lunar delight

Every day holds the possibility of a miracle. —Elizabeth David

#ElizabethDavid #day #possibility

lunar delight

Every day holds the possibility of a miracle. —Elizabeth David

#ElizabethDavid #possibility #day

The Evolution of American Foodie Culture Examining the post-WWII foodie revolution that changed Americans’ perceptions of eating

'If America has a recognizable food culture, Elizabeth David is its inspiration.' werehistory.org/the-evolutio... #foodhistory #MFKFisher #ElizabethDavid #JamesBeard #JuliaChild #rationing #postWWII #foodmovements

lunar delight

Every day holds the possibility of a miracle. —Elizabeth David

#ElizabethDavid #day #possibility

If you are a fan of the late Elizabeth David, then you may be interested in this. I was personally involved in this project, as the digitisation technician.

Here's the link to the collection in the Warburg Institute Digital Library

wdl.warburg.sas.ac.uk/collection/T...

#ElizabethDavid #Cookery

lunar delight

Every day holds the possibility of a miracle. —Elizabeth David

#ElizabethDavid #day #possibility

lunar delight

Every day holds the possibility of a miracle. —Elizabeth David

#ElizabethDavid #day #possibility

Chocolate Brick (Elizabeth David's gateaux au chocolat, so much better than box cake it's not even funny) 1 cup chocolate chips (I like Ghiardelli 60% best, but honestly, anything's good) 6 tbsp butter 2 tbsp flour 1/2 cup sugar 3 eggs, separated 1/2 tsp pure vanilla extract So you melt the chocolate (I like to melt it on a plate in the oven on low heat, then set aside the plate for later, see below) and put it in a bowl and stir in the sugar and butter and vanilla and egg yolks and flour and then you go get another little bowl and whip up the whites 'till they're all peaky (they don't have to be stiff-stiff peaks, I've whipped whites by hand for this recipe and gotten to they-might-stand-up-if-there's-no-wind soft peaks and it's been fine. Who knows how anybody got stiff peaks before electric beaters. I'd have died.) Then you tip the whites into the big bowl with the other stuff, get a rubber scraper, and fold and fold until you get bored and cheat by stirring a little. Then you put it into a greased loaf pan and cook it for half an hour-ish (It never takes more than 40 minutes to cook) on 350. The toothpick test doesn't work with this cake, 'cause it's sort of a torte and it'll seem not-quite-done when it's done. You must wait a bit, which is fine, because trying to get it out of the loaf pan right away is a pain. Chocolate Glaze: Anyway, while you're letting it sit, you take the plate you melted the chocolate on, and you put another half-cup of chocolate chips on it, and like three spoonfuls of butter and two spoonfuls of sugar and enough water to cover the bottom of the plate, like an eighth of a cup. Then you let it sit in the oven 'til the chocolate melts, and take it out and stir it with a spoon or something. At first it looks awful, but then you keep stirring and it turns into this nice thick glaze. Then you turn the cake out on a plate and schlop the glaze on it. Best eaten while warm, with milk or coffee. Serves 2-6.

Let's talk about recipes from the greats: #CookingNotDrowning #ElizabethDavid #CakeRecipe

this is my annotated Gateau au Chocolat (Chocolate Brick) from French Provincial Cooking.

It takes separating eggs, but it's a chocolate punch in the face compared to box cake, really, and almost as easy.