Flaugnarde, a sort of rustic custard reminiscent of classic cherry clafoutis, sweetened our breakfast table this week. It’s a simple dessert, flaugnarde. Fresh cream, wildflower honey, farm eggs and fruit. There’s beauty in simplicity, in the charming humility of foods in their fresh and naked state, bewitching in its shy luminescence. It’s perhaps Curnonsky who [...]
A Recipe: Melted Apricots with Fresh Raspberries
July 22, 2010 By 11 Comments
I like my desserts simple. So simple that it almost pains me to share them – as though you might read this post and think to yourself, “Apricots, butter, cinnamon and raspberries? Really? That’s all? Man, I could have figured that out!” What can I say, I like simple food. The summer season is in [...]
Video: Pestos and Fruit & Nut Snack Bars
May 26, 2010 By 7 Comments
In this bonus lesson for How to Cook Real Food, the online cooking class hosted at Nourished Kitchen, you’ll receive a quick, sneak-peak into the cooking class through this brief video covering how to properly prepare nuts and seeds including recipes for a basic pesto sauce and a basic fruit and nut snack bar. Please [...]
Hachiya Persimmon & Mandarin Ice Cream
December 1, 2009 By 7 Comments
Sure, spring brings strawberries and summer brings peaches, but autumn with its bounty of turnips, rutabagas and curly kale is my favorite season. It’s the season of under-loved and under-appreciated fruits and vegetables – the kind that rarely make it to the kitchen table for want of culinary know-how or for simple lack of [...]
Mandarin & Cranberry Relish
November 23, 2009 By 10 Comments
Friday afternoon, a heavy box brimming with satsuma mandarins courtesy of Chaffin Family Orchards greeted me at the post office. I’d anticipated their arrival all week – eager for something fresh and vibrant after a month when no other fresh fruit was available from our CSA but for apples. These beautiful mandarins [...]
Chilled Melon Soup
September 7, 2009 By Leave a Comment
While fresh fruit makes it to our table for dessert often, sometimes we appreciate a hint of variety, and that’s precisely what this chilled melon soup provides. Melon – we use an heirloom orange fleshed honeydew melon, though any melon will do – is simply pureed and served with fresh berries. The soup [...]
Wild Apricots at the Market
August 22, 2008 By 1 Comment
I’m in love with unusual fruits and vegetables, but more than that I’m enamored of all things wild: wild mushrooms that grow in the dank wet ground of surrounding woods, wild raspberries that I can pick from the bushes near my office for an early morning treat, the wild rosehips that grow on the [...]
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