On Colors and Caramel

Lately, I've taken to walking the length of the Greenmarket before work, following my feet and my appetite. I love this place for the way it comes together, then disappears from sight, only to unfold again in shifting shapes and colors.

On the rare and joyous occasion that I've got cash in my pocket and an evening to myself, I'll revel in a bin of produce, dreaming of what to cook for dinner. Last week, I was consumed by kale. This week, I covet Brussels sprouts on the stalk.

But regardless of the medium, the method that will always have my heart is roasting. I'll leave vegetables whole, skins and all, and dress them with oil before forgetting about them in a hot, 450 degree oven. Left to their own devices, they'll crisp and soften, caramelizing all the while.

Once rescued from the oven, preferably just before burnt, roasted vegetables require very little embellishment. I'll toss fingerling potatoes with salt and coarsely cracked pepper, broccoli with Parmesan, Brussels sprouts with fish sauce, sugar, garlic, and chile (at most).

Tomorrow, I'll wander through the stalls again, hoping to discover something new to roast.

Finding Solace in Nutella

It all started with the Muay Thai. In a moment of non-clarity, I had signed up to take a beginner's boxing class at Wat with instructor Phil Nurse. My foray into mixed martial arts did not proceed well. It ended, in fact, with a headlock, followed by what one classmate called "360 instructional knees."

Now I know that Oprah says one should not use food as a means to an end. But I needed something to ease the pain and embarrassment, and nothing quite heals like chocolate and a Kitchen Aid on a rainy night. I immediately thought to try the Nutella Swirl Pound Cake featured in last month's Food & Wine Magazine, and it did not fail to comfort.

Lacking the traditional loaf pan, I baked the cake in a 9-inch round pan, which serendipitously yielded a more desirable ratio of crisp-buttery top layer to fluffy interior. And because I didn't want the Nutella to overwhelm, I opted not to use an entire jar as directed, but rather a half cup instead. Lastly, to facilitate Nutella-swirl creation, I warmed the chocolate hazelnut mixture in the microwave for approximately twenty seconds, or until spreadable.

While not necessarily light, the final product had a looser crumb than that of the traditional pound cake we know (and still love). Eaten hot out of the oven, this cake makes an irresistible dessert, a decadent breakfast, and an effective analgesic.

Nutella Swirl Pound Cake

procure.

1 1/2 cups all-purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
1/2 cup Nutella, warmed

prepare.

Preheat the oven to 325°. Lightly grease and flour a 9-inch round cake pan, tapping out any excess flour.

In a small bowl, lightly beat the eggs and vanilla with a fork. In a medium bowl, whisk the flour with the baking powder and salt.

In a large bowl, using a handheld mixer, beat the butter with the sugar until fluffy. Gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating until just incorporated.

Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.

Bake the cake for about 1 hour, until a toothpick inserted in the center comes out clean. Let cake cool before serving, if you have the patience.

Experiment: Couscous

what I just ate for dinner.

procure.

1/2 large onion, chopped finely
1 package Israeli couscous
2 cups chicken broth
1 handful pecans
1 package baby spinach leaves
1 handful dried cherries
good olive oil
salt + pepper + garlic powder

prepare.

In a medium saucepan, saute onion in a bit of olive oil until slightly translucent. Stir in couscous and toast until golden brown. Season with salt and pepper. Add chicken broth and simmer, with lid on, for approximately 8-10 minutes.

Meanwhile, toast pecans in a dry pan over medium heat until fragrant and crunchy. Break or cut into smaller pieces; cool and set aside. To pan, add a bit of olive oil and saute spinach until wilted; season with salt, pepper, and garlic powder to taste. Toss in cherries and pecans, stir to combine.

When couscous is tender, stir in spinach-cherry-pecan mixture. To finish, add a bit of good olive oil and season to taste.

partake.

Lovely with some grilled salmon at the end of a long Monday. Serves 1 hungry girl for 4 days.