A cake for Spring (and Breakfast)

Dear Boo,

I'm not much of a baker anymore, a fact that the Husband often laments. I first came to cooking through baking, as I think many people do, and I used to enjoy the methodical, detailed instructions and found it comforting to know that one must really follow the exact steps to come up with a successful product. No scary riffing or improvisation expected. And I've always been a very good rule follower. But over the years as I've gained some confidence in the kitchen, I've come to enjoy the freedom of trusting my taste and tweaking recipes as I go and to be increasingly frustrated by the precision, patience, and multiple dirty dishes required of baking. Coinciding with this was the mysterious disappearance of my sweet tooth, which miraculously and somewhat controversially reappeared recently without so much as a Hey, how ya been. 

Which is how I found myself making this cake. It seemed a perfect compromise for me: practically a one-bowl wonder, nicely unfussy but pretty in presentation, not too sweet as balanced by the sour lemon, and not too healthy (despite the yogurt) as balanced by the copious amounts of cream dolloped and cascading down the slice. And a very welcome taste of a very welcome new season. (There are bursting buds on the tree outside my window! They make the discarded plastic bags hanging off the branches look so whimsical!)

We ate it as dessert with Easter dinner, but it is equally appropriate with a cup of afternoon tea, or for that matter with morning coffee. I realized the next day when I brought the leftovers to work, that it suspiciously resembles the top of a muffin. And I'm just fine with that. 

Love,

The Mouse


Lemon-Blueberry Yogurt Cake with Lemon Cream 

Adapted by The Kitchn from Gourmet, Serves 8 

For the cake: 
1 cup all-purpose flour 
1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1/4 teaspoon salt 
2/3 cup granulated sugar 
Zest of one lemon (about 1 1/2 teaspoons) 
1/2 stick (4 tablespoons) unsalted butter, softened 
1/2 teaspoon pure vanilla extract 
1 large egg 1/4 cup plain Greek yogurt (whole or 2%) 
1/4 cup milk 
1 cup fresh or frozen blueberries (no need to thaw) 
1 1/2 tablespoons turbinado sugar 

For the lemon cream: 

1/4 cup heavy whipping cream 
2 tablespoons store-bought lemon curd 

Preheat oven to 400°F with rack in the middle. Butter a 9-inch round cake pan and line the bottom with parchment paper. Flour the sides. 

Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside. Place the granulated sugar and lemon zest in the bowl of a stand mixer or in a large mixing bowl. Using your fingers, rub the zest into the sugar until it is the texture of damp sand and smells like lemon candy. Add the butter and beat in a stand mixer or with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in the vanilla and the egg. Add the yogurt and beat well. 

At low speed, beat in half the flour mixture until just combined. Then beat in the milk and remaining flour mixture. 

Spread batter evenly in the pan. Scatter berries over top and sprinkle evenly with turbinado sugar. Bake until cake is golden-brown and a tester inserted in the center comes out clean, about 25-30 minutes. Let cool for 10 minutes in the pan, then turn out onto a rack and cool for 10-15 more minutes. Remove parchment and invert onto a plate. 

Meanwhile, using an electric mixer or immersion blender with a whisk attachment, beat cream and lemon curd on high speed until creamy, smooth and thick. It should be about the consistency of regular yogurt. Keep refrigerated until ready to serve. Serve cake warm or at room temperature, dolloped with lemon cream.

The Chicken at the End of the World

Dear Mouse, 

Happy Winter!

Xmas Tree on the porch of The Porches Inn, North Adams, MA

 It's 12:01 AM on 12/22/12, which means the Winter Solstice has passed, and we are all still alive, praise {Insert Mayan Deity Here}. You, A-Mac and MD have just left my place after our annual Solstice Dinner, which means I have been consuming wine since early 12/21/12. As such, I'll try to keep this short, sweet, and coherent.

I've been back in NYC for twelve days now since A-Mac and I returned from a two-week gig up in the Berkshires that was, on several levels, the stuff that dreams are made on. 

                                      Even though we had to wear our own faces all the time. 

(My) first snow of the year!! glimpsed from hotel window

Just another day at the office

                               Sabine, the Porches Inn Cat, stares at the fire. (There's a fireplace.)

I'm well aware that a lot is going on in our world at the moment. Certainly there's been enough new things to blog about in the time since I returned from AvantShangriLuminatiCamp. And I'm aware that if I AM going to yammer on about My Winter Vacation in the hills I could at least talk about the incredible Museum where we worked, the beautiful and challenging piece we were there to rehearse, the Dream Team Playwright/Director/Composer triumverate I have only dreamed of, or at least the memorable acoustic gig I played in a local sports bar/restaurant, singing in front of a popcorn machine between two flat screen TVs. These are all important.

But all I really want to talk about ...

... is breakfast.

So, you fill out the little card and hang it on your door at night...

... and in the morning, this happens.

(L to R (basically): chocolate croissant, juice glass, adorable silver 'lunchbox', black mug, grapefruit juice, half-and-half, coffee thermos, NY Times.)

Yes, the Porches Inn in North Adams, where we were housed for this gig, is a pretty stellar joint. It has a lot going for it : rural charm, proximity to famous museum, fireplace, 24-hour outdoor hot tub. But the feature which has ruined me for all Actor Housing going forward is

 - three words -

 Complimentary. In-room. Breakfast. 

Let's see it again, shall we?

I mean, if you can imagine a more Boo-Friendly amenity I'd like to hear it. 

You choose coffee or tea, type of juice, type of pastry, type of milk!!, and either local news or NY Times. Oh, and when I requested fruit instead of pastry? I got it. Apple & orange. I mean I still can't get over this . I really can't. 

I figured, well, I'll do that for the first few mornings. You know, until I get sick of it. 

(I never got sick of it. Oh, yeah, and all our meals were catered. And ... scene.)

But nothing gold can stay, and so it was that we finished the project with tears, laughter, harmony, weight gain, and good memories. I found myself back in NYC, forlorn, bleary-eyed, and - gasp! - having to fix my own breakfast.  Oh, the hardships of re-entry. 

Fortunately, we do have The Commons downstairs, and so far no one there has noticed when I'm wearing pajamas.  Also fortunately, the five-pound bag of The Roasterie 'Kansas City Blend' coffee I ordered (from, yes, Kansas City) arrived while I was gone. And most fortunately of all, I remembered that I like to cook. 

And when you find yourself in the kitchen feeling, for whatever reason, just a little out of practice (read: lazy/whiny), it's good to have a reaally simple, shall we say Foolproof recipe to which you can turn.

Chicken with Shallots, from Ina Garten's new cookbook, "Foolproof", which The Mother gave us both for Hanukkah. Good timing. 

This is the chicken I made for you guys tonight and I think I can say it was a hit. I recommend it for a busy winter week like this because it is FAST, Easy, and yet also somehow Fancy-Seeming and special. 

Happy Winter and Room Service for All!

Love,

The Boo

The Boo's Room Service Recovery Chicken, or Ina Garten's 'Chicken With Shallots' from 'Foolproof'

*I do not own an ovenproof skillet, so I browned the chicken in a pan on the stove and then transferred it to a roasting pan for the oven part. Also, Ina calls for "boneless, skin-on" chicken breasts which I couldn't find. My breasts had bones (you know what I mean) and it was just fine. *

Ingredients

4 skin-on chicken breasts

1/4 C minced shallot (1 large)

1/3 C fresh lemon juice  

3 tbsp heavy cream

4 tbsp (1/2 stick) butter, diced, room temp

1/2 C white wine

3 tbsp canola or veg oil

1 tsp salt

1/4 tsp pepper

Preheat oven to 425. 

Heat oil in skillet over med high heat for 2 min until it starts to smoke. 

Place chicken breasts, skin down, in oil and leave them for 4 - 5 min.

With tongs, turn them over and put the skillet in the oven for 12-15 min. (or, like me, transfer to roasting pan, and put in oven.)

Meanwhile, on stove, mix shallots, lemon juice, and wine in a saucepan over med-high heat. Cook until reduced to about 2 tbsp.  

Add cream, salt, pepper and bring to a boil. 

Turn off heat and add the diced butter. Swirl the pan to melt the butter.  (Don't reheat, says Ina, or sauce will "break", something that the Mouse explained to me and I still don't understand what it is.)

Take out the chicken and pour the sauce over it. Serve. 

Super Moon Risotto (Cakes)

Dear Mouse,

"Ever since the Professor and his wife have come, our daily life seems to have jumped the track. I sleep at the wrong time, drink wine, and eat different Kabuli. Fancy. Bad for the system."

- Vanya, Target Margin's 'Uncle Vanya'

Last week, I basically didn't really sleep much. Even so,  I managed to have a series of vivid and bothersome dreams. I'm not saying that they were necessarily due to my nightly meltdown in this seemingly harmless "Chekhov Slumber Party", running for one more week. I'm also not saying the fault lies with eating leftover 'Drunk Man Noodles' from Spice for breakfast at 5AM. Anything's possible.

On the third mostly sleepless night,  I dreamed that I went out of my house (house?) to take my car (car?) to work (work? j/k) and was dismayed to see that the tires were basically flaccid. 'How', I (dream) thought to my (dream) self, 'could I have let this happen? How have I been just driving around on these tires and running them ragged instead of taking proper care of them? Is there a gas station near here? How will I get there? Will anyone help me put air in these things? And (for real, I thought this in my dream), how do I get out of here without anyone finding out I did this and laughing at me?' And then I woke up. (Oh, and I was also parked on somebody's lawn. Because that's how I (dream) roll.)

As you've often gleefully pointed out, Mouse, my dream life is almost ludicrously easy to read, its metaphors so obvious they can hardly even be called metaphor (what's the opposite of metaphor? Obva-phor?) So there's something reassuring about knowing that this dream means nothing more complicated than  maybe I just need a break. To, you know, pump air into my obvaphorical tires. 

                                                                  I'm getting to the food.

I venture to say though that my recent insomnia and various other mood swings and mild hallucinations aren't ALL due to nights of mashed-up Chekhov and days of musical Gertrude Stein (rehearsing this). There's a LOT goin' on in the air around us right now. There's the pollen count, which I'm gonna say has accounted for, oh, 87% of my recent conversations. There's this crazy weather (remember when it used to be kind of  nice out  in MAY?) And then of course there was the Super Moon that, well, happened last week and I'm just getting around to posting this now.

                                                            I'm GETTING to the food!

It was cloudy, so we in NYC didn't see it, but we (at least I) sure felt it. The Super Moon, so named for being the biggest/closest full moon of the year, zoomed into our lives on May 5 in the sign of Scorpio, the astrological sign associated with death, sex, regeneration, and scorpions. Yow. As this is a blog devoted to food (I'm GETTING to it!!) and not New-Age Hoo-Ha, I'll stop there, but my point is, yow. There's a lot out there to throw a girl off balance at the moment, especially a Sensitive Cancer with flat tires. 

Enter Risotto. This risotto, to be specific:

                       Shape and color of risotto pictured here to be explained in next paragraph.

I can't think of anything better to make for dinner during such a Lunatic Week. Creamy, soothing, filling, complex in flavor but not (as you might suspect) in assembly, it is the ultimate comfort food AND comes with the fringe benefit of stress release as you stir and stir, adding broth one cup at a time and marveling at how not even a cup of rice magically expands to feed you, your guest, and either another person or you, again, late-night, post-show, frying leftovers into risotto CAKES and silently thanking your genius sister for the suggestion. 

Love,

The Boo

Super Moon Risotto (Cakes) for Basically Two or Three People

(based on Ina Garten's recipe)

Ingredients

3/4 C Arborio Rice

1tbsp olive oil

1tbsp butter

1/2 C chopped fennel

1 med onion chopped

1/3 C dry white wine (and you'll probably splash some more in during the stirring, why not)

4 C (about) hot chicken broth (maybe have some extra there in case)

1/2 lb asparagus

zest of two lemons

1tbsp fresh lemon juice

1/4 C mascarpone

1/4 C parmesan (or more if you like -- and definitely more for serving)

1 tbsp minced fresh chives

 I would do this part first: cut asparagus into 1-in lengths, discarding woody stems, and blanch in boiling water for a few minutes. Set aside. 

Olive oil and butter into your dutch oven or similar pot over med heat. When hot/melted, add onion and fennel and saute  for 5-7 minutes, til tender. Add rice and stir to coat w/oil and butter. Add the wine and simmer over low heat, stirring constantly until absorbed. Start adding hot chicken broth, a ladle at a time, stirring constantly until absorbed before adding the next. Do this til all broth is gone.  This will take about 25-30 min. When you're 15 minutes in, add the asparagus, lemon zest, salt and pepper. Continue cooking and adding stock and stirring, til the rice is tender but firm. 

Whisk lemon juice and mascarpone together. When risotto is done, turn off the heat and stir in mascarpone mixture plus parmesan and chives. Let it settle a minute then serve with addtional parm and chives for sprinkling. 

                                                      THE NEXT DAY:

Put 1 tbsp of olive oil into a pan over med/low heat.  Maybe using a 1/4 C scoop or similar, scoop a ball of leftover risotto into pan and gently flatten to make more of a cake shape. Fry over medium heat for about ten min (be patient and also watch so you don't burn). When it's brown on the bottom and able to hold its shape reasonably, carefully flip over and do the other side. Eat. Yum.