Whoa. It’s been a full year since Hilary last posted and well over a year since I last posted. And that’s all I have to say on this matter. Let’s get to this cake!
Cornmeal. Ricotta. Strawberry. Blackberry. Blueberry. Cake. Delicious and adapted from this King Arthur recipe.
You will need:
- 1 1/4 cups all-purpose flour
- 2/3 cups cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 10 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup whole milk ricotta
- 1/2 teaspoon orange zest
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lime zest
- 1 1/2 cups fresh berries – I used a mixture of strawberries (cut into chunks), blueberries and blackberries
- powdered sugar for dusting
You will need to:
- Pre-heat oven to 350 degrees. Grease an 8″ cake pan with butter. Line the bottom with parchment paper and grease that as well. Dust with flour (tap out excess flour).
- Sift or whisk flour, cornmeal, baking powder, baking soda and salt in medium bowl.
- In bowl of stand mixer with paddle attachment, beat butter and sugar at medium speed til light and fluffy, a couple minutes. Add eggs one at a time until incorporated, scraping down the bowl after each addition.
- Add ricotta and zests and beat for about 1 more minute. Stir in flour mixture until just combined (don’t over mix! jeeze).
- Fold in berries.
- Pour batter into cake pan and smooth top. Bake until toothpick inserted come out clean. About 45-60 minutes.
- Cool in cake pan for 10 minutes. Invert onto cooling rack and let cool completely. Cool.
- Dust with powdered sugar and eat up. Super cool.
No, not the football player. The potato came before the player. And I was just informed that the player is Hasselbeck… it all sounds the same to me.
Now that we’ve cleared that up, let’s get to it! I love potatoes, though I don’t eat them very often for some reason. When I do eat them, it’s either mashed or baked with oil and seasonings, nothing too fancy.
When I really just want cheese and butter, I go for the Hasselback potato as my vessel. I was first introduced to the Hasselback potato working at Pasta & Co, where they were rarely made, but oh so good when they were. They used small yukon gold potatoes, which is definitely one of my favorite potatoes and works great with this recipe, though cheese and butter are delicious on anything. Anyway, I used one large russet cut in half and had plenty for two as a side dish. Only a couple of ingredients and some slicing, and you’re on your way to comfort town!
First, wash and slice the potato. DON’T SLICE ALL THE WAY THROUGH! You want the potato to stay connected so you have little slots to put your cheese and butter.
Hi! I, Alexi, haven’t been around much. But I’m here now! If you weren’t already aware, Jake (boyfriend) and I packed up our clothes and moved to Los Angeles, and made it… finally. We took our sweet time (almost a week actually) driving down the coast, staying in small towns, and ending up at breweries most nights. And now, reality! But before that, Jake’s birthday was yesterday, yaaaaaay!
We’re staying with my little brother for the time being and you would think a bachelor who doesn’t really cook would have basic baking supplies, buuuuut no, nada. So, not wanting to purchase all baking items, (believe me, if I could spend all my money on baking supplies, I would.) I made an easy and fast rum cake that only required the purchasing of a couple of items- most importantly: the rum.
This photo was cornified thanks to http://www.cornify.com/ !
Last night was probably one of our more successful impromptu cooking sessions. First, we decided last minute to hang out, so already off to a good start (awwww)! Second, we decided that it would probably be a good idea to cook something, and thanks to Hilary and Pinterest and Trader Joe’s we made the following… last minute: Lemon, butter, herb baked tilapia with rosemary kale AND chocolate dipped sweet potato chips (Psych! You thought we were making french fries with our fish! Gotcha!). It was a pretty good Thursday night, if I do say so myself. I cannot speak for Hilary but she would probably agree. (Agreed. -H)
Lemon Herb Tilapia
This baked fish is super easy to make, is so so good and would work with any fish you love. We went for tilapia, but salmon, cod, trout or gold (those are all the fish I know… don’t eat the gold ones) would be wonderful. All that is needed is an oven set to 325 degrees, one lemon, butter, fish and dried herbs of your choosing. We lined the bottom of a baking dish with sliced lemons, then the tilapia, then a slice of butter for each filet (we had four), and a sprinkling of herbs (ours was a mixture of dried oregano, basil and thyme) and salt and pepper to taste. Bake for about 20 minutes and then raise the temperature to broil at 350 degrees. If your oven doesn’t allow for you to choose your broil temperature, just keep a close eye on the fish so it doesn’t burn. The fish is ready when it flakes easily with a fork.