HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Dorie Greenspan. Show all posts
Showing posts with label Dorie Greenspan. Show all posts

Thursday, September 15, 2011

The Perfect (Birthday) Party Cake adapted from Dorie Greenspan’s “Baking: From My Home to Yours”



         I was quite surprised to see that my Facebook Birthday reminders numbered 10 for this week.  It was by far the highest number I’d seen in a while and I wondered what on earth had caused this minor baby boom.  So I did some math.  It was then I discovered that if you’re born around this time, you were a twinkle in your parent’s eyes right around Christmas.  Apparently they seized upon the season to be jolly and you’re the living proof.  And to prove my point, according to Facebook, there another 16 September birthdays still to celebrate.  So I thought it might be fun to send you all a virtual birthday cake, something Andrew baked a little while ago that’s simply terrific.  With any luck, someone will take it upon himself or herself to bake you the real thing first chance they get.  This cake is truly worthy of any kind of celebration. 

Thursday, February 24, 2011

Strawberry Cheesecake




Marcus Porcius Cato
234-149 BC
If New York has a cake, it is most certainly our richly indulgent and sumptuously creamy cheesecake.  There is a lot of culinary history to support this claim.  However, cheese cake itself goes back to the 1st Century AD.  According to an article written by Linda Stradley for the website www.whatscookingamerica.net,  Marcus Porcius Cato, a Roman politician and writer gave his recipe for “Libum”, a small cake used as a temple offering.  He wrote:  “Libum to be made as follows: 2 pounds cheese well crushed in a mortar; when it is well crushed, add in 1 pound bread-wheat flour” and then offered the first recorded piece of dietary advice about cheesecake, Cato adds: “Or, if you want it to be lighter, just 1/2 a pound, to be mixed with the cheese. Add one egg and mix all together well. Make a loaf of this, with the leaves under it, and cook slowly in a hot fire under a brick.” 

Monday, December 27, 2010

Savory Ham and Cheese Bread

          We’ve had the most wonderful Christmas and now we are virtually housebound, there having been a significant snowfall on the East End of Long Island the day after Christmas.  The snow has stopped but the wind is blowing and the eight or so inches of the white stuff are making driving treacherous.   At some point, someone will have to explain to me why a car made in Bavaria is so useless in the snow.  It’s just not in its genes.   So we are making do with the contents of our larder and our freezer and since we are Costco shoppers par excellence, we would likely not starve until after Memorial Day.  And Lord knows, above all, we’ve got ham.  This recipe is my gift to the 123 people who have received  Monte's HamTM this holiday season and for those of you whose ham is still to come, even the leftovers are really something to look forward to.  And special thanks to all our customers who've written us such incredible testimonials to the goodness of our ham.  We really appreciated every message we've received. 
        Amongst our Christmas gifts are a whole new library of cookbooks. Few things are more rewarding to me than reading these books cover to cover.   Then I go back and cook whatever truly appealed to me.  In the case of Dorie Greenspan’s “around my french table” (Houghton Mifflin
Harcourt 2010), I never got past page 34 before I headed into the kitchen to make a ‘cake sale’, or savory cake.    According to Dorie, anything baked in a loaf pan is a ‘cake’ in France.  And ‘sale’ means salty (apologies to all, I do not have a accented “e” to correctly spell the word). At any rate this bread is so good and so easy to make that I wanted to share it with you—especially those who have Monte’s HamTM leftovers on hand.  This is a truly an inspired way to use it.

Thursday, August 5, 2010

Bill’s Big Carrot Cake



        This past weekend, we were delighted to have friends from Mexico here for dinner. Whenever they visit, we try to stick to classic American food.  In this case, Ribs, Corn on the cob with Basil Lime butter and Carrot cake.  Carlos and his friend, Tachi, are a great audience.  Carlos really enjoys his food and he’s always very enthusiastic about whatever we serve him.  But I have to say that this Carrot Cake knocked Carlos right out of the ballpark.  He was so impressed by it, that he wanted the recipe on the spot.  Andrew and I said goodbye with a promise that we’d put in on Chewing the Fat as soon as possible.  So here it is.  And it is exceptional in every way.