Category Archives: dessert

Organic or Local? Eat Both with this Apple Blueberry Honey Yogurt Ginger Tart

since moving to London, it’s been a bit challenging finding time to cook and furnish a kitchen while also trying to launch a business, not get hit by buses driving on the lefthand side of the street, and calculate military time (you’d think i’d be decent at subtraction having made it through the second grade, but hey, we can’t all be perfect). i still don’t own any measuring cups or baking tins and it also took me about twenty minutes to figure out how to turn on the stove. however, to prove i do actually cook and hopefully have some marginally useful things to say here, i’ve re-posted an article i originally wrote for eat.drink.better, a blog about sustainable eating and food production. this tart is made of tasty organic and local ingredients and can also be made dairy-free. woohoo! enjoy.

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Grocery shopping can be complicated when you’re trying to make ethical choices. You’re faced with a lot of difficult questions: Is it better to buy the organically grown blueberries trucked across the country from California or the conventionally grown apples from a local farm in Western Massachusetts? In my case, the more vexing question is ‘Why did you freaking move away from the organic AND local food paradise of San Francisco in the first place? But I digress.

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i am a fort made out of butter!!!!

i-am-a-fucking-fort-made-of-butter1

i am a towering structure made from a pound of butter! i am a kitchen landscape-dominating stronghold of solid butterfat and milk protein! i am mei’s surpressed gag reflex!

soon i will be a delicious maple oatmeal scone from the barefoot contessa cookbook. here’s how to transform me from a four-story dairy monstrosity into a moist and crumbly dollop of maple deliciousness.

somewhere along the way, you will need to hire a construction crew to wrecking ball that butter into your mixer:

pound-of-butter

there are actually about five other ingredients suffocating at the bottom of the mixer bowl, but they are barely visible underneath that pound of butter. in other news, ina garten is trying to kill me and make me fat. i still love her though.

beside butter forts, you may be tempted to make maple syrup buttermilk art. don’t worry, this impulse is completely normal (is it?)

maple-buttermilk-art

at some point, if you ever finish playing with your food, you will have a number of beautifully browned and subtly sweet scone mountains.

maple-oatmeal-scone

screw hiking or rock climbing or conquering everest, i will ascend this mound of scone to a pinnacle of breakfast bread nirvana. just wait till i get some icing on you…

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i love you, sweet sweet bacon dessert.

part two of recipes from the bacon showdown covers my experimentation with the bacon dessert world. irene, as you and i know from the sweet corn-maple-bacon cupcakes incident, people do not necessarily enjoy their desserts tasting like meat. why this is, i do not know. however, the foodie crowd attending the bacon smackdown was definitely primed and ready for some sweet bacon experimentation.

i was having trouble selecting a single dessert recipe, so i ended up making two bacon dessert items plus a bacon cocktail (considered but discarded ideas included a maple bacon bread pudding, candied bacon popcorn, and maple icecream with bacon bits…i’ll save those for the rematch). two of the dishes included the fabulous duo bacon and bourbon together. here’s a photo of the new BFFs for life.

bacon-and-bourbon

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