RPI: Mission Pistachios

I'll be honest here... 

...and this doesn't happen too often...

...not being honest - in fact, I very much value and appreciate honesty. It's a quality I hold dear to my heart and I try to be as honest as possible in my life both in my relationships with people, the planet, and my food. Especially my food. I love my food. Yup, when it comes to eating, honesty is the best policy.

So, with respect to eating and honesty, here it is: I was totally befuddled by this week's Rock, Paper, Ingredient assignment. 

When Haydn selected pistachios as the key ingredient, I thought, cool. I like nuts. And let's be honest girls (or boys)..(or anyone who doesn't fit into the traditional gender binary), who doesn't like a good nut from time to time? And pistachios are some good nuts. 

haha! "nuts"....

But when it came down to crunch time - get it, "crunch" time? because nuts are crunchy - I was absolutely shell shocked. I did it again! Get it? "Shell" shocked! I'm sorry, I'll stop. 

...Should I do something savory and crust a salmon? Should I make dessert and try to whip up my own ice cream? Do I mix the two and make pistachio crusted salmon ice cream? Ultimately, I elected for none of the above. Thank god, most likely.

But I did land smack dab in sweet territory*. And I'm sure glad I did because pistachios were made for chocolate. And Chocolate for pistachios. Actually, I'm pretty sure both the nut and especially the chocolate trade were founded to increase white European colonial influence over "Southern" countries around the world at the expense and blood of poor racialized nations while increasing the profit of those at the top of the political, economic and social food chain. But nevermind, because that's a whole other can of worms. Stupid women's studies degree - why 'ya gotta' ruin everything for me?

* a special holla to John for his excellent espresso suggestion. well done, sir. well. done.

Chocolate Cake with Pulverized Pistachios and Espresso Icing
(printable recipe) - serves 8 - 12.

Ingredients for Cake:

1 1/4 C Ice Water.
2 1/4 C White All-Purpose Flour.
1 1/4 Tsp Baking Soda.
1 3/4 C Sugar.
2/3 C Butter, unsalted & at room temperature.
2 Free-Range Organic Eggs, room temperature.
1 Tsp Vanilla Extract.
5 Tbsp Cocoa.
2 Tbsp Butter, melted.

Ingredients for Topping:

1 C Confectioner's Sugar.
1 Tsp Vanilla Extract.

2-4 Tbsp Milk.
1-2 Oz. Fresh Espresso.
Handful of Bashed, Processed, or Chopped Pistachios.

What to Do:

Pre-heat your oven to 350 degrees F & grease & line 2 8X8 spring-based baking pans with parchment paper, or 1 9X13 pan.

In a medium bowl, sift together the flour and baking soda. Set aside.

In a large bowl, cream together the 2/3 C butter and sugar with medium-high powered beaters.

Add the eggs and vanilla. Mix well.

Add the cocoa and melted butter. Combine well.

Now add the flour mixture alternately with the ice water to the creamed mixture by thirds, starting and ending with the flour. Make sure everything is combined before going to the next step.

Pour the mixture evenly between the two pans. Place pans on baking sheets to catch any drips that might occur. Put in the oven and bake 35 to 45 minutes or until the cake slightly pulls away from the sides and a toothpick inserted into the center comes out clean.

Allow to cool for 10 minutes and then release the pan(s). Carefully move each side and then, placing a cooling rack on top of the cake, tip upside down to remove the parchment/bottom. Allow to cool completely.

Topping: Beat the confectioners sugar with vanilla, espresso and half the milk until it becomes silky smooth, spreadable, but still thick. If needed, slowly add 1 more Tbsp at a time until it becomes the texture you want.

Position the cake on a serving platter. Top with the icing and finish with a good helping of pulverized pistachios.

Eat.

What do you think? Is honesty the best policy?

This post is linked up with Cast Party Wednesday; Showcase Your Talent Thursday; Full Plate Thursday; Tastetastic Thursday; The Hearth & Soul Blog Hop via the 21st Century Housewife; Tasty Tuesdays; Tuesday Talent Show.

RPI: Mission Beets - Beet Chocolate Cake with Homemade Vanilla Icing

It's true. Haydn and I failed miserably in RPI this week. Not with respect to the dishes we made - which, if I may say, have turned out to be one of the best RPI in recent history - but regarding the competition. With so much going on in our busy lives we forgot to rock, paper, scissor the crap outta each other and claim gluttonous victory over the other.

Meh, what ya gonna do? 

Instead I let him select an ingredient - of which he chose beets. 

I love me some beets. Beets = good. Earthy. Sweet. With an elastic crunchy softness (does that make sense?)...

Having just done a guest post for Stacy @ Seattle Seedling titled I Need A "Beeting" (Please?) - aka Spring Beet Bruschetta - I didn't want to do another goat cheesy, balsamicy, beet filled dish. Because let's be honest with ourselves: goat cheese, balsamic vinegar, and beets are made for each other. In fact, I was tempted to make something similar to this or this. And can you blame me? Holla!

But no. I opted to live on the edge a little. Beets savory? Of course. Beets sweet? Um, yeah. Special thanks have to go to those who recommended I do so because beets in dessert = better than beets themselves. 

Anyone who knows me knows I'm not much of a baker - so fashion my own beet cake recipe? Unlikely to happen. Instead I borrowed Peggy's Recipe @ My Fiance Likes It So It Must Be Good. Peggy and I did a "golden beet off" a few months back and this is what she came up with. Peggy, I am so glad you are in cooking school. Not because you need to learn how to cook because this cake was divine, but because you need to cook more. Do it. Do. It. 

Seriously though, the cake ended up chocolatey, not too sweet, and was baker-challenged friendly. It ended up quite dense - almost like a brownie. And while I could taste the beets in the first few bites - and you should, it is after all, beet cake - the more I ate, the more I enjoyed it. I will be making this again in the near future and savoring every sweet bite.

Mmmmmm beet cake.

Beet Chocolate Cake with Homemade Vanilla Icing

(printable recipe)

Ingredients for Cake:

1 & 3/4 C Flour.

 2 Tsp Baking Powder.
3/4 Tsp Salt.
3/4 C Cocoa Powder.
1 & 1/4 C Sugar.
Approx 5 to 6 small-medium beets).
3 Pastured Eggs, room temp.

 1/2 C Canola Oil.
1 Tsp Vanilla Extract.

Ingredients for Icing:

3 C Icing (Confectioner's) Sugar.

1/3 C Butter, room temp.

1/3 C Milk.

1 Tsp Vanilla Extract.

Little Red Sprinkles (optional).

What to Do:

First things first, roast the beets. Pre-heat your oven to 400 degrees F. Place beets in a roasting pan with a couple glugs of olive oil and a good pinch of salt and pepper. Shake well to coat. Cover and roast in the oven 45-60 minutes until fork tender, depending on the size and age of the beets. Younger beets cook faster than older ones.

Remove from the oven, allow to cool to touch and then cut off their bums and peel off the skin. Place in a food processor and puree until mostly smooth. You want to end up with 1 and 1/2 C of puree. Set aside.

Change the oven setting to 350 F and cut out a piece of parchment paper large enough to come over the edges of a 9" spring form or cake pan. Lightly grease the paper with either butter or non-stick spray. Set aside.

In a medium bowl, combine flour, baking powder, salt, cocoa and sugar. Mix well. 

In another bowl, whisk together the eggs, beet puree, canola oil and vanilla extract.

Make a well in the dry ingredients and gently pour beet mixture in the middle.  Mix until just combined. Make sure to get to the edges so you incorporate all the dry into the wet. 

Pour into your prepared pan and bake for 45 minutes, or until cake tester comes out clean.

Remove from the oven and allow to cool 10 minutes. Transfer cake to a wire rack and allow to cool completely before frosting or your icing will melt.

To make icing: Put confectioner's sugar, a couple Tbsp of milk, butter and vanilla in a large mixing bowl. Mix on low until combined. Slowly add a little milk at a time, mixing well between additions to ensure complete incorporation. Continue this method until the icing is of the consistency you want. Cover and place in the fridge until ready to frost. You will want to remove it from the fridge and have the icing come to room temperature before you ice the cake. I just let mine sit on the counter covered though because of the dairy in it some people may not want to do that. Fair enough.

Spread icing over the cake, top with sprinkles if using, cut and serve on your Grandmother's prettiest china.

Eat.

To see past RPI competitions, click here.



 


This post is linked up with Cast Party Wednesday; Full Plate Thursday; Tastetastic Thursday; The Hearth & Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show.