A year ago, Gourmet Magazine lit up quite a few food blogs with their Raspberry Buttermilk Cake recipe. Munchkin and I made it and everyone loved it. This year I found myself at a crossroads of two nice happenstances. The first was a surplus of delicious strawberries from a farm in the Catskills. The second was leftover buttermilk after making Alice Waters’ delectable chocolate cake (from the Art of Simple Food).
So we brushed off the recipe, and made it again — this time with strawberries. It’s extremely easy to toss together, and a delicious summer lunch dessert. Here are the ingredients, and you can get the full recipe over at Epicurious:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh strawberries, washed and quartered
It is a shame Gourmet was shut down, especially since I vastly preferred it to Bon Appetit, but such are the woes of the publishing industry right now. Aside: this was my first time using the iPad in the kitchen to follow a recipe, and it is great for that purpose. Epicurious’ iPad app is nicely done, and it’s a marvelous device for browsing food blogs.
When it comes to baking, one of my favorite test kitchens belongs to a New Jersey blog called Stacey Snacks. I’m not a huge baker, even though I might aspire to Zoe heights, however I’ve mentioned before that baking has become a fun activity where I can involve our 4 yr old munchkin. When Lisl caught sight of a peach and blueberry pie recipe with two thumbs up on Stacey’s site, I knew we had to try it.
The recipe comes from Mango & Tomato, and I followed it pretty much exactly save for replacing one of the peaches with 3 apricots (and I skipped powdered sugar at the end). It is very straightforward — check out her site to see the instructions. Moist and absolutely delicious!
Ingredients (just so I have a record should other blogs disappear)
1 cup sugar
1 cup flour
1/2 teaspoon baking soda
1 teaspoon white vinegar
1 tablespoon yogurt
zest of half a lemon
1 peach, pitted and sliced
3 apricots, pitted and sliced
1 cup blueberries
And while my savory dish of the evening didn’t quite pass the “bloggable” bar (experimental vegetarian dish), I did take this photo of spinach which I liked enough to share:
This is a simple yet surprisingly sophisticated dish from Richard Olney’s Simple French Food. I’ve long been a fan of making scalloped potatoes with milk and/or cream. The use of beer makes the dish a little less rich, which can be a good thing, yet still flavorful, and the onions add a sophistication that I really enjoyed.
Continue reading “Potatoes In Beer”