Recipes

Farmer's Market Carrot Cake

I am actually a professional baker, and one of my most requested cakes is this carrot cake. It's deliciously moist inside, and the longer it sits, the better it tastes! I recommend making this cake a day or two ahead, and it is very flexible. If you are not a fan of raisins, skip them. Don't like coconut? Use nuts. Don't like nuts either? Omit both. This is a great recipe to make for when you get your first crop of carrots, or when you score a great deal at the farmer's market.

Ingredients:

This makes one normal-sized two 9" layer cake

Carrot Cake

1 cup butter, melted
1/2 cup oil
4 eggs
2 cups sugar
2 Tsp Cinnamon
Pinch of Salt
1 1/2 tsp baking soda
2 1/4 tsp baking powder
2 cups unbleached flour
2 cups grated carrots
1 cup coconut
1/2 cup walnuts
1/4 cup crushed pineapple
1/4 cup raisins

Icing: 

2 sticks of butter, room temperature
2 (8)oz packages of cream cheese, room temperature
8 cups 10x confectioners sugar
1 tablespoon milk
Coconut for coating the outside

Method:

1. Preheat your oven to 375 degrees and line two 9x2" round pans with parchment. 
2. In a large bowl, combine the butter, oil, sugar, and eggs.
3. Add in the cinnamon, salt, baking soda, baking powder, and whisk until combined.
4. Mix in the flour separately, and once the batter is completely mixed, add in the toppings. 
5. Let sit for 20 minutes to thicken. This step is important because it allows the flour to soak up any excess moisture in the batter, and when it bakes, the well isn't as deep.
6. Distribute batter into each pan, filling about halfway up. 
7. Bake for about 20-25 minutes. Cake will be done when it forms a slight well, is dark brown on top, and doesn't jiggle when shaken lightly. I have found that some pans affect the size of the well, so if your cake does not have a well, that is fine. Just make sure it does not jiggle when tapped. Remove from oven and let cool completely.
8. To mix the icing, using the wire attachment of a stand mixer or a hand mixer, beat together the butter and cream cheese just until combined on medium low speed. On low speed, add 2 cups of the confectioners sugar. Once almost combined, mix on medium-high speed for 15 seconds. Repeat until all of the confectioners sugar is incorporated. Add in the milk and mix on medium-high for 30 seconds.

Assembly:

Once cake is completely cool, apply a small dab of icing at the base of the desired cake plate or stand. Place one layer on top, well side up. Fill well with cream cheese and ice the top flat. Put the second layer on top, again well side up. Ice cake with a thin layer of icing, and press coconut into the icing to stick. Voila! Super easy, and super delish. I recommend putting the cake in the refrigerator for an hour to stiffen the icing, but it can be served right away if you positively cannot wait. 

Hearty Italian Ribolita Stew

There's nothing more hearty than a stew, and it's one of the most healthiest dinners you can eat. This is my family's Ribolita stew, a rich vegetable and bean stew served with day-old bread. The broth soaks into the bread creating a wonderfully chewy base to the soup, and the freshness of the parsley elevates it to a new level. The broth is made with fresh vegetables mixed with a good vegetable stock that gives an unprecedented flavor, and will make this your go-to comfort food. Ribolita makes a great winter dish with the addition of squash and sweet potatoes, although this recipe is more for a rainy spring night. Enjoy!

Ingredients:

• 1 Large onion, chopped
• 3 stalks of celery, chopped about the same size as the onions
• 1.5 cups of sliced carrots, about 1/4 in. thick
• 1 teaspoon fresh garlic, minced
• 1/2 pint of tomatoes
• 1 can of white beans, drained
• 1 package of fresh spinach or kale, or 1.5-2 cups frozen spinach or kale
• 1 large potato, peeled and chopped
• 4 cups of vegetable stock
• 4 cups water
• 1 teaspoon of garlic powder
• 1 teaspoon pepper
• 2 teaspoons salt
• 1 teaspoon italian spice mix (or 1/2 teaspoon each of oregano, parsley, thyme, and basil)
• 1 loaf of day old bread, chopped into quarter-sized cubes
• Shaved parmesan cheese
• chopped fresh parsley, for garnish

Method:

1. In a pan drizzled with a little olive oil, sautee the onions, celery, and carrots, 1/2 teaspoon pepper, and 1 teaspoon of salt on medium high heat until well cooked, but not brown.
2. Add in the fresh garlic to the sofrito, give a stir, and add in the fresh tomatoes. 
3. Add in the spinach or kale, and give a stir. Cook for about 2-3 minutes. 
4. Add the white beans and potato, and cook for another 2-3 minutes. Make sure to stir.
5. Add in the spices and the rest of the salt and pepper to the mixture and cook for another 30 seconds. Then, add in the vegetable stock and water. Cook on high heat until the potatoes are done, about 15 minutes-25 minutes depending on the size of your potatoes.
6. Once the soup is finished cooking, fill the bottom of the bowl with the bread cubes. Spoon the ribolita on top of the bread, and then garnish with parmesan cheese and parsley.