While cleaning out my fridge, I found this jar of pickled ramps that I prepared at the end of April (when ramps were in season…). While it may not be pertinent to the summer harvest, I still enjoyed making these photos and the shoot that accompanied it, and am sharing them here.
For ingredients and instructions on how to make these addictive pickled ramps, head on over to my piece at EatBoutique.com.
Okay folks! It’s time for a giveaway! I have a pair of tickets to attend this Saturday’s Eat Boutique Holiday Market in Boston, Massachusetts!
I had such an amazing time visiting all of the different vendors and authors at the Eat Boutique Market last year, I thought I’d give the opportunity to one of you lucky folks! This year’s venue is much bigger than last – and it is going to be filled with samples, workshops, tastings and plenty for you to buy for yourself and your holiday list!
You only need to do TWO things to be entered to win!
1) Follow this blog (if you already aren’t) by using the box in the sidebar to the right.
2) Leave a comment below. (Maybe about your favorite local/handmade/homemade product?)
That’s it. You’re entered!
You have until 9PM Thursday December 5th to enter and the winner will be randomly chosen by an online sweepstakes generator and notified by email on Friday.
You want an extra entry?! Okay. Follow @petrelis on Twitter and tweet about this giveaway to your followers. Boom! You’ve just doubled your chances.
(Below are some of the photographs I’ve styled and used in my posts for EatBoutique.com.)
I know I still have to update my reupholstery project progress. Until then, here’s a post and some photos I did for Eat Boutique. It features the amazing creations of EHChocolatier out of Somerville, Mass. You’ll be able to experience them in person at this year’s Eat Boutique Holiday Market in Boston in about two weeks!
I have heard great things about EHChocolatier for quite some time now, but had yet to experience their products first hand. It took me a while, but now I understand why everyone who enjoys quality chocolate is so excited by this maker.
The assortment of bonbons and confections available from this Somerville, MA operation are as appealing to the mouth as they are to the eye. Just one glance at any of the products offered by EHChocolatier, and you can tell you are in for a rewarding experience.
These chocolates are made with love, which gives each of them a unique glow one can see and taste. When discussing the business with Elaine Hsieh, cofounder of EHChocolatier, I inquired about her favorite product to produce and/or consume. Her response -“ Egads, that’s a difficult question to answer!” - sums up the product line and its appeal. She went on to say that “All of our products are especially delicious when they’re still a little warm and just made. I never tire of making ganaches and watching them come together through all the different stages while I’m stirring along. It’s a thing of beauty and it never gets old.” Her passion clearly carries over to the final products.
Find out more about the Eat Boutique Holiday Market and EHChocolatier by using this link!
We had already made a tasty dish this week utilizing a pint of tomatoes from our CSA box from Saltbox Farm in Concord. There was still another pint waiting around the kitchen, nearly a week later, with not much inspiration to be found for it.
I was flipping through Jennifer Perillo’s book Homemade with Love for dinner ideas and found a simple recipe for slow-roasted tomatoes. I headed into the kitchen, grabbed the tomatoes and sliced them up. After following her simple instructions, I had a warm dish of late summer perfection to devour.
While the tomatoes were roasting in the oven, I ran out to the store for bread, apples, pears and fig jam. Oh – and cheese – Herve Mons Morbier; Emmi Gruyere Reserve; and Les 3 Comtois Comte. The tomatoes have definitely won out as the favorite cheese and bread compliment this evening. I am surprisingly full with nearly half of the cheese still remaining – quite an oddity in my presence.
The recipe, courtesy of Homemade with Love:
- 1 pint grape tomatoes, cut in half
- 1/4 cup extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
- 6 sprigs fresh lemon thyme, chopped
Preheat oven to 250 degrees. Add everything to an 8-inch square baking dish and toss. Adjust seasonings to taste. Bake until tomatoes are slightly collapsed and tender, about an hour. Enjoy warm or store in fridge for up to two weeks.
I sometimes forget how a few simple ingredients can come together to make a dish that truly stands out. This is one of those recipes, and I would like to thank Sara Forte for bringing this to my attention in her cookbook of delights, The Sprouted Kitchen – a tastier take on whole foods.
I try and utilize fresh ingredients which haven’t traveled too far as often as I can. This recipe called for fresh strawberries, and there are plenty of berries around this time of year. Another main component of this unusual (amazing!) take on a quesadilla is goat cheese, which is another locally produced item that is fairly easy to find. Pair those with leeks, mozzarella and brown rice tortillas, and you’ve got the makings of a memorable treat.
Leeks and strawberries and goat cheese? Yes, they do work together. Each of these ingredients has its own distinct flavor characteristic which manage to meld together in such a way that you are left wondering why you haven’t ever put these together all at once before. (It may also lead to run-on sentences.) I’ve had similar flavor combinations in the past and called on those examples to tell myself that this would be amazing. It was, and much more than I was hoping for. Are you feeling reassured yet?
For more, head over to the rest of my post at EatBoutique.com
Maybe it just occurs in my kitchen, but I’ve noticed a small collection of condiments rapidly taking hold over the shelves on my fridge door. Horseradish, chutney, peanut sauce, relish, and mustard – just to name a few of the residents. Looking more closely within the mustard neighborhood, I decided it might be time to try creating my own mustard. It’s really quite a simple process, and the customization opportunities are only limited by what you can come up with in your head.
I searched through my spice rack to see if any inspiration would develop, and then I came upon the caraway seeds. I added the seeds to a traditional mustard recipe and what developed was a spicy mustard with a rye bread familiarity. This would be perfect for both creating a filling reuben or for something more simple, such as dipping fresh baked pretzels.
Giving the flavors a day to settle in gave this mustard a completely different vibe. It went from a subtle tangy kick to an all out spicy attack on my taste buds, which I must say I enjoyed wholeheartedly. The level of heat you prefer can be negotiated. If you want a spread that is less spicy, do not grind the mustard seed too finely. The more you grind the seed, the spicier your mustard will become…
For my recipe, head over to Eat Boutique!
Since my garden has an aversion to allowing squash plants to thrive, spaghetti squash, luckily, is easy to obtain throughout the fall and winter in the produce section. There are countless ways to use the meat of this squash – bakes, au gratins, pancakes, etc. – however, the purest way to enjoy it is to simply slice it in half and bake.
Once you scoop out the seeds, place in the oven and cook for about an hour. In the meantime, you can chop up some of your favorite herbs, combine them with butter and have them ready and waiting when the squash is out of the oven.
The presentation is always lovely and is another added perk of this squash variety. Plate it with some fresh baked corn muffins and roasted Brussels sprouts for a healthy and filling meal. If you know other ways to utilize spaghetti squash in a recipe, please share in the comments below.
Click here for the recipe on my post at Eat Boutique!