Being a morning person, I take great pleasure in those moments of silence before the world starts to rumble. It is so rare that I’m not moving, not working, not thinking about what I’m doing next, that I find this time to be vital to my well-being. I use this part of the day to write, to read, and, on weekends, before everyone is up and after I’ve taken the pup out for her morning constitutional, to make scones.
To say that I’m a bit scone obsessed is an understatement. The scone base that I’ve created here is the culmination of a lot of testing (it’s tough work, but someone’s gotta do it!) and it’s my pleasure to announce that this is a recipe that does not disappoint. I’ve used it to make everything from chocolate cherry scones to savory scones and now this recipe for peach scones. It has just the right amount of sugar, and the tough outside with the soft, slightly bready inside … it’s exactly what I look for in this kind of pastry.
Unlike making muffins, preparing scones is a very hands on experience. My favorite part of the whole process is when I get to fold and cut the dough into those imperfect triangles and brush them with the last of the milk. It makes me feel like an artist and the table is my canvas. I also (shamelessly) love that you can snack away at the “raw” dough because there’s no egg in this recipe (not that that’s ever stopped me from sticking my finger into cookie or cake batter).
View full post »
About a year ago, I came across the blog, I Am A Feeder, and I was immediately hooked. Jackie, the writer and photographer, has a personality that permeates off the screen. Beyond her recipes and writing, however, is her incredible energy. She’s sexy (check out her Nudie Foodie profile), funny, and, as I experienced when I met her a few months ago when she came to visit Boston, one of the most outgoing individuals I have ever met.
When Jackie asked me to write a post for her blog, there was no hesitation whatsoever (anytime darling!). I know she’s been quite busy with… well… life (yes, we bloggers have lives outside of these posts).
So, now I want to direct you all to my guest post at I Am A Feeder, where you will get this recipe for a very easy Bourbon Chocolate Cake. Enjoy!
I don’t do well with extreme temperatures. This may sound weird for someone who has lived in the northeast their whole life. Honestly though, I may be more suited for the climate of California than New England because my body freaks out when it is exposed to weather that is below 32 or above 80. Take, for example, the current temperatures here in Boston: humid, mid-80s. All I want is ice: ice coffee, ice cream… ice cubes.
So, it’s on days like this when nothing feels better than a scoop of lemon ice. As a kid, I remember going to theme parks and we would pick up an ice slushi or Italian ice from a local stand. It was the only thing that could relieve us from the scorching heat.
It was over two years ago when I first saw this granita (an Italian shaved ice dessert) recipe on Smitten Kitchen and I immediately bookmarked it in my brain. The time to pull it out came a few weeks ago when I couldn’t take the heat any longer and all I wanted to do was stick my head in the freezer.
And, as simple as this granita is to make, it also feels both elegant and playful. Serve this at your next barbecue and I am certain that you will have your guests smiling. Plus, it can be boozified with the liquor of your choice (we topped it with gin, but I am sure vodka would be equally delicious) or left kid-friendly.
View full post »
I’ve tried a lot of new ingredients since I started this blog a few years ago. When people raved about squash blossoms, I scoured the farmer’s markets until I finally got my hands on some. Fiddleheads became an obsession of mine for the months that they were in season. And now I’ve moved on to garlic scape, which has found a very special place in my foodie heart.
The first time I’d heard about garlic scape was on the blogosphere this time last year but I never made the effort to track some down. Thankfully, with the help of our CSA, I have had a formal introduction.
One way to look at the garlic scape is as a shoot. These shoots grow out of the garlic bulb that we are most familiar with as it develops in the ground. When the garlic is harvested, the shoots, earthy green hued with whimsical curls, can be separated from the bulb and be consumed either raw or cooked. It’s flavor is not as potent as the garlic we are used to, making it wonderfully versatile.
View full post »
Did you know that I have a bucket list? Yes, it’s true. I have a bucket list of things that I want to cook by the end of 2011.
One item on the list is a layered cake. I’m terrified of making one, because, until recently, I wasn’t much of a baker. The idea of not only having to make the layers and the icing… but then actually ICE THE CAKE… well, it still makes me a bit nervous. But I’m going to do it! I promise!
Another item on the list is Indian food. I want to make one authentic Indian dish before 2012 rolls around. It could be matar paneer masala or fish with a traditional curry sauce, but I want to make something that is up there with some of the best Indian restaurants I’ve eaten at. Again, the idea of this scares me. But gosh darn it, I’m going to do it!
In the meantime, however, I am bringing you a guest post from my dear friend and talented food blogger, Prerna of Indian Simmer, who, as you can tell from looking at her beautiful blog, cooks only Indian recipes. Her photographs are nothing short of stunning and her posts are always so informative.
So now I leave you in Prerna’s very reliable hands. Enjoy!
I don’t remember how Brian and I got to know each other. I came across his blog first or he came across mine. But something I clearly remember is that as soon as I saw the gorgeous work he was doing on his website, I was hooked! Every few days I had to get my dose of A Thought For Food. I went back again to look at his photography and go, “Gosh, I wanna take that shot!” To read his stories and think, “Yes, that’s exactly what happened to me.” And today here I am, back on A Thought For Food, but this time I’m the one talking. Brian, thanks for the honor!
It’s the 4th of July and you must either be on a vacation with the family, out having a picnic or back in your backyard firing up the grill. This is when you can steal some time and enjoy it with people you love and care about. I too am celebrating with the tiny little family of mine. And while climbing the tree with your little one or chasing her in an open field, come pouring the memories of childhood.
I remember as children we did not have the luxury of getting away every long weekend. We had to wait the whole year for the summers to come until there were summer vacations. Every summer vacation our parents would take us to a new place. A new city every summer. India is a country of diverse cultures and one part of the country is so different from the other. So every trip used to be a new experience. Every summer used to be different from the previous. This one summer we went to Bombay (now Mumbai), the big city with the ocean, local trains, bustling streets and vada pav! Vada Pav was the first thing that we ate at the train station as soon as we stepped into the city. I remember me and my dad loving it so much that we ate just vada pav for the next three days! A fried potato dumpling sandwiched between two pieces of a pav (bread). It was good and its taste lasted long – until today!
View full post »
Three summers ago, I fell in love with a girl. It was pretty much love at first sight. Within moments of talking to her, I knew that we were meant to be friends. And, despite living rather far away from one another and not being phone people, our relationship has remained intact.
The girl… ok, woman… I am referring to is my friend Jessica. We met on a trip to Israel a few years ago and, thankfully, have kept in touch. Jessica was one of only a couple of individuals from that trip that I invited to our wedding. There are few people I’ve felt such a strong connection to, but the bond we have is something that I hold close to my heart.
Part of what has kept our friendship so strong are our yearly visits. Jessica has business conferences up in Boston around our wedding anniversary and she always extends her trip to spend some time with us on the Cape. During these weekends together, we lounge on the deck, drinking mimosas while we talk about everything that happened the previous year. Conversations range from movies to politics, social media and blogging to music from our childhood (and beyond… we’re both huge Van Morrison fans).
But what we love to talk about the most is food. We’re both adventurous pescatarians, unfazed by strange sea creatures, and we will try just about anything once.
On these visits to the Cape, Jessica and I will spend hours in the kitchen, talking about our favorite herbs and our various foodie philosophies, while I work on a batch of fresh blueberry scones or the fixin’s for that night’s dinner. We geek over cookbooks, freaking over Amanda Hesser’s books and Heidi Swanson’s latest. She shows me how to make her favorite salad dressing (a paste made out of garlic, salt, olive oil, and lemon juice) and I show her mine (dijon mustard, sugar, lemon juice, olive oil, salt, pepper and dill).
View full post »
« Older posts