Homemade Angel Food Cake
Sift sugar, measure 1 1/4 cups. Take 1/2 cup sugar and 1 cup cake flour. Set aside. Put 1 cup egg whites in large bowl (8 or 9 eggs). Add 1/4 teaspoon salt to egg whites, beat until foamy. Sprinkle 1 teaspoon cream of tartar. Beat until whites peak when you remove beater. Beat in 2 tablespoons sugar at a time, then 3/4 teaspoon of vanilla. Add 1/4 cup of sugar/flour mix at a time, sift over egg mix, and fold in lightly. Put in cake pan, 325 for 50 minutes. Will shrink slightly from edge, will spring back. Invert pan, and cool until pan cool until touch. Use blade of spatula to remove.
Bittersweet Chocolate-Almond Cake With Amaretti Cookie Crumbs (https://cooking.nytimes.com/recipes/1019649-bittersweet-chocolate-almond-cake-with-amaretti-cookie-crumbs)
Yield: 8 servings
For the Cake
1 stick (113 grams) unsalted butter, cut into chunks, at room temperature, plus more for greasing the pan
2 tablespoons unsweetened cocoa powder, plus more for dusting the pan
¾ cup (75 grams) sliced or slivered almonds
6 double amaretti cookies (about 72 grams), such as Lazzaroni brand
? cup (67 grams) sugar
¼ teaspoon fine sea salt
3 large eggs, at room temperature
4 ounces (113 grams) bittersweet chocolate, melted (it can still be warm)
For the Glaze
2 ounces (57 grams) bittersweet chocolate, finely chopped
¼ cup (60 ml) heavy cream
1 tablespoon sugar
1 tablespoon water
2 double amaretti cookies (about 24 grams), crushed
Center a rack in the oven, and preheat to 350. Butter an 8-inch cake pan, line the bottom with parchment paper, butter the paper and dust the interior with cocoa powder; tap out the excess.
To make the cake: Put the almonds, amaretti, sugar, cocoa and salt into a food processor, and process in short spurts, until the almonds and cookies are finely ground. Add the butter and eggs, and process, scraping the bowl occasionally, for about 2 minutes, until the mixture is homogeneous. Add the melted chocolate a little at a time, pulsing after each addition. Scrape the bowl, and then pour the batter into the pan. Standing back (to avoid being showered by cocoa powder), rap the pan against the counter a few times, to break the largest bubbles in the batter.
Bake the cake for 25 to 30 minutes, or until a tester comes out streaky; the top of the cake will look dry and perhaps cracked. If the top has erupted in a couple of places — it happens — use a spatula to press down the bumps as best as you can. Let the cake rest on a rack for 15 minutes.
Run a blunt knife between the cake and the sides of the pan. Invert the cake onto the rack, peel off the paper and turn right side up; cool to room temperature.
When you’re ready to glaze the cake, place the rack over a baking sheet lined with parchment or foil — the drip-catcher.
To make the glaze: Put the chocolate in a heatproof measuring cup with a spout or in a bowl. Bring the cream, sugar and water to a boil in a saucepan (or do this in the microwave). Pour the cream over the chocolate, and stir gently until you have a smooth glaze.
Pour the glaze over the cake, and use an offset spatula or knife to spread it over the top. Sprinkle over the crushed amaretti. Refrigerate for at least 30 minutes to set the glaze (which will always be soft). Serve the cake slightly chilled or at room temperature (my preference).
Creamy Lemon Garlic Chicken Breast (https://www.africanbites.com/creamy-lemon-garlic-boneless-chicken-breast/)
1 1/2 – 2 pound boneless chicken breast
2 tablespoons olive or canola oil
¾ teaspoon seasoning or more (I used creole seasoning)
½ medium onion diced
1 teaspoon minced garlic or 1/2 tablespoon garlic powder
¼ cup tomato puree
1 teaspoon thyme or Italian seasoning
1/4 cup milk
¼ cup cream (heavy or whipping cream)
½ -1 cup broth or water
½ teaspoon smoked paprika
½ teaspoon white pepper or black pepper
1-2 tablespoons chopped parsley
Salt to taste
1/2 -1 Lemon Freshly squeezed Juice
Lemon slices or wedges, to serve
Rinse chicken breast, season with seasoned creole seasoning and salt.
Set aside in a large sauce pan or large skillet. Heat oil over medium heat, until hot, and then add the chicken, brown about 3-5 minutes on each side to ensure even brownness.
Remove chicken and set aside.
Drain oil and leave about 2 tablespoons.
Add onions, followed by minced garlic. Stir for about 5 minutes, then add cream, milk, tomato sauce, paprika, white pepper, thyme, parsley, ½ cup broth, lemon juice, salt and pepper.
Bring to a boil and let it simmer for about 5-7 minutes.
Then add chicken. Adjust sauce thickness and seasonings with water or broth, salt according to preference.
Simmer for a minute or 3-5 minutes. If you have thick cuts of chicken you might have to cook it longer, until chicken is fully cooked. Add lemon slices if desired. Remove from heat and serve warm.