Just in Time for 4th of July - Strawberry Shortcake!

I just got back from my Texas road-trip to my hometown of Corpus Christi, Texas, just in time for 4th of July! After seeing fields, and fields, and fields of strawberries growing along the gulf coast, I just had to make my absolute favorite, "Long-on-Strawberry Shortcake!" I'm not sure where I got this recipe, but I love it! Instead of a biscuit, it is a moist, light cake, made with cake flour, poppy seeds, crushed strawberries, and even some almond extract! Topped with sliced berries and whipped cream, it makes a nice presentation and tastes fantastic! In addition, it only takes 30 minutes, start to finish! It is a nice variation of a true American classic!

Long-on-Strawberry Shortcake

Serves 8-10

Ingredients:

For the Cake

2 cups cake flour (like Swan's Down)

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon poppy seeds

1 1/2 cups sugar

3/4 cup unsalted butter, softened

3 large eggs, separated

1/4 cup crushed (with a fork), ripe strawberries

1 teaspoon almond extract

2, 9" round cake pans and parchment paper

For the Topping

1 cup heavy whipping cream

1/3 cup confectioners' sugar

2 pints fresh ripe strawberries, sliced

3 pretty, small, whole berries, for garnish

Directions:

For the Cake

Preheat oven to 350 degrees. Grease two 9" round cake pans. Cut parchment circles to fit the pans, place in the pans, grease the parchment, and flour the entire inside of the pan. Tap out any excess flour.

Stir together the flour, baking powder, salt, and poppy seeds in a bowl.

With an electric mixer, cream together the sugar and butter. Add the egg yolks, one at a time, beating well after each addition. Combine 3/4 cup water and the almond extract with the crushed strawberries. Add the fruit mixture in thirds, alternating with the dry ingredients. Continue beating until all the ingredients are well incorporated.

With the mixer, beat the egg whites until stiff. Fold them into the batter.

Pour the batter evenly into the prepared pans, and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the layers for 5 minutes in the pans. Remove the layers from the pan and continue to cool on cooling racks.

For the Topping

While the cakes are baking, whip the cream and 1 tablespoon of the confectioners' sugar. Refrigerate until ready to use.

Combine the sliced strawberries with the remaining confectioners' sugar, a tablespoon or two at a time, until desired sweetness.

Assembling the Cake

Remove the parchment rounds from the layers. Transfer one layer to a serving plate. Top with half the sliced berries and spread 1/2 of the whipped cream over the berries. Top with the remaining cake layer, the rest of the sliced berries, the remainder of the whipped cream, and garnish with the 3 remaining whole berries. Pretty and Yum!

The Julia Child of Texas

Helen Corbitt was born on January 25, 1906 in upstate New York. After receiving a degree in home economics from Skidmore College in Saratoga Springs, New York, her plans for medical school fell apart as a result of the Great Depression. She began work as a therapeutic dietitian in New Jersey and New York before being offered a teaching position at the University of Texas in Austin. She reportedly told the Dallas Times Herald, "Who the hell wants to go to Texas?," "Only I didn't say 'hell' in those days. I learned to swear in Texas." Only a few weeks after arriving, she was requested to cater a convention using only Texas products, which in those days was stark to say the least. However, Helen pushed up her sleeves and created a sublime mixture of black eyed peas, garlic, onion, vinegar, and oil, which became known as the legendary "Texas Caviar."

Helen's career took off, working at the Houston Country Club, the Driskill Hotel (where she fed the likes of Lyndon Johnson, who used many of her recipes at the White House), before finding her perfect fit at the Zodiac Room in 1955, at the Neiman Marcus flagship store in Dallas. With her focus on using only the freshest ingredients, the Zodiac Room was a huge success with appreciative Texans. She cooked for movie stars, socialites, royalty, and dignitaries, as well as the general public who could treat themselves at the standup counter on the main floor. According to Stanley Marcus's memoir Minding the Store, after complaining that the Zodiac Room has never showed profit, Helen replied, "You didn't mention money when you employed me. You simply said that you wanted the best food in the country. I've given you that."

After retiring from Neiman Marcus in 1969, she began lecturing around the country and writing cookbooks. Her first cookbook, Helen Corbitt's Cookbook (1957), sold more than 300,00 copies and is a mainstay in many Texas homes. With their worn-out pages still lovingly used today, I would be remiss not to share one of her most famous creations, "Poppy Seed Dressing," used for her "Citrus and Avocado Salad," which I lovingly call "Texas Sunshine Salad." The original recipe calls for Texas's renowned Ruby red grapefruit, but I actually prefer to use navel oranges. The combination of the sweet vinaigrette, creamy avocado, and tart citrus is surprisingly delicious! I find it a pleasing counterpart to Texas and Mexican cuisine, and especially refreshing on frigid winter days to remind us that the summer sun will soon be here again!

  

Texas Sunshine Salad (Citrus and Avocado Salad)

Serves 4

Ingredients:

2 grapefruits or oranges

2 ripe avocados, peeled, seeded, and sliced

Lettuce leaves to form the base of the salad (I use 1 large head of Boston lettuce in this recipe.)

Poppy seed dressing (recipe follows)

Directions:

First cut the ends off each grapefruit/orange. Set cut-side down on cutting board and run a knife down each side in an arch shape to remove the peel and white pith. With a sharp knife, slice into each section along the inside of each membrane. Repeat with the remaining sections. Set aside. Can be refrigerated until ready to use.

Just before serving, arrange the lettuce leaves on a platter. Decoratively arrange the avocado slices and grapefruit/orange segments on top of the lettuce. Drizzle some poppy seed dressing over the salad, serving extra dressing at the table. Serve at once!

Helen Corbitt's Poppy Seed Dressing

Makes approximately 2 cups (This recipe can easily be reduce by half.)

Ingredients:

1/4 cup sugar

1/4 cup honey

1/4 cup white vinegar

2 tablespoons freshly squeezed lemon juice

1 teaspoon dry mustard

1 teaspoon grated onion

1/2 teaspoon salt

1 teaspoon paprika (optional)

1 cup oil, preferably canola and never olive oil

1 tablespoon poppy seeds

Directions:

Place everything in a mason jar and shake until emulsified. (Or you can use a food processor if you like to clean them...) Will keep in the refrigerator for a couple of weeks. Shake before using.

Thanks to Texas Monthly, "Tastemaker of the Century-Helen Corbitt," written by Prudence Mackintosh, December 1999.

Recipe adapted from Helen Corbitt's Cookbook, and Texas Home Cooking.

What I want to eat when it's freakin hot outside!

Today it's 99°, with a heat index of 110°!!!! Ick!  I'm so sick of the heat and the dreaded question of "What's for dinner?"  At times like this, I immediately think of the ultimate, quick, hot weather food from Rick Bayless's Mexico One Plate at a Time. Black bean-chicken tostadas with salsa and tangy romaine makes a perfect dinner that no one in my family will turn down. My version simplifies things by buying packaged tostada shells, a rotisserie chicken, using my favorite salsa, and a couple more tweaks. In fact, this is so fast that I pull this out when I'm in a pinch for time.

Black Bean-Chicken Tostadas with Salsa and Tangy Romaine

One package tostada shells

2 tablespoons canola oil

1 medium white onion, chopped

3 garlic cloves, minced

1, 15oz can black beans or frijoles negros, drained

Kosher salt

2 cups shredded chicken (use a store bought rotisserie)

3/4 cup mexican crema or sour cream (I can find crema at my local mexican market. It's awesome and worth looking for! If not you can make your own crema!)

1 cup or so of your favorite salsa (I like a tomato/jalapeno type for this recipe)

1/2 cup crumbled queso fresco, cotija, or even shredded cheddar

2 tablespoons apple cider vinegar

1 tablespoon olive oil

3 cups loosely packed, thinly sliced romaine

chopped tomatoes and cilantro for garnish

For the beans:

In a medium saucepan, heat the 2 tablespoons canola oil over medium heat.  When the oil is shimmery, add the onion and cook until golden, approximately 7 minutes.  Add the garlic until you can smell it (about a minute, no more).   Then add the beans.  Using a potato masher, mash the beans until they are soft and creamy.  Add a little water, if necessary.  Don't worry about lumps.  It should be lumpy but still smooth.

For the tangy romaine:

Toss the romaine with the vinegar and olive oil and about 1/4 teaspoon salt.

To serve family style (or you can plate to make it more special):

Put out the tostada shells, bowl of shredded chicken, bowl of beans, the tangy romaine, crema, salsa, chopped tomato, chopped cilantro, and cheese. 

To assemble:

Take a tostada shell and spread the bottom with the delicious black beans.  Top with some chicken, romaine, salsa, crema or sour cream, and cheese.  Garnish with the tomatoes and cilantro.  Enjoy and don't forget to tell your kids to lean over their plate!!!