Take out is fun, but nothing is more appreciated than home cooked food. Whether it’s Father’s Day or any other day a couple of easy homemade dishes can be the highlight of the meal.
Chocolate cake
- 2 c. all-purpose flour 500 mL
- 1/2 c. unsweetened cocoa powder 125 mL
- 1/2 tsp. baking powder 2 mL
- 1/2 tsp. baking soda 2 mL
- 1/2 tsp. salt 2 mL
- 1 c. butter, at room temperature 250 mL
- 1 1/2 c. sugar 375 mL
- 2 large eggs
- 2 large egg yolks
- 1 tsp. pure vanilla extract 5 mL
- 1 c. buttermilk 250 mL
- 4 oz. bittersweet chocolate, melted and cooled, optional 115 g
- 1 burnt sugar icing, recipe follows
Make the icing and set aside.
Centre a rack in the oven and preheat oven to 350 F (180 C). Butter two nine by two inch (22 x 3.5 cm) round pans, dust the insides with flour, tap out the excess and line with rounds of parchment paper.
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Whisk together flour, cocoa, baking powder, baking soda and salt.
Using a stand mixer with the paddle attachment or a hand mixer, beat the butter on medium speed until soft and creamy. Add sugar and beat for two minutes. Add eggs and yolks one at a time and beat for one minute after each one. Scrape down the sides of the bowl often.
Add the dry ingredients and wet ingredients alternately, beginning and ending with dry ingredients. Mix just to combine. Fold in melted and cooled chocolate, if using. Divide batter between pans.
Bake for about 30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Remove from oven and place on cooling racks and cool for five minutes. Run a knife around the edges to loosen, unmold and remove parchment paper liners. Invert and cool to room temperature, right side up. Once cooled, the layers can be wrapped airtight and left at room temperature overnight or kept frozen up to two months.
To assemble, place one layer top side up on a cake plate protected by strips of waxed or parchment paper on the edges. If the layers are slightly mounded on the top, they can be carefully shaved with a bread knife to make them flatter. Ice the top of the bottom layer and cover with the second layer, right side down. Frost sides and top. Remove waxed paper strips.
Refrigerate cake for one hour or up to one day to set the frosting. Bring to room temperature before serving. Adapted from Baking by Dorie Greenspan.
Burnt sugar icing
- 1/4 c. butter, at room temperature 60 mL
- 3 1/2 c. icing sugar 875 mL
- 1/4 tsp. salt 1 mL
- 1/4 c. burnt sugar
- syrup 60 mL
- 1 tsp. vanilla 5 mL
- milk, as needed
Make burnt sugar syrup by carefully melting and browning 1/4 cup (60 mL) of white granulated sugar over medium-high heat in a heavy bottomed pan. When the desired colour has been reached, carefully remove from heat and add 1/4 cup (60 mL) of water. It will splatter. Return the pan to the heat and simmer until the candied sugar has melted. Cool before using. Top up with more water, if necessary, to make it 1/4 cup (60 mL) of syrup.
Beat butter with hand mixer until soft and creamy. Gradually add icing sugar and continue beating. Add salt and burnt sugar syrup and vanilla. If necessary, add a little milk if the mixture is too thick.
Crispy buffalo wings
The slightly alkaline mixture raises the skin’s pH levels, allowing the proteins to break down more efficiently, giving crisper, more evenly browned results.
- 2 lb. chicken wings, wings and drummettes split, wingtips removed 1 kg
- 1 tbsp. baking powder 15 mL
- 1 tsp. salt 5 mL
- 2 tsp. garlic powder 10 mL
Buffalo sauce
- 1/4 c. unsalted butter, melted 60 mL
- 1/4 c. Franks Original Red Hot Sauce 60 mL
- 1 tbsp. granulated sugar, or brown sugar 15 mL
Thoroughly pat dry the chicken with a paper towel. Preheat the oven to 450 F (230 C). Line a rimmed baking sheet with foil and place a wire rack over the pan.
Combine the baking powder, salt and garlic powder in a bowl, sprinkle over the chicken and toss to combine. It might seem like not quite enough, but the wings only need a scant coating. Arrange chicken on the prepared wire rack.
Bake the chicken for 20 minutes, turn them all over and bake for another 20 minutes or until crisp and cooked through.
To make the sauce, melt butter in a small saucepan. Add hot sauce and sugar. Stir to combine. Remove chicken from baking sheet to a bowl. Drizzle the sauce over the chicken. Toss to coat the chicken. Serve with your favourite dipping sauce. Serves 8.
Beef satay with peanut sauce
Marinade
- 1/2 c. unsweetened coconut milk 125 mL
- 1/3 c. shallots, minced 75 mL
- 2 tbsp. brown sugar 30 mL
- 2 tbsp. soy sauce 30 mL
- 1 tbsp. fresh garlic, minced 15 mL
- 1 tsp. ground cumin 5 mL
- 1 tsp. ground
- coriander 55 mL
- 1 lb. boneless beef sirloin, cut across the grain into thin strips 500 g
Sauce
- 1 c. unsweetened coconut milk 250 mL
- 1/2 c. creamy peanut butter 125 mL
- 1 tbsp. firmly packed brown sugar 15 mL
- 1 tbsp. fish sauce 15 mL
- 1 tbsp. soy sauce 15 mL
- 1 tbsp. red Thai curry paste 15 mL’
- 1/2 tsp. curry powder 2 mL
- 1/2 c. hot water 125 mL
- 2 tsp. fresh
- lime juice 10 mL
Make marinade by processing all ingredients, except beef, in a blender or food processor. Place sliced beef in a shallow dish and add the marinade. Cover and let stand at room temperature for one hour or in the refrigerator up to 24 hours.
Meanwhile, make peanut sauce by combining all ingredients except water in a medium saucepan. Then whisk the hot water in thoroughly.
Simmer, stirring occasionally, over low heat until flavours are blended, 15 to 20 minutes. Then stir in fresh lime juice. Keep warm while you grill the beef.
Thread the strips of beef onto skewers and lightly brush both sides with cooking oil. Grill or broil, turning once, until golden brown, about two to three minutes. Serve immediately with sauce.
Smashed Potatoes
- 2 lb. small potatoes 1 kg
- 2 tsp. sea salt, divided 10 mL
- 2 tbsp. extra virgin olive oil or canola oil, plus more for the pans 30 mL
- 1 1/2 tsp. garlic powder 7 mL
- 3/4 tsp. onion powder 3 mL
- freshly ground black pepper
- 1 tbsp. finely chopped fresh herbs such as parsley, chives or dill 15 mL
- flaky sea salt, optional
- parmesan cheese, optional
Preheat oven to 425 F (220 C) and liberally coat two baking sheets with olive oil.
Place the potatoes and one teaspoon (5 mL) of the salt in a large pot and fill it with enough water to cover the potatoes by one inch (2.5 cm). Bring to a boil and cook until the potatoes are soft and fork-tender, 15 to 20 minutes.
Drain potatoes and let cool slightly. Place each potato onto the oiled baking sheet and use the back of a measuring cup to smash them down until they are about 1/4 inch thick. Drizzle with olive oil, and sprinkle with the garlic powder, onion powder, remaining one teaspoon (5 mL) salt and pepper. Roast 25 to 35 minutes, or until golden brown and crisp around the edges, rotating pans halfway.
Season to taste with more sea salt or flaky sea salt, fresh herbs and sprinkles of parmesan, if desired. Serve immediately.
Sarah Galvin is a home economist, teacher and avid supporter of local food producers. She has been a market vendor, grew up on a farm in southeastern Saskatchewan and is a member of TEAM Resources.
