Food, Photography and Bon Mots
I know. I know. It’s ANOTHER lemon cake. I guess I’m discovering that baking lemon cake is my superpower right now. And anyway, you can never have too much lemon cake. Am I right about this? This is a very good one–delicate and full of…
I’m sitting here eating my third generous slice of this Lemon and Poppy Seed Cake and eyeing a fourth. It’s a dream of a little cake. Lemony. Light. Tangy. Non-judgmental. A perfect morning pick-me-up after my candidate lost in all fifteen Super Tuesday elections. This…
Happy birthday to one of the kindest people I know–my neighbor Gene. Gene, a retired high school science teacher, avid gardener and gourmand, is a loyal a supporter of this blog. He also is celebrating his 87th birthday this month. Way to go, Gene! Gene…
Who doesn’t need a bit of sunshine to cut through the winter gloom right about now? The weather is iffy and the world news is dreadful. Here’s what you need to do to regroup. Cue the music: “I Can See Clearly Now.” That’s Johnny Nash’s 1970s number…
This Persimmon Nut Bread recipe comes from James Beard. Beard shaped American cooking for 40 years. He wrote two dozen cookbooks, wrote a weekly syndicated cooking column, operated an eponymous cooking school in Greenwich Village and lived an altogether colorful life. In 1990, Carl Jerome,…
Here is one more delicious dish you might want to add to your table during his holiday season: Alice Waters’ Cranberry Upside-Down Cake.” The cake, with whipped egg whites folded in, is light. The cranberries, baked with a sweet caramel glaze, are sweet and tart…
It’s all about the texture. A generous dollop of ricotta cheese gives this delightful (and simple-to-make) vanilla cake an elegant fine crumb. Throw in some beautiful raspberries and this delicate cake becomes fragrant and even more delicious. Serve it with whipped cream or a scoop…
Cue the music. Wild celebration here. Juliet is salsa dancing down the hall and I’m wearing a silly party hat. This month marks Blue Cayenne’s fourth birthday. Here we are writing our 315th blog post. Who knew? Thank you for reading this blog…
This elegant little vanilla cake is a keeper. It is good enough to serve guests and a delicious self-indulgence when you raid the kitchen at midnight. I’m always drawn to a recipe that makes interesting use of an ingredient that is unusual in its genre.…
There are all kinds of food awards around…Michelin Stars, the Bocuse d’Or, and on and on. Here at Blue Cayenne we think we need an award for particularly wonderful recipes, too. So, we’re introducing The Juliet, named, of course, after our beloved Chief Taster…
