Picnics, friends, wine, and maybe a waterfront. A birthday could be sprinkled in, but it’s not necessary. A cake, however, is necessary. Not just any cake, but the quintessential chocolate cake, the one that dreams are made of—you know the one. You crave it every now and then, thinking about it’s perfect crumb and simply sophisticated icing. It’s a challenge to find these days as it seems like you can’t just buy a slice of cake like this anymore. This is why we have good recipes.
I was turned on to this recipe by my friend Laura Beth. During a photoshoot at her place a few weeks ago, this cake was regally sitting on her dining room table under a glass dome magnifying it’s gorgeousness. Time seemed to stop as I took one look at it, looked at her, looked back at the cake and then politely asked for a piece to go. At home, time stopped altogether, the sounds of city life outside my balcony ceasing as I took a bite. When I opened my eyes, I was transcended back to my kitchen, standing with fork in hand, hovering over the piece of cake unwrapped on foil on my counter. Wow, I’ve got to try that again, I thought. After a few more bites, I was satisfied, mentally noting that this cake was going on the forever list.
We were, in fact, celebrating three birthdays last weekend so the cake made it’s grand debut. While picnicking and waiting for the fireworks to begin, we sliced thick pieces onto paper plates and sipped Vino Verde. As evening grew darker and anticipation for the show grew stronger, the cake dwindled in size but our happiness was overflowing. It was a perfect summer evening.
It’s true, I have four mothers. Not only does each have her own distinct personality, but they also have incredibly unique life styles, perspectives, and experiences, enriching my life beyond compare. First, there is my mom, Julie. She’s the quirky one who likes bad, hilarious tv shows and being with her friends. She’s one of the most driven people I’ve ever met and never stops plodding forward at her own, good-for-her pace. After finishing her master’s degree at 56, she’s an inspiration and example of mental agility — even though we age, we are not meant to be stuck. My mom has taught me the importance of letting go, continuous lifetime learning, and making sure to have fun every day.
Then there’s my step mom, Kim. Another hard working woman, she ran her own dental practice for a few decades and is now pursuing new adventures. She’s direct, funny, and real — there is really no dilly dallying with her which I love. I sincerely appreciate directness in every facet of life: just give it to me straight and I’ll deal with the information provided. She has shown me the importance of clearly stating what I need and the clarity in life that comes from doing so.
My Aunt Katie is my mother’s sister and played a very active role in my childhood. She’s also my god mother — but instead of it taking on religious connotations, we joke about it being more like a Soprano’s “god mutha.” Katie went against the grain as a young woman, countered big odds, and received her law degree. She has been my role model for feminine power from an early age; the first woman I saw who could live her life as she imagined and did/does it well with beautiful results. Katie has taught me about listening to our inner voice, trusting our inner strength, and laughing in the face of our own self-created fears.
Becky is my soon to be mother-in-law. She is the pinnacle of generosity and sweetness, always thinking of others and how to be of service to fellow mankind. She’s raised Andrew to be the loving, generous man that he is, as well as the best listener I’ve ever, ever encountered. Becky inspires me to be a better, nicer person. She’s shown me why it is important to stay present with people in the moment, especially as they talk. As human beings, we all need to know that someone out there cares for us unconditionally and will do whatever it takes to help us. She reminds me that we all have that aspect within us and the capacity to be there unconditionally for those we love.
My four mothers add a dynamic richness to my life, which I am so lucky to have. Even though I joke (especially with the wedding coming up—doesn’t Four Mothers and a Wedding sound like a bad rom com movie? ha), they are all essential in my life. There are aspects of each of them which are pertinent to my personal growth and without them, I’d never know or grow! Thank you ladies, for all being who you are. You’ve each contributed to my life more than you know of which I am forever grateful—Happy Mother’s Day.
The cake was a mother’s day celebration cake I made via Sweetpolita via Baked. It was a beautifully light and rich white cake with white chocolate icing, perfectly delicate and sweet for a lady-like celebration. You can find the original recipe here.
There are many clans within the gingerbread family, all of which deserve praise for their uniqueness and variety. Gingerbread, while they all carry the same sur-name, are in fact quite different. They may have the same grandparents, or great-grandparents of origin, but depending on where you are, each of these breads takes on a distinct flavor and a different language. I decided to test out some tried and true recipes to see which ones were the best: namely, exceeding my wildest expectations. And sure enough, I found them to be fair cousins of each other, each distinct and holding their own within the greater family.
The tall, dark, and handsome of the group is unlike any other gingerbread you’ll taste–and I’m fairly certain you can not easily find this in any bakery or store–so you’ll have to make it to try it. The earthy, rich tones that come through are deep and alluring, a bit like an 80% cocoa chocolate bar. If you let it sit on your tongue and chew slowly, you’ll be surprised with how many layers their are complete with undertones, midtones, and highlights. Like a great glass of wine, this gingerbread is show stopping and a great conversation starter. Make sure to think about what you are tasting as you bite into it as you don’t want to miss any of the esspresso depth, the lemon zesty zing, and the black peppery finish. Pair this with some vanilla, hazelnut, or lavender whipped cream and you’ll be in heaven.
The second gingerbread is elegant and classic. It’s what you would expect from a gingerbread–spicy but not over the top, aromatic but genteel. Yet, it is a step above a regular gingerbread. It’s like the Katherine Hepburn or the Gretta Garbo of the family. Beautiful, well-developed, light, and airy, while simultaneously alluring, seductive, and complex. Eat this cake on it’s own–or dress it up with some of that left over whipped cream you made for the first one (vanilla or plain is best).
The final gingerbread is simple and beautiful. It’s the lightest of the bunch, a fair-haired soprano if you will. And its scented, lingering song will capture your attention and imagination until the entire cake is done. She is also the most straightforward of the bunch. In her youthful glory, she tells it how it is and what you get is a delicious, almost virginal gingerbread. Which is why it is great with breakfast, or a mid-day snack with tea. No games, no complexity, but straightforward goodness. And a personal favorite.
I decided that these edible cousins needed to be elevated to the position that they deserved: prominently on the head—as of course that makes them closer to the heavens and the stars—each holding their own as the crowning glory of gingerbread. While wearing them on your head as a crown really is best, you can also choose to make them into little cakes–either in tartlette pans or baby cake molds–or you can make a big ‘ol sheet of gingerbread and slice thick squares. You could also use a round cookie cutter and cut small cakes out of your big ‘ol sheet of cake–then save the scraps for yourself!–especially if you are taking it to a party. But any way you cut it (or wear it!), they will still be delicious.
Tall, Dark, & Handsome Gingerbread recipe adopted via Beth Hensperger’s The Bread Bible
2 1/2 cups unbleached all-purpose flour 2 tablespoons instant espresso powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon salt grated zest of one lemon 8 tablespoons (1 stick) unsalted butter 1/2 cup packed light brown sugar 1/2 cup unsulfured molasses 1/2 cup pure maple syrup 2 large eggs 2 teaspoons baking soda 1 cup boiling water
1. Preheat the oven to 350 degrees F. Grease a 9 inch square or round cake pan, then line with parchment. In a large mixing bowl using a whisk, combine the flour, espresso, spices, salt, and lemon zest. In a small saucepan, combine the butter, brown sugar, molasses, and maple syrup. Stir constantly over low heat until the butter is melted. Remove from heat.
2. Make a well in the center of the dry ingredients and pour in the hot butter mixture. Add the eggs and immediately beat with a wooden spoon or electric mixer until smooth. Combine the baking soda and boiling water. Pour over the batter and stir gently just until evenly incorporated.
3. Pour the batter into the prepared pan. Place the pan in the center of the oven and bake 35 to 40 minutes, or until the top springs back when touched and a cake tester inserted into the center comes out clean. Let cool in the pan on a rack, then cut into wedges or squares and serve warm. If you want to make individual cakes, bake the gingerbread in a large, flat jelly roll pan and bake for 25-30 minutes, let cool in the pan, then using a cookie cutter, cut out individual cakes. Top with cold crème fraiche, fresh raspberries, and a mint sprig.
The Gretta Garbo Gingerbread recipe adapted from The Perfect Cake by Susan G. Purdy
2 1/2 cups sifted all purpose, unbleached flour 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 cup lightly salted butter (1 stick) at room temperature 1/2 cup plus 2 tablespoons granulated sugar 1 large egg, at room temperature 1/2 cup full fat sour cream 1/2 cup unsulfured molasses 1 cup very hot water
1. Grease and line a square baking pan, or you can use muffin tins, molds, or baby cake tins. Preheat the oven to 350 degrees F.
2. Sift together flour, baking powder, baking soda, salt, and spices, and set aside.
3. In the large bowl of an electric mixer, cream together butter and sugar until completely blended to a granular paste. Scrape down inside of the bowl and beat in the egg and sour cream.
4. In a 2 cup Pyrex measuring glass, combine the molasses and very hot water, stirring until molasses is nearly dissolved. With the mixer on low speed, add about one quarter of the flour mixture to the batter. Alternately add remaining flour and the molasses-water, beating slowing to blend each addition.
5. Spoon batter into prepared pan, smooth top evenly, then spread batter slightly toward pan edges. Bake in the preheated oven for 35 minutes, or until a toothpick or knife inserted into the center comes out clean and the top of the cake is light and springy to the touch. Cool on a wire rack and cut into thick squares and serve directly. Vanilla whipped cream or ice cream goes well with this.
Fair-Haired Soprano Gingerbread via Edith via MFK Fisher
First 1/4 cup earth balance or butter (she calls for shortening–if you use it, try non-hydrogenated) 1/4 cup sugar –Cream the butter and sugar together in a bowl.
Second 1/2 cup molasses 1/2 teaspoon baking soda –Whisk the baking soda into the molasses well, then using a spatula transfer into the creamed butter and sugar bowl. Mix well.
Third In yet another bowl, whisk together… 1 teaspoon cinnamon 1-2 teaspoons ginger (I like it on the spicy side) 1 teaspoon cloves 1/2 teaspoon salt 1 1/4 cups flour 1 teaspoon baking powder –After you’ve whisked these, set bowl aside.
Fourth 3/4 cup boiling water 1/4 teaspoon baking soda –Add the baking soda to the boiling water. Alternate adding to the creamed butter, sugar, molasses mixture with the dry ingredients.
Fifth 1 egg –Add a slightly beaten egg to the entire mixture until combined.
Finally Pour into a prepared (buttered and floured) square pan. Place into center rack in a preheated oven of 325 degrees F. Bake for 20 minutes or until a toothpick is inserted in the center and comes out clean. *I had to bake mine for about twice that amount of time (40 mins) and I am not sure if it is because of my oven in particular or if back then ovens were just a heckuva lot hotter due to being wood burning or something. Just make sure you check yours after 20 minutes, if it looks completely underdone and the center is still wobbly, not to worry, just put it back in there for ten more minutes, check it and it may even need five to ten more minutes after that to be completely baked in the middle.
I’ve been busy lately. It’s been good, but I’ve sorely missed my kitchen. We went back east to visit my family over the Labor Day weekend which was fantastic. I’ve also been working on a few other projects–but more to come on that soon. When I got back to Portland, the law of opposites caught right up with me. My absence from the kitchen catapulted me to the other end of the spectrum where I needed to bake something a little fancy and a touch grand.
Figs are happening here. It seemed to happen over night but there they were, their soft, velvety skins and green caps, beckoning me. I found a huge box at the store–on sale. Oh all right, I thought to myself in a tone not far from a school marm, outwardly sharp but inwardly secretly anticipating a fun kitchen challenge. Why I keep the inner-glee over small pleasures like finding the seasons first ripe figs from myself of all people, boggles my mind. But I still go along with it. With a pleased little smile pursed on my lips, I walk out of the store with my giant box of figs.
Dorie Greenspan’s boozy honeyed fig cake recipe was where I stopped. I contemplated for a few days, slicing open a fig here and there to savor it’s sweet milkiness and soft seeds. This helped me think, of course, and plan for what to make. But her recipe was where my slicing and thinking and planning came to an abrupt halt. I’d hit a wall and now I needed to turn left and make it. I have to laugh at myself because when it comes right down to it, I never plan what to make too far in advance. It’s always a gut feeling, what is freshest at the market, or what I have on hand. I knew from the moment I grabbed that box of figs that a cake was going to happen, I just didn’t know which one. (Again, why I pretend with myself sometimes boggles me. And again, I go along with it.)
Even with this cake, I added some fresh nutmeg. But the honey port caramel I kept true to the recipe. It became a surprise beginning and ending–it’s candy chewiness something to savor with the last crumbs of cake. Perfect for a fall picnic with your friends, the extra step of making the sauce is well worth it. Dollop it with some vanilla or almond hinted whipped cream if you want an extra bit of decadence–life’s short, I say go for it.
Dorie Greenspan’s A Fig Cake for Fall, via Food Blogga Makes 8-10 servings
3/4 cup ruby port 1 cup honey, divided 2 thin slices lemon 1/4 teaspoon cinnamon 1/2 teaspoon freshly grated nutmeg 16-20 fresh figs, stemmed and halved 1 1/2 cups all-purpose flour 1/2 cup yellow cornmeal, preferably medium grind 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup sugar grated zest 1 lemon 1 1/2 sticks (12 tablespoons) unsalted butter, cut into 6 pieces, at room temperature 3 large eggs, preferably at room temperature 1 teaspoon pure vanilla extract
1. Stir the port and 1/2 cup honey together in small saucepan. Add lemon slices and bring to a boil over medium heat. Lower the heat. Add figs, cover, and cook 4-6 minutes, or until figs are soft but not falling apart. Using a slotted spoon, transfer figs to a bowl. Raise the heat to medium and cook the liquid for 15 minutes, or until slightly thickened; the syrup should coat a metal spoon. Remove from heat and let cool.
2. Place a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch springform pan. Line the bottom with parchment paper and butter the paper. Dust the inside of the pan with flour, tapping out the excess. Put the pan on a baking sheet lined with parchment.
3. Whisk flour, cornmeal, baking powder, and salt.
4. In a separate bowl, add sugar and lemon zest; rub together with your fingertips until the sugar is moist. Add butter. Using a hand mixer, beat the butter and sugar at medium speed until creamy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Pour in remaining 1/2 cup honey, and the vanilla extract; beat for 2 minutes. Reduce mixer speed to low, add dry ingredients, and mix until just incorporated. The batter will be fairly thick. Scrape the batter into the prepared pan and jiggle the pan from side to side to even out the batter. Scatter poached figs over the top.
5. Bake for 55-60 minutes, or until the cake is puffed and golden brown and a knife inserted into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before running a blunt knife around the edges and releasing the sides of the pan. Cool the cake slightly before serving. Serve warm or at room temperature. Drizzle slices with wine sauce.
Cheers!
Versatile, seasonal, and low-cost. Those words are music to my ears! Especially when it comes to fantastic tasting summer salads for the many BBQ’s, get togethers, and parties the warmer months spur on. I’ve been really enjoying two salads in particular: a pesto pasta heirloom tomato salad and a wheat-berry spinach salad. Pesto is super versatile and is the perfect playground for imaginative flavor combination. You simply start with a green base: basil, mint, Italian parsley, or spinach to name a few. Then you add in a little zest: fresh garlic, scallions, red onion, green onion, etc. Next, you might want to bulk it up a little, try: pine nuts, fresh crumbly parmesan (Trader Joe’s sells some of my favorite Parmigiano-Reggiano), sun-dried tomatoes, etc. Of course, don’t forget the olive oil, nothing less than 1/4 cup will do–it needs to be nice and juicy. And there you go! This particular pesto salad I used Italian Parsley, sun-dried tomatoes, fresh garlic cloves, salt, pepper, and olive oil. It was fresh, summery, and delicious! Next time, I think I may try adding some Parmesan too, just to mix it up a little.
Parsley Pesto 1 bunch fresh Italian (flat-leaf) parsley 4 cloves fresh garlic 4 sun dried tomato halves, soaked in hot water for 15 mins 1/4 cup olive oil salt and pepper to taste optional 1/4 cup freshly grated parmesan cheese
Pulse in your food processor until a past, fold into pasta (I used Oreccheti pasta, one of my favorite shapes). Add sliced heirloom tomatoes and stir. Serve and enjoy!
Wheat berries are one of my favorite grains. I love their chewy texture and how satiating they are! I also love them because their flavor expands and develops the better you chew them. As someone who tends to eat on the fast side (or more like wolfing down food! I just get excited I guess), this has been a great food to eat for me to meditate a little more on the amazing range of flavors and textures a food can provide. Wheat berries tend to be more of a winter food, however, I’ve found that using them in cool summer salads have been great. I like the tangy flavor of the feta mixed with the subtle sweetness of the wheat berry and the green crunch of the fresh spinach. A dollop of olive oil, a squeeze of fresh lemon, a little pepper and wha-la, summer wheat berry salad!
Wheat Berry Salad 1 cup wheat berries, boiled in 4 cups water for 70 mins on low 1 package of feta cheese (I say the more the better, but this is total personal preference) 1 clove fresh garlic or 1 scallion, minced 1 bag or package of fresh baby spinach 1/2 small lemon juice 1/8 cup olive oil salt and pepper to taste
Wash wheat berries in a strainer until the water runs clear. Boil 4 cups water and add the washed berries, cook on low heat for 70 minutes. Strain berries from cooking water and transfer to a bowl. Add feta, garlic or scallion, spinach, lemon juice, and olive oil and stir. Let sit for a few minutes to let the spinach soften just a bit. Serve at room temperature and enjoy!
I made the avocado cake again and decorated the top with fresh raspberries (from my Aunt’s garden) and fresh strawberries (from Mt. Hood). I like cake.
Andrew and I went on a trip through Central Oregon for the holiday weekend. Oregon never ceases to amaze me–the coast is so beautiful but central Oregon has sun (and more sun!), desert, fantastic hikes, views of the Cascade’s that will blow your mind, and cute towns with good brew pubs. We first went to Crater Lake. We tried to go last year but the lake was hidden beneath a thick blanket of smoke from smoldering forest fires (they happen naturally from lightning). So we went again to get the full majestic and breathtaking views it has to offer.
Looks a lot like the Caribbean! Crater Lake’s water is clear and amazing.
We also went to Bend and Smith Rocks. The desert was beautiful–hot sun, but the air was cool. The temperature did not rise above 78 degrees F. We camped there then drove home the following day on some scenic back roads.
From left: Mt. Bachelor, The Three Sisters, Mt. Jefferson.
Andrew took this photo!
We stumbled upon these beautiful falls and a lake most appropriately called Clear Lake. Row boats beckoned us, so we went out on the lake for a break from our drive. This alpine lake was a gem to stumble upon!
Cheers for summer!
Buckwheat has made a grand appearance in our kitchen this week–and thank goodness it has. Chilly mornings before setting out for a vigorous hike or bike ride, I crave something dense, warm, and nourishing like buckwheat pancakes. Quite simply, I love them. Toss some fresh, almost mushy and insanely sweet berries on top with a splash of maple syrup, it doesn’t get much better than that. Or does it? I ran across a recipe for a Fleur de Sel Buckwheat cake and didn’t know what to think. Cake? Buckwheat cake? The author, David Lebovitz, is entirely reputable and any recipes I’ve made of his have been fantastic. Having lots of buckwheat flour in the house, I decided it was a must try. The warmer days have had me looking for foods a little more on the salty side and less sweet.
Let’s talk a little bit about buckwheat first. It’s actually not a grain, but a fruit seed akin to rhubarb. This makes it a great option for people who are gluten sensitive or intolerant. It has a deep, nutty flavor, earthy in taste and texture. Buckwheat is fantastic for your cardiovascular system. It helps lower cholesterol, maintain blood flow, keep platelets from clotting excessively, and provides the body with flavonoids, or phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants. Nutrients in Buckwheat may also contribute to blood sugar control by lowering blood gulcose and insulin levels–one of the main reasons I love eating these pancakes in the morning. It is also a great source of magnesium–a very important mineral in our bodies. Magnesium helps maintain normal muscle and nerve function, keeps heart rhythm steady, supports a healthy immune system, and keeps bones strong. It also also helps regulate blood sugar levels, promotes normal blood pressure, and is known to be involved in energy metabolism and protein synthesis. The wonder mineral!
Below is my never-fail, go-to Buckwheat Pancake recipe. This recipe makes it easy to whip up a plate of these in the wee hours of the morning, minimizing your anxious waiting for hot, aromatic, and deeply satisfying pancakes. If you find yourself craving them, don’t say I didn’t warn you. It won’t be easy to go back to regular pancakes knowing I could eat buckwheat and be satisfied on so many levels! Adding a hint of vanilla and cinnamon really round out the nuttiness of the buckwheat–they are fragrant and flavorful and will keep you satiated until lunch.
Buckwheat Pancakes, recipe adapted from Mark Bittman’s How to Cook Everything Vegetarian 1 cup all purpose or whole wheat pastry flour 1 cup buckwheat flour 1 tablespoon baking powder 1/2 teaspoon salt 1 tablespoon maple syrup (yes, in the batter too) 2 eggs 2 cups milk or water 1-2 teaspoons vanilla extract 1/2 teaspoon cinnamon 2 tablespoons olive oil or melted butter
Preheat griddle or large skillet over medium-low heat while you make the batter. Mix together the dry ingredients. Make a well in the dry ingredients and add the eggs, milk or water, vanilla extract, and oil or melted butter. Stir together until completely well mixed. If the batter seems too thick, add a little more milk or water. If your griddle or skillet is non-stick, you can cook your pancakes right on there, but otherwise, use a little butter first so they don’t stick to other surfaces. Adjust the heat as necessary; usually the first batch will require a higher heat than the later batches. The idea is to brown the bottom in 2-4 minutes without burning it. Flip the pancakes when they are cooked on the bottom and cook until lightly browned. Serve warm with maple syrup, fresh berries, peaches, or Greek yogurt! Enjoy!
And now for the cake. I am tremendously impressed with the flavor and texture of this unassuming cake. It’s brown, it’s small, there’s nothing fancy about it –except it’s taste. I could get lost in a forkful of it’s subtle hints of flavors. It is like walking down a garden path and wandering through a variety of different scents and scenes–but it’s all happening in your mouth. Something about how the dark rum mingles with the spicy hints of cinnamon all carried through by the earthy aroma of the buckwheat. There is also quite a bit of butter involved, which folds all the flavors into one another, connecting them and creating new sensations. Then there’s the fleur de sel. Yes. This is the icing on top, because just when you think you have it all figured out, you are pleasantly surprised by a tiny salty aftertaste. And of course you’ve got to try it all over again, just to be sure you got it the first time. It can turn into a vicious cycle, leading to eating many more slices of this cake than intended. I made some fresh whipped cream flavored with maple syrup (have you tried this? it’s delicious!) for the side, but would also pair well with any fruit compote, or simply naked.
Fleur de Sel Buckwheat Cake via 101 cookbooks via David Lebovitz For the cake: 7/8 cup (140g) buckwheat flour 1 cup (140g) all-purpose flour 1/2 teaspoon plus 1/3 teaspoon fleur de sel 1/4 teaspoon ground cinnamon 1/2 pound (240g) unsalted butter, at room temp 1 cup (200g) sugar 4 large egg yolks 1 large egg 3/4 teaspoon vanilla extract 2 tablespoons dark rum
For the glaze: 1 large egg yolk 1 teaspoon milk
Butter a 9 or 10-inch (25-cm) tart pan with a removable bottom or a 9-inch/23 cm springform cake pan). Preheat the oven to 350F degrees (180C).
In a small bowl, whisk together the buckwheat and all-purpose flour with 1/2 teaspoon salt and the cinnamon.
In the bowl of a standing mixer or by hand, beat the butter until light and fluffy. Add the sugar and continue to beat until smooth.
In a separate bowl, beat the 4 egg yolks and whole egg with the vanilla and rum with a fork, then gradually dribble the egg mixture into the batter while beating. If using an electric mixer, beat on high speed so the butter gets really airy.
Mix in the dry ingredients just until incorporated. Scrape the batter into the prepared pan and smooth the top as flat as possible with an offset metal or plastic spatula.
Make a glaze by stirring the single yolk and milk together with a fork, then brush it generously all over the top. (You may not use it all, but use most of it.) Take a fork and rake it across the top in three parallel lines, evenly space; then repeat starting from a slightly different angle to make a criss-cross pattern.
Crumble the remaining 1/3 teaspoon salt over the gateau with your fingers and bake for 45 minutes (hs note: you might want to place a rimmed baking sheet on the rack below your tart in case it leaks at all – also, don’t over-bake or it will be on the dry side – start checking after 35 minutes or so). Let cool completely before unmolding.
Reprinted from The Sweet Life in Paris by David Lebovitz via 101 Cookbooks. Broadway (May 5, 2009)
Cheers!
Last week, a friend of mine sent me a recipe for chocolate cake. This cake, unlike the regular good-ol’ butter variety, is made with avocado for it’s main source of fat (because we all know that in order for a baked good to be truly good, there needs to be some good fat in there!). I had never tried substituting avocado for butter before, but was definitely up to the challenge. This cake is vegan, and one of the best vegan cakes I’ve ever tried, at that. Vegan baking used to scare me a little–if there isn’t butter or eggs in it, what IS in it? I used to think. But, after experimenting with lots of recipes and sampling delicious vegan baked goods from the numerous vegan bakeries around town, I’ve decided they are absolutely equal players in the baking field.
I was pleasantly surprised with how light and moist the crumb of this cake was as well as how much chocolate flavor each bite packed. I was even more pleased about the fact that I was eating something packed full of healthy fats (the avocado), no white flour (whole wheat pastry flour), no white sugar (brown rice syrup and sucanant), and it was delicious. What is happening here? I wondered out loud. My mind used to get so boggled when thinking about baking things that wouldn’t make my teeth fall out, grow an extra tire around my waist, make my blood sugar soar, or all of the above. But, it’s possible! I think I am more amazed than anyone here, haha.
Give this cake a try! You won’t be disappointed. However, if you are looking for something super sweet, you might not enjoy it as much. But that is precisely why I did! I could actually taste the chocolate flavors and not just an overpowering sweetness. There are a couple of options for frosting too! I made a simple, very non-vegan frosting with some cultured cream cheese, whipped cream, and maple syrup. My friend made a fantastic coconut cream frosting (vegan) that, she said, rocked her world. And I’ve also seen another recipe for a spinach-whipped cream frosting. No joke, but she said it was good! I’d have to try it to believe it though. This cake is really versatile when it comes to toppings, so take your pick and go for it!
ps–Just a gentle reminder that Friday is the last day to enter Pietopia this year! Just 300 words (about a short paragraph) and and a recipe and you could win!
Cheers!
Vegan Chocolate Avocado Cake, adapted from the edible perspective 3 cups whole wheat pastry or all-purpose flour 8 Tablespoons unsweetened cocoa powder 1/2 teaspoon salt 2 teaspoons baking powder 2 teaspoons baking soda 3/4 cup brown rice syrup 3/4 cup sucanat or granulated sugar 1/4 cup olive oil 1/2 cup soft avocado, well mashed, about 1 medium avocado 1 cup water 1 c almond milk or rice milk 2 Tablespoons vinegar 2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds or 1 9 x 13-inch pan. Sift together all of the dry ingredients except the sugar. Set that aside.
Mix all the wet ingredients together in a bowl, including the super mashed avocado. Add sugar into the wet mix and stir.
Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth. Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
Let cakes cool in pan for 15 minutes, remove from pan and place on rack to cool completely before frosting.
Whipped Cream Cheese Frosting 1 package regular cultured cream cheese 2 cups heavy whipped cream 1/4 cup maple syrup
Whip the cream cheese and maple syrup until smooth. In another bowl, whip all the whipped cream until stiff peaks form. Add a few scoops of it to the cream cheese, folding it in and then blend well, then add the rest and whisk until completely blended.
When I was little, one of my favorite parts of picnics, Fourth of July celebrations, and summer was my mom’s potato salad. It was a tried and true recipe, and simple to make–she would boil some red potatoes until soft, cut them up, and then toss them with a bottle of Newman’s Own Italian dressing. I couldn’t get enough of it.
Now a days, I don’t really buy salad dressings since discovering the variety and freshness of making my own. But this potato salad still haunts me. So I set to work figuring out how best to replicate it from scratch. I think I was surprised at how easy it actually was! Something about the childhood memory of the salad made it loom larger than life in my head. You know how memories are always colored by not just the food itself, but the experiences, the smells, and the people you shared it with. That’s why I was so surprised to find that I could make something that compares. No, my mom wasn’t there to share it with me this time around, but the next time I make it, she’ll be out visiting! And, it’s her birthday in a few days. Happy Birthday, Mom!
I also received a very special surprise from one of the lovely ladies I teach. She brought me the most beautiful little buttermilk cakes with fresh rhubarb from her garden in them–they were fantastic. Maybe she’ll share the recipe with us 
. Thank you so much, Elizabeth!
Potato Salad with Arugula and Garlic-Mustard Vinaigrette, recipe adapted from The Complete Tassajara Cookbook
The arugula, with its mustardy quality, brightly accents the potato, but if arugula is not available, spinach is a good green, leafy alternative.
2 pounds small red potatoes Water to boil them in 4 large shallots, thinly sliced 4 cloves of garlic, minced 2 tablespoons Dijon mustard 1/2 teaspoon salt Pepper, freshly ground 3 tablespoons balsamic vinegar 1/2 cup olive oil 1/2 bunch arugula or small spinach
Wash the potatoes and cut into bite-size chunks. Cook potatoes in boiling, salted water 6-8 minutes or until tender. Whisk shallots, garlic, mustard, salt, and several grinds of pepper together with the vinegar in large bowl. Whisk in the olive oil. Drain the potatoes. Toss with the vinaigrette. Cool for 20 minutes before adding the arugula, then fold it in to the potato salad. The dish can sit a while before serving to let the arugula soften and sweeten a bit, if desired. Adjust salt, pepper, and vinegar to taste before serving.
Cheers!
Apple Kuchen was a favorite in my grandmother’s house growing up. She would make it for special occasions, or sometimes, just because. Looking back, she probably made it more often than she normally would because I would beg her to make it with me in the kitchen! I loved pulling the chair up to the side of the counter, help her measure the brown sugar, sift the flour in her old fashioned sifter, even attempt at peeling the apples. She used to give me little pieces of brown sugar to nibble on as we baked–she’d roll a little bit into a tiny ball between her long, strong fingers, then hold it out for me to take out of her rough and kitchen-worn palm–all with a bright, very bright twinkle in her eye.
I make this cake whenever I feel like I need a hug. Yep, it’s a total sweets-for-the-soul type thing which I recognize. But it goes beyond the satisfying slice eaten after it’s done baking. Making this cake takes me back to a place when I felt seen–when I was the apple of someone’s eye and I knew it. Lately, I’ve been doing a lot of thinking and meditating on the word “value”. I was surprised when I realized value permeated every aspect of my life–personally as a woman, daughter, girlfriend, in my career and financial health, and, most interestingly with my self. Do I value who I am and what I do? Do I really value my true self? Do I value what it is I’m trying to do or achieve with my life? (Deep questions–and I’ve found once I start asking, more questions keep popping up!)
Then I started to listen. Listen and feel, more accurately. For me, I feel first–then, and only then–can I put words into what is going on. And even that can take some time, like a simmering pot with its contents not quite finished. And what I heard, and felt, were important childhood memories like these: my grandmother making this cake with me, my aunt who would bring me over to her house for the most amazing sleepovers with movies, popcorn, and ice cream, my best friend and her parents who lovingly indulged my need to be with them because I couldn’t get what I needed at home, so I was there almost every day of the week. It was memories like these that started to speak, to remind me of my inherent worth, just because I am me. That’s a pretty cool thing to realize when that wasn’t displayed or taught or felt growing up. Teaching myself this has been a challenge–but incredible in so many other ways.
The next word that keeps popping into my head is “choice.” Now that “value” has been thoroughly investigated, this word has made itself very present in my conscious thoughts. Isn’t it interesting how one thing leads to the next in life? The constant growth as we progress down our paths amazes me. I’m curious to see what comes about next, and what “choice” brings up…
Have a wonderful weekend! I hope the sun is shining wherever you are
Grandma Martin’s Apple Kuchen
2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup sugar 1/4 pound butter (1 stick) 1/2 cup milk 1 egg *I added about a teaspoon of vanilla to the batter
Sift dry ingredients. Cream butter, sugar, and egg. Combine with the dry ingredients, alternating with the milk, stir until well blended. Spread in a buttered and floured 9×12 pan (the dough is very sticky, take your time spreading it out, it takes a little bit of work). Add the sliced apples by arranging them on top of the batter. Next add the topping (below).
1/2 cup sugar 1/4 cup flour 1/4 cup butter * I added a sprinkle of cinnamon too
Mix well as for pie crust and sprinkle over the apples which have been cut into small pieces for 30-40 minutes at 350 F degrees.
Enjoy!
Every year my mother makes a Buche de Noel for Christmas dinner. She started when she was 14, the first year she took french. And each year that I can remember, it has been made a little different. Depending on time, sometimes she brought out the duncan heinz chocolate frosting instead of making her own, or there were little decorations made from candies, powdered sugar, and the end scraps cut off from the cake. It was the ritual of making and eating this cake that was important though and no matter what, the “buche” as she so lovingly calls it, made its way to our family table each year.
Living across the country does not make it especially easy to share a slice of cake. So I called her up and asked for her recipe so I could share and enjoy this cake thousands of miles away. Growing up, I always imagined much more whipped cream in the middle than what was there. I mean MUCH more. I remember scraping through the insides trying to get each little bit of cream before I even started on the cake or icing part. Some years, for whatever reason, there seemed to be such a scant amount that I even asked for a dollop on the side. “No, honey” was the usual response, “there isn’t any more, I used it all in the cake.” Hmm. My little baking mind was already devising ways to make improvements in that department for the next year.
This year, I loaded the Buche with lots of cream in the center–my favorite part. The cake is light and airy and chiffon-like. It is like biting into a cloud–with a surprise middle. The dark chocolate icing pulls the whole thing together, grounding the flavors back to earth, and gives it sophistication. Let the chocolate icing just pour right on top of the rolled cake and cream combo, then scoop the excess that has gathered at it’s base and reapply. The messiness of the process–the excessive amount of bowls, utensils, rolling, unrolling, rolling again, and dousing chocolate–are just as much a part of this cake as it’s flavor. One bite and you’ll know what I mean .
For the next week I will be in the Rockies to celebrate the holidays and frolic in the snow–snowshoeing, making snowmen, cross country skiing, attempting to snowboard– so I’ll be signing off for a little while. Have a wonderful week and see you soon!
Buche de Noel, via my mother
*Read the directions carefully before you begin as the process of making, the cake is a little more involved than just reading through the ingredients. Cheers!*
The cake:
4 egg yolks
1/3 cup of sugar
1/2 tsp of vanilla
4 egg whites
1/2 cup of sugar
2/3 cups of sifted flour
1 tsp of baking powder
1/4 tsp of salt
1/4 cups of cocoa
Beat egg yolks until thick and lemon colored. Gradually beat in 1/3 cup of sugar, add vanilla. Beat egg whites until soft peeks form, gradually add 1/2 cup of sugar and beat until stiff peaks form. Fold yolk mixture into whites. Sift together flour, baking powder, cocoa and salt. Fold into egg mixture. Spread batter evenly into prepared jelly roll pan (151/2×101/2×1). Bake in a moderate oven at 375 degrees for 10-12 minutes.
How to prepare the jelly roll pan:
Grease the pan then line with parchment paper making sure it extends over the edge of he pan. Grease the paper as well. Pour the batter so it covers all corners. Loosen edges as soon as cake comes from the oven. Reverse the pan onto a clean towel that has been dusted with sifted confectioners sugar. Immediately peel off the paper and trim the crust edges. Roll up before cake cools-roll in a dusted towel an place on a rack to cool.
Filling:
1 cup whipping cream
1/2 tsp of vanilla
1-3 tsp of sifted confectioners sugar
optional: 1 tsp instant coffee
Chocolate butter icing:
3 tbs butter
2-3 oz of unsweetened chocolate
1/4 hot water,cream or coffee
1/8 tsp of salt
Melt the above over low heat in medium sauce pan
Gradually add the following:
2 cups of sifted confectioners sugar
1 tsp vanilla
achieve a glossy finish by dipping the spatula in hot water frequently.
You can make a log knot with some of the crusts if you are industrious
I have used candies to make a holly leaf and berry
Sometimes I have sprinkled confectioners sugar lightly over the log to look like snow.
From Julie Rapp’s French class 1970 (I have been making this since I was 14 years old)
