HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, July 17, 2014

Red Eye Devil's Food Cake...fit for the White House and Our House

         


I know Andrew is good, I mean really good. But his baking skills really hit an all-time personal best with the making of this sinfully rich, fudgy, bittersweet cake.  As Melissa Clark, who co-wrote “The Perfect Finish” (W.W. Norton and Co. (2010) the cookbook it came from wrote, “If this is not the ultimate birthday cake, I can’t imagine what is.”  Its inventor is a pastry chef named Bill Yosses. While his may not be a household name, in one household, he was the king of all pastries. That household was the White House, where he presided as Pastry Chef for both the Bush Family and the Obamas.  Chef Yosses trained in France and then was scooped up by Daniel Boulud and later, Thomas Keller.  From there he went on to work at Bouley Restaurant and Bakery.  Chef Yosses left the White House in June, a departure he says was “all Michelle Obama’s fault.” The First Lady, it seems, piqued his interest in the relationship between food and health. “Mrs. Obama’s quest to improve the way children eat was done “ with humor and good will, without preaching, just the way you would hope the ‘Mom-in-chief’ would do,” he said. Yosses said Mrs. Obama is “definitely an inspiring boss, a combination of spontaneity and seriousness.”  She inspired the Chef to such an extent that he’s headed back to New York to educate children about nutrition.  But I am sure he’ll be forever remembered there for his Red Eye Devil’s Food Cake alone.  Why “Red Eye”, you may wonder ?

Monday, July 14, 2014

Moroccan Flavored Tagine of Chicken with special thanks to Mrs. Eileen Gaden

     

         I’ve wanted to cook in a tagine for ages and I mentioned this my friends Bill and Peter.  Now they are both the soul of generosity and recently when we were at their house for dinner, Bill presented me with 3 Tagines that had belonged to his grandmother.  Bill’s was no ordinary Grandmother.  She was Eileen Gaden of Gourmet Magazine, who, with a writing partner named Ann Seranne, was the author and photographer of countless cookbooks starting in 1946 with “The Modern Sandwich, The Art of Sandwich Making for All Occasions” and continuing for the next 50 years to produce cookbooks on anything and everything. They even wrote for Proctor and Gamble: In 1956 they published "Creative Cooking Made Easy: The Golden Fluffo Cookbook".  Then came “The Blender Cookbook”(1961) (which they later updated and called “The Food Processor Blender Cookbook” in 1981). In the intervening years they produced, “The Church and Club Woman’s Companion”(1964), “The Complete Book of Desserts” (1969) and high on my wish list: “1001 Ideas for Parties, Fairs and Suppers (1964). I keep hoping Bill has a mint copy of that one because Amazon lists its price new as $2432.64.