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Use 1 large loaf pan or 9” cake round (bundt)
FOR THE CAKE
FOR THE GLAZE
To make the cake, adjust an oven rack one-third up from the bottom of the oven and preheat oven to 350°. You need a 9" x 4 1⁄2" tube pan or Bundt pan or large loaf pan. It should have a 12-cup capacity. Butter the pan or coat with pan spray. Layer with parchment paper if necessary. Sift together the flour, baking powder, and salt, and set aside. In the large bowl of an electric mixer, beat the butter until soft. Add the sugar and beat until incorporated. Beat in the eggs, one at a time, scraping the bowl as necessary with a rubber spatula. While slowly mixing, add the dry ingredients alternately in three additions, with the milk in two additions, beating only until incorporated after each addition. Remove the bowl from the mixer and stir in the lemon rind. Turn the batter into the prepared pan. Level the top of the batter by rotating the pan briskly. Bake for 1 hour and 5 to 10 minutes, until a cake tester (a toothpick will work) comes out clean. Let the cake stand in the pan for 5 minutes and then cover with a rack and invert. Lift pan from cake, leaving the cake upside down. Place rack over a large piece of foil or wax paper and prepare the glaze. To make the glaze, mix the lemon juice with the sugar and brush all over the hot cake. The cake will absorb it. Let cool completely and then transfer to a cake plate. Wait at least 1 hour before cutting the cake.
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Recipe courtesy Jeramiah Tower via the New York Times
Serves 6-8
Blanch the spinach, watercress, herbs and shallots in boiling water for 1 minute. Drain, refresh under cold water and squeeze dry. Place the mixture in a food processor. Add the cornichons, anchovies, capers, garlic, cayenne and salt and pepper. Process to a smooth paste. Add the egg yolks, cooked and raw, and the butter and process again until thoroughly mixed. If the butter is still a little chunky (the sauce should be glossy and smooth as velvet), transfer the mixture to a blender and beat in the oil in a thin steady stream while the blender is running. If the mixture is perfectly smooth in the food processor, transfer the butter to a bowl and whisk in the oil by hand. Beat in the vinegar and adjust salt and pepper to taste. Serves 8
Toss carrots in canola oil, cumin, cayenne, coriander and salt/pepper. Roast in 350 oven for 10-15 min or until just brown on the edges. Allow to cool. Place orange juice and shallots in mixing bowl. Whisk in olive oil to make vinaigrette. Add chopped orange zest and adjust seasoning with salt and pepper. Combine carrots, raisins and chickpeas, toss with vinaigrette and serve.
Add the following to the mixture:
Note: Serve with anything grilled: Bread, prawns, filet fish, vegetables, chicken or pork. Makes 2 cups
6 servings
Combine all ingredients except mushrooms and butter to make spaetzle dough. Over a pot of boiling salted water, push dough through a perforated pan or colander with a flexible spatula. Little dumplings will float to the top when done, no more than 1 minute. Remove with a perforated spoon or hand strainer and set aside. Saute mushrooms in 1 tablespoon of the butter about 2 minutes. Melt remaining butter in a separate pan, add spaetzle and saute until lightly browned. Combine with mushrooms, season and serve. Serves 6 for salad or appetizer
Preparation for the Tuna Loin:
Note about poaching: You are not “deep frying” the tuna in this recipe. Deep fry is done at 350 degrees, and poach is at about 180. Procedure: Heat your oil in a heavy sauce pot to 180 degrees. Coat the tuna loin pieces with the salt and spices. Using a slotted spoon, dip the tuna pieces into the oil and cook for 4-5 minutes to achieve a nice rare interior. Remove with slotted spoon and allow to cool on a rack. The poached tuna can be served warm or cold with a salade nicoise or as an appetizer.
Combine first 7 ingredients in saucepan; bring to a boil. Pour over zucchini and onions; let stand 45 minutes, stirring occasionally. In saucepan, bring mixture to a boil, then simmer 3 minutes. Continue simmering while quickly packing one clean, hot jar (pint size) at a time. Fill to within 1/2 inch of top making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling-water bath. You may also follow canning instructions that come with a Mason kit. Makes 6-7 pints.
Notes on confit / cassoulet:The important thing to remember about confit and cassoulet is that they are complex dishes that one should not expect to complete in one day. The good news is that they keep for long periods because of the preservation qualities of duck fat. By most accounts, the recipes here represent a “quick” version of confit and cassoulet. Some recipes require up to 20 involved steps. I would recommend reading up on cassoulet before attempting this or any other confit/cassoulet recipe. Start by soaking the beans overnight, then drain them. Put them in a large saucepot and cover with water, simmer for 1 ½ hrs until al dente, put aside to cool. While the beans simmer, cut the sausage into ½-3/4 inch pieces and lightly brown them with the bacon pieces. Remove the sausage and bacon from the pan and add the carrot, onion and celery and lightly saute for 2 minutes while seasoning with salt and pepper. (your duck legs may already be salty, in addition to your bacon, so be careful with the salt). Carefully place the confit duck legs and the sausage in a heavy casserole dish. (At least 3 quart size) Add the drained and cooked beans, the sautéed vegetables, the garlic, bacon, tomatoes and herbs. Pour the chicken stock over everything and bake covered in a 325 degree oven for 1-1/2-2 hrs. Increase the heat to 400, remove the cover, add the remaining duck fat and bread crumbs and brown the top for 7-10 minutes. Allow to rest and remove any excess fat (if you wish). Serve with a robust red wine and some crusty bread, and you have cassoulet!
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