Strawberry Cake

6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) strawberries, hulled and halved

Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan (what I used). I did not test this with a standard 9-inch pie plate but looking at the margin of space leftover in my deep-dish pan after baking the cake, I suspect you’d be safe. This cake would also work in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.

Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

Korean Potato Salad

1 pound julienned or shredded potatoes
1/2 pound julienned or shredded carrots
1/2 cup fresh or frozen peas
1/2 cup mayonnaise
3 tablespoons rice vinegar
1/2 cup chopped chives, plus extra for garnishing
1/4 cup chopped scallions, plus extra for garnishing
salt and pepper

Cook potatoes and carrots in salted boiling water until barely tender, about 5 minutes. Add peas for the last minute of cooking. Drain and rinse with cold water.

Whisk together mayonnaise and rice vinegar; toss with the vegetables, 1/2 cup chopped chives and 1/4 cup chopped scallions. Garnish with more chopped scallions and chives, season with salt and pepper to taste and serve.

Bulgogi on the Grill

1 bunch scallions, roughly chopped
8 or more garlic cloves, peeled and roughly chopped
1 tablespoon sugar or honey
1/2 teaspoon black pepper
1/2 cup soy sauce
1 tablespoon sesame oil
2 pounds sirloin, rib-eye or skirt steak, thinly sliced, or 3 to 4 pounds beef short ribs, boned and thinly sliced
Boston or loose-leaf lettuce leaves for serving
Gochujang (Korean chili-bean paste) for serving.

Combine the scallions, garlic, sugar, pepper, soy sauce and oil in blender and purée, adding water as needed to form a smooth mixture. Toss the meat with the soy mixture and marinate for 15 minutes to 2 hours. Heat a grill with the rack 4 to 6 inches from the flame; the fire should be as hot as possible.

Remove the meat from the marinade, and grill until browned outside but still rare inside, no more than a couple of minutes per side; do not overcook. Serve the meat wrapped in lettuce leaves, with gochujang for dipping.

Source: Mark Bittman

Lemon Icebox Pie

Crust:
1/2 cup butter (1 stick)
1/4 cup sugar
1/2 teaspoon cinnamon
18 whole graham crackers, finely crushed (2 cups)

Filling
14 ounce can sweetened condensed milk
1/2 – 3/4 cup lemon juice (juice of 4-6 lemons)
2 large egg yolks
1/4 teaspoon lemon extract
1/4 teaspoon vanilla extract
2-3 cups sugared berries
1-2 cups whipped cream

For Crust: Heat oven to 375. Melt butter. Stir in sugar and cinnamon. Add crushed graham crackers. Toss to mix well. Spread mixture into an ungreased, deep dish pie plate. Pres onto bottom and sides to form a firm, even crust. Bake for 4-5 minutes, until edge is lightly browned. Cool before filling.

For filling: Reduce oven to 350. Beat together milk, lemon juice, and egg yolks. The larger amount of juice will increase the tartness of the dessert. Add the lemon and vanilla extracts and stir until the mixture thickens. Pour into cooled pie crust. Bake at 350 for 18-30 minutes or until stiff. It shouldn’t move at all when you jiggle the oven rack. Let cool, then chill thoroughly. Top with fresh berries and whipped cream.

Sweet Pea Chevre Pesto

1 pound fusilli
Kosher salt
2 cloves garlic
1/2 cup fresh basil leaves, packed
1/4 cup toasted pine nuts
1/4 cup olive oil
1/2 cup coarsely grated Pecorino Romano cheese
1 pound thawed frozen peas
Freshly ground black pepper
3 ounces fresh goat cheese

Bring a large pot of water to boil, and salt the water. Cook the pasta in the boiling water until al dente. Reserve 1/4 cup pasta water.

Meanwhile, whiz together the garlic, basil, and pine nuts in the food processor until completely obliterated. Add the olive oil and Pecorino, and whiz to combine. Add the peas, and season with salt and pepper. Purée until completely smooth.

Spoon the pea pistou into a large bowl. Use a spider to lift the hot fusilli into the bowl, and toss. You will probably need to add 2 to 4 tablespoons of pasta water to loosen the sauce. When the pasta is thoroughly tossed in the sauce, crumble in the goat cheese, and toss it enough to warm it through, but you still want to see pockets of the cheese.

Drop Scone Pancakes

3 cups (400 g) all-purpose flour
2 teaspoons baking soda*
3 teaspoons cream of tartar*
1/4 teaspoon salt**
2 eggs
1/4 cup of superfine sugar, or a heaping 1/4 cup white, granulated sugar
1 1/2 cup (350 ml) of whole milk (and maybe a little more if needed)
2 tablespoons butter, melted

*If you don’t have cream of tartar, substitute the 2 teaspoons of baking soda and the 3 teaspoons of cream of tartar with 5 teaspoons of baking powder (make sure your baking powder is less than 6 months old or it may be flat and unable to provide leavening).

**If using salted butter, skip the added salt.

Whisk together the flour, baking soda, cream of tartar, and salt in a large bowl.

In a separate medium sized bowl, whisk together the eggs and sugar. Then whisk in most of the milk.

Make a well in the middle of the flour and pour in the milk egg mixture. Whisk until smooth, adding more milk until you get the right consistency – thin enough to spread on the pan, but not so thin as to run. Fold in the melted butter.

Heat a griddle or large cast iron pan on medium to medium low heat. Coat the pan with a little butter, spreading it with a folded over paper towel. Drop large spoonfuls of batter on the griddle to form pancakes. When bubbles start to appear on the surface (after 2 to 3 minutes), use a metal spatula to flip the pancakes over. Cook for another minute, until lightly browned. Remove to a plate and cover with a clean tea towel to keep warm while you cook the rest of the drop scones.

Serve with butter, jam, or golden syrup (Americans sub maple syrup).