by Heather Schmitt-Gonzalez / Friday, May 4, 2012
50 Women Game-Changers (in Food): #46 Gael Greene - Orange Pour Cake
Gael Greene (born in Dec. '33) is probably most well-known for her role as restaurant critic that lasted more than 30 years for New York magazine. She got her start in her hometown of Detroit, Michigan after graduating from U of M with a BA in Literature, Science, and the Arts. Before she was asked by the original editor of New York magazine, Clay Felker, to take this position, she was freelancing for Cosmopolitan, Ladies Home Journal, and McCall's. Previous to this she had only written one piece on the re-opening of La Cote Basque, but at the prospect of charging all of her meal's to the magazine and getting paid, she accepted the position.
Greene is famous for her sultry, seductive writing intertwining real-life experiences as well as food. Just listen to the names of some of things she's written...Delicious Sex, Blue Skies No Candy, Doctor Love, Sex and the College Girl...to name a few (Blue Skies, No Candy and Doctor Love were erotic novels). Her delicious memoir Insatiable: Tales from a Life of Delicious Excess is chockful of juicy tell-all tidbits from her life as well as food and some recipes. I don't know why it makes me giggle to hear the term "bedded", but it does. So you can imagine me reading all about her bedding the likes of Elvis Presley, Clint Eastwood, and Burt Reynolds. Her memoir is a great human interest piece. I haven't made my all the way through it yet, but I'm definitely hungry for more.
Citymeals-on-Wheels which helps to fund weekend and holiday meals for the elderly in New York City.
Though Gael does enjoy cooking, she is not a chef and eats out (either at restaurants or the homes of friends) most of the time, she does have some tried and true recipes that she makes. This particular one I found in her memoir (but I see that it is also on her website). I adapted it just slightly. It's a simple loaf cake which I think is better described as a quick-bread. It is pleasantly dense from the sour cream and studded with nuts. The "topping" which is actually an orangey-sugary drizzle totally "makes it", though...don't skimp on it. It will seem like there is too much...but really, it is just right. The loaf itself isn't too sweet, so this syrup adds that perfect sticky-sweetness that makes this loaf so irresistible.
further info: memoir - website - twitter
- 2 c. + 2 Tbs. all-purpose flour
- ½ c. unsalted butter, at room temp.
- 2 eggs, lightly beaten
- ⅔ c. sugar
- ½ tsp. salt
- 1 tsp. baking soda
- ¾ c. sour cream
- 2 Tbs. finely grated orange zest
- ½ c. chopped pecans
- ½ c. superfine sugar
- ¼ c. freshly squeezed orange juice
- 1 Tbs. finely grated orange zest
-Insatiable: Tales from a Life of Delicious Excess by Gael Greene
-So What Do You Do, Gael Greene, New York Food Critic/Author? (online article)
I am sharing this post with:
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.