If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Martha Stewart’s Cornmeal Berry Sheet Cake

 There’s a twitter feed called “Drunk Ina Garten” written by someone as a parody.  And every time I post an Ina Garten piece, the guy who tweets it picks up on it in about five minutes flat, re-tweets it and I get tons of hits from his readers.  Strangely, there doesn’t seem to be one for our other local legend, whom I would have to think, could be subject of more parodies than our Ina.  That local legend is none other than Martha Stewart, whose makes East Hampton one of her four homes all within driving distance of each other—except perhaps the one in Maine which is a private jet away.  I owe a geat deal to Martha and I am not embarrassed to say it.  Here is a woman who almost single-handedly restored the joys of home-making, crafting, entertaining, gardening and housekeeping. I see her influence all over my own house and garden. Despite all I owe Martha, when I occasionally see her out and about locally and I am invariably too paralyzed to say hello to the woman. 
          And then there is her considerable contribution to home cooking.  She is of the  devotees of “Cook Your Way Through Julia Child’s “Mastering the Art of French Cooking” School of Culinary Education.   And it has certainly served her well.  Now the provenance of her recipes is sometimes questioned. Unlike Ina who is forthright about what she learned from whom, Martha never attributes a thing to anyone but Martha.  I feel compelled to attribute posts from Martha’s recipes not just this week but for two weeks running. 

The reason for the excess of Martha is because of the excellence of Martha.  The Strawberry Basil Shortcake from last week was replaced this week with a superb Cornmeal Berry Sheet Cake.  And because the farm stand is brimming with beautiful berries of all kinds—raspberries, local strawberries, blackberries and blueberries—I really want to get this one to you so you could enjoy it this weekend and all summer long.   This is what I would call a Breakfast Lunch and Dinner cake.  You can have as a morning pastry with a cup of yogurt.  You can serve it at lunch topped with even more fresh berries. Then for dinner, top the cake with fresh whipped cream or a scoop of vanilla ice cream.  And even though Martha says the cake is best served the same day, we’re on day number 5 at our house.  I am often told by Andrew, our house baker, that a recipe is simple only to see him take 8 hours to make it (See Martha’s Strawberry Basil Shortcakes), But I have to admit, this one did seem to take very little time to make.  Don’t miss making this.  I think it will become an all-time favorite summer dessert.

 



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