Skip to content

Lazy Daisies and Radishes

June 3, 2010

It is effing hot. Really, really hot. And humid. And we just have one teensie weensie window air conditioner in our bedroom. So clearly, I did not feel like baking tonight. The solution? Well, I had a loaf of squishy white bread I bought on accident. And two bunches of whole, leaf-on radishes. And of course there’s always butter and salt. And since the boy loves radishes and salt, I turned to my great-grandmother’s favorite sandwich – the radish sandwich.

So yummy... the key to radishes is definitely salt.

Open-Faced Radish Sandwichs

sliced squishy white bread or, even better, fresh French bread
thinly sliced radishes
sweet cream butter
salt

If using squishy bread, toast first. Spread butter on bread generously. Top with lots of sliced radishes (only the very edges of the bread should be showing) and sprinkle generously with salt. Devour. Plan at least two slices of bread and two radishes per person, but be prepared to have requests for up to six open faced sandwiches per person. 🙂

Light, crispy, salty, and no oven or burners involved!

And remember the Lazy Daisy Cake I was talking about? Haven’t made it in a while, but it’s delicious. Here’s Marion Cunningham’s recipe:

Lazy Daisy Cake:

2 eggs
1 teaspoon vanilla extract
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
4 tablespoons (1/2 stick) butter
3 tablespoons brown sugar
2 tablespoons heavy cream
1/2 cup grated coconut (I use dried unsweetened) or well-chopped nuts

Preheat oven to 350 F. Butter and lightly flour an 8×8″ metal pan (do not use glass as it is not broiler safe). Beat eggs and vanilla until thick, then gradually beat in sugar (this makes the cake lighter and fluffier). In a separate bowl, whisk flour, baking powder, and salt together and stir into egg mixture until smooth.

Heat milk and 1 tablespoon butter in a small saucepan until butter has melted. QUICKLY mix milk into batter and pour into pan (hot milk will begin to react with baking powder instantly – the quicker it gets into the oven the better). Bake for 25 minutes or until a knife/toothpick/cake tester inserted into cake comes out clean.

Remove cake from oven and turn on broiler. Mix remaining butter (3  tablespoons), brown sugar, cream, and coconut in a small saucepan (you can use the same one you heated the milk in) over low heat until the butter and sugar are completely melted and blended. Spread over hot cake and pop under broiler for 1-2 minutes (depending on whether your broiler is actually up to temperature by now). If you leave it in for longer than 2 minutes, check frequently to prevent burning.

Top with berries and heavy cream or eat plain. Makes 9 servings, but will probably serve only 3 or 4 people. 🙂

Not much to look at, but sooooo good.

I have not had time to cook lately, although I did make a giant pot of traditional rice pudding recently. Here’s my huge recipe:

Traditional Rice Pudding:

3 cups white rice
6 cups water
1/2 to 1 cup raisins
nearly 1 quart heavy cream
1 cup or more brown sugar
several teaspoons of ground cinnamon

Bring water to a boil in a 5 quart pot. Add rice and raisins, reduce heat, and cook 20 or so minutes with the lid on until nearly all water has been absorbed. Fluff rice and turn down heat. Add half the heavy cream, brown sugar, and cinnamon and stir. Cook until cream has thickened. Add more heavy cream as necessary. Add more brown sugar as necessary. If you like your rice pudding thick, cook it until thick. If you like your rice pudding to stay creamy, leave the cream runny. It will thicken as it cools. Serves a LOT of people, or two busy people for 5 or so lunches. Serve plain and cold or top with berries or cooked fruit.

Okay, enough delicious food. In other news, the boy and I are coming into a house. A cheap house. A cheap, four bedroom house with a full basement (that floods, but still), a giant screened in side porch (almost as large as our current apartment) with a fireplace in it, a bigger kitchen, all hardwood floors on the first floor, a yard, washer/dryer hookup, radiator heat, vintage light fixtures, front glassed-in porch, and garage.

No, we’re not buying, we’re renting, but the house is state-owned (the boy works for the state) and thus rent is literally half of what we’re currently paying for our crappy one bedroom apartment. And we’re going to get in by the beginning of July. Possibly end of June.

Finding time to move? Yeah, might not be so easy. Work is still crazy. I’ve worked 68.5 hours in the last 8 days and I’ve got another 7 straight days in front of me. And I”m salaried. Yep, no overtime, which seriously sucks. BUT! I make halfways decent money. For the museum field. Which means crappy money, but hey! Full time, salaried job with benefits! I can’t complain too much. Plus the craziness will hopefully be short-lived as I’m hiring an assistant soon. Just gotta check references on people and make a decision.

So yes, full-time job, almost a house, and I’ve also come in to several new vintage cookbooks, including Ann Pillsbury’s Baking Book published in 1950 (and chock full of from-scratch cake and cookie recipes!) as well as a homemade candy booklet from 1941. Can’t wait to have time to cook again!

And now it’s time to snug my neglected boy. Despite the heat. Thank god for a/c!

Advertisements
2 Comments leave one →
  1. September 17, 2011 1:21 PM

    Rice pudding really is unbeatable. What a great recipe. Do check out ours – we posted it a week ago or so! http://wp.me/p1FPR6-71

Trackbacks

  1. Rustic Baking « City Girl, Country Food

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: