This morning I woke before sunrise to open windows and a cool breeze passing through the room. I am loving these cooler mornings, which are still not cold enough to justify making a fire. 44 North French Press lead to family time and a quick egg breakfast with the most amazing loaf of spelt bread baked in a wood fired oven by Tinder Hearth Bakery in Brooksville, Maine.
With the onset of autumn, winter squashes are back and will become a staple ingredient over the next few months. Kefir is one of my favorite fermented beverages and the most fitting way for me to consume dairy.
I am certainly not a great baker and was easily confused when I saw Slump, Grunt, Buckle, and Cobbler all being referenced in the same recipe. As I continued to research, I realized that slumps are simply cooked on the stove top then finished in the oven with a sticky biscuit dough on top.
Asparagus, eggs, and hollandaise are a classic combination and can be seen on menus across the country, especially during the spring, when asparagus first emerges from the soil. The rich, creamy emulsion (hollandaise), nicely compliments the slightly bitter asparagus, zest radish, and egg that is soft an gooey in the center.
You can learn a lot about someone's cooking habits by the way they prepare onions. Onions are of the most essential ingredients in cuisines around the globe and can impart such great flavor into an array of recipes. Onions require determination as well as patience to maximize their true potential.
I don't do a lot of baking, but when I do, I usually pull The Olives Dessert Table from the book shelf and look for inspiration. I've used this book so much, that the pages have begun to fall out. Scribbled notes throughout the book keep track of my doubling or even quadrupling of some recipes.
Eggs are a staple food for my family. Nearly everyday, we fry up several eggs in a spoonful of rendered lard, cooking just until the whites are set and the yolks are warm throughout. Our cast iron pans feel like a permanent fixture on our stove top, staying readily available to fry up an egg at any given notice.
Aube of Kitchen Vignettes is such a great kitchen inspiration for me! We were lucky enough to meet her last summer as she lives not too far away from us in Maine. Her partner also happens to grow most of the local grain that we consume (Grange Corner Farm). She is a true artist in the kitchen with everything that she creates, and also happens to be the main recipe contributor to the PBS Food blog.
The growing season is on it's way and the landscape surrounding my home will soon be flooded with an array of edible plants. With the abundance of food on our property throughout the year, I utilize several fermentation techniques to preserve all the vibrant colors and medicine so that my family can enjoy the bounty of spring well into the cooler months of the year.
Did you know 8 million lbs of guacamole are consumed on the Super Bowl every year? Isn't that amazing? We are craving this dish lately, and wanted to share this video of Chef Frank giving you the low down on making upgraded Guacamole for the Super Bowl or just for your own enjoyment.
Traditionally, making a stew can be a bit of a time consuming endeavor as the meat is usually dredged in flour then seared on all sides to create a crust of sorts that will "lock in" the flavor. While this technique certainly yields great results, I don't always wish to put in the effort, especially at 6 am.
With guests in town, I've been pulling out some of my favorite creations to share with them. Meatball curry, BBQ pulled pork, and Coconut baked flounder roe were a few goodies I presented to my west coast friends who took a break from the city to enjoy some R&R here in Maine. A few nights ago, I decided it was time to bust out the gluten and make some pasta from scratch.