UPDATE: Please join Kitty for a live cooking session on Monday, July 6, 6-6:30 p.m. ET in the Virtual Labs, Etsy’s multi-user chat room.
Here at Montalvo (a sweet little place tucked into the Santa Cruz mountains), I cook dinners five nights a week. But this cooking job is different than most. It’s a fellowship, and the culinary fellow (that’s me) is an artist in residence. Montalvo, an arts center in Silicon Valley, gives its residents space and quiet, away from the daily grind, to paint, sculpt, edit, compose and… to cook. Having creative freedom in a setting where food is regarded as a medium and cooking a personal expression is a unique opportunity and a pleasure. On any given day, I might experiment with flavors, create dishes or refine a technique. I also devote attention to outside projects — whether it’s writing, recipe development or working on events that celebrate the intersection of food and culture. 
As a cook and someone who cares about culinary traditions, I find that the Slow Food philosophy resonates here. It seems obvious that, when it comes to matters of taste, artisan production should be celebrated and supported, quality never compromised. Here I have time to put these values into practice. In fact it makes for the most precious time of day — preparing dinner. 
Seasonal produce from my garden and local farmers markets determine what we eat — it would be crazy to live in California and not cook this way. Often I turn to old recipes for inspiration. Dinners are rarely fussy. Hopefully the resulting dish tastes intensely of the ingredients used. Last night there was poached chicken with favas and mint. A few months back, an unexpectedly memorable meal happened when spicy mustard greens were baked with rabbit, giant beans and breadcrumbs. Soon there will be sweet heirloom tomatoes and the first summer sandwich will be made — sweet, sliced tomato on toasted bread with ground fleur de sel and homemade mayo (this is my favorite food).
Every week I visit different markets, and, without fail, every Wednesday I visit the Santa Cruz Farmer’s Market. Never has this part of the culinary process held as much meaning — a relationship with conscientious farmers, ranchers and fishermen is deeply gratifying. Without a doubt I cook better because of it. Dreaming up flavor combinations happens all the time; sometimes the result is as imagined. Mostly, I hope to simply cook with integrity, pay attention along the way, respect the ingredients and learn from when there are shortfalls. 
When a dish does come out as planned there is a fleeting moment of absolute joy.
Recipe: Walnut Cake with Chocolate Cream and Cooked Cherries
Serves 8-10
Below you will find three recipes, all simple to make. When combined they make for a luscious layered cake offset by syrupy port cherries. But as layered cakes go, this version is relatively simple and well worth any effort you may be wary of investing.
If you lack the ingredients or inclination to go the whole nine yards, the cake, lovely and thin, is good to have on hand (a little black dress of a torte, suitable morning, noon and night), that keeps remarkably well for 2-3 days. Otherwise, make just the cherries; they’ll transform ordinary vanilla ice cream into something special, or the chocolate cream, a sumptuous accompaniment for anything really, even finger dipping.
Walnut Cake:
8 tbs. (1 stick) butter, softened to room temperature (plus extra for greasing cake tins, about 2 tbs)
1 1⁄4 cups sugar
a good pinch of salt
4 eggs, at room temperature
10 oz walnuts, pulverized in a food processor until quite fine
1⁄2 cup peeled and finely grated carrot
2/3 cups sifted flour
1 ½ tbs. walnut oil
½ tsp vanilla
Preheat oven to 325.
Butter two shallow, 10-inch round cake tins. Line the bottom with parchment paper and butter the exposed wax paper. Lightly flower both tins.
In the bowl of an electric mixer, beat the butter, sugar and salt together for about 2 minutes, until creamy and uniform, scraping down the sides from time to time. Beat in the eggs, one at a time. Scrape down the sides and beat for an additional 30 seconds. Stir in the pulverized walnuts and grated carrot. Stir in the sifted flour, 1/3 cup at a time. Stir in walnut oil and vanilla extract.
Distribute the batter between the prepared tins and, using a spatula, spread it out evenly. Bake for 40 minutes or until a skewer pierced into the center of each cake comes out clean.
Cool the cakes in their tins. To unmold, use a knife tip to loosen the cake from the sides and unmold. Flip the cakes onto serving plates and peel off the parchment paper.
Chocolate Cream:
6 oz bittersweet chocolate (70 percent cocoa works well), broken into small pieces
10 tbs softened butter, cut into pieces
1 cup cream
1 tbs sugar
1 tsp. vanilla
Cover the cream and allow it to sit for at least an hour. Just before assembling the cake, whip the cream until thickened and easily spreadable. It will lighten in color.
Cherries:
1 lb cherries, washed with stems removed
1/3 cup sugar, approximately
2 tbs port
2 tbs balsamic vinegar
Line a non-reactive sauté pan with the cherries so they fit in a single layer.* Sprinkle sugar over the cherries and cook at medium-high heat for about 4 minutes, or until the sugar melts and cherries are soft to the touch. Add the port and vinegar and cook for an additional minute or two, shaking frequently.
Pour the cherries and their cooking liquid into a heat proof container and set aside. Allow the cherries to sit for at least one hour; they will continue to emit their liquid. They may be made up to 3 days ahead of time. These keep remarkably well and are delicious on anything – yogurt, sorbet, cakes and anything in between.
Assemble:
Put one of the cake rounds onto the serving platter. Spread enough cream evenly over top so it is about ¼ of an inch thick. Place the second cake over top and repeat. Smooth the surface so that the top layer or cream looks attractive. Refrigerate the cake until ready to serve. The icing will firm up nicely.
To serve, slice the cake into thin slices and accompany with a spoonful or two of the cooked cherries.
*There will be leftover chocolate cream and cherries which should be enjoyed since both keep well and easily combine with other sweet offerings. They are also delicious eaten together.
Please join Kitty for a live cooking session on Monday, July 6, 6-6:30 p.m. ET in the Virtual Labs, Etsy’s multi-user chat room.
Kitty has cooked in Portugal, France and Italy. In the States, she had a catering company in New York and, more recently, contributed recipes to Real Simple Magazine and worked with Slow Food Nation. Since being at Montalvo, she has curated a film and food night for Slow Food Nation’s The Art of Slow Food Exhibit at Yerba Buena, co-created a dinner highlighting Silicon Valley’s agricultural history and its shifting culinary identity for Agency, Montalvo’s 2009 Arts Initiative. She’s currently writing a cookbook for Readers Digest.
123 comments
Sign in to add your ownbeachhouseblues says:
How fabulous to learn hear about your experience as an artist in residence!
2 years ago
paperdollwoodshop says:
yummmmm.....thanks for the fabulous recipes!
2 years ago
edor says:
The Montalvo building looks gorgeous, and the food delightful. I must visit sometime!
2 years ago
jenniferlynnstudio says:
Thank you so much, Kitty, for the yummy looking recipe.. I am always trying to make new things.
2 years ago
mazedasastoat says:
It's too rare for people to think of cookery as an art. Thank you for giving us a glimpse into your life!
2 years ago
bylynnkrestel says:
wonderful article - inspiring!! thank you for sharing your expertise...
2 years ago
CarryTheWord says:
Yummy!!
2 years ago
TipsyTimeMachine says:
Thanks, I was just looking for a good cake recipie for a family party. Your dessert looks scrumptious.
2 years ago
LaveMeSoapCo says:
oh yum and right at lunch time too
2 years ago
Mattamorphis says:
Walnut cake is one of my fabs Fabulous fabulous!
2 years ago
missindie says:
yummmmmm OMG that cake! :]
2 years ago
beautifulbridget says:
Great, now I'm hungry!! lol!
2 years ago
EJPcreations says:
Yummmmmmmmmie!!!! Thank you for sharing your creation with us!
2 years ago
copperlilly says:
Fantastic, what a wonderful way to be living!
2 years ago
sandali says:
AWESOME article -- I am completely inspired !!!! Trigger Happy Days ;)
2 years ago
EmAitch says:
I'm having happy food thoughts now, wondering what to do with this week's csa share! Thanks for the inspiration ;)
2 years ago
girlscantell says:
so lovely! thank you!
2 years ago
KOALACaddie says:
Thank you for sharing your wonderful recipe. You are an inspirations to us all. How beautiful to set the table using placemats made with HomeSweet's wonderful fabrics.
2 years ago
moonovermaize says:
Such a great article! Thanks for the recipes :)
2 years ago
dbabcock says:
Wow. What a wonderful life; and the recipes sound pretty easy to make! Thanks for sharing.
2 years ago
klacustomcreations says:
wow that is amazing, the pictures are amazing too!
2 years ago
bungalowmarketplace says:
Beautifully written post. Thank you!
2 years ago
4TheSparrowsNest says:
*Alas,* if I could have two things in life, it would be a resident cook and a personal hairstylist. :o)
2 years ago
lizroca says:
A cooking fellow! What a wonderful idea. Thanks for the article and the recipes.
2 years ago
HibouCards says:
Yum that walnut cake looks so good!!!! thanks for sharing :)
2 years ago
pogoshop says:
Sounds like a heavenly job and a beautiful place to be. Thanks for sharing these recipes. I'm definitely going to try them out.
2 years ago
odiliafu says:
Montalvo seems to be a beautiful place. I love your story. Thanks for sharing!!
2 years ago
JoDyer says:
Thanks for sharing! It's winter here in Australia so no juicy tomatoes :( But fortunately we have some great local farmers markets. It's so inspiring to buy food from the people that produce it!!!
2 years ago
jewelrybyjackie says:
Absolutely wonderful article. As a foodie in Upstate NY, I can completely agree with the seasonal ingredient standard, and that the ingredients are ultimately the star. Thank you so much for sharing. Your "studio" is absolutely beautiful!
2 years ago
MoonriseStudio says:
What a fantastic article, and what a dream - to be able to cook for the sake of the art itself. Perhaps someday I will be as lucky. ^_~
2 years ago
kittykatherine says:
thanks all! can't wait to hear what you think of the cake. if you are in the area come and visit, montalvo also has public trails and parks. in the meanwhile, looking forward to cooking with you live on the 6th. see you then.
2 years ago
FluteTeacher says:
Yummy looking recipes! I like those plant markers.
2 years ago
breadandroses2 says:
Hmmmm.....reminds me of my grandmother's walnut torte, best I've ever had. Cherries are ripe out back, right now, too. May have to try this asap.
2 years ago
FlawlessArt says:
I am hungry
2 years ago
suzshan says:
Truly inspiring.
2 years ago
BabbidgePatch says:
Yum and fabulous! Congrats, Kitty, on your success!
2 years ago
StudioElan says:
I am definitely going to try that cake -it looks so good! Thank you for including my Berry Bowl in the related items...
2 years ago
Kultur says:
Oh! I want to see Montalvo for myself, thankfully I am in Monterey, not too far away from the Santa Cruz mountains. :)
2 years ago
tpursell says:
A the chief chef & baker in my household I am making the cake! It sounds divine! Thank you for including my Salad tongs.
2 years ago
SweetwaterGifts says:
Lots of local farmer's markets - I'm jealous! What a cake...:D
2 years ago
PomLove says:
I am so making that cake! can we please have more attention called to all of the amazing food on etsy! thanks so much for this, it's really really fun!
2 years ago
LabyrinthLeather says:
Inspirational - we create not only with our eyes, hands, and dreams but also with taste and heavenly flavors. It's important not to lose site of that.
2 years ago
HumaneCreations says:
The dessert sounds fantastic! Will have to try it. However, as part of a rabbit rescue group that just got 127 precious white rabbits as part of a "meat" breeder confiscation, the thought of the rabbit meal brought tears. You can see the story and some photos of the "meat" rabbits and their babies on http://www.hrsmostl.org Thanks for sharing the dessert recipe though. (and no, am not crazy about using chickens either)
2 years ago
Serpentaires says:
Most people think of cooking as a mean to an end, not as art. IT's refreshign to see another point of view ! And the cake looks yummy.... *bookmarks*
2 years ago
littlepinkpebble says:
yummy~!!
2 years ago
Iammie says:
Yummy!
2 years ago
BelleMereBelleFille says:
My mother in law just made a batch of cooked cherries and gave me a jar! This cake recipe is eerily timely. Thanks kittykatherine.
2 years ago
lovelygifts says:
Great pictures and recipes!
2 years ago
LuttrellStudio says:
What a beautiful place to work and create... You must have the freshest, most amazing ingredients at your fingertips!
2 years ago
VixVintage says:
Beautiful, lucky you!
2 years ago
paviadesigns says:
You lucky girl! Thanks for the recipe!
2 years ago
lilworkerb says:
OMG! Looks sooooooo good!
2 years ago
babook says:
really enjoy the cook things !!
2 years ago
tldgrainwear says:
I want a chocolate cake now...I shouldn't read articles like this!
2 years ago
nightcloud says:
one more great idea to use the many walnuts our garden gives us every year... thank you for sharing and showing cooking as an art form
2 years ago
Xenotees says:
What a cool article! I hope to see more articles (and recipes) from Kitty here!
2 years ago
vaeda says:
This looks delicious!
2 years ago
sleepypillow says:
OMG... Please let me try a bite!
2 years ago
CutieDynamite says:
YUM!! Thanks for this article!
2 years ago
treeforyou says:
Hiya, I'm training to be a chef! The pics look wonderful, thank you for sharing!
2 years ago
kidacollective says:
Yum. I love love love walnut cake. I think that'll have to be my weekend project.
2 years ago
BluCille says:
Looks delicious. I attended culinary school for awhile, but with some things it's more enjoyable to learn on your own.
2 years ago
voleurdebijoux says:
fabulous article and wonderful recipe! thank you :)
2 years ago
HOPEfromMarshall says:
that walnut chocolate creme cake is calling out to me!! looks sooooo delish!!! mmmm...
2 years ago
thehotcookie says:
This may be the coolest fellowship I've ever heard of! So awesome! Rock on!
2 years ago
1AEON says:
pretty lady, pretty things, pretty looking yummy food, now we are talking!!!
2 years ago
shopgoodgrace says:
Super article!! And thank you for the wonderful recipes ... can't wait to try them. :)
2 years ago
craftsatmungersmills says:
It looks so good you can almost smell it. Thank you foe shareing your recipe.
2 years ago
recycledwares says:
food, handmade and vintage go so well together - what a perfect life with those 3 things in it :)
2 years ago
casakidstudio says:
This article reminds me to remind everyone to shop local (farmers as well as crafters)as much as ever you can- you get better food, keep money in your own community and increase our national food security.
2 years ago
20BucksorLess says:
What a wonderful and unique way to learn cooking and culinary skills. My BIL is a Chef. We all love to watch him prep and cook. Always learn something!
2 years ago
Earmark says:
oh how delicious! I can just tell that in the near future that cake will be in my belly! :) Thank you for featuring our Recipe Journal!
2 years ago
3squares says:
food inspires all of my creations, so i'm really looking forward to kitty's demonstration! thank you!!
2 years ago
DesignsbyShellie says:
How much corn syrup? It isn't mentioned in the ingredients...
2 years ago
amoronia says:
I so enjoyed this article!!!!!!!!!!!!!!!! Yummy!!!!!!!!!!
2 years ago
TheInvitation says:
Wow! Such a great piece here! I don't know what makes my mouth water more....the yummmmmmy cake, or the view of that lovely space you work in! Lucky gal! Thanks Kitty!!!!
2 years ago
PAINTINGSBYSAM says:
so awesome!! ..now Im hungry!
2 years ago
KCsCreations says:
Seems like you are in a very inspiring environment to create in. Fresh, local ingredients are the way to go and I am just experiencing the value of that, and trying to take advantage of the many great farmers markets here in Southern Oregon The walnut cake looks pretty easy and yummy! I will be trying it very soon!
2 years ago
vivilian says:
Oh my god... love it so much http://www.vivilian.etsy.com /＼　　　　　　　 ï¼\ |　＼＿＿ËËË ï¼ | | ï¼ï¿£ã€€â—¥â–ˆâ–ˆâ—¤ ╲ | ∕　　　　　　　　﹨ ︳　ï¼ï¿£ï¼¼ã€€ï¼ï¿£ï¼¼ â–• ︳　︳　â—　◠　 ︳▕ ┼　 ï¼¼Ëï¼ã€€ï¼¼Ëï¼ã€€â”¼ ﹨Ë　　　â—　　　Ë∕ ¯╲Ë　　‧　　Ëï¼Â¯ â•â”€â—¤Â¯Â¯Â¯ï¿£â—¥â—¤ï¹¨ （　 ︳　　　　　 /﹀﹀\◢█ （____︳　▕ ï¼ â–• .‧. █◤ 　　　\︿︿/ ︺︺︺＼â—ï¼
2 years ago
jennysbakeshop says:
Cannnot wait to try this recipe!!! Loving the cooking class right now!!!! XOXO Jenny
2 years ago
Vanessa says:
great job, Kitty! I have to go stuff my face now. So hungry.
2 years ago
PawPawsWorkshop says:
Yummy recipes
2 years ago
asundrynotion says:
Scrumptious! Very happy to find swiss chard seeds sold by myvictorygarden, too. Must go pick more cherries now; our tree has never been so laden & they've never been so sweet & juicy.
2 years ago
PipocaHandmade says:
Yummy to my tummy! Thanks for sharing!
2 years ago
bellasparty says:
Wonderful! Thanks for the recipe.
2 years ago
coventgardenvintage says:
So jealous of the fresh produce. We have had a month of rain and I am crossing my fingers for our crops...Beautiful.
2 years ago
GorgeousKarma says:
Looks really sumptuous and mouth watering. Thanks for sharing the recipe....
2 years ago
GorgeousKarma says:
O and wanted to add - the photos are lovely too..!
2 years ago
evihan says:
yummmyy I got hunngryyyy
2 years ago
ikabags says:
Fantastic, what a wonderful way to be living!
2 years ago
zeropumpkin says:
omg the mixed berry pancake look so yummy
2 years ago
steinschmuckdesign says:
yummie yummie!
2 years ago
lovelygifts says:
Looks gorgeous and delicious!
2 years ago
walkthetalk says:
BEAUITIFUL place and daily life!
2 years ago
caninedesign says:
what a wonderful place to live and work...I'm so jealous
2 years ago
dbabcock says:
We visited Montalvo on a trip to California a couple months ago. What a wonderful place; I would LOVE to take a cooking class there. Ah, some day. Great article...and thanks for including my garden markers!
2 years ago
woodandfabric says:
Such a great collection and article!
2 years ago
mksupplies says:
The recipes look amazing! I definitely want to try them ASAP. Also, Montalvo sounds amazing, such a pretty place. Thanks for sharing!
2 years ago
firecrackerkid says:
A wonderful achievement for Kitty Katherine. Good for her:) A high 5 from the sisters of the OFG team. Congrats to OFG sister, kattywhompus for being featured too!
2 years ago
VintageKeepsakeTrunk says:
What a wonderful life! Congrats on the feature!
2 years ago
basketsbyrose says:
Wonderful collection and article! :)
2 years ago
girltuesdayjewelry says:
YUM!!!!! Beautiful photos!
2 years ago
mojospastyle says:
I love to bake so this article was definitely interesting to me. Thanks!
2 years ago
chinacutter says:
So nice cake!Wonderful life.
2 years ago
TheNightjar says:
oh yummy yum yum! I just harvested the sour cherries from the tree i planted a few years back. And i now know what I will do with some of them!! oh yes!!! and thanks for the chocolate cream concoction too! Cant wait to make it!
2 years ago
Tina669 says:
so lovely! thank you!
2 years ago
Tina669 says:
Great, now I'm hungry!!ï¼
2 years ago
FancyThatCookies says:
was a fun class! and the dance at end of the class, wow! should have the class again!
2 years ago
kaylovesvintage says:
love the rain shoes
2 years ago
brun says:
fruits. mm
2 years ago
MyPatternedMind says:
looks delish!!! :)
2 years ago
feltmeupdesigns says:
wowser! nom!
2 years ago