Well, it is time to emerge at long last.
Friday, June 14, 2013
Well, it is time to emerge at long last.
Monday, December 10, 2012
I love citrus. It's so lovely that citrus season occurs in the cold of winter -- those bright, juicy sunshine-orbs ripening to perfection in the darkest days.
I've featured marmalade and cocktails made from our (six!) citrus trees in past blog posts. In the spirit of thinking ahead to holiday gifts and gatherings, I've fallen in love with candied citrus peel. It's a bit of a process, but the results are worth it! Delicious, flavorful citrus peels last months in a sealed container in the fridge, and they are so pretty. Dipped in bittersweet chocolate puts them over the edge.
Wednesday, September 5, 2012
Monday, August 6, 2012
Yay tamarind! Before you skip over this, thinking tamarind is an exotic and strange thing that you have never heard of, don't know where to find, or don't care about...give tamarind a chance. It is an extraordinary fruit pulp that is quite delicious and surprisingly nutritious. This sweet-sour fruit (officially a legume), contains high amounts of potassium, calcium, iron, selenium, zinc and magnesium, as well as vitamins C and B and antioxidants. Quite a powerhouse of a fruit -- it's especially unusual to see a fruit with such high levels of iron and Vitamin B. And it is really delicious -- sweet, sour, tangy, addictive. I've used it in savory Indian dishes, as well as in sweet drinks and dessert. I've also seen tamarind candies at the Latino market coated with chili -- sweet and spicy. This recipe is an adaptable summer winner -- it can be churned into a refreshing sorbet or mixed with additional water and ice for sipping in the sun. It's sweet, yet not cloyingly so.
|tamarind still in their pods|
Thursday, July 26, 2012
It's berry time again! As we headed over the Santa Cruz Mountains to our go-to you-pick berry patch, we tried to remember when it was that we made this trip last year. Of course I track dates and time by the food I ate or the recipes I made, so I looked back in the blog. Sure enough, it was the same weekend last year that we hauled home many pounds of blackberries and strawberries. The Daiquiris, Blackberry Ice Cream and Blackberry Swirl Frozen Yogurt posts tell the tale of last year's excursion.
So what to make with this year's bounty? A slump, of course. What the heck is a slump?! In short, it's stove top fruit dumplings. Unlike a cobbler or a grunt (or other strangely-named fruit desserts), a slump is made on the stove top. It's lovely not to have to turn on the oven in the summer! I like to use a big cast iron pan with a heavy lid. The fruit goes in the pot and a biscuit-mixture is dropped on top of the fruit. The pan lid goes on and the magic happens: the fruit bubbles away while the biscuits steam, making fluffy, fruit-covered dumplings. You can use whatever berry you have -- blackberries, raspberries, strawberries, blueberries -- or other fruit (stone fruit works great). Sugar amounts may have to be altered for different types of fruit. It's a brilliant idea. And absolutely delicious.
Monday, July 16, 2012
Well, it's back to blogging! After many months of wedding planning, celebrating, and then honeymooning, Bill and I spent our first weekend back at home, reveling in the simple pleasure of being married, and
I really enjoyed planning our wedding weekend, and I absolutely LOVED every minute of the celebration. Now it's also strangely enjoyable to be doing household tasks. Even while dusting and lugging bags to the Goodwill, little wedding memories click through my mind and make me smile.
Here's a sneak peek:
I'll do a post with more photos and details soon, and (hopefully) have a recipe for our wedding cake -- a banana cake that is out of this world. But today's post is a recipe that came to me during a sweet bridal shower hosted by a most creative, generous and resilient friend. She hosted a beautiful brunch, and collected recipes on index cards from all my friends (I'll be posting more of those in the weeks to come -- there are some real winners... everything from savory Bulgarian pastries to Texas sheet cake to Grandma Paddy's ricotta pancakes).
This was the recipe she passed on to me, from Cynthia Lair, a professor at Bastyr University. I frequently make salads, but this is a favorite. The Triple A is named for the primary ingredients = Avocado, Almonds and Arame (a nutrient-rich seaweed, a relative of kelp. Make it with mixed greens, a nice butter lettuce, baby spinach or arugula (to make it a Quadruple A!). I usually like to dress my salad separately, as I'm picky about what constitutes just the right amount of dressing, but this salad is an exception -- I love this dressing and the amount always seems perfect. I didn't do much cooking over the past couple months, but I did make this salad quite a few times -- and that is saying a lot (it was this salad and take out for the last two month rush before the wedding)! On more than one occasion this salad served as a meal in itself.