If forks could talk

This morning I pulled my kitchen apart looking for a fork, a small insignificant fork of little value to anyone but me. I hadn’t thought about it for a while, and suddenly I needed to see it and feel it in my hands.

Oneida Enchantment

When I was in high school I collected an entire set of Oneida silverware with Betty Crocker coupons clipped from box tops and packages of General Mills products. I even saved appetizer forks and iced tea spoons. When I married, I considered this part of my dowry. We used the flatware regularly; it presided over family dinners and celebrations and even spent time in the picnic basket.

Most of the pieces have found new homes or gotten lost, but two appetizer forks remain. When I traveled with a chef’s bag, the forks always came along for backup service touches. They have had quite a life and contributed greatly to food outcomes. In my opinion, they make everything taste better, from shrimp cocktail to olives… and fresh fruit cups.

Fork with Fruit

I’ve been making lots of mixed fruit bowls lately. I like having a combination of fruit cut up, stashed in the fridge, and ready to eat. Once prepared, it’s on standby to go with morning cereal, for a mid-day snack, or in the evening as a refreshing dessert.

The secret to a good fruit bowl is fresh citrus; it seeps into the flesh of fruit pieces and brings them alive. Not only does it provide a bright punch of flavor, it adds moisture and helps keep fragile fruit from browning.

Mixed Fruit

For a well balanced mixture, use a variety of colors, flavors and textures. If more sweetness is required, add a handful of dried fruit such as figs, apricots, dates, or even crystallized ginger. When softened, they blend with the fruit liquid into a beautifully infused syrup.

Mixed Fruit Bowl

Ingredients
citrus: 1 orange or small grapefruit
1 apple and or pear
1 nectarine or other stone fruit
1 cup blueberries or other berries, sliced if large
½ cup dried fruit, figs, dates, apricots, prunes, crystallized ginger

Instructions

  1. Cut citrus into bite sized pieces, include any accumulated juices.
  2. Cut up remaining fruit, leaving skin on if not tough, trim away any core and seeds.
  3. Toss all and blend for at least 20 minutes. Will hold 2-3 days. Serve 3-4.

This is a mouthful

I finally came up with a smoked salmon pizza that makes sense.  I love the idea but have been stuck on a Nova salmon approach for so long, I missed the obvious.

I had to get beyond the New York Nova style salmon,  the cold smoked process that we think of with bagels and lox. In my mind, this equated to adding salmon after baking the pizza to preserve its delicate smoked essence.

Well, of course. Here in the Pacific Northwest, hot smoked salmon is king. That smoking process delivers a bolder, firmer, deeply smoked salmon that’s unflinchingly good, whether hot or cold.

Once out of that box, a concept finally emerged,  a hot smoked salmon pizza with a buckwheat crust topped with toasted onion rings.

Smoked Salmon Pizza, Buckwheat Crust, Toasted Onion Rings

I’d retain some elements associated with traditional Nova, but for this pizza I’d veer off with a buckwheat infused crust.  I’d keep it simple with a light white sauce and bites of the hot smoked salmon graced with toasted sweet onion rings, capers, dill and rosemary.

There’s nothing complicated with any of these moving parts, but they do require a little advance work.

The buckwheat crust brings a toasted nuttiness which is lovely with the salmon.  I often use buckwheat in baking as an alternative to whole wheat and stock a small amount of the flour purchased in bulk for occasional use.

Buckwheat Pizza Dough

The crust is the usual pizza dough here, substituting ½ cup buckwheat flour for ½ cup AP, if no buckwheat go with wheat flour if you have it.  Since the dough only needs a few minutes to rise and pats out like a dream, I tend to continue on and prebake 2 medium crusts (or 1 large) because they freeze so well. This way, finishing a pizza can be done at my own speed rather than futzing with dough at the last minute.

For the onion, I opt for sliced sweet onion which is not caramelized in the true sense. Rather, the rings are kept as intact slices and laid onto a flat skillet with a light coating of butter and evoo. The slices are left to toast undisturbed, then flipped over and browned a little longer for a total of 10-12 minutes.

Toasted Onion Rings

The sauce is essentially a light Mornay enriched with a little Asiago cheese and a dollop of thick yogurt. It’s flour base provides stability for the yogurt— which holds beautifully and supplies a creamy bright edge rather than richness.

The pizza makes a superb dinner with salad. As you would expect, it is delish the next day for breakfast.

Smoked Salmon Pizza with Buckwheat Crust & Toasted Onion Rings

Ingredients
1-2 tsp evoo for pan
1 recipe Quick & Easy Pizza Dough
½ cup buckwheat flour (or whole wheat flour)
5 oz hot smoked salmon
Toasted Onion Rings
2 tsp butter
1 tsp olive oil
1 sweet onion, slices
Cheese Sauce
2 tsp butter
1 tsp olive oil
1 Tbsp AP flour
¼ tsp each salt, ⅛ tsp white pepper
2 Tbsp Asiago or Parmesan cheese
½ cup liquid: stock, water, etc.
½ cup milk
⅓ cup thick yogurt
Finish
½ cup Asiago or Parmesan, grated
¼ tsp or more coarse ground pepper
2 tsp capers, drain
2 tsp mixed fresh herbs: rosemary and dill

Directions

  1. Prepare dough, substitute ½ cup AP Flour with ½ buckwheat flour. Let rise 10-20 minutes. For medium pizza, use ½ recipe. For large pizza, use entire recipe.
  2. To toast onion, heat butter and olive oil over medium/low heat in wide skillet or on a griddle. Lay sliced rounds of onion into pan and toast until golden; carefully turn and toast second side, for a total of 10-15 minutes. Remove rings, cool on plate and set aside.
  3. For Cheese Sauce, in small saucepan heat butter and oil over medium/low heat. Add the flour, salt, and pepper and stir for 3-4 minutes. Add the cheese to melt and then stir in ½ cup liquid to dissolve flour, then add the milk, stirring to create a sauce. Stir in the yogurt, combine and heat briefly. Adjust seasoning and set aside.
  4. Shape ½ the dough with oiled hands onto oiled 9-10” pizza pan or pat out all for 1 large crust. It can be prebaked at this point, see dough recipe.
  5. Spread the dough with Cheese Sauce.
  6. Divide the salmon into chunks and arrange evenly oven the sauce. Drape with onion rings.
  7. Sprinkle with ground pepper, grated cheese, capers and herbs.
  8. Bake 425-450°F until bubbly and top begins to color, 18-25 minutes. Makes 1 medium/large pizza

Delicious but not Devastating

Incorporating vegetables into desserts is an appealing way to slip more valuable nutrients into our daily food intake. Carrot and zucchini cakes are solutions, likely loaded with exorbitant amounts of oil and smeared with heavy-duty cream cheese toppings. Any natural benefits have been all but cancelled out.

Delicious but not devastating, that’s my goal. Trying to elevate the plight of vegetable desserts, here’s my latest take on zucchini cake. First, I’ve learned that steaming, rather than conventional baking, can introduce moisture and lower the need for massive doses of oil.

I zeroed in on two other ingredients of interest: chocolate and nuts.  I like the chocolate and zucchini combination—but chocolate easily overwhelms, and I’m not looking for another chocolate cake (probably one of few to so admit). Nuts add deep taste, complexity, and crunch. Then, it made perfect sense: why not keep it simple and go with cacao nibs?  They have all that, and more.

Roasted Cacao Nibs

There is a difference between regular chocolate and nibs. Typical chocolate bars come from cacao seeds, which are fermented, ground, and further processed. Cacao nibs are crumbled pieces from the exterior cacao bean shell, with a bitter chocolate punch and nutty texture. Nibs are rich in flavonoid antioxidants, minerals, and more; they contribute plenty of fiber—but nothing extreme as gnawing on wood.

I’ve included another duo that works well together: coriander and orange. Instead of the usual grated zest, I’ve gone with tiny nibs of minced orange peel (white removed) for a super-charged citrus flavor that’s offset by the exotic perfume of coriander. The backdrop for all of this comes from a huge surplus of green summer squash, rather than zucchini.

Zucchini Cake with Cacao & Orange Nibs

The cake steams in 35 minutes—literally from the inside out—it cooks thoroughly, thanks to the center hole in the bundt pan. You would never guess it had been steamed; once turned out of the pan and cooled, it appears browned and perfectly baked. The cake’s surprisingly light texture is speckled with flavorful flecks from the orange, green squash, and chocolate brown cacao nibs. It’s quite a party!


Update! The pressurized steaming process also softens the cacao nibs. As the cake rests, the nibs seem to bloom (stored in the fridge). Their nubby texture relaxes, and more complex chocolate qualities unfold.  Fascinating… and highly delicious.


Steamed Zucchini Cake with Cacao and Orange Nibs

Ingredients
1½ cups AP flour
2 tsp baking powder
½ tsp each baking soda and salt
1 tsp coriander
2 eggs
⅓ cup vegetable oil
½ cup each granulated sugar and brown sugar
2 Tbsp plain yogurt
1 tsp vanilla extract
1½ cups grated zucchini or summer squash, skin on
2 tsp orange peel, white removed, sliver and chop well
⅓ cup roasted cacao nibs

Instructions

  1. Thinly coat 8” bundt pan with Baker’s or nonstick spray.
  2. Prepare Instant Pot or other multicooker: fill with 1½ cup water and insert trivet. Cut aluminum foil cover for pan and prepare sling for pan.
  3. Combine flour through spices together and set aside.
  4. In mixing bowl whisk eggs, then beat in the oil. Whisk in the sugar to fully combine, and then stir in the yogurt and vanilla. Add the zucchini.  Stir in the dry ingredients just to incorporate and finally add the cacao and orange nibs. Scrape batter into the bundt pan and level the surface.
  5. Begin heating multicooker, set to Sauté More. Add 1 ½ cup water and place the trivet in pot.
  6. Cover filled bundt pan with foil. Fold the other length of foil into a long sling. Wrap it under the pan, up the sides, over the top, and lower it into the pot.
  7. Seal pot with lid, reset to Hi Pressure for 35 minutes. When complete, turn off unit, disconnect and let rest undisturbed for 10 minutes. Slowly release remaining pressure and open the lid. Using the foil sling, carefully lift pan out of pot and onto a rack. Remove foil and cool for 10 minutes. With thin knife, loosen any edges adhering to pan and turn cake out to cool onto rack.  Makes 1 cake, serves 10.

Sour Pickle Power

I link sour pickles with old-fashioned New York deli pickles. In traditional delicatessens they were stored in large wooden barrels that seemingly held a lifetime supply of pickles—and you were free to dip in and fish out your own. Unlike most off-the-shelf pickles that use vinegar, ’half sours’ are fermented in a salt-water solution and become only mildly sour.

My recent venture into sour pickle making stemmed from an over-abundance of fennel—and conjuring up new uses for those feathery fronds I have learned to cherish. I knew I had a plan when I coincidentally netted a supply of small Persian cucumbers.  They are similar to Kirby cucumbers, the popular clean-flavored babies used in pickle making.

Persian cucumbers

These pickles couldn’t be easier, they require no canning or water bath.  Brines and marinades, those stalwarts of the small kitchen, both provide natural preservative qualities and the ability to infuse flavors.

Sour Pickles, in the works

The salt water fermentation brings forth pickles rich in probiotics, vitamin B and K.  Depending on ambient conditions, a jar of crisp garlicky pickles is ready to eat in 7 to 10 days.

crunchy sour pickle taste test, yum.

In all fairness, the fennel flavor is not wildly apparent; I know it’s there, and that makes me happy. It’s tough to compete against the power of garlic, and the combination of dill and garlic is doubly hard to beat.

But, for pickle diversity, the fennel is a nice change and it works beautifully.

Sour Pickles

Ingredients
4-6 Persian or Kirby cucumbers; wash, trim halve
1 cup fennel fronds or 4 heads dill
4 cloves garlic, halved
2 cups filtered water, warm
1 Tbsp salt
½ tsp sugar
1 Tbsp whole peppercorns

3-4 cup clean jar with lid

Directions

  1. Dissolve the salt and sugar in warm water. Add the peppercorns and cool.
  2. Place a layer of fennel or dill in bottom of a 3-4 cup jar. Pack the cucumbers upright in the jar, distribute the garlic among the spears, and top with a layer of fennel or dill.  Pour in salt water to cover; reserve any excess.
  3. Drape jar top with a layer of cheesecloth and set on a plate to catch any potential brine overflow.  Let cucumbers ferment 1-4 days at room temperature—the warmer it is, the faster sourness will develop. Top off with more of the salt water to keep emerged. When the brine becomes cloudy and a foam forms on top, taste for sourness. Within 7 to 10 days they should be ready to eat.
  4. Seal with lid and move to fridge to slow fermentation and longer storage.  They will last in the fridge up to a year.  Yields 1 jar pickles.

Ready when you are

If you happened to read the preceding post, you know that this past St Paddy’s Day took a turn and the usual corned beef and cabbage evolved into homemade pastrami.  It wasn’t until well into the pastrami making process that I began to consider new accompaniments.

A peppery rub and time in the smoker had altered this corned beef so greatly that thoughts of traditional boiled vegetables seemed horribly wrong.  Rather, the deli side of the pastrami emerged far more intriguing. As I continued to tinker with the pastrami, visions of an upgraded deli potato salad took form… one with roasted Yukon Gold potatoes, carrots and fennel.

pastrami mixed grill deli plate

Pulling it all together, I’d keep it simple (famous last words): throw on a few stashed Red-Hot links during the smoking stage for a little variety and transition to an easy mixed grill. Maybe include some pickled items—no horseradish here, I’d pull out a delicious stone ground mustard.

The trouble with roasted vegetables is that they take so long to actually roast. I decided to help them out by briefly precooking the potatoes, carrots and fennel in the microwave (the fennel really works here). Then, when convenient finish them in a hot oven.

roasted potatoes, carrots, fennel

To be honest, I added a tangy spoonful of aioli to the dressing, rather than garlic and 1 tablespoon of the mayonnaise. It makes a dramatic difference if you have it; but the standard formula works well, too.

Roasted Potato Salad

As with many potato salads, this one improves when made ahead for flavors to fully develop. It will last 3-4 days in the fridge—good on a deli plate whenever you are ready.

Roasted Potato Salad

Ingredients

4 Yukon Gold potatoes, skin on
3 carrots, peel
½ cup fennel stems and fronds, chop
sea salt and fresh ground pepper
1-2 Tbsp olive oil
em>Dressing
2-3 Tbsp mayonnaise
1 clove garlic, crush
2 Tbsp plain yogurt
1-2 tsp Dijon mustard
2 small stalks celery, chop
2 green onions, chop
1 Tbsp fresh fennel fronds, light chop
1 Tbsp capers
1 tsp lemon juice or caper juice

Instructions

  1. Cut potatoes in chunks, place in microwaveable bowl add 2 Tbsp water, and a pinch of salt. Cover and steam for 2 minutes. Place in colander to drain. Repeat next with carrots and fennel.
  2. Distribute the semi-cooked vegetables on a lined baking sheet, toss with olive oil and sprinkle with salt and pepper. Bake at 425°F for 20 minutes; turn the vegetables . Set broiler to 450°F and cook 5-10 minutes longer until cooked and beginning to brown. Remove and cool.
  3. Meanwhile prepare dressing: combine the mayonnaise, garlic, yogurt and mustard to taste. Add the celery, green onion, fennel fronds or 1 tsp fresh thyme, and capers. Point up with lemon or caper juice, season with salt and pepper.
  4. Place the cooled vegetables in a medium bowl, toss with dressing to coat well. Best made an hour or more ahead. Serves 3-4.

Sweet Dreams

We all have our favorite places and cultures to visit. Mine has long been the northeastern corner of Spain, the mysterious Basque country and the Pyrenees Alps. It’s got the total package, a rugged coastline and breathtaking mountains, plus resourceful, resilient people with a world class cuisine.

Basque food has the unique ability to reach into the heart and linger there, and such is the case with the notorious Basque Gateau.  Popular versions of it crop up across the border in the Pays Basque region of France and down into the southern reaches of Spain.  It’s a simple pastry marked by crosshatches across the top and filled with either cherry jam or pastry cream. So, what’s the big deal?

People praise the cake’s holding powers and reverently speak of it as the item to take when traveling or visiting friends.  Admittedly, I’ve had my own visions of romantic adventures complete with this charming cake—safe in the knowledge it would sustain in any conditions.

I’ve considered making a Basque Custard Cake but have been put off by the complicated process and rich pastry. However, there is one recipe I have held onto for quite a while. It’s an interesting take from the French perspective by accomplished chef Michel Richard.  In my notes, he describes it endearingly as a “pastry cream encased in two cookie crusts; aka a weekend cake in France because it holds so well.”  Sweet.

The more I’ve studied Richard’s approach, the more I like it. For example, pastry cream often uses egg yolks with cornstarch for thickener because cornstarch does not not lump when added to hot liquid; however, it can break down with prolonged cooking.  Richard’s version opts for flour instead, which makes sense since this pastry cream cooks twice.  His should hold up very well and continue to maintain mass at room temperature or cold.

I’m impressed with Richard’s brilliant crust solution, too. Rather than a labor intense, buttery pastry, he elects to use the whites left from the custard.  He cleverly incorporates them into a light, resilient cookie/cake-like base. The first thin layer is baked just to set, the filling is added, remaining dough is spread on top and it is given a final bake.  Simple enough.

Basque Gateau

I decided to give it a try.  Here are a couple of notes:  I further simplified Richard’s custard by using double the vanilla extract, rather than soaking a vanilla bean (which I was missing) for an hour in hot milk.  It also makes twice as much as needed, but that’s fine; it came in handy.  I also dabbed a small amount of cherry jam on the baked bottom crust before the pastry cream. It appears that cookie/cake dough is quite scant.  However, it blends beautifully with the pastry cream and works out fine.

Basque Custard Cookie Cake

So, there you have it.  I will definitely make this Basque Custard Cake again. (Actually, I did make it again. It was easier the second time with remaining custard and refined method. I kept my fingers off of it and it was just as good the next day!)  The cherry and custard combo gives it real character, but you could use either.

I dare you to eat just one piece—evidently, I practically polished an entire cake by myself!

Basque Custard Cookie Cake

Inspired by Michel Richard, Baking from the Heart

Ingredients
Pastry Cream
2 cups milk
pinch salt
½ cup sugar,  divided
2 tsp vanilla extract, divided
4 large egg yolks, room temp
⅓ cup flour
1 Tbsp butter
Cookie Dough
4 Tbsp butter, softened
1 cup confectioners’ sugar
3 large egg whites, room temp
½ cup AP flour, plus 1 Tbsp
½ cup cherry jam, optional

Instructions

1. Make Pastry Cream
In 4 cup microwaveable measure, heat milk in microwave with salt, and ¼ cup sugar for 2-3 minutes to dissolve sugar, add vanilla extract.
In small mixing bowl, beat yolks and remaining ¼ cup sugar until thick and pale yellow, 2-3 minutes.  Mix in flour.  Gradually pour in the hot milk and whisk to incorporate.
Pour the mixture into a small pan, set over medium heat and continue whisking as it thickens to avoid lumps and curdling.  Reduce to medium low and cook 2-3 minutes, whisking to keep smooth and not curdle. Off heat stir in butter and remaining vanilla. Scrape into a bowl and cover top with film. Chill 2-3 hours until cold, up to 1 day ahead.  You should have enough for 2 cakes.

2. Make Dough
Preheat oven to 350-375°F. Thoroughly butter and flour 9″ tart or springform pan.
In mixing bowl beat butter, add sugar in 3-4 batches, beating well after each addition until light. Beat in egg whites one at a time, incorporating after each. Stir in flour to just combine and form a soft batter.

3. To Bake
Spoon enough batter to thinly cover bottom of pan, about ½ cup spread ⅛” thick.  Bake 10-12 minutes, until dough is firm to touch, and edges turn golden brown.
If using preserves, randomly dot spoonfuls onto crust spreading away from edges. Top with cold pastry cream, leaving ½” border at edge.
Carefully spoon remaining dough evenly over all, spreading to cover cream and fill in border edge.  Bake 25-35 minutes, rotating pan until golden brown.  Cool completely on wire rack.  Release cake from pan and slice into wedges.  For best flavor, allow to come to room temperature for 1 hour prior to serving.  Cover and chill for storage.   Serves 6-8

Curds the Word

It was my buddy Keith’s birthday this past Sunday (also Groundhog’s Day & Super Bowl Sunday), so there were plenty of reasons to celebrate. For my part, I made my first batch of homemade cheese curds the day before… and oh, were they good!

Fresh cheese curds

I won’t bore you with the tedious details. Suffice to say, it was a marathon 8-hour procedure which I further complicated by throwing in a sous vide for temperature control, but well worth it. If you happen to be a curd lover, you might want to check out the thorough directions at New England Cheese Making Supply Co.

Mild cheese curds are at their best when eaten fresh, while their prized squeakiness is at its peak (within a day or so of making). Keith got his lovely curds on time and I had enough left for a very tasty riff on a pizza Margherita. I realize I am past due for a [Friday] pizza blog, so here we go!

I was curious to see what the curds would do on the pizza. Would they melt or turn rubbery? I would keep ingredients on the tame side as to not overwhelm the curds. All that was left was to assemble a few ingredients and give it a quick bake in a hot oven.

I started with a pre-baked crust made earlier in the day. To get my quota of garlic in, I opt for a gentle smear of garlic confit. I like to keep a jar of it in the fridge for occasions such as this, as it gives a mellow garlic flavor that blends well but does not dominate. For a substitute, see the recipe for easy alternative.

Pizza with Curds and Tomatoes

In rapid succession, it’s layered with sliced onion and spicy pasilla pepper; then a bit of salt and pepper and a sprinkle of fresh rosemary and thyme. Our featured sliced tomatoes and cheese curds get dotted about; if you don’t have curds, use any fresh cheese, such as mozzarella. It’s finished with a light dusting of Asiago or Parmesan cheese and a drizzle of olive oil, and popped into a hot oven until the top is bubbly and the crust is golden brown. Once baked, fresh basil is scattered across the top and it’s served.

Final curd outcome: the curds melt slightly, brown on top, and become creamy. Once cooled, they firm up and go back to their original texture, albeit a tad drier. Pretty much what you would expect. No rubbery cheese here!

Pizza with Cheese Curds and Tomatoes

Ingredients
½ recipe pizza dough, or medium purchased
1 Tbsp garlic confit, or 1 Tbsp olive oil heated with 2 cloves garlic, smash
½ onion, slice
½ pasilla or other pepper, slice
salt and pepper
1 tsp fresh rosemary and/or thyme
3 Roma tomatoes, slice
1 cup fresh cheese curds, cut bite-size
½ cup Asiago or Parmesan cheese, grate
2 tsp olive oil
5-6 fresh basil leaves, tear smaller if large

Instructions

  1. Prepare one 9-10” crust. Preheat oven to 425-450°F.
  2. On fresh or pre-baked crust, evenly spread garlic confit over the surface, coating edges.
  3. Add a layer of sliced onion and pepper. Season lightly with salt, fresh ground pepper, and fresh herbs.
  4. Top with sliced tomatoes and dot with fresh cheese curds. Sprinkle with aged Asiago or Parmesan cheese and drizzle the top with olive oil.
  5. Bake 15-20 minutes, until bubbly on top and crust is golden brown. Scatter with fresh basil leaves. Makes 1 medium pizza.

(Dirty-Little-Secret)

I spend a lot of my free time reading cookbooks and checking out online recipes. It’s my form of relaxation. But there are times when all I really want is a familiar, well-tested recipe; one that delivers what I expect.

When I’m thinking ‘casual cake’, here’s a contender. Not only is it always good, it is basic and highly adaptable. I especially like tinkering with this one because it  easily changes with the season—and it loves fresh fruit, too.

At its heart is a well constructed European-style cake that rises high and fills the pan. It uses 3 eggs, which I consider generous, but they are core to its success: they add structure and don’t fade into the background. To control the fat quotient, I tend to use plain yogurt for tenderness and moisture and then fold in a little olive oil on the finish.

While this cake benefits from a good beating to get the eggs and sugar fully integrated, I have taken to forgoing a mixer in lieu of a whisk. You could call it a dump cake, because the dry ingredients are quickly added to the wet. Olive oil is gently folded into the batter and it’s quickly popped into a moderate oven.

That’s it.  Since any additions and flavorings incorporated will become quite apparent, I tend to use a mild olive oil because a bold extra virgin oil can overly dominate. Which brings us to what prompted this cake…

At my market they have been actively promoting beautiful blueberries from Chile.  Of course, I would pause and stare. I’d mentally note that it’s a long way to go for something that grows like crazy in Oregon, and then I would move on.  It’s wrong—on so many levels…

That argument blew up today. They reduced the price of the blueberries, and I buckled. (My dirty-little-secret.) So, today’s cake features two of my favorite things:  blueberries and polenta.

Blueberry Polenta Upside-Down Cake

I’ve gone with a simple upside-down cake that features sweetened blueberries topside and includes a bit of fine polenta in the batter for taste and texture. These two are true partners in crime, and what a color combination!

Since blueberries have an affinity for lemon and nutmeg, they flavor the cake beautifully and bring it all together.  Vanilla ice cream or whipped cream would be worth considering, too.

Blueberry Polenta Upside-Down Cake

Ingredients
Berry Layer
1 tsp butter
1½ cups fresh or frozen blueberries, picked and rinsed
⅓ cup granulated sugar
Dry Ingredients
1 cup all-purpose flour
½ cup fine polenta or cornmeal
½ tsp each baking powder and baking soda
¼ tsp salt
1 tsp nutmeg
Wet Ingredients
3 eggs, room temperature
¾ cup granulated sugar
½ cup plain yogurt, room temperature
2 tsp grated lemon zest
1 tsp vanilla
⅓ cup mild olive oil

Instructions

  1. Preheat oven to 350°F.
  2. Butter a 9″ cake pan and spread the blueberries evenly in the bottom of the pan; sprinkle with sugar and set aside.  On wax paper, blend the flour through nutmeg and set aside.
  3. In mixing bowl, whisk the eggs until light and gradually beat in the sugar.
  4. Add the yogurt, lemon zest, vanilla, and mix.  Stir in the dry ingredients just to incorporate. Fold in the oil; don’t over mix.  Scrape bowl down and spread the batter evenly over the berries.
  5. Bake for 35-40 minutes, rotating to brown evenly, until center springs back when touched.
  6. Cool on rack for 10 minutes. Run a thin knife around the edge of pan to loosen the cake, cover with a serving plate, quickly flip to invert cake onto it and cool.  Dust with confectioners’ sugar and serve. Serves 8-10.

Sandy beaches are nice…

As much as I love winter soups and stews, this week I reached my limit.

It wasn’t all that evident until I dashed out of the rain and into the market for a few staples, wrapped in a fleece jacket and wool scarf. Straight ahead in the produce section, I came to a screeching stop in front of a large display of fresh mangoes.

I was not prepared for this.

My imagination immediately transformed this sight into a sandy beach lined with palm trees. I felt a warm tropical breeze envelope me… and there was a colorful bowl of fresh mango salsa.

mango salsa

No, this was not hot flashes…

Before I knew it, my cart not only held mangoes, there were limes, peppers, onions and cilantro. Down the aisle at the meat counter, they were featuring pork tenderloins. I’ll have that, thank you. Into the cart it went. This would need a quick and easy marinade; I’d go with a basic sesame-soy blend. Whatever else I needed, was immaterial. I was done.

Back at home, the pork was marinating in no time. I dusted off my old tropical salsa recipe and quickly pulled it together. Although mango is my favorite, I’ve made this with all sorts of fruit, including papaya and peach. Fresh pineapple is a good addition if the fruit is not real ripe.

This refreshing salsa goes with just about anything (I was even considering cereal at one point), from grilled fish to pork or chicken—and any sort of fried food.

The marinade is one I had been working on for Vietnamese Banh Mi sandwiches, so that will likely still happen. It has a bit of sweetness to help with the caramelization process. I dropped the marinated pork into a hot pan for a quick sear and finished it in a medium hot oven.

The tenderloin barely made it out of the oven before I was wolfing it down with the lovely mango salsa. Ah yes, I was back on that sandy beach with tropical breezes wafting through the palm trees. So nice…

Tropical Salsa

Ingredients
2 large ripe mangoes, peel 1/2″ dice
½ red pepper, seed and dice
½ jalapeno, seed and dice
¼ cup green onions, chop
¼ cup red onion, dice
juice of ½ lime
2 Tbsp cilantro or 1/2 tsp thyme, mince
pinch salt and sugar, to taste

Instructions
Combine all and chill 2 hours or up to a day ahead. Adjust to taste with lime juice or sugar. Makes about 2 cups

Go Ducks Gumbo

Today the Oregon Ducks are back at the Rose Bowl playing the Wisconsin Badgers. Since it is also New Year’s we are feasting on bowls of Gumbo with Black-eyed Peas (here). The gumbo is rich and hearty with sausage and/or ham. To liven it up, I’m including an insane topping, Brussels Sprout Leaves with Bacon Vinaigrette.

Black-eyed Peas Gumbo topped with Brussels Sprout Leaves & Bacon Vinaigrette

I stumbled upon both ideas in The Nimble Cook, a resourceful book by Ronna Welsh. Her beautiful cookbook is packed with clever solutions for transforming little used or often ignored food into treasured ingredients. It doesn’t take long before her perspective becomes infectious and you begin to view excess and waste far differently.

It had not occurred to me to separate the leaves from the sprouts’ core, but it makes total sense when you are merely removing the larger top layer for a fast 1-minute sear. That’s it. The rest of the brussels sprouts can be cut up and included or saved for another meal. Since I was looking for a small amount for lively garnish, this suited my needs. Besides, I love the idea of the fresh sprout leaves and bright bacon vinaigrette mingling with the black-eyed peas.

Ronna likes to work with concepts that keep her ideas simple and frequently don’t require recipes. The bacon vinaigrette is so simple it hardly needs a recipe. I ended up searing about 3 cups of cut-up leaves, for 1 minute in a drizzle of hot bacon fat. I added a spoonful of the vinaigrette to the skillet to heat and coat the leaves and that was it.

The leaves remain bright green for several hours. Here’s my version of Ronna’s brilliant ideas.

Brussels Sprout Leaves with Bacon Vinaigrette

Inspired by The Nimble Cook by Ronna Welsh

Ingredients
3 slices thick smoked bacon, or ⅓ cup crisp bacon, 1 Tbsp plus 1 tsp bacon fat
1 clove garlic, peel, flatten
3 cups brussels sprout leaves, cut and torn bite size, from @ 12 individual brussels sprouts
Bacon Vinaigrette
1 Tbsp red wine vinegar
2 tsp whole-grain mustard
2 Tbsp olive oil
pinch salt
1 Tbsp bacon fat

Instructions

  1. Cut up the bacon and cook until crisp, separately reserve the bacon bits and fat.
  2. To make the vinaigrette: combine the vinegar and mustard, whisk in olive oil and salt until thick. Whisk in the warm bacon fat until well combined and thick. Set aside
  3. In a wide skillet over medium, heat 1 tsp bacon fat. Add the garlic clove and increase heat to high. Toss the garlic, when aromatic remove it.
  4. Add the leaves, toss to coat and sear for 1 minute. Add a spoonful of vinaigrette and remove pan from heat. Sprinkle lightly with salt. Will remain green for several hours. Combine the crisp bacon with the leaves and serve. Makes 1 generous cup.