor and soul per square inch than anything that humble has a right to. Pass the naan or bread to sop up the juices and be sure to make extra for leftovers.
Lamb meatballs & pesto
Beef meatballs & curry sauce
Italian meatballs & marinara
No substitutions. These recipes are designed based on listed ingredients.
Succulent spiced lamb meatballs with refreshing herb pesto & yogurt.
LAMB MEATBALLS WITH MINT & RAISIN PESTO
Ingredients:
MEATBALLS
1 lb. ground lamb
1 large egg
½ cup panko
½ tsp. ground cumin
1/2 tsp. crushed red pepper flakes
¼ tsp. ground turmeric
¼ cup finely chopped parsley
1 minced garlic clove
2 tbs. evoo
1 1/2 tsp. salt
PESTO
1 cup parsley
1 cup mint leaves
1/2 cup evoo
1 1/2 tsp. kosher salt
1 minced garlic clove
3 tbs. golden raisins
1 tbs. freshly squeezed lemon juice
Plain whole-milk Greek yogurt (for serving)
Preheat oven to 425°. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 tbs evoo, and 1½ tsp. salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.
Gently roll lamb mixture into 1½"-diameter meatballs (you should have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8–10 minutes, flipping halfway for even browning.
To make the pesto - purée mint, parsley, raisins, remaining garlic clove, lemon juice, remaining ½ cup evoo, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed.
Spread yogurt over plates and drizzle pesto over meatballs.
Spiced beef meatballs in rich curry sauce.
BEEF MEATBALLS IN CURRY SAUCE
Ingredients:
MEATBALLS
2 lbs. ground beef (20% fat)
6 scallions, cut into 1-inch pieces
2 jalapeños, seeds removed
6 garlic cloves
1 1-inch piece ginger, peeled, chopped
1 tbs. freshly squeezed lemon juice
1 1/2 tbs. garam masala
1 tsp. ground coriander
½ tsp. ground cumin
½ tsp. cayenne pepper
1 large egg, beaten
3 tbs. greek plain yogurt
2 tsp kosher salt
evoo for drizzling
CURRY SAUCE
¼ cup evoo
3 medium onions, chopped
10 garlic cloves, crushed
1½-inch piece ginger, peeled, chopped
3 dried chiles de árbol
4 tsp. curry powder
4 tsp. ground cumin
4 tsp. ground turmeric
3 tbs. ground coriander
1 tsp. freshly ground black pepper
1 tbs. tomato paste
1 14.5-ounce can crushed tomatoes
1 bay leaf
1 tbs. kosher salt, plus more to taste
1 tbs. freshly squeezed lemon juice
½ tsp. cayenne pepper
Cilantro leaves with tender stems (for serving)
Preheat oven to 400°. Lightly brush a rimmed baking sheet with oil. Purée scallions, jalapeños, garlic, ginger, lemon juice, garam masala, coriander, cumin, and cayenne in a blender until smooth. Transfer mixture to a large bowl and add beef, egg, yogurt, and salt. Mix with your hands well. Roll beef mixture into 2"-diameter meatballs and place on baking sheet, spacing evenly apart (you should have about 24). Drizzle meatballs with more oil and bake until browned on top and cooked through, 20–25 minutes, flipping halfway for even browning.
To make the curry sauce, heat oil in a large heavy pot over medium. Add onions first, sauté for 4-5 mins, then add garlic, and ginger and cook, stirring often, until onions are translucent and starting to brown, another 5 minutes or so. Stir in chiles, curry powder, cumin, turmeric, coriander, black pepper and tomato paste. Cook, stirring often, until mixture is very fragrant and tomato paste has browned, about 2 minutes. Add tomatoes, stirring and scraping fond from bottom of pot, and bring to a boil. Add bay leaf, 1 tbs. salt, and 2 cups water; return to a boil. Reduce heat and simmer until flavors have melded, 30 minutes.
Let curry sauce cool slightly, then transfer to a blender; blend until very smooth. Wipe out any bits remaining in pot and transfer curry sauce back to pot. Stir in lemon juice and cayenne; taste sauce and season with more salt if needed.
Gently nestle cooked meatballs into sauce, bring to a simmer, and cook until meatballs are heated all the way through, 10–15 minutes. Serve topped with cilantro.
Hearty Italian meatballs with beef, pork & veal. Zesty marinara to pair.
ITALIAN MEATBALLS WITH MARINARA
Ingredients:
MEATBALLS
1 lb. ground beef (20% fat)
1/2 lb. Italian sweet sausage
1/4 lb. ground veal
2 slices hearty white sandwich bread
1/2 cup milk
1 large egg, beaten
1 1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
1/4 cup grated parmesan reggiano
1/4 cup finely chopped parsley
evoo, for drizzling
MARINARA
2 sweet yellow onions
8 garlic cloves, minced
1 tbs. dried oregano
1/4 cup evoo
3/4 tsp red pepper flakes
(sauté first 5 ingredients, reserve half of onion mixture for meatballs)
2 tbs. tomato paste
1/2 cup dry red wine
1 28 oz can crushed tomatoes
1 tsp. sugar
1/4 cup fresh basil, cut chiffonade
Generous salt, to taste
Pepper, to taste
1/4 cup grated parmesan reggiano
1/2 cup pasta water
For the onion mixture: Heat evoo in large heavy pot over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside.
For the marinara: Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat until sauce is no longer watery, 45 to 60 minutes. Stir in parmesan and basil and adjust seasonings with salt, pepper and sugar. While the marinara simmers assemble the meatballs.
Preheat oven to 475°. Mash bread and milk in bowl with reserved onion mixture until smooth. (This is called a panade.) Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, drizzle with evoo, and bake until well browned, about 20 minutes. Flip halfway for even browning.
Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over pasta with parmesan.