I decided to make a cake with chocolate in it, but melted chocolate, not cocoa. And fruit, but with apricots and cherries baked in, and fresh fruit and ice cream coming in over the top of it, at the moment of ingestion. I decided to make it like the gateau basque I’d made a while back, because I loved that. I’d put apricots in, because I really like them, and I know Malcolm isn’t crazy about them, but that would be the selfish It’s-my-birthday-and-I’ll-bake-with-apricots-if-I-want-to part. I love cassis, so we’d be having some of that. And, of course…chocolate chips, because everything in life is better with chocolate chips. The boys helped me make the cake, and it was a lot of fun. Malcolm decorated it with my initial and my age, which looked much nicer than the pattern I would have made with the tines of the fork. We ate it with vanilla ice cream, and lovely fresh strawberries, blueberries and, as a special treat, rainier cherries. It’s a nice cake, because it keeps for days, so you can look forward to some with your coffee in the morning as a reason to get out of bed.
As you are no doubt aware, I am the esteemed authoress of a wildly popular series of books about the marked similarities to be found in the writings of Tolstoy and the rappings of many rappers. Weighty volumes. I am, of course, also the producer of the soon-to-be-a-smash hip hopera version of War and Peace (would you look at the date on that? I’m making very…slow…progress on this novel!) Okay, I’m prepared to admit that none of that is true. However, ever since I spoke of Dostoyevsky and Talib Kweli yesterday, I’ve had a yen to chat about these same similarities. Which I will do after the jump. You’ve been warned!
We seem to be heading into too-hot-to-cook weather. I’m not ready! Luckily, this is our first week of CSA season (oh boy oh boy oh boy!). And we got a box full of greens! Kale, spinach, chard!! I LOVE GREEEEEEEEENS!! And the nice thing about them is that you can cook them quickly, and eat them when they’re not piping hot. As it happens, I’d bought lots of greens last week, from the grocery store. (I didn’t buy lettuce, I was expecting a box full of lots and lots of lettuce. Guess what? No lettuce! Lettuces don’t like hail storms, apparently!) So I have a whole lot of greens to cook my way through. It’s a pleasant sort of anxiety.
I’m on record as saying that my favorite way to eat greens is with garlic, raisins and pine nuts. I’ve made it into pies and tarts, and pesto, using a variety of (cheaper) nuts. Here’s another variation. The apricots provide the tart-sweet fruitiness – they’re more assertive than raisins, and broccoli rabe is more assertive than chard or spinach, so it all works out nicely. Red pepper flakes and ginger add a little heat, and fresh basil adds – well nothing’s better than fresh basil! This is a quick and tasty dish, and it would make a meal, tossed with pasta, or on top of basmati rice.
By the harsh light of day, the truth is that I don’t always cook dinner so fast. Sometimes I make dinners that take all day, on and off. But, as it happens, some of the best dinners are dinners that take no time at all. This doesn’t mean they’re dull, it just means that we’re vegetarians, and the best vegetables are frequently lightly cooked vegetables. So, here’s a good meal for a night that you want something quick and tasty. Kale and carrots braised in white wine with thyme and caraway seeds, served with israeli couscous made into a sort of pilaf with apricots and pistachios and goat cheese. Simple.