It’s a total pain in the ass to make this chocolate beet cake. Let me just say that first.
But if it’s Valentine’s Day and you happen to be in love with a chef, then maybe you’ll want to make the effort. I did. I could always bake better than I could cook, although that’s hardly saying anything. Maybe I wanted to show off just a little.
Anyway. The beet cake. Delicious and healthy and of course from Joy the Baker, it it pretty involved and it will wreck your kitchen and take half the day. But what’s all that when you’re in love?
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More than 20 years ago, late in the 20th century, my friend Stacy and I would meet on Sundays at a little diner just off Grammercy Park in NYC. Oftentimes there’d be a wait. Sometimes a really long wait. But that was expected. They served a porridge that was entirely worth it.
More than just tasty. This porridge was soul-nourishing. Creamy and filling and warm. We were only too willing to stand there in the freezing cold, two girls from Southern California who didn’t understand the value of a woolen hat.
Just this weekend I discovered a way to make porridge that tastes like that porridge.
Well worth the wait
This comes from Megan Gordan’s new cookbook, Whole-Grain Mornings (which anybody who loves me can gift me anytime, just sayin’…) about which Molly at Orangette waxed passionate about. That’s where I first stumbled on it.
You start with steel-cut oats. Yes, the kind that take half an hour to cook and force you to have an early 20th century-style breakfast. Pour some tea and pick up the paper and calm down.