Great Day Kitchen, 1/10/19 - Cauliflower Soup, Cornbread & Cake


    Chef Carolyn making Creamy Cauliflower Soup in the Great Day Kitchen

    Chef Carolyn Ocheltree from Tree of Life Café & Bakery in downtown Fresno visited the Great Day Kitchen to prepare some delicious food.

    Tree of Life Café & Bakery is now in its new location at Blackstone and Herndon in Fresno.

    Click here to visit Tree of Life Café & Bakery online or call (559) 663-7776.

    Click here to follow Tree of Life on Facebook.

    Tree of Life Café & Bakery is now in its new location at Blackstone and Herndon in Fresno.


    Creamy Cauliflower Soup

    (Sunset Magazine January 2009)

    Ingredients:

    • 2 Tbsp. vegetable oil
    • 2 medium onions, halved and thinly sliced
    • About 1/2 tsp. salt
    • 3 garlic cloves, minced
    • 1/2 cup dry white wine
    • 1 large head cauliflower (2 lbs.), chopped
    • 4 cups chicken or vegetable broth
    • Freshly ground white pepper
    • 2 Tbsp. each extra-virgin olive oil and minced chives
    • 1 Tbsp. finely chopped flat-leaf parsley


    Directions:

    • Heat vegetable oil in a large pot over medium-high heat. Add onions and salt, cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 8 minutes. Add garlic and wine. Cook, stirring, until liquid is almost completely evaporated, 3 to 5 minutes.
    • Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 to 25 minutes.
    • Blend with an immersion blender. Optional: leave a few florets in the pot. Season to taste with white pepper and salt.
    • In a small bowl, combine olive oil, chives and parsley. Ladle soup into bowls and decoratively drizzle herb oil on top.


    Gluten-free Cornbread


    Ingredients:

    • 2 cups buttermilk
    • 1 tsp. baking soda
    • 1 cup melted butter (2 sticks)
    • 1 1/3 cup sugar
    • 4 eggs
    • 2 cups cornmeal
    • 2 cups all-purpose gluten free flour
    • 1 tsp. xanthan gum (omit if flour blend already has xanthan or guar gum in it)
    • 1 tsp. salt


    Directions:

    • In a glass measuring cup, measure buttermilk then add baking soda, mix together and let sit.
    • In a large mixing bowl, melt butter in microwave. Add sugar and use a spatula or wooden spoon to mix into butter. Add eggs. Add buttermilk/baking soda to the butter/sugar/egg mixture and mix just until combined.
    • In a separate bowl, whisk together cornmeal, gluten-free flour, xanthan and salt. Add to wet ingredients and stir. Pour into greased 13x9-inch pan.
    • Bake at 375 for 35-40 minutes or until a toothpick inserted in center comes out with crumbs only and top of cornbread doesn't sink in if pressed with fingertip. Let cool at least 5 minutes or longer, until desired temperature for serving.


    Recipe Notes:

    • If you don't have buttermilk on hand, I recommend using Saco Cultured Buttermilk powder, following the substitution directions on the package. gfJules gluten-free flour blend contains xanthan gum. If your gluten-free flour blend of choice doesn't contain xanthan gum, you'll need to add 1 teaspoon xanthan gum in with the dry ingredients.
    • If you don't want a huge pan of cornbread, feel free to cut this recipe in half and use an 8x8 pan. I do this when my freezer is full and just our family will be eating it. If you have leftovers, these freeze and reheat well.


    Orange Upside-Down Cake

    (From bluprint.com)

    Ingredients:

    Topping

    • 3 medium-sized oranges
    • 3/4 cup sugar

    Cake

    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup sugar
    • 2 large eggs
    • 1/2 cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 tablespoon orange zest
    • 1 cup buttermilk


    Directions:

    • Preheat oven to 350 F.
    • Lightly grease a 9 round cake pan and line the bottom with a circle of parchment paper.
    • Pour the sugar for the topping into the pan and spread it into an even layer.
    • Using a sharp knife, remove the skins of the oranges and all of the white pith surrounding the fruit. Cut the oranges into 1/4”-thick slices.
    • Arrange the slices on top of the sugar to completely cover the bottom of the pan. If necessary, cut some of the orange slices in half to fit around the outside edges of the pan.
    • In a medium bowl, whisk together the flour, baking soda and salt for the cake batter.
    • In a large bowl, beat together the sugar and eggs until well-combined. Blend in vegetable oil, vanilla extract and orange zest. Stir in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture and mix until no streaks of dry ingredients remain visible. Pour batter into prepared pan on top of the orange slices.
    • In a large bowl, beat together the sugar and eggs until well-combined. Blend in vegetable oil, vanilla extract and orange zest. Stir in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture and mix until no streaks of dry ingredients remain visible. Pour batter into prepared pan on top of the orange slices.
    • Bake for 45 to 50 minutes, or until the cake is set and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. The center of the cake should spring back when lightly pressed.
    • Allow cake to cool in the pan for 4-5 minutes, then run a knife around the outside edge of the cake and invert onto a serving platter or cake plate. Peel off parchment paper if it sticks to the top of the cake. Allow cake to cool to room temperature before serving.


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