while i like to think of myself as cautiously optimistic, i most definitely have a sunny disposition when it comes to life. so i'm sure it won't come to a shock to you that i LOVE valentine's day.

yeah yeah, it's hallmark manufactured holiday designed to sell candy and flowers, blah blah. you could look at it that way. or, you could look at it as a special day to be a little extra grateful for the love in your life. your parents, your kids, your besties, your pets. they all love you. celebrate it!

this morning i celebrated with my sixteen students, zee, the front desk girl who works with me in the mornings on tuesdays and thursdays, and this amazing sponge cake. 

vanilla + citrus sponge cake
serves: 8
prep time: 25 minutes
bake time: 40 minutes
cool time: 10 minutes
total time: 1 hour 15 minutes.
ingredients: 2 tablespoons unsalted butter, melted. .5 cup all purpose flour. .25 cup cake flour. .75 tsp baking powder. .5 tsp fine salt. 1 tbs honey. 1 vanilla bean, split and seeds scraped (or you can sub .5 tsp vanilla extract). 3 large egg yolks. 7 egg whites. 1 cup granulated sugar. 1 blood orange zested and sliced thin. 1 small grapefruit zested and sliced thin. 1 9x4 loaf pan. rubber spatula. mixer or hand blender. bakings pray. 

start by preheating your oven to 375 degrees f. sift together the flours, baking powder and salt and set it aside. if you like, you can take the extra time to cut hearts or other fun shapes with your grapefruit and blood orange slices. it's your loaf. go wild. 

in the bowl of a stand mixer with the whisk attachment or with a hand blender, combine the egg yolks and half the sugar. 

blend on high until pale yellow and thick. about 5 minutes.

pour the egg and sugar mixture into medium bowl land set it aside. clean the bowl and whisk. 

add in the egg whites and whip on high until soft peaks form. about 2-4 minutes.

with the mixer on high, pour in the remaining sugar and continue whipping until stiff peaks form. about 3-5 minutes more. you will know they are ready when you can flip your bowl upside down and nothing moves. 

while your eggs are whipping, combine your butter, honey, zest and vanilla beans in a small bowl. mix well. 

then, using your rubber spatula, fold a large scoop of the egg whites into the egg yolk mixture so it becomes light. 

then add the egg yolk mixture into the egg whites and fold it all together. just till it is no longer streaky.

fold in your flour mixture. 

fold in your butter, honey mixture. spray your loaf pan with baking spray.

pour your batter into the loaf pan and bake for 15 minutes, until the to begins to set. 

pull the loaf out, place your grapefruit and blood oranges slices as you like and pop it back in the oven for 20-30 minutes until a toothpick comes out clean.

the top should be golden brown. 

remove the loaf pan onto a raised cooling rack (you don't want the bottom to steam) and allow it to cool for 10 minutes. remove the sponge from the pan, slice and serve. you can store it in an airtight container for a few days. 

xo, a

vanilla + citrus sponge cake serves: 8 prep time: 25 minutes bake time: 40 minutes
cool time: 10 minutes
total time: 1 hour 15 minutes.
ingredients: 2 tablespoons unsalted butter, melted. .5 cup all purpose flour. .25 cup cake flour. .75 tsp baking powder. .5 tsp fine salt. 1 tbs honey. 1 vanilla bean, split and seeds scraped (or you can sub .5 tsp vanilla extract). 3 large egg yolks. 7 egg whites. 1 cup granulated sugar. 1 blood orange zested and sliced thin. 1 small grapefruit zested and sliced thin. 1 9x4 loaf pan. rubber spatula. mixer or hand blender. baking spray.
start by preheating your oven to 375 degrees f. sift together the flours, baking powder and salt and set it aside. if you like, you can take the extra time to cut hearts or other fun shapes with your grapefruit and blood orange slices. it's your loaf. go wild.
in the bowl of a stand mixer with the whisk attachment or with a hand blender, combine the egg yolks and half the sugar.
blend on high until pale yellow and thick. about 5 minutes. pour the egg and sugar mixture into medium bowl land set it aside.
clean the bowl and whisk.
add in the egg whites and whip on high until soft peaks form. about 2-4 minutes.
with the mixer on high, pour in the remaining sugar and continue whipping until stiff peaks form. about 3-5 minutes more. you will know they are ready when you can flip your bowl upside down and nothing moves.
while your eggs are whipping, combine your butter, honey, zest and vanilla beans in a small bowl. mix well.
then, using your rubber spatula, fold a large scoop of the egg whites into the egg yolk mixture so it becomes light.
then add the egg yolk mixture into the egg whites and fold it all together. just till it is no longer streaky. fold in your flour mixture. fold in your butter, honey mixture. spray your loaf pan with baking spray.
pour your batter into the loaf pan and bake for 15 minutes, until the to begins to set. pull the loaf out, place your grapefruit and blood oranges slices as you like and pop it back in the oven for 20-30 minutes until a toothpick comes out clean. the top should be golden brown.
remove the loaf pan onto a raised cooling rack (you don't want the bottom to steam) and allow it to cool for 10 minutes. remove the sponge from the pan, slice and serve. you can store it in an airtight container for a few days. 

california has been flush with rain as of late. it's wonderful that we are finally recovering from our drought and i love the rain, but it is wearing me down. it just makes me want to curl up on the couch by the fire or hunker down in my bed with my laptop and apple tv. 

all this rain definitely doesn't make me feel productive, and after chatting with others, i know i am not alone. so here is a soup that is EASY to make, VERY satisfying and bursting with FLAVOR. roasting the ingredients may seem like an extra step, but you are basically setting it and forgetting it while it acquires delicious and important flavors from the oven. not only will this soup fill you up, it keeps well in the fridge and makes great leftovers! 

roasted cauliflower soup
serves: 6-8
prep time: 10 minutes
active time: 20 minutes
inactive time: 1 hour
total time: 1 hour 30 minutes
ingredients: 1 head cauliflower, core removed and chopped into florets (2 lbs if you are buying precut). 1 medium brown onion, sliced about .5 inch thick. 1 medium yukon gold potato, peeled and roughly chopped. 10 garlic cloves, smashed. 20 sprigs fresh thyme. 2 tbs olive oil. 1 tbs salt. .5 tbs pepper. 1 tsp lime juice. .5 cup marsala wine, divided. 6 cups chicken stock. .5 cup heavy whipping cream. 2 tbs chopped fresh parsley for garnish. seasoned croutons for garnish. 

start by preheating your oven to 400 degrees f. on a baking sheet. on a baking sheet, combine the cauliflower, potato, onion, garlic, and thyme. drizzle with olive oil, add the lime juice and season with half the salt and pepper. toss well till everything is lightly coated in oil.

pour half the marsala into the bottom of the baking sheet and roast for 40 minutes. stir up the veggies half way through.

after the veggies have roasted, remove all the thyme twigs from the veggies and scrape the roasted veggies into a large pot over medium heat.

 add the remaining marsala and cook over medium heat until all the liquid has evaporated. about 3-5 minutes, stirring once or twice.

pour in your chicken stock and season with the rest of the salt and pepper.

bring the liquid to a boil and then reduce the heat till the liquid is slowly simmering. simmer for 20 minutes.

remove the soup from the heat.

using a hand emersion blender or in your blender, puree all the ingredients until smooth.

add in the cream and blend until just combined.

serve hot with seasoned croutons and parsley garnish.

xo, a

roasted cauliflower soup
serves: 6-8 prep time: 10 minutes
active time: 20 minutes
inactive time: 1 hour
total time: 1 hour 30 minutes
ingredients: 1 head cauliflower, core removed and chopped into florets (2 lbs if you are buying precut). 1 medium brown onion, sliced about .5 inch thick. 1 medium yukon gold potato, peeled and roughly chopped. 10 garlic cloves, smashed. 20 sprigs fresh thyme. 2 tbs olive oil. 1 tbs salt. .5 tbs pepper. 1 tsp lime juice. .5 cup marsala wine, divided. 6 cups chicken stock. .5 cup heavy whipping cream. 2 tbs chopped fresh parsley for garnish. seasoned croutons for garnish.
start by preheating your oven to 400 degrees f.
on a baking sheet. on a baking sheet, combine the cauliflower, potato, onion, garlic, and thyme. drizzle with olive oil, add the lime juice and season with half the salt and pepper.
toss well till everything is lightly coated in oil. pour half the marsala into the bottom of the baking sheet and roast for 40 minutes. stir up the veggies half way through.
after the veggies have roasted, remove all the thyme twigs from the veggies and scrape the roasted veggies into a large pot over medium heat.
add the remaining marsala and cook over medium heat until all the liquid has evaporated. about 3-5 minutes, stirring once or twice. pour in your chicken stock and season with the rest of the salt and pepper. bring the liquid to a boil and then reduce the heat till the liquid is slowly simmering. simmer for 20 minutes.
remove the soup from the heat. using a hand emersion blender or in your blender, puree all the ingredients until smooth.
add in the cream and blend until just combined. serve hot with seasoned croutons and parsley garnish.