Thursday, August 27, 2009

for the belly

(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.


Happy eating!

12 comments:

Tabiboo said...

'wow' that looks delectable and could almost be art on a plate - beautiful.

Nina x

Francesca said...

Great title for this post, and I love that photo of you (from back in October) that came up with the "you might also like" links

Ina in Alaska said...

Oh Lecia I can feel the fat settling on my rear just looking at the feast presented in today's post..... After seeing Julie & Julia and seeing the beef borgenon (sorry, poor spelling) several times in the film which made my mouth water, I plan to make it soon, full out recipe!!

Anna said...

lecia! i loved that julia child article, what a great link to share.

*also, u bookstore is hosting the author of fat of the land on october 6th. yet another great link to share!

Deidra said...

Yummy! I have newfound respect and love for Julia Child...and butter!

likeschocolate said...

Doesn't everything taste better with butter. Well almost everything.

katiedid said...

Yum!!! I am passing your recipe on to my daughter who has become the house pastry chef.

And corn soup! Mmmmm!

nicola said...

did you make all those?
have you considered che/baker/caterer as your next job in life?
yum!
nicola
http://whichname.blogspot.com

Elissa said...

really, can i eat in your world? because you know i hate to cook, but i SERIOUSLY love to eat and the food on your blog always makes me drool.

Wende said...

It all sounds and looks SO good!

pve design said...

"doggie bag" please!!!
looks de-lish!!
pve

rachel said...

YUM! Looks like the best Sunday brunch ever.