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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Mushroom and Barley Ragout

Here's a recipe I took from a book I got for Mother's Day (2010). The Complete Whole Grains Cookbook by Judith Finlayson.

Lentils are so meaty and filling, and you can replace the butter with a vegan option to make this a recipe vegan friendly. 


Mushroom and Barley Ragout
Makes 4-6 servings

Ingredients
  • 1 cup dry whole barley
  • 4 dried shiitake mushrooms
  • 2 cups hot water
  • 1 tablespoon butter (or dairy-free butter, or olive oil)
  • 8 oz cremini or button mushrooms, stemmed and sliced
  • 1 tablespoon olive oil
  • 2 onions, finely chopped
  • 4 stalks celery, diced
  • 2 carrots, diced
  • 4 cloves garlic, minced
  • 2 tablespoon ginger, minced
  • 1 teaspoon cracked black peppercorns
  • 1/2 teaspoon Chinese five spice powder
  • 1 cup dried brown lentils, rinsed and drained
  • 4 cups vegetable stock
  • 1/4 cup reduced sodium soy sauce
  • finely chopped green onions for garnish
Directions
  1. For barley: Add 1 cup barley to rapidly boiling water. Cover and reduce heat. Cook until barley is tender, about 50 minutes or longer. Yields 3 cups of cooked barley.
  2. In a bowl, combine dried shiitake mushrooms with hot water. Stir well. Let stand for 30 minutes. Strain through a fine sieve, reserving mushrooms and liquid separately. Pat mushrooms dry, remove stems and chop finely.
  3. Meanwhile, in a deep skillet, melt butter over medium heat. Add cremini mushrooms and cook, stirring, until they begin to release liquid, about 5 minutes. Transfer to a bowl.
  4. Add oil to pan and heat for 30 seconds. Add onions, celery and carrots and cook, stirring, until vegetables are softened, about 7 minutes. Add garlic, ginger, peppercorns and 5 spice powder and coo, stirring, for 1 minute. Stir in shiitake and fresh mushrooms. Add barley and lentils and stir well. Stir in stock and reserved mushroom soaking liquid. Bring to a boil Reduce heat to low.
  5. Cover and simmer until lentils are tender, about 40 minutes.
  6. Stir in soy sauce. Garnish with green onions.

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