A Feast for the Eyes — Watermelon No. 2

Watermelon No. 2
by James Neil Hollingsworth

Chai-Spiced Pound Cake

This is straight-up fantastic. This highly spiced cake is like a cross between a pound cake and sponge cake ... so we could just call it a bundt cake and be done with it. That said, the texture is just heavy enough to be substantial and the cake has a lovely, moist texture. I was surprised to find there was a bit of a bite at the end which felt as if I'd eaten fresh ginger. Turns out the spice mixture has black pepper as an ingredient.

I've never liked chai-spiced drinks but then I saw this recipe in the King Arthur Flour catalog which looked so enticing that I bought their chai spice so I could make it. Of course, I don't love to drink chai but I might like to eat it in a dessert. As it turns out, the investment was well worth it.

I first posted this recipe in 2017. Since then the chai spice has been hard to get sometimes so I just make the mixture below in quantity. There are some almond chai cookies that I use this blend for so it's handy to have around. I'll need to post that recipe soon!

But until then — enjoy this one!

Chai-Spiced Pound Cake

16 tablespoons (1 cup) unsalted butter, softened
1 cup light brown sugar, packed
1/4 cup honey
2 large eggs
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3 tablespoons chai spice OR 1 tablespoon cinnamon, 2 teaspoons ginger, 2 teaspoons cardamom, 1-1/2 teaspoons allspice, and 1/2 teaspoon black pepper
2 cups flour
1 cup sour cream or yogurt, full-fat preferred
2 teaspoons vanilla extract

1. Preheat the oven to 350°F.
2. In a large bowl, beat together the butter, brown sugar, and honey until smooth and somewhat lightened in color; this will take about 2 minutes at medium speed of an electric hand or stand mixer.
3. Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.
4. Stir in the baking powder, baking soda, salt, and chai spice blend (or spices).
5. Measure the flour by gently spooning it into a cup, then sweeping off any excess. Gently but thoroughly stir half the flour into the butter/egg mixture. Add the sour cream (or yogurt) and vanilla, stirring to combine. Finally, stir in the remaining flour. Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue.
6. Thoroughly grease a 9- or 10-cup Bundt pan. Scoop the batter into the prepared pan, and bake for 50 to 55 minutes, until a cake tester, bamboo skewer, or long toothpick inserted in the center comes out clean.
7. Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling.
8. Cool completely before slicing. Store any leftovers, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.

Tandoori Chicken Sandwiches

Brahaman Chicken from India
You don't have to use this variety
in these delicious sandwiches!

This is more Indian-adjacent than truly Indian but it is absolutely delicious and has familiar Indian flavors. 

It is a Bon Appetit recipe that we came across in one of my daughter's cookbooks. It delivers on so many levels, first of which is extreme flavor. It's easy and can be made ahead, so is perfect for the upcoming football season when the afternoon game means you're busy until dinnertime. (We've got a lot of Chiefs and Cowboys games to watch after all!)

Tandoori Chicken Sandwiches

Ingredients

Sandwiches
6 skinless boneless chicken breast halves
2 tablespoons fresh lemon juice
1 cup plain yogurt
2 tablespoons chopped fresh ginger
2 garlic cloves, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
12 slices sourdough bread

Indian mayonnaise
1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
1 jalapeño chili, seeded, minced
3 tablespoons chopped onion
2 teaspoons cider vinegar
1/2 cup mayonnaise

For Sandwiches:
Step 1
Arrange boneless chicken breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice: season with salt. Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8 hours.

Step 2
Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken breasts from marinade (do not wipe clean). Grill or broil chicken until just cooked through, about 5 minutes per side. Cool slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)

Step 3
Lightly toast (or grill) sourdough bread. Spread 1 side of each piece of bread generously with Indian Spiced Mayonnaise. Slice chicken breasts diagonally. Place slices of 1 breast atop each of 6 sourdough bread slices. Top with remaining bread slices. Cut chicken sandwiches in half. Serve sandwiches warm or at room temperature.

For Mayonnaise:
Step 4
Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño chili and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.) Makes about 1 scant cup.

Ginger Cakes

 Or as I call them Ginger Shortbread because they have a delightfully short texture. They are also dead easy, just a few ingredients all cut together and pressed into a pan with your fingers. 

These are from the New James Beard which was indeed new in 1981. Despite the age, the recipes in here are interesting in a way that intrigues me when I read through it. And they're excellent. James Beard — what a cook.

GINGER CAKES

Makes 30 cookies

2 cups flour
1 cup brown sugar, firmly packed
1 tablespoon ground ginger
1 teaspoon baking soda
1/2 pound (1 cup) unsalted butter, cool (NOT room temperature), cut into small pieces

Mix the dry ingredients thoroughly, then combine with the butter until the mixture is well blended and crumbly. (I do this by hand, lightly rubbing the butter into the flour between my thumbs back and forth across fingertips.)

Plae a 1/2-inch thickness of the mixture in two square 8-inch cake pans, pressing it down in the pan with your fingers. 

Bake in a 328° oven for 45 minutes to 1 hour, until lightly browned. While the cake is still warm, cut it into finger-shaped pieces about 1" wide. Remove the pieces with a spatula and, when cool, store in covered tins.

It's the Simple Things in Life That Matter — Perfect Piecrust

Another rerun - from 2004.

Yes, you heard me ... pie crust. Its always a touchy subject among cooks and I can't blame anyone for using the pre-made ones in the red box (Pillsbury?). I have to admit they really are the best commercial alternative to homemade.

However, this recipe is the easiest and most foolproof I've ever found. Once when Rose was making it, she accidentally added an extra 1/4 cup of water and wound up with something like a thick batter. We improvised by sprinkling extra flour in until it looked right and ... voila! A delicious, flaky pie crust with no problem. Now that's hard to beat.

It is from The Man Who Ate Everything by Jeffry Steingarten. Marion Cunningham, baker extraordinaire, made about a zillion pie crusts while detailing every step along the way so Steingarten could get it just right. The beauty of it is that this makes a lot more dough than you need so you don't have to worry about scrimping to get the crust just perfect when rolling it out.

It looks intimidating but that's because it details every step needed. It's always been perfect from the first time pie to the most recent.

PERFECT PIECRUST

Step 1:
3 cups flour (scoop with 1-cup measure, press it very lightly into the cup and level off excess with side of hand)
2 teaspoons sugar
1 teaspoon salt
1-1/2 cups shortening (Crisco, butter, or a combination)

In a large bowl mix flour, sugar, and salt with fingers. Drop shortening onto flour in bowl. Toss with flour, then break up into about 12 nuggets, tossing gently to coat and arrange on flour in a rough circle. Rub fat into flour in two stages.

Step 2:
First, scoop fingers of both hands down along the sides and bottom of bowl under flour and lift them several inches above rim of bowl with a pile of flour and one large chunk of fat in each. Lightly rub thumbs back and forth across fingertips, about three times, in order to break up into pieces the size of small olives while coating with flour. Do not press down hard with thumbs; do not flatten fat. Roll it between fingertips. Let flour and fat fall back into bowl. Repeat five times, until all large nuggets are broken up.

Step 3:
In second stage, continue scooping up flour and fat from bottom of bowl, sweeping thumbs only once and only in one direction, from little finger to index finger. Smallest pieces will slip between fingers and largest pieces will tumble over index finger. Repeat 20-25 times. Particles of flour-coated fat will range in size from coarse meal to peas to small olives. It is important that particles range widely in size. A little flour may remain uncoated.

Step 4:
3/4 cup very cold water
1 tablespoon cold milk for brushing the pie
1 tablespoon sugar for sprinkling crust

Add 1/2 cup of cold water, sprinkling evenly over the surface. Immediately stir water into flour with fork, held vertically, starting at sides of bowl, then stirring in smaller and smaller circles toward center, making sure that the points of the fork sweep the bottom of the bowl. Motions should be light. After a few stirs, all the flour should be moistened and dough gathered into small clumps. If there are too many loose, dry crumbs, add a tablespoon or two of water and stir again. Do not overmix.

Step 5:
Gather all dough by pressing it together firmly against one side of the bowl. Break off about half, shape into a bowl with cool fingertips, and flatten it on the counter into a disk about an inch high. Repeat with other half of dough.

Step 6:
Grease a 9" pie plate with a tablespoon of shortening. Both crusts may be immediately rolled out or wrap each disk in plastic and refrigerate for 15-20 minutes. If refrigerated, dough will require 5-10 minutes at room temperature before becoming malleable; it should not break at edges when you roll it out. It must be refrigerated if dough contains butter.

Step 7:
To roll: On a well-floured surface roll the larger of the two disks into a rough 13" circle, 1/8" thick. Use a light touch, rolling from the center to the far edge, being careful to life to pin before flattening the far edge. Roll toward you in the same manner. Turn the dough an eighth or a quarter of the way round and roll again. Do not compress downward but stretch outward. Fold the circle gently into quarters in place in pan, placing the point of dough at the center. Unfold and trim. Cover with plastic wrap. Repeat with other disk. Unless kitchen is cool and dough is firm, cover with more plastic wrap and refrigerate for 10-15 minutes.

Step 8:
Prepare filling, fill, and when pie is sealed brush with milk and sprinkle with sugar. Set on cookie sheet and bake as per filling dictates. For a fruit pie, bake at 450° for 25-40 minutes until darkest spots on crust are very dark brown. Reduce heat to 375° and continue baking until it has been in the oven for a total of about 1 hour.

Baked Pasta with Tomato, Cream and Five Cheeses

 This is from The Wall Street Journal's regular Slow Food Fast column which features a different chef each month. I clipped the recipe way back in 2019 and it doesn't show up on the WSJ website but it's from Al Forno chef Johanne Killeen. We liked it so much that I'm picking up her On Top of Spaghetti cookbook from the library. (Also, how can you resist that book's name? You can't!)

It was so easy that I didn't change a thing. And it was delicious.

Note: every other place carrying this recipe has these changes from what the WSJ printed: 2 c. cream, 1-1/2 oz. Parmesan and fontina, and gorgonzola, 4 oz sliced fresh mozzarella. I will try these some time also.

Baked Pasta with Tomato, Cream and Five Cheeses

Step 1

1 pound penne rigate

Heat oven to 500°. Boil pasta until just shy of al dente, about 6 minutes, and drain.

Step 2

1 cup heavy cream

1 cup chopped canned tomatoes

1 ounce Parmesan

1 ounce coarsely grated Fontina

1 ounce crumbled Gorgonzola

2 tablespoons Ricotta

4 ounces grated Mozzarella

3/4 teaspoon kosher salt

6 large, fresh basil leaves, coarsely chopped

Meanwhile, in a large bowl, combine all ingredients except the pasta and butter. Add hot pasta and toss until cheese is evenly distributed.

Step 3

4 tablespoons butter

Place in a shallow (1 inch) layer in a large baking dish. Dot with the butter, and bake until brown and bubbly on top, 7 to 10 minutes.

Baked Salmon with Horseradish Mayonnaise

I first shared this in 2005 and it is well worth sharing again. It's one of my all time favorite recipes and really the only way that I make salmon. I've tweaked it a bit. It came from a diabetic cookbook, which is hard to believe considering how delicious it is.

Step 1:
1 salmon fillet (1 pound total), room temperature, cut into 4 pieces
Salt and pepper
Olive Oil
Brush salmon with oil and season. Bake at 475° on a lightly oiled, foil-lined cookie sheet. Bake exactly 5 minutes, then turn salmon over and bake another 5 minutes.

Step 2:
1/4 cup mayonnaise
2 teaspoons lemon juice
2-3 teaspoons horseradish
2 teaspoons drained capers
Whisk together. Top each serving of salmon with a heaping tablespoon of sauce.

Mom's Creamed Tuna

First published here in 2005, it's time for a reprint! Especially during Lent!

I don't know where my mother got this recipe but it is the touch of nutmeg and the walnuts that make it shine. I often leave the nuts out so don't let those stop you in making this. It was one of our favorites growing up and my kids love it too.

Step 1:
2 tablespoons shortening
2 tablespoons flour
1 teaspoon dry mustard
1/8 teaspoon nutmeg
1 teaspoon Worcestershire
2 dashes Tabasco
2 cups milk
Make a white sauce. Stir over low heat until thickened. (For instructions on making a white sauce, take a look at the recipe for Pasta Baked with Bechamel and Parmigiano ... bechamel is Italian for white sauce.)

Step 2:
1/4 cup grated Parmesan
12 ounces tuna
Sautéed sliced mushrooms (optional)
1/3 cup broken walnuts (optional)
Add cheese, stir until melted. Add remaining and heat to serving temperature. Serve over rice or noodles.

Sour Cream Pound Cake

From Perfect Cakes by Nick Malgieri; I edited these instructions for simplicity's sake.  

I first ran this recipe in 2004 and all these years later it is still my go-to pound cake. It isn't fussy but it is simply delicious.

It never fails, it lasts a long time and my husband has found that a thin slice is almost as good as a donut with his breakfast. Plus you will impress your friends who didn't know people made pound cake anymore.

Sour Cream Pound Cake

Step 1:
2 cups flour
1/2 t. baking soda
1/2 t. salt
Preheat oven to 350°. Butter and flour 12-cup tube or Bundt pan. Stir together flour, baking soda, and salt. Set aside.

Step 2:
½ pound butter, softened
2¾ cups sugar
Beat on medium speed until very light, about 5 minutes.

Step 3:
½ t. lemon extract
½ t. orange extract
½ t. vanilla
Beat into batter (I also have used 1½ t. vanilla instead of the above combination).

Step 4:
6 large eggs
Beat into batter, one at a time, beating until smooth after each addition.

Step 5:
8 ounces sour cream
On low, alternately beat in flour mixture and sour cream, beginning and ending with flour. Scrape into pan and bake for 1¼ to 1½ hours or until cake tester comes out clean. Let sit in pan 10 minutes and then turn out on rack to cool completely.

Linguine with Chickpeas and Zucchini

 This is perfect for a meatless meal anytime. It was on one of those handy, dandy recipe cards in Cook's Country way back in 2018. The photo isn't preposessing but it is simply delicious. AND inexpensive!

• Don't skip the parsley. For me, that makes the dish. 
• This is mildly flavored so it might be good for kids. Also, since the zucchini is shredded and the chickpeas are mashed up some, it might be easy to slip past kids who might otherwise balk at such ingredients. 
• This is also good without the red pepper flakes if you have people who can't eat those.
• They designed this recipe to be made sequentially in one pan. I'd rather make two and have the rest done at about the time the pasta is. If fewer pans matters more, then cook and drain the pasta. Use the Dutch oven to make the "sauce."

Linguine with Chickpeas and Zucchini
1 pound linguine
1/3 cup extra-virgin olive oil, plus extra for serving
4 garlic cloves, sliced thin
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium zucchini, shredded on large holes of a box grater and patted dry
1 (15-ounce) can chickpeas, rinsed
2 ounces (1 cup) grated Parmesan cheese
3 tablespoons chopped fresh parsley
1 tablespoon lemon juice, plus lemon wedges for serving

INSTRUCTIONS
Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente. Reserve (1/2) cup cooking water, then drain pasta. (I don't add any pasta water to the final dish.)

Meanwhile, heat oil, garlic, pepper flakes, salt, and pepper over medium heat until garlic is lightly browned, 3 to 5 minutes. Add zucchini and chickpeas and cook until zucchini is wilted and most of its excess moisture has cooked off, about 6 minutes. Using potato masher, lightly mash chickpeas.

Off heat, stir in 1/2 cup Parmesan, parsley, lemon juice, pasta, and reserved cooking water. Serve, passing lemon wedges, extra oil, and remaining 1/2 cup Parmesan separately. (I often stir in a glug or two of olive oil at the end if the pasta seems dry, since I don't use the reserved pasta water.)

Bacon, Pea, and Goat Cheese Frittata

This is absolutely delicious and makes a simple but taste-filled dinner. It's also darned good when heated up in the morning for a flavorful breakfast if your taste runs to goat cheese early in the day. It's from Gordon Ramsay's Home Cooking although you also can find the recipe at his website.

The recipe has you broil it until the top is cooked but we don't have an oven-proof nonstick pan. We simply cover the pan and cook it for a while on a low heat until it is set all the way through. I'm leaving the broiler instructions if you've a mind to go that route.

If we have basil we use it. If we don't, it is still delicious. Bacon, Pea, and Goat Cheese Frittata
Serves 4-6

INGREDIENTS
Olive oil, for frying
8 rashers of smoked bacon, chopped into bite-sized pieces
1 red pepper, seeded and sliced
3 scallions, trimmed and sliced diagonally
1 cup frozen peas
Handful of basil, leaves roughly chopped
4 ounces goat’s cheese
8 eggs, beaten
3–4 tbsp grated Parmesan cheese
Freshly ground black pepper

COOKING INSTRUCTIONS
Preheat oven to 350.

Heat a glug of oil in a 10-inch, non-stick frying pan and fry the bacon for 2–3 minutes. Add the red pepper and continue to cook for another few minutes until the bacon is golden brown and crisp. Add the scallions and sweat for 4-5 minutes until everything is tender. Stir in the peas and heat through. Sprinkle in the basil, roughly mixing it through the vegetables. Cut half of the goat cheese into chunks and scatter on top.

Preheat broiler to highest setting.

Put the beaten eggs in a bowl, add the Parmesan and season generously with pepper. Pour into the pan over the vegetables and gently shake over a medium heat. As the omelette begins to set at the bottom, grate the remaining goat’s cheese on top and season with pepper.

Place the pan under the broiler for 4–5 minutes until cooked through and golden on top.

Slide the frittata out of the pan and cut into wedges to serve.