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Raspberry Coconut Cake

2012-02-18T13:04:00.000-08:00

The question is, ultimately, how much do you say?

Do you say too much?

Too little?

And I watch people conduct these elaborate dances around themselves. I do it too.

We talk and we text and we tell and we photograph every moment, because this youth we're living is so effervescent.

And there are a million mediums to communicate through and with. And sometimes it is too much. Too many heys and howsitgoins and whatareyoudoinglaters and holdonsomeonetakeapictures.

I want to just stop.

I want to stop.

I want to wash some dirty dishes in a real sink. And I want to take a long bath. I want to knead some bread. Or go swimming, arms pulling in long front crawls. Or wash my dog, only I can't because she's dead. I want to sweep a floor. Or paint. I want to water a garden and smell the wet dirt. I want the real things. The tangible things. The holding, touching, clinking, breathing, sandwich-making parts of everyday life back. Because no one told me that college would make me forget what normal living and life is like.
I wanted to bake a cake.

I wanted to bake a cake and talk to myself.

So I did.

And I combined sugar and butter, and listened to the steady hum of the mixer.
And I measured out flour and baking soda and powder with the little silver spoons.
And I mixed in raspberries and blackberries and coconut. (Beautiful words!)
And then I frosted it with cream cheese and sugar.
And then I ate that cake.
Life is so good.

It is the sweet simple things in life that are real after all. -Laura Ingalls Wilder

But really.

xoxo

Raspberry Coconut Cake

adapted from smittenkitchen.com

Yield: Two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake (I have yet to audition the cupcakes, shame on me)

4 cups plus 2 tablespoons (480 grams) cake flour (not self-rising)
2 teaspoons (10 grams) baking powder
1 1/2 teaspoons baking soda
1 teaspoon (5 grams) table salt
2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
2 cups (400 grams) sugar
2 teaspoons (10 ml) pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk (475 ml), well-shaken

3/4 unsweetened shredded coconut

1 to 1 1/2 cups raspberries or blackberries

Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)

Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated. Using a spatula, gently stir in coconut and raspberries.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Cream Cheese Frosting

from smittenkitchen.com

5 ounces (142 grams) cream cheese, softened

3 tablespoons (1 1/2 ounces or 42 grams) unsalted butter, softened

1/4 teaspoon pure vanilla extract
1 cup (4 ounces or 120 grams) confectioners sugar

Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.

Perfection In Your Mouth Chocolate Chip Cookies

2012-02-07T21:34:00.000-08:00

The thing is, every day I feel so endlessly overstimulated by so many people and professors and reading and walks and phone calls and avoidance of homework that I just... Feel empty. A little obliterated actually. I wake up raring to go and collapse into bed at the end of the day, sleep like the dead and then do everything all over again the next day. Don't get me wrong, these days are great. Truly wonderful. I love love love them.

Also, right now I feel like I should be in a band called SO MANY FEELINGS.

Because that's how I've been feeling lately: there are just TOO MANY FEELINGS.

Anyways, to fill this pit of exhaustion and Too Much Feelingness I've been eating a lot of chocolate chip cookies. It's not stress eating because I am always genuinely hungry. That's another thing. I'm never full.

Anyways, basically the point of all this is to say, I am completely and utterly besotted with these cookies. My roommate is too. We eat eat eat them. We are at the point where we don't even try to rationalize eating them. We just eat them. I had a cookie with breakfast today. It's all part of balanced meal. I try and start my day right. Because these chocolate chip cookies are perfect. And when I say perfect I mean, PERFECT. They are crisp, they are soft, they are sweet, they are salty, they are chocolatey, they are wholesome, they are home.

Basically, the point of all THIS is to say that these cookies honestly have curative powers or something. Because I always feel better after eating one. Or three.

xoxo

Perfection In Your Mouth Chocolate Chip Cookies

from Baking: From My Home to Yours by Dorie Greenspan

P.S. I already wrote about these forever ago, but I've fallen in love with them all over again and I just wanted to remind you how good they are.

2 cups all-purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

2 sticks unsalted butter, at room temperature

1 cup sugar

2/3 cup (packed) light brown sugar

2 teaspoons pure vanilla extract

2 large eggs

12 ounces bittersweet chocolate, chopped into chips or 2 cups store-bought chips or chunks

1 cup finely chopped pecans or walnuts

Preheat oven to 375 degrees F.

Whisk together flour, salt and baking soda.

Working with a stand mixer w/paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute until smooth. Add the sugars and beat until well blended. Beat in vanilla. Add eggs one at a time, beating for 1 minute after each egg goes in. Reduce mixer speed to low and add dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed mix in chocolate and nuts.

Spoon on tablespoons of dough onto baking sheets, leaving about 2 inches between spoonfuls.

Bake cookies, one sheet at a time, for 10 to 12 minutes. Until light brown on edges and golden in center.

Allow cookies to rest for one minute. Then using spatula transfer to cooling rack.

life lately

2012-02-01T07:10:00.000-08:00

Darlings, I miss you so much. I miss cooking. I miss frying eggs. I miss perfect vegetables. Despite these trials though. I think maybe I am the happiest I have been in a long time. These days are so long. They are like Carole King songs. With lots of ache and love all at the same time.

I try and talk things through a lot.

Everyone has so many interesting things to say.

And even though I never think about being old, or ever really believed I would get old, the other day I discovered that my childhood is behind me. And that is the most bittersweet feeling.

The other day I imagined living in a beautiful quaint house with windows that had wide sashes and bowls of irises and wide white beds. I'd never imagined that before. I have literally never thought about being a grown up before. I have thought about the privileges that came with being a grown up, but never the actuality of being a grown up.

I don't read the news anymore. I'm okay with that. I am okay with living in a bubble, because how long can you live in a bubble of youth and homework and wondering what you'll do on Friday night?

Not very long.

I'm trying to appreciate all this beauty and weirdness around me, and simply be exuberantly young.

The point of all this is to say that I'll have something delicious for you next time. I just wanted to stop by. And say hi. And wish you well. xoxo

Puebla Chicken and Potato Stew

2012-01-23T21:17:00.000-08:00

In the grand scheme of things, nothing is important. I mean, sad stuff happens and good stuff happens and you take a lot of baths and eat a lot of stews and go to some weddings and drink a lot of coffee and have a lot of realized dreams and maybe some crushed dreams, and then you lose your socks and smoke a cigar and you pay massive library fines and you wash your face, and you vacuum your carpet and eat an apple with cheddar cheese.

And maybe you have an adventure and write down inspirational quotes in your inspirational quote book. And maybe you take some pictures of the people you love, or a tree that is beautiful. Or a cool pot hole cover that says:

And maybe you make a fool of yourself, as you are apt to do when you are 18 years old (almost 19) and a little too excited about most things in general. And maybe you make something good or maybe you make something bad, but at least you made something. And maybe you wear your favorite sweater and maybe you cry every now and then or maybe you don't and maybe you watch a good movie. And maybe you make a new friend completely unexpectedly or maybe you write a song or maybe you don't do any of that, you just do a lot of navel gazing. Or maybe you have conversations about things you don't really understand yet, but know you will someday, and that is weird and beautiful.

Anyways, the point of all this is to say, despite all the strangeness and lunches and bananas and dirty laundry and phone calls and little tragedies and victories, stew will get you through all of it.
That's what stew was meant to do.

Puebla Chicken and Potato Stew
from Gourmet Today by Ruth Riechl

P.S. This is really lovely.
P.P.S. Stew is really unphotogenic. Sorry.

xoxo
m

2 pounds chicken thighs, rinsed and patted dry
1 large white onion, quartered
6 cups water
salt
2 garlic cloves, left unpeeled
1 (14-15 ounce) can whole tomatoes in juice
4 teaspoons chopped canned chipotle chiles in adobo
1 teaspoon dried oregano, preferably Mexican
1 tablespoons vegetable oil
1 link (1 1/2 ounces) mild Spanish chorizo (cured spicy pork sausages) finely chopped
1 pound boiling potatoes, peeled and cut into 3/4 inch pieces
2 ounces queso fresco, or whatever cheese your heart desires

Combine chicken, 2 onion quarters, water and 1 teaspoon salt in a 4 to 5 quart pot and bring to a boil, covered, over moderately high heat. Boil for 10 minutes, then remove from heat and let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate; reserve broth with onion.
Meanwhile, heat a dry small cast-iron skillet over moderate heat until hot. Add garlic and remaining 2 onion quarters and brown on all sides, turning occasionally with tongs, about 5 minutes. Peel garlic and transfer to a blender. Add browned onion quarters, tomatoes with juice, chiles and oregano and puree until smooth.
When chicken is cool enough to handle, coarsely shred, discarding skin and bones.
Heat oil in a deep 12-inch skillet over moderately high heat unitl hot but not smoking. Add chorizo and cook, stirring, until fat is rendered, about 2 minutes. Carefully add puree (it will spatter and steam) and cook, stirring frequently, until thick, about 10 minutes.
Add potatoes and 1 teaspoon salt to reserved broth in pot, bring to a simmer, and simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes.
Add potatoes and onion to chorizo mixture, along with 2 cups broth (reserve remainder for another use, if desired). Stir in chicken and simmer for 10 minutes.
Sprinkle stew with cheese and serve with avocado slice and corn tortillas, if you so desire.

Lemon Bundt Cake

2012-01-17T18:17:00.000-08:00

I am in love.

Can you believe it?

With a color.

Is that even possible?

In case you didn't guess, that color is lemon yellow.

What sparked my love?

Who knows.

But I am besotted with this color.

Maybe it was because I zested about a million lemons in order to make a lemon bundt cake for my father. Because he loves that sweet/tart magic.

The cake disappeared so quickly that I didn't even get to take a picture.

It's because it was a lemon cake.

What's not to love?

xoxo

mary

Lemon Bundt Cake

From SmittenKitchen.com, who adapted from ‘Barefoot Contessa Parties!’

Yield: 2 loaf cakes (or one bundt)

2 sticks unsalted butter, at room temperature

2 1/2 cups sugar

4 extra-large eggs, at room temperature

1/3 cup grated lemon zest (6 to 8 large lemons)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice

3/4 cup buttermilk, at room temperature

1 teaspoon vanilla extract

2 cups confectioners’ sugar, sifted.

1. Heat oven to 350 degrees F. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.

2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.

3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.

6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.

Pasta with Bolognese Sauce

2012-01-06T20:46:00.000-08:00

I want to tell you something.
You don't celebrate you enough.
I want to applaud you for your acts of ordinary bravery. For reaching out to someone. For reading a book. For sleeping. For doodling. For completing the crossword. For going for a walk. For trying to make a new friend. For belting along to the radio while you're driving alone. For clearing your clutter. For writing a letter. For giving yourself a break. For making a goal.
I want to give you a big hug and warm meal, for being YOU.
Way to go!

To be more specific, I want to make you this meal:

I want to make you the most comfortable, cozy meal in the world,

Pasta with Bolognese Sauce.

That's just how much I love you. Really truly.

It will make your soul sing cozy songs.

Not kidding.

Pasta with Bolognese Sauce
from The Gourmet Cookbook by Ruth Reichl

2 tablespoons olive oil
2 tablespoons butter
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
2 tablespoons tomato paste
1 pound ground beef, pork, veal or a combination of the three (I used beef)
1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg
1 cup dry white wine
1 (28 ounce) can tomatoes, diced or whole or whatever
1 pound dried pasta (I like fettuccine)

Heat oil and butter in a 6 to 8 quart heavy pot over moderately high heat until foam subsides. Add onion, garlic, carrots, and celery and cook, stirring, for 2 minutes. Stir in tomato paste and cook for 1 minute. Add meat and cook, stirring until meat is no longer pink, about 4 minutes. Add milk, salt, pepper, nutmeg and cook, stirring until most of milk has evaporated, about 8 minutes. Add wine and cook, stirring occasionally, until all liquid has evaporated, about 8 minutes.
Coarsely puree tomatoes, with their juice, in a blender or food processor. Stir tomatoes into pot. Cook sauce at a bare simmer, uncovered, stirring occasionally, for about 1 1/4 hours (sauce will thicken). Season with salt and pepper.
When sauce is almost done, cook pasta in a 6 to 8 ounce quart pot of boiling salted water (1 tablespoon salt per every four quarts water, not to be specific or anything) until al dente; drain.
Immediately toss pasta with sauce in a large bowl. Serve with cheese.

Peace Through Pie

2012-01-03T11:21:00.001-08:00

Darkness cannot drive out darkness; only light can do that. Hate cannot drive out hate; only love can do that.

-Dr. Martin Luther King Jr.

I've always wanted to be a mover and a shaker. The kind of person who gets out in the world and accomplishes, who fights for peace and justice and beauty and love.

I think most people want to move and shake and fight for those things.

About a year ago, an incredible woman named Luanne Stovall contacted me about a nonprofit organization she created called Peace Through Pie, which joyously celebrates Martin Luther Jr. Day with pie socials. People cook with love, but in particular people bake with love. Pie = love.

There is something magical about pie. Pie is a uniter, a shared experience, an instant community, because everyone gets a slice. The goal of Peace Through Pie is to create a more beautific, loving and peaceful society through this shared pie experience.

So become a pie-o-neer for peace. Host a pie social of your own. Take a pie to work. Or the grocery store. Share, talk, make friends, spread the love. Become a mover and a shaker, and fight for peace with every bite.

Finally, I want to invite you to the

4th Annual Sweet Home Peace Through Pie Social

Sweet Home Missionary Baptist Church,

1725 West 11th Street,

Austin, TX

Saturday, Jan. 14, 2012 // 2:00 PM – 4:30 PM

Please join me and other peaceful pie-o-neers at this event, I'd love to meet you!

You can find more information at www.peacethroughpie.org or find us at www.facebook.com/PeaceThroughPie

peace and love

xoxo

mary

happy new year

2012-01-01T16:55:00.000-08:00

So I went to Buenos Aires.

You know what is in Buenos Aires?

Lots of graffiti.

My favorite:

You know what else is in Buenos Aires?

Really unbelievable food.

I have realized that I like beer.

But I have also realized something else about myself.

I will never love beer as much as I love cheese. This antipasta platter was exquisite:

The salami was not to be believed. It was rich and buttery, with a depth of flavor and texture that I didn't even know salami could have. And the olives. And the blue cheese and the ham with pistachios. It was gorgeous.

I would give so much to eat that cheese platter again.
The interior of the restaurant was also fabulous. It was straight out of a novel, or the 1920s.

I also loved this waiter. I loved his mustache.

Our table. The beer came in a huge glass bottle for the table.

A spanish omelette, filled with soft pieces of potato.

Beef carpaccio. I died.

This is what I ordered. I am not a huge meat eater, but apparently the above is an Argentinian speciality. The fries were wonderful, thick cut, round potatoes. I don't know what the cut of meat was, but it was quite tough and very thin, covered with tomato sauce and mozzarella cheese. It was very strange and wonderful.

My father's steak.

My brother's ravioli. Exquisite.

My brother and I.

The restaurant, Lo de Jesus.

It is so incredible when you eat something that makes you gasp with delight, because of the sheer goodness. I wanted to share this with you, because it was so, so unbelievably beautiful.

Here's to more delightful eating experiences in 2012!

xoxo

Chocolate Whiskey Rum Bundt Cake

2011-12-17T09:37:00.001-08:00

So I just watched the movie High Fidelity for the first time. It's fabulous.

My favorite part of the film is this concept about The Top Five. In the film, your Top Five is a crucial part of your identity, a musical litmus test of your hipness, snobbishness and finally, personality. I've been thinking about my Top Five:

Joni Mitchell

Stevie Wonder

Amy Winehouse

Bob Schneider

And then I'm stuck. I like all these whiny singer-songwriters, and I feel like I need a real BAND to complete my list. The thing is, I love so much, and picking my fifth... It's too hard. Maybe Louie Armstrong, but he's not a band. I kind of have this serious thing for The Rolling Stones. I'm actually reading this book right now:

It's really interesting. It's also very, very long. He did a lot of drugs.

Anyways, I'm just not sure about who my fifth is.

On a similar musical note, since winter break began, I've rediscovered my adoration of Earth Wind & Fire:

It's kind of embarrassing.

I love it.

I don't think that Earth Wind & Fire is exactly Top Five material for me. Maybe Top Ten, but no one cares about your Top Ten. I don't think my love of Earth Wind & Fire would impress the music snobs in High Fidelity. Actually I doubt that any of my Top Four + One I Haven't Figured Out Yet will impress anyone, music snob or not.

Whatever.

Anyways, I started wondering what's in my Top Five of Favorite Things to Cook/Bake:

Scrambled Eggs

Pies

Chocolate Chip Cookies

Homemade Spinach Pasta

Desserts With Rum and Whiskey

Desserts with Rum and Whiskey are undoubtably The Best. There is something about the boozy, luscious quality of the liquor, that when paired with sugar and flour and butter, simply equals perfection.

This Chocolate Whiskey Rum Bundt Cake is no exception.

I mean, this cake is basically the reason to have a Top Five of Favorite Things to Cook.

This recipe calls for American Whiskey, and forgive me, but I am not really a snob about liquor and figured no one would never be able to taste any difference, so I used what was left of our Irish Whiskey and then some Rum, because I really like Rum, and because I couldn't find any American Whiskey in our kitchen. Anyways, as soon as I had combined this inventive duo with the rest of the batter, my brother informed me that we had a massive handle of Maker's Mark in the pantry. C'est la vie.

Also, I added frosting, because obviously, a Chocolate Whiskey Rum Cake is not decadent enough.

Also, did you know you can spell Whiskey two ways? Whiskey with and 'e' and Whisky without an 'e'.

Who and what are in your Top Fives?

xoxo

Chocolate Whiskey Rum Bundt Cake

barely adapted from Gourmet Today by Ruth Reichl

1 cup unsweetened cocoa powder (not Dutch process), plus 3 tablespoons for dusting pan

1 1/2 cups brewed coffee

1/2 cup American whiskey (Or Irish Whiskey or Rum or a combination of them all or whatever)

2 sticks (1/2 pound) unsalted butter, cut into 1-inch pieces

2 cups sugar

2 cups all-purpose flour

1 1/4 teaspoon salt

2 large eggs, left at room temperature for 30 minutes

1 teaspoon vanilla extract

Put a rack in middle of oven and preheat oven to 325 F. Butter Bundt pan well, then dust with 3 tablespoons of cocoa powder; knocking out excess.

Combine coffee, whiskey, butter, and remaining 1 cup cocoa powder in a 3-quart heavy saucepan and heat over moderate heat, whisking, until butter is melted. Remove from heat, add sugar, and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool for 5 minutes.

Meanwhile, whisk together flour, baking soda, and salt in a bowl.

Whisk together eggs and vanilla in a small bowl, then whisk into warm chocolate mixture until well combined. Add flour mixture and whisk until just combined (batter will be thin and bubbly).

Pour batter into Bundt pan. Bake until a wooden toothpick inserted in center comes out clean, 40 to 50 minutes. Cool cake completely in pan on a rack.

Run a thin knife around sides of pan, then invert cake onto a rack. Sift confectioners' sugar over cake OR frost with My Favorite Chocolate Frosting.

My Favorite Chocolate Frosting

from Allrecipes.com

Adding this frosting unfortunately makes this cake look like a large chocolate doughnut. Which is okay. Only, massive doughnuts however delicious they actually are, are not photogenic or attractive looking. Also, sprinkles are always nice.

1 cup butter, softened

4 1/2 cups confectioners sugar

1 1/4 cups baking cocoa

1/2 teaspoon vanilla extract

1/2 cup milk

In a large mixing bowl, cream butter. Gradually beat in confectioners sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency. Frost and sprinklelify.

Swedish Visiting Cake

2011-12-10T19:40:00.001-08:00

There is so much in world to be a snob about:

Wine
Music
Clothes
Technology
Cars
Bikes
Phones
Cosmetics
Coffee
Tea
Basically Anything You Can Imbibe
Films
Language i.e. usage of certain swear words as well as the words "like," "dude," "y'all" and "guys"
Television
Guitars
Magazines
Blogs
Shoes
Carpets
Travel
Cigars
Furniture
Food

and in my case

cake.

I am a cake snob. The worst kind of snob.

Here is how you know if you are a cake snob:
You are at someone's party, usually a birthday party, usually for someone you don't know to well, because all of your friends are hopefully cake snobs as well. Anyways, the party is kind of boring, and the entire time you look forward to the cake, because cake should always be the high point of any party. Anyways, you wait and wait and wait until finally someone gets it together and lights some candles and stuff and you sing happy birthday and you see the cake and literally your mouth falls open in disappointment. Because it is from the supermarket there are strange technicolor frosting flowers all over it and too much frosting and no class and over-decoration and then the actual cake itself is too sweet and flavorless bland stale stale stale sweetness.

And life feels completely meaningless.

You will never have this problem with this cake.

Ever.
I promise.
I suggest you defriend your non-cake-snob friends on facebook and hope they don't invite you to any more lame ass parties with lame ass cake. Alternatively, you could just offer to make it for your non-cake-snob friend's parties and then they will love you and your cake snob friends will love you. And it will just be lots of love + cake.
Which is an infinitely good thing.

xoxo

Swedish Visiting Cake

from Baking: From My Home to Yours by Dorie Greenspan

Makes 8 to 10 servings

This is simple and glorious. I added cranberries, for pizzazz and holiday festivity. Also there is no frosting, which is always a plus, and it is dense and moist and sweet and takes no time to make or bake and between the two of us my mother and I managed to eat more than half of it, basically in one sitting. Which is kind of embarrassing and awesome at the same time. Mostly awesome.

1 cup sugar, plus extra for sprinkling

Grated zest of 1 lemon

2 large eggs

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 cup all-purpose flour

1 stick (8 tablespoons) unsalted butter, melted and cooled

About 1/4 cup sliced almonds (blanched or not)

Cranberries (optional)

Center a rack in the oven and preheat the oven to 350 degrees F. Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.

Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic. Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts. Switch to a rubber spatula and stir in the flour. Finally, fold in the melted butter.

Scrape the batter into the pan and smooth the top with a rubber spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar. If you're using a cake or pie pan, place the pan on a baking sheet.

Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist. Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it. You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.

I am procrastination goddess.

2011-11-29T09:45:00.001-08:00

I am becoming a goddess of procrastination.
I just thought you should know.

I trawl the internet and find gems like this:

I don't know why, but the above makes me genuinely happy.
Just thought you should know.

Also, I have been listening to Bob Dylan's "I Am a Man of Constant Sorrow" and the Rolling Stones Let It Bleed,
partly because that album is my roommates favorite, and also because the music feels so RIGHT.
I've never been a huge Dylan fan, but his songs suddenly DO IT for me. Also, no one EVER told me about the Dylan song "Hurricane." It's the shit. For real:

There's this line from a song by Alejandro Escovedo where he says "Everybody's gotta dance with the blues sometimes." And I just love that, because it's so so true. I'm not dancing with the blues, but let me tell you, that listening to the blues just feels so RIGHT. Who knows why.

What does this have to do with food?
Nothing.

Like I said, I'm now a goddess of procrastination.
Just thought you should know.

Chocolate Pecan Pie

2011-11-24T14:55:00.001-08:00

Darlings,

From now on, when ever anyone asks me how I am doing, I am not going to say,

"I'm great."

"I'm good."

"I'm fine."

"Okay."

"Tired."

I am going to say:

"I am loving life."

Because being alive is actually really spectacular. And it's inspirational to affirm the wonder of the world to other people, as well as yourself.

So there you go.

Also it is Thanksgiving. And I am so grateful. My father likes to tell me that Gratitude and Forgiveness are the Most Important Thing.

And he's right.

I'm grateful for my family, what they have done for me and the love I have for them... There are not words for my gratitude it goes --beyond. I am especially grateful for my brother Michael, because he lets me call him and say everything that is in my head and he listens and we laugh, and that is good.

And I am grateful for friends, old and new, for laughter and good times and talking about everything and nothing. I am grateful for hugs and smiling and laughter. I am grateful for meals. I am grateful for books and blogs and the newspaper and long walks. I am grateful for music and lyrics and poetry. I am grateful for sitting on blankets and looking at the sky. I am grateful for clouds. I am grateful for professors and university. I am grateful for lipstick and cvs and dancing. I am grateful for yogurt and granola and bananas. I am grateful for sunlight. I am grateful for the cold. I am grateful for waking up. I am grateful for singing and pie.
And I am grateful for myself. And I'm grateful that I can forgive myself-- for being awkward and weird sometimes, and knowing that it is okay.

I am also grateful for my ability to rationalize eating tremendous quantities of pie.

Speaking of which:

Chocolate Pecan Pie. My mother wished it had bourbon in it. I agree. Add a splash of something boozy while you bake.

Endless love. I am so grateful you're here.

also, i just realized that all of my posts lately have been about how gorgeous life is. how magnificent is that?

Chocolate Pecan Pie
from Baking: From My Home to Yours by Dorie Greenspan

This is really, really good. NB: Dorie specifies a partially baked crust, which frankly, I rarely have time for. Partially/blind baking crusts always exhausts me as it requires too much hovering around the oven. Anyways, I baked this in an unbaked crust and it all worked out fine. Though the crust on the bottom COULD stand to be a little crisper, who cares? Regardless, I wanted to leave that decision up to you, so I left the recipe as is.
xoxo

1 9-inch single pie crust, partially baked and cooled
3/4 cup light corn syrup
1/2 cup (packed) light brown sugar
3 tablespoons unsalted butter, melted and cooled
3 large eggs, preferably at room temperature
2 teaspoons instant espresso powder
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cup (about 7 ounces) pecan halves or pieces
3 ounces bittersweet chocolate, coarsely chopped
A splash of something boozy

Position a rack in the lower third of the oven and preheat oven to 425 F. Put the pie plate on a baking sheet lined with parchment or a silicone mat blah blah blah.
In a large bowl, whisk the corn syrup and brown sugar together until smooth.
Whisk in the melted butter, then add the eggs one at a time, beating until you have a smooth, foamy mixture. Add the espresso powder, vanilla, cinnamon and salt and give the batter a good mix. Rap the bowl against the counter a couple of times to pop any bubbles that might have formed, then stir in the pecans and chocolate.
Turn the filling into the crust.
Bake the pie for 15 minutes. Meanwhile, make a foil shield for the crust by butting a 9-inch circle out of the center of an 11- or 12-inch square of aluminum foil.
Lower the oven temperature to 350 degrees F. Place the foil shield on top of the piecrust, the filling will be exposed, the crust covered by the foil. Bake the pie for another 15 to 20 minutes (total baking time should be 30 to 35 minutes), or until it has puffed (the middle and the edges should be fairly evenly puffed), is beautifully browed and no longer jiggles when tapped. Transfer the pie plate to a rack, remove the shield and cool to room temperature.

eggs and salmon

2011-11-13T16:54:00.001-08:00

This funny thing happens to me on Saturdays: I always feel homeless.
I work in the mornings at the dance school. And then I am free. Normally I wake up around 7:30 (early) and then I drink as much coffee as I can and ride my bike to work. And then by 10:30 I'm done, and it's really just the strangest feeling, I always feel at a loss. I always used to spend Saturdays at home. Reading the newspaper and playing piano and reading books or going to dance classes or baking. Now I just feel empty. I go to the farmer's market and buy an egg and potato breakfast taco, because I am always famished, and then I ride my bike. I am gaining an increasing appreciation for aimlessness. I ride around the lake, and go to my favorite spots. I ride over to the east side. I ride to the bakery. I ride back. I never go anywhere. I just wander.
Anyways, I went home on last Saturday, to make lunch for my family because my mum was out of town. I cooked some salmon and some vegetables.
The vegetables were decidedly mediocre, but the salmon was gorgeous. I roasted it in the oven. I have no idea how you really cook salmon. I just put it in a hot oven with a drizzle of olive oil and some salt and pepper and waited and checked on it until it was a lighter shade of pink.

Have you ever looked at a fish? I mean, really looked? It's a deep coral color. Beautiful. Crazy.
Anyways, I was craving eggs. I crave eggs all the time. Gently scrambled eggs and salmon sounded exquisite and divine. So I made a taco with a fresh wheat tortilla and torn basil leaves and salmon and eggs and some really fine cheese whose name I can't remember. And oh my.
I was right. Exquisite and divine.

The other day I informed my father that I am saying yes to life.
He laughed.
I just thought you should know.
I am also saying yes to egg and salmon tacos.

Amen.

also, these pictures were taken with my phone. and they are really, really gross. so i apologize.

Marie-Helene's Apple Rum Cake

2011-11-08T18:04:00.000-08:00

So I was talking to my dear friend the other day about this new life of mine and she said, "So what have you been up to?"
And after a long pause I said, "I have no idea."

And it's true.
I spend a lot of time wandering around.
I sleep and I eat. I haven't accomplished anything major. I write papers sometimes. I talk to strangers who might become friends. And I sit on a blanket at night and look at clouds, and pretend to work. But mostly I just sit and think and dream.

I have discovered something about myself. I'm not really afraid of people. I mean, sometimes I am of course. And everyone has those moments. But in general, I'm way more outgoing than I ever thought I was. Which is really, really great. I feel like I'm finally growing into myself. Which is glorious.

Other things.
This cake.
Is.
Exquisite.
I mean,
DIVINE.
Really.

I think it's the rum.

Marie-Helene's Apple Cake
from Around My French Table: More than 300 Recipes from My Home to Yours by Dorie Greenspan

This is so simple it's really a crime not to make it right this second.

3/4 cup all-purpose flour
3/4 teaspoon baking powder
pinch of salt
4 large apples
2 large eggs
3/4 cup sugar
3 tablespoons dark rum
1/2 teaspoon pure vanilla extract
8 tablespoons unsalted butter (1 stick), melted and cooled

Center a rack in the oven and preheat to 350 degrees F. Generously butter an 8-inch springform pan. Line a baking sheet with a silicone baking mat or parchment paper or nothing if you're lazy like me.
Whisky the flour, baking powder and salt together in a small bowl.
Peel the apples, cut them in half, and remove the cores. Cut the apples into 1-to-2-inch chunks.
In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so it's evenish.
Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper and invert it onto the rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.

to happiness

2011-11-01T19:53:00.000-07:00

Darlings,
Let me tell you something. Professors are classy. I mean, CLASSY. I went to my literature professors home and oh my goodness. Can you say class? Can you say pink barber's chair? Can you say fabulous art and divine and exquisite food?
For the first time since coming to school I felt sated physically. And even emotionally/mentally. You see, it feels like forever since I've been around real beauty or been in a truly beautiful space. And so being somewhere, where everything was Just So. Where everything was Just Right. Where everything was Clean and Tidy and Divine and Exquisite.
I mean.
I was in a coma of sated happiness. So lovely lovely.

I was looking through pictures from this year. And there is so much goodness that has happened this year.
And so much sadness too. And that is okay.

But right now I am just feeling so magnanimous and happy. Probably because I have been listening to Stevie Wonder. Stevie Wonder will do that to you. Also, what is going on? How is it already November? Because earlier this year I had no idea where I would be and what I would be doing at this time.
And now I know.
And it's good.
Isn't that crazy?

SOME GOOD THINGS FROM THIS YEAR:

Mountains.

Barton Springs in the Evening. Glorious.

Lemon tart with chocolate sorbet. And basil. And blackberries.

Bike rides. And the lovely trees seen on bike rides.

With my cousin Nora. In New York. My favorite place. In a pedicab. And eating pastries. And on the way to the theatre. We. Were. So. Happy.

I never thought I would be happy here but I am. And that is good.

Dancing. And my bag before dance class.

Pastries with friends. It's the best.

The face of Morrissey on the side of the refrigerator at the coffee shop. Also coffee shops. Also the discovery of chai lattes.

Good advice.

My brothers. Because they are so beautiful.

And my parents. Because I am only just beginning to realize how unbelievably, amazing, astoundingly, truly gorgeous and wonderful they are.

These profiteroles which I need to tell you about. Because they were SO happy.

These shoes.

Giraffes.

Weddings. And dancing at weddings. And crying because weddings are so divine and exquisite.

Concerts. Esp. Fitz and the Tantrums. And Stevie Wonder.

Also packages from aunts and love and finally starting to feel right and sweaters and teaching dance and singing and dance parties and going out and sleeping in and coffee and self help books and that really beautiful pink barber's chair at my professor's house and embarrassing myself all the time, but that's okay, and sitting outside late at night, even though it's too cold and nail polish and rain and that one cab ride where the driver played the greatest hits from the 70's and we danced in the cab and lunch and yogurt and champagne and meeting beautiful people all the time.

Basically, I just want to say:

Crazy Apple Crisp

2011-10-28T06:27:00.000-07:00

You never get full.

I'm hungry all the time. Not just for food but also for LIVING. There is so much NEWNESS that I've been experiencing and keep experiencing-- I'm absolutely thrilled by it.

And I'm not going crazy or anything. I'm a pretty tame person. But I am so excited. I'm seeing and doing so much. ALL THE TIME. I go out: Parties, bookstores, shows, plays, art openings, "cultural events." Darlings, I finally feel like I beginning to experience a little bit of the life I've been dreaming about for so long.
And that is unbelievable.
I may not be crazy in real people life, but sometimes in my head I am, and some times when I bake I get a little over excited too.

I went home about a week ago, and I made this.
And I added mango and dried cherries and pecans and two strawberries that were mouldering in the fridge to what was supposed to be regular apple crisp. You can basically make this crisp out of anything. Get wild and crazy. Add the mango.
Add the strawberries. Add whatever you want. Experience newness.

Life is beautiful.

And don't forget to drink lots of milk.

Crazy Apple Crisp

adapted from Deborah Madison's Vegetarian Cooking for Everyone

It is really important to be pretty scant with the sugar here. Because if you add too much things just get SICKENING. And we can't have any of that.

For Crisp Topping:

6 tablespoons butter, cut into 1/2 inch chunks

3/4 cup brown sugar, packed

2/3 cup flour

1/2 cup rolled oats or chopped nuts

1/4 teaspoon salt

1/2 teaspoon grated nutmeg

1 teaspoon ground cinnamon, optional

some pecans

About three apples, a mango, some strawberries, dried cherries

Preheat oven to 375 F.

Using your fingers or the paddle attachment of a mizer, work the butter with the rest of the ingredients (except blueberries) so that each piece is coated and you have a coarse crumbly mixture. Butter a 2-2 1/2-quart baking dish. Pour in blueberries. Gently cover with the topping. Bake for about 45 minutes. Or until topping is lightly browned and blueberries are luscious and bubbly looking.

I want to tell you

2011-10-19T13:53:00.000-07:00

Hello Darlings,

There is so much that I want to tell you about.

BUT I CAN'T SAY EVERYTHING.

There's just too much.

For example.

The other day, I went out and to a party. But that's not the story I want to tell you.

I want to tell you about waking up the next morning, early, and I had the perfect breakfast. I ate it alone on a cold stone stair case, in the shadow of a beautiful tree. And the sun was warm but the air was cool. And I just sat and ate and thank.

And it was utterly perfect. I didn't know such perfection could exist.

I ate a banana and drank an iced coffee with milk.

And it was the best.
The ultimate.
The absolute best.

xoxo

Blackberry Jam Cake with Caramel Icing

2011-10-08T10:42:00.000-07:00

There are some people who think and talk in properly formed sentences, which become very long paragraphs. And they can talk and argue and sound intelligent all the time. LIKE ALL THE TIME. It's a kind of genius. And it makes me jealous.

I think and talk in sentences. And they are usually poorly formed. Or at the very least, they are not nearly as smart or cool sounding as I wish. So I am not a talking/communicating genius. But let me tell you something.

Sometimes I get flashes of genius.

I mean this cake is a stroke of genius. I've been wanting to make it forever, and when I finally did. Well... It's almost embarrassingly delicious. It is a Blackberry Jam Cake with Caramel Icing.

And when I am in classes, where people discuss moral, ethical and literary issues as if their lives depended on it, and stylish and elegant sentences spill out of their mouths, I daydream about cake, cheese and shoes and magazines and music and generally feel like a shallow person.

Not paying attention in class is kind of a genius too. Sort of. Kind of.

Not really.

And you know what? I'm okay with not being a talking genius all the time. Not everyone can be a genius. Sometimes you have to be that girl who asks dumb questions and relates Awkward Personal Anecdotes that always make way more sense in her head. Sometimes you have to wear blinding bright neon-pink sneakers. Sometimes you just have to eat cake and cheese and enchiladas. All in one meal. And sometimes you have to talk in not good sentences. What I'm trying to say is: this cake is for those of us who just get strokes of genius. It's for those of us who ask the dumb questions. It's dedicated to the in class day dreamers, who watch the clock, because they really don't want to discuss Ancient Greek drama, because they just want food.

Especially on Banana Pudding Day.

Insert Awkward Personal Anecdote Here.

Blackberry Jam Cake with Caramel Icing
from The Gourmet Cookbook
This is everything cake was meant to be. Hearty, moist, sweet, tender. And I am obsessed with the icing.
I've literally been wanting to make this for years. It was not quite like I expected, namely in that the blackberry jam flavor was not quite as pronounced as I had hoped. Nevertheless, it is exceedingly luscious. Also, I was out of evaporated milk, so I substituted with heavy whipping cream and a smidgen of milk. Which obviously increased the delicious quotient. xoxo

For Cake

3 cups plus 1 tablespoon all purpose flour
1 1/4 teaspoons salt
1 1/2 teaspoons ground allspice
1 1/4 teaspoons ground cloves
1/2 teaspoon ground cinnamon
2 sticks (1/2 pound butter)
2 cups sugar
5 large eggs, lightly beaten
1 cup well-shaken buttermilk
1 teaspoon baking soda
1 cup seedless blackberry jam
1 cup chopped raisins or dates
1 cup chopped pecans

For Icing

3 cups light brown sugar
1 cup evaporated milk (or heavy whipping cream)
1 stick (8 tablespoons) unsalted butter

Make the Cake: Put a rack in middle of oven and preheat oven to 325 F. Butter a 13-by-9-inch baking pan, line bottom with parchment paper, and butter it, or simply butter pan and and dust with flour.
Sift together 3 cups flour, salt, allspice, cloves and cinnamon in a bowl.
Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, 3 to 5 minutes. Add eggs and beat until well combined.
Stir together buttermilk and baking soda in a small bowl. Working in 3 batches, alternately add flour and buttermilk mixtures to butter mixture, beating well after each addition. Add jam and beat until well combined. Toss together raisins, pecans, and remaining 1 tablespoon flour in a bowl, then add to batter and stir until well combined.
Pour batter into baking pan. Bake until a wooden pick or skewer inserted in center of cake comes out clean, 55 to 60 minutes. Cool in pan on a rack for 15 minutes, then invert cake onto rack, remove paper, and cool completely.

Make the Icing: Combine brown sugar, evaporated milk, and butter in a 3-quart saucepan and cook over moderately low heat, stirring, until sugar is dissolved. Cook, without stirring, washing down any sugar crystals clinging to side of pan with a pastry brush dipped in cold water (I never do that kind of stuff) until caramel registers 238 F on thermometer, about 10 minutes. Immediately transfer to a heatproof bowl and beat with a handheld (or stand) mixer at high speed until just thickened, pale, and spreadable, about 5 minutes.

things i wish i was eating

2011-09-22T06:34:00.000-07:00

Wickedly good pistachio gelato. Eaten with my dear friend Kamaria.

I think I'm going through kitchen withdrawal. I really, really miss cooking. Actually, I mostly mostly miss the control of feeling in charge of my eating. It's not nearly as much fun to rely on the opinion of the cafeteria chefs. And chef is a strong word, those people in those industrial kitchens work so hard, and I'm not trying to be mean, but when you're churning out huge quantities of food it's difficult to pay attention to quality. And the food in the school cafeterias isn't BAD it's just tiresomely, decidedly mediocre.

Anyways, because I have so little daily control, I get a lot of satisfaction out of buying fruit and muffins at non university grocery stores. There is this precious co-op grocery store called Wheatsville near school, and they have very tasty muffins, and the fruit is arranged beautifully, and it makes me very happy.

Things That I Am Craving:

-A really good grilled cheese (cheddar) sandwich on thick, buttery slices of sourdough, maybe with a paper thin slice of smoked ham. Served with a smoky, chunky tomato soup.

-Cake. Pref. chocolate. With frosting.

-TOAST. Please god. With salty butter and lots of jam.

-Eggs. Cooked sunny side up in salty butter and served over TOAST with loads of creamed spinch and maybe some sweet potato fries. And jam.

-Good bread.

-Refried beans and some good rice. That does not taste like BLAND. And some zingy salsa.

-A most excellent cheese burger.

My feet.

-A croissant.

-Banana pudding. (Don't ask.)

Honestly, thinking about all these delicious things is too depressing. I want to eat. Next time I will hopefully have a recipe for you. But in the meantime, please make one of the things above and eat it. Just for me.

xoxo

Tiramisu cake and strawberry rhubarb pie, also eaten with Kamaria. ON THE SAME DAY. It was a good day.

Chocolate Gingerbread Cake

2011-09-11T15:19:00.000-07:00

Let me tell you something that no one tells you:

College is actually School.

FOR REAL RIGHT?

Everyone talks about "games" and "parties" and "really awesome people" and maybe "study abroad" or "pedigreed professors."

But in talking about college no one actually EVER, I repeat, EVER talked about going to class and homework etc.

It's missing from the "You're a senior in highschool so you better go to college" dialogue.

Not that I'm unhappy or anything, because I think I'm pretty happy, despite the fact that my dorm room does not have a sink.
I am going to complain about this forever.
And it takes me, like, 15 minutes to pee, because I have to walk all the way down the hall to the bathroom, which is like, a half a mile away.
And I have to pee, like, all the time.
Small bladder.
That's me.
Also. The food here, is not stellar. Did you know that Bland is actually a flavor? Like Salty or Sweet or even Umami, if you want to get technical. No. Bland is the flavor that no one talks about. Those little bottles of Tabasco Sauce are my friend.

Anyways, I still live close to home, so I went home one day, and I baked a cake. Baking again was almost as fun as my first college party. But I don't think I want to talk about that here.

xoxo

Chocolate Ginger Cake
from Baking: From My Home to Yours by Dorie Greenspan

NB: Dorie suggests icing, which I was far too lazy to make, and it was wonderful without. If you so desire the instructions for icing are below. But it really was good without.

For the cake:
2 tablespoons finely chopped peeled fresh ginger
1 tablespoon sugar
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1 stick plus 3 tablespoons (5 1/2 ounces) unsalted butter, at room temperature
3/4 cup (packed) light brown sugar
3 large eggs
1/2 cup molasses (not blackstrap)
6 ounces bittersweet chocolate—2 ounces melted and cooled, 4 ounces finely chopped
1 cup buttermilk
1 tablespoon finely chopped ginger in syrup (available in Asian markets), optional
For the icing:
3 ounces bittersweet chocolate, coarsely chopped
1 tablespoon strong coffee
3 tablespoons (1 1/2 ounces) unsalted butter, at room temperature
3 tablespoons confectioners' sugar

Getting Ready:
Center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch square baking pan and put it on a lined baking sheet. (Make sure your pan measures a true 9-x-9-inches; see above.)

To make the cake:

Put the fresh ginger and sugar in a small bowl, stir and set aside. Whisk the flour, baking soda and spices together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and brown sugar together at medium speed until they are light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each egg goes in. Don't worry if the mixture looks curdled at this stage. Pour in the molasses and beat until smooth. Reduce the mixer speed to low and add the melted chocolate along with the sugared ginger. Still on low speed, add the dry ingredients in three additions and the buttermilk in two (begin and end with the dry ingredients), mixing the batter only as much as needed to blend the ingredients. Fold in the chopped chocolate and the ginger in syrup, if you're using it. Pour the batter into the pan (remember, if your pan is small, do not fill it to the top). Bake about 40 minutes, or until the cake starts to pull away from the sides of the pan and a knife inserted deep into the center comes out clean. Don't be concerned if the cake has domed and cracked—it will settle down as it cools. Transfer the cake to a rack, cool for 10 minutes, then unmold the cake. Turn right side up and cool to room temperature before icing. (The edges of the cake might be quite brown, but don't fret—you can trim them after you ice the cake.)

To make the icing:

Fit a bowl over a pan of simmering water, put the chocolate and coffee in the bowl and stir occasionally until the chocolate is melted. Remove the bowl and, using a small whisk, stir in the butter, 1 tablespoon at a time. Sift the confectioners' sugar over the chocolate and stir it in. Transfer the bowl to a counter and let the icing sit for about 10 minutes.Put the gingerbread, still on the rack, on a piece of wax paper or foil (the drip-catcher). Pour the icing onto the center of the cake and use a long metal spatula to spread the icing evenly over the top. Allow the icing to set for 30 minutes (you can hurry it along by chilling the cake briefly). If the edges of the cake are overbaked, now's the time to trim them. Then cut the cake into 9 even pieces.

NB: Gingerbread is a good keeper. You can wrap it and store it at room temperature for about 3 days or freeze it, iced and all, for up to 2 months.

thank you and an apple tart

2011-08-28T07:37:00.000-07:00

So I haven't known what to say

because nothing sounds quite right.

Who knows why.

Maybe it's because I've started school

and there's no where to cook.

Except for in the microwave

and somehow that seems

distinctly '80's housewifeish to me.

So, no.

And

I've been meeting people like crazy

only I can't remember most of their names

which is deeply unfortunate, because I like them all.

And

I'm not even at school right now.

I'm in D.C. for my cousin's wedding.

Which is pretty great. And the love that she looks at her

fiance with-- and watching other couples

last night at the rehearsal dinner...

I have been thinking:

Here is what I want to say--

Thank God

or karma or destiny or fate or kismet or the constellations or the universe or

happy accidents

for the beauty of love.

And I thank all of the above

for the luck

that allows me to

continue to talk to you.

And breathe this air.

And take up this tiny space in your world.

With food and without it.

This apple tart was made ages for a cast party for a show I was in. It's simply pie crust, and thinly sliced apples, sprinkled with sugar and baked at 350 F for about 30 minutes.

It was very nice and light. I figure that's about all the recipe I can give you, because honestly, there is not much else to say.

Just--

thank you.

Sweet and Sour Carrots

2011-08-12T09:50:00.000-07:00

So there is this wonderful test you can do if you want to know if the music you listen to is hip or not.

You go to a Pilates studio and see if they're "playin' you jam" there. If they are the unfortunate truth is: "your jam" just isn't that hip.

For example, I'm totally loving this guy named James Morrison, who I had no idea existed till the other day, and he's some kind of British pop star, but I'D never heard of him. And I was so excited, because HEY I'M FINDING HIP NEW MUSIC. And then I passed by the Pilates studio at my dance school, and they were playing his songs and seriously, the little part of me that is truly indie/hipster/alternative wilted and died in embarrassment.

Granted, the millions of views on YouTube should probably have tipped me off.

And yes, I'm aware of the cliche idea that it's "cool" to be confident in what ever it is that lights your fire. But you have to be confident in a slightly "ironic" way to be considered "hip" so I guess I'm doomed as far as being a hipster goes, because I'm just not that ironic. BUT I STILL LOVE THIS GUY:

He is VERY earnest.

On a similar note, not too long ago someone asked me what my favorite thing to cook was. I think he expected me to say seven layer cakes or cassoulet or something, because my answer obviously dissapointed him.

I said, "I like to make eggs."

And he sneered a little and said, "My favorite thing to make is Creme Brulee."

And I thought to myself: what a pretentious little twit. Because, in case you didn't know, custards always use a lot of dishes and unless you have a serious THING for dishwashing, you're just not going to have a wild time in the kitchen.

Anyways, I really like eggs.

They are absolutely my favorite thing to cook.

So the other night, we had a very simple dinner of sunny-side-up-eggs sprinkled with sharp cheddar cheese over sweet and sour carrots with bread and a very simple salad of avocados and lettuce, tossed in vinaigrette. And it was wonderful and easy and unpretentious. And very, very good. But maybe not hip.

And I'm okay with that.

Sweet and Sour Carrots

from Italian Home Cooking by Julia Della Croce

This is the only recipe I'm including today. You can figure the rest out on your own. These carrots are excellent, they're cooked so long they become almost meaty- like sausage or something. They are very rich. And that is a very good thing. But you have to eat them with an egg on top. Because I said so. Also, I used baby carrots, because that was all I had.

About 10 carrots, or a few handfuls of baby carrots

4 tablespoons extra-virgin olive oil

3 tablespoons unsalted butter

2 onions, thinly sliced (I just used one and it was more than enough)

1/4 cup sugar

1/2 teaspoon salt

2 tablespoons red wine vinegar

Peel the carrots and cut off their tops. (Or not.) Slice them in 1/4 inch rounds. (Or not.)

In a skillet, warm the olive oil and butter together. Add the onions and carrots and 1/2 cup water. Cover and allow the carrots to cook over medium heat until tender and the water is evaporated, stirring frequently, about 30 minutes. Sprinkle with the sugar, salt and vinegar. Continue to cook, uncovered, until the carrots and onions become caramelized, crisp at the edges, and cast with a mahogany sheen.

Serve at once.

live for today

2011-07-31T11:36:00.000-07:00

I've been thinking a great deal about what it means to live well.

Because shit happens frequently.

It's important to remember that

you have to live for today.

So don't save your champagne

for a "special day"

drink it on a monday night

with lots of olives and rich cheese and good bread and sausage and tomatoes sprinkled with salt and pepper.

And maybe some root beer

if you're feeling really special.

Because

all you have

right now.

Live for today.

Lighter-Than-Air-Chocolate Cake

2011-07-17T11:06:00.000-07:00

Okay, so I know, it's been too long, and I've missed you too and all that. Yep.

The point is though, the cooking I've been doing has been minimal if not non-existant. Yes. That's right, see I'm in a show and we rehearse all day, and then I come home and sleep. So other than carrots and tacos and yogurt and coffee which are my obsessions of the moment, I haven't been doing much in the kitchen that's particularly interesting.

Regardless, I love you very much and hope things are swell on your end of the screen.

Anyways, I forgot to tell you, but about a month ago I made this spectacular cake for a dinner party. I love baking for people I love, but many of the people I love who were at the party are gluten free, and I wanted to bake something, SO.

I overachieved, and baked this gluten-free beauty.

And let me tell you something. This cake is spectacular and unusual and light and chocolate. It doesn't matter if you do or don't eat gluten. It is rockin'. It disappeared. It has a clean, deep, intensely chocolate flavor.

And it made everyone happy.

(The beautiful and effervescent Laura Jane with slices of cake)

(Slices of cake with dollops of whipped cream and strawberries.)

Are you proud of me yet?

Lighter-Than-Air-Chocolate Cake

from SmittenKitchen.com

To make four cake layers:
12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
6 tablespoons water
12 large eggs, separated, at room temperature
1 1/3 cup sugar
1/2 teaspoon salt
2 tablespoons Dutch-process unsweetened cocoa powder

For filling:
2 cups heavy cream
6 tablespoons confectioners sugar, sifted
4 tablespoons Grand Marnier*

Make cake layers: Preheat oven to 350°F. Grease four 9-inch circular cake pans and line bottoms of circles with a piece of parchment paper.

Melt chocolate with water in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.

Beat yolks, 2/3 cup sugar, and salt in a large bowl with an electric mixer until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a hand-held mixer. Fold in melted chocolate until blended. Beat whites with cleaned beaters until they just hold soft peaks (you will need an enormous bowl for 12 egg whites).

Gradually add remaining 2/3 cup sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.

Spread batter evenly over four baking pans and bake until puffed and top is dry to the touch, 15 to 18 minutes, rotating cakes between racks to ensure they bake evenly. Transfer pans to cooling racks and if necessary, loosen edges with a knife.

Sift cocoa powder over top of cake layers and place a piece of waxed paper over the top of the pans. Place a baking sheet over paper and invert cake onto it, gently peeling off wax paper lining. Place layers in the freezer for about an hour, until they are firm enough to be carefully lifted without breaking.

Make filling: Beat cream with powdered sugar and Grand Marnier with cleaned beaters until it just holds stiff peaks.

Fill and stck cake: Bring first cake layer out of the freezer and arrange on platter, cocoa side down. Spread one-quarter of filling evenly over the cake. Bring the next cake layer out of the freezer, placing it gently over the filling, again cocoa side down. Repeat this process until all layers and whipped cream are used.

Keep cake in the refrigerator until you are ready to serve it. Two hours should be more than enough to assure that the layers are no longer frozen.

Dark chocolate grated into curls with a vegetable peeler makes for an excellent garnish.

* You can substitute the following for Grand Marnier: 4 tablespoons Cognac and 1 teaspoon vanilla; 4 tablespoons cocoa and 1 teaspoon vanilla; or 4 teaspoons instant-espresso powder or instant-coffee granules dissolved in 4 teaspoons water plus 1 teaspoon vanilla.

Banana Cake with Chocolate Frosting

2011-06-23T12:37:00.001-07:00

DUDE.

Where have you been?

Wellllll...

And I worked at my first real job.

And I learned that people in positions of power are frequently very incompetent.

And I got oriented at the University of Texas, where I'll be going in the fall.

unfrosted cake

And I discovered The Noisettes' Wild Young Hearts Album. And I'm TOTALLY in love with it.

And what else?

I've started running.

frosted cake

And I reread Anne of Green Gables for the 18th time or something.

I discovered frozen yogurt. WIN.

Basically, I've been trying to squeeze all the luscious deliciousness out of summer. Which is a very good thing.

And I baked you a cake.

It was a Banana Cake with Chocolate Frosting. And strawberries on top.

Do you love me yet?

I love you.

messy slice

Duh.

Banana Cake with Chocolate Frosting

from Southern Cakes by Nancie McDermott

I love chocolate and bananas with all of my soul. Not kidding. This is so good and so rich and exactly what you didn't know you needed. It screams for a glass of milk or, if you're feeling exceedingly decadent, a scoop of vanilla ice cream. Also, it frosted beautifully. Seriously, the most perfect looking cake ever. I was so proud I decorated with strawberries.

For the Cake

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter

3 eggs, lightly beaten

1 teaspoon vanilla extract

1/2 cup buttermilk (see note)

1 1/2 cups mashed bananas (about 3 or 4 bananas)

Heat the oven to 350 F. Grease and flour two 9 inch round baking pans. Combine the flour, baking soda, baking powder, and salt in a medium bowl, and stir with a fork to combine well.

In a large bowl, combine the butter and sugar, and beat well, about 2 minutes. Add the eggs, one by one, and then the vanilla. Beat well for 2 to 3 minutes more, scraping down the bowl occasionally, until you have a smooth batter.

Using a large spoon or spatula, stir in half the flour just until it disappears into the batter. Stir in the buttermilk, and then the remaining flour, the same way. Quickly and gently fold in the mashed bananas, and then divide the batter between the 2 cake pans.

Bake at 350 F for 25 to 30 minutes, until the cakes are golden brown, spring back when touched lightly in the center, and begin to pull away from the sides of the pans.

Cool for 10 minutes in the pans on wire racks or folded kitchen towels. Then turn out onto wire racks or plates to cool completely, top side up. Frost cake.

Note: If you don't have buttermilk, stir 1 1/2 teaspoon of vinegar or lemon juice into 1/2 cup milk, and let stand 1o minutes.

Chocolate Frosting

from Allrecipes.com

1 cup butter, softened

4 1/2 cups confectioners sugar

1 1/4 cups baking cocoa

1/2 teaspoon vanilla extract

1/2 cup milk

In a large mixing bowl, cream butter. Gradually beat in confectioners sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.

Note: This makes ALOT of frosting. It is also rich and very intensely chocolatey, and almost overwhelms the delicate banana flavor of the cake. Regardless, it's a really, really good frosting. I promise.

Greek Salad

2011-06-09T11:38:00.000-07:00

You begin with cucumbers.

Add tomatoes.

Then olives and feta.

Then some dressing and your favorite herbs and then toss things like life depends on it.

And then sit down and eat it with some bread and grilled chicken and thank god that it's summer.

Greek Salad

from Salad as a Meal by Patricia Wells

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon fine sea salt

3 tablespoons extra-virgin olive oil

3 tablespoons fresh oregano leaves, minced or basil, if you're so inclined

10 small heirloom tomatoes, quartered lengthwise

1 European or hothouse cucumber (1 pound), halved lengthwise and cut into half moons or whatever

8 ounces Greek feta cheese, cubed (about 2 cups)

In a large, shallow bowl, combine the lemon juice and sea salt and whisk to blend. Add the olive oil and 1 tablespoon of the oregano, and whisk to blend. Add the tomatoes, cucumber and olives, and toss to blend. Scatter with the feta and remaining oregano or basil. Eat.

Pre-Juneteenth Pie Social with Peace Through Pie

2011-06-02T12:08:00.000-07:00

Hello lovelies,

I want to let you know about an incredible event that is happening this weekend, Peace Through Pie, my most favorite organization/peace movement ever is hosting Pre-Juneteenth Pie Social and Fundraiser. There will be sweet and savory pies from a variety of Austin restaurants, a pie auction, games, pie stories, a pie proclamation and of course, peace.

Please come. These events are so delicious and wonderful and there is so much love.

To recap:

WHO: Peace Through Pie

WHAT: A Pre-Juneteeth Pie Celebration. There will be sweet and savory pies from Austin restaurants, art exhibition, pie auction, pie proclamation, and lots of Peace and Love

WHERE: The Limerick-Frazier House, 810 E. 13th Street, Austin TX

WHEN: 4-6 p.m.

I'll be contributing some pie, come by and have a slice!

For more information check out the Peace Through Pie website: http://www.peacethroughpie.org/

xoxo

Frijoles Refritos & Mexican Rice

2011-05-24T11:21:00.000-07:00

Here is what you do when you have your wisdom teeth pulled out:

1. Watch the entire season 4 of 30 Rock. And then watch the movie Don Juan de Marco, in which Johnny Depp is mostly shirtless for over and hour and a half.

2. Milkshakes.

3. Listen to the ever lovely and whimsical Blossom Dearie on repeat:

4. Write thank you notes and emails.

5. Make refried beans and mexican rice.

Getting my teeth out was my first surgery ever, and let me tell you what frightens me: There are gaps in my memory. I remember waking up out of the druggy stupor, but I have no idea how I made it from the surgery to my bed at home, even though I was conscious. These HOLES in my memory, they're dark and strange, and the little I can remember, it's like looking through tarnished mirror, or murky pond. The memory just isn't there, which is freaky. My mother tells me that I got to ride in a wheel chair. I've always wanted to ride in a wheel chair. AND I CAN'T REMEMBER.

I also had some spectacular daydreams. One of which was animated, like a cartoon. There were giraffes.

Today, however, I am mostly back to normal, and my mom has stopped offering to make me milkshakes, so I'm pretty certain I'm on the rebound. I made myself frijoles refritos or refried beans and mexican rice. For the uninformed, these are the "mashed potatoes" of Tex-Mex cooking, and basically accompany every main course you can think of. They are soft and comforting and delicious and hearty and my comfort food, especially when topped with a grating of cheddar cheese.

Perfect for my wisdom-toothless mouth.

xoxo

Frijoles Refritos

from The Tex-Mex Cookbook by Robb Walsh

1/4 cup lard or vegetable oil

3 cups drained cooked pinto beans, broth reserved

1/2 teaspoon salt, or to taste

1/2 cup reserved bean broth

1/8 teaspoon ground black pepper

Melt lard in a large skillet over medium-high heat. Allow to heat for another minute, then add the beans and mash them for 2 minutes with a fork or potato masher. Stir in the salt. Add the bean broth and the black pepper and continue mashing until the beans reach the desired consistency. Tex-Mex beans are generally chunky rather than soupy.

Note: If you don't have time to cook a pot of beans, start with canned pinto beans. (Two 16 oz cans are perfect for this recipe.)

Mexican Rice

from The Tex-Mex Cookbook by Robb Walsh

2 cups chicken broth

1 tomato coarsely chopped

2 garlic cloves

2 tablespoons vegetable oil

1/2 onion, chopped

1 cup raw white rice

2 serrano chiles

1/2 cup minced carrots

pinch of ground cumin

pinch of black pepper

salt

In a blender, combine the broth, tomato, and garlic. Puree and set aside. Heat the oil in a heavy-lidded skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add the raw rice; saute until it turns opaque without browning. Add the broth puree, chilies, carrots, cumin, and pepper. Salt to taste. Bring the rice to a boil and reduce the heat. Cover tightly and simmer for 25 to 30 minutes. Do not remove the lid during cooking. Allow to stand for 5 minutes after turning off the heat.

Note: I made this in the rice cooker. If you do this just be sure to saute the onion and carrots before adding them to the rice in the rice cooker.

Go-to Chocolate Cake

2011-05-16T13:03:00.000-07:00

Hey, nerds! Who's got two thumbs, speaks limited French and hasn't cried once today? [Pointing both thumbs at herself] This moi.

-Tina Fey, from 30 Rock

I know exactly how she feels.

I also speak limited French, have two thumbs, and haven't cried today.

It's been a good day.

And speaking of good days, I AM GRADUATED. I AM DONE. WITH. MY. HIGHSCHOOl. EDUCATION.

And that is very, very sweet.

I baked a chocolate cake for the occasion but didn't take a photo. Which is a pity, because it was the best chocolate cake I've ever made, due to the incredible frosting. I've gotten weird about frosting. I want fluffy mountains of gently sweetened chocolate on my chocolate cakes. Not too rich buttercream, not heavy ganache. I want plain jane, honest to goodness, really simple, no fuss, no egg white, simple as can be, workaday, delicious, as-low-maintenance-as short-hair-frosting.

And this frosting is all of the above. I am in love with this frosting. And this cake. It is bliss on a fork. It is my new go-to chocolate cake recipe.

I am so proud.

And did I mention that I'm graduated?

xoxo

Best Ever Plain Jane Chocolate Cake

from The Gourmet Cookbook

3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.

Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Go-to Chocolate Frosting

from Allrecipes.com

1 cup butter, softened

4 1/2 cups confectioners sugar

1 1/4 cups baking cocoa

1/2 teaspoon vanilla extract

1/2 cup milk

In a large mixing bowl, cream butter. Gradually beat in confectioners sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.

Arugula, Potato and Green Bean Salad with Creamy Dressing

2011-05-01T09:24:00.000-07:00

I do not handle life’s little mess-ups well. Rather, I do not handle MY personal mess-ups very well.

I freak.

Which, of course reminds me of the importance of living beautifully.
Though I can’t control everything, i.e. forgetting things, shrieking at a stranger who I thought was my cousin (REALLY HE LOOKED EXACTLY LIKE MY COUSIN) and misunderstanding people and generally making a fool of myself, I can create the spaces I inhabit. I can put postcards of New York City and ladies in bonnets on my walls if I want to. I can choose the clothes I wear, the people I spend time with, the music I listen to, the books I read.

And I can eat beautiful things.

Like this salad.

Also, this is the 101 post on this blog. I am so proud.
xoxo
mary

Arugula, Potato and Green Bean Salad, with a Creamy Dressing
From SmittenKitchen who adapted from Martha Stewart

I will admit that I know virtually nothing about this recipe. My mother dearest made it last night and it is very very good. So I am posting it with the disclaimer that I didn't actually do any of the work. Were I to actually make it, I would toss a poached or fried egg on top, because I adore eggs. We ate this with stilton and steak and strawberries. But I don't think steak is very photogenic. So all you get is salad.

Makes 8 small salads or 4 larger ones

1 ounce walnuts (about 1/3 cup)
1 1/2 pounds fingerling potatoes, or red new potatoes cut crosswise into 1/2-inch-thick rounds
6 ounces haricots, verts, or other green beans, trimmed and cut into 2-inch segments
2 tablespoons white wine or other mild vinegar
2 tablespoons plain yogurt
1 teaspoon Dijon mustard
1 teaspoon coarse salt
Freshly ground pepper
2 tablespoons walnut oil or olive oil
3 ounces baby arugula

Preheat oven to 375°. Place walnuts on a rimmed baking sheet and toast in oven until fragrant, about 8 minutes. Let cool slightly, then coarsely chop and set aside.

Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain and cool. Set aside.

Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 3 to 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.

Whisk together vinegar, yogurt, mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.

Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted walnuts; toss to coat.

Pad Thai

2011-04-21T13:25:00.000-07:00

And then all of a sudden, things change.

You think everything is normal, and will stay that way, and then people come or go away or get married or grow up or grow young or chase a dream, and then things aren't the way they were. It makes you melancholy, leaves you nostalgic for a time which you didn't fully appreciate. I don't truly regret anything. Only the things I didn't eat and the stuff I didn't buy.

But Fate happens. And you really just have to deal.

The other day, I was with my family, and there was literally no food in the house. Let me tell you about my family. When they are hungry, they morph from humans into really pissed off werewolves. Hungry werewolves. We decided to go to our new favorite restaurant, a little green food trailer called Little Thai Food.

To add to the melee of general discontent, Little Thai Food only accepts cash, and between the four of us we had exactly $31. We ordered with abandon without thinking of the costs, begging for steaming egg rolls, burning hot curries, and slippery pad thais.

And you know what? All total, it cost exactly $31.

Like I was saying, Fate happens.

You can't fight it. I need to take the lesson of the Thai Food Trailer and just trust in the universe.

And regrets?

I wish I had known how to make pad thai much sooner.

Pad Thai

from The Gourmet Cookbook

I really liked this. Most pad Thais are a bit darker or more reddish in color than mine was, but I think that's probably due to the fact that I didn't have any tamarind. I also added mushrooms and bell peppers because I like mushrooms and bell peppers. Take control of your destiny and add those mushrooms. And make this. It really is that good.

1 cup boiling

2 tablespoons tamarind (from a pliable block)

3 tablespoons Asian fish sauce, preferably naam pla

3 tablespoons packed palm sugar or light brown sugar

1 tablespoon granulated sugar

1/4 teaspoon salt

1 (7 ounce) package dried flat rice noodles (1/8 inch wide)

2 tablespoons vegetable oil

2 large eggs, lightly beaten

6 garlic cloves, finely chopped

3 small shallots, coarsely chopped

1/2 pound medium shrimp in shells (31-35 per pound), peeled deveined and cut into 1/2 inch pieces

1/2 pound plain baked tofu, rised, patted, dry and cut into 1/2 inch cubes

2 2/1 cups ( 1/2 pound) bean sprouts, rinsed and dried

8 scallions, quartered lengthwise and cut crosswise into 1 inch pieces

4 tablespoons crushed unsalted roasted peanuts

1 1/2 teaspoons red pepper flakes

Lime wedges are tasty

Pour boiling water into a bowl, add tamarind, and stir mashing gently, for 3 minutes to soften. Pour mizture through a fine-mesh sieve into a bowl, pressing hard on solids; discard solids.

Combine fish sauce, tamarind mixture, palm sugar, granulated sugar and salt in a small saucepan and heat over moderate heat, stirring, until sugar is dissolved, 1 to 2 minutes. Remove from heat.

Soak noodles in 10 cups boiling water in a large bowl until softened, 5 to 8 minutes. Drain well.

Heat 1 tablespoon oil in a wok ( or large deep skilet) over moderate heat until hot but not smoking.

Add eggs and cook, stirring, until scrambled and just cooked through, about 1 minute. Transfer eggs to a bowl and tear into small pieces.

Heat remaining 1 tablespoon oil in wok ( or skillet) over moderately high heat until just beginning to smoke. Add garlic and shallots and stir-fry until just beginning to brown, about 1 minute. Add shrimp and stir-fry for 1 minute, then add tofu and stir-fry until shrimp is just cooked through, 1 to 2 minutes. Transfer to bowl with eggs.

Heat wok over moderately high heat until hot. Add tamarind sauce and bring to a boil. Add noodles and stir-fry until tender and excess sauce is absorbed, 2 to 3 minutes. Add egg and shrimp mixture, 1 1/2 cups bean sprouts, scallions, 2 tablespoons peanuts, and red pepper flakes and toss well.

Mound pad Thai on a platter, top with remaining 1 cup bean sprouts, and sprinkle with remainging 2 tablespoons peanuts. Serve with lime wedges.

Macaroni and Cheese

2011-04-06T07:46:00.001-07:00

When I was little this was my ideal meal:

hopefully followed by:

The glory of those meals, was extremely rare. My parents have always been healthy to the point of obnoxiousness, and rarely was I fed anything that wasn't homemade. But those times that I got MAC 'N CHEESE...

Oh my. I was a happy camper.

Now unfortunately, MAC 'N CHEESE from a box doesn't thrill me to my core.* Please enjoy your cheap thrills while you've got them.

Anyways, the point is, since those days, I've never eaten much macaroni and cheese. (BTW I really don't like the phrase MAC 'N CHEESE. It's obnoxious.) Sure, we've made occasional home made baked pastas that are called Macaroni and Cheese, but none of them have ever had that luscious cheesy quality that I've always longed for.

Until this:

(My camera got steamy.)

Can you say "amen?" Can you say, "I believe in Cheesus?"

Beloveds, this is THE ORIGINAL MAC 'N CHEESE. Only better, because it FEEDS YOUR SOUL.

xoxo

*Dude. It's crazy how your tastes change. Also on my list of things I no longer enjoy:

Gummi Bears.

Skittles.

Most juices from little boxes.

Cereal.

Macaroni and Cheese

from The Gourmet Cookbook

This is really, really, really good, so please don't complain about the amount of cheese/cream/calorie. It's good for you. Note: I used an white Irish Cheddar, which is probably different than whatever you're going to use. I also went easy on the red pepper flakes. Finally, I ignored most of the topping ideas, and instead simply sprinkled some walnut bread crumbs. I loved the crunch. The sprinkle of bread crumbs add just that much more finesse, and really why would you want to cover the crunchiness with more cheese?

Also, eat this with your family and a salad.

For the Topping:

1/4 stick (2 tablespoons) unsalted butter, melted

2 cups panko (japanese bread crumbs, because you know, you just have this stuff on hand) OR coarse bread crumbs

1 cup coarsely grated extra sharp cheddar (about 4 ounces)

For Cheese Sauce and Macaroni:

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1/2 teaspoon red pepper flakes

2 3/4 cups whole milk

3/4 cup heavy cream

4 cups coarsely grated extra-sharp Cheddar (about a pound)

2 teaspoons Dijon mustard

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

3/4 pound elbow macaroni

Put a rack in middle of oven and preheat oven to 400 F. Butter a3-quart shallow baking dish.

Make the topping:

Stir together butter, panko/breadcrumbs and cheese in a bowl until well combined.

Make the sauce;

Melt butter in a 5-quart heavy pot over moderately low heat. Whisk in flour and red pepper flakes and cook, whisking, for 3 minutes to make a roux. (If you don't know what a roux is, don't worry, just stir it until it looks smooth.) Whisk in milk in a slow stream, then bring the sauce to a boil, whisking constantly. Simmer, whisking occasionally, for 3 minutes. Stir in cream, Cheddar, mustard, salt and pepper. Remove pot from heat and cover the surface of sauce with wax paper to prevent a skin from forming.

Cook the macaroni and assemble the dish: Cook macaroni in a 6 quart pot of boiling salted water (1 tablespoon of salt for every quart of water) until al dente. Reserve 1 cup pasta cooking water and drain macaroni. Stir together macaroni, reserved cooking water and drain macaroni. Stir together macaroni, reserved cooking water, and sauce in a large bowl, then transfer to baking dish, (mixture will be loose).

Sprinkle topping evenly over macaroni. Bake until top is golden and bubblin, 25 to 35 minutes.

Eat with a salad.

Strawberry and Almond Crumble

2011-03-23T13:45:00.000-07:00

I hope your spring break was lovely. Mine was. SXSW, a huge interactive/film/music festival took over the city. I had such a wonderful time-- I saw friends and lots of live music. It was the best week I've had all year. Seeing so many passionate musicians- who were all working so hard, and seeing how grateful they were, just for the opportunity to perform was so inspiring. There was so much joy for living and performing and music, it touched me deeply.

Acts that I saw that made me grateful to be alive:

Mother Falcon

Los Lonely Boys

Alejandro Escovedo

Pearl and the Beard

SPEAK

Alex Winston

Black Joe Lewis and the Honeybears

Go look them up and buy their albums and croon their tunes and see them when they tour.

I also baked a crisp. There are two things that I really loathe: woody strawberries and self-conciously ironic mustaches--COME ON PEOPLE IT'S BEEN DONE BEFORE.

That said, if I could grow an ironic mustache I probably would.

Never mind.

But those strawberries! The flavorless kind that taste like cardboard-- There is a cure! They can be saved! They no longer have to moulder in your refrigerator! There is a God!

Oh my this is so amazing, I just can't believe it: baked strawberries are not only palatable, they are awesome. Especially when topped with a "rubble*" of ground almonds, butter and sugar.

This recipe comes from Nigella Lawson, the busty and beautiful British goddess of home cooking. She suggests serving this crumble with "lashings of heavy cream,**" which strikes me as distinctly sweet and British. I didn't, because I was out with the hoards of skinny-jean clad wannabe hipsters sporting exciting mustaches.

But there you go.

xoxo

mary

*Nigella's words

** Nigella again.

Strawberry and Almond Crumble

from Nigella Kitchen by Nigella Lawson

Notes: I used a food processor to grind my almonds. If you don't have one I suggest you go out immediately and buy one, just to make this recipe. Or try and grind some almonds in your blender. (?) In case you didn't already know, turbinado sugar is a kind of very coarse sugar, it is really delicious and most grocery stores now carry it, it gives the crumble a crunchier texture which is really lovely.

Ingredients

1 pound strawberries, hulled
1/4 cup granulated sugar
1/4 cup almond meal/flour
4 teaspoons vanilla extract

For the topping:

Heaping 2/3 cup all-purpose flour
1 teaspoon baking powder
5 tablespoons cold butter, diced
1 1/4 cup sliced almonds
Scant 1/2 cup turbinado sugar
Heavy cream, to serve
1 ovenproof pie dish approximately 8-inches diameter by 2-inches deep (approximately 1 1/4 quarts capacity)

Preheat the oven to 400 degrees F. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over them the sugar, almond meal, and vanilla extract. Give the dish a good shake or two to mix the ingredients.

Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a free standing mixer).When you've finished with it, it should resemble rough, pale oatmeal. Stir in the sliced almonds and turbinado sugar with a fork.

Tip this over the strawberry mixture, covering the strawberries in an even layer and giving a bit of a press in at the edges of the dish. Set the dish on a cookie sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges.

Let stand for 10 minutes before serving, and be sure to put a pitcher of chilled heavy cream on the table alongside.

Blueberry Crisp

2011-03-10T16:54:00.000-08:00

I read somewhere once, that people only use a tiny fraction of their brains, and that there’s an incredible amount of mental energy that is rarely used, if ever. I found this incredibly depressing. Those strange frontal lobes and upper cortexes of my brain: Unused! Unloved!

I frequently worry that I spend all my time thinking about relatively trivial things: laundry that I never actually do, driving, my obsession with John Aielli who is the DJ for Eklectikos my favorite radio show EVER, clothes, thrifting, college, doughnuts, clothes, stupid things people post on facebook, clothes, liquid eyeliner which I'm afraid to apply because I know I'll make a mess and I hate taking makeup off, clothes and a plethora of of other embarrassingly small thoughts.

But what I am about to tell you is not trivial. In fact, you can think about this all day, every day and even those neglected lower cortexes and upper lobes of your mind will feel loved. Ready for it?

This is a powerful thought:

Blueberry Crisp & Vanilla Ice Cream.

Need I say more?

Despite my love of cake and pie and doughnuts and cookies, there is something completely different about crisps. They are rustic, unpretentious and elegant. Strunk and White would approve.

Crisps fall within the style rules those two grammar fiends set forth: Crisps are not "overstatements" (rule #7.) And they do not "affect a breezy manner" (rule #9), "explain too much" (rule #11) or require "fancy words " (rule #14.)

It's time to stop thinking about trivial things. Feed your mind.

xoxo

mary

Blueberry Crisp

adapted from Deborah Madison's Vegetarian Cooking for Everyone

For Crisp Topping:

6 tablespoons butter, cut into 1/2 inch chunks

3/4 cup brown sugar, packed

2/3 cup flour

1/2 cup rolled oats or chopped nuts

1/4 teaspoon salt

1/2 teaspoon grated nutmeg

1 teaspoon ground cinnamon, optional

6 cups blueberries, tossed with an optional 1/4 cup of brown sugar, and maybe some lemon zest if you're feeling fancy

Preheat oven to 375 F.

FEED ME

Raspberry Coconut Cake

Perfection In Your Mouth Chocolate Chip Cookies

life lately

Puebla Chicken and Potato Stew

Lemon Bundt Cake

Pasta with Bolognese Sauce

Peace Through Pie

I've always wanted to be a mover and a shaker. The kind of person who gets out in the world and accomplishes, who fights for peace and justice and beauty and love.

4th Annual Sweet Home Peace Through Pie SocialSweet Home Missionary Baptist Church,1725 West 11th Street,Austin, TXSaturday, Jan. 14, 2012 // 2:00 PM – 4:30 PM

happy new year

Chocolate Whiskey Rum Bundt Cake

Swedish Visiting Cake

I am procrastination goddess.

Chocolate Pecan Pie

eggs and salmon

Marie-Helene's Apple Rum Cake

to happiness

Crazy Apple Crisp

I want to tell you

Blackberry Jam Cake with Caramel Icing

things i wish i was eating

Chocolate Gingerbread Cake

thank you and an apple tart

Sweet and Sour Carrots

live for today

Lighter-Than-Air-Chocolate Cake

Banana Cake with Chocolate Frosting

Greek Salad

Pre-Juneteenth Pie Social with Peace Through Pie

Frijoles Refritos & Mexican Rice

Go-to Chocolate Cake

Arugula, Potato and Green Bean Salad with Creamy Dressing

Pad Thai

Macaroni and Cheese

Strawberry and Almond Crumble

Ingredients

For the topping:

Blueberry Crisp

4th Annual Sweet Home Peace Through Pie Social

Sweet Home Missionary Baptist Church,

1725 West 11th Street,

Austin, TX

Saturday, Jan. 14, 2012 // 2:00 PM – 4:30 PM