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Dessert Recipe Roundup: Riker’s Island Carrot Cake

Prison food: Not always as bad as you might think.  Courtesy of the Times, we are pleased to share the Riker’s Island carrot cake recipe, renowned throughout the New York penal system.  Now you and other law abiding citizens can enjoy in the safety and privacy of your own home what thousands of inmates have been enjoying while incarcerated for their crimes against the state.

The Times provides an interesting glimpse into the Riker’s Island prison bakery, which is staffed by inmates, many of whom have prior experience in bakeries:

The Rikers Island bakery turns out 11,500 loaves of whole wheat bread a day to feed its 13,000 inmates.  [The inmates] bake roughly 2,500 loaves of carrot cake a year, in 25-loaf batches, which require 25 pounds of sugar, 25 pounds of prewhipped eggs and 25 pounds of shredded carrots, among other ingredients.

The carrot cake is baked for holidays, Christmas, Thanksgiving and Ramadan, and is immensely popular among the inmates as well as with correctional officers at other institutions.  However, while the Riker’s bakery supplies bread to other city jails and the Department of Juvenile Justice facilities (“Juvie”), there is no official distribution of carrot cake because there are not the facilities to bake and distribute it.  So it would seem that you have to get locked up in Rikers to sample their famous carrot cake.

However, the intrepid reporters at the Times have obtained the recipe, which I re-post below:

Rikers Island Carrot Cake

 25 pounds sugar

3 gallons vegetable oil

25 pounds flour

8 ounces salt

1 pound baking powder

8 ounces baking soda

6 ounces nutmeg

6 ounces allspice

4 ounces clove powder

4 ounces ginger

8 ounces cinnamon

25 pounds carrots

25 pounds eggs

8 pounds walnuts

20 pounds raisins

8 ounces vanilla extract

1. Place in a mixing bowl – sugar, flour, cinnamon, nutmeg, ginger, clove powder, allspice, baking powder, baking sods, salt. Using a paddle mix on slow for five minutes.

2. Add raisins, carrots, walnuts, eggs, vegetable oil and vanilla extract mix on slow speed for an additional five minutes.

3. Increase speed to medium for 10 minutes.

4. Pour into loaf pans. Pans should be three-quarters full.

5. Bake at 350° for 40 minutes.

Each batch makes 25 loaves of carrot cake.

*NOTE: There is no frosting.  I know that will be heresy for some (you can read the Times commenters bitching about it if you are so inclined), but I suspect frosting is a frill not deemed necessary for the purposes of prison dining, and probably ups the cost of the whole endeavor.

What’s that you say? You don’t need 25 loaves of carrot cake?  Cooking with 25 lbs. of flour, 20 lbs. of raisins and 25 lbs. of eggs too daunting for you?   Well, in the event that you are not feeding an entire prison population for Ramadan, Times commenter “Eric Berman” has kindly converted the recipe to a single loaf:

• 1 pound sugar
• 2 cups vegetable oil
• 2 cups flour
• 2 tsp salt
• generous 1½ tsp baking powder
• 2 tsp baking soda
• 1½ tsp nutmeg
• 1½ tsp allspice
• Generous ¾ tsp clove powder
• Generous ¾ tsp ginger
• 1½ tsp cinnamon
• 1 pound carrots
• 9 large eggs
• 6 oz walnuts
• 12 oz raisins
• 2 tsp vanilla extract

1. Place in a mixing bowl – sugar, flour, cinnamon, nutmeg, ginger, clove powder, allspice, baking powder, baking sods, salt. Using a paddle mix on slow for five minutes.
2. Add raisins, carrots, walnuts, eggs, vegetable oil and vanilla extract mix on slow speed for an additional five minutes.
3. Increase speed to medium for 10 minutes.
4. Pour into loaf pans. Pans should be three-quarters full.
5. Bake at 350° for 40 minutes.
Each batch makes 1 loaf of carrot cake.

A word of caution – many recipes do not mathematically decrease or increase well simply by dividing by a certain number.  If any readers actually attempt this, I would recommend scrutinizing these measurements very carefully before you begin, and making adjustments accordingly.  And, if you do attempt it, let us know how it worked out. 

Quite honestly, it would all be worth it when, as you are paid endless compliments on the delicious carrot cake you served as a finish to your dinner party, you casually say – “oh yes, its the same one they serve on Riker’s Island.”

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Ice Cream or Steak?

August 4, 2010 Leave a comment

The New York Times had an interesting article today about the high costs of artisinal ice creams and whether such costs were justified both from the buyer and seller viewpoints.  It seems that the price of being part of the current food movement that urges the use of fair trade, local, seasonal, humane and quality ingredients is not limited to New York City, where many of us have become accustomed (and even jaded) to the prices and marketing schemes of the latest and greatest food products.  The article resonated with me in particular because of my write-up earlier in the summer on the similar treatment popsicles are getting the food world.

In Defense Of Sandra Lee’s Lasagna

June 22, 2010 2 comments

Poor Sandra Lee – not so long ago, she was the darling of the Food Network, and queen of her own little corner of the culinary universe in which she was free to conceive of whatever crazy “semi-homemade” concoctions she could think of.   At worst, some negative reviews would appear on her recipe pages at Foodtv.com, but they would usually be outweighed by the positive ones.

*Note: lest there be confusion, the dish pictured on the right is not her lasagna – it is non-traditional but it is not THAT non-traditional….

But now, by virtue of her relationship with Andrew Cuomo, she finds herself and her cooking suddenly thrust into the harsh glare of the national media.  Suddenly, the press are crawling all over her books and recipes, questioning her media savvy, and to add insult to injury, her boyfriend’s Italian mamma disses her lasagna recipe in the presence of TV reporters (for the recipe itself, go here).

So it has come to this, the New York Times itself has decided to jump on the pile and has devoted a snarky edition of its Diner’s Journal to “Putting Sandra Lee’s Lasagna To The Test.” Ultimately, the journal reports that the resulting dish is “cafeteria-style” and “ketchuppy” but concludes “we’ve had worse.”  Fair enough.  It should be noted that her recipe calls for cottage cheese and also for canned tomato soup as the sauce, hardly traditional ingredients.

Sandra’s recipe has evidently stirred the passions of Times readers, who state their opinions on the matter in no uncertain terms in the comments:

For example, commentor “ORL” is not afraid to wear his emotions on his sleeve:

I’ll never forget the day I went to a friend’s house in grade school and her mom served us spaghetti – Chef Boyardee from a can. I started crying! It was unrecognizable.

Next, “Smitty” lowers the boom:

I grew up in the Midwest, and even there this wouldn’t have passed as lasagne.

In contrast, “Jack” cuts to the chase very efficiently:

Sandra Lee was being PAID by Campbell’s to promote their product, in this case tomato soup. Get it?

As an aside, did anyone ever think that maybe, just maybe, Andrew Cuomo wasn’t dating Sandra Lee for her cooking ability?

And then we have commentor “Stephen:”

I must say that to me, lasagna is a two day process (and no, I’m not Italian). The first day, you make your Bolognese sauce and let it simmer all day (rich with white wine, milk, pork, veal, beef, mirepoix). Then, you make your bechamel and you assemble the lasagna. It rests overnight before being baked the next day, when all of the flavors have had a chance to harmonize. Time consuming? Yes. Worth it? Absolutely.

Now, I’m sure “Stephen” makes a MARVELOUS lasagna, but we are really comparing apples to oranges at this point.  To his credit, he is actually constructive and avoids the condescension and half-assed culinary “moralizing” that is found throughout these comments.  But Sandra Lee’s recipe is not for those home cooks that will lovingly craft a “two-day” lasagna in the style that “Stephen” suggests.  To the contrary, it is meant to be quick and easy in all aspects of its preparation.

Now, honestly, her recipe sounds kind of gross to me, and I am in no hurry to rush out and replicate it, even for the sake of journalism.  However, my intention is to defend the spirit of the recipe, which is (as I understand it), a quick and easy lasagna made out of simple and readily available ingredients.  But what I disagree with is the notion that somehow lasagna MUST be lengthy, laborious, made with only the freshest, homemade ingredients, and so on.  It may be best that way, but frankly, it is not always feasible to make it that way.

So, taking a page from “Stephen’s” book, I will attempt to provide a constructive alternative by providing my own “quick and easy” lasagna recipe, rather than just going through more comments and raking certain commentors across the coals in true anonymous blogger style, as I was originally planning on doing.  So, if Sandra’s recipe does not appeal, try this – it has even fewer ingredients than hers. 

1 28 oz. can crushed tomatoes
2 pkgs. frozen spinach
1 pkg. “no boil” lasagna noodles
3-4 fresh sweet Italian sausages, best quality you can find
1 lb. shredded mozzarella cheese (or chopped into very small cubes)
1 cup grated parmesan

1.  remove sausage from casing, form into bite-size pieces and brown in a pan
2.  strain crushed tomatoes thoroughly.  If using “no boil” noodles, add a 1/2 cup of water back to the tomato mixture.
3.  microwave the spinach packages to defrost, then drain any excess liquid.
4.  Construct the lasagna in an appropriately sized pan, you don’t really need instructions for this part, do you? Just make sure the layers of spinach/sausage/sauce/cheese come out even
5.  Cover the pan tightly with tin foil
6.  Bake at 350 for 30 minutes.

*some notes:
 –   Don’t be afraid of the “no-boil” noodles, they are just dry noodles that cook in sauce instead of boiling water.  So don’t be anxious if the sauce seems watery, it will end up being absorbed.
 – fresh mozarella is fine to use, but it will produce more water so be aware. 
 – the sauce can obviously be enhanced by adding some garlic, olive oil, fresh basil, etc.  – if you have time.
 – you could also add some ricotta as well, but I would not substitute it entirely for mozzarella as it basically just turns to liquid
 – if for some reason the noodles do not cook entirely, you can always just add some water, re-seal and cook for a while longer. But this is unlikely to happen.

This is not a highbrow recipe, but it gets the job done.  It is easy to shop for, quick to prepare (certainly it should take no longer than Sandra’s recipe), and tastes good.  There is no shame in cooking recipes like this – while you might not want to serve the dish at a fancy dinner party, it makes a hearty and satisfying dinner that will serve several people, and probably provide some leftovers.