Stout Gingerbread Cake

I ran across this recipe in Sunset and made it for the aforementioned gathering. I made three changes, substituting 1/2 cup coconut oil for one of the three (!!) sticks of butter, switching in Bison Brewing's Organic Chocolate Stout for the Guinness, and using a 13x9 pan instead of the two 8x8s. It came out moist and dark and tasted reasonably interesting, though it's much better the day after it's made. Right after it comes out of the oven, before the flavors have mellowed together, it has a weird sort of bitter taste.

It's not difficult to make, despite the lengthy ingredient list. It requires three vessels: a pot for the molasses, beer and baking soda; a bowl for the flour, salt and spices; and a bowl for the sugar, butter, eggs, ginger, and lemon peel. Mix separately and then combine, very easy, and since the fat is melted it doesn't require the use of a mixer.

Escarole/Spinach/Cilantro Salad with Anchovy Vinagrette

I picked up a lovely head of escarole on a whim Saturday, and promptly stumbled across a version of this recipe in Sunset magazine. Since I was cooking for five or six people on Monday, I added half a bag of spinach and a clump of cilantro to the escarole. It was just enough for five, though everyone wanted more.

1 head escarole, cored and roughly chopped
1/2 bag baby savoy spinach
1/2 cup fresh cilantro leaves

Dressing:
2 cloves garlic
4 anchovies, deboned if necessary
1/4 tsp salt (heaping)
1/4 tsp pepper
Juice of 1 lemon
1/2 cup good olive oil (you may not need this much)

Mash garlic, anchovies, salt and pepper in a mortar. Scrape into small mixing bowl and slowly whisk in lemon juice and some of the olive oil. Taste periodically to ensure the dressing doesn't get too oily. Toss leaves together and drizzle with some of the dressing. Toss, taste and add dressing as necessary.

I added the 1/2 tsp salt the recipe originally called for, but in combination with the anchovies this was slightly too much salt. I believe it also called for more olive oil, but I used less than half a cup and the result verged on unpleasantly slick (though still delicious).

I wasn't very familiar with escarole before I picked up this head at the farmers' market (because it was cheap and beautiful). Wish I could remember which stand it was. I was expecting something bitter, perhaps suitable only for braising, but I was pleasantly surprised to find it slightly nutty and almost sweet.