No child should go hungry, but 1 in 5 kids in America will face it today, according to the No Kid Hungry campaign.
Celebrity chef Art Smith (once Oprah’s personal cook) snagged a $150,000 donation to the campaign from Philadelphia Cream Cheese by agreeing to share his most requested recipe: this version of traditional Hummingbird Cake.
It’s perfect for summer gatherings. Learn more about the hunger problem, and show your support at nokidhungry.org.
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Q. I’ve lost a treasured recipe, perfect in the summer, for Shrimp Fettuccine. It was from The Quay in Key Largo, and what I liked about it was that it wasn’t really heavy like some Alfredo-type sauces. You could even eat this cold. Can you find it again?
A. The recipe serves one but can easily be multiplied to serve a crowd. And I can see where it would be good cold — but I’ve never had leftovers! You can easily toss in whatever fresh vegetables you like, from asparagus spears to zucchini slices, to personalize this dish. We first published it in 1990.
Q. Please print mango recipes in the Herald. Jams, chutneys, cakes, bread, cheesecake, etc.
A. We’ve actually run lots of mango recipes already this season for just about everything you’ve mentioned, and there are lots more in our archives if you want to search at miamiherald.com. But I happily have yet one mango recipe to share for this beautiful and very different gazpacho.
The recipe is from a just-published cookbook, From Soup to Nuts, by Sonia Martinez, who owned The Kitchen Shop in Miami Lakes in the late ’80s and early ’90s, when the gourmet-cooking scene first started exploding in South Florida.
Martinez, who was born in Cuba, has lived in Hawaii for the past 20 years “in a beautiful rain forest where I love to grow herbs, collect cookbooks, play with recipes, attend food festivals and write about food and cooking for local newspapers and magazines.”
The cookbook is a happy marriage of Cuban cooking influenced by tropical ingredients in the far-flung spots Martinez has lived, sprinkled with lots of tips, and some happy surprises.
You’ll find traditional recipes for sopa de pollo fidelos and mojo and café con leche flan, but there are also great twists like the mango habanero ice cream, Hawaiian-style red snapper cooked in banana leaves and some creative hot-weather beverages. Available from the publisher larryczerwonka.com/books/fromsouptonuts.asp or Amazon.
Send questions and responses to LindaCiceroCooks@aol.com or Food, The Miami Herald, 3511 NW 91st Ave., Doral, FL 33172.
Art Smith’s Hummingbird Cake
For the cake:
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups chopped ripe bananas
1 cup drained crushed pineapple
1 cup vegetable oil, preferably canola
3 large eggs, beaten
1 1/2 teaspoons vanilla extract
1 cup (4 ounces) finely chopped pecans
8 ounces cream cheese at room temperature
1/2 cup (1 stick) butter at room temperature
1 pound powdered sugar (about 4 1/2 cups), sifted
1 teaspoon vanilla extract
To make the cake, position racks in the center and bottom third of the oven and preheat to 350 degrees. Lightly butter two 9-inch round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)
Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly in the pans.
Bake until the cakes spring back when pressed in the center for 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now, if using). Turn right side up and cool completely.
To make the icing, using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.
Place one cake layer upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer right side up. Spread the remaining icing over the top and sides of the cake. Just before serving, decorate the top with edible flowers, if desired. The cake can be prepared up to one day in advance and stored in refrigerator. Let stand at room temperature one hour before serving. Makes 16 servings.
Per serving: 597 calories (45 percent from fat) 30.7g fat, (8.2g sat fat, 14.8g mono fat) 65.7 cholesterol, 5.4g protein, 78.7g carbohydrates, 1.9g fiber, 264mg sodium
Source: Chef Art Smith for Philadelphia Cream Cheese.
The Quay’s Shrimp Fettuccine Alfredo
7 medium shrimp, peeled and deveined
1 tablespoon butter
1/4 teaspoon finely diced shallots
1/4 teaspoon minced garlic
2 tablespoons sherry
1/2 cup light cream
1 teaspoon cornstarch
2 tablespoons parmesan cheese
Salt and white pepper to taste
About 1/2 cup cooked fettuccine
Sauté the shrimp in the butter with the shallots and garlic over medium heat until shrimp just begins to color. Add the sherry and the cream beaten with the cornstarch and the parmesan. Cook until sauce is slightly thickened. Total cooking time should not exceed about five minutes, or shrimp will be overcooked. Season to taste. Serve immediately over fettuccine noodles. Serves one.
Per serving: 590 calories ( 64 percent from fat) 41g fat, (24g sat fat, 11.6g mono fat) 180 cholesterol, 18.4g protein, 33 carbohydrates, 1.6g fiber, 897mg sodium
Source: Cook’s Corner archives.
Taste of Summer Mango Gazpacho
3 cups peeled and cubed fresh mango
1 1/2 cups fresh orange juice, including pulp
2 tablespoons extra virgin olive oil
3 to 4 tablespoons fresh lime juice
1 small seedless cucumber
1 small to medium sweet Maui onion
2 to 3 medium garlic cloves
1 heaping tablespoon freshly grated ginger
2 hot chile peppers, preferably Hawaiian, seeded
2 to 3 tablespoons fresh mint, chopped
Sea salt, preferably Alaea (see note), to taste
Process all ingredients in a blender until pureed (you may have to do this in batches). Taste and adjust seasonings, then blend again. If you prefer stronger mango flavor, use a bit more mango or less orange juice. Pour into a glass or other nonreactive container and chill several hours or up to overnight. Serve in a pretty bowl, glass stemware or shot glasses and garnish as desired with toppings, such as diced sweet red pepper, more mango and/or mint sprigs. Makes six servings.
Note: Alaea sea salt is a naturally brown mineral rich Hawaiian salt.
Per serving: 144 calories ( 30 percent from fat) 5.0g fat, (0.7g sat fat, 3.4g mono fat) 0 cholesterol, 18.4g protein, 33g carbohydrates, 1.6g fiber, 897mg sodium
Source: Adapted from Sonia Martinez’s “From Soup to Nuts.”