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… Continue reading Ah, Voici las Fraises!
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… Continue reading Yearn, No Churn
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… Continue reading Sleuthing Is Hungry Work
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…… Continue reading Accidentally on Purpose
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.… Continue reading Blueberry Explosion
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… Continue reading Back Home in Time for Dessert
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!)… Continue reading A Delicious Mess