Powerless

I’m not going to lie: in the past two weeks I have barely even entered my kitchen. I’ve been having way too much fun being busy, catching up with friends, spending time with my parents, shuffling together recipes for a new project, and taking weekend trips. Oh right, there’s that whole day job thing too.

I was tempted to keep up this whole busy body, kitchen avoidance thing when I came across our CSA stash of plums, all of which had managed to ripen at the same time. Moments later a recipe for Dorie’s Dimply Plum Cake fell into my lap, and people, if there are two things I’m powerless in the face of, it’s Dorie Greenspan and perfectly ripe stone fruit.

Not too sweet with a light but sturdy crumb and crisp lacy edges, the cake truly compliments the tartness of the plums. Plus it’s cinch-city to throw together. It’s a perfect cake for breakfast or served as an afternoon snack or, if your name is Sarah (and this should surprise exactly no one), it makes a very suitable dinner option. Don't mind the crack in the middle of mine, but be warned: best to let it cool completely prior to transportation... or photo shoots.

It also really adds to the baking experience if you sing along to the Fleet Foxes off-key in the kitchen while your husband grimaces one room over as you are slicing plums and mixing batter. Just so you know.

We ate our cake with a hefty dollop of whipped cream but I'll bet this would go swimmingly with a scoop of ice cream. It also does just fine on it's own if cream products aren't your thing.

Dimply Plum Cake

Recipe by Dorie Greenspan via Serious Eats

1 ½ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

Scant ¼ teaspoon ground cardamom or cinnamon

5 tablespoons unsalted butter at room temperature

¾ cup (packed) light brown sugar

2 large eggs

1/3 cup canola oil

Grated zest of 1 orange

1 vanilla bean split lengthwise or 1 ½ teaspoons pure vanilla extract

8 plums, halved and pitted

Center a rack in the oven and preheat to 350 degrees F. Butter an 8-inch square baking dish, dust the sides with flour, tap out the excess and put the buttered dish on a baking sheet.

Whisk together the flour, baking powder, salt, and cardamom/cinnamon.

Working with a mixer fitted with the paddle attachment, beat the butter at medium  speed until it’s soft and creamy, about 3 minutes. Add the sugar and beat for another 3 minutes. Add the eggs, one at a time, and beat until each is incorporated. Beat in the oil, zest, and vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing until they are just incorporated.

Scrape the sides of mixing bowl with a spatula to make sure there are no dry spots, then scrape the batter into the plan and smooth the top. Arrange the plums cut side up in the batter and then jiggle the pan just a little to make sure the plums settle into the batter.

Bake for 40 minutes, or until the top is light brown and puffed around the plums and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 15 minutes then run a knife around the sides of the pan and unmold the cake. Invert and cool right side up on a wire rack.

Time Stands Still

Last Friday we threw some bags in the car, picked my parents up at the airport, and made the two hour drive north to Anacortes. A short ferry ride later we were greeted by the sweeping bays and pretty farmlands of Orcas Island.

If ever there were a place where time stood still I’m pretty sure it would be here- handsome old farmhouses with red roofs and painted front doors, fields filled with swirls of midday fog, the scent of scrub pine and sea wrack hanging in the air- I was instantly seduced.

We made the quick drive over to Turtleback Farm where innkeepers Susan and Bill Fletcher have created one of the sweetest island experiences you could have. There’s a reason why this place has been featured in publications such as Gourmet, Travel & Leisure, and Sunset- it’s downright dreamy. Susan Fletcher is a spark plug of a woman and I think it pretty much goes without saying that she’ll cook the best breakfast you can find on the island. She’ll also tell you exactly what to do and where to eat while you are visiting and trust me- you should listen to her.

It didn’t take long for us to get caught up in the gentle rhythm of the island. We roamed the inn grounds where Jimmy and Chompers became fast friends, discovered the mansion at Rosario, and talked produce with local farmers at the Orcas Island Farmer's Market. We ate sandwiches at Mia’s Cafe, sucked down local oysters at New Leaf, and experienced impossibly buttery pies at Passionate for Pies.

Shadows were growing long on Saturday as we drove down Mt. Constitution and through Moran State Park. When we arrived back at the farm the evening weather was nice enough that we were able to sit out on the back deck with a glass of wine talking and listening to music as the light slowly failed us. It was lovely.

The weekend of course ended, as weekends and vacations are wont to do, but we hopped back on the ferry carrying with us the memories of good people, pretty sights, and fine food.

I also carried with me a souvenir for you- Susan’s Crepes with Fresh Berry Sauce, well the recipe for it at least. We ate these on Saturday morning and I haven’t been able to stop thinking about them. So when my mom surprised me with the Turtleback Inn Cookbook, I knew exactly what I would be sharing with you. We made them tonight and the recipe holds up to those served at the inn. Perfectly sweet, not too eggy, tender and just delicate enough so as not to be a pain in the butt to handle. These crepes are perfect for both sweet and savory fillings or simply topped with fresh fruit and a little cream. Oh and consider doubling this recipe if there are more than two people eating, we plowed right through them in mere moments.

Crepes with Fresh Berry Sauce

From the Turtleback Farm Inn Cookbook

For the Crepes

3 eggs

1 cup milk

1 cup unbleached white flour

2 Tablespoons melted butter

1 Tablespoon butter

For the Fresh Berry Sauce

2 Tablespoons butter

3 Tablespoons sugar

1/2 cup orange juice

1 cup fresh berries of choice

To make the crepes:

Mix the first three ingredients and 2 Tablespoons of melted butter in a blender and let batter sit- it should resemble heavy cream. Heat a skillet over medium high heat. Melt remaining butter in skillet. Add just enough batter to thinly coat the bottom of skillet. Cook until bubbles pop, about 1 minute. Turn crepe over and brown the second side. Recipe makes around 8 crepes.

To make the berry sauce:

Melt butter in a saucepan. Add remaining ingredients and cook over medium heat until berries are soft.

All Things Zucchini

Today, July 14th 2011, it is 60 degrees and raining. Really Seattle? It's the middle of summer and I’m starting to feel like I need a vacation in Mexico. I’ve also been feeling rather uninspired about making dinner which seems to have become an all too common theme on this site given that a few days ago I proposed cake as a suitable meal option.

On the upside: our CSA box delivered enough fresh zucchini to feed a small army and, never one to look a gift horse in the mouth, I decided it was all things zucchini week. Thus I present to you: Zucchini Salsa Verde, otherwise known as seriously the best thing I’ve gotten to eat multiple times for dinner this week. It’s not a proper meal per say, but it is a great way to make salsa when tomatoes have yet to fully come into season and the weather is chilly and threatens to rain every. single. day. and you’re beginning to believe that you might never, ever, make it back to the beach. It’s also a great excuse to have tortilla chips and beer for dinner. I highly recommend it.

The zucchini shows up just enough to announce its presence- fresh and sprightly clean- and its delicate texture is perfectly suited to an easy summer salsa like this one. It’s not a fancy or showy recipe, but I think its beauty lies in that simplicity. Just chop up the ingredients, throw them into the blender, and serve. All it needs is a pile of chips and a cold Tecate with a squeeze of lime and frankly, sometimes that’s all I really need too. Jimmy would like it to be noted that he feels it would pair perfectly with a piece of steak or a pork chop, but I didn’t see the absence of meat impairing his enjoyment. You gotta love the way that boy thinks though.  

Zucchini Salsa Verde

Recipe by Ian Knauer via Bon Appetit, August 2010

 

2 medium zucchini, trimmed and chopped

1/2 cup chopped fresh cilantro plus leaves for garnish

1/3 cup chopped white onion

5 tablespoons fresh lime juice

2 1/2 tablespoons chopped seeded jalapeño peppers

1 1/4 teaspoons finely grated lime peel

2 1/4 teaspoons coarse kosher salt, divided

Combine all ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. Cover and chill.

Something Fantastic

Sometimes a song gets stuck in your head and it won’t go away. A few years ago I experienced the edible equivalent to this when a polenta pound cake got lodged in my brain.

I don’t remember many details of the night when I first encountered this cake. I know it was in Austin and we were deep in summer. Twilight was slowly creeping in and everyone was flushed and relaxed from a day in the sun. There was definitely a bar-b-que and I probably don’t need to mention the margaritas, but I don’t remember who actually made the cake or where it came from. What I do remember is being immediately smitten with its buttery flavor and dense rustic texture. I always remember the important stuff.

I ate close to three pieces that night which was a little excessive and more than a little impolite seeing as there was only one cake. And, of course, I needed even more. So when I woke up the next morning, I knew what needed to be done. In the years since, I’ve gone back and forth between a couple different recipes but the one I am sharing with you today is the closest I’ve found to the cake that I ate on that fateful summer night. It’s deep and hearty with a gentle amount of sweetness and a good smack of butter. The crumb is moist but still structured and not overly cakey, and the texture is something fantastic with grains that you can actually make out on your tongue. I just like it so much. Blanketed in whipped cream and topped with fresh fruit, it might be all you really need for dinner on a steamy summer night.

Polenta Pound Cake

Adapted from Bon Appetit and inspired by a mysterious bar-b-que attendee

I served this cake with vanilla scented peaches (recipe below) and fresh whipped cream but it sits well next to any number of berries and/or stone fruits. Ice cream is also nice, as is crème fraiche.

1 ¼ cups cake flour

¾ cup medium-fine cornmeal (polenta)

1 ½ teaspoons baking powder

½ teaspoon salt

1 cup plus 2 tablespoons sugar

1 cup (2 sticks) unsalted butter, room temperature

Zest of one medium lemon

4 large eggs, room temperature

1 teaspoon vanilla extract

½ cup greek yogurt

Position rack in center of oven and preheat to 350°F. Butter a 9x5x3-inch loaf pan and dust with flour. Whisk together flour, cornmeal, baking powder, and salt in a medium bowl. Using an electric mixer beat sugar, butter, and lemon zest until mixture looks fluffy. Add eggs 1 at a time, beating until incorporated after each addition. Beat in vanilla and then add the flour mixture in 3 additions alternating with the Greek yogurt until just blended. Spread batter evenly in pan.

Bake cake until a tester inserted into center comes out clean, about 50-55 minutes. Cake will brown and turn golden in the oven. Transfer pan to a metal baking rack and let cool for 15 minutes then invert cake onto rack and cool completely.

Vanilla Scented Peaches

4 peaches, pits removed and cut into thin slices

1 vanilla bean, split lengthwise

1/3 cup sugar

1 tablespoon butter

Combine peaches and sugar in a medium bowl and let sit 5 minutes. Using a paring knife, scrape the seeds from the vanilla bean into the peaches. Stir to combine.

Melt butter in a medium skillet. Add peach mixture and cook on medium heat until peaches are soft and liquid looks syrupy. About 15 minutes. Remove from heat and serve.

Summer Sneaks In

Where I grew up, summer descended on the city fast. And with scorching temperatures in the mid-100’s it proved to be more a sustained misery, rather than a season. But here in Seattle, summer sneaks in. It slowly announces its presence with longer days, warmer nights, and loads of fresh produce. And while it may take its sweet ass time to arrive, we are eventually rewarded ten-fold for the wait in gorgeous days filled with quiet breezes and sun so tolerant you never want to retreat inside.



The short-lived nature of summer in Seattle begs for unfussy and uncomplicated foods but, at the same time, it gives them hand over fist. No other season makes it so easy to eat so well. So before it slips away, taste the berries and the peaches, the tomatoes and the corn. Throw together fresh salads and bust out the grill. Eat it all now and savor the flavors. The season won’t last but the memories will.

Summer Greens with White Turnips, Cherries, and Blue Cheese Vinaigrette

This salad makes for a no-fuss summer meal and sits beautifully next to any number of grilled meats. I left the quantities of ingredients open, so play around with the amounts. Dried fruits work great here too, as do nuts.

White turnips, cleaned, trimmed and sliced thinly

Freshly squeezed lemon juice

Salt/Pepper to taste

Summer Greens of choice

Cherries, pitted and halved

Combine thinly sliced turnips with a squeeze of lemon juice and salt/pepper. In a large bowl combine the greens, cherries, and turnips. Serve with Blue Cheese Vinaigrette (recipe below).

Blue Cheese Vinagrette

Adapted from Bon Appétit, September 2005

4 ounces blue cheese of choice

5 tablespoons Champagne vinegar

½ cup extra-virgin olive oil

Satl/Pepper to taste

Puree blue cheese and vinegar in blender until smooth. With machine running, gradually add oil. Season dressing to taste with salt and pepper. Refrigerate extra dressing in an air-tight container.

Kick Off Your Shoes

They say that in Seattle summer doesn't really start until July 5th. And people, I'm beginning to believe that this just might be true.

So, in honor of the fact that summer will be starting in just a few short days, I thought that you and I could put on a little music and make some popsicles- cocktail popsicles with strawberries, peaches, and vodka. Cocktail-sicles?

Whatever you want to call them, I really think you’re going to like this recipe. I think your friends will like it too. And, by evening’s end, when everyone has wiped the last of the strawberry dribble from their chin, you’ll be guaranteed to experience the sort of silly giggling reserved for late college nights. It’s fantastic.

This is the time to prepare for those long, lazy days ahead. So kick off your shoes, throw on your favorite record, and grab yourself a frozen cocktail. Summer is about to start.

Strawberry and Peach Vodka Collins Popsicles

Adapted from Bakers Royale via Endless Simmer

I used standard popsicle molds which produced eight 4oz popsicles. This recipe is pretty versatile so you have free reign to play around with the molds. I’d imagine shot glasses would be fun as would small juice glasses.

6 oz. strawberries (about 10-12) mashed with a potato masher or pureed in a blender.

3 oz. peach syrup (see recipe below)

8 oz. sparkling water
1 tablespoon freshly squeezed lemon juice

5 oz. vodka (divided)

Stir strawberry puree with 3 oz. of vodka. Fill popsicle molds about ¼ the way full with strawberry mixture (about 1.5 tablespoons for standard molds) and set aside.

Stir peach syrup with sparking water until well combined. Add remaining 2 oz. of vodka and lemon juice and stir to combine.

Pour peach and vodka mixture over strawberry mixture and stir to combine.

Freeze for 2 hours, or until mixture is solid enough to hold a popsicle stick upright. Insert posicle sticks and finish freezing popsicles overnight.

To release popsicles from molds, run under hot water for 2-3 seconds.

Peach Syrup

This recipe produces way, way more than you’ll need. Additional syrup can be stored in an airtight container in the refrigerator.  It’s a great additional to numerous cocktails and frozen desserts and you’ll be seeing it pop up around here again.

½ cup sliced peaches

1 cup water

1 cup sugar

1. Wash, peel, and pit peaches. Place in a blender or food processor and process until peaches are pureed.

Place water, sugar, and peach puree in a pot and bring to a boil. Continue to boil for 5 minutes. Run syrup through a fine mesh strainer into an airtight container. Let cool.