30
May
2012
29
May
2012
Restaurateur Paul Hibler and Chef Jason Neroni hosted a sneak peek of their forthcoming collaboration Superba Snack Bar at Pitfire Pizza in West Hollywood last week. The restaurant, which is expected to debut this summer in Venice, offers their “post modern” take on an Italian pastaria serving handmade pastas, charcuterie, and plenty of local produce.
Previously, Hibler was the owner and creator of the popular chainlet Pitfire Pizza, while Chef Neroni was the executive chef at Osteria La Buca. This is their first joint venture together.
The Astronomer and I attended the pop up event as guests of Superba. As soon as we grabbed a table, chilled glasses of “beer/sangria” were brought to the table. Made from a mixture of Belgian white beer, prosecco, chardonnay, and apricot juice, the beverage was wonderfully refreshing and went down dangerously easily. I had to limit myself to two glasses to keep from getting too rowdy this evening.
Our first bite of the night was the chicken liver mousse and lardo served with toasted Langers rye, pickled celery, and balsamic cherries. The bread had too much personality for the simple lardo, but paired just right with the velvety liver spread. The cherries made our lips pucker, cutting the spreads’ richness with its tanginess.
25
May
2012
“The best thing about a whole wheat cake is that you can eat it for breakfast,” The Astronomer announced the other morning as he cut himself a hefty slice for the most important meal of the day. While I didn’t set out to bake a “breakfast cake” with this whole wheat and strawberry number, I encouraged The Astronomer to do as he pleased. I mean, people eat doughnuts for breakfast, right? This is far more virtuous.
With its hunks of juicy strawberries and simple sweet batter, this cake is fit for just about any occasion. It can be served straight from the oven for a rustic brunch or fancied up with a dollop of whipped cream for a dinner party send off. This little cake’s versatility knows no bounds.
The best part of the cake for me is the turbinado sugar that’s sprinkled on top before it goes into the oven. The heat melds the crystals with the batter, transforming it into a crunchy, caramelized topping that contrasts terrifically with the moist cake and tart fruit.
While the whole wheat pastry flour called for in this recipe can easily be swapped out for all-purpose, I encourage going the whole grain route for its subtly complex flavor and nutritional prowess. Plus, you can eat a slice for breakfast and not think a thing of it. Just ask The Astronomer…
- 6 tablespoons unsalted butter, softened, plus more for pie plate
- 1 1/2 cups whole wheat pastry flour (5.1 ounces)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1 pound strawberries, hulled and halved
- 1 tablespoon turbinado sugar
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate.