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Plum cake

10 October 2011

Geese are heading South over Manhattan this morning.

So briefly, before it’s too late, before the plums are all gone, here is Nigel Slater‘s “Wonderfully moist, fresh plum cake.” It is exactly that, at the very least.

It is autumnal and luscious. With a crunch from the chopped walnuts and a hint of spice, which I couldn’t resist adding to the recipe.

***

Recipe very slightly adapted from Nigel Slater’s The Kitchen Diaries

I have doubled the recipe and I doubt anyone would mind. However if it is just for one or two, the recipe can easily be halved. The cooking time would then be 40 – 45 minutes at an oven temperature of 350°F (180°C).

32 plums

1 1/2 cups (300 g) butter

1 1/2 cups (300 g) sugar

6 eggs

1 1/4 cups (150 g) flour

3 tsps baking powder

2 cups (200 g) ground almonds (1 1/2 cups whole almonds yields 2 cups once ground)

1 cup (100 g) walnuts

Zest from 1 lemon

2 Tbsps muscovado (dark brown) sugar

2 tsps powdered ginger

***

Preheat oven to 375°F (200°C).

Line the base of a cake tin 10 1/2 inch (27 cm) in diameter with parchment paper. Butter the paper and the sides of the tin.

Wash the plums, halve them, remove the stones, and cut each half again in two. Set aside.

In a large mixing bowl, beat the butter and sugar thoroughly until light and fluffy.

In a small bowl, break the eggs and beat them slightly with a fork. Then add them little by little to the butter/sugar mixture.

Sift the flour together with the baking powder and fold in gently with a spatula or wooden spoon. Gently add the lemon zest and ground almonds.

Roughly chop the walnuts and add them too.

Sprinkle the muscovado sugar and ginger onto the plums and toss carefully, preferably with bare hands in order not to squash the plums.

Scrape the batter into the cake tin and place the plums on top, pushing them into the batter ever so slightly (they will sink in more as the cake cooks).

Bake the cake for about 1 hour 15 minutes. Check for doneness by inserting a knife or skewer into the cake, which should come out clean. But also gently move the cake tin. If the center jiggles it needs a little more time.

Let the cake cool a little before removing from the tin.

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Related posts

Cake with pear and toasted hazelnuts

Orange almond cake

Plum jam with candied ginger

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Posted in Baking, Dessert, Fall, Seasonal, Summer | 4 Comments »

Plum jam with candied ginger

26 September 2011

I bought dodgy plums at the market on Wednesday; they looked good but were suspiciously soft to the touch. And although at Union Square market, even questionable plums are rarely at a discount, I got them anyway hoping it would force me to make jam. It protects the plums from rapacious children, and me from making tarte. It worked.

The plums sat undisturbed on the kitchen counter for a couple of days as I pondered how I might jazz up the plum jam. With a dash of alcohol perhaps, or some spice.

Then I read Oui Chef Steve’s Plum and Ginger jam and my attention wandered over to a permanent squatter of the second right hand shelf in my kitchen – candied ginger. The decision seemed to make itself.

I am told I will have to keep the jars for at least a few weeks before opening, since jam benefits from a little aging, but just from licking the spoon I think I can say – it tastes pretty great.

***

2 lbs (900 g) plums

2 3/4 cups (550g) sugar

Juice of 1/2 lemon

About 15 pieces of candied ginger

***

Wash plums, cut them in half and again into quarters. Take out the pits but reserve and count them, as they will be cooked with the jam then removed. (The French like to leave pits in jams and cakes as they believe it enhances the flavor – we can’t help it).

In a heavy saucepan, mix the plums as well as the pits, sugar, and lemon juice and slowly bring to a boil.

Cook over medium heat.

Add the candied ginger cut into small slices after 15 minutes.

After about 20-30 minutes, check whether the juice has “gelled.” To do this take out a small spoonful and let it cool. Once cold, the juice should have thickened in the spoon, and when you try to pour it the drip is not liquid but heavy, as though it was sticking to the spoon. Cook longer if necessary and check again.

Meanwhile, sterilize jars in boiling water for 5 to 10 minutes.

As soon as the jam has “gelled,” remove from the heat and scoop out the pits (if you have counted them you will know exactly how many need to be fished out). Then pour into sterilized jars and close tightly.

Resist opening the jars immediately, wait at least a few weeks.

The jam keeps well; once opened it should be stored in the refrigerator.

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Related posts

Quince jelly

Plum cake

 

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Posted in Breakfast, Fall, Homemade and preserves, Summer | 8 Comments »

At the market in Brittany | Artichokes

21 August 2011

I don’t know how better to describe a field of artichokes than as a shimmering sea of silver green plants growing dinosaur eggs – they are at once beautiful and funny.

Because somehow it’s hard to take an artichoke entirely seriously. The legendary French comedian Coluche famously derided artichokes as “the only dish that, when you finish eating it, there’s more on your plate than when you started.”

When we eat an artichoke, we eat the bud of a domesticated thistle, cynara scolymus, which comes from the Mediterranean and dislikes frost. It is therefore ideally suited to the mild maritime climate of Brittany, where it is never terribly cold and – have I mentioned this before? – rarely particularly hot.

While the artichoke bud is still very small, the whole head is edible. Later, as pictured above and described below, it is still a bud but only the fleshy part of the leaves and the heart can be eaten.

To eat a globe artichoke you pluck a leaf, scrape the flesh gently but firmly with the bottom front teeth, discard the leaf, and repeat, working your way toward the tender heart. The very soft central leaves can practically be eaten whole, then onto the choke – the inedible part called “hay” in French, to describe its prickly quality. The choke must be removed carefully to reveal the heart, which most consider the prized part of the artichoke, though most children find eating the leaves much more fun.

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Steamed globe artichokes with butter lemon sauce

Traditionally artichoke leaves are often dipped in a simple vinaigrette or a hollandaise sauce, but in my opinion this simple butter lemon sauce far surpasses both.

1 artichoke per person

2 Tbsps butter per artichoke

1/2 lemon per artichoke

Sea salt and freshly ground black pepper

***

In a pot large enough to hold all the artichokes, bring 1 to 2 inches (3 to 5 cm) of water to boil.

Just before using, cut the stems flush off the artichoke. **If this is done in advance, rub some lemon on the bottom so the artichoke doesn’t oxidize.**

Place the artichokes in the pot. **It is also possible to use a steamer, but not necessary. The bottom artichokes will touch the water slightly but the result is the same.**

Steam the artichokes for about 40-45 minutes. The artichokes are cooked when an outer leaf peels off easily and a knife slides into the heart (bottom part) of the artichoke.

For the sauce, melt the butter in a small saucepan, squeeze in the lemon juice, season with salt and pepper, and stir well. Taste and adjust with more lemon juice if desired.

To serve, place one artichoke on each plate with the sauce in a little pot on the side, and a large bowl on the table for the discarded leaves.

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Related posts

Mussels with shallots and white wine

In Brittany | Kouign Amann from Au Four St Melaine bakery in Morlaix

At the market | Rhubarb [Compote recipe]

At the market | Quinces

 

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Posted in At the market, Children, Easy, Fall, Summer | Leave a Comment »

In Brittany | Home baked potato fries

8 August 2011

Although we are in Brittany and I don’t believe fries are the traditional Breton accompaniment for mussels, it seems this famous Belgian pairing has anchored itself so steadfastly in our subconscious that anytime I (we) think of mussels, I (we) think fries. So when we prepared mussels the other day, the other half of the meal seemed obvious.

It was the first time I made really good home-baked fries and I think it was thanks to a tip from my sister who suggested starting them low and slow so they would cook through without burning or drying out.

They were great.

***

Potatoes

Good olive oil

Flaky sea salt

Freshly ground black pepper

Rosemary

*

Preheat oven to 300F (150C).

Cut the potatoes in half lengthways, place each half cut side down, and slice into 1/2 inch (1 cm) pieces. Wash the potato pieces in cold water and pat thoroughly dry with a (clean) kitchen towel.

Place the potatoes on a large shallow oven pan. Drizzle generously with olive oil, season with salt, pepper, and sprigs of rosemary. Toss so all the pieces of potato are dressed with the olive oil.

Put in the low oven and cook for about 20 to 25 minutes. When the potatoes seem cooked through, increase the oven temperature to 425F (220C) and bake for another 10 to 15 minutes until gold and crisp.

Check for salt seasoning, adjust, and serve hot.

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Related posts

In Brittany | Mussels with shallots and white wine

At the market in Brittany | Artichokes

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Posted in Children, Easy, Fall, Spring, Summer, Winter, Year-round | 1 Comment »

Finger food | Leek and manchego frittata

16 June 2011

Louise is now 15 months, she walks around like an independent little person, and she eats what her older brothers eat. The days of puréeing are already over, and as such my days of “baby food” posts. But since the children usually eat separately, especially during the week, this will be the transition into the world of children’s dinners.

As much as I oppose the concept of children’s food, in particular as it implies anything yellow and battered, I do believe in adult meals. This means that our children have dinner together, earlier, and go to bed at eight. It’s not about a different kind of food, it’s about timing. Ideally, children’s dinners should be easily prepared on a weeknight with homework and soccer and a toddler who really should be in bed by seven puttering about resignedly.

So as a bridge away from baby food here is the ultimate anytime any-age family meal – frittata.

It is ideal because it basically consists of staples and anything else that happens to be in the kitchen: eggs; an onion or leftover leek, garlic; cheese (gruyère, manchego, parmesan, ricotta, mozzarella); perhaps diced ham, pancetta, or some smoked salmon; peas, cherry tomatoes, asparagus, spinach, potatoes; herbs…

The possibilities are endless, and the result not only very tasty but a full meal in one dish that the children always like.

***

This quantity makes a lunch frittata perfect for one adult and one toddler. Adjust the quantities as desired. I usually count 2 eggs per adult, 1 per (young) child, plus an extra one overall “for the pan.”

2 leeks

Olive oil

A small knob of butter

1 clove garlic

3 eggs

Manchego cheese, a piece approximately 1 inch (2.5 cm) cube

Pepper

***

Preheat broiler (grill), or oven to 425°F (220°C).

Trim leeks on either side and remove one or two layers of the tougher dark green outer leaves. Wash off excess grit under running water. Slice the leeks into slices 1/2 or 1/4 inch (1 or 1/2 cm) thick. Wash well in cold water to remove any persistent dirt, and strain.

Thinly slice the garlic clove. Thinly grate the manchego.

In an ovenproof skillet, heat a little olive oil and small knob of butter, enough to comfortably coat the pan once the butter has melted. Add the leek and cook over medium heat for 3 to 4 minutes, until it softens and becomes translucent but before it gets brown. Add the thinly sliced garlic and cook for just another minute.

Meanwhile, break the eggs into a bowl and beat lightly with a fork. Add the cheese and a little pepper if desired (manchego is very salty so no additional salt is required).

Stir the cooked leeks and garlic into the eggs, just enough to combine, then return the egg/vegetable mixture to the pan (there should be enough oil left but if not, add a dash).

Cook on the stove over low heat, loosening the eggs at the sides with a spatula from time to time (don’t go anywhere, this will just take a few minutes).

When you can see the eggs starting to set underneath, but the top is still quite runny, place the pan in the hot oven. Leave it for barely a minute, just enough for the top of the frittata to set but no longer.

Cut into wedges (or cubes) and serve with a large green salad.

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Related posts

Finger food | Carrots

Children’s dinner | Cowboy food

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Posted in Easy, Eggs, Fall, Spring, Summer, Winter | 5 Comments »

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