I went to LA and met someone I have admired for years on instagram, not only for his beautiful photos of delicious food, but also his generosity and quickness to laugh and enjoy himself while he works. Donal and Sofie Skehan are even more delightful, funny and inviting in person than they appear on instagram, which is a nearly impossible statement. We chatted like old friends as their adorable son, Noah, smashed strawberry, after strawberry into his eager mouth. We then set out to create a Lemon Curd Fool with Summer Berry Salsa. First we went into his yard to pick the lemons off the tree, as one does in LA. I had so much fun and at the end we got to eat our delicious dessert together. Such a wonderful visit and you can watch Donal and I FOOLing around in the kitchen on his incredible YouTube channel (video below) and I’ve shared the recipe there as well.
After an epic winter, rhubarb is what gives us hope and the will to live. It is the first delicious sign that we have survived another test of winter. I would love it for that reason alone, but I also love the tart flavor. I am aware that there are people who are not big fans of rhubarb. If you find yourself in this camp of thought, I dare to suggest that you will love this rhubarb and brown butter tart from the newest volume of Bake from Scratch. The tartness of the rhubarb is perfect balanced by the rich, sweet, slightly nutty browned butter filling and it is all held together by a perfectly tender crust. I made the tart and as soon as I was done photographing it, my family swooped in and devoured it within minutes. This is such high praise. My family members are no strangers to dessert and it takes some effort to impress them. This one did just that.
In the book they make individual tartlets, but I don’t have enough tartlet pans to pull that off so I made one large rectangular tart. You can watch me make my version of this Rhubarb and Brown Butter Tart in my instagram videos. Read More
Last Friday our electricity went out. It wasn’t out long, thanks to an incredible effort by the electric company, but it really made me appreciate how attached I am to the grid. No lights, no AC, not even fans, but the worst of all, no refrigeration. The lack of refrigeration had me in a slight panic, since I have 3 very full refrigerators. As I type that number, it sounds completely ridiculous. Now I feel compelled to justify them…one is for the family, one for my dough buckets (I’m testing recipes for a new book) and the other is a beer fridge that houses more butter, than beer. Once we realized there was no storm damage to our house, it was kind of romantic to be in the dark. Our home was built in 1902 and I imagine there were many, if not most, nights spent in the glow of candlelight back then. For one night there were no computers, no TV, not even the radio, which is my constant companion, just quiet.
The next morning my husband and I walked for 3 hours around our neighborhood with our jaws dropped. The storm, which was being called a “rain event” by the weather types, didn’t seem that violent, but there were trees down all over town and most of the city was without power. Our neighbors, who just moved into their house, had a 60-foot tree laying in their driveway. Thank goodness it missed the house, but it was mind bending to see it stretched out in their yard. That rain event left cars crushed, roofs damaged, basements flooded and roads closed. A week later the city has power again and life, for most of us, is back to normal, but it still takes my breath away to drive through my neighborhood and see all of the old trees knocked to the ground. Nature is quite something.
During the storm a friend and fellow MN food blogger, Shaina of Food For My Family, tweeted that she was going to empty her powerless refrigerator and have a giant BBQ. The grill was to be the salvation for all those meat filled freezers. As some of you know, I rarely have anything but carbs in my house, so I wasn’t in fear of losing lots of grill-ables. Instead the grill was my saving grace when there was no electricity to crank my oven on, because I could still bake. Grill baking. Even when there is no storm, it is my oven of choice in the summer, so as not to heat up my house.
I’ve baked everything on the grill from bread, buns, pita, pizza, fruit crisps, galettes and this week corn bread and peaches. This is a sweet corn bread, almost a cake, which is perfectly suited for breakfast or dessert, but could certainly match up with a rich, savory meat you’ve just grilled up. Read More
I adore Key Lime Pie and order it as often as it appears on a dessert menu. Most of the time I’m disappointed. It is usually too sweet, not tart enough and the texture just screams gelatin. When I took a bite of this mousse it reminded me of a super light key lime pie filling. The best part is that it doesn’t actually require key limes, which have a short growing season and the bottled stuff just leaves me flat. The lemon-lime mousse is tangy, just a touch sweet, and it is so light, it melts on your tongue. The fresh strawberries lend a perfect balance of flavor and texture to the dessert. I put them in glass jars because the lemon-yellow mousse and lipstick-red strawberries are so pretty together I wanted to be able so see them. It is also the best way to bring dessert along to a pot luck or picnic. These jars are probably familiar to many of you who eat Bonne Maman French preserves that come in them. I save the jars and pretty checkered lids to reuse. Read More