Weight your eggs cake

Last December my sister came to visit and she brought me a family heirloom recipe book (what’s left of it, that is…) that belonged to my Great Aunt Margarita. It doesn’t have a cover and some of the pages are missing, some are torn… but it really has lots of charm, I think, for an almost 100 year old book.

Great Aunt recipe book

It’s a little tricky though, I guess back then, cooking was more intuitive than what it is right now… we look for exact measurements, and temperatures and cooking times… this baby leaves a lot of that out, so I’m afraid I’m going to do a lot of experimenting… for example one recipe says: bake a cake anyway you want, (I go like… WHAT!!???) and substitute the flour for potato starch… Yezz!

Add a little bit of sugar here, a little bit of Jerez there… we are not that intuitive when it comes to cooking anymore I think… The temperature thing I can understand, cause back them probably the common oven was not electric and there was no temperature nob. Some other recipes say: melt 3 pieces of chocolate… what size? how much do they weight? Hello!!! So for my first try at this book I picked a pretty normal recipe although I was intrigued by what the results where going to be. It’s pretty simple but interesting. It asks you get three or four eggs, so when I first read that I went: here we goooo again… but to my liking it said to weigh them, yeap, weigh them with shell and everything, and whatever number you get, use the same of the rest of the ingredients. Intriguing right?

blueberry pound cake

I used grams to be more exact. This is what I used:

232 grams of eggs (4 of my hen’s eggs, 8.18 0z.)

232 grams of sugar

232 grams of melted and cooled butter

232 grams of all purpose flour

2 handful dried blueberries. It called for candied fruits (desired amount) but I didn’t have any, plus I like  blueberries a lot better.

Beat the eggs well then add the sugar. Since it didn’t call for baking powder or baking soda, I thought of giving it a good beat to create more bubbles and help it rise. Then incorporate the flour and at the end mix in the cooled butter and the blueberries.

I lined a 9 x 5 loaf pan with parchment paper and I baked it for almost an hour (55 min) in a 350F oven. Remove when toothpick comes out clean and cool in a cooling rack.

Blueberry pound cake

Pretty interesting right? I had the first piece with a lovely tropical fruity green tea.

Since to me it felt like a lot of sugar (in turned out just right, not overly sweet) I didn’t want to make the glaze recipe it called for, so I barely sprinkled it with powder sugar. Check it out 😉

Blueberry pound cake

Since my hens are laying eggs again (Yayyyy!) the cake turned out super yellow because of their corn diet. Pretty!

I was pleasantly surprised when I cut my first slice, this is what I got.

Blueberry pound cake

It came out very good, the minute I cut into it, I thought it would be perfect to cut in cubes (since it holds up its shape so well, very firm) and dip them in a chocolate fondue… Cake and chocolate… What’s not to like?

blueberry pound cake

It also reminded me of Nonni’s Addictables, have you seen them? they are these delicious crunchy thin crisps in a 100 calorie pack. I think that if I manage to cut it thin enough and bake it again I might get my own addictables… 😉

Give it a try.



Lemon Zest Parsley Popovers (Gluten Free optional)

The other day my good friend Jeanette gave me a big bunch of fresh parsley, and after using it on everything from chicken with mushrooms to pasta with clams… I still had some left over so I decided to make these beauties! Light, airy, citrusy popovers. Although the list of ingredients is ridiculously simple, there’s a couple of things you must know to get them light and airy like these ones: very little mixing and a very hot popover pan and oven, the rest is as simple as it gets.

Lemon parsley popovers

Here is what you’ll need to make 6 big ones:

1 cup all purpose flour of gluten free flour mix (I used Trader Joe’s blend)

2 large eggs at room temperature

1 cup of milk also at room temperature

1 tablespoon melted butter (plus another tablespoon extra for brushing the pan)

1/2 teaspoon salt

black pepper to taste

lemon zest

2 tablespoons finely chopped flat leaf parsley

lemon parsley popovers

Preheat oven and popover pan to 450 F. In a bowl, LIGHTLY whisk together the milk, eggs, melted butter, salt, black pepper, lemon zest and chopped parsley. Add flour and whist until just blended. Batter might be lumpy

lemon parsley popover

Carefully remove pan from the oven and quickly brush the cups with additional melted butter. Fill the cups 3/4 full and bake for 20 minutes. DO NOT OPEN THE OVEN DOOR while they bake. Reduce heat to 350 F and bake for another 15-20 minutes until golden brown. Serve warm.

lemon parsley popovers

If you want to make these ahead of time, they can be frozen in an airtight container and then warmed in a 325 F oven for 5-10 minutes. Delicious


Wild Chives Picking Day

Simple and quick post on a rainy cloudy day… Drizzling here today in the Hudson Valley, so it’s a great day to go out there get a little wet and dirty too, the ground is soft so the first Allium Schoenoprasum of the season, wild chives that is…  are super easy to pull out of the ground.

wild chives

The whole thing is edible even their purple flowers, perfect for salads, (didn’t find any with flowers though… maybe next time) Very mild in flavor, delicious in soups…

wild chives

So go out there, get wet, get a little dirt under your nails, explore… Now, I cannot wait for the fiddle-head fern to come out… MMM delicious!

Wild chives