This recipe is a slight variation of Christopher Kimball’s insanely delicious orange – anise bundt cake recipe that appeared recently in his magazine ‘Milk Street’. I was so blown away by the flavor, texture, and lightness I began experimenting to suit my tastes. My seven-year-old Beau suggested adding chocolate chips so I did. This cake has now become a family favorite….
Lately, I have become fascinated with the different Fall squashes that have started appearing at the farmers market. I grabbed seven or eight without thinking about what I would make with them, I just knew I needed them in my life. The forecast for the weekend called for cool, rainy Pacific Northwest weather. So I decided to make a comforting Southern French beef short rib stew known as daube. Daube is one of those harbinger dishes that signals the changing of summer to fall. I couldn’t think of anything better than a bowl of Fall squash gnocchi and a rustic bottle of Chateau de Pibarnon Bandol rouge to accompany our lunch. …
Are all pork bellies created the same?
One of the many perks of my food sales job is the occasional need to sample a product we sell to better describe the physical attributes, teach how to use it and to thoroughly understand the taste profile. This week brought out Tail and Trotters pork belly short ribs, an old favorite, to answer the lingering question: are all pork bellies created the same? …
A Vineyard Lunch
There are few things so pleasant as a picnic lunch eaten in perfect comfort.
Nothing is more pleasant than a carefree picnic. The only the thing I would add to novelist W. Somerset Maugham quote above are the words ‘in a vineyard’ tucked onto the end. Last weekend we gathered together with friends, both old and new, to enjoy a vineyard lunch at Four Graces Winery. The day could not have been more perfect, temperatures hovered in the mid 70’s as the sun shined and the sounds of merriment echoed through the vines.
Spring brings hope, gaiety and laughter. Like the buds on grapevines, we emerge from winter’s dormancy thirsting for sunshine and eager to reconnect. The air perfumed by fragrant Dutch hyacinths and Persian lilies. The long days encourage us to dawdle leisurely at the table, conversing lightheartedly into the fading sunlight. Perfect is a vineyard picnic in the spring….
Do you remember that wonderful feeling of being a small child on a family camping trip when your dad built a giant bonfire and you got to toast your own s’mores? The ritual began with tramping through the woods, gathering small branches and downed tree limbs to build your fire. The anticipation building fiddling with your s’more stick waiting for darkness to come. The climax reached as the first campfire sparks raced towards an incredibly starry sky. That magic moment when your marshmallow burst into flames and your first s’more was ready to eat. It was as much a rite of summer as eating wild blackberries milkshakes and swimming in Lake Michigan. …
Unfortunately, there have been years where the president has misinterpreted what Phil said, because Phil’s never wrong. Phil’s prediction is 100 percent correct, and we blame the variants on the president’s interpretation of Phil’s prediction. – retired groundhog handler Ron Ploucha from PennLive.
Punxsutawney Phil, ‘Seer of Seers, Sage of Sages, Prognosticator of Prognosticators and Weather Prophet Extraordinary’, predicts six weeks more of winter, despite edible evidence to the contrary. Defenders of his record are quick to remind us that Phil is correct 100 percent, it is the human interpretation that is inaccurate. Well, I am putting my trust into my stomach and eyes. I have seen the season’s first mache (lamb’s lettuce), flowering brassicas and fava tendrils at the farmer’s market; while morels, wild watercress, stinging nettles and miner’s lettuce are already appearing in the forests.
This Thanksgiving, I wanted to make a simple, apple dessert I hadn’t made in years – ok really decades, Apple Brown Betty. It’s a simple recipe that utilizes old scraps of bread, apples, sugar and seasonings. It takes seconds to prep, and not too long to bake making it the ideal dessert for large family gatherings. My version is based on the 1896 classic American cookbook, The New Fannie Farmer. Give it a try this weekend, and be sure to snap a picture and hashtag #pistouandpastis – we love to see your creativity on social media!
If you want to make an apple pie from scratch, you must first create the universe. — Carl Sagan
I love apples a lot, I really do. Most are kind of one dimensional; yes, they are sweet and crisp, and seriously who needs more than that from an apple? But then you bite deep down into a mountain rose apple and quickly figure out that every other apple is just a pretender to the throne. It would be easy to proclaim that simply on the merits of its deep red hue, it is a gorgeous apple to look at and behold. Then the bright acid and complex flavors, reminiscent of a strawberry jolly rancher, wash over your mouth and you realize how perfect an apple can be.
The modern mountain rose apple originated from a single tree found on an 80 acre farm in Airlie, Oregon, just north of Corvallis. Lucky Newell bought the property in 1959, and one day he was riding his horse near a well and spotted an apple tree growing. He reached up, took a bite and was amazed by the red fleshed fruit. That discovery was during a time when diversity was not as celebrated as it is today and so the apples remained hidden and unknown.
This morning, we travel far from sunny Provence out to the cool, foggy Oregon Coast for a look at a revolutionary seaweed that is destined to take over the world or at least the kale share of the market. As a disclaimer, I should mention I work for a specialty food and foraging company named Foods In Season that scours the Pacific Northwest looking for unique offerings. The amazing thing about this seaweed is it tastes just like bacon when fried, which literally makes it a superfood if ever there was one; though I only made delicious seaweed chips instead.
I wanted to be a skinny little ballerina but I was a voluptuous little Italian girl whose dad had meatballs on the table every night. Lady Gaga
Chicken and Ricotta Polpettine, Pomodoro Sauce
- 1 pound ground chicken dark meat
- 1/2 cup breadcrumbs
- 4 ounces whole milk ricotta
- 1 egg beaten
- 1/3 cup grated parmesan
- 1 clove garlic mashed
- 2 grates fresh nutmeg
- sea salt and black pepper
- chopped basil and/or parsley
- 1 quart tomato sauce
Mix everything together in a large bowl by hand, except the sauce,
Form at least 16 meatballs and drop them in a hot saute pan with olive oil and butter. I generally use a nonstick pan to avoid the melting cheese sticking.
Saute till golden brown then finish in a 400 degree oven for five minutes.
Heat sauce up, add meatballs and enjoy!