Author: Liz @ spades, spatulas, and spoons

March – Tender Almond Cake
by

March – Tender Almond Cake

I should explain that I don’t have much of a sweet tooth. Do I hear gasps out there? I know, it’s not a popular viewpoint.

Salt is another matter, I’ve yet to meet a crisp chip of any kind that I don’t immediately adore. But sugar, not so much. My first blog post was in late September of 2014 and, since that date, there have been exactly 5 recipes for desserts.

Working backward, the last one was in May of 2022: Overnight Croissant French Toast Bake with Coffee Rum Sauce

In May 2021: Sweet and Salty Cream Cheese Tart

In June 2015: Lavender Nut Cake

In December 2014: Raspberry streusel bars

And in November 2014 my mother’s secret recipe: Pot of Chocolate

Here is number 6, Tender Almond Cake. It’s not too sweet, both dairy and gluten-free. The recipe came from Salvatore Messina at the NY Times. It’s a keeper, good for dessert with some fresh fruit. But it’s also wonderful with a cup of tea or coffee in the morning or as an afternoon snack.

My pictures do not do it justice. If I wasn’t leaving for New Zealand in a few days I would make it again just for the pictures…it will have to wait until I get back. I wanted to get this recipe into your hands.

Almond Cake

Almond Cake

The recipe is similar to an Italian almond cake. However, he adapted it from a recipe for torta de Santiago the traditional almond cake from Galicia, Spain, using less sugar, no cinnamon, and more orange zest.

Ingredients:

  • 1 Tablespoon of unsalted butter (or butter substitute) for greasing the pan
  • 8 oz/227 grams of blanched almonds
  • 6 large eggs, separated
  • 1-1/4 cups/250 grams of granulated sugar
  • 1 orange, zested
  • 1 lemon, zested
  • 1/4 teaspoon almond extract
  • Confectioners sugar for dusting

Method:

  1. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
  2. Pulse the almonds a few times in a food processor, then grind them, until they become a coarse meal. This will take 30 seconds to 1 minute.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium speed until pale and fluffy, about 1 minute. Beat in the ground almonds, zests, and almond extract until incorporated. Transfer the mixture to another large bowl and thoroughly wipe and clean the bowl of the stand mixer.
  4. In the clean dry bowl, beat the egg whites to stiff peaks on medium-high, for 1 to 2 minutes. Incorporate the whites into the egg yolk-sugar-almond mixture until no white streaks remain. Spread into the prepared pan.
  5. Bake on the middle shelf of the oven for 30 to 40 minutes, until a skewer inserted in the middle comes clean.
  6. Cool on a rack. Run a knife around the edge of the cake to loosen it, then transfer it to a serving platter. Dust with confectioner’s sugar before serving.
Tender Almond Cake

Tender Almond Cake

Tender Almond Cake

Tender Almond Cake

In My Kitchen – March 2023
by

In My Kitchen – March 2023

There hasn’t been much that’s new in my kitchen this past month. But there have been some note-worthy meals. I’m sharing this post with Sherry’s blogging party on Sherry’s Pickings. Come on over for an international summary from kitchens around the world.

Friends visited for a few days around Valentine’s Day. I made a brown rice mushroom risotto in my electric pressure cooker with a citrus/fennel salad and almond cake for dessert.

 

Blood orange and citrus salad with fennel

Blood orange and citrus salad with fennel

The almond cake was delicious, gluten and dairy free, and not too sweet.

Almond Cake

Almond Cake

The combination of flavors was perfect.

The leftover cake was wonderful with a cup of coffee for breakfast or an afternoon snack.

My friend had brought the contents of her farm box with her and it contained a large head of cabbage. One night we made an easy sheet pan dinner with boneless chicken thighs baked on top of cabbage and onions.

Sheet Pan Dinner

Sheet Pan Dinner

During a rare break in the weather, we were able to hold a puppy-play-date dinner outside. During Covid, we only entertained out on the deck. It’s remained a ‘thing’, especially when we can supervise the young dogs while we are socializing. Multiple outside heaters and lap blankets have made it comfortable.

My starter that night was roasted sliced eggplant ‘pizza’. Just slices of toasty roasted eggplant with a spoonful of tomato sauce and a slice of mozzarella, then baked until melty. A carb-friendly option to regular pizza. Eggplant is a vegetable that is growing on me, it hasn’t been a favorite in the past.

Eggplant ''pizza'

Eggplant ”pizza’

Wandering through the grocery store in search of inspiration I came across ground duck in the freezer section. It made a memorable and different burger one night. I gave it a slightly Asian twist with some grated ginger, garlic, and soy sauce. Then we served it with hoisin sauce slathered on the bun. The duck was tender and moist, mild flavored. I recommend you try it if you can find it.

Duck burger

Duck burger

From my kitchen I watched the snow come down…

Snow 2023

Snow 2023

The last time it snowed here was 1989.

In My Garden – March 2023
by

In My Garden – March 2023

I have to admit that I haven’t been in my garden much this past month. It’s been too cold and wet. I did get around to fertilizing the rhododendrons on Valentine’s Day, just before the rain started again. The ideal days for fertilizing them are easy to remember, Valentine’s Day and Father’s Day. That’s before they bloom and afterward.

It’s been an unusually cold winter with a lot of rain, hail, frost, and snow (the last time it snowed was in 1989). We can’t complain too much about the rain as we certainly need it…the cold I will complain about.

Frost

Frost

The dogs slip and slide on the deck on their way to do their morning potty.

As I go out between storms to check the garden, I see a lot of sad (read dead?) looking plants. We are zoned 9B and snow is not a happy place for many of them. April 15th is our last frost-free (fingers crossed) day. I will wait to cut anything back until then.

And then there was snow…

Shanna is fascinated by all the strange weather outside, just as long as she is snug and warm inside. She’s allowed on the bed during the day but sleeps in her crate at night.

Shanna

Shanna

We are having problems with our well, it seems to be contaminated with the salt that was used to clean the filter. So we are drinking bottled water at the moment. We’ve had to purge it several times, which breaks my heart as water is precious. We will meet with the well and pump folks in a few weeks to seek a solution but may need a home desalination system in addition to the filter. It’s been depressing and a worry.

The bulbs are my happy place.

We leave for a three-week trip to New Zealand in a week. This trip was supposed to happen in March of 2020 and is long delayed. Three year’s ago the Prime Minister of New Zealand close their borders 3 days before our flight to New Zealand.

The trip includes a two-week hiking tour of the south island organized by New Zealand Trails. I promise to take pictures and give you all an account of the trip when we return.

Meanwhile, thank you for visiting, and I love your comments.

 

February – Rotisserie-Style Roast Chicken
by

February – Rotisserie-Style Roast Chicken

Roast chicken is one of my signature dishes. I routinely roast a chicken once a week and I am always looking for new flavors or new ways to roast it. This recipe came from the book Rick Stein’s Secret France, 120 delicious new recipes for real French home cooking. The interesting thing about the recipe is that the chicken is cooked at a low temperature for a long time, 300 degrees F (150 degrees C).

It’s a rainy cold day out outside and I can already smell the aroma of the house during that 2-2 1/2 hour cook time. I need that homey scent on such a dreary weekend day.

The chicken gets a classic preparation with lemon and garlic inside the cavity. Rub it with the flavored butter before popping it into the oven on the middle shelf. It’s the roasting at a low temperature that is new to me. I had a package of multi-colored carrots from Trader Joe’s to put into the bottom of the roasting pan and cook in the juices.

Ingredients:

  • I air-chilled, organic and free-range chicken (if possible) – it does make a difference (lucky you if you can get an heirloom one) See Note #1.
  • 1 lemon, halved
  • 1 whole head of garlic, cut in half horizontally (it doesn’t need to be peeled)
  • chunked potatoes or carrots or another root vegetable to put in the bottom of the roasting pan

Spiced rub for the chicken:

  • 3 tablespoons of softened butter
  • 2 teaspoons of smoked paprika
  • pinch of red pepper
  • 1 teaspoon of salt
  • 1 teaspoon of herbs de Provence or another favorite herb (thyme is always good)
  • 2 tablespoons of olive oil

Method:

  1. Preheat the oven to 300 degrees F or 150 degrees C
  2. Dry the chicken with paper towels and put the two lemon halves and half of the whole head of garlic inside.
  3. Mix the spices and herbs with the butter. Rub the seasoned butter all over the bird.
  4. Place the vegetables and the other garlic half (cut side down) in the bottom of the roasting pan. Place the chicken, breast down, on top. Drizzle with olive oil. See Note #2. Place the roasting pan on the middle shelf of the oven.
  5. After 1 hour turn the chicken breast side up and baste it with the pan juices.
  6. After another hour has passed, baste it again.
  7. Roast a total of 2-1/2 hours for a chicken of about 3-1/2 pounds in weight. See Note #1. My chicken was just over 4 1/2 pounds, it was done in 2-1/2 hours.
  8. If you would like additional browning (which I did), remove it from the oven (take out the vegetables) and raise the temperature to 450 degrees F. Put the chicken back in for 10 minutes to bronze the skin.

Roast Carrots

Note #1: If your chicken is over 3.5 pounds in weight you may need to roast it longer. If smaller it might be done sooner. Test by seeing if you can move a leg freely or check with an instant-read thermometer. The internal temperature should be 165 degrees F at the thickest part of the thigh.

Note #2: I don’t tie the chicken or truss it. The thighs take the longest time to cook, if the legs are tied together, close to the body, it increases the chance that the breast will overcook before the thighs are done.

Roast Chicken

The smells filling the house were amazing. I wish I could have bottled it up and included it in this post.

February – Cauli-Rice ‘Risotto’ Pilaf
by

February – Cauli-Rice ‘Risotto’ Pilaf

Cauliflower 'risotto'

Cauliflower ‘risotto’

I seem to be hooked on a theme this last week. This time is a carb-friendly, keto-friendly version of risotto. Again you can’t really call it risotto, maybe it’s more like cauliflower cheese. Anyway you call it, it’s creamy, cheesy, and delicious.

Cauli-Rice Risotto

Cauli-Rice Risotto

I added a couple of handfuls of chopped baby spinach to up the nutrition and add some color.

I don’t really have a recipe as such for this, but here goes the general idea. I used a one pound package of fresh pre-riced cauliflower. I like the pre-riced ones because they have a high percentage of stem. That means that the ‘kernels’ both hold their shape and are firmer, more like an actual grain of rice.

Ingredients:

  • 16 oz package of pre-riced cauliflower.
  • 2 tablespoons of olive oil
  • 5.2 oz package of boursin with garlic and fine herbs (or 5 oz of cream cheese with garlic and herbs)
  • 2 tablespoons of heavy cream
  • 2 large handfuls of baby spinach, roughly chopped
  • salt and pepper as needed

Method:

  1. Heat the olive oil in a large skillet (one that allows you to spread out the cauliflower) over medium high heat.
  2. Add the cauliflower and spread it out in a single layer if possible. Let it sit for a couple of minutes until the bottom starts to brown, then stir. You want it to start to crisp a bit.
  3. Add the cream cheese and stir until it melts, adding the heavy cream to thin things out if necessary.
  4. Stir in the spinach, letting it just wilt a bit before you take it off the stove
  5. Taste for salt and add freshly ground pepper.
  6. Immediately transfer to a warm serving dish.

Really, that’s it.

Cauliflower ‘risotto’

I haven’t tried this with frozen riced cauliflower. I imagine it would be softer to begin with and you may need to increase the heat in step 2 to get browning.

Last Dr’s appointment my blood pressure was a little too high so I have been cutting back on salt. To my surprise I have found that food doesn’t need to be salted as much as my usual habit. So, taste for salt first. The cheese, especially if you use boursin, is already salted.

I served this with a big selection of roasted vegetables. After roasting to a charred brown, the vegetables were drizzled with toasted pumpkin seed oil and sprinkled with roasted pumpkin seeds. We didn’t miss the meat.

Cauliflower risotto with roasted vegetables

Cauliflower risotto with roasted vegetables

Roasted Vegetables

Roasted Vegetables