Table Three Ten

One of my favorite places in Lexington...make that Kentucky...actually maybe even in this time zone, is an enchantingly cozy place called Table Three Ten. At night, it radiates. Candles, energy, music, food, libations...each element is cued for perfection. And perfection it nurtures each and every night.

From time to time, I end up here~ in the middle of the day. When all is quiet is except for the hum of the Kitchen Aid mixer whipping up another one of Stella's desserts or the muffled chopping sounds from the back kitchen . This is my favorite time. The energy is different, but still present. There are boxes of produce just dropped off by local farmers, shipments of bottles to stock the bar and always a little something unexpected...on this day, heavenly smells of meat being smoked for the dinner crowd ahead.

Meeting someone that was delayed at another appointment, I had a bit of time to myself~ to take a few photos, listen to the rain, sip a cup of coffee and watch as the place slowly gained speed and life for the night ahead.








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Canaan's Yellow Layer Cake with Buttercream



(*Disclaimer from the mom...Canaan's first attempt at true buttercream. No assistance was offered. This chef is legit) 

Canaan: 
Today I made a classic yellow cake for the dessert in my five course meal. The goods part was that it is fairly simple to make and it goes with almost anything you want to top it with. 

It is also better than your usual yellow cake in a box.  The bad part is it dirties up quite a bit of dishes. The buttercream frosting is not necessary. Sifting the flour was quite a pain since I didn’t have a sifter. If you don’t have one either you can use a mesh strainer and hit it against the heel of your hand. I cut the buttercream recipe in half and I still had extra. The cake also goes well with whipped cream and berries.
Buttercream Frosting







Classic Yellow Cake

(makes one 8-9 inche 2-layer cake or one 13 by 9 sheet cake)

3 lg eggs
2cups sifted flour
2 tsp baking powder
1/2 tsp salt
1/2 cup soft, butter
1 cup sugar
2 tsp. vanilla
3/4 cup milk

1. Prepare to Bake. Arrange the rack in the middle of the oven and preheat to 400 degrees. Butter the cake pans. Place the unbroken eggs in a bowl of hot tap water.
2. Make the Batter.
Sift the flour, baking powder and salt into a bowl. Cream the butter and sugar in a stand mixer until pale and fluffy. Beat in the eggs, then vanilla. Beat about 5 minutes. Spoon the flour mixture in alternating it with the milk, in about 4 batches, starting with the flour. Mix until smooth.
3. Bake the Cake.
Transfer the batter to the pan. Bake until a wooden pick comes out clean (15 minutes). Cool for 5 minutes in pan then transfer to a rack to cool completely.
Frost with your favorite frosting recipe.

My brothers loved it.

Potato Latkes Appetizer


Hi, my name is Canaan. I’m going to be doing my mom’s blog this week with pictures and recipes. I will be making a five course meal with one dish every day. How about we start with the appetizer and go until dessert.


I woke up this morning wanting to make potato latkes. The good part about making them is that it is easy to double the recipe and it is fairly easy to clean up. It’s gluten-free and they go great with sour cream and applesauce.


Here are my notes: 
There is really no better potato, but if you want a crispier exterior use a starchier type of potato such as russet or Yukon gold. The only annoying parts are that grating is quite messy and frying them stinks up the house. Also sometimes you may need to use an extra egg so it holds together. If you use olive oil it will be more flavorful and won’t stink as bad. Also, if you don’t wash the potatoes until the water is clear they will be gummy.  They are a Jewish tradition to have around Hanukah. The oil it is cooked in represents the oil that stayed burning in the temple until they could get more. The word latke has been translated to heart in Hebrew. Hope you have fun making them!
 
Potato Latkes 
Gourmet | December 2000


Yield: Makes 12 to 16 latkes
Active Time: 45 min
Total Time: 45 min

1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 tsp pepper (I like to add pepper to mine)
1/2 to 3/4 cup olive oil


Preheat oven to 250°F. ( I didn’t do this part. But you can if you want.)

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into a flat disk. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels (I like to use a cookie rack over a plate) to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven (if you want. Or just eat them)