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duck confit, roasted squash seeds & truffle salt
I love it when you attempt to make something extravagant and then the most simplistic and unbelievebly delicious of things procure from the ordeal. Exhibit A: Squash preserves. First, I cleaned and gutted the squash. Next, I decided to save the seeds and roast them. Then, duck confit and truffle salt popped into the picture. … Read more
spiced sultanas…from scratch
Sultanas…aka golden raisins. They usually are never organic and often have some sulphur or other chemical additive in the ingredient list. So, when the cull bin had some teeny Thompson seedless grapes staring up at me like an unwanted puppy, I quickly snatched the little lovelies into my bag and brought them home. The next … Read more
a little melon chip
Melons always seem to be over-joyously celebrated the first few days they come in from the field, and then…what the heck am I going to do with all these melons! Well folks, I’ve tried jam, pickles…all with mixed results, but I think I may have found the solution to a tasty preservation method. Melon Chips. … Read more
rooibos chai tea & stone fruit sorbet
Meet Rooibos Chai Tea: It is chai tea with added fruitiness, minus the caffeine. Often it is combined with vanilla, but I opted to capitalize on the fruity tones and pair it with plums, peaches and pluots. The exuisite red color of the tea also had me itching to see what this flavor ensemble would … Read more
bacon & curried onion ketchup
Really folks. This stuff is the bomb. Slathered on a burger…you needn’t anything more. The inspiration for this creation came from a podcast via KCRW Radio in Los Angeles entitled: The History of Ketchup. Check it out here. Apparently, as the podcast says, ketchup was a name for a sauce from Indonesia that originally … Read more
pluot preserves…times two
My friend Kim is canner/preservist extraordinaire. When she does any tinkering with recipes while she is preserving she uses the National Center for Home Food Preservation’s website here. So last week, when I had an excess of pluots filling up my refrigerator, I decided I would make preserves. (Click here if unfamiliar with pluots) Following my … Read more
jewels, caviar…no, it’s elderberries
Ah yes, the great elderberry. These tough little beauties are true immune boosting cold fighting machines…read more here. But did I mention, they are delicious as well… As the story goes, I was first exposed to this delightful little Sambucus nigra during my stint as an intern at Moonstone Farm. The great Audrey, co-owner of Moonstone, had … Read more
2 gallon spiced crabapple affair
Have you ever been in one of those relationships where you feel everyday moment with that special someone is a roller coaster of ups, downs, veer to the right, veer the left, spin, spin, spin and then a sudden jolt, an abrupt stop…whoops, now we’re going again! Well, that’s how I felt today when I … Read more
thyme infused plum & peach refrigerator jam
The other day, my friend and mentor Laura, co-owner and farmer extraordinaire at Loon Organics, had the honor of attending a potluck with the great local foodist, Deborah Madison. Schemming with Laura about what to she should bring had me gravitaiting toward my stained and tattered stack of Madison’s cookbooks. (stained and tattered because they are … Read more
cantaloupe…in a pickle
Please keep reading, I promise you this stuff is flipping ridiculous!!! If not with words, hopefully my camera and the holy god of photoshop will seduce you! So… you’ve probably had some slimy gooey grossness that great Antie Edna slopped on your plate at one of the many family reunions you attended as a young … Read more
