TLC’s Cake Boss (Buddy Valastro) opened the Cake Boss Cafe at Discovery Times Square in NYC with a ribbon-cutting ceremony on 12 May 2011.
Though the store will only carry Valastro's smaller baked goods like; cannolis, lobster tails, and cupcakes, they will also feature branded items from 'Cake Boss”, Carlo's Bake Shop and Disovery Times Square.
Valastro has an order for a second season of "Kitchen Boss," his daily cooking show for TLC, and also is shooting a second season of "The Next Great Baker," a reality contest he hosts.
Monday, May 30, 2011
Sunday, May 1, 2011
Apple Snackin' Cake Recipe
INGREDIENTS
2 cups all purpose flour
1 cup sugar
1/2 cup brown sugar (light or dark)
1‑1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup neutral or light olive oil
scant 1/2 cup natural applesauce
2 large eggs
1 medium Granny Smith apple, peeled, cored, and cut into dice
2 medium Gala apples, peeled, cored and cut into medium dice
1/2 cup chopped toasted walnuts
Topping:
1‑1/2 tablespoons sugar mixed with 1 1/2 teaspoons cinnamon
PREPARATION:
Preheat oven to 350°, center rack. Grease a straight-sided 9" x 13" baking pan.
In a large bowl, whisk together the flour, sugars, baking soda, salt and spices. In another bowl, whisk together the oil, applesauce and eggs. Add the wet ingredients, the apples and the walnuts to the dry ingredients, folding in with a spatula until everything is moistened and combined. This is very thick and very chunky – more apples to batter.
Spread an even layer in the prepared pan. Sprinkle with the cinnamon sugar. Bake 40-45 minutes or until clean in the center.
Let cool before cutting.
2 cups all purpose flour
1 cup sugar
1/2 cup brown sugar (light or dark)
1‑1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup neutral or light olive oil
scant 1/2 cup natural applesauce
2 large eggs
1 medium Granny Smith apple, peeled, cored, and cut into dice
2 medium Gala apples, peeled, cored and cut into medium dice
1/2 cup chopped toasted walnuts
Topping:
1‑1/2 tablespoons sugar mixed with 1 1/2 teaspoons cinnamon
PREPARATION:
Preheat oven to 350°, center rack. Grease a straight-sided 9" x 13" baking pan.
In a large bowl, whisk together the flour, sugars, baking soda, salt and spices. In another bowl, whisk together the oil, applesauce and eggs. Add the wet ingredients, the apples and the walnuts to the dry ingredients, folding in with a spatula until everything is moistened and combined. This is very thick and very chunky – more apples to batter.
Spread an even layer in the prepared pan. Sprinkle with the cinnamon sugar. Bake 40-45 minutes or until clean in the center.
Let cool before cutting.
Chocolate Truffle Cake Recipe
INGREDIENTS
1 & 1/4 cup Hershey’s Special Dark chocolate chips
1 & 3/4 cups butter
5 large eggs, separated
1 & 1/2 tablespoons Chambord or other raspberry liqueur
For serving:
cocoa powder, soft whipped cream, fresh raspberries
PREPARATION:
Preheat oven to 325° Fahrenheit.
Lightly grease the insides of six 1-cup ramekins with butter, and place into a 9 x 13 glass baking dish.
Melt the chips with the butter over a double boiler, about 5-7 minutes. Stir with a rubber spatula to combine. Off the heat, stir in the Chambord and temper in the egg yolks.
Whip the egg whites in a mixing bowl to soft peaks. Fold whites into the chocolate mixture in three additions.
Fill the ramekins with truffle mixture. Add boiling water to baking dish ½ up the side of the ramekins, without over filling. Bake until the mixture puffs up and is set, about 20-25 minutes in 325° Fahrenheit oven.
Remove from oven and top with vanilla ice cream. Enjoy warm.
1 & 1/4 cup Hershey’s Special Dark chocolate chips
1 & 3/4 cups butter
5 large eggs, separated
1 & 1/2 tablespoons Chambord or other raspberry liqueur
For serving:
cocoa powder, soft whipped cream, fresh raspberries
PREPARATION:
Preheat oven to 325° Fahrenheit.
Lightly grease the insides of six 1-cup ramekins with butter, and place into a 9 x 13 glass baking dish.
Melt the chips with the butter over a double boiler, about 5-7 minutes. Stir with a rubber spatula to combine. Off the heat, stir in the Chambord and temper in the egg yolks.
Whip the egg whites in a mixing bowl to soft peaks. Fold whites into the chocolate mixture in three additions.
Fill the ramekins with truffle mixture. Add boiling water to baking dish ½ up the side of the ramekins, without over filling. Bake until the mixture puffs up and is set, about 20-25 minutes in 325° Fahrenheit oven.
Remove from oven and top with vanilla ice cream. Enjoy warm.
Kitchen Boss Veal Osso Buco Recipe
INGREDIENTS
6 meaty osso bucco cuts, 1 ½" thick
kosher salt
2 tablespoons olive oil
2 tablespoons butter
1 medium Spanish onion, diced
2 medium carrots, peeled and cut into large dice
2 medium stalks of celery cut into medium dice
1 medium leek, white and pale green, quartered lengthwise and diced
2 tablespoons tomato paste
1 cup dry white wine
2 small sprigs rosemary
4 sprigs thyme
2 strips lemon zest, cut with a peeler
1 14.5 ounce can plum tomatoes in juice, hand crushed
2 cups rich chicken or veal stock
Gremolata (for garnish):
zest of 2 lemons
1/4 cup chopped Italian parsley
2 plump garlic cloves, minced
pinch salt
1 tablespoon olive oil (if desired)
PREPARATION:
The night before: Season veal shanks with kosher salt. Wrap in plastic and refrigerate overnight. Bring to cool room temperature before proceeding.
Preheat oven to 350° Fahrenheit, center rack. Heat a Dutch oven or other braising vessel over medium-high heat. Add the oil and butter. When fat is hot, add the veal, reduce heat to medium and brown thoroughly and slowly on all sides, 15 to 20 minutes.
When all pieces are browned, remove to a platter. Add the onions, carrots, celery, leeks and a pinch of salt and sauté until they are tender. Add the tomato paste and stir, cooking a minute. Add the wine and allow it to reduce. Add the fresh herbs, zest and stock. Replace the veal into the pot and bring liquid to a boil.
Put a lid on the pot and then into the oven. Cook 2 to 2 1/2 hours until meat is tender.
Serve shanks in shallow bowl with pan sauce and vegetables. Sprinkle with Gremolata.
For Gremolata:
Combine ingredients in a small bowl.
6 meaty osso bucco cuts, 1 ½" thick
kosher salt
2 tablespoons olive oil
2 tablespoons butter
1 medium Spanish onion, diced
2 medium carrots, peeled and cut into large dice
2 medium stalks of celery cut into medium dice
1 medium leek, white and pale green, quartered lengthwise and diced
2 tablespoons tomato paste
1 cup dry white wine
2 small sprigs rosemary
4 sprigs thyme
2 strips lemon zest, cut with a peeler
1 14.5 ounce can plum tomatoes in juice, hand crushed
2 cups rich chicken or veal stock
Gremolata (for garnish):
zest of 2 lemons
1/4 cup chopped Italian parsley
2 plump garlic cloves, minced
pinch salt
1 tablespoon olive oil (if desired)
PREPARATION:
The night before: Season veal shanks with kosher salt. Wrap in plastic and refrigerate overnight. Bring to cool room temperature before proceeding.
Preheat oven to 350° Fahrenheit, center rack. Heat a Dutch oven or other braising vessel over medium-high heat. Add the oil and butter. When fat is hot, add the veal, reduce heat to medium and brown thoroughly and slowly on all sides, 15 to 20 minutes.
When all pieces are browned, remove to a platter. Add the onions, carrots, celery, leeks and a pinch of salt and sauté until they are tender. Add the tomato paste and stir, cooking a minute. Add the wine and allow it to reduce. Add the fresh herbs, zest and stock. Replace the veal into the pot and bring liquid to a boil.
Put a lid on the pot and then into the oven. Cook 2 to 2 1/2 hours until meat is tender.
Serve shanks in shallow bowl with pan sauce and vegetables. Sprinkle with Gremolata.
For Gremolata:
Combine ingredients in a small bowl.