If you’re from Detroit, I hope this column brings you many happy and delicious memories! If you know someone from that area, just ask them about the iconic, fun and fabulous-tasting Bumpy Cake and then sit back and watch them smile. Once you’ve heard of Sanders Bumpy Cake, you may become as obsessed as I am over this decadent chocolate cake with white icing “speed bumps” piped along the top and then covered in a rich and creamy pourable chocolate ganache. Think Hostess Cupcakes, only much more fun and just as tasty. Sanders Bumpy Cake has been around since 1875. Ask anyone from Detroit and they will tell you that this is the go to cake often purchased for special occasions like birthdays, anniversaries and holidays. So get the electric mixer out, and see why this is the ultimate treat for Michiganders, and have a blast going over the speed bumps!
As the old adage goes, what’s old is new again. In this case, a cheese that has been enjoyed for hundreds of year in another part of the world, Cyprus, is now trending here America. Halloumi is a fan favorite for foodies, who love the idea of grilling cheese and adding it to a boozy mixture of dried fruits happily soaking in Sherry. The cubes of grilled Halloumi emerge as the surprise savory bite amid the sweet and spirited chutney-like combination, made all the better when it’s spooned on a slice of charred crusty French baguette. Halloumi is a semi-hard cheese that can be made from goat, sheep or cow’s milk. What makes it perfect for this dish is that Halloumi, known for its chewy texture and tangy taste, has an extremely high melting point, so it can easily be grilled without melting. There are many ways to enjoy Halloumi, but this is by far my favorite! I discovered it while on vacation last year and absolutely had to recreate it. This dish is simple to prepare yet it yields complex flavors from the first bite to the last. You can always find Halloumi in Middle Eastern grocery stores like Caspian Market in Scottsdale and Baiz Market in Phoenix. But it’s becoming more likely that you’ll find Halloumi in your regular grocery store. Please avoid the temptation to buy cooking sherry in the baking aisle. This recipe deserves a nice (and it’s inexpensive!) bottle of Sherry from the wine section of the store. Halloumi is becoming a rising star in the food trend universe, and this is the type of dish that will keep its star on the rise!
It was the 1920’s. The place, Chicago, Illinois. Francois and Antoinette Pope made they mark on the culinary scene first with the Antoinette Pope School of Fancy Cookery. Then came the television show hosted by the couple. Finally, their cookbook, The Antoinette Pope School Cookbook. I would never have known about any of this had one of the Pope family members not presented me with a copy of the cookbook. The more I read about the Pope’s, (on line there are even blogs about the cooking duo with comments by the many people who graduated from their school or who have called the cookbook their “go-to” cooking bible), the more fascinated I became with their story. The Crunchy Top Butter Cake is one of the many delightful recipes from an American heritage cookbook that elevated the art of cooking to “Fancy Cookery.”
I taught a fabulous Provence cuisine class today that let us all channel our inner Julia Child. Two star recipes emerged and I wanted to share them with you! Please enjoy a gorgeous, eye-appealing and tantalizing salad with light and delicate homemade French rolls. C’est Manifique!
I’ve never been a picky eater. But meatloaf was not one of my favorites, even though the dish has withstood the test of time as a favorite comfort food. Well, what a difference one recipe can make! I went from never giving meatloaf a second thought to maybe thinking about it a little too much. These days I can’t get enough of this special recipe that makes meatloaf so very flavorful and moist. What secrets does this variation hold? There are several. First, the two cups of whole milk that the breadcrumbs happily soak in. That alone gives the meatloaf a rich and ultra moist texture. Second, sautéing the sweet yellow onion adds to the moisture plus gives the loaf a slight natural sweetness. Then the sauce that gets brushed over the top before baking gives this meatloaf a hint of spice, a bit of heat from the dry mustard and sweetness from the brown sugar. All in all, this is a wonderful meal for the family, especially when paired with mashed potatoes, gnocchi, pasta or just some charred crusty French bread. This quote from Bon Appetite magazine summed up meatloaf the best: “Meatloaf in its many iterations and guises was often a sort of culinary scrap heap, a refuge for leftovers, in the spirit of many casseroles and of shepherd’s pie. It was a way to stretch protein. It was a way to use up excess vegetables. It was a ragtag orchestra of ingredients on the verge of expiration. And it made music more uplifting than anyone could have anticipated.” This recipe is definitely music to my ears and a brand new one woman fan favorite!
Growing up Italian, homemade meatballs were a dinner staple enjoyed over pasta, in a sub roll or as savory appetizers before the main meal. But last week, while teaching a cooking class on Greek foods, I had to set my Italian roots aside and absolutely drool over Greek Meatballs known as Soutzoukakia. These morsels of magic have a wonderful combination of spices like cumin, cinnamon and oregano with a red sauce that completely enrobes them with even more flavor! Greek Meatballs are delicious with seasoned Orzo, rice or, dare I say, on a bed of Italian pasta?