Cakespy: Birthday Cake French Toast

From Recipes Jessie Oleson (aka Cakespy ) drops by every Monday to share a delicious dessert recipe. —The Mgmt. [ Photographs and original illustrations: Cakespy ] Say hello to your new best friend, Birthday Cake French Toast. This recipe breathes new life into birthday cake that is past its prime, making use of the dry texture to absorb a rich, eggy mixture, which is then pan-fried (frosting and all) to yield a new breed of French toast that’s beyond decadent. In the tradition of over-the-top morning foods such as Cadbury Creme Eggs Benedict , this makes for a sugar bomb of a plate, tasting far better than it has any right to, in a so-bad-it’s-good sort of way. About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner , and cake anthropologist who runs Cakespy, an award-winning dessert website. Special equipment: Medium frying pan or skillet Ingredients serves 4 6 to 8 slices leftover birthday cake, chilled in the refrigerator overnight 4 eggs 1/2 cup milk or light cream 3 tablespoons sugar Dash of cinnamon or other spices, to taste 2 to 4 tablespoons butter, for frying Confectioners’ sugar glaze or sprinkles, to garnish Procedures In a …

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Dinner Tonight: Alice Waters’ Gazpacho

From Recipes [ Photograph: Blake Royer ] Gazpacho is all over the place in summertime. It’s the iconic chilled summer soup; refreshing and acidic and featuring the almighty tomato at its seasonal peak. Many non-traditional ingredients find their way into modern recipes, though, such as avocado or watermelon, and many depend on tomato juice. These are delicious in their own way (including a recipe already covered in this column). However, the original recipe from Spain is pretty simple, featuring olive oil, tomatoes, bread, garlic, and garnishes. The bread is what’s usually missing from recipes. It thickens the soup and make use of what would otherwise be stale. In Alice Waters’ recipe in The Art of Simple Food, she soaks it briefly in water, then mashes it with garlic into a paste along with a soaked dried ancho chile to give a tickle of heat. Though the last step is not all that authentic, it’s a brilliant move, and my favorite part about this recipe. The rest of the soup is pretty much summer incarnate–what Waters calls “a liquid salad.” About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. …

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Bread Baking: Almond Rolls

From Recipes [ Photograph: Donna Currie ] These rolls have a layered dough, sort of like croissants, but they’re as easy as pie crust. Or, if you think pie crust is difficult, disregard that last sentence. They’re pretty easy, considering the result. This dough is actually pretty hard to mess up. If you process the butter too much or let it get too soft during the rolling, it will incorporate more into the dough and you’ll end up with a sweet, buttery soft dough with lovely layers. It won’t be as flaky as one where the butter was kept chilled and stayed separate from the dough, but neither result is bad. Almond filling can be found at most supermarkets. It’s been sold since I was a kid. It’s the flavor that I remember from bakery almond confections way back when. I’ve tried some boutique brands of almond spreads, but they just aren’t the same as the old-fashioned grocery store brand. If you don’t like almonds, you can substitute your flavor of choice. These would be nice with a simple sprinkle of cinnamon or a nice dollop of thick jam in the center. And if you really like almonds, you could sprinkle some on top, after the…

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Cook the Book: Steak, Tomato, and Onion Sandwiches

From Recipes [Photograph: Caroline Russock] Whether or not sandwiches require recipes is something I struggle with. Anyone can throw together a grilled cheese or PB&J, and even more complicated endeavors such as a club sandwich are pretty self explanatory—bread plus condiment and filling equals sandwich. But every once in a while a sandwich recipe changes my mind, and this Steak, Tomato, and Onion Sandwich from Amy Goldman ’s The Heirloom Tomato made me think twice about my “no sandwich recipes” rule. The basics of this recipe are fairly standard and definitely fall into the “I could have come up with that on my own” category, but the condiments and extra touches are what really set it apart. The sandwich starts with grilled, sliced rib eye, juicy tomatoes, and peppery arugula on a baguette. But the extras—balsamic marinated grilled red onions and chipotle mayo—are what really make the sandwich. Never in a million years would I have thought to pair chipotles and balsamic, but as unlikely as they sound, the flavors work beautifully together in sweet-smoky-hot harmony. As …

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Bread Baking: Cottage Cheese Dill Bread

From Recipes [ Photograph: Donna Currie ] I was in a cheesy mood, but I didn’t want an overtly cheesy bread, so I decided to use cottage cheese. By the time it was mixed into the bread and cooked, it disappeared into the dough, but it made a nice moist and slightly chewy loaf. I also used whey left over from yogurt-making, but water is fine. I added dill as well. Just a teaspoon. If you look carefully, you can see flecks of green in the bread. It added a pleasantly herby flavor without screaming “Dill!” at the top of its yeasty lungs. I let this bread rest overnight in the refrigerator, but if you’re in a hurry, you can bake it the same day. Just let it rise once, knead it and form it, and let it rise again before slashing and baking.

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Cakespy: Reverse Whoopie Pies

From Recipes Jessie Oleson (aka Cakespy ) drops by every Monday to share a delicious dessert recipe. —The Mgmt. [ Original artwork and photographs: Jessie Oleson ] What’s a Reverse Whoopie Pie? Basically, if you can imagine a Milano cookie going through a Hulk-like transformation into a supersized sweet treat , you’ve got the right idea. That’s right: these cakey whoopie pies pack all the flavor of the classic chocolate-filled buttery cookie sandwich, but without making any pretense of daintiness. This is treat of such proportion that it requires two hands to hold and all of your stomach to handle. Of course, if you want an even Hulkier variation, add peppermint extract instead of vanilla (and maybe a dash of green food coloring for good measure) for a chocolate-mint variation. Reverse Whoopie Pies – makes about 12 to 24 whoopie pies, depending on size – Adapted from King Arthur Flour Ingredients For the cookies 1 cup (2 sticks) unsalted butter 1 1/2 teaspoons salt 2 teaspoons vanilla extract 1 tablespoon baking powder 1 1/4 cups granulated sugar 1/4 cup confectioners’ sugar 3 large eggs 4 1/2 cups All-Purpose Flour 1 cup milk For the filling 4 cups (24 ounces) semisweet chocolate chips 2 tablespoons …

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What to Do with Pizza Leftovers? Make Them Into Salad

From Slice [Photographs: Cameron Mattis] Unless you are the world’s most prescient shopper you’re likely to end up with leftover produce after making pizza at home. After staying up until 2 a.m. baking pizzas a few nights ago, I collapsed into a flour-addled coma and awoke hours later to find fresh mozzarella, fresh basil, and the juices strained from a 28-ounce can of San Marzano tomatoes regarding me reproachfully from the depths of the refrigerator. I knew there was only one course of action: salad. As a play on insalata Caprese , I reduced the tomato juice to a thick syrup and used it as the base for a tomato vinaigrette, which I then tossed with the mozzarella and basil and some pine nuts, radicchio, and roasted peppers I had on hand. The resulting salad was so good that I might be persuaded to make less pizza just to accumulate the ingredients. Well… almost. Here’s the recipe

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Video: How To Make Root Beer

Combine sugar, yeast, root beer extract, and cold water in a large jug, shake the jug, let it sit for a few days at room temperature, and cool it in the refrigerator—ta da, homemade root beer! Basically. For more detailed instructions, check out this video from Howcast , after the jump . How To Make Root Beer Want More Soda? How to Make a Klondike Float

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Seriously Asian: Natto

From Recipes [Photographs: Chichi Wang] Previously Shredded Tofu » All Seriously Asian recipes » For some eaters, natto belongs in the nasty bits category of vegetarian fare. Both beloved and reviled, the fermented soybeans are a staple in traditional Japanese cuisine. To make natto, soybeans are cooked for many hours, then inoculated with bacteria and left to ferment in a temperature-controlled fermentation room (about 100 to 120°F.) After a day or so, the soybeans are cooled to room temperature and placed in the refrigerator to mature for a few hours. The finished natto are stored and sold in styrofoam containers, complete with little packets of soy sauce and hot mustard. To enjoy, you simply mix the natto with the mustard and soy sauce, and serve with rice. Though a fresh packet of natto looks innocuous at first glance, a brief stirring brings out the strands of slimy, fermented goo that covers the soybeans. More so than its appearance, the smell of natto—like a cross between ammonia and rank Camembert cheese —may be off-putting to those without a love for funky tastes and smells. But really, I’ve never understood the hullabaloo about natto. Many …

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Lou T’s Pizza Recipe

From Recipes [Photograph: Lou T] Yesterday, Lou T pretty much created a feature on Slice called My Pie Monday when he sent in the photo above. Today, we featured him as this week’s Slice Pizza Obsessive subject . In that interview, he promised us his recipe. Whoomp, here it is. —The Mgmt. Lou T’s Pizza Recipe – makes two 240-gram dough balls (each stretches to about 12 inches). Impress your girlfriend; make a personal pie for each of you, and top as you see fit – Equipment Pizza stone A few sealable Glad containers Pizza peel Spatula Notes 1. I recommend using King Arthur All Purpose flour, but bread flour can be used for a little bit more color and a slightly chewier texture. Feel free to go half and half if you’re feeling creative. 2. Get a $10 digital scale. It’s worth it, I promise. Ingredients Flour (100%): 294.41 grams Water (62%): 182.53 grams Instant dry yeast (0.17%): 1/4 Teaspoon Salt (2.5%): 7.36 grams Day 1, Preferment Flour: 147.21 grams Water: 147.21 grams Instant dry yeast: Half of the 1/4 teaspoon 1. Take one of your glad containers, tare it on the digital scale, and measure out (as closely as possible,) 147.21 grams of distilled water. 2. In a separate container or bowl, measure out 147.21 grams of flour. 3. Add instant dry yeast (IDY, half of 1/4 of a…

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