HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Wednesday, July 31, 2013

Blueberry Crumb Cake from John Barricelli's "The Seasonal Baker"

       
John Barricelli, Chef and
author of "The Seasonal Baker"
It’s blueberry season but I’ll take any excuse for making this combination of a vanilla cake with fresh blueberries and a chunky brown sugar crumb topping.  And since it can be eaten straight from the oven as a breakfast pastry or saved for an afternoon snack or a dessert with dinner, it’s ideal to have on hand over a weekend.  It’s another one of Baker John Barricelli’s triumphs from his South Norwalk CT SoNo Bakery.  You’ll find it in his latest book “The Seasonal Baker” 
(Clarkson Potter 2012) which we’ve raved about most recently for its French Lemon Tart.   What we loved about the tart—the concentrated lemon curd flavor of the filling—is mirrored in the intense blueberry flavor in this cake.  There’s even a juicy quality to the blueberries hidden under the topping.

Sunday, July 28, 2013

A summer starter and a side: My Chilled Cucumber Soup and Marinated Summer Vegetables adapted from Bon Appetit



         A bowl of chilled soup can really start a summer meal off right.
Make enough of it, and anytime you want, there’s a bowl of cool comfort waiting in the fridge.   As to today’s side, it’s a terrific way to have vegetables on hand and at the ready.  You do a simple roast of the farm stand’s best, then while warm douse them with a marinade with just enough garlic and fresh oregano to give them some lift.  I wish I could say the Cucumber soup was farm stand material. The recipe calls for something from fairly far away. All the way from a greenhouse in California.