Red Cabbage and Apples
3 lb Red cabbage
6 T Bacon fat or butter
-(or less)
1 Onion, finely chopped
1 c Red wine, dry
2 Apples, tart, cored
-and diced (not peeled)
2 T Brown sugar
1 T Wine vinegar
1/2 t Caraway seeds
Discard the outer leaves of a firm, 3-lb red cabbage, and cut it in half. Shred finely and soak in salted water for 15 minutes. Drain well.
Heat the bacon fat or butter in a large, heavy skillet and add 1 finely chopped onion. Cook onion until transparent, about 5 minutes, then add cabbage. Toss well with two wooden spoons, as you would a salad. When cabbage starts to wilt, add salt and freshly ground black pepper to taste, and red wine.
Simmer for 5 minutes and then add 2 tart apples, cored and diced, but not peeled. Sprinkle with brown sugar, and add wine vinegar and caraway seeds. Cover, with lid slightly askew, and simmer over low heat for about 45 minutes. Serves 8 and is good hot or cold.
-----------
Kielbasa with Red Cabbage and Apples
2 Pounds kielbasa sausage
2 Tablespoons vegetable oil
1 Tablespoon butter
2 Small onions, finely chopped
1 Small Head red cabbage, shredded
2 Whole Rome apples (or 3) peeled, cored, and sliced (1/4 inch thick)
2 bay leaves
1/4 Cup red wine vinegar
1/2 Cup beef stock
Salt and pepper, to taste
In a casserole or Dutch oven, heat the oil and the butter, and saute the onions until soft. Add the cabbage leaves and apples and mix well. Place the kielbasa and the bay leaves into the cabbage and toss gently to mix. Add the vinegar, salt and pepper.
Cover and simmer for approximately 40 minutes.
Remove the bay leaves and kielbasa. Transfer the cabbage to a serving platter and arrange the kielbasa on top. Serve.
4 servings
-----
Braised Red Cabbage
yield: Makes 8 servings
active time: 30 min
total time: 1 3/4 hr
Ingredients
* 3 1/2 lb red cabbage (1 medium head), quartered, cored, and thinly sliced crosswise
* 4 bacon slices, chopped
* 1 tablespoon unsalted butter
* 2 large sweet onions, thinly sliced
* 1/2 cup white-wine vinegar
* 3 tablespoons packed brown sugar
* 1 tablespoon salt
* 1 teaspoon black pepper
Preparation
Rinse cabbage under cold water, then drain (do not pat dry).
Cook bacon in an 8-quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes. Remove bacon with a slotted spoon, reserving it for another use. Add butter to bacon fat, then increase heat to moderate and cook onions, stirring, until golden brown, 12 to 15 minutes. Stir in cabbage, vinegar, brown sugar, salt, and pepper and simmer, covered, stirring occasionally, until tender, about 1 1/4 hours.
----------------------
Braised Red Cabbage with Apple and Juniper
Serves 6 to 8
To keep the cabbage’s flavor and color bright, add a little vinegar just before serving; the pigments that color the cabbage interact with acidic ingredients. For a pronounced juniper flavor, mince half the juniper berries after cooking and stir them into the cabbage before serving. And leftover cabbage makes a delicious addition to a ham and Gruyère sandwich.
Ingredients
2 Tbsp. unsalted butter
1 medium red onion, halved and sliced thinly lengthwise
½ tsp. dried thyme or 1 teaspoon fresh thyme
8 whole juniper berries, lightly crushed with the side of a chef’s knife
2 bay leaves
~ Salt
1 medium Granny Smith apple (or other tart variety), peeled, cored, and diced
2½ lb. red cabbage, outer leaves removed and discarded, cored, and sliced very thinly
½ cup apple-cider vinegar
1½ cups apple cider
2 tsp. brown sugar
~ Freshly ground black pepper
Steps
1. Melt butter in large skillet (at least 12 inches wide) over medium heat. Add onion, thyme, juniper berries, bay leaves, and a generous pinch of salt; cook, stirring occasionally, until softened and just beginning to brown, 8 to 10 minutes.
2. Stir in the diced apple, then add the cabbage, handful by handful, and stir into the onion mixture (all of the cabbage may not fit in the pan at once). Cook, turning the cabbage from the bottom of the pan to the top, until cabbage is soft and wilted, 15 to 17 minutes. Add vinegar, apple cider, and brown sugar; stir to mix. Cover, reduce heat to medium low, and cook, stirring occasionally, until cabbage is very soft, silky, and vibrantly colored, about 45 minutes.
3. Increase heat to high and cook until juices are reduced and pan is almost dry, about 5 minutes. When ready to serve, remove juniper berries and adjust seasoning, adding additional salt, pepper, sugar, and vinegar to taste.
Wednesday, October 28, 2009
Wednesday, October 21, 2009
La Bete Noire
La Bete Noire
Bon Appétit | September 2006
by Jason Aronen
Wilde Roast Café
yield: Makes 16 servings
Ingredients
Cake
* 1 cup water
* 3/4 cup sugar
* 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
* 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* 6 large eggs
Ganache
* 1 cup heavy whipping cream
* 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* Lightly sweetened whipped cream
Preparation
For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
Bon Appétit | September 2006
by Jason Aronen
Wilde Roast Café
yield: Makes 16 servings
Ingredients
Cake
* 1 cup water
* 3/4 cup sugar
* 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
* 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* 6 large eggs
Ganache
* 1 cup heavy whipping cream
* 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* Lightly sweetened whipped cream
Preparation
For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
Tuesday, October 20, 2009
Bread
http://www.globalgourmet.com/food/cookbook/2009/artisan-bread/boule.html
The Master Recipe:
Boule (Artisan Free-Form Loaf)
Makes four 1-pound loaves. The recipe is easily doubled or halved.
* 3 cups lukewarm water
* 1-1/2 tablespoons granulated yeast (1-1/2 packets)
* 1-1/2 tablespoons kosher or other coarse salt
* 6-1/2 cups unsifted, unbleached, all-purpose white flour,
measured with the scoop-and-sweep method
* Cornmeal for pizza peel
Mixing and Storing the Dough
1. Warm the water slightly: It should feel just a little warmer than body temperature, about 100°F. Warm water will rise the dough to the right point for storage in about 2 hours. You can use cold tap water and get an identical final result; then the first rising will take 3 or even 4 hours. That won't be too great a difference, as you will only be doing this once per stored batch.
2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
Boule
3. Mix in the flour—kneading is unnecessary: Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up flour, then sweeping the top level with a knife or spatula; don't press down into the flour as you scoop or you'll throw off the measurement by compressing. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy-duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand-mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead. It isn't necessary. You're finished when everything is uniformly moist, without dry patches. This step is done in a matter of minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise: Cover with a lid (not airtight) that fits well to the container you're using. Do not use screw-topped bottles or Mason jars, which could explode from the trapped gases. Lidded plastic buckets designed for dough storage are readily available (see page 14 of the book). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approximately 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result. You can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try our method, it's best to refrigerate the dough overnight (or at least 3 hours), before shaping a loaf.
---- The scoop-and-sweep method gives consistent results without sifting or weighing. It's easier to scoop and sweep if you store your flour in a bin rather than the bag it's sold in; it can be hard to get the measuring cups in a bag without making a mess. Also: Don't use an extra-large 2-cup-capacity measuring cup, which allows the flour to overpack and measures too much flour.
---- Relax! You do not need to monitor doubling or tripling of volume as traditional recipes.
Boule
On Baking Day
5. The gluten cloak: don't knead, just "cloak" and shape a loaf in 30 to 60 seconds. First, prepare a pizza peel by sprinkling it liberally with cornmeal (or whatever your recipe calls for) to prevent your loaf from sticking to it when you slide it into the oven.
Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough, using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off; it's not intended to be incorporated into the dough. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 to 60 seconds.
6. Rest the loaf and let it rise on a pizza peel: Place the shaped ball on the cornmeal-covered pizza peel. Allow the loaf to rest on the peel for about 40 minutes (it doesn't need to be covered during the rest period). Depending on the age of the dough, you may not see much rise during this period; more rising will occur during baking ("oven spring").
7. Twenty minutes before baking, preheat the oven to 450°F, with a baking stone placed on the middle rack. Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
8. Dust and slash: Unless otherwise indicated in a specific recipe, dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a 1/4-inch-deep cross, "scallop," or tic-tac-toe pattern into the top, using a serrated bread knife (see photo).
9. Baking with steam: After a 20-minute preheat, you're ready to bake, even though your oven thermometer won't yet be up to full temperature. With a quick forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the preheated baking stone. Quickly but carefully pour about 1 cup of hot water from the tap into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Because you've used wet dough, there is little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or "sing," when initially exposed to roomtemperature air. Allow to cool completely, preferably on a wire cooling rack, for best flavor, texture, and slicing. The perfect crust may initially soften, but will firm up again when cooled.
10. Store the remaining dough in the refrigerator in your lidded (not airtight) container and use it over the next 14 days: You'll find that even one day's storage improves the flavor and texture of your bread. This maturation continues over the 14-day storage period. Refrigerate unused dough in a lidded storage container (again, not airtight). If you mixed your dough in this container, you've avoided some cleanup. Cut off and shape more loaves as you need them. We often have several types of dough storing in the refrigerator at once. The dough can also be frozen in 1 pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.
VARIATION: HERB BREAD. This simple recipe shows off the versatility of our approach. Herb-scented breads are great favorites for appetizers and snacks.
Follow the directions for mixing the Boule dough and add 1 teaspoon dried thyme leaves (2 teaspoons fresh) and 1/2 teaspoon dried rosemary leaves (1 teaspoon fresh) to the water mixture.
You can also use herbs with the other bread recipes in this chapter.
------------------
What's a "gluten-cloak"? Just imagine a warm blanket being pulled around you on a cold night. Or, for the more technically inclined: What you are trying to do here is to add enough flour to the surface so it can be handled and the protein strands in the surface can be aligned, creating a resilient "cloak" around the mass of wet, barely kneaded dough. Visualize a cloak being pulled around the dough, so that the entire ball is surrounded by a skin. Resist the temptation to get rid of all stickiness by adding too much flour. Adding large amounts of flour prevents the bread from achieving a finished crumb with the typical artisanal "custard" (page 19 of the book).
Lazy sourdough shortcut: When your dough bucket is finally empty, don't wash it! Immediately re-mix another batch in the same container. In addition to saving the cleanup step, the aged dough stuck to the sides of the container will give your new batch a head start on sourdough flavor. Just scrape it down and it will hydrate and incorporate into the new dough.
from:
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
by Jeff Hertzberg and Zoë François
The Master Recipe:
Boule (Artisan Free-Form Loaf)
Makes four 1-pound loaves. The recipe is easily doubled or halved.
* 3 cups lukewarm water
* 1-1/2 tablespoons granulated yeast (1-1/2 packets)
* 1-1/2 tablespoons kosher or other coarse salt
* 6-1/2 cups unsifted, unbleached, all-purpose white flour,
measured with the scoop-and-sweep method
* Cornmeal for pizza peel
Mixing and Storing the Dough
1. Warm the water slightly: It should feel just a little warmer than body temperature, about 100°F. Warm water will rise the dough to the right point for storage in about 2 hours. You can use cold tap water and get an identical final result; then the first rising will take 3 or even 4 hours. That won't be too great a difference, as you will only be doing this once per stored batch.
2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
Boule
3. Mix in the flour—kneading is unnecessary: Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up flour, then sweeping the top level with a knife or spatula; don't press down into the flour as you scoop or you'll throw off the measurement by compressing. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy-duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand-mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead. It isn't necessary. You're finished when everything is uniformly moist, without dry patches. This step is done in a matter of minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise: Cover with a lid (not airtight) that fits well to the container you're using. Do not use screw-topped bottles or Mason jars, which could explode from the trapped gases. Lidded plastic buckets designed for dough storage are readily available (see page 14 of the book). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approximately 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result. You can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try our method, it's best to refrigerate the dough overnight (or at least 3 hours), before shaping a loaf.
---- The scoop-and-sweep method gives consistent results without sifting or weighing. It's easier to scoop and sweep if you store your flour in a bin rather than the bag it's sold in; it can be hard to get the measuring cups in a bag without making a mess. Also: Don't use an extra-large 2-cup-capacity measuring cup, which allows the flour to overpack and measures too much flour.
---- Relax! You do not need to monitor doubling or tripling of volume as traditional recipes.
Boule
On Baking Day
5. The gluten cloak: don't knead, just "cloak" and shape a loaf in 30 to 60 seconds. First, prepare a pizza peel by sprinkling it liberally with cornmeal (or whatever your recipe calls for) to prevent your loaf from sticking to it when you slide it into the oven.
Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough, using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off; it's not intended to be incorporated into the dough. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 to 60 seconds.
6. Rest the loaf and let it rise on a pizza peel: Place the shaped ball on the cornmeal-covered pizza peel. Allow the loaf to rest on the peel for about 40 minutes (it doesn't need to be covered during the rest period). Depending on the age of the dough, you may not see much rise during this period; more rising will occur during baking ("oven spring").
7. Twenty minutes before baking, preheat the oven to 450°F, with a baking stone placed on the middle rack. Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
8. Dust and slash: Unless otherwise indicated in a specific recipe, dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a 1/4-inch-deep cross, "scallop," or tic-tac-toe pattern into the top, using a serrated bread knife (see photo).
9. Baking with steam: After a 20-minute preheat, you're ready to bake, even though your oven thermometer won't yet be up to full temperature. With a quick forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the preheated baking stone. Quickly but carefully pour about 1 cup of hot water from the tap into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Because you've used wet dough, there is little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or "sing," when initially exposed to roomtemperature air. Allow to cool completely, preferably on a wire cooling rack, for best flavor, texture, and slicing. The perfect crust may initially soften, but will firm up again when cooled.
10. Store the remaining dough in the refrigerator in your lidded (not airtight) container and use it over the next 14 days: You'll find that even one day's storage improves the flavor and texture of your bread. This maturation continues over the 14-day storage period. Refrigerate unused dough in a lidded storage container (again, not airtight). If you mixed your dough in this container, you've avoided some cleanup. Cut off and shape more loaves as you need them. We often have several types of dough storing in the refrigerator at once. The dough can also be frozen in 1 pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.
VARIATION: HERB BREAD. This simple recipe shows off the versatility of our approach. Herb-scented breads are great favorites for appetizers and snacks.
Follow the directions for mixing the Boule dough and add 1 teaspoon dried thyme leaves (2 teaspoons fresh) and 1/2 teaspoon dried rosemary leaves (1 teaspoon fresh) to the water mixture.
You can also use herbs with the other bread recipes in this chapter.
------------------
What's a "gluten-cloak"? Just imagine a warm blanket being pulled around you on a cold night. Or, for the more technically inclined: What you are trying to do here is to add enough flour to the surface so it can be handled and the protein strands in the surface can be aligned, creating a resilient "cloak" around the mass of wet, barely kneaded dough. Visualize a cloak being pulled around the dough, so that the entire ball is surrounded by a skin. Resist the temptation to get rid of all stickiness by adding too much flour. Adding large amounts of flour prevents the bread from achieving a finished crumb with the typical artisanal "custard" (page 19 of the book).
Lazy sourdough shortcut: When your dough bucket is finally empty, don't wash it! Immediately re-mix another batch in the same container. In addition to saving the cleanup step, the aged dough stuck to the sides of the container will give your new batch a head start on sourdough flavor. Just scrape it down and it will hydrate and incorporate into the new dough.
from:
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
by Jeff Hertzberg and Zoë François
Wednesday, October 07, 2009
Fluke Ceviche
Serves 4 as an appetizer
* 5 ounces fluke, cut into 1/4- to 1/2-inch dice
* 1/3 cup freshly squeezed lemon juice (about 2 lemons)
* 1 cup fresh corn kernels
* 1/4 cup thinly sliced scallions
* 1 tablespoon thinly sliced fresh red chiles
* 3 tablespoons extra-virgin olive oil
* 1 teaspoon coarse salt
Directions
1. Stir together the fluke and lime juice in a small bowl. Refrigerate until fish is opaque, at least 30 minutes (up to 2 hours). Stir in the remaining ingredients. Serve immediately.
(Martha Stewart)
* 5 ounces fluke, cut into 1/4- to 1/2-inch dice
* 1/3 cup freshly squeezed lemon juice (about 2 lemons)
* 1 cup fresh corn kernels
* 1/4 cup thinly sliced scallions
* 1 tablespoon thinly sliced fresh red chiles
* 3 tablespoons extra-virgin olive oil
* 1 teaspoon coarse salt
Directions
1. Stir together the fluke and lime juice in a small bowl. Refrigerate until fish is opaque, at least 30 minutes (up to 2 hours). Stir in the remaining ingredients. Serve immediately.
(Martha Stewart)
Friday, October 02, 2009
Egg Free Chocolate Cake ("Crazy Cake")
INGREDIENTS
* 3 cups all-purpose flour
* 2 cups white sugar
* 1 teaspoon salt
* 2 teaspoons baking soda
* 1/2 cup unsweetened cocoa powder
* 3/4 cup vegetable oil
* 2 tablespoons distilled white vinegar
* 2 teaspoons vanilla extract
* 2 cups cold water
DIRECTIONS
1. Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
2. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.
* 3 cups all-purpose flour
* 2 cups white sugar
* 1 teaspoon salt
* 2 teaspoons baking soda
* 1/2 cup unsweetened cocoa powder
* 3/4 cup vegetable oil
* 2 tablespoons distilled white vinegar
* 2 teaspoons vanilla extract
* 2 cups cold water
DIRECTIONS
1. Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
2. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.
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