In September as the peaches wane and the apples are just ripening, here in Colorado we have trees and trees full of plums. These aren’t the big old black, handful plums we see a bit later on, but rather are the small dark purple, firm-when-ripe Italian prune plums. While excellent for snacking, perhaps they’re even better for baking since they tend to hold their shape and aren’t overly sweet. You might think of plums as the fall bag-lunch fruit —and I do, too— but for the past few years I find I adore a beautiful plum tart or, in this case, crostata.Continue reading
It came without warning. All of a sudden it was the end of June. It was nearly the 4th of July. Dave and I were both off by about a week and had no idea why. This man’s birthday is July 3 and yesterday he said to me, when I asked about a birthday dinner reservation, “What? Is my birthday this weekend??” Why, yes it is!
In the meantime, I’d been working on a risotto post for the blog. Having a fun old time making the risotto, finding the dishes, taking the photos, writing the text and recipe and so on. Except I had nothing for the immediate holiday. Necessity is the mother of disaster sometimes, but hopefully not here. (Watch this space for the risotto love coming up next week or maybe even the week after.)Continue reading
Over the past few days, my eyes have been drawn to a number of accounts online and in hard copy that have zeroed in on some of the amazing benefits or windfalls of living life Covid-Style. Two keep coming to mind. In today’s Sunday NEW YORK TIMES on the front page, in an article by Ellen Barry entitled, “City Folks Flee the Virus, and the Bears Rejoice,” a man named Jonny Hawton is now working from home in Vermont instead of making a huge LA commute every day in California. He couldn’t imagine returning to the previous lifestyle where he only saw his baby daughter one hour a day. “If someone told me I would have to go back and do that tomorrow, I don’t know what I’d do.” Another woman — Juanita Giles — reviewing Misty Copeland’s new book, BUNHEADS, for NPR, provides interesting insights into now being with the kids at home all day. While she misses lots and fears her social skills are deteriorating, she does not miss one thing: after school activities. Running the roads to get to rehearsals and classes, changing clothes on the fly (think shoving sweaty little feet into ballet tights in the van), squeezing homework into a car ride (“I HATE MULTIPLICATION!”), and eating 5 slow cooker meals a week (all tasted the same–she obviously hadn’t cooked my slow cooker meals!!) weren’t her idea of a fun life. Did she know that before? Surely she did, but what to do? That was how things were. As a dancer, however, she did terribly miss dance and so did the kiddoes — enough so that the prima ballerina’s new book was an instant hit instigating leotards now quickly donned at home and endless pirouettes through the kitchen where non-slow cooker meals were now being cooked. Sometimes change, as hard as it is, is good.Continue reading
French home cooks always seem to have a dozen wonderful things up their sleeves to make on the spur of the moment. Great ideas to use up leftovers come awfully naturally, as well, and they all appear to know about how to feed 6 people with a cup and a half of milk, 3 eggs, a bit of ham, and a handful of grated cheese. How DO they do it? These folks are always frying croutons, whipping up homemade hot chocolate, baking an apple tart using apples from the backyard tree, simmering cream soups or vegetable pastas, stirring up something tasty with canned tuna … or even making quiche! How is it that even carbs aren’t a problem for them? This is proven routinely by the unending ubiquitous photos of yard-long baguettes being carried home by slim citizens riding bikes down tree-lined sunny Paris streets. (Well, right now they’re limited to an hour out a day and can’t go far from home. Sigh.) Over the years I’ve been writing the blog, I’ve read and seen quite a lot about this phenomenon, but staying in France for two weeks a couple of years ago gave me a much more complete and definitely personal insight. I’m finding it all definitely useful in today’s cooking world.Continue reading
While our world feels like a fearful, indescribable mess — and it is, dear friends — I can handle it better if I’m baking. Especially for a holiday and, like it or not, Easter’s coming. Think renewed life, rebirth, clean beginnings — positive thoughts for anyone of any faith or none. We need this now, even if only two are gathered. A holiday for a duet is a tender occasion and while there’ll be a gorgeous lamb chop a piece and not our huge traditional Italian roasted leg of lamb for a crowd, we’ll also have dessert to remember this spring by.
I’m looking at Susan Hermann Loomis’ recipe for lamb chops. You might, too. (Do you know Susan’s work? She’s one of my very favorite cooking teacher/writers.) I squirreled away the chops weeks ago, but there’s still time for you to get some. Or something else you fancy more.
Need more Easter or Good Friday ideas? Just type “Easter” into the search window. You can also type “brunch,” “eggs,” “lamb,” “Friday Fish,”etc.Continue reading
My good friend, next-door neighbor, and sometime cooking student, Mike (below), knows that if you really don’t want to make pie dough, it’s fine with me that you use purchased refrigerator case pie dough (not frozen). I’d love for you to bake pie however it happens. Hopefully next time –or sometime–you’ll try to make dough; practice definitely improves the product. Take it from me.
It’s more than ironic that many of the best fruit pies need to be made when the weather is sizzling, sultry, humid, or plain old drippy hot. As a cold-weather fiend, I particularly find this one of the most unhappy cooking situations. I am thus incredibly blessed to live in Colorado where the summer days may be hot, yes, but might also occasionally dip down into the 40’s and even more often into the 50’s with the advent of a good, old-fashioned hail and/or rain storm. In fact, nightly fifty-some temps aren’t unusual even without rain. (Of course that’s why our tomatoes don’t do squat. Thank God we have the best beer in the country to partially make up for that.)
Chris, left and Violet, right
I think of Violet as my loving friend Chris’s mom because that’s who she was to me. Of course Violet was VIOLET. And if you lived in Atwood, Kansas (population 1,222), you knew who that was. You knew her rather well indeed if you happened to be a member of Atwood United Methodist Church where she directed the choir, organized many church suppers, and was the leader of the Altar Guild for oh-so-many years.
Baking at Thanksgiving. It’s a big deal to some people and a late afternoon stop at the grocery for others. Perhaps because often folks are cooks OR they’re bakers and rarely both. The pumpkin pie may have all the memories the turkey never garnered and the homemade yeast rolls and butter just might be why your grandson shows up. On the other hand, it could be all about the dressing, gravy or even the ham at your house where no one looks twice at dessert. I once brought turkey and dressing to a summer potluck, where a close friend refused to eat a bite. When I asked why, she said, “You didn’t make gravy. I don’t eat dressing without gravy.” She truly had some serious food traditions and it’s not unusual. Listen to your friends and family talk about Thanksgiving and you’ll see.
As the bittersweet arrival of the last of the northwest blueberries coincides with the happy coming of the first glorious Colorado peaches, the two together feel exactly like a match made in heaven in my kitchen on a beautiful cool morning. With just a smidge over 5 cups of beginning-to-pucker and wilt Oregon blueberries in the fridge, I had not quite enough for a 9-inch pie. A case of peaches sat wafting their keen aroma from the mudroom, so I followed my nose out there and snagged a couple of not-too-ripe beauties to peel and slice for the bottom of the pie, filling that empty extra inch of space. The buttery sweetness from the berry mixture on top would provide plenty of juicy goodness for the still somewhat tangy peaches. Making something with peaches that aren’t quite ripe or up-to-snuff? Add a pinch of ground mace to increase their flavor.