Questlove - "Goodbye Isaac"
je sjajan članak iz NY Times-a od pre par godina. Da budem preciznija - MARCH 9, 2010, 4:20 PM. Na muškoj čajanci okupili su se Robert Howe, Adam Stolorow, Dominic Vine, Kyle Boyd, Scott Matthew, Louis Howe (guglovala sam neke… čajanka je bila prilično egzotičan mix, moram odmah da dodam), dok su fantastične fotografije delo Susanna Howe.
Muška čajanka zvuči kao paradoks. Baš zbog toga na minus deset ne postoji ništa slađe. U suštini sve se svodi na men with facial hair in abundance & čaj, uz još poneki delikates sa strane. Teme na meniu - od ribolova do Edgar Allan Poe-a and back again… Uglavnom, za mušku čajanku NY times preporučuje sledeće:
Adapted from Nigel Slater
1 cup (2 sticks) unsalted butter, softened, plus more for pan
1¼ cups raw sugar, such as turbinado or demerara
4 large eggs
¼ cup brewed espresso
2 teaspoons pure vanilla extract
1⅓ cup unbleached all-purpose flour
⅓ cup whole-wheat flour
¼ cup wheat germ
2 teaspoons baking powder
¾ teaspoon salt
1½ cups coarsely ground nuts, such as blanched hazelnuts or almonds
8 ounces coarsely chopped best-quality dark chocolate
2-3 tablespoons each: millet and chia seeds
1. Preheat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper.
2. Put butter and sugar in the bowl of an electric mixer; beat on medium-high speed until lightened and fluffy, about 4 minutes. Reduce speed to medium-low and add the eggs, one at a time, making sure they’re incorporated before adding the next. Beat in espresso and vanilla. Add the flours, 2 tablespoons wheat germ, baking powder and salt; beat on low speed until just incorporated. Using a large spatula, fold in most of the chopped nuts and chocolate, reserving 1/2 cup of each for the top of the cake. Pour batter into prepared baking pan and gently smooth the top. Scatter reserved nuts and chocolate on top of cake, along with the remaining 2 tablespoons wheat germ, millet and chia seeds.
3. Bake until golden brown and a wooden skewer inserted in the center of the cake comes out clean, 70 to 90 minutes. Transfer to a wire rack and let cool 20 minutes before removing from pan.
Adapted from Kaori Endo at Rose Bakery, Paris
1 heaping cup flour
½ teaspoon instant yeast
½ teaspoon salt
2 heaping tablespoons matcha green tea powder
¼ cup unsalted butter
⅔ cup crème fraîche
3 egg yolks
1¼ cups sugar
¼ cup raspberries (can use frozen).
1. Preheat the oven to 350 degrees. In a medium bowl, mix the flour, yeast, salt and matcha powder. In a small pot, melt the butter. Add the crème fraîche to the butter and whisk; remove from heat.
2. Whip the eggs, yolks and sugar until the mixture is white and thick. With a spatula, gradually fold in the dry ingredients. Then add the crème fraîche/butter mixture. Pour half of the mixture into a buttered cake pan. Distribute half of the raspberries into the batter. Pour the rest of the mixture into the pan, then the second half of the raspberries, using your finger to press them just below the surface.
3. Bake until lightly golden and a knife inserted comes out clean, 40 to 50 min.
fotografije i recepti preuzeti sa NY Times-a
btw: muška čajanka me je potsetila na ovaj post