Sweet

Naked Coconut Carrot Cake

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My spin on carrot cake removes the raisins, nuts and pineapple, instead favoring toasty coconut and loads of flavor from brown sugar and freshly grated carrots. Traditional cream cheese frosting layers the naked cake with a shower of extra coconut to top it off. Delish!

Carrot cake is often a source of heated debate in the culinary world.  People have strong opinions and sincerely defend their stance on what goes into the cake, and how they like it.  I skew off the norm on this one, skipping over many of the traditional ingredients, including nuts, raisins, and pineapple.  In place of this, I use a ton of shredded coconut.  Using only brown sugar deepens the hint of spice that balances the sweetness of the rich cream cheese frosting.  Having tested the recipe on some devout carrot cake fans in our family, I think we have a winner!

Ingredients above on the left are for the cake, and on the right is the frosting.  I’ve made loads of carrot cakes, and had some fails, almost always due to the fact that the carrots sank and deflated the cake.  It is crucial to freshly grate your own carrots (never buy pre-shredded for baking) using a small grate size, and toss them in cornstarch before incorporating into the batter.

Naked Coconut Carrot Cake

Print Recipe
No nuts, no raisins, all the carrot cake flavors with loads of toasty coconut and epic cream cheese frosting.
Course Dessert
Cuisine American
Keyword carrot cake, cream cheese frosting, coconut, cake
Servings 16 people

Ingredients

  • 3 cups AP flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp allspice or ground cloves
  • 1 tsp kosher salt I use Morton's
  • 1.5 cups Canola Oil
  • 3/4 cup buttermilk any fat content works, but I prefer full
  • 3 large eggs
  • 2 cups lightly packed brown sugar
  • 2 tsp pure vanilla extract
  • 3 cups grated carrots use a small to medium grate size
  • 1 tbsp cornstarch to toss with the carrots before stirring
  • 1.5 cups shredded coconut

Cream Cheese Frosting

  • 16 oz cream cheese in blocks, not tubs - room temp
  • 1/2 cup butter room temp
  • 2 tsp pure vanilla extract
  • 8 cups sifted confectioner's sugar
  • 2 Tbsp heavy cream or full fat coconut milk
  • 1/2 cup shredded coconut for topping the cake

Instructions

Coconut Carrot Cake

  • Preheat the oven to 350 degrees. Prepare three cake pans with butter and parchment paper to line the bottom.
  • In a large bowl, combine the dry ingredients (flour through salt), whisking thoroughly and using a sifter if needed.
  • Using a stand mixer, combine the oil, buttermilk, eggs, brown sugar, and vanilla. With the mixer on low, slowly add the dry ingredients to make the batter. Toss the grated carrots with the cornstarch (to prevent them from sinking to the bottom of the pans in the batter), and fold into the mixed batter. Add the coconut at the end, and pour evenly into the prepared cake pans.
  • Bake for 25 mins for 3 cake pans, slightly longer for 2. The cakes should be set in the middle, but be careful to not overbake. Remove from the pans soon to stop the cooking process - cool on a wire rack until ready to frost.

Cream Cheese Frosting, and finishing that cake!

  • Combine the cream cheese and butter with vanilla, then slowly add the confectioner's sugar, 1 cup at a time, until well blended. Add the cream, and whip until desired consistency is reached.
  • Place one cake piece down on the cake platter, and top with a generous amount of frosting - this is a "naked cake" with no frosting on the sides, so go heavy on the layers. Add the next cake piece, and repeat until you have three layers with lots of frosting on the top - a little can overhang. Top the cake with the shredded coconut and leave at room temp or chill until ready to DIG IN!

Notes

I like a three layer naked cake, but this recipe would work for a fully frosted two layer cake as well.  
The cornstarch step with the carrots is key, but you can also use regular AP flour if you don't have cornstarch.  
This recipe was based on testing using a combination of about 17 different versions, including Martha Stewart, Half Baked Harvest, Barefoot Contessa and Cooks Illustrated.  
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Lunch

Maine Lobster Rolls

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There’s something about being from Maine that makes you feel slightly superior in a few areas of food – this is one of them.   Tasty lobster is allowed to be the star with only the best ingredients folded into a brioche bun – simplicity rules when you have lobster as the main ingredient.  These are easy and can be made ahead earlier in the day.

Lobster was a big part of my childhood in Maine – we spent our summers at Ocean Point, where my family celebrated all the milestones (graduations, Labor Day, birthdays, etc.) by having a lobster bake on the rocks in front of our house.  I will definitely do a post on this later!  Ironically, I hated lobster until I went to college.  I would eat the potatoes, the sausage, the corn, and pretty much everything else out of that lobster bake – but not the lobster.  Things have changed. I’m happy to say that my love of lobster is big, and nothing beats a good lobster roll.  The best part is this is a year round treat (we have them for dinner on Christmas Eve!) that never disappoints, and always feels special.  Last weekend, I saw my parents in person for the first time in 8 months, and this was the perfect meal for that day!  Thanks for bringing the fresh lobster meat from Maine, Mom & Dad!!

The ingredients I find essential are the usual suspects – celery and mayonnaise, along with fresh lemon juice and capers, chives, salt and pepper.  If you can find Kewpie mayo, it’s a worthy splurge for the fancy lobster.  I order it on amazon – it’s a Japanese spread that is used by chefs all over the world, touted for it’s tangy flavor.

Maine Lobster Rolls

Print Recipe
Lumps of fresh lobster meat bathed in mayo with lemon juice and capers - letting simple ingredients shine in the classic coastal lunch treat.
Course Lunch, Main Course, sandwich
Cuisine American
Keyword brioche, lobster, rolls, sandwich
Servings 6
Cost Yikes! Don't ask.

Ingredients

  • 1 lbs fresh cooked lobster meat
  • 1/2 cup mayo Kewpie Mayo is great here
  • 1/2 cup finely chopped celery
  • 1 Tbsp drained capers
  • 1 Tbsp fresh lemon juice
  • 1/4 cup chopped fresh chives plus more for topping
  • 1/2 tsp celery salt
  • salt and pepper to taste

Instructions

  • Chop the lobster meat to your liking - I like to leave some pieces bigger than others. Set aside. In a medium bowl, combine the mayo, celery, lemon juice, capers, chives, celery salt and salt and pepper, stirring with a whisk. Add the lobster meat and toss to coat in the mayonnaise mixture. At this point you can set this in the fridge until you are ready to eat - I find the flavors develop after sitting for about 30 minutes.
  • Divide the mixture between 6 split brioche rolls - top with more chives. Enjoy!

Notes

Don't make more than 6 hours in advance as the acid from the lemon juice will start to break down the lobster meat.  
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Dinner

Ultimate Barbacoa Taco’s

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Barbacoa Beef – the best of the taco’s in my opinion, with all the slow cooked flavors of the traditional recipes, but the ease of a slow cooker and simple toppings.  This is the taco you want, but don’t always have time to make – make time for it!  Beef chuck (stew meat) is seared in a skillet and then slow cooked in spices and broth to a finished result that is warming and spicy with the perfect balance of flavor.  And it’s EASY!  Customary Mexican versions of this use goat or sheep meat, cooked long in underground smoke ovens.  The use of chipotle salsa lends a smoky finish to the sauce to mimic this cooking method.  

The cooked beef can be used for days in burrito bowls, quesadilla’s, salads, nacho’s – really anything you can think of.  It reheats great for a thermos to send to school or work for lunch with a bag of tortilla chips.  

Barbacoa Taco's

Print Recipe
Melt-in-your-mouth, shredded slow cooked beef taco's
Course Main Course
Cuisine Mexican
Keyword beef, taco, barbacoa
Servings 6

Equipment

  • slow cooker

Ingredients

  • 3 lbs chuck roast beef, cut into 2 in. cubes
  • 2 Tbsp Canola Oil
  • kosher salt and fresh ground pepper
  • 6 cloves garlic, chopped
  • 1/2 white onion, chopped fine
  • 3 Tbsp chipotle salsa, or chiles in adobo pureed San Marcos brand offers the puree
  • 1.25 cups beef broth
  • 1 Tbsp Apple cider vinegar
  • 1.5 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 1/2 tsp cloves or all spice
  • 3 Bay Leaves
  • 1/2 cup lime juice
  • 12 corn tortillas
  • sour cream, sliced avacado, cilantro for topping

Instructions

  • Season the beef well with salt and pepper. Heat the canola oil in a large dutch oven over medium high heat, and sear the beef in 2 batches, to prevent steaming. Remove seared beef to a plate - reserve drippings as well.
  • To the slow cooker, add the beef, drippings, onion, garlic, broth, ACV, cumin, oregano, cloves, bay leaves, and stir ingredients well to combine. Cook on low setting for 6-8 hours, until beef falls apart when shredded. You can do 4 hours on high, but results are better with more time and low heat.
  • Shred the beef, return to the seasoned broth, and stir in the lime juice and check for seasoning. You can add a touch more of the adobo salsa for heat, or salt if needed.
  • Serve the beef in taco's with desired toppings, or make a burrito bowl with cooked rice or quinoa. Beef will keep well to use with nachos or breakfast tacos with scrambled eggs too!

Notes

Don't skip searing the beef, as it lends a big part of the deep flavor this dish is known for.  
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Breakfast

Wild Maine Blueberry Muffins

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I grew up in Maine, which means I know what a good blueberry muffin should taste like.  It’s not too sweet, and embraces the tiny bright berries to be the star.  I have made dozens of versions over many years, and this is by far the best.  It’s based loosely on a great recipe from Cookie and Kate (https://cookieandkate.com) with a handful of changes.  Butter and yogurt balance the texture, while maple syrup is the only sweetener, aside from  a touch of vanilla sugar on the top = blueberry muffin perfection!  Breakfast for tomorrow is ready.    

A few tips for the muffins – sprinkle 1 Tbsp of cornstarch over the berries to ensure they don’t all sink to the bottom of the batter.  I also use vanilla sugar to top these, but raw sugar works great too.  If you can’t find vanilla sugar, you can easily make it by scraping bean seeds from a vanilla pod into 1/2 cup of white sugar.  

Wild Maine Blueberry Muffins

Print Recipe
Perfectly balanced with a buttery crumb and mild sweetness.
Course Breakfast
Cuisine American
Keyword muffin, blueberry, treat
Servings 12 muffins

Ingredients

  • 1 3/4 cup AP flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/2 cup butter, melted
  • 1 cup lowfat vanilla yogurt
  • 2 eggs, beaten
  • 1/2 cup maple syrup
  • 2 tsp vanilla
  • 1 1/2 cups wild maine blueberries fresh or frozen
  • 1 Tbsp cornstarch
  • 1 Tbsp vanilla or raw sugar

Instructions

  • Preheat oven to 400 degrees. Line 12 muffin cups with parchment liners or paper cups.
  • Combine all dry ingredients in a large bowl, flour through salt, using a wire whisk. Set aside.
  • Combine wet ingredients with a whisk (butter through vanilla), then, using a wooden spoon, gently stir into the dry ingredients until just barely mixed. Toss the blueberries with the cornstarch, and fold them into the batter.
  • Using an ice cream scoop, divide the batter evenly between the 12 muffin cups, then sprinkle with the sugar. Bake on center rack in preheated oven for 16 -18 minutes.
  • Muffins are best fresh and hot out of the oven but will keep well for 2 days in a sealed container, and freeze well for up to 3 months.
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Dinner

Easiest Ultimate Chicken Parmesan

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A STAR in the comfort food world, Chicken Parmesan is a cult classic recipe that deserves the spotlight.  A true legend with the volume cranked by fresh basil, burrata, and the best of simple ingredients.  

The cutlet recipe is loosely based on the CGBC (Cooking Goddess Barefoot Contessa) classic Parmesan Chicken – I add red pepper flakes, oregano and increase the grated Parmesan in the breading ratio.  Top it off with Rao’s (the ultimate Marinara that rules out the need for sauce from scratch) and good quality mozzarella or burrata, and you are done.  

This dish is easy to make ahead for lunch or dinner, and goes great with a simple mixed green salad.  

 

Easiest Ultimate Chicken Parmesan

Print Recipe
Homemade cutlets with Rao's, fresh mozzarella, and a touch of basil
Course Main Course
Cuisine Italian
Keyword chicken, parmesan
Servings 6

Ingredients

  • 6 split chicken breasts pound to uniform thickness, about 1/2 inch
  • 2 eggs beaten with 1 Tbsp water
  • 3/4 cup AP flour
  • kosher salt and fresh ground pepper
  • 1 cup italian style breadcrumbs
  • 1 cup grated parmesan plus more for topping
  • 1 Tbsp red pepper flakes
  • 1 Tbsp dried oregano
  • 4 Tbsp olive oil extra virgin
  • 4 Tbsp butter
  • 1 jar Rao's Marinara Sauce
  • 1 lb fresh mozzarella or burrata cheese
  • 1//4 cup torn fresh basil

Instructions

  • Preheat oven with broiler setting, and position a rack several inches below.
  • Sprinkle the pounded chicken breasts generously with salt and pepper. Set up three low shallow bowls for dredging. The first bowl will have flour. Next, combine the 2 eggs with a Tbsp of water and beat. Last, combine the parmesan, breadcrumbs, red pepper flakes and oregano.
  • Start by dredging each breast through the flour, shaking off excess as you go. Then dip both sides into the egg wash, and last, coat the chicken with the breadcrumb mixture. Place the coated chicken breasts on a platter until ready to cook. This step can be done in advance.
  • Heat a large cast iron or non-stick skillet over medium-high heat, and melt 2 Tbsp each of EVOO and butter. Add 2-3 chicken breasts at a time, depending on the size of the chicken. You want to sear the crumbs to golden brown and just barely cook the chicken through - about 5 to 6 minutes per side. Repeat the process with the remaining chicken breasts, adding more oil and butter to the skillet as you go. Place the fully cooked chicken into a 9x13 baking dish.
  • Heat the Rao's sauce over low heat, and pour over the chicken breasts to cover. Split the mozzarella (or burrata) over the top and sprinkle with extra grated parmesan. Broil until the cheese is melted and golden brown in spots. Garnish with freshly torn basil.

Notes

To make ahead, you can assemble the dish fully (hold off on the basil til done cooking), but bake at 350 for 25 - 30 mins instead of broiling the heated dish to melt the cheese.  If desired, set under broiler for 2 minutes at the end to brown the cheese.  
Costco imports fresh mozzarella balls from Italy weekly, and they are the real thing - much better than domestic.  Sold in four packs, they keep for only a week or so.
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Dinner

Brisket Burgers

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Often when you make something over and over again, you learn that less is more.  These burgers are the perfect example of letting a good ingredient shine.  Ground brisket has a richer flavor and a great balance of fat (75/25) that lends itself to make the ultimate burger with little effort.  

Many people pay higher prices for leaner cuts of ground beef, which works well in some recipes, but with a burger can lead to a tough final product.  Much of the fat is released in the cooking process, so it’s best to start with a higher fat content to ensure the burger isn’t dry when finished.  You can “doctor up” a burger patty any way you like, but why go to all that trouble when you don’t need to?  I promise this will be the best, simple burger you’ve ever made!

Brisket Burgers

Print Recipe
The best of the beef burgers - simple and classic.
Course Main Course
Cuisine American
Keyword burger, beef, brisket
Servings 6

Ingredients

  • 2 lbs ground beef brisket
  • 1 Tbsp kosher salt
  • 1 Tbsp freshly ground black pepper
  • 6 slices thic cut cheddar cheese
  • 6 brioche burger buns

Instructions

  • Form 6 equal patties with the ground brisket. It's crucial to not compact the meat, or work it too fit a strict form. I have used a fork for this and it works well. Sprinkle generously with salt and pepper, and let them sit for at least 30 minutes to come to temp before cooking. The resting time will also allow the salt to permeate the beef.
  • Preheat a gas grill or a cast iron skillet to medium high heat - you want a hot pan or grill to sear the outside of the patties, and leave the inside medium rare. Cook approximately 5 minutes per side, adding the cheese to the last few minutes of cooking.
  • Place the patties on the brioche buns - top as you like! I suggest mayo, pickles, salted tomato slices and lettuce.
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Sweet

Sea Salt Chocolate Chip Cookies

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A lifetime of testing and tasting qualifies me to say they are unequivocally the BEST chocolate chip cookies EVER.  Crispy on the edges, chewy in the center, and salty sweet at the height of perfection!

When faced with choosing a recipe to start this blog project, this was an easy choice.  This is the original cookie from the North End of Boston’s Volle Nolle Cafe, which had a cult following for it’s tiny space on Hanover Street.  We were lucky to live in the North End for many years, and after moving out of the city, Volle Nolle was one of the places I missed most.  The small cafe, owned by Tori Crowell, was a grab and go spot for me, and I went back for cookies as often as I could after we moved.  One day, she offered me the recipe as I lamented my cookie commute – she grabbed a sharpie and in 4 seconds scribbled the ingredients on a sheet of parchment right on the counter.  I carefully transported the precious paper home and immediately framed it – it sits on my counter to this day, making it easy to share with friends who often ask for the recipe.  No eggs – it’s not a mistake.  This also makes it a safe dough to eat raw…

The ingredients are straight forward and the key is the salt – that tablespoon in the batter helps, but I sprinkle Malden sea salt flakes on top of the dough before baking as well – it’s a texture thing on top of the flavor. 

Sea Salt Chocolate Chip Cookies

Print Recipe
distinctivley salty and sweet - the ultimate chocolate chip cookie!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Servings 28 cookies

Equipment

  • Stand or hand held mixer.

Ingredients

  • 3.5 sticks butter room temp
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 Tbsp Pure Vanilla Extract
  • 4 Tbsp Heavy Cream
  • 4 Tbsp Light Corn Syrup
  • 3.5 cups AP flour
  • 1 Tbsp Kosher Salt
  • 1.5 tsp baking soda
  • 24 oz chopped good dark chocolate
  • 2 Tbsp Malden Sea Salt flakes

Instructions

  • Preheat oven to 350 degrees, and position two racks in the middle of the oven.
  • Combine the first three ingredients in a stand mixture with paddle attachment. Mix well until smooth and creamy. Combine next three ingredients (cream through vanilla), then add to the butter and sugar, mixing thoroughly. Whisk dry ingredients in a bowl, then slowly add to the dough, mixing minimally until combined. Stir in the chocolate chunks by hand.
  • Scoop cookies into 2 tbsp sized balls, sprinkle with malden sea salt and bake for 11-12 minutes. Tap the pans on the counter when done, to flatten the cookies a bit. Let cool and enjoy! Cookies will be best within a day, but will keep for several days in airtight container.

Notes

I highly recommend chopping your own block of chocolate, as the small shreds that mix into the batter give the cookie a great texture after baking.  Trader Joe's GIANT 70% bars are a great option for this recipe.
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