Nonnie’s brisket vs. high-end cookbook recipe. I’ve never cooked brisket, but one thing I notice is the Lipton onion soup packet is also used in the vegetarian meatloaf recipe. Bookmarking this for the future.
“…I prefer to make what is known as a double stock—in culinary-school terms, a fortified stock, or, Frenchily, a consommé, which classically refers to a clarification of the broth, and perhaps also the meat of more than one species. Whatever name you assign to it, the preparation can be summed up like this: when making stock, use stock as a base instead of water. The result is the most magnificently rich liquid, a concentrated essence of the sort that makes people sink, at first slurp, into a sighing surrender.”
-Helen Rosner, “Thanksgiving Double Stock.” The New Yorker. November 11, 2018.
Originally published in the December 1988 issue of Southern Living, I have been making this cake for over 10 years (one a year) and have added some detail to the recipe. This is easier if you break the time into pieces and take your time in making it. It will always come out delicious, but often the aesthetics will be off. It’s hard to get this cake exactly right.
1 cup, shortening
2 cups, sugar
3 cups of cake flour
2.5 teaspoons, baking powder
0.5 teaspoons, salt
1 cup, whole milk
1 teaspoon, almond extract
1 teaspoon, vanilla extract
1 cup chopped pecans, toasted
a few pecan halves
3 cups, sugar
0.75 cups, whole milk
1 egg, beaten
pinch of salt
0.5 cup, butter
0.33 cups, butter
3 cups, powdered sugar
2 tablespoons, whole milk
0.5 teaspoons, vanilla extract
3 cake pans, 9″
1 electric mixer
large sauce pan
Baking Cake Layers
Cream shortening in electric mixer, then gradually add 2 cups of sugar at medium speed.
Add 4 eggs, one at a time, beating well after each addition.
Gradually mix in 3 cups of cake flour, 2.5 teaspoons of baking powder and 0.5 teaspoons of salt, adding 1 cup of milk as needed to keep it liquid.
Add in almond and vanilla extracts.
Preheat oven to 375 degrees.
Grease three 9″ cake pans with shortening (or butter, if you prefer) and line with parchment paper, grease wax paper and cut extra paper off with scissors.
Pour batter into prepared pans.
Bake at 375 degrees for 22-25 minutes, or until a wooden toothpick stick comes out clean after poking it into the center of the cake layers.
Remove from oven and cool in pans for 10 minutes.
Remove cake layers from cake pans and let cool on wire racks.
Combine 3 cups of sugar, 0.75 cups of whole milk, a beaten egg, and 0.5 cup of butter in a large saucepan. (Optional: a few oz. of corn syrup can make it creamier with a smoother texture).
Cook on medium-low heat (lower is better!) until the mixture reaches the temperature of 230 degrees, (roughly 20 minutes).
Remove saucepan from heat and let cool for 5 minutes.
Beat with a wooden spoon until spreading consistency.
Put first layer of cake on a cake stand, spread caramel evenly on top of layer until it is a quarter inch thick. Add next layer and spread caramel two more times. If the caramel gets hard, bring back to the stove and heat to soften again.
Cream butter at maximum speed of the electric mixer.
Gradually add in 3 cups of powdered sugar and 0.5 teaspoons of vanilla extract.
Add in milk until the consistency is right for frosting.
Spread frosting around the outside of the layered cake.
Press chopped pecans into frosting on sides.
Garnish top of the cake with five pecan halves in the center and (optionally) a ring of them around the rim.
“At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so unbelievably, mouth-smackingly perfect.”
Is it too late to get in on the pandemic bread trend? Using the olive bread recipe, silicon pan floating inside a Dutch oven, cooked at low oven temperature 220⁰F until bread’s internal temperature is 195-205⁰F, about 3-4 hours.
Preheat over to 350 degrees. Grease a loaf pan. Mix ingredients together in large bowl. Spoon the mixture into the loaf pan. Bake 60-70 minutes. Take out of oven and let cool for 10 minutes. Serve.
Just read about this for the first time yesterday in this article on the longevity of Seventh Day Adventists. Recipe is from food.com. I just wanted to make a note of it here, so I remember to try it sometime.
“…the editors of NYT Cooking have put together this modest (and beautiful), wide-ranging (and tightly focused) collection of recipes devoted to the celebration of one-vessel cooking, on the stovetop and in the oven.”
Various authors, “One Pot Meals.” The New York Times. Accessed: February 16, 2020.
“…UTSA’s Mexican cookbook collection [is] the largest-known trove of Mexican and Mexican-American cookbooks in North America. It started with a donation of nearly 550 books from San Antonio resident Laurie Gruenbeck in 2001, amassed during her decades of travel throughout Mexico. It now has more than 2,000 books, including some of renowned chef and scholar Diana Kennedy’s rarest books, as well as her personal papers. It has the oldest cookbooks published in Mexico (from 1831), elaborate vegetarian cookbooks from 1915 and 1920, corporate and community cookbooks, and much more.”