Strawberry pie

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I went strawberry picking on Friday and had a bounty in the fridge. Unlike last year, when I worried about the fruit going bad in the fridge, it’s only been a few days and I already no longer have any left. By Sunday, the strawberries had disappeared into stomachs, mousse, and this pie. Really mostly this pie. Because of it, I need to go picking again. That’s not a bad thing, though.

This strawberry pie is actually pretty similar to the summer berry pie that I love to make around 4th of July. For this one, you make a sort of jam with strawberries that you then toss more strawberries into, and then you dump it all into a graham cracker crust. No baking (except the crust) and really minimal effort. It’s one of the best ways that I can think of to highlight the spring fruit– it’s not too sweet and retains a lot of the essence of fresh strawberries since they’re the main ingredient. Plus, it comes together in the time it takes to pick all the strawberries. Continue reading “Strawberry pie”

Asparagus revuelto

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You may have noticed that I’ve been making a lot of salads as of late, and you might be hoping that this trend stops, or is at least slowed a little, and I’m right there with you. I need to share some more exciting things rather than “vegetables this way.” It just so happens that I tend to eat a lot of veggies, and I’m always looking for new ways to eat them. Once it starts getting warm, too, I especially start to make dinner by sticking whatever is in the fridge on top of greens and calling it a meal. However, I’m yet again going to actively be working to have more diversity on this site. I’m sure the salad things won’t stop (I already have an idea of something that is really, really good for next week), but hopefully I’ll have more variety to share with you in the not too distant future.

Luckily for you, this recipe is for asparagus revuelto is a main dish (with veggies of course!) that works for breakfast, lunch or dinner, makes use of the lovely springtime asparagus popping up at all of the markets and grocery stores, comes together pretty quickly, and is absolutely delicious. It’s a pretty humble dish–any dish that’s main ingredient is eggs is pretty humble– but I wouldn’t hesitate serving this to any guests or even at a casual dinner party. The recipe below is only for two servings, but it’s easy to do some multiplication and make it for a crowd. Continue reading “Asparagus revuelto”

Patatas bravas salad

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Tapas are a really in thing. There are at least three tapas restaurants in Durham, and Durham isn’t at all a large city. Maybe they’re popular because they involve sharing, and we’re now in the epoch of the sharing economy, or maybe it’s because people like to try a little bit of everything, and you can easily order five or six tapas for two people, trying a good portion of the menu. I don’t know–all I know is that they’re popular. Continue reading “Patatas bravas salad”

Rhubarb compote

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I recently discovered rhubarb. I knew what it was, and I had some ideas about what it tasted like, but I’d never actually eaten it. I remember when I was little there was a patch of rhubarb in my parents’ backyard, but my mom cut it down because my dad and I wouldn’t eat anything that she made with it. Tasting it now, I understand why I didn’t want it as a child– I wanted all things sweet, and rhubarb, although it can be a little sweet if you dump sugar in it, is really tart.

Also, rhubarb is funny looking. Who expects something that looks like this to taste good? I see chard when I look at that picture, not something that will turn into a delectable spring treat. But when you simply chop up the pretty pink stalks, toss them with some sugar and a spoonful of water, and let it all boil down for several minutes until everything falls apart, it becomes something that you don’t want to stop eating. Continue reading “Rhubarb compote”

Warm asparagus- leek salad

asparagus4Woohoo for spring! You can now sit outside, put away the winter coats and extra layers, and enjoy the pleasure of pulling inchworms off of your clothes when you come in from outside and then watching them inch along on your finger.

You can also find ways to slide asparagus into at least one meal every day, as I’ve been attempting to do as soon as I realized that not freezing weather=asparagus season. Sometimes, I even eat asparagus more than once a day. Continue reading “Warm asparagus- leek salad”

Quick carrot and avocado salad

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Since I’ve been in this adjustment limbo, I’ve been slow to figure out when is a good time to cook, especially since I’d been abnormally exhausted after early mornings at the bakery. I’m a bit more accustomed, figuring out that going from one day off to three has given me so much time to work on this, and other things, and just relax, so I’m easing my way back in. If you can’t tell from this recipe, the process has been rather slow. Slow is better than nothing, though, and you can still eat well even when you don’t spend much time preparing a dish or a meal.

Continue reading “Quick carrot and avocado salad”

Changes and early birds

Dear my wonderful, respected and few (ha. ha. but true) readers: Sorry I left you in the lurch for a bit. I have a pretty legit reason though. See, for a while now, I’ve been trying to figure out what to do with my life and how to get there. That’s a pretty common thought among my peers, but it seems like it’s been an even more difficult journey for me than others I know. Part of that is because I have a BA in one of those rather general majors where you learn interesting stuff but you don’t really learn how to apply it in the real world or even where you can realistically get a well-paying (ie not unpaid internship) position in the field. I finally, officially, figured out my goals, creating several potential ways to spin them, several months ago, and I guess they don’t really have much to do with my degree– as one may expect, these goals involve food. I nervously pulled the trigger about a month ago, gave notice at my desk job, and have since slid into more hours at the bakery where I’ve been working weekends since October. Continue reading “Changes and early birds”

Pineapple and orange marmalade

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I know, I know. Spring is officially here, both by the calendar and the weather. There’s even some asparagus in my fridge, and it’s back onto my list of grocery store must-buys. But I can’t wait until next January to share this recipe for pineapple-orange marmalade when your grocery bags are bursting with citrus, although I just did some research on pineapple, and it’s actually in season right now– typically from March until July. So I take back any of the regrets I had about sharing something with ingredients that aren’t exactly in season– this is really perfect timing to make this marmalade!

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Indian coleslaw

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My dad and I have a penchant for the same side dishes: steamed or grilled broccoli, salad with honey mustard dressing, and coleslaw. I can say that my dad orders one of those things every time that he eats in a restaurant, and I probably do at least 50% of the time. We find foods that we like, and we stick to them. Continue reading “Indian coleslaw”

Pear and hazelnut frangipane tart

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There is a huge container of Nutella sitting in my pantry. It’s bigger than the biggest one in the store. In fact, it is this. Can you believe it? Is that enough Nutella? Well, I don’t want to be the person to say “Of course that is enough Nutella” because that’d bite me in the butt someday. I actually just found a giant 11 kilo (almost 25 pound) jar of Nutella online, so the huge amount in the pantry has been one-upped. But it’s still a lot.

I’m talking about Nutella because I think it’s the most common way that a lot of us have eaten hazelnuts. I can’t even think of a time I’ve eaten something that’s just hazelnut, not chocolate and hazelnut. Maybe hazelnuts aren’t a southern thing? Pecans definitely are a southern baker’s go-to nut, but they’re also sort of everyone’s go-to baking nut. Maybe I should try to help change this, though, because hazelnuts are awesome. Continue reading “Pear and hazelnut frangipane tart”