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Delaware Girl Eats
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The countdown to Christmas is well underway and in many kitchens so is the rush to bake holiday sweets, especially cookies. Why do we eat cookies for Christmas? For so many families, it’s not Christmas without cookies. Our kids leave cookies out for Santa on Christmas Eve, we spend weeks baking and decorating our cookies, and a cookie plate graces every party. Every family has its tradition, whether it’s Mommom’s gingerbread men, Aunt Ginny’s pecan tassies or joining a neighborhood cookie swap. Cookie cutters in every variety come out from the closet – candy canes, Christmas trees, stars, angels, reindeer... Continue reading
Posted yesterday at Delaware Girl Eats
I'm so sorry you missed out on this round! Did you have anything in mind for a recipe? It sounds like the next selection will be easy reading in comparison to Twitty.....
I'm so sorry you guys don't have apples growing nearby but understand... Pears maybe? I suppose you often need to make such substitutions and that they turn out great!
I'm sure there were many more memorable sayings in the book. He was an intriguing speaker too. Now that winter has hit Delaware, I'm very into comfort food!
Thanks for selecting this book Simona. I enjoyed the food history that went along with his personal journey. Almost any kind of squash gets my attention and my grandmother often prepared a dish that paired squash with beans as you did, tending toward the winter squashes and zucchini. Thanks for hosting!
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We're blessed in this area to have a number of orchards growing heirloom and other varieties not sold at the grocery. I wrote a column about harvesting apples recently and was dismayed, but not surprised, to learn that ~5 varieties make up the bulk of all commercial production, and ~15 varieties in all are what we see even in farmers markets. As to the book, it was a good read. Hearing him speak in the small Smithsonian forum was even better. Can't wait to see what you and the others come up with in your posts.
Creative Thanksgiving leftovers using roasted winter squash, sausage and sage Thanksgiving, or Friendsgiving as the case may be, has come and gone – the throng of guests, the beautifully set table, the carefully selected wines, the multitude of dishes – all gone. Well mostly, all except that leftover food. Even after having boxed, bagged and thrust as much as possible into guests’ parting hands, the refrigerator brims with it, staring soulfully at me whispering, “waste not”. Picking at the remains late in the evening, particularly the stuffing of which I am so fond, satisfies late night cravings but doesn’t help... Continue reading
Posted Nov 23, 2018 at Delaware Girl Eats
What can be more of a treat on a crisp fall day than a slice of Apple Crumble hot from the oven Fall demands comforting dishes, particularly those that come out piping hot from the oven to warm body and soul. Apple desserts fall into this category - pies, tarts, cobblers, crisps and crumbles, even cakes. Usually cinnamon is involved in a complicit partnership, mellowing the tartness of the apples with its punctuating hot, aromatic flavor and scent. We don’t tend to think of apple desserts as a food of slaves, but Michael Twitty does. The author of The Cooking... Continue reading
Posted Nov 19, 2018 at Delaware Girl Eats
Comments are always welcome. Delaware crabs are out of season now but there's always next year
Toggle Commented Oct 31, 2018 on Delaware Crabs #Sunday Supper at Delaware Girl Eats
Glad you enjoyed the post and thanks for reading
Toggle Commented Oct 31, 2018 on Delaware Crabs #Sunday Supper at Delaware Girl Eats
Pumpkin Chiffon Slab Pie with Crunchy Amaretti Crust I’ve got a sweet spot for Amaretti cookies. In fact I have to admit to hoarding the tiny bags of them I buy at the 90-year old Papa’s Italian Food Market in Wilmington’s Little Italy where all things Italian and delicious are imported. About the size of a quarter, they are so easy to just pop into my mouth. Not one or two, mind you, but handfuls. I can’t stop. It doesn’t seem so wrong, after all, since each vanishes in a single bite, leaving behind just a nutty, crunchy memory. The... Continue reading
Posted Oct 26, 2018 at Delaware Girl Eats
Lucia - I really enjoy roasted pork and roasted vegetables like potatoes are a real bonus since I'm heating up the oven already. Where I live here in Delaware apple cider is readily available now, but there are all sorts of brines that one can use with pork that lend a similar juicy and tender result.
Simona -- I truly enjoyed reading through the posts collected in this edition of Novel Food. In the last year I committed to reading more books, and these roundup have pointed me to great finds. Thanks so much!
Toggle Commented Oct 16, 2018 on Novel Food #34: the finale at briciole
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Hi Simona and thanks for the latest Novel Food Roundup! As to your recipe, any dish whose title has Tart and Zucchini in it captures my attention. Can never have too many recipes for that type of dish. It's sad the season for zucchini has ended here on the East Coast and for the rest of this year I'll be resorting to grocery story batons.
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We often brine pork but I had never tried doing it in cider before either. I loved the flavor it imparted. When I was nosing around preparing this story I learned that only ~15 apple varieties are commonly sold in groceries. Such a waste of great flavors!
Simona -- in a companion piece to this post I did for my newspaper column, I interviewed folks who a re preserving heirloom varieties in their PA orchards. They told me there are several thousand types of heirlooms being cultivated today. In fact, they refuse to use their acreage to grow what can be gotten at the supermarket in favor of such historic apples. Can't wait to dig into the other posts in your roundup and thanks as always for pointing us to great reading!
true confessions Deb -- this recipe itself is not in Ruth's books, but a hop, skip and a jump away from the cider brined pork shoulder she describes in the Kitchen Year.
Brining pork tenderloin in apple cider and spices yields a moist and juicy result. Think apples are “As American as Apple Pie”? Think again. Apples as we know them today were not native to North America. When early colonists arrived from Europe, they disdained the tiny crab apples they found here and brought cuttings and seeds from their homelands in order to savor treasured orchard apples in the New World. October being a month for relishing comforting autumn treats, we should be grateful to those colonists even though it turns out that they cultivated apples primarily to make cider because... Continue reading
Posted Oct 11, 2018 at Delaware Girl Eats
well Claudia -- it was truly a stab of desperation in that I've failed miserably in the past with starter and knew I couldn't go that route :) In our area, peaches are gone for the season, but hope you might find some and try this tart.
I liked the way the author wove the many threads through this book. It was a quirky journey of discovery following them. In addition to scoping out the Alice Waters info, I really liked the M-brothers snippets and the Lois club
Wendy -- I thought everyone did a creative job in the round-up of recipes. Myself I just couldn't bring myself to go to sourdough starter. Glad you enjoyed!
Simona -- my own adventure with sourdough starter dates back to the Alaska writing retreat, and I was super happy to keep it alive for 5 months. I didn't want to try again although I loved the story threads in this book. Your crackers look like just the thing for a fall get-together and wish I was into bread-making enough to try them. Am looking forward to the Michael Twitty book. Heard him speak earlier this year and he was quite compelling in person.
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Pair fresh sweet corn with pasta to enjoy the last of its season September is all about the fine line between saying goodbye to summer and looking forward to the crisp weather and new flavors that fall brings, plus the start of the new school year and shorter days. Thank goodness, the delights of summer harvest ripe like homegrown tomatoes and ears of corn will continue just a little longer. But haste is needed to enjoy the remaining harvest because the changeover is happening earlier this year, thanks to a hurricane bringing rain and cloudy, humid and cooler days. Suddenly... Continue reading
Posted Sep 14, 2018 at Delaware Girl Eats
Luscious fresh Jersey peaches and nectarines in a free-form tart Jersey peaches entice, captivate and make you salivate just at the scent of their aroma. They are summer’s greatest fruit masterpiece. One juicy, drippy, messy bite into their creamy deliciousness and you know for certain that no other fruit can match that same wildly sweet yet acidic tang. Not raspberries which I adore or blueberries or any the other stone fruit. And, their peak of ripeness is so fleetingly short, just a few scant weeks. Then it’s over, leaving us longing for next season. Peaches are exactly the kind of... Continue reading
Posted Aug 27, 2018 at Delaware Girl Eats
When you’ve got zucchini why not make ravioli… Produce is so abundant right now that I had no choice but to write again about inspiring ways to use plentiful summer harvests. It’s that time of year when home gardeners such as myself are besieged with lots and lots of produce. Who knew when we planted dozens of tomatoes, two rows of peppers and what seemed like a modest number of zucchini that we would later rue that day? Sometimes it seems like the produce multiplies while we sleep. Take zucchini. You simply can’t turn your back on it. One day,... Continue reading
Posted Aug 18, 2018 at Delaware Girl Eats