Old-Fashioned Apple Cake

I call this an old-fashioned cake because anything cooked in a bundt pan feels old-school and vintage to me, but I was surprised the read, recently, that the modern rendition of the bundt pan has only been around since the 1950’s.  Of course, the traditional, tube-shaped cake, called Kugelhopf, that inspired its creation has been around for ages, originating in Eastern Europe, but it wasn’t until the 50’s that the design was brought to the US and the first bundt pan was cast by the founder of the Nordic Ware company in Minnesota. Continue reading “Old-Fashioned Apple Cake”

Zucchini pain d’épices

Pain d’épices is a traditional French quick bread, rich with honey and warm spices. It’s often served around the holidays but, since it bears such a noticeable resemblance to American banana bread and zucchini bread, I love to serve a variation of it in late summer when the garden is overflowing with zucchini. Continue reading “Zucchini pain d’épices”

Windmill Lattice Apple Pie

There are two different approaches to making apple pie.  The first is to toss the apples with sugar and a bit of thickener (flour, cornstarch) and place them in the crust, raw, so that they cook in the oven.  The second is to cook the apples on the stove top first, before placing them in the crust.  The first method is quick and easy, and works in a pinch, but the results are a filling that doesn’t hold together quite as well and oozes out when you slice it.  Additionally, as the pie bakes, the apples shrink, releasing their juices and creating gaps between the filling and the top crust which shatter when the pie is sliced.   By cooking the apples beforehand, they are pre-shrunk, a little like a good pair of jeans, and you can count on the crust staying intact, without gaps as the pie bakes.  This is how I like to make apple pie, and because much of the liquid is reduced and boiled away while the fruit is cooking, there’s no need for a thickening agent, which preserves the clean, fresh taste of the apples. Continue reading “Windmill Lattice Apple Pie”

Raisin-Stuffed Baked Apples

This weekend, the dishwasher worked overtime, as did the oven.  The kitchen bustled with holiday excitement and children sneaking tastes and dogs underfoot and enticing aromas drifting into every corner of the house…. And my camera stayed put, tucked away in its case in the closet the whole time.  I took almost no photos of any of it, aside from a few on my phone because, the truth is, there are days when I just want to cook – messily, in all directions, with flour in my hair, dishes on the counter, crumbs on the floor, towels draped over the chair, and plastic cookie cutters strewn across the table (so NOT photogenic!).  Would I be amiss to say that I think all food bloggers, photographers and recipe developers go through this at some point? Continue reading “Raisin-Stuffed Baked Apples”

Black Truffle Butter Chicken

Last night I roasted a chicken in black truffle butter for no reason other than it was Monday, and Mondays often call for little indulgences.  And what a Monday it was!  By the time dinner was served we were all so frazzled that nothing but good comfort food would do – and by comfort food I mean mounds of tender, juicy chicken, studded with earthy truffle pieces, swimming in a pool of butter.   I roasted potatoes in the same pan so they could absorb all the decadent flavours, and served them alongside a simple green salad, Nigella-style, which is to say everything was pulled apart at the table and devoured greedily and unpretentiously.  It was the perfect busy weeknight meal, and before you say, “Wait!  There’s never enough time to roast a whole chicken on a weeknight!” let me tell you about this recipe. Continue reading “Black Truffle Butter Chicken”

Cardamom Orange Cake

On Sundays we often drive into the city to have dinner with my parents.  They still live in my childhood home in the charming neighborhood where I grew up.  I love that my children now play in my old bedroom and in the garden where I once planted flowers.   My brother selects the wine for our dinners, and I always bring dessert.  I’m lucky to have this outlet with which to dispense and disperse all of the sweets I like to make, otherwise my husband and I would be terribly fat!  This past Sunday morning we woke very late.  The sunlight that normally streams through our bedroom window and falls in a band of warmth across the bed was completely eclipsed by thick, cold November storm clouds. Continue reading “Cardamom Orange Cake”

Brown Butter Carrot Cupcakes

The feasts before the feast

Happy November!  I love these few weeks between Halloween and Thanksgiving when the anticipation of the holidays begins to build from a mild hum to a full-blown roar.  November is, quite possibly, the month in which I spend the most time in the kitchen, and that couldn’t make me happier.  My thoughts of food start to shift from pumpkin-spice everything in October, to warm and wintery and extravagant meals, fit for a king.  In our house, Thanksgiving recipe-testing begins and the menu starts to take shape.  Over the next few weeks, we’ll have many “mini-feasts” as I test and try out new recipes and new combinations before finalizing the Thanksgiving menu.  November is the month of feast after feast. Continue reading “Brown Butter Carrot Cupcakes”

Maple-Cinnamon Sweet Potatoes

L’opéra d’automne

The lake is changing quickly these days.  Fall has stepped firmly into the spotlight .  I always say, Fall arrives as a whisper.  She is the Prima Donna of a grand opera.  She arrives quietly through the back door and slips into her dressing room with nothing more than the rustle of her petticoats.  In the theatre there’s a whisper of her presence, a rumor, an electricity in the air, and though no one has seen her, she is felt by everyone.  She keeps it that way for a while, perhaps only for her own vain amusement, as Prima Donnas are known to do.   She works on her own time, at her own pace, primping and prepping behind the scenes, and everyone follows suit.  No one dares to question her punctuality as she waits in hushed wings, keeping her presence secret until she, and only she, is ready to step onto the stage.  Her grand entrance is a crescendo of gold and bronze and brilliance and luster as she arranges herself in the centre of everything and all eyes fall upon her.  Though she had been there all along, the audience watches in awe and stunned silence as the music begins to swell.   Continue reading “Maple-Cinnamon Sweet Potatoes”

Pots de Crème au Chocolat

A homesick American

On a dim side street that cut through the buildings like a crack in a rock there was a nondescript little candy shop.  It wasn’t too far from our apartment on Viale Italia, in Livorno, and I passed it frequently on my way to the market. You could easily  have walked right by without noticing but for the aromas that slipped beneath the door – apparitions of caramelized sugar and bittersweet cocoa.  Though I didn’t often stop in to buy anything (willpower, you know), just knowing it was there was reassuring.  I was quite homesick during that first winter abroad and everyone knows that a little chocolate is the best cure for homesickness.   Continue reading “Pots de Crème au Chocolat”