Friday, April 04, 2014

Thursday, April 03, 2014

Oh Mr. Sun, Sun, Mr. Golden Sun...

It looks like this outside. Ugh. 


Needing some sunshine, I turn to the meyer lemon, 
a cross between a seville orange and a standard lemon.
Meyer lemons, salted with kosher, squished into the jar so that they're covered in their own juices. Stashed in the fridge.
 
These will be preserved in 3-4 weeks, just about the same time the sun actually starts to make a regular appearance. Typically I've quartered lemons for the preservation, but I wanted to try them sliced this time.  Updates in a month!

Wednesday, April 02, 2014

Toad in the hole!!!



Thanks to Jamie Oliver for this recipe for "Toad in the hole". 

For you yankees: 
Sausages nestled in popover batter with onion gravy

served with baby kale mashers





Monday, March 31, 2014

Local food summit 2014

A thinking day turns into 

a wonderfully exciting eating day!!

And this was only one course from the afternoon snack! 

Mind food. Heart & soul food. Belly food.


Tuesday, March 25, 2014

How to: roast garlic (by request)

Choose a large firm head of garlic.
Cut in half across the bulb 
So that it looks like this:
Drizzle with olive oil generously.
Sprinkle with kosher salt.
Wrap in foil bundle.
Preheat oven to 400 deg.
Roast for 20-30 minutes.
Spread on bread to your heart's content.






My last bite

An omelet
Filled with roasted asparagus and la Tur cheese dressed with produce station's unctuous peppered smoked salmon


Sometimes I don't have time for a blog post of recipes and method photos. But I still want to share a bite with you.  
One bite.

Monday, March 17, 2014

It really is a miracle!

I know that I can make some breads at home. I've been successful before, at least to some degree. But it's never wowed me before. Soft breads, quick breads, pita, parker house rolls, even a sourdough loaf. These are attainable, but they don't feel like the real deal.

This "miracle boule" satisfies the persnickety perfectionist in me, with absolutely zero effort.  It almost doesn't seem fair. The crunch was unbelievable; the flavor- deep, because of the 24 hour rise.  It would be silly of you NOT to try it.





Monday, March 10, 2014

Banana almonds and dates

Let's talk Smoothies. 
They're not supposed to need recipes, really.  At least in our house smoothies, particularly for breakfast, tend to be a result of what types of frozen fruit and yogurt are in abundance, and what flavors you're in the mood for.

But I stumbled on this flavor combination online in a different capacity and decided to try it out in the blender.  


One banana frozen (or fresh)
Two date almond rolls (or plain dates. We just happened to have these for snacking)
Two cups almond milk (or plain milk if you're out or want less almond flavor)
One cup ice

Blend for 30-45 seconds. 

The key with all of these is to start with an idea, but then use what you have. No stress. You'll just end up creating your own recipe!

Friday, March 07, 2014

a few of my favorite things

 one can never listen to Julie Andrews on the mountain too many times
just for goodness sake NO carrie underwood
 

Thanks to a sick day for Kimmy and a few wanders of mine, online and into a used book store, I have these gems to share. 


websites:




cookbooks:


Nancy Silverton's Sandwich Book 
 
Smitten Kitchen & stuck pot rice with lentils (from the blog)




And I almost forgot!? There was a trip to NYC last weekend with visits to

Momofuku noodle bar, finally!

Gentleman Farmer

Eataly, again!  

Piora

I love Ann Arbor's restaurants; really I do. But then I visit THE city and realize that there's sooo much more out there. The caveat is that I would have to trade my gentlelady's garden for the chaos. And I don't think this gentlelady could do it.

Thursday, March 06, 2014

daydreaming


In a ServSafe class at Schoolcraft College this afternoon, I was daydreaming. Do you ever do that? Do you take a mental inventory of your fridge and pantry and try to match potential combinations with your mood? Just say yes so that I don't feel weird.
 
Avocado toasts with cherry tomato confit
click on the photo to see it larger.  blogger isn't cooperating with me.
  • Broil semolina bread brushed with olive oil until lightly toasted. I like to only do one side so that the bottom side of the toast is still soft and doesn't cut into my gums.
  • Mash avocado with the juice and zest of one lemon and one half teaspoon of large crystal sea salt.  Set aside.
  • Saute 1 teaspoon red chili flakes in 1 cup olive oil for 30 seconds. Don't let it burn.  Carefully drop in 2 cups cherry tomatoes.  It will flame and spit at you, but don't be intimidated by your produce.  Cook for 8-10 minutes or until tomatoes begin to pop. 
  • Spread avocados on toast and top with tomatoes.  

Tuesday, February 25, 2014

Butternut & apple

You know how simple it is to make butternut squash soup? 
 It is this simple.  

Roast one butternut squash (no need to peel, just scoop it out of after it's roasted), two apples, one jalapeno (if you like a little kick), one onion, four sprigs of thyme and two of rosemary at 400deg for 40 minutes, or until it's all soft. 

 Puree it all together with 4 cups of your favorite stock, homemade or not. Add 2 cups additional stock if you prefer a thinner bisque. Start seasoning with one tablespoon salt and two teaspoons black pepper.  Add more to taste.  Sometimes I also add 4 oz of goat cheese to the mix. 

A lovely, no fuss dinner - 
especially good with an oozing 
gruyere and caramelized onion grilled cheese.

Sunday, February 23, 2014

Snickerdoodle heaven




A recipe scribbled from a friends copy- THE best. Yes, they are as good as they look. Cinnamon pillows of love.


Saturday, February 15, 2014

Black beans

Black beans saved from Tantre Farm become a luscious BBB soup (black bean-bacon-bay).

Wednesday, February 12, 2014

Casatiello


A casatiello is an Italian brioche style bread studded with meat and cheese, in this case prosciutto and fontina. 




The crust didn't get as dark as I wanted it to, but the crumb is smooth and soft.  A perfect compliment to hazelnut ravioli and braised kale. 







Tuesday, February 11, 2014

I crave this....

BEST fish in town:
@ Mani Osteria

Whole Branzino agridolce
Stuffed with red onion & fennel
Topped with salsa verde


Alongside an "unmentionable" cocktail
And cauliflower fritte 




Thursday, January 02, 2014

Happy new year! Papusa party!


You'd never know how easy it is to make papusas.  We always enjoy them at Pilar's tamales. But now that I know how easily they come together, it will be sure to return as a tasty simple option for a weekend lunch, for family & friends who pop in. 


In this case I also made a quick spicy slaw, bright warm tomato salsa and topped them with a diced avocado. 

Papusas
Serves 4 for lunch. Doubles easily 

Mix two cups Masa Harina with 1 1/2 cups water and two teaspoons salt. 
Roll 1/8 cup of mixture into a ball.  Flatten into disk. Put a pocket of shredded cheese (and possibly diced green chiles) on the center if the disk and push edges back together to turn it back into a ball. Flatten again and put onto a hot skillet. Pan fry  until golden brown. 

Friday, October 04, 2013

Southern Foodways Alliance Symposium 2013 photo diary

A little afternoon snack: 
Gus's fried chicken 



Pinching myself as Conference begins:

Captain's chicken via India 


Cocktails & nibbles SFA style:
An Eudora Welty




Ladies luncheon in honor of women at work:




The great debate: cake vs pie






Sunday, May 19, 2013

Celebrating Michigan spring produce: part 2

Michigan asparagus tart:

Puff pastry crust, docked on bottom, pre-baked at 400deg convection for 12 minutes.

Whisk to combine: 1 cup quality ricotta, four eggs, 1/2 cup grated pecorino, 2 tbsp Dijon, freshly grated nutmeg, hot sauce to taste, kosher salt & black pepper.

Sear one large batch of seasoned asparagus in cast iron skillet for two minutes. Pull crust out of oven, pour in custard, top with seared asparagus and another 1/2 cup grated pecorino.

Bake for 30 minutes or until center of custard is just barely set.

Serve with arugula & quinoa salad. Recipe to follow soon. I promise. ;)

Monday, May 13, 2013

Celebrating Michigan spring produce: part 1

This is not the greatest photo in the world, but I was hungry!!

Simple luxuriousness:
Savory Pan perdu (saffron thyme custard)
Topped with balsamic roasted MICHIGAN asparagus
Peppercorn bacon
Meyer lemon hollandaise
And maytag blue crumbles