This jalapeno cheddar cornbread whips up fast and easy- it’s the perfect savory/sweet accompaniment to all your soups this season!
I’m not sure how clear I have made this in the past, but I really really hate Winter. SO much. I am a huge weiner, about it too, despite having spent the first 26 winters of my life in Wisconsin, where the struggle is REAL. And as for Fall… Fall would be great if it didn’t lead right into Winter- it’s basically the Sunday afternoon of seasons, if you think about it. All of this is to say that, if you need me, I shall be face-down in a steamy bowl of soup for roughly the next five months. It’s going to be a lot of soup.
It’s easy, it’s made of things you have in your fridge, and it’s on the table in 30 minutes. This dependable Cardamom Apple Dutch Baby recipe is sure to become a weekend breakfast favorite!
Hey there, guess what I finally bought for myself? A cast iron skillet! Girl, you write a food blog and you didn’t even have a cast iron skillet until now? Yes. Alright? It’s true. It’s one of those kitchen items that I always knew I wanted, and didn’t really have any reason not to buy, except for that I kept forgetting. Over and over. For years. Other items in this category include tongs, a meat thermometer, ice trays, a salad bowl, waffle iron, and one of those forky noodle scoops.
I managed to do without the skillet for so long because I do have a cast iron grill pan (which I have, admittedly, baked weirdly-shaped focaccia in, with surprising success) and an enameled cast iron dutch oven which does pretty much everything well.
I am not the first to sprinkle sugar on top of some yogurt, torch it, and call it breakfast creme brulee- in fact the concept is kind of having a moment right now. I first ran across bruleed yogurt on pinterest and it was easy enough to try out for myself a few times, but each time I found it a bit lacking in body and richness. Even the thickest Icelandic yogurt cannot compare to the custardous luxury of true creme brulee in its traditional dessert form, that is true, and I had no delusions that it would fool me to begin with. I am very good at knowing what is dessert and what is not dessert.
Hi faithful followers! I’ve been much busier lately on weekends than I typically enjoy, hence my being MIA from blogging. I will be bringing you a tasty new weekday breakfast recipe later on this week, but before I do that I have to tell you all about some fantastic food events we attended two weekends ago at the fifth annual Bon Appetit presents Feast Portland extravanganza! So, I there was simply no time to photo shoot new recipes because I was just sooo busy eating just about everything on the planet amongst my food-obsessed brethren. Sue me.
Feast Portland 2016 packed over 40 food and drink events within a mere four days at various locations around inner Portland. It was so much action that there is physically no way a person could attend them all. Nor could any average human afford to, for that matter. It’s a really big deal! Most events were all-inclusive food and beverage tasting festivals centered around a theme, like Shabbat Shalom, a dinner tour of Israeli cuisine, and Smoked!, described by Bon Appetit as “a delightful meat-fueled inferno of the best chefs slinging Flintstonian cuts of meat”.
It’s with great pleasure that I announce that Humbledish is now one year old! Yay, Humbledish! Ben and I celebrated this milestone with a layered funfetti cake with rosé buttercream. And donuts on top. Because donuts. It is a smashing cake that my coworkers are feasting on this very moment, and the recipe can be found on the bottom of this post, as always. I’ll talk more about the cake shortly, but I’d like to use the front end of this post to reflect on the last year, as well as my goals for the future. It just seems like the right thing to do, ya know? Feel free to scroll ahead past all the blah-blah-blah, if you wish.
I’ve been making pork potstickers for family and friends for years- they have always been improvised and slightly unique each time, and I never wrote the recipe down until I prepared the little dumplins you see pictured before you. We took a long camping weekend up in Washington last month with some loved ones where I was reminded by Ben’s cousin Alex that I once made these potstickers for him several years ago, long before we all migrated to our respective corners of the Pacific Northwest. He told me emphatically that they were so delicious that he has since never forgotten about them. It warmed my heart! The whiskey helped, too.
Suddenly, it’s late August. The Dog Days. Try as we might, it’s hard to hold onto these last few breaths of Summer, isn’t it? The signals are all around us- the corn’s drying up, the berries have gone to mush, and if you look to the edges of the sidewalk you might just see a few yellowed crunchy leaves, arriving embarrassingly early to the party. For those of us who live for Summer, it’s a sort of in-between time of grieving and desperation.
I’ve baked scones exactly twice in my life/in the last week, and the first was a failed attempt at developing this recipe. For the first go-’round, I’d had the delight of scoring some fresh sour pie cherries at the farmer’s market (I always seem to miss them!). Knowing that I’d likely only get one crack at sour cherries for the year, I wish I’d decided to make something less experimental… you see where I am going with this.
Have you been to the farmers market lately? What a glorious bounty of magnificent produce we are graced with right now. Sour cherries! Figs! Rainbow carrots! Stone fruits galore! It is truly a great time to be alive and eating! Out of all of nature’s summer treasures, I anxiously await peaches and corn the most. Corn holds serious nostalgia for me as a native midwesterner- to me, it has always been a delicious signal that summertime is in full swing. And here we are. It’s late July, the corn stalks are well past knee-high, and caravans of peach trucks are making their way up from Georgia (actually, we have pretty good peaches in Oregon, too!).
How is your summer going? Are you grilling out a lot? Are you wearing enough sunscreen? Did you go see the fireworks on Monday? Are you sitting in a stale, air-conditioned office from 8-5 every day wondering how it is that you have no recollection of June ever coming and going? So far I have found myself primarily in the latter scenario, but I am grateful to be on the cusp of a vacation. I’m drafting this post ahead of time as part of my pre-vaycay preps- but by the time this post auto-publishes and you read it, I should be (hopefully) floating carelessly on a lake, slathered in SPF 1000, and taking in some rural peace and quiet. We’re headed back to our place of origin, Wisconsin, where nobody does summer better. In anticipation of all the charred sausages and pasta salads and corn on the cob and snicker apple salad (google it) that I expect to subsist on for the week, I present this week’s dish: A bright and summery, yet creamy and comforting, pasta with fresh english peas, spinach, and a you-have-to-taste-it-to-believe-it raw vegan avocado basil cream sauce.