Dedicated readers will remember my promise to deliver a fat-free crust for savory tarts. Here’s an imperfect answer to that dilemma: artisan bread.This broccoli tart became more of a broccoli pie, as I rolled out the artisan bread too thickly. Read more
Archive for September, 2011
Isa Chandra Moskowitz has captivated many with her fake fried onion rings (hers are vegan too!), and I’ve adapted her recipe for fake fried squash of the vegetarian persuasion. Read more
My nana is Polish, my papa is Italian, but I also have an abuela. No, I’m not Mexican by birth, nor by rearing (though most of my friends growing up were); one of my mother’s best friends, Margo, who has been an aunt to me since the day I was born, provided me kinship, advice, love, support, and this recipe. Read more
I’ve been putting off making marshmallows for years. Gelatin isn’t strictly vegetarian and I had been having a hard time justifying purchasing or using such a thing. On a recent road trip, though, driving for hours with a friend, we turned to the subject of animal byproducts.
Okay, I realize this isn’t what a marshmallow hungry person wants to hear about, but suffice it to say, I weighed my personal pleasure against one box of gelatin and the economic, moral, and political implications of that gelatin, and in the end, it seemed fair that I could try this, at least once, in the interest of accomplishing something new. Read more
The carrots are in, folks! I have been waiting and waiting for carrots to arrive in my weekly CSA box. They’re finally here! And what do I do with them? Bake them. No question!
There’s no better carrot than a carrot baked. They become soft and sweet and somehow more substantial. These patties are usually pan-fried, but, of course, I’m baking them instead. Baked or fried, this twist on latkes is extremely delicious and offers a few more vitamins for your buck. Serve with a little greek yogurt (or sour cream). Your family will think they’re at nana’s!
Remember that raspberry pie? Well, once we had that, my aunt wanted more! So the next day, she requested a Michigan cherry pie. I, as always, obliged.
Cherries may not be Michigan’s most profitable crop, but they are the signature facet of Michigan agriculture. I think this goes beyond the cherry-friendly climate and extends more toward the way Michigan views its relationship to the rest of the world.
If you’re a CSA subscriber or a farmer’s market dilettante, you might notice that red bell peppers from the farm have flecks of green. Well, this isn’t always the case, but as a general rule, green bell peppers are often the unripe version of red ones. It takes quite a bit of time for bell peppers to reach their sweet and colorful stage and often enough they’re ripe and ready before they’ve turned absolutely red. Read more
These terrible pictures do not do justice to this ridiculously good souffle from Art and Soul of Baking by Cindy Mushet.
This book covers baking basics, breads, pies, turnovers, dumplings, tarts, fruit, cookies, bars, brownies, cakes, custards, puddings, cheesecakes, souffles, meringues, choux, and–my favorites–basic recipes and baking techniques to help you refine and enlighten your own recipes.
Mushet encourages you to experiment, to modify, and above all, to know.