With an abundant crop this summer and more to harvest, I decided to make my first elderberry pie. Nothing too fancy, just straightforward ingredients and a real buttery crust make for a delicious dessert.
The Acorn Files ~ Seaweed Crisps
The Acorn Files ~ Skillet Bread
This past fall, I ran the How To Eat An Acorn with Daniel Vitalis. While creating the course, I found myself so inspired to create a variety of uses for this noble fruit of the oak tree. One of the recipes I put together was a simple skillet bread, which basically was an adaptation to my Fluffy Cornbread recipe you can find here on the blog.
The Only Banana Bread You'll Ever Need
Parsnip Pudding Pie
Delicious Sprouted Crackers
The Best Birthday Cake
This past weekend family and friends from Maine and Connecticut came to celebrate back to back birthdays for Wilder and Camille. Since their birthdays are 1 day apart, the festivities tend to go on for a few days. With Camille turning 30 and Wilder turning 4, this was a special weekend for the family.
Salted Elderberry Buns
Yesterday I woke to the sound of my son asking for bread. Since we don't normally have bread in the house it meant he wanted me to bake a loaf of bread. When my little foodie has a request, it's not always easy to get out of it. So, I rummaged through my book of recipes and deciding to whip up a batch of sticky buns. Coincidentally, sticky buns are a celebratory spring dish and since the equinox was just a day away, it felt like the perfect time to bake up these delicious treats.
Sprouted Chocolate Chip Skillet Cookie
This cookie comes to us through a recipe in the book Cultured Food for Life by Donna Schwenk that my mother brought with her while visiting us this week. In the book, there is a picture of the wedge of the cookie she made with a scoop of kefir ice cream on top. It looks heavenly! I wanted to change a few ingredients in the recipe, and didn't get around to making the ice cream yet, but dang this cookie was good!
Starter: A Conversation About Sourdough
Sourdough is a fun food, it's alive and it has character. The life of a Sourdough starter can easily surpass that of a human, and could conceivably go on forever, or until the sun expands to swallow the Earth, but that's another post. A friend of Chef Frank's even had one that was over 150 years old. Talk about bridging generational gaps.
