Wednesday FPU Graduation Cake

I will be graduating a number of students from a 13-week class called Financial Peace University and decided to celebrate we should have cake. This is what I am making. The name is Spanish for three milks since it contains whole milk, evaporated and sweetened condensed milks. It is best if prepared a day in advance and can be served topped with fresh fruit in addition to the whipped cream. It has been a hit in the past with guests and is relatively easy to make.

Enjoy!

Tres Leches Cake

6 large eggs, separated
2 cups granulated sugar
2 teaspoons baking powder
1/2 cup whole milk
1 1/4 teaspoons vanilla extract, divided
1 (12-ounce) can evaporated milk
2 (14-ounce) cans sweetened condensed milk
3 cups heavy cream, divided
1 tablespoon confectioners' sugar

Position rack in bottom 1/3 of oven and preheat the oven to 350 degrees F.

Lightly grease and flour a 13 by 9-inch baking pan, I use Baker’s Joy spray.

In large bowl, beat the egg whites on medium speed until soft peaks form. Reduce the speed to low and gradually add the sugar with the mixer running, beating until stiff peaks form.

Add the egg yolks, 1 at a time, beating well after each egg is added. In a small mixing bowl, sift together the 2 cups flour and baking powder. Add the flour mixture to the batter in stages, alternating with the whole milk, beginning and ending with the flour. (Do this quickly so that the batter does not lose its volume.) Add 1 teaspoon of the vanilla extract. Pour the batter into the prepared pan and place in the oven. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and place on a wire rack to cool for 10 minutes.

In a blender, combine the evaporated milk, sweetened condensed milk, and 2 cups of the heavy cream. Cover and blend on high for 45 seconds.

Remove 1 1/2 cups of the milk mixture, cover, and refrigerate until ready to serve the cake.

Pour 1/2 of the remaining milk mixture over the warm cake.

When the cake has soaked up most of the liquid, pour the remaining half of the milk mixture over the cake, and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

When ready to serve, beat the remaining cup of heavy cream in the electric mixer until soft peaks form. Add the confectioners' sugar and remaining 1/4 teaspoon of vanilla, and beat until stiff peaks form. Spread the whipped cream over the chilled cake.

Serve the cake with the reserved chilled milk sauce

Week ending August 24

Monday: Teriyaki Salmon on Mirin Cucumber Salad with Brown Rice
Teriyaki Salmon
1 cup thin soy sauce
Juice and zest of 2 oranges
3 tablespoons brown sugar
4 cloves of garlic, minced
1 tablespoon minced ginger
1 tablespoon white sesame seeds
4 (6-ounce) salmon fillets
Combine all but sesame seeds and salmon in a saucepan. Bring to boil and slowly simmer until a syrupy consistency is achieved, about a 50 percent reduction. Let cool completely.
Add sesame seeds and salmon and marinate for 1 hour. Remove salmon from marinade and bring sauce to a boil. On a hot grill, cook salmon for about 3 to 5 minutes per side. Occasionally, brush the salmon with the teriyaki sauce.
Mirin Cucumber Salad
1/2 tablespoon wasabi powder
1 tablespoon mirin
1 tablespoon rice wine vinegar
1 teaspoon sugar
1/2 cup canola oil S
alt and white pepper to taste
2 large English cucumbers, julienned
Sesame seeds, for garnish
Make a paste with the wasabi and mirin. Whisk in vinegar and sugar. Whisk in oil. Season with salt and pepper. Toss the cucumbers with enough vinaigrette to coat completely. Lay grilled salmon on top of small pile of salad. Garnish with sesame seeds. (Source: Ming Tsai Food Network)

Serve with instant brown rice. Quick dinner with a few new ingredients.

Tuesday: Beef Tenderloin with Mashed Potatoes and Fresh Steamed Green Beans
Use a premarinated beef tenderloin which cooks quickly on grill, in oven, or in skillet if sliced into medallions first. Cook and mash potatoes with a clove of garlic for a hint of garlic flavor. Butter and salt is all the beans need.

Wednesday: Take Out Pizza with Wings and Salad
Your favorite pizza, bagged salad and dressings. This is a graduation party for my latest Financial Peace University Class!

Thursday (crockpot): Italian Sausage Lasagna with Steamed Fresh Yellow Squash
Basically make the fillings for lasagna and layer them ( no water, uncooked noodles) in the crockpot for 5-7 hours. Steam squash and add salt to taste.

Friday: BBQ Chicken on grill with Fresh Sweet Corn
Classic chicken on the grill, brush with bottled sauce a few minutes before the meat is finished cooking. Cook corn in boiling water for 10 minutes or so, butter and salt creates that summer taste. Add lime to your butter or squirt on the corn for a south of the boarder variation.

Saturday: Steak with Parmesean,Garlic Risotto and Caesar Salad
Grill steak after rubbing it with some Montreal Steak Seasoning. Bagged salad mix or just romaine, parmesean cheese, crutons and dressing. For the risotto, just follow the directions on the bag of rice, a laddle and patience is needed but the payoff is great!

Sunday: Fend for yourself it is my day off!

Why Feed Your Family?

In the years of perfecting being a stay at home mom, I have discovered that dinnertime can be both stressful and rewarding. My experience is that I like to cook, I just don't want to think about what I am making and I don't want to be halfway through a recipe and not have that one unique ingredient. I am also adamant about eating together as a family - without interruption most nights of the week.

To that end, I am most comfortable making a weekly menu based upon family activities, committments, and the ingredients that are on sale or in season. I like to try new recipes so each week I incorporate something we have never eaten, never prepared at home, or a new variation on an old favorite into the mix. We rarely eat the same things in a month or more of menus, but I can get routine with broad categories, like soup and sandwhich night,crockpot night, or potpie night.

This blog is a journal of my menus and recipes in hope that others will find it useful and streamline their nightly challenges. I am cooking now for two adults and a small, but growing boy and we are fairly adventurous in our culinary experiences. I will also post dinner party menus and recipes as I host them.

Thanks for reading and feel free to add comments, recipes and ideas.
ChefCaitlin