March 14, 2013 § 5 Comments
Looking back through the archives, it seems that every year around this time pickles make an appearance. Perhaps it’s to do with the lull between winter veg and new spring veg, since I certainly eat pickles year round. But right now, in March, pickled vegetables perk everything up; they’re light on effort and brighten up even the most ordinary vegetables and meals.
I hadn’t made pickled carrots in a while, and so when I’d got everything else ready it dawned on me that I was out of fresh ginger and frozen ginger. But, recalling the jar of candied ginger used in the pear-ginger sugar muffins, I decided to give it a try, subbing out some of the added sugar in my typical carrot pickling mixture for the sugar inherent in candied ginger. « Read the rest of this entry »
February 25, 2013 § 5 Comments
Intending only to purchase almonds and almond flour, I somehow managed to come home from the grocery store with a bag filled to the brim with specialty flours, including the teff flour in this maple teff cake. Probably most known for its role in the Ethiopian flatbread injera, teff deserves a spot in your pantry for its beautiful smoky brown color, satiny texture, and the nutty, complex flavor it brings to many baked goods, not just injera.
December 16, 2012 § 7 Comments
For many people the holidays mean cookies, but for my family it’s all about baking cakes and breads. While we all love to eat cookies, and I even like baking them, there’s something so comforting about a fresh-baked cake waiting on the counter for dessert.
November 19, 2012 § 4 Comments
Can you believe it, Thanksgiving is only days away. I know, I know…I still feel like I am back in October, which is kind of ridiculous since my family has already celebrated what I like to call Midwestern Thanksgiving (not to be confused with a real holiday, Canadian Thanksgiving, which is in October).
Midwestern Thanksgiving is a gathering my maternal side of the family has every year a few weeks in advance of the real (American) turkey day, in an attempt to avoid the snow that often bombards Ohio and Michigan this time of year. This time we enjoyed huo guo, otherwise known as hot pot, wherein everyone cooks their own food in a communal pot at the center of the table. It is great fun, though the only Thanksgiving part of the meal was apple pie for dessert!
The night after Thanksgiving 1 I got together with my friends, and we had our usual knit night potluck. I brought this salad, purchased from a whole-foods store called Foods for Living, because it looked so festive, with the ruby red of the cranberries and the creamy feta popping against the warm green of the soybeans. It turns out that it tastes really great too, so much so that I had to recreate it for Thanksgiving 2 this year. « Read the rest of this entry »