A Foodie Thought

A fun foodie thought for the weekend-

“In France, cooking is a serious art form and a national sport.”

- Julia Child

Pasadena Farmers' Market

I will be at the Pasadena Farmers' Market tomorrow morning from 8 to noon.

Come say hello! Have a great weekend.

National Chocolate Cake Day

What a perfect excuse!

Lava, death by, flourless, devil's, molten, torte, souffle, mousse..... the chocolate cake options are endless.

A good friend down in Orange County sent me her favorite chocolate cake recipe. YUM. Top it with your favorite chocolate icing and you're ready to celebrate National Chocolate Cake Day!

CHOCOLATE CAKE

10 to 12 servings

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:

1. Pre-heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.

3. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

5. Cool 10 minutes; remove from pans to wire racks,

What is your favorite kind of chocolate cake? Have a favorite recipe you want to share?

Did You Know - New England vs. Manhattan

Don't be a chowderhead! Know the difference between New England Chowder and Manhattan Clam Chowder.

New England Clam Chowder

* Milk or cream-based

* Traditionally includes potatoes and onions, possibly bacon

* In 1939, legislation was proposed in the state of Maine that would make it illegal to use tomatoes in clam chowder

Manhattan Clam Chowder

* Broth-based

* Tomato is added for flavor and color

* Before the early 1900's Manhattan Clam Chowder was referred to as "New York Clam Chowder"

Boldness

Whatever you can do or dream you can, begin it. Boldness has genius, power and magic in it.
~ Johann von Goethe

Artistry

If people knew how hard I worked to gain my mastery, it wouldn't seem so wonderful.
~Michelangelo

Food e-News

My most recent newsletter contains lots of great foodie news and great promotions for all subscribers.

If you're not yet subscribed, be sure to do so soon!

And, you can use the link below-

Soup, Winter Vegetable

You know me. I love using the produce of the season.

Even this season.

WINTER VEGETABLE SOUP

Serves 4

INGREDIENTS

1 medium onion, chopped

1 Turkish or 1/2 California bay leaf

2 tablespoons olive oil

1 large carrot, thinly sliced

1 celery rib, thinly sliced

1 tablespoon tomato paste

1/2 lb sweet potato, peeled and cubed (1/2 inch)

1/2 lb Yukon Gold or boiling potatoes, peeled and cubed (1/2 inch)

2 cups reduced-sodium vegetable or chicken broth

1 1/2 cups water

1/2 cup frozen peas

2 tablespoons chopped fresh dill

DIRECTIONS

* Cook onion with bay leaf and 1/2 tsp salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.

* Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf.

* Puree 1 cup soup in a blender (use CAUTION) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.

RECIPE BY LILLIAN CHOU

SOURCE: GOURMET.COM

PHOTOGRAPH BY STEPHANIE FOLEY

Rewards

The big rewards come to those who travel the second, undemanded mile.

~Bruce Barton, American advertising executive, U.S. Congressman

January - National Soup Month

Did you know that January is National Soup Month?

Makes sense.

The majority of the country is in a deep freeze. Perfect weather for soup.

Good for the soul soup.

Yes, it's a tad bit warmer in my southern California, but I am still excited to indulge.

Please indulge with me....

(On a random side note - Donald E. Goerke, the Campbell Soup executive who brought Chunky Soup to the world, passed away over the weekend. Yet another reason to enjoy a hot bowl of soup.)

Happy New Year!

Happy New Year!

Can you believe it is 2010? It's sounds so futuristic, like we should be driving flying cars.

My first wish for all of my readers: a happy, peaceful year.

My second wish for all of my readers: a year filled with shared culinary fun and learning via my blog.

Thanks for reading in 2009 and here's to a fantastic 2010!