Pizza Dough from Figs Restaurant

1/4 cup whole wheat flour
3 1/2 cups all-purpose flour, plus additional for rolling
2 teaspoons fresh yeast
2 teaspoons kosher salt
2 teaspoons sugar
2 teaspoons olive oil 
1 2/3 cups lukewarm water

Place the flours, yeast, salt, and sugar in a mixer fitted with a dough hook.  While the mixer is running, gradually add the oil and water.  Knead on low speed until the dough is firm and smooth, about 10 minutes.  

Divide the dough into four balls, about 7 1/2 ounces each.  (Freeze two of the dough balls, if desired.)  Line cookie sheets with parchment paper.  Place dough balls on the parchment and cover with a damp towel or oiled plastic wrap.  Let them rise in a warm spot until they have doubled in bulk, about 2 hours.

To roll out the dough: Dab your fingers in flour and then place one ball on a generously-floured work surface and press down in the center with the tips of your fingers, spreading the dough with your hand.  When the dough has doubled in width, use a floured rolling pin and roll out until it is very thin, like flatbread.  The outer border should be a little thicker than the inner circle.  Do not worry that the pizza is not round; you are looking for an 8- to 10-inch shape, a cross between an oval and rectangle. If you get a hole, simply pinch the edges back together.  Repeat with remaining dough ball(s).

Top as desired and bake in a 500° F oven for about 6 to 7 minutes, until browned.

Makes 4 8- to 10-inch pizzas (serves 1 to 2 people per pizza)

From The Figs Table by Todd English and Sally Sampson

Chocolate and Coconut Marble Pound Cake

For the coconut cake:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

1/2 cup unsalted butter, at room temperature

1 1/4 cups granulated sugar

1 egg

1 egg yolk

1 tablespoon coconut extract

1 teaspoon vanilla extract

1/2 cup plus 2 tablespoons unsweetened coconut milk

For the chocolate cake:

1 cup all-purpose flour

1/2 cup Dutch-processed cocoa powder

1 1/8 teaspoon baking powder

1/4 teaspoon salt

3/4 cup unsalted butter, softened

1 1/4 cups granulated sugar

2 eggs

1 teaspoon vanilla extract

1/2 cup sour cream

Heat oven to 325° F. Grease and flour a 10-cup or 12-cup Bundt pan.

Make the coconut cake batter:

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the egg and the yolk one at a time, beating well after each addition. Scrape down the bowl again, add the coconut and vanilla extracts, and beat until just incorporated.

Add the flour mixture in three parts, alternating with the coconut milk, beginning and ending with the flour mixture, mixing after each addition until just combined; do not overmix.

Make the chocolate cake batter:

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes.  Gradually beat in the sugar.  Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes.  At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.

In a small bowl, stir the vanilla extract into the sour cream.  At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended. 

Spoon one-half the coconut cake batter into the prepared Bundt pan, and smooth it into an even layer. Spoon one-half the chocolate cake batter over the coconut batter and smooth it into an even layer. Repeat with the remaining batters.

Bake the cake for 60 minutes, or until a cake tester inserted in the center comes out clean.  Cool the cake in the pan on a wire rack for 15 minutes.  Then, invert the cake onto the rack and cool completely.

For the glaze:

4 to 6 tablespoons coconut milk

1/2 teaspoon coconut extract

1/2 teaspoon vanilla extract

1 cup confectioner's sugar, sifted

4 ounces bittersweet chocolate, melted and still warm

Make the glaze:

In a large bowl, whisk together 4 tablespoons of the coconut milk, the coconut extract, and the vanilla extract.  Add the confectioner's sugar and whisk until incorporated and smooth.  Slowly stir in the melted chocolate.  The glaze should be thick, yet pourable; if the glaze appears too thick, thin it out with additional coconut milk, a tablespoon at a time, until the desired consistency is reached.

Pour the glaze in large, thick ribbons over the crown of the cake, allowing the glaze to spead and drip down the sides of the cake.

The cake can be kept in an airtight container at room temperature for up to 3 days.

Makes 1 10- to 12-inch Bundt cake.

From Brown Eyed Baker blog and The Cake Book by Tish Boyle, with many changes

Deep Chocolate Sour Cream Pound Cake

For the cake:

2 cups (238 grams) all-purpose flour

1 cup (92 grams) Dutch-processed cocoa powder

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups (340 grams) unsalted butter, softened

2 1/2 cups (500 grams) granulated sugar

4 large eggs

2 teaspoons vanilla extract

1 cup (242 grams) sour cream

Heat oven to 325° F. Grease and flour a 10-inch Bundt pan.

Make the cake:

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes.  Gradually beat in the sugar.  Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes.  At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.

In a small bowl, stir the vanilla extract into the sour cream.  At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended.  Scrape the batter into the prepared pan and smooth the top.

Bake the cake for 65 to 75 minutes, until a cake tester inserted in the center comes out clean.  Cool the cake in the pan on a wire rack for 15 minutes.  Then, invert the cake onto the rack and let it cool completely.

Makes one 10-inch Bundt cake.

From The Cake Book by Tish Boyle, with minor change

Coconut Bundt Cake

For the cake:

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon kosher salt

1 cup unsalted butter, at room temperature

2½ cups granulated sugar

2 eggs

2 egg yolks

2 tablespoons coconut extract

2 teaspoons vanilla extract

1⅓ cups unsweetened coconut milk

For the glaze:

4 to 6 tablespoons coconut milk

½ teaspoon coconut extract

½ teaspoon vanilla extract

2 cups powdered sugar, sifted

6 ounces white chocolate, melted and still warm

Shredded coconut, toasted, to garnish

Make the cake:

Heat oven to 350°F. Grease and flour a 10-cup or 12-cup Bundt pan.

In a medium bowl, whisk together the flour, baking powder and salt.

Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the eggs and the yolks one at a time, beating well after each addition. Scrape down the bowl again, add the coconut and vanilla extracts, and beat until just incorporated.

Add the flour mixture in three parts, alternating with the coconut milk, beginning and ending with the flour mixture, mixing after each addition until just combined; do not overmix.

Spoon the batter into the prepared pan, smoothing the top into an even layer. Bake until a sharp knife or toothpick inserted in the center of the cake comes out with just a few moist crumbs, 50 to 55 minutes. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

Make the Glaze:

In a large bowl, whisk together 4 tablespoons of the coconut milk, the coconut extract and vanilla extract. Add the powdered sugar and whisk until incorporated and smooth. Slowly stir in the white chocolate. The glaze should be thick yet pourable; if the glaze appears too thick, thin it out with addition coconut milk, a tablespoon at a time, until you reach the desired consistency.

Pour the glaze in large, thick ribbons over the crown of the cake, allowing the glaze to spread and drip down the sides of the cake. Top with the toasted shredded coconut immediately and allow the glaze to set before serving, about 5 minutes. The cake can be kept in an airtight container at room temperature for up to 3 days.

Makes 1 10- to 12-inch Bundt cake.

From Brown Eyed Baker blog

Vegetarian Egg Drop Soup with Tofu and Spinach

8 cups plus 1 cup low-sodium vegetable stock

3 cups sliced shiitake mushrooms

2 teaspoons kosher salt

1/4 teaspoon freshly ground pepper

1 14-ounce box firm tofu, drained, rinsed, cubed or cut into 1-inch by ½-inch strips

6 cups baby spinach, stems removed, roughly cut into ½-inch strips

1/4 cup cornstarch

7 large egg whites, or 4 large eggs, whisked

2 scallions, chopped into ¼-inch pieces

Bring 8 cups stock to boil in a large saucepan over high heat.  Add the mushrooms, salt, and pepper, and cook over medium heat until the mushrooms are completely cooked, shrunken, and soggy, 4 to 5 minutes.  Stir in the tofu and spinach and cook for until the spinach is completely wilted, 2 to 3 minutes.

Whisk remaining 1 cup stock and the cornstarch in a small bowl, then drizzle into the soup, whisking constantly.

Slowly stir the soup in a circle, to create a whirlpool, and carefully drizzle in the eggs, stirring constantly.  They will turn into shreds.

Cook for 1 minute, stirring constantly.  Serve hot, garnished with scallions.

From The Weiser Kitchen blog

Guacamole with Fresh Corn and Chipotle

2 large ripe avocados (about 1 1/2 pounds), halved, pitted, and peeled
1 tablespoon fresh lime juice
1 ear of fresh corn
1 plum tomato, seeded and diced
2 green onions, chopped
1 canned chipotle chile, finely chopped
1/4 cup sour cream

Mash avocados with lime juice in a medium bowl.  Using a sharp knife, remove corn kernels from cob and add to avocado mixture.  Stir in tomato and green onions. Combine chipotle and sour cream in a small bowl; whisk to blend.  Stir cream mixture into avocado mixture.  Season with salt.  (Can be made 4 hours ahead.  Place plastic wrap directly onto surface of guacamole and refrigerate.  Bring to room temperature before serving.)

Makes about 2 cups.

From Bon Appetit, July 2006

Beer Marinade

Use with beef, pork, chicken, or salmon.  Marinate large pieces of meat (whole chickens or roasts) overnight, medium-sized pieces (steaks, chops, and chicken pieces) for 4 to 6 hours, and smaller cuts (boneless chicken breasts or thighs, and cubed meat for kebabs) for 2 to 4 hours, covered, in the refrigerator.

2 cups dark beer
1/4 cup honey mustard (or half honey and half Dijon mustard)
1/4 cup canola oil
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
1 medium onion, thinly sliced
2 cloves garlic, flattened with the side of a knife
2 slices fresh ginger, each 1/4-inch thick, flattened with the side of a knife
1 tablespoon paprika

Combine beer, mustard, boil, salt, and pepper in a nonreactive mixing bowl and stir or whisk until the salt crystals are dissolved.  Stir in the remaining ingredients.  Transfer to a large jar, cover, and refrigerate.  The marinade will keep for 3 days.

Makes 2 1/2 cups, enough for 2 to 3 pounds of meat.

Adapted from Barbecue Bible by Stephen Raichlen

Beer and Molasses Barbecue Sauce

1 1/4 cups bottled chili sauce
3/4 cup molasses
3/4 cup dark beer, such as Guinness
2 tablespoons Dijon mustard
2 tablespoons chili powder
2 teaspoons soy sauce
2 teaspoons hot pepper sauce, such as Tabasco
1 1/2 teaspoons fresh lemon juice
1 teaspoon liquid smoke

Mix all ingredients in a heavy medium saucepan.  Bring to a boil over medium heat, stirring occasionally.  Reduce heat; simmer until sauce thickens and is reduced to 2 cups, stirring frequently, about 15 minutes.  Cool completely before using.  (Can be made 1 week ahead.  Cover and chill.)

Makes about 2 cups.

From Bon Appetit, July 1996

Horseradish Mashed Potatoes

2 pounds yellow or russet potatoes, peeled, cut into 1-inch pieces

1 1/3 cups (or more) whole milk
1 large garlic clove, sliced into large pieces
1/4 cup prepared white horseradish
6 tablespoons (3/4 stick) unsalted butter, cut into pieces

Cook potatoes in a large pot of boiling salted water until tender, about 20 minutes.  Drain.  Return to pot.  

Meanwhile, bring 1 1/3 cups milk and garlic to boil in a large saucepan.  Remove garlic.  Add milk and horseradish to potatoes.  Using potato masher, mash until smooth.  Add butter, and stir until melted.  Season with salt and pepper.  (Can be made 2 hours ahead.  Let stand at room temperature.  Stir over medium heat until heated through, adding more milk to thin if necessary.)

Makes 6 servings.

From Bon Appetit, February 2002

Potato Salad with Artichokes and Roasted Red Peppers

3 pounds medium-size red-skinned potatoes, not peeled, cut into 1/2-inch-thick slices
1/2 cup distilled white vinegar
3/4 cup finely chopped onion
2 tablespoons fresh lemon juice

2/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon chipotle puree
1/2 cup chopped drained roasted red peppers from jar
1/2 cup chopped canned artichoke bottoms

Steam potato slices just until tender, about 15 minutes.  Meanwhile, heat the vinegar in a small pan until simmering; add the chopped onion, and let cook in the pan for 1 minute, then cover, remove from heat, and let stand 15 minutes.  Drain onions, reserving 2 tablespoons vinegar.

Transfer potato slices to a large bowl.  Add onions, reserved 2 tablespoons vinegar, and lemon juice.  Toss gently to coat.  Cool to room temperature.

Combine next 5 ingredients in a small bowl; whisk to blend.  Pour dressing over cooled potatoes.  Add red peppers and artichokes.  Toss gently to mix.  Season to taste with salt and pepper.  (Can be made 1 day ahead.  Cover and refrigerate.)

Makes 6 servings.

From Bon Appetit, September 2002, with some changes

"Best Chocolate Cake in the Whole Wide World"

1 cup unsweetened cocoa powder 

1 1/4 cup hot water

3 cups brown sugar

2 2/3 cups cake flour

1 1/2 teaspoons baking soda

1 teaspoon kosher salt

9 ounces unsalted butter, at room temperature, cut into pieces

3 large eggs, at room temperature

2 teaspoons pure vanilla extract

3/4 cup warm-ish water

Heat oven to 350° F.

Grease and flour (or use cocoa powder instead of flour if you aren't going to frost the sides) two 8 or 9" round baking pans (make cupcakes with any extra batter if too much for pans).

Mix the hot water with the cocoa powder and let it sit for a few minutes, until the cocoa is dissolved. 

Combine the brown sugar, cake flour, baking soda, and salt in the bowl of a stand mixer.  Using the paddle attachment, mix on low until all is combined and looks consistent.  Add the cocoa water to the dry ingredients and beat on low until combined.  Add the butter to the batter.  Beat for about 3 minutes on low.  Scrape down the sides of the bowl a couple of times. 

Beat eggs lightly and mix them with the warmish water and the vanilla.  Add these wet ingredients to the batter in thirds until just combined.  Scrape down the bowl frequently.  Pour batter in the cake pans until they are 2/3 full.  Bake for 22 minutes and then check them; a toothpick poked into the center should come out clean. The cake might take 15 more minutes, but don't overbake.  Let the cakes cool in their pans, then remove and frost.

Makes one two-layer 8- or 9-inch cake.

From Alicia Paulson's blog, Posie Gets Cozy

Cloudburst Frosting

1/4 cup all-purpose flour

1 cup WHOLE (it has to be whole) milk

1 cup softened butter

1 teaspoon vanilla extract

2 cups sifted confectioner's sugar

In a small pan, gradually add the milk to the flour, whisking them together into a totally smooth mixture — you don't want any lumps here. 

Simmer, barely, over low/medium heat, until thick, whisking constantly so you don't get any lumps. (Do not walk away from the stove for even a minute! But, if you do get lumps, just push it all through a sieve.)  You want it to be the consistency of pudding. 

Remove from heat and let it cool for a few minutes, and then push a piece of plastic wrap down on the surface of the mixture (so a skin doesn't form).  Let it cool completely but NOT in the refrigerator (if you put it in the fridge, it won't work); this may take an hour or two or three.  

Cream together the butter and vanilla.  Add the confectioner's sugar and beat on high for several minutes until it is very fluffy.  Add the milk/flour mixture and beat until it is super fluffy.  The frosting will sometimes appear to separate when you add the milk/flour mixture, but just keep beating it on high until it whips up into smooth, fluffy clouds.

Just enough for a two-layer 8-inch cake.

From Alicia Paulson's blog, Posie Gets Cozy

Old-Fashioned Doughnuts

1 1/4 cup all-­purpose flour

1 teaspoon baking soda

1/4 teaspoon fresh grated nutmeg

Pinch of salt

1/3 cup granulated sugar

1/4 cup plain yogurt or sour cream

1 large egg

1 tablespoon unsalted butter, melted

Vegetable oil for frying

In a medium bowl, sift together flour, baking soda, nutmeg, salt, and sugar.

In a separate small bowl, whisk together yogurt (or sour cream), egg, and melted butter. Add the wet ingredients to the dry ingredients and fold together until well-incorporated. The dough will take some smooshing to gather into a disk; it will be like a slightly more moist biscuit dough.  Wrap in plastic wrap and place in the fridge to rest for 15 minutes.

Place a candy/fry thermometer in a medium saucepan.  Pour oil into the pan until it is about 2 inches deep.  Heat oil over medium-­low heat to 360°F.

On a lightly-floured work surface, roll dough to a 1/2-­inch thickness.  Cut doughnuts with a 2 1/2-­inch round cutter, and cut a center hole with a smaller circle cutter.

Fry 2 or 3 doughnuts at a time for about 1 minute on each side. Doughnuts will be golden brown. Carefully remove from hot oil, drain, and let rest on towel paper.

Makes between 6 and 10 doughnuts.

From Joy the Baker blog, recipe adapted from Doughnuts by Lara Ferroni

Whole Roasted Cauliflower with Cheddar Sauce

For the cauliflower:

10 cups water

3 tablespoons kosher salt

1/3 cup olive oil, plus more for drizzling

3 tablespoons fresh lemon juice

2 tablespoons unsalted butter

1 tablespoon granulated sugar

2 teaspoons crushed red pepper flakes

2 teaspoons whole black peppercorns

1 bay leaf

1 head of cauliflower, leaves removed

1 teaspoon smoked paprika

For the sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

½ cup whole milk

¾ cup beer (something light like a pilsner or amber) or white wine

2 teaspoons Worcestershire sauce

2 teaspoons spicy brown mustard

½ teaspoon salt

½ teaspoon black pepper

2 cups sharp cheddar cheese, grated

To make the cauliflower, pour water into a large pot and bring to a boil.  Once boiling, add the salt, olive oil, lemon juice, butter, sugar, red pepper flakes, peppercorns, and bay leaf. Stir until butter has melted.  Gently lower the cauliflower into the simmering water.  The cauliflower should simmer top down in the liquid – no need to stir much, just let it simmer away for 15 minutes or until very soft.  To test the softness, insert a thin knife into the cauliflower; the knife should meet no resistance.   

While the cauliflower simmers, place a rack in the center of the oven and heat oven to 450°F.

Carefully lift the cauliflower from the water and place in a colander to drain.  Then, place the warm cauliflower in a pie plate.  Drizzle generously with olive oil.  Sprinkle with smoked paprika.  Roast for 30 minutes, rotating the pan two or three times during baking.  Remove from the oven and allow to cool while you make the cheese sauce.

To make the cheddar sauce, heat butter in a small sauce pot over medium-high heat.  Add the flour and whisk together to form a paste; cook for a few seconds to develop a nutty aroma.  Slowly stream in the milk and whisk until thickened, about 2 minutes.  Add the beer or wine and Worcestershire sauce and whisk until smooth, well-incorporated and thickened, about 5 minutes.

Add the mustard and season with salt and pepper.  Remove from heat and add the cheese.  Stir with a wooden spoon until melted and smooth.

To serve, place warm cauliflower in a serving dish. Pour the warm cheddar sauce around the cauliflower and serve.

Serves 2 to 4.

From Joy The Baker blog, recipe originally adapted from Domenica Restaurant in New Orleans.