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the perfect pie

By on Jul 9, 2015 in baking, dessert, fruit, vegetarian | 0 comments

So you know that phrase “as American as apple pie”? A great phrase, sure. And apples were important in the history of our nation, what with Johnny Appleseed and all that whatnot. But our nation’s big day is July 4th. Notably, not apple season. But in most parts of the country, it is fruit season. Glorious fresh fruit season, where you bite into a berry that hasn’t spent weeks on a truck, the juices gush forth, and your eyes widen in a big “OH!” moment. And around July 4th, at least in my beloved Midwest, we are at the tail end of strawberry season. And if the farmers did it just right… the tail end of rhubarb season. Which means it is time for the ultimate of pies… strawberry rhubarb. Now I know, I know, I can hear you objecting already. Everyone has their own favorite pie, and in the very personal world of food choice, pie seems to get people whipped into a...

verdant ribbons… and beans

By on Jun 10, 2015 in baking, dinner, experimenting, vegetarian | 0 comments

There is this one stand at my local farmer’s market that I always frequent because they are they mushroom people, and I can not resist a good mushroom. But of course, a farm can not subside on mushrooms alone. They have quite a bit of prepared stuffs, tamales, soups and the like, and of course in my brain I always think “I can totally make that.” But then… I noticed a bin full of asparagus. No ordinary asparagus, but big, giant stalks that looked as though you could beat someone bloody with them. They really would be a festive form of defense, but likely only good for one skirmish. In which I would lose after having sautéed all of my weaponry. The stand guy caught me in my reverie, and he already knew what I was thinking. “I know, I know,” he said, “people think giant asparagus are going to be all tough and woody. These aren’t.” I raised an eyebrow. He had...

chocolate chip, deconstructed

By on Jun 9, 2015 in baking, dessert, love | 0 comments

Truly, this isn’t new. I posted something four years go about reconstructing the chocolate chip cookies of childhood memory. Or, to be more precise, how I tweaked the recipe my Mom sent me ever so slightly. Many a things have happened in those four years. In the constant way of life, I have learned more from experience. I have upgraded cameras. Twice. Figured out more of the technical, which freed up the path to be more creative and explore how I wanted to photograph my food. I learned more about the technical parts of cooking and baking, which allows for more rampant experimentation with only a hair less trepidation. Read more and more about food, from a culinary and cultural standpoint, how we veered so far into processed, and people are starting to come back. Slowly. People still want processed shortcuts. Sometimes I do, too. And then it hit me… why was I looking for...

long and slow, slow and long

By on Nov 15, 2014 in baking, experimenting, love | 0 comments

It seems like ages ago, but it has really only been a few months. I am, of course, referring to that explosion of fresh vegetables that covers the Midwest in late summer. Zucchini run rampant, threatening to cover whole towns. Cucumbers come to fruition so fast and furious no mortal can keep up, and pickling begins in earnest. Rainbows of carrots appear, stacked in neatly wrapped bunches, still lightly grubby with fresh dirt. The days are longer and lazy, enticing you to take a moment and stand a moment, soaking in that blazing ray of sun that is trying to fry your skin a delicate shade of red. And now here we are, an early winter blast, and the urge to hibernate arises, to slow down and become blanket-covered lumps, to slowly braise meat and vegetables into stews that comfort and weigh down the body in the waning light of winter. Even though it is not technically winter yet.  ...

crunchy granola, sans hacky sack

By on Nov 5, 2013 in baking, experimenting, love, snacks, vegetarian | 0 comments

Granola. You know what just popped into your head. You do. I will bet it has nothing to do with cityscapes, suits, ties, evening gowns or limos. I will bet it has something to do with mountain landscapes, flannel shirts, hiking boots, and possibly white boy dreadlocks. And there is good reason. Granola is not sleek, nor is it sophisticated, likely not drunk with a martini while wearing heels. But it is really, really, tasty. Years ago I witnessed Alton Brown whip together granola on his show “Good Eats”. At the time I was an absolute acolyte, worshiping at the Food Network altar, dutifully engaging in the ritual drooling required of all viewers, back when they actually showed you how to cook. There were many, many things done on his show I could not do in a crappy apartment kitchen in Brooklyn (and frankly still can’t now in my tiny Chicago kitchen,) but granola… that I could do. I...

tarty tart (joy)

By on Jul 30, 2013 in baking, fruit, quickie | 2 comments

There they sit. Small, nubbly red denizens of juicy tartness. In gazing upon them, I can not help but have a moment… were this a human, the nubbly surface would be declared somehow unattractive, but here on this salacious little red-fruited Rubus idaeus, I am reduced to salivating. The high season of summer produce is upon us here in the Midwest, and my joy knows now bounds. In frittering about the internet looking at raspberry recipes, there were all manners of ingredients and solutions, various ways to bathe your berry in this liqueur, reduce it with this herb, breathe on it with air captured from the Western Slope of Mt. Everest… OK, that might be exaggerating. But everything was twiddling about with additions to the raspberry, which might be fine in winter when the berries come from little plastic clamshells, shipped in from miles away, but these are summer berries....