Wednesday, December 30, 2009
Tuesday, December 29, 2009
In a large bowl, whisk together the dry ingredients and stir in the brown sugar, walnuts, and fruit. I found it easiest to mix with a large spoon, digging from the bottom of the bowl, to coat everything.
Whisk the eggs and vanilla until pale and frothy, usually about 5 minutes. Add the egg mixture and combine until all the fruit and nut pieces are coated with the batter. Pockets of the dried ingredients pop up, so combine thoroughly. Spread into the prepared pan, smoothing the top.
Bake for about an hour in the center of the oven, or until the cake is golden brown. Remove from the oven and place on a wire rack to cool. When cool, lift the loaf from the pan. To store, cover with plastic wrap and wait for a day or two to eat, to let the flavors meld. Cut into small slices with a sharp knife.
Sunday, December 27, 2009
The vintage books...
"It's a good thing that Thanksgiving turkey was already dead, cause the way you carved (?) it was really murder!"
This long-winded love letter to whiskey and the martini, America's greatest endowment to mankind, is utterly charming.
"California is more than a state-it's a way of life." Apparently salad has always been the lynch pin of our lifestyle, changed only by a slow evolution from cream cheese and buttermilk and egg yolks in our dressing to simpler vinaigrettes.
I love these pretend newspaper cut outs with wifely tips. My favorite idea: wrap a brick in decorative paper for an inexpensive book end!
Sisters whose California style has gained favor with celebs like Jennifer Aniston, The Family Chef is a collection of their favorite recipes.
This famed bakery from NYC produces vegan and gluten free desserts. I can't wait to wrap my head around the science of it.
I bought my brother a tortilla press for Christmas, so I can't wait to bust out a few recipes from the master, Rick Bayless.
My boyfriend got me a fascinating exploration of the world of oysters. A Geography of Oysters is a lovely blend of geography, biology, history, and philosophy, and a necessary read for any blossoming ostreaphile.
The perfect blend of information and wit, A Hedonist in the Cellar examines the world of wine through the essays of Jay McInerney.
And then there's Momofuku, Japanese for lucky peach. Everything about this book appeals to me. Unapologetic recipes, candid writing, and intimate photography. The book is worth buying for the pork belly and slow poached egg recipes alone.