A few of my favorite (food) things… August 4, 2008

Since I got back I have been enjoying cooking, and I wanted to share some of the tastier things I have made.  My absolute favorite recipes these days are coming from one of two sources:  Smitten Kitchen (see that little link in the upper right corner of the page? Yup, that’s it) or from Sarah Foster, who I wrote about a few weeks back.   For my favorite Smitten Kitchen recipes, I am just going to link to them; Deb is a much better and more entertaining writer than I so you should get it from the horse’s mouth, but I will write out Sarah Foster’s recipes.

*Zucchini Sauteed with almonds.  This is so good, easy, light and flavorful!  Pretty much what it says but check it out for yourself. Plus right now there is an abundance of zucchini, like, everywhere.

*Chocolate Idiot Cake.  Do you have a party to go too?  Or know someone with a serious chocolate love?  Do you like to receive compliments galore on your cooking?  Make this cake! Its very easy and the name comes from the idea that it is so easy, only an idiot could mess it up.  (FYI the first time I made it, I, uh, well you can probably guess).  It is actually David Lebovitz but I found it via Smitten Kitchen.

*RIBS!!  Sarah Foster’s ribs are the best!!  Here is the secret: slice and onion thinly and put it in the bottom of a 9 x 13 pan.  Then throw your ribs on there.  Cover with a bottle of beer (cheap is ok, and who wants to waste the good stuff cooking) and seal it up tight with aluminum foil.  Bake for 2 hours at 325 degrees.  Then throw them on the grill just long enough to caramelize your favorite barbeque sauce or rib rub or whatever.

*Arugula salad, also from Sarah Foster.  My brother just went to Italy and brought me back some real deal Holifield parmesan cheese.  Take a big bunch of arugula and wash and tear into a salad bowl.  Add to that 2 heads of endive, chopped.  Get out the parmesan and use your vegetable peeler to put about 3 ounces in there.  This part is actually sort of fun. Anway, then sprinkle on salt and pepper (use the good stuff, from the grinder).  Toss with this dressing:  1/4 cup olive oil and 2 tablespoons white wine vinegar.

*Blueberry Crumb Bars. I have made tons of blueberry buckle this year, so I wanted something different to bake using the blueberries so abundant right now.  These are easy and tasty!

Bon Appetit!

Coconut Cake is a Party Unto Itself April 12, 2008

Lots of people have mixed feelings about coconut. I can assure you, if they ate the coconut cake recipe that I make, they would change their minds. Actually, frankly they would change their mind about coconut if they were to drink a really good Pina Colada, but this post is not about that.

Coconut layer cake. Wow. Well, I give in and here is the true trick. You know how coconut cake is so pretty, with is bower of shredded coconut? You gotta toast that bower. Put the coconut shreds on a baking sheet and put it in the oven stirring every now and then until its a lovely mixture of golden tan and white. Toasting the coconut caramelizes the sugar and makes “little white worms” (as my dad, a coconut hater, calls it) into a totally different delicious thing all together. The lush butter cream frosting that glues the whole cake together is pretty kick butt too.

Best of all, if you are like me and cannot frost a cake to save your life, you can hide all your frosting goops and gobs under the coconut. It will be our little secret.

The reason why I am making this cake is for my close friend Jenny’s wedding party tonight. I am so flattered she asked me to make it because she is a really talented baker. Jenny, I hope this coconut cake ushers in many, many years of happiness for you and the husband. Congratulations.

PS I know you want the recipe for my kick butt coconut layer cake. OK, I’ll give. It is the Cook’s Illustrated recipe. But I can’t give it to you because its not on line and I don’t want to type it in. But you can get it from the Cooks Illustrated Baking Guide.