My Friend Todd’s blog It Happens At The Bean is brilliant. A combination of learning cooking at an early age from his grandmother, mother and great Aunts, and a lot of practice, Todd has became a pro. His dishes are out of this world. Last week he posted an incredible Lemon Pound Cake. I was dying to try it and share it on my blog….You are going to love it as well. When you have a chance, check out It Happens At The Bean. It’s a good one!!!! Bon Appetit!!!
INGREDIENTS
Cake
Lemon Glaze
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Preheat the oven to 350F degrees. Butter a 6-cup loaf pan and line it with parchment paper. In a medium bowl, combine the flour, baking powder, and salt.
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In a mixer fitted with a whisk attachment, cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
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Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice and zest to the butter mixture. Mix until just smooth.
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Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean, 65 to 75 minutes.
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When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides.
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When the cake is cool, carefully(large spatula) transfer to a serving platter. Combine the confectioners’ sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze(like syrup). Spoon the glaze over the top of the cake.
I feel like the search for the perfect pair of black pants is never ending….The new “in” style is cropped and flared, which looks awesome with ankle boots, heels and flats…I searched and found a few good pairs in all different price ranges. If you have any to add, please let me know because I would love to share those as well!!!!
Everyone asks me how I manage my days while working from home. Some days is easy and some days it’s not so easy. Like anything else, you really need to be organized and use your time wisely. I mostly divide my day by firstly getting the everyday chores done so my house is in order before I start to get to work. If I don’t have my reformer class in the am or any outside meetings (which I will usually schedule around lunchtime), I research for my blog post for the day, take photos of new products, that I am featuring and set up layouts for future posts. Between those tasks, I schedule calls and send out sponsor proposals. I also have to be aware of what I will be having for lunch as well because working from home can also be very tempting as far as snacking. I try to keep things in my house that are quick and easy to make so I can get right back to work. Here are some of my favs to have on hand….
I make a greek salad using romaine lettuce, peppadew peppers and Lemon Tahini dressing from Whole Foods, with feta cheese, cucumbers and crumbled pita chips…its soooooo good!!!
Have you ever met Tony, Greenwich’s Favorite Host? For the past 18 years, Tony presided over the tables at Gabriels in Greenwich. I heard a few months ago that Tony moved and was opening up his own place, at the end of 2018, in the J House, just down the Post Road. My husband and I were so excited….especially my husband…a very selective eater, he LOVES Tony and never had a bad meal that he suggested!!! Last night I finally went with a few local bloggers to try out some of Tony’s favorites. First I need to introduce you to Tony…before I get to the food, which was amazing BTW. Tony is one of a kind. He walks around to talk every single table all night long. He asks each table very interesting trivia questions throughout the meal. (Can you name all six weapons in the game Clue??!!!???) Tony will get your coat, he will get your car! Tony has played his trivia with Howard Stern and Robert De Niro. He will tell you about his son who goes to Fairfield University. Tony will compliment your outfit. Tony will sit down with you at the end of the night and have a beer. He is a movie buff who loves Marlon Brando. Most of all Tony is a Gentleman. He is old school, he is kind and he knows his stuff!!! Now onto the food…It really was great, really perfect…I heard that the the giant meatball was a must have to start and to share. OMG it was soooo good…Readers were literally texting me about the meatball, when they saw on social media that I was there!!!! We had a endive salad, and truffle pasta with lobster…Incredible…The salmon and steaks were delicious too. I really don’t think there was one thing on the menu that was not a hit. Here are some highlights from our 5 hour (!!!!!!) diner last night (we were having so much fun we never wanted to leave). You have to try Tony’s…..oh and when you go, tell him Nicole, your favorite blogger sent you!!!!!!!! Bon Weekend!!!
I have had this recipe since I attended Boston College. This New England Fish Chowder became known as “jesuit comfort food”. It was served in the Jesuit residences in St. Mary’s Hall weekly and in various dining halls among campus. I have made it many times over the years. I misplaced the recipe when I moved but I recently found it and thought it would be the perfect thing to share with you on this February Thursday!! Bon Appetit!!!
1lb cod or haddock (cut into 1 1/2 inch pieces)
6 tbsp butter
1/2cup flour
2 small bottles of clam juice
2 cups diced potatoes
1 cup chopped onion
1 cup chopped celery
3 bay leaves
1 tsp thyme
1 quart 1/2 & 1/2
salt and black pepper to taste
Make a roux by melting butter in a small saucepan and adding the flour
Cook over low hear, stirring continuously until flour and butter are thoroughly mixed and bubbling a bit (about 5 min)
Pour roux in a Dutch Oven or other heavy pan with a cover, add clam juice and bring to a boil stirring until thickened.
Reduce heat and add potatoes, cover and cook for 10 minutes.
Add onions and celery and cook unitl onion is soft, about 10 minutes.
Add fish, thyme, and bay leaves and simmer for 10 minutes (potatoes should be tender).
Add 1/2 and 1/2.
Continue simmering for 10 more minutes.
Put a pat of butter into each bowl, ladle chowder over and garnish with parsley.
Clams may be substituted for fish. If the clams are already cooked, put them in for the last 5 minutes only, otherwise they will get tough!!!
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