- Sour cream coffee cake rich with cinnamon sugar and pecans.
- Two buttery crumb cakes
- Two of their delectable raspberry bars with almond crumb topping
- A dense, moist lemon pound cake
To me, the perfect fried catfish has one essential ingredient ~ cornmeal. It adds great texture and crunch. However, Bill disagrees and tends to prefer catfish dusted with flour. This time, we met in the middle and I used a coating of half cornmeal, half flour. The catfish was delicious and made us both happy!
Paella is of Spanish cuisine, originating in Valencia. It’s traditionally made with rice, meats and vegetables; it’s cooked in a large pan called paella: a broad shallow dish with sloping sides, 13-inches in diameter, or larger.
Spanish Paella Frittata
2½ teaspoons baking powder
¾ teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened
1¾ cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1½ cups whole milk, at room temperature
Beat the butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the bowl and beaters as needed. Beat in the vanilla.
Reduce speed to low and beat in 1/3 of the flour mixture. Beat in half the milk. Repeat with half of the remaining flour mixture, then the remaining milk, and finally the remaining flour mixture.
Give the batter a final stir using a rubber spatula to make sure it's thoroughly combined. Pour the batter into the prepared pans and smooth the top. Bake until a wooden skewer inserted into the center of the cakes comes out with a few crumbs attached, 25-30 minutes.
Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.
Tomás González, In the Beginning was the Sea