With the unfurling pale yellow-green leaves and the powderpuffs of pink and white blossoms on the fruit trees, spring is springing up here in the foothills of the Rockies. Over a lattice of branches, a pale green haze of new leaves shimmers against the blue, blue Colorado sky. On our hillside sand lilies nestle in the grasses emerging from beneath the dried stalks of last year.
A few weeks ago two bull elk strolled up the driveway followed later by a herd of fifteen mule deer. Everyone is on the move. We occasionally have a grey fox and a skunk visit the bird feeders to scavenge for dropped seed. Two beautiful creatures. Soon we’ll have to retire the feeders as bears may be tempted by the easy food. We’ll miss the songbirds arriving on their way north and only catch glimpses of the usual residents – chickadees, finches, woodpeckers, juncos, jays and nuthatches.
And spring inhabits my kitchen where asparagus plays a central role in many meals. I add the steamed or roasted stalks to salads with endive, garlicky croutons and orange slices. We eat orzo tossed with asparagus and shrimp and asparagus tart. (Recipe at https://howilearnedtocookanartistslife.blog/2024/05/09/spring/)
I look forward to harvesting the newly planted lettuces but in the meantime use gorgeous heads of lettuce from the farmer’s market and store-bought radicchio for our daily salads.
With the lengthening days my cooking routine changes. We eat later and lighter, often having a salad or grilled salmon for dinner. Dessert is saved for special occasions. While searching for a cake to serve to a friend who is gluten intolerant I rediscovered this in a stack of saved recipes. A lovely dessert for a dinner with friends. Adapted from Melissa Clark, The New York Times.
Lemon/Almond Cake
¼ cup olive oil plus some for the pan
2/3 cup sugar, divided
1 cup + 1 tablespoon almond meal (95 grams – I’ve taken to weighing some ingredients for accuracy)
1/3 cup quinoa flour (30 grams. I grind quinoa seeds finely in my dedicated spice grinder.)
4 large eggs, separated
2 tablespoons lemon zest and 2 tablespoons lemon juice
¼ teaspoon salt
Preheat the oven to 350°. Line the bottom of a 8 – 9 inch springform pan with parchment and brush paper and sides with oil. Combine a third of the sugar, almond flour, and quinoa flour and set aside. In another bowl combine the egg yolks and another third of the sugar and beat until thick and pale yellow – five minutes. Stir in ¼ cup olive oil, the lemon zest and juice. Fold in dry ingredients. Use an electric mixer or whisk to beat the four egg whites and salt until frothy. Add remaining sugar and beat until stiff peaks form, 2-5 minutes. Stir a third of the egg whites into batter. Gently fold in remaining whites. Pour into pan and bake for 30 – 35 minutes until a toothpick or skewer comes out clean. Cool for 10 minutes then unmold. Serve with berries, pineapple or mango, or a fruit sorbet.
How I Learned to Cook, an Artist's Life ─ Barbara Shark 