Leila Bay's Applewood Smoked Sea Salt

Mom was in the clearance section of the supermarket the other day and came across something that sounded just as strange as it appeared delicious. A company (that has possibly gone out of business, so buy up your stocks now!) called Leila Bay Trading Company produces a condiment worthy of its very own post… Applewood Smoked Sea Salt. Leila Bay takes super high quality organic sea salt from the Pacific Ocean and literally smokes it over genuine applewood embers. The result is a complex, smoky, salty condiment that I am having a blast experimenting with. It started with putting it on my popcorn, sprinkling it on my eggs, and even as a seasoning on my hash browns. I cannot wait to use it on the grill! Now I am just eating it out of the container… explaining my insatiable thirst for the last five days! I feel as if I were camping under a starry sky, with a vibrant fire, and the fragrance of burning hardwood in the air. The resealable, air-tight glass bottle the salt is sold in keeps the pungent applewood flavor distinctive and pure. The integrity of the salt is top-notch; there are no additives, preservatives, or artificial flavorings… especially not liquid smoke! Yuck! So if you want to get your hands on something truly different, get some of Leila Bay Trading Company’s premium salts while you still can!

Jennie’s Peppermint Crêpe Cake

I love to make desserts that are simple to prepare without scarifying style or taste. Scavenging through my baking cabinet last weekend I had an epiphany. I was reminded of Swedish Pancakes, a Scandinavian dessert resembling a crêpe. Simultaneously, my eyes darted to a bottle of peppermint extract and red food coloring. Then it all came together, a holiday themed crêpe cake that will taste radiating with a fresh peppermint kick.

This week’s recipe utilizes some ingredients not carried at the UNCG Marketplace. But as the majority of readers will be retuning home for the holiday season, a quick run to the supermarket is all that is necessary to complete this fanciful holiday-themed treat.

Primary Ingredients

- 2 eggs

- ¾ cup of milk

- ½ cup water

- 1 cup flour

- 3 tablespoons melted butter

- 1 cap-full of peppermint extract

Secondary Ingredients

- Red food coloring

- 1 can whipped cream

1. In a blender, combine all Primary ingredients and pulse for 10 seconds. Place into the refrigerator for one hour to allow bubbles to settle.

2. Separate batter into two bowls, mixing several drops of red food coloring into one.

3. On medium-low heat, warm a large, circular pan (the heavier, the better) for five minutes. The pan is the perfect temperature when batter begins to cook 10 seconds after being spread across the surface of the pan. This takes practice, but will soon be mastered after several attempts.

4. Buttering the pan in between crêpes and using a 1/8 cup measuring cup to maintain consistency, apply batter to the hot pan, turning to evenly and thinly distribute batter. Cook crêpes until lightly browned on each side. Use a silicone spatula to carefully flip the crêpe to completion. Cook white crêpes first, then red crêpes to avoid staining. An even number of white to red crêpes is key!

5. Once all crêpes are finished and cooled, begin to build the cake by alternating red and white crêpes on top of one another, separating each pancake with a very thin layer of whipped cream applied using a spatula.

6. Once all crêpes have been utilized, place the cake in the refrigerator to chill at least one hour before serving.

7. To serve, gently cut each slice as to prevent whipped cream from oozing out from the cake’s sides.

A version of this article appeared in print on December 8, 2009 on pages 1 and 15 of The Carolinian.

John and Joe’s Pasta with Meatless Tomato Cream Sauce

I come from a long line of old world Italian chefs and one of my favorite meals served by my Great Grandmother Trotta in winter was pasta with a thick, hearty tomato cream sauce with chunks of Italian sausage and savory braised beef. Coming in from playing in the cold, the aroma of homemade tomato sauce having simmered for hours and complemented with a splash of rich cream is invigorating. This form of Italian soul food, while nostalgic and delectable, is packed with calories and fat – not to mention time involved to prepare. With the implementation of simple ingredients from the UNCG Marketplace, one can recreate this Italian classic in the comfort of their own dormitory with the added benefits of increased fiber, lower calories, and little to no animal products without sacrificing any flavor.

Pasta with Meatless Tomato Cream Sauce

- 1 pound of whole wheat spaghetti

- 1 jar of tomato sauce (16 ounce jar)

- 10 ounces low fat milk

- 2 meatless burger patties

- 1/4 cup parmesan cheese

Vegan Version:

- Replace milk with soy milk

1. Add water and a pinch of salt to a large, deep pot and place over high heat. Once water is rapidly boiling, add spaghetti and stir regularly.
2. Whole wheat pasta is denser and takes more time to cook compared to regular pasta. Cook until pasta is almost completely soft, but still slightly hard in the center, about 10 to 12 minutes. Remember that pasta will continue to cook after straining; take this into account when sampling the doneness of the pasta.
3. Microwave meatless burger patties for 1 minute or until completely cooked. Although optional, lightly browning patties in a frying pan until slightly crunchy, will add flavor and texture to the final dish. Roughly chop into bite-sized pieces.
4. In a separate pot on medium heat, add tomato sauce, meatless patties, milk (or soy milk) and parmesan cheese, stirring regularly until sauce is warm and ingredients are well incorporated. Add red pepper flakes to add a piquant kick.
5. Mix strained pasta and sauce together until evenly distributed. Garish with freshly chopped basil, then serve.

A version of this article appeared in print on December 1, 2009 on page 15 of The Carolinian.

Doreen’s Moist Orange Soda Cake

Cakes are great, but making one from scratch is tedious and the caloric content is sure to make you regret each indulgent slice. Instant mixes tend to be flavorful, but are still high in fat once one adds the required eggs, butter, and lard-based frosting. After a few failed experiments, I perfected a cake that was low in calories while still having the fluffy consistency and moistness of a full-fat cake. The secret ingredient: diet soda! The most amazing element of this recipe is its simplicity; it is possible to make using as little as two ingredients. To add some pizzazz, one can complement the cake with an easy, inexpensive, and low fat frosting that is vegetarian-friendly, too. As always, every ingredient in the base recipe can be found at the UNCG Marketplace and the suggested additions can be obtained at any local supermarket.

Basic Cake (vegan-friendly):

- Orange cake mix (any brand will do)

- Diet orange soda

Suggested Cake Additions:

- Orange zest

Basic Frosting (vegetarian-friendly)

- One tub of low fat Cool Whip

- One pack of no fat/no sugar vanilla instant pudding

Suggested Frosting Additions:

- A tablespoon of nutmeg and cinnamon

- A tablespoon of vanilla extract

1. Preheat oven to 325 degrees.

2. In a mixing bowl, combine cake mix and diet soda. If on hand, the zest of an orange can be added to give the cake an extra citron punch. Mix until smooth.

3. Grease a shallow cake pan and add batter. If a cake pan is unavailable, a glass bowl or casserole dish may be substituted.

4. Baking times will vary depending on size and material of baking pan, between 30 and 50 minutes. Wait until edges of cake are a deep, but not burnt brown.

5. Prepare frosting by mixing Cool Whip with instant pudding mix. For additional flavor add vanilla extract, nutmeg, and cinnamon. Mix very thoroughly to evenly distribute dry ingredients. Allow to sit for 20 minutes so that the pudding agents have time to thicken the Cool Whip.

6. When the center of the cake is golden in color and solid in consistency, remove from oven and let sit for 5 minutes. Remove cake from pan and allow to sit for an additional 15 minutes.

7. Once cake is cool, apply frosting and enjoy.

After making the Orange Soda Cake, experiment with other tantalizing combinations like lemon cake with lemon-lime soda and chocolate cake with cola.

A version of this article appeared in print on November 10, 2009 on page 15 of The Carolinian.

Ashley’s Autumn Apple Tart

It’s autumn and North Carolina apples are in season. Because it uses custard as the base, this apple tart is inexpensive, uses readily available ingredients, a nominal amount of time, and little-to-no culinary experience. The recipe is unique in that it may seem decadently indulgent, but in reality it is low in fat, high fiber, and flourless. This enables those with dietary restrictions to enjoy the sweeter side of life without compromising the flavor and texture commonly found in glutinous sweets. All of the ingredients in the basic recipe can be acquired from the UNCG Marketplace. The list of suggestions is purely optional, but if used the final tart will have a richer, fuller flavor.

Basic Tart:

- 4 eggs

- ½ cup sugar

- ¼ cup whole milk

- ¼ cup apple juice

- 1 cup almonds (crushed if available)

- 2 tablespoons butter

- a pinch of salt

Suggestions:

- add a dash of cinnamon

- replace white sugar with brown sugar

- replace milk with cream

- replace apple juice with cider

- garnish with sliced apples and powdered sugar

1. If the almonds are whole or sliced, pulverize them to a flour-like consistency. This can be easily done in a food processor, if available. I accomplish this by keeping the almonds in the plastic bag in which they came and smashing them repeatedly between two textbooks.

2. Set the oven to bake and preheat to 400°F.

3. In a mixing bowl, beat eggs, then add sugar. Once sugar is dissolved, add milk, almonds, and apple juice.

4. In a small, oven-safe pan, melt butter on low heat. Once butter is melted, add contents of mixing bowl to the pan, gently turning until the pastry begins to become solid.

5. Once the center of the tart have set, (meaning it has become slightly hardened, yet still flexible) sprinkle a little more sugar on top, and transfer the pastry to the oven for 15 to 20 minutes (or until the tart is solid).

• If available, place sliced apples on the top of the tart before placing in the oven. Style the apples by fanning them out from the center, overlapping slightly. Sprinkle an additional dash of cinnamon and brown sugar to give the apples additional color and flavor.

6. Broil for around 1 minute; until the top is golden brown. Remove from the oven and let cool for 5 minutes.

7. If available, dust the tart with powdered sugar and serve.

A version of this article appeared in print on November 3, 2009 on page 16 of The Carolinian.