Tuesday, September 16, 2014

Want to come over for lunch?

Grilled multigrain bread from Detroit's Avalon bakery 
with Brie and sliced Michigan peaches,
and a few drops of balsamic vinegar - the real stuff. 

Thursday, September 11, 2014

Argus Farm Stop

Argus Farm Stop was worth the wait.  With the clear mission of selling goods of local farmers, they knocked it out of the park!  The vibe is fun.  The service friendly.   The merchandise selection is very wide, with heirloom and specialty items that chefs might be looking for. 

Check it out at Argus Farm Stop or stop by 325 West Liberty.

Wednesday, September 10, 2014


Dropped in Biercamp today for a sausage craving, and stumbled upon this new-to-me goodie, a house made pancake mix.  The ingredients were just as if I would have made it myself, flour, leavening, sugar & salt. But convenient because it's all portioned out. It's really quite genius for a sausage store to throw in a bag of pancake mix.
I turned it into a fantastic waffle foundation by following the recipe on the back- except for two changes. I separated the eggs, whisking the whites to semi soft peaks to fold in at the end while combining the yolks with the buttermilk. I also added two Michigan zucchini, grated and squeezed to rid extra liquid, and a little bit of ground cumin, chili and black pepper.
Topped with some green zebra jam (see earlier post), paired with a caprese salad and of course a mouth watering Biercamp sausage.  Let's just say there were no leftovers. 

Monday, September 08, 2014

Sunday, September 07, 2014

CAP 144: breakfast and pantry, week 2

I suppose getting the least exciting breakfast station for the first week of live service means that it's now out of the way:  sandwiches, smoothies, quiche, salad & fruit.  However, my team used the opportunity to get to know each other better and bang out some pretty wonderful little bites to accompany the more traditional breakfast items. 

Thursday, September 04, 2014

Tomato season: Green zebra

An heirloom variety that has a mouth tingling balance of sweet and tart, the green zebra is ripe when green. It makes a fantastic jam, seen below with an Indian influence -cumin, cayenne, garlic, & ginger.

Diced and boiled with cider vinegar, brown sugar and spices.
Paired perfectly with these fluffy hush puppies!