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'tis the season

for pink concoctions?

first time pickling my own onions

i had always heard it was simple

but had no idea it was THIS simple

((( so incredibly rewarding )))

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this cake

is not the most gorgeous

(nor the most decadent)

but it is so satisfying and delicious

(( going along with my recent buckwheat obsession ))

Breton Buckwheat Cake
with Fleur de Sel


(from 101 Cookbooks, originally written by David Lebovitz
in The Sweet Life in Paris)

For the cake:

7/8 c buckwheat flour

1 c all-purpose flour

1/2 tsp plus 1/3 tsp fleur de sel

1/4 tsp ground cinnamon

1/2 lb unsalted butter, at room temp

1 c sugar

4 large egg yolks

1 large egg

3/4 tsp vanilla extract

2 Tbsp dark rum

For the glaze:

1 large egg yolk

1 tsp milk

Butter a 9 or 10-inch tart pan with a removable bottom or a 9-inch springform cake pan. Preheat oven to 350F. In a small bowl, whisk together the buckwheat and all-purpose flour with 1/2 teaspoon salt and the cinnamon. (I added 1 tsp ground cardamom as well.) In the bowl of a standing mixer or by hand, beat the butter until light and fluffy. Add the sugar and continue the beat until smooth. In a separate bowl, beat the 4 egg yolks and whole egg with the vanilla and rum (I used bourbon instead) with a fork, then gradually dribble the egg mixture into the batter while beating. If using an electric mixer, beat on high speed so the butter gets really airy. Mix in the dry ingredients just until incorporated. Scrape the batter into the prepared pan and smooth the top as flat as possible with an offset metal or plastic spatula. Make a glaze by stirring the single yolk and milk together with a fork, then brush it generously all over the top. (You may not use it all, but use most of it.) Take a fork and rake it across the top in three parallel lines, evenly spaced; then repeat starting from a slightly different angle to make a criss-cross pattern. Crumble the remaining 1/3 tsp salt over the gateau with our fingers and bake for 45 minutes. Don't over-bake or it will be on the dry side - start checking after 35 minutes or so. Let cool completely before unmolding.

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food for the soul.

chocolate chip cookies

oh my god these are ridiculous. make them now.

(from David Lebovitz's The Great Book of Chocolate)

1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt
1 1/2 cups (200 grams) semisweet chocolate chips
1 cup(130 grams) walnuts or pecans, toasted and chopped

adjust the oven rack to the top 1/3 of the oven and preheat to 300F (150C).  line three baking sheets with parchment paper.  beat the sugars and butters together until smooth.  mix in the egg, vanilla, and baking soda.  stir together the flour and salt, then mix them into the batter.  mix in the chocolate chips and nuts.  scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.  bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.  store at room temperature in an airtight container for up to 3 days.  makes about 20 cookies.