Antiques Roadshow junkie?
Do you think Bridget Lancaster (America's Test Kitchen) is the best chef ever?
If you answered yes to any of those questions and are local (and truthfully, the entire state of South Dakota is considered local...many of us drive more miles just to have pizza than some other states do in a month), then you are most likely a supporter of South Dakota Public Broadcasting. Hubs and I certainly are. He doesn't miss an episode of Antiques Roadshow (and once left me sitting outside beside the fire pit on a beautiful evening to come inside and watch...even though the DVR was set). We are also anxiously awaiting the next season of Downton Abbey to premiere this fall. Which suitor will Mary choose? What else can happen to poor Edith? Anna and Bates? Oh, my.
And let's face it, aside from Julia Child reminding everyone that with a little practice, anyone can cook, America's Test Kitchen is the best thing since sliced bread. They have even reviewed the knives, and can tell you which one is best for slicing that bread. If there is something that you want to prepare, the Test Kitchen has done it, tested the various methods, and can give you no nonsense and easy to understand science behind that preparation.
It is an understatement to say that I was beyond flattered when approached by SDPB to be included in the Food and Cooking Section of their website. Wow! That is almost like rubbing shoulders with Mark Walburg, having tea with the Dowager Countess of Grantham, or yumming it up with Christopher Kimball. But, there I am! Click on the Food Blog link on the right of the Food and Cooking page, and On My Plate is front and center!
I am honored and excited to be a part of the SDPB website. Their Food and Cooking page also contains links for the food related South Dakota Magazine online content, NPR, and a wide variety of other sources. I urge you to check it out, and while you are there, why not click on the tab to Support SDPB and consider becoming a Friend.
SDPB is a member-supported,community-based, commercial-free public broadcasting service supported by the Friends of South Dakota Public Broadcasting. Friends provides the majority of the funding for the programming that you see and hear on television, radio and online. Your contribution is vital to keep SDPB a strong, independent voice, available to all viewers and listeners free of charge.
So...I feel like celebrating. Whose with me? Hip Hip Hooray for SDPB! Let's have cake. How about Blueberry Lemon Poppy Seed Cake?
(adapted from Cooking Light)
Baker's Joy Cooking Spray
1 3/4 cups sugar
3/4 cup unsalted butter, softened
4 large eggs
3 cups flour
1 tablespoon baking powder
1 tablespoon poppy seeds
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh blueberries
3/4 cups buttermilk
1/3 cup fresh lemon juice (about 3 lemons)
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup powdered sugar
1 tablespoon buttermilk
1 tablespoon fresh lemon juice
Preheat oven to 350F.
Generously coat bundt pan with cooking spray. (I really can't recommend Baker's Joy enough; I was bundt pan challenged, until I discovered it.)
Beat in eggs, one at a time.
Combine flour, baking powder, poppy seeds, baking soda, and salt in a separate bowl.
Combine 3/4 cup buttermilk, 1/3 cup lemon juice, and extracts in a large measuring cup.
Add flour mixture and buttermilk mixture alternatingly little by little to the sugar mixture until all combined.
Toss the fresh blueberries with just a bit of flour and fold into the batter.
Pour batter into prepared pan.
Bake for 45 minutes or until wooden pick inserted in center comes out clean.
Cool pan on a wire rack for 10 minutes.
Remove cake from pan and finish cooling on rack.
Prepare glaze by whisking together powdered sugar, buttermilk, and lemon juice until combined.
Pour over warm cake and cool completely. (Serves 16)