Comments on: Carrot Banana Cake Swanked Up

By: Local Talent – Chefs, Writers and Producers « At Home And At Sea

Local Talent – Chefs, Writers and Producers « At Home And At Sea — Thu, 04 Feb 2010 21:44:15 +0000

[...] contributions were Carrot Cake with Pinapple and Black Pepper and Chocolate Tart with Toasted Coconut and Sea Salt. The sea salt and toasted coconut were a [...]

By: sharon kitchens

sharon kitchens — Fri, 22 Jan 2010 02:27:09 +0000

That looks amazing, so so yummy. Also, love reading your blog – nice stack of books. Where is the Michael Pierre White? We really need to spend some quality time at my place sorting through my bookcase of kitchen books. xo Sharon

By: Annie Mahle

Annie Mahle — Fri, 15 Jan 2010 19:46:27 +0000

Yes! I had the relish hanging around, but were I to make it again I would use fresh pineapple and add maybe 1/2 teaspoon of fresh black pepper to start. The relish had a good deal of pepper and you could just get a hint of the kick of it in the cake.

By: blueberryfiles

blueberryfiles — Fri, 15 Jan 2010 17:03:15 +0000

This cake looks so good! Would you recommend adding something else (like black pepper) to mimic the taste of the pineapple salsa you used?

By: maureen mcewen

maureen mcewen — Thu, 14 Jan 2010 03:18:25 +0000

I am so impressed by EVERYTHING you do.. I just watched you judge a lobster throwdown with Bobby Flay in Rockland….Today I ground up a bunch of stale molasses cookies that I made a few weeks ago to make into a pie crust.. and then I read today’s wondrous words from you about using it all up…
The old Maine Motto..”Use it Up, Make it Do, Do Without” is my husband’s mantra.

I also use the sourdough starter that you so generously sent to me. It is remarkable..
Thank you for being such a Renaissance woman. Your brillant offerings transcend time…

Maureen