Wednesday, October 22, 2008
I was inspired by a post over at Supper in Stereo to try these Apples Jellies, a recipe from one of my favorite cookbooks The Art of Simple Food. Like all of Alice Water’s recipes this one is simple, allows you to utilize local, seasonal ingredients and is delicious. It is a real treat to watch a few pounds of apples slowly turn into squares of candy. read more+++
Tuesday, September 30, 2008
Oh boy.
Baked is the name of a bakery in Red Hook, Brooklyn that is worth a visit next time you are in NYC. Baked is also the title of a cookbook that the bakery recently published, which has been getting lots of press. With good reason—it is exceptional. And perhaps most exceptional of all is their Sour Cream Coffee Cake with Cinnamon Swirl. It is a dream come true.
Thursday, September 25, 2008
I hadn’t tried a Concord grape until I was an adult, and it was quite a revelation. Growing up on red and green seedless grapes from the supermarket, I always questioned the flavor of grape candy and bubble gum—it didn’t taste like grapes! When I first tried a Concord grape a few years ago at Chicago’s Green City Market I was speechless. Ohhhhh, that is where artificial grape flavor comes from! What a confusing chronology to experience a flavor in it’s artificial form for so long before trying the real thing. I still find myself surprised by the flavor every autumn when Concords reach the market.
Friday, September 5, 2008
I know that cherry season is over, but let this be a reminder that it will come again. And when it does this recipe will be waiting for you. This really and truly was the best pie I have ever eaten. It was also the first real pie I have ever baked. I was always intimidated by them. I had made tarts, bread, candy—but for some reason pie seemed too difficult. It isn’t.
