Month: April 2012
Since working out / lifting weights is taking up a lot of my time lately, this post is a little tardy. It seems like I’m always either lifting or in recovery mode. I am up to moving almost 83,000 lbs. of weight now (I have no frame of reference if that is good or not). But I digress. . . I made this for Easter which was like months and months ago. Better late than never and all that jazz and whatnot.
Again, continuing on my spotlight on Chef Eve Aronoff, here’s her recipe for a Lemon Sour Cream Cake. This recipe (taken from her cookbook eve: Contemporary Cuisine, Méthode Traditionnelle) is a little bit different from cakes that I usually make. First of all, there’s a higher egg content than I’m used to. Secondly, there’s a higher sugar content than I’m used to. Sure, I could have combined those two sentences into one, but I like numbers.
Anyhoo, the higher egg and sugar content make for a cake that is dense, but at the same time it’s not heavy. And the sugar helps create a nice crispy almost candy-like crust. Now, Eve admits that she is not a pastry chef and writes that this is the only cake that she knows how to make. But it is a very versatile cake that can easily be made into muffins or small loaves. The recipe made two 9-in. cakes for me; it can also make seven 4 1/2-in. cakes or 24 muffins. I did make one change — I happened to have some vanilla beans on hand so I used one of them instead of the vanilla extract, but use what you have. Here’s what you need:
3 c. sifted all-purpose flour
- 1/4 t. baking soda
- 1/2 t. salt
- 1/2 lb. salted butter
- 2 t. vanilla extract
- 3 c. sugar
- 6 eggs
- 1 c. sour cream
- zest of one lemon
- 2 1/2 T. lemon juice
1. Preheat oven to 350 degrees F. Butter and flour the cake pans. Sift together flour, baking soda, and salt. Set aside.
2. In the bowl of a large electric mixer, cream the butter. Add vanilla and gradually add the sugar. Beat until fluffy.
3. Add eggs, two at a time, beating until thoroughly incorporated after each addition, and for a couple of minutes after the last addition. Scrape the sides down to keep the ingredients well mixed.
4. On the lowest speed, add half of the dry ingredients, then all of the sour cream and lemon juice and zest. Finish adding the rest of the dry ingredients, again scraping the sides and beating until smooth. Do not overmix or the cake will get tight.
5. Pour into the pans. Level off by rotating the pans briskly back and forth several times. Bake for about 1 hour for an 8-inch cake, 30-45 minutes for a 4 1/2-inch cake, and about 20-30 minutes for 1-cup muffin pans, or until the cake springs back upon touch.
6. Cool cake in the pan for about 15 minutes. Then remove by running a thin knife around the edge of the pan. Invert the cake onto a rack and turn onto another rack to cool completely.
Notes — Eve likes to garnish this with some sliced ripe seasonal fruit, some lemon curd, or some brown sugar cream. . . I made up my own version of a simple brown sugar cream which just involves some vanilla extract, brown sugar, and sour cream. It’s all to taste so no exact measurements here. Just make sure that the brown sugar is dissolved into the sour cream. I use this for things like zucchini bread or carrot cake. . . Don’t forget to like Jereme’s Kitchen or Daisy Cakes on Facebook!
With all the hub-bub over my cookbook giveaway, I thought it might be time for another trip over to Frita Batidos. Frita’s is owned by Chef Eve Aronoff (who is the author of my cookbook giveaway, if you’ve not heard) and this is her second venture in the Ann Arbor dining scene after her first restaurant eve. Actually, I believe there is some overlap between the two timelines, if I remember correctly. But that’s all beside the point — I’m here to eat!!!
She is quick to point out that the food served here is not Cuban food, but rather, it’s what is called “Cuban-inspired” street food. When describing the basis for this inspiration, Chef Aronoff talks about the times she spent growing up in Miami and being exposed to all the different local cultures. Of course, this includes the Cuban and Latino communities, but also numerous influences from other migrant populations like Creole and African. So, Cuban food traditions are just the starting point of where she develops the signature flavors and tastes of Frita Batidos.
Before we get too far along, let’s look at some of the terminology. That’s when the menu gets extra handy offering some explanations. First of all, let’s start with the name of the restaurant. A frita is a type of Cuban burger which is traditionally made with chorizo, but can be made of fish or black beans. It’s usually served on top of a soft bun with a side of shoestring fries. A batido is a tropical milkshake made fresh fruit, crushed ice, and a drop of sweetened milk, with or without rum (yummy Cajeta Batidos!). But there is a wide selection of other menu items that would be at home in any Cuban restaurant like Cuban sandwiches, plantains, conch fritters, and churros — lovely churros. Just look at the picture above to see (or go to the website). What’s also great about the menu is how it’s broken down on the back (it’s also printed on the wall). There are listings for what’s Vegan and Vegetarian; there are categories for Gluten-Free, Dairy-Free, and Garlic-Free items; and there’s a breakdown of flavor profiles. It’s great for those who may need a little direction and guidance in making their selection. But then again, I love categorizing and organizing things so it makes perfect sense to me!
When you first enter the restaurant, one thing that you’ll probably notice is that it is stark white with various metallic accents from the chairs, menus, lighting, etc. The storefront is white, the walls are white, the ceiling is white, the floors are white. The lone pop of color comes from the window-side bar which has a warm wooden tone; there is another bar towards the back. You’d think all this starkness would lean towards a more sterile, clinical feel, but it really doesn’t. The exposed brick and wood are among the various textures help add to a feeling of warmth. Also all the white lets the food really stand out — which is why my everyday plates are simple and all white. There is an air of informality here, which is helped along by the use of the picnic tables instead of regular tables and chairs. You could even start up a game of dominoes with your neighbor if you like, which again is a nice touch that is reflective of the Cuban / Latin American cultures.
Luckily for me, I get there around 11:30 and I beat the lunch rush. I try to keep things simple and just order a Chorizo Frita (you can get a Frita Loco which includes Muenster cheese, cilantro-lime salsa, tropical coleslaw, and an egg sunny-side-up!). I also get a Fresh Ginger Lime Juice to accompany it and make myself comfy at the window-side bar so I can look out on this cold, gloomy Michigan day. Hard to believe it was 85 degrees here a couple of weeks ago!
When I get my Ginger-Lime Juice, I was definitely surprised. This was my first time ordering this and I was taken aback, not just with the flavor but with its presentation. It was served in a simple plastic baggie with a straw. This may seem strange to some, but it definitely stays with the street food theme. If you’ve done any traveling in the Caribbean, or Latin America, or if you’ve watched any travel programs like No Reservations, or even Destination Truth (remember, I’m a nerdy dork) you should be familiar with how this drink is served. It is very typical of what you can find in markets or being sold by street vendors in that part of the world. I am very much appreciative of the effort and thought that went into this drink. The flavor was amazing — just what I needed to brighten this gloomy day! The flavors of the ginger and lime feel so balanced and refreshing. I really could drink this all day long! It reminds me of her Ginger-Lime Martinis, but without the martini part.
It doesn’t take too long for my Frita to be ready. Served on a small sheet pan (these would be handy in my bakery), it’s wrapped in paper sitting on top of a piece of banana leaf. Again, you have a gamut of textures and flavors here — there’s the soft and creamy brioche, the crispiness of the fries, and the spiciness of the chorizo. All the different layers all contribute to the really exceptional experience you get when biting into one of these. The flavors all seem to blend and yet stand out on their own. The quality of the ingredients is definitely apparent — everything was delicious!
Unfortunately, I had to cut my lunch date with myself short because the time ran out on my parking meter. Originally, what I had hoped for was to get a large cohort of folks together so we could all sample a wider array of menu selections and give a better representation of what Frita’s has to offer. But I guess I’ll just have to make another field trip downtown, by myself or what have you. It’s not like I need an excuse to eat some great food. It’s all in the name of research! And I do have to apologize to the nice folks that sat next to me at the bar. Sometimes when I have a task on hand (like doing a restaurant review), I have a tendency to be too focused and not be as friendly as I should. It’s a flaw and I’m working on it 🙂
So, if you ever happen to find yourself in downtown Ann Arbor, stop in to Frita Batidos for a bit. Have a churro and hang out for a while! You won’t regret it.
And don’t forget to like me of Facebook (why do I always forget about self-promotion?)
Alright, so I have been really busy lately, not that I have anything to show for it. So that explains why I haven’t been keeping up with my blogging responsibilities. The truth is that (like an idiot) I have started working out again. Well, since I am apparently unemployable, might as well be constructive with my time. But I am remembering how much working out takes out of me — time-wise (takes me about 2 1/2 hrs. each time), recovery-wise (I’m not in undergrad anymore and all that extra work hurts!), plus all the extra shower and laundry time!
But I digress. . . I’m here to announce my first blogiversary giveaway winner. And the winner is. . . Sarah at The Cook’s Life!!! Congrats to Sarah!!! And check out her blog where she shares her thoughts on cooking, family, and all adventures in between!
So I will try to catch up with some posts. I have several in the pipeline, including a couple focusing on Chef Eve Aronoff, who was the big subject of my giveaway!
On this day (April 10th) way back in 1933, the great state of Michigan became the first state in the union to repeal prohibition — huzzah! Yup, Michigan became the first state to ratify the 21st amendment, which overturned the 18th amendment — that’s the one that made booze illegal. In your face Wisconsin!!! They were the second state to do it, but there’s still a little bad blood over here for them trying to call themselves the “Mitten State” a few months back. At least both travel boards worked together to use the controversy to help a good cause.
But I digress. . . back to the end of prohibition. Historians estimate that about 75% of alcohol consumed in the States during prohibition came through Detroit. Right across the border, Ontario went dry but Canada didn’t ban the manufacture of alcohol for export. Put that all together, and you can see how Michigan became Booze Central for the country.
I, for one, love the end of prohibition. If you’re a regular reader, it should come to no surprise. But here is how I intend to celebrate — with a Ginger Lime Martini! Sure it’s 10 o’clock in the morning, but what else am I going to do today?
This is taken from Eve Aronoff’s book which was part of my blogiversary give-away (I did pick the winner BTW). Consider this a preview for those who didn’t win the book. Maybe you’ll see it a bookstore near you; hopefully you’ll pick it up! Now I absolutely love these, and I may have had more than my fair share at that wedding reception I was talking about a couple of posts ago 🙂 I just can’t say stop when there’s ginger and lime involved. . . and vodka, don’t forget the vodka. Here’s what you need:
- 1 oz. fresh lime juice
- 1/2 t. grated fresh ginger
- 1 T, plus 1 t simple syrup
- 2 oz. vodka
- 1 T chopped crystallized ginger
1. Combine the lime juice and the ginger and let sit for at least an hour.
2. In a cocktail shaker combine lime juice, ginger, simple syrup, and vodka with ice and shake vigorously.
3. Pour into a martini glass and garnish with the crystallized ginger (I was fresh out so I didn’t add that last bit)
Notes — The color may be a little off from what y’all get. The vodka that I use has some Bison Grass in it and the grass gives it a greenish hue.