Oh, how I love blueberries.
When I was looking around for different blueberry recipes to make, one of the cookbooks I pulled off the shelf was Cooking Alaskan, by Alaskans. (Really, that's what it says.) The book is a huge compilation of Alaskan recipes by a huge assortment of Alaskan cooks. I've used it primarily because it has a whole… Continue reading Very Easy Blueberry Maple Ice Cream
If you've never made jam, and are feeling hesitant about going through the whole cooking and canning process, and you just want to maybe dip your toe into the jam-making pool and see what temperature the water is, then this is the way to do that.
Alex - the jam afficianado in our house - has pronounced this jam "Not bad...it's actually pretty good." With two approving nods of his head. So I'm thinking I got about an A-.
As I'd mentioned after my trip to the Farmers' Market on Friday, I bought a total of 4 quarts of strawberries: 6 individual pints of berries from one farm, one quart from another farm. All were gorgeously ripe and red all the way through. I also bought 2 lbs of rhubarb from the Honey Stick Man. So I figured I'd have enough for a batch of jam and a pie. Happily, I was wrong - I got two batches of jam and a pie out of the deal. Well, nearly two batches. But I'm getting ahead of myself.
The same afternoon I made focaccia, I also made stuffed, fried squash blossoms.
It was a Friday, and at the farmers' market that morning there was a new (to me) farm in attendance selling lettuces and cabbage and squash - and they had big bags of squash blossoms. So, of course, I bought some.
Going away party/dinner for Joe, our nephew, who was being sent to Afghanistan the following Monday
Surplus of summer squashes
This post. A bit after the fact.
Years ago Bill and I used to frequent a tiny restaurant featuring the cuisine of Northern Italy. The name of the place was Nonna Cherubina. The husband and wife - Luigi and Stephania - who owned and ran the place (and lived above it) were warm and kind and welcoming. We always felt like family… Continue reading Bittersweet Chocolate and Ginger-Lemon Poached Pear Tart
For our Corned Beef Dinner I made a double batch of this Lemon Sponge Pie recipe, but instead of a standard pie crust, I made one with cocoa powder. Chocolate and lemon go nicely together, so I figured I was onto something with the flavor combination. The other nice feature is visual - the dark… Continue reading Lemon Sponge Pie with Chocolate Pastry Crust
I like Bananas Foster, but to me it's lacking something. Maybe I was too strongly influenced by my 5 trimesters at Johnson & Wales. When plating desserts, we were taught that the dessert needed 4 components: the main item, a sauce, a garnish, and - my favorite - a crunch component. Which is probably why… Continue reading Valentine’s Day Ideas: Bananas Foster Napoleons
Remember the clamcake recipe I mentioned recently? Well with a few alterations, I changed it into an apple fritter recipe. Why? Of course there's a story behind it. Bill had a sore throat last week, and as a teacher, that presents quite a problem - especially when he's teaching huge chorus classes. So he took… Continue reading Apple Fritters