This weekend, I made this apple slab pie. It’s an enormous creation, replete with perfectly crisp fall apples and a buttery crust. It holds up beautifully for a crowd, with absolutely no worries about the filling setting up right. In this uncertain world it’s a fact that you can’t ever go wrong with a slab of pie. Try it. [Read more…]
now in season: leeks
Leeks, which have been arriving in our CSA share over the past two weeks, are a difficult sort, with unwieldy rubbery ends and tons of sand. But there’s also something wonderful about their flavor, like an onion but more buttery, and brimming with an earthy green-ness. Cooked well, leeks are supple and rich, and incorporate themselves beautifully into a host of classic fall dishes. [Read more…]
butternut squash and sweet potato hash
When I first moved to Charlottesville, Virginia after ten years in San Diego, I was kind of shocked. With the heat and humidity and small town culture, I felt profoundly out of my element. I hated it and wanted to move back to the west coast. But one day in late September, everything changed. The mugginess gave way to crisp air and unending deep blue skies. The chilly winds blew the first of fall’s colorful leaves. I shivered, bought a wool scarf, and fell in love. And this morning, looking up at another glorious fall sky and snuggling into my scarf, I’m reminded of why I love the east coast and its lovely autumn. [Read more…]
acorn squash polenta and happy to be home
Things got a little rough for us last Sunday night. Our 14 month-old went to sleep with a cold, and quickly took a turn for the worse. By 2 am, she was struggling to breathe and throwing up. A call to our doctor confirmed that we needed to head to the emergency room. Big sister took the news well, popped out of bed, and was waiting patiently by the door, shoes on, toys packed. We dashed out and, with a few dramatic moments, wrong turns, and scary stops along the way, made it to the hospital. After that, things got better. [Read more…]
parting with: tomatillos
Usually one of my favorite ingredients, it took me a while to get around to making something with tomatillos this year. And, as it was, I went right down to the wire. With the first frosts beginning to settle in upstate, tomatillos, and tomatoes for that matter, are only around for a couple more weeks (if that). [Read more…]