I could not resist testing out this Semolina, Coconut, and Marmalade Cake recipe when I stumbled upon it in the Jerusalem cookbook. I though that it would be a stellar way to showcase the Ginger Marmalade I made a couple of weeks ago. I swapped out the semolina flour for cornmeal because that was what I had…
Author: The Ephemeral Bee
Red Pepper & Egg Flatbreads
This recipe was adapted from the Jerusalem cookbook. Instead of the puff pastry I used pizza dough, and I sautéed the peppers in the stovetop instead of roasting them along with another few adjustments. Lessons learned: 1) there is a reason that they suggest roasting instead of sautéing the peppers, not only does the final product…
Bouillabaisse
Bouillabaisse is a French fisherman’s stew that has been popularized across the United States, showing up on many a “fancy” restaurant’s menu. My French friend, Amelie, would turn up her nose whenever bouillabaisse was trotted out as exemplary French cuisine. “We do not eat that,” she would state. Quite rightfully. Bouillabaisse is considered peasant food….
Fudge Upside Down Cake
My brother came home last week after spending the past year and a half wandering around south east Asia and Australia. To welcome him home I baked him his favorite cake. Harking back to my Midwestern roots this cake is also known as a Kansas City Chocolate Cake, and was introduced into my baking repertoire…
The Ephemeral Bee 