June 6, 2011
Since my last experience with rhubarb went so well, I picked up another pound of it at the grocery store to try out some more recipes. This tart recipe was the first on my list because it’s on the cover of Kim Boyce’s cookbook, Good to the Grain and I think I’ve opened that book about a million times since I got it a month ago. I just couldn’t look at it one more time without making those tarts.
The only problem was that my rhubarb wasn’t as blindingly red as hers looked, so I decided to change the filling and add some blueberries to it to give it a deeper color. I’ve tried rhubarb with cherries, strawberries and now blueberries and I have to say that blueberry-rhubarb combo is my favorite of the three. I cooked the blueberries and rhubarb with some orange zest and dark muscovado sugar which has a strong flavor similar to molasses. The resulting compote was so good I could hardly stop myself from eating it all before I even got the tarts …
November 15, 2011
It’s nearing the end of the year which means that I only have a few more deliveries from my CSA and I’m starting to get sad when I think about not getting that box every Wednesday. But I’ll definitely be signing up for another year and, thankfully, I only have to wait about two months since they pick back up in March.
I started this blog several years ago to become a better cook and put more effort into developing healthy eating habits, but joining this CSA has really been the final kick in the pants I needed to make that happen. I’ve probably tried more new vegetables in just the last 6 months than in all of the last 10 years. It’s been great and has helped me to finally convert my inner picky eater into someone who will try anything at least once. There’s still quite a few things I don’t like (mushrooms…yuck) but at least I tried them and I’ve even found ways to hide the stuff I don’t like so it doesn’t go to waste (mushrooms always go into my favorite spaghetti …
August 7, 2008
Have you ever seen two different recipes for the same thing and didn’t know which one to make? That happens to me all the time. Sometimes I don’t bother at all, thinking it’s too much pressure to pick the “right” recipe, but if it’s something that looks really good I might just make both and see what I like better. That is the case for these dueling snickerdoodle recipes that I found on two or my favorite sites: What Geeks Eat and Simply Recipes. The big difference between the recipes is the Shuna’s at Simply Recipes has cornstarch, while Vanessa’s has the more traditional cream of tartar. You can go read Shuna’s post about why cornstarch is special. Due to this different “secret” ingredient in the cookies, I found the outcome of both to be completely different tasting cookies.
If you are cookie dough connoisseur, the cornstarch recipe wins hands down. I LOVE cookie dough, but I could barely eat any of the other recipe because it was too flour-y. The problem comes after you bake them. The cornstarch cookies have a really nice …
October 24, 2011
Looking back through my archives I realized I’ve posted at least one chocolate-pumpkin dessert before Halloween for the past few years, so I figured it was past time to post a recipe like this, especially after all the apple recipes I’ve posted lately. Fruit is great, but for me at least, chocolate will always be better.
I’ve actually been working on this recipe for a while. I made some pumpkin swirl brownies last Halloween and even photographed them, but I kept deciding against posting them because they weren’t quite good enough. Something was missing. But then earlier this year I discovered Supernatural Brownies. These are hands down my favorite brownies. Ever. And I have tried lots and lots AND LOTS of brownie recipes. I’m not into cakey brownies (if I wanted cake, I’d make that instead!), I like fudgey brownies and these are moist and fudgey beyond belief.