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Wednesday, July 23

Buttermilk bundt with lemon glaze

Milk, whole, room temperature
1 scant cup
Lemon juice
1 tablespoon +
3 tablespoons +
2 ½ tablespoons
Butter, unsalted:
room temperature,

¾ cup +
1 tablespoon
Flour, all purpose
3 ½ cups +
Salt, fine
¾ teaspoon +
Baking soda
½ teaspoon
Shortening, vegetable, room temperature
¾ cup
Sugar, granulated
2 ½ cups
Eggs, room temperature
4 large
Vanilla extract
2 teaspoons
Sugar, confectioners’
1 cup
Lemon zest, finely grated
½ teaspoon
  1. In a measuring cup, stir together the milk and 1 tablespoon juice; let stand for 15 minutes.
  2. Preheat to 325F; set rack in middle.
  3. Generously butter a 10-inch bundt pan, and dust with flour.
  4. In a medium bowl, whisk together the flour, salt, and baking soda.
  5. In a stand mixer bowl, with the paddle attachment, beat the 3/4 cup butter with the shortening at medium-high speed until smooth.
  6. Add the granulated sugar, and beat until light and fluffy, about 2 minutes.
  7. At medium speed, beat in the eggs, one at a time, until just incorporated, then beat in the vanilla; scrape down the sides of the bowl.
  8. Beat in the dry ingredients and buttermilk in three alternating batches, starting and ending with the dry ingredients.
  9. At low speed, beat in 3 tablespoons juice.
  10. Scape the batter into the bundt pan, and use a spatula to smooth the surface.
  11. Bake for about 1 hour and 15 minutes, rotating the pan halfway through the baking, until a toothpick inserted in the center of the cake comes out clean.
  12. Let the cake rest on a rack for 30 minutes, then turn out on a cake stand to cool completely.
  13. In a medium bowl, whisk together the confectioners' sugar with lemon zest, 2 1/2 tablespoons juice, melted butter, and pinch of salt.
  14. Drizzle the glaze over the top of the cake, letting it drip down the sides.
  15. Let stand 20 minutes until the glaze is set.
  16. Cut into wedges, and serve.
Recipe from Food&Wine Magazine, August 2014.

Peach & tomato salad with crisp tofu

Serrano peppers, thinly sliced
½ cup
Vinegar, rice wine
½ cup
1 teaspoon
Salt, kosher
½ teaspoon +
½ teaspoon +
Soy sauce
1 tablespoon
Lime juice
1 tablespoon
Ginger, minced
1 tablespoon
Mustard, Dijon
1 teaspoon
Oil, canola
½ cup +
3 tablespoons
Tofu, extra firm, well drained, cubed
6 ounces
Tomatoes, heirloom, sliced
Peaches, cut into wedges
1 cup
Basil leaves
½ cup
  1. Place the serranos in a small heatproof bowl.
  2. In a small saucepan, combine the water, vinegar, sugar, and 1/2 teaspoon salt; stir to dissolve.
  3. Pour the brine over the serranos, and let stand for 15 minutes, until cooled to room temperature.
  4. In a small bowl, whisk together the soy sauce, juice, ginger, mustard, and 3 tablespoons oil.
  5. In a large cast-iron skillet, heat the 1/2 cup oil until shimmering.
  6. Add the tofu, and cook over moderate heat, turning, until crisp, about 5 minutes.
  7. Using a slotted spoon, transfer to a paper towel-limed plate
  8. Season with salt.
  9. Arrange the tomatoes, peaches, arugula and serranos on a platter.
  10. Drizzle with the soy-lime dressing, scatter the tofu and basil on top, and serve.
Recipe from Food&Wine Magazine, August 2014.

Tuesday, July 22

Grilled chicken & corn with lime-jalapeño dressing

Lime juice
½ cup +
2 tablespoons
Olive oil, extra virgin
5 tablespoons +
2 tablespoons +
2 tablespoons
Jalapeño with seeds, minced
2 tablespoons
Salt, kosher
1 ¼ tablespoons +
½ teaspoon +
4 ears
Scallions, halved
2 bunches
Chicken breast, skin on, boneless
Rosemary leaves, chopped
1 tablespoon
Tomatoes, sun gold, halved
1 pint
Basil, thinly sliced
¼ cup
Chives, chopped
Lime zest
  1. In a medium bowl, whisk together the lime juice, 5 tablespoon oil, jalapeño, salt, and pepper; set aside.
  2. Preheat grill.
  3. Remove all but the last layer of husk from the corn.
  4. In a bowl, soak the corn in water for 10 minutes; drain, and set aside.
  5. Toss the scallions in 2 tablespoons oil, and season with salt and pepper; set aside.
  6. Coat the chicken in 2 tablespoons oil, rosemary, and season generously.
  7. Grill the scallions, chicken and corn over moderate heat, turning occasionally, until the corn and scallions are lightly charred and the chicken is cooked through, about 5 minutes for the scallions and 15 minutes for the chicken and corn.
  8. Transfer the chicken to a board, let rest 5 minutes, and then slice thinly across the grain.
  9. Chop the scallions into 1-inch pieces.
  10. Remove husks from the corn, and cut the kernels off the cobs.
  11. In a large bowl, toss the scallions and corn kernels with the tomatoes, basil, and half of the dressing; transfer to a platter.
  12. Top with the chicken, and garnish with chives and lime zest.
  13. Serve with remaining dressing.
Recipe from Food&Wine Magazine, August 2014.