At an "early 60's tacky tiki" theme party this weekend, it occured to me how sometimes the most retro recipes can also be very of-the-moment. At this particular party there were modern takes on all sorts of things. In each case very high quality ingredients were used and, you know the saying, "quality in, quality out." There was a cucumber gelatin mold salad, only the cucumbers were fresh from the farm, agar-agar was used to gel it and fresh dill and citrus flavors punctuated the dish. It was so good I took some home!
Another dish that hasn't been popular in a while was the cheese ball, though at this party there were three of them. When made with the best cheeses, fresh roasted red peppers and rolled in nuts, it was positively delicious. The dish I had the hardest keeping my paws out of was nothing more than a premium "seven layer dip". Seven layer dip is made from refried beans, sour cream, guacamole, salsa, cheese, olives and green onions or some similar combination. But imagine a version where each layer was made from scratch or with the best products available. It was a far cry from the versions I've had that were made mostly from mundane canned ingredients.
Comfort Foods and Indulgences
Comfort Foods and Indulgences
Black Diamonds-Simply Trufflelicious a la Patricia Wells
I see every glass half-full especially if it is a first growth! So, one reason why winter’s grey pall makes me sunny is that it is BLACK TRUFFLE SEASON! Think of all the lovely winter dishes one can indulge in during Black Truffle Season…
Last year, I had the pleasure of reviewing Simply Truffles, by Patricia Wells – a book of recipes and stories “that capture the essence of the Black Diamond.” What delicious prey!
Many of the recipes are French in taste and design – understandable since the Black Beauty is also known as “Black Perigord Truffle.” Grown in that region among the Oak and Hazelnut trees, it is less aromatic and exotic than the Italian White Truffle, and considerably less expensive – allowing a casual sense of freedom to its use.
Shave away! And crumbs make wonderful Truffle butter which can be frozen.
Broccoli, Bacon and Cheese Pie
I'm calling this a pie. Yes, it resembles a quiche, but I prefer to call it a pie. It seems more manly that way. Plus I wanted a more rustic looking version that does not require rolling anything out or having to make actual dough.
The crust here is cheese based, you just press it in the pan and it's ready to go...no skills required. While quiche is often served for just breakfast or brunch, this is definitely perfect for dinner too.
It's not eggy or flavorless. In fact it's bursting with all kinds of tastes and works great for leftovers. Enjoy this one over the weekend!
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.
Mimi's Apple Cake
Every year about this time, Mimi and Granddaddy traipse up through
Georgia’s mountains to find some of the Peach State’s greatest
fruits–apples! Each autumn, the Peach State yields bushels and bushels
of apples and my grandparents seem to always
bring many of those bushels back to our now empty peach country.
“Whatever will we do with all these apples? “ Mimi always inquires; yet
her queries are always quelled once she gets to cooking and baking
with the bounty from their mountain travels.
First comes Gingergold, Jonaold, and of course, Gala, with some of this Farmer’s favorites such as Pink Lady and Fuji rounding out the season. This first trip to the North Georgia Mountains brought us the former apple varieties and the apple baking season has commenced! Another trip to Highlands or even further in North Carolina will bring my grand people back with more apples and I know that we’ll be apple-rich for the season. We have already had pies, some applesauce and, with much fanfare and glee, Mimi’s Apple Cake.
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