We've been in Ireland (fantastic pub food and the best sweet beer in the world, Kinsale ale), sailing north of Seattle (steak on the grill), in Newfoundland (cod - the last cod - and chips; hot turkey sandwiches ad nauseum; delicious moose sausage; the best, and freshest, mussels I've ever eaten), and across the U.S.A. from west to east (a final go at Bay Area favourites, Viennese delights in Salt Lake City, peanuts in the shell (and then on the floor) in Nebraska, canned corn (!) in Iowa, dreadful meat, meat, meat and fake gravy in the other "I" states and one superb French bistro in upstate New York - moules et frites, an enormous pork chop, and a lovely rare entrecôte that fed us for two days afterwards).
We've dined at the French Laundry, which was, as P put it, "transcendent" (mini ice cream cones of beet and horseradish; salmon and dill cream, oysters and pearls, the best foie gras in human experience, bread, butter and salt unlike any other, visual (and gustatory, of course) perfection on a plate, service like a dance, divine rabbit, six (!) dessert courses, truffles to finish, a surprise of "breakfast" - enough signature shortbread for eight); at Jardinière (cocktails, shockingly casual waiters, beautiful pairings, beef to die for and a $1000 bill); at Moosewood (an excellent simple flatbread with dill havarti and sharp scallions - a far cry from the dismal lunch I had there in May); at wd-50 (foie gras, again, but this time with malt balls (!!); cold lychee soup with unforgettable textures (dehydrated candied chicken, warm; fatty chicken confit, cool); jasmine custard squeezed out of a tube; nasturtium ice cream); at Jojo's (the best duck ever eaten by either C or P, perfectly rare); at Morimoto (wagyu carpaccio without compare; a bi bim bop prepared at table with crispy rice and seared yellowtail; duck (yes, again) with foie gras croissant to be dipped in barely cooked duck egg yolk).
It has been quite a summer!
Tonight, though, we are enjoying some of our own simple food. Exceptional rustic pâté from The Piggery on rye crisps with Novak's mustard; "eye-opener" bloody Marys with worcestershire, horseradish, lime and V8, P's simple beef chili with fresh farmers' market carrots and sweet corn; new potatoes and sour cream; excellent ginger cake (not Crixa, but I tried).
The cake recipe, adapted from Epicurious, is below.
We are glad to be home, and to be cooking.
Molasses Ginger Cake
Ingredients
3 1/4 cups all purpose flour
5 teaspoons ground ginger
2 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup dark molasses
1 cup sugar
1/4 cup sour cream
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
1 cup vegetable oil
Preparation
Preheat oven to 350°F. Butter lasagna-sized cake pan. Sift first 5 ingredients into medium bowl. Whisk molasses, sugar, sour cream, eggs, and vanilla in large bowl until well blended. Whisk in 1 cup boiling water and oil, then dry ingredients. Pour batter into prepared pan.
Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 20 minutes; taste while still warm.
Epicurious remarks that this cake can be made 1 day ahead, covered and stored at room temperature; they serve it with warm caramel sauce and whipped cream - I serve it plain.
