The pizza dough I make is really simple. And you can adjust the flour up or down to make it more or less dense and more or less elastic. With this consistency you can just knead it by hand briefly, but with a lot more flour, you may prefer to use a mixer and a […]
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Dying for Summer Apple or Pear and Cherry Almond Crisp
When you grow up in sour cherry country, you develop a very expensive problem, and this Dying for Summer Apple or Pear and Cherry Almond Crisp is a great solution. Your problem? You need sour cherries. Too bad they’re really difficult to get outside of cherry country. And outside of cherry season. And definitely really […]
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Artichoke and Preserved Lemon Soup
I love artichokes. A lot. But I do not make them often because Marc despises them. We’re talking mortal enemies. He can sense from two days out if I steamed an artichoke while he was away for the weekend, so clearly, I only serve this Artichoke and Preserved Lemon Soup when he’s not around. The […]
Continue readingPreserved Lemons
Choose your preserving jar. I used a 1 liter Weck cylinder. This recipe is easy to adjust and very flexible but make sure you buy enough lemons to fill your jar and then adjust the quantities accordingly. 8 meyer lemons (you can use orange, regular lemons, limes, grapefruit) 1/4 cup sea salt 1 cinnamon stick […]
Continue readingLiquored Kumquats
Kumquats are an elegant little fruit with a bold unusual flavor. When I fear the season is nearing its end I buy a few extra quarts, stab them all over with a skewer and then pack them in jars of cheap triple sec. Cut in half they make a gorgeous garnish for cocktails and I’m […]
Continue readingPantry Tips: Yeast Lesson
Yeast is a type of fungus used in baking, brewing and wine making. Via fermentation, it converts carbohydrates to carbon dioxide and alcohols. During the baking process the carbon dioxide emission fills the small pockets in dough and forces them to expand. This is how bread gets its airy texture. I tend to work with […]
Continue readingMaraschino Cherries
Maraschino Cherries… free associate. You could be thinking about gross, bright red, corn syrup laden candy that no longer resembles fruit or you could be glad you made your own. During the summer when Bing cherries abound I put a jar in the refrigerator about half full of maraschino liquor and add some sugar (about […]
Continue readingPumpkin Purée
Preheat oven to 400° F. Split pumpkin in half. Scoop out the seeds and loose fibers. Place in a large roasting pan flesh side to the pan. Pour ⅛ – ¼ inch of water in the pan. Roast the pumpkin until it has an easy to scoop, tender texture even at its thickest flesh. This pumpkin, […]
Continue readingHerbal Simple Syrups
Herbal simple syrup adds so much to make a cocktail really special and they keep for a long time. Basil, Lemon Verbena, Rosemary, Mint, and Geranium are a few of my favorites. Herbal Simple Syrup Bring 1 cup sugar and 1 cup water to boil. (You can make as much or as little as you […]
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Coffee Ice Cubes
My dear friend Susan was stuck in the Philly airport overnight, I knew I could save her day with something special like these Coffee Ice Cubes with Baileys for a night cap. Grr! August thunderstorms. Rather than allowing her to stay at the hotel airport, I encouraged her to head on over to our house/b&b. […]
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Stocks of All Sorts
Vegetable, Lobster, Chicken, Shrimp, you name it, it’s likely in my freezer or pantry. They add so much flavor to your cooking and they cut down on food waste. Plus, they’ll drive your dog nuts while it simmers all afternoon. Vegetable: When I peel vegetables or cut the ends off of celery, onions, carrots and […]
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