hiatus please, thank you

Hello dear readers...

I must take a brief hiatus from this space as I hunker down for the final week of studying for my Step 2 exam. Just a test, but still I must focus, unhindered. Besides, all work and no play makes me dull and my cooking reflects it. 

I will be back in the kitchen next week, bursting with pent-up excitement! 

If you are the praying type, say a prayer for me on Wednesday. Please, thank you.

merry engagement

Dear friend,

You may not even realize the blessing you are to me. You have habituated me in the practice of orienting our perspective so well since starting medical school that I fear the woman I would be without you by my side (especially those first two years, phew). You have also (probably unintentionally) taught me so much about love these past few years: I have you to thank for the constant example of what sacrificial and genuine adoration of a spouse should look like (and you are not even married yet!). I absorbed your enthusiasm for your “other” throughout those stages of crush, puppy love and now engagement. You make me remember what it felt like, what love looked like at those moments and for that I must thank you. I am excited for your future in marriage because I see a good foundation in this present. I know God will work on you (doesn’t He work on us all) and I know you will be made stronger, richer, and wiser through the process. Just know that I am here, cheering you on, loving you through all that you are about to learn, about to teach me, and that we are ready to support you and your person in any way we can. For now, I will just bake you cake…

…because food is my love language and missy, I love you!

White Buttercream Cake with just the right hint of almond

For the cake layers:

3 large egg whites, room temperature

2/3 cup milk (use 2% or whole)

2 teaspoons vanilla bean paste

1 ½ teaspoons almond extract

2 cups sifted cake flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter, cut into pieces, at room temperature

For the frosting:

3 1/2 sticks unsalted butter, at room temperature

2 1/2 cups powdered sugar, sifted

a pinch of salt

2 teaspoons pure vanilla extract

1 teaspoon almond extract

1 tablespoon Amaretto liqueur

3 tablespoons heavy cream

Blue food coloring, a drop at a time

Instructions

For the cake:

Preheat the oven to 350 degrees F. Spray 2 (or 3 if you’d like!) silicone cake molds with baker’s Pam.

In one bowl, combine egg whites, ¼ cup of the milk, the vanilla bean paste and almond extract.

In a stand mixer, combine the cake flour, sugar, baking powder, and salt. Using the paddle attachment, beat on low for 30 seconds to combine. Add the butter and remaining milk and beat on low until moistened. Turn the mixer up to medium speed for about 1 minute more. Scrape down the sides of the bowl, and add the egg mixture, and beat on medium to combine.

Divide the batter evenly between the 2 pans (or between three if you want more layers in your cake). Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes on wire racks for 10-20 minutes. Cool completely before frosting.

For the frosting:

With an electric mixer, beat the butter on medium speed until it becomes pale and creamy (about 3 minutes). Add in the powdered sugar and salt and beat on medium for another 2-3 minutes. Add the vanilla extract, almond extract, and amaretto and beat on medium again, about 3 minutes. Add the cream 1 tablespoon at a time until you reach the desired consistency. Add the food coloring, one drop at a time until you reach the desired color and beat until full incorporated.

Assembly

Place one layer of the cake on your serving piece. Place 1 cup of the frosting on top, and spread evenly with a palette knife. Place the second layer on top of the first. Place a generous scoop of frosting on the top of the cake, and spread evenly across the top of the cake. Work your way around the sides until the entire cake is covered with a thin layer of frosting. This is your crumb coat. Put the whole cake in the fridge for about 30 minutes to set the frosting. After 30 minutes, use the rest of the frosting to spread a thicker layer over your whole cake until smooth. Top with sprinkles or decorate however you desire!

Adapted from http://cakemerchant.com/2013/02/26/fluffy-white-cake-with-vanilla-buttercream-frosting/

offtober

If you want something done, give it to a busy person.

I forget where I first heard this said, but please tell me you see the truth in it. Growing up, I witnessed my mother, the queen of “yes, I’d love to,” pull off more than I thought humanely possible. She could work 5 days a week running my dad’s practice, then still have time to cook and drop off dinner for someone ailing, raise money for this or that fundraiser, work on Habitat houses, lead a Sunday school (of course always arriving with homemade muffins in hand), boss us around, work in her garden, and sit on a school board (and these were just the activities I was cognizant of as a child). She moved fast, accomplished much, and yet still somehow had the stamina and gusto to be creative and kind at the end of the day—abilities burned out of most normal people by an overly busy lifestyle. If you wanted something done, you gave it to Myra.

When I am extremely busy, I feel charged. I am somehow infinitely more productive, despite the inversely proportional lack of free time. I mention this hyper state only to juxtapose my current one: now I have too much free time and no structure within which to organize the things I am actually supposed to be getting done!

I have October off to study for Step 2, an ominous threat when I consider its implications. I know I need to study, but who exactly ever thought sweat pants and 17 hours a day at home were a power suit and productive environment?

Okay, today is the day I get serious. Time to study!!

Gnocchi with brown butter and sage

because it is quick and because it is "fall"

1 package gnocchi

4 tablespoons butter

dash of nutmeg (just the smallest amount)

¼ cup fresh sage, julienned

crumbled feta

Bring a large pot of salted water to boil. Carefully add the gnocchi and cook until they float to the surface. Drain and set aside. In a separate skillet, heat the butter over medium high heat, until it begins to bubble. Stir until it begins to brown. Add in a mere dash of nutmeg, the sage, and the gnocchi and stir gently for about 1 minute until gnocchi is nicely browned and in some places crisped (I like to turn the heat up to high for the last 30 seconds or so to get some good crispy parts!).

Remove from heat and distribute gnocchi to plates with a drizzle of the browned butter from the skillet. Crumble feta over the dish and top with a sprig of sage to serve.