lemon ricotta cake with mascarpone

lemon ricotta cake with mascarpone

I’ve been in my basement sorting through boxes of books; hundreds of them.

Which ones are keepers and which go bye-bye? My mission is to downsize and it’s no time to get sentimental…

I’m approaching the task as if purging a closet – keeping the classics and moving on from the rest: if a cookbook hasn’t been cracked open in more than 3 years, out it goes. It gets tricky though, when the temptation to browse strikes. There was a reason a book made it into the pile in the first place; all it takes is a little reminder — hold on, don’t I need this recipe for Double Chocolate Angel Food Cake…that food memoir of the British Raj, those well-researched words on the world history of wine??

lemon ricotta cake with mascarpone

It seems easier to resist volumes that speak loudly of culinary moments in time, the ones that turned into passing trends. Like a pair of high-waisted jeans, books that call for blackening Cajun-spiced fish Must Get Donated.

The Julia Childs, Marcella Hazans, Elizabeth Davids — stay. They’re the equal of a vintage Chanel handbag you hand down, timeless and essential. I don’t have a Chanel bag, but I have a pair of faded Levi’s jeans I wore in high school — high-waisted and all —  that my teenage daughter now wears. She thinks they’re the coolest thing ever.  [Read more…]

pistachio crumbly cake

pistachio crumbly cake from Modena

My daughter and her friend began to make this cake disappear one afternoon, tearing off pieces with their hands, letting the crumbs fall down to where the dog was waiting, eager to take on the role of floor-polisher.

Whacanacakeshis?”

Although I think my kids should be long past the stage of being wary of nuts in and around their food – they don’t have allergies or anything else to cause worry – they still hesitate before taking a sample of any cake, cookie or other sweet baked thing with clear nut visibility.

pistachio crumbly cake sbrisolona

Apparently this cake seemed appealing despite that slight defect, because half of it was gone before I could reply.

“It’s like a coffee cake…”

“Oh, yeah. I like coffee cake, but this looks kinda flat. Are you sure it’s a coffee cake?”

“It’s an Italian coffee cake, not puffy like the ones you’re used to. You like it?”

“Yahmmmmm…”

This is my take on sbrisolona, Italian crumb cake. Most traditional ones are made with almonds or pine nuts like this one from Mario Batali, but I wanted to use pistachios, so here you go.

It turns out properly crumby, not like a dry cookie but a slightly sticky crumble.

pistachio crumbly cake

pistachio crumbly cake

Yield: one 9-inch cake

This cake is prepared entirely in a food processor before baking. It keeps very well on your kitchen counter for a few days, if it lasts that long.

Ingredients

  1. For streusel:
  2. ½ cup shelled pistachios, toasted and coarsely chopped
  3. 1/4 cup all-purpose flour
  4. ¼ cup granulated sugar
  5. 2 tablespoons brown sugar
  6. 2 tablespoons melted butter
  7. For cake:
  8. 1 cup shelled pistachios, toasted
  9. 1 cup all-purpose flour
  10. ¾ cup granulated sugar
  11. 1 teaspoon ground anise seed
  12. ¾ teaspoon kosher salt
  13. ½ teaspoon baking powder
  14. 2 eggs
  15. 3 tablespoons extra virgin olive oil
  16. ¼ cup melted butter
  17. Grated zest from 1 lemon

Instructions

  1. Heat oven to 325 degrees and lightly brush the bottom and sides of a 9-inch springform pan with olive oil or melted butter.
  2. To make the streusel, stir together all ingredients in a small bowl.
  3. Grind the pistachios in a food processor until fine crumbs form; add the flour, sugar, anise seed and baking powder and pulse to combine.
  4. Whisk together the eggs, olive oil, butter and lemon zest until emulsified; add to the flour mixture in the food processor and blend just until the batter is smooth, about 30 seconds.
  5. Spread batter into the pan and top evenly with the streusel. Bake 25 – 30 minutes; the cake should spring back to the touch.
  6. Cool cake on a rack 10 – 15 minutes before removing sides of the pan; allow cake to cool completely.
http://familystylefood.com/2013/05/pistachio-crumbly-cake/

olive oil and vanilla pots de crème

olive oil and lemon pots de creme

I was going to call this post Little Vanilla Custards, but due to a frisson brought on by the food media I’ve been indulging in lately, I had to change course a bit. It started with the food-celebrity crush I have on Rachel Khoo. Have you seen her show Little Paris Kitchen?

My almost-sixteen year old daughter and I were having some girl time; lazing around on a Sunday afternoon and finally getting caught up on episodes of the show I’d recorded a while back on The Cooking Channel.

“Oh! Look how cute she is, mom! Can I have bangs like that, and red lipstick, and pouty lips, and that little apartment in Paris? And can I draw those fun pictures with watercolors and talk with her accent?” I won’t lie; part of me knew exactly how she felt.

The word “darling” makes rare appearances in my vocabulary, but that’s the one that describes Rachel Khoo and her adventures cooking on two gas rings, in a charming old Paris kitchen hardly bigger than a pack of Gauloises.

olive oil and vanilla pots de creme

I just got The Little Paris Kitchen cookbook in the mail. There’s no recipe for little vanilla custards - pots de creme en Francais – in there, but that’s what came to mind while I flipped through it. The book is as appealing as the show, and I’m sure it will inspire more little French food for me to cook. Rachel trained in patisserie so there’s lots of sweet, simple recipes in the dessert chapter.

The other twist in today’s recipe story comes from Nigella. I’ve also managed to acquire her new book Nigelissima, and I really like it. I believe Nigella when she says “It was when I was sixteen or seventeen that I decided to be Italian.”

I was browsing through it, hearing her dusky Nigella voice as I read through the recipe introductions. I’d already planned to make my vanilla custards, but got caught up in the photo and description of a drop-dead gorgeous, mascarpone whipped-cream layered, pomegranate and pistachio-strewn Italian Christmas Pudding Cake on page 250. Nigella soaks panettone slices for the cake in Tuaca, the Italian vanilla liqueur which she says seems “panettone in alcohol form.”

tuaca Italian vanilla liqueur vanilla  bean

Hmmmmm. Okay. I think the last time I sampled Tuaca was back in the 1980’s, while on a date with a guy who drank amaretto sours. But I could see how that brandied-buttery-vanilla-citrus flavor sensation that is Tuaca would work in a rich custard just as well as in the creamy filling of Nigella’s spectacular cake.

I had to go on an extended journey to find Tuaca, which turns out is not available in just any old grocery store, or even three (booze is sold in food stores where I live), but required, finally, a visit to the liquor mega-mart in the suburb one over from mine.

Good thing, too. Because damn if that liquid panettone doesn’t taste like a beautiful thing in these little vanilla custards.

olive oil and vanilla pots de creme

My choice to drizzle olive oil over this smooth-as-silk custard concoction came about because I heard someone whisper “olive oil gelato” in my ear as I was falling asleep one night. No, not really.

I am enticed by the idea of olive oil gelato and will get around to making it soon. I just wanted to add a tiny bit more luscious mouthfeel.

I was sent some olive oil to sample from The Village Press, a New Zealand boutique producer. They have an innovative way of packaging their cold-pressed oil; it’s date-stamped and sealed both in a bag and a black box to protect it from light and oxidation. The oil is golden and tastes buttery and peppery, like an estate oil from Tuscany. It’s pretty special and I will be using this as a finishing oil while it lasts.

If you’re interested in trying Village Press estate oil it’s available at their Amazon store.

olive oil and vanilla pots de crème

You can use 8 espresso cups (3 - ounce capacity) if you have them. Otherwise bake the pots de creme in 6 (4-ounce) ramekins.

Ingredients

  1. 6 egg yolks
  2. 1/3 cup sugar
  3. 1/8 teaspoon fine sea salt
  4. 1 ½ cups heavy cream
  5. ½ cup milk
  6. 1 tablespoon Tuaca liqueur or 2 teaspoons vanilla extract
  7. 1 vanilla bean
  8. Extra-virgin olive oil, the best you have

Instructions

  1. Preheat oven to 325 degrees. Place custard or espresso cups in a roasting pan or baking dish large enough to hold them so they don't touch . Bring a kettle full of water to a boil.
  2. Whisk the egg yolks, sugar and salt together in a bowl until the sugar is dissolved.
  3. Combine the cream and milk in a small saucepan. Bring to a boil and then immediately remove from the heat.
  4. Very gradually, dribble the hot cream mixture into the eggs, whisking at the same time. Stir in the Tuaca or vanilla extract. Split the vanilla bean lengthwise with a small, sharp knife; slide the dull edge of the knife along the bean to scrape out the seeds and add them to the bowl. Pour through a mesh strainer into a 3 or 4 cup measuring cup.
  5. Divide the custard among the cups and put the pan on middle oven rack; pour enough boiling water around the cups to come 2/3 of the way up the sides. Cover with a piece of aluminum foil and bake 35 – 40 minutes, until the edges are set and centers are a little quivery when you jiggle the cups.
  6. Carefully remove the cups from the water bath and cool on a rack 30 minutes. Cover and refrigerate at least 2 hours or overnight.
  7. Just before serving, drizzle a teaspoon or so of olive oil over each pots de crème.

Notes

Based on a recipe in the Joy of Cooking.

http://familystylefood.com/2013/03/olive-oil-and-vanilla-pots-de-creme/