brown butter cornmeal lime cake

brown butter cornmeal lime cake. it sounds like i took a bunch of whatever i had in the kitchen and made a cake out of it, doesn’t it? oh, wait…

i rounded up the ingredients, cornmeal…yogurt…limes…i thought, how can i bring these all together into a cohesive whole? the brown butter was the key, adding a lovely toasty, caramely note that complements the cornmeal, and balancing out the acid in the limes and the yogurt.

luckily this worked on the first try despite not having one of these.   i would suggest eating in within a day or so, when it’s supremely fresh. you could easily make this in a loaf pan, but i wanted to use the lovely violet cake plate from dis-a-ray that my special brit friend gave me for my birthday. he’s very thoughtful that way, and was very excited it said “made in england”.  or maybe he knew i would immediately make a cake to go on it. either way, we ate it up with a pot of earl grey and it was delicious.

keep a close eye when browning the butter. it doesn’t take long to go from brown butter to burnt butter.

brown butter cornmeal lime cake

brown butter cornmeal lime cake

1/2 cup butter, cut into pieces
1 cup plain yogurt
3 eggs, lightly beaten
1 tbsp lime zest
3/4 cup all purpose flour
3/4  cup yellow cornmeal
2 tsp. baking powder
1/2 tsp sea salt
1 cup brown sugar

for the glaze:

1/3 cup fresh lime juice
1/3 cup brown sugar

for the drizzle:

2 tbsp. fresh lime juice
1 cup icing sugar
1/2 tsp lime zest

preheat oven to 350f. grease a 9″ cake pan and line with parchment. grease the parchment and set pan aside.

in a small saucepan, melt the butter over medium heat. cook slowly, swirling the pan and watching for the butter to change colour from pale straw to a light butterscotch colour.  when it’s just aproaching a deep amber colour, and smells like toasted nuts, remove from heat and swirl a few times. set aside to cool slightly.

in a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup of the brown sugar. whisking does a great job of breaking up the lumps in the sugar.

when the butter is cooled, whisk in the yogurt, eggs, and zest. pour all at once into dry ingredients and mix well, but do not beat.

pour into prepared pan and bake for 75 minutes, or until dry when tested with a toothpick.

meanwhile, make the glaze. heat the 1/3 cup lime juice with 1/3 cup brown sugar until sugar is melted. pour over warm cake, then cool cake completely.

when cool, mix the icing sugar with the 2 tbsp. lime juice and blend well. drizzle over cake, and sprinkle on the remaining zest. allow glaze to set before serving.

 

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absolutely essential kitchen trends

happy thursday lovelies…

this blog is a bit of new enterprise for me, and it’s still somewhat under construction. because what the world needs now is another long-form lifestyle blog, i’ve been cooking like a madwoman, photographing, and amassing posts.  but i couldn’t resist firing off a quick one today,  because it’s trends time folks. i’ve been absorbing what’s happening in the world and what the kids are into these days.

i dig my place and enjoy reading and getting inspiration from design blogs, like this one, which touched on the top kitchen trends for 2015.  bring on those industrial elements, layered lighting, and bold colour!

so in the spirit of a good ol’ top 10 list, i thought i’d helpfully provide:

kitchen trends for 2015 you absolutely must embrace

cracking the stove. it’s that big-ish square thing in the corner that radiates some kind of heat from electricity or gas. you can use the top or throw something inside. it turns raw food into meals, and it’s pretty awesome.

cutting food with knives. knives are for turning food into ingredients. they should be sharp, so cooking is actually enjoyable and you’re not hacking away and cursing how much you hate cooking while trying to cut carrots with the equivalent of a blunt stick. using a dull knife is more dangerous than using a sharp one. you have to press harder and risk it slipping from the food and onto your hand. and the cut you receive will be much worse that the clean nick you would get from a sharp knife. fearing a sharp knife because it might cut you and making do with crappy dull blades is a lot like not changing a light bulb because you might accidentally put your finger in the socket, so you live in the dark and trip over things. see what i did there? fear not the light bulb, or the knife. and for heaven’s sake, get a steel and use it every time.

recipes. look at your background. have you learned to read? put windshield washer fluid in your car? passed your driving test? assembled an ikea billy bookshelf?  congratulations.  you have the skills to prepare a recipe. there are recipes everywhere. if you’re not careful you’ll trip over them. they are in magazines about cooking, and magazines not about cooking. they are on the web and in newspapers and on those little tear-off sheets at the store. also this

planning a meal. kitchens are made for this type of activity. see stove, knives, and recipe, above. if you can figure out that you need shoes to go with an outfit, or keep track of the web of lies on house of cards, you can read a recipe, buy what you need, and make it. if you don’t know a cooking term or need help with a technique, this, and this.

cooking stuff. seems obvious, right? you’d be amazed how many kitchens exist to show off their reclaimed parisian bistro marble countertops and copper exhaust hoods. if they had eyes, those fancy all-clad pots and le creuset dutch ovens would be sadly staring up at you and weeping “use me!” while the hidden recycling drawer lined with organically grown bamboo overflows with two-weeks’ worth of plastic bento boxes. people who cook for a living would die…no…give up their favourite child… for your sub-zero fridge and your aga. hell, have you read my reasons for writing this blog? if you have the means to trick out your kitchen, for god’s sake don’t insult everyone who slaves in kitchens making minimum wage by not using your fancy stuff.

using your fridge, and all its compartments. its the taller thing, bigger than the stove. open it. what do you see? if it’s 1 or 2 six-packs and a bottle of ketchup from y2k, read on. this state-of-the-art device is made for storing your ingredients. the vegetable drawers keep your veggies fresh, your cheese drawer keeps your cheeses at the right humidity. that really, really cold bit is the freezer, and you can use it to freeze pizza dough or edamame or anything else that will make cooking easier and more efficient. if you find you’re throwing away what you buy, buy less, or better yet, use your fridge and a few tips to store your food properly.

cooking together. when you have a party, people congregate in the kitchen. why? it’s where we all have something in common: food, and drink. so when you’re not having a party, put down that game of candy crush and hand your child a knife. (that’s right, the sharp one), and get cooking together. if you’ve already discounted any of the previous hot kitchen trends, at least do this one. by the way, your spouse/life partner/current squeeze wants to be with you, and so do your kids. the kitchen is an awesome place to connect and bond, and feed each other yummy things. and talk about what to make next. you’ll be giving and learning life lessons, promoting togetherness, and leaning some new skills together to boot. nice huh?

maintaining your equipment. baking cookies are great, but not on a old rusty baking sheet. you may have a spatula somewhere with a loose screw, and what about those horrible dull knives? buying a few good pieces, and keeping them in good shape is hot hot hot! some of the best maintenance is using your equipment. like a car that sits in your driveway, that food processor is begging you to turn it on and work out the kinks. besides, you can use it to make this

eating together. the kitchen is a good a place as any. it’s closest to the food. many kitchen have tables, chairs, plates, and cutlery.  sitting down and savouring a meal means you’re freed forever from holding your cup-o-noodles in one hand while the other swipes a trackpad to take the latest buzzfeed quiz.  you can bring the food from the stove, walk it over, and share it with other humans in your tribe. you may have even cooked it together. talk about what you like, what you don’t, your day, whatever. and despite what Slate says, i prefer what Joel Salatin says. imagine my best virginian accent: “the meal is not dead!”

displaying your pretty stuff. i should have said at the get-go, “in no particular order”, but let’s not discount the power of the visual. when your kitchen is pretty, you’ll use it more. you may also eat more, but let’s not go there (for more on that, read this). also, your pantry. why on earth would you venture anywhere near a dark, dreary closet with quarter-ounces of dry pasta wrapped in elastic bands? clear jars let you see what you have, and inspire you to use them. if nothing else, it makes you look like you actually cook stuff, and that’s a start. i’ll even throw in some free printable jar labels so you never again need to wonder if your going to kill your sister because you used whole wheat instead of the gluten-free chickpea flour.

enjoy this lovely spring day, and for god’s sake make something.

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