Sunday, August 23, 2009
Gluttony on a Sunday, is that a sin? If it is, I'm guilty. This morning, I made stuffed french toast with fresh peaches and mascarpone cheese. I started with two thick slices of whole grain artisanal bread. I coated the bread in a mixture of egg, half and half, vanilla, and cinnamon. Then I tossed the peaches in a pan with some butter and balsamic to give them a decadent glaze. After toasting the bread to a golden brown, I spread on the mascarpone cheese and poured the gooey peaches over the top. Organic maple syrup topped the whole thing off and it was so good I wanted to lick the plate. It was a religious experience. It is Sunday, after all.
Monday, August 17, 2009
Tomatoes have never been on my favorite food list...until now. I just discovered the sweet and delectable yellow pear tomato. I always knew they were a wonderfully bright prop food that added a nice punch of color to a salad, pizza, or pasta but never had the urge to actually eat one. In my mind, they were exactly like the tasteless red globes from the grocery store...good for color, not for consumption. Well, I was wrong. These tiny drops of gold are super sweet and insanely delicious. This makes me wonder, should I give all my food enemies a second chance? Perhaps brussel sprouts are not the foul little creatures I imagine in my head. Right now I will focus on the tomatoes. One food revelation at a time.
Thursday, August 13, 2009
Ever since I moved to Michigan three years ago, I have become an absolute blueberry addict. Much like Georgia lays claim to the best peaches, Michigan wins the prize for best blueberries, hands down. In an effort to enjoy every last shred of summer, I have vowed to try more recipes that truly showcase the season's splendor. Today's exploration was blueberry buttermilk cake. The recipe came from SmittenKitchen.com and originally included raspberries but I made a substitution to accommodate the wealth of blueberries in my fridge. Before baking, the top of the cake gets dusted with a layer of sugar which forms a gentle little crust on this delightful treat. The fluffy cake and the pockets of warm fruit are the perfect partnership. Kudos to Smitten Kitchen, this recipe is versatile, quick, and absolutely delicious.
*SIDENOTE TO STYLISTS: This recipe is an easy go-to cake when you need a delicious looking dessert for a shot. Start to finish, this cake only takes about half an hour.
photography by Nathan B. Harrmann © 2009
Monday, August 3, 2009
As summer starts to wind down, I can't help but think about the impending winter and how dreadful it will be without the glorious berries and warm weather vegetables that I have grown accustomed to. All I can do now is enjoy every last morsel so that is exactly what I plan to do. This past Sunday, I collected wild raspberries along the train tracks. They were tiny, delicate and juicy...nothing like the mushy behemoths from the grocery store. I paired the delectable little berries with chocolate zucchini cupcakes that were the best use of my vegetable bounty to date. (thank you 101 Cookbooks) Maybe I can find a way to make brussel sprouts and root vegetables as delicious as the spoils of summer. Wish me luck.