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Sweet Life's Chocolate Angel Food Strawberry Cloud

Chocolate Angel Food Cake
Makes two 9-inch cake rounds.

Preheat oven to 275°.

  • 2 1/2 c. egg whites
  • 1 t. cream of tartar
  • 1/2 t. salt
  • 3 c. sugar
  • 1 T. vanilla
  • 1 1/2 c. cake flour, sifted
  • 1/4 c. cocoa, sifted

Whip egg whites, salt and cream of tartar to soft peaks. Slowly add sugar; whip to stiff peaks. Add vanilla and mix. Fold in cake flour thoroughly. Spread batter into ungreased, parchment-paper lined pans. Bake in preheated oven until cake is browned and springs back when touched. Remove from oven and immediately invert onto cooling rack. When cool, place cakes right side up. Slice both cakes in half so that you have four round, thin layers. Place one layer on serving plate, spread with whipped cream filling (see recipe below) and strawberries. Top with next cake layer, repeat filling until all layers are used. For top layer, pipe whipped cream filling in swirls and garnish with whole strawberries.

 

Whipped Cream Filling

  • 2 c. whipping cream
  • 1 to 2 T. sugar
  • 1 T. vanilla

Combine all and whip until stiff.

 

 

Molly Kendrick and Hawthorne's owner Lara Spears.

Hawthorne's Split Pea Soup

  • 2 1/2 c. dry split peas
  • 1 onion chopped
  • 2 carrots chopped
  • 3 celery stalks chopped
  • 2 cloves garlic chopped
  • Olive oil to saute veggies
  • 1 t. thyme
  • 1/2 t. black pepper
  • 1/2 t. allspice
  • 1 1/2 T. curry powder
  • 2 to 3 quart of water or veggie stock
  • 1/4 c. soy sauce
  • Salt to taste

Sauté veggies in olive oil, add garlic and herbs. When veggies are tender, add stock, soy sauce and dried peas. Cook slowly until peas are tender. Puree soup and salt to taste.

 

Cook Felipe Mejia, Tarasco's.

Tarasco's Salsa Chili Verde

  • 5 whole tomatillos (green tomatoes)
  • 1 red tomato
  • 1/4 of a white onion
  • 1 clove garlic
  • 1/8 c. chopped cilantro
  • Scant teaspoon of salt
  • 1/4 c. cold water
  • 1 small jalapeno

Combine all ingredients in a blender and blend until smooth. Heat sauce in a sauté pan and serve over desired entrée.

Makes 3 cups of salsa.

 

 

 

Nearly Normal's Summer Enchiladas

    Cooks Francisco Patitz and Jean Luke Alexander, Nearly Normal's, Corvallis.
  • 1 T. oil
  • 1 c. chopped red onion
  • 2-3 cloves chopped red onion
  • 2 1/2 c. corn (1 12-oz. package or 3+ ears fresh corn)
  • 2 t. cumin
  • 1/2 t. salt
  • 1/8 t. cayenne
  • 1 t. chili powder
  • 3 zucchini, 6 to 8 inches each, or
    crookneck or summer squash
  • 1/2 c. loosely packed chopped cilantro
  • 1 lb. (4 cups) grated cheese
  • 12 small corn tortillas
  • 4 c. your favorite salsa verde (in most grocery stores or make it fresh!)

Preheat oven to 350°.

Over medium heat, sauté onion and garlic in oil until soft. Add corn, zucchini/squash. Cook until tender. Add cilantro. Adjust salt and heat of spice to taste. Place 1/4 c. salsa verde in bottom of 13 x 9 inch baking pan. Moisten tortillas one at a time in remaining salsa. Place 1/3 c. veggie mixture and 2 to 3 T. cheese on one tortilla, roll and place seam side down in baking pan. Repeat with remaining tortillas. Top completed rolls with remaining sauce and cheese. Bake at 350° until cheese is melted and enchiladas are heated through, about 20 minutes.

Serves 6.