Watch Cream Cheese Frosting Being Made and Relax

As promised, here is the cream cheese frosting recipe that co-starred in our red velvet cupcakes video last week. If you’re a regular cake baker, you may be wondering why a video is even necessary for such a simple frosting? I used to think like that.

When I posted the red velvet recipe on YouTube, and teased the fact that I’d show the frosting in a future video, I was instantly met with a huge wave of panicked comments, all having a similar message; something to the effect of, “When the hell is the frosting video being shown? I want it now. I need it now. Give it to me now!”

So, not wanting an angry mob of people waving pitchforks and unfrosted cupcakes in front of my house, I quickly edited the footage and posted it today. This shows that no matter how simple a recipe or technique is, people just feel better and more relaxed about making it, if they can see it being done first.

Anyway, the next time you whip up a carrot cake, or batch of red velvet cupcakes, I hope you give this ultra-simple and delicious frosting recipe a try. Enjoy!

Ingredients for a cake or 12 cupcakes (plus maybe some leftovers):
*Double recipe if you like a thicker layer of frosting.

1/4 cup soft butter

4 oz room temp cream cheese

1 tsp vanilla

1 3/4 cups powdered sugar (or to your taste - start with a cup and go from there)

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In Defense of Rounded Wooden Spoons and Being Wrong in the Kitchen

There are few food folks I enjoy and respect more than Michael Ruhlman. He’s a celebrated, award-winning author; an influential and generous member of the food blogging community; and my favorite Iron Chef judge (best perplexed look in the biz). 

However, in this amusing “Had Something to Say” video, produced by friends Diane and Todd from White on Rice, Mr. Ruhlman reminded me why, when it comes to cooking at least, being right isn’t as important as being happy.

Everything Michael says about the rounded wooden spoon’s design in this “Stupid Kitchen Tools” video is correct. A squared-off, flat-edged wooden spoon is the superior stirring implement, but that doesn’t change the fact that my mother used a rounded wooden spoon, which was the same one that my grandmother used, which was exactly like the one that my great grandmother used.

So for me, it looks right, feels good in my hand, and contrary to what Mr. Ruhlman believes, serves as the perfect tasting instrument – lovingly associated with all kinds of delicious memories. I’m sorry, but tasting spaghetti sauce off a square wooden spoon is like a chef using oven mitts instead of kitchen towels; it works, but it’s just not a great look.

Squares and right angles are the work of man. It’s the shape of industry, not art. Nature is round, food is round, and people are, well, you know. Cooking equipment, like life itself, is much more about what you want, than about what you need. Our brains may grab for the square wooden spoon, but the soul of a cook reaches out for the rounded one every time. What say you?

Sincere thanks to Michael Ruhlman, and to Todd & Diane for sharing this great video with us! You can follow this link to get more information and read their original post. Enjoy!

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Boil n Bake Baby Back Ribs – Crime Against Nature Or Just Guilty of Being Delicious

Here’s what I know: I took some baby back ribs, simmered them for an hour in a flavorful liquid, glazed them in sauce, roasted them in the oven for about half an hour, and they looked and tasted really good. I also know these boil-n-bake baby back ribs would be great at any party, preferably a Super Bowl party (during which the Giants win the game).

Here’s what I don’t know: Why so many people will lose their minds over the fact that I boiled these ribs. They’ll say it’s a crime against nature, and that these are just not the same as baby backs slowly roasted over smoky coals for hours and hours. Well, duh.

These aren’t meant to replace, or even compete with, a traditionally barbecued version. This is simply a fast and tasty alternative method for having a nice stack of ribs appear on your snack table. Seriously, what’s the problem?

This is one of those recipes where I don’t want or expect you to use the same stuff I did. This is more about the quick and dirty method than any specific ingredients. I would make sure the simmering liquid is very well salted, and have a decent amount of acid and spice, but other than that, anything goes.

As far as the glaze, I just threw a bunch of stuff in a mixing bowl, in a sort of stream of saucy consciousness, but very much enjoyed the results. Chinese 5-spice is wonderful with pork, and created a beautifully aromatic base for the sweet, sour, and spicy sauce.

By the way, if it looks like I was a little short on sauce, I was, but made a little more while they were roasting, and it was fine. The amounts below will give you plenty for a rack of baby back ribs. I hope you give this a try soon. Enjoy!

Ingredients:

1 slab baby back ribs

2 1/2 quarts cold water

1/2 cup rice vinegar

6 cloves crushed garlic

1/2 onion, chopped

2 tbsp kosher salt (less if using fine salt)
1 tbsp Chinese 5-spice

1 tsp red chili flakes

2 bay leaves

For the glaze:

1 1/2 tbsp soy sauce

1 1/2 tbsp rice vinegar

1 1/2 tbsp ketchup

1 1/2 tbsp Dijon mustard

1 1/2 tbsp honey

1 1/2 tbsp brown sugar

2 tsp sambal chili paste, or to taste

1/2 tsp Chinese 5-spice

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