This remarkably quick meal is a colorful and crunchy way to use the insanely good soft shell crabs that are coming into season right now. I made this for my husband and I a few nights ago, and was so pleased with the speed to wow ratio. But in addition it was so so so good that we craved the exact same thing for dinner the following night with the extra crabs I bought to photograph for the blog. Though the crabs need to be served immediately after pan-frying, they take just minutes, and so still could be a great alternative for a small group BBQ, turning out crabs as you would burgers off the grill. You can also skip the rolls and just serve them atop a salad of greens and slaw. I also highly recommend trying the same recipe using thick green tomato slices in place of the crabs later in the summer. Oh, how I love cooking during these months... (more…) | ||||||||||||||||
![]() In my ongoing quest to eliminate store-bought processed foods from our kitchen and life, this week I tackled crackers. There is a long and growing list food items that I no longer even think of not making myself, and yet almost weekly I think nothing of tossing (overpriced) box after box of these crisp vices in my shopping basket. Growing up in shoreline Connecticut in the 80's "cheeseandcrackers" were a very big deal. Practically their own extracurricular activity. I vividly remember going to our immpeccable cheese shop on Main Street with my grandmother and picking out an appropriate assortment of contrasting cheeses and suitable cracker sidekicks for that weekend's cheese tray. I was always most intrigued by the layer cake-esque Huntsman cheese, consisting of stripes of Double Gloucester and Stilton cheeses. Carrying on in that early-ingrained tradition, we always have a nice piece or two of cheese on hand and a cupboard stocked with cracker choices for insta-entertaining. So with my long history with cheeseandcrackers, I am even more surprised that making my own crackers hadn't come up before (particularly with now making my own cheese from time to time). A remarkably easy project, offering a gazillion flavor possibilities, from as hearty and rustic to delicate and subtle as you want to make them. When picking out a special piece of carefully crafted cheese, you can decide exactly what vehicle will deliver this creamy treasure to your gullet. Doesn't your own cheeseandcrackers ritual deserve at least as much?
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I'm covered in flour and the entire house smells like warm bread. A good day by all standards.
![]() A yeasty moist bread, it is made hearty with the addition of cornmeal, and sweet and tangy with the addition of molasses. This is the quintessential eat at least a half a loaf slathered in butter right out of the oven as soon as it is cool enough to slice homemade bread. Chewy, with a pillowy crumb, this also makes the best, the best, toast. The sugars in the bread form a delicate crust all over the surface, providing just enough slight crunch before giving way to a slightly sweet supple center. It also makes an amazing sandwich. As it is baking, largely thanks to the molasses, the bread will perfume your home with a distinct comforting gorgeousness, certain to lay tracks for intense sense-memory experiences decades from now. As has absolutely proven true for me. (more…) | ||||||||||||||||
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