Holy cannoli, I can’t believe Feed Me Phoebe is 1 year old!
Looking back on my welcome post from a year ago, I realize two things: 1) I need to start plucking my eyebrows, and 2) facial hair aside, I’ve come a long way in a year – especially, in learning what I want to talk about on this site, and the things I want to feed you and inspire you to feed each other.
It’s crazy all that can happen in a year. I started this site in the aftermath of a painful parting of ways with my best friend and business partner. Our food identity had become so fused, I spent the first few months in my new virtual home just trying to re-find my voice. I cooked the food that spoke to me, and reported on the friends, and the fun, that made my life in feeding people so satisfying. It was nice to shed structure and fly by the seat of my virtual pants!
Shortly after launching, I decided to dive into a crazy cross-country TV adventure. I took a break from the web, and from reality in general, to cook with chefs from around the world. It was a much-needed adventure, and I returned 22 cities later with renewed confidence, hungry to share my food with all of you. I was also very tan.
It sounds so silly to say, but it took me the better part of this last year—complete with two break-ups, a wild road trip, and a lot of time logged in the kitchen—to realize what type of cooking I stand for. Perhaps it was the love of ice cream and French fries that clouded my perception of myself. But when it comes to the food that comes out of my kitchen, I’m a healthy cook. There, I said it.
Luckily, I had you to feed me feedback, cook my recipes, and tell me how you feel about health and gluten and comfort food. You helped me define what exactly I meant by a balanced diet. And you helped me realize that above ease and self-sufficiency, feeling good about your body and your food, is the most compelling reason to get in the kitchen and get cooking.
To celebrate, I hope you’ll join me for a slice of polenta cake with a spring-inspired raspberry rhubarb compote. It represents just the kind of gluten-free baking I like to do, and satisfies all the cravings (specifically, my sweet tooth) that I hope you will all find more healthful ways to indulge in.
I’m so grateful and thrilled that so many of you have stuck with me through this web experiment. I hope you’ll hold onto your (chef) hats and join me for another year of healthy comfort food, gluten-free feasts, and yes, lots and lots of fun.
Cheers to you!
p.s. You’ll notice some improvements to the site – a print recipe function, powered by Ziplist, and many wonderful tweaks to the sidebar. I’m always trying to improve your experience here. If there’s anything else you’d like to see in the year to come, please let me know in the comments section!
p.p.s. I have a BIG GIVEAWAY coming up this Friday. Mark your calendars and make sure you stop by to nab some prizes!
The cake is adapted from The Year in Food.
- 1 cup polenta
- 3/4 cup almond meal/flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 2 extra large eggs
- 1/2 cup sugar
- 1/3 cup olive oil
- 1/4 cup nonfat Greek yogurt, sour cream, or creme fraiche
- 2 pints raspberries (or 1lb frozen)
- 1 cup chopped rhubarb (from 1 stalk)
- 1/2 cup sugar
- 10 basil leaves
- 2 tablespoons water
- Preheat the oven to 350 degrees F.
- Combine the polenta, almond meal, baking powder, cinnamon, and sea salt in a medium bowl with a fork.
- Whisk together the eggs, sugar, and olive oil. Beat until smooth and lighter in color. Stir in the yogurt.
- Fold the dry ingredients into the wet ingredients and stir until combined.
- Grease four 8-ounce ramekins with olive oil. Divide the batter among the ramekins.
- Bake in the oven for 35 minutes, until golden brown around the edges and a toothpick comes out clean. Allow to cool in the ramekins.
- Meanwhile, combine all ingredients for the compote in a small saucepan over high heat. Bring to a boil, then reduce heat to medium and simmer for 5 to 10 minutes, until the rhubarb is tender and the sauce has thickened. (You can store in an airtight container for up to 2 weeks.)
- Run a knife along the edge of the cakes to loosen them. Invert them onto a plate and serve individually with a generous drizzle of the raspberry-rhubarb compote.