Easy Strawberry Cake

By: The Food Hunter

If you adore strawberries, then this easy strawberry cake is the perfect treat for you. With only a few ingredients and a mere 10 minutes of prep time, you can create a delightful dessert that's ideal for spring, summer, or any occasion that calls for something sweet and refreshing.

Tips and Variations:

• Extra Strawberries: For an extra burst of freshness, fold in some chopped fresh strawberries into the batter before baking.
• Turbinado Sugar: Grease your pan and sprinkle with some sugar.
  
• Serve with Ice Cream: A scoop of vanilla ice cream alongside a slice of this cake can take your dessert experience to the next level.
• Blueberries: This cake would be equally delicious with blueberries 

 

 

Easy Strawberry Cake

6 tablespoons unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract
2 cups sliced strawberries

1. Preheat:
   - Preheat oven to 350°F (175°C).
   - Butter a 10-inch springform pan

2. Prepare Dry Ingredients:
   - Sift flour, baking powder, and salt together into a medium bowl.
 
3. Mix Wet Ingredients:
   - Put butter and 1 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment.
   - Mix until pale and fluffy, about 3 minutes.
   - Add in egg, buttermilk, and vanilla extract.
   - Mix until combined.

4. Combine:
   - Gradually mix in the flour mixture.
   - Transfer batter to the prepared pan.

5. Arrange Strawberries:
   - Arrange strawberry slices on top of the batter.

6. Bake:
   - Bake cake for 10 minutes.
   - Reduce oven temperature to 325°F (160°C).
   - Bake until cake is golden brown and firm to the touch, about 50-55 minutes.

7. Cool and Serve:
   - Let the cake cool in the pan.
   - To serve, cut into pieces.

Whether you're planning a spring brunch, a summer picnic, or simply want a quick and delicious dessert to satisfy your sweet tooth, this easy cake is a fantastic choice. Its simplicity, combined with the delightful flavor of strawberries, makes it a go-to recipe you'll want to make again and again.

It's a recipe that promises maximum enjoyment with minimal fuss, making it an essential addition to your dessert repertoire. Happy baking!

Beans + Greens In A Creamy Tomato Sauce

 By: The Food Hunter

The comforting flavors of this Creamy Beans + Greens make a satisfying lunch or dinner any day of the week. The recipe is packed with wholesome ingredients, like protein-packed white beans, tomatoes, and kale. Learn how to make this ready to eat in just 25 minutes meal today!

The best part of this recipe is that you only need one pan to make it. Use any type of white bean you have on hand—great northern, cannellini, or butter beans all work equally well.  Serve it with crusty bread for dipping. 

 

Beans + Greens In A Creamy Tomato Sauce

1/2 onion finely chopped

2 garlic cloves, chopped

1 can cannellini beans

2-3 Roma tomatoes, chopped

1/4 cup water

3 large handfuls of kale

1 tbsp tomato paste

Salt + Pepper

1 tbsp Crème Fraîche

1. Heat oil in a pan over medium heat add onion and cook until translucent. Add the garlic and cook slightly. Add tomatoes and turn up the heat to medium-high and cook 10 minutes.

Add the tomato paste and water and mix well. Add kale and the beans with their liquid Season well and leave to bubble for 15 -20 minutes until thickened and saucy. 

Stir in the Crème Fraîche-heat and serve.

 

Halibut with Eggplant, Tomatoes and Kalamata Olives

By: The Food Hunter

This Mediterranean-inspired recipe makes having a delicious weeknight dinner easy. Halibut is a mild, white fish, similar to cod, with a firm and flaky texture. It pairs well with bold flavors such as Kalamata olives, garlic and basil. The tomatoes and eggplant in this dish add addition layers of depth and flavor. 

For this recipe I used a wild halibut filet from Omaha Steaks. Responsibly sourced, perfectly portioned and flash frozen day of catch I find their seafood to be perfect choice for weeknight meals. 

Halibut with Eggplant, Tomatoes and Kalamata Olives

2 Cups Diced Eggplant
1 Cup Chopped Tomatoes
1/4 Cup Fresh Basil
4 Large Garlic Cloves, Crushed
Crushed Red Pepper
1/2 Cup Chopped Kalamata Olives
Olive Oil
1 lb. Halibut

Season Halibut with salt and pepper.

Heat olive oil in a pan over medium high heat. Add garlic and crushed red pepper and sauté until fragrant. Add in eggplant season with salt, and cook for approximately 15 minutes. Add tomatoes and allow them to cook down. Then add in basil and cook for a few minutes more. Add in olives and cook for an additional minute or two.

In the mean time add halibut, to a pan and cook for 3-4 minutes before flipping.  Once cooked through place on top of veggie mix and serve. 

Duck Au Vin

By: The Food Hunter 

 

This is Maple Leaf Farm's version of the popular French chicken dish. Coq au Vin, is simply chicken braised in wine and chicken stock along with bacon, mushrooms and pearl onions.  Maple Leaf Farms takes the classic recipe to another level by using duck instead of chicken. 

Served with a nice French wine, this dish makes an impressive meal both for family and guests.

Recipe from Maple Leaf Farms

• 6 Maple Leaf Farms Duck Legs, seasoned with salt and pepper

• 4 slices Duck or regular Bacon, 1/4 inch dice

• 10 oz Pearl Onions, stemmed, skinned

• 12 oz Crimini Mushrooms, quartered

• 1 large Carrot, 1/4 inch dice

• 1 large Celery Stalk, 1/4 inch dice

• 4 cloves Garlic, minced

• 1 Tbsp Tomato Paste

• 1 tsp Dried Thyme

• 2 Bay Leaves

• 2 Tbsp All Purpose Flour

• 1/4 cup Brandy

• 1 bottle Chardonnay

• 2 Tbsp Chopped Fresh Parsley

   

  • Preheat oven to 325 degrees F. Rinse duck legs under cool water; pat dry. Season with salt and pepper.

  • In a Dutch oven or a large straight-sided skillet with tight fitting lid, brown bacon. Remove, drain and discard fat. Reserve bacon. Brown duck legs over medium heat for 20 minutes or until well browned. Remove and reserve. Remove all but 2 tablespoons of fat, reserving 1 tablespoon.

  • Add pearl onions and lightly brown over medium high heat. Add mushrooms and cook until dry; remove and reserve. Add reserved tablespoon of duck fat and saute onions, carrot, celery and garlic until onion is translucent. Add tomato paste, bay leaves, and thyme, and cook 4-5 minutes stirring often. Add flour and cook 3-4 minutes. Add brandy and stir to incorporate. Add wine 1/2 cup at a time, stirring well and simmering before each addition.

  • Add reserved bacon, pearl onions, mushrooms and duck legs; cover and place in oven for 1-1/2 hours until tender.

  • Remove from oven. Skim any fat that has risen to surface and season with salt and pepper.

  • Serve with roasted garlic mashed potatoes or soft polenta. Top with parsley.

   

Stanley Tucci's Nonna's Steak Oreganata Is Totally Worth The Hype

By: The Food Hunter

Once again the actor and Italian home chef, Stanley Tucci, has taken to Instagram to share a delicious cooking video. This time he's making his Nonna's Steak Oreganata. This quick-cook preparation style is something you may already be familiar with if you grew up in an Italian American house-hold. For me it was Clams Oreganata that made its way to our kitchen table most often. However, similar to Tucci's Nonna, my maternal grandmother was known for her juicy steaks flavored with oregano.

View this post on Instagram

A post shared by Stanley Tucci (@stanleytucci)

What is needed to make Tucci's Steak Oreganata?

 

Tucci included his recipe on Instagram which I was able to tweak ever so slightly with what I learned from my grandmother.

For the steak Tucci recommended a top round. I had a sirloin in the freezer from my Butcher Box delivery and decided to use that. I pounded it thin and it worked out wonderfully. Although Tucci doesn't mention anything about the oregano he uses, I learned from my grandmother that on the branch Greek oregano has the best flavor. As for the butter I always use Kerrygold.

 

My Honest Thoughts on Tucci's Steak Oreganata

Although this recipe tastes like it took all day to make it actually comes together in under 30 minutes offering a true taste of the Mediterranean any day of the week. Tucci's recipe transported me back in time to my grandmother's Italian kitchen! I will be making this recipe on repeat.