The Buttermilk Bundt cake is done and cooling, and I have a few tricks to share. Other than the tricks of middling food photography and an inability to bring he Tumblr app to heel vis a vis photo placement (text, photo, text, photo, text! Why is that hard? Dag).

I am devoted to mise en place, especially for baking. That’s not my trick, clearly, but I rely on it as I become a better baker. Also, that seltzer water was mine, it’s not for the cake. Nota bene. Also also, I didn’t have vegetable shortening so I just subbed in butter and hoped for the best.

But! There’s a hint to a trick in that photo. This cake called for juice of a lemon (3 TB), but says nothing about the zest. Buttermilk and lemon are pretty good friends, though, and I have Certain Needs, so what I did was to take the zest and rub it into the sugar intended for use in the cake. It smells like a lemon drop and I definitely picked this up from another lemon cake recipe. It really sings.

Not a trick but a source: Penzey’s for yer double strength vanilla. Picky Robin is picky.

Trick not pictured: crack all the eggs into a coffee mug so you can pour them in for the one-at-a-time addition required. Each yolk carries enough white in with it to make this work, and it’s so much easier than cracking eggs over the bowl. Which I’m pretty notoriously bad at.

Now a real trick, from a spice cake recipe. Backstory first: it’s my firm belief that there is only one suitable way to prep a baking pan. Generous butter, dusted with flour, tapped around evenly, excess dumped out. Baking spray is an abomination and silicon bakeware is a fiction. I have strong feelings. Anyway, for some Bundt cakes, I like to butter and then *sugar* the pan! with big rough crystals of turbinado sugar. It makes a glittery, sweet, even caramelized crackle on a cake that might otherwise look plain. Especially if one doesn’t have enough powdered sugar in the house, ahem-hem, to make a glaze. Ahem.

So that’s what I did. Recipe by the book, mostly, but for two tricks with the sugar. It baked to done (clean skewer) in ten minutes shorter than listed. I’ma go turn it out on a rack and cut it open before it is cooled, because I am very impatient and it smells amazing.

Tags: dessert

foodandwine:

© Con Poulos
Over-the-Top Dessert: Perfect for a summer party, this lemony Bundt cake is nicely browned on the outside, with a soft, tender crumb.
Recipe: Buttermilk Bundt Cake with Lemon Glaze

This is in the oven right now. My notes to come…

foodandwine:

© Con Poulos

Over-the-Top Dessert: Perfect for a summer party, this lemony Bundt cake is nicely browned on the outside, with a soft, tender crumb.

Recipe: Buttermilk Bundt Cake with Lemon Glaze

This is in the oven right now. My notes to come…

J made this tonight, and it just slayed. One of the things I don’t care for with most gazpacho is the fussiness surrounding what I always thought should be really easy. Easier than like bread, cucumbers, peppers, peeling chopping seeding and and and. This gets around all of that with a box grater, a blender, and a really short ingredient list. Which we of course made free and easy with, having no smoked olive oil on hand. Very good smoked paprika stood in wonderfully, and some pistachio oil added some just-past-olive flavor. We also added a couple peppadew peppers for fun. The almonds and grapes were delicious, but it might be even better if both of those ingredients made it into the soup itself, not just the garnish. Next time.

Getting really into baking - just in time for the height of summer, haw. 

I thought we’d missed rhubarb season this time around, but it turned out I was just under a misconception about when the season is. A bunch of rhubarb in our CSA share this week and a bunch last week meant we had to branch out from our usual best rhubarb cake recipe for maybe the first time ever. If we get more next week I’ll make a third cake. 

Exceptional Rhubarb Bundt Cake

3 1/2 - 4 c chopped rhubarb (1/2” chunks)
2 TB sugar
3 c unbleached flour
1 TB baking powder
1/2 tsp salt
1/2 c butter, softened
1 c brown sugar
3/4 c sugar
4 large eggs
1/2 c neutral oil (canola, vegetable…)
3 TB lemon juice
2 tsp vanilla
1/2 c whole milk
Powdered sugar or coconut icing, optional (as below)

Preheat oven to 350 degrees F.  Butter and flour a 3 qt Bundt pan, and set aside. 

Toss the chopped rhubarb with 2 TB sugar and set aside. 

Sift together flour, baking powder, and salt in a medium bowl. Set, similarly, aside. 

In a large bowl, using a hand mixer or some serious whisking skills, whip the butter for about 2 minutes until light. Add the brown and regular sugar and cream together with the butter for 2-3 more minutes. Beat in the eggs one at a time, then oil, lemon juice, and vanilla, incorporating each completely. With the mixer on low, incorporate flour mixture into mixing bowl in 3 batches, alternating with milk. Near the end you may need to resort to a wooden spoon or rubber spatula for incorporation. Finally, fold in the reserved rhubarb with any liquid it produced while resting.

Pour batter into prepared pan. Smooth the batter slightly and rap pan against the counter to settle it. Bake 60-65 minutes, or until an inserted skewer comes out clean. Remove pan to cooling rack for about 10-15 minutes. When cool enough to handle, invert onto cooling rack. When cool enough to serve, plate and ice, or dust with powdered sugar, as desired.

-optional Coconut Icing-

1 1/2 c powdered sugar, sifted or passed through a fine mesh
4-? TB whole milk
1/2 c shredded coconut

Mix everything together until the desired consistency is reached. I say ? for the milk, because I don’t remember how much I used to achieve a drizzleable consistency for pouring over the cake that would still seize up properly when it cooled.  Drizzle attractively over the cake, let cool, slice gently, and serve.

Getting really into baking - just in time for the height of summer, haw.

I thought we’d missed rhubarb season this time around, but it turned out I was just under a misconception about when the season is. A bunch of rhubarb in our CSA share this week and a bunch last week meant we had to branch out from our usual best rhubarb cake recipe for maybe the first time ever. If we get more next week I’ll make a third cake.

Exceptional Rhubarb Bundt Cake

3 1/2 - 4 c chopped rhubarb (1/2” chunks)
2 TB sugar
3 c unbleached flour
1 TB baking powder
1/2 tsp salt
1/2 c butter, softened
1 c brown sugar
3/4 c sugar
4 large eggs
1/2 c neutral oil (canola, vegetable…)
3 TB lemon juice
2 tsp vanilla
1/2 c whole milk
Powdered sugar or coconut icing, optional (as below)

Preheat oven to 350 degrees F. Butter and flour a 3 qt Bundt pan, and set aside.

Toss the chopped rhubarb with 2 TB sugar and set aside.

Sift together flour, baking powder, and salt in a medium bowl. Set, similarly, aside.

In a large bowl, using a hand mixer or some serious whisking skills, whip the butter for about 2 minutes until light. Add the brown and regular sugar and cream together with the butter for 2-3 more minutes. Beat in the eggs one at a time, then oil, lemon juice, and vanilla, incorporating each completely. With the mixer on low, incorporate flour mixture into mixing bowl in 3 batches, alternating with milk. Near the end you may need to resort to a wooden spoon or rubber spatula for incorporation. Finally, fold in the reserved rhubarb with any liquid it produced while resting.

Pour batter into prepared pan. Smooth the batter slightly and rap pan against the counter to settle it. Bake 60-65 minutes, or until an inserted skewer comes out clean. Remove pan to cooling rack for about 10-15 minutes. When cool enough to handle, invert onto cooling rack. When cool enough to serve, plate and ice, or dust with powdered sugar, as desired.

-optional Coconut Icing-

1 1/2 c powdered sugar, sifted or passed through a fine mesh
4-? TB whole milk
1/2 c shredded coconut

Mix everything together until the desired consistency is reached. I say ? for the milk, because I don’t remember how much I used to achieve a drizzleable consistency for pouring over the cake that would still seize up properly when it cooled. Drizzle attractively over the cake, let cool, slice gently, and serve.

Tags: recipe dessert

"The Musket Room
The Dish: Off-Menu Bone-Marrow Butter
And perhaps the best butter of all: Besides the fresh butter with smoked salt that Matt Lambert serves with three types of house-made bread (sourdough, bacon-cheddar, and multigrain), he also makes an off-menu butter that’s mixed with bone marrow, as well as duck and bacon fat."

1. They are saying butter is back, but ask the Root Hog: butter never left.
2. Uhhhhh I’ll in my bunk.

Spread It: 13 New York Restaurants That Take Butter Very Seriously — Grub Street New York

thenearsightedmonkey:

Summer household hints from Marlys!

So #1!!

roxanegay:

Last night, I engaged in some sadness baking. I know, I know, we shouldn’t eat our feelings, but I have so many goddamned feelings these days that a little weakness is to be expected.

Before I could do this baking, I needed that random selection of items that could only easily be acquired at…

Roxane is a genius.

Week #48: Soupasana

ayearofsoup:

image

Oddball:
Why don’t you knock it off with them negative waves, Moriarty?
Why don’t you dig how beautiful it is out here?
Why don’t you say something righteous and hopeful for a change?

Moriarty:
Oh, crap!

Ref.

Soup and yoga. Yoga and soup. Together again, in this moment. Nose full of fresh cooking smells. Feet rooted to the ground. You are a mountain. You are a tree. A warrior. A corpse. A human being making food. Just a human being being.

And in this moment, ask yourself the question: ‘How are things going here, inside myself? Not just ok or any other word but - close your eyes, take a deep breath and wait until you have enough awareness to answer the question ‘How do I feel right now?’

And whatever the answer – remember it. And then – forget it and smile and appreciate the fact that you are alive to spend your time doing such things. Now, take a deep, slow breath, all the way from the bottom of your stomach to your clavicle. Do nothing during that breath but listen to the air enter into you. And, back again

So … welcome to yourself and the soup blog. That respiration, that nuclear process going on inside of you is your life and death. Now, how are things going there? Leave aside the egotastic response. How you are inside yourself? Repeat until done.

Read More

Repeat until done. Sometimes I read ayearofsoup and think, surely we know each other - but I don’t think we do.

Me and pizza, v2.

(Source: lolgifs.net, via onlylolgifs)

Yeah this is me and pizza.

(via samhumphries)

Double. Mall. Dinner party.

Double. Mall. Dinner party.