A New Look + The Winter Market

It’s done! Nearly eight years after starting this blog, I gave it a major design overhaul last week! And thank goodness; I just couldn’t look at that raggedy old thing any longer. My lack of anything resembling technical knowledge kept me from tackling it for all those years, but I figured I’d give it a stab, because how hard could it be with one of WordPress‘s highly-praised themes? But still, I couldn’t do it alone, so here’s a big thank you to Gil for setting up a test site and to our friend Jason, who helped me get this behemoth up and running yesterday.

There are a few new features here that I’d like to tell you about. First of all, there’s a top nav to help you get around and a proper home page with some fun features! I’ll likely add some functionality to it in the future, but for now, you can find recent blog posts as well as projects there. Think of the Projects page as a portfolio-lite; it has a few selected images from projects I’ve worked on (mostly cookbooks) along with descriptions and external links to each. To see more of my photography, just click on the Portfolio link in the top nav.

You can sign up to receive an email when new posts are published by using the subscribe box in the blog side navigation or in the footer. Connect with me on social media via the links above the main logo or write to me (I’d love to hear from you!) from the Contact page. There’s also an honest-to-goodness About page now; I figure it’s about time you know a little more about me, and maybe see a picture, even.

Anyway, take a look around — I hope you like what you see! (And if something isn’t working, please let me know.)

Now for some food!

I’m not sure why I gave up the Farmers’ Market Feast series when our weekly market moved to a monthly one over the winter because I never miss one, even though I don’t get to load up on local vegetables at it. So this is my inaugural Winter Market post, and also the last until November because I’ll be back to a weekly schedule in May! Hooray!

Aged Goat's Milk Cheese @ Minimally Invasive

This lovely specimen of aged goat cheese comes from our friends at Edgwick Farm. There was a bit of give around the edges which promised a creamy interior; it was all I could do to hold off from cutting into it before taking this shot.

Aged Goat Cheese @ Minimally Invasive

Just look at that gooey loveliness! The slight goatiness was offset by a drizzle of local honey from Nina’s Red Barn Farm. I’ve consumed a little over half of the cheese in the past two days, which is why I don’t buy it too often; I simply can’t resist the temptation it throws my way.

Roasted Mushrooms & Egg @ Minimally Invasive

Now this little slice of heaven was my Sunday morning breakfast. In my 20s I really loved brunch or brunching; it seemed like such a civilized way to start the day and served as a good excuse to have a bloody mary at an outrageously early hour. (So naughty!) But after years of consuming lord knows how many mediocre egg dishes and entire fields of lukewarm fried potato chunks, I realized I really was in love with the idea of brunch. Now that I’m older, I find I can make a better meal than most brunchy restaurants offer, so it’s a good excuse to indulge.

Roasted Mushrooms & Egg @ Minimally Invasive

Wiltbank Farm is new to our market, selling flavorful oyster and shiitake mushrooms. I wanted to feature the oysters without much interference, so I tossed the mushrooms with some olive oil, a hefty amount of thyme and red pepper flakes, salt & pepper and threw in a few whole garlic cloves for good measure. After 15 minutes on a roasting pan in a 425 degree oven, they were deliciously schlumped and caramelized, so I smashed the garlic cloves into a paste, tossed the paste with the mushrooms and the angels sang.

This was an ideal nest for a perfectly fried duck egg from Edgwick Farm. After trying them for the first time this weekend, I feel sure they’ll be on the menu for as long as I can find them. The flavor isn’t so different from a chicken egg, but they’re much more substantial, and if you’re a yolk lover like I am, you’ll love the ridiculous size of these. I felt I ate like a queen.

And here’s a little yolk porn, just cuz. Have a great week!

Yolk Porn @ Minimally Invasive

Cassoulet of Anger and Acceptance

Lots of emotion went into this dish.

Anger (This weather is pissing me right off.)

Hope (Something comfort food-y would give The Finger to this snow!)

Dejection (But said snow has made it impossible to drive to the store.)

Acceptance (Maybe I’m stuck, but there must be odds and ends around here that’ll do.)

That’s really the four-stage story behind this cassoulet — the product of snow and laziness.

Looking around the general kitchen area, I spied with my little eye:
lamb shoulder cubes
1 beef shin bone
Rancho Gordo flageolet beans
World Spice Merchants‘ Herbes de Provence (with lavender)
…and enough tomatoes, onions, garlic and beef stock to fill in the blanks

And that was it. I called it cassoulet, though I make no claims to authenticity.

——————————

Hard to believe that in just a few months we’ll go from this…

to this…

Spring can’t get here fast enough. I’ll even leave behind my precious cassoulet for it.

recipe after the jump

Continue reading “Cassoulet of Anger and Acceptance”

Almost heaven, New Jersey…?

091115_sunset1

Sure, I moan about missing summer, but a sunset like this makes it easier to consider the glass half full — the stripped-down trees guarantee an unobstructed view of any late afternoon glory that comes our way. (As always, click on the images to see the larger view on flickr.)

091115_sunset2

Pastalaya, crawfish frittata, buffet at Pancho’s

The Hank Williams classic updated for 2009, which is a roundabout way of saying I spent last weekend visiting family in Des Allemands for my nephew’s 7th birthday. The food was terrific (as usual), and the company even more so, though the birthday boy completely ignored his auntie. Oh, well. That’s a little boy for you.

I didn’t take many pictures this time around, but did manage to snap this one, which is quickly becoming a favorite:

090613_deighton
My new cousin, who couldn’t quite decide about me.

While I was away, Gil and The Ambassador stopped by the farmers’ market to pick up a few things for me, but I didn’t have a chance to use all of the spinach and arugula during the week. After getting fresh supplies this Saturday, I decided to use the week-old produce in one shot with a pesto to go with some leftover whole wheat pasta. It was all very free-form, but here’s how it went.

I toasted two handfuls of walnuts until they were warm and fragrant, then put them in the food processor to cool while I worked on the the rest of the pesto.

090613_walnuts_processor

After they’d cooled somewhat, I pulsed them with a clove of garlic until the whole thing smelled like heaven, assuming your idea of heaven is warm walnuts and garlic.

090613_walnuts_garlic

I added about one part spinach to two parts arugula, filling the bowl of the processor twice before pulsing; that’s the amount of the greens I had on hand, but you can adjust to taste.

090613_pesto

There was also quite a bit of Parmesan, good olive oil, zest from 1/2 lemon, and salt & pepper, all blended together until I was left with a satisfyingly bright green mess.

090613_pesto2

Which, when tossed with leftover whole wheat pasta, became an easy, light lunch, perfect for the oppressively humid day.

090613_pestopasta

Rufus after the jump.

Continue reading “Pastalaya, crawfish frittata, buffet at Pancho’s”