The plums she likes to use are the kind with red flesh, not the yellow. Yet they are deceptively similar from the outside, as you can see, so be sure to ask the vendor.Amy caters all kind of events, works as a personal chef, and also does these cool underground dinners about one every month — the next one has an Italian theme and will take place on July 11th. There are still a few spots left and you can get info about all of her services here at her website, Amy’s Culinary Adventures.

Amy’s Caramelized Plum Almond Upside Down Cake

Makes one 10 ½ -inch cake  Serves 8

For the topping:

6          tablespoons unsalted butter

3/4       cup packed light-brown sugar

5          ripe red hearted plums, such as flavorosa

1          tablespoon of light corn syrup

 For the batter:

1 1/2    cups all-purpose flour

2          teaspoons baking powder

1/4       teaspoon salt

8          tablespoons (1 stick) unsalted butter

1          cup granulated sugar

2          teaspoons pure vanilla extract

1 1/2    teaspoons almond extract

2          large eggs, separated

1/2       cup whole milk

1/4       teaspoon cream of tartar

1. Make the topping: Melt butter in the bottom of a 10 1/2-inch cast-iron(or other heavy ovenproof) skillet over medium heat. Add brown sugar, stirring until dissolved. Add corn syrup and stir to form a nice syrup. Swirl to coat the bottom; remove from heat, and cool slightly. Cut plums into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.

2. Make the batter: Preheat the oven to 350. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add vanilla and almond extracts; beat to combine. Add egg yolks, one at a time, beating to combine.

4. Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated.

5. In a large bowl, beat reserved egg whites and the cream of tartar with a hand mixer until stiff but not dry. Using a rubber spatula, fold egg whites into the batter. Transfer to skillet. Using an offset spatula, spread the batter evenly, being careful not to disturb the plums.

6. Bake until well browned on top and a cake tester inserted into the center comes out clean, about 45 minutes. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature.

 Note: This recipe also works very well with pears and apples!

Recipe Developed by Chef Amy Jurist

An original post by Sarah Auerswald. Photos by me and by Amy Jurist.

Anyway, I then set off in search of vegetable chefs, and I found Philippa, who’s going to do quite a lot of cooking this week. She hasn’t given us recipes so much as inspiration for what to do with what we buy this week.

She bought Chinese broccoli and chilies to make fried rice. She also bought eggplant,which she’s going to either grill and toss with feta cheese or scoop out the flesh and mix it with yogurt to make a lovely dip. And then she got some asparagus she’s going to use for risotto. (And she pronounced it just the way Gordon Ramsay does in his show, Hell’s Kitchen: “ree-soht-to”.)  Love it! Thanks, Philippa!

An original post by Sarah Auerswald. With original photos by Chelsea Magdaleno.

He’s going to grill this zucchini and make a lovely side dish — or veggie main course.

Start with these cute, round zukes, slice them 1/2′ thick, toss with fresh, chopped garlic, olive oil, cracked pepper, kosher salt, and balsamic vinegar while you prepare your grill. Then cook them for about 2 – 3 minutes per side. When they’re done, sprinkle them with some feta cheese and call it a day. A simple and delicious summer dish.

Thanks, Sean!

Original post by Sarah Auerswald.

Original photos by Chelsea Magdaleno.

I think.

If I haven’t done it a disservice already, I want to point out that its run finishes up tomorrow night. Last chance to get a glimpse of Alt Universe, which I BELIEVE is pronounced “Ky-merica-theater”. Sort of. But I could be wrong. You’ll have to go and find out for yourself.

The show is by Mar Vista resident, Eames Demetrios, who is described as 3-dimensional storyteller. It sounds like an amazing evening’s event.

Running tonight and tomorrow, May 27 and 28, 2009, at the Fanatic Salon Theatre, 3815 Sawtelle Blvd.

An original post by Sarah Auerswald.

This promises to be FULL of information about what the budget cuts will mean to the schools and how we can be a part of the solution. Bring your questions and your enthusiasm! Our outgoing School Board member, Marlene Canter, will be there, as will Michelle King, Superintendent of LAUSD Local District 3.

An original post by Sarah Auerswald.

Cafe Laurent serves up some delicious food at the farmer’s market (and at their restaurant on Overland, too). You can get an omelette, made to order,

baguettes to eat with cheese,

or croissants to die for.

Check them out the next time you’re at the market.

(*Plus Mar VIsta Mom is out of town this weekend, so we posted ahead of time. See what I’m up to on Sarah’s Blog.)

An original post by Sarah Auerswald.

Original photos by Chelsea Magdaleno.

Today, Kerry O’Bryan will be making Kohlrabi Slaw, which is great, because I don’t think I’ve ever eaten a kohlrabi and wouldn’t have known what to do with one.

The simple salad includes radishes, red kohlrabi, white kohlrabi, celery greens and some fava beans tossed in for good measure. She slices the kohlrabis and radishes into julienne, chops the celery greens, adds the fava beans and then tosses the whole thing with a dijon vinaigrette dressing (honey, apple cider vinegar, dijon mustard, olive oil, salt and pepper).

Thanks, Kerry! Sounds delicious and refreshing!

An original post by Sarah Auerswald.

Really terrific original photos by Chelsea Magdaleno.