There's nothing quite like a peach in the summer. In more recent years I've been toying with peaches a bit—caramels, bourbon, spices. My favorite has easily been the roasted peach shortcakes I made last summer where, in addition to being served with a bourbon whipped cream, the shortcakes themselves are made with ground amaretti cookies in place of some of the flour. Their taste is out of this world. I went back and forth over what exactly I should do with the peaches I brought home not ... continue reading...
Lemon Cheesecake
The last few months have been a little crazy. In addition to the routine insanity (yes, my insanity is routine) I’ve been spending every weekend for last month or so doing yard work. It was—the yard and garden—a major source of stress for me as of late. There’s a tremendous amount of hedges to trim and keep tidy, and trees to prune back. I’ve got a herb garden that was overrun with weeds for a time and now that it’s cleared and herbs and veg have their own space it desperately needs mulching ... continue reading...
watermelon + vodka
I'm sorry to do it, but I'm phoning this one in as far as the writing goes. The weekend (okay, okay, the last two weeks) totally got away from me and after some truly masterful avoidance of completing anything of remote importance over the last few days I'm down to the wire here. If some of this doesn't make sense or you find some grammatical errors I'm sorry. Don't hold it against me. I'm not proof reading. Doing nothing really tires you out, ya know? The 4th of July is coming up (as in, ... continue reading...
Rhubarb-Ginger Scones
It’s no secret… I love rhubarb. I feel a little ashamed to post yet another breakfast rhubarb recipe so soon after my Rhubarb-Cheese Danish—thankfully the shame doesn’t last long so I can share this with you. Rhubarb is the single spring offering that I wait for with the most anxious anticipation. I’m sure I’ve said it before, but you won’t find me fighting over the ramps, fiddleheads, and morrels at farmers markets—I go straight for the rhubarb. That’s not to say I don’t like ... continue reading...
Lamb with Tzatziki & Hummus-Flavored Garbanzos
When we spent New Years in Niagara Falls a few years back we found ourselves on the terrace of a small restaurant not far from the Falls. It was a little touristy, but after a few drinks and some laughs with the other patrons it didn’t matter much (sidebar: It was here that I tried a Zombie cocktail, made with crème de menthe, for the first time… It was awful. Not all mint is created equally). Anyway, for the festivities they spit-roasted whole legs of lamb, slicing them to order. The meat ... continue reading...
Rhubarb-Cheese Danish
Alright people—this is not a drill! Rhubarb season is almost here. This is what we’ve trained for. But seriously, no other seasonal produce gets me in a frenzy quite like rhubarb’s inaugural spring arrival. Okay… I say that about a lot of things; I love the sight of Meyer lemons and blood oranges when they finally arrive in stores, the possibility of Seville/sour oranges—no matter how nil the chances—and I’ve got my eye on my sorrel in the garden. What can I say? The simple things ... continue reading...
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