108 THE WORKBOOK
7. Reduce speed to mediumlow and beat in butter, a few tablespoons at a time, until combined, scraping down bowl as needed. Slowly add strawberry purée and vanilla, beating until combined. (If buttercream appears curdled, increase speed to medium-high and beat until smooth.) 8. Slice 1 pound strawberries lengthwise, ¼ inch thick (you should have about 2 ½ cups). Cut cake horizontally into 3 even layers with a serrated knife. Transfer bottom layer, cut-side up, to a cake plate or stand lined with parchment strips. Spread top evenly with ¾ cup buttercream and half of sliced strawberries, overlapping berries to fit. Spread another ¾ cup buttercream onto one side of center cake layer and place over first cake layer, frosted-side down. Press gently to adhere, being careful not to allow strawberries to slide out. Spread top with another ¾ cup buttercream; top evenly with remaining sliced strawberries. Spread another ¾ cup buttercream onto cut side of top cake layer; place on center cake, frosted-side down, pressing gently to adhere. 9. Using a small offset metal spatula, spread remaining buttercream evenly over top and sides of cake. To create decorative sides, hold spatula vertically against cake and press one long side gently into frosting (do not go deeper than ¼ inch, so you don’t get down to cake), then pull spatula directly upward in one motion. Repeat around entire cake, then remove parchment strips. Top cake with remaining 1 pound strawberries, cutting some in half, if desired. Dust lightly with confectioners’ sugar; serve. This cake is best assembled, kept at room temperature, and served the same day, but it can be refrigerated, uncovered, up to 1 day; bring to room temperature before serving.
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IT ’S CRUNCH TIME
Crack open an egg and all sorts of magic can happen. The secret to these delicious sleights of hand is heat—flash in the pan, low and slow, or somewhere in between. Gather your favorite spring ingredients, turn on a flame, and conjure a satisfying meal at any time of day.
TAPPED POTENTIAL
potatoes into thin, even slices. Use any extra custard to make savory French toast. 1 pound Yukon Gold potatoes (about 5 small), peeled and cut into ⅛ -inch slices 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 3 large eggs
PARMESAN FRIED EGGS WITH BITTER GREENS
¾ cup whole milk
Active/Total Time: 20 min. Serves: 2
¼ cup mixed chopped fresh
½ cup finely grated Parmesan 2 large eggs Kosher salt and freshly ground pepper 2 cups baby bitter greens, such as kale, amaranth, dandelion, or mizuna
½ lemon 1 teaspoon extra-virgin olive oil
1. Heat a small nonstick skillet over medium until a shred of cheese dropped in begins to sizzle. Spread ¼ cup cheese in an even layer over bottom of skillet. Heat without disturbing until cheese begins to bubble, 30 seconds to 1 minute. Crack 1 egg directly on top of cheese. Cook until edges are just set, about 2 minutes. Cover and continue cooking until white is set but yolk is still runny, about 1 minute, 30 seconds more. Season with salt and pepper. Run a spatula around edge of egg and cheese to loosen. Transfer to a plate with spatula. Repeat with remaining ¼ cup cheese and egg. 2. Top eggs with greens. Squeeze lemon over top and drizzle with oil; season with salt and pepper and serve.
POTATO-CRUSTED HERB QUICHE Active Time: 20 min. Total Time: 2 hr. 40 min. Serves: 8 The Japanese Benriner mandoline slicer (available at jbprince.com) makes quick work of cutting
¾ cup heavy cream herbs, such as chives, chervil, tarragon, and parsley
1. Preheat oven to 350°. Toss potato slices with oil until well coated. Season with salt and pepper; toss again. Arrange slices in a circular pattern covering bottom and sides of a 9-inch pie dish, slightly overlapping; slices should extend over rim by about ½ inch (they will shrink when baked). Transfer to a rimmed baking sheet and bake until potatoes are fork-tender, about 30 minutes. Let cool about 10 minutes. 2. Reduce oven to 325°. Whisk eggs until smooth, then whisk in milk, cream, and ¾ teaspoon salt until well combined. Pour egg mixture into crust, stopping just short of top (do not overfill). Sprinkle herbs on top. Bake until center is just set, about 40 minutes. (If crust edges are getting too dark, tent with foil.) Let cool about 1 hour; serve room temperature or chilled.
SOFT SCRAMBLED EGGS AND TOASTED-RYE TARTLETS Active Time: 30 min. Total Time: 45 min. Serves: 6 Don’t have mini tart pans? A muffin pan will also work—just increase the baking time by one to two minutes. 6 tablespoons unsalted butter, softened 6 slices rye bread, crusts removed Kosher salt and freshly ground pepper
6 large eggs 2 tablespoons whole milk Crumbled bacon and radish sprouts, for serving
1. Preheat oven to 350°. Stir 4 tablespoons butter until smooth. On a clean work surface, lightly roll a bread slice with a rolling pin until it’s ⅛ inch thick. Brush both sides with butter and fit into a 4-inch tart pan with a removable bottom. Use a paring knife to trim edges flush with pan, then season with salt. Repeat with remaining bread. Transfer pans to a rimmed baking sheet and bake until crisp and golden around edges, 12 to 14 minutes. Let cool completely, then remove from pans. 2. Whisk together eggs, milk, and ¼ teaspoon salt. Heat a large nonstick skillet over low. Melt remaining 2 tablespoons butter, then add egg mixture and cook, stirring occasionally with a wooden spoon, until just set into soft curds, about 15 minutes. 3. Spoon eggs into tart shells, sprinkle with pepper, and serve, topped with bacon and sprouts.
BAKED EGGS AND CREAMY GREENS Active Time: 5 min. Total Time: 20 min. Serves: 4 This is a great way to use up leftover cooked greens. Serve alongside warm buttermilk biscuits (for our recipe, go to marthastewart .com/buttermilk-biscuits.) Unsalted butter, room temperature, for ramekins
½ cup chopped cooked greens, such as spinach, Swiss chard, or kale 4 large eggs 4 teaspoons heavy cream Kosher salt and freshly ground pepper
1. Preheat oven to 375° with a rack in top third. Generously butter four ½ -cup ramekins; add 1 tablespoon greens to each. Break an egg into each ramekin, then
