Another round in the Great Zucchini Conundrum of 2017… I remembered back to the late 1980’s, when my mom made a very popular Chocolate Zucchini Cake. She is at home recovering from rotator cuff surgery, so I gave her a call. It took her a bit to dig up the recipe, but she did!
I’m not sure where my blueberry buckle recipe originates from. I think it might have been 7th grade home economics class… Nonetheless, I’ve been making it for years, with a few alterations along the way. It’s a great way to celebrate blueberry season!
Nature provides us with many wonderful and important things. Among the most important are oxygen and wild black raspberries. Truly, I can’t think of many things better, and nothing that makes a better celebration of early summer than Wild Black Raspberries. Yes, that’s in title caps intentionally.
Picking them is a metaphor for life. Good things don’t come easy, and some of the best come with a good deal of itching: our raspberries grow in the same niches favored by poison ivy, stinging nettle, wild blackberry, wild roses, and mosquitoes, and the tiny berries take a long time to pick. But the reward is wonderful. This cobbler takes a bunch of berries, so I tend to reserve it only for special people, like myself and my wife. I bake it in a 9″ cast iron skillet, because I like it that way! Continue reading
Aunt Lola, my great-aunt, made wonderful, soft, chewy molasses cookies that I loved as a child – almost as much as the date pinwheel cookies, or her apple jelly. Somewhere along the way, well after she passed, I came across her date pinwheel recipe, and make those on occasion, but they are a ton of work. I never did find her molasses cookie recipe, though.
So, about 10 years ago, I conducted a 6 month long series of trials, attempting to re-create her recipe. My mentees and colleagues at Culver ate lots of bad cookies in the process! What I came up with is not the same as Aunt Lola’s. But they’re really darn good. Continue reading
Who doesn’t love Indian food? And, among Indian food lovers, Chicken Tika Masala must be one of the absolute favorites.
I was sure it would work well in the crockpot, but it took me several tries to get a result that had the flavor I liked. In the end, I actually found the answer in a cookbook I already owned, Neela Paniz’ The New Indian Slow Cooker. Continue reading
Asparagus. Harbinger of Spring. One of the first harvests from the garden. The flavor of green.
We grow a bit over an 1/8 of an acre of asparagus, which gives us 800-1000 pounds of harvest each year. Even though it comes in before the farmers’ market opens, we usually sell all that we produce. Because, Asparagus!
When dealing with such an iconic food, it’s usually best to prepare it simply. It’s a treat, so make it shine that way. This very simple soup brings out the best in asparagus. Continue reading
Cornbread is a must with ham and beans, great for breakfast (with apple butter on top, of course!), and just one of those great dishes you need to have at the ready from time to time. I bake mine in a cast iron skillet, which gives it a much better crust, and works well in the wood burning stove oven.