Shrimp Cakes and Zucchini "Pasta"

Well, it's been a while since I've posted anything, since I haven't been traveling or baking much. But I'm hoping to get back into posting more and more, but with a new theme: paleo! Due to some health reasons, I've started eating paleo. To those who don't know what that is, it's basically a lifestyle of eating that limits you to eating how our paleolithic ancestors did: meat, vegetables, and fruits. I let myself eat small amounts of dairy, because my lattes are not something I am willing to give up. But most people consider eating 80% paleo, 20% up-to-you pretty acceptable. Some people do paleo to lose weight, help cure diseases, or just get healthy. I don't know a person who eats paleo that doesn't feel better than when eating their usual diet. However, I am still a foodie and that will never change. Food is still a huge part of my day, but instead of baking, I focus on cooking meals that are delicious, beautiful, and entirely grain-free. It takes a little getting used to and you have to try out new recipes, but overall, I would recommend eating this way to everybody. Tonight I made some shrimp cakes (like crab cakes) and zucchini "pasta," and it was amazing. If I put the care and attention into my meals each day, I don't find myself craving carby things. Making truly good food for myself each day is a pleasure and a reward.

Shrimp Cakes
8-12 medium shrimp, peeled, deveined (frozen or fresh is fine)
2 small cloves garlic, mined
Small handful cilantro, minced
2 tablespoons chives, chopped
1 egg 1/4 cup almond flour 3 tablespoons coconut oil
Salt
Pepper

Chop the shrimp into small pieces and place in a medium bowl.
Add the egg, garlic, cilantro, chives, and almond flour. Stir until shrimp are coated.
If runny, add a little more almond flour just until the mixture sticks together.
Heat a cast-iron pan on the stovetop until hot. Add coconut oil and let it warm.
Scoop the shrimp mixture into the pan in approximately half cup patties. Let cook and flip when one side is browned. When cooked, remove from pan and place on a paper towel.

Zucchini "Pasta"
2 medium zucchini
1 tablespoon butter
1 teaspoon thyme
Grated parmesan to taste
Salt
Pepper

Cut the ends off both zucchinis. Using a julienne peeler (my preference) or a vegetable peeler, peel the zucchinis until you reach the soft center.
Place zucchini strips in a medium bowl. Toss with a bit of salt and let sit for 15 minutes. Squeeze water out of the zucchini using a kitchen towel.
Heat a medium pan on the stovetop and cook zucchini with thyme, salt, and pepper, just until soft.
Toss with butter and parmesan. Serve with shrimp cakes.

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san francisco

the view from alcatraz. the morning fog that covers not only the city, but the redwood forests that continue from washington down the coast. the magazine, gift, & floral selection at birch in hayes valley. the new orleans iced coffee from blue bottle.
those hills--dang. finally getting to explore the mission-- an iced latte from four barrel coffee. a new food journal from pot + pantry. the bizarre garden and taxidermy emporium that is paxton gate. paper goodies from voyager, located next to four barrel. finally getting to my cookbook favorite, tartine, for the best pan au chocolat ever. period. anything and everything from the slanted door, but especially the imperial rolls, the papaya salad, the caramelized tiger prawns. my favorite bakery for cookies and little sweets, miette, located in the the ferry terminal building and its packed farmers' market on saturdays. the summer collection from heath ceramics--bright coral and tan.




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lemon ginger madelines

black and white packaging design here and here
floral packaging parts one
two
some more black and white packaging design from graphic designer, ashley r. tipton
a coffee shop website
one last designer a series of black and white business cards
black and white branding with a pop of color.

lemon ginger madelines
1 1/2 sticks clarified butter
3 lemon ginger teabags
2 eggs
1 cup sugar
1 cup flour
1 tablespoon brandy
1 teaspoon vanilla
1 3/4 teaspoon fresh lemon peel
3 tablespoons fresh lemon juice
You will need a madeline pan for this recipe. I prefer not to use the non-stick type, as this is more authentic, but do what you can.

Preheat oven to 350 degrees farenheit. Melt butter in a small saucepan. Once melted, place teabags in butter and steep for 20 minutes and allow butter to cool. Heat eggs and sugar atop a double broiler until lukewarm; stir constantly. Remove from heat and beat until thick but light and creamy. When cool, sift and gradually add the flour, melted butter, brandy, vanilla, lemon peel, then juice.
Grease and flour a madeline pan, bake for about 8-10 minutes. Cool on a rack, shell side up.



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orange buttermilk cake

a house/apartment like this one.
this artist, anna wili-highfield.
this graphic designer, Jens Nilsson.
this magazine, plaza




adapted from bon appetit

orange buttermilk cake
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons grated orange peel
3 extra-large eggs
1/2 cup fresh orange juice
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk

orange glaze
1/4 cup fresh orange juice
3/4 cup powdered sugar
Butter and flour two 9-inch-diameter cake pans with. Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in orange juice. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 45 minutes. Transfer pans to racks and cool. Turn out cakes onto racks and cool completely. Once cool, prepare glaze by combining juice and powdered sugar. Pour over cake evenly.


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Olga's Cup + Saucer

This last weekend I got the opportunity to go to brunch at a place here in Providence that has been on my list for a while, but I just hadn't gotten to yet. I was really excited to go here, and the excitement grew when we pulled up and I found that Olga's Cup + Saucer was as cute as I hoped it would be. It was a gorgeous day outside and we had a bench table outside on Olga's spacious patio that has beautiful little gardens along with trees providing some needed shaded for when it gets warmer. I first discovered Olga's while reading Edible Rhody, which is a small publication put out each season about the food scene in Rhode Island. I read Edible Seattle while at home, and was pleasantly surprised to find that Rhode Island also had an "Edible" magazine. I picked up the Fall issue a while ago and saw an advertisement for Olga's a continued my research. I later found them at the Providence/Pawtucket farmers' markets, and I knew I had to visit the cafe.


They serve New Harvest Coffee at Olga's which is by far my favorite coffee in Providence, although hard for me to get to sometimes. From the Saturday and Sunday brunch menu, we got the following things with no complaints from any of us: sourdough waffles, huevos rancheros, french toast, omelette (mushroom, cheddar, bacon), and the mayan chicken salad sandwich. The inside of Olga's is cafe seating along with their bakery where you can purchase baked goods and coffee. They have a great selection of cakes, cookies, breads, rolls, pastries, tarts, and anything else you could possibly want.

Olga's Cup + Saucer
103 Point St
Providence, RI 02903
401.831.6666


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