Tuesday, July 15, 2008

My Tourtière


1 pound ground pork
1 pound ground veal
1 medium onion, chopped
1 tsp allspices
1/2 tsp cloves
1/4 tsp cinnamon
salt to taste
1 cup mashed potatoes

In heavy saucepan cook pork, veal & onions until no longer pink. Add the spices and let simmer on low heat for 15 min. You may need to add some water if it's start to stick to the saucepan. Adjust the seasoning.

In the meantime cook your potatoes. Mash them with a bit of water. Salt & pepper to taste. Add to the meat mixture.

In the meantime prepare your favorite crust. Line 2 x 9-in pie plate with pastry. Fill with meat mixture. Cover with top crust, trim, crimp edges to seal and cut steam vent. Bake in a preheated 400F oven for 15 min, then lower oven temperature to 350F and bake another 20 to 30 min. or until top is lightly browned.

Variation: I prepare the meat mixture with the mashed potatoes and 1/2 cup of celery leaves. Then I fill small buns with this mix. I then bake this in the oven for about 20 min. I serve the meat-buns with a homemade coleslaw. Delicious.

Friday, July 11, 2008

Art Smith's Hummingbird Cake

From BACK TO THE TABLE: THE REUNION OF FOOD AND FAMILY by Art Smith. Copyright © 2001 Art Smith. Used by permission of Hyperion. All rights reserved.

3 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2 cups chopped ripe bananas
1 cup drained crushed pineapple
1 cup vegetable oil
2 large eggs, beaten
1 1/2 tsp. vanilla extract
1 cup (4 ounces) finely chopped pecans

8 ounces cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 pound confectioners' sugar (about 4 1/2 cups sifted)
1 tsp. vanilla extract

To make the cake, position racks in the center and bottom third of the oven and preheat to 350°. Lightly butter two 9" round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)

Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.

Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.

To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.

Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.

Source: Art Smith - Back to the Table p. 245