Monday, March 26, 2007

HAPPY BIRTHDAY PAPA!

Today is my dad's birthday- and I just wanted to give a nice, big shout out. Out of anyone, I'd have to say he's been my biggest cooking inspiration and influence. He always cooked dinner on weeknights since he would come home earlier than my mom, and whether it was tuna casserole or chicken with cashews, it was always delicious. His lobster bisque is a Christmas tradition, and the one time he tried to swap it out for a different kind of soup, all of our guests were crushed that they didn't get their yearly lobster bisque fix! So thanks, Papa, for being such a culinary mentor!

I did manage to make him a cake, but it was more of a breakfast item than a birthday cake. Once I saw a photo of this Lemon Upside Down Cake in the LA Times, I knew I had to make it- it was so beautiful. It was a cinch to make but next time I will put more lemons at the bottom of the pan to create a prettier top. Since my parents loaded me up with blood oranges from their tree, I think I will try an orange version as well. You probably have all of the ingredients to make this cake in your pantry (you can certainly substitute vanilla extract for vanilla bean) so it's a great cake to whip together at the last minute.



I don't know how it tasted since I didn't try it, but hopefully it was good.



You can find the recipe here.

6 comments:

Erin S. said...

oooohhh, thanks for the tip on this recipe and the article from the LA Times. Don't know how I missed it. My husband loooooovvveees all things lemon, so I'll have to make this (or the meyer lemon muffins!) soon.

P said...

I am so flattered. Thank you, and thank you for the lemon upside down cake. Very nice!

Chubbypanda said...

Anything that cute and flavored with love has got to be good.

cindym said...

this looks gorgeous! did you slice the lemons by hand or use a mandoline?? YUM!

Tokyoastrogirl said...

Erin: Yes yes, you should try it. At first I was worried that it would be too bitter with the rind, but it really does get nice, soft and marmalade-like.

P- I am happy you liked it!

Chubbypanda: Thanks for your nice comment.

Cindy: I did use a mandoline since I wanted it as thin as possible while still maintaining the shape. Next time I will add another ring of lemon slices since they spread so much in baking, and the entire top would look great covered completely in lemon slices, I think. Hope you're well- it's been awhile!!!

cindym said...

Ahh! I wondered. I have had bad luck slicing citrus fruit in my mandoline in the past, but I find it helps to throw the oranges or whatever in the freezer for an hour beforehand to firm them up...

Yeah it's been awhile! Trying to come up for air after some crazy work times...I was in LA for about 24 hours last weekend and thought of you!