Month: April 2012

Creme Fraiche

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churned & cultured / eggs & dairy / In the Dairy / In the Kitchen
cremefraiche2

No story. No fancy words. Just a simple plea. make.your.own. and use.it.liberally. Creme Fraiche 3 cups heavy cream–room temperature 6 Tbs plain greek yogurt–room temperature Stir the yogurt into the heavy cream. Put into a glass jar and cover with a bit of cheesecloth (to keep out bugs and dust, but allow for airflow). Let sit draft free at room temperature for at least 12 hours and up to 36 hours. The longer you leave […]

Carrot Cake

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cakes / desserts & sweets / In the Kitchen
carrotcake3

I really like carrots. I like them raw dipped in a bit of sea salt, honey roasted with onion dip, and deep fat fried loaded into a feedbag. All good. But, best of all? Baked in cake Carrot Cake this recipe comes from my culinary school notebook, it is not my own–except the decor..that is all me 4 large eggs–room temperature 6 oz vegetable oil 14 oz granulated sugar 1/2 tsp salt 9 oz flour […]

Strawberry Balsamic Shrub

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beverages / In the Bar / In the Kitchen / mixers
strawberryshrub3

My childhood summers had one constant; my grandparents. Although maybe not the true reality, I remember our last day of school coincided with their arrival; The grandparents, all 4 of them (yes, both sets) ready to take on the summer in California. My Grandma Grace, oh how fitting that name was for this amazing woman; each and every summer night, wandered into the kitchen with pin curls in her hair in a perfectly pressed house […]