Gastronomy Blog by Cathy Chaplin

Recipe

03 Oct 2010

Blackberry Cloud Cake

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Back in early July, I attempted to bake a New York cheesecake in celebration of The Astronomer’s 26th birthday. Everything was going swimmingly until I peeked into the oven and discovered that I had scorched the poor thing. Instead of a smooth and creamy surface with a golden graham crust, mine ballooned like a souffle and was caramelized in all the wrong places. Needless to say, my creation was chucked into the trash and my ego was bruised for some time. To add insult to injury, The Astronomer was left cake-less on his birthday.

It wasn’t until I encountered this Blackberry Cloud Cake recipe in last month’s Martha Stewart Living that I was finally inspired to bake a replacement. Scanning the list of ingredients and directions, I imagined a pastry similar to Jin Patiserrie’s “Spring Bouquet.” In actuality, this one was a completely different (and lighter) beast. Martha and company were right on the money when they compared its texture to that of clouds. The combination of fluffy whipped cream and soft meringue was truly lighter than air.

For birthday boys with a penchant for non-traditional cakes and a great love for berries, this recipe is just about perfect.

3 containers (6 ounces each) blackberries (about 4 1/3 cups)
1 1/2 cups plus 2 tablespoons granulated sugar
Vegetable oil cooking spray, for parchment
8 large egg whites, room temperature
2 tablespoons cornstarch
1 tablespoon white-wine vinegar
1 teaspoon pure vanilla extract
1 1/4 cups cold heavy cream
1/4 cup confectioners’ sugar, plus more for dusting

Toss 2 containers blackberries (about 3 cups) with 2 tablespoons granulated sugar; let stand for at least 2 hours, tossing occasionally, until berries release juices. Refrigerate until ready to use.

Meanwhile, preheat oven to 325 degrees. Line a 10-by-15-inch rimmed baking sheet with parchment; coat with cooking spray. Whisk egg whites with a mixer on medium speed until soft peaks form, 2 to 3 minutes. Sprinkle with remaining 1 1/2 cups granulated sugar. Raise speed to high, and whisk until stiff peaks form, about 5 minutes. Whisk in cornstarch, vinegar, and vanilla. Spread meringue evenly into sheet pan.

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Restaurant Review

01 Oct 2010

Clover Food Lab – Boston (Cambridge)

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In early September, the Astronomer and I spent a week in Boston visiting friends and family. Whereas our previous travels were centered around eating and lots of it, this trip was about reconnecting with loved ones whom we don’t get to see nearly enough. While this trip wasn’t as food-centric as those in the past, we still managed to eat very well. After all, catching up with old friends is best accomplished over a long and delicious meal.

One of our most memorable dinners was eaten street side at the Clover Food Lab, a bright white vegetarian food truck parked on MIT‘s campus. The truck was founded by MIT graduate Ayr Muir. After earning an MBA from Harvard, he worked in marketing at Patagonia and as a consultant with McKinsey and Company. In 2008, he decided to leave the corporate world behind for new challenges in the culinary field.

To make his dream a reality, Muir teamed up with Chef Rolando Robledo (@RolandoRobledo), a one-time poissonnier under Thomas Keller at The French Laundry and an instructor at Johnson & Wales University. Together, they created a temporary “food lab” out of a truck to test recipes for a soon-to-be launched chain of vegetarian restaurants. The truck opened for business on MIT’s food lot in September of 2008 and closed down seven weeks later as planned. However, customer protests made the two reconsider their initial plan. The truck reopened in March 2009, and they have since expanded to two trucks.

By the way, I read in an article on MIT’s campus news site that the truck’s exterior pays homage to Muir’s MIT past. It features a dry-erase board menu, which Muir says reminds him of the problem sets he faced as a student. I ♥ nerds.

The Clover truck, which runs on biodiesel (a fuel made from used vegetable oil), serves moderately healthy, meat-less fast food fare with a focus on seasonality and locality.

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Amusement Park Fare

29 Sep 2010

L.A. County Fair 2010: Krispy Kreme chicken sandwiches, deep-fried Oreos, and more

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Our little apartment would’ve roasted us alive had we not left the premises this past weekend. After a summer of moderate weather, temperatures hit over a hundred degrees throughout the city seemingly out of nowhere. To escape our overheated pad, I suggested to The Astronomer that we troll for cute dresses in an indoor mall. He nixed that idea and offered that we head to an air-conditioned bar for NFL action instead. I couldn’t get behind that plan either. In the name of compromise, we sought respite in the least likely of places: the L.A. County Fair.

Spending the day in Pomona probably wasn’t much cooler than staying at home in Pasadena, but it was far and away more fun. It’s not every day that I can attend a pig race and then eat barbecued ribs afterward. No sirree, just once a year when the fair rolls into town.

The L.A. County Fair is equal parts food, rides, and exhibits. We focused solely on eating and observing during our visit. Before deciding what to consume first, The Astronomer and I strolled through the fairgrounds scoping out the goods. The 1/2 pound dogs glistening in the sun looked mighty enticing roasting next to a pile of onions and peppers. Truth be told, these were the largest wieners I’d ever seen.

The giant turkey legs nearby smelled and looked terrific as well. My friend Laurie attended the fair a few weeks before and reported that the turkey legs were seriously delicious.

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