Tag: cake

What I Cooked Last Week – August 12

Yet another short week of cooking – took off for Salt Lake City on Wednesday for a work trip. Kept it (mostly) light in anticipation of the eating and drinking associated with conferences. Tuesday includes another zucchini recipe to add to your repertoire, and a perfect no-cook one at that for the hottest days of summer (and smokiest, if you’re in pretty much any of the PNW).


Baked my Gâteau aux Pommes again to get some updated blog pictures. I always forget how good this cake is, and how surprisingly easy it is to throw together. Don’t let the French name scare you away! Also, leftovers make great breakfast – it has apples, so it’s fine, right?

Ended up making the Mushroom and Chive Fettuccine Alfredo that I’d originally planned to make last Saturday before life happened. It was still a bit cooler than it has been outside, so it was the perfect comfort food. I’ll have a recipe up for that in the near future!

mushroom alfredo.jpg


I got a pound of purple carrots in the CSA this week, and felt inspired to make a recipe that I’ve been eyeing for a while – Smitten Kitchen’s Roasted Carrots with Avocado and Yogurt. It’s simple to prepare with a complex flavor payoff, and won’t make you feel guilty if you follow it up with some ice cream. This one is pictured as the title image for the post.


Had to pack for my work trip so I scheduled the most hands-off meal for Tuesday – a sous-vide sirloin steak (throw in the sous vide and wait) and a simple Zucchini Carpaccio Salad to make use of some more delicious CSA summer squash. I actually wrote most of this blog post while I was waiting for the food to mostly prepare itself!

Gâteau aux Pommes

Delicious French-style apple cake. It manages to be custardy and airy all at once, and looks elegant at the end of a meal. Make sure you give yourself enough time for it to cool properly.

Gâteau aux Pommes

Adapted from Cook’s Illustrated

Serves 8-10
Hands-On Time: 40 min
Total Time: 4hr, including time to cool


1 1/2 lbs apples (preferably Granny Smith)
1 TBS white rum
1 tsp lemon juice
1 cup + 2 TBS flour
1 cup + 1 TBS sugar
2 tsp baking powder
1/2 tsp salt
1 egg + 2 egg yolks
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract
Powdered sugar

Prepare oven: Adjust oven rack to a lower-middle position and preheat the oven to 325 degrees. Coat a 9-inch springform pan with a thin layer of cooking spray. Wrap the outside fairly tightly in aluminum foil (springform pans leak a bit) and place on foil-lined baking sheet.

Prepare apples: Peel, core, cut each apple into 8 wedges, and slice each wedge into 1/8 inch thick slices. Microwave apples in microwave-safe dish or plate, cover, and microwave about 3 minutes, or until apples are tender. Toss apples with rum and lemon juice and set aside to cool for at least 15 minutes.

In a medium bowl, whisk together 1 cup of the flour, 1 cup of the sugar, baking powder, and salt. In a large bowl, whisk together 1 egg, oil, milk, and vanilla until there are no lumps. Add flour mixture to egg/oil mixture and whisk together until just combined. Set one cup of batter aside for later.

Add the egg yolks to the rest of the batter and whisk until combined. Fold the cooled apples into the batter using a rubber spatula, being careful not to break the apple slices to the best of your ability. Pour batter into prepared springform plan and spread evenly, smoothing down any apple slices that may pop up.

Whisk the remaining 2 TBS of flour into the cup of batter that you set aside earlier. Pour this batter over the batter in the cake pan and spread evenly. Sprinkle the remaining 1 TBS of sugar evenly over the top of the batter in the pan.

Bake about 75 minutes, or until a tester toothpick in the center of the cake comes out clean. Let cool in the pan on a wire rack for 5 minutes, then loosen the edges of the cake from the pan with a paring or butter knife and allow to cool for 2-3 more hours. When ready to serve, dust with powdered sugar. Serve alone, or with whipped cream, ice cream, or crème anglaise.

(Pictures to come soon!)

What I Cooked Last Week (7/22)

Decided that these posts make more sense as a retrospective – I can share what I cooked, what did and did not work, and let you know if I made any adjustments. It’s also, unsurprisingly, a lot easier to add pictures this way!

Last week was a very short one cooking-wise – my birthday was Wednesday and I let someone else (my mom) cook for me, although I did make myself a second birthday cake and have no regrets. Then, on Thursday, Kyle and I headed up to Vancouver, B.C. for the weekend and proceeded to eat and drink our way through the city. Everything was SO GOOD. Question for you all: would you be interested in city food guides/recs for places I’ve been?

Anyway, without further ado, here’s the roundup for last week!


I can’t and won’t stop cooking with primarily zucchini and summer squash these days, so Monday I tried out Smitten Kitchen’s Zucchini Fritters. She describes them as “zucchini latkes” and it’s spot-on. If you use a food processor to grate the zucchini (I use a slightly older version of this one from Cuisinart) it’s amazingly quick and easy, neither of which are words I typically associate with traditional latkes. I punched up the sour cream sauce she recommends serving atop the fritters with a bit of extra garlic, and am considering making a bit of a sour cream aioli in future renditions.


I also whipped up a batch of basil almond pesto and stuck it in the freezer, recipe in the works!

basil almond pesto.jpg


Had a gluten-free friend over for dinner on Tuesday, so I made my fave Weeknight Rice Noodles with Meatballs and subbed Tamari for the normal soy sauce. My friend had gone blueberry picking earlier in the day and brought a bunch of berries and whipped cream for dessert, which was *chef’s kiss*.

rice noodles


My 26th birthday! Like I said, I let my mom handle the dinner cooking, but I couldn’t resist making myself Smitten Kitchen’s Tres Leches Cake. I, of course, added the optional rum to the milks mixture. I’d been planning on making this for Kyle’s birthday back in April, but it’s a two-day process, and we got busy, and… never happened. So glad I finally got around to it, because it’s delicious. I served it with sliced strawberries.

tres leches.jpg

I have a full week of cooking coming up (desperately needed after previously mentioned food tour of Vancouver), so look for a lot of zucchini dishes and a couple new recipes in next week’s post!