Spinach and mozzarella cake

Spinach mozzarella cake

Spinach mozzarella cake

“I think all theories are suspect, that the finest principles may have to be modified, or may even be pulverized by the demands of life, and that one must find, therefore, one’s own moral center and move through the world hoping that this center will guide one aright.”- James Baldwin
Well, I love this quote! I’d been thinking about these things – the mutability of morality, the shifting quality of truth, the unreliability of words. It struck me as so similar to Emerson’s “A foolish consistency is the hobgoblin of little minds, adored by little statesmen and philosophers and divines. With consistency a great soul has simply nothing to do. He may as well concern himself with his shadow on the wall. Speak what you think now in hard words, and to-morrow speak what to-morrow thinks in hard words again, though it contradict every thing you said to-day” (Thank you, universe, for making everything connect.) I’ve said it before and I’ll say it again – I’m a very vague person, I’m blurry at the edges, and I see the world this way. I think it’s dangerous to decide the world is a certain way, and that we have to act in a certain way in the world, according to a strict set of rules. The idea that morality should come from within – that we need a core of strength despite the fact that the outlines are shifting – is so hopeful about humanity, but it’s a little frightening, too. It would be a comfort to believe that there’s some larger system to decide right and wrong – to reward the good and punish the wicked. But how often have these ideals been corrupted by the people that claim to interpret them for us? How dangerous it is to stubbornly hold onto conclusions to the point where we act out of habit, thoughtlessly, without consideration. How much better to constantly question, to actively seek answers, even though they might not exist in any definitive form, or they may shift and change the moment we catch up to them. And to struggle to express ourselves and share our thoughts, even though the words themselves are as transparent and mutable as water. The world is constantly changing, time is streaming by us, we’re never grown-up, we’re never done. It’s a silly notion, but I have a dream-like image of people as spirits, moving through the world, with some sort of light of truth inside of them, burning strong. What nonsense I’m spouting today! What extra-special foolishness! Happy shrove tuesday! A day that we confess our sins and eat pancakes! I like the idea of pancakes as absolution. I know it doesn’t quite work that way, but it’s a nice notion, anyway. I believe the original habit of pancake-eating on shrove Tuesday began as a way to use up all the fat and sugar in the cupboard before then lenten fast began. Or, more likely, it was because it was February, and everybody wanted something simple and comforting. Like this Seussically green, fat, cheesy pancake! We had some saucy chili left over, and I wanted something to eat it with. Something the boys would like, that would contain vegetables and protein, but in a non-objectionable way. And so we have this cake. It has some almonds, for flavor, texture and protein. It’s got flavorful herbs, it’s got a bit of cheese. And it’s BRIGHT GREEN for spring. After all, supposedly “lenten” comes from the old English for long, because the days are getting longer at the moment, and have such a hopeful light about them!

Here’s The Meters with Mardi Gras Mambo.

3 eggs
1 cup flour
1 t baking pwoder
1 t baking soda
1 t salt
1 cup milk
1/2 cup sliced almonds
1 t each rosemary, basil and thyme
pinch nutmeg
2 cups, packed, baby spinach
1 cup grated mozzarella

Butter to fry.

Combine everything in a blender, and blend till smooth.

Warm a skillet over medium heat – mine was about nine inches. Ideally, you’d use a skillet with an oven-proof handle. Put a dollop of butter in the pan, and let it melt and coat the pan. When you just start to see hints of browning, pour the batter into the pan. Cook for four or five minutes, until it seems browned on the bottom, and the top loses its shine. Meanwhile, preheat the broiler.

Put the pan under the broiler, and cook until the top is brown and puffed, and the cake has pulled away from the sides of the pan. Turn out onto a plate.
Cut in wedges and serve with something saucy, or with a simple tomato sauce, spiced any way you like.

2 thoughts on “Spinach and mozzarella cake

  1. Amazing although I had some trouble getting out of the pan when it was finished. Do you have any suggestions I thought that I put enough butter in the pan…

    • I do actually have a suggestion – sorry to seem so excited, but this was a major discovery for me – relating to making pancakes, cooking scrambled eggs, etc etc, and I’m happy to share it!

      It’s not always about the amount of butter…sometimes it’s about how hot you let the butter get before you cook your pancake or eggs. If you just let the butter melt, and then try to cook – everything will stick. If you let it get a bit brown – just the tiniest bit golden, then, in most cases, the pancake or eggs won’t stick. I think this is why the first pancake never works too well – because people don’t wait for long enough for the pan to warm up. Of course, if you wait too long, you have brown butter, which I like, but my boys don’t!

      I hope this helps!!



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