Food, Photography and Bons Mots
I seem to be having a bit of a baking extravaganza this month. Look at all the baked goods I’ve featured on Blue Cayenne! Spring is here in Southern California and my farmers’ market has been rich in berries–blueberries, strawberries, blackberries and on and on.…
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldies But Goodies recipe is for an unusual but truly delicious Broccoli Cornbread . It’s a keeper. Here is the link: Broccoli…
The honey cake is considered the fruitcake of the kosher kitchen. That is…it is not always appreciated. I don’t think you will feel that way about this sweet cake, though. This honey cake is deliciously spiced with cinnamon and vanilla, sweetened with honey and brown…
Sandwiches anyone? I’m a bread baker. I enjoy the process–all that kneading feeds my soul. It’s cathartic for me, particularly during these difficult times. Every week I bake sourdough using my 20-something starter Kellyanne. (It is a conceit of sourdough bakers to name their starters.)…
I’m a sucker for fresh beets at the farmers’ market. At my farmers’ market, the vendors spray water on the beets to make their reds and oranges pop. Catches my attention (and triggers my taste buds) every time! The beets we eat today are believed…
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldies But Goodies recipe is for Crispy Oyster Mushroom Skewers With Crushed Chickpeas. It’s a keeper. Here is the link: Crispy Oyster Mushroom…
This is an exceptional recipe. Exceptional. I don’t use that word very often. This is an Ottolenghi recipe from his website here. The Ottolenghi lede to the recipe suggests these pears as a topping for pancakes or French toast. Trust me. These are wonderful with…
It appears to be spring here in SoCal. Get ready! Zucchini “abundance” is just around the corner. Here is a tasty recipe from Alison Roman’s new cookbook Something From Nothing. You can buy the cookbook through your local bookstore or online through Amazon here. To my…
Another soup beauty! This soup has a very unexpected ingredient—Jerusalem artichokes. What the heck are Jerusalem artichokes? Are they even artichokes at all? According to Harold McGee’s definitive book On Food and Cooking the Jerusalem artichoke is sometimes called a sunchoke or an earth apple.…
I had a kuri squash rattling around in my pantry left from a recent foray to the local Farmer’s Market. I love the deep saturated color of that squash and it needed to be used while it was at its peak. This recipe from Yotam…
