Thursday, April 27, 2017

Pound Cake

1 lb. butter, softened but cold, plus more for greasing
1 lb. sugar
1 lb. eggs (approximately 8), room temperature
2 Tbsp. vanilla extract
1 lb. cake flour, sifted
1/2 Tbsp. salt

Preheat oven to 325 F.

Grease two loaf pans with butter and line with parchment paper, leaving enough parchment overhang to be able to pull the loaves out of the pans after baking.

In the bowl of a stand mixer with a paddle attachment, combine the butter and sugar, and beat on high for about 10 minutes, stopping frequently to scrape down the sides and bottom of the bowl. The mixture will become light and fluffy, almost completely white in color.

Add the eggs one at a time to the batter, mixing well on high speed between additions.

Add in the vanilla. Beat the mixture on high until completely smooth and evenly mixed.

Add the dry ingredients, and finish mixing the batter by hand, stopping as soon as the batter is smooth. You don't want to over mix it.

Divide the batter into the loaf pans. Bake for approximately 1 hour, rotating the pans at 15, 30, and 45 minutes. Rotate the pans carefully and slowly; try not to disturb the cakes.
Ice cream pound cake

Test with a toothpick after an hour, it should come out clean.

Allow the cakes to cool in the pans for 10 minutes before removing them from the pans. Cool the cakes on a cooling rack. Cool completely before serving.

This recipe is easy to halve if you only want one pound cake. I've served this pound cake plain, with fruit, with ice cream, and I've used it to make an ice cream cake. It's delicious and versatile.

Here's a link to the recipe I used:


3 c. flour
1/4 c. butter, softened
1 tsp. salt
1 1/2 c. milk
1 tsp. sugar 
1 lb. ground beef
1 lb. ground pork sausage (seasoned is fine)
1/2 medium onion, chopped
1/2 tsp. kosher salt
1/2 tsp. ground pepper
1/2 tsp. garlic powder
3/4 c. bread crumbs
Dash MSG
A few Tbsp of beef broth
Lard or vegetable oil, for frying

To make the dough: Mix ingredients and knead until soft, smooth dough forms, adding flour as necessary. Set in mixing bowl covered with a towel for at least 30 minutes. It should be resting/rising in a warm place. I usually turn my oven onto the lowest setting and set the bowl on top of the stove.
To make the meat: Mix everything but the broth and lard/oil, then add small amounts of broth until meat is wetter but still sticks together well.  (Fry a small amount of meat in a frying pan to test seasoning, adjusting if desired).

Tear off golf-ball sized pieces of dough, rolling on a pastry cloth or lightly floured surface to make 4" circles. Cover half the circle with meat, and fold the dough closed over the meat, pinching and rolling the edges to seal and forming a roughly calzone shape.  Be sure to squeeze the air out before sealing.  Press the fleischkuechle gently to flatten it slightly.

Heat 1/2" deep of lard or vegetable oil to 325 F, fry fleischkuechle several minutes on each side until deep golden brown and/or meat inside is fully cooked.  

Freezes well, reheat in the oven at 350 F, for about 20 minutes, flipping them over once halfway through.
Here are links to recipes I was inspired from: and

Greek Chicken

Plan ahead... needs to marinate...

1 lb. chicken, diced
2 Tbsp. olive oil
1 clove garlic, minced
2 1/2 Tbsp. lemon juice
1/2 Tbsp red wine vinegar
1/2 Tbsp oregano
2 1/2 Tbsp. Greek yogurt
salt and pepper
Hot cooked rice

Combine everything except the cooked rice into a large ziplock bag. Make sure the chicken gets coated in the marinade. Place in the fridge for 30 minutes, or up to 24 hours.

Remove the chicken from the bag into a skillet. Throw away the rest of the marinade.

Cook the chicken over medium heat until cooked through. Serve over the hot rice. We'll definitely be making this again.

Chana Aloo Masala

1 lb. russet potato, peeled and diced
2 Tbsp. olive oil
1 onion, diced
2 cloves of garlic, minced
salt and pepper, to taste
ground ginger, to taste
coriander, to taste
1 Tbsp. garam masala
28 oz. canned diced tomatoes
2 Tbsp. tomato paste
15 oz. garbanzo beans, drained
1/2 c. frozen peas
Cooked rice
Greek yogurt, optional

Boil the potatoes for 5-7 minutes. Drain and set aside.

Saute the onion in olive oil over medium heat in a large skillet until they are soft, about 5-7 minutes. Add in the garlic and spices, and saute one more minute.

Add the tomatoes and tomato paste to the skillet. Stir in the paste until it dissolves. Cook about 5 minutes, stirring occasionally. Taste and adjust seasonings as needed.

Add in the garbanzos and peas. Cook another 3-5 minutes, or until heated through.

Serve over cooked rice.

If you want, you can add a dollop of yogurt on top or just eat it as it. Both ways are delicious.

Here's a link to the recipe I adapted: