Author: David Kudler

Flourless Chocolate Cake

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Flourless Chocolate Cake

This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A chocolate ganache glaze takes it over the top. And, since it contains neither flour nor leavening, it's perfect for Passover. And, of course, also ideal for those following a gluten-free diet.
Prep Time15 minutes
Cook Time27 minutes
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 1 8″ cake

Ingredients

Cake

  • 1 cup 170g semisweet or bittersweet chocolate chips
  • 1/2 cup 8 tablespoons, 113g unsalted butter
  • 3/4 cup 149g granulated sugar
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons espresso powder optional
  • 1 teaspoon vanilla extract optional
  • 3 large eggs
  • 1/2 cup 43g Dutch-process cocoa powder

Glaze

  • 1 cup 170g semisweet or bittersweet chocolate chips
  • 1/2 cup 113g heavy cream

Instructions

  • Preheat the oven to 375°F. Lightly grease a metal 8″ round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. See “tips,” below.
  • To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
  • Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
  • Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
  • Spoon the batter into the prepared pan.
  • Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
  • Remove it from the oven, and cool it in the pan for 5 minutes.
  • Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
  • To make the glaze: Place the chocolate in a heatproof bowl. Heat the cream until it’s not quite at a simmer, but showing fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again — at first slowly, then more vigorously — until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth.
  • Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

TIPS

  • If desired, garnish cake with 1/4 cup sliced almonds, toasted in a 350°F oven until golden brown, about 10 minutes.
  • Can you line your pan with wax paper instead of parchment? Yes. While wax paper shouldn’t be exposed to direct oven heat, it’s fine when used between cake batter and pan.
  • For cleanest slicing, use a sharp knife dipped in hot water and wiped dry. Repeat dipping knife in hot water and wiping dry for each slice.

Notes

From King Arthur Flour (!): https://www.kingarthurflour.com/recipes/flourless-chocolate-cake-recipe

Farmer’s Almanac Stain Removal Guide

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Farmer’s Almanac Stain Removal Guide

The best stain remover can sometimes be found right in your home, so check out these tips for stains and stain removal. Whether it’s oil or grease, ink, blood, food, wax, mildew, grass, or lipstick—we’ve got you covered!
Keyword: cleaning, laundry

Instructions

HOW TO REMOVE OIL OR GREASE

  • Scrub a grease stain with a lather of laundry detergent and water. Distilled water works best for this since “soft” water cuts grease better than water having a high mineral content.

HOW TO REMOVE INK FROM CLOTHING

  • Put a piece of scrap fabric beneath the stained spot to blot any ink that may come through. Then spray the stain evenly with aerosol hair spray from four to six inches away. Blot the surface of the stained article after spraying. You may have to repeat the process a couple of times. Finally, give the garment a regular laundering.
  • Hairspray will also work to remove ballpoint ink stains from leather. Saturate the stain, let the spray dry and then brush lightly with a solution of equal parts white vinegar and water.
  • Another approach to removing ballpoint ink stains from leather is to coat them with petroleum jelly. You may need to leave the jelly on the stain for several days before wiping it off.

BLOOD STAINS

  • If stain is fresh and still wet, immediate sponge with cold water and soak for 30 minutes in cold water. Rub liquid detergent into area, rinse.
  • If stain remains, or blood stain is older, soak in a solution of 2 tablespoons of ammonia per 1 gallon of cold water. Wash in cold water and dishwashing liquid to remove an vestiges of the stain left after the ammonia treatment. Repeat detergent treatment.
  • If the bloodstain is on a large article, such as a blanket, that you don’t want to soak completely, make a paste of cornstarch and water and slather it dry, brush it off, and keep repeating until the stain disappears.
  • Machine-wash the fabric using an enzyme detergent (most standard laundry soaps are enzyme-based), which breaks down protein stains. Make sure the blood has lifted before putting fabric in the dryer, as the heat will set the stain.

FOOD AND DRINK STAINS

  • For fruit, berries, and juices: sponge immediately with cool water. If safe for fabric, pour boiling water through stain. Work detergent into stain; rinse.
  • For alcoholic and soft drinks, sponge in cool water and glycerine. Soak 30 minutes. Sponge with alcohol if safe for fabric.
  • For chocolate, scrub the stained area immediately with ammonia, then wash as you normally would.
  • For nonchocolate candy, vegetables, and catsup: Sponge stain with cold water. Soak for 30 minutes.
  • For egg stains, scrape off the excess with a dull knife, then soak the stain in cold water. Launder as you usually would. If the article requires dry cleaning, sponge the stain with cold water and take it to the dry cleaner right away.
  • Fresh coffee and tea call for the “hot waterfall” approach. First, stretch the stained part of the fabric over a bowl, as if you were putting a head on a drum, and secure it with a rubber band. Then pour boiling water over the stain from a height of two to three feet. Be careful not to burn yourself! Wash the article as you normally would, using a small amount of bleach if the fabric can tolerate it. The “hot waterfall” also works to loosen fruit and berry stains. It works with red wine if you first sprinkle a little salt on the stain. For more tips on how to remove red wine stains, check out this list of money-saving tips for the kitchen.
  • After a wine spill, blot up as much of the wine as you can, then rinse with cool water or club soda. Sprinkle a little salt on the stain, and create a paste of salt and water. Then, if the fabric will stand it, pour boiling water through the stain with the cloth stretched over a bowl or bathtub. For tough stains, try blotting the stains with one of the following: ⅓ cup vinegar in ⅔ cup water; 2 tablespoons ammonia in 1 cup water; or alcohol, either straight or mixed with an equal amount of water. Rinse well and then launder as usual. In some cases, you may have to use an enzyme detergent to remove wine stains.
  • If spilled beer has dried onto clothing or tablecloths, mix a solution of equal parts vinegar and dish washing liquid, then sponge it onto the stain. Rinse with warm water and launder as usual.

WAX STAINS FROM CANDLES

  • Small spots of hardened candle wax can be removed from tablecloths by rubbing with a generous dollop of vegetable oil. Wipe off any excess oil, then launder as usual.
  • Another way to remove small amounts of wax hardened onto a tablecloth is to spread the affected area over a large bowl and secure it with rubber bands, then pour boiling water over the wax to melt it. Follow up by washing the tablecloth as usual.
  • For larger wax deposits on tablecloths, first scrape off the excess with a dull knife, then place the stained area between two paper towels and press with an iron on a low setting. Replace the paper towels as the wax is absorbed into them, then launder when the paper no longer absorbs wax. (If the fabric is one that’s especially sensitive to heat, avoid burning it by holding the iron a couple of inches above the towels. You will still get enough heat to melt the wax.)

MILDEW STAINS

  • To get rid of the black and gray stains caused by mildew, try moistening the stained area with lemon juice and salt, then drying the fabric in the sun. If this doesn’t work, sponge the stain with hydrogen peroxide and sun-dry it.
  • If you have a leather item stained with the powdery traces of surface mildew, wipe the affected area with a solution of equal parts rubbing alcohol and water. When the leather is dry, treat it with a conditioner such as Caster oil.

REMOVE GRASS STAINS

  • To help remove grass stains from garments, work liquid laundry detergent into the stained area, rinse, then launder as usual.
  • Saturate grass stains on cotton with rubbing alcohol, let stand for 10 minutes, and launder as usual.

LIPSTICK STAINS

  • Rub peanut butter on the lipstick stained area. Before the peanut butter dries, wash the fabric with warm water and dish washing liquid. This is hardly peanut butter’s only odd use—check out this article on uncommon household uses of peanut butter for more tips.
  • Use vegetable oil, shortening, or petroleum jelly. Cover the stain with the oil, let it sit for five to ten minutes, and then wash with warm, soapy water. Make sure to remove all the oil, or you’ll have a different stain to deal with.

FINGERNAIL POLISH

  • Fingernail polish is easy to remove. Yep, just sponge with nail-polish remover. Rinse.

Notes

For more tips on other common stains and how to remove them, check out this blog post: https://www.almanac.com/news/everything-almanac-news/common-stains-and-how-remove-them
SOURCE: This page was originally published in 2010 and is regularly updated.

Stain Removal Basics

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Checklists & Charts: Stain Removal Basics

NOTE: This chart is for washable items only.
Keyword: cleaning

Materials

  • The diluted-soap solutions called for below is made with 1 tablespoon of fragrance- and dye-free liquid soap containing sodium laurel sulfate, or sodium laureth sulfate and 9.5 oz. of water. Pour it into a tiny spray bottle.
  • Do not used the enzyme detergent called for below, on protein fibers, such as silky, wool, cashmere, or angora.
  • Always wash fabric after using a dry solvent such as mineral spirits or acetone, and do not use acetone on acetate.
  • Amodex is a nontoxic cream effective at removing everyday stains including ink food stains, grease/oil, wine, blood, grass, and more from most fabrics.

Instructions

GREASE (butter, oil, mayonnaise)

  • Treat area with a dry solvent (such as mineral spirits or acetone) in a well-ventilated room. Using an eyedropper, rinse with isopropyl alcohol; dry well. Spray diluted dishwashing-soap solution on any remaining residue, and soak the item in an enzyme detergent before washing.

PROTEIN (blood, egg)

  • Spray diluted dishwashing-soap solution on stain, and let it sit; rinse in tepid water. If stain remains, treat area with an enzyme detergent, and wash according to label instructions.

FRUIT OR VEGETABLE (juice, jam)

  • Spray diluted dishwashing-soap solution on the stain to remove sugars. Using an eyedropper vinegar and then hydrogen peroxide to remove any remaining color. Follow up with an enzyme detergent to remove residue before washing.

GRASS

  • Treat area with a dry solvent in a well-ventilated room. Press with cheesecloth; tamp with a soft-bristled brush. Repeat to remove as much pigment as possible. Flush area with isopropyl alcohol, tamp, and let dry. Follow up with an enzyme detergent to remove residue before washing.

RED WINE

  • Spray diluted dishwashing-soap solution on stain; tamp with a soft-bristled brush. Flush with water, apply white vinegar, and 1 or 2 drops of ammonia to wet area. Flush with water. Treat with an enzyme detergent; wash. If stain is still there, apply a powdered nonchlorinated color-safe bleach, such as sodium percarbonate; rewash.

WHITE WINE

  • Flush the stain with cold water, and spray with diluted dishwashing-soap solution. Treat area with an enzyme detergent, and then wash.

COFFEE OR TEA

  • Using an eyedropper, flush area with lemon juice or white vinegar to remove stain; then treat with a stronger bleach if necessary. To help remove sugar or milk, spray area with diluted dishwashing-soap solution, then wash with an enzyme detergent.

CHOCOLATE

  • Gently scrape off excess chocolate; spray area with diluted dishwashing-soap solution. Follow up with an enzyme detergent to remove residue before washing.

LIPSTICK

  • Use a dull-edged knife to remove excess lipstick. Using an eyedropper, apply a dry solvent (such as mineral spirits or acetone) in a well-ventilated room; tamp with a soft-bristled brush. Flush area with isopropyl alcohol, and tamp. Repeat until all stain is removed, and let dry. Spray with diluted dishwashing-soap solution. Treat with an enzyme detergent, and wash.

WAX OR GUM

  • Use ice to freeze wax or gum, or place item in the freezer; scrape or crack off as much as you can, then remove residue with an oil solvent or mineral spirits. Rinse with isopropyl alcohol; let dry. Treat with an enzyme detergent; wash.

MUSTARD

  • Using an eyedropper, flush stain with vinegar; then wash with diluted dishwashing soap solution.

SAUCES (tomato, ketchup, barbecue)

  • Scrape off sauce; spray area with diluted dishwashing-soap solution. Soak in tepid water. If color remains, apply white vinegar with an eyedropper. Treat with an enzyme detergent; wash. If color persists, apply several drops of hydrogen peroxide; let sit. Rinse; treat again with enzyme detergent, and wash.

SOY SAUCE

  • Spray with diluted dishwashing-soap solution; tamp with a soft-bristled brush. Flush with water, apply white vinegar, and tamp; let stand several minutes and flush again. If stain remains, apply hydrogen peroxide, and let stand. If stain persists, apply 1 or 2 drops of ammonia to wet area. Flush with water. Treat with an enzyme detergent; wash. If stain is still there, apply a powdered nonchlorinated color-safe bleach, such as sodium percarbonate; rewash.

VINAIGRETTE

  • First, treat stain as a grease stain (see grease, above). Then flush with white vinegar to remove any remaining spot. Follow up with an enzyme detergent to remove residue before washing.

FELT-TIP INK

  • First, determine whether the ink is oil-based or water-based by building a “dam” around the stain with mineral oil or petroleum jelly; work within the confines of the “dam.” Test the ink with a cotton swab saturated with water and another one saturated with isopropyl alcohol. If isopropyl alcohol pulls more pigment out of the stain, follow the steps for ballpoint ink stains below. If water is more effective, spray the stain with diluted dishwashing-soap solution, then flush with cold water. Alternately, to remove permanent marker, apply Amodex Ink & Stain Remover to the stained area. For fabrics, gently rub with a brush, then rinse or launder.

BALLPOINT INK

  • Build a “dam” around the stain with mineral oil or petroleum jelly. Always work within the confines of the dam. Treat area with isopropyl alcohol using an eyedropper. Remove any remaining pigment with a dry solvent in a well-ventilated room; let dry. Rinse with diluted dishwashing-soap solution, then wash with an enzyme detergent in warm water.

MUD

  • If stain is a combination of mud and grass, treat grass stain first (see grass, above). Shake or scrape off residue; pretreat stain with diluted dishwashing-soap solution, and soak. Then treat with an enzyme detergent; wash.

Notes

from Martha Stewart Living | http://www.marthastewart.com/article/removing-stains-the-basics

GREEK SALAD

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Greek Salad

A terrific accompaniment for kebabs.
Course: Salad
Cuisine: Mediterranean
Keyword: Greek, salads, vegetarian

Ingredients

  • 3/4 pound tomatoes seeded, diced (about 2 cups)
  • 2 cups diced seeded peeled cucumber from about 1 large
  • 1 cup diced red bell pepper from about 1 large
  • 1/4 cup pitted kalamata olives or other brine-cured black olives halved
  • 1/4 cup diced red onion
  • 3 tablespoons chopped fresh Italian parsley
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 cup crumbled feta cheese about 2 ounces

Instructions

  • Toss first 9 ingredients in medium bowl to blend.
  • Gently mix in cheese.
  • Season with salt and pepper.
  • (Can be made 2 hours ahead. Let stand at room temperature.)

Notes

BON APPÉTIT JULY 2001
YIELD: Makes about 4 1/2 cups

Creamy Tomato Soup

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Creamy Tomato Soup

This recipe can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche. GOES WELL WITH GRILLED CHEESE!
Course: Soup
Cuisine: American, Italian
Keyword: soup, vegetarian

Ingredients

  • 1/4 cup 1/2 stick unsalted butter
  • 10 sprigs thyme, tied together
  • 1 medium onion thinly sliced
  • 2 garlic cloves thinly sliced
  • 1/4 cup tomato paste
  • 2 28 ­ounce cans whole tomatoes
  • 1-2 tsp sugar divided
  • 1/4 cup or more heavy cream
  • Kosher salt, freshly ground pepper

Instructions

  • Melt butter in a large heavy pot over medium heat.
  • Add thyme, onion, and garlic.
  • Cook until onion is completely soft and translucent, 10–12 minutes.
  • Increase heat to medium­-high; add tomato paste.
  • Continue cooking, stirring often, until paste has begun to caramelize in spots, 5–6 minutes.
  • Add tomatoes with juices, 1 tsp. sugar, and 8 cups water to pot.
  • Increase heat to high; bring to a simmer.
  • Reduce heat to medium.
  • Simmer until flavors meld and soup reduces to about 2 quarts (8 cups), 45–55 minutes.
  • Remove soup from heat; let cool slightly.
  • Discard thyme sprigs.
  • Working in small batches, purée soup in a blender (or in pot with stick blender) until smooth.
  • Return to pot.
  • DO AHEAD Soup can be made 2 days ahead. Let cool slightly, cover, and chill. Rewarm before continuing.
  • Stir in 1/4 cup cream.
  • Simmer soup until flavors meld, 10–15 minutes longer.
  • Season to taste with salt, pepper, and remaining 1 tsp. sugar.
  • Add more cream, if desired.

Notes

8 SERVINGS
ACTIVE: 30 MINUTES TOTAL: 1 1/4 HOURS
RECIPE BY Alison Roman

Silky Zucchini Soup

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Silky Zucchini Soup

Chef Grant Achatz makes this simple, creamy, sublimely silky zucchini soup without any cream
at all. (A favorite of Julia's!)
Course: Soup
Cuisine: American
Keyword: Vegan, vegetarian

Ingredients

  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion finely chopped
  • 1 garlic clove thinly sliced
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 pounds zucchini halved lengthwise and sliced 1/4 inch thick
  • 2/3 cup vegetable stock or low- sodium broth
  • Julienned raw zucchini for garnish

Instructions

  • In a large saucepan, melt the butter in the olive oil.
  • Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.
  • Add the zucchini and cook, stirring frequently, until softened, about 10 minutes.
  • Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
  • Working in 2 batches, puree the soup in a blender (or in the pot with a stick blender) until it’s silky-smooth.
  • Return the soup to the saucepan and season with salt and pepper.
  • Serve it either hot or chilled, garnished with julienned zucchini.

Minestrone Soup

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Hearty Minestrone

Packed with vegetables, beans and pasta, this soup is a meal in itself. Serve with crusty bread and a green salad.
Course: Soup
Cuisine: Italian
Keyword: soup, vegetarian

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic finely chopped
  • 1 medium yellow onion chopped
  • 6 cups low-sodium vegetable broth
  • 1 cup thinly sliced Savoy cabbage
  • 1/4 cup tomato paste
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 2 large stalks of celery sliced
  • 2 medium carrots chopped
  • 1 dried bay leaf
  • 1 28-ounce can chopped tomatoes, with their liquid
  • 1 cup cooked chickpeas drained
  • 1 cup dried fusilli pasta
  • 1 15-ounce can cannellini or white beans, drained and rinsed
  • 1/4 teaspoon fine sea salt
  • 3/4 cup grated parmesan cheese
  • 1/4 teaspoon ground black pepper

Instructions

  • Heat oil in a large stockpot over medium high heat.
  • Add garlic and onion and cook until translucent, about 6 minutes.
  • Add broth, cabbage, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes with their juice, and cook for 30 to 40 minutes, until vegetables are tender.
  • Add chickpeas, pasta and beans and simmer for another 20 minutes. Season with salt and pepper.
  • Ladle soup into bowls and serve with cheese sprinkled over the top.

Notes

From Whole Foods

Chicken Soup à la Daly

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Chicken Soup à la Daly

Daly must have dictated this recipe to someone in the family at some point.
Course: Soup
Cuisine: American, Irish
Keyword: poultry, soup

Ingredients

  • 3 chicken breasts w/o skin
  • 1 big onion cut into eighths
  • Celery I like a lot – don’t chop too finely and use the tops for the stock
  • Carrots about 4 – chop not dice
  • Large can of College Inn Chicken Broth
  • Container of Uyler’s Chicken Noodle Soup Starter
  • Package of broad flat egg noodles
  • Chicken bouillon cubes
  • Small potatoes cut into small pieces

Instructions

  • In a large soup pot put chicken broth, 2 bouillon cubes, celery, onions, soup starter and 2 cups of water.
  • Boil, than lower to rolling simmer.
  • Cook slowly. About 1 hour and ½.
  • Test chicken, if soft remove and put aside.
  • Add carrots and continue cooking.
  • After another ½ hour or so lower to a slightly rolling simmer, add egg noodles about ½ package.
  • Cook for another 20 minutes.
  • Season with some pepper and Voilà! Daly’s famous chicken noodle soup.