Summer things are happening! More specifically, Popsicle Week is happening. Organized by Billy of Wit and Vinegar, Popsicle Week is 37 bloggers making summer even better with 37 kinds of popsicles (maybe more?). Get a look at each and every delicious flavor on the Popsicle Week page.
Even though it’s likely to survive, this dented tin cup is one of the things I would grab in a fire. It belonged to my mom when she was a girl, and that, coupled with it’s supreme utility, makes it one of my favorite household objects. Whenever I use it, I like to think of all the hands and mouths in my family that have used it too. The cool gray patina, the dinged up bottom, and its one cup capacity, all make it special. An unlikely heirloom, but treasured nonetheless. [Read more…]
Food blogging can be a funny mix of reality and theater. Instead of buying a dazzling array of seasonal citrus, I went with what we had sitting around, three plain old (juicy, delicious) oranges and Thanksgiving ingredient leftovers (buttermilk, shallot, pomegranates, and rosemary included), which came together perfectly with tender spinach in a lovely jewel-toned plate. At the same time, to get the shot for this post, I had to place the salad on my hideous faux-marble, dark emerald green kitchen floor. And there it is, your perfect holiday salad, served, however beautifully, on the kitchen floor. [Read more…]
On the momentous occasion of bringing home some of the season’s first local strawberries, it seemed like a good time to make some waffles. As far as I’m concerned, the combination of sweet summer fruit and corn is always perfect (consider rosemary pancakes with cherries or sour cherry cornmeal upside-down cake). And these waffles are no exception–the whole-wheat flour and cornmeal combine for a texture that’s at once delicate and toothsome, with a hint of sweetness from the corn and the slightest tang from the buttermilk. [Read more…]
I’ve always been a bit dubious about savory strawberry preparations. With such subtle flavor, it seems the sweetness could easily be leached out of the delicate berries. But the other day, for whatever reason (chalk it up to a pregnancy craving) I needed some strawberries in my salad. Also, two eggs and buttermilk. Lucky for me, it was really simple to put this satisfying salad together. [Read more…]
My grandmother, Mama E, died this summer. I asked if I could have her electric skillet, because I know that making fried chicken in it will always make me think of her. Mama E was a top-notch cook. I can still taste her chess pie, her fudge, and her pepper jelly. But I think anyone who knew her would say that her fried chicken was the best. It really was.
As a kid who grew up not in the suburbs but with a more or less suburban life, I didn’t always have a lot to talk about with a woman who grew up during the Depression and then worked in a textile mill. But as I got into cooking as an adult, I really enjoyed talking produce and cooking with Mama E. When I married Elizabeth, she loved to talk with Mama E about canning and gardening and baking. I’m glad that I developed my love of cooking and food and that I was able to grow closer to Mama E because of it. [Read more…]
Apple season is upon us. Over on The Family Kitchen we’ve been sharing apple recipes all week. I’ve also added some of our favorite apple recipes here on Brooklyn Supper.
Braised pork shoulder with apples
Classic braised red cabbage with apples
Apple quinoa muffins
Apple pie with vanilla and sage infused butter
Judging the Enid’ apple pie contest
Classic apple pie
Rustic apple tart with lard and buttermilk crust
I have fond memories of making butter with my girl scout troop. I can still remember the excitement in the air as we shook the jar of cream and wondered when it would magically turn yellow and become butter.
It was with a similar air of excitement that I recreated the epic experiment. Instead of a jar, I opted for a glass bowl and a whisk, and put my leftover pint of heavy whipping cream to the test. After 8 minutes of whisking the cream it started to turn yellow and clump, and then separated from the buttermilk (so that’s what buttermilk is). I added a pinch or two of salt, put everything into a fine mesh sieve, and smushed it down it so as to wring the precious buttermilk. And suddenly, I had butter.
The flavor of homemade butter is much milder than store bought. Spread it on a nice piece of warm bread and enjoy.