Spicy Sugar Snaps

A quick whisk of some chile oil, soy sauce, and sesame oil and you have a spicy dressing for some sweet sugar snap peas whipped up on no time. A sprinkling of sesame seeds adds a bit of nutty flavor.

Ingredients
8 ounce bag of sugar snap peas, steamed
1 teaspoon chile oil
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon roasted sesame seeds

Instructions
Whisk chile oil, soy sauce, and sesame oil in a small bowl. Drizzle over peas and sprinkle sesame seeds.

Day 164! Slovakia - Mushroom Soup (Hubová Polievka) - Up Next, Solomon Islands

This recipe comes courtesy of a great Slovakian website, slovakcooking.com, that I discovered while searching for a meal to represent Slovakia. If you're into Central European cooking, this is a terrific resource that includes traditional food, photographs and descriptions that make the recipes easy to follow, not to mention lively writing and anecdotes from the author, Luboš Brieda. Luboš lived in Slovakia until moving to the U.S. when he was 14. Missing his country and it's traditional cooking, he started a blog dedicated to the dishes he enjoyed growing up. Although it was difficult to choose from the many recipes he has posted, I chose mushroom soup, or hubová polievka - because ever since my friend Ben took me mushroom foraging last week, I've been on kind of a shroom bender (and I mean that in the most legal way). This dish is easy, traditional and perfect for a cool fall night. I used fresh crimini mushrooms because I spotted them in the store and they looked gorgeous, but you can use dried or standard white button mushrooms if that's what's available. And, of course, this soup has bacon in it, and any one who knows me, knows I'm a bonafide bacon fiend. Thank you, Luboš!

The Slovak republic is a land locked country in Central Europe that is bordered by the Czech Republic, Austria, Poland, Ukraine and Hungary. Slavs first arrived in what is now present day Slovakia in the 5th and 6th Century during the migration period. Throughout history, regions of Slovakia belonged to various empires, such as Samo's Empire, which is the first known political unit of Slavs, as well as the Austro-Hungarian Empire and Czechoslovakia (with a few others in between). During WWII, a separate Slovak state briefly existed, and between 1939-1944, Slovakia was a dependency of Nazi Germany. From 1945-1991, the country was ruled by Czeckoslovakia, but by 1993, Slovakia declared itself an independent state. A beautiful country known for it's mountains, skiing, scenic lakes, valleys and rivers, Slovakia is also the world's largest producer of cars, claiming production factories for Volkswagen, Bratislava, PSA Peugeot Citroen and Kia.

Slovakia's somewhat temperate climate is warm in the summer and cold in the winter. Although there is no such thing as "Slovakian" food, the cuisine varies from region to region and is influenced by traditional customs and peasant cooking. Food tends to be simple, yet hardy and very easy to prepare, often using just one pot. Heavy on meat, especially pork,  potatoes, dumplings, thick sauces, cheese also dominate the culture. Cabbage, beans, corn, lentils, dense, chewy bread and seasonal fruits are all enjoyed in Slovakian homes and restaurants.

Crimini Mushrooms - But you can use dried or white just as easily

Potatoes give the soup texture and thicken up the stock

Mmmmmm....Bacon - no more need be said 

Sour Cream - I couldn't resist using this little Carnival Glass dish I picked up for a buck

Hubová Polievka - Mushroom Soup

Mushroom Soup -Hubová Polievka - (Recipe adapted from slovakcooking.com)

1 ounce dried, or 8 ounces fresh mushroom, sliced (I used fresh crimini)
5 cups water
3 large potatoes, peeled and cubed
4 sliced smoked bacon, chopped
2 Tbsp. flour
2 Tbsp. sour cream
Salt and Pepper to taste

Peel and cube potatoes and add to a large pot with salted water along with sliced mushrooms. Bring to a boil, then lower to a simmer.
Meanwhile, fry the bacon until crisp. When done, pour off most of the fat and add the flour, stir until combined, then add to the pot with the potatoes and mushrooms.
Simmer until potatoes and mushrooms are soft, then add sour cream and stir to combine.
Season and serve along with good hearty bread - I used pumpernickel rolls.


Final Assessment: Delicious! A simple, hearty soup, that goes well with thick slabs of bread and butter. I'll bet it would be even better tomorrow once the flavors had a chance to meld...but there isn't a drop left!

© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

How to Eat for $7 or Less a Day

Welcome new readers! If you found my blog in the US News & World Report story about living on a budget on Yahoo! Finance and are looking for budget shopping and cooking ideas, please check out my Hunger Challenge posts. You'll find recipes, tips and more.

Thanks!

Amy

Basic to Brilliant, Y'all & Spiced Sweet Potato Mash recipe

Virginia Willis is like the Southern cousin you wish you had. She's smart, funny and warm and has a mischievous sparkle in her eye. I finally got to meet her earlier this year in Monterey at Cooking for Solutions. She did a cooking demo where she had the audience laughing over a story about her appearance on the Paula Dean show (the story is in her latest book, by the way). But what I remember most is the spectacular dish she made with trout. I can still taste it in my mind. It was pan-seared trout drizzled with pecan butter and topped with an incredibly rich smoked trout salad. And the recipe is dead simple. That's the signature of Virginia Willis, amazing food that really isn't all that difficult but definitely something extra special.

Virginia's latest book, Basic to Brilliant, Y'all, is all about the "something extra special." Each recipe has a simple component--like the seared trout, and an optional brilliant flourish--like the topping of smoked trout salad. It's what makes this cookbook a real keeper (even if you have other Southern cookbooks). The recipes are fresh and modern and reflect both Virginia's Southern roots and her French training so you'll find recipes like Savory Monkey Bread, Coca Cola Cake and Creole Country Bouillabaisse. If you'd like a personalized book plate from Virginia Willis to go in your copy of the book, buy it within the next two weeks, then fill out this form.

I may be anything but a Southern girl, but like Virginia I am pretty much crazy about sweet potatoes. Basic to Brilliant, Y'all has eight sweet potato recipes in it, including soup, salad and spoonbread. But the recipe that caught my eye was Twice Baked Sweet Potatoes. The reason I wanted to make it was because it uses sorghum as a sweetener (there are suggestions for other sweeteners if you don't have sorghum). I love the earthy flavor of sorghum and just got my first batch of it from Bourbon Barrel Foods earlier this year. The recipe is basically roasted sweet potatoes, mashed and spiced with just a tiny bit of butter and sorghum. But it still manages to be rich and comforting. The twist is to double bake the skins and fill them up with the mash then top them with pecans and bake them yet again. It's a great side dish, but I even ate one of these beauties for breakfast the other day!

Here is the recipe, printed by permission Basic to Brilliant, Y'all by Virginia Willis, Tenspeed Press, 2011

Spiced Sweet Potato MashServes 4 to 6

Sweet potatoes are good and good for you. Most Southern recipes drown them in butter and sugar, but they are so good with a just a whisper of butter. In this recipe the potatoes are first roasted, then scooped and mashed. You can use the microwave if you are pressed for time, but roasting brings out the complex flavors.

Ingredients

4 medium sweet potatoes (about 2 pounds)
2 tablespoons sorghum, cane, molasses, or maple syrup
1 tablespoon unsalted butter
Finely grated zest and juice of 1/2 orange
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Coarse salt and freshly ground black pepper

Instructions

Preheat the oven to 400°F. Line a rimmed baking sheet with a silicone baking liner or parchment paper. (This will help with clean up.) Using a fork, pierce the sweet potatoes in several places and place on the prepared baking sheet. Bake until fork-tender, about 50 minutes. Set aside to cool.

When the potatoes are cool enough to handle, peel the potatoes, discarding the skin. Place the pulp in large bowl. (If you really want them creamy, press
them through a fine-mesh sieve or food mill.) Add the syrup, butter, orange zest and juice, cinnamon, allspice, nutmeg, and cayenne. Season with salt and pepper.

Using a potato masher, heavy-duty whisk, or handheld mixer, beat until smooth. Taste and adjust for seasoning with salt and pepper. Transfer the sweet potatoes to a warmed serving bowl. Serve immediately.

Brilliant: Presentation
Twice-Baked Sweet Potatoes
Meme peeled hers; discarding the skin, and Mama does, too, but I like the leathery skin. It’s the extra step of stuffing these that makes this recipe Brilliant.
Using an oven mitt or folded kitchen towel to hold the cooked potatoes, cut the potatoes in half. Using a spoon, scoop the flesh from each half into a bowl,
leaving a 1/8-inch to 1/4-inch thickness of flesh in each shell. Arrange the shells on a baking sheet and bake until dry and slightly crisped, about 10 minutes. Meanwhile, prepare the mash as in the Basic recipe. Spoon the still-warm potato mixture into the crisped shells, mounding slightly at the center. Sprinkle 1/2 cup pecans equally over the filled sweet potatoes. Bake until slightly brown and crisp on top, about 10 minutes. Serve immediately. Serves 4 to 8.

Apricot Jam Bread Pudding

Bread pudding has a wonderful old fashioned feel to it. It is a dish built on a foundation of thrift – using up leftover bread and transforming it into a sweet treat. The allure of making bread pudding is that special moment when you have all the ingredients in your kitchen without needing to run for something at the store. This particular version came about when I had just the right ingredients in my fridge…day-old sourdough bread, dairy products, and some apricot jam just begging to be used.

Ingredients
3 cups cubed sourdough bread
3 cups half-and-half or heavy cream
2 eggs
2 egg yolks
½ teaspoon almond extract
½ teaspoon vanilla extract
6 ounces apricot jam

Instructions
Preheat oven to 350 degrees. Whisk the half-and-half, eggs, egg yolks, and extracts. Add the cubed bread and allow it to soak in the mixture for about 10 minutes. Remove enough bread cubes from the mixture to cover the bottom of an 8x8 baking dish. Spread about half of the apricot jam and then cover with the remaining bread cubes. Pour the half-and-half mixture on top of the bread cubes and spread the remaining jam. Bake for an hour, or until the sides puff up and turn golden brown, and the center is set.

Day 163! Slovenia - Castagnaccio (Chestnut Cake) Up Next, Slovakia

Lately I've been into savory cakes;  the kind my kids generally turn their noses up at, which is all the better for me, because I actually get to have more than one slice before it vaporizes. There are many, many wonderful recipes from the country of Slovenia, but when I came across this one for Castagnaccio (Chestnut) Cake, I knew I wanted to make it as I'd never cooked with chestnut flour before and the country has a long history of cooking with chestnuts, especially during times of war when foraging for nuts and berries meant the difference between sustenance and famine. Plus, the thought of olive oil, rosemary, golden raisins and pine nuts combined in a cake sounded so intriguing that I couldn't help but bi-pass all the other great recipes I found in favor of this one. I ordered the flour from Amazon, but you may be able to find it at Whole Foods or an Italian specialty shop.

I believe it's best to live life with no regrets - no matter the impulsive decision (which I make daily -- habitually), and this is one of those split second choices I can confidently say I'll never regret. But...my husband did not share in my enthusiasm - nope, he did not like the cake at all. This is an extremely dense, almost pudding-moist cake, with a creamy texture to which he took an immediate dislike.  Despite only having 8 tablespoons of sugar, it's also very rich, but not sugary thanks to the natural sweetness of the chestnut flour and raisins, so a small slice is all that's needed. And, while I thought the addition of rosemary scented and flavored the cake to sublime heights, he didn't didn't agree in the least. After the second bite, and a somewhat queasy smile, he politely pushed the plate away. I, on the other hand, loved that the earthy chestnut flavor was completely foreign to my palate. Should you try this cake, do try to let go of your preconceived cake-as-I know-it notions and enjoy this rustic, savory confection. I can imagine Castagnaccio with a sweet dessert wine or a cup of good strong espresso.

Located in the heart of Europe where the the Alps meet the Mediterranean and the Pannonian Plains meet the Karst, Slovenia is bordered by Austria, Hungary, Croatia and Italy. Among one of the most biologically diverse countries in the world, Slovenia is home to over 24,000 animal species. This beautiful country is the 3rd. most forested country in Europe and boasts some of the most pristine lakes, streams and thermal springs. Historically, Slovenia was part of many different states such as the Roman Empire, Holy Roman Empire and the Hapsburg Monarchy. During World War II, the country was occupied by Germany, Italy, Hungary and Croatia, eventually emerging as a Yugoslavian state. Finally in 1991, the country attained full sovereignty. A deeply devout and secular nation, Slovenia has over 3,000 churches and chapels.

Owing to Slovenia's rich history and proximity to other countries, its cuisine is quite diverse and is regionally influenced (hence this cake that's also made in Tuscany) by neighboring borders. In general, animal fat, cream, butter and eggs form the basis for much of its cooking. Stews, porridge, pork, poultry, potatoes, beans, cabbage, mushrooms, wild greens (regrat) are all enjoyed. Chestnuts, walnuts and hazelnuts are frequently used in desserts along with strawberries, loganberries, blackberries, blueberries and honey.

Pine nuts, olive oil, sultana (golden) raisins and rosemary flavor the cake

Soak the raisins in warm water for a few minutes to plump them up

Chestnut flour has an earthy and unique flavor

Only 8 tablespoons of sugar sweeten this cake

A few strokes of the whisk gets all the lumps out of the batter without over mixing

Top batter with rosemary sprigs and drizzle olive oil

The cake is done when little cracks appear on top

Castagnaccio (Chestnut Cake) - (Recipe adapted from Epicurious.com)
(Recipe can be divided in half and baked in a 9" pan to make a thinner cake)

1 lb. chestnut flour
8 Tbsp. sugar
Pinch of salt
6 Tbsp. sultana (golden) raisins
6 Tbsp. pine nuts
A few sprigs of fresh rosemary
5-1/2 Tbsp. extra virgin olive oil, plus extra fro drizzling
4 cups cold water

Soak  raisins for a few minutes in warm water.
Mix the chestnut flour, oil, salt, sugar and water - using a whisk helps break up any lumps.
Drain the raisins and mix into the batter, along with pine nuts.
Pour the batter in a greased 10"- spring form pan.
Sprinkle rosemary sprigs over the top of batter and drizzle with a little olive oil.
Bake at 400 F for 45 minutes
Cake is ready when the surface is covered with little cracks.
Cool and serve.



© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

Herbed Goat Cheese Dip with Asparagus Spears

A tangy goat cheese dip contrasts beautifully with the unique, almost grassy, taste of steamed spears of asparagus. This makes a simple but elegant appetizer for a party.

Ingredients
5.5 ounce package goat cheese
2 tablespoons chopped basil
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 teaspoon fresh thyme
1 tablespoon olive oil
½ teaspoon lemon juice
3 tablespoons Greek yogurt or sour cream
Steamed asparagus spears

Instructions
Mix all ingredients in bowl. Serve with steamed asparagus. I steamed the stalks in a steamer pan set over boiling water. The thickness of the stalks will affect steaming time. If you are lucky to find super thin spears, it may only take a minute or two until it is tender.

My Picks for SF Cocktail Week

I'm super busy this week trying to get stuff done before heading off on another trip. But if I had more time on my hands, I'd be going to lots of SF Cocktail Week classes, seminars and events. The fifth annual SF Cocktail Week has an extremely impressive line up of events, everything from a how to throw a brunch cocktail party with H. Joseph Ehrmann (who is rightfully famous for his bloody mary) to hand's on classes on gin and rum, a chocolate and scotch pairing seminar, and a molecular gastronomy meets mixology event that sounds like the Exploratorium for adults.

The iconic Anchor Brewing, the site of the opening party, is part of Anchor Distilling, which also includes a portfolio of small batch traditionally distilled spirits. At the party I got a chance to try quite a number of them. Some of my favorites were the Luxardo line of maraschino, limoncello and amaro, Hirsch bourbon and Junipero gin. Keep your eyes open for them!

At the event I made a point to talk to my most cocktail savvy friends about the upcoming events (which range from free to over $100 each) and they helped me put together this list of top picks for SF Cocktail Week:

Intoxicating Ladies
Wednesday, September 21, 8 pm-12 am, at Rye (688 Geary St.)
Top women bartenders will be working only with liquors produced by female distillers, including Distillery No. 209 gin, Square One vodka, Four Roses bourbon, and Calle 23 tequila. Best of all, admission is free; you will only pay for drinks.

The Science of Taste
Thursday, September 22 3-5 p.m. at The Boothby Center for the Beverage Arts (1161 Mission St., Suite 120)
Tickets: $25 in advance; $35 at the door
Hosted by the Cognac Spirit Board, this seminar will explore the scientific aspects of taste and flavor through cocktails curated by LUPEC (Ladies United for the Preservation of Endangered Cocktails) that represent the five facets of taste (sweet, sour, salty, bitter and umami.) Don Katz, a Professor of Neuroscience and Chemosensation at Brandeis University, will speak about the science of taste and flavor. Graham Wright, a chemist currently affiliated with the Museum of Science and bon vivant, will explain how these concepts are applied in the glass.

Barbary Coast Bazaar
Friday, September 23 8-11p.m. at The Old Mint (88 Fifth St., at Mint Plaza)
 $85 regular; $95 at the door
Think 1920's big top atmosphere with music, magic and fresh takes on carnival food from Straw and punchbowl cocktails from Rye, Bourbon & Branch, DOSA and Elixir.

The Legends Awards
Saturday, September 24 from 6:30 p.m to 2 am at Sir Francis Drake ( 450 Powell St at Sutter) $175 regular; $200 at the door
Posh gala "black tie optional" awards event that includes a reception, dinner and awards hosted by Duggan McDonnell, Borys Saciuk and Reza Esmaili with burleque entertainment provided by the Hot Pink Feathers and Nick Rossi Trio and to top it all off, an after party. Local favorite bartenders presenting cocktails include Jackie Patterson and Brooke Arthur (Wo Hing General Store) Jonny Raglin (Comstock Saloon) H. Joseph Ehrmann (Elixir) Marco Dionysos (Smuggler's Cove) and Ryan Fitzgerald (Beretta).

Alaska Diary Day Two

What a difference a day makes! I've never been as happy to see the sun as I was on day two of my Alaskan adventure. If it had stayed grey, I would have missed on some truly spectacular scenery.


Even on sunny days, it's not a bad idea to wear the de rigueur Alaska footwear, Xtratuf boots.


In Cordova there are just three processing facilities (plus a 4th very small one) where the salmon is cleaned, cut and prepared to be shipped out. In the Summer kids from places like Slovenia, the Czech Republic and the Ukraine come to live and do the work American kids don't want to do. Even the roe is harvested and graded and prepared for export. Sport fisherman can bring their freshly caught fish in to be smoked or canned.


You know you're in Alaska when a garage has a seaplane and moose hanging in it.


Speaking of planes, I thought we would heading straight into grey, but that wasn't the case at all.


A flight is the best way to see the varied terrain including mountains, marshes, inlets and glaciers.


Especially the breathtakingly beautiful Sheridan glacier where locals go ice skating in the Winter.


The next moment wilderness.


And a close up look at the waterways.


The harbor, our hotel and town, all visible at once.


On route to the airport, foraging for delectable wild cranberries just means pulling off the road.


A drive through a deeper-than-expected puddle led to a stall and subsequent rescue from some locals who quickly got under the hood. Literally.

I was already a fan of Copper River salmon before this trip, but my appreciation for the people and the way of life in Alaska increased exponentially over the course of 48 hours there. Alaska gets under your skin. But if you can't come for a visit, enjoy Copper River wild salmon and know you are supporting a sustainable fishery and way of life for a special community of Alaskans who live in harmony with nature.

A huge thanks to Copper River/Prince William Sound Marketing Association for hosting me in Cordova. Please see Alaska Day One if you missed it...

MORE!
Post from Missy Trainer about our foraging for wild cranberries.

Alaska Diary Day One

Welcome to Cordova, a remote Alaskan town Southeast of Anchorage. The population is around 2,000 people (though it swells to around double that in the Summer during salmon season). The life of the town is tied to the Copper River. Salmon fishing is not just an important part of the economy but a way of life.

It's a place where you go for a hike instead of going to the movies and host a potluck instead of making dinner reservations and wear Xtratuf boots all year round. People fish, forage, hunt. And the annual festivals celebrate things like salmon, wild berries and fungus (at the fungus festival you can win a prize for the best mushroom themed decorated pair of Xtratuf boots!). There are scientists, fishermen and processors, environmental advocates and a whole lot of overlap between them all.

Cordova is also the home of the Copper River/Prince William Sound Marketing Association, Alaska's first regional seafood development association and host of my trip.


"In Alaska, you are never more than 5 minutes away from being cold and wet," someone told me the night I arrived. And true enough, it was grey and drizzling when I landed on a connecting flight from Anchorage (you can only get to Cordova by flight or ferry).


First thing after breakfast we head to the dining room of the Orca Adventure Lodge to meet our fishing guide. While we wait, what do we food bloggers get excited about? A massive 113 year old diesel powered stove named Bertha that we spy in the kitchen.


...and the engaging chef, Jeremy Storm, who told us about the challenges of shopping and cooking in a far off Alaskan outpost.


Intrepid food bloggers, we steeled ourselves and cast our lines. The zen of fishing is irresistible. You are at one with nature and catching a fish doesn't even matter. The only one that got pulled from the water by a neighboring fisherman got thrown right back in but it provided a little excitement all the same. My fish? He got away!


Alaskan haute couture aka Copper River Fleece.


Does this tell you how important restaurant culture is in Cordova? (note the spelling on the sign)


I was told by a fisherman that the favorite wine in Cordova is "Take me to Hawaii!" I think most folks will have to settle for Baja Taco, even though it's only open during the Summer.


The tacos are filled with Copper River salmon, but of course.


When not catching fish or eating them, you can print with them, especially if you get instructions from local gyotaku artist Pat McGuire.

Note:The unwitting model in the photos is none other than Joelen of What's Cooking Chicago?, another blogger on the trip.

A huge thanks to Copper River/Prince William Sound Marketing Association for hosting me in Cordova. If you enjoyed this post, check out Day Two...

Vodka Sauce

Marinara sauce gets some much-needed zing with the addition of vodka. Balance the flavor out with some cream, cheese, and crisped pancetta. This dish reminds us of one served at our favorite Italian restaurant in Philadelphia. It takes us right back to the small, cramped, romantic dining room of the restaurant we visited often in our college youth. A dinner out and a moonlit stroll back to campus was perfection.

Ingredients
Marinara Sauce:
1/8 cup olive oil
½ onion, chopped
2 garlic cloves, minced
28 ounce can crushed tomatoes
2 bay leaves
¼ teaspoon salt
¼ teaspoon pepper
¼ cup chopped basil leaves

Vodka Sauce:
Marinara sauce (see above)
¾ cup vodka
½ cup heavy cream, room temperature
½ cup Pecorino Romano cheese
1 tablespoon butter
3 ounces pancetta, cubed
2 cups frozen peas
salt and pepper to taste
1 pound pasta (we like penne)

Instructions
This recipe is broken into two stages.  First, we make a simple marinara sauce.  Once complete, we transform it into a rich and decadent vodka sauce.

For the marinara sauce... In a medium pot, heat oil over medium heat. Add onions and garlic and sauté about 8 minutes, or until the onions are translucent and soft. Add the crushed tomatoes, bay leaves, and salt and pepper. Simmer over low heat for an hour. Add basil leaves then take off heat and cool.

In a large sauté pan, combine the marinara sauce and vodka. Simmer over low heat for about 20 minutes, or until the mixture reduces by a quarter. Meanwhile, cook pasta according to package directions. Crisp the pancetta cubes in a nonstick pan. Once the marinara and vodka mixture reduces, add the pancetta cubes and drippings from pan, heavy cream, Pecorino Romano cheese, butter, and peas. When the peas have cooked, adjust salt and pepper to taste. Serve with cooked penne pasta.

Day 162.5 - Buttery Pear Pine Nut Cake

This simple, rich cake has been the go-to cake in my family for as long as I can remember. It's one of those cakes that can be put together at the last minute, topped with whatever fruit you happen to have on hand with 100% guaranteed awesome results - no matter your baking ability.  It's so easy to assemble, that once you've made it a few times, you'll have the recipe memorized, which is when the experimentation and fun really begins. My mother makes it using little prune plums (which I believe is the original recipe), and I have made it with everything from peaches, to pineapple to today's choice, pears. When I use pears, I like to top them with a little cinnamon, a sprinkling of sugar and pine nuts. Happy Sunday!

Start with firm, ripe pears

Six ingredients  - easy, right?! (not shown, pinch of salt and vanilla)

Cream butter and sugar with a wooden spoon - no need for a mixer

Add eggs and mix well

 Core and slice pears, then fan them out on top of the batter

Squeeze half a fresh lemon on the fruit to keep it from discoloring (gives it flavor too)

Sprinkle with sugar and top with pine nuts

Now skip dinner and go eat cake

Buttery Pear Pine Nut Cake


1 cup flour
1 cup sugar
1 stick sweet unsalted butter, softened
1 tsp. baking powder
Pinch of salt
2 eggs
1 tsp. vanilla
Italian prune plums, pears, peaches, apples or pineapples...or any fruit you like!
Fresh lemon juice
Pine nuts (optional)

Preheat oven to 350 F.
In a bowl, cream butter and sugar until fluffy. Add eggs and vanilla and mix well.
Add flour, baking powder and salt to butter mixture, and blend until creamy.
Spoon into 9-inch greased cake pan (batter will be very thick)
Smooth the top and arrange fruit on top.
Squeeze 1/2 fresh lemon on fruit (to keep it from discoloring)
Sprinkle with cinnamon and sugar.
Top with pine nuts (optional, if using pears)
Bake for 45-50 minutes (depending on how juice fruit is), or until a toothpick inserted in the center comes out clean.

Serve warm or at room temperature.

© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved