Thursday, March 19, 2015
This past weekend was the Ultimate, Once-In-A-Lifetime Pi Day. And so I emerged from my baking hibernation to celebrate, because one only encounters 3-14-15 @ 9:26:53am once in a lifetime. It's a nerd holiday, okay?
One of my favorite pie ingredients is rhubarb, and so for the occasion, I made a raspberry-rhubarb pie--or is it a rhuspberry pie? raspbarby pie? rhupberry pie? raspbarb pie?
Whatever you want to call it, the Pi pie was divine, encompassing all the wonderful sweet and tart conundrum of flavors that rhubarb is so well-known for, accompanied by a no-nonsense, lightly vanilla-scented, flakey pie crust. And to set the scene: red tulips, for the everlasting, irrational love of pi(e).
(Pi Pie Pan is available here. This one was sent to me as a promo a couple of years ago when the company was kickstarting; but I didn't get a chance to bust it out until this year. As is always the case on this blog, I wouldn't be telling you about something unless I use and love it myself.)
Read on for recipe...
Tuesday, February 10, 2015
Dear DfB readers,
It has been so long! I've missed wishing you a Happy 2015, and an entire month has already flown by of this new year, faster than we can even inhale a piece of cake. It's February already. Goodness gracious.
You guys, tenure track is no joke. It's always so funny to hear that undergrads think that our jobs just involve showing up to lecture and teaching them. Maybe holding some office hours, too. Bwahahaha. Allow me to set the record straight right now. Teaching is about, like, 20% of our jobs. The other 80% is filled with research, grant-writing (and grant-crying when you get rejected), service to run the department, the university, other teaching duties like proposing and evaluating new classes, majors, minors, degree programs. Oh, did I mention the research? That's what really matters. Publish or perish, folks. It's real.
So yeah, sorry, blog. Any energies to write and think have largely been sucked into academic writing. Hours and days are now measured by the yardstick of, "is this time that I would make a cake better spent writing a few pages of that overdue paper?" The answer is... nearly invariably, yes.
But, let's not talk about all that for today. Let's talk about fun, yummy news today! Let's take a brief reprieve from the crush of tenure track and academia, and talk about beautiful, delicious, happy moments of sugar and fruit. Of friends and tea. For you all today, I have some extraordinarily exciting news: a cookbook shot by yours truly and written by Annelies Zijderveld all about cooking with tea is coming to a bookstore near you!!! STEEPED: Recipes infused with tea is coming in April!!!
^ There it is! The physical, advanced copy of STEEPED. In all of its beautiful, printed glory. During the summer, between moving cities, and ending grad school, and starting professor-hood, Annelies and I hunkered down in my old studio space for one final hurrah there. Over the course of three weeks, Annelies cooked up a storm downstairs in my kitchen with her wondrously creative recipes using tea in all different ways, and I snapped away upstairs, styling food, dipping my fingers in everything to try, wading through a room full of props (more linens and plates and forks than Downton Abbey likely has), racing sun and light ... to produce the photos for her book. I'm so thankful to Annelies for her amazingly collaborative spirit, entrusting me with the huge job of translating her mind's eye vision in her words to the visual world, making her recipes come alive on the page. I hope I did her food justice. And, if I may sound ever so proud, the final book is quite gorgeous. ^^
When our advance copies of the book arrived in the mail, Annelies and I got together for an afternoon to celebrate (and to make some promo photos). Upon hearing that I'd basically been shut up in my ivory tower headspace for the past several months, Annelies insisted that I take the afternoon and make a cake. I've been so obsessed with matcha lately--ever since shooting the book, and also since going to this cafe in Portland, which specializes in matcha tea lattes--and have been fantasizing about making a matcha mochi cake for the upcoming Chinese New Years'. At the same time, my meyer lemon tree has been bursting with fruit, and stares at me forlornly through the window every day because I haven't had time to go harvest it. So, I at last picked off some of the lemons for some matcha cake.
The result: a matcha green tea and meyer lemon mochi cake, which I like thinking of as a preview of the spring!, embodied in cake form. The luminous candied meyer lemons--just ever-so-slightly carmelized on the edges from baking--meld into this earthy, chewy, layer of grassy matcha mochi cake. It's a cake with such a satisfying, toothsome texture. There's nothing crumbly or fluffy here. Instead, it's dense mochi that seems almost paradoxically light-hearted from the brightness of the matcha and meyer lemon flavors.
I know things have been too quiet on this blog lately, but at least, thanks to Annelies, I have this wonderful news about the book to share, and a cake recipe for you, just in time to wish everyone a Happy Lunar New Year! See? I didn't miss New Year's after all.
More sneak previews from the book coming soon, I promise.
Read on for recipe...