buckwheat crepes, strawberries, chocolate

buckwheat crepes with olive oil marinated strawberries and chocolate sauce

I was planning to experiment with more Marcella Hazan recipes this week – she’s become like my fairy godmother for cooking inspiration lately.

At some point I will continue with my original thought, which was to make Marcella’s crespelle, the Italian version of crepes. They’re usually served as a savory meal, layered and stacked into cakes along with cheese, vegetables, meat and other delicious things.

But…I was temporarily distracted after seeing the chocolate pound cake that Laura recently posted on her lovely dessert blog Tutti Dolci. I decided to join the April Chocolate Party hosted by Roxana instead.

strawberries in olive oil

So here’s what happened to those crespelle – they turned into buttermilk buckwheat crepes with warm chocolate sauce (this month’s Party theme is chocolate and buttermilk).

Now that strawberries are popping up, I had to include them in what I hope is a long, sweet and “fruitful” season.

Does it seem strange to marinate berries in olive oil? I was inspired while in San Francisco recently, where I had a strawberry brushetta drizzled with it.  I think really good oil tastes just right drizzled on ripe fruit, and now look forward to trying all kinds of combinations.

buckwheat crepes, olive oil marinated strawberries, chocolate sauce

buckwheat crepes with strawberries and chocolate sauce

Yield: makes about 8 crepes

Ingredients

Chocolate Sauce:

3/4 cup granulated sugar

3/4 cup water

1/2 cup sifted cocoa powder

¼ teaspoon sea salt

2 ounces chopped dark or semisweet chocolate

Crepes

1 cup buttermilk

½ cup water

½ cup buckwheat flour

½ cup all purpose flour

3 eggs

2 tablespoons melted butter, plus more for pan

1 teaspoon sugar

¾ teaspoon salt

1 quart fresh strawberries, hulled and sliced

2 tablespoons raw, turbinado or granulated sugar

1 tablespoon extra-virgin olive oil – from your best bottle

Instructions

  1. To make the chocolate sauce, whisk sugar and water together in a small saucepan until dissolved. Bring to a simmer; add the cocoa and salt, whisking to blend. Remove from the heat; add chocolate and stir until melted and smooth. Cool to room temperature until thickened slightly, or refrigerate until cold (reheat before serving).
  2. Combine the buttermilk, water, flours, eggs, butter, sugar and salt in a blender until smooth, about 30 seconds. Scrape down the container to incorporate any flour sticking to the side and blend for a few more seconds to mix. Cover the container (or transfer to a bowl) and chill at least 1 hour or overnight.
  3. Combine the strawberries, sugar and olive oil and let stand 10 minutes or so while making the crepes.
  4. Heat an 8-inch nonstick pan over medium-high heat until a drop of water sizzles instantly on the surface.
  5. Brush the pan with some butter and add enough batter to thinly coat the bottom of the pan - 2 or 3 tablespoons; I use a small ladle - immediately tilting and swirling pan to make an even circle of batter.
  6. Cook the crepe until the bottom is set and light golden – you can shake the pan a little to see if it slides; if it does, it’s about ready to flip. Turn the crepe over gently with your fingers or small spatula and cook the other side for another minute or two.
  7. The first crepe is usually a practice one, but congratulations if yours comes out perfectly! Repeat the process with the rest of the batter, stacking crepes and layering with wax or parchment paper as you go.
  8. Serve crepes topped with strawberries and warm chocolate sauce.

Notes

Crepe recipe adapted from 1997 Joy of Cooking

http://familystylefood.com/2013/04/buckwheat-crepes-strawberries-chocolate/

italian jam tart

italian jam tart recipe

This is a homey Italian grandma dessert, plain and simple. The crust is a basic sweet dough easily made in a food processor and the filling is good quality jam. I used wild blueberry in this one.

I had an Italian grandma – two, in fact – but I can’ t remember if either one ever baked a jam tart. There wasn’t a tremendous amount of baking in their kitchens, come to think of it.  There were so many traditional family bakeries in the neighborhood that I’m guessing sweets became something my nonnas delegated to the professionals.

There wasn’t a homemade crostata di marmellata, but there was almost always a brown bakery box tied with string sitting in the pantry or on the kitchen table.

italian jam tart

While we wait for fresh summer fruit to come into season, jam tarts come to the rescue. Try to use really good quality preserves, the kind with lots of visible fruit and not a ton of sugar. Hint – the fruit or berry flavoring the jam should be the first ingredient listed, followed soon after by sugar.

If you’re lucky to get your hands on homemade jam, this has your name on it.

italian jam tart

italian blueberry jam tart

Yield: one 9-inch tart

Ingredients

2 1/3 cups unbleached all-purpose flour

1/3 cup sugar

½ teaspoon salt

½ teaspoon baking powder

1 ½ sticks (3/4 cup) cold unsalted butter, cut into ¼-inch cubes

1 egg plus 1 egg yolk

¼ cup whole milk

2 cups good quality wild blueberry preserves (or other fruit)

Instructions

  1. To make the crust, pulse the flour, sugar, salt and baking powder in a food processor 3 or 4 times to blend; scatter the butter over the flour and process until the mixture looks sandy and you can’t see any butter chunks.
  2. Whisk together the egg, yolk and milk; add to the flour mixture and pulse a few times until the dough just begins to come together (but not until the mixture forms a ball over the blade which will toughen the dough). Add some ice water drop by drop if it seems dry. Remove the dough from the workbowl and knead it gently to form a ball. Flatten it into a disc, wrap in plastic wrap and chill in the refrigerator about 1 hour until firm but not hard. If the dough gets too cold and seems hard, leave it out for 15 minutes until it’s workable.
  3. Lightly dust the dough with flour and put it on a lightly floured surface (a smooth countertop is ideal). Slice off 1/3 of the dough and set it aside, covered loosely with a floured towel.
  4. Place the remaining 2/3 dough between two large pieces of lightly floured parchment paper or plastic wrap and roll out to a 12-inch diameter circle. Carefully peel off the parchment, roll the dough onto the rolling pin and unroll over a 9-inch tart pan. Press the dough into the pan and up the sides, trimming the top edges of the dough flush with the pan by running the rolling pin over the top.
  5. Spread the jam evenly over the tart.
  6. To make the lattice, roll the reserved 1/3 portion of the dough on a floured surface to 3/8-inch thickness. Cut into ½-inch wide strips with a fluted pastry cutter or small, sharp knife.
  7. Lay the strips in a diagonal lattice pattern over the tart, starting in the center with the longest piece, trimming if necessary. Pinch the dough where the edges meet around the diameter of the pan. Put the tart in the refrigerator and chill 1 hour.
  8. Preheat oven to 375 degrees. Bake 30 minutes, or until the lattice is golden brown and the jam is bubbling.
  9. Cool to room temperature before serving.
http://familystylefood.com/2013/04/italian-jam-tart/

A version of this post was contributed to Go Bold with Butter. All opinions are my own.

whole meyer lemon semolina cake

whole meyer lemon semolina cake

If you’ve been reading my blog for a while, you might know I have a thing for anything lemon-y. That is, things that contain lemon peel, juice, oil, zest, flesh…

In other words, the very essence of lemon is delicious to me.

Which is why I was drawn to the idea of this cake. I saw a recipe for Whole Orange Cake in this month’s Sunset Magazine (The Food Lover’s Issue, which is terrific, by the way).

meyer lemon semolina cake

I do care deeply for other kinds of citrus, including oranges, but since Meyer lemons are at their peak season right now I thought they might be a good swap for oranges.

Meyer lemons are a cross between a type of tangerine and a lemon, so they have a milder, sweeter bite than the typical Eureka lemon, with a more delicate, thin skin. They are a great choice to use whole – skin, flesh and all – in the batter.


meyer lemon semolina cake

There’s semolina in my version of this cake – it’s the same finely ground durum flour used to make pasta, with a nice mild yellow color that seems to get along with lemon.

And the cake smells incredible while it’s baking, kind of like a pot of spaghetti with lemon sugar all over it. No, not really like that, but it does have an enticing aroma while in the oven.

The resulting crumb is moist. And lemony. So lemony, with just a tiny bit of bitterness from the peel. If you enjoy candied citrus peel, you’ll know the kind of sweet bitterness I’m talking about.

whole meyer lemon semolina cake

Emiko posted a recipe for an old-fashioned Italian semolina cake on her blog – I would love a bite of that, too.

whole meyer lemon semolina cake with yogurt-olive oil glaze

This cake is baked in a small (sometimes called a "mini" or half-size) Bundt pan. If you don't have that size pan, you can use a 6 - 8 cup fluted pan, but the height of the cake will be shorter.

Ingredients

1 tablespoon plus 1 stick butter (1/2 cup), at room temperature

1 tablespoon plus 1 cup all-purpose flour

2 Meyer lemons

½ cup semolina flour

¼ teaspoon fine sea salt

¼ teaspoon baking powder

1/8 teaspoon baking soda

½ cup natural cane sugar or granulated sugar

2 eggs, room temperature

For glaze:

1 cup powdered sugar, sifted to remove lumps

1 tablespoon extra-virgin olive oil

1 tablespoon Greek yogurt (plain or vanilla flavored)

1 teaspoon fresh Meyer lemon or plain lemon juice

Instructions

  1. Preheat oven to 325 degrees.
  2. Use your fingers to smear 1 tablespoon butter all over the inside and into the nooks and crannies of a small (3 - 4 cup capacity) Bundt pan (6 – 7 inches in diameter). Sprinkle 1 tablespoon of the flour into the pan and rotate to distribute the flour in an even coating over the butter. Knock out any excess flour by tapping the pan upside down. This is an important step to ensure your cake doesn’t stick to the pan.
  3. Cut the lemons into wedges and remove the seeds. Put the lemons in a food processor and process until fairly smooth – it’s okay if some very small pieces of peel are visible – you should have about 1 cup.
  4. In a small bowl, whisk remaining 1 cup flour together with the semolina, salt, baking powder and baking soda.
  5. Beat the remaining stick of butter with the sugar in the bowl of an electric mixer on medium speed until fluffy; beat in the eggs one at a time.
  6. Add the lemon puree to the mixer and beat until combined; add the flour mixture and stir until smooth. Spread the batter evenly into the Bundt pan; bake 40 – 45 minutes, or until a toothpick emerges from the cake with a few moist crumbs. Cool the cake in the pan 10 minutes before turning out onto a rack to cool completely.
  7. To make the glaze, stir together all the ingredients until smooth; add 1 teaspoon or more water to reach a thick but pourable consistency. Drizzle the glaze over the cooled cake and let it set before slicing.

Notes

http://familystylefood.com/2013/02/whole-meyer-lemon-semolina-cake/