Oeufs Brouillés Au Fromage (Scrambled Eggs with Cheese)

Until last year, if you had offered me an egg for breakfast, in any form, I would have rejected it.  I never really got much joy from eating them… found them to be flavorless, maybe with the exception of an omelet or quiche.

What changed my feelings about eggs was a trip to a farm where I purchased my first local, organic, free-range beauties.  They’re what I call “happy eggs,” with their vibrant yellow-orange hued yolks.  With this first carton, Eric and I made a plate of scrambled eggs.  Normally we’d give it a hearty seasoning of salt and pepper, but with these eggs, we just gave it a gentle sprinkle.  They came out fluffy and buttery… a simply delightful breakfast.

Since that life-changing experience, I’ve moved away from conventionally produced (factory) eggs.  And I pay a steep price for these gems (roughly $2.50 for half a dozen).  At least at one time it felt that way.  Now it seems completely fair.  You pay for quality.  And not just the quality of the eggs, which are mighty delicious, but for the treatment of the chickens producing them.

When I became a pescatarian, I didn’t do it for ethical reasons.  My goal was to eat healthier… it made me feel better and I even shed a few pounds after I made the switch.  Since then, my views have changed.  I care more about where my food comes from and the circumstances that brought it to me than I do about what the actual item is (I’ve even been known to take a small bite of steak tartar or a piece of bacon from time to time).

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RJ FlamingoMarch 30, 2011 - 12:23 am

My favorite breakfast is simple scrambled eggs and cheese. Julia made them a delicacy. You made them an art. Love!

Anita MenonMarch 30, 2011 - 12:26 am

I follow the Gordon Ramsey of scrambling eggs which is similar to Julia Child’s that you quote here.

Wow, Brian, beautiful… And the irony… I am drowning in the exact kind of eggs that you now enjoy right now – they are laying like nuts this time of the year and I have a new flock who is laying. It’s really too bad I am too far away from friends who would appreciate and use my excess.

sarahMarch 30, 2011 - 12:38 am

Gorgeouuuus pictures! And great post too! We go through about a box of eggs every week, my husband is a feen. Thank goodness for the Farmer’s Market each weekend, buying directly from the farm brings the price of high quality eggs down a bit.

EthanMarch 30, 2011 - 12:48 am

As always, great pictures. But thanks for sharing your views on it. I actually cook my scrambled eggs similar to Julia’s version but that’s only because that’s how my Bubbie did it. They also seem extra fluffy and creamy that way. I’m not sure if my Bubbie was following Julia’s lead or it was purely coincidence.
I also liked seeing a bit of French in your post. Tres bien!

Hester aka The Chef DocMarch 30, 2011 - 12:57 am

Oh, Brian, I totally think you’re right about the farm-fresh eggs! They’re so awesome! How did you get your photos like this? What’s the secret?!!?! Because they’re absolutely wonderful! Thank you for sharing your story about eggs; I’m glad that you’re now a total fan! Julia’s recipe looks absolutely spectacular :-)

Julia @ DimpleArts PhotographyMarch 30, 2011 - 1:25 am

Wow, I guess I’ve been making eggs all wrong for all these years. :) Thank you for sharing this technique. I will certainly try it out this weekend!

Maris (In Good Taste)March 30, 2011 - 4:57 am

Very interesting post. I have always wondered-milk or water and find it interesting that you can use either. Thanks for the info!

fooddreamerMarch 30, 2011 - 7:11 am

Happy eggs. I like that! I’ve noticed the colour difference in the yolks too. I do love scrambled eggs.

JennMarch 30, 2011 - 7:27 am

Yum, I love a classic scrambled eggs. This is the method my mother taught me – she always stressed how important it was to start them slow on low heat rather than just mashing everything around right away. I agree, it’s the key to making them fluffy and light, otherwise you lose all the moisture too quickly. On a side note, $2.50 for 6 eggs seems like a bargain to me – I usually pay closer to the equivalent of $4 :)

Elizabeth AnnMarch 30, 2011 - 7:39 am

YUM!!! we LOVE breakfast for dinner! :-) This would be a nice change to our regular “scrambled” eggs!

tinytearoomMarch 30, 2011 - 8:17 am

ahh. you are so right. an egg isn’t just an egg. I always buy certified free-range eggs and have been questioned for my choice from time to time. “It doesn’t matter. Your paying extra money for nothing” they say. It matters to me. It’s only a dollar extra and the chicken was allowed to go for a walk.

awesome photographs. I never thought scrambled eggs could look so cool.

Andrew FrishmanMarch 30, 2011 - 8:18 am

Mmnnnn. . . I LOVES me some oefs, especially when they are all fromagey.

¿Qué fue primero? El huevo, o el blog sobre el huevo?

Meghan@travelwinedineMarch 30, 2011 - 8:25 am

I love farm fresh eggs and look forward to the summer and hopefully exploring more local, happy food :)

ShannonMarch 30, 2011 - 8:26 am

“oeufs brouilles au fromage” sounds soooo much better :) and slow cooking is definitely the way to go, it’s amazing!

foodwanderingsMarch 30, 2011 - 9:33 am

Hey bri, just wanted to let you know your site is looking incredible, all th echanges and hard work paid off. Also, eggs, believe it or not, are J’s specialty in the house, I don’t even bother. Whether boiled scrambled or otherwise. :)

JackieMarch 30, 2011 - 9:36 am

I’ve tried your scrambled eggs (though not cheesy ones) and they are indeed fluffy deliciousness! Gorgeous. I approve of the Julia Child method!

My technique for egg making is actually Delia Smith’s version which involves taking the pan on and off the heat and stirring constantly in order to have the creamiest eggs possible. It’s time consuming and tiring for sure, but it also involves a heck of a lot of butter… how could that not be awesome?

Jax x

kathyMarch 30, 2011 - 9:42 am

I love when people put up scrambled egg how-tos. I know SO.MANY.PEOPLE that can’t scramble an egg, I won’t eat one I don’t make myself. These look fantastic, I would try your scrambled eggs for sure. <3<3

Angela@RecipesFromMyMomMarch 30, 2011 - 9:46 am

You’ve hit on my hangover cure, scrambled eggs with cheese AND SALSA. Plus lots of coffee. Great tips for getting the best fluff and taste.

Rachel @ Baked by RachelMarch 30, 2011 - 9:57 am

I love scambled eggs but always leave it up to hubs to make. And this post is totally making me want to go and watch Julie and Julia!

Jen @ keepitsimplefoodsMarch 30, 2011 - 10:00 am

Looks delicious, simple and hearty. You know, some people scramble the eggs directly in the pan. Have you ever seen that? It seems crazy to me! I much prefer to scramble in a bowl before cooking in the pan.

DaisyMarch 30, 2011 - 10:28 am

so you’re saying i’ve been preparing them wrong all these years? who knew?! great post.

GeorgieMarch 30, 2011 - 10:47 am

I had these for breakfast, simply the best!

Vivian CardinaleMarch 30, 2011 - 11:01 am

Your photos are beautiful! Great blog :)

RochelleMarch 30, 2011 - 11:59 am

I miss having my own chickens. When I was a kid we had about 10 chickens and there definitely was a difference in the flavor and texture of our “happy” eggs versus the kind we got from the store. Plus it was always as fresh as possible considering that one had to go check each morning and sometimes in the late afternoon for eggs!

As always, gorgeous photos! And thanks for the tip on letting the eggs form a custard like consistency, I never knew!

SuesMarch 30, 2011 - 2:09 pm

These look so simple and delicious. There’s nothing better than a wonderfully-prepared egg to me. And your photos are beautiful (are they ever not??)

Jen @ My Kitchen AddictionMarch 30, 2011 - 3:31 pm

So, scrambled eggs are one of those foods that’s just about impossible to photograph… I mean, big blogs of yellowy-ness just isn’t usually photogenic. BUT, your photos are AMAZING. You need to come on down to PA and give me some photography lessons! Or perhaps I should travel to Boston! The eggs look pretty tasty, too!

CeliaMarch 30, 2011 - 3:55 pm

What a great egg tip; I was reading about perfect omelettes in Gabrielle Hamilton’s memoir yesterday and am not quite ready to attempt those…but scrambled eggs are a great starter. Love those side-like farm-fresh eggs, too.

bunkycooksMarch 30, 2011 - 4:03 pm

Julia knows how to do most things well. Eggs included. I have always prepared my eggs this way (minus the extras, except for cheese some mornings). It is foolproof for perfect scrambled eggs.

LizMarch 30, 2011 - 4:56 pm

Oh, yum…what a fabulous breakfast! Love your photos, and the hints to make perfect eggs :)

Kimmy @ Lighter and LocalMarch 30, 2011 - 5:33 pm

This just goes to show, sometimes the simplest things can be the most complex and also the most beautiful.

There’s nothing better than scrambled eggs with cheese, pure, unadulterated comfort food.

Barbara | VinoLuciStyleMarch 30, 2011 - 8:07 pm

I sort of love that I make eggs according to Virginia Bathe, my mom who always made them like Ms Child though I’m sure she never had a clue who she was! I have never heard of putting the eggs in the skillet to scramble them without mixing them first but I have seen people beat them in the skillet constantly til they are little pebbles of cooked egg. Light and fluffy and buttery, yum. Now maybe I just need to start raising some chickens!

Lora @cakeduchessMarch 30, 2011 - 10:10 pm

Our uncles in Italy have fresh eggs ready for us in the morning. The flavor is out of this world…delizioso! Your eggs look just as amazing. Spectucular photos:)

JoyMarch 30, 2011 - 10:27 pm


A little bit of everythingMarch 31, 2011 - 12:47 am

Happy eggs, cute nickname.
I love scramble eggs and learned how to make the perfect scrambled eggs watching Gordon Ramsey.
Thanks for sharing your take on Julia Child’s version

SMITH BITESMarch 31, 2011 - 7:40 am

i’ve always, always, always preferred eggs for breakfast . . . well except for a good scone or pastry!!!

createwithmomMarch 31, 2011 - 7:47 am

i like these soft scramled eggs perfect breakfast delicious
thank you for the thoughtful comment

Sylvie @ Gourmande in the KitchenMarch 31, 2011 - 7:56 am

I’m the same way when it comes to eggs for breakfast, it’s really not my thing, but if this recipe converted you, then there might just be hope for me yet!

TaniaMarch 31, 2011 - 10:00 am

I’ve also come to appreciate the beauty of a slow cooked custardy egg. I use chopsticks to slowly stir them. Works like a charm.

LirenMarch 31, 2011 - 10:37 am

Hi Brian! There’s nothing like that first experience with what a real egg should taste like :) I will never forget when I was offered eggs from a friend’s friend’s family chicken. The yolk was the first thing to catch my eye, it was the most brilliant gold I had ever seen. And the flavor! I agree, I will pay up for my eggs! And I’m glad you have been able to enjoy some bites of steak now and again, I agree with the way you eat!!!

Alison @ Ingredients, Inc.March 31, 2011 - 10:42 am

Love this one and all of your posts!

Sommer@ASpicyPerspectiveMarch 31, 2011 - 10:59 am

I’m with you 100%. I’ve never been fond of eggs, until I started buying them at the farmers market–what a difference!

Love this classic recipe. That Julia, she sure know how to cook some eggs! ;)

kellyMarch 31, 2011 - 12:46 pm

I’ve been purchasing eggs in much the same way for nearly a year now — with care of thought about where they come from and how they’re produced. It’s amazing how different the yolks are! Slow cooked, soft and moist are the way we like them instead of dry and fluffy. Lovely post and photos.

Those look amazing! My husband and I are looking into getting local eggs. Where do you get yours?

Lauren ZabanehMarch 31, 2011 - 9:11 pm

thanks for stopping by Brian. So glad to hear from you. You know, your eggs are simply crafty and beautiful. A work of art, indeed…and even better, one you can eat.

JamieApril 1, 2011 - 6:20 am

Happy Eggs? Love it! And yes doesn’t everything sound better and sexier in French? Love Scrambled Eggs with cheese but would rather have them for lunch than breakfast :-)

JoanneApril 1, 2011 - 7:33 am

I definitely think a lot more now about where my food comes from than I used to and I refuse to buy or ingest anything that I don’t feel good about. Just not worth it!

These eggs look absolutely luscious, and that’s hard to say about eggs! So light and fluffy. And filled with good karma also. Love that.

Tiny Urban KitchenApril 1, 2011 - 1:20 pm

Beautiful post Brian. I’ve started to pay more for good eggs too, though I haven’t really tried super farm fresh eggs before.

I seem to remember seeing you sneak some pork belly at Garden At the Cellar awhile back. ;)

adminApril 1, 2011 - 1:22 pm

Shhhhhh… it’s a secret.

Actually, it’s not… I was quite vocal about how much I enjoyed it. :-)

JennifurlaApril 1, 2011 - 2:56 pm

I swear I never made scrambled eggs the same way twice, I will try it this way next!

Parsley SageApril 2, 2011 - 1:07 pm

Well I know what I’m having for breakfast tomorrow…

Polly MotzkoApril 3, 2011 - 6:12 am

I love it! You are the first person to refer to the cage free eggs from chickens who weren’t forced to lay a million eggs on hormones as “happy eggs” I always say that they make me happy because they are from “happy chickens!”

I really love your style, your recipes and would love to share more friendship, recipes etc…

God bless and keep doing what you’re doing!

You’re doing a great job.


Paulette Le Pore Motzko
“Polly Motzko”-You’ll find me on Facebook & Twitter by my nick-name

MonetApril 4, 2011 - 12:09 am

So simple yet so elegantly crafted and displayed. You need to write a cookbook my friend. Ryan wants to raise chickens next year, so when you come to Austin…farm fresh eggs will be served. Thank you for sharing with me tonight. I’m in the need of some comfort…and you are one of the blogs I know I can turn to. I hope you have a great start to your week. Blessings and love.

Barbara BakesApril 4, 2011 - 3:47 pm

Now I’m really interested in buy high quality eggs. What a fabulous way to start the day.

Lisa { AuthenticSuburbanGourmet }April 4, 2011 - 10:30 pm

There is definitely an art to scrambling the perfect egg and I believe that you have mastered it. My husband goes nuts for having scrambled eggs every weekend. I will be adding the cheese on Saturday! Enjoy your week!

Amelia from Z Tasty LifeApril 5, 2011 - 4:12 pm

I cook many things in our house, but scrambled eggs are my husband’s domain…and he does them very close to how you make them. Creamy, delicious. The perfect Saturday morning breakfast.

ElianaApril 6, 2011 - 11:02 am

There’s definitely an art to cheesy scrambled eggs. And it seems to me liked you’ve mastered it Brian.

Brittany ElizabethApril 20, 2011 - 9:53 pm

Love this post! It is wonderful to jump back in and try something you didn’t think you liked – and preparation has so much to do with it sometimes! My new favorite way to eat eggs is a frittata! I tried it for the first time in February and it is my new go-to for when I breakfast or brunch guests. You can check it out on my website if you are interested :) Good luck with the egg journey! Mix in some veggies – spinach and mushrooms are my favorite.


Julia @ DimpleArtsApril 28, 2011 - 1:46 pm

I just made these delicious eggs and scarfed them down. They are so creamy and amazing!

{Silent Sunday: Island Creek Oyster Bar}

This is a special edition Silent Sunday post.  I was asked to take pictures at Island Creek Oyster Bar (see below for more info about the restaurant), as the chef (Jeremy Sewell, pictured below) and bar director (Jackson Cannon, also pictured below) will be attending Cooking for a Cause, an event to benefit the East End House, a community center and social service agency.  These two talented individuals will be wining and dining folks at the event on April 1st.  You can purchase tickets here.

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Love these! Love the whole restaurant series.

Jason PhelpsMarch 27, 2011 - 7:46 am

Well done! You captured lots of food prep and lots of smiling faces.


Lindsey @ Gingerbread BagelsMarch 27, 2011 - 8:16 am

LOVE the Silent Sunday posts! I’m always in awe at how absolutely stunning your photos are. You are so incredibly talented. :)

Angela@RecipesFromMyMomMarch 27, 2011 - 8:34 am

Your photos will sell lots of event tickets. It’s a place I would love to experience.

JoanneMarch 27, 2011 - 8:39 am

You have certainly done this place justice! Looks stunning and it sounds like it will be a fabulous event!

bunkycooksMarch 27, 2011 - 8:47 am

This spot is a must on our next trip to Boston (which is long overdue!). Thanks for telling us about it.

A Plum By Any Other NameMarch 27, 2011 - 8:47 am

Your snapspots make me want to go asap. Love Jeremy Sewell!

MeganMarch 27, 2011 - 9:17 am

These pictures are absolutely gorgeous. I have been wanting to get over there for quite some time… and really want to go now.

RitaMarch 27, 2011 - 9:20 am

Your photos are wonderful; wish I was closer to Boston; have been a couple of times and . it is Special. Your Blog’s t itle is so Perfect. A Tought for Food; it speaks to me.

Hungry NativeMarch 27, 2011 - 9:28 am

Nicely done! We’ll have to put this on our list for our next trip to Boston!

foodwanderingsMarch 27, 2011 - 9:58 am

Bri, first off what a wonderful feature and a cause. Second, your pics are always wonderful but these collage is so sharp and professional. Really a great shoot! Shulie

Angie's RecipesMarch 27, 2011 - 10:43 am

The place looks stunning…so is your photography! Flawless!

Bianca @ Confessions of a ChocoholicMarch 27, 2011 - 10:58 am

Love the photos Brian! Good PR for the event too. Happy Sunday!

GailMarch 27, 2011 - 11:08 am

Wonderful post – thanks!

Kim - Liv LifeMarch 27, 2011 - 11:55 am

I love these posts!! Well done!!

Alison @ Ingredients, Inc.March 27, 2011 - 12:50 pm

Great post! I want to go!

Lora @cakeduchessMarch 27, 2011 - 8:34 pm

Wow Bri! Another place in Boston I need to visit when I come see you and Eric one day:)GORGEOUS!!!!! Happy Sunday to you too:)

Michael @MikeVFMKMarch 28, 2011 - 7:58 am

Brian, another great Silent Sunday. It’s becoming as familiar as breakfast and the paper for me. Love this restaurant/bar, reminds me one one in downtown Toronto. Love it!

KristenMarch 28, 2011 - 10:57 am

These are always my favorite posts… I am in love with your photography. Great job!

SMITH BITESMarch 28, 2011 - 12:16 pm

another beautiful job Brian – you’ve captured the restaurant well!

katMarch 28, 2011 - 12:26 pm

Lovely photos

Wendy IreneMarch 28, 2011 - 4:50 pm

Beautiful shots of the restaurant! It looks so appealing and makes you want to visit. Have a great week!

IlkeMarch 28, 2011 - 5:34 pm

I wrote down the name for our visit (hopefully around Labor Day, another Boston trip is waiting!) I would love to have that drink as the work day ends here :)
My first time on your blog and I am very impressed. Great blog!

AlejandraMarch 28, 2011 - 10:50 pm

I love these photos! You captured the place, the moment, the people perfectly. I want to go there as soon as I can!

Sylvie @ Gourmande in the KitchenMarch 29, 2011 - 4:49 am

Beautiful pictures! I especially like the bar shots. You really capture the spirit of the place.

adminMarch 29, 2011 - 8:43 am

Thanks Sylvie! I had a lot of fun doing this shoot.

DaisyMarch 30, 2011 - 10:30 am

amazing, Brian! as usual :)

Andrew FrishmanApril 1, 2011 - 9:06 am

Mmmnnn. . . I LOVES me some oysters, especially when they are oysters.

Las ostras del mar, son como las estrellas en el cielo, son como las perlas en las ostras, etc.

JeanApril 4, 2011 - 11:33 am

Beautiful shots, every single one!

sweetsugarbelleApril 26, 2011 - 12:46 am

I am enjoying taking a trip through your blog. This is the great thing about being a newbie. This is about heaven to me. I love oysters…GORGEOUS photos!

Chocolate-Wasabi “Cheesecake”

I tend to miss the boat when it comes to holidays.  Most bloggers will plan their Easter or Passover posts way in advance, but I always seem to come up with recipes days (or even weeks) after.  Doesn’t do much good, does it?  No, not really.   Which is why this year, I’m jumpin’ the gun.

Now, I didn’t plan on having this recipe relate to Passover.  That just kind of happened.  What really brought on this vegan treat was the Marx Food Ridiculously Delicious Challenge that I’ve been involved with these past two months.  If you don’t remember, this contest consists of four rounds.  The first was fairly basic (we had to pick what items from their store we would want to win and, if successful, what we’d do with them), but since then they have gotten progressively more complicated.

The second and third rounds required us to use ingredients that they provided to prepare a recipe (one original and one that we had to “remake” from another contestant’s site).  The Marx Food box of mystery ingredients consisted of a variety of sugars and spices, which were a blast to work with.  The first recipe I made was a Chocolate-Cherry Scone with Saffron and the second recipe was for Chermoula Fish Tacos with Mango Salsa, both turned out to be quite a hit among family and friends.

Which now brings us to the last, and final, round of the competition.

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CakewalkerMarch 23, 2011 - 12:08 am

I’ve never seen fresh wasabi so I’m glad you’ve shared it here. I also love your clever move to put it into a cake – talk about a little zing! This recipe will find its way on my countertop soon.

LaurenMarch 23, 2011 - 12:12 am

Wow, such a short ingredient list! My favorite kind of recipe. My mom makes the best cheesecake; it’d be interesting to compare this vegan version to hers, since you claim it’s so convincing. I’m curious now!

Pei-LinMarch 23, 2011 - 12:13 am

Salt and chocolate? Yes. But chocolate and wasabi?! I’d never thought of that! That crust with pine nuts and matzo meal sounds innovative. I just wish I can try some of it now, I’m real curious about the outcome!

TammyMarch 23, 2011 - 12:23 am

Sounds wonderful – I wonder if it is as addicting as when it is used in sushi.

RJ FlamingoMarch 23, 2011 - 1:20 am

I don’t understand. You have clothes on. ;-)

Julia @ DimpleArts PhotographyMarch 23, 2011 - 1:32 am

I am amazed at how you can come up with a cake after receiving fresh wasabi. Looks delicious!

Wow, crazy!

Kulsum at JourneyKitchenMarch 23, 2011 - 1:59 am

Oh lovely! I love this. Can’t get fresh wasabi but paste it is. Love the first picture. Wait I love all yours pictures all the time!

Chef DennisMarch 23, 2011 - 6:08 am

what a creative use of fresh Wasabi, I have to say I was floored when I saw the title!!
hats of to you my friend, you really come up with such wonderful flavor combinations, and I think even you could make a tofu convert out of me!

MeetaMarch 23, 2011 - 6:22 am

Oooh Chocolate & Wasabi what awesome flavors and both in a cheesecake – you live a decadent life Brian.

Sylvie @ Gourmande in the KitchenMarch 23, 2011 - 6:22 am

What a totally crazy, yet totally inspired combination of flavors! You’ve really outdone yourself here.

Paul JennetteMarch 23, 2011 - 7:09 am

What a crazy recipe!! I have never, ever heard or seen a crust like this, seems amazing. And the Wasabi with cheesecake make me very curious. Can you tell me a little more about this calender going out, how can I help or get involved??

Chris @ The PecheMarch 23, 2011 - 7:46 am

Matzo, tofu, and wasabi???? Genius.

MichelleMarch 23, 2011 - 7:50 am

This is seriously super creative!

Michael @MikeVFMKMarch 23, 2011 - 7:52 am

Love it, Brian! It’s great when you have to think outside your comfort zone to create flavour combinations like this one. I bet it tastes fantastic!

fooddreamerMarch 23, 2011 - 7:59 am

I always miss the boat on holidays and blogging too (except for Xmas, because I start that wayyyyyy in advance!). This cake sounds so great, I really love wasabi and I bet that kick actually goes really well with chocolate. Nice work!

SMITH BITESMarch 23, 2011 - 8:05 am

very creative and yet, spot on Brian – those are terrific flavor components that i can see playing nicely together; and the matzoh crust is genius! cannot wait to see the calendar!

Lauren at Keep It SweetMarch 23, 2011 - 8:06 am

This is definitely an all-star Passover dessert! Coincidentally I made a Passover dessert yesterday, though not so creative.

Amy | She Wears Many HatsMarch 23, 2011 - 8:08 am

Not only have I never worked with fresh wasabi, but tofu has never graced my fridge. Looks like I’ll need to change that.

NinaMarch 23, 2011 - 8:17 am

This is brilliant, Brian. What an awesome combination of flavors!

Sanjeeta kkMarch 23, 2011 - 8:21 am

What a decadent and flavorful cheesecake ! Wasabi in the cake, sounds so exciting..must get this root soon and bake along.

Debi (Table Talk)March 23, 2011 - 8:40 am

Fresh wasabi? Lucky!
Love this dessert–

Emily @ A Cambridge StoryMarch 23, 2011 - 8:46 am

Wow, I’ve never even seen fresh wasabi! This is a truly gorgeous dessert!

DaisyMarch 23, 2011 - 9:16 am

I love wasabi, but don’t think i have ever had it this fresh! the addition to chocolate cheesecake is really smart. I would love a slice of this for breakfast!

JoyMarch 23, 2011 - 9:51 am

The wasabi makes a cool twist. It looks great.

ShannonMarch 23, 2011 - 10:06 am

wow. this is totally awesome. and that crust is totally unique! fabulous job, and i might just have to try it with my last rhizome :)

DanaMarch 23, 2011 - 10:16 am

This is so innovative, and sound intriguingly delicious! Great job with this challenge!

Barbara | VinoLuciStyleMarch 23, 2011 - 10:52 am

I’m still having to work on wrapping my arms around those words together; chocolate, cheesecake and wasabi, well not the chocolate and cheesecake but the wasabi! What a creative notion…good luck to you with this challenge.

Alison @ Ingredients, Inc.March 23, 2011 - 10:55 am

Love this one! Fabulous!

Mardi@eatlivetravelwriteMarch 23, 2011 - 10:56 am

Brian, this looks wonderful. Have to admit that tofu and wasabi are not my friends. Perhaps you might change my mind with this. Perhaps ;-)

Jen @ keepitsimplefoodsMarch 23, 2011 - 11:19 am

I feel the same way about holiday food posts. I’m always scrambling to get something together at the last minute and it’s a miracle if I actually get anything posted at all!

Love, love, love that you used tofu in this “cheesecake.” Brilliant! I also adore the sweet and spicy flavor combo. Makes perfect sense to me!

EthanMarch 23, 2011 - 11:33 am

Ok, so you typically don’t share your cheesecake…I hope E had a chance to at least try this one! Looks and sounds great, awesome creation!

GeorgieMarch 23, 2011 - 11:36 am

Absolutely beautiful!

GeorgieMarch 23, 2011 - 11:39 am

Absolutely beautiful! Best wishes for this challange, though I’m thinking you “nailed” it!

Jason @ Shutter&SauteMarch 23, 2011 - 11:47 am

This is certainly one of the most inventive desserts I have seen! Looks great.

Alysa (InspiredRD)March 23, 2011 - 11:59 am

Chocolate and wasabi together?? I just HAVE to know what that tastes like. Thanks for the inspiration!

Lawyer Loves LunchMarch 23, 2011 - 1:37 pm

You, my friend, are awesome! I still have that darn wasabi root in my fridge. I have absolutely no idea how your mind works to come up with these amazing creations. I imaging it’s a bit like a fun factory up in there but I love it!

KimberleyMarch 23, 2011 - 1:51 pm

Fantastic idea! I love spicy things in desserts, especially with chocolate, and I love wasabi!

Joan NovaMarch 23, 2011 - 3:44 pm

Very creative…but how did it taste?

CeliaMarch 23, 2011 - 3:48 pm

Such an interesting and fun flavor combo! I might try to sub cheese back in for tofu (darn Ashkenazi and kitniyot) and make it KFP again…

kankanaMarch 23, 2011 - 5:44 pm

WOW .. wasabi!! Can’t wait to try this.. seriously …

VijithaMarch 23, 2011 - 6:09 pm

Wow! a very interesting recipe.

First time here. You have an amazing space. Loving it!

Cookin' CanuckMarch 23, 2011 - 6:25 pm

What a brilliant idea! Chocolate cake is not what would have popped to mind when presented with wasabi root and I love to see what happens when others think outside of the box.

Fran {The Flavorful Fork}March 23, 2011 - 6:26 pm

Thanks for the interesting idea for Passover. The combination of sweet and “hot” sounds like a winner. I need to get crackin’ myself and put together some Passover menu items.

bunkycooksMarch 23, 2011 - 7:01 pm

What an interesting use of fresh wasabi…great idea! Your cake certainly looks very creamy. I am so curious how the flavors worked together. You should have saved me a piece! ;)

Lora @cakeduchessMarch 23, 2011 - 9:41 pm

Hi Bri-This “cheescake” is so creative! The fresh wasabi must be incredible w/all the other ingredients. Gorgeous cake and love your ideas:)

Dana SalvoMarch 23, 2011 - 10:26 pm

Very interesting. I would have never thought to put the two together. I’ve never worked w/fresh wasabi either. Way to think outside the box :) Happy Cooking!

Elle (Bromography)March 23, 2011 - 10:29 pm

Love the spicy chocolate combination!

KristenMarch 23, 2011 - 11:56 pm

What an original recipe – love the blend of flavors, and, of course, the gorgeous photography! Especially love that first one.
Can’t wait to see the calendar!

SuesMarch 24, 2011 - 12:23 am

I always miss the boat on holiday recipes, too!

THIS looks incredible!! OMG! Now I just need to find some wasabi-loving friends who would be game for trying it… So I don’t eat it all myself :)

Tiny Urban KitchenMarch 24, 2011 - 1:49 am

Brian, that looks absolutely amazing! I’ve never had fresh wasabi and definitely would not have thought of putting it in a sweet dish!

Lindsey @ Gingerbread BagelsMarch 24, 2011 - 4:18 am

Wow this is so incredibly creative, you’re a genius. :) The cheesecake looks amazing! I’m so impressed with every recipe you’ve come up with for the challenges.

JoanneMarch 24, 2011 - 6:36 am

I absolutely loved the complex flavor of the REAL wasabi and I think you described it perfectly here! This cheesecake is so inventive on so many levels, Brian! Tofu? Kosher for passover? WASABI?!?!? I love the way your mind works.

Stephanie @GlobalDishMarch 24, 2011 - 10:53 am

Stunning photographs! Cheesecake, above all other desserts, is my favourite thing to cook, so this post is near and dear to my heart. Thank you for the recipe, I can’t wait to try it out!

LirenMarch 24, 2011 - 12:19 pm

Brian, this is genius. On so many levels. To combine chocolate with wasabi, to use tofu and be Kosher-friendly – fantastic recipe development! I’m crossing my fingers with the Marx challenge – good luck!

carmenMarch 24, 2011 - 12:21 pm

Looks so yummy I had to repost it!

serena @bigapplenoshMarch 24, 2011 - 4:01 pm

Sounds delicious! I admit I was wary the first time I tried tofu cheesecake, but the texture really is just perfect!

IrvinMarch 24, 2011 - 4:26 pm

Love! I adore fresh wasabi root but it’s so cost prohibitive. *sigh* The neon green paste is no comparison.

Your idea of combining it with cheesecake is fantastic! I love it. Last year I made a kosher for passover cake, but this year, if I end up going to a passover dinner again this year, I’m making something like this instead. Except I’ll swap out the tofu with cashew cream and coconut milk as she’s won’t do soy for passover either. Yay!

The Chocolate PriestessMarch 24, 2011 - 5:07 pm

What does wasabi taste like?

Jenn from Much to My DelightMarch 25, 2011 - 9:05 am

Wow! That’s one of the most unique things I’ve seen on a food blog in some time. I’m not a big wasabi fan, but then again, I’ve never tasted it baked into anything and I can see how the subtle kick might really pronounce the chocolate flavor. Love that this will be included in a project to benefit Japan. You have a lovely blog here, good sir!

briarroseMarch 25, 2011 - 10:30 am

Very creative cheesecake….amazing job on this. I really must try this…I want to taste this flavor combination.

TessaMarch 25, 2011 - 1:44 pm

I always miss the boat on holidays when it comes to posting food and recipes too! I guess I don’t think that far ahead. This cheesecake is fascinating! Wish I could reach into the photo and taste a piece.

Speckle of DirtMarch 25, 2011 - 2:11 pm

I absolutely loved reading this post about your challenge and mystery ingredient! It’s my first time here, visiting from Tastes Better with Friends. I’m going to email this recipe to myself and try it out!

Evan @swEEtsMarch 25, 2011 - 2:29 pm

I love that you used wasabi in a dessert..it’s reminiscent of Chopped :) I’ve never seen fresh wasabi before, I can only imagine how great this cake is!

Leslie UhlMarch 25, 2011 - 4:33 pm

Wasabi cheesecake! I love cheesecake anytime, must try it with the new twist!

BethMarch 26, 2011 - 6:22 am

What an intriguing mix! This is completely unlike anything I’ve made, and yet I’m intrigued to make it. Looks great!

Jill ColonnaMarch 26, 2011 - 8:20 am

This looks just amazing! I’ve tried white chocolate and wasabi which is great and this looks another different twist: and with CHEESECAKE!! Wow.

JeanMarch 26, 2011 - 2:05 pm

Brian, what an inspired way to use fresh wasabi. And the tofu–wow, I’ll have to try this one out. Love this recipe–everything about it! Good luck on the contest! :-)

Wendy IreneMarch 26, 2011 - 10:27 pm

It was such a lovely post of yours I saw today on Monet’s site. You are very thoughtful! I am so glad to have been brought here to see your creativity with food and stunning photography.
Have a fantastic weekend!

RitaMarch 27, 2011 - 9:13 am

I am new to your blog after reading you on Monet’s site. What a great blog that you have; this recipe is really up there; wow! I am trying to figure out where or how I can be a follower.

sMarch 28, 2011 - 5:38 am

what a fab blog…and this combo looks and sounds just fantastic.

ShannonMarch 28, 2011 - 9:37 am

I LOVE this recipe. So amazingly unique. I have yet to use Tofu in a dessert and I think you may have just inspired me. And matzo in the crust? Genius.

AmyMarch 29, 2011 - 11:11 pm

This looks amazing! I love everything about it from the fact that it is made from tofu, and looks so decadent, to the addition of the wasabi, which I bet was delicious with the chocolate as many spicy things are! Awesome recipe :) !

Andrew FrishmanApril 2, 2011 - 8:48 pm

MMnnn! . . . I loves me some cheesecake, especially when it’s chocolatey. . . but wasabi-y?. . . now that’s out there.

La idea de mezclar dos ingredientes no es siempre exitoso.

ElianaApril 6, 2011 - 11:08 am

Stunning as always Brian. But I don’t expect anything less of you.

henyMay 23, 2011 - 3:49 am

Wow,I’m impressed by your idea of combining wasabi and chocolate. Very japanese. ^^
Btw,I want to ask something. I don’t have any fresh wasabi but can I replace it with wasabi powder? Do I have to mix the wasabi powder with water or I can use the powder directly? Thank you so much 4 your recipe and your help..^^

[...] Wasabi cheesecake from Brian [...]

The CilantropistAugust 4, 2011 - 11:22 am

This sounds like a fascinating flavor combination, and it think I need to try fresh wasabi now!

Deb @ knitstamaticAugust 4, 2011 - 11:35 am

I don’t eat tofu on Passover but that’s okay because frankly I don’t think I could wait that long to make this cake. As always, very creative and beautiful! I’m hoping that Whole Foods will carry fresh wasabi. If not, any suggestions where I can get it?

[...] I’ve used it in two desserts.  One was a chocolate pudding and the other was as a base for a chocolate-wasabi cheesecake.  The tofu provided the creaminess that both desserts needed.  That was its purpose and, for that [...]

Hardie JeraldMarch 25, 2013 - 2:07 am

I am not a traditional vegan but this sounds too yummy I like to try it.

Leendert BomAugust 16, 2013 - 10:23 am

Great Recipe! Will it taste better with a real Wasabi grater?

{Silent Sunday: American Provisions}

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Andrew FrishmanMarch 20, 2011 - 12:17 am

MmmNNNnnnnMMmnnn! . . . I LOVES me some provisions, especially when they are American.

¿Qué es esta dicotomía?. . . ¿Cómo es que Estados Unidos es a menudo visto como una potencia imperialista neo-colonialista, y sin embargo también puede ser un lugar donde no tiene igual oportunidad y deliciosos manjares?

MichelleMarch 20, 2011 - 12:32 am

This place looks amazing. I still have a gift certificate there that I haven’t used!

Tim FMarch 20, 2011 - 12:33 am

Great photos! The lighting and angles that you chose for these various photographs are outstanding! You have a really good eye for seeing the shot.
Thank you for sharing them.


Angie's RecipesMarch 20, 2011 - 1:37 am

Those photos look fantastic! The oldie atmosphere that the lighting has given them is just remarkable.

Kimberly (Unrivaledkitch)March 20, 2011 - 2:25 am

beautiful photos!

I’m a market sucker, this one looks lovely

Baker StreetMarch 20, 2011 - 2:30 am

Lovely lovely photos brian!

JoanneMarch 20, 2011 - 7:03 am

Oh my god I would LOVE this market! I really hope that someday places like this become the norm and supermarkets become a thing of the past.

Lauren at Keep It SweetMarch 20, 2011 - 7:15 am

You take the most unbelievable photos!

something_goodMarch 20, 2011 - 8:00 am

stunning photos!

Angela@RecipesFromMyMomMarch 20, 2011 - 8:21 am

Your photos transport right to the place and time. Is it wrong that I want little chalkboard markers for my fridge? Love this place!

adminMarch 20, 2011 - 8:32 am


I couldn’t agree more. Locally grown ingredients becoming the norm? Unfortunately, I don’t see that happening. But one can wish, right?


Belinda @zomppaMarch 20, 2011 - 9:06 am

Looks wonderful! South Boston has changed so much!

Parsley SageMarch 20, 2011 - 10:00 am

Beautiful photos! This place looks brilliant

foodwanderingsMarch 20, 2011 - 10:27 am

Now I want to live in Boston!

bunkycooksMarch 20, 2011 - 10:32 am

You make me want to move back! I used to shop at Savenor’s all the time. This place looks great, too.

Katie @The Small Boston KitchenMarch 20, 2011 - 10:34 am

You are an absolutely brilliant photographer.

JudyMarch 20, 2011 - 10:41 am

I love market photos. Yours are great.

Michael @MikeVFMKMarch 20, 2011 - 11:11 am

Brian, love Silent Sunday. I wake up with my coffee and breakfast and turn here. Great as usual. Wish I lived in Boston when I see a place like this!

Chez UsMarch 20, 2011 - 12:35 pm

Gorgeous photos. We don’t live in Boston, but visit often and toy with the idea of moving there, since the other half of Chez, grew up in Somerville. I am going to make this place down for our next visit, as I love checking out cool little grocery markets. Cannot wait to check it out.

ElizabethMarch 20, 2011 - 3:40 pm

Arrr. I was standing across the street from AP today during the parade so had no easy way to cross and go there. It was devastating. I need to make it there soon.

EthanMarch 20, 2011 - 7:14 pm

Great photos (as usual). I think you should be teaming up with Tourism Boston or something with your Sunday posts!

JackieMarch 20, 2011 - 7:50 pm

This is gorgeous, Brian. Darn it, why didn’t I go here when I was in town?!

Jax x

MeeshMarch 20, 2011 - 8:16 pm

1 – I love your pics! I’ve never wanted to check out a place more! Seriously, Sunday is becoming my favorite days of the week b/c of silent sunday. I agree w/ Katie that you are in fact a brilliant photographer.

2 – I need to go to American provisions ASAP!

LirenMarch 20, 2011 - 9:32 pm

Just beautiful, Brian! Lovely imagines – the cheeses look amazing.

CeliaMarch 20, 2011 - 10:01 pm

Gorgeous! This is actually making me excited to move home to Boston for the summer – delicious food balances out the pain of the bar exam…

MonetMarch 21, 2011 - 12:05 am

In the midst of all this confusion I’m facing, I find such solace in these pictures…and in your words. Thank you for sharing with me. Thank you for supporting me through the good and the bad. I’m glad I met you.

Lindsey @ Gingerbread BagelsMarch 21, 2011 - 9:32 am

Everytime I look at your photos, I feel as if I’m right there. I must admit, right away the ginger ice cream caught my attention! :)

Lora @cakeduchessMarch 21, 2011 - 10:41 am

I want to visit Boston every time you do these posts. Stunning photos and they bring me right there! Well, I wish I was actually right there;)

naomiMarch 21, 2011 - 12:01 pm

Gorgeous set of photos! You are so talented. I love how each picture tells a story.

KitaMarch 21, 2011 - 1:01 pm

Great photos, as always. I really like the open egg carton for some reason.

Kulsum at JourneyKitchenMarch 21, 2011 - 3:23 pm

I have no clue about this place obviously but I had to say I love the pictures!

SuesMarch 21, 2011 - 3:45 pm

I already KNEW I needed to go here… But you should proved it for me even more. Can’t wait!

Andy FadiysMarch 21, 2011 - 4:45 pm

Pictures turned out great!

CristinaMarch 21, 2011 - 9:21 pm

I really like the color treatments on your photography – just beautiful!

Eric KingMarch 21, 2011 - 9:25 pm

your photos are amazing – such high resolution – you truly have an eye for detail and make the reader want to read on. – I seem to have missed the text entirely though – just viewing the photos. Did you go to photography school? How did you get the 613 number address so vividly, then the milk that almost jumps off the screen, and the bottles of milk (bottle mind you – made of glass , no kid friendly PC crap here).

Well done – its obvious you put a lot into what you do.

PeggyMarch 22, 2011 - 8:36 am

I would be in big trouble if I had a place like that in my city! Sounds amazing!

Rochelle (Acquired Taste)March 22, 2011 - 9:26 am

I adore your Silent Sunday posts! I always want to just go out and take pictures of daily life when ever I see them and get some tasty food while I’m at it :D

katMarch 22, 2011 - 10:16 am

Looks like a great shop

JamieMarch 22, 2011 - 10:56 am

I love shops like this. You live near the coolest places. But on second thought, if I lived near all the shops and bakeries you do I would weigh two tons and then some. So I’ll just live it vicariously through you.

sippitysupMarch 22, 2011 - 1:28 pm

Shhhhh…. GREG

Jen @ My Kitchen AddictionMarch 22, 2011 - 4:43 pm

Once again, I just had to stop by and say that I LOVE your photos… LOVE!

MaggieMarch 25, 2011 - 4:57 pm

I’m just cleaning up emails and finally getting to this… Drool. B, LOVING your photos! xo

{Recipe: Spring Pasta}June 1, 2011 - 12:04 am

[...] home from work one afternoon, I decided to stop off at our favorite local gourmet food store, American Provisions, for some inspiration.  Their shelves were stocked with grilled baby artichokes and roasted red [...]

{Silent Sunday: Batch Ice Cream}August 14, 2011 - 12:02 am

[...] attended last year, but I wasn’t familiar with them back then.  Since that time, however, American Provisions opened here in Southie, and, unfortunately for my waistline, I have consumed my fair share of [...]

[...] They attended last year, but I wasn’t familiar with them back then.  Since that time, however, American Provisions opened here in Southie, and, unfortunately for my waistline, I have consumed my fair share of [...]

{Recipe: Fresh Strawberry Jam}

When I looked in our fridge and saw four containers of strawberries, I knew that something had to be done.  Perusing through the usual suspects of food websites, I came across plenty of possibilities.  Strawberry cheesecake!  Oh, but if I made that I knew I would just eat it all myself (I don’t share cheesecake with anyone… not even with Eric).  Strawberry ice cream!  Nah, it’s too cold for that.  Strawberry salad!  Well, maybe… but I couldn’t imagine eating that many berries in one sitting.

I had almost given up the search and decided to forget about the darn things.  But then I came across a quick little recipe for biscuits and strawberry butter from Lindsay at Gingerbread Bagels and the light bulb flickered to life.

As you all know, I’m a big fan of scones and biscuits and anything that’s a vehicle for butter and jam.  It’s my Sunday routine to whip up a batch while Eric takes the pup out for her morning walk.  By the time he’s returned, the smell of fresh baked goods and brewing coffee has permeated throughout the apartment.

We’ve acquired a great deal of jams over the past few months, from friends and family… and from food bloggers.  There’s been peach, pomegranate, kiwi , wild blueberry and many more.  But the one missing from the mix has been strawberry.

Not anymore.

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kamran siddiqiMarch 16, 2011 - 12:05 am

Absolutely lovely! I have made so many strawberry jams since I began blogging- all very different and all lovely in their own ways. The best thing is- strawberry jam is so simple to make, plus the homemade stuff always tastes better than the store-bought variety.

P.S. I have to admit- I am the same way with cheesecake. I don’t share. At. All. I just can’t find it in me.

Andrew FrishmanMarch 16, 2011 - 12:07 am

MMnnn. . . I LOVES me some jammin’ strawberries.

“Estamos jammin” – Bob Marley

Kate @ Diethood.comMarch 16, 2011 - 12:12 am

You know, I have 3 containers in the fridge filled with strawberries and I didn’t want to make another cheesecake or another ice cream… I am so GLAD that I opened up Twitter and saw your tweet about this recipe… thank you for the inspiration! I wish it wasn’t almost midnight or I would start on this jam right about now. But tomorrow looks good, too. :)
Gorgeous photos!

No pectin, I’ll be damned.

Nelly RodriguezMarch 16, 2011 - 12:19 am

Perfect :) Love how simple it is! On a side note… I’m addicted to pint/mason jars.

RJ FlamingoMarch 16, 2011 - 12:23 am

Going into competition, Bri? LOL!

Prerna@IndianSimmerMarch 16, 2011 - 12:31 am

This post and the photo of you (?) pouring the jam in jars reminded me of my mom! We never ate store bought jams or ketchup or tomato sauce growing up. Back then it was a luxury in India and being a little tight on money still she would never want her kids to compromise and would make everything at home from scratch. Now I’m glad she did ‘cos now I know what a good jam tastes like! Your post just brought back all the memories! Thanks so much for sharing the recipe dear :-)

Kimberly (Unrivaledkitch)March 16, 2011 - 12:48 am

I always make jam with left over fruit its the best way not to waste. These photos are beautiful. well done!

thanks for the sterilizing tips, I need to start jarring! I’ve been saying I’m going to do it forever but haven’t now I must.


MonetMarch 16, 2011 - 1:10 am

Oh this would be great with my weekly loaf of bread. I wish I could trade my bread for a jar of your jam! Thankfully, this recipe looks easy enough to follow :-) Thanks for sharing with me tonight. Visiting your blog brings a smile to my face, week after week. I hope you have a fabulous Wednesday!

Julia @ DimpleArts PhotographyMarch 16, 2011 - 1:39 am

There is nothing better than some strawberry jam. Oh and I LOVE your triptych of the two strawberries!

MichelleMarch 16, 2011 - 6:19 am

I’ve never made a jam or jelly before because I’m always hesitant about having TONS of jam around but I love that this recipe makes the perfect amount!

LizMarch 16, 2011 - 6:37 am

Oh, boy, does your jam look fabulous! This would make my hubby very happy~

Paul JennetteMarch 16, 2011 - 7:03 am

I have NEVER tried to do this at home. The process does seem to be simple, and I can’t imagine how tasty fresh jam would be. I used to watch my Grandma preserve everything, her and my Grandfather had a huge garden and in their life this was the only way to go. Thanks for the memory refresher!!! ~ Paul

Sylvie @ Gourmande in the KitchenMarch 16, 2011 - 7:11 am

Okay, now how did you get that strawberry to look like it’s levitating above the others?!

adminMarch 16, 2011 - 7:15 am


No secrets here! I used a kabob skewer, stuck one end in the strawberry and one into the container. And… voilà!


adminMarch 16, 2011 - 7:43 am

Thanks for sharing that about your childhood. Sounds like your mom was a wonderful woman.

And that’s Eric’s hands pouring the jam into the jar… don’t have a tripod (yet) and it would take some skill to be able to hold the jar and take a picture.

DeebaMarch 16, 2011 - 7:44 am

As good as it gets. I’m glad you made this. Will wait for the second crop of the year. Love that you notched the sugar down. Those jars are like jewels!

JessMarch 16, 2011 - 8:09 am

Beautiful photos. How did you get the singular strawberries to look like they are floating above the container below?

JessMarch 16, 2011 - 8:10 am

Just read your response to another commenter…. skewers…. how clever!

Sanjeeta kkMarch 16, 2011 - 8:11 am

Those preserves look gorgeous Brian! I doubt that I will ever be able to make Strawberry Jam..the moment a box is open it becomes history. Though made a mixed fruit Preserve using Palm Sugar and posted on my blog recently, it had traces of Strawberries. Wish you could send me one of those pretty jars :)

Jason PhelpsMarch 16, 2011 - 8:38 am

We just did this on Sunday. Unfortunately I didn’t cook it long enough and it didn’t set. It still works as you would want it to and it sure tastes good!


Elizabeth AnnMarch 16, 2011 - 8:45 am

This looks pretty easy! :-) Going to try it out this weekend! Thanks for sharing . . .

ElizabethMarch 16, 2011 - 9:05 am

This plus some clotted cream on scones would be HEAVENLY. As big of a sweet tooth as I have, when it comes to fruit, I like to be conservative with the added sugar. I often find jam recipes call for more sugar than it needs.

JamieMarch 16, 2011 - 9:05 am

Aren’t you fabulous! The jam looks so perfect! Yes, pass the scones and jam, please!

CeliaMarch 16, 2011 - 9:08 am

Man, this is making me eager for summer…

Daydreamer DessertsMarch 16, 2011 - 9:16 am

Love the simplicity of it… nothing like homemade strawberry jam. :)

foodwanderingsMarch 16, 2011 - 9:48 am

Really nice Brian, can go so well in the belly of my Sufganiyot. Just inject some of this goodness and they will be authentic. Now you inspired me to jam! :)

JoyMarch 16, 2011 - 11:02 am

I love strawberries. Yours looks great.

Justin IdeMarch 16, 2011 - 11:19 am

Nice stuff as always Brian .. I’ve never canned anything and this has me thinking I could actually do it! Great photos!

Remember, Food is Love!

Lora @cakeduchessMarch 16, 2011 - 11:52 am

Gorgeous strawberry jam, Bri:)My mother-in-law taught me her method 2 yrs ago when she was here. I love making it because the flavor is so much better than store-bought.:)

Jen @ keepitsimplefoodsMarch 16, 2011 - 12:18 pm

Very cool levitating strawberry pics! Impressive!

FlaviaMarch 16, 2011 - 12:58 pm

This looks wonderful, Brian! I’ve been wanting to try canning since last summer, so maybe I’ll make this jam for my first try. Beautiful photos as always. :)

Jean @ Lemons and AnchoviesMarch 16, 2011 - 1:37 pm

I’m envious that you made your own jam–it’s a big goal of mine. The canning part scares me but maybe I should just eat the entire batch in one sitting (giving it away might make more sense) to eliminate this problem. I like that you cut back the sugar; I think this might be the recipe for my maiden voyage in jam making. Thanks for sharing!

Jen @ My Kitchen AddictionMarch 16, 2011 - 1:53 pm

That strawberry jam looks absolutely divine! That’s the one flavor of jam that I didn’t get around to making last year… I need to remedy that very soon.

SomaMarch 16, 2011 - 2:14 pm

The best. this looks fabulous! I still have jar left from last year. Will make it again this year. Nothing compares to the homemade jams. The floating strawberry looks awesome :-)

Chris @ The PecheMarch 16, 2011 - 2:21 pm

I will forever remember this as the magical floating strawberry post. Well done, sir.

That looks delicious! I love the short list of simple ingredients.

EthanMarch 16, 2011 - 3:22 pm

One day, you will have to learn how to share:P but in the meantime, that jam looks great!

fooddreamerMarch 16, 2011 - 3:24 pm

For some reason, strawberry jam is just not my favourite. But if it was, I know yours would be fantastic!

wizzythestickMarch 16, 2011 - 4:56 pm

Home-made jam is always amazing and the best part is that it makes your kitchen smell fabulous

Lindsey @ Gingerbread BagelsMarch 16, 2011 - 5:14 pm

I’m so glad my strawberry butter made you think of strawberry jam because your jam is just gorgeous! I swear I could just look at your photos all day, they’re so beautiful. I wish I had some of your strawberry jam right now. :)

Angela@RecipesFromMyMomMarch 16, 2011 - 7:21 pm

I have canned tomatoes before but never made jam or jelly. You do have a knack for making it sound easy. Love the levitating berry. How magical! We had four quarts of strawberries in our fridge last week but I used up two as filling and decoration for a birthday cake.

JoanneMarch 16, 2011 - 7:48 pm

Oh brian. Someday I hope to have the confidence that I will be able to can something without giving myself botulism (this is what med school does to you. It’s a wonder I ever leave my apartment.) This jam sounds absolutely perfect and I love how few ingredients there are in it!

Parsley SageMarch 16, 2011 - 8:43 pm

Om nom nom! You need some mango jam now too :)

Barbara | VinoLuciStyleMarch 16, 2011 - 9:09 pm

Did you say you wanted my address so you could mail some to me? Hmm?

Looks wonderful and has me in the mood. I got some from Megan @stetted last year…you have to get her recipe too…vanilla strawberry jam? Was absolutely amazing.

briarroseMarch 16, 2011 - 10:04 pm

Beautiful. I adore strawberry jam…sometimes it’s just the classic that does it for you. ;)

TerraMarch 16, 2011 - 10:17 pm

I have always said I would make jam, or jelly, but still have not. I really need to get on that, because this looked way too good. The pictures are beautiful!
Take care,

The Farmers WifeMarch 16, 2011 - 10:42 pm

Absolutely gorgeous! I have been terrified of canning in the past, and have shied away from it, but you make it sound and look so easy, I may have to reconsider!

sarahMarch 17, 2011 - 1:59 am

Lovely! I have a cake recipe that is just looking for a layer of strawberry jam. Can’t wait to try this!!

SajiMarch 17, 2011 - 2:23 am

Gorgeous!!! I love strawberry jam…All tym fav
First time here…Happy to follow u


michelleMarch 17, 2011 - 7:48 am

My goodness! Those pics are fantastic! You’ve inspired me to go strawberry picking and make up some batches of my own! :) Thank you!

amyMarch 17, 2011 - 8:57 am

Oh my…you’ve got me wanting to grow some strawberries pronto…

MeganMarch 17, 2011 - 9:58 am

Canning scares me.. but I like that you can make this and just use it right away rather than going through all the canning steps. That jam is the most gorgeous color!

DanaMarch 17, 2011 - 10:20 am

This looks so simple and delicious! I love the deep red color of the jam.

Mikaela CowlesMarch 17, 2011 - 11:05 am

It looks like you cooked up summer. Perhaps in a few months you can make Strawberry Blackberry Jam!

Vicki @ Wilde in the KitchenMarch 17, 2011 - 11:09 am

I’m so glad that strawberries are starting to have some flavor again! I want to make a big batch of this jam, it looks so bright and delicious!

katMarch 17, 2011 - 1:46 pm

We put up about 36 jars of strawberry jam every year. Its fun to play with the flavors & add things like vanilla, balsamic or black pepper.

Andrea McLarenMarch 17, 2011 - 2:10 pm

It’s not difficult to make jam, just time consuming, Spring Strawberrys are in from Oxnard CA among the best! Good luck everyone!

PeggyMarch 17, 2011 - 5:17 pm

I almost want to go to the grocery right now and get some strawberries for this! We were out of jam so I’ve been having to eat just plain PB sandwiches lately… I think this is going to have to be made soon!

Mardi@eatlivetravelwriteMarch 18, 2011 - 8:55 am

I have yet to make jam but your recipe inspires me – looks so easy and just plain gorgeous! Printing this out :-)

foodies at homeMarch 19, 2011 - 1:49 am

Strawberry jam is my all time favorite! I am definitely going to have to try this when the berries come into season!

tinytearoomMarch 19, 2011 - 9:37 am

gorgeous. gorgeous. gorgeous. thank you for the guide on sterilizing the jars. I never knew making jam was this easy!

Lisa { AuthenticSuburbanGourmet }March 19, 2011 - 2:39 pm

This is just the classic perfect jam! I am obsessed with jam making and now this is a must make for me. Beautiful photos!!!

Chef DennisMarch 19, 2011 - 3:54 pm

hi Brian,
where were you, when I tried to make strawberry jam last year? Your jam looks perfect, I am going to have to save your post for strawberry season, and I will give it another try….. Sigh….
Hope you’re enjoying this wonderful weather!

JulieDMarch 19, 2011 - 4:02 pm

Absolutely beautiful, Brian. I haven’t tried to make jam before & you make it look so simple!

Maria @ ScandifoodieMarch 19, 2011 - 7:38 pm

Gorgeous! I can’t think of anything more welcoming and cosy than home-made strawberry jam, this is just perfect :-)

Baking SerendipityMarch 20, 2011 - 12:29 am

Homemade strawberry jam reminds me of my childhood…there is no better taste than that! This is the perfect use for all of your strawberries.

sippitysupMarch 20, 2011 - 6:34 pm

Strawberries are busting out all over here. Bring on the jam. I could do this I bet. GREG

JackieMarch 20, 2011 - 7:52 pm

JAM! :D Mhmmmm! I made something very similar to this a while back, it was part of a panna cotta recipe I was doing and I wanted to top it with something a little sweet, so I made some quick strawberry jam. I may have even used Ina as my basis for comparison, but I forget.

Doesn’t this just remind you of summer? Cream teas!

Jax x

Evan @swEEtsMarch 21, 2011 - 5:03 pm

I just made strawberry scones this past weekend with the delicious strawberries I found at the grocery last week.. now I think I’m going to go back and get some more to make strawberry jam!

My Man's BellyMarch 22, 2011 - 3:32 pm

Between the scones and the jam…I’m coming to your house for breakfast. Expect to hear a knock on your door next Sunday.

Fuji MamaMarch 30, 2011 - 11:17 am

Great, now after reading this I’m going to be experiencing severe cravings for strawberry jam. I’m blaming today’s mental and emotional problems on YOU!!

Fresh Strawberry JamSeptember 18, 2013 - 6:33 am

[...] Recipe [...]

{Silent Sunday: KO Catering and Pies}

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MonetMarch 13, 2011 - 12:24 am

Hi Brian! Now don’t these look delicious! I remember watching an Anthony Bourdain episode in Australia…and I fell in love with the sound of those meat pies. I need to try to make some! Thanks for sharing, sweet man! I hope you are having a splendid Saturday night. Take time to relax and rejuvenate tomorrow. Hugs from Austin!

Elle (Bromography)March 13, 2011 - 12:26 am

An interesting theme! I would love to try something similar in NYC.

foodwanderingsMarch 13, 2011 - 12:31 am

Crazy good now I want to go and settle myself there past midnight break in! Love it Bri!

Angie's RecipesMarch 13, 2011 - 7:36 am

Can’t take my eyes off those pies!

Lauren at Keep It SweetMarch 13, 2011 - 7:43 am

You take such fantastic photos!

A Plum By Any Other NameMarch 13, 2011 - 7:52 am

I had no idea KO catering existed here in Boston! Their pies look lovely … and just in time for pi day tomorrow. ;)

fooddreamerMarch 13, 2011 - 8:38 am

Hello, gorgeous pies!

Mardi@eatlivetravelwriteMarch 13, 2011 - 9:06 am

Now if they REALLY wanted to go with an Aussie theme, they should introduce Boston to the “pie floater” (http://en.wikipedia.org/wiki/Pie_floater). These pies are so classy, not what I remember from my youth LOL!

Bianca @ Confessions of a ChocoholicMarch 13, 2011 - 9:15 am

I’ve said it before and I’ll say it again: I want some sausage. Have a great Sunday Brian!

PeggyMarch 13, 2011 - 10:13 am

Definitely wish I lived closed to New England right about now. =)

Michael @MikeVFMKMarch 13, 2011 - 10:28 am

It’s probably not the smartest idea to be looking at these lovely pictures on an empty stomach. Every picture I scroll to makes me hungrier than the last.

Love it Brian. Another Silent Sunday winner.

MichelleMarch 13, 2011 - 11:16 am

I still haven’t made it out to KO. Beautiful photos Brian!

Lora @cakeduchessMarch 13, 2011 - 11:57 am

Gorgeous pies and those eggs look just perfect! Wish I had some now for a perfect Sunday breakfast:)Hope you and E enjoy your Sunday! :)

EthanMarch 13, 2011 - 12:46 pm

I’m digging these Sunday posts, it’s a nice shoutout to some local business in the Boston-area. I’m glad I didn’t see vegemite on the menu. I don’t mind it, but I’m not interested in it for sunday brunch!

ElizabethMarch 13, 2011 - 2:08 pm

It is allll about the sticky date pudding. If you haven’t tried it yet, I will personally accompany you on another trip there.

KimmieMarch 13, 2011 - 4:06 pm

Oh. My. Word. A chicken schnitzel burger sounds absolutely divine. I don’t think anything that I come up with for dinner can come close to satisfying the rumbling you’ve started in my stomach!

Barbara | VinoLuciStyleMarch 13, 2011 - 4:09 pm

I’ll do one better; I have a recipe for Sticky Toffee Pudding; it is quite simply…the BOMB!

First time I saw the name I thought of bread pudding which I’m not crazy for but glad I looked further, made it and became addicted!

Photos are yummalicious!

KristenMarch 13, 2011 - 4:14 pm

Those pies look so flaky and crusty and delicious!

Sneh | Cook RepublicMarch 13, 2011 - 4:22 pm

Look at those gorgeous pies and that menu! For a second I thought you were in Australia :-) . Gorgeous photos Brian, as always. Love the egg, especially and am jealous you got to dig in that perfect yolk!

Chris's Gourmet FashionMarch 13, 2011 - 5:46 pm

Lovely photos. Glad to hear that they source locally … I have to admit my ignorance … I just realized I know nothing about Australian Cuisine!

Lindsey @ Gingerbread BagelsMarch 13, 2011 - 6:12 pm

Vegetime is on the menu! ;)

Lindsey @ Gingerbread BagelsMarch 13, 2011 - 6:12 pm

I mean vegemite. ugh i can’t type today!!! lol

Lindsey @ Gingerbread BagelsMarch 13, 2011 - 6:13 pm

I’ll take everything on the sweets menu please! :) Loving the Silent Sundays posts!

JackieMarch 14, 2011 - 9:39 am

I can vouch for the authenticity of these pies – they are delish.

I love this series, Brian. I also adore you, but you may have already known that :D

Jax x

katMarch 14, 2011 - 11:46 am

Other than Outback you don’t really see Australian food very often.

JeanMarch 14, 2011 - 11:51 am

I agree with Jackie–I love your Silent Sunday series. Please keep them coming. Your images are wonderful. :-)

Georgia @ The Comfort of CookingMarch 14, 2011 - 3:26 pm

So interesting that a bit of Australia resides in Boston! I would love to try this place next time I’m around. What a fun and flavorful menu. Thanks for sharing and opening my eyes to something new!

SMITH BITESMarch 14, 2011 - 6:13 pm

another beautiful post Brian – cannot wait until we can get to your area to try some of these restaurants out!

saltyseattleMarch 14, 2011 - 8:56 pm

your pictures make me want to lick you. and them.

LirenMarch 14, 2011 - 9:51 pm

Oh bestill my heart. Did I catch S&P Calamari with Chili Jam on the menu? Yes, please!

KitaMarch 14, 2011 - 10:13 pm

I am so jealous right now. These images are beautiful and I don’t enjoy breakfast but maybe that’s because there’s no place other then chain restaurants around here that is open in the morning.

Jen @ keepitsimplefoodsMarch 15, 2011 - 1:16 pm

Oh, this takes me back. When I was in high school, I visited my pen pal in Australia for three weeks. It was incredible! I ate meat pies every chance I got and loved every bite. Since then, I’ve gone vegetarian, so I’d love to find a good veggie pie.

Jen @ My Kitchen AddictionMarch 15, 2011 - 10:19 pm

KO Catering and Pies is new to me… But somehow, I’m still craving a trip to Boston after seeing this post. You’re just killing me with these! Love the photos, as always. :)

anh@anhsfoodblog.comMarch 15, 2011 - 10:59 pm

For a second I thought you visited Australia! nice to see the slang and some of our comfort foods around here :)

kamran siddiqiMarch 15, 2011 - 11:20 pm

Those pies! I am seriously swooning here!

Andrew FrishmanMarch 16, 2011 - 1:11 am

Mnnnn. . . I LOVES me some pies!

Que fantastico es la comida rica

not happyMarch 25, 2011 - 12:34 pm

i thought the pies were a let down , i travelled 2 hrs to try them and was disapointed with them !!! i spose as an aussie i expected more !!!! nice guy though!!