The Absolute Best Carrot Cake or More on Corona

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sous vide carrot cake

The short and sweet answer is I prefer to talk cake today, but not just any cake. This cake. The cake that my daughter said is the best she ever tasted and the one my picky grand-daughter with her mouth-full said, “Kiki can you make this for my birthday party?” It’s a carrot cake done “the Keys method” sous vide.

naked cake right out of the pan

Evenly baked from edge to center this lightly spiced and perfectly moist cake needs no embellishment. Truth is I prefer my cakes naked, but for a special occasion layer and swirl your favorite cream cheese frosting and add some toasted nuts for a little contrast in texture. I am not a huge frosting fan, so I used only about 2 cups worth for this cake. In a bowl, I whipped 3 ounces of cream cheese with 2 tablespoons of butter, 1/4 cup of super fine sugar (not powdered sugar) and about 1/4 cup heavy cream until it was thick and creamy. The garnish of candied pecans are from Whole Foods. You can find them in the cheese section of the store or just use any toasted nuts you like whole or chopped around the edge of the frosted cake.

Sous Vide Carrot Cake

105 grams all-purpose flour

½ teaspoon pumpkin pie spice

½ teaspoon baking soda

¼ teaspoon fine sea salt

52 grams unsalted butter, melted

100 grams light brown sugar

1 egg

¼ cup unsweetened apple sauce (sorry I forgot to measure it out in grams)

1 teaspoon vanilla

100 grams coarsely grated carrots

Set up your water bath and immersion circulator according to your equipment. Heat water bath to 198F and set cook time for 90 minutes. Lightly coat a 6-inch round cake pan with non-stick spray. Line bottom of pan with parchment paper and spray with no-stick spray. In mixing bowl, whisk flour, pumpkin pie spice, baking soda and salt; set aside. In another bowl, whisk melted butter and brown sugar until all lumps are worked out of the sugar. Whisk in egg, applesauce and vanilla. Stir in carrots and then dry ingredients until well blended. Pour batter into prepared pan. Insert pan into a 1-gallon Ziploc bag centering pan over bottom of bag. Add a magnet, facing out, from side of pan. Cover pan with a heat proof plate. Seal bag pushing out as much air as possible. Drop sealed cake into water bath attaching magnet to side of container making sure cake pan is submerged to its rim or slightly below water. Make slight adjustments, if needed, to be sure cake pan is level. Cook cake for 90 minutes. Remove from water bath and open bag to let heat escape. Carefully remove cake from bag and remove plate. Let cake cool in pan for 10 minutes. Run a thin knife around the edge and invert on to cooling rack. Remove parchment paper. Cool completely. Slice in half horizontally (or into 3 layers) to fill and frost with cream cheese frosting. Garnish edge with crunchy candied pecans. Serves 8.

sous vide carrot cake with cream cheese frosting and candied pecans

BTW if you need a visual for preparing the sous vide cake pan set up then you can find that here

Don’t forget to wash your hands before you eat 🙂 Be well.

Sous Vide Sweet Asian Butternut Squash

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Sous vide cooking is a girl’s best friend. Yes, a boy’s best friend, too. You see I cooked this incredibly delicious side-dish while I was out in the garden. It’s the beauty of sous vide…I don’t have to babysit the cooking process. Set it, forget it and get outside to soak up the vitamin D. Life is good and so is this butternut squash recipe.

I know. What the heck is black garlic molasses? It’s a complex flavor explosion in your mouth is what it is. Kind of like an orchestra of nutty, roasted garlic in harmony with savory and sweet dried fruit. A product of Japan it’s made from fermenting garlic and then slow-roasting the black garlic into this black gold molasses syrup. It’s expensive, but a little goes a long way.

Whenever vacuum sealing I recommend putting all liquid ingredients in the bottom of the bag. Fold the top of the bag back so not to get it wet or sticky with ingredients which could prevent the bag from sealing properly. Add the squash. The squash becomes like an obstacle so the vacuum sealer doesn’t draw the liquid up to high and into the machine. Just watch.

Now just drop the bag in your heated water bath and go do something fun for an hour……

When ready to serve just snip open the bag, pour into a serving dish and toss with a little green onion and cilantro. Perfectly fork tender and fragrant this side dish can pair well any protein, but equally as good served over rice as a main dish for my vegetarian friends.

Sous Vide Sweet Asian Butternut Squash

  • Servings: 4
  • Difficulty: easy
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1 tablespoon sweet Asian chili sauce

1 tablespoon soy sauce

¼ teaspoon black garlic molasses

¼ teaspoon grated ginger

1 small butternut squash, peeled, cubed (2 cups)

Garnish

1 green onion, thinly sliced

2 tablespoons chopped fresh cilantro

Optional: add ¼ teaspoon toasted sesame oil to bag and then finish with a sprinkle of toasted sesame seeds.

Heat water bath to 170F. Place chili sauce, soy sauce, molasses and ginger in bottom of cooking bag. Add squash and vacuum seal bag. Cook for 45 minutes. Pour squash and sauce into a serving bowl. Add green onion and cilantro; toss. Serves 4.

last year’s harvest

Bacon Potato Roses

Next time skip the flowers and chocolate and make this delicious and surprisingly easy side dish for the love of your life. Truth be told I am not a huge bacon fan, but husband just adores it. If I am going to eat it, it has to be the meatiest looking package I can find. Choose “center cut” sliced bacon for this recipe. Lay two strips of bacon down slightly overlapping on one end.

Oscar Mayer center cut bacon is perfect

Now the only other thing you need to buy are some good old russet potatoes because I am pretty sure you already have cooking oil and assorted spices in your pantry. Right? Okay let’s do this thing. Thinly slice your peeled potato on a mandoline and toss with just enough oil to coat ( a couple of teaspoons). Season with salt, pepper and whatever floats your boat….garlic powder, smoked paprika, rosemary…it’s all good. Now lay those potatoes on top of the bacon, slightly overlapping each other, and aligning one edge of the potatoes with the edge of bacon.

Let’s roll

Rolling it up really is as easy as it looks. Place each in a muffin cup and bake at 400F for 45 minutes. Cover the top loosely with foil to prevent over-browning and continue to bake another 15 minutes to insure fully cooked bacon on the inside. That’s it.

Certainly if you want to gild the lily (I mean rose) sprinkle with some grated cheese or fresh snipped herbs. For the record 1 good size potato made 5 roses.

stop and smell the roses and love each other