Wednesday, March 16, 2011

Why Don't Farm Animals Get the Respect Pets Do? -

My friend Mark Bittman wrote about the sad lives of most conventional livestock in this country. I bet if most people knew how the majority of animals are treated - especially chickens and pigs - they wouldn't want to eat them. He makes the point that we should be treating animals more humanely, raising them properly, and eating less of them.
Why Don't Farm Animals Get the Respect Pets Do? - "- Sent using Google Toolbar"
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Friday, March 11, 2011

Pound Cake People

I come from pound cake people. My great grandmother, a big-boned sturdy farm wife, was the queen of pound cake. She made hers by hand, beating the butter and sugar with a wooden spoon in a large crockery bowl. It was baked in a large, ring-shaped iron pan in a coal stove with a pan of water in the bottom to ensure it came out moist. Rather than a glaze, she would slather the top with butter and sprinkle it with confectioner’s sugar before slicing.

That pound cake was one of the few sweets the farm family indulged in, my mother says, as their small dairy provided the copious amount of eggs (nearly a dozen per recipe), buttermilk, and butter required.

It's a plain butter cake that's always the star of state fair competitions and every state seems to have its official recipe. My favorite is West Virginia pound cake (where I grew up), a half-pound version that uses confectioner’s sugar in lieu of granulated cane sugar. It has a very fine texture and is wonderful on its own or as a based for a strawberry or peach shortcake. Actually a thick slice makes a supreme breakfast. And it’s even more excellent if you can use some local butter and eggs.

West Virginia Pound Cake

From The Cake Club: Delicious Desserts and Stories, From a Southern Childhood by Susie Quick (St. Martin’s Press, 2005).
Makes one, 10-inch Bundt or tube cake or one, 9 x 5 x 3-inch loaf, serves 12 to 16

1 cup (2 sticks) unsalted butter, softened
1 (1-pound) box confectioner’s sugar, plus more for sprinkling over cake
6 large eggs
3 cups cake flour (not self rising)
1/4 teaspoon salt
1/3 cup whole milk
1 1/2 teaspoons pure vanilla extract

Preheat oven to 350 F. Butter and flour a 10-inch Bundt or tube pan.
Place the butter in a large mixing bowl with the sugar. Beat with an electric miser on medium speed 5 minutes until light and creamy. Add the eggs, one at a time, beating for 1 minute after each addition. Scrape the sides and beaters and then beat in vanilla.
Stir together the flour and salt. With mixer on lowest speed, add the dry ingredients to the butter mixture, a third as a time, alternately with a little milk until just blended. Scrape the bottom and sides to make sure everything is smooth.
Transfer batter to prepared pan.

Bake 50 minutes to 1 hour, or until a long wooden skewer inserted in the center comes out clean and the edges are slightly pulled away from sides of pan. Cool in pan on a rack 20 minutes. Invert pan to a wire rack and cool completely. Sprinkle with confectioner’s sugar before serving.

If you want to try an authentic pound cake recipe, here’s the no-nonsense Fannie Farmer Cookbook recipe (in it's original terseness) from 1918, which is no doubt close to the mother of all pound cakes. If you attempt it I’d half the recipe and bake in a 10-inch Bundt, or 9 x 5 x 3-inch loaf pan. Obviously, you can make up two loaves.

Fannie Farmer Pound Cake

1 lb. butter   
Whites 10 eggs
1 lb. sugar
1 lb. flour
Yolks 10 eggs
1/2 teaspoon mace
2 tablespoons brandy

Cream the butter, add sugar gradually, and continue beating; then add yolks of eggs beaten until thick and lemon-colored, whites of eggs beaten until stiff and dry, flour, mace, and brandy. Beat vigorously five minutes. Bake in a deep pan one and one-fourth hours in a slow oven.

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Sunday, March 6, 2011

Dipping into the seed catalogs

Violet Jasper Tomato

The garden may be beneath a blanket of snow, but in my head there are daisies and lavender spikes waving in the wind, scarlet runner beans climbing the bamboo teepees, and a chicken pecking my nicest, prettiest Brandywine tomato. Yep, I’ve been dipping into the seed catalogs again.

One of my favorites is Baker’s Creek Heirloom Seeds. Baker’s Creek is one of those catalogs with a person -- with Personality-Plus -- behind it. And that person is Jere Gettle, who founded it at age seventeen in an effort to preserve heritage seeds and help in the fight against Frankenfood. In a mere fourteen years Baker’s Creek has won the hearts of a large community of followers who attend the annual Heritage Days festivals, participate in his garden forum, and subscribe to his magazine, The Heirloom Gardener. I love the ‘enchanted garden’ illustrated covers created by Jere’s mother and the sumptuous descriptions of fruits and vegetables inside. Seed packets are hefty – and with thrift store prices. Baker’s many native heirloom plants as well as those from Asia, Europe, and Gettle’s global travels.

I was really excited to learn from my friend and former colleague, Barbara Jones (now at Hyperion), that she recently signed Jere and his wife, Emilee, to a vegan cookbook deal. Can't wait to see it. Meanwhile I'm making my order list up. It's getting almost impossible to choose. Here are a few:

As a southerner, I can't help but grow a couple different varieties of cowpeas (similar to black-eyed peas). This year it's Green-Eyed Pea, a rare Missouri heirloom, Gray-Speckled Palapye, a large-podded early variety originally from Botswana, and Red-Eye Pea, an old KY variety. Violet Jasper tomato, is a new addition, a Chinese variety with purple and green stripes (think Green Zebra) that's supposed to be a super producer.  Need to start these soon. I've been growing Baker Creek's gorgeous Forellenschluss lettuce (speckled trout) the last five years. The heads are lovely and sweet.

Tonda di Parigi is a sweet, round 19th-century French heirloom I grow every year as it doesn't require a lot of space. I plant it thickly and harvest the smaller baby carrots first, allowing the rest to grow 1- to 2-inches in diameter. I'm trying a new pea this year, Oregon Sugar Pod Snowpea, a bush-type pea with palm-filling pod that Gettle says is his favorite. He seems to know my taste so I'll be tucking these into the soil really soon.

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