When I first started cooking for this blog over four years ago, I would get in the habit of circling all of the words in the recipes that were completely meaningless to me. Among them: parboiled, pin prick, blanched and CLAFOUTIS. Four years later, I’ve since parboiled, pin pricked, blanched and made Clafoutis! At the time, Clafloutis sounded more like some sort of tree fungus rather than a celebrated baked custard French dessert. Apparently, a traditional Clafoutis contains cherries arranged in a buttered dish covered with a thick … [Read more...]
Gingered Sweet Corn with Lime
July 31, 2015 By 1 Comment
I want to hit the rewind button on summer. It's moving way too quickly. But, one of the only reasons I look forward to the last month of summer is for the bountiful harvest of sweet summer corn that adorns the markets, farm stands and summer menus. A meal in my house does not feel complete without the incorporation of ears of corn, prepared any way: boiled, grilled, roasted. Today's recipe contains a "spunky spin" on our family summer favorite. The addition of minced garlic and ginger and lime to the kernels of buttery corn add a … [Read more...]
The New LG G4 Phone– Camera review
July 28, 2015 By Leave a Comment
Some of my favorite food blogs are not only the ones with the tastiest recipes but, also those that have incredible food pictures. I am NOT a professional photographer, nor do I have a fancy DSLR camera with light boxes and a multitude of staging equipment to make my dishes look Martha Stewart-esque. But, let's face it, a crystal clear picture of a warm homemade apple pie with a fresh scoop of vanilla bean ice cream is more desirable than a dark blurry one. For the past four years, I have been using a simple point-and-shoot camera as … [Read more...]
Rustic Peach Tart
July 23, 2015 By Leave a Comment
Summer is in full swing so it's only fair that we pay homage to the many succulent summer fruits that adorn the myriad farm stands. If you're trying to showcase your freshly-picked, ripened fruit, a tart recipe is the best (and easiest) way to do it. I still drool over the Rustic Pear Tart I make every winter that was featured on the Epicurious blog! Technically, a tart is an open pastry case containing a filling. In this particular recipe, your tender fruits are not just used for decoration or hidden beneath pie crust. Instead they … [Read more...]
