In honor of Julia Child, who would be 101 years of age on 15 August 2013. . .
. . .”This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”  Julia Child My Life in France 

There was some beautiful produce plus one unusual {at least for us} item at the farmers market today.

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After work last Tuesday, we received an invitation to Kamaole 3 Beach Park for a sunset BBQ on Wednesday.  “Yes! Yes! Yes!” was the reply to the invite.  We jump at any opportunity to have a sunset beach BBQ; good friends, good food & gorgeous scenery is only a 40 minute drive away.  I made this chocolate cake to share.  The cake is delicious & quick & easy to make.  It’s not a fancy cake, but then I’m not a fancy baker.  Decorated cakes are lovely, but I am not big on decorating my cakes.

Chocolate Sheet Cake adapted from In the Sweet Kitchen: the Definitive Baker’s Companion

Cake:
3 c flour {I use whole wheat pastry flour}
1 3/4 c sugar
1/2 c natural unsweetened cocoa powder, such as Ghiradelli or Hershey’s
2 t baking soda
1 t salt
12 T vegetable oil
2 T white vinegar
2 t vanilla
2 c cool water

Preheat oven to 350 degrees.  Add flour, sugar, cocoa, baking soda & salt to an ungreased 9”x11” baking dish.  Stir well to mix.  With the back of a spoon, make three indentations or wells in the dry mixture: one large, one medium & one small.  Into the large well, pour the vegetable oil.  Into the medium well, pour the vinegar.  Into the small well, pour the vanilla.  Pour the water over everything.  With a fork, stir the mixture until the ingredients are well-blended, making sure you reach the corners & sides to catch any dry pockets.  Do not beat this batter, but mix just until most of the lumps are smoothed out, & there are no little patches of overly thick or runny batter.  A few lumps won’t hurt, & it’s important not to overbeat at this point.

Bake for 35-40” {I always start checking at 28” so as not to overbake} or until a toothpick comes out with a few moist crumbs & the top feels springy when lightly touched.  Cool completely on a wire rack before turning out, frosting or cutting.

Frosting:
1/2 c cocoa powder
2 2/3 c powdered sugar
6T butter
4-5 T milk or water {I always use milk, or cream if I happen to have some}
1 t vanilla
Pinch of salt {brings out the chocolate flavor}

Whisk cocoa, powdered sugar & salt together. Cream butter & add powdered sugar alternately with milk.  I don’t necessarily follow the recipe exactly as far as the milk goes, but just add enough milk to get the consistency I want {I like it soft-not runny & certainly not stiff}.  Spread on cooled cake.

We went to another sunset BBQ last night, but we were in someone’s condo, not at the beach.  Two of the ladies who were at the first BBQ are visiting from the Mainland, and invited us over for dinner.  I decided to make hummus {post to follow on another day} to be eaten with homemade pita bread.  I’ve made pita bread a few times and it was always tasty, but the pockets didn’t always form.  I tried a new recipe, and it worked great!  I will definitely use it again.  I used half whole wheat flour and half bread flour.  It is from The Fresh Loaf website, where there are many recipes that I will be trying.

We love eating soup & I enjoy making soups; most of the soups I make are vegetarian.  Today I made borscht.  I’ve made it before and have wanted to make it again; I finally got to it today.  It was great for lunch.

Russian Cabbage Borscht adapted from Moosewood Cookbook by Mollie Katzen.

1 ½ cups thinly sliced potato
1 cup thinly sliced beets
4 cups water or stock

Put potatoes, beets and water in a medium saucepan and cook until everything is tender {save the water}.

2 tbsp butter
1 ½ cups chopped onion
1 scant tsp caraway seeds
1 ½ tsp salt
1 large sliced carrot
1 stalk chopped celery
3 cups chopped green cabbage
Optional: 1 tbsp raisins
Black pepper, preferably freshly ground
¼ tsp dried dill weed
1 tbsp + 1 tsp apple cider vinegar
1 tbsp + 1 tsp honey
1 cup tomato puree {I pulsed a 14 1/2 oz. can of tomatoes in my food processor}

Melt the butter in a large soup pot and add the onions, caraway seeds and salt.  Cook until onion is translucent, and then add carrots, celery and cabbage.  Add the cooking water from the beets & potatoes, and cook, covered, until all the vegetables are tender.  Add potatoes, beets and all remaining ingredients.

Cover and simmer slowly for at least 30 minutes.  Taste and correct seasonings.

Serve topped with sour cream or plain yogurt, extra dill weed and chopped fresh tomatoes.

Note: The next time I make this soup, I am going to chop the beets and potatoes instead of slicing them.

Take some time to prepare & enjoy delicious food.

Bon appetit!