Lemon pound cake

Lemon pound cake


Print Recipe
Lemon pound cake
This scrumptious Lemon Pound Cake is moist with a golden crunchy exterior finished with a tangy lemon glaze. Lemon pound cake on Happensatthebean.com #happensatthebean
Prep Time 30 Minutes
Cook Time 70 Minutes
Servings
People
Ingredients
Cake
Lemon Glaze
Prep Time 30 Minutes
Cook Time 70 Minutes
Servings
People
Ingredients
Cake
Lemon Glaze
Instructions
  1. Preheat the oven to 350F degrees. Butter a 6-cup loaf pan and line it with parchment paper. In a medium bowl, combine the flour, baking powder, and salt.
  2. In a mixer fitted with a whisk attachment, cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
  3. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice and zest to the butter mixture. Mix until just smooth.
  4. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean, 65 to 75 minutes.
  5. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides.
Lemon glaze
  1. When the cake is cool, carefully(large spatula) transfer to a serving platter. Combine the confectioners' sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze(like syrup). Spoon the glaze over the top of the cake.

Grilled swordfish

Print Recipe
Grilled swordfish
Serving large pieces of fish makes for a great table presentation. Here I have a 3-pound center cut swordfish. I simply treated it like a large piece of beef. The goal was a little crust on the outside and keeping the center completely moist. The key to this dish, fresh swordfish and not over cooking it.
Course Main Course
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Course Main Course
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Pre heat grill to high for 20 minutes.
  2. Rinse off fish with water, and dry well. Place on a tray or large plate. Add olive oil to top/flesh side of fish, add salt and pepper.
  3. Clean hot grill well with brush.
  4. Place fish on grill, flesh side up/skin down. Reduce heat directly under fish to low. Keep other burners on high. Cook fish for 25-30 minutes.
  5. With a meat thermometer check fish after 20 minutes. We are looking for 120F-125 degrees. Remove from grill using one large or two small spatulas. Set aside on a large platter.
Beurre Blanc Sauce
  1. Melt butter over medium heat in a small/medium sauce pan. Once butter melts, begin whisking until butter turn light brown, almost burnt. Remove from heat, add vinegar, lemon juice and capers.
  2. Pour over fish and serve.

Farro Salad

Farro salad & hip hop, Charlie Bird in NYC combines the two with fantastic success. 

Print Recipe
Farro Salad
Similar to rice salad, Farro is a versatile recipe to add into the summer rotation. This recipe is fairly straightforward, but it packs a lot of flavors and is a memorable salad. Based on Charlie Bird’s Farro Salad.
Prep Time 20 Minutes
Cook Time 50 Minutes
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 50 Minutes
Servings
People
Ingredients
Instructions
  1. In a saucepan, bring farro, apple cider, kosher salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, discard bay leaves.
  2. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, cheese, herbs, tomatoes, radish and sea salt to taste.