For me, the holidays scream decadence, and decadence to me means butter and crust and rich ingredients, like pesto, pâte sablée, and ricotta cheese. For the first days of October, The Kitchn had a “baking school” where participants would get an email in their inbox every business day with a different baking challenge. When I heard of this pâte sablée, I instantly started drooling and couldn’t wait to try to make one! Mushrooms, shallots, and pesto were calling my name for this decadent, savory tart!
My beautiful friend, I have got something completely magickal for your today! I’m sure you’ve wondered at one point or another where your food comes from. I do constantly, and at the same time, I think it is something that we’ve become so removed from in our Western culture. When we think of what we are going to eat for the week, thoughts of the grocery store or restaurants enter the mind. These come from the current state of our culture, and none of them lead back to nature, precisely where our food comes from.
California grows so much of the nation’s crops it’s ridiculous. California “produces nearly half of U.S.-grown fruits, nuts, and vegetables and nearly a quarter of the nation’s milk and cream,” according to a Drought Impact Study by UC Davis. California exports to almost 150 countries – 2/3rds of those exports go to four main destinations: Canada, the EU, Mexico and Japan.
I know Christmas seems so far away as of this moment in time, and Halloween is literally right around the corner, but I bring this recipe to you today to plant the seed for your Christmas baking! One can never be too prepared, and having everything organized before December will ensure that your holiday will go smoothly, and you’ll actually be able to ENJOY YOURSELF during the season. What a concept, eh?
When I finally moved out on my own, I somehow got a hold of a Franklin Mint catalog, and what I saw inside delighted me! Daggers and swords adorned with dragons, castles, and jewels were so beautiful and irresistible that they birthed my love of them. I ended up collecting a few of those decorative pieces, and that love of knives seamlessly transferred into the kitchen when I started cooking regularly for myself.
When Doug from The Kitchen Professor approached me about writing a guest post all about knives, I was delighted! He has a wealth of information here of which everyone should take heed. Loved knives makes for a happy kitchen! Without further ado, I’ll pass it on to Doug!
“I always wanna get fancy!” I tell one of my foodie colleagues on Twitter this afternoon. It’s true. I can never leave well enough alone and have to get fancy with everything. What can I say? I love creating, and pushing my own boundaries with food. Sometimes it works, sometimes it doesn’t, but what I’m learning more and more is that the true art lies in restraint and focus. (more…)