I love pie. I love fruit pies, cream pies, savory pies. Basically serve anything in a light, flaky crust – whether for breakfast, lunch, snack, dinner or dessert – and I’m done for. I think Rose Levy Beranbaum said it best in her cookbook, “The Pie and Pastry Bible”: There are two kinds of people:
International Breakfast Pastries, kinda…
Unless I’m completely hung over or have just finished running 4 miles, I rarely enjoy a big breakfast. I think breakfast is perfect when it’s nothing more than fruit, a protein (like yogurt, string cheese, nuts or an egg), and a bit of starch – like a piece of toast or a granola bar. The
Where Did Your Produce Sleep Last Night?
I really can’t remember when I first heard about the farm to table concept. It could have been three years ago reading “Animal, Vegetable, Miracle”; watching Top Chef or maybe it was just cruising random food blogs. Regardless, I was taken with the concept and quickly began implementing it at home. For the uninitiated, farm
Umm, yeah so I’ve had a little wine….
I apologize in advance for going all Julia on you, but really, what do you expect after a (quite large) glass of wine and total immersion in “Mastering the Art of French Cooking” volumes one AND two. I may ramble. And you have been forewarned. It’s no secret to my family that I’ve been struggling
Seasonal Bounty: Citrus
According to the United Nations Conference on Trade and Development (www.unctad.org) the term citrus fruit includes several different types of fruits. Although oranges account for about 70% of citrus output, the group also includes small citrus – such as tangerines, mandarines, clementines and satsumas – lemons, limes and grapefruits. And I swear I have about
Breakfast for Dinner
It’s easy to create a routine which quickly degenerates into a rut. I’ve found this to be especially true with food and cooking. Often I find a new taste, ingredient, tool or method of cooking and that’s what I stick to for awhile. (Case in point: I’ve made a total of five tarts – both
A Legacy in the Kitchen
My Grandpa Vern passed away just this past October and at his service, each of his three kids (my mom and two uncles,) my brother and I were all asked to speak. Inevitably, we shared stories about his career, international travels, vacations to Tahoe, strict rules (eating bacon with a fork?) and love of the
A Tale of Two Tarts
I mentioned recently that I have been acquiring kitchen gadgets at an alarming rate and I wanted to share a story about one of them – my new tart pan. I’ve been making “tarts” for years, but really, they were just tart crusts in a pie pan. They tasted different than a plain ‘ol pie,
Cooking For Madison 