Blueberry Tea Cake

I'm back with something sweet to offer my neglected friends.  I took a couple of weeks off to enjoy some summer!  We had lots of fun houseguests, people popping in and out, birthday parties and bonfires...ahhhh, 'twas fun indeed.  I made this cake twice during my time off!  It was so light and fresh tasting, perfect for a summer dessert or afternoon tea.  No one could resist a slice!  It's a simple, homey cake, moist and choc full of fresh blueberries.  It has a hint of lemon and it's slathered with a decadent cream cheese frosting.  Really delightful!

Blueberry Tea Cake
Origin: (slightly adapted) Bill Granger via Leite's Culinaria

Notes:  This cake comes from Aussie chef Bill Granger, who uses terms like "scant" (just short of the prescribed amount) and "heaping" (just a bit more than the prescribed amount), just go with it, his hazy measurements worked for me!  The recipe calls for superfine sugar (not icing sugar), you can easily make your own by placing granulated sugar in a food processor or blender and processing it until finely ground but not powdery.  This recipe yields an uncomplicated 9 x 13, single layer cake.  The cake kept well for at least 4 days, popping leftovers into the fridge when it wasn't being devoured. 

Ingredients:

Cake 

3/4 cup sour cream, heaping 

1/2 teaspoon baking soda 

12 tablespoons unsalted butter, at room temperature, plus more for the baking dish 

1 1/2 cups superfine sugar, heaping

2 teaspoons finely grated lemon zest 

1 teaspoon vanilla extract 

3 large eggs 

2 cups fresh blueberries 

3 cups all-purpose flour, scant 

1 1/2 teaspoons baking powder

Frosting  

8 ounces cream cheese, room temperature (1 block) 

1/2 cup unsalted butter, room temperature 

1 teaspoon finely grated lemon zest 

1 teaspoon vanilla extract 

juice from 1/4 lemon 
16 ounces powdered/icing sugar (I used 4-5 cups, I just kept adding sugar until I got the frosting consistency that I wanted)


Preheat the oven to 350 degrees.  Butter a  9 x 13 inch baking pan and line it with parchment paper, allowing the excess paper to hang over the edge of the pan.

Combine the sour cream and baking soda in a small bowl and let stand for 5 minutes.  In a separate bowl whisk together the flour and baking powder, set aside.  Place the blueberries in a separate bowl and toss with a spoonful of the flour mixture, just to coat the berries.


In a large bowl, beat the butter and sugar with an electric mixer until light and creamy.  Add the lemon zest and vanilla and beat until combined.  Beat in the eggs, 1 at a time, then add the sour cream mixture and beat just until combined.

Add the remaining flour mixture to the wet ingredients and mix just until combined.  Gently fold the flour-coated blueberries into the batter, being mindful not to overmix. 

Spoon the batter into the prepared pan and bake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for about 10 minutes, then carefully remove the cake to a wire rack to cool completely, either by using the parchment paper as handles or by inverting the cake onto a wire rack and then inverting it again.

When the cake is completely cool, frost with cream cheese frosting.  

To make the frosting, beat all of the ingredients except the sugar with an electric mixer until light and fluffy. Gradually mix in the sugar and beat until smooth. Use immediately.

Bloody Mary Tomato Salad

I spotted this recipe on Smitten Kitchen the other day and within 2 hours I was eating it for dinner.  Smitten Kitchen is my all time favorite food blog and I try many of Deb's recipe recommendations.  But when she starts talking Bloody Marys, I move fast.  You see, Bloody Marys are a bit of a thing in my family.  My Nanny loved them, and always added a secret ingredient - pickle juice!  As long as I can remember my Mom has ordered at least one, without fail, every time we dine out.  I adore them anytime, especially with brunch (my Hubby too!).  And my younger sister?  Well, she may have caught the Bloody Mary bug worst of all, ordering doubles every time we are out.  Geez, I guess we all sound like a bunch of lushes...but it's in our blood, it can't be helped.  I always have the classic Bloody Mary ingredients on hand so I sprung into action and recreated this Bloody Mary Tomato Salad.  All of the complex Bloody Mary flavour is there, without the booze of course, and it goes amazingly well with a good steak.

*I have to mention, in Canada, we do not drink Bloody Marys at all.  It's this odd little variation on the Bloody Mary that has become a classic Canadian cocktail and a family favorite...the Caesar!  The ingredients and taste are virtually the same, substituting Clamato juice for Tomato juice...tomato juice with a hint of clam juice!!  It's essentially the same drink, but I guess we Canuks should really call this a Caesar Salad.  Ha!

Bloody Mary Tomato Salad
Origin: Bon Appetit via Smitten Kitchen

Notes:  The original recipe pairs this salad with a nicely seasoned flank steak.  I had 2 bone-in rib steaks in the fridge so I went with those.

Ingredients:

1 cup red onion, finely chopped
3 tablespoons Sherry vinegar, divided
2 pounds cherry or grape tomatoes, halved (3 pints or 3-10 ounce containers)
1 cup celery hearts, chopped (light coloured inner stalks and leaves)
1/2 cup brined green olives, finely chopped, plus 2 tablespoons olive brine
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce (Tabasco)
1/2 teaspoon celery seeds
1/4 cup extra virgin olive oil
salt and freshly ground black pepper


Place the chopped onion in a large bowl, pour 1 tablespoon sherry vinegar over onions and let them sit for 10 minutes, stirring occasionally (this will temper the onion's bite).  Add tomatoes, celery and olives to the onions.

To make the dressing, whisk remaining 2 tablespoons vinegar, reserved olive brine, horseradish, Worcestershire, pepper sauce and celery seeds in a small bowl. Slowly drizzle in olive oil, whisking constantly to emulsify.

Pour the dressing over the tomato salad and toss to coat. Season with salt and pepper to taste. Set aside until needed, or cover and refrigerate for up to 4 hours.  Serves 8-10.

Arugula Salad with Strawberries

I just can't get enough of these gorgeous strawberries!  Gotta get my daily fix...they are like crack to a semi-strict clean eater like me!  Not only do they make a great snack and have countless uses in luscious desserts...they have savoury applications too and they make a bangin' salad.  This is another old favorite that fits seamlessly into our Paleo diet lifestyle.  Sliced strawberries take a little soak in some balsamic vinegar which sweetens and intensifies their flavour.  Then the strawberry magic is tossed with peppery arugula, toasty pecans and a simple balsamic vinaigrette.

 

Arugula Salad with Strawberries

Origin: Martha Stewart

Notes:  We enjoyed this with a simple steak on the BBQ and the 2 of us polished off the salad.  Double the amounts below to feed 4-6 people.  This salad shines extra bright when a part of a breakfast or brunch spread.

Ingredients: 

1/2 pint strawberries, rinsed, hulled, and quartered (I used about a cup, sliced)

2 tablespoons balsamic vinegar, divided

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

2 bunches arugula, washed, dried, and trimmed (I used half of a 5oz container of organic baby arugula)

1/2 cup toasted pecan halves, roughly chopped

In a large bowl, toss strawberries with 1 tablespoon balsamic vinegar, let sit 5 to 10 minutes.

In a small bowl, whisk together remaining tablespoon balsamic vinegar with the olive oil and salt and pepper.

To the strawberries, add vinaigrette, arugula, and toasted pecans. Toss to combine, and serve immediately.

White Chocolate Dipped Strawberries with Citrus Sugar

Local strawberries are here!  There is nothing like ripe, juicy strawberries grown close to home.  One of the many delights of summer.  This is an exceptional way to enjoy them, simple and so pretty!  Their juicy goodness still shines through, but the creamy white chocolate and bright citrus sugar are great compliments.

White Chocolate Dipped Strawberries with Citrus Sugar
Origin: Epicurious

Notes:  When melting white chocolate be sure to not let any moisture get into the bowl.  The chocolate will seize up with the addition of the smallest bit of water.  I like these served cold.
 
Ingredients:

2 tablespoons sugar
1/2 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
6 ounces high quality white chocolate (I used Callebaut), chopped
16 large ripe strawberries

Line a baking sheet with foil. In a small bowl, mix the sugar and citrus zest together with your fingertips until the sugar is moistened.  Set aside.

Melt the white chocolate over a double boiler, (stir the chocolate in small bowl set over a saucepan of barely simmering water) stirring until melted and smooth. Remove from over water.

Holding 1 strawberry by the stem, dip the berry into chocolate, shake excess back into bowl. Turn the berry dipped-end up and sprinkle with citrus sugar, place on prepared sheet.  Repeat with remaining berries, chocolate, and sugar. Chill until chocolate sets, about 30 minutes.

Roasted Chicken with Fennel & Lemon

Since I started this clean eating thing, this has been the meal I have made most often.  It's so easy to prepare and turns out beautifully every time.  Juicy chicken with crispy flavourful skin and sweet and tangy, caramelized fennel.  I turn to it when I am lacking inspiration or if I have a million things to do around the house.  I just throw the ingredients together on a baking sheet, toss it in the oven and I'm free of dinner woes. 

Roasted Chicken with Fennel & Lemon
Origin: Adapted from The Kitchn

Notes:  My favorite way to buy chicken is the "cut up chicken".  My butcher offers a whole chicken, skin on and bone in, cleaned up and cut into 8 pieces, breasts, thighs, legs and wings.  I love getting the variety of cuts (I love thighs and my husband loves wings) and it's more economical than buying just breasts.

Ingredients:

1 whole chicken, cut into 8 pieces, skin on, bone in (or 4 large chicken breasts)
1 large fennel bulb, or 2 small (with fronds)
1 large onion, or 2 small, halved and sliced 1/2 inch thick
2 lemons, 1 sliced and 1 zested and juiced
4 large cloves garlic, minced
4 tablespoons olive oil
salt and freshly ground pepper

Preheat the oven to 450 degrees.

Trim the stalks and fronds off your fennel, save the fronds and chop them finely.  Cut the fennel bulb lengthwise into quarters and slice the core out of each quarter.  Slice each quarter into 1 inch strips.

Place chicken, fennel and onion on a baking sheet.  Slice one lemon into 1/4 inch rounds and add to the baking sheet, zest and juice the second lemon over the chicken and vegetables.  Add the minced garlic and chopped fennel fronds.  Drizzle the whole thing with olive oil and season with salt and pepper.

Toss everything with your hands and make sure the seasonings are distributed evenly. Place the chicken, skin side up, in the center of the baking sheet and arrange the fennel and onions around it.  Sprinkle the chicken with a little more salt and pepper.

Roast for 1 hour, rotating the baking sheet once during cooking.  If things are browning to quickly, reduce the oven temperature to 425 degrees.  Remove from oven, tent the baking sheet with foil and let stand 5-10 minutes before serving.  Serves 2-4.