banquet

pizza

last night i got a preview of d's new pizza enterprise, and it did not disappoint.

best

pizza

ever.

he's got a wood burning oven set up in a warehouse where he's rehearsing. it was the ultimate pizza margherita (it's all about the dough).

stay tuned...

wine gums

meyer lemon and grapefruit marmalade

beautiful colour: meyer lemon and grapefruit marmalade on the go -

the amount of slicing and dicing borders on the extreme, but so delcious...

(...and if you are feeling industrious, here is the link to the canning labels we did for frolic)

 

 

blood orange marmalade

i finally made some marmalade: just a few jars with a bag of blood oranges and few lemons. what a colour, and what a sense of accomplishment. i follow the same steps as my jam guru june taylor, here.

next up, meyer lemon and grapefruit.

obsessed...

• pyrite
• the turkey vulture obsession has segued into a fascination with dinosaurs
• radicchio with hard-boiled egg & crisp pancetta
• sweet acorn capped mushroom craft, here.

more greens

one last food post, these, p's rapini stuffed bread.

cold weather = hot soup

pork and preserved vegetable with handmade noodles from lin's.

and i have no pictures of their xiao long bao, but they make absolutely the best i have ever had. worth the wait!

the lumberjack zebra cake

tammy made some cake wizardry happen this weekend: 

a lumberjack zebra cake had been requested,

and she totally pulled it off.

the italian job

been obsessing over this meal from an old copy of the now defunct gourmet,

although i half think it's those dinner plates i am really obsessing about. maybe these?

(although turnip gratin does sound good...)

frolic and preserved lemons

hello!

we have a guest post up on frolic today.

and while it may seem counterintuitive to be messing with lemons when so many other things are at their peak, i know that in a month's time i'll be craving their bright and sunny flavour. definitely an acquired taste, as a scattering of tiny cubes or tossed into a vibrant relish, salty preserved lemons are just the thing to accent the rich stews and braises we'll be eating.

my recipe is a mix of three or four i've tried:

• about a dozen organic lemons: half cut as directed, half juiced
• salt (i use what's on hand, in this case kosher)
• a bay leaf, or cinnamon stick, or peppercorns etc
• a large and impeccably clean glass jar

because in the end it's the peel i'll be eating, i use organic lemons. give them a good scrub and quarter lengthwise, slicing ALMOST all the way through. working over a bowl i pack salt into each lemon "flower," and layer them into my jar with a bay leaf or two, peppercorns, or just plain. when the jar is full, i scrape in my juicy salty mess from the bowl, push the lemons down tight, and pour on the lemon juice until they are almost covered. after a day or two they will start to release their juices and you can add more juice then, to cover.

put them to sleep in the fridge, shaking occasionally to distribute the salt. after a month, remove a half or whole lemon and discard the pulpy inside leaving the peel. rinse well, and dice or slice thinly. the flavour is STRONG, but like umeboshi, strangely addictive!