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July 13, 2010
 

I know, I know...

I've been told by friends that I need to make it official. I'm taking a hiatus from the blog for the summer (But I reserve the right to post here and there should inspiration strike). We've been eating lots and lots of veggies and grilled meats and that's probably just what you're eating too!  Lamb kebabs, riblets, salads, and caprese, caprese, caprese is all I can say.

In any case, I'm catching up on my other interests including gardening (the edible part of my garden includes herbs, grapes, lemons, limes, figs, apples, and a little pot of lettuces), reading, swimming, and generally feeling the relaxing vibes of summer. So forgive me. I'll be back. 

In the meantime, you may want to pick up my new favorite cookbook. It is perfect for summer. Michael Psilakis's How to Roast a Lamb. I've made the lamb's tongue stew with Oregon morels picked by the amazing and wonderful Leann;

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tzaziki; the incredible recipe for potatoes, olives & capers with anchovy vinaigrette; and stewed english peas with mushrooms.

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I'm getting a lamb heart in this month's lamb delivery so I can try grilled lamb heart with crispy & shaved fennel and I really can't wait to try grilled watermelon and grilled manouri (greek cheese)! The photos in the book are so so beautiful and Psilakis's story with his emphasis on family gives the book real human substance--not something frequently found in cookbooks.

I have photographed a few things with the intention of blogging about them, so I'll include a couple of extra pictures of oatmeal current cookies; bass cooked in parchment with new potatoes, fennel fronds, caramelized fennel, and bacon salt; and the homemade chocolate birthday cake with cream cheese frosting that I helped Gwennie make for her daddy's birthday!

 

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Happy summer everyone!!

Filed under  //   cake   morels   tongue  

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March 17, 2010
 

Oh Happy Day!

Today my our littlest family member turns three! Wow. 

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I don't know how any three year old can appreciate a genoise cake with orange mousseline and homemade rolled fondant, but that's what this kid is getting. The fondant had me very close to tears and feeling like I've taken this love-of-cooking thing too far. But I finished with the fondant late last night (I have the sticky floor to prove it!) and this afternoon we'll see how it tastes. Cross your fingers!

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Oh, and Happy St. Patty's Day too!!

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Filed under  //   cake  

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February 8, 2010
 

Meyer Lemon Olive Oil Cake

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I'm still on a lemon kick--as I am every year at this time. During one of my recent web wanderings, I came across this recipe for Lemon Olive Oil Cake. It is very nearly a soufflé--but don't let that intimidate you. This is one of the easiest cakes you'll ever make. 

I think the way this cake tastes depends very much on the quality and flavor of the olive oil you use. The headnote on the recipe says you can use either regular or extra virgin. I used a very mild extra virgin, but will try it next time with regular.
In future, since I was using Meyer Lemons rather than conventional lemons, I will increase the lemon juice to make it a bit more tangy. 
The cake puffs up during cooking and the result is an oh, so light and zingy interior enclosed in a perfectly delicate crisp crust that looks like a slightly rumpled bed.
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This cake is not overly sweet and would be an ideal finish to a heavier meal. It would dreamy with an herb infused lemon ice cream. But I think the way I will eat it tomorrow is with a little, minty berry salad and a cup of milky tea sometime around 4pm. 

Filed under  //   baking   cake   lemons   soufflé   vegetarian  

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December 16, 2009
 

Happy Rainy Day

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Gingerbread on a cold, rainy day. There is nothing simpler or better. We whipped a little cream to go on top. 

My favorite recipe is this one that Laurie Colwin (More Home Cooking, p 69-70) borrowed from Delia Smith: 

Damp Gingerbread 
Preheat oven to 350F. Butter a 9 x 2-inch round cake pan and line the bottom with parchment. 

Melt 9 TBS unsalted butter with 12 oz. Lyle's Golden Syrup (I actually use Steen's Cane Syrup, which is darker and more robust).

Sift 2 c + 2 TBS flour, 1/2 tsp salt, 1-3/4 tsp baking soda, 1 TBS ground ginger, 1/2 tsp ground cloves, and 1/4 tsp cinnamon into a large bowl. 

Pour the syrup and butter mixture into the dry ingredients and mix well. 

Add 1 beaten egg and 1 c milk. Beat well. The batter is "wet," so don't be alarmed about the liquidity. 

Pour batter into cake pan and put in the middle of your 350F oven for 50-55 oven, until the middle of the cake is just set and the edge begins to pull away from the side of the pan. Cool gingerbread for 10 min before turning out. 

Even non-bakers can make this with ease!

Filed under  //   baking   cake   gingerbread  

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December 12, 2009
 

Cakes

I never really made cakes until I had a child. My first opportunity for cake baking was Emmy's first birthday. The cake that year was a rather inglorious box cake. Since then, I have made a birthday cake from scratch every year for Emmy and her pal Henry. Their birthday is in July and twice the frosting melted off the cake. Mistakes and foibles do happen. 

My love of cake baking began when I made Yolanda & Frank's wedding cake. My most recent cake was a Peanut Butter Chocolate cake (recipe from smittenkitchen.com) for Yolanda & Frank's baby shower. 

Here are a few photos of some of my more successful projects. 

 

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Filed under  //   cake  

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December 12, 2009
 

Welcome

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I began sharing photos of my cooking on Facebook earlier this year. I thought it might be nice to move some of that conversation over to my very own blog. I have no lofty ambitions in this, only that it might be a forum for a lively culinary discussion and a way for me to share my love of food and cooking with those who might be interested. 

Filed under  //   cake   welcome  

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