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Ruddy and Small-Crumbed

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The story goes that it wasn’t always artificial red food dye that made a red velvet cake red.

The “velvet” portion of the name refers to the fact that this is a small-crumbed soft cake made with cocoa powder. A “velvet cake” is lighter and fluffier than, say, a pound cake. Velvet cakes rose in popularity in the Victorian era.

The original Red Velvet Cake was not artificially bright red, but merely had a reddish tint to the crumbs due to a chemical reaction caused by the combination of buttermilk, cocoa powder, and baking soda in the batter. That hint of rouge distinguished the red velvet cake from the deep brown color of a devil’s food cake (which is also a “velvet” cake, but has melted chocolate in the batter instead of buttermilk).

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Zuppa Toscana (to Get Ya Through)

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  • 1 pound Sausage (chicken or turkey are my preferred)
  • 1 package of Beef Bacon
  • 8 Garlic cloves, finely chopped
  • 1 Yellow Onion, diced
  • 3 stalks Celery, chopped
  • 3 Carrots, diced
  • 5 tablespoons Salted Butter
  • 64 oz of Chicken Broth (2 packages)
  • 6 cups water
  • 1/2 bag of chopped Kale
  • 2 cans of Cannellini Beans, drained
  • One bag of Small Gold Potatoes, chopped into quarters (or 3 baking Russet Potatoes, diced)
  • 1 pint (small container) Heavy Whipping Cream
  • 1/4 cup Flour
  • 1 package Gnocchi
  • Salt, Pepper
  • Red pepper, Oregano, Thyme
  • Parmesan, grated

Heat the oven to 400 and bake the beef bacon on a pan for 10 minutes— it’s much less messy than doing it in a pan! Meanwhile, in your large stockpot, cook the sausage, then set aside. In the same pot, add 5 tablespoons of butter and then sauté the onions, celery, carrots, and garlic. After vegetables are soft, add 1/4 cup flour and stir. Cook for about 1-2 mins on medium low. Add the sausage, cooked and chopped up bacon, diced potatoes, drained beans, kale, cups of water, and chicken broth. Bring to a simmer. When the potatoes are almost cooked through, add the gnocchi and cook 10 more minutes. Season with salt, pepper, red pepper, oregano and thyme to taste. 5 minutes before ready to serve, slowly add in the heavy cream. Top your bowl of soup with grated parmesan. Serve with toasted sourdough w/ butter.

This is peak comfort food for fall or winter.

Enjoy!

Chicken & Gnocchi Soup (a la the Garden of the Olives)

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Ingredients:

  • 1 1/2 cups cooked Shredded Chicken Breast (think rotisserie— or cook your own, whatever ya feelin)
  • 2 stalks of Celery, chopped
  • Small Yellow Onion, chopped
  • 4-5 Garlic Cloves, chopped
  • 1/2 cup Shredded Carrots (“Julienned” if ya fancy)
  • 2 tablespoon Olive Oil
  • 5 tablespoons Butter
  • 3 tablespoons Flour
  • 32 oz container Chicken Broth
  • Salt / Pepper
  • Sprinkle of Ground Nutmeg
  • Thyme, fresh
  • 1 Package of Potato Gnocchi
  • 1 cup Small Potatoes, diced into very small pieces (this is a break from the O.G. version, but I feel the small diced potatoes help to thicken the soup and provide a nice texture- can skip if desired)
  • 8oz Half & Half (1/2 of a small container)
  • 2 cups water
  • 3-4 handfuls of Fresh Spinach
  • Shredded Parmesan for serving

Directions: Sauté the onion, carrots, celery, garlic and finely-diced potatoes in olive oil in a smaller pot or pan. In your large stockpot, melt the butter and add flour. Cook the flour and butter on low for 2-3 minutes stirring frequently, then slowly add the chicken broth and bring to a simmer. To your large pot— Add the sautéed veggies, shredded chicken, fresh thyme and nutmeg. Simmer on low for at least 15 minutes (longer is better). Add the gnocchi and 2 cups water and simmer for another 5-10 minutes. Turn off heat. Add 3-4 heaping handfuls of fresh spinach and wilt into the soup. Add Half & Half slowly. Salt and pepper to taste. Serve in bowls topped with shredded Parmesan. I recommend warm crusty buttered bread for dipping.

[insert cutesy blog sign-off here]

Margs and Babies

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What could possibly be better than queso? Probably just queso with margaritas — and people you love.

It’s early summer 2024. We’re all out and about with a brand new babe and a set of tired but really spunky new parents. It’s the perfect weather for eating outside at my favorite local Mexican restaurant. I brought along my Minolta XG-1 loaded with Ilford 35mm film.

Uncle Joshie’s first time holding J.

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