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Me at Ground Zero. So being back here and , appropriately enough , in a town called the freedom and kind of finding myself here in this space at this point , called the loss kitchen and I looked back and I was like , oh my God of those tears I cried . You know , I was like my life was falling apart and I was crying rivers and it like somehow magically brought me into a waterfall .
That was there. French head chef and owner of the Los kitchen her cookbook is called the lost kitchen recipes and a good life found in freedom and .
You know , my wife and I did have dinner at the kitchen Aaron prepares the food in the stove and dining room handling 5 or 6 courses leading food in on that particular evening she cooked 45 lamb chops in 2 batches in cast-iron skillet. And she didn’t break a sweat . Yes . The ingredients for a local . Yes , the food was beautifully plated yes the combinations of flavors and textures were first rate but its intent the spirit in which the food is harvested prepared cooked and served it makes the loss kitchen special you know good food is an invitation to Cheryl life not just dinner and and French has a great life to share .
Right now I’m heading into the kitchen and Street to chat with Lynne Clarke about this week’s recipe Spanish arming cake Lynn Harry I’m great , Chris. So we’re talking about flowers cakes today but this is an almond cake not chocolate we should courses that 1980s standby in every restaurant in this comes from Spain . So , is this a traditional recipe and .
I mean it’s a traditional recipe in a region of Spain called Lucia. We went to a bakery there called Casa Moro it’s called the to de Santiago . It’s our flower loose Allman cake really simple one ball cake . If I were you describe it I would say it’s almost like if you took a French Macaron and made it into a cake it has kind of chewy but dense texture , but somehow the density is not let it , it’s kind of a light dense if that makes sense .
Well macarons are like guns. Except that I’m kind of light dance to . Sorry but this is the perfect for me . So , he said to one bowl cake . So how do you make it .
So traditionally made with whole legs we found we couldn’t get the lightness we wanted from her less we tried separating the eggs so whisking and jokes with sugar and then whipping egg whites. Separately , it was really hard to incorporate the weights into the space . The space is really , really thick almost like Plato with the Allman flour in it so we couldn’t really get the whites to really give us the lightness were looking for . So we tried something interesting by using whole eggs . And then just adding extra egg whites so that allowed us to incorporate that air we wanted the kept it really simple all in one ball is just basically the cake pan or spring forum pan . How do you make it , so first we mix those eggs together with sugar extract vanilla extract salt and then you whisk that really vigorously for about 45 seconds and then add the arm in flower it goes into a cake pan just a 9 Inch prepared cake pan and we top it with the combination of chopped almonds and turban sugar that creates sort of a crispy crust on it . Some of these historically are beat with an actual crust like a shortbread crust . So this was our way to mimic that it begs for about 15 minutes or so .
And then you take it out. You let it cool you stand around you wanted to eat it , but you have to weigh .
You should let it cool completely. It’s a really good idea , it’s a different texture warm and cool .
So a Spanish army take its wireless. It’s a one ball cake just bake it in the cake pan it’s a macro room in the form of a cake . Thank you . You’re welcome .
You can get this recipe for Spanish arming cake am 1-7-7 Street.
I’m Christopher Kimball you’re listening to milk Street radio coming up more of your culinary questions and conundrums with my co-host.
Sara Bolton , we’ll be right back.
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This is most your radio I’m Christopher Kimball , right now it’s time to take a few more calls my co-host Sara Moulton Sarah. Are you ready for a new batch of questions .
Yes. Chris I’m very ready .
Welcome to Mel street who’s going.
This is Karen Berry from Portland.
How can we help you.
I have been gathering teaspoons tablespoons you’re measuring sets for years and now that I’m retired , I decided , well I would wonder which one is actually accurate and they all disagree with each other. So I was , how do you might have a method that will let me know which ones I can get rid of and which ones I should keep .
Do you have a digital scale.
Okay , then you’re good to go. Just look up the weight of a tablespoon of fill in the blank like table salt earlier I measure the various use the difference for measuring and see how they way but it would you bring up a really good point . I thought the same thing even measuring cups like the cups . Yeah , they’re now can say wholly different there are not like to say 15% .
But here’s the other really big problem. I mean , it doesn’t matter you just decide what you’re going to work with , but there is no international standard for what one cup of flour should weigh . Yes . So the Europeans say one thing . King Arthur flower says 120g somebody else is something else . So whatever you do , you just .
The flower too.
Yes it does. So you have to decide who’s going to be your barometer who’s measurements for good news I use King Arthur flower just cause . I think they’re very reliable , and they say one cup equals 120g so one 16th of cup would be 1 tablespoon if going by weight .
So what standard. Do you use . I’m asking for snap now .
We , well it through. We did a few issues ago we actually weighed a whole bunch of flowers . We looked at 15 different sources tried to come up with an approximate and then we waited 10 or 15 times ourselves so we publish that .
What do you say one cup of AP flower ways.
It’s 5 ounces in ounces 137 grams of that correct something like this. That’s more than King Arthur flower they say went 20 yeah and in pastry flowers 4.2 or 3 ounces bread flour is 5.5 ounces , something like that . I don’t remember the exact grams we measure everything in grams now so instead of using . Yeah .
And I do sourdough baking with rye bread mostly so it mattered.
Don’t yeah all baking the flowers should definitely Wade. I thought that the volume measurement was fine and then years ago we had 10 people measure a cup of flour . They’re all different .
When we did when we totally different when we did as King Arthur Florida’s 20 of us in class. That’s how they started the class everybody measure cup flour went up to the front of the room . You went range from like 4 ounces 2-7 what a difference that makes it the whether depending whether people packed it leveled there were you when you go up to him .
Top if you can pack the flower into the cup. You get a much higher with right .
So I should do the same thing with my larger measuring.
Yes , yes. Well , thanks for calling , there was an easy one . That was it . All right . By Speaker .
You’re listening to military radio : I’m Christopher Kimball. If you have a cooking failure complaint or if you just want to try to stop us , give us a call at 855-426-9843 that’s 8-5 5-4 to 6 94-3 or email us at questions at Mill Street Radio.com welcomed Milk Street who’s .
Hi. My name is Kathy Pentax .
Hi , Kathy. How can we help you .
Well I frequently by whole chickens because I like to cook them you know together inexpensive you few meals out of them and I roast or I soup and I normally take the giblets and throw them away , and I feel terrible. Is this something better . I could do with them , especially with the liver .
Well , they’re going to be 2 diametrically opposed his of this question , so let’s say what that.
Well I treat delivers the livers are in a class by themselves the Giffords are good in stock Chris never make stock but they really beef up the flavor or checking up the flavor of chicken stock , so it’s great , you know you could accumulate a whole bunch. And then if you happen to make a chicken stock , which you can make with the leftover bones from the chicken that you’ve been roasting throw those guys in the livers are wonderful accumulate them in the freezer . And then what we used to do , I worked at this restaurant in Boston is we would so tame up at a few Shalit’s garlic thyme in oil they pop like crazy . So where your armor you know or have a spanner guard first we kept him in flower and then we would remove them from the pan deglaze the pan with white wine heavy cream Dijon mustard and then we put them back in and finish cooking in their delicious . I mean that for Brian shops . A French restaurant . I’ll be quite .