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Wayne Independent - Honesdale, PA
Learn to cook better and get new recipes every week.
DANCING IN THE KITCHEN
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About this blog
By Linda Bassett
Author and culinary school teacher Linda Bassett provides recipes for and tips on the season's freshest ingredients. She is the author of \x34From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.\x34 Reach her by email at KitchenCall@aol. ...
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Kitchen Call
Author and culinary school teacher Linda Bassett provides recipes for and tips on the season's freshest ingredients. She is the author of \x34From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.\x34 Reach her by email at KitchenCall@aol.com.
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By lindabcooks
May 17, 2013 12:15 p.m.



“My kitchen is a mystical place, a kind of temple … where the surfaces seem to have significance, where the sounds and odors carry meaning … from the past and bridges to the future.” – Pearl Bailey

My kitchen, the room where I spend so many happy family hours. The place where I re-create my grandmother’s food and present it to my kids so that they know their heritage and carry it forward. Then, there are the dinners that have been inspired by trips we have taken – chocolate stout cake from Ireland, ziti alla carbonarra from Rome, paella from Havana. These hold memories in a way that photos can’t because they conjure up the aromas and flavors of the place.

An acquaintance advised me to bring music back from a trip. So we always look for a CD and play it while we cook. Sometimes we mix them all up. Last Saturday I found myself making meatballs while dancing to the Drop Kick Murphys.

There’s been a lot of dancing in my kitchen. Hugging and kissing, too. And as the family grows, I wish for more. Music, dancing, kissing, and of course, cooking.



CHOCOLATE STOUT CAKE

Makes 10 to 12 servings

Butter for the pan

2 cups flour

cup unsweetened cocoa powder

1-1/2 teaspoons baking powder

1 teaspoons baking soda

teaspoon ground cloves

teaspoon ground cinnamon

teaspoon ground nutmeg

1 cup Guinness stout

1 cup molasses

4 eggs

cup granulated sugar

cup dark-brown sugar

1 cup vegetable oil



  • Set oven at 350F. Butter a 9-inch Bundt pan.






  • Sift together flour, cocoa powder, baking powder, baking soda, cloves, cinnamon, and nutmeg.






  • Combine stout and molasses in a LARGE saucepan. Whisk over medium-high heat until mixture begins to boil. Remove from heat; whisk in baking soda. NOTE: The mixture foams wildly!






  • Separately, whisk eggs with granulated and brown sugars until well combined. Whisk in oil, then molasses mixture.






  • Gradually pour molasses mixture into flour mixture, whisking very slowly until just incorporated. Pour this batter into the pan.






  • Bake for 30 minutes until a skewer inserted into the center comes out mostly clean. Remove from oven; cover with clean, dry side towel. Cool for 30 minutes. Invert onto platter.




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