C is from the California part of the PNW, and their hometown is famous for candy-cap mushrooms, which are dried edible mushrooms that smell and taste as sweet as candy. (Which I guess could be a hamfisted metaphor of sorts: people don’t think those mushrooms are real, and they don’t think we’re real, either.)
These barely-sweet scones are light and fluffy with lots of tangy rhubarb.
Like every other food blogger and foodie friend I know, I watched The Great British Bake Off, (or Baking Show, as it’s known in the US) this winter. I’m not a big reality cooking competition enthusiast, and the optimism and teamwork of the show were exactly what I needed. A friend told me about Book Larder‘s new event “The Great…
Spring has arrived in Seattle, and with it, so has the spring produce: fiddleheads, rhubarb, and nettles. Part of the issue with seasonal foods with a short availability is that recipe development can take a couple years if supplies are limited. This year, I got a 1/4 lb. bag of nettles at the Capitol Hill Farmers Market in late April and got to work on a couple dishes, including this nettle and mint tea, for those of you who enjoy a little punch to your herbal tea.
Have I told you, dear readers, how much I love Lottie and Doof‘s “Black Sesame and Pear Cake”? When I could get Western pears, I loved making that cake in Japan, where black sesame is a common ice cream and wagashi flavor. I wanted to adapt the flavors of this cake into something smaller, less sweet, and more…
Inspired by the fall flavors of Nagano, this muffin combines buckwheat (soba) flour (soba ko, そば粉) with juicy apples for a moist but not-too-sweet (and non-pumpkin-spice) fall breakfast.
Summer is winding down, and season 3 of Hannibal is over. It was all I ever wanted* and it was beautiful. For one of our last Hannimeals, I made a dish almost entirely out of items from the farmers’ market, save the sweet basil from my fledgling balcony herb garden and lemon and cheese from…
An alternative to breakfast cereal, muesli keeps for a long time, requires no baking (except maybe toasting nuts), can be customized to accommodate allergies, and is infinitely customizable. Freestyle breakfast.
Chai-spiced cream scones with roasted pears? Yes.
Oh, and I suppose you could serve this with a nice Chianti, but only if you pronounce it correctly.
It took me a year to get this one down pat, but this vegetarian tart has been a hit at dinner parties. Rosemary-roasted beets, butternut squash, parsnips, and carrots are tossed with roasted garlic and goat cheese, then baked in a savory pie crust.
This “cake” occupies a nebulous area somewhere between dessert and cornbread. Almond meal, whole-wheat pastry flour, and cornmeal add a toothsome bite to the soft, sweet pears. I brought this to a potluck as dessert, but I liked it even better when I served it for brunch alongside a frittata and baked oatmeal.