May 302018

Grilled Apricot Ice Cream

I really like making ice cream. It is involved and makes a mess (at least with my ice cream maker and tendencies to do too many things at once), but the result is always very tasty. And you get to pick your own flavors. Or make some unusual ones. Like grilled apricot. Check out this recipe as a Food52 contest entry here. Because this ice cream is made with egg whites rather than egg yolks, it has a much lighter texture and flavor that goes well with the slight tartness and subtle caramelized flavor of the apricots. I tried using…Continue Reading

May 262018

Olive Oil Cake with Strawberries

Unlike many cooks and bibliophiles, I’m not particularly careful with my books, particularly my cookbooks. I have never invested in stands or plastic covers, or writing out the recipe on some scratch paper (so strange that people make that effort). Instead my cookbooks are well used; covered in flour and splatters such that you can catalog my favorite recipes by the status of the pages. One of these books is Pastries from La Brea Bakery by Nancy Silverton. Her Tiny Cappenza Olive Oil cakes are surprisingly unfussy and make for an easy go to when you want to bring something…Continue Reading

May 222018

Spring Potato Salad

I learned about the concept of panzanella salads from Smitten Kitchen a couple years ago, however I have never really eaten croutons. But I liked the concept of being able to adapt the dish to the season (since I do so much of that already). So I started making similar salads replacing potatoes or other starches for the croutons. It’s basically another way of doing seasonal pasta primaveras (once again, just switch the starch!) which I do all the time. During the portion of the year when the farm stands are inactive or don’t have much variety, I get a…Continue Reading

May 172018

Under-served Herbs

I finally have had time and space to do some gardening (beyond a couple plants) again this spring. I now have the beginnings of a vegetable garden, some herbs started, and I’m starting to get rid of the pesky lawn. I really hate mowing the lawn. But this does mean that now I have an assortment of fresh herbs to muddle into or garnish cocktails. While these plants are still starting to grow I have to resist taking too much off, but a small sprig here or there adds a nice fresh note to cocktails. Like most of what I…Continue Reading

May 062018

Individual Strawberry Rhubarb Crisps

I always enjoy crisps and cobblers, but they are so challenging to take to any event yet always make too much for me to justify making one at home. So, why not make them handheld? Much better – particularly for taking to share with friends at the local brewery (since I needed to make multiple batches to get the recipe right). Chemistry of Cooking Tangent In pastries, the air bubbles that create that flakiness are the result of the water molecules from the oil becoming gaseous and expanding when heated. That water vapor becomes trapped in pockets which create the…Continue Reading