Microwave Cake

I found this some where and loved it. I have been experimenting with it. The flavors don't really pop with the original recipe. So I have been doctoring it up a bit to make it much more yummy.. The original recipe is called 3,2,1 cake.  using 2 different box cake mixes. Then water and then microwaving it.
You use Angel food cake box mix and  mystery box b and mix together.

3  tbsp of mix
2 tbsp of water
1 min in the microwave.

That's great, but the flavor sucks. So you have to play with it. I had to share this it makes great little portions of  cake . I use coffee mugs to make it in. Again I really doctor the flavor. Below is the experiment pictures. One is the two test trials of the cake the lighter one is the original test with no additions, the second is with all the added extra stuff.  The other picture is the final cake is not more than probably half a coffee mug of cake.


Happy Eating

Grappa

Grappa Italian Restaurant is the place I work. Its part of an 8 restaurant group that belongs to Bill White.  I love my job. I am a trained pastry chef, but there I work the grill. Eventually I hope to be able to get to the bakery. For right now, I cook protein. Most days we have a moderate business that keeps the kitchen busy.  Kitchen has many interesting personalities. My problem is I don't speak enough Spanish to communicate well with all of them. I can say we make the best Mexican food around for an Italian restaurant. Most family meals are hot and spicy. Below are some of the dishes that go out to the public and pictures of the kitchen .

Its a great place to eat and I look forward to trying the other places that the group owns.

this is the beginnings of our Red Snapper

This is a prosciutto salad

street tacos for family meal

Cooking meat for family meal

Lobster ravioli

Seared Salmon

Demi Glaze in the making

Stuffed Mushrooms

I was able to get my hands on a couple of large portobellos a few days ago. I decided to stuff them. I first marinated them with balsamic vinegar and cooked them for about 15 minutes until they were soft. Then I came up with this mix to put in them. I used bread crumbs, red beats, onions, spinach and garlic. I had forgotten that red beats turn everything red so the mix was a bright red inside of the mushroom. I had a great flavor, just a bright color.  Below is the inspiration picture for the dish, and the actual one I made that night.

I love experimenting with what I have in the fridgerator. Some times it takes me hours to make something because I stand at my pantry with the doors open looking at everything I have and trying to figure out how to make a bunch of of work together so that  I can have something yummy to eat.

this was the inspiration

this is what actually came out.

Recipe Day

I have an extra day at home this week, so I am taking the time to post some of my recipes. I have been looking through my collection of hundreds of foods that I have collected since I started this journey and trying to narrow down my favorites to post on line for everyone to read and share.

One of my most favorite breads to make is Focaccia. I love taking the fresh Rosemary from my garden and using it in the recipe.  Here it is. I hope it works well for you and is as soft, and spongy as when I make it.

Sugar                                    1 tbsp
Active Dry Yeast                   1tbsp
All Purpose Flour                  1lb 2 oz
Water, warm                         12 fl oz
Kosher Salt                           2 tsp
Onion, fine dice                     3 oz
Olive Oil                               1/2 fl oz
Fresh Rosemary                    2 tbsp

Combine the sugar, yeast, and water. Stir to dissolve the yeast. Stir in 4 oz of flour at a time.
Stir in 1 1/2 tsp of the salt and onion. You can add some Rosemary at this time too if you wanted to
Mix well then knead on a lightly floured surface. Or in a bowl with dough hook.
Place dough in a oiled bowl cover and ferment until doubled. About an hour
Punch down the dough, then flatten it onto an oiled sheet pan. It should be no more than 1 inch thick. Brush the top with olive oil. Let dough proof until doubled about 15 min.
Sprinkle with crushed Rosemary and remaining 1/2 tsp of salt on top of dough.
Bake at 400 until lightly browned about 20 minutes.