Welcome to Sunset Suppers, a series of cooking videos shot by chefs and food notables in the first weeks of self-quarantine. These days everyone’s living, working, and cooking differently. That includes us here at Sunset—where our homes have become our offices/studios/test kitchens—and it includes chefs. We asked our favorite chefs in the West and beyond to turn the camera on themselves and share their tips on how to cook easy, nourishing, and comforting food with the limitations of what people have on hand. Similarly we’d like to know what and how you’re cooking, so please share your hacks and home cook victories on social media and tag it #sunsetsuppers!
This is a version of Tartine Bakery's popular Pumpkin Tea Cake from their new cookbook, Tartine: A Classic Revisted (Chronicle Books, 2019) by Elizabeth Prueitt.
It has a soft, even, moist crumb and a slight spiciness. The roasted, puréed sweet potato is a nice change from pumpkin, the subtle difference in flavor not overpowered by spice. It is finished with a thick swirl of meringue that is swooped into the top of the cake. Baker Michelle Lee added this delicious dramatic effect.
Kitchen notes: If you are making the sweet potato purée, try to make it the same consistency as canned pumpkin purée. The water content of any vegetable can vary, making your cake wetter or drier.
Reprinted from Tartine: A Classic Revisited by Elizabeth Prueitt with permission by Chronicle Books, 2019.
September 27, 2019
March 31, 2020