5 Star Restaurant : The Restaurant Recipe Blog

Dec
15
2014

Cakes & Ale is all about the good things in life and that is exactly what they offer at this restaurant located in Decatur, Georgia.  Zagat has rated them one of the best restaurants in Georgia.  At this restaurant, imaginative farm-to-table dishes are made with seasonal ingredients.  They also run their own bakery that offers some amazing treats.

Today’s 5 star secret recipe is for one of Cakes & Ale’s delicious cakes.  A moist cream cheese pound cake is topped with a tangy citrus glaze made from fresh lemons, limes and oranges.

We also have a ton of yummy cake recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Cakes & Ale’s Cream Cheese Pound Cake with Citrus Glaze

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Cake:
Nonstick vegetable oil spray
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoons baking soda
1 1/2 cups sugar, divided
2 teaspoons finely grated orange zest
1 teaspoon finely grated lemon zest
1/2 teaspoon finely grated lime zest
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup cream cheese (5 ounces), room temperature
3 large eggs
1 teaspoon vanilla extract
1/4 cup fresh lemon juice

Glaze:
1 1/4 cups powdered sugar
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated orange zest
1/4 teaspoon finely grated lime zest
2 tablespoons fresh orange juice
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice

cake:

Preheat oven to 350°. Coat loaf pan generously with nonstick spray; line bottom and long sides with parchment paper, leaving about 1 1/2-inch overhang. Coat paper with nonstick spray.

Sift flour, baking powder, salt, and baking soda into a medium bowl; set aside. Combine 1 1/4 cups sugar and all zest in another medium bowl; set aside.

Using an electric mixer, beat butter and cream cheese in a large bowl until blended and smooth, about 2 minutes. Gradually beat in sugar mixture; beat on high speed until very light and fluffy, 3–4 minutes. Reduce speed to low; add eggs one at a time, beating to blend between additions and scraping down sides of bowl as needed. Beat in vanilla. (Make sure mixture is completely incorporated so flour won’t clump when added.) With mixer on low speed, gradually add dry ingredients; mix just to blend (do not overmix or cake will become tough). Scrape batter into prepared pan; smooth top.

Bake cake until top is golden brown and springs back when gently pressed with your fingertips and a tester inserted into the center comes out clean, 60–70 minutes. Transfer to a wire rack and let cake cool in pan for 30 minutes.

Meanwhile, stir lemon juice and 1/4 cup sugar in a small saucepan over medium heat until sugar is dissolved for lemon syrup.

Using parchment-paper overhang as an aid, remove cake from pan; peel off and discard paper. Place cake top side up on a wire rack set inside a rimmed baking sheet. Using a skewer, pierce top of cake all over, inserting skewer about halfway through cake (this helps the lemon syrup to soak in).

Using a pastry brush, baste with lemon syrup. Use all of syrup plus any that may have dripped onto baking sheet. Let cake cool completely.

Glaze:

Whisk all ingredients in a medium bowl; strain, if desired. Pour over cake. Scoop up any glaze that may have dripped into sheet and spread over top and sides of cake. Let cake stand at room tempera-ture until icing is set, about 30 minutes. DO AHEAD: Cake can be made 1 day ahead. Cover and let stand at room temperature.

Cut cake into 1/2-inch-thick slices.

Serves 8-10

Source: Bon Appetit

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

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Dec
08
2014

Today’s 5 star secret recipe (shown below) is for a delicious eggplant dish from Luce in Portland, Oregon.  Slices of roasted eggplant, tomato sauce, rice and cheese are layered together and baked to perfection.  This dish is loaded with wonderful flavors that will have everyone coming back for second helpings.

Luce is run by a couple with deep Italian roots and the wonderful flavors on their menu reflect that.  They serve house-made pastas and seasonal entrees along with a fantastic wine list.

We also have a ton of great eggplant recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Luce’s Eggplant, Mozzarella, and Saffron Rice Bake

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2 tablespoons plus 1 cup olive oil
1 medium onion, minced
1 cup arborio rice
Pinch of saffron
1/4 cup dry white wine
1 cup vegetable broth or water
Kosher salt
3 large eggplants (about 3 pounds), cut crosswise into 1/4-inch rounds
Freshly ground black pepper
4 cups store-bought tomato sauce (such as marinara), divided
1 pound fresh mozzarella, cut into 3/4-inch cubes (about 2 cups), divided
1 cup coarsely grated Parmesan (4 ounces), divided

Arrange racks in top and bottom thirds of oven; preheat to 425°. Heat 2 Tbsp. oil in a large saucepan over medium heat. Add onion; cook, stirring often, until softened, about 8 minutes. Add rice; cook, stirring constantly, for 3 minutes. Stir in saffron, then wine. Cook until wine reduces slightly, about 1 minute. Add broth; season with salt. Cover and cook over medium heat until rice is very al dente and still crunchy, about 6 minutes; remove pan from heat.

Meanwhile, divide eggplant between two rimmed baking sheets, overlapping slightly to fit. Drizzle 1 cup oil over; season with salt and pepper. Bake, turning eggplant and rotating sheets halfway through, until tender and golden brown, 20–25 minutes.

Cover the bottom of a 13x9x2-inch baking dish with 1 cup tomato sauce. Sprinkle 1/3 of mozzarella over, then 1/3 of Parmesan.

Cover with a layer of eggplant rounds, overlapping so no sauce is visible beneath them. Add saffron rice, spreading out in an even layer. Sprinkle over another 1/3 each of mozzarella and Parmesan, then 1/2 of the remaining tomato sauce and another layer of eggplant. Top with remaining tomato sauce and remaining mozzarella and Parmesan. Cover dish with foil; transfer to a foil-lined baking sheet.

Bake until sauce is bubbling and cheese is melted, about 15 minutes. Uncover dish and bake until golden on top, about 20 minutes longer. Let stand for at least 10 minutes to set before serving.

Serves 8

Source: Bon Appetit

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

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Dec
01
2014

Today’s 5 star secret recipe (shown below) is for an amazing coconut curry cauliflower soup.  A quick lentil broth provides a nice base to this soup and the coconut broth adds a richness you don’t always find in vegetarian soups.  Chunks of cauliflower, carrot and potato are flavored with curry powder and a touch of cayenne pepper for added heat.

This dish comes from Mendocino Farms which has seven locations in the Los Angeles area.  Mendocino Farms is all about eating what is seasonally fresh and locally sourced.  They are known for a fantastic menu of sandwiches, salads and soups that are inspired by fine dining entrees.

We have many more great soup recipes on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Mendocino Farms’ Coconut Curry Cauliflower Soup

Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Lentils and lentil stock:

2 cups green lentils
1 small carrot, peeled and roughly chopped
1 small onion, peeled and quartered
2 cloves garlic, peeled but left whole
2 sprigs thyme
2 tablespoons olive oil
2 tablespoons kosher salt
6 cups water

Rinse the lentils and place in a medium, heavy-bottomed pot. Add the carrot, onion, garlic, thyme, olive oil, salt and water, and bring to a boil. Reduce the heat to a very gentle simmer, skim any scum floating on top and loosely cover. Continue to cook until the lentils are tender, 20 to 25 minutes. Remove from heat and pull out the carrot, onion, garlic and thyme. Strain the lentils, reserving 4 cups of the lentil stock and 2 cups of the cooked lentils (any leftover stock and lentils can be used for another purpose). If you are short the 4 cups stock, add enough water to make 4 cups.

Coconut curry cauliflower soup:

1 head cauliflower, cut into mini-florets
1 large carrot, finely diced
1/2 cup oil, divided
2 teaspoons salt, divided
1 onion, minced
3/4 pound Yukon Gold potatoes, finely diced
2 teaspoons curry powder
1 teaspoon turmeric powder
1/4 teaspoon ground cayenne pepper
1/8 teaspoon black pepper
4 cups lentil stock
2 cups water
1 (11-ounce) package coconut milk
2 tablespoons agave nectar
2 cups cooked lentils

Heat the oven to 450 degrees. Take 2 cups of the prettiest cauliflower florets and toss with the diced carrot in 3 tablespoons oil and one-half teaspoon salt. Spread the vegetables onto a rimmed baking sheet and roast until tender, 8 to 12 minutes. Remove and set aside. This will be added at the very end of the recipe.

Toss the remaining cauliflower with 2 tablespoons oil and one-half teaspoon salt. Spread out onto a rimmed baking sheet and roast until tender, 8 to 12 minutes; use this for the soup.

In a medium, heavy-bottomed pot, heat 3 tablespoons oil over medium-high heat until hot. Add the onions and sauté until translucent, 8 to 10 minutes. Stir in the cauliflower you roasted for the soup, the potatoes, curry powder, turmeric, cayenne and black pepper, along with the lentil stock and water. Bring to a boil, then reduce to a gentle simmer, loosely cover, and continue to cook until the potatoes are tender, about 12 minutes. Stir in the coconut milk. Increase the heat and bring the soup to a boil, then remove from heat.

Cool the soup slightly, then purée until smooth. Add the agave nectar and 1 teaspoon salt. Stir in the cooked lentils, along with the roasted cauliflower and carrots. Gently reheat, then taste, and adjust the seasonings and flavorings as desired. This makes about 3 quarts of soup.

Serves 8-12

Source: LA Times
Get more restaurant recipes on our Secret Recipe Forum

Until Next Time… Be Well!

Talk soon,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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Nov
24
2014

Atlantis Steakhouse Coffeecake

Posted by: ChefTom in Categories: 5 Star Restaurant, Recipes.

Today’s 5 star secret recipe (shown below) is for a yummy coffeecake served at the Atlantis Steakhouse in Reno, Nevada.  Coffeecake doesn’t get much better than this.  Rich, tender butter cake is baked up with a sweet pecan filling and topped with a crumbly, aromatic streusel.  Enjoy this cake for breakfast or any time of day.

Located inside the Atlantis Casino Resort, the Atlantis Steakhouse is the recipient of the AAA Four Diamond award.  They proudly serve the nation’s finest steaks and feature a wine menu with over 300 selections.

This coffeecake would be great to serve on Thanksgiving, and with the big day rapidly approaching, you might want to check out some of the fantastic Thanksgiving recipes we have on our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Atlantis Steakhouse Coffeecake

Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Pecan filling:

1/2 cup light brown sugar
2 teaspoons ground cinnamon
2 tablespoons flour
1/8 teaspoon salt
1 cup pecan pieces
1/4 cup (½ stick) butter, diced and at room temperature

In a medium bowl, combine the brown sugar, cinnamon, flour, salt and pecan pieces. Add the butter pieces and mix together by hand to give the mixture a crumbly texture. Set aside.

Streusel topping:

3/4 cup light brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (4¼ ounces) plus 2 tablespoons all-purpose flour
1/4 teaspoon plus 1/8 teaspoon salt
1 1/2 teaspoons honey
1 1/2 teaspoons vanilla extract
1/2 cup (1 stick) butter, diced and at room temperature

In a separate bowl, combine the brown sugar, cinnamon, flour, salt, honey and vanilla. Add the butter pieces and mix together by hand to give the mixture a crumbly texture. Set aside.

Coffeecake:

4 3/4 cups (20 ounces) flour
1 teaspoon baking powder
1 1/4 teaspoons baking soda
1 cup (2 sticks) butter, diced and at room temperature
2 cups granulated sugar
4 eggs
1/2 cup plus 2 tablespoons sour cream

Heat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish.

In a medium bowl, whisk together the flour, baking powder and baking soda. In the bowl of a stand mixer, or in a separate bowl with a hand mixer, cream the butter and sugar until light and fluffy, 3 to 5 minutes. Slowly beat in the eggs, one at a time, until fully incorporated. With the mixer running, slowly spoon in half the dry ingredients and half the sour cream. Repeat with the remaining flour and sour cream to form a batter, being careful not to overmix.

Spread one-half of the batter carefully into the prepared baking dish. Sprinkle over the pecan filling. Spread the remaining batter, and sprinkle the streusel topping evenly over the top of the batter.

Bake the coffeecake until puffed and golden, the center springs back when touched and a toothpick inserted in the center comes out clean, 45 to 55 minutes, rotating halfway through for even baking. Remove and cool on a rack for at least 30 minutes before slicing.

Serves 12-16

Source: LA Times
Get more restaurant recipes on our Secret Recipe Forum

Until Next Time… Be Well!

Talk soon,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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