Friday, June 17, 2011
One of the things that scare me the most about me is laziness.
It happens way too often; I hold a list of tasks and expectations I have from myself, and it just keeps getting longer, and the important things just stay there, untouched.
Why am I telling you this? Not sure, I’ve been feeling I was neglecting this blog, posting just because it’s there, and not really paying enough attention to the quality of things.
I want to try and up my standards a bit, I feel like my cooking skills have improved lately (maybe not skills, but things are getting better when it comes to taste) and some interesting things are going on, and I suppose it’s always nice to share.
So, three weeks ago I ‘moved’ to Italy. ‘Moved’ because I wasn’t really living anywhere else, and I’m not really living here, but I am going to spend 4 months here, and that’s a lot of time in the same place for me.
I’ll try and explain, I’m here to ‘wwoof’, which basically means work in organic farms and get food and lodging in return. My greatest expectation from this is, of course, improve my cooking, that’s why I chose Italy (you can ‘wwoof’ pretty much everywhere).
So far I spent two pretty amazing weeks in south Tuscany, in a winery, where I (we, Dani joined me on this trip) got to cook a lot, and despite the enormous amount of pressure (cooking for many people who are used to high quality food) they were always very pleased with the results.
This post is about one of the better dishes I made there, and probably the simplest one. It’s a dessert (or pudding as they called it there – they’re English) which is not something I do a lot, or tend to like, but this one was really surprisingly good (not that I expected it to be bad, just not that good). It takes about 5 minutes to make, and doesn’t require anything unusual, so you can make it all the time.
40-50 cherries (I really have no idea how many)
100g unsalted butter.
¾ cup white sugar.
1tsp baking powder.
½ cup milk.
½ cup cream (you can just put a whole cup of milk instead).
2 whole eggs.
2 egg yolks.
2 tbs cherry liquor (or any other liquor or sweet wine you think fits).
- Preheat oven to 180c.
- Pit the cherries, and arrange in a baking pan.
- Melt butter. Meanwhile mix eggs (and yolks) with sugar.
- Add in milk, cream, liquor and cinnamon, and then stir in the butter.
- Pour the mix over the cherries, and bake for about 25 minutes, until brown (check after 20 just in case…).
Posted by Uri Triest at 11:56 PM