Tuesdays With Dorie – Baking with Julia: Cardinal Slice

Cardinal Slice 4

This was a day of firsts for me.  Between making meringue, caramelizing sugar, and whipping cream, I can say I’ve added a lot of new techniques to my repertoire.  Cardinal Slices are a popular Viennese dessert. Three layers of alternating stripes of meringue and a ladyfinger batter are piped on to parchment paper and baked. The layers are cooled and are sandwiched together with whipped cream flavored with espresso couleur, a syrup made with extremely caramelized sugar and espresso.

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Savor Nashville 2015

A couple of weeks ago, I had the privilege of attending the Savor Nashville Celebrity Chef Dinner.  I was lucky enough to win tickets from Beth at Eat. Drink. Smile.  The dinner benefited the James Beard Foundation and Make-A-Wish of Middle Tennessee.  I had such a great time!  The food was fantastic, and I was thrilled to be exposed to so many new foods and chefs. Savor Appetizers Continue reading

Tuesdays With Dorie – Baking with Julia: Ka’kat

Ka'kat 1

Ever since I saw Julie & Julia, I’ve loved the idea of baking and cooking my way through a cookbook.  While I may not have the same gumption Julie Powell did in completing her “524 recipes in 365 days” challenge,  I still want to make the effort to try new recipes and get out of my comfort zone.  Cue Tuesdays with Dorie, an open group in which anyone can bake along.  On certain Tuesdays of each month, the group bakes recipes from Baking with Julia and/(or) Baking Chez Moi ((both by Dorie Greenspan- hence the name of the blog!)).  I will be baking from Baking with Julia, as that is the book I own, but don’t worry… Baking Chez Moi is on my wishlist (along with about 50 million other cookbooks).

First up in May is Ka’kat.  According to the blurb listed before the recipe, Ka’kat is an Eastern Mediterranean street food.  It is a bread sized for snacking and is reminiscent of soft American pretzels.  It is encrusted with sesame seeds and often flavored with mahleb, the ground kernels of a type of black cherry found in the region.

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Lemon Olive Oil Cake with Sweet Lemon Icing

Lemon Olive Oil Cake 4

I have a calendar hanging on my refrigerator featuring this cake and its recipe for the month of April.  I only lasted about a week before caving in and deciding to make one for myself.  I’m so glad I did!  I had never tried a cake with a savory ingredient like olive oil before and was worried about it overwhelming the cake.  I was pleasantly surprised to find that the olive oil offers just enough flavor and is perfectly balanced by the sweetness and tanginess of the lemon.

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