Recipe follows

Many moons ago, Paul and I had a discussion that went something like this:

P: You know what kind of cake I like? It's yellow cake but it's not fruity. What's it called?

C: Yellow cake.

P: Right. But NOT the kind that tastes like lemon. What is it?

C: Yellow cake.

P: Right but what is it called?

C: y-e-l-l-o-w c-a-k-e

P: OK. It's a yellow cake and it's really good with chocolate frosting but it's not fruity.

C: Yes, yellow cake with chocolate frosting.

This continued on for a bit until I finally convinced Paul that I wasn't simply repeating him but the cake was indeed called yellow cake. Paul has been requesting yellow cake with chocolate frosting for some time so I made him a homemade version yesterday as a belated birthday cake. I've made cakes from scratch before but this was the first time I'd made this recipe from the March/April Cook's Illustrated.

The real fun was the chocolate frosting from the same issue (recipe below). Again, it wasn't difficult to make but I managed to have it all over the counter, everything on the counter, me.

But, behold. Yellow cake with chocolate frosting for Paul:

It was very good although I'll need to tweak the cake recipe a bit for our high altitude. Paul was working at the office with a couple of coworkers yesterday afternoon so I took the cake up to work for him to share (and leave most half of it for people to eat tomorrow).

And the very appreciative recipient:

This was very good but we'll not discuss how bad it is for you.

Foolproof Chocolate Frosting

20 Tbsp. (2 1/2 sticks) unsalted butter, softened
1 cup (4 ounces) confectioners' sugar
3/4 cup Dutch-processed cocoa
pinch table salt
3/4 cup light corn syrup
1 tsp. vanilla extract
8 ounces chocolate (milk, semisweet, or bittersweet), melted and cooled slightly

In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can be used immediately or up to 3 hours in advance. For longer storage, refrigerate, covered and let stand for 1 hour before using.

Day 7: Recipe

This is not what I'm having for lunch today but it's a post that's probably along the same lines. I have now taken to posting recipes on the blog and it's not even mid-way through the month. On my List of Possible Topics, I don't have recipes down until the 18th of November. I don't even have anything witty or funny to say about this recipe. I have a feeling this is going to be a long month (and this obstinance I show in "yes-I-will-finish-the-assignment" even though it's self-imposed and I'm not being graded? Very much how I was ALL THROUGH SCHOOL. And Paul would argue how I still behave now.)

In October, I hosted two different groups at the house, both of which included a meal. Taking the no-thinking-required way out, I opted to do the same soup at both of them. I'd originally gotten the recipe out of a Real Simple magazine several years ago. Last year I purchased a Real Simple cookbook not knowing the recipe was in it as well. I didn't think Paul would like the soup because there are visible vegetables in it, including the much despised tomatoes. But he eats it all and even asks for seconds. High praise in this house is "Hey, you could make that again."

One of my coworkers who had the soup in October stopped by the library this morning to request the recipe (which she deemed as high praise because she doesn't cook). I like it because the amounts are easily adaptable to make more or less soup, it's super-easy to make (chop, simmer, done), it's "impressive" when finished and very colorful and pretty. For the meetings, I added a side salad. When I make it for us, I pretend that there are enough vegetables in the soup to count as a serving.

I had to call Paul this morning to ask him to look at the recipe because I couldn't remember the correct amount of broth. He was in the shower when he heard the phone ring with what he deemed "Carrie's weekly I-forgot-something phone call." I'm not really that bad but he does get a variety of random questions and requests via telephone throughout the school year.

Spicy Chicken & Tortilla Soup
(from Real Simple: Meals Made Easy)

1 small deli rotisserie chicken
2 32-ounce boxes low-sodium chicken broth
1 small red onion, finely chopped
2 large tomatoes, diced and seeded
2 medium jalapenos, thinly sliced (seeded if you prefer less spicy)
1 cup corn kernels, thawed if frozen or from 2 ears of corn
tortilla chips
1 avocado, roughly chopped
½ cup cilantro leaves, chopped
1 cup crumbled cheese
Lime wedges

1. In a large saucepan, simmer the chicken broth, bones, and meat for 20 minutes. Strain the broth through a colander into another saucepan. When the bones are cool enough to handle, pick off any meat and add it to the broth. (I usually omit this step. I pull off the meat beforehand and simmer that in the broth for 15-20 minutes.)

2. Stir in the red onion, tomatoes, and jalapenos. Heat about 5 minutes. Add corn to the soup and simmer another 5-10 minutes.

3. Crumble tortilla chips in soup bowls. Ladle in the soup and top with cilantro, avocado, cheese and squeeze lime wedge over soup. (Also good with a dollop of sour cream.)

Makes 4 servings.

Sowing some culinary oats

Two recent recipes I've tried that were both questioned by Paul but deemed a success. Both are super-easy with very few ingredients. While I like making more complicated recipes, after work when I'm in a rush isn't always the best time to try them out.

I've had these at a local restaurant here in Albuquerque called Perennials (and yes, those who know me know that I am always on the lookout for Neil Patrick Harris every time we eat there even though I know we both like boys--I'd still probably go into teenage-giggle mode if I ever saw him). While seeing the owner's son would be icing, I really enjoy the food and I always try to order something that comes with the sweet potato fries. Or at least pilfer some off of someone else's plate. I need to work on how to make these a little crispier and will go lighter with the pepper next time. Perhaps if I used aluminum foil under the fries. Dunno. I'll have to keep experimenting.

Sweet Potato Oven Fries
2 sweet potatoes
1 egg white
salt and pepper to taste
Oven at 425 degrees

Peel and cut sweet potatoes into thin "french fry" slices. Coat with egg white and salt and pepper. Place in a single layer on a cookie sheet. Bake for 20 minutes or until crispy.

The next recipe, I've made a few times. I don't really have a name for them. Paul calls it "That Weird Thing You Do To Strawberries." That works. I was very skeptical the first time I saw the recipe but was in a rush for a dessert. I had everything on hand so I made this up. I've made it several times since--I think it was really good over homemade vanilla ice cream. The vinegar makes it a little tart and cuts the sweet of the ice cream. I made this last night for an appetizer/cocktail/bunch of women standing around gabbing party and they were a hit. One of the women said I should always bring them. I think that means it's a success.

In different recipes I've seen, there were different amounts given for sugar and balsamic vinegar. This is the first I found and just what I use. I also saw one that used mint rather than pepper. Might be worth a try sometime.

Carrie's Weird Thing to do to Strawberries (or Strawberries with Balsamic Vinegar)

1 quart (16 oz) fresh strawberries, washed and cut in half
1/4 cup white sugar
2 Tbsp. balsamic vinegar
1/4 tsp. black pepper (can be omitted but it does add a nice kick)

Mix sugar, vinegar, and pepper together and pour over strawberries. Stir well. Refrigerate for an hour or so before serving. I usually serve this with pound cake but the homemade ice cream was good. Angel food cake would also be good, I bet.

And now, it is time for me to go eat lunch--a now-rather-disappointing turkey sandwich and orange. Healthy but not nearly as much fun.