IN MEMORY OF BASTILLE

Apple Streusel Cake

Ingredients for the batter:

1/2 cup butter
1 cup sugar
1 teaspoon vanilla extract
rind from one large lemon
2 large eggs, separated
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup milk

Ingredients for the fruit:

3 or 4 baking apples (enough to completely cover the batter)
Juice of one lemon

Ingredients for the streusel:

1/3 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon cinnamon
1/4 cup cold butter, cut into pieces
1/4 cup slivered almonds

Directions:

Have the ingredients at room temperature before beginning to make the cake. Preheat the oven to 350°F/180°C. Grease a square pan or a round cake pan.

Make the streusel topping:

In a large bowl, mix together the flour, sugar, almonds and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.

Prepare the fruit topping:

Peel the apples and cut them in quarters. Slice each quarter lengthwise into four pieces. Place the apples in a bowl, pour the lemon juice over them and mix well. Cover with plastic wrap and set aside. The lemon juice will give a wonderful flavour to the apples and it will also prevent them from browning while the batter is being made.

Make the batter:

• Cream the butter. 
• Add the sugar and beat until light and fluffy. 
• Scrape down the sides of the bowl and beat in the vanilla and lemon peel. 
• Add the egg yolks one at a time, beating well after each addition.
• Add the flour in three batches, alternating with the milk and ending with the flour. Do not over-beat, beat only until combined.
• In a separate bowl whisk the egg whites until stiff peaks are formed.
• Very gently, fold the egg whites into the batter in two additions. 
• Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.
• Arrange the apples evenly on the batter. 
• Sprinkle the streusel topping over the apples.
• Bake for about 50 minutes or until a toothpick inserted in the centre of the cake comes out clean.
•  Remove from the oven and let the cake cool. Serve warm or at room temperature.

LINUS

This is Linus. A five and a half year old bichon frise who is very active and very affectionate. He also has a very healthy appetite. So it is fitting that there should be a post about him here, in a food related blog. He has watched me cook every recipe I've posted. He has even sampled some of them. Linus was kind enough to pose for the camera on Christmas day, 2009. With him was his very close and very best friend, Bastille. Linus hopes that everyone had a lovely Christmas, and he wishes a Happy New Year to all! Bastille concurs!

Bastille knows there's snow outside. On such days, she considers lounging by the fireplace a splendid passtime! This year we had a white Christmas. December snows are rare here in Philadelphia. We enjoyed the fire 'til the last few embers changed into ashes.

Bastille was feeling under the weather. The vet prescribed antibiotics, and she napped a lot. Bastille, get well soon! We love you very much!

Happy 2010 everyone!

GIOUVARLAKIA OR... GREEK MEATBALL DUMPLING SOUP

The meatball dumplings are made delicious by the addition of rice.

My Goodness, this soup is delicious! It's a popular Greek recipe that we make often; in fall, winter and early spring we have it once a week. And no one gets tired of it! The little meatballs that go in the soup are traditionally made with ground beef, however, we've gotten used to substituting ground turkey for the beef. This makes the soup healthier and also gives it a lighter flavour. Avgolemono (or egg and lemon sauce), is traditionally incorporated into the soup before serving. We do serve the soup with avgolemono on special occasions but for weekly fare, we omit the egg and lemon sauce and instead use only lemon juice.   

Ingredients:

• 1&1/2 pounds of ground turkey 
• 1 onion very finely chopped
• 2 cloves of garlic finely chopped
• salt and pepper to taste
• 2 tablespoons of olive oil
• 1 egg
• 1teaspoon baking powder
• 2 or 3 dashes of soy sauce
• 1/2 cup rice (Carolina brand or Arborio)
• 2 tablespoons chopped parsley
• 1 tablespoon chopped dill
• 1 tablespoon chopped mint leaves
• flour for dredging meatballs
• another onion finely chopped
• 2 tablespoon farina
• 1 tablespoon rice
• juice of one large lemon
• 2 cups of low sodium chicken broth 
• 2 tablespoons olive oil

Directions:

1. Mix the first 12 ingredients together.
2. Cover a large tray with flour. Form the meatballs: they should be larger than marbles, smaller than golf balls. Can I be more exact? Place each meatball in the flour and roll it around, covering it with flour.  
3. Fill a large pot with 5 cups of water. Add the chicken broth, olive oil, salt and pepper to taste, lemon juice, and a couple of dashes of soy sauce.
4. Bring the liquid to a boil. Once it boils add the farina, the rice, and the chopped onion.
5. Drop the meatball dumplings into the liquid. 
6. Once the liquid comes back to the boil lower the heat to simmer and cover the pot.
7. Cook for about half an hour. The broth will thicken because of the addition of farina and rice. It will have a lemony aroma and taste. The rice in the meatball dumplings will have cooked, and you will see it appear soft and puffed up. At this point, the soup is ready to serve. I hope you enjoy it!

BASTILLE'S DAY TODAY!



Today is July 14, Bastille Day. It was on this day 14 years ago that I adopted a very eager 4-month-old female bichon frise, and when I commented that it was Bastille Day, everyone insisted that she be named Bastille. One friend said: "the name is perfect for her. It suits her. It was meant to be." At first, I wasn't sure. Name my dog after a notorious jailhouse? Name her after a French holiday? YES! It was inevitable! She became Bastille, and she has carried her famous name with grace and aplomb. She broke out of the kennel where she was being held captive (her way of storming out of the Bastille), and she came home wrapped in a French flag... well, actually she was wrapped in a towel, into which she kept throwing up because she was carsick. Time went by... She turned into a gentle, affectionate, cheerful dog. I love her very much! Every Bastille Day, well-wishers call or email with their greetings. Bastille is gracious towards all. She celebrates by having a doggie-sized bowl of vanilla ice cream. She loves it! As for being carsick? No more! One of her favourite things is to take car rides and visit her friends. And she loves to give and to get kisses! What a LADY!

This cutie pie has the most kissable nose of any doggie I know!

The lady on Christmas Day, 2009.