Strawberry Buttermilk Cake

Strawberry Buttermilk Cake

Dessert Recipe

It’s been a long time since I’ve shared a recipe. Lots of life happening…all are growth experiences. I hope I won’t be so silent for the second half of this year. While there are still berries at the farmers markets, this cake is quick and simple to make. And, it’s perfect for your summer meal.

I found this in one of my Gourmet magazines, which in my opinion was the best cooking magazine of all time. Not only did the magazine share amazing recipes and meals, but also its stories and photos mentally took you on a journey from where the recipes came. There are other publications that do the same, but this one remains my favorite. Unfortunately the magazine no longer exists, but many of the recipes can be found online. I’ve kept a couple handfuls of hard copies, and I still often browse through them for inspiration.

The original recipe was with raspberries, but my go to berry is strawberry. I’ve added lemon zest or spices (vanilla bean and/or cinnamon,) slightly reduced the sugar and made it with blueberries too. If you try it, let me know what you think!

  • 1 cup flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ stick unsalted butter, softened
  • scant 2/3 cup sugar plus 1 Tbs sugar, divided
  • ½ tsp pure vanilla extract
  • 1 large egg, room temperature
  • ½ cup shaken buttermilk
  • 1 cup fresh strawberries

Preheat the oven to 400 degrees F. Butter and flour a 9-inch round cake pan.

Whisk together

flour, baking powder, baking soda, and salt.

Beat butter and scant 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in 3 to 4 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top. Slice strawberries and scatter evenly over top of batter, leaving space between the berries. Sprinkle with remaining 1 tablespoon sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 35 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.

Hope you enjoy!

xo,

Julie

 

Linguiça and Lentil Stew

Linguiça and Lentil Stew

Mains & Sides Recipe

Stew for a Foggy Summer

If you live in San Francisco, you know that the summer weather is not the same as what most of the country is experiencing. It can be cold, windy and many times foggy. Living here for about 7 years, my mind still craves the raw, crisp and coolness of Summer’s harvest while my body (covered in layers rather than a sundress) needs a warmed, cooked meal.  To balance my wants and needs during this season, I typically eat more raw foods at lunch and a cooked dish with big flavor or lots of spice or fresh herbs that’s filling yet not too heavy. Although typically cooked more in winter, one type of meal that brings me comfort is stew. This is a stew I recently made. A couple things to note: rather than making fresh adobo I used leftovers from a small can of chipotles in adobo, so you may want to use your favorite adobo recipe. Also, you may want to add the chipotle in small quantities to adjust for your heat preference.

  • 1 cup puy lentils
  • 2 Tbs olive oil
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 4 small to medium red potatoes, cubed
  • 1 lb linguiça, casing removed and sliced
  • 2-3 tomatoes, chopped
  • 1 bunch kale, coarsely chopped
  • 1/4-1 chipotle in adobo sauce, chopped
  • smoky paprika or spicy smoky paprika, depending on preference.
  • stock or water
  • Salt
  • Pepper
  • Vinegar (optional)

Cook lentils in 2 cups of water, adding water as need, until cooked slightly al dente. Set aside.

In a large pot, sauté onion in 1 Tbs olive oil until translucent and tender. Add garlic and ¼ tsp of the paprika and cook for additional 2-3 minutes. Remove ingredients with a slotted utensil and set aside. Leave the remaining oil in the pot. Add another 1 Tbs of olive oil and sauté potatoes until golden brown. Add some paprika, salt and pepper to lightly coat the potatoes and cook another 1 to 2 minutes. Remove potatoes from the pot and set aside. Add linguiça to pot, cooking approximately 3 minutes, and then add the tomatoes, onions and garlic, 1 tsp paprika and 1 cup stock (or water). Once tomatoes start to break down, add the chipotle and adobo. (I used ½ chipotle and 1 Tbs adobo.) Next, add kale to wilt. Then, add the lentils and potatoes. Cook for 20-30 minutes, allowing flavors to blend. More liquid can be added if a more soupy texture desired. Salt and pepper to taste. When serving, add a splash of white vinegar to the dish.

If you have less cooking time, you can continue to add the ingredients to the pot. I chose sauté the potatoes in the onion and garlic oil for texture and to adhere more flavors onto the potatoes.

Let me know what you think!

xo,

Julie

Yogi Likes to Cook

Yogi Likes to Cook

Inspiration Recipe

I like to cook. When I get or make the time, cooking is a cathartic experience for me. When I’m motivated or inspired, I look in the fridge to see what I have, or think about for what I’m in the mood. Sometimes I follow straight from the recipe; sometimes I change ingredients or steps based on experience; and sometimes I follow a desirable color palette. Grazing through cookbooks or magazines of various cuisines and diets, and even online, I begin to anticipate what may be created next. I also love excursions to the grocery store or farmers market, seeing what’s fresh and in season to determine what colorful dish can be prepared.

I think my cooking interest really began in my early 30’s while living in Seattle. I had a group of friends, some who cooked and some who just enjoyed food. When I met my husband he worked in the service industry and also enjoyed cooking, and the foodie adventures continued. Including the major holidays, dinner parties, barbeques, restaurant excursions and take-away gatherings were the norm. My favorite experiences, and most of the time the dishes, were prepared at each other’s homes. I loved having themes and searching for new things to cook. I even enjoyed the challenge of meeting everyone’s dietary restrictions and preferences. Well, almost always…

Some of my more recent curiosities were inspired by a vegetarian cookbook full of international recipes, which was referenced in a book about Ayurveda. That led me to dig deeper with Sachi Doctor, an Ayurvedic practitioner based in San Francisco. Sachi has taught me to understand how to eat (and live) in a way that is more aligned with my mind-body constitution (dosha) and with the seasons. Thinking about reviving the group meal experience and combining it with my passions for teaching and cooking, Sachi and I collaborated to teach workshops that applied Ayurvedic principles on the mat and in the kitchen. Our next endeavors are in the works, so stay tuned.

In the meantime, I plan to share my own experiences in the kitchen. Here’s a tasty salad idea that I created for Summer/Spring.

 

Vibrant Quinoa Salad

Combine the following chopped herbs in food processor with 1/3 cup or more olive oil. Add lemon or vinegar if desired,

  • 1 bunch cilantro
, packed
  • 1/2 cup parsley
, loose
  • 1/4 cup each dill, mint & tarragon

Mix with the following:

  • 2 cups (more/less as desired) cooked quinoa
  • small sautéed onion, thinly sliced
  • 1/2 cup toasted pine nuts
  • 1/2 to 1 serrano pepper, deseeded and chopped
  • 3-4 green onions, sliced
  • generous handful of arugula, chopped
  • salt & pepper to taste; I also added cumin
  • feta, optional

If you don’t like the taste of tarragon, you could skip it or experiment with another herb…basil, sorrel, lemon thyme.

Enjoy!

xo,

Julie