(from a recent Sunday brunch at Rover's)
Remember how much I love twitter? Case in point: on a recent afternoon, with corn on my hands and no particular plans for dinner, I saw this tweet from Jerry Traunfeld: "my corn soup from The Herbal Kitchen now on the menu. Cream the corn, blend, thin with corn stock, finish with a little butter. sweeeet." So that's what we had for dinner (and it was amazing!). Most of our recent meals have been simple and include some combination of bread, cheese, vegetables from our garden or the market, and fruit. I'm especially loving nectarines right now.
Have you seen that After 48 Years, Julia Child Has a Big Best Seller, Butter and All?
Several of you asked for the recipe for the blueberry cake pictured in Monday's post; here it is (adapted from Gourmet):
* 1 stick (1/2 cup) unsalted butter
* 1/4 cup milk
* 3 large eggs at room temperature
* 1 1/4 cups granulated sugar
* 1/2 teaspoon salt
* 2 teaspoons finely grated fresh lemon zest
* 2 teaspoons baking powder
* 1 teaspoon vanilla
* 2 1/2 cups flour
* 4 cups blueberries
Preheat oven to 350°F. Grease a 13- by 9- by 2-inch metal baking pan, then line bottom with wax/parchment paper and grease paper.
Melt butter in pan or microwave. Add milk and whisk with fork to combine.
Beat eggs, granulated sugar, and salt with an electric mixer on high speed until mixture is thick, pale, and forms a ribbon when beaters are lifted, about 5 minutes with a standing mixer or about 12 minutes with a handheld. Add zest, baking powder, and vanilla and mix on low speed until blended.
Add 1 1/4 cups flour and half of butter mixture and mix on low speed until blended. Mix in remaining butter and 1 1/4 cups flour in same manner. Increase speed to medium and beat 1 minute with a standing mixer or 2 minutes with a handheld, or until batter is thick and sticky. Add berries and carefully fold in with a rubber spatula until barely combined. Spoon batter into baking pan, gently smoothing top. Batter will BARELY cover bottom of pan.
Bake in middle of oven until springy to the touch and a tester inserted into center comes out clean, 45 to 50 minutes. Cool completely in pan on a rack.