Sachertorte

Ever since visiting some of the best bakeries in Hungary, I have always wanted to try my hand at making a traditional Austrian-Hungarian cake. I decided to bake the Sachertorte since it is one of Vienna's most famous cakes. The cake was invented by Franz Sacher and is now rightfully served at the Hotel Sacher in Vienna. Sachertortes are famously available through mail order, but I find it is actually a rather easy cake to make at home.

I had searched for the perfect opportunity to bake this cake and it came last week when my mother celebrated her 65th birthday. It was a big moment for her and it turned out to be the perfect moment to share this luscious cake with the whole family. Inspired by the cake Deb of Smitten Kitchen made for her mother's 65th birthday, I decided to share this recipe with you all. Simple yet elegant, the torte turned out to be a big hit with everyone who attended my mom's birthday gathering.

The original Sachertorte recipe is a closely guarded secret. This made it more difficult to find a classic version of the recipe, but the recipe I chose as a basis for my creation turned out to be an excellent version. I found it in Lidia's Italy by Lidia Bastianich. Earlier this year I watched Lidia bake this same cake on her PBS show and immediately knew I wanted to make it. I quickly bought the book and have since found many of its recipes to be of superb quality.

Interestingly, the cake portion of this torte is made without a leavening agent. The torte relies only on the combination of eggs and flour to make it rise. After slicing the very dense chocolate interior into five thin layers (I highly recommend not going beyond three layers as the five layers I created were very difficult and frustrating to deal with as the brittle layers cracked in my hands), I brushed each layer with apricot syrup and then spread with apricot preserves. Finally I dredged the whole cake in a shiny, velvety chocolate glaze. This cake is sure to be a hit at your next sweet-toothed gathering. Serve it with a dollop of unsweetened whipped cream and a cup of coffee and you will be transported to the coffeehouses of Europe.

Sachertorte

3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
5 large eggs, separated
15 ounces semisweet chocolate, chopped
1 cup all-purpose flour, sifted
apricot preserves
1/2 cup corn syrup

Preheat oven to 375 degrees F. Butter a 9-inch springform pan, line the bottom with a 9-inch round of parchment, and butter again.

In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites until stiff peaks form.

In a heatproof bowl set over a pot of simmering water, melt 5 ounces of the chocolate. Let cool to touch.

In the bowl of a standing mixer fitted with the paddle attachment, at medium speed, cream the butter until fluffy. Add the sugar and continue to beat until incorporated. Add the egg yolks, one at a time, and beat until fluffy. Add melted chocolate and mix until combined. By hand fold in the flour and the egg whites, half at a time, until just combined.

Pour batter into cake pan. Bake for 30 to 35 minutes or until a skewer inserted into the center comes out clean. Let cake cool completely in pan.

Run a thin knife around cake and remove springform rim. Turn the cake out onto a rack placed in a rimmed baking sheet lined with parchment paper. The mounded top of the cake should now be the bottom of the cake. Remove the pan bottom and the parchment paper liner. Using a serrated knife, cut the cake into three layers. Handle each layer carefully.

In a small saucepan over medium heat, combine 1/4 cup apricot preserves with 1/4 cup water. Heat the mixture until preserves dissolve to form syrup. Brush bottom layer with apricot syrup. Spread small amount of apricot preserves on bottom layer. Repeat for the middle layer. Make sure to straighten each layer so that cake is flat and even. Combine any remaining syrup with preserves and brush the entire cake, sealing any holes or cracks.

In a small saucepan over medium-high heat, combine corn syrup and 2 tablespoons water. Bring to a boil. Once syrup has thickened, pour over the remaining 10 ounces of the chocolate in a heatproof bowl. Stir until chocolate has completely melted. Let cool to touch.

Pour chocolate glaze over cake. Using an offset metal spatula, spread glaze over entire cake. Let glaze harden at room temperature. Chill cake until ready to serve. Yield: 10 slices.

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Pickled Ramps

One of the best ways to preserve last-of-the-season vegetables is by pickling them. That is exactly what I decided to do with my final bunch of ramps from the Greenmarket. Pickled ramps make a tangy accompaniment to any meat, chicken, or fish dish. You can also treat them like regular pickles: Chop them up to use as a relish to top pan-seared meats or even hot dogs and hamburgers on Memorial Day.



When preparing ramps for pickling, wash them very well and set them out to air dry. You can keep the leaves on but I like to remove them especially if the ramps are older. Add leftover leaves to this Carbonara or sauté them in olive oil and garlic and add to rice or couscous or eat them as a green side. Skip the last step of the recipe if you are in the mood for ramp pickles immediately. Simply keep them in the refrigerator instead of your pantry until ready to use.

Pickled Ramps

1 bunch ramps (about 15 to 20)
3/4 cup white vinegar
3/4 cup water
3 tablespoons sugar
1 teaspoon salt
1 cinnamon stick
1/2 teaspoon mustard seeds
1/4 teaspoon black peppercorns
1/4 teaspoon coriander seeds
1 bay leaf
5 cloves
5 cardamom pods

In a small saucepan, combine vinegar, water, sugar, salt, and spices. Bring to a boil, dissolving sugar.

Pour liquid over ramps in a sterilized canning jar. Leave a 1/4-inch space between the liquid and the top of the lid; tighten on a self-sealing lid.

Process the jar for about 5 minutes in a boiling water canner. The pickled ramps can be stored in the pantry for up to a year.

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Ramps with Pasta alla Carbonara

Ah, I have finally captured the ever elusive ramp! I've wanted to get some ever since I heard of them a few years ago, but I didn't know how. Some people like Marc at No Recipes forage for the bulbs, also known as wild leeks. I haven't had the chance to go out in the wilderness and do so, but don't think I haven't wanted to. Everywhere I've gone lately in Connecticut, I've been on the lookout for broad-leafed leaves with a hint of burgundy on the stem. I've almost pulled out lilies of the valley from other yards thinking I had found them. But, alas, no luck. That's where the market came in.

I knew my only chance to find them was to check the market in April and May since they have such a short availability. After a discouraging trip to the Union Square farmers' market in mid-April to buy ramps, I finally found them in great abundance this past week when I visited the market with my fellow foodie Caroline. I checked all the stands beforehand for the best price and quality, settling on two bunches of the nicest ramps. After a long day in the city with a garlic-and-onion-like smell wafting from me, I was ready to go home. The next day would be ramp-cooking day!



Some tips on buying ramps: Look for young, white bulbs and bright green leaves that have not wilted. As ramps age, the bulbs start to take on the burgundy hue of the stem. If not using them immediately, wrap ramps in moist paper towels, place in a resealable plastic bag with a few slits cut into it, and store in the refrigerator for no more than a day. But really it is best to use ramps as soon as possible. When ready to use, wash the ramps thoroughly, removing any dirt. Trim the root end and use the entire vegetable as it is entirely edible.

I must say that the dish I created was pretty good for my first experiment with ramps. I decided upon a simple dish of pasta alla carbonara to feature the beautiful bulbs and leaves of this unusual vegetable. With just a little sautéing, the ramps in this recipe preserve their slight crispness and fresh garlic-onion flavor. Just combine with pasta, bacon, eggs, and Parmesan cheese and you have the makings of a simple supper.

Ramps with Pasta alla Carbonara

8 ounces spaghetti
4 slices bacon, chopped
2 tablespoons olive oil
1 bunch ramps (about 15 to 20), sliced
2 large eggs, beaten
1/4 cup grated Parmesan cheese
freshly cracked black pepper

Cook spaghetti according to package directions in liberally salted water. Reserve 1/2 cup pasta water.

Heat oil in a large heavy-bottomed pan over medium-high heat. Add bacon and cook until fat has rendered, about 5 minutes.

Add ramps and cook until whites are translucent and greens have wilted, about 8 minutes.

Add cooked pasta and the reserved pasta water. Off heat, stir in beaten eggs and cheese. Stir vigorously so that eggs do not scramble. Season generously with pepper. Serve with shaved Parmesan. Yield: 2 servings.

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Spring Steak Salad

Spring brings many colorful bounties, but the best of the season comes in green. This time of year farmers' markets are brimming with tender, young vegetables. That's why my friend Caroline and I decided to take a trip to the Union Square Greenmarket this past week to see what dish we could create together. Caroline is a food freelancer and caterer who recently begun her blog, The Wright Recipes. Check out her rendition of our market trip and salad.

With all the beautiful salad greens available at the market, we naturally decided upon making a salad. After browsing all the produce to see what was the freshest and most appealing, we found some beautiful spinach for our base. We also gathered baby fingerling potatoes, baby red onions, and radishes. Caroline had the perfect idea, to flash pickle the radishes. And for a lean protein, I suggested a steak, which we picked up at the nearby Whole Foods Market. Once we had all our ingredients, we were ready to cook—and eat.

What we achieved was a colorful and healthy salad with a combination of earthy vegetables that encapsulated the flavors of spring. Warm roasted potatoes and onions, crunchy spinach, and pungent pickled radishes were all dressed in a classic vinaigrette and topped with slices of seared sirloin. This meal can be prepared easily for a lunch with a friend or include a robust red wine and you have a special dinner for two. It's the perfect salad with which to welcome spring.

Spring Steak Salad

1 pound baby red onions
1 pound baby fingerling potatoes
1 sprig rosemary, leaves only
4 tablespoons olive oil, divided
Kosher salt
freshly ground black pepper
1/2 cup cider vinegar
1/2 cup water
2 tablespoons sugar
1 bunch radishes
1 sirloin steak, about 1-1/2-inches thick
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 bunch spinach

Preheat oven to 475 degrees F. On a large rimmed baking sheet, toss onions, potatoes, and rosemary with 1 tablespoon olive oil. Season with salt and pepper. Roast, tossing once, until potatoes are tender, about 20 minutes.

In a small saucepan, combine cider vinegar, water, sugar, and 1/2 teaspoon salt. Bring to a boil, dissolving sugar. Pour over radishes in a medium bowl and submerge in liquid for 5 minutes. Once cool, thinly slice radishes.

Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add steak, seasoned with salt and pepper. For medium rare, cook 5 minutes per side. Set aside to rest 5 minutes; slice steak.

In a large bowl, whisk together mustard, red wine vinegar, and remaining 2 tablespoons oil. Add spinach and roasted vegetables; toss. Serve salad topped with sliced steak and radishes. Yield: 2 servings.

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Sorrel Soup

What better way to celebrate spring and the coming of beautiful weather than by eating a bowl of bright green sorrel soup. Sorrel is a green a lot like spinach but with a noticeable sourness. You might have seen a similar soup in jars in the Jewish section of the ethnic aisle in your grocery store. It's known as Schav Borscht and is commonly eaten at Passover, but it can also be enjoyed during the spring time when sorrel is readily available at markets. Enjoy this soup as a tart and refreshing entrée into warm spring months ahead.

Sorrel is also very easy to grow and I know from experience. This sorrel is straight from my mother's little patch. Pick sorrel while the leaves are young and tender. Not just for soup, sorrel is an excellent green to include in mixed salads. Make sure to wash the green leaves thoroughly in many changes of water. Drain and dry with a salad spinner. The greens can be kept for a few days until ready to use.

This recipe is very close to my mother's. She usually starts hers with a roux, which I leave out. I like to purée mine to achieve uniform texture. The addition of the beaten eggs is traditional. It adds to the soup by enriching the texture even more. Enjoy the soup either hot or cold, but I think it's best straight from the refirgerator with a dollop of sour cream and freshly ground black pepper.

Sorrel Soup

1 pound sorrel leaves, washed and trimmed of stems
2 tablespoons olive oil
2 large shallots, chopped
6 cups chicken broth
3 tablespoons sugar
coarse sea salt
freshly ground black pepper
2 large eggs, beaten

Heat oil in a medium saucepan. Add shallots and cook on medium-high heat until translucent, about 5 minutes. Add sorrel a little at a time, tossing; cook until leaves have wilted, about 10 minutes. Add broth, bring to a boil, and simmer about 15 minutes.

Using a hand-held blender, purée the soup. Add sugar and season with salt and pepper. Bring to a boil and add beaten eggs. Whisk vigorously until eggs have dispersed. Simmer for about 5 minutes. Serve hot or cold with a garnish of sour cream. Yield: 6 servings.

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Baked Eggs

What better way to celebrate moms and wives than by making them breakfast. This recipe for baked eggs has been my go-to breakfast recipe since I saw Ina Garten prepare it on her show, The Barefoot Contessa. It's perfect to serve for any meal, but it's especially nice for a Mother's Day breakfast. Serve it with bacon or sausage and some toast. It's simple, fast, and very flavorful while also being elegant. The combination of toppings that I like to use include garlic, parsley, and Parmesan cheese, but any fresh herb can be added. Chives, oregano, thyme, and rosemary would all work well or use what's at hand. I'm sure that whoever you make this recipe for will be very happy that you did.

Baked Eggs

1 tablespoon butter
1 tablespoon milk
3 large eggs
coarse sea salt
freshly ground black pepper
2 teaspoons minced garlic
2 teaspoons chopped parsley
2 teaspoons grated Parmesan cheese

Preheat the broiler with the rack in the middle.

To a gratin dish add butter and milk. Place dish in a baking sheet and heat in the oven until butter has melted.

Crack eggs into a bowl.

To heated gratin dish add eggs and top with salt, pepper, garlic, parsley, and cheese. Bake until whites have set, about 5 minutes. Carefully remove to a serving plate. Yield: 1 serving.

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