Last year I joined a great organization, The New York Women's Culinary Alliance. The group produces wonderful events for members like happy hours in different venues, wine and spirit tastings, community outreach projects, professional panels and culinary outings.
Twice a year in the spring and fall, the organization presents a potluck dinner sponsored by a beautiful Manhattan venue, this year at the stunning Fischer & Paykel Experience Center.
For this event, a theme is picked and members not only bring dishes and drinks but also invite other nonmember women who are involved in the culinary world who might be interested in joining.
The party's food table is bursting with creativity and the love these women put into their dishes.
This year the theme of the spring 2018 Potluck was spring farmer's market inspired dishes.
So what to make? After searching through my spring recipe file, I gathered up seasonal vegetables and folded them into a savory, cheesy cake to bring along to share in the food fun.
The original version of this recipe is from a German cooking magazine. It contained leeks, green beans, and thyme. I changed those up for red pearl onions, peas, and basil. Torn between using spring onions and these pretty red pearl ones, I went for the red to add some color contrast to the dish. You can also substitute four large shallots for the pearl onions.
This savory cake comes together quickly but has a rather long baking time (1 hour). The veggies are sauteed in olive oil and drizzled with honey before added to the batter. No mixer required to create the batter, just a large bowl, and a spoon. The result is a cheesy cakey bread studded with bright spring bounty.
Use this recipe for every season. Just swap out the combination of vegetables to those currently in the markets or use a combination of leftover vegetables as a fridge or pantry cleaner.
Spring Vegetable Parmesan Savory Loaf Cake
Bake Time: 1 hour
Yield: Serves 6 -8Ingredients:
- 1 tablespoon extra virgin olive oil
- 1/2 cup vegetable oil
- 1 cup red pearl onions or 1 medium-sized red onion
- 1 dozen baby asparagus spears
- 1 cup baby peas (defrosted if frozen)
- Kosher salt and freshly ground black pepper
- 1 tablespoon honey
- 1 lemon
- 2 cups flour
- 1 teaspoon baking powder
- 3 eggs
- 1/2 cup milk
- 1/2 cup shredded fresh basil (or your favorite fresh herb)
- 1/2 cup plus 2 tablespoons shredded or grated parmesan cheese
- Peel the baby onions and cut in half
- Cut the asparagus spears in half on the diagonal
- Heat the olive oil in a large skillet over medium heat
- Add the onions to the oil and cook, stirring until they start to soften.
- Mix in the asparagus and cook for about 4 minutes.
- Add the peas and cook for another minute.
- Season with kosher salt and freshly ground pepper to taste.
- Drizzle the honey over the tops of the vegetables. Mix. Remove from heat and let cool.
- Preheat the oven to 350 degrees F. Grea a ???? loaf pan
- Zest the lemon. Cut in half and juice one half of the lemon.
- In a large bowl whisk together the flour and baking powder.
- Stir in the eggs, milk, vegetable oil, lemon zest, and juice.
- Stir in the basil and 1/2 cup parmesan cheese.
- Add salt and pepper, if desired.
- Scrape the batter into the prepared loaf pan.
- Arrange the vegetables into the batter.
- Sprinkle the remaining 3 tablespoons of parmesan cheese over the top.
- Place in oven and bake for one hour. Remove from oven when a knife inserted in the center comes out clean.
- Let cool for 15 minutes before removing from pan.
- Slice and serve
Like Savory Cakes? Try these:
|Sauerkraut Bacon Yogurt Cake|
|Red Cabbage Pumpkin Torte|
|Sheet Pan Steak Gouda Pfannkuchen with Creamy Chive Sauce|
|Reisling Rosemary Almond Savory Bundt Cake|
|Mushroom Walnut Potato Cake With Thyme|