tag:blogger.com,1999:blog-36241195027075958842024-03-06T01:22:50.428-06:00Vin de PêcheNataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.comBlogger338125tag:blogger.com,1999:blog-3624119502707595884.post-71608417145728781752021-06-07T20:13:00.052-05:002021-06-09T16:51:47.117-05:00Chèvre Tart Oftentimes before bed I read, and it's very likely the topic will be food related. A couple weeks ago I was reading a chapter from The Food and Wine of France: Eating and Drinking from Champagne to Provence by Edward Behr. The particular chapter I had landed on that evening was about a cheesecake made with chèvre. A blackened cheesecake- merely black on the surface butNataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-90240294990447745152019-11-12T20:49:00.001-06:002019-11-14T11:34:41.593-06:00Mushroom Soup for Autumn
This is my updated mushroom soup- the flavor is MUSHROOM.
It's fairly simple and it doesn't take much time. It's the version of mushroom soup I've been using for several years now... one of those things you get to and think, "Ok, I don't need to look any further."
(It's like when you find or figure out your OFFICIAL crème brûlée recipe... I mean, I feel like it's a waste of your time and Nataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-39521975742985547382019-08-18T22:27:00.002-05:002019-08-19T10:20:24.723-05:00Rosemary - Peach Salad
I house sat this summer, and several weeks ago I was locked in a chicken coop.
Twice. Within a couple days.
The first time the knot on the rope to open the door from inside had slipped and come undone.
Normal problem I'm sure, it'd eventually happen anyway.
Luckily, I was only in there about 10-15 minutes, looking around and wondering how I’d get out, before someone showed up who I Nataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-32001252881964438772019-08-07T16:44:00.002-05:002019-08-09T14:11:34.315-05:00Honeyed Walnut Cake
Ok, so, this one was a bit difficult to name.
It's not a "cake" in the baked-and-eaten-with-a-cup-of-tea dessert-y, cake-y texture sense of the word.
I mean it more as a shape, a configuration, the tight togetherness of the ingredients.
While going through potential words in English to describe the form, they sounded so inelegant: brick, log, block, slab, chunk... bleh.
Sometimes the EnglishNataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-84186439065999488222019-07-15T14:48:00.004-05:002021-07-19T13:01:34.296-05:00Nectarine-Brown Butter Tart
Need a summer fruit dessert?
I'm trying to write things down in a more or less solid place because I keep misplacing my notes...
I first made a version of brown butter nectarine last year (though maybe it was peach at the time), and I can't remember where I found the "jumping off point" recipe- so I can't give credit where credit may be due- but, there were changes made a few times if that Nataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-76239660661149112642019-07-07T21:03:00.001-05:002019-07-07T23:16:59.480-05:00Ginger-Soy Rice Noodle Salad
I saw a rice noodle salad somewhere several days ago I thought looked pretty good, so I thought I'd try to put one together (mostly, I wanted one for lunch, and this is the outcome that worked fairly well).
As far as a meal like this goes, whether it's room temperature or cold, this type of dish can be nice light meal for a warm summer afternoon or evening- that's where I was going withNataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-70836830067325972492019-03-24T18:28:00.002-05:002019-04-02T09:59:26.762-05:00Blood Orange Marmalade and Four Citrus Marmalade
This weekend I wanted to make use of blood oranges before they disappeared, so I made a bit of marmalade. Some will be given away, but the rest will be stashed.
One thing about jams and marmalades: you'll never be able to make the same batch twice. That's nature, that's variation... some fruits may be sweeter, or juicier, some more tart, some more pithyNataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-75566344966113371052019-02-10T12:13:00.002-06:002019-02-10T14:36:49.205-06:00Meyer Lemon Marmalade
The first I knew of Meyer lemons was more than 20 years ago. My older sister, who was in college in California, would periodically send boxes of them to the rest of the family in Missouri. I don't remember what we did with them, but I do remember thinking them very different than basic lemons. Perhaps even exotic.
(Now she's in Virginia, where they admittedly don't have much in the way Nataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-45707043226463336062019-01-06T18:06:00.002-06:002019-01-07T14:01:35.112-06:00Roasted Beet and Carrot Soup
I'd been meaning to get this post up for quite a while, more than a year, so finally... here it is.
During my (generally) bi-monthly Saturday walk to the farmers' market yesterday, I had hoped to find what I needed. I was in luck.
I'm grateful to have such a great place close enough to walk (or have a mini-trek). In addition to finding an organic booth of vegetables with all roots $2 per Nataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-74075750866489780502018-11-26T09:44:00.001-06:002018-11-26T09:44:24.200-06:00Braised Chicken Thighs with Olives, Capers, and Lemon
This was something I threw together over winter last year, but have made many times since then.
It seems nice in those colder months- maybe fall to early spring. Not too heavy, but lots of flavor and a bit of color (just add parsley if you want a pop of green).
However,
it’s completely non-seasonal. All the items (to me, anyway) are pantry
items, so this is easily put together... Nataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-45547906026073037882018-09-30T17:14:00.003-05:002018-10-01T13:24:39.341-05:00Pear and Bleu Cheese Salad
I had to run to the farmer's market this weekend because it's now officially autumn and I knew someone there would have pears... but of course, it was more than just one farm stand.
(Though, honestly, whether it's pears or not I find I have to do this just to see what's going on.)
In addition to pears, I found some striking Emerald Beaut Plums (very pale green with tinges of red- orange), lateNataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-74222289498887591322018-05-07T09:21:00.000-05:002018-05-29T09:30:24.251-05:00Miso Glazed Salmon
I hadn’t intended to serve a meal constructed on the fly, but a while back I couldn’t get internet access where I was when I needed it.
The general idea of what I wanted was there, but I hadn’t looked into what I was doing beforehand. Admittedly not the smartest move of all time when you're cooking for someone else's get-together.
However, when this kind of a thing happens, I keep notesNataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-4717056885754587772018-03-14T19:23:00.004-05:002018-03-15T23:48:34.550-05:00Blood Orange - Lavender Shrub
On Saturdays in San Francisco there’s a booth at the Ferry Building farmer’s market that, among other things, sells "shrubs"- which are pretty much fruit vinegars or "drinking vinegars". I always like to stop by and at least peruse. The different liquids in the bottles have bright jewel-like tones, and the little sips they give as samples upon request are fruity and bracing.
The Nataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com1tag:blogger.com,1999:blog-3624119502707595884.post-38692809981532275882017-12-30T11:06:00.002-06:002017-12-30T11:06:33.719-06:00Lavender Hot Chocolate
A riff on ganache hot chocolate from four or so years ago (just because ganache hot chocolate is the best and I needed some today).
AND it's so cold here right now. I might as well make this and have it for a few days.
The hot chocolate "mix" can be made vegan/dairy free if you use coconut milk instead of cream. Coconut milk is so-so-so good as a cream replacement, adding that Nataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-43148613651765454272017-08-01T17:15:00.000-05:002018-05-01T09:44:40.265-05:00Lemon Posset
Lemon posset is a simple dessert, no frills but still perfect- especially for summer. You don't have to turn on an oven, just a bit of time on the stove, it's made ahead, and it's served cold.
It contains no egg and no gelatin (yay), but it's still beautifully set.
The posset is incredibly smooth and creamy, and wonderfully
lemony without the inclusion of zest, but that zest certainly Nataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-8918226413085045522017-06-12T17:35:00.002-05:002017-06-12T17:35:35.500-05:00Strawberry Truffle Tart
I began working on this recipe in February, I think.
Long story short, I didn't think it would take me quite so long to post it.
(Time seems to be going fast this year though.)
BUT, among other things, I seemed to have a problem with consistency- each time I made it, it tasted just fine, but the texture was a little off (i.e the strawberry filling wasn't stiff enough to hold up to Nataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-78836267052195976542017-03-04T12:17:00.001-06:002017-03-09T13:04:11.158-06:00Broccoli Soup
The original purpose of this soup was to use up broccoli stems. MANY people don't like broccoli stems (thus you can find crowns only in the store for purchase- stems removed). And besides, if they're not prepared correctly, peeled namely, they can be tough and woody. This could potentially lead to people not liking them...
The tops of the whole broccoli stalks are cut off when people use Nataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-49882899973071634432017-02-01T08:30:00.000-06:002017-02-01T08:30:14.133-06:00Hazelnut Babycakes
Technically, I suppose these little nibbles would be classified as a version of financiers or friands.
Hazelnut babycakes come together fairly quickly- charming little bites that are as nice to eat as they are simple to make.
They make a sweet little nibble with tea or coffee in the afternoon, crispy on the top and edges, and chewy within.
A treat to be sure, perhaps a little more Nataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-12101300187478771182017-01-16T14:48:00.003-06:002017-01-16T14:48:59.683-06:00Seafood Laksa
Spicy and creamy, with tons of sweet-salty-sour flavor, and a bit funky, Southeast Asian laksa is pretty much a curry soup.
Think Malaysia, Singapore, and Indonesia on this one.
So nice for a warming dinner on a cold or rainy day, just get yourself a big bowl and you're on your way.
(And I think a tad addictive. Better than takeout?)
The recipe can be halved fairly easily, Nataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-54161199788345633622017-01-10T18:43:00.001-06:002017-01-10T18:50:00.845-06:00Rösti
I'll start with a disclaimer: yes, the photos show the rösti to be a bit dark, but it wasn't quite as dark as it seems. Though I can cite my biggest problems as a pan that wasn't flat on the bottom (realized too late), which led to some spotty cooking, and an electric burner (of which I am not a fan).
Things are certainly not always perfect (but it still tasted Nataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-13712899552519144822016-11-08T11:55:00.002-06:002016-11-08T11:55:37.592-06:00Autumn Salad with Roasted Delicata Squash
A meal salad, because sometimes you really need one of those.
Not necessarily flimsy, but with a bit of body to it- along with texture, tooth, variety, interest, and flavor.
Of course, depending on portion size, the salad CAN be as a meal, or more of a colorful starter.
I tend to prefer making and serving composed salads rather than the tossed variety- I think they look prettier, and youNataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-51880890969401732292016-08-02T16:52:00.000-05:002016-08-02T16:52:25.786-05:00Crème Fraîche Ice Cream
The flavor of cream can be quiet and delicate, perhaps more supportive and background than others may be, but it's still there. Crème fraîche on the other hand may not be quite so subtle as far as cream goes. It certainly holds another place in the cream continuum, and can have it's own purposes and preferred matches with other flavors.
Another simple summer dessert, this one Nataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-24629000405365697392016-07-11T17:57:00.002-05:002016-07-31T12:07:39.082-05:00Raspberry-Rose Sorbet
As far as this recipe goes, I wanted something summer-appropriate and good to go while berries are plentiful, nice, and ripe. Thankfully, there's also no cooking involved, no heat per se whatsoever.
Fruit macerates with the sugar, everything is blended and strained, and finally frozen.
It's a deep shade of red-pink with an intense fruit flavor. To me, a bit goes further than perhaps another Nataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-1954251457917759592016-05-19T08:30:00.000-05:002018-05-12T14:25:54.148-05:00Rhubarb Strawberry Jam
When rhubarb season rolls around, I just can't resist.
At the very least I have to make ONE batch of jam to put away (for at least a little while). This way rhubarb can be savored much later in the year (or early the next). One nice thing about jam is that you can get a bit of that great flavor, and it doesn't disappear all at once. A jar of jam theoretically lasts longerNataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0tag:blogger.com,1999:blog-3624119502707595884.post-21645359949517912016-05-17T10:20:00.003-05:002016-05-17T21:53:27.521-05:00Tempura
I had to put this one up as soon as I could because all potential options are not available year-round.
It's pretty much the soft shelled crab that I do this for- I don't spend time year-round battering and frying food.
But soft shelled crab is a once-a-year thing, and that's it.
Tempura is light-ish, as far as fried foods go, and nice appetizer idea.
Shrimp, vegetables.... and, asNataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.com0