Finca Castelero Favorites

 These were soooo good and easy! Perfect for a party! I did vanilla and pistachio ice creams! Ingredients 1 cup unbleached AP Flour 1/4 cup Dutch Cocoa Powder 1 tsp baking powder 1/2 tsp kosher salt 1 tsp vanilla 1/2 c vegetable shortening melted 6 oz. semisweet chocolate 2 large eggs 2/3 cup brown sugar packed 1/3 cup granulated sugar Flaky sea salt Pints of ice cream of your choice Preheat oven to 350°F, with racks in upper and lower thirds. Line 2 baking sheets with parchment. In a bowl, whisk together flour, cocoa, baking powder, and kosher salt. Melt chocolate in a heatproof bowl set over (but not in) a pot of simmering water, or in the microwave, stirring every 10 seconds. Stir in shortening and vanilla to combine. Beat eggs with both sugars on medium-high speed until pale, fluffy, and doubled in volume, about 5 minutes. Gently fold in flour and chocolate mixtures, alternating in two additions each, just to combine (do not overmix). Scoop 1-ounce (2-tablespoon) balls of dough...

 Easiest cake ever and always a hit for any dinner party!!   I like alone or served with ice cream. Serves 6   Ingredients 1 cup sugar (or 240 grams) 3 large eggs 3 large egg whites Large pinch salt 1 ½ teaspoons Fiori di Sicilia (optional, my personal preference) ½ teaspoon almond extract ½ teaspoon vanilla extract  Zest from one orange 2 ½ cups blanched almond flour (or 250 grams) 1 ½ tablespoons demerara or turbinado sugar  1/3 cup sliced almonds, very coarsely chopped  Instructions Preheat an oven to 350F.  Place a rack in the middle position of the oven.  Oil the bottom and sides of a 9-inch cake pan and line the bottom with a round of parchment paper.  Oil the parchment paper. In a large bowl, whisk together the sugar, whole eggs, egg whites, salt, Fiori di Sicilia (if using), almond extract, and vanilla extract.  Whisk vigorously until frothy and combined, about 30 seconds.  Add the almond flour and orange zest and whisk...

 Love this dip!! 1 (15 oz) can cannellini beans 2 tbsp fresh lemon juice 1 tsp lemon zest 1 1/2 tbs tahini 1 tsp flakey sea salt 1 tsp ground cumin 1/4 tsp cayenne pepper 1 Avocado pitted and peeled 1/2 cup flat leaf parsley crostini In a  food processor fitted with a metal blade, add beans, lemon juice and zest, tahini, salt cumin and cayenne and pulse until well combined.  Add avocado and parsley and puree until smooth. Adjust seasonings adding more lemon juice, salt or cayenne to taste.  

 Ingredients Spicy Shrimp 1 lb shrimp 1 TBS Smoked Paprika 1 tsp curry powder 1/2 tsp sea salt 1/4 tsp cayenne 1 tablespoon butter drizzle of honey (about 2 tsps) Peach Salad 2 peaches pitted and sliced Persian cucumber ( 1 cup) half a shallot (1/4 cup) 1 lime zested and juiced salt and pepper mint leaves (about 2 tbs) 2-3 tsp hot honey 1 avocado cubed Toss everything together for the peach salad. Toss shrimp with the spices. Cook shrimp with avocado oil in a skillet about 2 minutes per side. Add a knob of butter and a drizzle of honey over shrimp . Plate the shrimp with the peach salad.  You can serve with a side of rice if you desire.

 This is the perfect summer salad especially when you don't want to heat up the kitchen!! 2½ pounds ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces (at room temperature) 1 garlic clove, grated ½ cup basil leaves, torn Kosher salt (such as Diamond Crystal brand) and black pepper 1 pound frozen potsticker dumplings (not thawed) Neutral oil, such as canola or vegetable 1 to 2 tablespoons store-bought crispy fried shallots (optional) For the Chile Crisp Vinaigrette 3 tablespoons chile crisp (or chile oil) 2 tablespoons rice vinegar 1 tablespoon soy sauce, or more to taste Preparation Step 1 Place the tomatoes on a large serving plate or in a bowl. Add the garlic, half the basil leaves, 1 teaspoon of salt and a big pinch of black pepper. Toss to combine and set aside. Step 2 To make the vinaigrette, combine the chile crisp, rice vinegar and soy sauce and whisk to combine. Taste and if it needs more saltiness, add ½ teaspoon more soy sauce. Step 3 Heat a ...

 My new favorite go to lunch!  Easy to make enough for a couple of days.  Another NYT favorite recipe!   Ingredients  for the chickpeas 2 15 oz cans chickpeas, well drained or 4 cups cooked (I cooked my own as I had them on hand) 3/4 to 1 cup extra virgin olive oil 2 garlic cloves, minced 2 teaspoons ground cumin  1 tsp sweet paprika salt and pepper FOR THE TAHINI SAUCE 1/3 cup tahini freshly squeezed juice from 1 lemon 1 garlic clove minced warm water TO FINISH olive oil for cooking 10 oz of Kale stems removed 3 oz store bought pita chips handful of rough chopped parsley handful of rough chopped mint 2 small persian cucumbers thinly sliced lemon to taste To make the chickpeas Heat oven to 425.  Put the chickpeas in a small baking dish, about 6x8.  Beans should be crowded.  Pour in olive oil and don't freak out, it's part of the dressing. Add garlic, cumin, paprika, 2 big pinches of salt and pepper and strie gently to combine. ...