Wednesday, August 28, 2013

Labor Day Camping Round-up

Camping! Loves Food, Loves to Eat

Labor Day! Camping! You�re camping, right? I went camping last weekend (because I have other very important plans this weekend). So here are some of my insta-photos from that camping trip, plus a lil� camp-food round up for ya!

Camping! Loves Food, Loves to Eat
�Oh, what are my very important plans, you ask? Well�since you asked�OMG you guys. Deathcab is playing Transatlanticism in full at Bumbershoot!!! AAHH! I�ve actually never been to Bumbershoot� I�m not a big music-festival fan. I mean, I like music. I like festivals. But, the crowds and stuff. I don�t know. I just don�t know. Wait� I�m not even sure I like festivals.

Camping! Loves Food, Loves to Eat
Anyway, Transatlanticism!!! Are you dying yet!? I am. That album was the soundtrack of my freshman year in college (which was 10 years ago�I�m old now). The. Soundtrack. Aside from Get Lowwhich I�m embarrassed to admit was my dance-party JAM that year (to the windows, to the walls!)the most defining moments of my first two years of college include Ben Gibbard.

Camping! Loves Food, Loves to Eat
I�m not even kidding. Evan and I broke up to a song from that album two days after we first started dating. Tiny Vessels. How emo, right? Is emo even a thing anymore? And the Transatlanticism tour is the first show we ever went to together. At the Showbox. My friend V and I wore matching outfits to that show, which is kind of weird, right? So anyway, I�m going with Evan and his twinsie Mark. It�s going to be epic. We might cry. All 3 of us. I can�t wait. I�m freaking out a little.

Camping! Loves Food, Loves to Eat
Ok. Camping. GO!

PS. If you make s�mores, please put berries in them. Fresh picked huckleberries if you can.

Monday, August 26, 2013

Baja-Maui Zucchini Tacos

Baja-Maui Zucchini Tacos: Loves Food, Loves to Eat
Ok, I know the name for these tacos is a bit confusing. What's a Baja-Maui zucchini taco, you ask? 

Baja-Maui Zucchini Tacos: Loves Food, Loves to Eat

Well� the Baja comes from Baja-style fish tacos. You know, battered/breaded fish tacos with creamy white sauce and cool, crunchy cabbage. So good! That's basically what these are. Except, instead of fish, they're filled with zucchini. Maui-style zucchini! When Evan and I went to Maui a million years ago, we had this awesome fried zucchini at a fish stand. It was coconutty and crunchy, breaded in panko, coconut, and black sesame seeds. 

Baja-Maui Zucchini Tacos: Loves Food, Loves to Eat
I decided to recreate that delicious zucchini (but baked, instead of fried), and throw 'er in a Baja-style taco with tangy white sauce. Meatless Monday, at your service. Also guys and gals, this is a great way to use up those loads of zucchini you have on your hands. Not that I would ever complain about loads of zucchini (um, hello� gimme that goodness!), but I've heard you� you lucky jerks with your overflowing gardens. 

Baja-Maui Zucchini Tacos: Loves Food, Loves to Eat



Get on these tacos, ASAP! 

Baja-Maui Zucchini Tacos
Makes 4-6 tacos

4 small-medium sized zucchini
1 cup flour
1 cup panko
1/4 cup desiccated coconut
1 tablespoon black sesame seeds
2 eggs
1/2 cup coconut milk
Salt & Pepper
Baja White Sauce (recipe below)
Shredded cabbage
Sliced green onions
Corn tortillas
lime wedges

Preheat oven to 425 degrees, and line baking sheet with parchment paper. 

Cut zucchini in half, then cut lengthwise in quarters. 

Set up your breading station:
Plate #1: Flour, salt, pepper
Plate #2: panko, coconut, sesame seeds
Plate #3: eggs and coconut milk, whisked together until mixed

To bread, first coat zucchini stick in flour, then egg, then panko mix. It's best to do just one at a time, to avoid making a big messy breading clump. 

Arrange zucchini on baking sheet, with a little bit of space between each one. Salt breaded zucchini. Bake for around 15 minutes, until panko is crispy and golden, and zucchini is cooked but not soggy. 

To assemble: Heat corn tortillas, and fill with cabbage, zucchini, sauce, and green onions. Serve with lime wedges. 

Baja White Sauce

1/3 cup sour cream
1 tablespoon mayonnaise 
Juice from 1 lime
1 tablespoon coconut milk
Hot sauce (like Tapatio) 
1/2 teaspoon granulated garlic
Salt & Pepper

Whisk all ingredients together until smooth, add more hot sauce or coconut milk, to taste. 

More Thoughts on Cold Training: Biology Chimes In

Now that the concept of cold training for cold adaptation and fat loss has received scientific support, I've been thinking more about how to apply it. A number of people have been practicing cold training for a long time, using various methods, most of which haven't been scientifically validated. That doesn't mean the methods don't work (some of them probably do), but I don't know how far we can generalize individual results prior to seeing controlled studies.

The studies that were published two weeks ago used prolonged, mild cold exposure (60-63 F air) to achieve cold adaptation and fat loss (1, 2). We still don't know whether or not we would see the same outcome from short, intense cold exposure such as a cold shower or brief cold water plunge. Also, the fat loss that occurred was modest (5%), and the subjects started off lean rather than overweight. Normally, overweight people lose more fat than lean people given the same fat loss intervention, but this possibility remains untested. So the current research leaves a lot of stones unturned, some of which are directly relevant to popular cold training concepts.

In my last post on brown fat, I mentioned that we already know a lot about how brown fat activity is regulated, and I touched briefly on a few key points. As is often the case, understanding the underlying biology provides clues that may help us train more effectively. Let's see what the biology has to say.

Biology of Temperature Regulation

Read more �

Thursday, August 22, 2013

Road Trippin: Lake Shasta

Loves Food, Loves to Eat: Lake Shasta
Weekend before last, Amanda, Evan, and I road-tripped from Seattle to Lake Shasta, in northern California. We drove through Oregon's Willamette Valley wine country, and stopped at Ankeny winery� home to a super old cemetary and crazy red-eyed emu. We met up in Cali with Mel's side of the fam, for a little houseboat reunion.

Loves Food, Loves to Eat: Lake Shasta
Lake Shasta (or Shasta Lake, both work), is one of the most beautiful places ever. We had unbelievable sunsets each night, and the light is constantly changing, making the water glisten and sparkle at certain times, and turn a deep, dark greenish blue at others. And the red-orange shorelines contrast with the water, mountains, and trees beyond like you wouldn't believe. It's really a photographer's playground out there.  Not to mention we made a few friends, including a giant bald eagle that swooped down right next to us (and almost hauled off my little cousin!). We did a ton swimming and floating, ate and drank, and played a whole lot of Barbies (again, little cousin). Here are a few of my favorite shots from the winery and the lake. 

Loves Food, Loves to Eat: Lake Shasta
Loves Food, Loves to Eat: Lake Shasta
Loves Food, Loves to Eat: Lake Shasta

Loves Food, Loves to Eat: Lake Shasta
Loves Food, Loves to Eat: Lake Shasta
Loves Food, Loves to Eat: Lake Shasta
Loves Food, Loves to Eat: Lake Shasta
Loves Food, Loves to Eat: Lake Shasta
Loves Food, Loves to Eat: Lake Shasta
Loves Food, Loves to Eat: Lake Shasta
Loves Food, Loves to Eat: Lake Shasta
Loves Food, Loves to Eat: Lake Shasta
Loves Food, Loves to Eat: Lake Shasta
Loves Food, Loves to Eat: Lake Shasta

Tuesday, August 20, 2013

Reflections on the 2013 Ancestral Health Symposium

I just returned from the 2013 Ancestral Health Symposium in Atlanta.  Despite a few challenges with the audio/visual setup, I think it went well.

I arrived on Thursday evening, and so I missed a few talks that would have been interesting to attend, by Mel Konner, Nassim Taleb, Gad Saad, and Hamilton Stapell.  Dr. Konner is one of the progenitors of the modern Paleo movement.  Dr. Saad does interesting work on consummatory behavior, reward, and its possible evolutionary basis.  Dr. Stapell is a historian with an interest in the modern Paleo movement.  He got some heat for suggesting that the movement is unlikely to go truly mainstream, which I agree with.  I had the opportunity to spend quite a bit of time with him and found him to be an interesting person.

On Friday, Chris Kresser gave a nice talk about the potential hidden costs of eradicating our intestinal parasites and inadvertently altering our gut flora.  Unfortunately it was concurrent with Chris Masterjohn so I'll have to watch his talk on fat-soluble vitamins when it's posted.  I spent most of the rest of the day practicing my talk.

On Saturday morning, I gave my talk "Insulin and Obesity: Reconciling Conflicting Evidence".  I think it went well, and the feedback overall was very positive, both on the content and the delivery.  The conference is fairly low-carb-centric and I know some people disagree with my perspective on insulin, and that's OK.   The-question-and-answer session after the talk was also productive, with some comments/questions from Andreas Eenfeldt and others.  With the completion of this talk, I've addressed the topic to my satisfaction and I don't expect to spend much more time on it unless important new data emerge.  The talk will be freely available online at some point, and I expect it to become a valuable resource for people who want to learn more about the relationship between insulin and obesity.  It should be accessible to anyone with a little bit of background in the subject, but it will also be informative to most researchers.

After my talk, I attended several other good presentations.  Dan Pardi gave a nice talk on the importance of sleep and the circadian rhythm, how it works, how the modern world disrupts it, and how to fix it.  The relationship between sleep and health is a very hot area of research right now, it fits seamlessly with the evolutionary perspective, and Pardi showed off his high level of expertise in the subject.  He included the results of an interesting sleep study he conducted as part of his doctoral work at Stanford, showing that sleep restriction makes us more likely to choose foods we perceive as unhealthy.

Sleep and the circadian rhythm was a recurrent theme at AHS13.  A lot of interesting research is emerging on sleep, body weight, and health, and the ancestral community has been quick to embrace this research and integrate it into the ancestral health template.  I think it's a big piece of the puzzle.

Jeff Rothschild gave a nice summary of the research on time-restricted feeding, body weight and health in animal models and humans.  Research in this area is expanding and the results are pretty interesting, suggesting that when you restrict a rodent's feeding window to the time of day when it would naturally consume food (rather than giving constant access during both day and night), it becomes more resistant to obesity even when exposed to a fattening diet.  Rothschild tied this concept together with circadian regulation in a compelling way.  Since food is one of the stimuli that sets the circadian clock, Rothschild proposes to eat when the sun is up, and not when it's down, synchronizing eating behavior with the natural seasonal light rhythm.  I think it's a great idea, although it wouldn't be practical for me to implement it currently.  Maybe someday if I have a more flexible schedule.  Rothschild is about to publish a review paper on this topic as part of his master's degree training, so keep your eyes peeled.

Kevin Boyd gave a very compelling talk about malocclusion (underdeveloped jaws and crowded teeth) and breathing problems, particularly those occurring during sleep.  Malocclusion is a modern epidemic with major health implications, as Dr. Boyd showed by his analysis of ancient vs. modern skulls.  The differences in palate development between our recent ancestors (less than 200 years ago) and modern humans are consistent and striking, as Weston Price also noted a century ago.  Dr. Boyd believes that changing infant feeding practices (primarily the replacement of breast feeding with bottle feeding) is the main responsible factor, due to the different mechanical stimulation it provides, and he's proposing to test that hypothesis using the tools of modern research.  He's presented his research at prestigious organizations and in high-impact scientific journals, so I think this idea may really be gaining traction.  Very exciting.

I was honored when Dr. Boyd told me that my 9-part series on malocclusion is what got him interested in this problem (1, 2, 3, 4, 5, 6, 7, 8, 9).  His research has of course taken it further than I did, and as a dentist his understanding of malocclusion is deeper than mine.  He's a middle-aged man who is going back to school to do this research, and his enthusiasm is palpable.  Robert Corruccini, a quality anthropology researcher and notable proponent of the idea that malocclusion is a "disease of civilization" and not purely inherited, is one of his advisers.

There were a number of excellent talks, and others that didn't meet my standards for information quality.  Overall, an interesting conference with seemingly less drama than in previous years.

Monday, August 19, 2013

Raspberry Blueberry Muffins

Raspberry Blueberry Muffins: Loves Food, Loves to Eat
Fall is just around the corner, and I love it and hate it. I'm not quite ready to say goodbye to long, sunny, cloudless summer days. To tomatoes that actually taste like tomatoes are supposed to taste. To flip flops and tank tops. I actually love fall, a lot� but it's short, and just around the corner from fall, is winter and spring. Seattle winters and springs mean nothing but grey skies and rain.

Raspberry Blueberry Muffins: Loves Food, Loves to Eat
I'm really excited for fall cooking�chili and pumpkin everything�but I don't want to wish away the sun too soon. Stop it with the candy corn, grocery stores, it's still summer! It's only August! I'm trying to soak up the last of this beautiful summer, and eat as much summer produce as I can. Tomatoes, berries, corn, zucchini, peaches�on everything, all the time. 

Raspberry Blueberry Muffins: Loves Food, Loves to Eat
Use up your fresh summer raspberries and blueberries in these muffins (ps. they're so ripe and good right now!) but don't let fall or winter stop you�in a few months, you can still make them, but with frozen berries. This is the pretty much the basic muffin recipe from Fannie Farmer, which Mel made (with huckleberries) my entire life. Maybe it's a nostalgia thing, but I've seriously never had a muffin I like more than these, flavor and texture. They taste like my childhood. And like summer. And, they're super duper easy. 

Loves Food, Loves to Eat
PS. Cut open a hot muffin and slather on some butter� trust me, you won't regret it. There's no other way.

Raspberry Blueberry Muffins
Adapted slightly from Fannie Farmer
Makes 12

2 cups all purpose flour 
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, lightly beaten
1 cup milk
1/4 cup melted butter
1/2 (overflowing) fresh raspberries
1/2 cup (overflowing) fresh blueberries
Course turbinado sugar, for sprinkling

Preheat oven to 375, and grease 12 muffin tins. 

Reserve 1/4 cup of the flour, and toss with the berries. Whisk together the remaining flour, baking powder, salt, and sugar. Add egg, milk, and butter. Stir until flour is damp and everything is just combined, but don't over mix. Lumps are ok! Gently stir in the flour coated berries. Fill muffin tins, sprinkle with course sugar, and bake for 20-25 minutes. 

Saturday, August 17, 2013

Hatch Chile Rellenos

Some like it hot.

Hatch Chile Rellenos: Loves Food, Loves to Eat
And some run to the kitchen to ice their flaming lips and cry like little babies and soak their burning hot hands/faces/mouths in olive oil and ice cream and butter and baking soda.

Hatch Chile Rellenos: Loves Food, Loves to Eat
Guys� I�ll admit it, I�m not a major heat seeker. I mean, I�m a 2 star kinda gal. But really, these peppers were hot. Blazing, blistering, freakin� hot.

Hatch Chile Rellenos: Loves Food, Loves to Eat
So, everyone knows that Hatch Chiles from New Mexico are like, the bees knees, right? Well, when I saw that Whole Foods had fresh NM Hatch Chiles, I went a little crazy with excitement. I love a good (mild-to-medium) green chile. And Amanda�s boyfriend Pete�s family lives in NM and has a chile farm (ranch?) for crying out loud. With visions of chile rellenos dancing in my head, I tweeted Whole Foods to find out which store had the goods, then sent Amanda to pick up our loot.

Hatch Chile Rellenos: Loves Food, Loves to Eat
Well, unknowingly, Amanda selected peppers from the HOT side of the bin� not the mild-to-medium side. So we made these super beautiful chile rellenos�stuffed peppers that even Pete�s peck-of-pepper-picking (er, growing) mom would be proud of�took a bite, and� holy effing hell. HOOOboy.

Hatch Chile Rellenos: Loves Food, Loves to Eat
Oh. My. Bejeezus. those peppers were hot. I think only 2 in the whole batch were edible! Yowza! Amanda�s hands were on fire from peeling the peppers, my lips felt like they were melting off my face from ONE FREAKING BITE!

Hatch Chile Rellenos: Loves Food, Loves to Eat

The two not-hots that made it into Amanda�s basket were actually really, really delicious. So, you should definitely make this recipe. Tasty green chile peppers wrapped around melty jack cheese, battered and fried up all golden� it�s a winner. But make sure you choose from the mild bin. Or have sour cream/ice/ice cream/fire extinguishers on hand.

Hatch Chile Rellenos: Loves Food, Loves to Eat

Good luck.

Hatch Chile Rellenos: Loves Food, Loves to Eat
Chile Rellenos
Adapted from this recipe 

There are a few steps involved, so be sure to read through the whole recipe before getting started!

10 large whole green chiles, with stems
1 lb jack cheese, cut into strips
1 cup flour                        
3/4 cup cornmeal
1 teaspoon baking powder           
1/2 teaspoon salt                    
1 cup milk
2 eggs, slightly beaten
Oil for frying       

Optional for serving:
Cotija cheese
Sour cream
Red or green chile sauce     

First, you need to blister the peppers and remove the skin: Roast the peppers, either on the grill, under the broiler, or on a gas burner, turning occasionally, until blackened and blistered on all sides.

Put hot blistered peppers in a paper bag, and roll tightly to seal. Let the chiles steam until cool, about 15 minutes. Gently scrape away and discard the skins, slit the peppers open lengthwise on one side (below the stem), and gently remove the seeds.

While the peppers are steaming in the bag, prepare your batter: Whisk together flour, cornmeal, baking powder, and salt. Stir in eggs and milk until smooth.

To assemble and cook: Heat 2 inches of oil in a heavy bottomed pan on medium-high heat. Fill peeled peppers with cheese strips, being careful not to rip pepper, and roll closed. Dip in batter. Fry, turning once, until golden brown. Drain on paper towels.

Tuesday, August 13, 2013

AHS Talk This Saturday

For those who are attending the Ancestral Health Symposium this year, my talk will be at 9:00 AM on Saturday.  The title is "Insulin and Obesity: Reconciling Conflicting Evidence", and it will focus on the following two questions:
  1. Does elevated insulin cause obesity; does obesity cause elevated insulin; or both?
  2. Is there a unifying hypothesis that's able to explain all of the seemingly conflicting evidence cited by each side of the debate?
I'll approach the matter in true scientific fashion: stating hypotheses, making rational predictions based on those hypotheses, and seeing how well the evidence matches the predictions.  I'll explore the evidence in a way that has never been done before (to my knowledge), even on this blog.

Why am I giving this talk?  Two reasons.  First, it's an important question that has implications for the prevention and treatment of obesity, and it has received a lot of interest in the ancestral health community and to some extent among obesity researchers.  Second, I study the mechanisms of obesity professionally, I'm wrapping up a postdoc in a lab that has focused on the role of insulin in body fatness (lab of Dr. Michael W. Schwartz), and I've thought about this question a lot over the years-- so I'm in a good position to speak about it.

The talk will be accessible and informative to almost all knowledge levels, including researchers, physicians, and anyone who knows a little bit about insulin.  I'll cover most of the basics as we go.  I guarantee you'll learn something, whatever your knowledge level.

Saturday, August 10, 2013

Arctic Char with Sorrel Pesto and Pumpkin Leaf Thoren on CBC's Weekend Morning Show

This morning I will be presenting the following on CBC's Weekend Morning Show with guest host Laurie Hoogstraten.  Gorgeous Arctic Char is available year round at Gimli Fish.  It is consistently a beautiful product.

The Bean or Pumpkin Leaf Thoren is a Kerala, South India recipe.  I used a mix of tender zucchini leaves and stems, squash and pumpkin leaves as well.  I'm thinking of trying these leaves in a Tajine dish substituting for Swiss Chard, although, that is healthy in the garden now as well. 



Arctic Char with Sorrel Pesto

Pesto
2 handfuls fresh sorrel (gorgeous perennial available to plan from Sage Garden Herbs)
1 handful basil
1/2 cup walnuts or pecans, chopped
1 garlic clove
juice of one lemon (optional, I left it out as the sorrel is very lemony)
1/4 cup good olive oil
black pepper

Arctic Char
2 tbs olive oil
1 fillet of Arctic Char (available fresh and local from Gimli Fish)
pinch sea salt
good pinch black pepper

1. Pur�e the pesto ingredients in a food processor or with a mortar and pestle. 
2. Heat olive oil in large pan over medium-high heat.  Season the fish and add it, skin side down for a few minutes (maximum 5).  Turn fish and cook for a few minutes more, depending on thickness of fish.  Remove fish from heat, plate and spoon pesto over. 

OR  Spoon a generous amount of the sorrel pesto over the uncooked Arctic Char and grill, on one side of a very hot BBQ until done or bake at 400� for 10-15 minutes, depending on the thickness of the fish.

Enjoy!

OR  Mix Sorrel Pesto with sour cream and spoon over cooked Arctic Char when plating.

Bean Leaf or Pumpkin Leaf Thoren

3 cups finely shredded bean or pumpkin leaves (use the youngest leaves and stems)
1 dried chili
1 pinch cumin seeds
2 shallots (or half of red onion)
1 cup grated coconut (unsweetened  A good one is available at Dino's Grocery Mart)
1 tbs oil (olive or canola, I often add a drizzle of good coconut oil on later for flavour and health)
2 tsp rice
2 tbs chopped onion
1 dry chili, broken
salt, to taste

1. Grind the chilli, cumin seeds and shallots together, coarsely.  Crush in the grated coconut.  Mix all together.
2. Fry mustard and rice in hot oil.  Add onion and chili pieces and saut�.  Add the ground ingredients and fry a little while.  Then add the greens and cook, with a little water and the salt until the water is all evaporated.  Medium heat.

Enjoy!

There are health benefits associated with bean and pumpkin leaves for anti-inflammatory benefits as well as benefiting people living with diabetes as it helps to regulate the blood sugars.  Squash and beans would have been grown, as part of the three sisters or three aunties for excellent permaculture for soil nutrition as well as for the benefits of eating.

Friday, August 9, 2013

Food Reward Friday

This week's lucky "winner"... cola!

Thirsty yet? Visual cues such as these are used to drive food/beverage seeking and consumption behavior, which are used to drive profits. How does this work? Once you've consumed a rewarding beverage enough times, particularly as a malleable child, your brain comes to associate everything about that beverage with the primary reward you obtained from it (calories, sugar, and caffeine). This is simply Pavlovian/classical conditioning*. Everything associated with that beverage becomes a cue that triggers motivation to obtain it (craving), including the sight of it, the smell of it, the sound of a can popping, and even the physical and social environment it was consumed in-- just like Pavlov's dogs learned to drool at the sound of a bell that was repeatedly paired with food.

Read more �

Tuesday, August 6, 2013

Lemon Cake with Blackberry Buttercream

Lemon Cake with Blackberry Buttercream: Loves Food, Loves to Eat
I made this cake, and it's delicious, and you should probably make it too. It's also really pretty. My blackberry frosting turned out bright pink (that's all the berries, no food coloring here!), which would be SO CUTE at a girl's baby shower. But I didn't make it for a baby shower, I made it for Amanda's birthday, which was also SO CUTE. 

Lemon Cake with Blackberry Buttercream: Loves Food, Loves to Eat
Guys, I wish I could tell you more about this cake right now, or about how the decoration job on this is "rustic" because I'm super impatient with frosting things (cut out sugar cookies are the worst), but really, I'm a little busy. Catching up on episodes of Parenthood in preparation for season 5. OMG. I laugh. I cry. Every single episode of that show is an emotional roller coaster. I'm out of control. 

Lemon Cake with Blackberry Buttercream: Loves Food, Loves to Eat
Ok, now I just talked about baby showers, Parenthood, and emotional roller coasters in one blog post. Don't get the wrong idea, folks� I know what you were thinking. You and your filthy minds. 

Lemon Cake with Blackberry Buttercream: Loves Food, Loves to Eat


Just make this cake already! 


Lemon Cake with Blackberry Buttercream

Cake
Adapted slightly from Martha Stewart

1 cup unsalted butter, room temperature
2 1/2 cups  all purpose flour (or 2.5 cups plus 2.5 tablespoons cake flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
2 cups sugar
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 cup milk
1 lemon, thinly sliced and seeded
Preheat oven to 350. Butter and flour two 8X2 inch cake pans, tapping out excess flour. 

Whisk flour, baking powder, baking soda, salt, and lemon zest.

In a large bowl (I used stand mixer) beat butter and 1 1/2 cups sugar until light and fluffy. Turn speed to low and mix in eggs and yolks, one at a time, scrape down bowl. Mix in 2 tablespoons lemon juice. Alternately mix in flour mixture and milk (scraping down bowl each time) beginning and ending with flour mixture; mix just until combined.

Divide batter between pans and smooth the tops. Bake until cakes start to pull away from sides of pans, about 32 minutes. Let cool in pans 10 minutes, then run a knife around edges of pans and invert cakes onto a wire rack.

While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan, lower heat, add lemon slices, and simmer for 25 minutes. Using a slotted spoon, transfer lemon slices to a sheet of waxed-paper. Stir remaining 1/4 cup fresh lemon juice into syrup.

Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely before frosting. Decorate with candied lemon slices and fresh blackberries, and drizzle any a bit of remaining lemons syrup over berries. 

Frosting
Adapted slightly from this recipe

?1 cup unsalted butter, room temperature?
4 cups powdered sugar
1/2 cup blackberry puree (from about 1 cup of loosely measured blackberries--see below for puree directions)?
1 tsp vanilla extract?
pinch salt?

Puree the blackberries in a small food processor or with immersion blender. Strain through a fine-mesh strainer, using a rubber spatula to press the juice and puree through. 

In a large bowl (I used electric mixture with paddle attachment) cream the butter at medium speed for 1 minute. Reduce speed to low, and (carefully, so you it doesn't go flying everywhere) add in the powdered sugar and pinch of salt. Mix until combined, then add the vanilla and blackberry puree. Increase speed to medium, and beat until smooth. 

It might look a bit separated at first, keep beating. If it's too runny, just add a bit more sugar, and likewise, if it's too stiff, add a bit of liquid (either a splash of milk or puree some more blackberries). 

Friday, August 2, 2013