‘Tis the season for pumpkin, even on this 73 degree day here in Philadelphia. Always on the lookout for new and interesting ingredients, and came across this Marina di Chioggia pumpkin while waiting in line at my local grocer — shout out to Riverwards (Fishtown, Philly). There was a big box filled with them, just … Continue Reading
Bostock or brioche aux amandes is a French pastry — ‘French toast’ — that utilizes day-old brioche topped with frangipane or sweet almond pastry cream. You can use almond meal or almond flour. Almond meal is typically made from ground, raw (unpeeled) almonds, whereas almond flour is made from blanched (peeled) almonds. Thus, almond flour tends … Continue Reading
While many of use are drawn to light, refreshing, summery salads this time of year, in actuality, lettuces and greens, such as arugula and spinach, do not tolerate the summer heat. In fact, they downright hate it — the seeds don’t germinate well, the leaves wilt, they bolt, they send up flower stalks and quickly go … Continue Reading
Lots of big salads this time of year. After working long days in the hot sun, I don’t have a lot of energy left at the end of the day (hottest July on record; call it global warming or not, no doubt the climate is getting hotter). Just barely enough energy to whip up some … Continue Reading
There are few more perfect things than a ripened on the vine, juicy summer tomato. Perfect is a strong word, though in this case I think its apropos. Whether you’re enjoying an heirloom (e.g., Cherokee purple, striped German, green zebra, Brandywine, etc. – there are 3,000+ cultivated varieties) or an assortment of sweet cherry tomatoes, … Continue Reading
