Recently my friend and fellow blogger Stacie Billis asked me to write a guest post for her excellent blog, One Hungry Mama. Besides being an excellent resource for kid and family-friendly cooking, Stacie has awesome all-around food. I love her focus on easygoing family cooking and fresh ingredients. If you haven’t yet, check out One Hungry Mama.
As for the guest post, I decided to share a recipe for focaccia with onions, sun-dried tomatoes and pecorino. There’s nothing quite like fresh bread, and focaccia is a low-key way to whip some up. It’s also versatile enough to compliment whatever happens to be in season. So head on over for my focaccia recipe on One Hungry Mama, and, if you don’t already, be sure and check back regularly.
You may have noticed that I have a thing for tarts. You may also have noticed that I don’t really have a thing for chocolate. I mean, it’s good, and I like it, but I am immune to the cravings that seem to affect most of the population.
This salted chocolate and caramel tart is one serious exception. It’s is a permanent fixture on the dessert menu of our favorite local haunt, Marlow and Sons. When the recipe was published a year ago in the Diner Journal I was ecstatic–now I could make it at home! Sadly, the result was a dismal failure and I actually had to throw it away. Heartbreaking.
As you can see, things went much better the second time around. The chilled tart is resplendent with salty, sweet, chocolate, and caramel flavors. read more »
I’ve been pining for this tart for weeks now. The apples to make the tart were purchased, and eaten, and then purchased again. As we busily moved forward with life, and winter, I was anticipating clean, sweet apple tart flavors but always to tired to bring them to life. And then, finally, we had an epic snow day, and just like last year, this was great weather for making an apple tart. read more »
Pears often get short shrift to apples in fall, especially since they are ripe for such a brief period of time, bruise easily and are messy to eat. Yet they have a delicate flavor, and a pleasant, slightly grainy texture. But it’s more than that, pears are a quiet fruit that meld quite nicely with baked goods. And, though it’s sticky, having a little fruit juice run down your cheek is one of the true pleasures in life.
We’ve been writing up a few pear recipes over on Babble.com’s Family Kitchen. We’ve got a buttery and surprising crisp with coconut and sunflower seeds, a simple, tangy cheesecake with a pear rosette and lime-pear sauce, and tender, moist quinoa pear muffins with a brown sugar topping.
Pear Vanilla Crisp
Tangy Cheesecake Tart with Lime-Poached Pears
Quinoa Pear Muffins with Brown Sugar
Peach was the first pie I ever made well. It’s the taste of midsummer, with tangy, sweet, and even gooey peach flavor. I like mine simple, with plenty of zest, a squeeze of lemon, and here, the warming presence of ginger. Comfort food for summer, wrapped in an elegant crust.
This pie used really ripe, smallish peaches. They were so ripe, in fact, that I peeled the skins right off with my hands. I really only peel my fruit when I want things to be extra fancy. In this case, it was just really easy to do. Watch the liquid content of your filling, and hold back the juices if the filling looks at all mushy.
If you are afraid of homemade dough, just try it. Mediocre homemade dough is better than Pillsbury every time. read more »