The thought of this week’s ffwD dish, chunky beets and icy red onions, produced a resounding “Absolutely not!” from me. Normally, I’d try a recipe with “outside my comfort zone” foods, but my sordid past with beets, making me fall privy again and again to their pretty deep pink color, has fooled me one too many times into thinking their color equated to something other than flavorless, mushy, lunchroom dreariness.
And raw onions are no better! Ask my co-worker (Codename: Tasha). I will throw away an entire salad if pungent raw onions made it in there by mistake. Ultimately, the dealbreaker with this salad was that my main ffwD taste-testers aren’t fans of beets or raw red onions. I had no intention to make a salad that no one would eat. Therefore, we can add raw onions and beets to my ever growing list of “Foods Yummy Chunklet Will Not Use When Cooking”. Past notables include mustard and anise.
However, to keep with the Dorie theme, why don’t we head back to May 5, 2009? Back when I only read blogs but didn’t write one. Back when the majority of my meals came from take-out boxes. Back when my niece, the namesake of my blog, had not yet been born.
Why May 5, 2009? That was the day the Tuesdays with Dorie group made tiramisu cake from Dorie’s “Baking” cookbook. Last week, my sister (Codename: Gamer Psychologist) defended her graduate school thesis with distinction, and I wanted to make her a celebration cake! Knowing that tiramisu is one of her favorite desserts, I knew Dorie’s cake version would be perfect.
This cake was pretty fantastic. However, next time, I’ll double the amount of espresso syrup that is soaked into the cake layers. I really want that depth of flavor to permeate more thoroughly to give the cake that authentic “soaked ladyfingers” characteristic. Also, I’ll probably make one and a half times the amount of mascarpone frosting to make the cake even more decadent. Overall, Gamer Psychologist and I really enjoyed her celebration tiramisu cake and will be enjoying it for some time. She has already said that no one is allowed to have a piece!
To get the full recipe, grab a copy of Dorie Greenspan’s “Baking: From My Home to Yours“. Or, better yet, join us for Dorie’s French cooking group at French Fridays with Dorie featuring recipes from Around My French Table: More Than 300 Recipes from My Home to Yours.