Anyway, it was so good and had that spring healthy feel about it that I just had to try it. There is endless choice of versions on internet, so after going through it for a while to get a basic idea, I just improvised in kitchen. I started with sauteing onions and garlic with chopped bacon and turkey ham, than i added bag of frozen corn kernels and lima beans, small cup of leftover heavy cream, about the same amount of water, some freshly ground salt&pepper, thyme, parsley, pinch of nutmeg and splash of lemon juice to balance the sweetness of the corn. I was cooking all that in deep wok-like pan, so I just covered it than and let it simmer for about 20 min, till the beans were done.
It made a quite simple and very tasty light dinner, with toasted and garlic-smeared wholegrain baguette on side.
Even W. cheerfully ate his portion of not-so-favorite limas :)
While simmering the above dish, I gave another try to the recipe for delicious nutty bundt cake I got from M.
Well, it was delicious when he made it for us in his new house in Laramie, but my previous attempts to replicate were not so great. I was not going to give up on that one though.
So, I whipped 5 yolks with a mug of raw sugar, added mug of heavy cream to it and folded in very soft 5 egg whites snow (as M. insisted). Meanwhile, on side, I mixed 2 mugs of all purpose flour with a mug of ground nuts, teaspoon of baking powder and chopped fistful of dark chocolate chips and than whisked all that into the egg yumminess, with final touch of some vanilla&lemon extract and Jamaican rum.
I had form ready (greased and floured) to fill and oven heated to 400F. As M. advised, after couple minutes I lowered that to 355F & set timer to 30 min (I added about 15 more min latter, but I wanted to be on safe side, last time I definitely overdone the baking). And, voila, I did it right this time.
It was perfect, light and moist and sweet just enough. Thanks M.!
Looks yummy, W is a lucky!
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