strawberry cornmeal shortcakes

Last Sunday I was perusing CraigsList as usual when I stumbled upon a listing for a piece of furniture that immediately grabbed my attention. There, labeled vaguely as an "antique dough table," was exactly what I had been searching for: an antique, glass-doored baker's cabinet. I didn't waste any time emailing the seller and setting up an appointment to look at it the next day. However, the picture in the listing didn't quite tell the whole story. This lovely piece of American furniture history was resting underneath umpteen layers of grime in a dark, creepy crawler-filled shed. Even as I gingerly investigated the structural integrity of the doors and drawers -- creepy crawlers seriously not being my thing -- a mommy opossum poked her head out of her nest to watch. This sort of situation would probably send most people packing, but under all that dirt I could see there were things about this cabinet to love -- original hardware and wavy glass, in particular -- so I gladly handed over $125 and whisked it away. (What? The seller didn't really know what she had and I sure wasn't going to tell her!) One can of Pledge and some very dirty towels later, it's now the most prominent piece of furniture in my apartment. But do you know what the best part is? I feel like I saved it!

What classic summer dessert could possibly do justice to a post about a classic piece of kitchen furniture? Strawberry shortcake, of course. Can't you just picture an apron-clad wife standing in front of this baker's cabinet 100 years ago, scooping flour from the bin and rolling out dough?* I can, and I might have done it, too, if it wouldn't be such a pain to clean flour out of the rough patches now present on the work surface. No matter. I got plenty of enjoyment just out of making my shortcakes near the old cabinet. Yes, I could talk about my newly acquired piece of home cooking history all day, which I'm sure you find irritating since all you probably want to know is whether or not this strawberry shortcake is any good. Well, the recipe is from Tom Douglas. What do you think?

*Visualizing this is much easier if you block out the Dyson that snuck into my picture. (And maybe the carpet, dry wall, and Pottery Barn drapes, too....)

Strawberry Cornmeal Shortcakes
A Tom Douglas recipe, via Star Palate: Celebrity Cookbook for a Cure
Makes 6 shortcakes

2 cups flour
1/2 cup yellow cornmeal
1/3 cup sugar
1 tablespoon baking powder
8 tablespoons (1 stick) cold butter, cut into small pieces
1 teaspoon vanilla extract
1 cup heavy cream
Sanding sugar for sprinkling
1 egg white, slightly beaten
1 quart strawberries, hulled, sliced, and lightly sugared
Sweetened whipped cream

Preheat the oven to 425 degrees F. In the bowl of a food processor, pulse together the flour, cornmeal, sugar, and baking powder. Add the cold butter and pulse until the mixture is crumbly and the butter is in pea-size chunks, 7-10 times. Stir together the vanilla and the cream and then add to the butter mixture, pulsing until just combined. (If you don't have a food processor, you can do all the mixing the old-fashioned way: with a pastry blender.)

Turn the dough out onto a lightly floured surface and use a rolling pin to roll dough about 3/4" thick. With a round cutter, cut the dough into shortcakes about 3 1/2" in diameter.

Place the shortcakes on a parchment-lined baking sheet. Set that baking sheet in or on top of another baking sheet. (This double-pan method slows the browning of the bottoms until the shortcakes are cooked through.) Brush each shortcake with a little beaten egg white and sprinkle lightly with sanding sugar. Bake until golden and cooked through, about 20-25 minutes.

Meanwhile, transfer about 1 cup of the sweetened berries to a blender or food processor and puree. Mix the pureee back into the sliced berries.

When the shortcakes have finished baking, cut them in half horizontally. Fill each of the 6 shortcake bottoms with strawberries and whipped cream. Replace the tops and serve immediately.

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crostini with goat cheese, beefsteak tomatoes, & red onion

I've been apartment hunting lately. My lease is up at the end of the month, so as a self-confessed apartment committmentaphobe, I've been scouring Seattle-area neighborhoods for something that suits me better. Sure, I have a perfectly nice apartment now -- ample space, a garage, and stainless steel appliances in the kitchen -- but I can't help but wonder, could I do better? Could I live someplace with all of these amenities AND a view? I desperately want an apartment overlooking Lake Washington and the mountains. After all, I'll only be here for a few years and they sure don't have this sort of landscape in the Midwest, so I might as well enjoy it while I can, right? I think so, too, but unfortunately the view I'm after (unobstructed, of course) commands a high price out here -- a minimum of $300 more per month than what I pay now, and with far fewer amenities. I think the view would be worth it, but my inner perfectionist is holding out for that perfect combination of spacious, updated apartment and glorious, panoramic view at a price I can afford. And until then? I think I'll make month-to-month the name of the game....

Yummy, yummy, in my tummy. Will you be having friends over for the Fourth of July? (Or Bastille Day? Or for no particular reason at all?) Then may I humbly suggest this colorful, gone-before-you-know-it appetizer? I promise you'll love it if you give it a try. It's quick and easy and can be made ahead, but the best thing about it is that you can detect the distinct flavor of each individual ingredient. The crunchy toasts, juicy tomatoes, crisp onions, and creamy goat cheese combine for a palate-pleasing appetizer that is also a textural delight. Truly, the only disappointing thing about these for me was that I didn't have anyone to share them with! (So therefore, I will be making them again when I go home in two weeks....)

Crostini with Goat Cheese, Beefsteak Tomatoes, & Red Onion
A recipe from At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery
Serves 6-8

Tomato & Red Onion Topping
2 cups diced and seeded beefsteak tomatoes
1/2 cup finely chopped red onion
3 tablespoons chopped fresh basil
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Crostini
24 slices French-bread baguette, 1/3" thick
6 tablespoons olive oil
2 tablespoons minced garlic
3 1/2 ounces soft fresh goat cheese, room temperature

To Make the Tomato & Red Onion Topping:
Mix all the ingredients together in a small bowl until well blended. Let stand at room temperature for about 1 hour.

To Make the Crostini:
Preheat the oven to 400 degrees F. Arrange the baguette slices on a baking sheet lined with aluminum foil. In a small bowl, combine the olive oil with the garlic. Brush the top side of each baguette slice generously with the oil and garlic mixture. Bake until crisp and lightly golden, about 12 minutes.

Remove from oven and transfer baguette slices to a large platter. Spread about 1 teaspoon of the goat cheese onto each slice and then top with about 1 tablespoon of the tomato-onion topping. Serve warm or at room temperature.

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classic caesar salad

"It is a truth universally acknowledged, that a single man in possession of a good fortune must be in want of a wife." Caesar salad and movie about the life of Jane Austen -- an excellent way to escape what has been a constant stream of work: board meetings, press releases, an out-of-state conference -- scarcely a spare moment in the past two weeks to think of something other than my job (which I love -- probably too much). Jane and I are rather alike, I think. Fiercely independent, remarkably restrained and concerned with propriety, and stubborn in our desire for both personal and professional success. Jane didn't get both in real life; I suppose it remains to be seen if I will. The plight of the modern woman, no?

Come to think of it, if I wanted a break from thinking about work, this movie may not have been the best choice. Oh well. The decision to whip up this Caesar salad, however, was an excellent one. The dressing can be whisked together in a matter of minutes, and it's supremely satisfying when served over crisp romaine and topped with freshly grated Parmigiano-Reggiano. If you add in some tender chicken breast (or salmon) and accompany the salad with toasted, garlic-rubbed bread, you can escalate it from first course to full-blown meal. Glad I bought enough ingredients to make it again tomorrow!

Caesar Salad Dressing
A recipe from Deb at Smitten Kitchen
Yields enough for 10 ounces of salad

2 tablespoons mayonnaise - or - 1 egg
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 teaspoon Worcestershire sauce, plus more, to taste
1 oil-packed anchovy fillet, finely chopped (optional)
1/4 cup extra-virgin olive oil

Whisk together the mayonnaise (or egg), lemon juice, mustard, garlic, Worcestershire sauce, and chopped anchovy. Gradually whisk in 1/4 cup olive oil. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)

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strawberry cupcakes with strawberry swiss meringue buttercream

I have done a lot of cupcake baking in the last year. I baked 300 of these for The Athlete's graduation party, made my first marshmallow fluff frosting, and used lavender and liquor to great effect. Today I'm glad to say that, as a result of all my cupcake trials and errors, I have a little piece of wisdom to impart -- a piece I haven't seen mentioned on any of the other blogs I regularly read. (It's simple, so I hope you aren't getting your hopes up for some earth-shattering cupcake tidbit.)

Cupcake bakers like me love to bake in those little white soufflé cups (sometimes called "nut and party cups") because they eliminate the need for muffin tins and they make our cupcakes look extra special. Yes, they are fantastic, indeed -- unless your cupcake, upon cooling, shrinks away from the sides of the cup, leaving you with a less-than-eye-catching final product. Those ugly, shrinky cupcakes are a very bad thing, but perhaps a thing of the past because I have finally figured out the common denominator in all my contracted cupcake experiences: egg whites. All of the egg-white-only recipes I have tried in the cups have pulled away from the sides, but the recipes using whole eggs yielded cupcakes that were a picture of pleated perfection. A simple deduction, for sure, but one that will save me both time and money spent in remaking recipes. Three cheers for learning!

Oh, I suppose you want to hear about these strawberry cupcakes? Well aside from being a little on the shrinky side (a sin hidden with the swirl of buttercream), they were lovely -- very fresh and light. Swiss buttercream is a little fussier than the standard American version I usually opt for, but it is by no means difficult and it's an excellent choice when you need a light, not-too-sweet frosting. Also, I really wanted a true strawberry flavor to shine in these cupcakes, so I used high-quality preserves and would recommend that you do the same. (The original recipe calls for straining the preserves used in the frosting, but I don't think that is necessary.)

Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream
Adapted from Cupcakes: Luscious Bakeshop Favorites From Your Home Kitchen
Makes 12 cupcakes

Cupcakes
3 tablespoons strawberry preserves
1/3 cup fresh strawberries, small dice, plus 12 whole strawberries for garnish
1 1/4 cups flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 egg whites
1 teaspoon vanilla extract
1/3 cup milk

Frosting
3 egg whites
3/4 cup sugar
Pinch of salt
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
1/3 cup strawberry preserves

To Make the Cupcakes:
Preheat the oven to 350 degrees F. In a small bowl, stir together the preserves and diced strawberries. Set aside.

In another small bowl, whisk together the flour baking powder, and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar together until light and fluffy, 3-5 minutes. Add the egg whites and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour, beating until just incorporated. Fold in the strawberry mixture.

Fill your cupcake containers of choice 3/4 full and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer cupcakes to a wire rack to cool completely before filling, frosting, or garnishing as desired.

Frosted cupcakes may be stored in the refrigerator in an air-tight container for up to 3 days.

To Make the Frosting:
Combine the egg whites and sugar in the stainless steel bowl of an electric mixer. Set the bowl over (but not touching) simmering water in a saucepan. Heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160 degrees F on an instant-read thermometer), about 2 minutes.

Return the bowl to the mixer stand. Using the whisk attachment, whisk the egg white mixture on high until it is cooled to room temperature and holds stiff peaks, about 6 minutes. With the mixer on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Fold in the strawberry preserves and use right away.

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tuscan tuna salad

Just a simple tuna salad recipe for you today. It's the first thing I've cooked since I returned from my quick trip home for Memorial Day. I suppose this begs the question, "What did I eat all week?", and when I stop to think about it, I can't quite recall. Some jumble of Special K, Progresso soup, and South Beach Diet snack bars, I think. (Thumbs up to the South Beach chocolate mint bars, which only have 100 calories and taste just like thin mint Girl Scout cookies. Mmm...cookies.) I knew it was time to get back in the kitchen, but since I didn't really feel like cooking I had to pick something that was more or less effortless. Of all the effortless recipes out there, I'm not quite sure why I chose this one. I'm not particularly wild about fennel or tarragon, so if I were to make this again I would omit them entirely. Again, nothing particularly wrong with this recipe, but it didn't wow me and I can't say that I'm eagerly anticipating seeing it again as leftovers. Oh well -- back to the soup then, right?

Tuscan Tuna Salad
Adapted from Starting With Ingredients: Quintessential Recipes for the Way We Really Cook by Aliza Green
Serves 6

1/2 cup extra-virgin olive oil
1/2 cup fresh lemon juice
Kosher salt and freshly ground black pepper to taste
2 tablespoons chopped fresh tarragon
1/4 cup chopped Italian parsley
2 (6-ounce) cans tuna in olive oil, drained
1/2 of one small head fennel, chopped
2 ribs celery, chopped
1 shallot, chopped
16 ounces mixed greens
Handful grape tomatoes, halved (optional)

In a medium bowl, flake the tuna. Add the fennel, celery, and shallot and stir to combine. Set aside.

In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, tarragon, and parsley until emulsified. Pour enough dressing over the tuna mixture to coat it lightly.

Arrange the mixed greens on a serving plate. Top with the tuna salad, adding more dressing if needed. Garnish with grape tomatoes and serve.

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