Arsip Tag: wine

red wine chocolate cake – smitten kitchen

Saturday night, New York City was the loudest I’d heard it in a long time. I should preface this by saying that I live in a noisy part of an already noisy neighborhood and under the best of circumstances — NYU students gone for the summer, long holiday weekend, rain — there’s always a Saturday night ruckus. But this was something else. This woke me up. I swear, I heard a trumpet, more sirens than feasibly possible, people cheering like the Yankees had won the World Series (did they? no wait, something about football?) and when I went to the window, I saw a Vespa go down the sidewalk and I couldn’t get back to sleep. For the eve of such a somber anniversary, there was hardly anyone bummed out after midnight. I like that about this place, even grudgingly, even at 1 am.

the line-up, with bedell first crush!

I don’t have a 9/11 story. It barely happened to me. I mean, it very much happened to me, it happened to my city, I lived here at the time and it broke my heart. But I didn’t work down there, I didn’t know anyone that did, and were I to spin any kind of dramatic retelling, it would be inauthentic as it’s just not my story to tell. I wasn’t even on the island at the time, as I worked in the Bronx back then and I remember, distinctly, and in hardly my finest moment, feeling like I immensely hated my life right then, stranded miles and miles from everyone I cared about, stuck at the kind of job where they asked you to get back to work shortly after the first plane crashed. I wanted a different path, I just didn’t know how to forge it for myself.

swirly batter

The next year was a blur of trying to get our heads around the unfathomable, and I barely remember it. I know that on the first anniversary, it was still very raw and hardly needed to be commemorated because we hadn’t stopped thinking about it for a minute. But by the second, people had starting dusting themselves off and convincing themselves they were moving on. I’d recently started a blog (it was 2003! it was the thing to do!) and had started reading one from some guy who lived here, too. On the second anniversary of 9/11, he said that he’d invited some friends to get a drink and they’d reacted as if that were a tacky way to commemorate a nation’s tragedy. I was then and am still firmly of the belief that a stiff drink is a fine way to soften the blow of a crappy memory, and told him that a complete stranger would be happy to meet him for a drink after work. Two years later, I married him. Two years later, we decided to have a kid. Two years after that, we did. And this week, that kid turns two. I never once, not for a single moment before I was kinda secretly hoping that the bars would close already so I could get back to sleep on Saturday night connected in my head that I do have a 9/11 story, but it came later, and it is a happy one. I’d never considered that pretty much everything awesome that’s happened in the last eight years spun off from the axis of something awful.

red wine chocolate cake, dusted

This month marks another anniversary, the fifth of this site. Guys, I am bad with anniversaries; I never write cards — just ask that guy I met for a drink on September 11, 2003 — and I’m no better with this one. But one day in July, someone (hi, Anna!) left a comment on the everyday chocolate cake that she didn’t have buttermilk so she replaced it with red wine, and I had never considered this before, never even heard of it but knew it was going distract me until I tried it out. But before I even got a chance, a different person (hi, Marion!) emailed me to share a recipe she’d unearthed in an Alsace cookbook for, that’s right, a red wine chocolate cake and from that point forward it was no longer a matter of if, just when. Over the last few months I’d from time to time tried to figure out what would be a fitting 5th anniversary recipe for this site, one that pulled a theme neatly together but always choke on the daunting task of squeezing large sentiments (or bakeware collections, if I’m being honest) into tidy places. But on Saturday night at 1:30 a.m., it was so obvious to me that it had to this cake — something made better because people like you are here. Thank you.

with whipped mascarpone

One year ago: Linguine with Tomato-Almond Pesto
Two years ago: Cheesecake Marbled Brownies
Three years ago: Baked Brownie, Spiced Up and Braised Romano Beans
Four years ago: Tortilla de Patatas
Five years ago: Romaine Pesto and Egg-Stuffed Tomatoes

Red Wine Chocolate Cake with Whipped Mascarpone
Adapted loosely from this Everyday Chocolate Cake, and you

This, as far as I’m concerned, is the real red velvet cake — chocolate, naturally reddened and intensely flavored. For reasons I cannot put my finger on, this feels quintessentially September, fudgy rich chocolate, faintly spiced red wine, diminutive in size and so very quick to make. We are completely obsessed with it already.

Now, the essentials: The wine does not, I repeat, does not, fully bake out. It will taste like there’s wine in there though not in the way that it would leave you tipsy, nevertheless, I will not be using this cake for, say, my toddler’s birthday party, if you get my drift. If you’re familiar with the Everyday Chocolate Cake, you might notice that I’ve changed a bunch of things. It’s flat and round, not a thick loaf. I use only 3/4 of the volume of some ingredients and 2/3 volume of others, you’ll see, the red wine gives it an intensity that’s best served thin — the final cake is only 3/4- to 1-inch tall, and bakes quickly. I add a yolk which just… makes it better and cinnamon, which plays off the red wine and chocolate fantastically, but not so much that it competes with either. Oh, and it’s still a one-bowl cake, and bakes in no time. You know you wanna.

Cake
6 tablespoons (85 grams) unsalted butter, at room temperature
3/4 cup (145 grams) firmly packed dark brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg + 1 large egg yolk, at room temperature
3/4 cup (177 ml) red wine, any kind you like*
1 teaspoon (5 ml) vanilla extract
1 cup + 1 tablespoon (133 grams) all-purpose flour
1/2 cup (41 grams) Dutch cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon (this is a great place for that fancy Vietnamese stuff you stashed away)

Topping
1/2 cup mascarpone cheese
1/2 cup (118 grams) chilled heavy or whipping cream
2 tablespoons (25 grams) granulated sugar
1/4 teaspoon vanilla extract

Make the cake: Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.

Make the topping: Whip mascarpone, cream, sugar and vanilla together until soft peaks form — don’t overwhip. Dollop generously on each slice of cake. It can also be covered and refrigerated for up to 4 hours.

* I used Bedell First Crush Red, one of our North Fork favorites.

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substituting vermouth for wine in recipes – smitten kitchen

You know all of those cooking shows and recipes (ahem, like ones on this very site — guilty!) that suggest cooking with wine is really fun because once you’ve opened a bottle for cooking, you get to drink the rest? Then there’s a series of “ah-ha-ha!”s and LOLs; it’s all very raucous. And look, people, I love a glass of wine with dinner from time to time but fact is, a lot of the time I open a bottle of wine for cooking, we forget to finish it, and this makes me very, very sad.

Enter dry vermouth. (The other variety of vermouth, usually red or pink, is called “sweet,” I like that, in part, for Manhattans, not that you asked.) Vermouth is a fortified white wine that is mildly aromatized with a variety of “botanicals,” such as herbs, spices, and fruits. Apparently, the word vermouth is derived from the German word for wormwood, wermut, as wormwood was the chief flavoring ingredient for vermouth until the herb was found to be poisonous, which I am sure was tremendously awkward. Nevertheless, the main reason I like to have vermouth around is its shelf life. When stored in the fridge (and you should, because this extends its shelf life), dry vermouth is good for anywhere between three and six months. (Sweet vermouth will keep for a year this way.) This means if you need just a splash here or there for a recipe, you don’t have to uncork a bottle of wine you may not finish before it quickly turns. Vermouth is also a lot less expensive than drinking wines. Gallo, the favorite in a Cook’s Illustrated taste test, costs only $5 for a 750ml bottle. The fancy-pants Dolin brand I picture above, almost considered too nice for everyday cooking, was $16.

A few usage notes: Vermouth’s flavor is of course a little different from a straight white table wine, due to the herbs and spices, so it may not be for everyone, but I find it to be lovely when cooking savory dishes. Due to the fortification, vermouth has a slightly higher percentage of alcohol than white wine (16 to 18 percent versus wine’s 12.5 to 14.5 percent), which means if you’re trying to partly “cook off” the alcohol it may need an extra minute of simmering time. But I find that it can be seamlessly interchanged with wine in just about any recipe, and deliciously so.

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garlic wine and butter steamed clams – smitten kitchen

One of my favorite things — although, honestly, it’s not easy to choose — we ate in Portugal was small clams cooked in a garlic wine sauce, usually with cilantro and always only eaten with bread, which I learned when we went to one of those* restaurants on the beach one night where you pick your dinner from what’s been caught that day and everyone is a little vague about preparations because they assume you already know. “How are the clams prepared?” “What do you mean? Steamed!” “And they’re served with…?” “Well, in Portugal, we eat clams with bread, only bread. Would you like something else?” And so it was.


what you'll need

The dish, called Amêijoas à Bulhão Pato, is named after the 19th century Lisbon poet Bulhão Pato, who was known to be a gourmand. It’s usually a first course. And, no, this isn’t officially it — unable to follow the simplest directions, I replaced the olive oil with butter, threw in some shallots, used parsley instead of cilantro because I killed my cilantro already and added red pepper flakes. But we did eat it with bread. And more of the wine (I mean, the bottle was now open so we were basically obligated) and intentionally or not, managed to unlock my new favorite date night dinner, even if you are sharing your table with little people disinterested in wine-steamed clams.

soaking the clams
butter and shallots and garlic and so much yes
into the pan
opening (not ready yet)

Wait, hear me out. Once your clams are clean, this is a 7-minute meal. You get to eat garlic, wine and butter steamed tiny sweet clams over grilled bread with a fistful of fresh herbs and little tumbler wine on the side and it feels like you should be in a restaurant overlooking a beach sunset somewhere and not your junior four in the East Village with a view of the guy who yells at the trash can all day. I know I claim to be wildly opposed to cooking separate meals for the younger and older components of your family (I am! I am!) but if one was ever to make an exception, to just make them the tortellini or fish sticks or grilled chicken and broccoli they’d rather have anyway, I vote for this, something that feels indulgent and luxurious despite being light and quick. And I vote for you to make these tonight.

ladling the wine/garlic/butter sauce over
steamed clams with wine, garlic and butter

* (because they’re everywhere and this is why Portugal must be heaven)

Previously

One year ago: Oat and Wheat Sandwich Bread
Two years ago: Cucumber Lemonade
Three years ago: Fudgy Chocolate Sheet Cake
Four years ago: Homemade Wheat Thins
Five years ago: Roasted Tomato Soup with Broiled Cheddar
Six years ago: Monkey Cake
Seven years ago: Look What We Baked!
Eight years ago: Bread Without A Timetable
Nine years ago: Cream Cheese Noodle Kugel

And for the other side of the world:
Six Months Ago: Apricot Hazelnut Brown Butter Hamantaschen
1.5 Years Ago: The Consolation Prize (A Mocktail)
2.5 Years Ago: Sizzling Chicken Fajitas
3.5 Years Ago: Chocolate Hazelnut Macaroon Torte
4.5 Years Ago: Carrot Cake Pancakes

Garlic, Wine and Butter Steamed Clams

  • 1 1/2 pounds small (I used Manila) clams
  • 2 thick slices country or sourdough bread
  • 1/2 tablespoon olive oil to brush bread (optional)
  • 2 tablespoons butter
  • 2 cloves garlic, thinly sliced or minced
  • 1 large or 2 small shallots, minced or 1/4 cup minced white onion
  • Salt and red pepper flakes
  • 1/2 cup dry white wine
  • 1 tablespoon chopped fresh herbs — parsley, cilantro, chives or a mix
  • 1 lemon, in wedges

If you think your clams may not be clean, wash them first: Fill a large bowl with cool tap water and place the clams in it. Let them soak for 20 minutes during which they’ll expel any sand and grit.

While they’re soaking, grill or broil your bread: Dab both sides lightly with olive oil, if using, and grill or broil until well-toasted on both sides.

Lightly scrub your clams. Discard any with chipped shells.

In a large saute pan with a lid, melt butter and add garlic, shallots, salt and pepper flakes. Cook for 1 to 2 minutes over medium-high. Add wine — and as soon as it simmers, add all the clams and cover with a lid. In three minutes, almost all should be wide open; discard any that do not open. Transfer to a bowl and ladle cooking liquid over. Scatter with herbs and serve with grilled bread and lemon.

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