12Pounds

the steam juicer and concord grape juice.

I am in love with my steam juicer. I got it last year and I did not rave enough, so I am raving again. It’s a tidy grape juice making tool. I have juiced 50 pounds of concord grapes and my hands are only vaguely stained. In years past, I would have had purple paws for a week or two. Beyond that, it’s so fast and efficient. It takes 2 hours from washing and packing the fruit to steaming and siphoning the juice. The yield has been much improved over the hanging bag method (an extra three quarts per 25 pound lug), and the juice is clear and not the least bit murky. Steam juicers are a little spendy, but just wait until you taste the juice. I’m […]

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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 […]

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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 […]