Culinary Adventures with Camilla

At the beginning of the month I posted a photo of R's birthday cake with the caption - "His requests: Bánh mì and a chocolate cake...in the woods." This was the cake. What followed was an illuminating exchange of amicable banter about what makes a chocolate cake a chocolate cake. I had - wrongly, as it turned out - assumed that if I put chocolate frosting on the cake, regardless of the cake-part, it was a 'chocolate cake.' Kathey posted: My friend Camilla is an amazing food blogger and experimenter. She posted a photo of a cake she deemed chocolate, and a friendly back and forth ensued as to what really constitutes a “chocolate cake.” Now I’m curious: how chocolatey does a cake have to be for you to consider it a chocolate cake? For me, the cake and frosting both have to have chocolate involved. I think Alla feels the same way. What do the rest of you think? Monday morning musings as I eat my breakfast. Responses included... "Its [sic] what...

Okay, let's start with this: Persepolis by Marjane Satrapi* isn't a foodie book. But I knew that going into it. However, it is the impetus for me to delve into a Persian cookbook, The Saffron Tales  by Yasmin Khan. You'll see an entire meal from that soon. On the Page I picked up this book because I saw it on the reading list for D's 8th grade literature class. With a line-up that includes  Roll of Thunder, Hear My Cry ; Animal Farm ; and  To Kill a Mockingbird , Perspolis  was the only book I hadn't read. I was intrigued by its place on the list.  Let me say: I understand why it's on the list. Mr. M seems to have selected books about social injustice, discrimination, and rebellion. Persepolis  is the story of Marjane's childhood in Iran during the Islamic Revolution. While I think it's an important topic and will lead to some, hopefully, productive discussions in the literature class, I didn't care for the book. I felt that rea...

I needed a quick cake to put under candles tonight...and I decided to bake a variation of the Kladd Kakka I had just posted for #FoodieExtravaganza. I made a quick caramel with the candy cap-rosemary bitters from  Bar Cart Cocktail Co.  Then I slathered the cake with caramel and stuck in all the candles I could find in the kitchen drawers. Why - oh, why!! - did I pack all the birthday candles this past weekend?!?! "This doesn't taste gluten-free, Mamma," he declared as he devoured his slice. I think that's a compliment. Ingredients Cake 2 eggs 1 C organic granulated sugar 6 T unsweetened cocoa powder 1 C gluten-free flour blend 1/2 C butter, melted 2 to 3 dashes candy cap-rosemary bitters from  Bar Cart Cocktail Co. Caramel 2 C organic granulated sugar 12 T butter, cubed 1 T instant coffee or espresso 1 C organic heavy cream 1 T  fleur de sel  (or any other flaky sea salt) 2 to 3 dashes candy cap-rosemary bitters fro...

The last cake I made for the Darth Gaber cake: Sour Cream Chocolate Layer cake. This made one 9"x13" rectangle and an 11" round. Ingredients 3 C white whole wheat flour 1 C alkalized Dutch process cocoa powdered 2 t baking soda 4 sticks butter, softened 2 C organic granulated sugar 1 t organic hazelnut extract 1 t organic chocolate extract 4 large eggs 16 ounces organic sour cream Procedure Preheat the oven to 350 degrees F. Prepare your baking pans by lining them with parchment paper. Set aside. In a large mixing bowl, beat together the butter and sugar. When light and fluffy, mix in the sour cream, extracts, and eggs. Fold in the flour, cocoa powder, and baking soda until well-combined. Spoon the batter into the prepared pans. Bake for 40 to 45 minutes until firm to the touch. Cool completely on wire racks.

What did I want to do when we got home from a 2-day camping trip yesterday? Nothing. I didn't even want to unload the car. But... It was R's 12th birthday and he had asked me to take a Baked Alaska on the camping trip "so that he could share it with his friends." No. Then he asked if he could have it for his family birthday dinner - at home. How could I say no?!? Make the cake and prepare the ice cream ahead of time so all you have to do is assemble and brown the meringue before serving this dramatic dessert. *Note: the photos of the Alaska (not the candles and singing) are from a previous post. Sorry, I didn't take any new close-ups last night. Chocolate Cake Ingredients 3/4 C flour (I used white whole wheat flour) 2 eggs 1/2 t baking powder 1/2 C olive oil 1 C organic granulated sugar 6 T unsweetened cocoa powder 1 t honey 1 t vanilla dash of freshly ground salt 1/2 t ground cardamom dash of ground cinnamon dash of ground nutmeg ...

"I want a Baked Alaska for my birthday cake. Well, not a cake. But you know what I mean, right?" declared my almost eleven-year-old when we were discussing what to bring for his birthday party picnic. Riley, I can't bring a Baked Alaska to the Pinnacles. It's an hour and a half away; and there's no oven though, during the summer, it often feels like an oven. Remind me again why we're hauling five families and an entire lunch over there for a party?!? Our compromise: I brought rhubarb pies to the birthday picnic and promised to make him a Baked Alaska for his real birthday 'cake.' I took Riley with me to the store - to pick his ice cream flavor(s) - and  he immediately honed in on 'Moose Tracks' ice cream. Never heard of it? Me neither. But he was set on it. He selected a vanilla version and a mint version with ribbons of fudge and chunks of chocolate. Not quite sure what the 'tracks' are - poop?!? - but he loved that it fi...