Smart Cookies
A review of the ThinkFood cookbook, and my version of smart cookies: gluten-free cookies made with almond meal, buckwheat, forbidden rice flour and blackberry compote.
Category Archives: Fruits
Playing in the Kitchen
In honor of the inaugural Kitchen Play Progressive Party, I cooked up the main course recipe of Manzo alla Panna, a beef roast studded with Parmesan cheese, serving it up with braised kohlrabi greens and…
Romeo and Veronique
Almond-crusted salmon with two options for saucing: a veronique sauce with green grapes and cream, or a Moroccan tomato coulis scented with cinnamon and honey.
Six Words
Peanut butter provides a twist to the otherwise familiar chocolate chip banana muffins, with great effect.
Basket of Bartletts
You can't beat a brown-butter cake made with pantry staples and studded with chunks of melty bittersweet chocolate and juicy pear.
An Early Ode to Fall
A whole chicken braised with pears and rosemary until sweet and succulent, served between creamy mashed potatoes and tender balsamic-glazed pears---the perfect dish to welcome autumn with open arms.
Blackberry Bounty, or Condiments Ahoy!
Gathering a treasure trove of fragile wild blackberries was the perfect way to celebrate the winding-down of summer on Labor Day. I used my stash to make blackberry-mint vinegar, blackberry-chile syrup, and blackberry-apple compote, incredibly…
Tuna Corks and Apple Tourtes
Tuna corks with shredded carrot salad, and a svelte apple tart for dessert---a French-style dinner perfect for the transition to fall.
Compounding Assets
In the second week of the Preserve the Bounty Challenge, we preserved fruits and vegetables in fat and oil. My approach was three flavorful compound butters: basil, peach-praline, and tomato-garlic.
Now That’s Peachy (and Buttery)
Making "butter" is a great way to use up overly ripe fruit like my local peaches, and couldn't be easier with the help of a crockpot. With that sweet-tart flavor, it has a million applications…
Pick a Peck of Peaches
A homey double-crusted cobbler made with peaches I picked myself, this recipe is very different from the biscuit-topped variety I was more familiar with.
Bombe Squad
The July 2010 Daring Bakers challenge was a Swiss roll-lined ice cream bombe. I chose to go with an almond and summer fruit theme, making almond cake, boysenberry jam and caramel, and apricot and honey-almond…
Roasted Apricot Frozen Yogurt
Bright, creamy apricot frozen yogurt is just the thing for a hot summer evening.
Three Uses for Yogurt
Several uses for that homemade yogurt, including creamy polenta, tender Greek-style chicken skewers, and cherry-berry fro-yo.
Tidbits
Some notes on miscellaneous recipes from recent weeks: cherry-frangipane tart, arugula and garlic scape pestos, whole wheat hearth bread, tuna melts, and a twist on spaghetti and meatballs.
Strawberry-Coconut Pucks
A disappointing attempt at strawberry-coconut muffins, through no fault of the jammy roasted berries.
Roasted Apple Muffins with Buckwheat Caps
My spiced apple muffins, made with roasted Fuji applesauce and a buckwheat crumb topping, are tender, flavorful, and not too sweet.
Meet Betty
A homey, adaptable dessert made with trashy white bread, fresh fruit and panko breadcrumbs, in fun individual portions. This version uses Oregon strawberries, and garnishes of whipped cream and strawberry-balsamic syrup.
Banana Candy
A general guideline for drying banana slices in the convection oven. One of my son's favorite snacks.
Criss Cross
A celebration of spring in a pretty latticework package: classic strawberry-rhubarb pie.