Thursday, August 6, 2020

Covid Cafe: Pineapple Upside Down Cake + More Squash Gone Wild

 

Hello, chefs, on a quintessential summer day. Here's hoping you can get out for a walk and also make something to eat that hits all the high notes. Bernie's pineapple upside down cake surely qualifies. 

Our morning trips to the Spirit Circle continue to inspire. Here a conflagration of goodness: at left a Row 7 flavorful cuke and at right their Tetra Squash, bred to be enjoyed in its immature state (lower center) and as a winter delicata (at right, developing).

Bernie in Indy writes:  This is the only baking I have done, a fabulous pineapple upside down cake this past weekend. First try. Doesn’t look the best but it was delicious. I wonder if I might need more butter in the pan to mix with the brown sugar, as some of the mixture was crusty when I got it out of the pan--I simply laid it on top. I was expecting it to “drip down” more onto the cake once I turned the pan upside down.

Recipe? Mais oui!

Pineapple Upside-Down Cake – Cast Iron Skillet

Ingredients 
Topping
·      1 stick butter (salted)
·      1 ½ cup packed brown sugar
·      1 can (20 oz) pineapple slices in juice, drained
·      1 jar (6 oz) maraschino cherries without stems, drained

Cake
·      1 ½ cup flour (all purpose)
·      2 ½ teaspoons baking powder
·      ½ teaspoon salt
·      1 ½ cup granulated sugar
·      ½ cup butter, salted
·      2 eggs, large
·      1 cup milk
·      2 teaspoons Vanilla extract
 
Directions
1.    Preheat oven to 375. Melt 1 stick butter in the bottom of a cast iron skillet over medium heat, about 3 minutes.
2.    Remove from heat and sprinkle brown sugar evenly over butter. Gently press pineapple slices on brown sugar. Gently press a cherry in center of each pineapple slice. Arrange remaining cherries around slices.
3.    Sift flour, baking powder and salt together in a bowl
4.    Cream sugar and butter together in a bowl.  Add eggs and vanilla extract, then mix well.
5.    Add flour mixture and milk in an alternating fashion.
6.    Pour batter over pineapple and cherries.
7.    Bake about 40 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake.
8.    Let cake cool in the skillet for 10 minutes.  Place heatproof serving plate upside down onto skillet; turn plate and skillet over. Leave skillet over cake 5 minutes so brown sugar topping can drizzle over cake. Allow to cool and enjoy!

 Green bean planted Wednesday
breaking through
 


We also visit Rudy and Karin's garden each morning. We leave fresh produce in their "beggars box" and yesterday we got slices of lemon cake in return...

This morning Rudy spoke to me from outside the fence: Heidi, there are a couple of squash in here I think you missed. 

This is the jungle to which he was referring, made up of perennials, a gorgeous bloom-laden Rose of Sharon tree, and tomato plants. I asked him to lift the squash since I couldn't see them.
 

You guessed it:
another monster lurking in the undergrowth
  
  
On a related note, this morning David sent me a link to a fascinating story about where loofahs come from. Click here for a short explainer

Spoiler alert:
there's a loofah in this gourd


To a Skylark
Hail to thee, blithe Spirit!
Bird thou never wert,
That from Heaven, or near it,
Pourest thy full heart
In profuse strains of unpremeditated art.

Higher still and higher
From the earth thou springest
Like a cloud of fire;
The blue deep thou wingest,
And singing still dost soar, and soaring ever singest.

In the golden lightning
Of the sunken sun,
O'er which clouds are bright'ning,
Thou dost float and run;
Like an unbodied joy whose race is just begun.

The pale purple even
Melts around thy flight;
Like a star of Heaven,
In the broad day-light
Thou art unseen, but yet I hear thy shrill delight,

Keen as are the arrows
Of that silver sphere,
Whose intense lamp narrows
In the white dawn clear
Until we hardly see, we feel that it is there.

All the earth and air
With thy voice is loud,
As, when night is bare,
From one lonely cloud
The moon rains out her beams, and Heaven is overflow'd.

What thou art we know not;
What is most like thee?
From rainbow clouds there flow not
Drops so bright to see
As from thy presence showers a rain of melody.

Like a Poet hidden
In the light of thought,
Singing hymns unbidden,
Till the world is wrought
To sympathy with hopes and fears it heeded not:

Like a high-born maiden
In a palace-tower,
Soothing her love-laden
Soul in secret hour
With music sweet as love, which overflows her bower:

Like a glow-worm golden
In a dell of dew,
Scattering unbeholden
Its a{:e}real hue
Among the flowers and grass, which screen it from the view:

Like a rose embower'd
In its own green leaves,
By warm winds deflower'd,
Till the scent it gives
Makes faint with too much sweet those heavy-winged thieves:

Sound of vernal showers
On the twinkling grass,
Rain-awaken'd flowers,
All that ever was
Joyous, and clear, and fresh, thy music doth surpass.

Teach us, Sprite or Bird,
What sweet thoughts are thine:
I have never heard
Praise of love or wine
That panted forth a flood of rapture so divine.

Chorus Hymeneal,
Or triumphal chant,
Match'd with thine would be all
But an empty vaunt,
A thing wherein we feel there is some hidden want.

What objects are the fountains
Of thy happy strain?
What fields, or waves, or mountains?
What shapes of sky or plain?
What love of thine own kind? what ignorance of pain?

With thy clear keen joyance
Languor cannot be:
Shadow of annoyance
Never came near thee:
Thou lovest: but ne'er knew love's sad satiety.

Waking or asleep,
Thou of death must deem
Things more true and deep
Than we mortals dream,
Or how could thy notes flow in such a crystal stream?

We look before and after,
And pine for what is not:
Our sincerest laughter
With some pain is fraught;
Our sweetest songs are those that tell of saddest thought.

Yet if we could scorn
Hate, and pride, and fear;
If we were things born
Not to shed a tear,
I know not how thy joy we ever should come near.

Better than all measures
Of delightful sound,
Better than all treasures
That in books are found,
Thy skill to poet were, thou scorner of the ground!

Teach me half the gladness
That thy brain must know,
Such harmonious madness
From my lips would flow
The world should listen then, as I am listening now.




Wednesday, August 5, 2020

Covid Cafe: Grilled Centercut Squash


Chefs, possibly the only thing more rewarding than growing your own food is taking the fruits of your labor and turning them into something even more delicious. Today Chris and Trevor check in with an update on how they're working with their Row 7 Centercut Squash. The results look like dinner...

Chris says: Trev used a Korean BBQ rub on the Row 7 before grilling. As you can see, we got a bit behind on eating the Centercuts. Possible pickles tomorrow.


Trev shares the recipe: The rub from last night's Centercut Squash comes from Bill Kim’s cookbook Korean BBQ, really easy as long as you have the Korean chili flakes.
 

 














Tuesday, August 4, 2020

Covid Cafe: Fresh, Crisp, and Delicious


 

Short post today, chefs, as we continue to wonder why Blogger is radically changing its interface (or maybe I just need to be more nimble). Today we're happy to welcome Marc back to the cafe. His first harvest in a new backyard patch went from cuke to pickle in record time...

Marc writes: Due to the massive energy shifts in our worlds, both internal and external, time seemed to take on (or perhaps lose) a value we previously took for granted. A wordy way of saying we got started a tad late on the garden.

These were the first pickling cucumbers to ripen. Tia Heidi recommended this super-simple fridge pickling recipe and it delivered as promised. I simply scaled the recipe down to use 1/8 cup vinegar and a bit less than a teaspoon of salt with a bunch of cut garlic.  

My tasting partner suggested that it was potentially "a bit too much garlic" (a phrase I steadfastly assert is incompatible in principle, though they did have quite the bite). 

They were indeed ready to eat after an hour and only got better later in the day.  So fresh, so crisp, so delicious. 
 

At the 24-hour mark they were gone but I took a healthy swig of the remaining vinegar and garlic brine for another invigorating boost to the soul.  Can't wait to repeat when the next batch of cukes is ready and maybe experiment with some different spices too.

Monday, August 3, 2020

Covid Cafe: Monday Monday


(Thanks, Wayne)


Good day to you, chefs. Blogger has changed the rules for how I put up a post and I'm struggling to learn. If anything looks hinky you'll know why.

More important, we made a Sunday roast chicken and sauteed a vegetable curry (broccolini, green onion, red pepper) that welcomed a dousing of coconut milk and then cooked down to sweetness. I remembered the Mother Africa Peanut Sauce in the fridge and we spooned it on too.

Have you been spending time outside? Camille in Boise has, and she sent us three pictures of her glorious backyard space.

Camille writes: Some of us grow gardens that sustain our physical health via vegetables and fruits. Some of us grow gardens that sustain our emotional health through the tranquility of flowers and plants.  The ideal would be to do both.


Poetry
Quarantine
JAMA Poetry and Medicine

Even though our 500 ft2 apt is a petri dish
Even though the bathroom pretends to be an office
Even though the TP clock is ticking
Even though even a good song may grow old
Even though I have eaten all the almond butter
Even though you won’t wear headphones
Even though we can’t help but be together
Even though I can only take you out to take-out
Even though florists are nonessential
Even though a kiss carries more than we know
Even with this
Still will I wish:
Won’t you be mine,
My quarantine.


Potential


Sunday, August 2, 2020

Covid Cafe: Cook My Life Challenge with Aaron Hutcherson


Good day chefs. Last time we saw Aaron Hutcherson at Covid Cafe we were recommending you visit his blog The Hungry Hutch, where this recipe for Summer Squash with Spiced Lime Sour Cream caught my eye. We have lots of Row 7 Centercut Squash on the vines and this should be a perfect treatment.

 Today, check out this NYT video of Hutcherson...
He's making Fried Chicken (0:39), with a satisfying crunch and a little extra kick from paprika and cayenne. Then, Kale Salad With Lemon Vinaigrette (2:26), a recipe that Aaron learned working at Northern Spy Food Co. Last but not least, Rye Chocolate Chip Cookies (4:29), which are made extra special with puddles of roughly chopped chocolate bars.










Saturday, August 1, 2020

Covid Cafe: Salmon, BLTs, and Corn-Eating Styles

 

What's cooking, chefs? Send us a photo. We have a decades-long running joke with our friend Gwen and her husband about how when the heat moves into the high 90s she has an irresistible urge to make pot roast. If we believe her, today she lays that notion to rest...

Gwen writes: I thought I'd show you proof, no matter what Jason says, that I don’t always make pot roast on a hot summer day! Tonight we had salmon with red, orange, and yellow peppers, pancetta, basil, parsley, onions, and garlic. Plus couscous and yogurt on the side.



Camping last week at Morrison Rockwood State Park in Illinois, Chris reported this little guy wouldn't leave him alone. "I think he liked the salt on my skin from this heat. Crazy eyes on his wings."
 

Speaking of Chris and Lisa, we had a dozen or so responses to the question of how you eat your corn on the cob. You'll recall Lisa moves in a circular fashion, while the majority--except for one--munches lengthwise. Lisa, your circular corn-eater compadre is Carolina in Mexico City. Maybe one day you'll slather on the butter together.
 
 
Ode To Tomatoes
by Pablo Neruda
The street
filled with tomatoes,
midday,
summer,
light is
halved
like
a
tomato,
its juice
runs
through the streets.
In December,
unabated,
the tomato
invades
the kitchen,
it enters at lunchtime,
takes
its ease
on countertops,
among glasses,
butter dishes,
blue saltcellars.
It sheds
its own light,
benign majesty.
Unfortunately, we must
murder it:
the knife
sinks
into living flesh,
red
viscera
a cool
sun,
profound,
inexhaustible,
populates the salads
of Chile,
happily, it is wed
to the clear onion,
and to celebrate the union
we
pour
oil,
essential
child of the olive,
onto its halved hemispheres,
pepper
adds
its fragrance,
salt, its magnetism;
it is the wedding
of the day,
parsley
hoists
its flag,
potatoes
bubble vigorously,
the aroma
of the roast
knocks
at the door,
it's time!
come on!
and, on
the table, at the midpoint
of summer,
the tomato,
star of earth, recurrent
and fertile
star,
displays
its convolutions,
its canals,
its remarkable amplitude
and abundance,
no pit,
no husk,
no leaves or thorns,
the tomato offers
its gift
of fiery color
and cool completeness.

Inspired by all the tomatoes, Rob checked in: Every year I look forward to the first BLT of the season. With the first bite, your mouth says “summer.” It’s the perfect combination of simple ingredients that when combined send me into the stratosphere. I love the slow drip of tomato juices running down my hand with each bite. As a kid in southern Illinois, we had a huge garden and tomatoes took their place of pride. When sent out to pick beans, I secretly carried a salt shaker and would pull a tomato off the vine, shake a little salt, and eat it like an apple (Ed note: we've been know to perform that same ritual over the sink). What a perfect evening meal...


R.E.M. - Losing My Religion