Limes Are Better Than Lemons

Hi, I'm Blog. Welcome to Me.

Two things I love about summer: planning dinner around what’s ready for harvest in our little garden and the impressively impressive thunderstorms.

Fig 1: Collard greens, stacked, rolled, and sliced.

Fig 2: Fresh organic veggies. I feel so proud.

Fig 3: A scrumptious dinner consisting of chicken, potato, and turnip hash with sauteed turnip greens and a garden salad, all drizzled with sage infused extra virgin olive oil. With poached egg on top, natch. That yolk, oh my.

Fig 4: Lightning strike over a farm (no filter).

If you’ve been wondering if Sriracha Sea Salt and Chocolate Chip Cookies go together, the answer is a resounding “Yes.”

Chocolate Sourdough Bread

image

I had something amazing for breakfast.

image

And then I had it again for breakfast. And then Husband and I ate it as dessert. And I had it yet again for breakfast. And then we made it into grilled cheeses.

image

And then the ridiculously great chocolate sourdough loaf was gone.

image

And then I baked another. And I’m still enamored by this cocoa’d bread studded with hunks of dark chocolate. It’s not a very sweet bread. But egads is it chocolatey.

Read More

I just had THE BEST SANDWICH of my life! It was all like… It was so very… There are no words. Just awesome. Complete and total awesome. Ya’ll are going to think I’m pregnant. But I’m not. I just had some kind of hunger-induced food vision where I knew what I wanted, and somehow it turned out even better than I thought possible. It’s a pulled pork grilled cheese with homemade refrigerator pickles on chocolate sourdough bread. The chocolate sourdough is key to the awesome. It’s just amazing bread that you can eat hundreds of different ways any time of day and you just have to try it. If you ever needed an excuse to make your own sourdough starter, this bread is reason enough. Stay tuned for the recipe this week. View high resolution

I just had THE BEST SANDWICH of my life! It was all like… It was so very… There are no words. Just awesome. Complete and total awesome. Ya’ll are going to think I’m pregnant. But I’m not. I just had some kind of hunger-induced food vision where I knew what I wanted, and somehow it turned out even better than I thought possible. It’s a pulled pork grilled cheese with homemade refrigerator pickles on chocolate sourdough bread. The chocolate sourdough is key to the awesome. It’s just amazing bread that you can eat hundreds of different ways any time of day and you just have to try it. If you ever needed an excuse to make your own sourdough starter, this bread is reason enough. Stay tuned for the recipe this week.

Summer scenes, cows grazing, flowers in bloom, lightning bugs, sunsets and silos.

What is it about 1am that makes me want to start food projects? Like making garlic pickles, for instance.

Mint Chocolate Swirl Bark with Fresh Mint

image

I’ve always been a fan of the humble yet effective combination of chocolate & mint. I used to think that Thin Mints, Andes Mints, York Peppermint Patties, and their brethren, were classy and very grown up sweets. And I couldn’t wait ‘til I grew up because then I could get a job and spend my money on whatever I wanted. And one of those things I had my heart set on was an endless supply of chocolate mints.

image

One of my favorite teachers was my fourth grade teacher, Ms. T. It was the end of the year and I wanted to buy her something to let her know how much I admired, adored, and appreciated her. A classy lady like that deserved a classy present. So I bought her a box of chocolate mints (or rather, my Mom bought them and I took credit for the whole thing). Because chocolate mints are grown up, delicious, and classy — was pretty much my reasoning there.

image

Are chocolate mints still classy? I have no idea anymore. The word classy has been diluted for me by people who clearly do not share my views on the matter. But I do know that they’re delicious and I will continue eating them always. And making mint chocolate bark. Because I can. I’m an adult now and I can eat all the mint chocolate I can get my mitts on. Sometimes childhood dreams do come true.

Read More

The answer: garlic scapes! If I’m allowed to brazenly coin a term, they were indeed “scape-alicious.” I sauteed them with a Valida onion, red pepper flakes, boiled and cubed (homegrown) potatoes, then added in cooked quinoa, basil, and cubes of Parmesan cheese. A skillet full of veggies that even the carnivore in me could proudly stand behind. A drizzle of balsamic and a mighty fine dinner is complete. I must say, I’m fond of these scapes. They’re like a mellow asparagus with a light garlic flavor. The garlic doesn’t get overwhelming like it would if I had been adding in that much garlic in bulb form. They add a really nice fresh green garlicky element to the dish. I can totally see why pickled garlic scapes are a thing. I want to do that thing.

Guess what I’m making for dinner tonight? Hint: It’s scape-alicious! (Or at least I think it is — it’ll be my first time cooking and eating this alien vegetation).

A Tale of Two Sweet Rolls — Poppy Seed & Apple Almond

image

I made a batch of dough for sourdough bread the night before and when I woke up, I realized I didn’t want just plain bread anymore. I wanted sweet rolls.

image

Sweet rolls that could be turned into sticky rolls with a simple glaze. And then I couldn’t decide if I should get my sweet roll fix with an apple filling or a poppy seed one, so I had to make both. I just had to.

Read More

The garden vegetables are growing. And being eaten. This makes me happy.

1. This garden salad from our actual garden. With two types of lettuce, dill, and squash blossoms. Didn’t grow the red onion, however. Maybe next year.

2. Lovely lettuce.

3. Squash blossom. We’ve been pollinating the females and eating the males.

4. The zucchini is still very tiny. Hopefully soon it’ll grow big and strong. And delicious.

5 & 6. Tomatoes and tomato blossoms.

7. Sage. I’m loving this herb.

8. Basil, still small. But soon. Soon it will be pesto sized.

9. Kale, right after its shower.

10. Freshly harvested potatoes. Dug down and pulled them from the ground. It was very satisfying. So was the home fries, doused with a generous amount of Old Bay and malt vinegar — Maryland style.

There’s nothing in the food world that makes my heart go pitter-patter more than a fruit pie. The same applies to tarts, tartlets, tarte tatins, or galettes. The combination of fruit and buttery pie dough just does it for me. Apple, peach, cherry, rhubarb, strawberry, mixed berry, any of them, any time, feed me.

I was excited to try a new tart dough recipe for my Cherry, Blueberry, & Pecan Tart. David Lebovitz’s French Tart Dough recipe is completely different, one might even say opposite, from all the other times I’ve successfully made pie or tart dough. The most common way of making a pastry dough is keeping all the ingredients as cold as possible. It’s the butter bits mixed throughout in this manner that when baked, create tiny little butter pockets and that is what makes for a flaky, tender crust. But in this recipe, you heat the butter and water, mix in the flour, and then press into your tart pan. Unique, to say the least! And yet David Lebovitz, who’s blog I’ve grown to trust (especially in matters pertaining to pastry), says this technique yields a flaky and buttery crust. So though it be opposite of everything I’ve done in the past, I had to try it.

How did it turn out? In some respects, amazing. In others, scary, and in one respect, disappointing (but that part might be my fault). First of all, the amazing: the crust is tender and delicious. I like that it’s lightly sweet. It reminds me more of shortbread cookies than a typical pastry dough. Which I can see working quite well for a number of tarts. The scary: you have to heat up water and butter in the oven, to the point where they’re sputtering and hissing. They’re both near boil, and since water and butter don’t mix, they want to eject each other from the bowl. Which means hot butter splatter coming your way. Yikes. Thank goodness no burns ensued. I feel like there’s a safer way to make this dough, most likely by heating the water and butter separately. The disappointing part: a soggy bottom crust. The side crust were perfect shortbread cookie fingers. The bottom was mush. I now realize that this recipe is for a tart shell that you don’t bake in. It’s more for a custard or fresh fruit tart. I wanted to bake the cherries and blueberries until they just started to soften and until the pecans started to toast. So I’ll have to go back to my tried and true pastry crust recipe for fruit pies.

Would I make it again? Of course! I loved the flavor and texture. I bet I can reduce the the chances of ending up in the burn ward if I heated the water and browned the butter separately from each other. I can handle washing another dirty dish if it means no scars up and down my arms. So I think I will try this recipe again, minorly tweaked. It would be completely benefit the grapefruit curd tart I’m planning for one, fine, delectable day.

So what do you do with a soggy bottom tart with an otherwise fantastic fruit filling? Serve it in ramekins! Scoop the fruit from the bottom crust, add the side crust to the sides with a minor crumble of crust on top, and a bit of cinnamon whipped cream never hurt. The thing I loved once I moved this pie to ramekins was that it was like digging for buried treasure on the beach. The shortbread crust was the sand, the whipped cream was the sea foam washing on the shore, the pecans were bronze coins, and the berries were gemstones—rubies and sapphires—albeit gemstones that yielded and burst with berry flavor when bit into. The best kind of gemstones, IMHO, at least when we’re talking pies.

There, nestled between the toaster and bread machine is the main reason I played tennis today. It’s the reason the kitchen smells like a 5-star pie shop. It’s what I can’t wait for dessert for. It’s the cherry blueberry tart I made, generously topped with chopped pecans. I can almost taste it now. Especially since the air is thick with the smells of butter and berries.

I tried a new crust recipe, I’ll let you know how it went.


My version of “Put A Bird On It” is “Put a Fried Egg On It.” Today’s episode, Kimchi Stew. Yum yum yum yum yum.
(gif from Giphy, scene from Portlandia). View high resolution

My version of “Put A Bird On It” is “Put a Fried Egg On It.” Today’s episode, Kimchi Stew. Yum yum yum yum yum.

(gif from Giphy, scene from Portlandia).

Sourdough Pitas and Baked Pita Chips

image

Ever since I’ve learned how to make my own tahini, I’ve been more into hummus. And since I’m more into hummus, I’m more into pita chips. I love the ones baked with olive oil with just the right amount of sea salt. I used Thai Sriracha Sea Salt for a gentle bit of heat throughout.

image

I don’t have an anecdote or a memory or a tall tale for this post. Just two recipes that I know you’re going to love.

Read More

Ultralite Powered by Tumblr | Designed by:Doinwork