1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:3O/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
My Welcome Table
It's More Than Food
Straight from the Source
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"It's really important that the research be solid on the site. I have open comments; I want readers to be able to interact with the content." [9:45]
"One of the things that really fascinates me is connecting to a historical person and seeing what they were eating or cooking." [12:50]
-- Tori Avey on A Taste of the Past
Emily Dickinson's Coconut Cake
2 cups flour
1 tsp cream of tartar + 1/2 tsp baking soda OR 1 1/2 tsp baking powder
1 cup sugar
1/2 cup unsalted butter, room temperature
1/2 cup milk
1 cup shredded coconut
Preheat your oven to 325 degrees F. In a large mixing bowl, sift together the flour and cream of tartar + baking soda OR baking powder. I used my antique sifter to get in the "Emily Dickinson" mood.
In a medium mixing bowl, cream the butter and sugar together till the mixture is light and fluffy, and the sugar is well incorporated into the butter. I did this by hand, the old fashioned way, like Emily Dickinson would have. It took several minutes. You can do it much faster with an electric mixer.
Mix in the eggs, then the milk.
Add liquid ingredients to dry and stir till just incorporated. A thick batter will form. Do not overmix.
Fold in the shredded coconut. If your shredded coconut is dry (not fresh), rehydrate it with a little warm water and drain well before mixing it into the batter. Again, don't overmix.
Spread the batter into a small loaf pan.
Bake the cake for 50-60 minutes on the middle rack of your oven till cooked through and golden brown around the edges. Test with a skewer or toothpick for doneness in a few places-- if the toothpick comes out clean (no wet batter sticking to it), it's done.
The cake is not overly sweet, which was perfect for me (I don't like my desserts too sweet). If you want to sweeten it up, use a bit more sugar, or use sweetened coconut instead of regular coconut. Enjoy!
Tags:Tori Avey, The History Kitchen, Emily Dickinson, history, food, food history, vintage cookbooks, Nebraska, Jewish food, family, recipes, blogging, Jewish cuisine, ingredients, primary sources, Gil Marks, mythology, baking, pineapple upside down cake, Leonardo Da Vinci, vegetarian, food holidays, Chicken and Waffles, Harlem,
"Forgiveness means forgiveness. It's setting a new slate." [10:15]
--Rabbi Daniel Bronstein on Arts & Seizures
"The Chinese came and started opening up restaurants and Jews started eating there because it was one of the only kinds of restaurants they could afford to eat in. It was cheap and there were a lot of things that felt familiar about it." [21:10]
--Sari Kamin on Arts & Seizures
"The number of things that went into making Italian Jewish cuisine... created a cuisine of incredible variety- even though it was all Jewish in some way. There were also issues whether or not some of these dishes came to be associated with Jews- and that was sometime the case- but most of these dishes were brought by Jewish people." [6:50]
"There has been fusion since there have been borders!" [15:00]
-- Cara De Silva on A Taste of the Past
"One thing that is notable about Jewish Italian cuisine is that it was influenced by so many immigrants, sort of like Jewish food in the United States." [11:20]
-- Jayne Cohen on A Taste of the Past