this cake* is so delicious it really does deserve more than a drive-by post but we just got back from the most awesomest vacation ever (seattle, portland, friends, food, drinks, wedding, more food, more drinks, hugs, wine, salt water soaking pool, shuffle puck, more and more and more drinks….) so we need some time to get back in the groove…or back in the kitchen…such as.
* from the wife:  there is much debate over cake vs. pastry vs. all-purpose flour.  though this recipe calls for cake flour i didn’t want to buy a whole box just for one cake so when i saw pastry flour on the bulk aisle at whole foods i bought just enough for this recipe.  after seeing the results i would guess that a good old all-purpose flour could be used with no problem as long as it is sifted and then measured properly using the spoon and sweep method.  and in case you’re wondering, i keep unbleached, unbromated (organic if i can afford it at the time) all-purpose flour in the pantry for all my baking needs.

this cake* is so delicious it really does deserve more than a drive-by post but we just got back from the most awesomest vacation ever (seattle, portland, friends, food, drinks, wedding, more food, more drinks, hugs, wine, salt water soaking pool, shuffle puck, more and more and more drinks….) so we need some time to get back in the groove…or back in the kitchen…such as.

* from the wife:  there is much debate over cake vs. pastry vs. all-purpose flour.  though this recipe calls for cake flour i didn’t want to buy a whole box just for one cake so when i saw pastry flour on the bulk aisle at whole foods i bought just enough for this recipe.  after seeing the results i would guess that a good old all-purpose flour could be used with no problem as long as it is sifted and then measured properly using the spoon and sweep method.  and in case you’re wondering, i keep unbleached, unbromated (organic if i can afford it at the time) all-purpose flour in the pantry for all my baking needs.

chicken burgers with lemon-yogurt sauce (adapted from here)
for chicken burgers:
half bunch of green onions chopped
1/3 cup seasoned bread crumbs
1 tablespoon fresh oregano
1/2 teaspoon pepper
zest of 1/2 a lemon
2 egg whites
1 pound ground chicken
put all ingredients in a bowl and mix lightly until blended (clean hands work best here).  form mixture into 8 rounded, flat patties.  heat a small amount of oil in a large non-sitck pan over medium-high heat.  place patties in the pan and cook for 2-3 minutes on each side or until brown.  turn the heat to medium-low and put a lid on the pan.  cook for an additional 5 minutes.  serve with lemon-yogurt sauce and a salad of tomatoes, green peppers, lemon juice, olive oil, salt and pepper (the veggies pictured here were from our garden!)
lemon-yogurt sauce:
1 small container of plain yogurt
1 tablespoon fresh oregano
zest of 1/2 a lemon
juice from 1/2 a lemon
salt and pepper to taste
mix all ingredients in a bowl and serve over chicken burgers.

chicken burgers with lemon-yogurt sauce (adapted from here)

for chicken burgers:

half bunch of green onions chopped

1/3 cup seasoned bread crumbs

1 tablespoon fresh oregano

1/2 teaspoon pepper

zest of 1/2 a lemon

2 egg whites

1 pound ground chicken

put all ingredients in a bowl and mix lightly until blended (clean hands work best here).  form mixture into 8 rounded, flat patties.  heat a small amount of oil in a large non-sitck pan over medium-high heat.  place patties in the pan and cook for 2-3 minutes on each side or until brown.  turn the heat to medium-low and put a lid on the pan.  cook for an additional 5 minutes.  serve with lemon-yogurt sauce and a salad of tomatoes, green peppers, lemon juice, olive oil, salt and pepper (the veggies pictured here were from our garden!)

lemon-yogurt sauce:

1 small container of plain yogurt

1 tablespoon fresh oregano

zest of 1/2 a lemon

juice from 1/2 a lemon

salt and pepper to taste

mix all ingredients in a bowl and serve over chicken burgers.

the husband’s mother gave the wife this cheesecake recipe along with all the ingredients and a challenge - make this.  a client had given her the recipe (hi, dr. rosenbluth!) and though the wife makes a mean cheesecake of her own, she couldn’t help but whip it up.  considering she’d never made this kind of cheesecake before (it’s italian and made with ricotta cheese instead of the french or new york style, cream cheese base she’s used to), it got pretty good reviews!

the husband’s mother gave the wife this cheesecake recipe along with all the ingredients and a challenge - make this.  a client had given her the recipe (hi, dr. rosenbluth!) and though the wife makes a mean cheesecake of her own, she couldn’t help but whip it up.  considering she’d never made this kind of cheesecake before (it’s italian and made with ricotta cheese instead of the french or new york style, cream cheese base she’s used to), it got pretty good reviews!

the cheesecake called for 9 eggs!  and three pounds of ricotta cheese!!

the cheesecake called for 9 eggs!  and three pounds of ricotta cheese!!

you can read up on the different kinds of cheesecake here, here and here.

you can read up on the different kinds of cheesecake here, here and here.

what do you get when you mix a few tomatoes from our garden with some leftover bread?
panzanella!
2 1/2  cups cubed bread
2  cups cherry tomatoes halved
1/4  cup sliced shallots or red onion
3  teaspoons extra-virgin olive oil
3  teaspoons balsamic vinegar
1/4-1/2  teaspoon salt
1/2  cup chopped fresh herbs
toast bread with a little olive oil in a 325` oven for about 10 minutes.  meanwhile, toss together remaining ingredients and leave to marinate at room temperature for 1 hour.  add bread, stir and enjoy.

what do you get when you mix a few tomatoes from our garden with some leftover bread?

panzanella!

2 1/2 cups cubed bread

2 cups cherry tomatoes halved

1/4 cup sliced shallots or red onion

3 teaspoons extra-virgin olive oil

3 teaspoons balsamic vinegar

1/4-1/2 teaspoon salt

1/2 cup chopped fresh herbs

toast bread with a little olive oil in a 325` oven for about 10 minutes. meanwhile, toss together remaining ingredients and leave to marinate at room temperature for 1 hour. add bread, stir and enjoy.

with the addition of a few extra teaspoons of dijon, this is the most amazing asparagus recipe EVER!

with the addition of a few extra teaspoons of dijon, this is the most amazing asparagus recipe EVER!

there is nothing better than boiling a whole dozen eggs and turning them into devilish bites of delicious.
the wife’s foolproof method for the perfect hard boiled egg is simple:
place cold eggs in a large pot.  cover by about an inch with cold water.  place the pot on a cold burner and turn the burner on high.  when the water gets to a decent boil, turn off the burner.  top the pot with a lid and set a timer for ten minutes.  while the eggs sit, put a large bowl in the sink and fill the bowl with ice and a little water.  when the timer sounds, fish the eggs out of the hot water and place them into the ice water.  allow the eggs to sit in the ice water, adding more ice if needed, until they are completely cool.  thirty minutes maybe?  then drain the eggs and put them in the fridge for snacking.  or start peeling for deviled eggs!
to peel eggs more easily, roll them on the counter or other hard surface until the shell is decidedly cracked.  the shells will typically peel off in one or two large sheets.
there are a million and one deviled egg recipes but they all start with the yolks from split, hard boiled eggs.  mix the yolks up with some seasoning and spoon them into the white halves.  the filling is what makes it and the filling is really up to your taste.  we like ours with lots of dijon and horseradish.  you might like yours with sweet pickle relish and mayo.  cumin and salsa?  roasted red peppers?  capers?  hot sauce?  go crazy!

there is nothing better than boiling a whole dozen eggs and turning them into devilish bites of delicious.

the wife’s foolproof method for the perfect hard boiled egg is simple:

place cold eggs in a large pot.  cover by about an inch with cold water.  place the pot on a cold burner and turn the burner on high.  when the water gets to a decent boil, turn off the burner.  top the pot with a lid and set a timer for ten minutes.  while the eggs sit, put a large bowl in the sink and fill the bowl with ice and a little water.  when the timer sounds, fish the eggs out of the hot water and place them into the ice water.  allow the eggs to sit in the ice water, adding more ice if needed, until they are completely cool.  thirty minutes maybe?  then drain the eggs and put them in the fridge for snacking.  or start peeling for deviled eggs!

to peel eggs more easily, roll them on the counter or other hard surface until the shell is decidedly cracked.  the shells will typically peel off in one or two large sheets.

there are a million and one deviled egg recipes but they all start with the yolks from split, hard boiled eggs.  mix the yolks up with some seasoning and spoon them into the white halves.  the filling is what makes it and the filling is really up to your taste.  we like ours with lots of dijon and horseradish.  you might like yours with sweet pickle relish and mayo.  cumin and salsa?  roasted red peppers?  capers?  hot sauce?  go crazy!

three crostini

- roast beef w/ roasted red pepper mayo
- goat cheese w/ radish slices and chives
- black bean spread w/ cheddar and scallions

three crostini - roast beef w/ roasted red pepper mayo - goat cheese w/ radish slices and chives - black bean spread w/ cheddar and scallions