Prunes or Just Plum Crazy?

Something just snapped in my head, I guess. Maybe it had something to do with that silky blue color that, when smudged, gives way to a midnight blue-black. Or the way they turn a deep ruby when cooked, looking lush and fleshy.

Italian prunes are my latest objet d'affection. And prunes they are, though some wimpy marketing types, because when people hear "prunes" they think "laxatives," are trying to relabel them plums, which they are not, or worse, sugar plums, which is insulting and just plain wrong. It's like what happened with hazelnuts. Which are, as every born and bred Oregonian knows, the humble filbert rebranded to sound more sophisticated. But I digress.

I've made prune tarts. And a crisp. But my favorite so far is a luscious fruit compote that has a light sweetness smoothed over with a layer of brandy, made even more perfect served with a slice of simple-to-make yellow cake alongside. Great for a company-type dessert, even better for breakfast the next morning!

Italian Prune Compote

3 lbs. Italian prunes
3/4 c. brown sugar
1/2 c. brandy

Slice prunes in half and remove pits. Place in medium saucepan with sugar and brandy and bring to a boil. Turn down heat and simmer till tender.

Great Yellow Cake
Adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins

2 c. sugar
4 eggs
1 c. vegetable oil
1 c. dry white wine
2 1/2 c. unbleached flour
1/2 tsp. salt
2 1/4 tsp. baking powder
1 tsp. vanilla extract

Preheat oven to 350°. Grease and flour two 9-inch cake pans.

Beat the sugar and eggs with an electric mixer on medium speed for 30 seconds. Add oil, wine, flour, salt, baking powder and vanilla. Beat 1 min. Pour batter into prepared pans. Place on middle rack of oven and bake until cake has pulled away from side of pans and knife inserted in center comes out clean, 30 min.

Cool in pans 5 min. Turn onto wire racks and cool completely. Serve as is or top with prune compote. Can also be frosted or stacked and frosted.

Sides of Summer

Summer sides around here take the form of cool salads, whether made from potatoes, grains or, one of my favorites, the much-maligned legume. The mention of a bean salad causes most folks to think of those terrible three-bean salads from the grocery-store deli made from canned green and yellow beans, with canned kidney beans and a sickeningly sweet, oily dressing.

So when I ran across this recipe for a black and white bean salad that called for fresh corn, red onion and red pepper, it didn't even take the mention of the cumin vinaigrette dressing to bring me on board. Easy, tasty and ideal even for the vegans in attendance, this salad will be the star of your summer gatherings.

Black & White Bean Salad with Cumin Vinaigrette
Adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins

For the dressing:
1/2 c. cider vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. ground cumin
1 tsp. garlic, minced
1 tsp. freshly ground black pepper
1/2 tsp. salt
1 1/2 c. olive oil

For the salad:
2 15-oz. cans black beans, drained (or 8 oz. dried beans, cooked)
2 15-oz. cans cannellini or navy beans, drained (or 8 oz. dried beans, cooked)
1 red onion, chopped fine
1 red bell pepper, chopped fine
1 15-oz. package frozen corn (or two ears corn, boiled and kernels cut off)
1/4 c. cilantro leaves, minced

Make the dressing by placing the vinegar, mustard, cumin, garlic, pepper and salt in the bowl of a food processor. Slowly pour in the olive oil while processing till mixture is emulsified.

In large salad bowl, combine all salad ingredients, pour the dressing over the top and stir gently. Best when refrigerated for at least one hour before serving.