Chuck Steak Dinner & Creamy Almond Plum Cake

Chuck Steak Dinner

Ingredients

·         1 to 1 1/2 pounds chuck steak (about 1-inch thick) *
·         1 (1-ounce) envelope onion soup mix
·         3 medium potatoes, peeled and quartered
·         3 carrots, halved lengthwise and cut into quarters*
·         2 ribs celery, cut into sticks
·         2 garlic cloves finely minced
·         2 Tbsp butter
·         1/2 tsp salt
·         1/2 tsp paprika

Instructions

1.      Preheat the oven to 400 F.
2.      Tear off a 2- to 3-foot piece of 18-inch-wide heavy-duty aluminum foil.
3.      Place the steak in the center of the foil and sprinkle with onion soup mix.
4.      Cover the meat with the potatoes, carrots, garlic, and celery. Dot with butter and sprinkle with salt and paprika.
5.      Fold foil over and seal it well to hold in the juices.
6.      Place the foil package in a large, shallow baking pan or roasting pan.
7.      Bake the steak and vegetables in the preheated oven for 1 to 1 1/2 hours, or until the chuck steak is very tender. Enjoy with your favourite salad!

Recipe and photo credit: The Spruce Eats
*In Flyer August 21-27, 2022

Creamy Almond Plum Cake

Ingredients

·         16 small plums*
·         2 cups unbleached all-purpose flour
·         2 tsp baking powder
·         1 ½ tsp table salt
·         8 oz almond paste
·         12 Tbsp butter at room temperature
·         3 large eggs, at room temperature
·         1 Tbsp finely grated lemon zest
·         1 ⅓ cup granulated sugar + 3 Tbsp for sprinkling
·         1 tsp almond extract
·         3 Tbsp + ¼ cup Amaretto liquor, divided

Instructions

1.      Preheat the oven to 350 degrees. Grease a 9-inch springform pan. Cut out a piece of parchment paper so that it covers the bottom of the pan. Grease the top of the parchment paper. Shake about ½ cup of flour around inside the pan so that it’s coated with flour. Shake out the excess.
2.      Cut the plums in half and remove their seeds. Clean the plums remove the seed, and then cut into half, pat dry to remove juice.
3.      In a medium size bowl, add the flour, baking powder, and salt. Stir with a wire whisk to combine.
4.      Add the almond paste to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 1 minute just to break up the almond paste. Add the butter and beat on medium high for 1 minute to combine with the almond paste.
5.      Add the eggs one at a time, scrapping down the sides of the bowl after each addition and beating on medium-high for 20 seconds before adding the next egg.
6.      Add the lemon zest and 1 ⅓ cups of the sugar and beat on medium-high for another 2-3 minutes, until the mixture looks light and fluffy. Add the almond extract and ¼ cup of the Amaretto and beat just long enough to combine.
7.      Gently stir the flour mixture into the batter, mixing just long enough to incorporate. Scoop the batter into the prepared springform pan, smoothing the top.
8.      Place the plums cut side down across the surface of the cake in one layer. Sprinkle 3 tablespoon granulated sugar over the top of the cake.
9.      Bake for 60-70 minutes, until a toothpick inserted in the center of the cake comes out without any liquid batter clinging to it.
10.  Remove the cake to a wire rack and let sit for 5 minutes. Run the blunt edge of a knife or flat metal spatula along the sides of the cake and then release and remove the side of the pan. Brush the top of the cake with 3 tablespoon Amaretto. Let cool completely before serving.
11.  If desired, serve with sweetened whipped cream or a scoop of vanilla ice cream.

Recipe and photo: Of Batter and Dough
*In Flyer August 21-27, 2022