Classic Deviled Eggs - Party Food

Deviled eggs (or devilled if you're in the UK) are a classic party food. Have you ever been to a barbecue, picnic or potluck that didn't have at least a few batches of deviled eggs? There's a reason for that: everybody loves them! Some people say, it's not a party until you break out the deviled eggs!

And over the years I've filled, transported, and served deviled eggs many ways. I think I've got it down now! I used to get out the pastry bag and tips and get really fancy when I was filling them. I'm so over that! So I switched to a spoon a few years ago and then, just lately, to a perfect small scoop! Yes, that's the way to go! 

I use the lovely glass egg plate pictured here to serve them at home or to take to a more formal event, but gone are the days when I transport them in a storage container then transfer them to an egg plate when I get there. When I found this clear "egg organizer" online, I knew this was the answer!

Just used it to take 2 dozen deviled eggs to a casual gathering. It was perfect. Just pop the lid off and set it on the table, and it looks fine. Sorry I didn't get a photo, but I had a lot going on that day and just couldn't be bothered. Check out the link and see it there. One of the photos shows it on a table and you can see how unobtrusive the container looks. 

There are several ways to boil (hard-cook) the eggs, some of which are supposed to be vastly superior to the others; but I'm not even going there, except to say that the best way is whatever works for you. I'm just including one method, in the directions, and leaving it up to you to sort out.

I'm only going to comment on the degree of doneness because, well, they need to be actually done. As you may know, I adore Jacques Pepin, but he and I don't see eye to eye on this subject. I say a hard-cooked egg yolk should be yellow and matte, and he says it should be orange and shiny. That's just wrong!

What's your favorite thing to take to a bring-a-dish sort of gathering? (Mr Delightful would say, "My cavernous appetite!")

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Classic Deviled Eggs

(Makes 24)

12 large eggs
1/2 cup mayonnaise
2 teaspoons country Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon curry powder
1/8 teaspoon dill
Garnishes (fresh dill, pimiento slivers, stuffed olive slices, minced parsley or paprika)

1 Place eggs in a single layer in large pan. Add enough room temperature water to cover eggs completely and an inch or two over. Bring to a boil over high heat. As soon as water is bubbling enough to make even one egg rattle, remove pan from the heat and cover tightly with the lid. Let stand for 14 minutes. Drain and add cold water to pan; repeat twice. Leave eggs to cool for 15 minutes in cold water. Drain, and proceed with recipe or refrigerate until ready to use.

2 Peel the eggs, cut them in half lengthwise and remove the yolks. Place egg whites on a plate and yolks in a 1-quart bowl.

Note: Here is a link to my Tahini Chicken Tea Sandwiches post about the very best knife for cleanly cutting hard-boiled eggs in half (and many, many more things!).

3 With a fork, mash yolks well. Add mayonnaise, mustard and seasonings; mix well. Taste and adjust seasoning. The filling needs to be more strongly flavored than you might think because the egg white is not. I'm thinking of salting the egg white halves next time. Does anyone do that?

4 Using a spoon or a pastry bag (Pfft!) or small scoop (Yay!) fill the egg halves. Garnish. Chill until serving time in a handy-dandy clear egg organizer!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Pasta Salad - Big Batch

This big-batch pasta salad has become my go-to dish for large gatherings. It's always a hit. Last weekend I had planned to make it for a memorial reception that ended up being postponed, but I went ahead and made it in honor of my friend who had been known for cooking in quantity. I remember cooking with her at one of her large parties when she made boeuf bourguignon with 15 pounds of beef. Like me, she had the big pans to get the job done. Anyway ...

I didn't know what I was going to do with all of it, but went ahead, thinking of her with lots of smiles as well as tears. So giving some to ailing friends and others *and* eating it for breakfast, lunch, and dinner, none went to waste! I mix it up in the same pot I boil the pasta in, a fairly lightweight 7- or 8-quart stainless pot. You know I love my Le Creuset dutch ovens, but they are far too heavy to lift and drain pasta with the lid ajar. Everyone needs a (relatively) lightweight, (relatively) inexpensive 8-quart pot for pasta and stock.

Looking at my recipe, you might wonder why I don't make a separate dressing. I never do for pasta or potato salad. I subscribe to my mother's theory that, for the best flavor, you need to "layer" the ingredients as you go along. So I add the extra virgin olive oil, balsamic vinegar, and seasonings at several points in the recipe. (Just thought how much my friend and my mother would have loved each other had they ever met. 🥹)

And, remember, as always with pasta salads, you'll have to add more dressing ingredients just before serving. 

Well, off I go. Making time to paint this morning. Before the day gets away from me. I hope you'll leave a comment and let me know whether you make a separate dressing or "dress" and season as you go. Oh, and you can cut this recipe (which makes two 4-quart bowls like the one in the photos) in half if you're not feeding a crowd. 

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Pasta Salad

(Serves 20)

1 1/2 1-pound packages (24 ounces/680 grams) rotini pasta
1 15-ounce (425 grams) can garbanzo beans, drained well
3/4 cup (6 fluid ounces/177 ml) extra virgin olive oil, divided
1/2 cup (4 fluid ounces/118 ml) balsamic vinegar, divided
1/4 medium red onion, halved and thinly sliced lengthwise (1/2 cup)
2 6- to 7.5-ounce jar quartered marinated artichoke hearts, drained well
2 8-ounce packages fresh mushrooms, sliced
Salt and coarsely-ground black pepper
2 teaspoons Worcestershire sauce
1 10-ounce (283 grams) bag shredded carrots
1 large red bell pepper, julienned
1 large yellow bell pepper, julienned
1/2 3-ounce package (1.5 ounces/43 grams) julienned sun-dried tomatoes, plumped in a little hot water
12 to 16 ounces zucchini, halved lengthwise and sliced
1/2 teaspoon marjoram
1 cup (4 ounces/113 grams) shaved Parmesan
18 fresh basil leaves (or 0.66-ounce package), thinly sliced

Day before:

1 In 7- to 8-quart stockpot, start boiling salted water (2 teaspoons salt and 4 quarts water) for pasta. Meanwhile, in large skillet, heat 1 tablespoon olive oil and start slowly cooking sliced onion. (Another 8-quart stockpot)

2 Cook pasta according to package directions; drain in colander and return to cooking pot. Add 1 can garbanzo beans, rinsed and drained. Stir into pasta 1/4 cup olive oil, 1/4 cup balsamic vinegar, and 1/4 teaspoon each salt and pepper. Add onions to pasta, along with artichoke hearts.

3 Add 2 tablespoons olive oil to skillet and cook mushrooms, seasoning with 1/4 teaspoon each salt and pepper and 1 teaspoon Worcestershire sauce. Add cooked mushrooms to pasta, along with sun-dried tomatoes, shredded carrots, julienned bell peppers, 1/4 cup balsamic, and 1/4 teaspoon each salt and pepper.

4 Add 2 tablespoons olive oil to skillet and cook zucchini, seasoning with 1/4 teaspoon each salt and pepper, 1/2 teaspoon marjoram, and 1 teaspoon Worcestershire sauce.

Before serving:

5 Add Parmesan and fresh basil to pasta. Taste and adjust seasoning. Add 3 tablespoons more olive oil and balsamic vinegar if pasta has absorbed all the dressing. And more, if needed.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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Sesame Noodle Salad

Sesame Noodle Salad is the perfect dish for end-of-summer picnics and potlucks since it is good at any temperature. If it's fresh out of the refrigerator, I figure it is good—from a food safety standpoint—for three hours at room temperature. Get out your big bowl for this recipe; it makes a lot!

If you're taking a lunch to work, this is perfect. Just divvy it up into glass storage containers of whatever size matches your appetite, and you're all set for the next four days.

I love mung bean sprouts but left them out of the recipe because they are not always readily available. And to go main-dish with this salad, it is wonderful with slices of chicken breast. 

For years I've seen similar salads called "Asian" noodle salad. I avoid that since I like to be very specific, down to not just a country but often a region of a country or even a city, if possible. With Chinese soy sauce, Japanese toasted sesame oil, and Italian spaghetti, I thought I'd better just call it Sesame Noodle Salad!

 

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Sesame Noodle Salad

(Makes 12 to 16 servings)

The Dressing

(Makes 1 1/2 cups—you'll have extra)

1/2 cup (4 fluid ounces/118 ml) extra virgin olive oil

1/2 cup (4 fluid ounces/118 ml) low sodium soy sauce

1/4 cup (2 fluid ounces/59 ml) fresh lime or lemon juice

1/4 cup (2 fluid ounces/59 ml) red wine vinegar 

1 tablespoon toasted sesame oil

1 tablespoon honey

1 teaspoon freshly grated ginger

1 teaspoon crushed red pepper flakes (more or less, depending your heat tolerance)

The Salad

8 ounces (227 grams) whole grain spaghetti (I like Barilla)

1 12-ounce (340 grams) package Broccoli Slaw (mostly shredded broccoli)

1/2 10-ounce package (5 ounces/142 grams) shredded carrots

1/2 large English cucumber (to make 5 ounces/142 grams julienned)

1 medium red bell pepper (to make 5 ounces/142 grams julienned)

1 cup (5 ounces/142 grams) lightly salted dry roasted peanuts, coarsely chopped

1 1/2 tablespoons sesame seeds, toasted

A handful of chopped cilantro leaves

Optional: 3 green onions (scallions), green part only, thinly sliced

1 In a 2-cup glass measure, whisk together the dressing ingredients and set aside to "meld" while you make the salad. You might even make it the day before.

2 In a 3-quart saucepan, bring 6 1/2 cups of water with 3/4 teaspoon of salt to a rapid boil. Add the spaghetti and cook a minute past package's "al dente" instructions. I cooked the Barilla whole grain spaghetti for 8 minutes. Drain, rinse with cold tap water, drain thoroughly, and put it in a 4-quart mixing bowl. Stir in 1/4 cup of the dressing.

Note: If it's still available when you're reading this, there is a fabulous deal on the lidded bowl and glass measuring cup sold together!

3 I know the packages of various prepped salad things say things like "thoroughly washed," "ready to use," "triple washed." But I'm a little too fussy to take their word for it. AND giving them a wash and spin hydrates and freshens them up for your salad. So do that to the broccoli slaw and shredded carrots, or not—I won't judge—and add them to the mixing bowl along with another 1/4 cup of the dressing and toss to combine. 

4 Add the remaining ingredients and more dressing, reserving at least 1/4 cup that might be needed at serving time (the pasta absorbs a lot, and you don't want a dry salad). Cover and refrigerate for 6 to 12 hours. Any leftover dressing will not go to waste; it's delicious on any salad. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees at no cost to you by linking to Amazon .com and affiliated sites. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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Pull-Apart Potato Dinner Rolls

My recipe for pull-apart potato rolls makes 30 rolls! Yes, I know that's a lot of rolls. But I'm thinking ahead to when we can start having big gatherings. Also, these freeze well and can be enjoyed on multiple occasions with all the work being done just one time! Part of my streamlined cooking style.

Another time when a double batch of rolls makes sense is when you're delivering meals to people, as I've had occasion to do during the pandemic and for special occasions. It's nice to make enough to keep some for yourself as well!

Homemade dinner rolls simply "make" a comfort food meal. Back in the day, when I was better at multi-tasking, I baked my dinner rolls at the last minute. But these days I bake them as much as a month ahead and freeze them until 2 1/2 hours before serving time. Of course, you can just go ahead and serve these the day you bake them; but I've included instructions for freezing, thawing and reheating.

Yes, I have a big heavy-duty stand mixer, but I make all my bread by hand. You can do this in your mixer if you want to, but this lovely soft dough is so easy to handle, you might just want to go "unplugged" on this one.

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Pull-Apart Potato Rolls

(Makes 30 rolls)

1 cup (8 fluid ounces/237 ml) milk

1 stick (4 ounces/113 grams) unsalted butter, cut into 8 pieces
1 packed cup (7 ounces/198 grams) cooked and well mashed russet potato (from a medium, 8- or 9-ounce, potato)
1 cup (8 fluid ounces/237 ml) water
5 1/2 dip-and-sweep cups (27.5 ounces/780 grams) unbleached all-purpose flour
1 dip-and-sweep cup (5 ounces/142 grams) unbleached all-purpose flour
1/3 cup (2.33 ounces/66 grams) sugar
2 1/4 teaspoons (1 envelope) instant yeast
1 1/2 teaspoons salt
2 large eggs

1 Grease a 5-quart bowl* with 1 tablespoon of softened butter (for first rise). Grease two 13x9x2-inch baking dishes with 1 tablespoon of softened butter.

* Or two 2- to 2.5-quart bowls if you would like to let each half of the dough rise in separate bowls as I do when I don't want to get the huge bowl out of the highest cupboard!

2 Put milk and butter in a 1-quart glass measure. Microwave on high power until butter is melted and milk is close to a simmer. Stir until all the butter is melted. Stir in the mashed potato, then the water.

Tip: If you're having mashed potatoes for dinner, you can take out a cup of mashed-up potato and freeze it in a glass storage container for the next time you're making potato rolls. Then move from freezer to refrigerator the morning before the day you're making the rolls.

3 In a 4-quart bowl, whisk together 5 1/2 dip-and-sweep cups (27.5 ounces/780 grams) of flour, sugar, yeast, and salt. Make a well in the center of the flour, then add potato mixture and egg to the well. With dough whisk or large wooden spoon, slowly stir until soft, shaggy dough comes together.

4 Spread 1/2 cup of flour onto work surface, and reserve 1/2 cup to use as needed. Turn the dough out onto floured surface and knead for about 10 minutes, adding more flour if needed, until the dough forms a smooth ball. Place smooth ball of dough in buttered bowl and turn to coat all sides of dough. Cover bowl with buttered lid or plastic wrap and let rise until dough has doubled in size, about 1 hour.

5 Punch dough down (by pressing down in center and folding in edges), turn out on lightly floured surface. Using a bench scraper, divide the dough in half, working on one pan of rolls at a time. Divide one of the two halves into 15 equal pieces by first dividing it into 3 equal pieces then rolling each piece into a thick log and cutting each log into 5 equal pieces. Keep dough pieces covered with plastic wrap or overturned bowl as you shape each piece into a ball, pulling edges under and pinching them together on the bottom. I also give them a little roll on the unfloured counter, a motion sort of like moving a computer mouse around. Place in 3 rows of 5 in buttered baking dish. Spray the same piece of plastic wrap with cooking spray, cover dish lightly. Repeat with second half of dough. Let rise until rolls have doubled in size, about 1 hour.

Note: I can be pretty persnickety about getting my rolls all exactly the same size, so I actually weigh the dough in grams and divide that number by 30, which this time came out to 58 grams (or just slightly over 2 ounces) each.

6 About 10 or 15 minutes ahead, preheat oven to 375F/190C/Gas5. Uncover rolls and bake for 25 minutes, or until well browned. An instant-read thermometer inserted into the center of a center roll should read about 200 to 205F/93 to 96C. Remove from oven and cool on wire rack for 5 minutes. Keeping rolls together, remove rolls from baking dish and cool on wire rack for 2 hours. Double-wrap with foil (probably one layer of heavy-duty would be sufficient); freeze for up to 1 month.

To serve after freezing: Remove from freezer 2 1/2 hours before serving time. Defrost, wrapped, at room temperature for 2 hours. During last 15 minutes, preheat oven to 375 degrees. Place foil-wrapped rolls on a cookie sheet and bake about 30 minutes. Serve hot.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

Chocolate Buttermilk Sheet Cake - Texas Sheet Cake My Way

Chocolate cake is always a hit at any gathering. I'm not that keen on chocolate myself, but nearly everyone else in the world is. My quick and easy feeds-a-crowd chocolate buttermilk sheet cake is served right from the pan—perfect for any large casual party. I took it to a big party on Saturday and it disappeared in no time. Everyone was talking about it! 

Inspired by a cake popular in the '70s, Texas sheet cake, I developed this recipe for a larger, more flavorful, slightly less sweet cake. It yields 32 servings and can be made start-to-finish, including frosting, in under an hour. The only special equipment required is a half sheet pan, the same one I use for my Meyer Lemon Sheet Cake and many other things. Hope you'll try it and let me know what you think.

It has just enough espresso powder to punch up the chocolate flavor without giving it a coffee flavor. But if you don’t use coffee, it will still be delicious without it. And if you have buttermilk on hand, you can use it instead of the cider vinegar-milk. For those who pay attention to such things, one serving of this cake, with the frosting, comes in about 3/4 teaspoon under my maximum daily sugar allowance.

I go a little nuts with the pecans (no pun intended); you can use half the amount or none at all, whatever suits you. For less rustic looking, perfectly smooth and shiny little squares for afternoon tea, I'd be willing to sacrifice the pecans.

Are you a fan of sheet cakes? 

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Chocolate Buttermilk Sheet Cake

(Makes 18x13x1-inch half-sheet, 32 servings)

The Cake

1 1/4 cups (10 fluid ounces/296 ml) water or cold coffee*
1 1/4 cups (10 ounces/283 grams) unsalted butter
1/2 packed cup (1.5 ounces/42 grams) natural unsweetened cocoa*
1 1/2 teaspoons instant espresso powder
2 1/2 dip-and-sweep cups (12.5 ounces/354 grams) unbleached all-purpose flour
1 3/4 cups (12.25 ounces/347 grams) sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons cider vinegar plus milk to make 3/4 cup (6 fluid ounces/177 ml)
3 large eggs, lightly beaten

1 1/2 teaspoons vanilla extract

The Frosting

1 teaspoon cider vinegar plus milk to make 1/3 cup (2.67 fluid ounces/79 ml)
1/2 cup (4 ounces/113 grams) unsalted butter

1/4 packed cup (0.75 ounce/21 grams) natural unsweetened cocoa
1 teaspoon vanilla extract
1/2 teaspoon espresso powder
1/8 teaspoon salt
3 firmly packed cups (12 ounces/340 grams) unsifted powdered sugar

1 1/2 cups (6 ounces/170 grams) finely chopped pecans, toasted

* I always buy organic, fair trade certified coffee and chocolate products.

1 Preheat oven to 350F/180C/Gas4. Spray half sheet pan (I have both this heavy-duty half sheet pan and this Nordic Ware lidded half sheet pan) with cooking spray; don’t try to make-do with a smaller pan, or the batter will overflow.

2 In 2-quart saucepan, combine water, butter, cocoa and espresso powder. Heat, whisking occasionally, over medium heat until the butter melts.

3 In large mixing bowl, whisk together flour, sugar, baking soda and salt. Whisking for about 30 seconds sort of sifts the dry ingredients. In 2-cup glass measure, stir together vinegar and milk; let stand for 5 minutes, then whisk in eggs and vanilla extract. 

4 Add warm cocoa mixture to dry ingredients and stir to combine (set the pan aside, as is, for the frosting); beat for about 30 seconds. Add the soured milk mixture and beat for another 30 seconds. (A wooden spoon works perfectly well, but I use an English cake whisk, a kind of stainless steel wire spoon that has been made in Britain for over a hundred years.)

The English cake whisk is the one at the bottom

5 Pour into prepared pan. Bake for about 25 minutes, or until toothpick inserted in center comes out clean. Cool slightly (5 to 10 minutes) on wire rack while making the frosting. The slight cooling before pouring on the frosting gives the cake a better texture. In 1-cup glass measure, stir together vinegar and milk; let stand for 5 minutes.

6 In same 2-quart saucepan used for the cake (no need to wash it), combine butter, soured milk, cocoa, vanilla, espresso powder and salt over low heat. When butter is melted, bring to a boil; remove from heat. Whisk in confectioner’s sugar, whisking vigorously until smooth. Stir in toasted pecans. 

7 After cake has cooled slightly for just 5 to 10 minutes, pour warm frosting over warm cake and spread quickly. Cool in pan on wire rack. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites.

Jean

Vegetarian Chili - Won't-Even-Miss-the-Meat Chili

When I first developed my recipe for meatless chili many years ago during one of my vegetarian periods, I just called it Vegetarian Chili. But when a meat-loving friend who had expressed his doubts that it could possibly be any good at all declared it delicious and said he didn’t even miss the meat, I renamed it Won’t-Even-Miss-the-Meat Chili.

A big pot of chili is great for feeding a crowd. Set up a chili bar where guests can choose their favorite garnishes. Offer guacamole or diced avocado, sour cream, shredded Cheddar and Jack cheese, sliced black olives, diced onion, sliced green onion, shredded cabbage or iceberg lettuce, cilantro, lime wedges and thinly sliced radishes.

If you’re not vegetarian, you could even add shredded beef to your chili bar for the die-hard carnivores. But when I was a vegetarian, this was the one dish I could count on to satisfy even the most carnivorous of my friends! No longer vegetarian, I still enjoy meatless meals often. Just add a salad (maybe this Broccoli Salad) and some Cornbread, and you’re all set.

You can use info from my Slow Cooker Pinto Bean post to adapt this recipe for the slow cooker. 

(I'm using just a single old photo I have of this dish because I'm taking a break this week and not cooking or taking photos! Next time I make it, I'll add a much better photo to the post!)

Vegetarian Chili - Won’t-Even-Miss-the-Meat Chili

(Makes twelve 1 1/2-cup servings)

The Beans

2 pounds dry red kidney beans

10 cups water
1 1/2 teaspoons salt

The Sauce

2 tablespoons extra-virgin olive oil
1 cup chopped onion (1 large)
1 cup chopped celery (2 large stalks)
1 cup chopped green bell pepper (1 large)
1 6-ounce can tomato paste
2 tablespoons dried ground chiles
2 teaspoons Worcestershire sauce (soy sauce if you're vegan or vegetarian)
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper (to start!)
1 29-ounce can diced tomatoes (I use Muir Glen Organic Fire Roasted)

1 Wash beans in cold water. Put beans and water in a 6- or 7-quart pot. Soak beans at least 5 hours or overnight. Drain off soaking liquid and add 10 cups of fresh water. (I'm so precise about the water because we're going to add the sauce to the beans, so I don't want the beans to be swimming in water.)

2 Bring to a full rolling boil, boil for a minute, then reduce heat. Simmer, partially covered, for about 2 1/2 hours, adding salt during the last 1/2 hour. And don't bother skimming off the foam that will form on the surface. A lot of people do, but I consider it just a waste of my precious time.

3 During the last 45 minutes, make the sauce. In large skillet or 3-quart saucepan, heat oil and cook onion, celery and green pepper until softened, about 5 minutes. Stir in tomato paste and seasonings, and cook for about 10 minutes to "brown" the tomato paste and toast the spices (mixture will be very thick). Add diced tomatoes.

4 Simmer, stirring occasionally, for 30 minutes. If the beans aren't tender by the time the sauce has cooked 30 minutes, turn the heat off under the sauce, cover and let stand until beans are done.

5 Add sauce to beans. Simmer, stirring occasionally, for 30 minutes or until the chili is the consistency you like. Taste and adjust seasoning. Ladle into bowls and serve, offering assortment of garnishes. Can be made a day or more ahead--it just gets better!

Note: I made those fettuccine-like shreds of cheese with my Microplane Professional Extra Coarse Grater!

Jean

Meyer Lemon Sheet Cake

Meyer Lemon Sheet Cake is not something I would have made back in my days of fancy layer cakes.

Ages ago I took a long series of cake decorating lessons and spent many hours converting all of my cake, frosting and filling recipes to work with all the various sized pans I might be using for different numbers of people.

Gradually (quite quickly, actually!) I acquired all the equipment one would need to make all sorts of beautiful cakes for any occasion, including weddings. It was fun, but I am so over all that!

Sure, I'll still do a fancy cake once in a while, if I happen to get in the mood. Usually, I just make a layer cake (homemade, of course) frosted and filled with a buttery icing and maybe do a simple piped border.

But for days when even that is too much effort ... there's always one of my quick and easy sheet cakes that are served right from the pan—a quarter-sheet pan or a half-sheet pan for a big feeds-a-crowd cake like this.

It is quite a flat cake, tender and velvety, and can be cut into about seven or eight dozen 1 1/2-inch squares as a quick and easy stand-in for petits fours (I don't make those anymore either!) at your next large tea party.

I like to spread the frosting on while the cake is still warm so it sort of melts into a smooth, shiny glaze. But in this case, it just looks like frosting because the cake completely cooled while I ran to the store for some powdered sugar.

I know, I know, you’re supposed to make sure you have everything before you start cooking (mise en place). And I did. But what I thought was powdered sugar was actually tapioca flour, so …

You might also like my Banana Sheet Cake and, soon, my Fresh Peach Sheet Cake. Are you for making easy sheet cakes this summer? 

Meyer Lemon Sheet Cake

(Makes 18x13x1-inch half-sheet, 32 servings)

The Cake

4 large eggs, room temperature
1 1/3 cups (10.67 fluid ounces/315 ml) buttermilk, divided
1 1/2 teaspoons vanilla extract
2 1/2 dip-and-sweep cups (12.5 ounces/354 grams) unbleached all-purpose flour
1 3/4 cups (12.25 ounces/347 grams) sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 3/4 sticks (7 ounces/198 grams) unsalted butter, room temperature

Finely grated zest of 3 Meyer lemons

The Frosting

6 tablespoons (3 ounces/85 grams) unsalted butter, room temperature
3 firmly packed cups (12 ounces/340 grams) unsifted powdered sugar
1/16 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons (1.5 fluid ounces/44 ml) fresh Meyer lemon juice

1 Preheat oven to 350F/180C/Gas4. Spray an 18x13x1-inch half-sheet pan with cooking spray; don’t try to make-do with a smaller pan, or the batter will overflow.

2 In medium bowl, lightly combine the eggs, 1/3 cup of the buttermilk and the vanilla extract.

3 In large mixing bowl, combine flour, sugar, baking powder and salt; with electric mixer on low speed, mix for 1 minute to blend (it rather takes the place of sifting). Add the softened butter and remaining buttermilk. Mix on low speed until combined. Mix on medium-high speed for 1 1/2 minutes. Beat in the egg mixture in three batches, beating for 20 seconds after each addition. Stir in the lemon zest by hand; otherwise, the zest gets all tangled up in the beaters.

4 Pour into prepared pan. Bake for about 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool slightly on wire rack, about 15 minutes, before frosting. While the cake is cooling just a bit, make the frosting.

5 In large mixing bowl, beat softened butter. Gradually beat in confectioner's sugar, then salt, vanilla and lemon juice. With offset spatula, apply thinly to the slightly cooled cake. It will melt a bit into a smooth, shiny glaze. Let cool thoroughly, 3 to 4 hours, before serving.

Jean

Banana Sheet Cake - Cream Cheese Frosting

Banana Sheet Cake is the perfect cake to make for a picnic, potluck or any kind of feed-a-crowd occasion. Especially during summer, when you really want to get out of the kitchen as soon as possible.

In hot weather, bananas can go from just right to rotten overnight. So when you need to use up those perfectly freckled, overripe bananas, this recipe will get you in and out of the kitchen quickly.

No messing about with layers. No need to get out the piping bag. Just bake it in a half-sheet pan and serve it right from the pan. Of course you can cut it into three or four equal pieces and make a fancy layered creation, but not this time.

Bake it in the pan. Frost it in the pan. Carry your pan to a picnic or potluck. Serve it from the pan. No muss, no fuss. It's summer, people, and I'm keeping it easy but real.

Don't try to make this in a smaller pan, like a 15x10 jelly roll or a 17x11; it would surely overflow and make a total wreck of your oven. Believe me, I'm not in the mood for that!

If you don't have a couple of good half-sheet pans (and quarter-sheet pans), it's time to get some. They are true kitchen workhorses, and I'd hate to be without them. A half-sheet pan with a plastic lid makes taking it on the road super easy.

If you're not a banana fan, you might want to try my Meyer Lemon Sheet Cake or Chocolate Buttermilk Sheet Cake.

For afternoon tea, cut the cake into 1.25- to 1.5-inch squares to stand in for petits fours.

If you like nuts, finely diced walnuts or pecans (toasted, of course) can either be added to the cake batter or sprinkled on top of the frosting. What do you think - nuts or no nuts?



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Banana Sheet Cake - Cream Cheese Frosting

(Makes one 18x13x1-inch half-sheet, 32 servings)

The Cake

2 1/2 dip-and-sweep cups (12.5 ounces/354 grams) unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups (about 1.5 pounds/680 grams, unpeeled bananas) mashed very ripe bananas
1 tablespoon freshly squeezed lemon juice
4 teaspoons apple cider vinegar or freshly squeezed lemon juice
Milk to make 1 1/3 cup (10.67 fluid ounces/315 ml), room temperature
1 1/2 sticks (6 ounces/170 grams) unsalted butter, room temperature
1 cup (7 ounces/198 grams) sugar
3 large eggs
1 1/2 teaspoons vanilla extract

The Frosting

3 ounces (85 grams) cream cheese, room temperature
2 ounces (57 grams) unsalted butter, room temperature
3 packed cups (12 ounces/340 grams) unsifted powdered sugar
1 teaspoon vanilla extract
Up to 2 tablespoons milk, as needed for spreadable consistency

1 Preheat oven to 350F/180C/Gas4. Grease, butter or spray an 18x13x1-inch half-sheet pan. In small bowl, whisk together flour, baking soda, baking powder and salt.

Note: If you want to remove it from the pan, line the bottom of the pan with parchment paper, overhanging a bit on the ends, and spray the paper as well.

2 In medium bowl, mash bananas and 1 tablespoon lemon juice with large fork or potato masher.

3 In measuring cup, put vinegar or lemon juice, add milk to make 1 1/3 cups; stir gently and let stand for 5 minutes.

4 In large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then vanilla and mashed bananas. Add dry ingredients and soured milk alternately to wet ingredients, and stir just until combined. Scrape into prepared pan; smooth top.

5 Bake for about 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool for an hour in pan on wire rack before frosting. Get out the butter and cream cheese to be softening during that hour.

Note: If you are removing it from the pan, let it cool in pan on wire rack for ten minutes before turning it out onto wire rack and removing the parchment.

6 In bowl of stand mixer or a 2.5-quart bowl and hand mixer, cream together cream cheese and butter. Add powdered sugar, in three batches, beating well after each addition. Add vanilla extract and enough milk to make the frosting a good spreading consistency. We're not piping this frosting, so the consistency isn't so crucial; it just needs to be easily spreadable. Use an offset spatula to spread the frosting.

Jean

Restaurant-Style Mexican Rice - Oven Method

My restaurant-style Mexican Rice recipe was a real hit with my friend Lily, with whom I've gotten acquainted through the blog. But she is in the habit of cooking her rice in the oven, so she adapted my recipe to her oven method. And then I adapted her method ...

Turned out beautifully and freed up some stove space for other things. So if you want to get the rice off your stovetop - and off your mind - while you're cooking other things, you should try this Mexican Rice - Oven Method.

If you've read my original Mexican Rice post, you know that I think where a lot of people go wrong is in the seasoning. They think any food called Mexican needs to be spicy. But the rice should add some variety to your plate, something mild - but flavorful - to balance out the heat and spice of everything else.

I perfected my recipe using Lundberg organic long-grain white rice and a 5 1/2-quart Le Creuset Round French Oven. To get consistent results, I use the same rice and the same pan each time. This is a lot of rice, but I make this amount every time. Just refrigerate or freeze the leftovers, and reheat in the microwave. Lily thinks it's even tastier after being frozen.

My "rice teacher" Julia, referred to in that earlier post, will be coming for a visit next month, so I put a dish of this in the freezer and will see if it will reheat well enough to suit her.

Do you know of a great way to reheat cold rice? How about frozen rice?

Update 05/26/17: For two generous servings, I put 3 cups of the thawed rice in a 1-quart glass bowl, added 1/4 cup (2 fluid ounces) of water, topped it with a silicone lid (raised a bit at one point along the edge by a folded bit of paper towel to vent) and microwaved on full power for 5 minutes. It was the fluffiest rice ever!

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Restaurant-Style Mexican Rice - Oven Method

(Makes 20 servings)

4 cups (32 fluid ounces/946 ml) chicken broth (vegetable broth or water, if you're vegetarian)
3 cups (24 fluid ounces/710 ml) water
1 1/2 teaspoons salt
1/2 cup (4 fluid ounces/118 ml) extra-virgin olive oil
1 2-pound bag (32 ounces/907 grams) medium- or long-grain white rice (I use Lundberg organic long grain)
1 8-ounce can tomato sauce (I use Muir Glen organic; it is THE best!)

1 In 3-quart saucepan, bring broth, water and salt to a simmer while browning the rice. The amount of liquid called for varies between brands. My preferred brand calls for a ratio of 1 1/2 cups liquid to 1 cup rice, and I think that ratio would be best with any brand.

2 Preheat oven to 350F/180C/Gas4. In 5 1/2-quart pot, heat olive oil and stir in rice (straight from the package--do not rinse). Cook over medium heat, stirring occasionally*, until rice is lightly browned. This may take 20 to 30 minutes. Throw in a few whole cloves of garlic at some point, if you like. They can be removed before the next step or before serving.

* Leave rice alone for 5 minutes or so between stirrings to give the bottom layer a chance to brown a bit.

3 Gradually stir tomato sauce into rice and cook for a minute or two, then add the hot liquid to the rice. Bring to a full boil and stir just once. Put the lid on tightly, and place in the preheated oven. Cook for 5 minutes, then turn the oven off and leave the covered pot in the oven for 25 minutes.

4 If this is your first time making this, take a really quick peek to see if liquid has evaporated and rice is done. Cover and let stand, off heat, for 10 minutes. Then fluff with a fork (I use a pair of forks for this amount). Garnish, if you like, and serve. Garnishes might include a squeeze of lime juice, chopped cilantro, or frozen peas.

Mexican Rice - Sopa de Arroz

Mexican rice was a mystery to me until I had a lesson from my friend Julia, who came by her technique honestly. Julia claims to be not much of a cook, but I've had some mighty tasty things out of her kitchen! 

And until I had my rice lesson from her years ago, my so-called Mexican rice was awful, very wet and tomato-y, definitely not authentic. I've made a few changes over the years, but the technique remains the same. I leave out the garlic these days, but you don't have to. Just throw the whole cloves in the pan with the rice and oil, and remove them later after they've worked their magic.

Where a lot of people go wrong (IMHO) with Mexican rice is in the seasoning. They think any food called Mexican needs to be full of spices. But that is, according to Julia, "totally unnecessary!" Think about it. You need some variety on your plate, something mild to balance out the heat and spice of everything else.

I've found the only way to get consistent results with any rice recipe is to use the same rice and the same pan each time--especially when making a large quantity. I perfected my recipe using Lundberg organic long-grain white rice and a 5 1/2-quart Le Creuset Round French Oven. So once the recipe comes out to your liking, always use the same rice and the same pan.This amount of rice will feed a crowd, but I make this amount every time. Just refrigerate or freeze the leftovers, and reheat in the microwave.

Update 05/25/17: Or try Mexican Rice - Oven Method.

Mexican Rice - Sopa de Arroz

(Makes 20 servings)

7 cups (56 fluid ounces/1.65 liters) chicken broth (vegetable broth or water, if you're vegetarian)
1 1/2 teaspoons salt
1/2 cup (4 fluid ounces/118 ml) extra virgin olive oil
1 2-pound (0.9 kg) bag medium- or long-grain white rice (I use Lundberg organic long grain)
1 8-ounce can tomato sauce (I use Muir Glen organic; it is THE best!)

1 In 3-quart saucepan, bring broth and salt to a simmer while browning the rice. The amount of liquid called for varies between brands. My preferred brand calls for a ratio of 1 1/2 cups liquid to 1 cup rice, and I think that ratio would be best with any brand.

2 In 5 1/2-quart pot, heat olive oil and stir in rice (straight from the package--do not rinse). Cook over medium heat, stirring occasionally, until rice is lightly browned. This may take 20 to 30 minutes. Throw in a few whole cloves of garlic at some point, if you like. They can be removed before the next step or before serving.

3 Gradually stir tomato sauce into rice and cook for a minute or two, then add broth to rice. Bring to a full boil and stir just once. Put the lid on tightly, reduce heat to the very lowest setting and leave undisturbed for the length of time specified on your rice bag, usually about 20 minutes.
4 If this is your first time making this, take a really quick peek to see if liquid has evaporated and rice is done. Cover and let stand, off heat, for 10 minutes. Fluff with a fork. Garnish, if you like, and serve. 

Jean

Equipment Review - Zojirushi CV-DYC40 Water Boiler and Warmer

When I have a tea party for 12, I start with a 10-cup pot of black tea and a 6-cup pot of an herbal tisane or decaffeinated green tea. Right away, the pots are empty. I have the loose tea for subsequent pots measured out and the kettles back on the hob. It can get quite hectic keeping up with the tea-making whilst replenishing the plates of sandwiches, scones and pastries. So when Zojirushi offered to send me their Zojirushi CV-DYC40 Super VE 4-Liter Vacuum Electric Dispensing Pot, I said "Oh, yes, please!"

With its large 4-liter capacity, the Zojirushi water boiler and warmer comes in handy at tea parties of any size. I make my first pots of tea using my two teakettles, and then make subsequent pots from the Zojirushi. No constantly monitoring the stove and all that bother, which is especially a problem when I'm having a tea party in the garden. This particular model has the added convenience of optional battery-powered dispensing, so I could actually unplug it and take it out to the garden for table-side tea-making.

What the "VE Hybrid" means is that it has an energy-saving vacuum insulation, as well as electric, keep-warm system. An electronic feature I really appreciate--because I can be a bit of a hazard--is the "unlock" button you must press before the "dispense" button will work. And 10 seconds after dispensing, the "unlock" light turns off and the automatic dispense lock is activated. So even if I accidentally press the "dispense" button, hot water won't be dispensed.

There are multiple temperature settings: 175, 195, and 208 degrees F; re-boiling at 212 degrees F. It only takes about 35 minutes for the maximum amount of water to come to the boil, and you can refill at any point so you never run out. (That's what the pitcher in the photo is for, filling and refilling.) The control panel displays the actual water temperature at all times. At 8 3/8 x 11 x 13 13/16-inches high, it doesn't take up much more room on the counter than a two-slice toaster and fits easily beneath upper cabinets.

I won't go into all the features, but will finish by saying the Zojirushi has many other applications besides tea parties. When I worked in offices, people were constantly boiling water for tea, hot chocolate, soups and noodles. This wonderful invention would have been a real time-saver. And, of course, coffee drinkers can use it for their French press coffee.

(This photo shows the teapot sitting on the counter beneath the spout, but I actually held the teapot directly under the spout to fill. Couldn't hold the camera and the teapot and press the "dispense" button all at the same time!)

If you have one of these, or something similar, do leave a comment telling me what you think. If you like tea, leave a comment telling me what kind you like. If you have a question ... You get the idea--I just enjoy reading your comments!