pineapple upside-down cake.

As of late, I've been having a number of kitchen highs and lows.   I'm challenging myself to be a little more loose in the kitchen by experimenting more and just simply winging it.  The good thing about that approach is that it allows me to be a little more creative and make some really noteworthy dishes.  The bad thing is that there can also be some epic fails.   Dishes that just feel blah or lack the look/feel/taste of what I envisioned in my head.  They aren't bad per se but they just aren't what I wanted.   When those mistakes happen I can be very hard on myself - wondering how and why I could have wasted certain ingredients on a dish that feels lack luster.   I think part of the issue is that on the weekends, I push myself to tackle too many cooking projects because I convince myself I will never get my chance to cook again.  Obviously this is a crazy thought to have but it's very real thought for me - I manifest this mindset that the opportunity I have will never exist again.  (Traveling with me is not always easy because I convince myself I am never coming back to that location again and then need to eat EVERYTHING I've wanted to eat in the span of 3 days - my stomach and head do not match-up).  I've been trying to control these things and as noted in my last blog post, I'm trying to make 2018 the year where I let myself be OK with doing less or an amount I feel comfortable with.   It's not my nature but I think it will be good for myself.   

With all of that being said, here is a cake.  A recipe I did not make but I wish I did because it's just so good (I did tweak it slightly).  This was the first time I made a pineapple upside down cake and  considering how much I love all other upside-down cake recipes (apple, cranberry, cherry, etc), I'm unsure as to why I waited so long.   The combination of tender, caramelized fruit with a light and fluffy cake base is pretty addicting.   So make this.  And make it your only project one weekend.   

Pineapple Upside-Down Cake
Tweaked from Apt. 2B Baking 

I upped the pineapple from 2 cups to 3 cups since I had the room.  I also made my own creme fraiche since I had heavy cream I needed to use though I think yogurt could easily be subbed for the creme fraiche.   I also dialed back some of the sugar in the cake as well since I thought the combination of caramel and pineapple would be sweet enough.  Some ground ginger would be really good in the cake but I didn't want to play around with the flavor too much during my first go-ahead.   

Makes one 9-inch cake

For the Topping

4 tablespoons (55g) unsalted butter, softened
1/2 cup (110g) light brown sugar
2 tablespoons rum (optional)
1/4 teaspoon ground pink peppercorns 
1/2 vanilla bean, split
1 bay leaf
3 cups sliced pineapple (fresh or canned – you do you)
A pinch of salt

For the Cake

1 cup (220g) unsalted butter, softened
1/3 cup (67g) granulated sugar
1/2 cup (110g) light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups (260g) all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cups (320g) crème fraîche or sour cream (I also think 2% or full fat yogurt or a combination of these 3 would work)
1 teaspoon kosher salt

Heat oven to 350° F.

Melt the butter and brown sugar together in a 10-inch (or deep 9-inch) cast iron skillet set over medium heat. Whisk until the mixture is smooth and combined. Add the rum (if using), pepper, vanilla bean, bay leaf, and a pinch of salt.

Turn the heat down to medium-low, add the pineapple and cook for a few minutes turning the pineapple over in the sauce occasionally until the pineapple begins to soften and release its juices.  Set the pan on a baking sheet, and brush the sides of the pan with a bit of butter. 

To make the cake, in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and brown sugar until light and fluffy, 4 to 5 minutes.

Add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and crème fraiche/sour cream and mix to combine.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt to combine. Fold the flour into the wet ingredients then pour the batter over the fruit and spread into an even layer.

Bake the cake on the baking sheet until a toothpick inserted inserted into the cake comes out clean, 35 to 40 minutes. Cool the cake in the pan for 15 minutes, then run a spatula around the outside of the cake and invert the cake onto a cooling rack. Cool completely and remove the bay leaf and vanilla bean pod before slicing and serving. 

curried lentil, tomato, and coconut soup.

Happy 2018.   I know I usually do a re-cap in this space and much like last year, I don't really feel like it.  2017 felt hard in a lot of ways and I don't want to dwell on it.  

I also don’t want to set any outright resolutions because resolutions really stress me out, but the idea of throwing some goals out there feels like a good thing so here it goes.  Find a photograph that I love and buy it.   Run/go to a gym class twice a week (ideally more) because I always feel better after.  Find more creative food solutions for beans and legumes.  Buy less stuff but when you do buy stuff try and buy it second hand.  If you can’t find a small company to buy from.   Make sure you only buy things that you really truly love and can’t live without.   Give and get more hugs.   Continue to read (especially books on topics you don’t know about).   Stop feeling the need to do too much (I’m looking at you weekend cooking projects).  It’s ok to just tackle one thing and tackle it well.   Figure out if it’s time to make a change in your career or if you’re just feeling impatient.  Hold Tyler’s hand more.  Get a cleaning person since cleaning is the source of almost all stress in your life.   Eat more soup since you love it, it’s filling, and it’s cheap.  Eat less cookies.   

And with that, let’s talk about this soup which was in the December/January issue of Bon Appetit.   It’s a Yotam recipe which pretty much guaranteed it was going to be good.  I loved it because it didn’t use chicken stock but instead relies on flavorful ingredients (tomato, coconut milk, etc.) to make a broth that tastes like it’s been cooking for hours.  Best of all it comes together in about 40 minutes, making it the perfect dish for a cold weekday dinner.  

Curried Lentil, Tomato, and Coconut Soup

Recipe from Bon Appetit 

2 tablespoons virgin coconut oil or extra-virgin olive oil

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 2½-inch piece ginger, peeled, finely grated

1 tablespoon medium curry powder (such as S&B)

¼ teaspoon crushed red pepper flakes

¾ cup red lentils

1 14.5-ounce can crushed tomatoes

½ cup finely chopped cilantro, plus leaves with tender stems for serving

Kosher salt, freshly ground pepper

1 13.5-ounce can unsweetened coconut milk, shaken well

Lime wedges (for serving)

Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.

To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.