Chocolate Angel Food Cake

After watching Valerie Bertineli make this on the Food Network, I assembled my ingredients to try a chocolate version of one of my favorite cakes. So light, airy and perfect with springtime berries.

If you prefer the traditional version, try Fred Jarvis’1930’s era Angel Food Cake. I also make a yummy Whole Wheat Angel Food Cake but have not got around to posting that recipe.

Angel Food Cakes are not really difficult to make if you understand the principles of egg foam . . .

EGG WHITE FOAM – You’ll need to separate the whites from the yolks and this is easiest to do when eggs are cold. However, to achieve the maximum amount of egg foam, the eggs should be at room temperature. Hence, separate the eggs and then let them set for a while.

Also egg whites will not whip if there is any fat present —SO —make sure you don’t allow any yolks to mix in with the whites. Use a clean bowl with no traces of fat; stainless, glass or ceramic bowls are ideal. Also make sure your beaters are fat free (i.e. don’t whip cream and then add the beaters to egg whites). 

Chocolate Angel Food Cake with Berries and Cream

1 cup cake flour (No cake flour? Measure out 1 c. all-purpose & remove 2 tablespoons; replace the removed flour with 2 tablespoons of cornstarch)

I used the NutriBullet to
grate the bittersweet chocolate.

1/4 cup cocoa powder (I used dark cocoa powder)

1 teaspoon baking soda 

1 teaspoon instant espresso powder (a great addition that enhances the chocolate flavor)

1/2 teaspoon salt 

1 1/2 cups granulated sugar – divided 

1 ounce bittersweet chocolate, finely grated

12 large egg whites, at room temperature 

1 teaspoon cream of tartar 

1 teaspoon vanilla extract 

-----

Powdered sugar for dusting cake if desired
2 cups mixed fresh berries, for serving 

1 cup whipped cream, for serving 
Chocolate sauce if desired 

Special equipment: 10-inch tube pan with a removable bottom

1. Preheat the oven to 350° F.
2. Sift the flour, cocoa powder, baking soda, espresso powder, salt and 3/4 cup sugar into large bowl. Whisk in the chocolate and set aside.
   
   
   
   
3. Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip the whites on medium-high speed until foamy, about 30 seconds. Slowly pour in the remaining 3/4 cup sugar and whip on high speed until the whites are glossy and can hold a stiff peak. Add the vanilla and beat to combine. Remove the bowl from the mixer.
   
   
   
   
   
   
4. Gradually add the flour mixture, gently folding it into the egg white mixture, until fully combined. 
   
   
   
   
5. Spoon the batter into an ungreased 10-inch tube pan.
   
6. Bake in preheated oven until the cake springs back when pressed with a finger, 30 to 35 minutes. Do not open the oven during this time.
   
7.  Let cool, inverted, for 1 hour before removing the cake from the pan.
   
8. Dust cake with a little powdered sugar. Serve with the berries, a dollop of whipped cream and a drizzle of chocolate sauce. 
   
   
   
   

             Since angel food cake contains NO yolks, I used them to make my Mom’s Egg Noodles. 

Recipe without photos . . .

Chocolate Angel Food Cake with Berries and Cream

1 cup cake flour (No cake flour? Measure out 1 c. all-purpose & remove 2 tablespoons; replace the removed flour with 2 tablespoons of cornstarch)

1/4 cup cocoa powder (I used dark cocoa powder)

1 teaspoon baking soda 

1 teaspoon instant espresso powder (a great addition that enhances the chocolate flavor)

1/2 teaspoon salt 

1 1/2 cups granulated sugar – divided 

1 ounce bittersweet chocolate, finely grated

12 large egg whites, at room temperature 

1 teaspoon cream of tartar 

1 teaspoon vanilla extract 

-----

Powdered sugar for dusting cake if desired
2 cups mixed fresh berries, for serving 

1 cup whipped cream, for serving 
Chocolate sauce if desired

Special equipment: 10-inch tube pan with a removable bottom

1. Preheat the oven to 350° F.
2. Sift the flour, cocoa powder, baking soda, espresso powder, salt and 3/4 cup sugar into large bowl. Whisk in the chocolate and set aside.
3. Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip the whites on medium-high speed until foamy, about 30 seconds. Slowly pour in the remaining 3/4 cup sugar and whip on high speed until the whites are glossy and can hold a stiff peak. Add the vanilla and beat to combine. Remove the bowl from the mixer.
4. Gradually add the flour mixture, gently folding it into the egg white mixture, until fully combined. 
5. Spoon the batter into an ungreased 10-inch tube pan.
6.  Bake in preheated oven until the cake springs back when pressed with a finger, 30 to 35 minutes. Do not open the oven during this time.
7.  Let cool, inverted, for 1 hour before removing the cake from the pan.
8. Dust cake with a little powdered sugar. Serve with the berries, a dollop of whipped cream and a drizzle of chocolate sauce.  

Hildebrand Dairy details & recipe

The summer 2019 issue of KANSAS! magazine arrived in the mail and includes the story I wrote about Hildebrand Daily, “Milking innovation and Tradition,” (pp. 30-33) It’s a story about a Kansas family dairy faming tradition that dates back to 1930. 

Typically, I submit more than can be included, allowing the editor a chance to pick and choose what best fits in the space. I did submit a couple of side bar ideas that didn’t make it into the Taste of Kansas section so I’m including them below.

Photo of Hildebrand Dairy products in their icon bottles.
Photo from Hildebrand Dairy,

HILDEBRAND DAIRY TIDBITS & TRIVIA 

·     According to the Kansas Livestock Association, Hildebrand Farms Dairy (HFD) is one of more than 290 dairy farms in Kansas. 

·     One hundred and fifty cows are milked twice a day in the Hildebrand’s milking parlor; milk out time takes just seven to eight minutes with eight cows milked at a time.

·     The dairy processes about 800-1000 gallons of milk daily.

·     It takes nine gallons of milk to produce one gallon of cream.  

·     Heifers are 2 years old when they are artificially inseminated and begin the dairy cow cycle; cows join the milk herd for one year after giving birth and continue this cycle up to eight times.

·     Peak calf season is April through June and October through November;up to 75 calves can be housed in the well-ventilated barn where they start off being bottle-fed.

·     Customers pay a deposit for a glass bottle and then return it when they make their next purchase; 75 to 80% of bottles are returned and recycled.

·     The bottles that set Hildebrand milk apart have evolved over time. The 10^th anniversary bottle was issued in October 2018.

·     Root beer milk, one of Hildebrand’s most unusual flavors, was the suggestion of an employee, and now has a “cult” following. Think root beer float in a bottle!

·     Several Kansas coffee shops use Hildebrand dairy products to create their milk-based drinks including mochas and lattes.

·     Lawrence is the top-selling market for Hildebrand milk in Kansas.

DETAILS ABOUT HILDEBRAND’S BOTTLING PLANT 

A four-person team works in the bottling plant beginning at 6:00 a.m. and ending about 2:00 p.m. Monday through Friday. Hildebrand-Reed describesit as an “old-school” operation that uses smaller scale, creamery-sized equipment. The pasteurizer is new but she refers to other pieces of essential equipment as “antiques.”
Milk movement follows this typical sequence:

·     SEPARATOR—Milk moves from the barn holding tank to a 1970s era separator that is worth $55,000 in today’s market; equipment for small dairies is hard to come by and expensive.
·     PASTEURIZER—Raw milk goes to the pasteurizer where it reaches a temperature of 161 degrees Fahrenheit and is then cooled to 40 degrees Fahrenheit, all within a 15 second time span. 
·     HOMOGENIZER— The majority of the milk passes through a homogenizer where the fat molecules are broken down and integrated into the milk. Cream and cream-topped milk bypass this step.
·     HOLDING TANKS—Milk goes to one of four holding tanks. 
·     BOTTLE FILLER —Milk is piped into the filler and added to the dairy’s signature glass bottles. 
·     DATER—Bottles are then fed into an automated dater where the shelf life is listed as indicated by federal and state regulations.
·     COOLER—Bottles are moved into a cooler located near the loading dock. Refrigerated HFD trucks back up to the dock to load the milk that is then delivered to 125 commercial outlets in Kansas.

To check out additional details about Hildebrand Dairy, go to their website 
@  https://www.hildebrandfarmsdairy.com

And, of course, I always include a recipe. This is the one that was part of the article: 

Hildebrand Mac & Cheese    Yield: one 9 x 13-inch casserole

Melissa Hildebrand-Reed describes this as her go-to mac and cheese recipe, one her family eats year round. She always makes it with whole milk and often uses a variety of cheeses in order to vary the flavor. However she clarifies, “I always use block cheese, never bagged as it just doesn't melt as well.” Sometimes she even uses a half block (4 ounces) of cream cheese to make this comfort food even creamier.

INGREDIENTS

1 lb. elbow macaroni pasta

½ cup Hildebrand sweet cream butter

2 teaspoons minced garlic

½ cup all-purpose flour

1 ½ teaspoons kosher or sea salt

1 ½ teaspoons black pepper

4 cups Hildebrand milk 

1 tablespoon Dijon mustard

6 cups freshly shredded sharp or white cheddar 

2 tablespoons Hildebrand sweet cream butter

½ cup panko bread crumbs

DIRECTIONS

1.    Preheat oven to 325 degrees F. Butter or spray a 9 x 13-inch baking dish.

2.    Boil pasta in salted water according to package directions; drain.

3.    Melt ½ cup butter in large saucepan over medium heat. Add garlic and heat just until it becomes aromatic; watch carefully to avoid burning. 

4.    Sprinkle in flour and whisk; cook 2 to 3 minutes. Add salt and pepper.

5.    Slowly pour in milk and mustard whisking until smooth. Continue to cook on medium heat, whisking until sauce is thick and bubbly. Sauce should be thick enough to coat a spoon. 

6.    Lower heat and stir in cheese until well combined.

7.    Add hot pasta to prepared baking dish. Pour cheese mixture over the top and stir to combine.

8.    In a small skillet set on medium heat, melt 2 tablespoons butter. Add in panko bread crumbs, stirring constantly 3 to 5 minutes or until golden brown.

9.    Sprinkle breadcrumbs over mac and cheese.

10.  Bake in preheated oven for 12 to 15 minutes until bread crumbs crisp.

Summer 2019 KANSAS! magazine cover page

Mojo Pork (electric pressure cooker) for Cuban Rice Bowls

Inspired by a recipe in the June 2019 issue of Eating Well magazine. I prepared citrus-marinated Mojo pork as the basic for Cuban rice bowl. Made in an electric pressure cooker, the pork in super tender and packed with flavor. We set it out with an array of other ingredients for a family dinner where everyone could created their own customized rice bowl. Delish!

Mojo Pork made in an electric pressure cooker    Serves about 10

1 tablespoon extra-virgin olive oil

1 (3½- to 4-pound) boneless pork shoulder or butt, trimmed and cut into 6 pieces

8 cloves garlic, minced

3 tablespoons chopped fresh oregano

2 teaspoons ground cumin

1 bay leaf

Zest & juice of 1 large orange, divided

Zest & juice of 1 large lime, divided

2 teaspoons kosher salt

2 teaspoons ground pepper

½ cup water

1 large yellow onion, sliced

1. Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.
   
2. Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. 
   
3. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.
   
4. Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.
5. Transfer the pork to a bowl or platter and shred the meat into large pieces. Skim fat from the liquid, if desired.
   
6.  Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.


Pressure Cooker Tip;  Pressure is made from steam; if there’s not enough liquid in the bottom of the pressure cooker pot to circulate and create steam, it absolutely cannot pressurize. Always be sure there’s a minimum 1/2 cup – 1 cup of liquid in the pressure cooker pot before you lock the lid into place to begin pressurizing. If, after lid is closed, the pot fails to go into pressure mode, open the pot and add more liquid.

To make ahead: Refrigerate for up to 3 days.

No pressure cooker? Braise the meat in a large pot in a 300°F oven for 4 to 5 hours.

Build-our Own Cuban Rice Bowls

Set out the following and let guests assemble their own bowls:

Rice  -- we prefer Basmati rice cooked according to package directions

Mojo pork

Black beans, drained and rinsed

Guacamole or sliced avocado

Jalapenos

Pico de gallo

Cherry or grape tomatoes

Lime wedges

Recipe without photos . . .

Mojo Pork made in an electric pressure cooker  Serves about 10

1 tablespoon extra-virgin olive oil

1 (3½- to 4-pound) boneless pork shoulder or butt, trimmed and cut into 6 pieces

8 cloves garlic, minced

3 tablespoons chopped fresh oregano

2 teaspoons ground cumin

1 bay leaf

Zest & juice of 1 large orange, divided

Zest & juice of 1 large lime, divided

2 teaspoons kosher salt

2 teaspoons ground pepper

½ cup water

1 large yellow onion, sliced

1. Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.
2. Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. 
3. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.
4. Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.
5. Transfer the pork to a bowl or platter and shred the meat into large pieces. Skim fat from the liquid, if desired. 
6. Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.


Pressure Cooker Tip;  Pressure is made from steam; if there’s not enough liquid in the bottom of the pressure cooker pot to circulate and create steam, it absolutely cannot pressurize. Always be sure there’s a minimum 1/2 cup – 1 cup of liquid in the pressure cooker pot before you lock the lid into place to begin pressurizing. If, after lid is closed, the pot fails to go into pressure mode, open the pot and add more liquid.

To make ahead: Refrigerate for up to 3 days.

No pressure cooker? Braise the meat in a large pot in a 300°F oven for 4 to 5 hours.

Build-our Own Cuban Rice Bowls

Set out the following and let guests assemble their own bowls:

Rice  -- we prefer Basmati rice cooked according to package directions

Mojo pork

Black beans, drained and rinsed

Guacamole or sliced avocado

Jalapenos

Pico de gallo

Cherry or grape tomatoes

Lime wedges

Whole Grain Oat, Nut & Cinnamon Pancakes

Packed with whole grains, nuts and cinnamon, these pancakes are nutritious, filling and full of flavor. A great way to start the day!

Whole Grain Oat, Nut & Cinnamon Pancakes   Makes about 8 to 10 pancakes
1 cup white whole wheat flour (such as Farmer's Direct Naturally Sweet Wheat Flour)
1/4 cup brown sugar
1/2 cup coarsely chopped nuts - walnuts, pecans, almonds
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup old fashioned rolled oats
1 cup milk
1 large egg
2 tablespoons canola oil + extra for griddle

1. Combine all dry ingredients in mixing bowl.
   
2. Add wet ingredients; stir to combine.
   
3. Brush a griddle or frying pan with oil; heat to medium temperature.
4. Add batter to hot griddle (Barry used a 1/4 cup capacity scoop) and cook a couple of minutes until bubbles begin to form on the surface of the pancakes and pancakes are set and browned on underside. Flip and continue to heat until pancakes are cooked through, another couple of minutes.
   
5. Serve with maple syrup and fresh berries. 
   

Recipe without photos . . .

Whole Grain Oat, Nut & Cinnamon Pancakes   Makes about 8 to 10 pancakes

1 cup white whole wheat flour (such as Farmer's Direct Naturally Sweet Wheat Flour)
1/4 cup brown sugar
1/2 cup coarsely chopped nuts - walnuts, pecans, almonds
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup old fashioned rolled oats
1 cup milk
1 large egg
2 tablespoons vegetable oil + extra for griddle

1. Combine all dry ingredients in mixing bowl.
2. Add wet ingredients; stir to combine.
3. Brush a griddle or frying pan with oil; heat to medium temperature.
4. Add batter to hot griddle (Barry used a 1/4 cup capacity scoop) and cook a couple of minutes until bubbles begin to form on the surface of the pancakes and pancakes are set and browned on underside. Flip and continue to heat until pancakes are cooked through, another couple of minutes.
5. Serve with maple syrup and fresh berries.

Fresh Cucumber & Veggie Kimchi

A side dish of Cucumber Kimchi was served at Seoul USA Korean restaurant we dined at last night (the only one in Salina, KS.). Today I was on the internet looking for recipes.

My first experience was Kimchi was years ago at an Asian restaurant. It smelled funny and I think I recall someone saying it had been buried underground to ferment. Despite all that, I took a taste and remember it was very sour. Since then the word kimchi, at least up until last night, brought distasteful thoughts to mind.

Perhaps it helped that the kimchi I had last night was freshly made. Perhaps it’s the healthy workshop on gut health where Dr. Will Buisiewicz talked about the benefits aspects of kimchi. Perhaps it’s that I really like Dr. B’s fermented sauerkraut that can be made by the quart; probably a combination of all three. https://theguthealthmd.com

The first recipe I saw called for fish sauce —to create an immediate sour taste. I passed that one by rather quickly. Then I found a son-mom video where Mom was demonstrating her version of Cucumber Kimchi that included lots of other veggies. Her recipe is essentially the one I followed. She used cider vinegar but I’ll also experiment with rice wine vinegar. It’s one of those recipe where you can add more or less of the ingredients or even throw in other veggies as well. However, one thing I definitely changed was the amount of chili powder—she actually used 2 tablespoons of cayenne! While I like hot and spicy, Barry can only handle a minimum of spicy heat. Instead of the cayenne or Korean chile powder, I used Gochujang paste (an ingredient I had in the fridge for making Korean pulled pork). 

About Fresh Kimchi — While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea’s national dish, featuring all manner of vegetables.

Fresh Cucumber & Veggie Kimchi

2 smaller sized cucumbers, Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons 

3 green onions (scallions), sliced at an angle into about 1/4 to 1/2” pieces

1 carrot, cut into matchstick-sized pieces

1/2 red pepper, cut into matchstick-sized pieces

1 teaspoon kosher or sea salt

1/2 teaspoon ground black pepper

2 cloves garlic, finely chopped

1 1/4” piece fresh ginger, peeled and finely chopped

2 tablespoons apple cider or rice vinegar

1/2+ tablespoon Gochujang paste or 1 to 2 tablespoons cayenne or  Korean chile powder (gochugaru, gochugalu or Korean “crushed red pepper”) 

2 teaspoons granulated sugar

1. Place all ingredients in a glass or nonreactive bowl (avoid aluminum as acidic foods, such as vinegar, can reaction with it). Taste and adjust spices and ingredient accordingly. 
2. Eat immediately or cover and refrigerate. Liquid will develop as kimchi is allowed to set so drain before serving. Freshly made, it is crisp and crunchy; some of the crunch is gone after it sets several hours but it is still tasty.