Getting ready for tomorrow….. Table set, beans blanched, cake out of the oven…. Only thing missing is our resident photographer. We will miss you SW.
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A little reminder of SW……
This week, we hope Sirena will represent SW and wear the cap. No worries though, we plan on a quick Facetime to let him know we are thinking about him.
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I love this photo. In it you see the entire tribe participating in the first Project Mimi dinner. This moment captures everyone – including my dear friend Steve Wong visiting us from Singapore. It was randomly shot, although it looks totally staged.
He has inspired me with his love of photography and the kindness and generosity of his spirit. And while he may not be at each dinner, his cap will be! Many of the food shots from this first dinner are his and will be noted with an “SW”.
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My first time lapse photo video (thank you to Peter Poulides at Spot Studio and SW).
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Melt in your Mouth Blueberry Cake
2 eggs separated
1/2 cup margarine
1 teaspoon vanilla
1 teaspoon baking powder
1 cup Sugar
1/4 teaspoon salt
1 1/2 cup all purpose flour
1/3 cup milk
1 1/2 cup fresh blueberries
Beat egg whites till stiff. Add about 1/4 cup sugar to whites to keep stiff. Cream shortening (margarine), add salt and vanilla to this. Add remaining sugar, beat, add yokes and beat till creamy. Measure flour and add baking powder. Add alternately to creamed mixture with 1/3 cup of milk.
Fold in beaten egg whites. Add on extra tablespoon flower to berries to coat them and fold in berries. Turn into well greased 8×8 pan. Sprinkle to op cate batter with granulated sugar. Bake 350 degrees 50 min or so. Place on rack to cool. Cake can be frozen.
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Tomatoes Provencal
4 large ripe tomatoes
1 clove garlic crushed
2 Tablespoons chopped onion
2 Tablespoons parsley
1/2 teaspoon basil
1/2 teaspoon salt and pepper
2 Tablespoons olive oil
Cut tomatoes in half crosswise. Arrange outside up in shallow baking dish. Mix garlic, onion, parsley, basil, salt and pepper in small bowl. Stir in enough oil to make a paste. Spread on tomato halves. Broil 3 inched from flame 10 min or till brown. 8 servings.
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Daniel put us all to shame and brought a dish from HIS grandmother and “props” that meant something to him. It was great to hear his story, and so appropriate that he, of all people, would go that extra mile to make sure his contribution photographed well. Love it DC!
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I love seeing my Kitchen Aid mixer being used – and seeing my friend and fellow baker Keary using it.
Keary made the Melt in your Mouth Blueberry Cake. Behind the scenes, he is also the one scanning the recipes weekly so we each have our next challenge.
For Week 2 Project Mimi look for….
Veal Cacciatore from Jennifer
Cream Puffs from Daniel
Heavenly Pie from Patrick C.
Grapenut Pudding from Keary
And Patrick D. making the evening special with cosmopolitans … a testimonial that one is never to old for an adventure, or for a new cocktail.
Thanks Keary!
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Super with a cup of tea or coffee….. Mildred Fielding…. aka Mimi referencing Lemon Bread
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What made the lemon bread even better was the addition of fresh made whipped cream with a hint of dried ginger… a little something Daniel brought to the dish. It was so amazingly good that before you knew it, we all had our fingers in the whipped cream bowl.
Great fun was breaking off chunks of the bread and dipping in the whipped cream. Of course, I would recommend doing so AFTER dinner – we however couldn’t wait!
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