I have food crushes…it’s not really about the food but more about the chef/foodie/food bloggers…etc.. If you, like me, watch a lot of Food Network and read about a 100 blogs a week, then you might know what I am talking about. I would love 5 minutes with MANY chefs and bloggers. I just would love to have them over for dinner, pick their brains and completely take advantage of their knowledge.
Here are a few (I will keep this list short I promise)
Rocco DiSpirito: yummy….
Susie Fogelson (from the Next Food Network Star): this lady knows her stuff
Robert Irvine: it’s the accent
Chuck Hughes: not only a fellow Canadian but my oh my he’s one hot dude
Laura Levy: I just want to be her friend…great blogger: Laura\’s Best Recipes
Anne Burrell: I just want to hang out with her
Mel: blogger Cooking with Mel, like a little sister, she just makes me smile
Nigella Lawson: again with the accent and her cooking is fabulous!
Scott Conant: just make me a bowl of pasta….heaven
Giada DiLaurentis: OK this one is for my husband 😉
I could go on but I’ll spare you….
I have to admit, I talk to my television and computer a lot. By that I mean, if I agree or disagree with what a chef or blogger has said or posted I feel it is my duty to react. I am perfectly aware this is completely crazy. Just know that even when I disagree I still come back for more. In life, we have to agree to disagree, right?
One show that really gets me going is Iron Chef. Especially when Cat Cora is battling, I want her to win…always. I found her cookbook at the library and it is absolutely lovely. She is so creative and her southern accent is to die for. I can hear it even when I read her recipes. So today I decided to make her special upside down cake: Blueberry-Lemon Poppyseed Upside-Down Cake.
4 tablespoons unsalted butter
3/4 cup packed light brown sugar
1 large lemon
2 cups blueberries, fresh or frozen (do not thaw)
8 tablespoons unsalted butter softened
3/4 cup sugar
1 1/2 teaspoons finely grated lemon zest (from lemon used in topping)
3 large eggs
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk (shake before measuring)
1 tablespoon poppyseeds
Preheat your oven to 350F
For the topping: Melt the butter and the brown sugar together over medium-high heat in a 10-inch skillet with an ovenproof handle. Boil for 1 minute, then remove the pan from the heat. Let cool for 2 minutes. Grate 1 1/2 teaspoons lemon zest and set aside for the cake, then use a paring knife to cut off all the peel and white pit. Cut the lemon into 1/4-inch-thick slices. Arrange the slices decoratively on the brown sugar topping in the skillet. Fill in all the spaces with the blueberries, pressing on them gently so they sink into the topping. Set aside while you make the cake batter.
For the cake: In a large bowl, beat the butter, sugar and lemon zest on medium speed until light and fluffy, about 1 minute. Add the eggs, one at a time, beating well after each addition. Sift the dry ingredients together; flour, baking soda, baking powder and salt. With mixer set on low add your dry ingredients in 3 batches, alternating with the buttermilk, beginning and ending with the dry ingredients. Do not overmix. Add your poppyseeds. Pour the batter over the lemon-blueberry topping and gently spread it to the edge.
Bake in your preheated oven for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes.
Run a knife around the edge of the skillet, loosening the cake. Invert a serving plate over the skillet and turn the cake our onto the plate. Serve warm with whipped cream or vanilla ice cream.
Printer Friendly: Blueberry-Lemon Poppyseed Upside-Down Cake
Peace and Crushes,