Plum Upside Down Cake

With an overflow of summer plums, I was looking for a new use for this delicious fruit. I researched several recipes for plum cake and found one that sounded perfect. The original recipe, an upside down cake, called for margarine and blueberries. I did not have blueberries and dislike margarine so I adjusted it to fit my needs. Butter in my opinion is best because it is a natural fat. It has a great flavor and adds moisture to cakes and cookies.  

To make the cake I began by melting butter and brown sugar and placing it in a spring form cake pan. The spring form allows for the sticky bottom to come out more easily from the pan. I did line the pan with parchment paper to prevent leaking of the fruit and also as another sticking prevention. Once the butter sugar mixture coated the bottom I artfully arranged the plum slices. This I found to be the most enjoyable after eating the cake.

Next came the cake batter which was very simple to make. I found it to be a little thick so I had to spread it carefully so I would not ruin my design. While baking it filled the apartment with an amazing aroma. I let it rest after baking and turned it onto a plate. That night when we ate it I could not believe how delectable the cake was. The topping was sweet, the fruit tart, and the cake light. The combination was heavenly and was also a perfect breakfast the next morning.

A Trip to India

Indian food is one cuisine I am learning about because I only first tried it four years ago. This cuisine was too exotic for my family so I had not had the opportunity to eat it let alone make it myself.  My boyfriend requested chicken tikka masala for dinner one evening.  This was a challenge because I had never made this dish and only sampled it one time. I researched recipes and devolved my own version of it to attempt at home. Most of the ingredients I had on hand but a few I would need to find. The most elusive ingredient was the garam masala. After searching for it in Asheboro with no luck,  I found the important component during a trip to Raleigh. Traditionally the chicken is marinated and grilled. Since I don't posses a grill, the broiler provided the needed char flavor. I created the sauce with cream, onions, and fresh cilantro. The trick was to balance out the tomatoes to create an authentic flavor.

To make the meal authentic I made cucumber raita. This simple sauce balanced out the spicy heat from the chicken. The naan bread was store bought since I knew I would never be able to make it without a tandoori oven. Since I am a proponent of using what you have not buying more jasmine rice was used. The dish was a success. We took a trip to India without needing a passport. I will be making this dish again.

An Amazing Birthday Feast

With my 28th birthday fast approaching an important question was posed to me, where would I like to eat? There were several options, but only one of them was located in Asheboro, Bistro Forty Two. This restaurant has to be one of the top restaurants in the city. They have a week day lunch that I have eaten many times. The food was always fresh, delicious, and affordable.  In my opinion they have the best french fries in the triad. Dinner there was a completely different and delectable. There are less then 10 tables so the atmosphere is very intimate. Jazz was playing in the background which added to the ambiance of the experience. Our waitress was very attentive and courteous. 
We began our meal with wine and fresh warm bread. Our appetizer was indescribably delicious. It was barbecued duck atop of a blue cheese coleslaw. It was topped with crispy potato strings and surrounded with a homemade hot sauce. The duck was perfection and the sauce on it was amazing. The potatoes increased the texture by providing a nice crunch. 

The next course was Caesar salad. This salad was note worthy because the homemade dressing and croutons were in great balance. The cheese was of a higher quality which we could taste. it was a refreshing course between the rich duck dish and out main entrees.

Next came out main courses. My boyfriend ordered penne alla vodka with chicken. I ordered the cowboy rib eye with roasted potatoes and vegetables. Both dishes were incredible. The pasta and chicken  were cooked perfectly and the sauce was divine. 

The rib eye was simply luscious. It was so tender and flavorful. The sauce on it added a touch of sweetness witch heightened the flavor of the meat. The roasted vegetables were perfectly cooked and the potatoes were some of the best roasted potatoes I have ever had. I must note that this meal was prepared by one chef and the owner. The quality and attention given to each dish was impressive. Everything we ate was perfection and I cannot wait till my next visit to Bistro Forty Two.

Brunch for Dinner

Eggs Benedict is one of my boy friend's favorite dishes. I decided to surprise him with it one evening. I like a new food challenge and this dish brought two of them for me, poaching eggs and making hollandaise sauce. Since this was going to be for dinner, I wanted something more hearty than Canadian bacon. Thanks to the Food Network I found a steak version. The hollandaise was also different because it called for a touch of mustard. To balance the richness of the main dish, asparagus were the vegetable I chose to pair with it.  The steak was only seared with salt and pepper. As I was making the hollandaise I realized that I did not have the proper pots to make a double boiler, so I  improvised. With diligence and determination my mustard hollandaise came out exceptionally well. It added the sharpness which cut the richness of the steak and poached eggs. The asparagus were simply roasted in the oven and the hollandaise matched well with them. The thing I like most about Eggs Benedict is the fact that you can be very creative with your choice of meat and flavors of the hollandaise.

Pesto Without a Pestle

My basil plant has been very good to me this summer. I had enough basil to make a pesto sauce for dinner. Traditionally pesto is made with a mortar and pestle, but being that I have no more kitchen space for one I used my food processor. It was very simple to make but I lacked one ingredient, pine nuts. After researching online, I found out that sesame seeds can be substituted to create the same texture. It really does work. The pesto was tossed with linguine. The fish was tilapia. I put the pesto on the fish for the last few minutes while under the broiler. Tilapia can be bland but the flavorsome pesto made it delicious.

"An apple is an excellent thing -- until you have tried a peach."

Apple pie is a superb dessert, but I was very impressed with my results with a peach pie. Living in a rural area has the benefit of farm fresh produce.  After walking to the local farmers market I was inspired by the peaches. They also had no apples or lettuce for that matter. Lettuce was needed for supper. On recommendation of a friend I bought my peaches from one farmer who had an abundant assortment of produce. I was about to buy regular peaches but she insisted I buy the half price "oops and ugly" peaches. There were half the price and just as good.

I researched several recipes to choose the right crust, filling, and topping. The crust was mostly butter with some shortening. The filling was simple: peaches, sugar, flour, lemon, and cinnamon. I love a crumb topping on my pie. The cinnamon flavor and texture are wonderful on fruit pies like peach or apple. Pecans were an addition to the crumb topping that complimented the peaches and cinnamon. They also provided a crunch. I am normally a patient person but it disappeared after the pie came out of the oven. I know that it should have rested longer for presentation purposes but the smell was intoxicating. Vanilla ice cream was the perfect accompaniment to the pie. The pie was delicious.