Years ago I started cooking from the books Around my French Kitchen and From my home to yours by Dorie Greenspan. My first steps on the blog path. I joined an online group of other cooking enthusiasts and each month a number of recipes were chosen and everyone cooked and blogged the same recipe. And we looked at others how they felt about it and if they still had good tips.
We didn’t share recipes, because the writer put so much time and effort into the books si that wouldn’t be neat, but I learned a lot from the books and the group. Flavors that I normally wouldn’t combine, new cooking techniques and above all a nice group of people. And then there was the moment that we were cooked and baked through the books. A nice moment to take a break and focus completely and solely on my own blog.
But the last few weeks it started to itch again and I decided to join the cooking group again to cook together from a book. The “old” group was cooking from My Paris Kitchen by David Leibovitch and just started a new book by Dorie Greenspan Everyday Dorie: the way I cook. Both gems I look forward to cook from.
So from today on about once every two weeks a report of my adventures with deez cookbooks. And do you like to participate too? Take a look at this page for more information and get started. I hope you will have just as much fun with it. And you can also see links to other members of our group and their findings.
Bay leaf pound cake with orange glaze
On the roll and with the first time a shot in the rose Bay leaf pound cake with orange glaze. In this cake you season the butter with bay leaves and bake a cake with it. Different, because normally you beat the butter of the cake quite long to get it fluffy enough so your cake will be airy, but in this case you spatulate the ingredients together. Did that have any influence on the airiness? No, not at all. The cake was moist and fluffy. Another special point, at least in the Netherlands, is to glaze the cake. We normally don’t glaze our pound cakes. But in this case an orange flavor as a counterpart (or reinforcement) for the bay leaves. And although I’m not used to glazing (usually I even don’t like it that much) a pound cake, I understand why David choose it with this recipe when I tasted the result. The cake was quite easy to prepare and tasted quite nice and I would enjoy it with tea on Sunday afternoon. A special and fun recipe for sure.
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