This orange hazelnut cake is a winning combination of flavors in this insanely moist easy-to-make recipe with a lovely nutty texture.
I always say that being a food writer, photographer and recipe developer is both a blessing and a curse. The ability to eat tons of fabulous food, photograph gorgeous meals and learn so much about where our food comes from as well as who makes it is a special privilege that few get to experience. Of course, being forced to wear fat pants and the every expanding waistline is an occupational hazard on the flip side. So with utter joy (a little trepidation) I’m heading up to Portland again to gorge myself at their spectacular Feast Portland event. In celebration of this trip, I made this orange hazelnut cake, since Oregon produces 99% of the U.S. hazelnut crop. (Jump directly to the recipe.)
If you’ve been a longtime reader, you’ll know that I attended Feast Portland last year and reported both in real time (via Instagram and Twitter) as well as on this blog (day 1, day 2, day 3) all the various things that I ate. In truth, I feel like I didn’t even scratch the surface of all the fabulous food events that Feast Portland had. I mean, there is only so much a guy can eat! With some of the best chefs of the nation coming to Portland including some of California’s finest (Matthew Accarrino of SPQR, Chris Cosentino of Cockscomb and Boccalone, Martin Cate of Smuggler’s Cove, Dominique Crenn of Atelier Crenn, Charles Phan of Slanted Door, David Lynch of St. Vincent, Alvin Cailan of Eggslut, Jon Shook of Animal, and Ari Taymor of Alma) as well as chefs from as far as New York (Christina Tosi of Milk Bar, Brad Farmerie of Public, Anita Lo of Annisa), Atlanta (Hugh Acheson of Empire State South), Austin (Aaron Franklin of Franklin Barbecue, Paul Qui of Qui, Philip Speer of Uchi) and Hawaii (Lee Anne Wong of Koko Head Café) I know that I’m going to be fed well. And that’s not even touching the amazing local Portland chefs that will be out in droves!
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“Were you filled with Asian pride?” asked a friend of mine when I told her that I had gone to the LuckyRice San Francisco event hosted by Chris Cosentino and sponsored by Bombay Sapphire East a few days ago. In it’s 5th year, the festival has gone from just a New York event to national coast-to-coast event that highlights Asian culinary culture through food and drink. Filled with creative culinary creations like Curried Lamb meatballs with housemade srirachi from Asian Box; Pork, Shrimp and Peanut Dip with Rice Cakes (Khao Tung Na Tung) from Kin Khao; Shabu Shabu Dashi with soba noodles from Spice Kit and Ahi Tuna Poke with Salty Duck Egg and Black Rice from Butterfly the event was packed with as much flavor as it was with people jockeying to get a bite from the various restaurants in attendance. Was I filled with Asian pride? I’m always proud of my Asian heritage, but that night I was also filled with fabulous Asian food.
Special thanks to LuckyRice and Bombay Sapphire East for reaching out to me about the San Francisco LuckyRice event. Even though my photography partner AJ. Bates and I were allowed in free as media, we were not compensated for this post. All opinions above are my own.
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This classic wedge salad recipe is an easy crowd-pleasing dish that comes together fast and easy!
I can hear his voice in my head as I plated the iceberg wedge salad and took a look at it. “I’d probably give that plate a B or B+ if I had to judge…” was how he would say it, looking at me as I overloaded the iceberg lettuce with chopped tomatoes, blue cheese chunks, thick bacon bits, shavings of shallots, a sprinkling of chopped parsley, not to mention the healthy dollop of blue cheese dressing. He would probably shake his head a little, and then tell me that I was crowding the plate, putting too much on the salad. He taught a cooking class I took a few months ago at a culinary school and he was pretty critical on people’s plating, something I did appreciate as that’s really the only way you can learn. But as I’ve stated before when I made my bialys, I’m a maximalists when it comes to food. More is often more for me and so I sprinkled the salad with even more bacon and thought to myself, oh well, good thing he’s not around to judge. After all, I’d rather eat something that tastes great but isn’t so picture-perfect than eat three single leaves of lettuce on a plate and want for more. (Jump directly to the recipe.)
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It’s time for the bialy, the cousin to the bagel, to rise and get some of the glory. This easy bialy recipe will impress even your jaded New York friends!
True confession time, I’ve never had a bialy before making this recipe. The underappreciated sibling to the ubiquitious bagel, I was unaware of it’s existence until I came across an article on Bon Appetit’s site praising it as the new King of Carbs in their article on Restaurant trends of 2014. I’m not one to jump on trends but once I started digging into what they were, I was sold. I needed to get ahold of one, or better yet make one myself. Turns out they’re easier to make than bagels because you don’t need to boil them ahead of time, and when filled with onions and seeds, just as good (if not slightly better, depending on your point of view). So it look like my bialy recipe is no going to be in regular rotation here in our home now! (Jump directly to the recipe.)
If you never had a bialy, or aren’t familiar with them, most bialys look and are described as a bagel but without the familiar hole in the middle, instead a depression filled with onions. Of course hardcore bialy fans will disagree and say they are nothing like the bagel, which are boiled and have a shiny crust and dense crumb. My friend Pat claims that as a purist the bialy only has onions and nothing else, but all the recipes I found online, also had poppy seeds and a few sesame seeds as well. I’m a maximalist when it comes to food so I made sure to load mine up with lots of onions, sesame seeds and poppy seeds as well as a generous sprinkling of salt. I may or may not have added a dash of ground black pepper – but don’t tell anyone, as that’s OBVIOUSLY stepping over the line there.
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Of course cookbook week has to end with desserts and baking books. As you all know I love my baking cookbooks. So far this year there have been a few great ones including a number of ice cream cookbooks as well as one from my friend Amanda of I am Baker.
And, like previous cookbook reviews here in Cookbook Week, I am giving away a copy of one of the books. At the end of the post read how you can enter to win a copy of Amanda Rettke’s Surprise Inside Cakes, a super fun cookbook that will impress all your friends![THIS GIVEAWAY IS CLOSED] [click to continue…]