Anyone can bake a cake, but tell people you steamed one and you’re sure to be awarded with much praise. Best of all, the result is an almost impossibly moist dessert. The cake will firm up if placed in the refrigerator in an airtight container overnight before slicing. A drizzle of the almond cream puts it over the top. It’s also great with a simple scattering of raspberries.
1/2 cup (125 mL) palm sugar or other natural sugar
1/4 cup (60 mL) water
3 Tbsp (45 mL) unsalted butter
4 oz (113 g) unsweetened 100% chocolate, finely chopped
2 tsp (15 mL) vanilla or chocolate extract, divided
5 large free-range eggs, separated
1/2 cup (125 mL) + 2 Tbsp (30 mL) whole wheat pastry flour
2 tsp (10 mL) instant espresso powder (optional)
1 tsp (5 mL) cinnamon
1/3 cup (80 mL) + 1 Tbsp (15 mL) unsalted almond butter
3 Tbsp (45 mL) low-fat evaporated milk
2 Tbsp (30 mL) pure maple syrup
In double boiler or heatproof bowl set on top of pot of simmering water, combine sugar, water, and butter. Heat for 3 minutes, or until butter is fully melted. Remove from heat and add chocolate. Set aside for 5 minutes, letting chocolate melt undisturbed. Stir in 1 tsp (5 mL) vanilla or chocolate extract.
Add egg yolks, one by one, to chocolate mixture, mixing well after each addition. Add flour, espresso powder (if using), and cinnamon, mixing until flour is just incorporated.
In bowl of stand mixer, with hand-held electric mixer, or by hand using whisk, beat egg whites until they form stiff peaks. Mix about 1/5 of beaten egg whites into batter, stirring well to incorporate. Then gently fold in remaining egg whites, taking care not to deflate the mixture. Pour cake batter into 8 in (20 cm) greased cake pan or springform pan.
Carefully place cake pan into steamer with at least 2 in (5 cm) of water under tray bottom. If you are using a steamer with a metal lid, wrap lid in clean tea towel before closing so that condensation from the lid doesn’t drop onto the cake.
Steam for 18 minutes, or until surface and edges of cake are set but the middle is still custardlike when pricked with a toothpick. Remove cake pan from steamer and let cool to room temperature, covered with tea towel.
To make almond cream, combine almond butter, evaporated milk, maple syrup, and remaining 1 tsp (5 mL) vanilla or chocolate extract in blender or food processor container. Blend just until mixture is creamy. If the mixture is too liquid, blend in more almond butter.
Serve slices of cake with almond cream.
Each serving contains: 415 calories; 13 g protein; 30 g total fat (12 g sat. fat, 0 g trans fat); 34 g total carbohydrates (16 g sugars, 5 g fibre); 103 mg sodium
source: "Full Steam Ahead", alive #363, January 2012
Yogurt completely transforms the texture of these chicken thighs, making them tender and flavourful with bright notes of lemon and cilantro. Ideal for a day trip, these can be marinated in the morning and cooked in the evening, but they also work well when cooked in advance and packed for a picnic to be eaten cold. Marinade mentions Marinate chicken thighs for anywhere between 4 and 24 hours. Discard excess marinade that has been in contact with raw chicken. It should not be consumed uncooked.
Citrusy and slightly sour sumac and a touch of maple syrup enliven pickled onions in a perfect complement to this salad. Kale and Napa cabbage stand up for hours to the sweet and puckery dressing, and hearty farro will keep you going while on the road. This salad is sure to be a favourite for picnics, backyard potlucks, or road trip lunch stops. Dressing for dinner This salad stands up well, even while dressed, for up to 4 hours. (Truth be told, I’ve often happily eaten it the next day.) In fact, time helps kale to soften up and become even more delicious. If you’re travelling for a longer period, make the pickled onion dressing as described above: let it stand for about 20 minutes, and then add all the oil and pack it into a separate container so you can finish the salad when you arrive at your destination. The pickled onions are also great with steaks or chicken.
These wraps are perfect for an overnight journey when you want to have something quick and satisfying the next day. Sweet smoked paprika adds just a hint of smoky flavour to sweet potatoes, which join with spinach and red pepper to dress up eggs in a pleasing way. Make these wraps anytime and stick them in the freezer for your next excursion. Pack them frozen and they’ll have time to thaw on the journey, or put them in the fridge the night before you travel so you have something convenient and tasty to eat before you set off. Leave the ketchup bottle behind, and serve them with your own smoky red pepper sauce. Freeze with ease While foil is convenient for freezing and reheating these wraps, to cut down on waste, freeze wraps in a single freezer-proof container. Insert a small piece of parchment between each wrap so they don’t stick together. This will allow you to remove individual wraps easily when you need them.
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.