Most people in Greece think that Americans only eat fast food, because this is what America exports to the rest of the world. And of course this is partly true, as “fast Food Nation” and “Supersize Me” can testify, but I knew it wasn’t entirely true.
After my visti to New York in 2004 where I tasted some pretty good food (and visited Dean and DeLuca) and a bit later, when I started reading food blogs (and writing my own), that I realised something really big had happened to the U.S. of A. That food culture or foodie culture was the new “Thing”. Most of the blogs I read were American and through them I learned so much about new recipes, ingredients, restaurants, trends, chefs, and a whole new world unraveled before my very eyes. Clearly the people writing and enjoying all this were not a “fast food nation”.
I am still in awe about this new development and this was the prime reason I chose “United States of Arugula” by David Kamp for CTB: I really wanted to find out how America managed to become so important to the culinary scene and develop an identity of its own. All those facts about famous and less-famous culinary personalities: WOW, to me it was like E! Entertainment for the foodie geek. The depth and variety of information, the wry humor and the subtle, but accurate, commentary made “Arugula” a really enjoyable read. Ok, the name-dropping became a bit tedious sometimes, but it was a small price to pay, for such an interesting book.
As always, I was torn about what to cook that would capture the feeling of the book and finally opted for cupcakes, the trendy little classic American cakes that are taking Greece (and the rest of the world) by storm at the moment. I personally don’t like classic American cupcakes: they are too sweet for my taste and too calorific for my figure. I like their look though, they are so cute and girly and fun and a bit overindulgent.
The cupcakes I am sharing with you today are healthier and more balanced in taste. They are very chocolate-y and not so sweet and lovingly adorned with a dollop of cream cheese on top. They are also perfect for warm weather, as they can be eaten straight from the fridge, but since they are cooked with oil, they will remain fudgy and nice for a good three four days. They also contain a “secret” ingredient, but you will have to find out what it is yourself!
If you enjoy reading and cooking, why don’t you join us at Cook the Books Club? Our next book will be Laura Childs “Death By Darjeeling, hosted by Rachel The Crispy Cook. Deadline is 30th July 2012.
——-
Μόλις τελείωσα το United States of Arugula του David Kamp και πρέπει να σας πω πως είμαι εκστασιασμένη. Πρόκειται για ένα βιβλίο το οποίο εξετάζει πώς η Αμερική (ΗΠΑ) έγινε από ένα έθνος που τρεφόταν με σκουπίδια, σε μια κοινωνία που έχει προσβαση πλέον σε ντόπια υπέροχα υλικά, φαγητό πολλών αστέρων, και γαστριμαργική κουλτούρα. Προφανέστατα αυτό δεν αφορά το 100% του πληθυσμού, αλλά τουλάχιστον μεγάλη μερίδα αυτού. Ο Καμπ εξετάζει διεξοδικά τις επηρροές που άσκησαν σπουδαίες προσωπικότητες της γαστρονομίας σε αυτή τη μεταμόρφωση, όπως η Julia Child, James Beard, Craig Clairbourne, Alice Waters κλπ. και πως φτάσαμε, παγκοσμίως πλέον, στο φαινόμενο του τηλεοπτικού σεφ-αστέρα και στα βιολογικά προϊόντα. Διαβάστε το, είναι ιδιαιτέρως ενδιαφέρον.
Τέλως πάντων, στα πλαίσια του βιβλίου, είπα να μοιραστώ μαζί σας μια συνταγή για cupcakes που να είναι του γούστου μου. Βλέπετε, δεν συμπαθώ καθόλου τη βουτυρόκρεμα, που την βρίσκω πολύ γλυκειά και γευστικά υπερφύαλη, αλλά τα κεκάκια ομολογώ πως είναι χάρμα να τα βλέπεις. Οπότε σας παρουσιάζω ένα cupcake ζουμερό, πολύ σοκολατένιο και καθόλου γλυκό, το οποίο μάλιστα διατηρείται 3-4 ημέρες στο ψυγείο και επειδή έχει λάδι αντί για βούτυρο μπορείτε να το απολαύσετε έτσι κρύο, χωρίς να είναι πέτρα. Α, και τα κεκάκια αυτά είναι και πιο υγιεινά, εξαιτίας ενός μυστικού συστατικού, που αποκαλύπτεται στη συνταγή!
Continue reading →
) I remembered a recipe I had bookmarked from the magazine I am contributing to, “Sweet Secrets” by chef George Lekkas, which uses left over easter biscuits in the batter. We always have loads of these left over, as it is impossible to consume them all and although I usually make a very tasty 
