What a beautiful fall weekend it's been. My oldest son came home from college to watch Northwestern play Michigan State here. Of course, I've been cooking all of his favorites - ribs, stuffed potatoes, chocolate molten cakes with meringue - and got the fun last minute job this morning of cooking breakfast for him and four of his buddies. I miss all those boys. It's a little sad having two of my three boys away at school. . .
I usually make this delicious cake/bread in a couple of 9x5 loaf pans. It's a great breakfast/brunch bread. But I was supposed to bring dessert to an evening get together with some of my friends and I had some great blueberries from a local farm and way too many lemons in my fridge, so I immediately thought of this cake. When you make it in the loaf pans, the slices are very pretty, really showing off the blueberries. But I wanted to try something different, so I made it in my little individual bundt cakes pan. They came out cute, but I think I still like it best just in the loaf pans.
We've all made our share of pesto in the food processor and it's quick and delicious. But when you watch this charming video of Chef Paolo Laboa of Farina, you will be tempted to try his authentic Genovese method of making pesto with "il cuore" - the heart. When I heard Marcia Gagliardi of Tablehopper describe this dish of pasta in the video, I knew I had to try it - when Marcia raves about a dish, you know it has to be outstanding. But first I needed the real, authentic ingredients that Chef Laboa describes in the video. This was no easy task.