Serious Eats - seriouseats.com

My artichoke heart and hard boiled egg salad, here:
http://www.seriouseats.com/talk/2007/04/alternative-bbq-salads.html#comments

:D

This recipe came over with my grandparents from Berlin in the 30s. It's been my dad's birthday cake all his life, and I'm proud to have taken up the tradition after my grandmother died. It's not terribly moist, but it is a dense, delicious marble pound cake. I generally forego the cocoa/water slurry in favor of 3 or 4 melted and cooled squares of baking chocolate.

1 package Oetker baking powder
(or enough for 4 cups flour)
4 cups unsifted flour
1 cup milk (lowfat OK)
2 cups white granulated sugar
6 medium or 5 large eggs, separated
½ pound unsalted butter
¼ tsp dried lemon peel
¼ tsp lemon extract or 1 tsp lemon juice
¼ cup baking cocoa
3 tbsp tap water
butter for greasing bundt pan
breadcrumbs for bundt pan

Preheat oven to 300 degrees Fahrenheit.

Separate the eggs 2 hours before baking starts. Bring milk and butter to room temperature. Grease and crumb pan to 2/3 its height.

Sift flour together with baking powder.

Cream butter in large bowl for 10 minutes with mixer. Should show bubbles. Add egg yolks one at a time, along with small quantities of milk, flour, sugar, and lemon peel. Mix each portion for 3 minutes with mixer before adding next portion. Add lemon extract with last portion.

Beat egg whites to dry peaks. Fold into batter carefully. Divide dough in half. Mix cocoa with water into a paste and mix paste into half of the batter.

Fill bundt pan with alternating globs of batter. Bake for 65 minutes. Test with toothpick halfway between center and rim. If clean, remove If not, bake for another 5 or 10 minutes and try again. Remove from oven and cool on wire rack in pan. When cake is cool to the touch turn form upside down and remove cake from pan by tapping on bottom and sides. Top with confectioners sugar.

Love the Homesick Texan. All her recipes look so good!

Bauwau2u said, "Many of us never stop eating long enough to feel hungry..."

How true. I've had to learn how to let myself be hungry. It's one of the hardest things I've done. You can do it, too!

Let's try that link again:
http://homesicktexan.blogspot.com/2007_02_01_archive.html

I make ramen cabbage salad all summer long, but i'm in AZ so that's really not true, I make it all of the time.

Cabbage shredded
a bunch of green onions sliced

Dressing: 1 or 2 packets of beef ramen seasoning
1/2 cup sugar
1/2 cup oil
1/3 cup vinegar
salt/pepper
(sometimes I add minced garlic)

shake dressing in a jar, pour over cabbage and green onions, and top with the crushed up dry ramen noodles and almonds and/or sunflower seeds.

It's a really good base for a salad- sometimes i'll add carrots or chunked up chicken, and sometimes i'll use flavored almonds. Anything goes!

Last night I saw Robert Reignford make kabobs with:

Foccacia (cubed)
Cubed mozza and a basil leaf wrapped in procutto
Cherry tomatoes

He just grilled them for 3 mins each side I think? But wow it looked amazing and seemed easy!

Pasta salad of farfalle with pesto and tomatoes, originally from an older Bon Appettit magazine that has not been put on-line, but now located here:

http://www.recipeview.com/view.php?ItemID=227755

Easy, light, fresh and tasty!

Mexican black bean and corn salad: toss warm ditalini in a dressing of oil, jalapeno, cumin, lime juice, salt and garlic. Let cool, stirring occasionally, then add corn, black beans and cilantro.

I miss Fluffernutters! It was a college staple of mine.