the moveable feasts

Peppers and eggs

with 4 comments

peppers and eggs

Let me share with you something that, 100% without a doubt, captures everything I care and like about with food. It’s Clara’s Great Depression Cooking—a channel on youtube that I have regularly visited and watched the same short 5- or 10-minute videos over and over again throughout the past 5 years or so.

I don’t like Clara’s Kitchen ironically—like, I really, really enjoy her videos. I also don’t like it in a Kinfolk-y way that tries to harken back to an era where we weave our own baskets and sew our own clothes out of necessity or whatever-the-eff they’re all about. I just find something really calming about her videos; must be the way she talks and moves, or the stories she tells. It’s the sort of thing I like to watch when I’m in almost a half-conscious state, when the mind goes all buzzy and you just want something like a lullaby to surround yourself with. (Do you know what I’m talking about? I can’t be the only one like this. My other downfall when I’m like this is watching youtube make-up tutorials, but that’s a whole other story.)

My favorite “episode” of hers is Peppers and Eggs, which is part one in a two-part series with the following episode being fresh bread to accompany the peppers and eggs. If you read my blog regularly and like the type of food I’m into (uh, everything?) then I urge you to check that clip out. It’s so nice it makes me want to watch it over and over again if for nothing else than to try and trick myself into having some sort of personal connection with Clara. I don’t know another way to put this that won’t make it sound awkward, but I really like old people. I like their stories, I like their style, I like what they talk about. Maybe I’m being a traitor to my generation, maybe they just know things we don’t—who knows. All I do know is that when Clara talks about bringing a peppers and egg sandwich to school and regretting forever her decision to trade it for a spaghetti sandwich with another girl in her class, all I want is to be the girl that she was in that scene.

My twin sister (also a Clara fan) and I have always joked about making peppers and eggs, but something prevented us from actually following through with it—maybe it was all that oil she glugs into the pan, or the seemingly endless amount of salt she adds to the peppers. But this fall Lindsey and I came to our senses and tried it out, and I think we’ve made the meal at least 6 times between the two of us so far this season. It’s so good I don’t even think there’s anything I can say about it. Clara would call it “nutritious” too, and something about that makes me happy.

Peppers really taste excellent right now, so I’ve been picking up a couple every week lately. The trick to cooking them is, as usual, patience. Slice them up and then let them bubble gently away in a good amount of olive oil until they get soft, slumpy, and brown-spotted. Pour in the eggs, let it sit for a minute before softly turning it all into a scramble, and make sure to be liberal with the salt. It’s good on toast but I like it between two slices of buttermilk/potato bread, like a sandwich. Make sure it’s white bread, though.

PS This is for lunch or dinner, not really breakfast. But do what you will.

Music, lately: Been crushing on Mac Demarco lately. I’ll be seeing him when he’s coming through Seattle next month so I’m psyched for that. Let Her Go, Salad Days, and Ode to Viceroy are current favorites. His music sounds happy and chipper but his lyrics are pretty depressing—there’s something about that combination that I really like.

peppers

One Year Ago: Quiche Lorraine and Gâteau au chocolat / French Chocolate Cake
Two Years Ago: Quick Skillet Coq au Vin and Cauliflower Soup with Cheddar and Dijon Croutons
Three Years Ago: Best Banana Bread

Peppers and Eggs
Serves 2

2 bell peppers, red or orange or yellow
olive oil
4 eggs
a dash of whole milk or cream
lots of salt and pepper

Slice the peppers up into strips, discarding any of that interior white pith and all the seeds. Heat up a good amount (think at least 3 or 4 tablespoons) of olive oil in a skillet over medium heat and add in the peppers when the pan is hot. Cook the peppers gently for about 7 to 10 minutes until the peppers are soft and floppy. They should get bits and spots of brown on them but if they’re burning or cooking too quickly, reduce the heat as needed. While they’re cooking, beat the eggs together with a dash of milk or cream and a good amount of salt. Add in the peppers, let them sit and cook for about a minute, then gently fold them with the peppers to scramble them. Turn the heat off before they get cooked all the way as to avoid rubbery eggs. Taste for salt (like Clara would). Serve as a sandwich with white bread or on toast.

Written by Amy

October 12, 2014 at 8:01 pm

Posted in Lunch

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Pflaumenkuchen // German yeasted plum cake

with 11 comments

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Like most average, middle-class white girls who grew up in some American middle-of-nowhere, I have a thing for anything cool. And by cool I obviously mean old and foreign and something that has the potential to make me feel like I’m anything other than an average, middle-class white girl sitting in Nowhere, USA. (I would like to think I’m kidding because this is exactly the type of thing I love making fun of other people in my demographic for, but this actually probably applies to me too much for it to be funny.)

In the food realm, this has led me through what I have previously affectionately called “phases”—you might remember that long love affair with Lebanese food (still a sucker but shh don’t let anyone know it), or that love affair with French food and all other things French (also, predictably, still a sucker), or those other brief obsessions with the cuisines of Italy, Spain, etc etc.

Although I’m under no illusions that I’m definitely still the type of girl that’s destined to chase after that ever-illusive “cool,” for the most part I’ve given up trying to cook anything that I don’t have any cultural relationship/memories with. This is because I used to cook “French” food like a quiche lorraine and a beet salad and think I was being so cool and French, and then I actually moved to Paris and realized it really wasn’t the quiche that was making me more French—it was the fact that I was eating a slice of the quiche in my hand, standing in the kitchen at 4pm with the TV on in the background that decidedly made me very not French. I’ve had quite a bit of thoughts regarding this “not what but how” thing with food, but I’ll save a full explanation of that for another time.

Anyway, to put it in another way: how was I supposed to know how a quiche was supposed to be eaten—let alone taste like!—if I had never actually eaten one in France? How is one supposed to know what a nutella or speculoos crepe should taste like if he or she hasn’t yet eaten one that cost 2 euros from a stand on rue oberkampf at 3:30 in the morning on a friday night? Do you know what I’m saying?

I feel bad because on one hand, are we all supposed to just be relegated to eating only what we were culturally brought up on? Of course not. Like, there’s no way I’m gonna eat only tuna noodle casserole and fettucine alfredo and banana bread the rest of my life (bless you, mom, I had a great childhood of food). So I go on and make cool-sounding stuff from Jerusalem, or attempt things like this pflaumenkuchen even though I’ve never stepped a foot in Germany that wasn’t in an international airport.

So basically I want to use the past five paragraphs as a seriously inefficiently written disclaimer to this post. As in, I made a German yeasted plum cake called a pflaumenkuchen and it tasted good but who am I to know otherwise?

But Luisa Weiss is pretty much an authority on the matter, and I trust her. And David Lebovitz did a variation on the recipe that includes a cinnamon struesel scattered on top and he is kind of an authority on everything, so I trust him too.

And it is a nice cake, I think. The base is a yeasted dough that has just a little sugar and some lemon zest. It barely takes any time at all though, so don’t be put off by the yeasted part. It puffs and billows up in all its yeasty goodness around tart, juicy plums. I think it’d be almost a bit too tart, if it weren’t for the cinnamon streusel on top. All together though, it’s a fine cake. A+. Would and will make again, next year when there’s a glut of plums, even though I could make this cake a hundred times and I’d still have no idea how it should really taste, in Germany. (Maybe one day, Berlin?)

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One Year Ago: Tarte Aux Pommes // French Apple Tart
Two Years Ago: A simple provencal bean salad
Three Years Ago: Whole Wheat Date Bread and Sweet and Spicy African Peanut Soup

Pflaumenkuchen // German Yeasted Plum Cake
From Luisa Weiss’ My Berlin Kitchen, with David Lebovitz’s adaptations

I used red juicy plums that grow in my backyard, though the traditional recipe is made with Italian prune plums. I don’t think the substitution was a bad move, because I liked the sour juicy bits of the cake quite a lot. Also the traditional recipe is made with fresh yeast, which I think would be the really proper thing to do here. I’ll write the recipe out using active dry yeast, which is what I usually end up having around. 

Dough
7 grams (2 teaspoons) active dry yeast
125 ml (1/2 cup) whole milk, divided
225 grams (1 1/2 cups plus 2 tablespoons) flour
3 tablespoons sugar
1 large egg yolk
15 grams (3 tablespoons) butter, melted and cooled to room tempurature
pinch of salt
zest of one lemon

700 grams (1 1/2 pounds) plums, pitted and quartered

Streusel Topping
50 grams (3/4 cup) sliced almonds
70 grams (1/2 cup) flour
70 grams (6 tablespoons) brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
55 grams (4 tablespoons) butter, cubed, cold
pinch of salt

Heat about half the milk in a small saucepan until warm (yeast-warm, not hot). Combine in a small bowl with the yeast with a pinch of sugar and let dissolve and proof for about 5 minutes. Small bubbles should be blooming, showing the yeast is active. Meanwhile, liberally butter a 9- or 10-inch springform pan. Set aside.

Add flour to a mixing bowl, and make a well in the center. Add the proofed yeast mixture and mix briefly with a fork, incorporating just a bit of the flour to create a kind of wet paste. Cover with a tea towel and let sit for 15 minutes. Add in the rest of the milk, the sugar, egg yolk, melted butter, salt and lemon zest and stir until you get a shaggy dough.

Scrape the dough out onto a clean, floured work surface for a few minutes until smooth. Form into a ball and place in the buttered prepared pan. Cover with a tea towel and let sit in a draft-free, warm spot until doubled, about an hour or a little more.

Meanwhile, make the streusel topping. Pulse together the almonds, flour, brown sugar and granulated sugar, cinnamon and salt in the bowl of a food processor for about 30 seconds, until the almonds are broken up. Add the butter and pulse until the mixture becomes sandy and begins to clump together, about another 20 to 30 seconds.

Once the dough has doubled, deflate the dough and use your fingers to spread the dough across the bottom of the pan about 1 inch up the sides. Place rounds of the plums into the dough, squished in at an angle and overlapping, in concentric circles until they line the bottom of the pan. Scatter about a cup of the streusel topping over the plums (you may not need all of it, if you don’t want to go overboard). Set aside the prepared, unbaked tart to rise and rest for 20 minutes. In the meantime, preheat the oven to 350 degrees F (180 degrees C).

Bake the tart for about 40 minutes, until the plums are bubbling and the sides of the dough are a nice golden brown. Remove from the oven and let cool. The cake is best eaten on the same day it’s made.

Written by Amy

September 18, 2014 at 9:21 pm

Posted in Cakes

Tagged with , ,

Another cake, because why not (plums and cinnamon and honey)

with 6 comments

photo 4 (1)

Contrary to popular belief, cake is actually really good for you. I won’t go into the details of why because you know it’s all things like fat and sugar and vitamins and calories, blah blah blah—what a bore!—so I’ll just skip straight to the part of how nice it is to have something like this around.

This recipe comes from Nigel Slater, found first on Orangette (and later seen on Lottie & Doof). Nigel calls it a “pudding cake of plums, cinnamon and honey,” which sounds like a pleasant thing and turns out it tastes like a very pleasant thing, too. Dark and sweet and tart all at once—it seems to fit this exact moment when the seasons are changing and it’s both summer and fall. Make it on a day when the temperature takes a dip, when turning on your oven doesn’t sound like a death wish. Then enjoy a slice of the cake the next day (it gets better as the days go by), for breakfast, tea-time, or dessert, even if the weather momentarily takes a step back to feel like summer again. It tastes good in all weather, and it’s also one of those cakes (quite like the zucchini one I just posted) that tastes good any time of day.

photo (1) plums in a pudding cake

It was one of many recipes that I started bookmarking because they featured plums. Plums are something I’ve spent most of my life avoiding, believe it or not. The backyard of my childhood home has all different kinds of fruit trees, two of which contained plums. Sounds like a pretty sweet deal, right? No. The production of extra-juicy yellow and red-skinned plums seemed to never stop—we’d have bags upon bags full of them and there was always over-ripened, sickly-sweet splattered plums littered like hidden mines underneath the trees. The smell was SICK and sick like in not a good way, and by the way, have you ever stepped barefoot onto an over-ripe once-yellow-but-now-brownish plum as you’re trying to walk across the lawn? Yeah, as I said, SICK.

So yeah, plums were never, ever something I ate willingly. But then I moved to Paris for a year and became civilized and ate properly and now all my food tastes have changed (what a cliche!!) but really—after eating handfuls of les mirabelles following meals in the summer and early fall, they got to me. My favorite way to eat them is probably still as a sweet treat following a meal, but when you have as many as my family does, it’s a good idea to figure out how to pack them into as many different forms as possible (next up: jam). So far, this form of them, jam-packed into a batter of spices and dark honey, is a favorite. It works well with the red-skinned plums that are sweet and juicy but still tart. Slice ‘em thin and pack as many as you can into the cake.

One Year Ago: Cold Chocolate Snacking Cake
Two Years Ago: Chicken Liver Pate
Three Years Ago: Dried Cherry-Walnut Cookies

Nigel Slater’s Pudding Cake of Plums, Cinnamon & Honey
From Tender: Volume II, via Orangette

For some reason I like my cakes in circular form and the only 9-inch cake pan in my possession had pretty short sides. So I filled it up 3/4 the way with batter—which rose up just short of maybe 1-centimeter under the top once I dropped in the plum slices—which left me with a little leftover batter. I kind of like how it puffed up around the top of the pan and got this addicting chewy crust, but I think for all intents and purposes, it’s probably just smartest to get a hold of a correctly sized pan. 

260 grams (2 cups) all-purpose flour
1 slightly heaping teaspoon baking powder
1 teaspoon baking soda
1 slightly heaping teaspoon ground cinnamon
2 pinches salt
200 grams (2/3 cup) golden syrup
2 tablespoons honey
125 grams (9 tablespoons) butter
125 grams (3/4 cup) lightly packed brown sugar
2 large eggs
240 ml (1 cup) milk
350 grams (5ish) ripe red plums, pitted and sliced into 1-inch-ish segments

Preheat the oven to 180 degrees C, or 350 degrees F. Butter an 8- or 9-inch baking dish (one preferably with sides that are at least a couple inches tall), and line the bottom with parchment paper. Set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.

In a small saucepan, melt the golden syrup, honey, and butter over medium-low heat, stirring occasionally, until the butter has completely melted. Stir in the brown sugar until it’s a pretty homogeneous, molten-looking mixture. Remove the pan from the heat, and allow to cool for a minute or two.

In the meantime, combine the eggs and milk together in a medium bowl; whisk to mix.

Pour the golden syrup mixture over the flour mixture, and stir with a wooden spoon until just combined. The batter will be very thick. Add in the egg-milk mixture, and continue to stir—casting away any doubts you may have about how weird and unyielding the batter looks initially—until the batter is combined, without any traces of flour. It’ll be a fairly loose and liquidy-looking batter.

Pour into the prepared pan and arrange the plums on top—the more you can squidge next to each other, the better. Don’t worry about pushing them into the batter—most of em will sink on their own as the cake bakes. Bake in the preheated oven for 35 minutes, until the top gets a golden brown but it still looks under-cooked; then loosely place a piece of foil over the top and cook for 10 to 15 minutes more. At this point, the cake will look almost set, but still a bit soft in the middle. Remove the foil, turn off the oven, and let the cake rest in there for 15 more minutes. (If you’re keeping up, by the end the cake will have been in the oven for a total of 60-65 minutes.) Remove and transfer to a rack to cool. Best eaten at room temperature once completely cool. It gets better as the days go on.

BeFunky

Written by Amy

September 8, 2014 at 7:13 pm

Posted in Cakes

Tagged with , ,

Zucchini Cake (a good one, with spices and olive oil and a lemon glaze)

with 7 comments

photo 1

My main motivations for making this post:

1. I’m sitting in a cool coffeeshop in a gentrification-in-process neighborhood in Seattle and, you know, there’s no better space to inspire a non-active blogger to get back in the game.

2. It’s good to keep busy, especially in times of seemingly endless drawls of doing nothing.

3. My mom wants this recipe, and what’s a blog if not an appreciative gesture to one’s most faithful and consistent reader?

3. If I keep this recipe hidden from this blog for too much longer, the opportunity window of it still being presented during its appropriate season will firmly shut. And, really, that’d be a shame because this is a great cake to have.

Zucchini cake (and/or bread, whatever you want to call it) is one of those things that’s not very well-loved in this world, I think. For some reason it doesn’t have the charm of being resourceful like banana bread, nor does it have the attraction of being an all-out decadent cake that we choose to indulge in every so often.

I’m really not out to try and change this—I don’t care for food trends and I have no objections to however it is you want to fill your daily caloric intake. But, if by some chance you have some zucchini lying around and you want some sweet treat to keep around the house and you have at some point in your life thought “man, zucchini cake is one of those things I just don’t get but I am sure I could appreciate it if only the right recipe were to come around,” than I have just the thing for you!

But really, it’s a great cake. I posted about it back in the early days of this blog (typical rambly writing and crummy photos abound) but it seems like an okay thing to re-post. I’ve made it twice since being back in the States and each time slices get shaved off at regular, quick intervals by any and every family member until there’s nothing left but crumbs on the plate. We eat it for breakfast, as an afternoon treat, or after dinner. It’s one of those types of cakes.

It is my favorite zucchini bread/cake recipe, and it’s one that has turned both of my parents into first-time fans. It’s got a solid, moist crumb, a fruitiness in it from the olive oil, and a combination of spices that at first seem a bit inappropriate (ginger and nutmeg in the summer, I mean c’mon it’s a bit out of line) but that actually end up working out really well. Add that all up, along with the toasted walnuts and arguably the biggest selling point of the cake to the common-zucchini-cake-cynic—the crunchy, tart lemon glaze—and there’s not a single thing about this recipe that I’d mess with.

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One Year Ago: American Thick & Chewy Chocolate Chip Cookies
Two Years Ago: Jamaican Jerk Chicken and Stuffed Plantain Dumplings

Zucchini Olive Oil Cake with Lemon Crunch Glaze
From Gina DePalma’s Dolce Italiano

260 grams (2 cups) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1/2 teaspoon freshly ground nutmeg
3 eggs
350 grams (1 3/4 cups) cups sugar
250 ml (1 cup) extra-virgin olive oil
2 teaspoons vanilla extract
135 grams (1 cup) walnuts, toasted, chopped
300 grams (2 1/2 cups) finely grated zucchini (about two small)

60ml (1/4 cup) freshly squeezed lemon juice
140 grams (1 cup) confectioners’ sugar
65 grams (1/3) granulated sugar

Preheat the oven to 350 degrees F (180 C). Grease a 10-inch bundt pan with butter and dust with flour, tapping out the excess.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs, sugar, and olive oil on medium speed until light and fluffy, about 3 minutes. Scrape down the sides, then mix in the vanilla. Add in the dry ingredients all at once, and beat to mix together on medium speed for about 30 seconds. Scrape down the sides as needed. Stir in the chopped nuts and zucchini until incorporated.

Scrape the batter into the prepared pan, smooth the stop, and bake in the preheated oven for 45 minutes, until a toothpick inserted in the center of the cake comes out clean.

Once the cake comes out of the oven, allow to cool in its pan for 10 minutes before inverting onto a cooling rack. While it’s cooling, prepare the glaze of the cake by whisking together the lemon juice and the granulated and powdered sugars. Brush the glaze over the top of the cake using a pastry brush to cover the entire top surface of the cake. Use all of the glaze; as the cake cools, it will adhere well. Allow the cake to cool and serve.

photo 4

(What was left the morning after.)

Written by Amy

September 2, 2014 at 1:06 pm

Posted in Cakes

Tagged with , ,

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