3Mix all ingredients in large bowl and mix on lowest setting for about 3 minutes. Do not smash out the lumps they are the best part.
4Put in springform pan (9 inch round should do it.)
5Put cakepan into another larger round pan about 3 inches high and add about 1-1/2 cups of water to the outside pan (make sure you put tinfoil around the pan with the batter in it so it doesnt leak)
6Bake at 500 degrees for 10 minutes no more, then drop temperature to 250 degrees and bake for one hour (depending on your oven) check for solidity with toothpick if too loose, cook at 2 minute intervals until finished.
James Beard Award-winning chef Jamie Bissonnette and Toro co-owner/chef Ken Oringer show Billy how to make paella, a classic Spanish dish, in their New York restaurant known for tapas.
Jill Cooks Spinach Meatloaf from "The Essential New York Times Cookbook"
CHOW.com Senior Food Editor Jill Santopietro is not a huge fan of meatloaf, but she's game for giving the version from The Essential New York Times Cookbook a try. Here she makes it for the first time. You can find Jill's adapted version of the recipe here if you want to try making it yourself.
A Citrusy Italian Take on Tiki
In this week's episode of CHOW Happy Hour, Martin Cate, owner of Smuggler's Cove in San Francisco, is visited by one of his former bartenders and current Solerno spokesperson Jackie Patterson. Island fever is in full force as Jackie makes La Perla Rosa, a sweet, tangy, and ever so slightly bitter cocktail that's an ode to her Italian-Hawaiian heritage.