A Saturday shopping trip to my favorite little Mexican grocery store turned up tortillas that rival many I’ve had in Texas, dried corn husks, great cheeses including cotija and Oaxaca, bulk beans, and avocados. I’ve been kind of obsessed with avocados since reading this fantastic short article in Eating Well (helpfully compiled in Best Food… Read More Three Ingredient Garnish | Avocado Lime Crema
It’s a marvelous, make ahead kind of a lunch. Poach a bit of salmon the night before, bring along a slice of leftover pint bread, a tiny cup of homemade crème fraîche and add a few thin slices of onion, some fresh dill if you have it, a caper or two if you want. It… Read More Irish Cooking | Poached Salmon on Brown Bread
In addition to being in love with Indian cuisine, English cuisine, Spanish cuisine, Mexican cuisine, Japanese cuisine and – I’m sensing a pattern here – all manner of cuisines, I figured it’d be a kindness to share a few Irish recipes that I love as well, in honor of St. Patrick’s Day. This cream of… Read More Irish Cooking | Quick Scallop Soup
So with all the crème fraiche lying around, I was bound to make some more butter, and with that comes the buttermilk and with that, well, Cherub wanted pancakes. I can’t say no to her sweet little face. Well, I can sometimes. OK, a lot of times. But today is a yes kind of day. … Read More It’s Really Just An Excuse | Buttermilk Pancakes
It’s been in the 50s here in Columbus. It makes me think spring is here. So since it feels like Spring, I’m starting to cook like it. This quick rosemary ham tart with only six ingredients, is one of the simplest things you can make. It is beautiful for brunch, great for a light… Read More Using Crème Fraiche | Quick and Gorgeous Spring Tart
Slow Food Columbus recently held a free (yes! it was free!) workshop at the North Market as part of their taste education efforts. It was so wonderful to see a room full of folks eager to learn how to make their own butter. Warren Taylor, a.k.a., the Dairy Evangelist, lead the class and was a… Read More Snowville Creamery | Making Crème Fraiche
It seems to me that I’m going through a breakfast phase. Eggs at most meals, bacon at dinner. This is good for the winter. It’s cold, it’s comforting to have maple syrup on the table. It reminds you that the sap will be rising again soon, tapped by our friends the farmers. Rising sap means… Read More Obsession with Breakfast Continues | Chicken and Waffles
Persephone's Kitchen 