It was a lovely Sunday with a mix of productive and leisure activities. Griffin had a good friend over. I spent time exploring Menards and figuring out how to setup our wired and wireless network. Sarah and the kids went on a walk. We met some friendly neighbors. Lots of small things were checked off our to do lists (e.g., new cord for garage light, locate water valve for fridge, replace flickering lights, program garage door remotes, etc.).
Clearing the fridge feels so good.
Of course, that’s nothing compared to the probiotic packets we found at the back of our highest cabinet. Expired in 2006. Our best guess is that Sarah bought them at the little health food shop on Lakeshore in Oakland before she moved in with me. They somehow survived three subsequent moves.
But not this one. 😎
Maggie, just now:
“Pannakukken is just like a pancake except it’s way bigger and not flat. <pause> And, it tastes totally different.”
(See our pannakukken recipe.)
The kids have been upgrading their cooking skills during the social isolation of COVID-19. Every week they produce a number of new recipes, almost invariably delicious. They focus primarily on baked goods—muffins, cupcakes, and full cakes—but they have also delved into savory options (the family potsticker assembly line involves all five of us).
This week, Griffin and Maggie looked through the May issue of Martha Stewart Living and cut out a number of recipes that they wanted to try. Yesterday, they chose this cake because we had all of the ingredients on hand. (We are trying to shop for groceries only once per week, which sometimes constrains our spontaneous cooking options.) We’re so glad they chose this one! It was delicious. Although they just baked it yesterday, there is only a little bit left, and I wouldn’t be surprised if someone wolfs it down before I finish writing this post.
The recipe is available online, but I’m including it here in case it vanishes (or lands behind a paywall) at some point in the future.
3 sticks unsalted butter, room temperature, plus more for pan
3 1/2 cups cake flour (not self-rising), whisked, plus more for pan
2/3 cup egg whites (from 5 to 6 large eggs)
3/4 cup whole milk
2 1/2 teaspoons pure vanilla extract
1 3/4 teaspoons plus a pinch of kosher salt
4 teaspoons baking powder
1 3/4 cups plus 3 tablespoons granulated sugar
4 tablespoons ground freeze-dried strawberries (1/2 ounce)
2 drops pink gel-paste food coloring
1 quart fresh strawberries, hulled and sliced (2 1/2 cups)
1 cup heavy cream
2 tablespoons confectioners’ sugar, plus more for dusting
- Preheat oven to 350°F, with a rack in center. Brush a 10–to–15-cup Bundt pan with butter; dust with flour, tapping out excess. Whisk together egg whites, milk, and vanilla. Beat butter with 1 3/4 teaspoons salt, baking powder, and 1 3/4 cups granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
- Beat in flour in three additions, alternating with egg-white mixture, and beginning and ending with flour. (You should have about 7 cups batter.) Separate 2 cups batter and stir in freeze-dried strawberries.
- Transfer 1/4 cup strawberry batter to a small bowl; stir in pink gel paste until combined. Stir mixture back into remaining strawberry batter a little at a time, until you achieve desired color.
- Spoon 2 1/2 cups vanilla batter into bottom of pan. Top with all of strawberry batter, then remaining vanilla. Run a butter knife through batter four times to swirl, then use to fold and swoop in a couple of places to further marble.
- Place pan in oven; reduce temperature to 325°F. Bake until top of cake springs back when lightly touched, 1 hour to 1 hour and 5 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool completely.
- Stir together strawberries, remaining 3 tablespoons granulated sugar, and a pinch of salt; let stand until sugar dissolves, about 15 minutes. Meanwhile, beat cream with confectioners’ sugar on high speed to soft peaks. Dust cake with more confectioners’ sugar and serve with whipped cream and macerated berries.
Ever wonder what happens if the handle of your bowl breaks off while you’re pouring the sour cream topping onto your cheesecake?
I’m hopeful that it will taste ok, though the bowl blew clean through to the pan, ripping apart the graham cracker crust, so the slices won’t have the classic profile (either visually or texturally).
By comparison, below is a picture of the above cake’s sibling, sans apocalypse:
Update: The damaged cheesecake was as delicious as the pristine one. There was one bite, maybe, that seemed like it had too much sour cream.
I really love putting the garden to bed for the winter: remembering the bounty, the warm humid days long passed, the delight of the first sprouts and flowers at the beginning of the summer. The passing of the seasons is a sacred time of reflection, being present in the best of each season, and looking ahead to the changes still to come. I love it when I am fortunate enough to slow down and savor it. So it was with great delight that I was able to uncover the last of our bounty in these tiny gems. Into the pot you go for carrot ginger soup! ❤️ 🍲 🥕
Ah, it’s persimmon season—one of our favorite seasons of the year!
This recipe came with our CSA Newsletter a few weeks ago. Bun bowls are one of our favorite dishes at Vietnamese restaurants, but we had never tried making one ourselves. The recipe was easy and delicious (especially with a squirt of sriracha). You can easily substitute or add other vegetables (ours included some shredded kale).
- 8 ounces thin rice noodles (roughly the width of linguine)
- 1 ½ cups cabbage, thinly sliced
- 2–3 medium carrots, shredded or cut into matchsticks
- 1 large or 2–3 medium cucumbers, halved, seeded, and thinly sliced
- 1 cup chopped fresh herbs, preferably a combination of basil, cilantro, and mint
- 16 ounces cooked tofu, chicken, or shrimp, cut or torn into bite-sized pieces
- 1 cup roasted, salted peanuts or toasted almonds, coarsely chopped
⅓ cup fish sauce
⅓ cup freshly squeezed lime juice
¼ cup light brown sugar, plus more to taste
2 medium cloves garlic, minced
½ to 1 fresh jalapeño, minced
- To prepare the dressing, combine the fish sauce, lime juice, brown sugar, garlic, and the jalapeño. Whisk well. Set aside. (Note: The dressing will store in the refrigerator for 3 days to a week.)
- Bring a large pot of water to a boil. Add the rice noodles, and cook for 4 to 5 minutes (or according to package instructions), until tender but not mushy. Immediately drain the noodles into a colander, and rinse them well with cold water to cool them. Shake the colander to drain away excess water.
- When the noodles are well-drained, put them in a large bowl along with the vegetables, herbs and tofu or meat. Spoon dressing over the entire mixture and toss well to combine.
- Serve with chopped peanuts or almonds on top.
Recipe adapted from Food52.com.