Cornmeal and Rosemary Cake with Balsamic Syrup

When most people think of cake, they usually picture a tall, fluffy, soft, crumbly slice topped with a slather of frosting. Don't get me wrong, I love this 'normal' type of cake - but sometimes I want something a little different. I came across this recipe a couple of years ago while watching Giada on the Food Network and had never gotten around to making it. While sifting through my notebook of recipes (yes, I still have an old school recipe log), I came across this again and decided to go for it.

Rosemary and cornmeal are two ingredients usually not found in cake, but they work really well together here, especially with the balsamic syrup. This cake is dense and has the same texture of cornbread, but it's sweet, savory, and satisfying all at the same time. The syrup is extremely strong, and a little goes a long way so I recommend cutting the recipe for it below by a third unless you will have a use for the remainder of it (which is highly doubtful).

If you're craving something sweet, try this recipe out. I hope it warms your heart (and fills your belly) like it did mine.


Cornmeal and Rosemary Cake with Balsamic Syrup


Ingredients for the Cake

• 1/2 cup fine yellow cornmeal
• 1/2 cup cake flour
• 1 tablespoon minced fresh rosemary leaves
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 1 1/4 cups powdered sugar, plus more for dusting
• 4 large egg yolks
• 2 large eggs
• 1/2 cup sour cream

Preheat the oven to 350 degrees F. Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.

Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar. Serve with Balsamic Syrup on the side.


Ingredients for the Syrup

• 1/2 cup sugar
• 1/2 cup balsamic vinegar
• 1/2 small sprig fresh rosemary

Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.

Adapted from Giada de Laurentiis

Broiled Tilapia with Thai Coconut Curry Sauce

One of my favorite types of food to eat is Thai, and for good reason. The flavors in Thai cooking are like a party in your mouth, with bits of ginger, lots of spices, and the unmistakeable curry flavor that brings a subtle heat to the back of your throat.

I've tried for years to replicate these wonderful flavors at home but have never had much luck. Fortunately my streak was broken once I came across this recipe. The mixture of curry, coconut milk, fresh vegetables and spices really made this dish outstanding.

The recipe recommended using a food processor instead of chopping the vegetables and spices as a timesaver, but I think this actually helped thicken the sauce as a side effect. I love using my knife (sadistic, maybe so), so I bypassed that suggestion and ended up with more of a broth than a sauce. At first I was disappointed because it didn't come out like I expected, but in the end I was actually glad I prepared it this way. The original recipe was for 6 servings and I only prepared 3 filets, so this made for plenty of leftover sauce to be used later.

I served the tilapia with mashed potatoes, which was great, but for the second go round I prepared jasmine rice made with coconut milk. The coconut milk in the sauce paired with the coconut rice was amazing, and my son kept asking for "more rice, more rice!"  If you love Thai food like I do and are looking for a new way to prepare tilapia, this recipe may be right up your alley.


Broiled Tilapia with Thai Coconut Curry Sauce


Ingredients

• 1 tsp dark sesame oil, divided
• 1 tbsp minced peeled fresh ginger
• 4 garlic cloves, minced
• 1 cup finely chopped red bell pepper
• 1 cup chopped scallions
• 1 tsp curry powder
• 2 tsp red curry paste
• 1/2 tsp ground cumin
• 4 tsp low-sodium soy sauce
• 1 tbsp brown sugar
• 2 tsp Asian fish sauce
• 1 (14-ounce) can light coconut milk
• 1/4 cup chopped fresh cilantro
• 6 (6-ounce) tilapia fillets
• 1/4 tsp salt
• Cooking spray

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat and stir in cilantro.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve with sauce.


Adapted from Gina's Skinny Recipes