Raspberry Sour Cream Cake May Just Be the Perfect Summertime Cake

Our local market recently had raspberries on sale -- 77 cents per half pint. I bought 8.

Since tangy fresh raspberries are highly irresistible (and perishable), Jeff and I have eaten a lot of berries over the last few days in cantaloupe boats, smoothies, berry parfaits, salads, scones, and today's raspberry sour cream cake.



This may just be the perfect summertime cake. It's delightfully quick and easy to make, and it's versatile. I know. I loved the raspberry sour cream cake so much that I made a blueberry buttermilk one too. Most of all, it's delicious. Underneath the crunchy sugar-dusted top is a pillowy soft interior punctuated by bursts of juicy, tart raspberries. This cake needs no adornment, but a dollop of creme fraiche doesn't hurt.



Raspberry Sour Cream Cake
Serves 8
Print recipe only here.

Note: This recipe is adapted from an original raspberry buttermilk cake at Gourmet. I have made this cake both with sour cream and buttermilk. When I made it with buttermilk, I used 1 egg; with sour cream, I used 2 eggs.

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup sugar, plus 3 tablespoons, divided
1/2 teaspoon vanilla
2 large eggs
1/2 cup sour cream
1 cup fresh raspberries

1. Place rack in the middle of the oven, and preheat to 400°F. Coat a 9-inch round cake pan with Pam baking spray (or coat with butter and dust with flour).

2.Whisk together flour, baking powder, baking soda, and salt.

3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes. Beat in vanilla. Add eggs and beat well. Add sour cream and beat well.

4. At low speed, mix in flour mixture in 3 batches, until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 3 tablespoons sugar.

5. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

You might also enjoy these fruity summertime desserts:
Nectarine and Raspberry Crumble
Peach and Blueberry Galette
Mini Custards with Limoncello-Spiked Raspberry Sauce

Here are more delicious summertime cakes:
Plum Nectarine Buttermilk Cake at Two Peas and Their Pod
Blueberry Peach Mango Crumb Cake at Playing House
Lemon Cornmeal Bundt Cake with Raspberries at Baking Bites
Blackberry Breakfast Cake at A Southern Grace
Blueberry Upside Cake at Cookie Baker Lynn

Eggplant 101: How to Select, Store, and Cook Them

Of all the fabulous and quirky names out there such as aubergine, brinjal, melanzane, and egg apple, we had to go with "eggplant." It's such a dull name to describe such a singular vegetable. (Botanically, it's a fruit, but we all use it as a vegetable, so let's go with that.)

Why "eggplant"? Apparently some 18th century European cultivars resembled goose or hen's eggs, so planters called them "eggplants."

Eggplants have a long history. They are native to India where they were first cultivated over 4,000 years ago. During the Middle Ages Arabs introduced eggplant to the Mediterranean region. Eventually European explorers introduced eggplant to places such as Africa and North America. Today China, India, and Egypt are the world's leading producers of eggplant.

Eggplants are available year-round in most major supermarkets, but they are best during August-October, their prime growing season. So here are some tips on how to select, store, and cook with eggplant:

How do you select eggplant?

• Look for glossy, richly colored skin that is free of dimples and bruises. Pick it up. It should be firm and heavy for its size. Gently squeeze it; it should give slightly. Avoid either rock hard or squishy eggplants.

How do you store eggplant?

• Store unwashed, uncut eggplant in the crisper drawer for up to 2-3 days. Once you cut the eggplant, the flesh will begin to oxidize, or turn brown. That's okay. It's not bad, just not pretty. If, however, you cut into the eggplant, and it's already streaked with brown, or the seeds are blackened, then toss it. It's old.

How do you prepare and cook eggplant?

• Rinse the eggplant with water, and cut off the green top. Use a very sharp knife; otherwise, the rubbery skin will make slicing difficult.
• Many people swear by "sweating" raw eggplant before cooking it; that is, sprinkling it with salt and letting it rest for 30 minutes, to remove the bitterness. I have done it and have never noticed any significant difference. To me, it's more important to by a fresh eggplant.
• Eggplant can be steamed, sauteed, roasted, broiled, baked, or grilled.

What are the health benefits of eating eggplant?

• 1 cup of eggplant is only 27 calories and is a very good source of dietary fiber, potassium, manganese, and vitamins B1 and B6.

What can you do with eggplant?

• Roast it and make dips such as baba ganoush or tomato-eggplant jam; grill it for a delicious appetizer; add it to salads, sandwiches, and soups; make caponata; add it to pasta, risotto, and grains such as farro; add it to lasagna; use it as a pizza topping; make a big dish of eggplant parmigiana.

Of all the cooking methods, grilling may be the kindest to eggplant. The intense heat lightly chars the outside of the eggplant, lending it an irresistible smokiness, yet keeping the flesh deliciously tender and creamy. These Grilled Eggplant Napoleons are ideal for a dinner party -- they're a breeze to make yet make a grand impression.

Grilled Eggplant Napoleons
Makes 4 servings
Print recipe only here.

Dressing:
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
a generous sprinkling of salt and freshly ground black pepper

Eggplant:
2 medium eggplant, sliced into 3/4-inch rounds, about 20 slices total
1-2 tablespoons olive oil for brushing eggplant
a generous sprinkling of salt and freshly ground black pepper
2 large beefsteak tomatoes (or large heirloom tomatoes), sliced into 1/2-inch rounds
1 small bunch of fresh basil
8-10 ounces fresh mozzarella cheese, cut into 1/4-inch thick rounds


1. Whisk all dressing ingredients in a small bowl; set aside.

2. Preheat grill to medium high.

3. Brush eggplant slices with olive oil, and sprinkle generously with salt and pepper. Place on a hot grill that has been lightly oiled. Grill eggplant for 5-7 minutes per side, or until tender and lightly charred.

4. To assemble stacks, start by placing an eggplant slice on a plate. Top with a slice of cheese, then tomato, then basil. Repeat one more time. End with a slice of eggplant. Repeat with remaining ingredients until 4 stacks are made. Drizzle with dressing, and serve immediately.

Variations:
Drizzle with basil pesto.
Substitute arugula for basil.
Add slices of roasted red pepper.
Add olive tapenade in between layers.


You might also enjoy these Mediterranean dishes:

Roasted Asparagus with Breadcrumbs and Parmesan





Mediterranean Wheatberry Salad with Lentils and Chickpeas





String Beans with Prosciutto, Pine Nuts, and Meyer Lemon





For even more delicious eggplant recipes, check out my article on Foodie View: "Every Kitchen Needs Some Black Magic: Cooking With Eggplant."

I've Got a New Recipe for Peach Pie Muffins

I couldn't decide if I felt like having peach pie or peach muffins. So I created peach pie muffins. You should too.



Each pecan crumb-topped muffin gives way to a moist, cakey inside that is studded with bits of fresh, juicy, sweet peaches. Oh, and did I mention there's no crust to roll out? Yeah, baby.

Peach Pie Muffins
Makes 12 regular size muffins.
Print recipe only here.

Pecan Crumb Topping:
1/2 cup all-purpose flour
1/3 cup brown sugar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup chopped pecans
4 tablespoons butter, melted

Muffins:
1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup low-fat buttermilk
3 tablespoons honey
1 cup light brown sugar
5 tablespoons butter, melted
2 large eggs
2 teaspoons fresh minced ginger
1 teaspoon pure vanilla extract
1 cup fresh diced peaches with skins

1. Place rack in center of oven, and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

2. To make the crumb topping, in a small bowl combine flour, sugar, salt, cinnamon and pecans, and toss until well combined. Pour melted butter evenly over mixture, and using your fingers, quickly toss and pinch the mixture until little pebbly pieces form. Refrigerate while making the muffins.

3. Combine flours, baking soda, salt, cinnamon, and nutmeg in a large bowl, and stir well.

4. In a separate bowl, combine buttermilk, honey, sugar, butter, eggs, ginger, and vanilla, and whisk well. Add to the flour mixture, stirring until just combined. Fold in peaches.

5. Spoon the batter evenly into the into 12 muffin cups. Sprinkle pecan crumb topping evenly over the muffin tops. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

Here are more sweet summer baked goods you might like:

My Mom's Jordan Marsh Blueberry Muffins





Peach and Blueberry Galette





Fresh Cherry and Peach Upside-Down Cake

Okra: One of the World's Most Misunderstood Vegetables

Do a quick Google search of most hated vegetables, and okra pops up everywhere. I can understand why. Unless you grew up eating okra, it's an intimidating vegetable. Its outward appearance doesn't give you too many clues about how to eat it: Do you cut off the top? Do you eat it raw? How the heck do you cook it?

When you finally conquer your fear and cut into okra, the round, white inner pods release a juice that can be best described as "slimy." For many people, the sliminess factor is enough to completely halt their okra eating experience. That's too bad, because okra has a lot to offer.

In many parts of the world, slender, tapered okra is referred to as "Lady's Fingers," which is a much more charming name. Okra's texture is highly appealing. When cooked properly, it retains a crunchy on-the-outside, creamy on-the-inside quality that is uniquely satisfying. Its flavor is similar to green bell peppers, but earthier. Plus it's easy to cook, versatile, and healthy.

How 'bout you? Do you love or hate okra? Why?

Here's a guide to selecting, storing, and cooking with okra.

How do you select okra?
Choose brightly colored green pods that are firm and sport a pale peach-like fuzz. Avoid okra that is bruised, darkened, or limp. Okra is available at most supermarkets year-round, though it peaks during late summer and early autumn.

How do you store okra?
Place whole, unwashed okra in a plastic bag, or wrap in paper towel, and place in the crisper drawer of the refrigerator for up to 2-3 days.

How do you prepare and cook okra?
Rinse okra well and pat dry. Cut off tops and discard. Although okra can be eaten raw in salads, most people prefer it cooked. Slice for stir-fries and gumbos, or keep whole if frying. Okra can be microwaved, sauteed, broiled, roasted, baked, steamed, and grilled. To reduce sliminess, add something acidic such as vinegar or tomatoes to the okra while cooking.

Okra is most commonly found in hearty gumbos and stews. It's also wonderful in stir-fries with vegetables such as onions, red bell peppers, corn, and zucchini. It's most irresistible when dipped in buttermilk, then cornmeal, and fried to golden perfection, which is a delicacy of the American South.

What are the health benefits of okra?
Okra is a low-carb vegetable. 1 cup has only 36 calories, 0 fat, o cholesterol, 4 g carbs, and 2 g fiber. Okra is especially high in vitamins C and K, which help boost your immune system and prevent bone loss, respectively.



Quick Chicken and Okra Stew
Makes 4 servings

Okra's characteristic sliminess functions as a natural, flavorful thickening agent in stews and soups.

Print recipe only here.

1 tablespoon plus olive oil
1 medium red onion, chopped (about 1/2 cup)
3/4 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 red bell pepper, sliced
1 pound okra, tops removed and sliced thickly
1/2 jalapeno, finely chopped
1 (14-oz) can diced tomatoes, with juice
1 cup low sodium vegetable broth, with 1 teaspoon cornstarch, dissolved
1/2 teaspoon cumin
salt, to taste
2 tablespoons fresh chopped cilantro, plus extra for garnish
1/4 cup queso freso cheese, plus extra for garnish*

1 cup cooked grain of your choice, such as quinoa, brown rice, or couscous

1. In a large frying pan over medium high heat, warm olive oil. Add onions; saute 3 minutes, or until lightly browned.

2. Add chicken. Saute, stirring occasionally, for 5-7 minutes, or until browned.

3. Add red bell peppers, okra, and jalapeno. Saute 3 minutes.

4. Add diced tomatoes with juice, vegetable broth with cornstarch, cumin, and salt. Raise heat to high; bring to a boil. Lower to a simmer, and cook for 7-10 minutes, or until vegetables are tender but not mushy, and the sauce has slightly thickened. Remove from heat. Stir in fresh cilantro and queso fresco. Season with salt as desired.

5. Add 1/4 cup cooked grains to each dish. Top with 1/4 of the stew. Garnish with additional cheese and cilantro. Serve immediately.

*Queso fresco, a mild flavored, soft Mexican cheese with a crumbly texture, is available at Mexican specialty markets as well as the refrigerator section of most major supermarkets. Cotija anejo, another mild-flavored Mexican cheese with a crumbly texture, is a good substitute and is also found in most major supermarkets.

You might also like:

Elote, or Mexican Grilled Corn





Caramelized Plantains with Honey and Lime





Red Corn with Cilantro and Cotija Anejo Cheese





More okra recipes you might like:
Southern Fried Okra at Seriously Good
Okra Gumbo at Nola Cuisine
Indian Sweet and Spicy Okra at Aayi's Recipes
Smoky Pickled Okra at Desert Candy

Cantaloupe Boats Are Delicious, Refreshing, and Fat Free

I don't remember the first time I ate a summer cantaloupe boat, but I do know the attraction was immediate. That's surprising since it was a product of one of my mom's 1980's diets. She never did the grapefruit diet (too sour) or the cabbage soup diet (too bloating), but she did do the low-fat diet, which included rice cakes (a euphemism for styrofoam) and lots of low-cal cantaloupe.

Cantaloupe has always been a good friend of those watching their weight because it's a high water-content food. That means it helps fill you up quickly without added calories and helps you minimize bloat naturally. With high levels of vitamin C, potassium, and fiber, it's also a powerhouse of nutrition. And let's not forget that a perfectly ripe chilled cantaloupe is irresistible -- delicate, juicy, and sweet.

I don't diet. But I do love cantaloupe boats because they're healthy and refreshing on a hot summer day. And who wouldn't love that?

Summer Cantaloupe Boats
Serves 1
Print recipe only here.

These are highly versatile, so play around with ingredients you like until you find your favorite combination.

1 large ripe cantaloupe, cut in half and cleaned of seeds
1 cup non-fat vanilla yogurt
1-2 tablespoons honey
1-2 tablespoons fresh mint leaves, thinly sliced
1/2 teaspoon fresh grated ginger, optional
pinch of lime zest
1/2 cup fresh berries, such as blueberries, raspberries, and strawberries

1. In a small bowl whisk yogurt, honey, mint, ginger, and lime zest. Gently stir in berries. Pour inside of the cantaloupe half. Enjoy.

Variations:
Try flavored yogurts, low-fat frozen yogurt, non-fat cottage cheese, or even sorbet.
Try other fruits such as cherries, peaches, or kiwis or dried fruits such as apricots and raisins.
Try orange or lemon zest.
Sprinkle yogurt with granola, chopped nuts, or trail mix.

You might also like these skinny dishes:

Skinny Berry Parfaits








Chili Lime Fruit Salad





Creamsicle Power Smoothie