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The Birthday Cake.

This cake has evolved through the generations: My grandmother came up with the cake idea; my mother added the coffee to the whipped cream; I added the chocolate cut-outs.

My mother made this cake five times every year. She made it for each of the four kids’ birthdays, and she made one for her to share with my dad on the midpoint between their birthdays which fall two weeks apart. So when I had my first child, Max, I was very excited to make this for him. I got the recipe from my mom, spent an entire day fussing over its creation, which includes one process for the cake, another for the filling and another for the topping, and in so doing gained a significantly greater appreciation for my mother’s efforts, as I had never heard her complain about this cake’s complexity. She never mentioned that it might have been any trouble at all. She would, just very naturally, produce the cake five times every year. By my calculation (and I’m sure my oldest brother will set me straight on this), if she made the cake every year from the time my sister turned one, and continued until I went away to college, taking into account that my sister has a summer birthday and probably was home for her cake, I calculate that mom made this cake between 60 and 70 times.

This all said, this is the epitome of an elegant cake. It is light (made with 7 eggs and no oil), filled with a semi sweet chocolaty, creamy fluff of a filling, and topped with a coffee-infused whipped cream. It is a symphony of flavors, absolutely worth the fuss—but please don’t tell my kids that it’s any trouble at all.

Gordon Family Birthday Cake

For the cake:

  • 7 eggs, separated
  • 1/3 tsp. cream of tartar
  • 1 c. sifted cake flour
  • 1 c. sugar
  • the zest of 1 lemon, grated
  • 1 tsp. vanilla
  • pinch salt
  1. Beat egg whites until stiff, adding cream of tartar after eggs are frothy.
  2. Fold in 1/2 c. sugar into egg whites.
  3. Beat the eggs yolks until light and thick, mix in 1/2 c. sugar, the lemon zest and vanilla.
  4. Fold in half of eggs whites into the egg yolk mixture, then fold in the flour and salt, then fold in the rest of the eggs whites.
  5. Pour batter into an ungreased center-tubed pan.
  6. Bake for 1 hour at 325 degrees.
  7. Invert the pan to cool.

For the filling:

  • 4 eggs, separated (The eggs whites don’t get cooked, so if you worry about such things then purchase pasteurized eggs.)
  • 1-1/3 c. semi-sweet chocolate chips
  • 3 Tbs. water
  • 3 Tbs. sugar
  1. Melt chocolate in double boiler, then add the sugar, water and beaten egg yolks. Cook in double boiler, stirring constantly, until the mixture is thick and smooth.
  2. Let cool.
  3. Beat egg whites until stiff, stir into chocolate mixture.

For the topping:

  • 1 pint whipping cream
  • about 2 Tbs. confectioners sugar
  • 3/4 tsp. instant coffee granules

Beat the whipping cream along with the coffee granules. When nearly thick, add the sugar, adding just enough to slightly sweeten the whipped cream without making it too sweet.

For the chocolate shapes:

  • 2 c. semi-sweet chocolate chips

Melt the chocolate and spread a thin layer on a waxed paper-lined cookie sheet. Refrigerate for 20-30 minutes, or until the chocolate has solidified. Remove from refrigerator and allow to come to room temperature, about 5-10 minutes. Use a favorite cookie cutter to cut out desired shapes. (Save the scraps to munch on later.)

To assemble:

Using a serrated knife, carefully slice the cake into four layers. Use 1/3 of the chocolate filling between the layers. Top with the coffee whipped cream. Arrange chocolate shapes on top of the whipped cream.

My first attempt at this cake, 14 years ago, was met with satisfactory reviews, and gave me a new appreciation for my mother.

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For the love of jam — having something to show for my day.

Last year I canned over 200 jars of jam and placed them on display in the breakfront in my dining room.

I love to can jars of jam, with the challenge set several years ago of getting through the school year and all of the PB&J sandwiches without having to purchase any. Last season I exceeded my goal by canning over 200 jars, turning the challenge into a loving obsession. I designed special labels for each of the dozen or so varieties, and arranged them in tidy rows, prominently displayed in the breakfront of my dining room. Even my mother’s china had to move over as I shuffled things around to make room for the jam. I couldn’t bear to relegate the beautifully labeled, magnificently colored darlings to a dark cabinet in the basement.

The satisfaction I get from canning is quite simple: I like to have something to show for my day—a visual marker of my industry and creativity. I love my husband and kids, I love that I can run errands and shop and cook to make their lives easier, I love the pleasures of a clean house and of folded clothes, and I love it when my jam cabinet is full. I walk past the breakfront and gaze happily at the visual reminder that I’ve created something beautiful and delicious which, unlike the clean house and folded clothes, will last throughout the year.

Our old family breakfront—looks aren't everything.

The breakfront and I have a long history. This piece stood on top of the lime-green carpet in my family’s den for over 30 years. Back in the day, when we had to walk across the room to change the channel, I remember my dad drilling a hole in the back (you can barely see it just above the jam jars) creating one of the first entertainment centers. Our black and white television fit in the middle and the cord went out the back. And when I was three or four and had just learned to write my name, I took a ball point pen and wrote on my new doll’s forehead, scribbled on our new vinyl covered couch, and very proudly gouged my name into the side of this breakfront.

My first and only art installation piece.

Today I pitted 14.5 pounds of sour cherries that will wait patiently in my freezer, joining the blueberries, raspberries, strawberries and plums, until August when I’ll get out my giant bowls and canning pot, and spend a wonderful couple of steamy days in my kitchen canning jam for next year. And then I will place them very carefully into the breakfront, the one piece of furniture that has my name on it.

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Elegant eating in under 30 minutes: Linguine with Artichokes, Chicken and Pine Nuts

This is the dish to make when you’re hungry for something complex and grown-up. It’s quick to prepare and tastes like it came from an upscale pasta restaurant. Make a point of keeping a can of artichoke hearts in the pantry and some pine nuts tucked away in your freezer; the rest of the ingredients are standard.

Linguine with Artichokes, Chicken and Pine Nuts (serves 4)

1. Put up a pot of water to boil.
2. Start the chicken:

  • 2 split chicken breast pieces, cut into 1 inch chunks
  • 3 Tbs. olive oil
  • 3 cloves garlic, pressed
  • juice from 1 whole lemon
  • 1 14 oz can artichoke hearts, halved
  • 1 c. chopped parsley

Heat the olive oil, add the chicken with a sprinkle of salt. Add the garlic and saute for about 5 minutes, turning the pieces to brown all sides. Squeeze on the juice of the lemon, add the artichoke hearts and parsley, cover and heat over a low heat until the chicken is cooked through, for 8-10 more minutes.

3. Boil the linguine according the package directions, drain and toss with:

  • 2 Tbs. olive oil
  • 1 clove crushed garlic
  • 1/2 teaspoon salt
  • fresh ground pepper

4. Toast the pine nuts while the pasta is cooking:

  • 3/4 c. pine nuts

Place the pine nuts in a small pan over a very low heat. Stir occasionally. When browned, remove from heat and set aside in a (not plastic) bowl.

5. Serve it up. Cover the pasta with the chicken mixture, top with pine nuts and sprinkle with:

  • Parmesan cheese
  • Fresh ground pepper
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Cobb Salad with Mild Danish Blue Cheese Dressing

Take the time to plate this up in the kitchen, giving everyone their own beautiful plate at the table.

I was surprised that everyone loved this meal! The kids were captivated by the colors and the beauty of the presentation, and then declared it delicious. A winner. Granted this was a bit fussy: frying bacon, pan grilling chicken, boiling both eggs and corn on the cob. Then there are the cold ingredients: chopped iceberg lettuce, chopped tomatoes and sliced avocado. But then the fun begins, arranging all of the elements on a plate, and turning a Thursday night dinner into something really fun.

A traditional cobb salad is served with crumbled blue cheese, but I was certain that wasn’t going to be popular at my table. Instead, I made up a milder version of a blue cheese dressing. If you like your blue cheese flavor stronger, then double the amount of cheese.

Mild Danish Blue Cheese Dressing

  • 1 c. mayonnaise
  • 1 c. buttermilk
  • 4.5 oz. Danish blue cheese
  • 2 cloves garlic
  • 2 tsp. Worcestershire sauce
  • 1/2 tsp. salt
  • fresh ground pepper to taste

Combine all of the ingredients in a blender.

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Giant Garlicky Meatballs

Spaghetti with giant garlic meat balls, served with Maralee's garden fresh asparagus, and a salad with thousand island dressing.

This is to counter an earlier posting of teeny-tiny meat balls. Tonight I went for giant-sized, with plenty of spices. Each meatball is made from a fifth pound of beef.

Giant Garlicky Meatballs (makes 10)

  • 2 pounds ground beef
  • 6 cloves garlic, chopped coarse
  • 1/2 c. Parmesan cheese
  • 1 c. chopped parsley
  • 2 tsp. salt
  • 2 tsp. oregano
  • 2 tsp. basil
  • 1 32 oz. jar marinara sauce

Mix together all ingredients, except for marinara sauce, and form into 3″ balls. Brown in olive oil, turning 3-4 times. Drain oil from pan and pour the marinara sauce over the meatballs. Cover and let the meatballs finish cooking in the sauce, over low heat, for 20-30 minutes.

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Thousand Island Dressing

Thousand Island salad dressing is a great starter recipe for kids—there’s no measuring, it’s all done by eyeballing its texture and color, and it’s very hard to get it wrong. This was the first “recipe” that I learned in my mom’s kitchen. Here’s how it’s done:

  1. Put a glob of mayo in a bowl (maybe 1 c.)
  2. Add a little bit of pickle relish (about 1 tsp.)
  3. Squirt and mix in just enough ketchup until the dressing is a pleasant pink color.

Shake in some garlic powder if you want a little more zing.

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Mulberry pie

This is a fresh taste of summer that surprised me.

I had only known mulberries as the dare-you-to-eat-one mushy fruit that grew on scruffy shrubs, staining suburban sidewalks and children’s feet. When our generous neighbors stopped by to invite us to pick as many mulberries as we wanted, it took me a moment to realize that they were serious. They, in fact, had plans for baking a mulberry pie. When my husband told me the joy of his childhood adventures climbing mulberry trees, picking and eating berries until his fingers were purple and his stomach was full, I sent him out to the neighbor’s with a cute little plastic bucket along with our son Joe, to reclaim his youth.

Mostly Mulberry Pie

Prepare a 2-crust pie dough, roll out the bottom crust and fill with a mixture of:

  • 4 c. mulberries
  • 1 c. sliced strawberries (or skip the strawberries and use 5 c. mulberries)
  • 3/4-1 c. sugar
  • 2 Tbs. flour
  • zest from 1 lemon

Top with lattice crust. Bake at 400 degrees for 15 minutes, then lower temperature to 350 degrees and continue baking for 35-45 minutes or until the crust is brown and the fruit is bubbly.

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Playing with my food.

Careful placement of the seeds really brings out the braid on this loaf.

I went to Mary Pat and Dave’s going away party last night. Our beloved, former neighbors, who are now friends for life, are moving to New Zealand. The party invitation said that, if we liked, we could bring bread or a dessert. Bread. I can do that.

I did something new with this challah, taking extra time to carefully place the seeds. I poured the seeds into a small, thin-edged metal measuring cup, and very carefully shook them into place on the glazed bread before baking, creating a lovingly prepared piece of edible art.

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Reusable rice bag—a “find” while preparing Cholae and Fried Rice (Indian style)

This brand of Brown Basmati rice comes in a faux-cloth, reusable, zippered bag.

I was picking up some rice to make Indian style fried rice and I found this reusable rice bag! It is so clever, with its own zipper, and so beautiful. For those in CU, I bought this at Am Ko.

Also, I’m ready to share the recipes that I learned during my Indian cooking lesson, as told to me by my friend, Bharathi.

Fried Rice (Indian Style)

  • 3 c. basmati rice
  • 2 Tbs. butter
  • 2 Tbs. oil
  • 1 large onion, chopped
  • 2 tsp. cumin seeds
  • 3 cloves garlic, minced
  • 2 tsp. ginger, minced
  • 2-3 c. mixed vegetables, frozen or finely chopped fresh
  • 8 whole cloves
  • 1 tsp. salt, or to taste
  • 6 c. water

Heat butter and oil, add onion and saute until soft. Add garlic, ginger, cloves, and cumin seeds. Stir for one minute, then add rice and stir 2-3 minutes. Add salt, vegetable and water, and cook as you normally do for rice, for about 45-50 minutes.

Cholae (a spicy, flavorful, garbanzo bean and tomato stew)

  • 1 Tbs. oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 3 tsp. grated fresh ginger
  • 1/2 tsp. ground turmeric
  • 5 c. cooked garbanzo beans
  • 1 28-oz can chopped tomatoes (use the juice as well)
  • 1 15-oz can tomato sauce
  • 1 Tbs. amchoor powder (dried mango powder)
  • 2-3 tsp. channa masala (cholae masala) seasoning
  • 1 tsp. salt
  • 4 whole bay leaves

Heat oil, add onion and saute until soft. Add garlic, ginger, cholae masala, turmeric, bay leaves, tomatoes and tomato sauce. Heat over medium heat for a few minutes and then stir in garbanzo beans, amchoor, salt and a little water (to adjust consistency). Heat over low heat for 30 minutes or more.

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Quiet house, gentle rain, baking muffins at 5am

These are moist and fruity with a mixture of blueberries, raspberries and strawberries.

I woke up at 4:30 with strawberries on my mind, consumed with thoughts of fresh muffins for breakfast. With a large pot of espresso-made iced coffee to sustain me, I gathered up the little bags of frozen berries left from last summer’s crops, and baked a double recipe of these 3-berry muffins. The house is peaceful, with a gentle rain falling, and everyone still asleep. When the family wakes up there will be a basket of fresh muffins on the table, and then, hopefully, I’ll sneak upstairs and take a nap.

3-Berry Muffins

Combine the wet ingredients:

  • 2 eggs, lightly beaten
  • 1-1/4 c. milk, warmed
  • 1 c. melted butter

Add the wet ingredients to the combined dry ingredients:

  • 3 c. flour (I use part whole wheat pastry flour)
  • 1-1/2 c. sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tsp. cinnamon

Stir in the berries:

  • 2 c. mix of blueberries, raspberries and chopped strawberries

Bake at 375 degrees for 20-25 minutes. Makes 2 dozen muffins.