I think it’s especially important to stop, breath and take a simple break a few times a day. Gets your center aligned and just feels good to leave the action packed hours of the everyday. Today I’m posting a picture of my garden roses. Believe it or not I actually bought the rose plant at my local grocer not because of the color but for the scent. It was just how I believe a rose should smell…soft, rosey & pure. Somehow and with little attention it’s grown into a beautiful rose bush that produces wondrous blooms. This is my lifestyle share with you today. Because sometimes we just need to stop and “smell the roses”. (no kitch here, of course!!!)
A Little Blue for Memorial Day — Blueberry Ricotta Cake
in Desserts, Holiday Love
A recipe comes to someone in so many ways and often with several degrees of separation. This one comes from my mother, Carol, via her friend in San Mateo, CA via Bon Appétit 5.10 via the Huckleberry Bakery & Café. WHEW! How’s that for attribution? By popular demand for my FB and Twitter friends - it’s back! And just in time for your Memorial Day weekend party. This cake is super outdoor friendly and a sure crowd pleaser! Happy Memorial Day and enjoy.
Special Equipment
10in. springform pan w/ 2 ¾ high sides
3 medium size bowls
1 large bowl
Ingredients
3 C fresh blueberries
2 Tbls for blueberries
1 1/3 C all purpose flour
2/3 C yellow cornmeal
2 tsp baking powder
2 tsp baking soda
6 Tbsp vegetable oil
2 large eggs
1 Tbsp vanilla extract
1 tsp honey
10 Tbsp (1 ¼ sticks) unsalted butter, room temperature
¾ C plus 3 Tbls sugar, divided
1 ½ tsp salt
1 C ricotta cheese
½ C yogurt, plain (I love the richness of Greek yogurt)
Nonstick vegetable oil spray
Process
Preheat oven 325°
Spray springform pan with non-stick oil.
Place blueberries in a medium bowl. Sprinkle 2 Tbls of flour over and mix gently until blueberries are lightly covered. Place in a sieve and jiggle over sink to gently remove any excess flour. Set aside.
Whisk first flour, cornmeal, baking powder and soda in a medium bowl. Whisk oil, eggs, vanilla and honey in another medium bowl. With electric mixer, beat butter, ¾ C plus 2 Tbsp sugar and 1 ½ tsps salt in large bowl until creamy. With mixer running on medium gradually add egg mixture; beat to blend. Beat in flour mixture just to blend. Add ricotta and yogurt; beat on low speed just to blend. Add floured blueberries and fold into mixture. Sprinkle remaining sugar over batter. Place in oven and bake cake until golden and a tester inserted into the center comes out clean.
Yields 12 servings
Note: Crusty on the outside and super moist & dense on the inside.
Tip
* Prior to mixing into the batter always flour fruit pieces a bit that the fruit does not sink to the bottom of the pan when baking.
Spice & Herb Simple Syrups
I love a simple syrup to add to a cocktail or mocktail especially in the summertime! And now we’re almost there; at least down here in Texas. I tried my first, what I’ll call unusual-ingredient-infused, cocktail at Gramercy Tavern in NYC. It came with an essence of Kaffir lime. Well, I was hooked and spent a significant amount of time trying to figure out how they concocted this incredible beverage that captivated my senses; not to mention quite refreshing after a long day walking around the Big Apple. That was several years ago. Guess what? I’ve never be able to replicate that recipe. And you know what, I don’t want to! The memory and experience was so wonderful that I’m OK with keeping it just so.
That said, here is a super simple recipe for infused simple syrup that will not only flavor your summertime beverage but also sweeten it - if that’s what you want!
Ingredients
1C water
1C granulated sugar
1C fresh herb leaves (with stems) or 1 Tbls of spice seeds
Process
Combine sugar, water and 1C of basil leaves in a saucepan. Cook over medium high heat until sugar is dissolved. Turn heat down to low and simmer for 5 minutes. Take off heat and let steep for 15 minutes or until cooled. Separate herb or spice from syrup with a sieve. Discard herb or spice. Place into a container that can be tightly sealed and refrigerate. Refrigerate for up to one month. Freeze for up to 3 months.
Yields 1 cup.
The two simple syrups you see in the picture are made with fennel seed and mint.
Basil Infused Watermelon Mocktail (for Mother's Day)
in Drinks, Holiday Love
It’s official! I’m having a love affair with watermelon. If you would have caught me a year ago I wouldn’t have even touched the rounded green orb. In fact, I’ve had a life-long aversion to the watemelon. I can’t even tell you why. Now, it seems I can’t get enough of that pink and sometimes yellow sweet flesh. I’m smitten!
So, here’s the recipe I submitted for the http://www.oxo.com Kitchen Challenge at the http://www.eatwriteretreat.com conference in Washington, DC. And it even got a honorable mention by none other than Bonnie Benwick, interim Food Editor of http://www.washingtonpost.com/lifestyle/food My fabulous cooking team included Kathy Blake (http://www.theexperimentalgourmand.com) Betty Ann Quirino (http://www.queensnotebook.com) and Jennifer Levac (http://www.marvelousmommymeals.com) Whew! That’s quite a list. Anywho, here is the fabulous recipe and a picture of the mocktail. With my compliments - ENJOY!!!
Ingredients
2C watermelon juice
3Tbls basil simple syrup (or to taste)
Juice of 1 medium lime
1/2-1C of sparkling water
2 stems basil (for garnish)
Process
Combine watermelon juice, basil simple syrup, lime juice and sparkling water in a small pitcher. Stir to incorporate. Chill. Pour into 4 4-ounce cocktail glasses. Garnish. Serve.
Watermelon Juice
6C personal watermelon, rough chop (yields 2 cups of juice)
Place watermelon in a blender. Puree watermelon until liquid. Pour watermelon juice through a medium sieve. Pour first run sieved watermelon juice through a smaller mesh sieve. Skim foam off top of watermelon juice. Chill. Can be kept for up to 3-days refrigerated, 1 month frozen.
Basil Simple Syrup
1C simple syrup
1C water
1-2C fresh basil leaves
Combine sugar, water and basil leaves in a saucepan. Cook over medium high heat until sugar is dissolved. Turn heat down to low and simmer for 5 minutes. Take off heat and let steep for 15 minutes or until cooled. Separate basil and syrup. Discard basil. Place into a container and refrigerate. Can be kept for up to 1 month.
Yields 4 4-ounce servings.
p.s. Don’t forget if you want to go from mock-tail to cocktail just add your favorite spirit like vodka or gin.
Tips
*you can always add more simple syrup, lime juice and/or sparkling water to your taste.
*you can use most any herb or spice to make an infusion with the simple syrup - just use the basic recipe above. also, remember use 1/2 the amount when using dried herbs or spices.
*don’t skip the sieving part of the watermelon juice because the pulp will always separate from the actual juice - you always want the pure juice.
*alternatively from the recipe above you can always puree your watermelon & leave the juice in the refrigerator overnight. the pulp will separate from the juice. the next day you’ll just need to scoop off all the pulp.
Musing on Why I'm Going to a Writer's Retreat
Today I find myself on a 2-stop airplane ride to a bloggers retreat, http://www.eatwriteretreat.com in Washington, DC. I decided to attend this retreat for several reasons:
1. I’m committed to growing the blog I already began several years ago.
2. I need to be in contact with other bloggers; to meet them and hear their stories.
3. Find out the future of blogging, specifically for food oriented blogs.
4. Get a clear understanding of how to run a successful blog.
5. To see old friends and make new friends.
6. To write about it.
7. To visit DC & have a hotel room all to myself!
When I first began my thought into blogging (and that’s just what it was) many years ago I was attending another writer’s conference at The Greenbrier in West Virginia, http://www.greenbrier.com/event-detail/symposium-for-Professional-Foodwriters.aspx
I had been a writer and producer in television and for industrial video. While I had just begun to make some serious money I decided to change careers and moved to the service hospitality industry. I went to culinary school, worked as a cook in restaurants and catering companies, worked catering sales and eventually became a culinary instructor, a personal chef and boutique caterer. I ended up putting all these jobs together and building my own business called http://www.cookingbydesign.com. Proudly, and with the help of my husband, I built a commercial kitchen and business from the ground up. It was utterly exciting!
By the time I found my way to The Greenbrier, though, I was ready for a change. I wanted to bring all my experiences, talents and thoughts together; round it out bringing it all full-circle. How was I to do that? Cook, write, teach and or lecture? Well, I found myself intrigued with this new concept of putting your thoughts, experiences, expertise on-line and in your own voice for the mass to see. At that time it was relatively new, in other words there weren’t thousands of food blogs. It seemed we were just defining what a food writer was and in course what a food blogger would be?
I rubbed elbows with some very well-respected cookbook authors, cooks, writers (in every medium) and food bloggers. One person I met has and will continue to be a true inspiration for what writing a blog (in my mind) is. Her name is Heidi Swanson http://www.101cookbooks.com. What she said during her presentation really stood out for me. While I can’t remember her exact words, she said something like, “I began this blog as an outlet to share the things I enjoy, natural foods and photography. “ Now she is one of the leading food bloggers in the world.
That was several years ago. I thought I was ready then but alas I still had to experience some life, not be afraid and believe in myself. This led to the timely close of my business and a journey which I now embark on beginning with this cross country trip to our nation’s capitol and a writer’s retreat all about food blogging. Here to writing a food blog!
p.s. this photo was taken by the wonderful Cory Ryan http://www.eyecandyaustin.com