This week’s Blue Cheese Award goes to Mahershala Ali, winner of the Golden Globe for Best Supporting Actor in Green Book.
If you’re a man and don’t have a plan for your lady, then you don’t have a damn thing! Get your copy of “Act Like a Lady, Think Like a Man” here: https://rstyle.me/n/deswnzchjs7
It’s my birthday and that means it’s time for cake! Pastry chef & co-owner of Claudine Kitchen and Bakeshop, Leah Newton, made me my favorite treat; a German chocolate cake. Learn how to make it at home with Chef Leah.
Lea’s Chocolate Cake
Sugar, 2 cups
All Purpose Flour, 1 3/4 cups
Hershey’s Cocoa, 3/4 cups
Baking Soda, 1 1/2 teaspoon
Baking Powder, 1 1/2 teaspoon
Salt, 1 teaspoon
Buttermilk, 1 cup
Eggs, 2 each
Butter, melted 1/2 cup
Water, HOT 1 cup
Folger’s instant coffee, 2 teaspoon
Combine all dry ingredients (the first 6 ingredients) in the bowl of a mixer. With a paddle attachment, begin mixing the dries on the lowest speed.
Combine the buttermilk and eggs and add to the dry ingredients, scraping the bowl as needed.
Add the melted butter to the mixture.
Dissolve the Foldger’s into the hot water.
On the first speed, slowly add the coffee to the batter. (Be careful, or it will splash out.)
Divide the batter between the 2 pans – the batter is very wet!
Bake at 350 degrees as directed below, with one rotation midway. Test with a toothpick to determine if the cake is fully baked.
Weights and Baking Times:
5 inch round: 20 minutes
6 inch round: 25 minutes
7 inch round: 27 minutes
8 inch round: 30 minutes
9 inch round: 30 minutes
10 inch round: 30 minutes
German Chocolate Cake Filling
Sweetened Condensed Milk, 14 oz
Yolks, slightly beaten 3 each
Butter, 1/2 cup
Vanilla, 1 teaspoon
Sweetened Coconut Flakes, 1 1/3 cup
Pecans, chopped 1 cup
In a medium saucepan, combine the sweetened condensed milk, yolks, and butter. Whisk together.
Over low heat, constantly stir the mixture until it has thickened and is bubbly.
Remove from heat and stir in the vanilla, coconut, and pecans.
Allow to cool to room temperature before using.
Makes about 2 2/3 cups.
Can store in refrigerator for up to 7 days.
Chocolate Ganache Frosting
Semi-sweet or dark chocolate (finely chopped), 18 ounces
Heavy cream, 2 cups
Unsalted butter, 1 cup
Make the Chocolate Frosting (in advance).
Place chopped chocolate into a large heatproof bowl.
In a medium saucepan, combine heavy cream and butter. Cook on med-high, stirring often, until just simmering.
Pour hot cream over chopped chocolate and cover bowl with plastic wrap.
Let sit 5 minutes.
Stir gently until completely smooth.
Place plastic wrap directly on top of chocolate. Allow to thicken and set overnight.
I had to give her a little bit of knowledge about how I got to where I am today using my “improper” grammar all along the way.
Over the holidays everyone in my audience received a trip to Cancun. What they probably weren’t expecting was a word of faith and inspiration. I know this one hit home for a lot people.
I tell my audience a story about an iguana that came into my house unannounced.
Chef Anthony Jacquet prepares a seasonal salad with fresh vegetables from the farmers market. Learn tips and tricks on shapes and textures for your salad.
4 cups salad mix (to include: romaine lettuce, leaf lettuce, radicchio, baby
spinach, wild arugula)
4 ea red radish, shaved on mandoline
2 ea carrots, peeled and shaved on mandoline
2 ea zucchini, shaved on mandoline
1 ea red bell pepper, cut in oblique
1 ea cucumber, shaved on mandoline
1oz fresh parsley, rough chopped
1oz fresh mint, rough chopped
1oz fresh chives, cut into batons
1oz almonds, rough chopped
2oz pomegranate arils
1 ea lemon, squeezed
3oz extra virgin olive oil
Sea salt (tt)
Freshly ground black pepper (tt)
1oz chimichurri (see sub recipe)
To assemble, place first 6 ingredients in a bowl big enough to mix (med-lg).
Pour freshly squeezed lemon juice over salad and then pour olive oil on
sides of bowl. Season with salt and pepper and gently toss salad with hands.
Place on plates and garnish with pomegranate and almonds. Drizzle with
This recipe makes 4 portions.
1 cup parsley, chopped
1 cup oregano, chopped
1 cup cilantro, chopped
1 Tbsp garlic, minced
½ tsp. chili flakes
2oz red wine vinegar
2 cup olive oil
1 TBSP Salt
Mix all ingredients. This recipe makes 1qt.
Meet Chef Anthony.