Weekly Recipes - Easy Vegan Chocolate Cake

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vegan_chocolate_cakeThis is a great dark chocolate (good for the brain) cake. You don’t need to be a baker to make it and it is mixed in the baking pan, so clean-up is minimal.

Ingredients

• 1 1/2 Cups Flour
• 2/3 Cup Agave (or sugar)
• 1/3 Cup Cocoa Powder
• 1 tsp Baking Soda
• 1 tsp White Vinegar
• 1 tsp Salt
• 1 Cup Warm Water
• 1 tsp Vanilla
• 1/3 Cup Canola (or other vegetable) Oil

Preparation Instructions

Preheat oven to 350 degrees.

Sift flour, sugar (if using), cocoa powder, baking soda and salt into an 8 inch square baking pan. Using a fork, make 3 2-inch holes in flour mixture. Pour warm water and vanilla into one hole. Pour oil into another hole. Pour vinegar into the third hole. Stir until the batter is well mixed – one to two minutes.

Bake about 30 minutes until an inserted toothpick comes out clean. Cool cake completely in pan before serving.

Sunnyside Gourmet is now offering weekend dining options.
Call 301-585-6484 and speak with Tony for more information.

Weekly Recipes - DIY No-Knead Pizza Dough

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pizza_doughAt Sunnyside Gourmet, we experimented a lot to find the best pizza dough recipe. We determined that less (yeast) is more and the major ingredient is time.

Ingredients

• 7 ½ cups all-purpose flour
• 4 tsp. fine sea salt
• ½ tsp. active dry yeast
• 3 cups water

Preparation Instructions

Whisk all dry ingredients in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups of water. Stir until well incorporated. Mix dough gently with your hands to bring it together and form a rough ball.

Transfer to a large clean bowl and cover with plastic wrap. Place the bowl in a draft-free location at room temperature. Let the dough rise until the surface is covered with tiny bubbles and dough has doubled in size (usually about 18 hours).

Transfer dough to a floured work surface and gently form into a rough rectangle. Divide into six equal portions. Working with one portion at a time, gather four corners together to create four folds. Turn portion seam side down and mold into a ball. Dust balls with flour and set on a floured work surface to rest for one hour.  (At this point, each dough ball can be wrapped in plastic and refrigerated for up to three days. If refrigerated allow dough to rest at room temperature for three hours before using.)

When ready to make pizza, pre-heat oven to 500 – 550 degrees. Form dough ball into 10” to 12” disk. Top with favorite toppings and cook until top is blistered and bottom is crisp, usually about 10 minutes.

Sunnyside Gourmet is now offeringweekend dining options.
Call 301-585-6484 and speak with Tony for more information.

Weekly Recipes - Make Your Own Salad Dressing

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Make Your Own Salad Dressing - Sunnyside GourmetDon’t buy bottled salad dressing. It’s often full of sugar and it’s alwDon’t buy bottled salad dressing. It’s often full of sugar and it’s always inferior to what you can easily make at home. Experiment! It’s hard to go wrong.

Here’s one of our favorites:

Ingredients

• 2 cloves garlic
• 2 anchovy filets packed in oil and drained 
• 1/2 tsp crushed red pepper flakes
• Pinch of kosher salt
• 1/2 seeded, finely chopped lemon (including peel)
• 1/4 cup (loosely packed) fresh oregano leaves
• 1/4 cup good olive oil

Preparation Instructions

Place all ingredients, except olive oil in a mini-food processor. Pulse a few times to coarsely chop. Add the olive oil (slowly as the processor runs if your processor allows this. If not, just add it all at once.) Process until a coarse puree forms. Season with more salt and fresh lemon juice if desired.

 

Sunnyside Gourmet is now offeringweekend dining options.
Call 301-585-6484 and speak with Tony for more information.

Weekly Recipes - Home-Made Ricotta

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Many people, who have been lucky enough to dine in Italy, comment that the cheeses, particularly ricotta, taste much better there. Ricotta literally means “cooked twice”. It is made from the whey that is a by-product of mozzarella  production. The stuff we get in the super markets is chemically produced and preserved and is rubbery, a far cry from the real ricotta of Italy.

At Sunnyside Gourmet, we don’t produce mozzarella, and therefore we can’t make real ricotta. However, we’ve discovered a way to make “ricotta” that is both creamy and delicious.

Ingredients

  • 1 quart whole milk
  • 1 pint heavy cream
  • 1 lemon

Preparation Instructions

Put the milk and cream in a sauce pan and squeeze the lemon into the milk mixture. Swirl once with a large spoon and never mix again. Place pan over high heat.

While milk is heating, line a colander with cheese cloth and place the colander in a large bowl or in a nearby sink.

Heat the milk mixture to just boiling, when it begins to rise. Immediately shut off the heat and wait at least 15 minutes without stirring or moving the pan.

After 15 minutes, take a large spoon, not slotted, and gently scoop up the curds that have formed on the surface. While doing this, try to disturb the remaining curds as little as possible. Place the curds in the lined colander and allow to drain for an hour for loose ricotta, over night for firm ricotta.

What should be left in the pan should be a yellowish clear liquid that you should discard. If it’s still milky white, squeeze another lemon into the pan and repeat the process until the remaining liquid is clear.

You may mix the “ricotta” with salt, garlic, parsley, olive oil or anything else. Chopped preserved lemons are a great addition. Use the “ricotta” for cooking or as a spread.

Sunnyside Gourmet is now offering weekend dining options.


Call 301-585-6484 and speak with Tony for more information.


Weekly Recipes - Real Blackened Fish

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Real Blackened Fish - Tony AvirganDon't buy those spice jars in the super market. You can make delicious blackened fish easily.

Ingredients

• 1 Tbsp soy sauce
• 2 Tbsp fresh lime juice
• 2 skinless mahi mahi steaks, each about 6 ounces (you may use other sustainable fish)
• Freshly ground black pepper

 

Preparation Instructions

First, open the windows and turn on the exhaust fan.

Heat a 12 inch skillet over high heat for about 10 minutes until it smokes. While it's heating, combine the soy sauce and 1 1/2 Tablespoons of the lime juice.

Grind pepper and press into both sides of the fish steaks. Use lots of pepper. 

Place fish steaks in the pan and brown on one side, about 3 minutes. Turn over and brown the other side.

Turn off the heat and immediately pour the soy/lime mixture over the fish. Turn the fish over several times until the liquid evaporates. This happens quickly.

Sprinkle with the remaining lime and serve immediately.

We'll be back next week with another wholesome recipe.

Happy cooking,
Sunnyside Gourmet