What’s with These Names?

Last December brought a Dutch Baby, and a month ago came something called a “Grunt.”  What’s left?  What bizarre linguistic twists will the kitchen inspire next?  How about a Berry Fool?  No kidding.  Unlike the other two creations, this name goes back centuries, too.  Plenty of time to change things, but no. In common with…

Make Some Noise, East Coast

Despite Canadians earning something of a reputation for being quiet, one of their more prominent desserts is anything but.  In fact, one of the sweeter specialties of the eastern (Maritime) provinces is something with the rather peculiar name of Blueberry Grunt, so-called due to the noise blueberries make as they cook down and partially reduce…

Ah, Voici las Fraises!

Framboises, myrtilles and mûres too, adding raspberries, blueberries and blackberries to the strawberries whose discovery today’s title celebrates.  (“Ah, voici las fraises!” = “Ah, here are the strawberries!”)  What else would one say in France, when finding the perfect topping for three slices of local shortbread? Sablé Breton (or, “Brittany Sandies”) is France’s version of…

Yearn, No Churn

Up there’s the ice cream maker, a pricey investment now collecting dust on a shelf somewhere in the years between its uses.  Even when the machine’s pulled into service, making good ice cream is so much work.  The constant trips to and from the freezer.  All that churning, too.  There’s no other way to enjoy…

Sleuthing Is Hungry Work

Obviously, and a full day of genius requires a solid and inspiring start, preferably with a spread dreamt up by a novelist.  Once again, we turn to a favorite, the Nero Wolfe canon, and from its pages we learn what Wolfe’s private cook, Fritz Brenner, has prepared for the great detective’s breakfast.  The Mother Hunt…

Accidentally on Purpose

Everything works out, though it wasn’t supposed to be this way.  When the current effort, Summer Blueberry Cobbler, finished baking, it had ample time to cool.  Or so it seemed.  However, by the time today’s photo was snapped, the freshly-whipped cream, piped on when it was still chilled, began to melt.  Ugh! Well, maybe not……

Blueberry Explosion

If not an explosion, this week’s entry features at least an exuberance of berries.  Either way, these blueberry muffins are a nice, sweet way to round out the season’s abundance of freshly-grown fruit and vegetables.  For the next several months treats like this will fade to a memory, inspiring yearnings for their return next year.…

Back Home in Time for Dessert

These pages flit across the globe, exploring our shared culinary heritage in various places.  Part of that cosmopolitan approach, admittedly, reflects a desire to try something new.  Far too little is written of the cuisine enjoyed in countries like Laos, Tibet and Uruguay, so if a recipe from one of those places has potential, the…

A Delicious Mess

An inevitable part of making fruit pies, particularly berry varieties, is the dealing with the filling’s exuberance.  No matter the baker’s plans, no matter how carefully he tucks the crust, as soon the oven door shuts those berries just want to bubble over and cover everything.  Checking back twenty minutes later reveals a sweet, sticky (and glorious!)…