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Monday, May 28, 2007

raining outside::baking inside

delicious, simple, perfect: g√Ęteau au citron

Saturday, May 26, 2007

Unfortunate Product Name

Passed along sans comment:

Tuesday, May 22, 2007

Abby Recommends



















Enjoying an ice-cold frosty beer, eating deep-fried pickles seasoned with fresh dill, spending time with a friend you've known for thirteen years, and doing all this in a converted train car. How did I live within 30 minutes of Kehde's Barbeque for four years and never go there? Live and learn, eh? Oh, and if you can swing it I also recommend sitting by a group of forty-something women who spend their dinner time boisterously rehashing the previous night's time out at "a club." It was quite entertaining.

Just goes to show...you never can tell.

Whenever I visit my parents in central Missouri my mom and I inevitably plan a day for shopping, which is just silly because we both become exhausted from shopping within the first twenty or so minutes of hitting the shops. We're just not shoppers. For us, "shopping," is simply an excuse to spend a few uninterrupted hours in the car for conversation, sandwiched between sharing breakfast and lunch "out." During this trip my mom took me to a new-to-me lunch destination, Breadeaux Pisa in Boonville. I was surprisingly delighted by their pizza (we had the garden minus mushrooms, which I suspected to not be fresh), topped with very fresh veg, delicious sauce, and a fabulous crust (I like crust that tastes like good homemade bread and isn't too thick). For the record, I have never had pizza that claimed to be "French Style" so I can't judge that characterization.














Not only was the pizza quite tasty but they make their own gelato. Yes, I seriously asked, "Do you make this here? Yourself? From scratch?" It was true! You can imagine my delight, as the gelato was not only homemade and flavored naturally* but it was cooled in an Italian gelato cooler, just like in the old country. True, they don't have an overabundance of flavors, but that's just fine by me. It's mid-Missouri after all, people. I had stracciatella and my mom had chocolate. Both were delicious. I can't say it was as amazing as the creamy goodness you'll find in Italia, but it was quite a treat. I'll definitely be back, I can tell you that much. I never would have expected to find great pizza and homemade gelato just off interstate 70 in the middle of Missouri.


















*I know I've mentioned this here before but it's so important it bears repeating. In order to tell whether a gelateria uses natural ingredients, check out the banana gelato. If it's bright yellow, it's not natural...and neither are the other flavors, it's safe to assume.

nostalgico
















So, summer is seriously upon us and along with the growing number of blooming pots on my deck, the idyllic surroundings of my finally-abandoned-by-the-undergrads college town, and evening gin and tonics, I have been feeling rather nostalgic for Italy. Recently I've experienced a lot of moments of disbelief that I spent seven weeks in Firenze last summer, including trips to Roma, Cinque Terre, Venezia, Assisi, and a few other daytrips. One way to satiate the longing for Toscana is to cook, of course. Using the simple flavors of delicious olive oil, lemon, tomato, and good cheese, I made Rotini with Salsa di Limone, which I highly recommend. It's the perfect simple summer dinner, especially alongside a simple green salad. I suggest a bellini afterwards.
(Note my new Copco enameled stockpot, originally from Denmark, which came to me via Goodwill. That makes the count of thrifted enameled cast iron four: three Le Creuset and one Copco.)

Tuesday, May 15, 2007

Farmers Market find: Rhubarb


Rhubarb Crisp

Ingredients
  • 4 C fresh rhubarb, sliced thin
  • 1 t grated ginger root
  • 1 t lemon zest
  • 3/4 C sugar
  • 1/2 C flour
  • 1/2 C sugar
Topping
  • 3/4 C flour
  • 1 stick butter
  • 1 T ground cinnamon
  • 3/4 C rolled oats
  • 1/2 C (packed) dark brown sugar
Procedure
In large bowl, mix together first four ingredients and let stand one hour.Add remaining sugar and flour and toss to coat. Spread mixture in a buttered 8X8 dish.

For topping:
In food processor, combine flour, butter and cinnamon. Process until smooth. Pour this mixture into a bowl with oatmeal and brown sugar, and mix until well combined (should resemble pie dough).

Crumble mixture evenly over top of rhubarb mixture.

Bake in preheated oven approximately 50 minutes, or until top is crisp and rhubarb is tender and bubbly.

This would also work with just about any fruit you can think of...especially apples and pears. Yum!

Oh, and don't forget to VOTE FOR BEN!!!

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Wednesday, May 09, 2007

This post is not about food

Hey everybody. I know this blog is supposed to be about food and all, but I had to post about this: Ben is a semifinalist in the Sundance Channel's "Big Ideas for a Small Planet" video contest! He and I spent the last couple weeks working on his entry, and now it's up on the website (2nd row from the top, all the way on the left) for all to see (and vote for)!

So, go there and vote for Ben! His idea is pretty great, and if he wins the contest, he gets $10,000 to go toward implementing it. It's a good thing!

VOTE EARLY & VOTE OFTEN*!!!!

*Well, once a day, anyway... :)