chocolate raspberry hand pies for a pie party

The delightful and whimsical Shauna Ahern, she of the Gluten Free Girl cookbooks, declared today Pie Party day. And I’ve never turned away from pie, or a party, for that matter. If you’ve been reading this blog, you know there are many pies made in this kitchen. There’s my blue ribbon sour cherry pie, the regular rotation Hippie pie, chick pea pot pie, and tarts galore. But this weekend’s pie was a party indeed. I used all the tricks I learned in the making of the chocolate raspberry preserves, and put it to work in a hand pie. You’ll find the recipe on food52, where I’ve entered it in the weekly recipe contest, this week’s theme is the glorious raspberry. So, here’s my suggestion. Make […]


a dalliance with dilly beans

People either love them or have never heard of them. People raised with a vegetable garden are most familiar with a dilly bean. When you grow beans, the dilly bean is ammunition against plants that produce green beans every time you turn your back. Where every day’s harvest is a big heap of beans. Don’t despair. Dilly them. And then put the crispy, vinegary, spicy delights in a Bloody Mary, alongside your pulled pork barbeque, or eat them right out of the jar. They are a great balancing element on a cheese and charcuterie plate, or wherever you might serve a dill pickle. This was my first canning project ever. I can still remember it – standing up on a kitchen stool, next to my […]


chocolate raspberry whatever

In Mes Confitures, Christine Ferber calls this concoction Raspberries and Chocolate. She does not categorize it. Truth be told, if it’s sauce, it’s a little thick. If it’s jam, it’s a little thin. You wonder if you should be disappointed. Nothing could be further from reality. There is nothing disappointing about this bit of heaven in a jar. Spoon a teaspoon into your lowfat yogurt to feel decadent. Warm it and pour over vanilla ice cream to BE decadent. Make a tea sandwich with date nut bread, goat cheese and this raspberry chocolate concoction. Fill thumbprint cookies. Swirl through French Vanilla ice cream. Make a fregolatta. Get the very best organically farmed raspberries. Buy from people you know. They should be picked when the weather […]


pickle crazy

Look what I brought home from the market. There has been a crazy lot of food preservation going on here. I’ve been squeezing in canning sessions between regular site inspections on a fun landscape project, and recipe writing (some new canning projects are coming.) Wearing these two hats has forced me to be organized, and focus on projects that can be accomplished with a very limited time commitment. I made Luvey’s Eight Day Sweet Pickles, a ritual every Spring. It’s a project, but worth it. I hope this will be the year you try them out. I marinated some baby artichokes using Melissa Clark’s video as a springboard for the ideas. These are not shelf stable, but they’ll last in the refrigerator for awhile. At […]


charcutepalooza july challenge. blending.

It’s nearly the fourth of July, or Bastille Day if you’re in France – high summer just about everywhere in this hemisphere. For heavens sake – you don’t need a holiday to celebrate. Get out the grill. Make some sausages. Invite your friends over. It’s been months of challenges now. Months of pictures of raw meat. I am hereby declaring there will be fewer raw meat photos in this post. This is about what to do with those sausages. Have a party! Look – I even took pictures of the people and the dogs! For this month’s challenge, Paul and Elaine hosted a summer barbeque in their sunny Glover Park backyard. A few friends joined in for the Olympics of Sausage. Everyone agreed to be […]

Updated Class Schedule

Hooray! I’ve updated my class schedule through the end of the year. More canning! Sign up soon – classes fill quickly. All but one fall class will be held in my Washington, DC home. I’ll also be teaching one class in Frederick, Maryland, at The Kitchen Studio. Tomatopalooza – pressure canning and boiling water canning. I’m very excited to be offering my first Charcuterie Workshop in November. In September, I will be in Gascony for a week of learning. I’ll be bringing all that education back and will share all the tricks and techniques for classic charcuterie. The class is currently scheduled for consecutive Sundays, but if you would prefer Saturdays, let me know. If you want to register, send an email to me and […]