Cobbler, slump, or grunt; have you heard of these desserts? Most people can recognize a cobbler, a fruit dessert baked in a casserole with a dough topping but with no bottom crust. A slump or grunt is almost the
same thing except that they are simmered on the stove, resulting in a
steamed dumpling-like top. Supposedly one dessert is named after how
the dumplings look (they slump) and the other after the sound the
bubbling fruit makes (it grunts). All three are considered New England
specialties dating back to Colonial times, when they would have been
made in a cast-iron pan over a fire. Luckily we now have the luxury of
using a stove or oven.
Many fruits make wonderful cobblers, slumps, or grunts. Apples are very
well known in cobblers, but I like mine with stone fruit, especially
peaches or plums. Nectarines and cherries, or a combination of all of
the above would work extremely well too. Recently I picked up a few
pints of very nice red plums at Sherwood Farm in Easton, CT. Lately
they have become one of my favorite farm markets selling a little bit
of every fruit and vegetable. When I saw those bright red plums, I
immediately knew that I was going to make one of these simple and homey
desserts.
Comfort Foods and Indulgences
Comfort Foods and Indulgences
The Last Golden Light of Edgartown
I love the sunrises in Edgartown. Our bedroom faces East on the Harbor, and the sunrises are breathtaking - quite powerful. (Red in the Morning; Sailor’s Warning)
But, as a Californian, I am truly addicted to the Golden Light of Sunset, or as some say, Magic Light. The Sun at that short but delicious time of day rests on the horizon line, offering a perfect warm, golden light. Portraits and landscapes become truly magical, but I also love that light as it fades to darkness… It becomes poetic and a bit sad.
I got the End of Summer Blues.
People in Edgartown are always friendly and polite - ditto the dogs, So Bill and I (and our dog Charlie) awaken with the pleasant thought of our walk to town. Our neighbor, Lucy, across the street has two labs (The Black Dogs of Martha’s Vineyard) and we visit on occasion. Today was one of those days. The usual chatter about the lack of rain and the end of summer. I asked our neighbor where her home was off-season and she replied Los Angeles. Where? I demanded! Hancock Park she replied. I went to school in Hancock Park I responded happily. I used to live there... bla bla bla. It finally got down to who do you know and a name - Amy Ephron – came up. Yes I know Amy … I sometime write articles for her E-zine OneForTheTable. (Wait… are you ready for this) So do I she said. So, for the lovely Lucy Dahl, I dedicate my end of summer Vineyard Recipe.
Buffalo Hot Dogs
Football season gets my mouth watering for Buffalo sauce. It's kind of a given isn't it? I mean, there is just something about the tang and the heat that keeps me looking forward to game day. Football = Buffalo sauce...it just does.
One of my favorite places to enjoy Buffalo sauce is on pizza...pepperoni pizza to be exact. I love it. I often put too much and my mouth and lips burn like heck...but so what, this sauce is one of my faves.
So I thought about what I wanted to use as my vehicle for Buffalo sauce for this year's football festivities, hot dogs came to mind. But, just pouring Buffalo sauce on top wasn't going to be enough. Therefore, I also made a Buffalo mayo to drizzle on top. And this is how Buffalo Hot Dogs were born. You can thank me later.
So, let's recap...the hot dogs received a double dose of Frank's Red Hot Buffalo Wing Sauce...one straight shot and the other made into a Buffalo mayo and were finished off with celery and blue cheese. To. Die. For. I cannot lie.
The Perfect Almond Joy
I don’t drink, I don’t smoke, I am not addicting to shopping, but I do confess to overindulging when it comes to chocolate. I have always loved chocolate and I pretty much need it everyday. I do admit to being addicted and it isn’t an addiction I care to break.
Sees candy was my first love. It was always the same selection; California Brittle, Scotchmallow, and Almond Royal. A trip to Sherman Oaks Fashion Square wasn’t complete with out a visit to Sees. Bess, an elderly lady with short white hair, was always behind the counter and as she saw me opening the door, she would start filling a little bag with all of my favorites. Bess was one of the special ones. I was blessed to have found her and would have loved her even if she didn’t work behind the glass counter at Sees.
Other favorites included Honey Comb at Little Johns in The Original Farmers Market, the perfect melt in your mouth truffles from Kron and now, as an adult I treat myself to Recchiuti caramels, and anything from Fran's.
With Valentine’s Day around the corner, I am thinking about what to give to all of those that I adore. Last year I made caramels, heart shaped butter cookies, and a rocky road fudge(originally chocolate covered marshmallows that turned into a disaster). Truly, I am not there yet, but I wanted to start with one of M’s childhood favorites – Almond Joy.
Turkey Pot Pie with a Gluten Free Crust
Comfort food with a crust. Need I say more? Thanksgiving, for me, is all about the sides. I do love my gravy, but I prefer it over my rustic herb stuffing. Forget the turkey and save it for a big batch of turkey potpie or a morning hash.
This recipe has been part of my repertoire for the past 20 years. It has evolved over the years but one thing has remained constant; there is very little fat and no cream in the recipe. And in making this dish, over and over again, the cream is not even missed. The filling is delicious but what really makes this dish is the crust. And this gluten free crust is a winner (thanks to Shauna).
In doing all of my planning, marketing, and organizing on Sunday’s, I always find a lot of inspiration in cleaning out my vegetable bin. Soups, stir fry’s, salads, stratas, and frittatas, are dishes created from neglected or almost “not edible to eat” veggies. Food rarely gets wasted in our home and it gives me great joy to not see money thrown into the compost bin.
To all of my friends and readers who have supported me over the years, I am grateful to you for your support, questions, advice, and friendship. Happy Thanksgiving to you and your family!
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