Santa Barbara county’s 1st extra virgin olive oil producer going into my 25th year in 2023…that cake recipe is one I can taste reading the ingredients, almost without making. But I will make it. Thinking of throwing in chopped tarragon, using a peppery Extra V. Thanks for sharing. Those chefs you didn’t write about~it’s ok. I recently picked up our local Santa Barbara Independent featuring female farmers of the region. I was offended at first not to be included, especially with my history. Then I thought, hey comes with the territory at my age. People are more interested in pix of sexy women in expensive boots. I frequently work in flip flops and have white hair. Doesn’t make for the best photo. When successful people don’t get coverage again and again, we know our worth when clients like you keep coming back, making us come back too. That’s the real coverage!
I first discovered the olive oil citrus cake in Molly Wizenberg’s blog “Orangette”. The recipe she used came from the Booneville Hotel in the Anderson Valley. Her recipe is almost word for word to the one you have referenced here. I love the way that recipes get bounced around over the years. Whatever it’s provenance, it’s a delicious cake. I have made it many times with great success.
I worked for Julia Child in the second and third years of her TV show. A number of years later I studied with Madeleine Kamman, who held my working for Julia against me. Madeleine had it in for Julia for getting all the attention for her "French Cooking" when she wasn't French. In Madeleine's book you had to be a French woman to be able to teach French cooking. So her support of women wasn't always whole hearted. I think Madeleine was a better cook than Julia, but Julia was the great promoter. Also less caustic.
I worked at Oliveto in the mid 90s. Maggie Klein has amazing talent and taste and that recipe is my go to for whole citrus cake! She is a legend in my book. And she and her husband have created an incredible line of pasta called Community Grains that use California grown heirloom grains!
Thanks, Ruth, for the trip back in time and also for your honesty. The overlooked people are the ones most interesting today, right? I’d love your take on the massive influence California had in influencing how America cooked from the 1970s on.
Santa Barbara county’s 1st extra virgin olive oil producer going into my 25th year in 2023…that cake recipe is one I can taste reading the ingredients, almost without making. But I will make it. Thinking of throwing in chopped tarragon, using a peppery Extra V. Thanks for sharing. Those chefs you didn’t write about~it’s ok. I recently picked up our local Santa Barbara Independent featuring female farmers of the region. I was offended at first not to be included, especially with my history. Then I thought, hey comes with the territory at my age. People are more interested in pix of sexy women in expensive boots. I frequently work in flip flops and have white hair. Doesn’t make for the best photo. When successful people don’t get coverage again and again, we know our worth when clients like you keep coming back, making us come back too. That’s the real coverage!
I first discovered the olive oil citrus cake in Molly Wizenberg’s blog “Orangette”. The recipe she used came from the Booneville Hotel in the Anderson Valley. Her recipe is almost word for word to the one you have referenced here. I love the way that recipes get bounced around over the years. Whatever it’s provenance, it’s a delicious cake. I have made it many times with great success.
I worked for Julia Child in the second and third years of her TV show. A number of years later I studied with Madeleine Kamman, who held my working for Julia against me. Madeleine had it in for Julia for getting all the attention for her "French Cooking" when she wasn't French. In Madeleine's book you had to be a French woman to be able to teach French cooking. So her support of women wasn't always whole hearted. I think Madeleine was a better cook than Julia, but Julia was the great promoter. Also less caustic.
Never wanted so bad to read an 80's book. Thank you for sharing this!
I worked at Oliveto in the mid 90s. Maggie Klein has amazing talent and taste and that recipe is my go to for whole citrus cake! She is a legend in my book. And she and her husband have created an incredible line of pasta called Community Grains that use California grown heirloom grains!
Your perspective is always so honest. Recognizing that there were these maidens of the culinary world that also blazed trails in a quieter way …
Reading your writing is a joy. Thank you.
Remember Plearn?
Thanks, Ruth, for the trip back in time and also for your honesty. The overlooked people are the ones most interesting today, right? I’d love your take on the massive influence California had in influencing how America cooked from the 1970s on.
You sure do eat well when you eat well!