Pork Pie Now For Sale

 

Well, that was fun.  You may remember my little post about winning at the KCRW Good Food 6th Annual Pie Contest with the Beer Braised Pork Pie that I named after our blogging friend Mr. Fitz and using Huckleberry Cookbook’s recipe for Beer Braised Pork.  I thought I might never spend 3 days on a pie again (braise pork, boil down braising liquid, marinate pork in Bud Light Reduction Sauce overnight, make pie, bake pie, let pie sit overnight to set), but I did.   Read More

Apple Chat

Inside this flaky crust is a 500 year old heirloom french apple called Calville Blanc d’ Hiver which is grown nearby in Paso Robles, CA at Windrose Farms and available at my local farmers market for a few short weeks in the fall. It was grown on the Monticello estate of Thomas Jefferson in the 1700’s and has a higher Vitamin C content than an orange!  How do I know this?

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Berry Brioche + Monte Cristo

I didn’t plan on another recipe with purple, but that’s what happened.  My Huckleberry book arrived yesterday and even though I swore the first recipe I’d make was for the “super cheesy rye biscuits” that have long been unavailable at Milo & Olive, Zoe’s restaurant and cafe where they first appeared and where I fell in love with these savories that she admitted she fashioned after a cheez-it, flavor wise.  But the cover image of the blueberry-swirled brioche kept haunting me, after all I’d never made a brioche dough before, and a quick inventory of my kitchen ingredients proved that I actually had everything I needed to make this stunning bread. Read More

Beetburger

Are you ever motivated to cook a particular dish or sauce based upon its color, or pair certain foods together based upon an imagined aesthetic, how it would look plated or photographed?  I have to admit that, although I am firstly interested in taste, after that I think food is sort of a visual playground for me.  Admittedly I have more time on my hands right now than when I was working . . . all day, every day, so that could be a factor in my recent unusual creations.  But I do have a streak of silliness that runs through my cooking, no doubt about it.  The one thing I won’t do, however, is assemble little bits and pieces of foods like a painting, which is what I’m seeing a lot in restaurants these days . . . I want a full plate of food, not little bits and pieces! Read More

Fig and Grape Pie

We are enjoying an abundance of fresh grapes right now in Santa Monica, a true wealth of varieties including ones such as the beautiful, translucent Chasselas Dore (below), “the grape you see in old Dutch Master paintings,” that I have never seen or heard of before.  More often than not, I am moved to cook with ingredients that have an unusual name or pedigree or appearance . . . . however with grapes I also love and will eat a bunch without batting an eyelash of the plain old supermarket variety. Read More

Pork Spare Ribs

We are so fortunate to have a young gentleman pig farmer who sells exclusively Mangalitsa pork of all shapes and cuts.   Read More