It’s apple season again. Makes me think of returning to school with the ubiquitous apple in my lunch box. How about you?
While the supermarkets carry the standards like Red Delicious, you can usually find the tastier heritage varieties filling the farmers markets and countryside fruit stands. Yesterday when I drove the back roads of Watsonville to visit a friend, there were rows of trees loaded with Yellow Delicious, Newtown Pippins, Jonagolds and other heritage varieties. I picked up some Jonagolds and Yellow Delicious at my local farmers market; the old fashioned apples are worth seeking out.
As a big fan of Mediterranean food, I’m always excited when I find a new recipe or see a recipe that I can tweak to taste. I found the original version of this Moroccan Lamb Tajine in the New York Times but have I have adapted it considerably. I have to say that it has become a signature dish to serve for friends who love lamb.
A week ago a friend gifted me some wild-caught albacore. How could I say no? I wanted to create something special that would highlight the character and flavor of the fish, while at the same time, keeping it moist and tender. I had just picked up a 2 pound package of multicolored cherry and pear-shaped tomatoes, that I wanted to include. I had also painstakingly shelled, par-boiled, and removed the skins off of almost two pounds of fava beans the day before. Clearly, they were destined for this dish.
This is a great lemon bar recipe – bright, tart-sweet and with a buttery crust with nice vanilla notes. Meyer lemons aren’t quite as tart as Eureka and other American lemon varieties. If you’re using Meyer lemons, you might need a little extra lemon juice.
Spicy Watermelon is a favorite Latin American treat, among kids and adults alike. The lime and spices awaken the senses while simultaneously bringing out the sweetness of the watermelon for a delightfully refreshing flavor pop! In this recipe we’ve added ground vanilla beans which enhances the entire experience.
No one I’ve ever known has declined a piece of fresh, homemade pie. Although some version of pie is eaten in nearly all cultures, fruit pies are an American institution, and it isn’t limited to apple! After writing this last sentence, I wondered if the expression came about because of Johnny Appleseed’s having started apple tree nurseries across many of our midland states at a time when women made pies (often for breakfast), because they required less flour than bread. But no, it apparently was an increasingly common expression beginning in the 1920s attesting the goodness of all things American. Okay, back to pie.
Spring farmers’ markets and produce stores are so wonderful to peruse and fill our bags and baskets with their deliciousness. Finally, choices other than kale, cabbage and iceberg lettuce! Everything just pops and begs to be eaten — lettuces, baby spinach, leeks, garlic shoots, baby carrots, English peas, snap peas, asparagus, fava beans, even little zucchinis and squash blossoms. Woo-hoo! Sadly, some things are harder to find, specifically artichokes. This is a big blow for people like me who adore them. The problem? A lack of bio-diversity.
While perusing Food 52’s weekly recipes for inspiration recently, there was a post for Mushrooms Bourguignon. I was planning a New Year’s Eve dinner for friends and wanted an elegant option for my vegan friends. What could be more elegant than a variety of meaty mushrooms in a flavorful, dressed-up sauce?
Gougeres are a French comfort food. Not a mac ‘n cheese kind of comfort food, but the kind that’s served fresh from the oven with a glass of wine or a cocktail. Or maybe stuffed with warm brie or some crab or smoked salmon and creme fraiche. The fun part is deciding how you want your gougeres (goo jeres)– small or medium in size, what kinds of cheese to add to the dough, or whether to stuff them with something substantial that works perfectly with a drink or as part of a small plates party.
My recent trip to Costa Rica was fortuitous in several respects, not the least of which was that one of my favorite tropical fruits was in season and I indulged myself at every opportunity. There are three varieties of passion fruit; the variety I had in Costa Rica is the same as lilikoi in Hawaii. It is a tart fruit but with the lovely underlying flavor of passion fruit. Called Maracuya in Latin America, it is made into a refreshing beverage served icy cold as well as a rich, creamy pie. It occurred to me as I ate a piece, that the recipe was either similar to, or the same as, the one I use for Key Lime pie.
Cream puffs and eclairs aren’t the first thing that comes to mind when we think of versatile desserts. But in reality they’re wonderful edible containers that can be big, medium or small, round or elongated, and filled with all kinds of delicious options sweet or savory! Whipped cream? check. pastry cream? check. crab salad? You bet.
Those of us crazy about fruit watch the farmers markets and stores like hawks, waiting for the first berries to arrive as the signal that yes, summer is coming! Similarly, we know that summer is in full swing before blackberries are ripe on the vines and ready to harvest though technically they’re available somewhere in the States between mid-June and early September.
Having come of age in the 1960s in the San Francisco Bay Area, I experienced the folk music era, mini-skirts, peace marches and lots of good ole’ rock ‘n’ roll. In 1969 I moved to the Mendocino Coast and lived in a farm house built in 1886. All this is to say, I know granola!
Just about everyone has a summertime ice cream memory. We didn’t have the Good Humor Man where we lived, but when I was eight and my brother was four we visited our Connecticut cousins and discovered the joy of the arrival of the Good Humor Man in the neighborhood and the art of begging for a popsicle or ice cream bar.
These days when we think of rhubarb, we think strawberry-rhubarb pie. It wasn’t always that way, however. Rhubarb was a very popular vegetable, easy to grow and often served stewed with some sugar as a dessert. It was used so frequently in pies that it was referred to as the pie plant.
You’ve got to love the quirky names the Brits have for some of their older recipes. Fool is one of my favorites though Bubbles and Squeak and Toad-in-a-Hole are up there on my list of “faves.”
This is a little different from traditional Fool recipes, which are made with minced or pureed fruits and whipped cream or custard. This recipe has cooked rhubarb and strawberries, whipped cream blended with crème fraiche and delicate rose water. You are welcome to substitute other fruits for the strawberries and rhubarb if you choose. Just keep the proportions more or less the same.
Sofrito — So-free-toe. Isn’t that a great word? I don’t even remember where I found this recipe, but I’m crazy about it. Even though it’s very similar to salsa, the ingredients are all fresh and raw and whatever you put Sofrito on, it just pops!
I think you’ll agree that pancakes are a tempting comfort food that we’d secretly love to have almost daily but don’t because we usually eat them smothered in butter and syrup or jam whether they’re thin like crepes or thick and hardy.
Really. In 1985, when I wrote The Vanilla Cookbook, my editors asked me what vanilla could be used in besides ice cream, dessert and beverages. Quite honestly, the idea had never crossed my mind. However, they threw down the gauntlet next to my half-written manuscript. Experiment or give back the advance — what wouldyou do?
Who doesn’t love the divine, inimitable flavor of pure vanilla ice cream? While it goes with everything – pies, cakes, tarts, cobblers and more – it’s perfect just by itself or with so many other possibilities such as a lovely caramel or fudge sauce. Yummm!
Unfortunately, finding pure vanilla ice cream in the marketplace is a big challenge. Ever since the beginning of the 21st century there have been high-end pure vanilla substitutes called Natural Flavors. These substitutes are made with vanillin from plant sources other than vanilla beans. While they may smell and taste a lot like pure vanilla, natural vanillin, found in many plants besides vanilla, only contains part of the flavor profile of pure vanilla. So while they are a reasonable substitute, if you want to make certain that the vanilla ice cream you eat is made with pure vanilla and has all the amazing flavor notes contained in pure vanilla, purchase small-batch, artisan vanilla ice cream. Or, make your own.
