I recently read “Under the Tuscan Sun” by Frances Mayes. A rather excellent book I must say. Lots of food and recipes and Italy in general. I was deeply enthralled from page 1.
I have since discovered that she does sell the oil produced in her Italian home (though I don’t know if its exclusively her olive trees at work for the oil if you read the page). And only $285 including shipping for a CASE (12 bottles in 500 ml size – $23.75 a bottle) of olive oil. Not too bad really. And its a cold press olive oil too. Hard for me to resist. Really it is. And since the deadline is Dec 10 I still have time for this year’s harvest. Hmmm.
Anyway I digress. In her book she had a recipe that I knew I had to make as soon as I read it. I just changed it a bit to suit me since I really rather dislike lemon zest. But my love of lemon is too much. This was an awesome cake. In her book Mayes suggested serving with pears, cherries or strawberries. Any and all of those would have been delicious but it was very good on its own!
1 cup butter
2 cups sugar
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1/4 cup lemon juice
Glaze – 1/4 cup butter (I used real butter for this)
1 1/2 cups powdered sugar
3 tablespoons lemon juice
Remember, oh about a month ago, when I bought all those raspberries? Probably not. But I sure do as they were taking up MEGA amounts of room in my one tiny freezer. “Were” is the key word as they have now been sacrificed to the greater good…these yummy crumble bars to begin with. This would be a very simple recipe to use with pretty much any fruit, especially the berries. I might have to try a couple alternatives as the different fruits come in season.
3 cups all-purpose flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup butter (make sure its cold!)
3 tbsp lemon juice
3 cups raspberries (mine were frozen solid & it worked just fine)
2/3 cup sugar
2 tbsp cornstarch
This is the famous sandwich from the movie “Spanglish”. Altogether not a fantastic movie, the only saving grace being this fabulous sandwich! The infamous Thomas Keller created this lovely gem. And frankly its one of the best sandwiches I have ever eaten, and I crave it from time to time. Below is the original recipe with the substitutions I use marked as such.
3-4 slices of bacon
2 slices of Monterrey Jack cheese – I’ve been known to change this up with Farmer’s Cheese or Provolone as well, both very good! I used American for the one posted, good, but better with the previous choices.
2 slices of pain de champagne (rustic country loaf), toasted – I usually use a sourdough or Asiago cheese as those are my favorites. Pictured is regular french bread.
1 tablespoon of mayonnaise
4 tomato slices
2 leaves of butter lettuce (like Boston) – I usually use Romaine or whatever I have on hand however
1 teaspoon butter
I adore funnel cakes. Its a carnival weakness of mine…but they are so simple to make that I need to remind myself frequently not to buy them! This is a Heloise recipe.
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
I love making bread pudding in the summer, especially for summer breakfasts when the heat of the day hasn’t hit yet. It takes a lot of eggs and milk so I usually only make this when they are on sale. This is also very good for Thanksgiving and Christmas when I tend to ramp up the spices and richness.
(1) 12″ loaf of day old French bread, cubed
1/2 cup butter, melted
1/2 cup raisins (optional, I prefer not putting this in)
1 cup sugar
2 cups evaporated milk, milk or buttermilk (depending on preference/availabilty – I prefer evap. milk)
1 tablespoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg