Oven broken...more time to read!

                             Oven broken...more time to read!


  Our Maytag oven, which is over 15 years old, has given up the ghost. That's what happens from overuse! So, while I await a new oven, I came across a wonderful book related to cooking and baking-40 Years of Chez Panisse: The Power of Gathering by Alice Waters (2011). This book is a wonderful chronicle of the evolution of the world renowned restaurant Chez Panisse in Berkeley, California. Alice Waters took nearly two years to compile all the photographs, from the very beginning years all the way to the 40th Anniversary celebration in 2011. The book is captivating in its organization and montage of pictures, along with the narrative of humble beginnings and what the early influences were in creating this cutting-edge French/Continental cuisine. If you are interested in anything related to Chez Panisse, this book is for you!

  Happy reading!

~Kathy~


   

Baked Alaska

                      
                                        Baked Alaska
                                                  (from Better Homes Cookbook)



2 pints or 1 quart brick-style ice cream

1-inch thick piece sponge cake or layer cake

5 egg whites

1 tsp. vanilla

1/2 tsp. cream of tartar

2/3 cup sugar


Lay ice cream bricks side by side; measure length and width.

Trim cake one inch larger on all sides than ice cream measurements. Place cake on a piece of foil covered cardboard. Center ice cream on cake. Cover; freeze until firm. 

At serving time, beat together egg whites, vanilla and cream of tartar until it forms soft peaks. Gradually add sugar, beating to stiff peaks.

 Transfer cake with ice cream to a baking sheet. Spread with egg white mixture, sealing to edges of cake and baking sheet all around.

 Swirl to make peaks. Place oven rack in lowest position. Bake in 500 degree oven for 2-3 minutes, or until meringue is golden. 

Slice and serve immediately. Serves 8-10.