Preheat the oven to 350F degrees. Butter a 6-cup loaf pan and line it with parchment paper. In a medium bowl, combine the flour, baking powder, and salt.
In a mixer fitted with a whisk attachment, cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice and zest to the butter mixture. Mix until just smooth.
Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean, 65 to 75 minutes.
When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides.
When the cake is cool, carefully(large spatula) transfer to a serving platter.
Combine the confectioners' sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze(like syrup). Spoon the glaze over the top of the cake.
Serving large pieces of fish makes for a great table presentation. Here I have a 3-pound center cut swordfish. I simply treated it like a large piece of beef. The goal was a little crust on the outside and keeping the center completely moist. The key to this dish, fresh swordfish and not over cooking it.
Farro salad & hip hop, Charlie Bird in NYC combines the two with fantastic success.
Similar to rice salad, Farro is a versatile recipe to add into the summer rotation. This recipe is fairly straightforward, but it packs a lot of flavors and is a memorable salad.
Based on Charlie Bird’s Farro Salad.
In a saucepan, bring farro, apple cider, kosher salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, discard bay leaves.
In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, cheese, herbs, tomatoes, radish and sea salt to taste.