Greek Salad


Greek Salad (August 1, 2016)

An authentic Greek Salad is a revel in summer flavors. Sweet, tart tomatoes, floral cucumbers, and piquant peppers countered by creamy feta and succulent olives. Lacking the adornment of dressing, it relies completely upon your ability to select the freshest and most flavorful ingredients. If you’re not already familiar with your local farmers market, consider this an opportunity to change that.

Speaking of markets, if you live near any significant population of Greeks, seek out their supermarket and get your feta and olives there. Supermarket specimens of each will do, but they lack a certain something. Here in Los Angeles, I stock my Greek pantry at Papa Cristo’s.

In lieu of dressing, have your favorite unfiltered olive oil and red wine vinegar at hand as well as a bit of salt. But use them only on what’s on your plate, and sparingly at that. The idea is to enjoy each bite as an individual celebration of the vegetable. It’s all very Spartan, I’m sure.

This recipe serves four as part of a larger spread, two if just accompanied by bread and wine.

Greek Salad
1 large, ripe tomato
3 Persian cucumbers
1 ripe bell pepper of any color
2 scallions
3 – 5 thick slices of sheep’s milk feta
8 – 12 brine cured Kalamata olives
1/2 tsp Greek oregano

Cut tomatoes, cucumbers, and peppers into bite-sized chunks. Trim white parts off of scallions and cut lengthwise into quarters. Thinly slice the green part of the scallion into rings. Lay the majority of the cucumbers at the bottom of a wide bowl and scatter over the scallion greens. Cover with tomatoes, then peppers. Scatter remaining cucumbers around the outer edge and lay on the quartered scallion whites. Scatter olives at the center of the salad and then lay on the planks of feta. Sprinkle over the oregano and eat!

This salad can be made up to three hours ahead and held in the refrigerator, covered in plastic wrap. Wait to add the cheese, olives, and oregano until just before serving.

Brown Sugar Poundcake


Brown Sugar Poundcake

Poundcake is the little black dress of desserts. Enjoyed for its splendid simplicity or made part of a larger ensemble, it is always an effortless star. My poundcake light as air and twice as tasty. Cinnamon brings an exotic perfume to the classic, and European style (Plugra or Kerrygold) butter is worth the splurge when you want to impress.

I cannot help but admire a deceptively simple cake whose name enshrines an entire recipe in one word. The pound in poundcake is a reference to how much of each of the main ingredients (eggs, flour, butter, and sugar) are required. It’s another way of saying, “a cake of equal parts eggs, flour, butter, and sugar.”

That sounds a lot like a ratio. And you know I love a good ratio in the kitchen! See the one that underlies this recipe here.

This recipe yields one 10-inch Bundt or two 4-cup loaves.

Brown Sugar Poundcake
336g cake flour
18g baking powder
1/2 tsp cinnamon (optional but highly recommended)
336g unsalted butter, room temperature
6g salt
336g brown sugar
6 large eggs
1 tsp vanilla

Preheat oven to 325º and set the rack in the middle position. Lightly grease your pan(s) with butter.

Weigh all the dry ingredients and butter into the work bowl of a stand mixer. With the cake paddle attachment, mix on low until the butter is completely incorporated and the mixture resembles damp sand.

Beat eggs and vanilla together in a bowl and then add to flour mixture. Beat on #2 for a minute. Stop mixer and scrape down the edges of the bowl with a silicon spatula. Beat on #4 for 30 seconds and then scrape the bowl down again. Beat on #4 for a minute.

Scrape batter into pan and smooth with spatula. Rap the pan on the counter three or four times to dislodge any air bubbles and then place in oven.

Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a rack for 20 minutes. Turn poundcake out and cool, still on the rack, for at least an hour before cutting.