pasta with cutting-board parsley pesto

 “If you should ask me to name a dish that a bit of parsley would fail to improve, I might be startled as by an impertinence.” – Angelo Pellegrini; The Food Lover’s Garden

“The food processor separates you completely from the pleasures of physicality and from the sensual delight of working with your hands. ” - Viana La Place; The Unplugged Kitchen

This week felt like turning a corner. I can almost see the shabby coattails of the uninvited guest who’s been hanging around for months, flapping in the spring breeze as she scurries down the sidewalk of my street, around the block and then far away.

I haven’t told you this before, but for too many days this winter I’ve felt dreadful – I mean literally full of dread. We all go through stressful stuff sometimes that can be…well, draining. It’s not an unfamiliar feeling, and most of the time things turn around sooner rather than later. You recover and pick yourself right up.

But for me, this time it went on for so many weeks which turned into months,  that my body developed an imbalance.


I didn’t believe it at first. I mean, I’ve been aware of nutrition, healthy cooking and lifestyle choices for almost half my life. But no matter how much fresh, whole, naturally vitamin-packed food I was feeding myself and all the yoga breathing I tried to stop my heart racing and bumping in my chest, stress hormones kept up in an endless cycle, leaching my reserves, tapping out all the good stuff I had in storage. Drained. And feeling like I might die.

I’ve always believed that food is the best delivery system for nutrients – better than a bunch of pills, supplements or protein shakes. Eating whole food is the optimal way to stay healthy, but sometimes we need a little help. Now that I’ve had a number of doctor visits, tests and vials of blood drawn that ruled out serious disease, I’m on my way back to myself again. I’m taking a few supplements to replenish what I’m missing, and finally feeling ready to start a new chapter.  [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/