The owner of this great blog Heidi Swanson is an accomplished photographer and cookbook author. The photographs are amazing on this site. Her love of cooking led to an expansive book collection. She has had publications of her work in many major magazines. The main focus of her recipes are natural ingredients and whole foods. Great blog!
Bay Leaf Pound Cake
An impromptu road trip happened over the weekend. We hopped in the car and decided to drive south to Los Angeles. It felt great. I packed a small weekend bag, a single pair of shoes, a hot thermos of White Peony Bai Mudan, and a small cake. I think we've talked about this before, but I like the combination of road trips and cake. Tiny, tasty, unfussy, resilient cakes. The sort of cakes you can slice from with a pocket knife while taking in those little moments that make traveling by car instead of plane worth it. Like when you're looking at the sunrise illuminating the painterly palm-lined hills west of the interstate, or stretching in the bright sun at a rest stop. For me, the definition of a special occasion. This time I made the Bay Leaf Pound Cake from David Lebovitz's new book.
This is a moist-crumbed, beautifully perfumed pound cake. The bay is a lovely back note against a punch of fragrant orange. This is a cake that perfumes the entire house, and those of you who bake it will likely agree, the name of the cake in French captures its spirit better than in English - Gâteau Week-End Parfumé au Laurier Nappage à l'Orange :)
The only thing better would have been having David in my kitchen to bake it with me. xo -hContinue reading Bay Leaf Pound Cake...
Shredded Egg Salad
I bought some special eggs the other day. I mean, there are special eggs, and there are special eggs. I'm talking about the kind of eggs some people might feel compelled to roll their eyes at. But I had to buy them. Try them. Bring them home with me. And I wanted to do something straight-forward yet special with them. So as I drove back from the Saturday market - through North Beach, up the Fillmore hills, and down into Hayes Valley, I settled on egg salad. Not earth-shattering, I know. That was sort of the point. But the twist? I was going to shred the hard-boiled eggs on a box grater into a fluffy pile. I'd toss it gingerly with my fingertips working in a bit of salt and pepper, add a few herbs and whatnot, and not much beyond that. Well, maybe the tiniest dollop of creme fraiche or thread of olive oil, enough to add a hint of cohesiveness, but not enough to weigh the salad down. I was after an egg salad that was fluffy, light, bright, and vibrant. Nothing wet, damp, or heavy about it.
You're probably curious about the eggs. I was at the market, when a lovely, petite lady rolled up next to me with her cart. You could tell she knew exactly what she was after, so I stepped back and watched the scene unfold. She pointed straight at a mega-cooler behind the table, and asked if "any" were available. At that point I wasn't entirely sure what she was asking about, but the way she inquired insinuated she didn't always succeed. Now I know. That's where the eggs live -- when they're available. They are eggs from sprout-fed chickens. Think about that - sprout fed chickens. And they're perhaps the best eggs I've had (with the exception, perhaps, of the eggs I'd buy from the grandmotherly figure who would sell in the corner of the old Testaccio market in Rome). So, I wanted to do something special with them, but nothing too complicated. Nothing that was going to get in the way of the eggs themselves. And this is what I came up with. There might be times when the more standard approach to egg salad might be called for - smashing and chopping the eggs + a more enveloping dressing. But for now, I'm on the shredding bandwagon.
I like it straight. I also shredded some gruyere cheese on to a slab of toast and put that under the broiler for a bit (until the cheese bubbled and melted)....Topped that with the shredded egg salad. No complaints. xo -hContinue reading Shredded Egg Salad...
Green Curry Porridge
I thought I'd share another QUITOKEETO lunch with you today. This one in particular was a stand-out. It went something like this: a boisterous green curry porridge made with pan-toasted brown rice, spicy herb-packed green coconut broth, all punctuated with winter squash and lots of green onions. It's the kind of bowl that keeps you warm, and full, and happy - inside-out. I spent most of last week preparing for a shop update. One shipment I was particularly excited about was from India. For any of you who ever plan to go, or just want to day-dream about it, Fiona Caulfield's Love Travel Guides are hard to beat. The boxes of books actually smelled of saffron. I'm realizing the inventory is getting pretty low, but there are more on the way (if you hop on the list, I'll ping you when they come in). We also decided to dip our toe in the big pond, and started to ship to a few international countries - Canada, Australia, and the U.K. -- and hopefully more in the near future. Definitely a learning curve there. Thanks again for your patience on this front, it took longer than I'd hoped!
1. This is a shot of my Love Guides as I was packing for India, they're considerably more worn-in at this point, and with lots of adventures under their belts. 2. Some QUITOKEETO favorites in the wild, and a guest appearance by Herriott Grace tucked into the the corner. 3. An early round of international shipments, ready for their long journeys.
There's also this playlist. Hope you enjoy the porridge! xo -hContinue reading Green Curry Porridge...
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