Monday, July 4, 2016

Parmesan Cake for SRC

I admit it, I've been a lurker.
Yup, I've been at this blog before, Bewitching Kitchen just looking...

And then I got it as my assigned blog this month for the Secret Recipe Club.
I was happy.  There are so many recipes here I want to try.

Sally makes the most incredible range of food.  From Mexican Pizza to Brazilian specialties, I was in a quandary, big time, but I managed to find the 'one' recipe to make and feature.

Although if I ever find Lamb Shanks at an affordable price I'm so going to make her Lamb Shanks en Papillote with the Cauliflower-Celeriac puree. 
Of course with 90 degree + temps around here, it wouldn't have been a good choice even if I managed to find some.

Decisions, decisions, decisions...

I finally settled on her Sophie Grigson's Parmesan Cake.
Parmesan Cake
Why?
Well, I got some totally awesome fresh, organic tomatoes at the Farmer's Market, and I thought the combo would be brilliant. 
OK, so her picture decided me. sigh.
But it made for an incredible dinner alongside some fresh corn, those tomatoes and a grilled chicken breast.

I will be trying her Gougeres, along with the Feijoada alongside a nice glass of Caipirinhas.
I think I need to have a dinner party so I have an excuse to make all these.   

 Without further ado, and no drum rolls either, here's the Parmesan Cake. 

Recipe:  Parmesan Cake  375 deg.  25-30 minutes

1 cup flour
1 1/2 tsp. Baking Powder
1/2 tsp. salt (opt. if using salted butter)
2 oz.  Grated Parmesan (pay the money and get the good one as in a chunk of Parmesan and grate it yourself.)
1/4 cup Semolina Flour
grated black pepper
6 Tbsp. melted, unsalted butter, melted and cooled (I actually used salted butter so I omitted the salt)
3 lg. eggs, separated. 
3/4 cup milk

Sift the dry ingredients together and then add the grated cheese. Beat the egg whites together until stiff and set aside.
  Whisk the egg yolks, milk and melted butter together.  Make a well in the dry ingredients, add the milk and egg yolk mixture, mix well.
Then fold in the beaten egg whites.
Spoon  into a greased 8 inch round pan (or in my case, dump)  You can actually see the egg whites here, if you squint a little.  I also swirled about a teaspoon of melted butter into the pan after greasing it.  It was a good thing. 
and bake in a  375 deg. oven for 25-30 minutes or until the top feels firm to the touch.
Cut into wedges and serve warm or cold.


I also decided to see how some strawberry jam would go on this, and I have to report, it went very well.
I just couldn't resist, it was fresh out of the oven and smelled heavenly.  Really, heavenly and oh boy did it hit my taste-buds right.  A hint of salted butter from the butter I'd greased the pan with alongside the saltiness of the cheese and the strawberry jam.  A bit of a surprising combo, but one I repeated, but don't tell anyone, K?
Sometimes the simplest recipes are the best.   I can see serving this at one of our Tapas Nights, and I bet it would go so good with a nice home made tomato soup or even the one in the can.   Maybe even a nice bowl of chili? 



Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

24 comments:

  1. Wonderful! I love that recipe, and for some reason forgot all about it.. old age? You'd think? ;-)

    I see absolutely nothing wrong with the jam combo... I think it goes quite well with the saltiness of the cake... it's so delicious!

    thanks for the write up, and I hope you will be lurking around the Bewitching... ;-)

    ReplyDelete
    Replies
    1. Thanks for the recipe. And I was surprised, pleasantly so, that the cake stayed nice and fresh for a couple of days. I have recipes that I've, umm, forgotten about as well on my blog. What's disturbing is when I post about the same recipe, a couple of years apart or even months apart, sigh. I love this cake.

      Delete
  2. Where has that recipe been all my life? I need to try it! Wonderful pick for SRC and I do love Sally and her blergh.

    ReplyDelete
    Replies
    1. Hiding on Sally's blog? But now it's mine, all mine... You do need to try it, and I'll be making it again, just as soon as my oven gets fixed.

      Delete
    2. I can see this as a great go-with for a nice glass of chilled wine. #amIright?

      Delete
    3. #youareright I had a slice with a nice glass of Merlot and it was fantastic.

      Delete
  3. I bet your house smelled so good while this was baking. I love Sally's blog, you lucky duck!
    All of your bookmarked recipes sound amazing!

    ReplyDelete
    Replies
    1. Thank you Karen, and it did smell good that day. Sally's blog is wonderful, I can get lost in there easily. Come to think of it, I did.

      Delete
  4. This has been bookmarked for next winter's soup season.... And maybe the next dinner party. Looks wonderful

    ReplyDelete
    Replies
    1. I'll definitely be making this for soup season, but also for Tapas one night as well. It's a lovely flavorful nibble.

      Delete
  5. I LOVE Sally and her blog and have followed her for several years now! I also approve of your SRC choice too, it looks and sounds DIVINE! Karen

    ReplyDelete
    Replies
    1. It is amazing. So many recipes and so little time to make them all. lol.

      Delete
  6. Sally's blog is one of my favorites! And omg this recipe! This has to happen in my kitchen soon, I love everything about this! Great SRC pick!

    ReplyDelete
    Replies
    1. I agree, her blog is wonderful. And this recipe, I think is one of my favorites so far. It's easy and tasty and will go so well with soups come fall.

      Delete
  7. Yummy! This looks like parmesan hoe cake. I'll definitely make it soon!

    ReplyDelete
    Replies
    1. It is good, and never thought about it looking like a hoe cake, but I guess it does. Definitely make it, it's worth it.

      Delete
  8. Mmmm...this looks yummy! Sally has a great blog and I can imagine you had a hard time picking a recipe. I had you this month and we loved the salmon dip.

    ReplyDelete
    Replies
    1. I saw that you had my blog this month. I make that salmon dip often, and it's usually gone the same night. sigh. I love going through Sally's blog and this month had an excuse to spend hours reading...

      Delete
  9. That parmesan cake looks really good. I would have never thought of pairing it with Strawberry jam, but now I'm really eager to try it out.

    ReplyDelete
    Replies
    1. It was an impulse, but a tasty one. The cake is a must make again recipe.

      Delete
  10. We would love your Parmesan Cake, it looks awesome! Thanks so much for sharing with Full Plate Thursday this week. Hope you are having a great day and come back to see us real soon!
    Miz Helen

    ReplyDelete
    Replies
    1. Thank you for having me. I will return, in fact I've got something in mind for this week.

      Delete
  11. I am dreaming of this bread with homemade minestrone this fall. the only question is whether I can wait that long to try it.

    ReplyDelete

I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.