November 30, 2011
Pie. Tart. Deliciousness in a dish.
The recipe for this Any Season Fruit (or Vegetable) Tart (page 19) is from Gilt Taste. It’s a surprising base that can skew sweet or savory. But on first blush, you could only assume it would be sweet as the base is butter and sugar creamed together. It has to be cake, right? But no, with a full teaspoon of salt in it, as well as some savory and thyme (thrown in by me), this autumnal pastry was devoured by everyone, including Cherub.
I used a combination of parsnips and butternut squash, parboiling them for just five minutes in heavily salted water before draining them and adding them to the tart. I also sprinkled in some dried thyme and savory. To add a little extra oomph to the final dish, I shook up a quick chili and sriracha cream in a half pint ball jar until thick. A tablespoon per slice adds a nice kick of heat.
Playlist included Video Games, by Lana Del Rey.
November 24, 2011
Pie filling recipe from Foster's Market, in NC. Pie crust recipe from my Momma.
I am thankful for family, friends and full bellies.
I am thankful for a warm house, a garden that surrounds it and a Cherub that jubilantly makes it all into her playground.
I am thankful for you, too!
Thanks for reading and commenting and asking where the heck are the new posts.
I hope you had a wonderful day full of things for which you are thankful.
Playlist included Thank You Friends, by Big Star.
November 23, 2011
Oh my goodness. I stumbled on something. Pumpkin water.
Water. Only the complete essence of pumpkin. Much like tomato water. Only pumpkiny-er. Obviously.
I just knew this would make a good cocktail addition. And of course, my friend Molly completely helped me in sussing out some ingredients. Because she’s totally good at it. And she knows all about cocktails. And does stuff for these guys.
So this cocktail is entirely inspired by the season, what I had around (I was roasting a pumpkin for a pie, y’all, and had this left over), the Ohio seasons, and our recent trip back to New Jersey, our former home.
The Rum Whitfield, makes one
1.5 oz. spiced pumpkin water* (**)
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November 3, 2011
There is a vast expanse of Europe between the Black and Baltic Seas commonly known as “Eastern Europe.” Millions of Americans can trace their ancestry from this region, but many of them don’t know exactly where. They came through both the front and back doors of the East Coast in search of something more. They came to mine coal, bend steel, crunch numbers, and maybe raise hell. Many of them saw the horrors of the 20th century up close, and came here to escape. They might not have brought much, but they brought their culture, their spirit, and their food.
At the center of this culinary tradition are Pierogi. It’s the unofficial national dish of Poland, and they are eaten, with different names, from Ukraine to Latvia. They are traditionally filled with potato, cheese, sauerkraut, or fruit preserves.
But most importantly to me, it’s Hades’s favorite food and the in-laws’ official celebratory dish. Needless to say,
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