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 […]

IMG_0700

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 […]

Oysters

vacation tales, tender fishcakes and german chocolate cake

We slipped away for a week on Martha’s Vineyard,  and it feels so long ago now that this is more memoir than blog post. While it might sound like a busman’s holiday, I always make our meals when we’re on a beach vacation. I plan for it, packing a few key things to make cooking easier and more delicious. Because we’re driving, these few things take up very little room. A cast iron pan A baking sheet and a few sheets of parchment paper A couple of zip top bags, large and small A chef’s knife A paring knife Tongs Microplane Good finishing salt Pepper grinder Excellent olive oil One lovely vinegar A big jar of granola Some sort of hot sauce A good sized hunk of […]

soak the cukes

pickles and frickles

[I got it in my head to have another #instagrampreservation party over the weekend when I found out the first of the Kirby cucumbers were coming to the market. I’ve learned a few things, so this time around was (a little) less hectic than the strawberry jamming session.] Pickles are my happy food. Perhaps, like my cousin-in-law Jonah, my people come from the pickling capitol of Poland, or maybe it’s the childhood memory of Brauer’s stainless steel bowls of salty, crispy treats (complementary, of course). The first thing I would do? Poke around looking for the sour green tomato lurking somewhere in among the briny cukes.  The bowl was filled with a range of half and full sours, some crisp and still tasting of cucumber and others fermented into a cucumber of a […]

strawberries

canning season (and a recipe for asparagus and morels)

I’ve made at least eight meals that I meant to photograph and blog, but somehow it didn’t happen. When I sat down to this meal, I knew there was no way I could let this divine combination of asparagus, morels and a poached egg slip through. The season of fresh foods has arrived and doesn’t it seem it’s moving along really quickly? I’ve made plenty of strawberry jam, a few boozy infusions, some vinegar. I pickled onions and asparagus. I’m like a kid in a candy store. Oh, it’s rhubarb season, but ooh boy, the cherries arrived! And yikes, here come the blueberries! OMG there was SQUASH at the market last week! The season is racing along and now is the time to get some jars on the […]