STRAWBERRY LAYER CAKE WITH STRAWBERRY MASCARPONE BUTTERCREAM

RISE & SHINE   KAUT43   OKC

7.17.18

You know not all of my recipes are something that I came up with because Of a craving. Sometimes they come about based on the weather that week or the previous week. Sometimes they come about because of a viewer’s suggestion or particular question. Sometimes they don’t come to me at all and I have to reach out to my “Recipe Idea Muse” for inspiration. But this week, this week falls under the I WANT THIS category. 

Strawberry Cake along with Strawberry Shortcake or strawberry anything really, is the quintessential taste of summer that I crave where desserts are concerned… especially, special occasions like... oh, sayyyy...my upcoming birthday this Saturday! Now, I’ll be in New York City for the weekend, so if any of you decide to knock out a strawberry cake, you know for a special chef in your life, I would be happy to accept that cake when I return. It doesn't necessarily have to be this recipe, but please go ahead and use this one as your catalyst or inspiration. 

With that said, enjoy this easy “All In One” strawberry cake utilizing the freshest most vibrant strawberries of the season. Of course when strawberries aren’t at their peak, like in the winter months, and you are craving strawberry cake… whole frozen berries are your next best option. 

The Mascarpone Buttercream Frosting is my way to archive classic “cream cheese frosting” without actually using cream cheese. You can thank Miss Emily Sutton for that little nugget of ingenuity… she does not like cream cheese anything… so mascarpone cheese is my go-to! Lacey doesn’t like pancake syrup, and Lucas LOVES celery. Anyway, enjoy the strawberries and thanks for indulging my birthday inspiration. Cheers and Thank-you! -Chef Scotty 

All In One Strawberry Cake

Ingredients: 

2 1/2 cups pureed fresh or frozen strawberry, reserve 1/2 cup for the frosting  

3 cups All-Purpose Flour 

2  cups sugar

2 teaspoons baking powder 

1 teaspoon fresh lemon zest

1/2 teaspoon Kosher salt 

3/4 cups Grapeseed Oil 

1 teaspoon vanilla

4 large eggs lightly beaten, room temp 

All In One...all in one bowl! 

Make: 

1. Preheat your oven to 325 degrees. Prepare three 9” round cake pans with butter and flour, or baking spray. Line the bottom of each pan with parchment paper.
2. In a mixing bowl of your stand mixer with a paddle attachment, or you may use a bowl and spoon… combine the flour, sugar, baking powder, lemon zest, and salt. Give it all a good stir a few times to combine all the dry ingredients well and evenly. 
3. To the dry mixture add the beaten eggs, grapeseed oil, and 2 cups strawberry puree. Slowly mix into a nice smooth cake batter. Scape down the sides and bottom with a rubber spatula, then give it all another mix. 
4. Divide the cake into three equal portions and add to the three prepared round cake pans. Place the pans in the oven and bake for 30 minutes until your cake tester (however it is you check a cake) dews out clean.
5. Let the cakes cool in the pan for 10 minutes then invert them out onto a cake rack to fully cool. Start preparing the Strawberry Mascarpone Icing 

Strawberry Mascarpone Buttercream

Ingredients: 

1 1/2 cups (3 sticks) unsalted butter, room temp

8 ounces Mascarpone cheese, room temp 

5-6 cups sifted powdered sugar

1 tablespoon heavy cream  

1 teaspoon vanilla extract 

Small pinch kosher salt 

1/2 cup fresh or frozen strawberry puree 

Sliced strawberries to add in-between the cake layers (optional) 

Whole strawberries for garnishing 

Make: 

1. In a mixing bowl with paddle attachment start to cream your butter until it is light and fluffy. Add the mascarpone cheese and whip in until light and fluffy. Scape down the bottom and sides then add the vanilla and salt. Give it another good paddle whip with the mixer. 
2. Alternating the powdered sugar and strawberry puree… starting with the powdered sugar… mix in a little of each at a time. Start with half powdered sugar and mix that in. Add the 1/2 cup pureed strawberry and mix in, ending with the last half of the powdered sugar. Once again scrape down the bottom and sides, add the tablespoon of heavy cream, and give the frosting another good mix. 
3. Frost each layer evenly, adding fresh sliced strawberries if you like (I like!). Finish by icing the top and sides as you please. Enjoy this delicious and sweet bite of summer!

TOMATO BURST PIE WITH RICOTTA & SMOKED GRUYÈRE CHEESE

RISE & SHINE   KAUT43   OKC

7.13.18

Well, welcome to summertime in Oklahoma! It’s been a warm one, to say the least, but thankfully we have had a lot of rain for those summer gardens that some of us are growing. With those summertime rains, and well a lot of watering on our own, comes a beautiful and bountiful harvest. This is almost sounding like a Hallmark Card… so I’ll get to it. 

So a lot of folks have been coming up to me….in grocery stores… asking what they can do with the tomatoes that are popping out right and left this year. First, congratulations… and I am a little bit jealous ( I didn’t plant a garden this year). Secondly, that is a great question! Although it’s nice to incorporate those tomatoes into salads ( yawn ) it is also a challenge finding new ways to use them in your everyday meals.

My friend Allison Dake from Brown Egg Bakery (Fabulous wedding cakes, showers cakes, birthdays cakes, anniversary… you get it) came up with a recipe awhile back for Edible Oklahoma City Magazine that I have never been able to get out of my head.  The recipe was for her “Tomato Burst Pie” and it looked and sounded amazing. When thinking of what one can do with homegrown tomatoes, this pie of hers was the first thing that came to mind. 

Off I went through my grocery store, a man on a mission, gathering ingredients left and right to come up with my own version of a Tomato Burst Pie… and you know what? Well, it turned out pretty dang good! 

Keep the stems attached for added appearance! 

The idea is to load that pre-baked pie shell full of as many and different kinds of tomatoes as I can. Anything from Heirloom to Beefsteak, Cherry tomatoes to Romas, and in all sizes and cuts that I can think of. Well, also loading it up with creamy “smokey” cheese added to the ultimate summer savory pie treat. 

The “burst” comes from baking in a hot oven and allowing any whole or large-half cut-tomatoes to char and burst while baking. Those juices pouring out, combined with the creamy and smoky base, really gives this pie a rich texture… to match that rich flavor. 

Check out the recipe and see for yourself. If you’re planning a gathering in your home or knocking out a brunch with friends, this Tomato Burst Pie is for you! Enjoy! 

My Go-To Savory Pie Crust

Ingredients: 

2 cups All-Purpose Flour 

8 tablespoons (1 stick) frozen unsalted butter, cubed

5 tablespoons frozen vegetable shortening, cubed

A Good pinch of In The Kitchen With Scotty “Cook’s Line Seasoning” 

5 tablespoons Ice Water (not just cold water, but Ice Water) 

Make: 

1. In a food processor add your flour, Cook’s Line Seasoning (or kosher salt) and pulse a few times to blend and mix. Add the frozen cubed butter and vegetable shortening, and pulse the mixture until it resembles coarse meal. 
2. With the processor running add the ice water one tablespoon at a time until the dough comes together into a ball. 
3. Remove the dough to a lightly floured surface and form into a thick round disk, mindful to not over handle or over-work the dough. Wrap in plastic wrap and place into the refrigerator for 30 minutes or more while you work on the pie filling. 
4. When you’re ready to roll out the dough, form into your pie dish (I used a deep dish pie plate), and blind bake the crust, remove it from the fridge and back onto a floured surface. Roll the dough out to at least a 1/4” thickness. 
5. Preheat your oven to 425 degrees. Form the dough loosely into your pie plate. Trim of the excess overhang of the dough, trim and crimp the edges. Dock the inside of the dough with a fork, lay a sheet of parchment paper or foil on the inside, and fill the inside with pie weights or dried beans. Place the entire dish into the oven and bake 15 minutes. Remove the sheet with pie weights (carefully) and place the side back into the oven to gently brown the crust. 
6. When the crust is a light golden brown remove the pie shell to cool in the dish. 

Roasted tomatoes with the sautéed red onion, garlic, and thyme

For The Tomato Burst & Filling 

Ingredients: 

3 pounds tomatoes, all kinds, all colors, all sizes, whole, halved, and sliced! 

Olive Oil for sautéing and roasting 

1 cup diced red onion 

3 fresh garlic cloves, smashed and minced 

1 tablespoon fresh thyme, chopped 

16 ounces Whole Milk Ricotta cheese

1 cup shredded smoked Gruyère (any semi-soft smoked cheese will work ) 

In The Kitchen With Scotty “Cook’s Line Seasoning” to taste 

Fresh herbs from the garden for garnish (Sweet Basil, Thyme, Sage) 

The sweet homegrown tomatoes along with the creamy and smokey cheese... perfect! 

Make: 

1. Preheat your oven to 425 degrees. Rough chop the tomatoes enough for two cups. I used the larger Beef Steak and Roma tomatoes to do this. Toss with a little olive oil and pinch of Cook’s Line (salt and pepper will work). On a small sheet pan scatter the tossed chunks out, keeping them separated enough from each other so they are not crowded. Place the pan in the oven and roast the tomatoes until lightly charred and cooked… about 20 minutes. Remove from the oven to cool. 
2. In a sauté pan heat a little of the olive oil. Gently sweat the red onions along with the garlic and fresh chopped thyme until tender and fragrant. Season with Cook’s Line or your choice of seasoning. Remove from the heat and cool. When cooled combine this with the roasted tomatoes. 
3. In a mixing bowl combine the ricotta cheese and shredded smoked cheese. Mix to combine. 
4. Time to build the pie: In the bottom of your pre-baked pie crust gently press in the ricotta cheese mixture. Smooth out gently and spreading out evenly. Top the cheese mixture with the roasted tomato and red onion mixture, again smoothing out evenly for your second layer. 
5. For your remaining tomatoes: Slice some thick to layer on top of the roasted tomatoes.. it does not have to cover the entire pie. Slice some whole even with the stem exposed for appearance, and place on top of the pie. If you have brightly colored cherry tomatoes use these whole to fill in the gaps… just really fill it up and make the pie as decorative as you can. Add more tomatoes if need be. 
6. Because we will be “blasting” this pie in a hot oven and your crust has already been pre-baked, tear out a long sheet of aluminum foil to make a “collar” to fit around the exposed crimped crust so that it does not burn. Fold the foil into a collar, fit to around the edge of your crust, and gently crimp on to the edge of the pie plate. 
7. Place the pie into your upper oven rack and bake 20-25 minutes or until the tomatoes burst and lightly caramelize/char. 
8. Remove the Tomato Burst Pie from the oven, remove the collar. Serve the pie warm or even chilled. Garnish with fresh herbs, whole and chopped. Enjoy!     

GRILLED CENTER PORK LOIN & CORN ON-THE-COB WITH BASIL-CHIVE BUTTER

RISE AND SHINE   KAUT43   OKC

7.3.18

If you ain’t grilling this July 4th then you ain’t…. Well, then you aren’t ITK’ing it right. 

Don’t get me wrong. I love firing up a charcoal grill on any given summer afternoon, throwing on some burgers, chicken, and hot-dogs, just like God intended. BUT, on the 4th of July… the day we celebrate our independence from the tyrannical rule of one man and his government…(cough)… and our inalienable independent rights to Life, Liberty, and the Pursuit of Happiness… it’s time to give that “basic” grill and upgrade. 

Grilling whole cuts of meat is classic. Grilling pork loin is a delicious and sometimes welcomed surprise to any guest or large gathering. Now one thing to keep in mind we are grilling whole center pork loin.. not pork tenderloin. There is an obvious size difference and also dining experience. 

One thing about a center pork loin is that you have the added benefit of rich sweet dark meat on the outside of the center portion of the loin. The dark meat tends to be more tender and juicy, while the center portion is a whiter dryer muscle. To help with flavor and juiciness I have chosen to “marinade” the loin. You may also BRINE the loin if that;’s your thing… also increasing the juicy factor and flavor. 

There's a lot to this weeks recipe, three parts to be exact, so I will just say… wishing you and yours a very HAPPY 4th! Start warming up those grills! 

Grilled Rosemary Pork Loin -serves 6 to 8

Ingredients: 

Bring on the garlic for the marinade! 

4-5 pound boneless center pork loin

1/2 cup whole fresh garlic 

1 whole large lemon, quartered 

3 tablespoons fresh Rosemary, lightly chopped 

2 tablespoons fresh parsley, lightly chopped 

1/2 cup Extra Virgin Olive Oil

3 tablespoons  In The Kitchen With Scotty “The Roast Beast Seasoning” + extra 

Garlic, Lemon, Rosemary, and The Roast Beast Seasoning! 

Make: 

1. Remove your whole center pork loin… remember this is WHOLE PORK LOIN, not a PORK TENDERLOIN. There is a big difference, namely on the size. Trim the pork loin of any of the sinewy “silver skin” or connective tissue (or have your butcher do it for you). This is chewy and inedible. You do however want to keep the fat… fat is good!  
2. In a food processor add the 1/2 cup whole cloves of garlic. Yes, this seems a lot… but so? Add the quartered whole lemon… try to remove as many pips as you can. These tend to have a bitter taste that may transfer in the marinade. Add the rosemary and parsley too along with the ITK Roast Beast Seasoning. You may substitute kosher salt and black pepper to taste. Pulse the processor to break up the garlic and lemon a few times. Run the processor to make the mixture a paste. Pour in the olive oil while running to finalize the marinade. In a large 9x13 pan, coat the pork loin on all sides with the marinade.  Cover and place in the fridge for 3 hours to overnight. 
3. Prepare your outdoor grill by turning it on full blast or building your coals and preparing the fire. When ready scrape and prepare the grill by oiling the grate. 
4. Remove the pork loin from the fridge while the grill is heating and being prepared (at least 30 minutes). When the grill is ready, hot and at 400 degrees Fahrenheit, remove the pork loin and place it on the grill fat side up. Excess marinade clinging on is nothing but added flavor. “Brown” each side of the roast around 10 minutes and seasoning with extra Roast Beast or your own salt and pepper blend. 
5. Using a large sheet of aluminum foil place the pork loin in the center once browned all over. Cover and seal the roast in the foil. Turn the grill’s heat down, or raise the grill rack so that internal temp is 300 degrees. Cover the grill and let the roast cook slowly at least 45 minutes to one hour. The center internal temperature of the roast needs to be 145 degrees
6. You may remove the roast from the foil and place the roast back on the grill to char some more. Remove from the grill to let the roast rest before slicing. Keep covered to ensure the roast stays warm. 

Grilled Corn On The Cob With Basil-Chive Butter

Ingredients: 

6 ears fresh sweet-corn on the cob in the husk

Pan large enough with cold water

Kosher salt 

8 ounces salted butter, softened  

2 tablespoons chopped fresh basil 

2 tablespoons minced fresh chive 

1-2 teaspoons In the Kitchen With Scotty “Cook’s Line Seasoning”

Make: 

1. Peel back the husk of each fresh ear of corn. Remove the corn silk and discard. Reform the husk around each ear of corn. 
2. In a large “Stopped” sink or pot, add cold water and 2-3 tablespoons of Kosher salt. Add the ears of corn and let them soak 20 minutes. 
3. While the corn is soaking lets make the Basil Chive Butter that we are going to slather on after grilling. When the butter is nice and softened, micx with a spoon until nice and creamy. Add the chopped and minced basil and chive, along with the Cook’s Line Seasoning to taste. Mix until everything is evenly incorporated. Chill or let the butter set out until ready to use.
4. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
5. Be sure to slather lots and lots of the basil-chive butter onto your corn… I mean, I want to see shiny greasy mouths and lots of smiles!

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