This is one of those dishes that is home to me. It comes out all piping hot and bubbling from the oven and you present it simply to your guests. You cut the flaky, tender crust into wedges so everyone gets a good piece and dish out the aromatic, creamy filling. The result is warmth and nourishment to the belly — pure rapture — and a dish that makes everyone feel like royalty.1 Comment » Keep reading »
The summertime chores ground me. To get the most out of the harvest I have to be in the rhythm of the earth; in tune with the seasons and the weather. It is something farmers know, but not us suburbanites. We normally do what we want when it suits us. To pick oregano when the bouquet is most fragrant, you have to do it just as it flowers. The peppermint needs to be picked in the early morning before the sun heats it and dries up its oil. If I don’t pick the blueberries when they just start turning blue the birds will enjoy every last one. If I don’t pick them when they are just ripe they will turn into hard kernels and drop off. These simple tasks, performed at the optimum time, keeps me in touch with the earth. It makes me feel connected to something bigger than myself.Leave a comment » Keep reading »
Rocky Durham said in a cooking class we took with him back in Santa Fe, if you put grilled in front of just about anything, people will buy it. Seeing as this Santa Fean chef launched a series of successful restaurants, all called Santa Fe with exactly this premise in mind, let’s humor him and give it a try. Salad. Grilled salad. Watermelon. Grilled watermelon. Pizza. Grilled pizza. Springer spaniel. Grilled springer spaniel. Well, you get the idea.3 Comments » Keep reading »
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There is never an excuse to throw away stale bread. Although breadcrumbs and croutons are the easiest ways to make use of an old loaf, bread putting is definitely the post satisfying. Matt and I headed to a pick-ur-own in upstate this weekend. In addition to scouring for the sweetest apples, pulling heads of cabbage from the ground with our bear hands, and trying to determine what a ripe eggplant looks like, we picked up a few small sugar pumpkins. Once baked, the skin turned an amazing orange-brown. With my slightly stale loaf of whole wheat and fresh pumpkin puree, I set out to make delectable peasant food. After weeding through some totally pretentious recipes, I gave a call to my mother, who reminded me of its simple roots. Pumpkin aside, I tried to stay true to what bread pudding should really be like: easy, comforting, and sweet.
These went fast, like within minutes. I’m picky about my squashes, but acorn squash has a soft, yammy texture and is not too sweet. Add in some fall spices, and it’s a savory dessert (before you have dessert, of course). The combination of sugars also caused some giggling and repeated reciting of Steve Brule. Yes, it has come to natural sugar highs. Maybe I’ve graduated from HFCS?8 Comments » Keep reading »