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Plummy Rum Blackberry Buckle
When stone fruits are in season, I can’t help buying them in bulk. The problem is that they don’t last very long. Even at the rapid rate I gobble them, I can never finish all of the purchased peaches or plums. The solution? Bake with them, of course. This “buckle” cake is delicious either as a dessert with ice cream or whipped cream, or with coffee for breakfast. Plummy Rum Blackberry Buckle (try to say that 3 times fast…) Modified from a Bon Appetit recipe 1/2 cup whole, unpeeled almonds 1 3/4 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon fine sea salt 1 cup (2 sticks) unsalted…
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La Furia Roja:
on the Plate & on the FieldIn honor of Spain’s world cup win, I’m posting a Spanish recipe today that uses fresh ingredients in season right now (or just around the corner). And, like La Furia Roja (the “red fury”), as the Spanish national soccer team is nicknamed, the dish also happens to be red. I varied the recipe a little bit from the traditional version, based on trial and error. And I added vodka. Spanish Pisto Lots and lots of olive oil 1 medium white onion, chopped 1 cup chopped, seeded tomatoes (or 1 can diced tomatoes if you don’t have fresh) 3 cloves garlic, diced (you can toss in some garlic scapes, too, if…
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Oh Sweet Pea
Vermont Valley, the CSA farm I belong to, has its annual pea pick this Sunday, where all the members are invited to the farm to pick as many sweet peas as they can carry. I have to miss it because I’ll be in Iowa City for a workshop on–what else?–food writing, but I always love a trip to the farm. Peas are one of my favorite late spring/early summer treats. They are delicious raw, but I also like to cook them as a side dish, using this simple recipe. It allows me to get rid of some of the mint that’s growing like crazy in my potted herb garden, but…
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Sangria: A Classier Version of Wapatuli
It’s almost Memorial Day weekend, which, here in the great white north, is the unofficial start of summer and a cause for celebration. Summer, to me, means sangria. And I’m picky about it. It can’t be too sweet or too heavy. I’ve asked many people to share their sangria recipes only to get the response, “Oh, a little of this, a little of that. It’s different every time.” I guess sangria is one of those things you’re not supposed to make with a recipe, kind of like a classier version of wapatuli. But if you’ve never made it before (sangria, that is–I know you’ve all made wapatuli) and you need…
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When in Rome
I am not a fan of broccoli unless it is rendered into near-unrecognizable form. That’s why I like this classic Italian recipe, Orecchiette con Cime di Rapa. I first learned about the wonders of Italy from my uncle, who lived there for several years with his wife when I was a kid. They came back speaking exotic words like bella and mangia. I, too, wanted to speak Romance languages, travel to far-away places, and eat new foods. This week, my uncle passed away, but his traveler’s spirit lives on. This recipe is in honor of him. 1 pound broccoli rabe (or regular broccoli, if you can’t find it) 1 pound orecchiette…
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Bloody Marys, Sconnie Style
If you want to get a taste for the food culture of a place, order a Bloody Mary. It will tell you a lot. On a recent trip to St. Thomas, my Bloody Mary contained habanero hot sauce. Here in Wisconsin, we also have our own way of doing things. Here’s how to make a Bloody Mary, Sconnie Style. You’ll need a big pint glass and some long toothpicks or cocktail spears, as well as the following ingredients: Vodka Tomato juice Worcestershire sauce Horseradish Tabasco sauce Green olives Brine from olive jar Celery stalk (keep the fronds on top if you want it to look fancy) cheese curds Mini sausage…
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make Beer Can Chicken like a rapper
Last night, we had beer can chicken and biscuits for dinner while listening to Dolly Parton. I am not kidding. We needed a hearty meal after a day spent rock climbing at Devils Lake with my awesome friend and climbing guide, Nick. While digging into the juicy chicken, Nick asked my husband: “Where did you get this recipe idea?” My husband’s reply? “Ludacris.” You don’t have to be a rapper to make beer can chicken, though. All you need is a whole roasting chicken (not frozen), a can of beer, olive oil, salt, and pepper. And other spices, if you’d like. Rub the…
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