Thursday, September 29, 2016

Lemon Lemon Loaf, a Lemon Pound Cake from “Baked” And a reminiscence about Sara Lee

        There’s something amazingly satisfying about a simple pound cake.  Especially when it’s perfectly made, as were these by Andrew.  The ‘crumb’ of the cake gives it a richness and depth of flavor that’s unlike any other cake.  Infused with lemon flavor and enriched with sour cream, this cake then is glazed with a lemon-y icing.  It’s a delight that we never grow tired of.  And it always brings back memories for me of my Advertising years because, at one time, I worked on the Sara Lee Bakery account and at one time, Sara Lee made a pretty mean pound cake.  That, unfortunately, was before the Butter Police and the accountants got in the way and Sara Lee’s cakes no longer cut it.  You only had to ask Sara Lee herself.  Yes, there was a real Sara Lee.

Monday, September 26, 2016

Tomato, Garlic and Mozzarella Stuffed Chicken Breasts

Who can resist tomatoes that look like this?
After I made these golden-seared chicken breasts with their moist center of plump ripe tomatoes, melted cheese and pungent garlic sauce, I wondered if I could call this an original recipe.  But when, exactly, is a recipe an original?  This is a hard question to answer because there don’t seem to be any hard and fast rules. Interestingly, copyright laws don’t give a lot of help here. From what I have read, while most cookbooks are themselves copyrighted, the individual recipes can’t be. The theory is that recipes are in the “public domain”.  This relies on the idea that several people can, at any time, come up with the same thing—ingredients and cooking techniques being pretty well universal. What copywriting a cookbook does is to bar copying every recipe out of that cookbook, in the same order, and then trying to make money out of your purloined manuscript.  But how then do people win Recipe contests?  Aren’t they all variations on something else someone else has done?  That’s factually correct. People who win things like the Pillsbury Bake-Off generally do so by adapting a recipe, changing up its key flavors but keeping the cooking method pretty much one that’s tried and true.  The starting point for this recipe was one in Gourmet but the ingredients differed from the cheese to the tomatoes to the spinach I served with it.