One of the things I enjoy about blogging is how it connects me with friends and acquaintances creating additional interaction outside of phone calls and gatherings. We are in a busy stage of life juggling work and little kids as are many of my friends. Without having to orchestrate calendars, blogs create interaction on both the writers and readers terms. Some say that online “socializing” makes people more lonely and less personable. For me, it creates a level of connection that I would not otherwise find time for.

After reading my recent Strawberry Rhubarb Compote post, my friend Marla emailed me this recipe for rhubarb upside-down cake. A co-worker of hers brought it to their office and it disappeared in short order. Because Marla also had two little kids and works full time, we don’t see each other often. I was warmed to know she had been reading Whipped and was tickled that she forwarded the recipe along with a positive review.

The concept of an upside-down cake appeals to me. My last bag of frozen rhubarb was just enough to sprinkle around the bottom of the pan.  Tart, chopped rhubarb mingling with butter and sugar under a bed of batter forming a sweet, tart topping to the cake? Almost romantic.

Separating the eggs and whipping the whites was a little fussy. Because I used whole wheat flour, the cake was still somewhat dense but I loved the nutty flavor and crumb of the cake. Though the cake was best warm, it also went down easy the next day alongside a cup of coffee. If you really want to treat yourself, add a dollop of whipped cream on top.

Rhubarb Upside-down Cake
Adapted from Taste of Home
Serves 8-10

Topping:
2/3 cup packed brown sugar
3 tablespoons butter, melted
2 cups diced fresh or frozen rhubarb
4 teaspoons sugar

Batter:
6 tablespoons butter, softened
1/2 cup brown sugar
1/4 cup sugar
2 eggs, separated
1 teaspoon pure vanilla extract
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1/4 teaspoon cream of tartar
Whipped cream for serving, optional

In a small bowl, combine brown sugar and melted butter. Spread into a greased 9 inch round baking pan. Layer with rhubarb; sprinkle with sugar. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Separate eggs and beat in egg yolks and vanilla. Combine the flour, baking powder and salt in a separate bowl; add to creamed mixture alternately with milk, beating well after each addition.

In a small, clean bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon batter over rhubarb.

Bake at 325° for 50-60 minutes or until cake springs back when lightly touched. Cool for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream if desired.

Note about frozen rhubarb: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander over a bowl, but do not press liquid out. You can reserve liquid that drained to make rhubarb simple syrup for use in cocktails!

Originally, I added kale to my diet to benefit from all the vitamins, anti-oxidants and fiber it offers. Last year, I planted a variety of kale in my garden knowing that if I had an abundant, organic harvest, I would find more ways to eat it. Originally, I only used kale in soups. The leaves took on the flavors of the broth and I basically pretended it was spinach.

When I grew brave enough to eat kale on its own, I made  crunchy kale chips. The oven roasting morphs the leaves into brittle, thin chips. They go down easy. As time passed, I discovered that I wasn’t all that interested in altering the raw kale or disguising its hearty, leafy texture. Surprisingly, I have even begun craving kale in its most natural state.

My repertoire of kale recipes is growing. I have not yet made a raw, massaged kale salad but after eating a few bites of the crunchy kale salad at Native Foods Cafe, I am excited to experiment. Though others at the Whipped household will tolerate kale, it isn’t a crowd favorite. So, I’ve decided to make weekly salads to bring to work as lunch fare.

This salad features blanched kale. Submerging the fresh leaves in hot water for less than a minute and then transferring them to an ice bath takes the “edge” off the extra crunchy greens while brightening their color and maintaining a hearty texture. I kept the salad in the refrigerator for a few days. It held up well and satisfied my daily craving.

Kale, Sesame and Ginger Salad
From Eat Life Whole, Serves 4

Ingredients
1 bunch of kale, washed and chopped into 2″ pieces (ribs left on)
2 tablespoons toasted sesame seeds

Dressing
1 tablespoon ginger, minced (click to learn how to prep ginger)
2 tablespoons toasted sesame oil
2 tablespoons apple cider vinegar (preferably raw)
1/8 teaspoon fresh ground pepper
1/8 teaspoon sea salt
In a large bowl, prepare an ice bath (about 12 ice cubes and cold water). Set aside. In a medium pot, boil 4 cups of water.
Using tongs, blanch the kale in hot water (for about 30 seconds) and immediately drop into the cold, ice bath to stop the cooking process. The leaves should turn bright green. Set aside to cool.
Prepare your dressing in a small bowl by whisking the minced ginger, sesame oil, apple cider vinegar and salt.
Strain the kale to remove all of the water. Toss with toasted sesame seeds and dressing.

Marshmallows are a happy food. They glue together Rice Krispies Treats, float in hot cocoa and perch on the end of skewers around cozy campfires. Just thinking about the sweet, cloud-like cubes and their squishy texture probably brings a little smile to your face, or at least tickles a comforting, nostalgia nerve.

My recent experimentation with graham crackers opened my eyes to just how much better homemade versions of the usual store-bought treats can be. With dozens of graham crackers around the house, my thoughts immediately jumped to marshmallows. Perhaps you have guessed where I am going with this. Imagine sandwiching homemade marshmallows between two homemade cinnamon graham crackers with a square or two of quality chocolate. S’more heaven!

If your familiarity with marshmallows is limited to the grocery store bags and you like them, I have great news for you. It can get so much better. These homemade marshmallows have natural, aromatic vanilla flavor and a much softer, springier cushion. Though these don’t have the same shelf life, they also don’t have the stale, crusty shell on the outside. And once you start eating them, I’m quite sure limited shelf life won’t be a problem. My first batch disappeared in a matter of days.

The process of making these homemade beauties takes a little time and the stringy, whipped marshmallow “batter” is a bit messy. However, I think you’ll find it is worth it. These sweet, edible pillows are the stuff sweet dreams are made of.

Find my recipe at the Spice Islands® Flavor Explorer blog here.

I am behind on a lot of things lately: work piling up, overdue on cutting both our lawn and my overgrown hair, embarrassingly late thank you notes still waiting to be addressed, and neglecting this blog!

A few weeks ago, I managed to plant some greens in our garden so we will be eating our own organic salads soon. While tending to our edibles, I noticed that the rhubarb is already up and some stalks are nearly ready for harvest. It reminded me that I had a few bags of frozen rhubarb in the freezer from last year. I meant to enjoy the chopped rhubarb all winter in muffins and breads but the bags were buried and forgotten in my meager one-drawer freezer.

One of the simplest ways to enjoy rhubarb is in a sauce or compote. I emptied a bag of frozen rhubarb into a pan along with some fresh strawberries and a little sugar and let the stove do the rest. The bright red sauce is the perfect balance of tart and sweet. Spoon it over angel food or pound cake or atop ice cream. I’ve found it dresses up a dollop of Greek yogurt making a nice, breakfast treat.

Strawberry Rhubarb Compote

2 cups chopped rhubarb fresh or frozen
1/4 cup sugar
1 Tablespoon water
2 cups sliced strawberries, fresh or frozen
1/2 teaspoon pure vanilla extract (optional)

Combine rhubarb, sugar, water and strawberries in a saucepan and cook over medium heat, stirring occasionally until soft, about 5-10 minutes. Stir in the vanilla extract. Serve warm over cake or keep in the refrigerator for a few days and spoon over yogurt or ice cream.

The Chicago Blogger Network was asked to cover the action at this year’s annual Time Out Chicago Eat Out Awards, where they honor chefs and restaurants with a variety of accolades. Five of us were invited to sit at a press table and exclusively announce the winners live. It was my first event of the sort and I certainly learned a lot.

What I learned on Monday:

1. I am incapable of adhering to a diet plan when I encounter a table full of interesting foods and a sampling of fine beers.
2. I have a lot of work to do. The list of nominees and winners for the Time Out Chicago Eat Out Awards looked a lot more to me like a “to do” list.
3. Gregory Hall, who was the brew master for Goose Island Beer Company for almost 20 years, also knows how to make very good cider.
3. Though salad in a cocktail glass served with a fork makes a pretty presentation, it doesn’t really work.
4. The Doughnut Vault makes 1,000 donuts a day and the bakers wake up at 3:30 in the morning. (Oh yeah, THAT’S why I never started the doughnut shop I dreamed of years ago.)
5. Mini chocolate chip cookie ice cream sandwiches are messy but really worth it.
6. Time Out Chicago is now available on iPad. A light bulb went off – get weekly publications on iPad and avoid the piles and piles of magazines that clutter my house.
7. I can take classes to learn how to butcher a pig or clean my own fish at the same place that I can eat the reader’s choice “best burger” in the city.
8. It feels oddly intimate to plug your iPhone into a stranger’s computer.
9. You can combine two different passions and be successful – like serving good food and selling handcrafted bicycles.
10. Chefs don’t have too much to say when they receive an award. And, that’s okay because the award ceremony goes a lot faster than the Oscars.
11. I am a grandma in the world of social media. Because I am in my 30s, I was referred to as the “older set.”
12. Eating food off a stick is fun.
13. Meeting other bloggers in person is enjoyable. If you are in Chicago, consider joining the Chicago Blogger Network. Or, look for similar meet ups in your city!

I love new experiences and covering the Time Out Chicago Awards was quite a happening. Once again, Whipped takes me into uncharted waters!

[I promise I will be back to sharing new recipes soon.]

If you are looking for some new reads, the other bloggers at the event:

Lori from Glori of Food
Drew from Table in the Corner of the Cafe
Joelen from What’s Cookin’ Chicago
Sarah who writes for the Rundown and Zagat

It was a really good idea to take this business trip to Costa Rica because when I had a one day break from meetings, I fit a lifetime of adventure into 12 hours. I’ve found that all the good things people say about Costa Rica are true. The people are friendly and the biodiversity is incredible. I somehow escaped the rain, protected myself from sunburn and didn’t get a single bug bite.

Though this blog is normally about food, we will file this post under “conversation around the table.” I’ve enjoyed the beans, rice, plantains, coffee and fruits but the people and the landscape really stole the show.

Pura Vida is a common saying here. It translates as “pure life” but it means so much more. It was explained to me that it really communicates that all is well and going fine. I have witnessed that Pura Vida is more than a verbal response, it is a way of life. The Costa Ricans that I have met are friendly, easy going and proud without being boastful. Perhaps it is the lush vegetation, moderate climate and delectable tropical fruits that contribute to their positive spirits?

Because I didn’t have much time to tour, I booked an excursion through my hotel. We started the day at the Irazu volcano. Luck was with us and we caught a rare glimpse into the main crater, free from the often present cloudy mist that usually shrouds the view. (pictured above)

After a trip through one of many national rain forests, we took a boat ride down the Sarapiqui river. It is there that I became acquainted with the four-legged inhabitants. I tried to signal to this baby howler monkey that he was welcome to sit on my shoulder and sneak back to Chicago with me in my suitcase. He was having too much fun swinging by his tail to pay heed to my offer.

Along the banks of river, iguanas, other lizards and even this fine-sized crocodile were warming their blood in the afternoon sun.

I accepted a last minute offer to join my fellow tour goers on a canopy tour. The release form for the rain forest zip line experience said that you should not participate if you have cardiac problems. After the group of 7 (including a 6 year old and a 65 year old) climbed a 50 rung ladder and huddled on a small, metal platform 50 feet high in the tree, I was thinking that the warnings could have been a bit more expansive. Alas, we all bonded and made it through our panic and slight dehydration to swing and trounce through the trees for a few hours. Tiny poison dart frogs and fluorescent green snakes stayed out of our way while toucans cheered us along.

Some little, bat friends stood guard inside the roof of our outdoor lunch spot. I wasn’t sure if they were the type that eat mosquitos but I didn’t get a single bite while in the forest so perhaps their presence deterred the pests.

Back on the river, we cruised along, making our way towards the initial dock where our van awaited. Some more familiar animals bid us farewell.

Even the dogs in Costa Rica seem to understand pura vida  and have an extra spring in their step! This little fella bounced around wagging his tail at everyone who passed. I didn’t want to play favorites with my camera so I snapped his portrait too.

The sun went down and the ride back to the hotel was dark. The respite from the visual stimulation was welcome and I ruminated on all that I had seen and done in the previous hours. When I am back in Chicago and experiencing one of those days at the office that seems to drag, I think I’ll look back at this post. Life stays in balance and this one day of adventure in Costa Rica will provide the counterweight for dozens of slower days at home.

All day Friday, this scene in my refrigerator made me giggle. I imagined a number of spoiled, demanding comments emanating from the princess Barbie cake, her hand raised in protest.  Last year on Mini Whipped’s birthday,  I wrote about my efforts to create a pink paradise for her starting with pink pepto-bismal colored pancakes all the way through to the triple pink cupcake dessert. This year, I surprised her with this princess cake. It wasn’t quite the home run I expected.

Mini Whipped loves pink. She isn’t totally obsessed with princesses (yet) but she is physically moved when watching the classic princess movies. I’m not much of a girly girl. I don’t wear pink very often and I should probably pay more attention to hair and makeup than I do. The princess culture is a bit bothersome to me as I worry slightly about the message we are feeding little girls about fairytale romance. Marriage, love and partnerships take work. I am fortunate to have a fantastic marriage and often, it feels like a fairytale romance. But, we also work hard to accommodate the other, communicate, and keep the “spark” alive. When I see my 4 year-old’s eyes welling up with tears as “prince charming” kisses Snow White awake, I cringe, just slightly. I know, I know… what a wet blanket.

Despite being a bit of a princess grinch, I have always been drawn to princess cakes where domed cake becomes ball gown. Mini Whipped requested red velvet birthday cake with princesses on it. I decided I would surprise her by making the cake into a princess.

I watched a few videos on YouTube to learn tips and tricks about making this cake. I used two 6-inch cake rounds and an oven-proof bowl for the mound on top. This video had some helpful frosting and assembly tips. Mini Whipped has a few Barbies that she rarely plays with so I planned to use one of them as the cake topper. Unfortunately, my stacked dome was not tall enough to accommodate her long legs, mostly due to her feet being formed into permanent ultra high heeled form (urgh). I made the decision to detach her legs to fit in my cake.

I truly thought that the legs would pop off and then back on again later. But, I guess Barbies aren’t made with ball and socket joints. So, this Barbie became an amputee in order to wear a red velvet cake skirt. I believed it would all be worth it! I tucked her legs in the back of the cupboard, thinking they might be funny cake toppers of their own some day – Halloween, diving into a blue “swimming pool” cake?

The big moment came. With a table full of family members, I brought the cake out and set it down in front of Mini Whipped. The grand parents gasped and praised the cake. The birthday girl smiled politely. She definitely did not have the same look on her face as she does when Cinderella pulls the second glass slipper out from under her apron. We lit the candles and sang and immediately after, Mini Whipped requested, “can you please take my doll out of there now?”

I whisked the cake off to the kitchen to hide the fact that Barbie had no legs under her skirt! While eating the cake, Mini Whipped gave me a number of compliments on the frosting, the cake and the color. The sweet thing felt our expectations that she would love the cake and she was being as polite as she could to make me feel good. She just didn’t like that doll in the cake. She asked for princesses on the cake. And, I didn’t listen.

Once again, during my daughter’s birthday, I reflect on the many emotions of parenting. I made a cake that I thought she would adore and I didn’t quite hit the mark. She sensed my disappointment and did her best to boost me up. While I was putting Mini Whipped to bed that night, I told her I was glad she had such a fantastic birthday but that I was sorry that she didn’t love the cake. She stroked my cheek and reassured, “I did love that cake mommy. I just didn’t like my doll in there.”

As for Barbie, both her separated legs and body are still safely hidden in the cupboard. For now, Mini Whipped seems to have forgotten about her. I’m hoping it stays that way.

There are some recipes that nag at me because I can’t get them quite right. For years, my ideal cream cheese brownie recipe was just beyond my grasp. Finally, after dozens of tweaks, I have finalized a batch that properly satisfies my sweet tooth.

When I was in high school, I dated the same guy for a number of years. His mother was a wonderfully warm woman who had beautifully manicured nails, perfect makeup and sometimes wore “princess Leia” buns on the sides of her head and pulled them off. One of her specialties was chocolate cream cheese brownies. After school, we would descend upon the pan of rich brownies dotted with tart cream cheese reservoirs and speckled with chocolate chips. Ahh… a teenage metabolism. I ate multiple brownies without a second thought.

For years, I tried various cream cheese brownie recipes in an attempt to re-create those that ignited my after-school binges. I realized after a number of attempts that my quest was hindered by nostalgia and that I wasn’t satisfied by any batch of brownies because they didn’t deliver the carefree days of my past.

Some months ago, I reset my goals and began making chocolate cream cheese brownies with a fresh attitude. I considered what qualities I like in a brownie and tweaked recipes until I came upon the best result. These brownies are more fudgy than cakey with a bit of a higher ratio of cream cheese swirl than some. I use high quality dark chocolate and cocoa powder (try Valrohna or Callebaut) for the richest flavor. Be sure not to over mix the batter to keep a moist, gooey crumb. And finally, consider enjoying one these alongside a tall glass of milk.

Visit the Spice Island’s Flavor Explorer Blog for my recipe.

When I receive a new book, I wait until I have some quiet time to myself before peeking inside. Then, I sit down with some scraps of paper that serve as page markers and I flip through from beginning to end. Immediately, I get a sense about how well the book fits my cooking style.

After an hour, I had barely made it through the first half of this book because I found myself reading every word, dissecting each recipe and scheming dinner parties or weeknight meals around each. Before I reached the main courses, I had run out of my pile of page markers and realized there was no sense in marking – everything looked good to me! I rarely feel this way but I think that I could cook my way through this entire book.

The author, Wini Moranville, uncovers the secrets behind every day French cooking. While reading her introduction, I had flashbacks to my student days living with a French family in Aix-en-Provence. Each night, my host mom served a number of courses, all simple yet inexplicably delicious. When I complimented her cooking, she waved me away, rolling her eyes, dismissing me with a quick exhale, “Pffff!”

At the beginning of the cookbook, Wini explains that Bonne Femme means “good wife.” In reference to cooking, it describes the fresh, honest, and simple cuisine served every day in French homes (by husband or wife.) I have found the recipes in The Bonne Femme Cookbook  approachable, the ingredients easily available and the results exceptional.

I am a very visual person and when I receive a cookbook with bad photography, I can’t see past it. With the prevalence of online printing and do-it-yourself cookbooks, there are more and more that make it to the shelves with poor photography. Surprisingly, I didn’t even notice the lack of imagery in this book until I was well into the chapters. Instead of photography, there are occasional, sweet drawings along with side stories, French factoids and anecdotes.

Some weeks ago, I sadly missed an opportunity to meet Wini and have my book signed. We exchanged friendly emails and I could tell that she is as lovely as her book. Wini did grant me the courtesy of asking her a few interview questions to share with you.
What are the 3 ingredients that a Bonne Femme MUST have in her pantry at all times?
Wine–it just extracts so much flavor from other ingredients and intensifies the final dish.
Butter–Truly, just a touch does so much to finish a dish with richness and flavor, and butter also intensifies other flavors in the dish.
Dijon Mustard–Love the way just a touch brings sunny brightness to a dish. It also thickens sauces without adding extra fat.

What do you normally eat for breakfast?
When I’m in France, it’s all about tartine–butter and jam spread on baguette halves. I can’t get enough of this! But alas, once home, it’s hard to get that “daily bread” so fresh and wonderful every morning, so I’m kind of a granola girl.

What is/are your go-to table wine(s)?
I love Alsatian Rieslings, Loire Valley Sauvignon Blancs, and just about any reds from Bordeaux. All are wonderfully food friendly. For any-night sips, I also appreciate good values that Italy is sending our way, especially red blends from that combine quintessential Italian grapes (like Sangiovese) with international grapes such as Merlot and/or Cab for a best-of-both-worlds sip: Approachably fruity but with enough brightness on the finish to make them sing at the table.

If you could eat dinner tonight at any restaurant in the world, where would you dine?
While I like contemporary cuisine as much as the next foodie, tonight, because I’m seeking warmth, I’d likely head to the Brasserie Bofinger in Paris. It’s a quintessential French brasserie from the 19th century—plenty of wood and belle-epoque stained glass touches–and they do a wonderful sole meunière and choucroute garnie. A trip to Paris is not complete for me unless I go to this lovely, gracious spot.

If you had to give up cheese or chocolate for the rest of your life, which would it be?
Definitely I’d give up chocolate! There are so many other wonderful ways to bring something sweet to the table–caramel, fruit desserts, custards, meringues–the list goes on. But how could you live without cheese? It’s a great ingredient as well as a fabulous stand-alone treat. A cheese course is one of my favorite pleasures in life.

***

When asked if Wini will treat us to another cookbook in the future, she keeps the answer a bit close to the vest. It sounds like there might be something in the works. Culinarily speaking, she plans to continue to explore the beautiful, life-enhancing–but everyday-easy–side of France.

I am NOT giving up my copy of The Bonne Femme Cookbook but if you would like to win one of your own, simply leave a comment on this post. I will choose a winner at the end of day on Wednesday.

4/4 Update: Winner has been chosen! Thanks for your interest.