Blueberries! The fields around this part of the country are beginning to invite people to come out and pick. Such a sweet invitation!
I saw a picture of a blueberry cobbler, topped with scoops of vanilla ice cream, and suddenly, I was craving it. I had to have it. I grabbed the last of my frozen berries and right then and there, baked a blueberry cobbler. [Read more…]
‘Tis the season. No, not that season. Finally spring has sprung. Here in the Midwest, it seems we have gone from winter to summer in fast forward. Don’t blink and miss any more of this glorious season. [Read more…]
Time for honesty and true confessions in the kitchen! Do you have a black, cast iron skillet hidden in the basement or back of the cabinet and just cannot bring yourself to use it? Maybe you hesitate because you don’t know how to use it. Well, it’s time to get over that and we can help.
The other scary thing in a kitchen is cooking fish. At least, for those of us who grew up in the land-locked Midwest, cooking fresh fish is a little (or a lot) intimidating. Well, we can help with that, too. [Read more…]
Where, or where, is Spring? In our part of the world, we had snow flurries last weekend, yet now a sunny 70 degree day is predicted for later this week. What crazy weather.
Spring cooking is always different than what I fix on a cold, stormy night. I am eager to visit the farmer’s market, to toss a big fresh salad, to smell the fresh herbs, pick strawberries and to fire up the grill. Are you with me?
I had the wonderful pleasure of going to France with Roxanne and her cookbook club a few years ago—and we traveled there in the spring. That meant time and laughter with other gals as passionate about food as I am. It also meant lots of markets lined the cobblestone streets and carts were overladen with fresh fruit, herbs, lettuce and salad greens and cheese. I am craving that. What fun it was to browse through the freshest ingredients ever and cook those same delicious ingredients for dinner that night at the chateau.
Reality check. A trip to France to explore the local markets isn’t happening anytime soon for me. Even picking fresh herbs from my own garden seems like a pipe dream this spring. So, what’s the next best thing? I zest a lemon as it tastes so fresh and “spring-like” and I turn to recipes inspired by the French.
I know if you say the words French and cooking in the same sentence, you instantly think “hard” or maybe “time consuming.” Strike those crazy thoughts! This French Lemon Cake is ideal this time of year and the best news ever, it is easy as you bake it in your slow cooker. The recipe is in our book, Slow Cooker Desserts, Oh So Easy, Oh So Delicious and baking in your slow cooker is always moist, easy and packed with flavor.
And French cooking is delicious and can be easy. Don’t believe us? We are teaching a class on French spring cooking at The Olive Tree in Overland Park and the recipes really are delicious and incredibly easy. Sign up quick—as our classes keep selling out. (At A Thyme for Everything in Lee’s Summit, we will be teaching a class on electric pressure cookers on April 17—but sorry, that is sold out, then will get out our cast iron skillets again and fry chicken in a class on May 22, but don’t delay, don’t even blink, for that class sells out the minute we post it.)
Easy, fresh and wonderful. Now, say, Bon Appetit with me, pick up that fork and savor a bite. Spring will be here soon.
1¼ cups all-purpose flour
¾ teaspoon baking powder
Dash of salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg, at room temperature
½ cup sour cream
Zest from one lemon
2 tablespoons fresh squeezed lemon juice
½ teaspoon pure vanilla extract
Glaze:
1 tablespoon fresh squeezed lemon juice
½ cup confectioners’ sugar
Butter a 7-inch springform pan and set aside. Crumple a sheet of aluminum foil, about 24-inches long, into a thin strip, then form into a 7-inch ring. Place the aluminum foil ring in the bottom of a large (5-quarts or larger) round or oval slow cooker.
Whisk together the flour, baking powder and salt in a small bowl; set aside.
Beat together the butter and sugar in a large bowl, using an electric mixer at medium-high speed until the mixture is light and fluffy. Beat in the egg. Add the sour cream and blend well.
Add the flour mixture to the creamed mixture, beating until blended well. Beat in the lemon zest, juice and vanilla.
Pour the batter into the springform pan. Place the springform pan on the aluminum foil ring in the slow cooker. Cover the slow cooker and bake on High for 3 to 4 hours or until a wooden pick inserted in the center comes out clean.
Remove the pan to a wire rack to cool for 10 minutes. Remove outer ring and allow cake to cool completely.
Glaze: Prepare the glaze by whisking together lemon juice and confectioners’ sugar until smooth. Pour over the cooled cake.
Makes 1 (7-inch) round cake.
Tip: Lemon zest is easy to grate using a Microplane® grater. Remember that the wonderful, intense lemon flavor you want is in the colored portion, but the white is bitter.
Easy, quick and healthy. Wouldn’t it be great if every dinner was like that?
This time of year, when gray skies continue, I especially crave vegetables. The salads of spring seem far away, but I want fresh veggies. I know they are not the fresh, farmer’s market variety but still, I gotta have ’em. Yet, dinner time is busy and time is always short.
Out comes the cast iron skillet. I love it as I can do a quick saute, then pop it into the oven to finish roasting. One pan makes it super easy. And yes, you can use that cast iron pan for veggies and healthy cooking. [Read more…]
