I hope this past week has gone well for everyone. Over here in Richmond we enjoyed a few decent days of weather and then it shot right back up there into the 100's with the heat index yesterday! Needless to say, I didn't turn the oven on.
But, in case the heat has literally kept you out of the kitchen,here is what was posted this past week on Gastronome Tart:
Taking advantage of this Summer's bumper crops by making a fresh squash salad. I had never eaten raw squash before, however, the dressing as well as the slices of pecorino paired with the toasted almonds made this a salad I will make time and time again.
Everyone needs to have some classics under their belt and biscuits is no exception. This recipe has given me redemption when it comes to biscuits. Perfectly flaky and they come out perfectly tall. The trick is in how you cut them. Besides, who doesn't love homemade biscuits? These are perfect this time of year to go with a fresh batch of peach jam.
Read all about Rob and my first peach picking experience in Charlottesville, VA at the Carter Mountain Orchard. Of course the first thing I thought of was making a pie with my loot when I got back home. Pairing it with buttermilk ice cream? Well, that was inspired by my trip to Craft restaurant in NYC last year. That night for dessert I had a trio of peach desserts that was paired with buttermilk ice cream. In an utter cliché, it "was to die for".
Gastronome Tart's Web Musings for 7.30.2011
I was so excited to come across this article! Although this is an old entry, I remember reading this several years ago in Bon Appetit and it has been my go to advice for picking wine ever since. A foolproof way for choosing wine brought to us by, none other than Andrew Knowlton (BA Foodist) One method for choosing wine is to stick with an importer you know. My favorite has always been Kermit Lynch Wine Merchant. Every wine from them has been fantastic. With that in mind, head on over and pick up a few tips on choosing the perfect wine for you. It's so simple with these few tips.
I have always been such a hardcore believer in Whole Foods. I truly have. Every time I walk in there, a wave of complete hysteria runs over me. Quick! Where is the Kombucha and coconut water? Why yes, I'll grab a shot of wheat grass as I'm shopping. Wow! Look at those passion fruits! I seriously could go on and on. Which is why this article completely grabbed my attention. Entitled Read a Disgruntled Whole Foods Employee's Epic Resignation Letter, this dude goes on and on about the bureaucracies of working at Whole Foods. While some of it is funny, some of it upset my tribe. And yes. We who frequent Whole Foods is a tribe. There is a certain understanding between us. So needless to say his bashing of their prepared foods section, was also uncalled for. Although I am a complete gastronome, I have enjoyed some of their prepared foods from time time. While not all of it has have been perfect, a lot of it has been mighty tasty if you ask me.
How many of us have issues making an omelette? Come on now. Fess up. Am I the only one who has had issues with such a basic dish? I know this isn't so. Especially after coming across this article on Saveur's website entitlted Learning to Make an Omelette. I have tried to master this for the longest time. Even pouring over tips in Martha Stewart's Cooking School cookbook. I have yet to master this, however, I'm glad that I'm not the only one. But, this recipe for an apple and brie omelette? Now that would definitely be worth the redemption.