Lompoc is not only my hometown, it is also a strawberry growing mecca. In fact, I took 2 giant bags of strawberries home with me after a visit this weekend. After making a batch of STRAWBERRY FREEZER JAM, I'm down to a mere 1.5 giant bags of strawberries.
Sunday, July 19, 2009
Posted by Jesus Camp at 5:44 PM
Monday, May 18, 2009
This recipe is one that my mom and I have been making together my whole life. It is my grandmother's recipe (which I have tweaked a bit). It is the definition of comfort food. Last night I made the best one I have ever made. I strongly encourage you to make some for yourselves.
Thursday, April 23, 2009
Sometimes you just need to eat something specific. Right. Now. An hour ago, I was overwhelmed with the desire for Spiced Caramel Corn...
When mixture reaches 300, pull out the vanilla bean, stir in your spices and pour mixture over popcorn in the greased bowl. Stir gently with greased spatula until all corn is coated (WARNING: the mixture is SO HOT. DO NOT touch it, or you will be very very sorry).
Posted by Jesus Camp at 8:49 PM
Tuesday, March 31, 2009
I've been making my own butter lately and there are many reasons why you should do the same... you will know there are no dyes or additives in your butter, it tastes great and melts beautifully, with butter comes buttermilk, it's a good conversation starter. But perhaps the best reason to make your own is that it is very easy. You just need a couple of tools: heavy cream, a food processor, a bowl (it's easier to pour off the buttermilk if you use a bowl with a spout) and a nice firm spatula (the one I use is all one piece, which I find more sanitary than the rubber on wooden handle variety).
Once the kneading is done, I form the butter into cylinders, which makes it easy to store, weigh and cut off small bits as needed. To shape it, I dump a blob into the center of a piece of wax paper, fold the paper over the blob and with the help of cookie sheet, push the blob inside the paper to form a cylinder, like so (this method also works well for cookie dough)...
Posted by Jesus Camp at 6:38 PM
Tuesday, March 24, 2009
here is what you need for this vegetarian dish:
1 cup couscous
1 cup of Greek yogurt
2 garlic cloves
Mix all the ingredients for the mint yogurt together, while your couscous is "cooking." Cut your cucumber lengthwise and scrape out the seeds, slice thinly and add to the yogurt. Add minced olives and mint to the couscous when done and let rest for a minute. Whisk an egg or 2 and add to the mixture, let rest again. Then form small patties and fry in some oil in a pan. Enjoy! n*
Tuesday, March 3, 2009
If there is one day of the week, that I am most excited about to make a meal, it is Sunday. It's much less religiously motivated as this just sounded. What I mean is, it is the day we are usually unprepared for cooking. The shops are closed - yes, capitalism hasn't fully blossomed in Austria, much to K's dismay - and we have to make do with what's at home. Here I can shine. I love nothing more than randomly gathering all that's edible and figure out how to combine it into a fine meal. It also helps, that I am stickler for using left-overs. What can I say? I was raised by the (post)-war generation. My mother to the day cannot throw away bread and neither can I, despite not ever having experienced hunger or hardship myself. So, last Sunday was a prosperous day in our fridge. This is what I used:
- 1 leek
- some arugula
- lemon (zest)
- a dollop of mascarpone
- 2 garlic cloves
- a sip of white wine
- roasted almonds
- salt, pepper
- Pasta of your choice. We had Cappellini
I sauteed the leek with the garlic and added a little white wine, which always seems appropriate to me. I added basil, lemon zest and the mascarpone, and at the very end the cream. I split the arugula and added some to the sauce and left some out to put on top unwilted. We crumbled some roasted almonds and put it on top of the pasta. The combination was delicious. Obviously you don't need all these ingredients. In fact, a plain old leek sauce is delicious as well. But the arugula added a wonderful bite and my favourite element was the lemon zest. The dish didn't necessarily need basil nor mascarpone. Try it! -n
Tuesday, February 24, 2009
Technically: "crumiri", but I do like the letter "K." Regardless of the spelling, these crescent shaped cookies get their texture from cornmeal and butter and they are truly delicious dipped in coffee.
Weigh out 200 g butter and 150 g sugar.
Posted by Jesus Camp at 10:41 PM