Emergency (Wartime) Chocolate Cake

In 1918, the Royal Baking Powder Company of New York created a book of recipes, called Real War Recipes, designed to save on eggs, butter, milk and wheat flour.  The book was written in response to a call by the Conservation Division of the United States Food Administration, who was shipping such ingredients to Europe in support of our allies in the war effort and feeding a starving populace. While this modern recipe for Emergency Chocolate Cake didn’t appear in their book, it is inspired by typical recipes of the time.

Many people are under the impression that the name, Emergency Chocolate Cake, is in reference to the fact that it can be cooked to quickly, and with little effort, to quickly appease their chocolate cravings. While I can sympathize with that sentiment, it’s simply not the case. It refers to to the wartime situation and takes into account rationing during wartime efforts. Because of that, it's also a great cake for using food storage staples.

This cake is very easy to make. It’s moist and super rich, jam packed with chocolate flavor. It’s so rich, in fact, that you may want to make sure you’ve got a glass of milk on hand. It can be served straight from the pan or turned out and dusted with powdered sugar or a bit of whipped cream.

Equipment Needed
Measuring cups and spoons
8-inch square baking pan
Whisk
Mixing bowls
Rubber spatula
Cooling rack

Ingredients
Cooking spray
2 cups all-purpose flour
1 1/4 cup sugar
3/4 tsp baking soda
3/4 cup cocoa powder (Dutch-processed is best)
1 1/4 cups water
1 cup mayonnaise
1 Tbsp vanilla extract
Confectioners sugar (optional)

Directions
Place an oven rack in the middle position and preheat the oven to 350 degrees F.

Coat an 8-inch square baking pan with cooking spray and set aside.

In a large mixing bowl, whisk together the flour, sugar and baking soda.

In a separate bowl, whisk together the cocoa powder and water together until smooth. Add the mayonnaise and vanilla. Whisk until well blended and smooth. Add the mayonnaise mixture to the flour mixture and mix until well combined into a smooth batter.

Using a rubber spatula, scrape the batter into the prepared baking pan, smoothing the top. Bake until a toothpick inserted into the center of the cake comes out with only a few crumbs, about 40 minutes. Remove the cake  and place the pan on a wire cooling rack. Let cool in the pan 1 to 2 hours.

Cut into squares and serve straight from the pan or turn the cake out onto a serving plate. Dust with powdered sugar if desired, or serve with whipped cream.

Makes 9 servings.

Pasta Shells with Broccoli and Sausage

There are hundreds of recipes for pasta with a variety of cooked vegetables making up a crude sauce. One favorite features small shell pasta, or conchiglie, with broccoli and sausage. Roasted peppers play a big role, as well.

This recipe for pasta with broccoli and sausage is relatively simple, and very quick to make. It shouldn’t take much more than about 30 minutes from start to table. It’s simple ingredients, and quick cooking time, make it a perfect weeknight meal. You can use your own roasted red peppers, or canned.

For more variation, you can substitute sun-dried tomatoes for the red peppers, or broccoli rabe for the broccoli.

Pecorino Romano is the cheese of choice for this dish. You can substitute Parmesan if Romano is unavailable. This sauce works best with shapes that will grab onto the bits of vegetables and sausage. Small shells are readily available at my grocery store, but other small pasta shapes, such as penne or orecchiette, will do nicely.

Equipment needed
Cutting board
Chef’s knife
Garlic press (optional)
Rasp grater or microplane
Measuring cups and spoons
Dutch oven or large sauce pot
Skillet
Large spoon
Colander or mesh strainer

Ingredients
4 ounces Italian sausage
1 cup roasted red peppers
6 medium garlic cloves
1 bunch broccoli, about 1-1/2 pounds
2 ounces Romano cheese (about 1 cup, grated)
1/2 teaspoon salt
1/2 cup water
1 pound small shell pasta
1 tablespoon extra-virgin olive oil
1 tablespoon vegetable oil, for the skillet
1 tablespoon salt, for the pasta water

Directions
Squeeze the meat out of the casings and discard the casings. Rinse the roasted peppers and cut into thin strips. Peel and mince the garlic. Cut the florets off the broccoli head. Slice the larger florets into 1 inch pieces by slicing through the stems. Trim the bottom of the large stalks and peel the outer layer. (Peeling the outer layer removes the bitter parts of the broccoli stalk.) Cut the peeled stalks into 1/4-inch thick pieces Grate the Romano cheese with the rasp grater or microplane. You should have about 1 cup of cheese after grating.

Bring 4 quarts of water to a boil over high heat for the pasta. While it's coming to a boil, you can work on making the sauce.

Heat the vegetable oil in a large skillet over medium-high heat. Cook the sausage in the skillet, breaking it into small pieces, until browned, about 5 minutes. Stir in the roasted red peppers and garlic. Cook until fragrant, about 15 seconds. Stir in the broccoli, 1/2 tsp of salt, and 1/2 cup water. Cover, and cook until the broccoli begins to turn bright green, about 2-4 minutes. Uncover and continue cooking until most of the liquid is evaporated and the broccoli is tender, about 5 - 7 minutes more.

When the water in the dutch oven begins to boil, add 1 tablespoon salt and the pasta shells. Cover and simmer until the pasta is almost tender, but still a little firm (al dente), about ten minutes.

Reserve 1/2 cup of the pasta cooking water, then drain the pasta shells in a colander and return to the pot. Stir in the broccoli and sausage mixture, grated Romano cheese and 1 tablespoon of extra-virgin olive oil. Add reserved pasta water to "loosen the sauce" if needed. Add more salt and freshly ground black pepper as needed.

Makes 6 servings.

Black Bean Salad

Black bean salad is a great side dish for tacos, enchiladas, or any Mexican entree. It has a bright flavor and is very easy to make. It’s quick, too. It shouldn’t take you much more than ten minutes to put together. You can prepare it up to a day in advance, if you’d like, giving the flavors time to develop.

It’s no secret that I don’t like avocados so, I didn’t include any. If you like them, however, you can add 2 chopped avocados. Don’t add them until just before you’re ready to serve, though. Otherwise they’ll get too mushy and ruin the salad.

If using fresh corn, you’ll need about 3 to 4 cobs. If using frozen corn, thaw and drain before adding.

Equipment needed
Cutting board
Chef’s knife
Large spoon
Paring knife
Fine-mesh strainer
Mixing bowls
Whisk
Skillet
Measuring cups and spoons

Ingredients
2 medium tomatoes
2 cans (16 oz.) black beans
2 cups fresh or frozen corn kernels
1 Tbsp dried parsley or 1/4 cup fresh chopped parsley or cilantro
2 Tbsp olive oil
Salt
Pepper

For the Dressing
4 green onions
1 chipotle chile in adobo sauce (canned)
1 tsp honey
1/3 cup lime juice
1/2 tsp salt
1/2 tsp ground black pepper
2 Tbsp olive oil

Directions
Trim the roots and remove any dried outer parts of the green onion. Slice thinly and set aside.

Remove the chipotle chili from the adobo sauce. Cut in half lengthwise and scrape out the seeds with the pack of your paring knife and mince. You’ll need about 1 Tbsp of minced chipotle. If you like it very spicy, leave in the seeds.

Core the tomatoes with a paring knife and cut into 1/2 inch cubes.

Rinse and drain the canned beans in a fine-mesh strainer.

Heat 2 Tbsp oil in a large skillet over medium-high heat until shimmering. Cook the corn, stirring frequently, until spotty brown, about 5 minutes. Remove from heat.

Mix the green onion, chipotle, honey, lime juice, 1/2 tsp salt and 1/2 tsp pepper in a large mixing bowl. Whisk in 2 Tbsp olive oil. Add the beans, tomatoes, parsley and toasted corn. Toss to combine. Season with additional salt and pepper, as desired.

Makes 6 servings.