Bread of the Month: Gobbling a strawberry cobbler

Sometimes, it’s good to see red. Strawberry red, that is. Spring months usher in that beautiful ruby across California fields and farmers market tables. This year, with all the rain, the berries are big, beautiful and bodacious, and you make room in your life/schedule/oven/fridge for any and all ways to use them.

A couple of . . . → Read More: Bread of the Month: Gobbling a strawberry cobbler

Guest Kitchen: Presenting Pavlova to a ballerina

When I first began conversing with Al Dente Floyd at work, he gave me his mother’s phone number, saying, “Since you do the food thing, you might want to talk to her — she has a lot of recipes.”

But, he admonished, “Whatever you do, DON’T talk to her about the ballet.”

What?!?!

Al Dente . . . → Read More: Guest Kitchen: Presenting Pavlova to a ballerina

Bread of the Month; Shifting on shortcake

The strawberry shortcake I grew up with and loved was always more cake than short. That is, a golden vanilla layer cake like those found frosted for birthdays, but without the icing, soft and fluffy, easily absorbent of all the succulent red strawberry juices circulating over and under it.

I think this is the . . . → Read More: Bread of the Month; Shifting on shortcake

Bread of the Month: Considering a muffin with flax appeal

I’m not sure where flaxseeds currently sit among the healthy food trend “it girls.” For awhile, it was nearly insisted upon to put flaxseeds, flaxseed oil, flaxseed meal or some other interpretation in nearly everything, from cereals to smoothies to breads. I believe now that chia seeds are claiming more attention, but I don’t keep . . . → Read More: Bread of the Month: Considering a muffin with flax appeal

Bread of the Month: Planning tea -- and scones -- for two

Sometimes I get weird ideas. Actually, I get weird ideas most of the time, but I only act on a portion of them. When I decide to act on one of my curious notions, it’s as if I’ve signed a contract…it’s odd. I am as unyielding on myself as if the world expected me to . . . → Read More: Bread of the Month: Planning tea — and scones — for two

Handling pies of petite proportions

As stone fruits, berries and even apples come into season (their true season), one realizes it is also the dawning of pie season. We tend to link pies to Thanksgiving most often, but it is the heart of summertime that pies, made bursting with fresh fruit in season, are at their zenith of flavor . . . → Read More: Handling pies of petite proportions

Bread of the Month: Lightening blackberries with lemon

I tend to disregard blackberries. These dark beauties are certainly worth my attention, yet I find myself more likely to veer toward strawberries and blueberries, the brighter and seemingly more versatile of the berry world.

It’s not that I don’t find blackberries delicious; I do. Sweet and less tart than a raspberry, they are laden . . . → Read More: Bread of the Month: Lightening blackberries with lemon

Jamming with ripe berries

Back in the day, which is really only an arm-length back, a generation or two, ladies “put up” vegetables and fruits in an ongoing summertime ritual as the produce came to fruition in their gardens and orchards. By fall, cellar shelves were agleam with shining jars of jewel colors, the “fruit” of their efforts. . . . → Read More: Jamming with ripe berries

Telling of two strawberry tarts

I’ve become quite fond of mini desserts. Diminishing the size of a sweet also reduces the guilt, and there is actually ample satisfaction in just one bite. Plus, a mini donut, cake or pie is just so darn cute. I believe this has something to do with the recent cupcake craze…cake, by the cup, is . . . → Read More: Telling of two strawberry tarts

Eating the Heart (out) of Ireland

Let me begin by saying that gooseberries – would you believe – are hard to come by. In my quest to find this rare fruit, I heard tell that fresh gooseberries are actually available in season in the Bay Area at the produce market called the Berkeley Bowl, but that would mean I would have . . . → Read More: Eating the Heart (out) of Ireland