Val's San Francisco
I was so honored when Tracey asked me to be guest blogger especially because I’m a residential interior designer not a chef. However, my husband and I are real foodies and living in San Francisco there is absolutely no shortage of inspiration where food’s concerned. We love to eat out but also really enjoy entertaining and cooking - hence the tonnes (not kidding) of cook books we have!!
I thought I’d take you on a little tour of some of our favorite restaurants here in San Francisco and the dishes we then try to recreate.
When we moved here from London, we first lived in North Beach, which is the Italian quarter - I love all the lamp posts decorated with Italian flags, Washington Square with it’s imposing church and all of it’s authentic restaurants, which are actually reasonably priced! One of our Friday night haunts used to be The Washington Bar and Grill (it’s sadly closed now) but the bar tender knew us by name and before I had taken my seat there was a Kir Royale waiting for me with a twist of lemon - just how I like it! We’d snack at the bar and especially loved their salads - here’s our tomato and avocado, tomato and herb and Tuscan bread salads:
Around the corner from Washington Square is the up and coming Grant Street - I’ve noticed the fancy clothing boutiques moving in but one place that has stayed put is Jacqueline’s. It’s a tiny space that specializes in souffles!! I’ve been meaning to try and make a souffle for years and finally made my first batch last week. Donna Hay is my new hero.... I followed her instructions, didn’t deviate once, and here are my spinach and cheddar cheese souffles... very tasty too!
Another fun area in the City is Hayes Valley - it’s full of restaurants and cute stores. This is also where Bar Jules is located. Being a big “foodie” and not getting out as often as I’d like, I love the fact that they post their daily changing menu each morning on their website, using fresh, seasonal produce provided by local vendors, farms, etc. So I can salivate over what I’m going to eat that evening, constantly changing my mind too! One time we were there we dined on flank steak on a roasted sweet potato with grilled spring onion and garlic bulbs... I think we did a good job of copying this one:
I don’t even know if I should tell you about my secret restaurant... but here goes. Chez Spencer is a real find. Tucked away on a side street in the Mission district - an iron gate gives no indication of what is tucked away. It opens up into a little courtyard with an overhead canopy and French doors leading to an industrial like space that’s made cosy with a fireplace, crisp white table cloths and a pianist! The menu is fabulous and, get this, they have a food truck where you can get escargot to go!!! We recreated their Chilean seabass with a Chardonnary beurre blanc sauce, heirloom tomatoes and mixed greens:
Finally, I’m definitely a savory girl... not big on desserts at all - but if I have to share one then Zuni Cafe’s creme brulee is delicious. The crispy caramelized top and the fluffy creamy middle is perfect. When I make mine - as you can see here - I also like to add some raspberries or rhubarb - I love how the colors bleed into the cream too!
I hope you’ve enjoyed this quick visit to San Francisco and my culinary attempts!! Thank you Tracey xoxo
_____________________________________Guest Blogger: Sergio's
Homemade Gnocchi
Sergio decided to make two dishes of gnocchi, one with a vodka sauce and another one with a mushroom sauce. We also had a tomato and mozzarella salad and parmesan bread with balsamic. If I did not witness him making this dish myself, I would not believe he actually made it. I have to say Sergio’s gnocchi was like eating pieces of little clouds. It was perfectly light and fluffy and absolutely delicious. Not only did I have three bowls, I also took some home for lunch and dinner for the following few days.
We are doing something a little different this time with the guest blog. Sergio had the great idea of shooting a video of him making the gnocchi from scratch and talking you through the process. I was the videoing so please don’t judge too harshly :). I am so excited how it turned out. I really hope you enjoy watching!
“Making Gnocchi with Sergio”
Ingredients:
4 cups of potatoes cooked and riced
2 cups of grated cheese pecorino romano
2 cups of flour
2 eggs
1 tbsp of salt
2 cups of grated cheese pecorino romano
2 cups of flour
2 eggs
1 tbsp of salt
How to prepare:
Boil the potatoes, do not overcook them.
Peel and process them with a potato ricer.
Let them cool and air dry.
Mix potatoes, flour, cheese, and eggs, working into a dough.
Roll long strips and cut them into pieces.
For a traditional shape, roll them over a fork with your thumb.
Cook them in boiling water untill they rise, and taste it.
Maybe you need to cook it another minute or so.
Strain and mix with sauce and cheese in a serving dish.
Peel and process them with a potato ricer.
Let them cool and air dry.
Mix potatoes, flour, cheese, and eggs, working into a dough.
Roll long strips and cut them into pieces.
For a traditional shape, roll them over a fork with your thumb.
Cook them in boiling water untill they rise, and taste it.
Maybe you need to cook it another minute or so.
Strain and mix with sauce and cheese in a serving dish.
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| Crusty bread baked with balsamic oil and sprinkled with parmesan |
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| Gnocchi with Mushroom Sauce |
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| Tomato, Mozarella & Basil Salad |
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| Me and Rob Enjoying the fabulous dinner |
Monday, April 4, 2011
Guest Blogger: Lauren
Aunt Karen's Pasta Primavera
One of my favorite daily tasks is reading Tracey’s blog…I smile in anticipation as I click on the icon in my list of my internet favorites. What has Tracey gotten up to today, I wonder? As her former roommate, I had a bird’s eye view at her daily life and wonky antics, but now I have to wait with the rest of her ‘fans’ to read about it.
I can honestly say nothing surprises me now. Tracey is a bright and careful gal, but every once in a while, she totally forgets to pack her common sense in her bag for the day. For example, just recently y’all might have thought, ‘who would book a flight for the (very) wrong dates and then be utterly surprised when the airline wants to charge a thousand bucks to fix it?’ Well, the answer shouldn’t be ‘Tracey’. Believe me, she is exactly the type of person who would do that, and probably has done it multiple times….and is shocked every time! Every trip, botched date and goofy story is a perfect representation of her and why she is sooo loveable and darling (and exasperating!)
Anyhoo, when my dear friend asked me to guest blog, I was thrilled to be a part of her wonderful e-diary.
Tracey recently came to KC, MO for a visit (that’s Kansas City , Missouri for you narrow East Coasters who don’t know there’s a whole country between Boston and Cali
This recipe comes from my Aunt Karen and she notes in the cookbook that it is, and I quote ‘simply the best dish I make, without question’. She is a GREAT cook, so I’d qualify that as saying the best cold pasta dish she makes, but it is a top 5 family favorite. This recipe easily feeds 12 people so adjust down accordingly – or eat leftovers for days…it gets better every day.
Firstly, my version of this recipe calls for a glass of wine (or 2), depending on duration of said preparations. Once that has been poured and within easy reach, you may begin…
Pasta Primavera
4 T Salt, divided
1 ½ c EVOO, divided
1 lb green (spinach) fettuccine (i.e., 2 packs of the fresh stuff)
1 lb regular fettuccine (again, 2 packs fresh)
1 c finely chopped purple onion
1 lb fresh snow peas
1 lb thinly sliced prosciutto, cut into thin strips
2 sweet red peppers, julienned
1 sweet yellow pepper, julienned
1 sweet green pepper, julienned
sugar to sprinkle on peppers
8 green onions, cut into ½ inch pieces
½ c chopped fresh chives
¼ c chopped fresh basil
fresh ground black pepper to taste
2 c grated Parmesan cheese, divided
¾ c red wine and/or balsamic vinegar (I use a bit of both)
3 ripe plum tomatoes, quartered lengthwise (I then cut quarters in half)
1 can pitted black olives, drained
grated zest of orange or lemon
1 ½ c EVOO, divided
1 lb green (spinach) fettuccine (i.e., 2 packs of the fresh stuff)
1 lb regular fettuccine (again, 2 packs fresh)
1 c finely chopped purple onion
1 lb fresh snow peas
1 lb thinly sliced prosciutto, cut into thin strips
2 sweet red peppers, julienned
1 sweet yellow pepper, julienned
1 sweet green pepper, julienned
sugar to sprinkle on peppers
8 green onions, cut into ½ inch pieces
½ c chopped fresh chives
¼ c chopped fresh basil
fresh ground black pepper to taste
2 c grated Parmesan cheese, divided
¾ c red wine and/or balsamic vinegar (I use a bit of both)
3 ripe plum tomatoes, quartered lengthwise (I then cut quarters in half)
1 can pitted black olives, drained
grated zest of orange or lemon
Bring 4 quarts water to a boil in large pot. Add 1 T salt to boiling water. Cook noodles per directions on package…do not overcook. Drain well but do not rinse in cold water (you may have to cook the 2 different pastas separately if they call for different cooking times)
Transfer to a large pasta dish used for serving. Add ¾ cup olive oil and chopped onions to warm pasta and toss gently to combine. Set aside to cool to room temperature. This will soften the onions.
Bring another 2 quarts of water to boil. Add 2 T salt to water and add the snow peas. Cook for 2 minute and drain. Immediately plunge into a bowl of ice water and let stand for 10 minutes. Drain and pat dry.
After you have sliced the peppers, sprinkle a small amount of sugar on them and allow to rest until you are ready to add to the pasta.
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| Chopping and slicing |
Begin layering your toppings on the pasta. It can be done in any order, but I recommend this order: pasta on bottom, 1 c parmesan cheese, snow peas, prosciutto (separating the thin strips as you add), all peppers, green onions, chives and basil. Season with salt and pepper to taste. Drizzle ¼- ½ c vinegar, ¼ c olive oil and ½ cup cheese on top. Place the quartered tomatoes around the edge of the pasta dish. Place the olives inside the circle of tomatoes. Grate the zest of the orange or lemon in the center of the dish.
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| Always have a glass of champagne on hand :) |
Serve at room temperature with sides of the oil, vinegars and parmesan cheese.
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| Add lots of extra cheese! |
I like to wait and toss at the table since the layering is so beautiful, but you can toss as any point.
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| Looks fabulous doesn't it? |
This is a great meal for casual dinner parties, pot lucks and picnics. Serve alone or with salad greens and crusty bread. Pairs best with copious amounts of wine!
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| Voila - Pasta Primavera |
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Wednesday, February 23, 2011
As an introduction to this day... it was fabulous! Scones, Homemade Chicken & Dumpling Soup, wine (just a sneaky glass or two), Brioche (to die for), and ending the evening with myself, Stacey and her husband going to Marliave for dinner. What could be more perfect! Tracey
Brioche, my love affair with the Flour Cookbook:
I was asked if I would be a guest blogger and since I’ve never done it before, I didn’t want to do my first one alone, so I requested Tracey (who asked me in the first place, so seemed appropriate) to assist me/hold my hand through it.
One thing I knew, I wanted to blog about cooking, since I really really love to cook; for others, for myself, co-workers, whomever. For the last couple of months, I’ve been baking like crazy from the recently released cookbook, Flour, by Joanne Chang, who’s an amazing chef here in Boston
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| Preparing the dough |
I thought for the blog, I would stretch myself a bit and make brioche, and of course it had to be chocolate. I began the night before by prepping the dough, which needs to rest overnight. I was amazed at how much butter there was for this thing (almost 3 sticks), yikes! I was also surprised at how much beating was necessary to make this dough come together (on and off for almost 30 minutes) and it made me wonder how the heck people did this before they had standing mixers? Cue a film clip from Julia Child…after quite a bit of mixing (thank you standing mixer), while I stood by and watched, I put the dough to bed in the fridge for the night. I then went on to make a lovely pastry cream, which also went into the fridge overnight.
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| Oatmeal-Maple Scones |
The next day, Tracey came over to act as sous chef and support for my first effort. She arrived, was plied with coffee, some chicken soup and dumplings to alleviate her cold, and for dessert, some Oatmeal-Maple Scones I had whipped up that morning (which were amazing by the way, thank you Flour cookbook).
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| Rolling the Dough |
After eating ourselves into a coma, we pulled the dough out of the fridge, realized it was way too stiff to roll out, so we let it sit out, settled on the couch with some wine, and chatted until it had become easier to handle. We rolled it out to a 20” x 10” rectangle and yes, I did measure it with a tape measure ‘cause I’m just that anal…but it didn’t actually help, which you’ll see in the end (and please, don’t look at my double chin, which I guess I’ve just guaranteed you will.)
I then spread the pastry cream I had made the night before on the lower half of the dough and sprinkled it generously with chopped chocolate. I folded the dough in half with some effort (it had defrosted enough to stick to the counter, but the bench scraper saved the day). I cut the dough into sections and placed them on a cookie sheet to rise for two hours, at which point, we sat down with more wine and chatted, boy this blogging/baking thing is definitely fun!
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| Puffy Brioche |
The brioche got nice and puffy during the rise, almost too puffy actually, at which point I wondered if I had maybe not rolled it out thin enough, since they blew up and fell over. I used the convection setting on my oven and put them in for 20 minutes (the recipe had said 35-40) and 16 minutes later, they were puffy and brown. We pulled them out, stuck them on a rack for a bit to cool, but didn’t wait long before we had to sample and they were great! We took the prettiest one and compared to the photo in the book and they were spot-on.
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| Absolutely perfect - and the taste!!! A little slice of butter, vanilla cream and chocolate heaven! |
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Tuesday, December 7, 2010
My name is Mo and I have been a food blogger for going on 3 years and its become second nature to whip out my camera for anything remotely food related.
I have always had a passion for cooking but as of late I have been dabbling in the baking department. I was always intimidated by baking and after a few aggressive pep talks with other foodie friends I decided that I will never be successful if I don't try... and even mistakes can taste delicious. I have been a long time Reader of the Fabulous Tracey and was beyond delighted to be invited to guest post. So I'd like to share with you one of my Thanksgiving desserts and hope you all enjoy it!
Over thanksgiving my family bestowed upon me the honor of making dessert. There was a catch though. One dessert was chosen by my family and the other was my choice, a wild card if you will. The day I received this news I fervently began to search the Internet for a recipe of something that would not only be tasty but would be simple to make, yet impressive.
Yes, these desserts exist. I work a full time job, I blog, I try to keep an active social life... finding time to bake sometimes can be difficult. But you CAN create something wonderful in no time!
The Internet search proved to be overwhelming. Do you know how many hits one gets when they Google "Thanksgiving Desserts"? Too many! That evening on the way home from work, I picked up the latest issue of Food and Wine Magazine. Drooling and flipping through the magazine I was instantly amazed at the photo of a slice of pumpkin cheesecake with brown butter pears. I dog eared the page and the rest is history.
Pumpkin Cheesecake with Ginger Snap Crust (Adapted from Jane Tseng's Recipe http://www.foodandwine.com/recipes/pumpkin-cheesecake-with-brown-butter-pears)
What you will need:
16 ounces of Gingersnap Cookies, Pulverized
4 tablespoons of butter, melted
2 8oz packages of cream cheese, Softened
1 15 oz can of pumpkin puree
2/3 cup sugar
1 tsp vanilla extract
2 large eggs
1/4 cup all purpose flour
1 tablespoon pumpkin pie spice
Method:
- Preheat your oven to 350*.
- place gingersnaps in a Ziploc baggie and beat the crap out of them.. or if you're fancy, pulverize them in your food processor. My food processor is awful so I'd rather beat the crap out of a Ziploc baggie with my rolling pin. *note: great stress reliever!*
- In a small bowl combine, ginger snap crumbs and butter. Divide the wet crumbs into 2 pie plates or a spring form pan. I used foil pie pans. Set the pie pans in the oven for 7 minutes to set the crusts.
- In a mixing bowl, combine cream cheese, pumpkin puree, vanilla, sugar, flour, and pumpkin pie spice. If you are using a stand mixer, use your flat beater and mix on level two for several minutes or until the batter is no longer lumpy. If you are using a hand mixer, have at it on high for 5 or 8 minutes until the batter is thick and creamy.
- Divide the batter between the two pie pans. Place the pie pans in the center of the oven and bake for 25 - 30 mins or until the center of the pie is no longer jiggly. Because I am paranoid about over baking, I usually check on the pie after 20 minutes. Sometimes my oven surprises me and bakes things quickly... **
- Allow the pies to cool and refrigerate for at least 2 hrs before serving. I served myself a slice with some whipped cream and went to heaven.
My family was pleased. In my opinion its the perfect balance of sweetness and creaminess. My mother who loves all things sugary sweet and my father who loves cinnamon spicy desserts BOTH licked their plates. This is a triumph in the Snob house.
**Confession: Because I never know how to do one thing at a time I dropped my 2nd pie plate of gingersnap crumbs and had to make a mad dash to the grocery store for an alternative. I couldn't find gingersnaps so I got a ready made graham cracker crust that made a PERFECT substitute....so if making your own crust scares you, don't worry - the store bought stuff is still awesome. So i cheated... a little.**
Optional: I DID make the brown butter pears for the pie topping but no one was interested in them... I tried them with the pie- twas amazing but this dessert is amazing on its own.
I hope you enjoy it and impress your guests with your awesome baking skills.
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Thursday, November 11, 2010
Jaimee’s Blog….
I was in Trader Joe's the other day and they were giving out samples of this great chili. I made it and it's sooooo good! Thought I would pass it along. I'll warn you it looks a little gross but it's easy and so yummy!
The Chili itself is very easy to make and took about 15 minutes. If you make it with Trader’s pre-cooked Turkey
I made it for my fiancé and sister and they absolutely loved it. I will definitely make it again. I might try a few different versions of it to get it just right.
For my version I used ground turkey and sautéed it with an onion. I have to say that the Trader Joe’s version did use their own pre-cooked turkey and it turns into what looks like pulled turkey and I actually thought it tasted better.
White
Ingredient
2 jars of Trader Joe’s (or any other brand) Salsa Verde (the all green salsa)
2 cans of Cannellini beans
1 package of Trader Joe’s simply roasted sliced turkey breast
(I cooked 1 package of ground turkey in a pan with a chopped white onion) then added it to everything else.
Another option was to put a few chicken breasts in the crock pot for a few hours and then it will shred & add everything to that!
2 cans of Cannellini beans
1 package of Trader Joe’s simply roasted sliced turkey breast
(I cooked 1 package of ground turkey in a pan with a chopped white onion) then added it to everything else.
Another option was to put a few chicken breasts in the crock pot for a few hours and then it will shred & add everything to that!
Directions
1. Chop turkey
2. Add 2 jars of Salsa Verde & beans (well rinsed)
3. Simmer for 30- 40 mins. on low
4. Serve with crushed tortilla chips & shredded cheese on top (the chips make it!)
2. Add 2 jars of Salsa Verde & beans (well rinsed)
3. Simmer for 30- 40 mins. on low
4. Serve with crushed tortilla chips & shredded cheese on top (the chips make it!)
Simple and very easy!!! ENJOY. J.
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Guest Blogger: James Kim....
I have never met James before, however, he sent me an email that I found intriguing. He posed an interesting thought and indeed question in my mind.... "Natural, organic, free-range, grass fed, fair trade -- you continually see these terms stamped on your food but aren’t quite sure what they’re trying to say. So what exactly do these terms mean and which ones should you be looking for?
I was indeed intrigued so asked James to say more. Please welcome James Kim....
James Kim is a writer for foodonthetable.com. Food on the Table is a company that provides online budget meal planning services. Their goal is to help families eat better and save money.
Food Labels: The Skinny on What You Can Trust
Food labels are there to inform you about your food buying decisions. However, they’re also there to help producers advertise their products by sticking various claims on them. So what can you trust when you’re doing your meal planning? Read on to find out!
Trust
So what are some of the labels that you can definitely trust? Well, to start off, perhaps the most common label you’ll see is “certified,” which is on meat products. Now, the definition for “certified” isn’t all that specific: the Food Safety and Inspection Service just says that those products were judged by certain “quality characteristics” like the grade of the meat. That might seem a little shady to you, but it’s completely true that certified meat is a higher quality than the other product you’ll find at the store.
The next label is pretty hot lately: “organic.” Organic is one of the simplest labels, and means the food was “produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation” in farms and processing facilities that have been vetted by a government-approved organization. Making the label even more transparent is the fact that there are different labels for the different percentages of organic ingredients that a product can have: “100% organic” for 100%, “organic” for 95% or more, “made with organic ingredients” for 70% or more and “contains organic ingredients” for 70% or less.
Going along with the “trendy” theme, another trustworthy label is “fair trade.” This label is given out by FLO-CERT, who checks to see that everyone involved in the life of a product receives all of the money that they’re entitled to. As an example, this means that the small farmer in a poverty-stricken nation who grows the coffee beans for your Starbucks coffee will receive his fair share rather than getting edged out by the large company buying up the beans to ship them out.
Don’t Trust
Things don’t seem too bad right now in the world of food labels. Healthier, higher quality food where the farmers actually make money? Sounds good, right? Well, unfortunately, not every food label is so great. In a decided contrast to “organic,” “natural” is actually one of the most deceiving food labels. The FDA does make sure that companies stick to regulations to label their food “natural,” but these regulations are just that the “food does not contain added color, artificial flavors, or synthetic substances.” In other words, you’ll be giving the food a more rigorous test just by looking at the ingredients list on the back for yourself (which is definitely what you should always do).
In another parallel, if the idea of “fair trade” appealed to you then you’re probably someone who likes the idea of buying food with the “local” label. In theory, “local” food is grown within 100 miles of where it’s sold, meaning you get it fresh and support farmers in the community. However, unlike with the other labels we’ve talked about, no one actually checks anyone’s claims of “local” product. Having the label on a product doesn’t really mean anything. If you really want local product, then go to the nearest farmer’s market so that you’re right at the source.
When you’re buying your food, remember that food labels are neither purely good nor purely bad. Approach all your purchases with a measure of caution and you’ll do fine. Knowledge is power, after all!
Sunshine Salad with Mango Dressing
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Easy Summer Foods from the Hamptons
- By Alexandra Jacobs
Alexandra is a travel enthusiast who loves to write about tourism, beaches, food, and the wonderful things in the world. She provides her own insights on vacationing to the blogosphere. If you would like to learn more about her, follow her @alexsjourneys or visit her blog alexsjourneys.wordpress.com.
These recipes are perfect for a get together.
Cosmopolitan Cocktail
Try this easy to make and refreshing Hampton’s cocktail on a hot summer’s day.
Fill a cocktail shaker or pitcher 2/3 full with ice cubes. Over the ice pour 2 parts citrus flavored vodka, 1 part Cointreau, 1 part cranberry juice and ½ part lime juice. Shake well and pour into martini glasses.
Salad:
1 head green lettuce-wash and separate leaves
1 head red lettuce-wash and separate leaves
1 roasted and cooled chicken breast-skinned and thinly sliced (optional)
1 mango- peeled and sliced
1 papaya- peeled and sliced
1 red bell pepper-sliced
1 yellow bell pepper-sliced
1 cup roasted macadamia nuts
½ cup drained and sliced water chestnuts
1 cup raisins
Arrange the lettuce leaves in a circular formation around a large serving platter. Arrange chicken, fruits and vegetables into individual ray like patterns extending from the center of the platter.
Dressing:
1 ¾ lbs mangos-peeled and chopped
¼ cup cider vinegar
1 tablespoon Dijon mustard
1 teaspoon curry powder
½ cup sunflower oil
½ teaspoon honey
In a blender or a food processor, purée the mangos, vinegar, mustard and curry powder. Transfer dressing to a bowl and whisk in the oil and honey. Place bowl in the center of the platter.
This summer recipe from the Hamptons feeds an entire family of eight.
Ingredients:
1 pounds sashimi grade tuna loin
½ cup sesame seed oil
½ cup black sesame seeds
½ cup white sesame seeds
1 tablespoon coarse ground black pepper
1 tablespoon coarse ground kosher salt
2 tablespoons olive oil
Wasabi Citrus Aioli:
2 egg yolks
1 cup extra-virgin olive oil
1 garlic clove
1 lemon, zest finely grated
1 lime, zest finely grated
1 ½ tablespoons lime juice
½ teaspoon kosher salt
¼ teaspoon white pepper
3 heaping tablespoons dried wasabi
2 star fruits thinly sliced
Quarter the tuna loin lengthwise. Marinate in sesame oil for 30 minutes.
Mix together all the dry ingredients. Place tuna strips in dry ingredients, pressing firmly to coat.
Heat olive oil in a large sauté pan and sear tuna for 2 minutes on each side. Remove, cool and slice into 1/8 inch thick slices.
Add egg yolks to food processor and beat till pale yellow.
Add garlic clove and slowly drizzle some olive oil into mixture.
Add the rest of the ingredients. Continue processing while adding small amounts of oil to thicken to desired consistency.
Place star fruit slices on plate, top with tuna slices and a dollop of wasabi aioli.
Blueberry Buckle
1/4 cup softened butter
3/4 cup sugar
1 egg
1/2 cup milk
2 cups sifted flour
1/2 teaspoon salt
2 teaspoons baking powder
2 cups blueberries
Topping:
1/2 cup sugar
1/3 cup flour
1 teaspoon cinnamon
1/4 cup butter
Mix topping ingredients.
Oven preheated to 375 degrees. Butter and flour a 9 by 9 by 2-inch cake pan.
Cream butter in a medium-sized bowl. Add egg and beat till light and fluffy.
Combine baking powder, salt and flour.
To egg mixture, alternate adding flour and milk. Mix well after each addition.
Gently fold in the berries. Sprinkle top of cake with topping mixture.
Bake for 45 to 50 minutes.
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