Rhubarb Ginger Jam & News

I have some big news! After several years in nonprofit development, I am leaving my job at the end of this month for graduate school. I'll be moving to Champaign, Illinois and attending the University of Illinois Graduate School of Library and Information Science. I am really looking forward to this opportunity, but I'm a bit nervous about uprooting my life. 

I've learned a lot in my current position, but I'd be lying if I didn't admit that I am very ready to move on. I am really proud of the work our two-person department has been able to achieve with virtually no resources -- in fact, I'm astounded when I sit back and reflect on our accomplishments. I truly wish the agency the best in the future, but I am really ready for a change and a more positive environment. 

I love Chicago and it will be sad to leave -- especially not knowing when I might be back as a resident rather than a visitor. Nick will be staying in the city, and my closest friends and various family members are here. I expect to visit often and I'm crossing my fingers for exciting local employment prospects next year. (Let me know if you need a librarian or information professional!) Champaign-Urbana has a few things that I am looking forward to, and I imagine I will quickly discover even more that the area has to offer, but right now my list includes: 

• Purchasing a bike to use in a city without scary traffic.
• Spending time with my friends Andy and Sarah.
• Having access to a nice gym.
• The Blind Pig, Mirabelle Bakery and Prairie Fruits Farm.
• Meeting a few running and food friends in person. (Any local food blogs I should follow besides Champaign Taste?)
• Getting to know my two new roommates, Greg and Michelle, and having my own room. 

I am also ecstatic that I earned a Graduate Assistantship!  This position will provide me with work experience, cover my tuition, and earn me a small monthly income. The work sounds like a great fit for me -- a cross between my interest in food and my interest in information collection and organization.  I'll be employed by the Agricultural Communications Documentation Center. The collection includes current and historical communications related to agriculture, food, natural resources and rural affairs.  I'll be working to build and manage this collection, further customize the relational databases, improve the website, and put in a few hours a week at the library reference desk. 

I'm not sure how many of you will make it all the way through that long post, but thank you for letting me share it with you. Please let me know if you have any favorite places in the area that I should check out (though, I am without a car) -- or if you are in the area, email me (underneath my photo) and we can plan a picnic!  I am also interest in getting to know more men and women in the library field, so don't hesitate to send me a note if you would like to start a conversation about the profession.  

Now, on to the delicious stuff. My favorite rhubarb recipe of the season is this very simple "refrigerator" jam. This jam is prepared without pectin and is not canned, but rather stored in the refrigerator for up to two weeks. The ginger in this recipe balances the sugar quite nicely.  Jam is usually too sweet for me on its own, but I love a few spoonfuls of this spread over toasted sourdough with cream cheese, or served warm over ice cream.   

Rhubarb Ginger Jam
Loosely adapted from Bon Appetit

Ingredients

1 lb rhubarb, washed, trimmed and cut into 1-inch pieces
1 C sugar
3-inch piece of ginger, peeled and cut into 1-inch pieces
1 Tbl lemon juice

Method

Combine all the ingredients in a heavy-bottomed saucepan over medium-high heat. Bring the mixture to a boil and stir until the sugar dissolves.  Reduce the heat to medium and simmer for 20 to 30 minutes, stirring frequently, until the mixture achieves your desired thickness (keeping in mind that it will be a bit thicker once it cools).  Remove the ginger root and transfer to a clean jar -- I used a squat glass, swing-top jar with a wide mouth-- and allow to cool at room temperature before covering. Store in the refrigerator for up to two weeks.

(I've been participating in Project 365 - Take a gander at my first 6 months of 2010.)

Sautéed Summer Greens

This is the first summer that I've lived in an apartment conducive to CSA deliveries. I was lucky to find an organic local foods delivery service that does not require a subscription, but instead will allow me to place an order any week I choose. I've had fun finding ways to use these fresh ingredients, especially those that are new to me like hon tsai tai and potato onions.

High quality produce is flavorful enough to stand on its own with little embellishment. My favorite summer dishes are often those that are quick and barely need a recipe.  Here is one that I have been making frequently with any greens I have on hand. 

Sautéed Summer Greens

Ingredients

1.5 Tbl olive oil

1 Tbl ground flax seeds

4 garlic cloves, chopped

8 ounces greens*

salt and pepper to taste

fresh lemon juice

Grated Parmigiano-Reggiano to finish

(*I used a mix of arugula, chard, mustard, tat soi, bok choi, and mizuna from Harmony Valley Farm in Viroqua, Wisconsin. This gorgeous mix of greens was part of my most recent CSA delivery from Irv & Shelly's Fresh Picks.) 

Method

Rinse greens under cold water and spin dry. Heat oil in a large skillet over medium heat. Add ground flax seeds and garlic and saute for one or two minutes.  Add greens, season with salt and pepper, and saute until just wilted. Remove from heat. Squeeze lemon juice over the greens to taste and transfer to a serving dish. Finish with freshly grated Parmigiano-Reggiano cheese. 

Serves two to three as a side or one for a meal. 

Zucchini Pasta with Parsley Almond Pesto

Until quite recently, I would pass over recipes that usedsquash as a stand-in for pastas. I assumed these dishes were for the low-carb dieters of the world, not for a cook with my appetite. I’m not sure what compelled me to finally give zucchini pasta a try last month, but I’m glad I finally came around.

Some recipes call for a mandoline, or a sharp knife and a steady hand, to thinly slice the zucchini. I’ve found that using a vegetable peeler to shave off thin ribbons provides consistently great results. The recipe below makes a hearty serving for one with leftover pesto. Increase the zucchini as necessary. Zucchini is also a great addition to regular pasta dishes. I like to add it to the lemon pepper pappardelle from Trader Joe’s. Just add the zucchini to the pasta water for the last minute or two of cooking and drain everything together before serving.

Zucchini “Pasta” with Parsley Almond Pesto

Ingredients

2 medium zucchini
2 Tbl whole almonds
1 C packed Italian parsley leaves
4 Tbl olive oil
1 tsp fresh lemon juice
1/4 tsp salt
1 small garlic clove, pressed
Grated Parmigiano Reggiano for serving

Method

To make the pesto, I follow this recipe from Molly and Orangette.

To prepare the zucchini, bring a medium pot of salted water to a boil. Meanwhile, shave off thin slices of zucchini using a vegetable peeler. When you reach the seeds in the middle of the squash, you may prefer to stop peeling and reserve the zucchini heart for a salad. I usually continue to peel and add the entire zucchini, but the texture will be slightly different, so this is a matter of preference.

Add the zucchini to the boiling water for just a minute or two. When the green of the zucchini brightens, test a piece. The zucchini should be just tender. Do not over cook. Drain and transfer to a serving dish. Toss with a tablespoon or two of the pesto and finish off with freshly grated Parmigiano Reggiano.

Thyme Cream Biscuits

Growing up in Woodstock, our house had lilac trees and lily of the valley outside our kitchen window. The flowers were a common addition to our table and remain two of my favorites. The Chicago apartment I live in now has a gorgeous and well-tended backyard, and I was delighted this spring when lilacs and lily of the valley emerged as the primary aromatics. Their heady spring perfume reminds me of that old house and my childhood on Jefferson Street. 

I spent Saturday at a work-related conference and most of Sunday tackling items on my to-do-list.  In the past few weeks I have revived my weekend baking routine and I wanted to put something in the oven even if I was a bit short on time. I had book-marked this recipe for Thyme-Maple Cream Biscuits from the March 2009 issue of Gourmet Magazine and they seemed like the perfect project. 

Thyme Cream Biscuits

Adapted from Gourmet

Ingredients

2 C cake flour (not self-rising)
1 Tbl baking powder
1/2 tsp salt
1 1/4 C heavy cream
4 1/2 tsp fresh thyme
1 Tbl pure maple syrup

Method

Preheat oven to 425F and line a baking sheet with a Silpat mat or parchment.

In a large bowl, combine the flour, baking powder and salt. In a small bowl, combine the cream, thyme and maple syrup. Add the wet ingredients to the dry ingredients and stir until just combined.

Turn onto a lightly floured counter and lightly press the dough until it is half an inch thick. Cut into approximately one and a half inch squares or cut using a similarly sized cookie cutter. Place the biscuits an inch apart on the baking sheet and bake for about 15 minutes or until golden brown.

Chickpea Salad with Lemon & Parmesan

I recently had the good fortune to travel to the Bay Area for a long weekend to visit friends and run the inaugural Oakland Half Marathon.

The weather was amazing.

We enjoyed afternoon sweets at Mission Pie, toured the Takara Sake Factory and worked our way through the Mikkeller single hop series. 

We enjoyed beautiful sunsets, fresh eggs from the hens Molly and Stefan's housemates keep, and gorgeous produce (the Berkeley Bowl grocery store is out of this world).

My arrival back in the office came too quickly, but the gorgeous weather followed me. I've found myself enjoying many meals outdoors, sitting on our front stoop watching the neighborhood activity or reading on our backyard deck. When I am in the mood for something quick and light, Orangette's chickpea salad is one of my favorites.

It only has five ingredients - chickpeas, olive oil, lemon juice, Parmesan and salt - but the bright flavors make a satisfying meal.  I like to add in some lemon zest to Molly's recipe and often add a few handfuls of red leaf lettuce as well. I'm loving spring.

(For more Bay Area photographs, visit my Flickr album.)

Citrus Vinaigrette

As the seasons change, so do my eating habits.  A winter of braising and baking has given way to fresh fruits and vegetables and an interest in a personal salad spinner for my work desk. Add some sunshine to your plate with this bright and simple vinaigrette. I've been using it to dress spinach and fennel salads with freshly grated Parmesan.

Citrus Vinaigrette

Ingredients

Zest of one Meyer lemon
Zest of one orange
Juice of one Meyer Lemon, about 2 Tbl
Juice of one orange, about 1/2 C
2 tsp white wine vinegar
1 Tbl honey
2 Tbl olive oil
Salt and pepper to taste

Method

In an 8 ounce jar (or larger) zest and juice the lemon and orange. I use my hands instead of a hand-held juicer because I think the pulp adds a nice element to the dressing. Add the remaining ingredients. Screw on the lid and shake to combine.  Taste the dressing and adjust as needed.  The amount of juice in the orange and lemon will vary.  You will likely need to balance the flavors by adjusting the salt, oil or vinegar.

Rosemary, Black Pepper & Brown Butter Soda Bread

I waded through rainy streets and crowds of St. Patrick's Day revelers yesterday on my way to meet my friend Joanna. Our conversation focused on food, as it often does, and she mentioned this brown butter soda bread recipe as one of her favorites. In the weeks leading up to this holiday each year, I encounter half a dozen different Irish soda bread recipes earnestly claiming to be the most authentic.  I liked the idea of adding rosemary, fresh black pepper and browned butter to this quick bread base to create a decidedly non-traditional version. 

The end result of the recipe was wonderful. A few notes: I found that my dough was quite wet after following the instructions, so I ended up adding about half a cup more flour than the original recipe calls for. Be sure to have a some extra flour on hand so that you can get the texture just right. You want a moist dough that just comes together in your hands.  I didn't knead this bread at all. I simply mixed the dough in the bowl until it formed a smooth ball and then formed the loaves. Lastly, I decided not to spend the money on fresh rosemary and instead used about half a teaspoon of powdered Spanish rosemary leaves.  Definitely use fresh if you prefer.  

Rosemary, Black Pepper & Brown Butter Soda Bread

Adapted from Bon Appetit

Ingredients

1/4 C butter
3 1/2 C flour, plus 1/2 C
1/2 C old-fashioned oats
1 Tbl sugar
1/2 tsp powdered rosemary (or 1 Tbl fresh, chopped)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 tsp black pepper, freshly ground
1 3/4 C buttermilk

Method

Place a baking stone in your oven and preheat oven to 375F.  (Don't worry if you don't have a baking stone, you can simply use an ungreased baking sheet. Don't place it in the oven as it heats. If you'd like a baking stone, check out this great post on making your own for $3.)

Melt butter in skillet over medium heat and cook until golden brown and fragrant, about 3 minutes. Set aside.

In a large bowl, combine all the ingredients except the buttermilk and butter.  Mix well and add the buttermilk and butter.  Mix until the dough comes together in a smooth ball. Add more flour if you need it (I did). Form dough into two rounds with your hands and transfer to the baking stone or baking sheet. Using a sharp knife, cut an "X" in the top of each loaf - about 1/2 an inch deep.

Bake until breads are a deep golden brown and a toothpick comes out clean when inserted in the center -- about 45 minutes.  Allow to cool for a least 30 minutes before slicing. Serve with plenty of high quality butter.

Mushroom Barley Risotto

I was born and bred in this region, but each Chicago winter feels longer than the last to me. I don't really mind the cold, but I do mind the short days and difficult terrain.  Like most people in my family, I derive a lot of joy in spending time outside and the city feels somewhat limited to me during this season.  The holidays have passed, work is busy, and I find most of my outdoor time is spent simply in transit rather than idle enjoyment. My one, simple resolution this year was to go outside and walk every day at lunch -- whether it was particularly inhospitable out or I felt I had too much work to complete.  I'm happy to say I've stuck to it on all but one very bad, very busy day. 

I've begun to notice some indications that spring is on its way. The days are getting longer, hats are not required at all times, and I was recently on a bus with its ceiling air-vent propped open (though, the heat was blasting). I also have a trip to look forward to. I'm excited that all of the pieces have fallen into place for a spring vacation to San Francisco.  I've hardly left town since last summer and I'm in need of a bit of warmth. I'll be visiting some dear friends and running the Oakland Half Marathon. I was 12 the last time I visited the area, so please feel free to share some travel tips!

Here is a hearty dish for these last few weeks of cold.  This Mushroom Barley Risotto is simple, healthy and inexpensive.  The escarole adds a nice touch -- one that I wouldn't have thought to add on my own.

Mushroom Barley Risotto

Inspired by Smitten Kitchen and Food & Wine

Ingredients

6 oz white mushrooms, sliced
6 C low-sodium vegetable stock
2 Tbl olive oil
1 medium white onion, diced
1/4 tsp dried  thyme
1 C pearled barley
1 15 oz can of cannelloni beans
4 C escarole, chopped 
1/2 C Parmigiano-Reggiano cheese, freshly grated
2 Tbl butter
Salt and pepper to taste

Method

In a dry pan, saute the mushrooms until dark, fragrant and moist.  Set aside. In a medium saucepan, heat the stock and keep warm.

In a large, deep skillet, heat the oil over medium heat. Add the onion and thyme and cook until the onion is soft, about six minutes. Add the barley and cook, stirring for two minutes. Add the mushrooms and one cup of the stock. Stir until absorbed.  Continue with all but 1/2 a cup of the stock, adding it a 1/2 cup at a time.  This should take about 35 minutes.

Add the beans and cook for one minute. Add the last 1/2 cup of stock if necessary or desired. Add the escarole and stir until wilted and cook for one additional minute.   Add the cheese and butter and season with salt and pepper to taste.  Serve with extra grated Parmigiano-Reggiano for garnish.

Braised Green Cabbage

Snowstorms and late nights at the office have me searching for winter comforts like herbal tea, down-filled blankets and warm, satisfying food. This is the season for braising and one of my favorite dishes comes from Molly at Orangette (adapted from Molly Stevens). Not only is this recipe inexpensive and simple to prepare, but it elevates the lowly cabbage to something silky and elegant.  I'd highly recommend it if you too are in need of a winter warm-up. 

I was thrilled to learn recently that I had won a Lowel Ego light set through the Menu for Hope raffle! I took the first photo in this post at 9:30 pm on a dark, blustery Chicago evening. These lights make a huge difference for evening food photography and I can't wait to experiment with them more. Thanks to Kalyn of Kalyn's Kitchen for contributing such a generous raffle prize and to Pim of Chez Pim for hosting the sixth annual Menu for Hope.  This year, the event raised nearly $79,000 for the UN World Food Program!

Chipotle & Cumin Black Bean Soup

Earlier this week, I joined a handful of other Chicago cooks at the Hideout for the weekly winter Soup & Bread event. It was a full house and we helped to raise $400 for the Franciscan Outreach Mission through donations. Thank you to everyone who came out!

• Andrea of Forkable made Lamb and Black Bean Chili
• Joanna of My Vegetable Blog and the Kitchn made Smoky Red Lentil Soup with Dukkah
• Roommate's Kent made Potato Butternut Leek Soup
• Melissa of That's Not Lettuce and Vella Cafe made a Winter Vegetable Soup
• Rob, co-founder of Bloodshot Records, made a Spinach Risotto Soup
• Cleetus and Lorna of City Provisions made a Creamy Mushroom Soup with Crispy Pancetta
• I made a Chipotle & Cumin Black Bean Soup (recipe below). 

It was a delicious night. Check out the Soup & Bread cookbook and if you live in Chicago, be sure to stop by one of the upcoming Wednesday night events. A big thank you to Martha Bayne and the Hideout for continuing to organize events that benefit local and international organizations.

Chipotle & Cumin Black Bean Soup

Inspired by Bon Appetit

Ingredients

16 oz dried black beans, rinsed and picked over
Water
1 Tbl olive oil
2 red onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
6 garlic cloves, minced
4 tsp ground cumin
2 canned chipotle chiles in adobo sauce, chopped*
Salt and black pepper
2 Tbl fresh lime juice
1/2 C sour cream (optional)
Cilantro (optional)

Method

In a large pot, bring the dried beans and 7 cups of water to a boil. Reduce heat and simmer for about 2 to 2 1/2 hours, adding more water if necessary. Cook until the beans are tender. Salt to taste (salting earlier will cause the skins to toughen).**

In a second large pot, heat the oil over medium-high heat and add the onion and bell peppers. Cook until tender and beginning to brown, about 8 minutes. Add the garlic, cumin and chiles and cook for 1 minute. Add the prepared beans. Cover and allow to simmer for about 20 minutes. Season to taste with salt and freshly ground black pepper. Stir in the lime juice. Serve with sour cream and cilantro to garnish.

*This soup is spicy.  Reduce the chiles for a milder soup.

**Beans can be prepared a day or two ahead.  Allow to cool at room temperature and store in an airtight container in the refrigerator. If you prefer to use canned beans, substitute 7 to 8 cups. Do not drain.

Soup & Bread

For the second time in a matter of weeks, I'll be teaming up with the Hideout and some great Chicago cooks to raise money for those in need. 

Soup & Bread
at the Hideout
1354 W. Wabansia
Wednesday, February 3
5:30 to 8
Free

Yes,free soup and bread!  Though, each week a local food pantry benefits from the donations that diners are able to contribute.  The cooks donate the ingredients and labor. I'm making a chipotle & cumin black bean soup. (Not pictured -this is a poached egg soup). 

Others will be contributing:
lamb chili with red wine and black beans
smoky red lentil soup
chicken and winter vegetable soup
squash and pear soup
potato, butternut and leek soup

Chicagoans, join us! Take shelter from the cold and find comfort in a warm bowl of homemade soup. If you don't live nearby, be sure to check out the lovely Soup & Bread cookbook.

Maple Pecan Bars

When I agreed to join other Chicago cooks and bakers tonight for the Hideout Haiti Benefit & Bake Sale, I knew I needed a recipe that I could make the night before and that would be easy to individually wrap for sale in compact, but rich quantities. While I'm not a big pecan pie fan - (dry pecans, corn syrup) - these maple pecan bars appealed to me with their thick caramel filling, cookie crust and maple syrup. The bars are soft when warm and crisp and brittle when cool. I made two batches last night, yielding two dozen squares. I hope you will come out to the Hideout to join us tonight and sample some of the wonderful contributions. All proceeds will be donated to Partners in Health, an organization that has been working on the ground in Haiti for over 20 years.

Update: The Hideout Benefit raised nearly $8,000! The bake sale contributed $752 of this total.  Thank you everyone!

Maple Pecan Bars

Adapted from Williams-Sonoma Essentials of Baking

Ingredients

For the crust:

1 1/4 C unbleached, all-purpose flour
1/3 C light brown sugar, packed
1/4 tsp salt
8 Tbl butter, at room temperature

For the filling:

6 Tbl butter
1/3 C pure maple syrup
2/3 C light brown sugar, packed
1/3 C heavy cream
2 C pecan halves

Method

Preheat oven to 350F.  Carefully line an 8x8x2 inch glass baking dish with heavy-duty aluminum foil, allowing the foil to extend over the sides of the dish.  Lightly butter the foil.

In a medium bowl, combine all the ingredients for crust.  You will have a dry dough that sticks together when you press it between your fingers.  Press the crust mixture into the prepared baking dish in an even layer. Bake the crust, rotating half way through, until the edges are lightly browned and the top feels firm when gently touched. About 15 minutes.

After the crust is finished baking, begin preparing the filling by combining the butter, maple syrup and brown sugar in a saucepan over medium-high heat. Stir until all the ingredients dissolve. Bring to a boil and boil for one minute.* Remove from the heat and quickly stir in the cream.  Then stir in the pecans. Pour the hot filling over the partially baked crust and spread evenly with a spatula.

Bake until filling is somewhat set when you shake the pan and small bubbles appear over the whole dish. About 25 minutes. Transfer dish to a wire rack and allow to cool for 30 minutes.  Transfer dish to the refrigerator and allow to cool for an hour.

Gently lift the foil liner to remove from the baking dish. Gently peel away the foil and cut into pieces using a sharp knife.  Store in an airtight container for up to three days.

(*A few words of advice for bakers who get nervous about cooking sugars on the stove top.  This is a pretty simple recipe to ease into the process. The butter, brown sugar and maple syrup mixture will begin to simmer along the sides, but wait until you are seeing more vigorous bubbles in the middle of the mixture before you start timing the minute that the recipe calls for the boil.)

Hideout Haiti Benefit & Bake Sale

Chicago readers, please join me this Monday night (January 18th) for the Hideout Haiti Benefit featuring music from the Waco Brothers and Eleventh Dream Day, a poster sale by Judgeworks, and a bake sale organized by Joanna of My Vegetable Blog and The Kitchn with volunteer contributors: Janine of Rustic Kitchen, Andrea of Forkable, Kathy of Stresscake, Daniel of Fruit Slinger and Waffleizer, and me -- Gemma of Pro Bono Baker.

The benefit event is $20 and all door and sale proceeds will be donated to Partners in Health. Tickets can be purchased in advance or at the door. Show starts at 8 pm.

We need more bakers!  If you live in Chicago and would like to contribute about two dozen baked goods (or another homemade product) to the effort, please contact joannam(at)apartmenttherapy(dot)com.  Joanna has also generously agreed to pick up contributions on Sunday night for interested bakers that cannot make the benefit event. Please contact her as soon as possible to coordinate.

If you can't make it to the event and would still like to contribute to Partners in Health, you can do so below. Partners in Health has been working on the ground in Haiti for over 20 years and, along with other organizations, is in desperate need of support to meet the needs of those affected by the crisis in Haiti.

Lemon & Olive Oil Cake

Five years ago I started this website with an earnest love of sharing good food with dear friends. It is a happy coincidence that Pro Bono Baker's anniversary shares calendar space with the birthday of one of my oldest and most treasured friends, Eileen. I joined her this weekend for a birthday brunch in her lovely, sun-soaked apartment and I brought this rustic lemon and olive oil cake.

Calling for equal parts olive oil and sugar, this cake has a gentle sweetness and a delicate flavor. To add some visual flair for the special occasion, I cooked dark cherries with sugar and lemon juice to create a thick glaze that I added just before serving.

Thank you all for a truly enjoyable five years!  I look forward to cooking with you and learning from you for years to come.

 

Lemon & Olive Oil Cake

Adapted from the April 2006 issue of Gourmet

Ingredients

3/4 C extra-virgin olive oil
1 large lemon
1 C cake flour (not self-rising)
5 large eggs, separated, reserving 1 white for another use
3/4 C plus 1 1/2 Tbl sugar
1/2 tsp salt

Method

Preheat oven to 350F. Prepare a 9-inch springform pan with olive oil. Cut a circle of parchment paper, fit it into the bottom of the pan and oil the parchment.

In a medium bowl, finely grate the lemon zest and combine with the flour. In a second bowl, beat the egg yolks with 1/2 cup of sugar using an electric hand mixer until thick and pale, about three minutes.  Add the olive oil and 1 1/2 tablespoons of lemon juice and beat until just combined. (The mixture may appear slightly separated.  This is okay.) Gently stir in the flour mixture with a wooden spoon. 

In a third bowl, beat the egg whites with 1/2 teaspoon of salt using clean beaters until foamy. Add 1/4 cup of sugar a little at time and continue to beat the egg whites until they begin to form soft peaks, about three minutes.  Gently fold 1/3 of the whites into the yolk mixture.  Add the remaining whites gently and combine thoroughly.  Transfer the mixture to the prepared springform pan and gently rap the pan on your work surface a few times to release any large air bubbles.  Sprinkle the top evenly with the remaining 1 1/2 tablespoons of sugar.

Bake until puffed and golden or until a wooden toothpick inserted into the center comes out clean, about 35 minutes. Cool the cake for 10 minutes before removing from the springform pan. After time has elapsed, run a thin knife around the edge of the pan and remove the side. Cool the cake to room temperature, about an hour. Remove the bottom of the pan, peel off parchment and transfer cake to a serving plate.