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pear gorgonzola tart and the book tour

The light is changing and the air smells like crisp leaves. Beyond baking pretty savory pear tarts and pulling out the sweaters, finding boots, and generally welcoming fall. I can feel the crackle in the air. And whoa, my book will be released in six weeks. There’s been a flurry of activity. My excellent W. W. Norton publicist Lauren Opper has set up the most glorious, ambitious, slightly mad book tour. I will be in DC, Toronto, Richmond, New York, San Francisco and the Bay Area, Seattle, Baltimore, and Maine. It’s going to be a crazy time beginning October 24 and going right through to December 14th. I’ll be teaching classes, attending dinners, giving talks, doing signings, and even giving a talk at The Smithsonian. (I’m ridiculously excited especially about […]

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pickled watermelon rind

Watermelon rind pickle is not familiar to many people,  but I have fond memories of this weird and wonderful food. I wasn’t more than six or seven when the Cross and Blackwell jar with rectangles of the pickle suspended in a briny syrup called to me. My mother found me in the kitchen, an empty jar and a smile on my face. The pickle was assertive and crisp-tender, heavily spiced with cinnamon and clove. They were the most exotic food I had ever tasted. Time passed and a few years back, before I knew Stella Parks and called her my friend, I read about candied watermelon rind on her blog, The Brave Tart. Ever since, I have been making little batches of these pickles trying to figure out a way to take some […]

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Nacho Nacho

I’m grabbing every moment of calm before the rush of autumn. We’ve brought two favorite friends to a little house two steps from the dunes in Dewey Beach, Delaware . We’re reading, napping, walking, sunning and eating and it’s a sensational way to celebrate the last glow of summer. I am not sure why there was a sudden and urgent call for nachos, but there it was. I’ll admit… I loved being able to fulfill those plaintive cries. With just a few pantry items I had stuffed into the car, we had some awesome snacks. They’re not official nachos (whatever that is), I only had borlotti beans, I couldn’t find a grater, I wished for roasted corn or chorizo. It can always be more perfect, but here’s the […]

saucy

Plum Sauced Pork Tenderloin, redux

Five years ago, nearly to the day, I typed my first recipe into what was the Beta version of Food52.com. Plum Sauced Pork Tenderloin, entering the weekly contest: Your Best Grilled Pork Recipe. These were early days at Food52 and there were not too many of us. We got to know eachother pretty quickly. Admittedly, we were all a bit obsessed with this amazing new community. We commented on everyone’s recipe. We “met” each other onTwitter and Facebook. It was an incredibly tight community and we became new friends. I felt like I found my peeps. And wow! my grilled pork recipe was selected as a finalist. Amanda and Merrill wrote a wonderful comment and took a beautiful photo. I was verklept. Jennifer Hess‘ sensational recipe for pork burgers won . […]

TOMATOES

tomato canning time

Last weekend I set out on another Iphone video adventure, this time canning tomatoes with one hand on the camera. I posted on Instagram and Facebook and the whole prep was finished in one hour. I know this is slightly crazy, and the videos are so completely amateurish and it would be better if there had been a videographer, but whatever. I’m having fun. All I want to do is encourage you to can up some tomatoes this summer and show you how easy it is. So, in a series of bouncy bumpy, goofy videos, available on Instagram and Mrs. Wheelbarrow’s Kitchen on FaceBook, I’ll show you the way. I tried to load them here, but technology won and I lost. It was just too complicated. I’ve said it before and […]

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blueberry galette

I’ve been on a galette roll. It turns out it’s so simple to make a galette, it’s easy enough to do every day. My neighbor is thrilled. I can’t seem to stop, so I send him half of each.  It started with sour cherry, but the blueberry one is so darn good I’ve made it several times now.  Have a glorious weekend, friends. xoCathy  Blueberry Galette Makes a free form round about 9-inches in diameter Serves 6 to 8   3 cups blueberries, picked over, stems and leaves discarded 1/2 cup sugar 1/4 cup flour 3 sprigs of lemon verbena, thyme or 1 sprig of rosemary (optional) Juice of one lemon One pie crust 1 tablespoon unsalted butter, diced 2 tablespoons milk or cream Coarse or demerara sugar   In […]