Easy Zucchini Bake

Posted on August 29, 2019 by Emily Wasserman

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I’m a sucker for a good lattice weave topping, so when I saw this recipe for “Zucchini Lattice Lasagna” online the other day, I knew I had to make it.

I’m usually not a fan of dishes that make substitutions for carbs because I love carbs, but this recipe is a special exception. The zucchini acts like noodles, and for the most part, it succeeds. It’s not as tender as regular noodles, but it is pretty soft, and it works the same way as noodles do in standard lasagna. It holds everything together and forms a sturdy base for the sauce and cheese layers.

A few words to the wise about this zucchini bake: One, it gets better on day two or even three. Similar to lasagna, the dish needs time to set before it truly comes together. It gets easier to slice, and it tastes *really* good heated up in the oven or microwave. I’ve been eating the leftovers all week.

Second, it requires a little leg work. It’s easy to make, but you have to make sure you sweat the zucchini before you include it in the dish. What’s sweating zucchini? you might ask with trepidation. All it is is tossing some zucchini slices with salt in a colander, letting it sit for 30 minutes, and then patting it dry with paper towels. You might be tempted to skip this step, but don’t. If you skip it, your zucchini bake will probably turn into a watery, goopy mess.

Third, broiling the zucchini bake before it comes out of the oven is a great idea. It makes the cheese bubbly and brown on top, and gives the dish even more flavor. Just make sure you watch the zucchini after you turn on the broiler, because it could easily burn.

I hope you enjoy this zucchini bake as much as I did! Here’s a song to get you started.

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Dimanche (That Means Sunday)

Posted on August 25, 2019 by Emily Wasserman

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Welcome to this edition of Dimanche (That Means Sunday), a roundup of things that caught my eye this week.

It’s been a while since the last time I’ve written a Dimanche post. I want to tell you why, but it still feels awkward talking about it. So let’s just say, it’s been a difficult summer, one that took me to a really dark place for a while and completely broke my heart. I lost someone I loved very much, and I still have trouble believing that he’s gone.

The good news is, things have started to get better recently. I used to think the saying, “Time heals all wounds,” was a hoax, but now, I’m starting to believe it. There are times when you question whether or not you’ll be able to get through another day, but if you focus on getting through one of those days at a time, eventually, your weeks start getting a little easier. After a while, you’re still grieving, but you can find the joy in life again. That’s where I am today, and I have to tell you, it’s a relief.

It’s difficult for me to give you advice about dealing with these feelings, as I’ve only just experienced a painful loss and I’m still working through it. But if I had to tell you anything, it’s to hang on. Try to find things that make you happy (even if it feels like nothing does), and spend time with the people you love most. Healing happens by itself, but having distractions and good company helps.

Without further ado, here is Dimanche:

This story could also be filed under, “Why have Americans given so much to restore Notre Dame, but not to fires in the Amazon?,” but nevertheless, it’s an informative read. Most of the donations to repair the cathedral, which caught on fire in April, come from the U.S. Apparently there are a lot of francophiles across the pond. Read more about in this story from The Guardian.

I can’t wait for the latest “Little Women” film remake, and this article about the book caught my eye last week. I knew that the book was semi-autobiographical, but I didn’t realize that Louisa May Alcott’s father basically drove the family into destitution. Read more about Alcott’s past and get links to some books on the topic in this New Yorker piece.

This article about white supremacy at an Indiana farmer’s market was interesting. A husband-and-wife team who were longtime sellers of organic produce at the Bloomington, Indiana farmers’ market were accused of being white nationalists, and controversy ensued. It makes you think twice about who is selling your vegetables. Read more about the allegations in this New York Times story.

I love Maya Angelou, so it was a joy to read this story about her cooking for Toni Morrison. A lot of people don’t realize that Angelou was an accomplished cook. I like the quote in the story from Angelou about how cooking is an extension of autobiography. Learn more about Angelou and her cooking in this Guardian piece.

Speaking of cooking… We all have to start somewhere. I really enjoyed this piece about Chef Preeti Mistry’s early experiences as a private chef. Mistry tried to bake a cake for one of her gigs, and it crashed in the oven and split all over. It reminds you that even talented cooks have their trials in the kitchen, and that most (but not all) disasters can be fixed. Read more about Mistry’s cake debacle in this Eater article.

And for a baking success story… Look no further than these sea salt chocolate chip cookies. They’re one of the best things I’ve baked recently. This is my new go-to cookie recipe. Check it out in a recent blog post. A4922956-2922-46BE-A832-04F87556CB30

I love that a French woman came to America and loved cornbread so much, she turned it into a cookie. Apollonia Poilâne, a French baker and head of the famous Poilâne bakery, studied at Harvard and fell in love with cornbread. When she got back to France, she started creating more baked goods with corn. She shared this recipe for corn cookies with Dorie Greenspan. Check it out in this New York Times article.

Mental health is not often discussed in the restaurant industry, but it should be. Kudos to Chef Gerard Craft for shedding light on this very important topic. Read Craft’s op-ed about success and mental health in the industry in this Plate story.

Last but certainly not least, Louisiana is embracing its French heritage and recruiting more international teachers for dual-language schools. This change comes after a steep decline of French speakers in the state, primarily due laws and customs that encourage Anglophone assimilation. Read more about in this New York Times story.

Enjoy your week! Here’s a song to get you started. It comes from my friend LeAnn, who just released a new country album. You should check it out.

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(Almost) Perfect Sea Salt Chocolate Chip Cookies

Posted on August 20, 2019 by Emily Wasserman

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I refrain from calling things “perfect,” partly because nothing really is, and partly because I think that perfect is a dangerous word.

However, I am completely comfortable with calling these sea salt chocolate chip cookies *almost* perfect. They are light and fluffy, soft and chewy, sweet with melted dark chocolate chips, and slightly salty from flaky sea salt. I’m getting emotional even writing about them.

I baked these cookies at an ideal moment because my best friend Rachel just came into town. If anyone can distinguish between a real and a poser chocolate chip cookie, it’s Rachel. We both agree that the ideal chocolate chip cookie should be soft, not crispy, with a tender middle and slightly brown outside. If a cookie doesn’t meet this description, we don’t want to mess with it.

I’m looking forward to getting Rachel’s expert opinion on these cookies. I already ran them past one taste tester, my boyfriend, who said, “These are good,” in an appreciative but also surprised tone. I think it’s because he thought they looked like scones from the picture I sent him, which to be honest, they kind of do. But it’s only because I took the picture right as the cookies came out of the oven because I was so excited.

ANYWAY. Make these cookies as soon as possible. If you’re searching for an ideal chocolate chip cookie, these will satisfy your needs. Even if you’re not, they’re delicious as a treat or all-day snack. I think I had about five yesterday without feeling like I was having a sugar overload.

Here’s a song to get you started on your sea salt chocolate chip journey.

(Almost) Perfect Sea Salt Chocolate Chip Cookies

Ingredients

1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 1/2 cups unsalted butter, softened
2 tsp vanilla
3 eggs
4 1/4 cups all-purpose flour
2 tsp baking soda
1/4 tsp fine salt
2 cups dark chocolate chips
flaky sea salt for sprinkling

Directions

Preheat the oven to 375 degrees F. Beat the sugars and butter in the bowl of a stand mixer on medium high until the mixture is light and fluffy. Add the vanilla and eggs and beat the mixture on medium until the ingredients are incorporated.

In a medium bowl, whisk together the flour, baking soda, and fine salt. Add the flour mixture to the bowl of the stand mixer, and mix on low speed (working up to medium) until your dough comes together. Mix in the chocolate chips (you can also do this with a spatula if you prefer).

Line baking sheets with silicone baking mats or parchment paper. Drop a rounded tablespoon-full of dough onto the tray, spacing the balls about two inches apart.

Bake the cookies for about 10 minutes, or until they’re slightly golden brown on top and set in the center. Do not overbake. Remove the cookies from the oven and sprinkle them with flaky sea salt. Allow the cookies to cool on the sheet for a minute before removing them to cool the rest of the way on a wire rack.

Cookies will keep for a few days (or more) in an airtight container. Enjoy!

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Fudgy Flourless Brownies from Dolly and Oatmeal

Posted on August 14, 2019 by Emily Wasserman

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I made these fudgy flourless brownies a week ago and I’m still thinking about them today. That probably means I should tell you about them.

I’m usually wary of recipes that turn standard baked goods into something else. For example, a recipe that subs in spelt flour, xanathan gum, and agave syrup for all-purpose flour, baking soda, and sugar, will probably result in a pastry that does not taste like the one you ate when you were five. It’s the cold, hard truth.

However, I do stay open-minded about recipes that make small substitutions with more or less recognizable ingredients. Cue: these brownies.

This is one of the best brownie recipes I’ve tried, and I do not say that lightly. The brownies are fudgy, rich, chocolatey, and all around delicious. They taste great on their own, but they’re even better with a scoop of ice cream on top and some hot fudge. I guess the hot fudge and ice cream kind of defeats the purpose of the gluten-free, dairy-free aspect of this recipe, but I’m totally okay with that.

Some tips for making these brownies: Make sure to grease the bottom of the pan. This is key for removing the brownies later once they’re done baking (and not having one of those, “let’s use a butter knife to dig the brownies out of the pan,” situations…although that wouldn’t be the end of the world).

Also, make sure to take the brownies out of the oven when you insert a toothpick in the center and it comes out mostly clean. It took my brownies a little longer than the 20-22 minutes the original recipe called for, but it could just be my oven. Check and see to get the best results.

Here’s a song to get you started on your fudgy flourless brownie journey.

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Okra, Corn, and Tomato Sauté

Posted on August 11, 2019 by Emily Wasserman

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This is my favorite time of year at the farmers’ market–well, my second favorite, after strawberry season. Three of my favorite produce items, okra, tomatoes, and corn, are all in abundance, and I love thinking up new ways to combine them.

This dish was a product of walking around the farmers’ market and picking out what looked and smelled good. I already had the tomatoes from Tony White, my friend and a tomato supplier in St. Louis, but I found okra, corn, onion, and basil the market. The basil smelled so good, the guy who sold it told me he wanted to buy some. Hopefully he gets it for free.

I guess in many ways, this dish is similar to succotash, a Southern recipe with tomatoes, okra, and corn. The only difference is, I left out bell peppers and beans. If you want a heartier dish and you have some extra bell peppers and beans, you could go all the way and make succotash. Or you could opt for this recipe, which is super easy and relies on fewer ingredients.

A lot of people shy away from cooking with okra because of its tendency to become slimy. You can avoid this by being very gentle with the okra. Minimal cutting and stirring is key. The more you stir or toss the okra in the pan, the more of a chance you’ll end up with a slimy mess.

This sauté is delicious on its own, but it’s also good as an accompaniment to another dish. I could see it working really well with a good piece of fish or chicken.

If you’re not a basil fan (and if this is true, who are you, really?), you could always sub in another herb. I bet thyme would also work really well in this dish.

Here’s a song to get you started on your okra, corn, and tomato sauté journey.

Okra, Corn, and Tomato Sauté

Ingredients

2 Tbsp olive oil
1/2 yellow onion, chopped
1 pound okra, ends trimmed and cut into 1/2-inch pieces
2 corn cobs, corn kernels cut off
1 pint grape tomatoes, halved
Kosher salt and freshly cracked black pepper, to taste
1/4 cup fresh basil, roughly chopped

Directions

Heat the olive oil in a large pan over medium heat. Add the onion and sauté for a few minutes, stirring frequently, until it’s tender and almost translucent. Add the okra and corn, season generously with salt and pepper, and stir, trying not to stir too much because then the okra will get slimy.

Add the tomatoes and more salt and pepper to taste. Stir again, being careful not to disturb the okra. Cook for a few minutes more until the okra is slightly tender. Turn off the heat. Gently stir in the chopped basil. Serve warm over rice. Enjoy!

Posted in Dinner, Gluten-Free, Lunch, Uncategorized, Vegan, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Caesar Salad

Posted on June 24, 2019 by Emily Wasserman

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Historically, I haven’t been a fan of Caesar salad. If you took me to a restaurant and asked me to order a salad, and if Caesar was on the menu, I’d inevitably choose another salad.

There’s something about the thick, creamy dressing that always unnerved me. Plus, there aren’t that many sweet toppings. I like salads that make me forget that I’m eating salad, i.e., ones with lots of fruit, nuts, and other distractions on top. Or, it could be as simple as sliced tomatoes, olive oil, and sea salt. I eat that “salad” every Saturday during the summer for lunch with baguette.

However, I bought a huge head of romaine lettuce on Saturday at the farmers’ market and I needed to use it up. I thought about creating my own salad with lots of fruit and perhaps some other vegetables, but then I decided to give a homemade Caesar salad a chance. I shuddered a little at memories of restaurant Caesars with sprinkles of dried-out Parmesan cheese and lettuce drowning in dressing. I vowed that I would change my Caesar salad narrative starting now.

I succeeded. Granted, I felt like I wanted to puke in the salad dressing-making stage, but once I got past that, everything came together and was delicious.

The first step of making a Caesar salad is making the dressing. This is not for the faint of heart, or for people who hate seafood. To make the dressing, you have to drain six anchovies that are packed in oil, chop them with a head of garlic and salt, and then mash it together to make a paste. It looks as gross at it sounds. It smells even worse.

Then, you have to mix that paste with lemon juice, olive oil, vegetable oil, mustard, grated Parmesan cheese, and egg yolks. Yes, you read that last part correctly. You use raw egg to make Caesar salad dressing, which might freak some people out but rest assured that I’m still alive and I ate huge helpings yesterday for dinner and today for lunch.

After that, the salad practically assembles itself. You cut up the romaine (or tear up, in my case) into bite-sized pieces, and then you top it with croutons, shaved Parmesan cheese, and dressing. The shaved Parmesan cheese makes a real difference in this salad. It adds a little heft and more flavor than shredded Parm.

You can make your own croutons but I opted for store bought because I wanted to eat the bread I have with the salad. I bet homemade croutons would also distract from the restaurant Caesar salad trauma, if you’re suffering from it.

As I’m reflecting on it, I think the real reason I hated Caesar salad so much before was because it obscured the ingredients’ best features. A poor Caesar salad masks crispy, crunchy Romaine leaves, which are one of the heartiest and most texturally-appealing salad leaves, and it can be underwhelming in terms of flavor.

I’d recommend using shaved parm, the crunchiest croutons you can find, and taking extra care with the dressing. Taste as you go along…although maybe not in the anchovy mash stage. I added more lemon to my dressing and it made a big difference.

Here’s the recipe I consulted for my Caesar salad. I followed it to the “t” except for homemade croutons.

Here’s a song to get you started on your Caesar salad journey.

Posted in Dinner, Lunch, No-Cook Recipes, Uncategorized, Vegetarian | Tagged , , , , , , , , , , | Leave a comment

Dimanche (That Means Sunday)

Posted on June 23, 2019 by Emily Wasserman

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Welcome to this edition of Dimanche (That Means Sunday), a roundup of things that caught my eye this past week.

I’m going to slightly gloss over this past week in favor of the one that came before it, because that week was more exciting. A couple weeks ago, I headed down to Bennett Spring State Park in Lebanon, MO, to catch a trout for a Missouri Life story I was working on.

Luckily, I have a boyfriend who knows how to fish because I don’t really know anything about it. I’d never caught a fish in my life, even though I’d been fishing once before. He showed me what to do and got me set up on the river, and then I tried all day to catch a fish. I’m not going to give away the ending (you’ll have to check out the Missouri Life story for that), but let’s just say that the day exceeded my expectations.

Being at Bennett Spring reminded me of why I love nature. Even though there were other people around fishing, I felt a connection with the land that was intensely personal. It was just me, myself, and I, standing in an icy cold river. Eventually, the cold wore off and it felt pleasant to stand in the water. Yes, it was frustrating to try to catch a fish, but I’d look around, hear the rush of water from the dam, see the beautiful green trees swaying in the wind, and realize that even if I didn’t catch a fish, at least I had this experience.

I know not everyone feels the same connection to nature but I strongly believe that beauty is where you find it. I’d recommend a day or two in a remote or semi-remote area to anyone who wants to recharge and unwind.

Without further ado, here is Dimanche:

The morning after Bennett Spring, my boyfriend and I stopped at Elm Street Eatery to get one of their famous cinnamon rolls. It did not disappoint. Elm Street’s cinnamon roll is a veritable volcano with tons of icing dripping down all sides. We split it and surprisingly, I felt okay afterward. Check it out if you’re ever at the restaurant in Lebanon, MO. 55D2230D-7A36-4E7E-B46F-96BF2D334B13

I enjoyed this story about British culture and the traditional hot crossed bun. In the article, the writer makes the point that although the standard bun is becoming less common, new buns from different countries and cultures are making an appearance. British national identity if being reforged, so what is considered a “normal” bun has to change with it. Read more in Taste.

Apparently, a cat filter can get you into a lot of trouble. I had a good laugh at this story about a Pakistani politician live streaming a conference on social media with a cat filter after a staffer left it on. If only this would happen in America. Check out the story on CNN.

I love a good grilled cheese, and I had one of the best of my life a week ago at Druff’s in Springfield, MO. The restaurant specializes in out-of-the-box grilled cheese sandwiches and soups. I’d highly recommend the “Uncle Tatey” with goat cheese, pulled pork, and strawberries.550F517B-D5B5-4AE1-AD54-CA0415D84668

The Washington Post launched a new travel product and I’m very into it. “By The Way” includes city guides by locals, so you’re getting the most insider tips. I appreciate this because all too often, travel guides feel impersonal. Check out the product on the Washington Post‘s website.

This article saying that quesadillas are the best bar food is spot. on. When I lived in DC, I used to order a quesadilla every time I went to the dive bar down the street from my office. It was warm, crunchy, soft with melted cheese, and satisfying. Few other bar foods live up to this standard. Check out this Eater piece for more on why quesadillas are the best.

I turned the big 3-1 this past week and I celebrated by going to dinner at Bulrush. For those of you who don’t know, Bulrush is a foraging-forward restaurant that just opened in St. Louis. It celebrates traditional Ozark recipes and cooking traditions. Every course was better than the next. I left feeling completely satisfied, and more knowledgeable about Missouri culinary traditions. Visit Bulrush if you’re ever in town. DB1D3A21-983E-482A-873D-448A80D1BDD7

New Jersey is launching an official food trail in honor of Anthony Bourdain. The late TV host’s home state’s food trail includes 10 eateries that Bourdain visited on a 2015 episode of his series, “Parts Unknown.” Read more about it in this AFAR story.

Speaking of Anthony Bourdain… Bourdain’s friends, chefs Eric Ripert and Jose Andrés, are starting a scholarship in his honor that allows culinary students to study abroad. Get more details in this Eater article.

Last but certainly not least, an entire New York subway car started singing a Backstreet Boys song together recently. It’s the kind of story that gives you more faith in humanity. Read more about it and watch the video here.

Enjoy your week! Here’s a song to get you started.

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Strawberry Mint Rose Agua Fresca

Posted on June 10, 2019 by Emily Wasserman

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A week ago, I ran a poll on Twitter asking people what I should make with my surplus of strawberries. Everyone voted for strawberry agua fresca. I ended up making a strawberry buttermilk cake.

Flash-forward to this weekend, when I decided to follow through on the voters’ choice and make a strawberry mint rose agua fresca. I’m so happy that I listened to everyone.

This drink is equal parts tart, sweet, tangy, and refreshing. It’s the perfect drink to have made up in the fridge, so all you have to do is get a glass, fill it with a bunch of ice, and fill it up with strawberry mint rose agua fresca. You can enjoy it while reading on the couch, while watching TV, or you can even take it to go. I bet it would be good at your desk in the morning on a Monday when you don’t want to be back at work.

Feel free to get creative with herbs and fruit for this drink. If you’re not a fan of mint, you could sub in tarragon. I’m thinking about doing a blackberry thyme combo this summer. Stay tuned.

Also, you can omit the rose water in this drink but I think it’s a welcome addition. It adds a subtle flavor punch to the water so it doesn’t just taste like berry juice. Orange blossom water would also work well.

Here’s a song to get you started on your strawberry mint rose agua fresca journey.

Strawberry Mint Rose Agua Fresca

Ingredients

1 pound of strawberries, hulled
¼ cup mint leaves, plus sprigs for serving
2 Tbsp fresh lime juice
2 Tbsp agave nectar
1 tsp rose water
lime wheels for serving

Directions

Purée the strawberries, 1/4 cup mint leaves, lime juice, agave nectar, and rose water with 2 cups of very cold water. Place the mixture in an airtight container and chill it in the fridge for at least an hour.

Fill glasses with ice and pour the agua fresca into each glass. This recipe makes about four glasses of agua fresca. Top with springs of mint and lime wheels. Enjoy!

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Dimanche (That Means Sunday)

Posted on June 9, 2019 by Emily Wasserman

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I’m starting to get that almost-summer feeling, which is one of my favorite feelings to get.

This year has been super weird weather-wise in St. Louis, with colder-than-usual temperatures and lots of rain and storms, but now we’re starting to see some light at the end of the tunnel. I always know summer is here when I go to Tower Grove Park and see the lotus blossoms (see above). They’re especially beautiful after the rain.

With summer comes lots of new activities and travel plans, as well as new recipes. I’m heading down to Southwestern Missouri later this week to catch trout for a story I’m working on for a magazine. In a couple weeks, I’m probably going to make my own birthday cake for the first time in a while. I have a yellow cake recipe with chocolate buttercream frosting and I’ve already been scouting out sprinkles to go on top.

Most of all, I’m looking forward to more relaxation this summer. I was at yoga the other night and my teacher was talking about how summer brings a lot of energy, which is true, but it’s important to balance that with some downtime. I’m envisioning many more afternoons with a good book and strawberry rose mint agua frescas (more on the those later).

Without further ado, here is Dimanche:

When I was at Tower Grove Farmers’ Market yesterday, I stumbled upon a pop-up stand from a New Orleans jewelry maker called Lux + Orleans. I saw the pair of earrings in the below picture, walked away without buying them, and ended up coming back and buying them because I couldn’t stop thinking about them as I ran errands. I can’t wait to wear them with everything this summer. A4429DD8-CA7E-48EB-80ED-359A237478C6

This story about tupelo honey is from a couple weeks back but I’m still thinking about it. Hurricanes and encroaching developments threaten the livelihood of the small group of beekeepers who are still producing the honey, but they keep at it, year after year. Read more about tupelo honey and honey makers in this New York Times story.

Everyone needs to watch “Always Be My Maybe.” I watched the movie on Netflix last week and I loved it from start to finish. Ali Wong was great as an ambitious celebrity chef but in my opinion, Randall Park stole the show as a stoner musician living in his dad’s house with no plans to move out. Check out this review of the movie in Eater.

I’m loving this “Writers’ Fridges” column from The Paris Review. I laughed out loud more than a few times at this one about novelist Kristen Arnett’s fridge. Read the full article in The Paris Review.

I went to Nippon Tei for the first time last night and I was blown away. My boyfriend and I ordered bluefin sashimi and it was so good, I had tears in my eyes. I can’t wait to come back to the restaurant and order more sushi and sashimi soon. If you’re in St. Louis and you haven’t been yet, I’d highly recommend making the trip out to West County.
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This editorial about food delivery services is spot on. I’m all for companies being able to deliver meals to residences, but I’m definitely against the growing phenomenon of meal delivery replacing real cooking. I agree with writer David Tamarkin when he says in the article that the companies are trying to convince us that cooking is more time-consuming and complicated than it actually is. Read the full op-ed in The New York Times.

Now that I’ve made a strawberry mint rose agua fresca once, I’m going to be making it all summer. I riffed off a recipe I saw online and it turned out really well. Stay tuned for my recipe later this week on the blog. BAF79A54-FFDE-426A-8EAF-59D9806569E9

This story about chocolate companies using child labor broke my heart. I already don’t buy from these companies very often, but after reading this story and seeing the photographs, I don’t think I ever will again. I’d encourage you to vote with your dollars and do the same. Read the story in The Washington Post.

I stopped by AO&Co. for the first time yesterday morning and I’m already scheduling my next visit. The market is new from Ben Poremba, the owner of restaurants in St. Louis including Elaia and Olio. Check it out for gourmet food items, specialty products, and a wonderful tea and coffee shop next door that sells the best iced tea of my life. It comes with almond and orange blossom syrup. 58E868CE-03A8-411E-887D-2CE7650D2E9D

Last but certainly not least, ice cream trucks are having a meltdown in New York. The city is cracking down on numerous ice cream trucks that never paid fines for violating traffic laws. Read more about the situation in this CNN article.

Enjoy your week! Here’s a song to get you started.

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Strawberry Buttermilk Cake

Posted on June 4, 2019 by Emily Wasserman

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This is one of the best cakes I’ve ever made, and I don’t say that lightly. I’ve made *a lot* of cakes.

It all started yesterday when I was thinking about what to make with a surplus of strawberries from the farmers’ market. I took a poll on Twitter and everyone voted for strawberry agua fresca, which sounded great, but I realized that I didn’t have any lime, mint, or ice at home. I had some leftover buttermilk from when I made shortcakes. I impulsively decided to make strawberry buttermilk cake when I got home.

This cake is one of the easiest things to make. You mix together some butter and sugar, combine it with flour and buttermilk, and sprinkle some fresh berries on top. Make sure you put the berries near the center of the pan because they might stick to the edges otherwise.

When you’re mixing in the flour and buttermilk, alternate the two but make sure you start and end with the flour. This will keep you from overmixing your batter and it will prevent the batter from becoming goopy at the end (for lack of a better word).

If you’re not a fan of fresh strawberries (and who are you if this is true?), you can always sub in other berries such as raspberries or blackberries. The tart, sweet berries pair well with the cake, which is light, fluffy, and fragrant with just the right amount of lemon zest.

I had a slice for breakfast this morning and I literally swooned. The crumb is moist and light and the cake is not too sweet, so you can have a reasonable-sized slice and not feel like you’re going to go into a sugar coma. The berries are juicy, tart, sweet, and slightly caramelized from baking in the oven.

Another trick to baking this cake is taking it out of the oven at the right time. Stick a toothpick or a wooden skewer in the middle and make sure it only comes out with one or two crumbs. The cake will keep baking as it cools on the counter.

You’ll notice that I put most of the ingredients for this recipe in grams. I’ve been baking with a kitchen scale more the past year and I’d highly recommend doing the same. A good kitchen scale isn’t too expensive (I bought this one) and it makes a big difference when you bake. It allows you to be more precise with measurements and the resulting cake or cookies taste more professional.

Here’s a song to get you started on your strawberry buttermilk cake journey.

Strawberry Buttermilk Cake

Ingredients

84 grams/6 Tbsp unsalted butter, softened
200 grams/1 cup granulated sugar, plus more for sprinkling on top
1 Tbsp lemon zest
2 large eggs at room temperature
209 grams/ 1 2/3 cups all-purpose flour
5 grams/1 tsp baking powder
1.5 grams/ 1/2 tsp kosher salt
1/2 cup whole buttermilk
1 tsp vanilla extract
10 oz fresh strawberries, halved

Directions

Preheat the oven to 325 degrees F. Grease a 9-inch cake pan or skillet and coat it with flour. Set aside.

In a stand mixer with the paddle attachment, beat together the butter, sugar, and lemon zest until light and creamy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the flour and the buttermilk to the bowl with the butter mixture, alternating between the two but starting and ending with the flour. Mix in the vanilla extract.

Scrape the batter into your prepared pan and smooth the top with a spatula. Sprinkle the strawberries on top and gently press them into the batter.

Bake the cake for about an hour, checking occasionally, until the top is golden brown and a toothpick inserted in the center comes out almost clean (or or two crumbs is fine). Allow the cake to cool on the counter. Leftovers can be kept for a couple days in an airtight container at room temperature. Enjoy!

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