What do you do when you’re in a post-turkey rut? When the leftover cranberry relish, stuffing and sweet potato gratin are no longer calling your name? (Or scarier still, are calling your name with one stalk in the grave?) (more…)
The trial pies disappeared last week, so I’m baking a big one for our Thanksgiving feast tomorrow.
Why the butternut squash? Why not?! Personally, the pumpkin and I don’t seem to get on really well, as it has a history of turning on me, even though I’m the one wielding the dangerous weapon (see earlier post). (more…)
(Published on Baristanet, Nov. 16, 2010)
Once in a while, you meet a restaurateur who captures your attention not just for their culinary talent, but for their genuine warmth and candor. This was one of those occasions (the last was – can you believe it? – a year ago at Pahang in Verona, NJ)
Something fruity’s cropped up on Park St, Plum, a new restaurant that’s blossomed right on the old premises of Market.
Run by a warm and passionate young woman called Natalie Colledge, and named for the plum cakes commonly found in Germany where Colledge’s predecessors hail from, Plum serves breakfast and lunch, much of which is cooked or baked on the premises. (more…)
A dozen of these cupcakes were casually carted off to a friend’s house last night as dessert for six kiddies, and another near-dozen vanished straight down the cake holes of immediate family members and sleepover pals, before I fully appreciated their appeal. So, here’s the recipe for these moist and luscious babies.
Those of you who enjoy amassing your pumpkin puree via slaving over a stove (ie. cubing and baking the squash, then whizzing in a food processor) may do so. Without sacrificing much in taste, those of you who struggle to find a minute to yourselves may enjoy my preferred puree-obtaining method for baking – via can opener!
After nearly hacking off a finger for the second year in a row, you may as well enjoy our Halloween squash handiwork too 🙂
How is it possible that something brewed from dried leaves, which looks so innocuous, can be so evocative? Yet, tea both inspires and soothes. And it’s the first thing I’m after (not the martini, Mrs Draper) when I walk through my front door after work.
There’s nothing as comforting as a good, hot cup of it – its color, flavor, aroma, and, of course, its celebrated calming qualities. Throw some fresh-made scones and clotted cream into the mix and this becomes an irresistible repast. (more…)