March 4, 2013
I see why they do it in the south and of course, it goes without saying, in the UK.
Taking time for afternoon tea is an immeasurably nice way to spend an hour or so in the afternoon. And if you’ve got a girlfriend to catch up on some gossip, all the better. The Harrison House, right now, kind of has a little secret.
But the scones and tea are so nice, it won’t be secret for much longer.
If you’re looking for an exceedingly quiet place to take tea, a few scones (good ones, with the exception of how they are cut, according to a very knowledgeable British source), some savories, some fruit, and a gorgeous dessert, let me recommend them. No hustle and bustle here, just attentive service and the charm of a Victorian Village house.
The afternoon tea service run by Savvy Spoon Tea is a pop up of sorts, taking advantage of off time in the Harrison House kitchen and its cozy parlor in which to serve it in. All the better for us, who get to enjoy the scones that pop out of the oven as you’re arriving and being seated. The tea menu is varied with all good selections, I chose the rose black. The scones were marvelous with a little lemon curd and I was completely enamored with the mushroom pasty. The pear cake was moist and a real treat.
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August 17, 2012
I picked up a beautiful, heavy and sweet local watermelon at my neighborhood Giant Eagle Market District. I still can’t believe that this is my normal, everyday, hey-we’re-out-of-milk grocery store – it’s humongous. But I have to give them props: for being as huge as they are, they do try for a couple of months to really bring in a bunch of locally grown and raised produce. I really like that.
So back home, I was cutting it up and then slicing up all the leftover rinds so that they would break down faster in the compost pile and it hit me. People make pickles out of this stuff. And thankfully it’s less for the compost pile to try to digest, which is a good thing this time of year, just ask my husband, who often gets stuck with the job of carting out all the scraps. He’s a good man.
Is that a cucumber in the foreground? No! Just a well trimmed watermelon rind.
So a quick browse around and it’s a simpler method than I even thought. For half of a medium watermelon the brine is
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August 9, 2012
The Hills Market has a fantastic little pop-up happening on the Veranda, home to so many good events as it is. Little Eatery is occupying the space on Wednesdays and Thursdays in the summer from 11am to 2 pm and creating fresh, locally-sourced salads. Its chef, Cara Mangini, honed her craft on both coasts: in New York as Mario Batali’s vegetable butcher and in Napa in the farm-to-table kitchen of a restaurant and winery.
But honestly what I loved as much as anything was sitting and chatting with her while she deftly mixed up bowls of emerald kale with Lake Erie feta or arugula and peaches and doled out samples of her market salads: lovely combos of watermelon and that feta, or cabbage and peanut slaw.
Tastes all depend on the day, folks, as it should with good vegetables.
Not to be missed are her buttermilk cheddar biscuits with honey butter, the perfect foil to all those well dressed greens and veggies.
It’s nice to have a new face in town. Grab lunch and go say “hi.”
Playlist included, of course, New in Town, by Little Boots.
June 10, 2012
I had some sad news earlier this week. We just won’t have a cherry season around here this year. I think Michigan is all but given up hope of anything there, too. And all the farms that might have had cherries this year have no you-picks, which make for some of the most beautiful shots of teeny little bare feet in trees climbing to help harvest.
Last year was monumental and to be remembered with deep affection. Cherry shrub, pickled cherries, boozy cherry pie, cherry salsa, cherry shiso vinegar, cherry pound cake. Oh my the pounds of cherries.
Excuse me. I’ve wandered off remembering the bliss.
So I was of two minds about this sad state of affairs because I had been give exactly one large bowl of sour cherries from a friend in a new house with (what an amazing bonus!!) a mature cherry tree in her front yard.
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June 1, 2012
I went with a friend to my very first Meet Up. Which, to be honest wasn’t something I would normally find within my range of regular activities. But she tempted me with something: there would be ice cream. And someone to give you some tips on making it at home.
She didn’t have to know that I have had a frozen ice cream maker bowl languishing in my freezer for a couple of months. Or that I had, for some reason, an immoderate amount of Snowville Cream in my fridge. That was just an extra reason that I should probably go.
Oh my. Am I glad I did.
This unorthodox meetup was hosted in the lovely kitchen of Jim Cushing, owner of Charlotte and Olivia’s Sublime Ice Creams. After introducing ourselves and chatting all things ice cream, Jim gave us an overview of how he makes an ice cream base
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May 21, 2012
Sometimes texture can be just as important to a dish as flavor. It’s harder to enjoy something that’s just a bowl of mush. Ok, aside from perhaps enjoying a whole dinner of say, mashed potatoes with copious amounts of butter or oodles of macaroni and cheese. I have those days, too. But sometimes there are some things that need a little crunch.
Enter this delicious and surprising garnish for a ho-hum dinner in need of some oomph. Consider moderating the spices based on your dish. I think a curry granola or a chile scented granola would be equally tasty. And if you’re local to Columbus, stop by North Market Spices to pick up one of their many spice blends (which are amazing) to use.
Savory Cumin Granola
1 c rolled oats
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February 19, 2012
I have a new pastry crush.
It’s on Michelle from Pâtisserie Lallier. She is a French-taught (Le Cordon Bleu, natch) pastry chef that has an almost mystical way about guimauves (that’s marshmallows to you and me). Her Crème de Violette ones are particularly swoon-worthy. The chocolate ones already have a loyal following.
And wouldn’t you know, she is lovely in every way else, too. I met her recently when she and I judged at Taste of OSU, and after that I just seemed to keep bumping into her. She is bright, kind and amazingly hard-working (she’s a full-time banker) all the while making marshmallows and pâtisseries and all manner of laminated doughs practically in the middle of the night for her Pâtisserie. She also has a penchant for local ingredients, even making pawpaw Madelines each September. She’s a girl after my heart.
She is debating a jump to full-time Pâtisserie work because it’s what’s in her heart and
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