Somewhere during the flurry of the Food Conference and the final shift from autumn into cozy “wintery-mix” weather, The Jew & The Carrot turned one year old.
This first year was a biggie – mentions in the Wall Street Journal and
New York Times, two awards (best new blog and best kosher food/recipe blog from The Jewish & Israeli Blog Awards), interviews with food experts like Michael Pollan and Joan Nathan…phew. We hope that our second year will continue to bring growth to the blog, as we continue to bring you the best news, writing, recipes, and resources from the new Jewish food movement.
In celebration of this milestone, we have two gifts for readers. The first is a recipe for my mom’s “Moistest Chocolate Cake.” This is the best chocolate cake (no, seriously) and a birthday staple in my house growing up. I’ve written about this recipe elsewhere, but couldn’t resist sharing it with you all in honor of The Jew & The Carrot’s birthday. Get the recipe below the jump.
The second is a chance to win a copy of Farmer John’s Cookbook: The Real Dirt on Vegetables! Farmer John is a CSA farmer based in Illinois. He’s got a serious farming heritage and one of the most entertaining personalities in the fields (note the red feather boa accompanying the coveralls on the book cover.) His cookbook offers seasonal recipes, photos, and stories from his farm Angelic Organics. Answer this question to be entered into a raffle for a copy of Farmer John’s Cookbook: What is your favorite birthday food tradition? (It can be wacky or sweet – but it has to be something food-related that you do for birthdays. Only related comments will be entered into the raffle.)
Cake recipe below the jump…
Carol Koenig’s “Moistest Chocolate Cake”
I used to love my birthday cakes decorated with roses made from the frosting below, colored with a little red food coloring. These days, I’d probably use a drop or two of beet juice to achieve that perfect pink color.
2 cups flour
1 tsp salt
1 tsp baking powder
¾ cup cocoa
1 tsp real vanilla
2 cups raw sugar
1 cup canola or vegetable oil
1 cup organic milk
2 eggs (free range, of course)
1 cup hot coffee (I actually recommend instant stir-in coffee for this recipe. Save the good-quality strong stuff in your pantry for breakfast.)
Combine dry ingredients. Add oil, hot coffee and milk. Mix at a medium speed for 2 minutes. Add eggs and vanilla and beat 2 minutes more. Pour into a greased and floured 9×13 or layer cake pan. Bake 25-30 minutes at 350 degree.
1/2 lb powdered sugar
2-3 tbsp milk
1 ½ heaping tsp soft butter
1 tsp vanilla
Beat with mixer 3-5 minutes. If too thick, add milk, a smidge at a time. Variation: add 2 tbsp cocoa for chocolate frosting.