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Poem on a Sunday

Poem on a Sunday

I thought that painting would be a good task today to keep my mind occupied--it turns out painting's quite the opposite. It is methodical in a lovely way, but it's also a large chunk of uninterrupted, alone time. Not really what I was looking for. But it was sunny and beautiful outside, the dogs were napping away, Gillian Welch was playing on my ipod speakers, I made a really foamy latte, and started priming...and that's how today played out. It was a nice break from sad phone calls, and talks and planning regarding Jean's service. I'm so looking forward to being surrounded by Jean's friends and family and all sitting around and finding comfort in one another. I'm looking forward to meeting her dear girlfriend Lauren, and giving her mom Ann a really, really long hug. I'm also terrified for the service to be over. Because-then what? Last night, I was digging through some old notes and things that Jean gave me over the past 15 years--and I came across Mary Oliver's book of poetry, New and Selected Poems (vol.1). In it, there's a poem called "The Summer Day."

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A Heavy Heart

A Heavy Heart

As a relatively new blog, I struggle sometimes with its identity: only recipes? Restaurants, too? Will I bore people with cookbook reviews? And I really struggle with how to incorporate personal writing. I gravitate towards personal writing naturally, but sometimes as a food blog, it seems out of…

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Old Fashioned Peach Jam

Old Fashioned Peach Jam

The availability of good peaches is starting to wane...but not completely. Summer's not quite over yet in California. To buy fruit for canning (or anything, really), my new trick is to go to the farmer's market around 12:30. This is the magic time when vendors start putting things on sale. I love supporting local farmers, but I also love saving a few bucks. So this jam was my first do-it-myself batch. You may remember I wrote about a jamming class I took last month where we made a wonderful strawberry jam, but we did it in a class environment with an instructor readily available for each question on consistency, timing, and processing. This afternoon, it was just me and Oprah. But I set out confidently--in fact, I broke the first cardinal rule that Jordan Champagne told us that night in class: as a beginner, never mess with the recipe. There are important PH considerations with canning, and usually with jams you're o.k., but you need to understand the necessary proportions of sugar to fruit before you start playing around. But every recipe I found had equal amounts fruit to sugar, and I hate overly sweet jam. But I also hate sugar substitutes and am really attracted to jams that don't use pectin. There's something about the old fashioned 'simmer and stir' method that just feels right. So I researched numerous recipes, and decided to take down the sugar content and increase the amount of lemon juice...and voila: a chunky, delicious peach jam.

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Raspberry Pear Pandowdy

Raspberry Pear Pandowdy

This dessert came to be for a few reasons. One: it's the first day of fall and this seems like the perfect bridge-into-autumn dessert, using late summer berries and incorporating Bosc pears from the farmers market. Two: I've been awfully into rustic, free-form desserts lately. Recently, Linnea was up in Sonoma--ambling around the square with her mom--and brought home a book called Rustic Fruit Desserts by Cory Schreiber and Julie Richardson. Both are from Portland, OR and Julie owns a little small-batch bakery there by the name of Baker and Spice. She started out selling her tarts and crumbles at the farmers market...and business grew. I can see why. There's just something nice about unfussy desserts with a reliable crust that showcase beautiful, seasonal fruit. The ingredients are simple: mainly butter, sugar, buttermilk, eggs, and fruit. And the method almost seems intuitive, as if you're keying into something that people have been doing the same way for years and years.

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Too Many Balls in the Air

Too Many Balls in the Air


I’ve been feeling a little guilty when I think that almost a week will have gone by before I post again…no interesting recipes, certainly no macarons. I’m catching a flight tomorrow to Seattle (kind of a spontaneous decision) to attend the FoodSnap photography seminar. I’m…

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The Thanksgiving Table

A Top Contender

A Top Contender

Today is a different kind of day. Usually posts on this blog come about with the narrative and I manage to squeeze in a recipe. But sometimes when you really stumble upon a winning recipe, it speaks for itself. We'll likely make these beans for Thanksgiving this year. They're one of those simple stunners that you initially think couldn't be much of a thing. And then they come out of the oven all sweet and withered and flecked with herbs. You try one and you realize they are, in fact, a pretty big thing. 

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Brown Butter Sweet Potato Pie with Kamut Crust

Brown Butter Sweet Potato Pie with Kamut Crust

I always force myself to wait until after Halloween to start thinking much about holiday pies or, really, future holidays in general. But this year I cheated a bit, tempted heavily by the lure of a warmly-spiced sweet potato pie that I used to make back when I baked pies for a living in the Bay Area (way back when). We seem to always have sweet potatoes around as they're one of Oliver's favorite foods, and when I roast them for his lunch I've been wishing I could turn them into a silky pie instead. So the other day I reserved part of the sweet potatoes for me. For a pie that I've made hundreds of times in the past, this time reimagined with fragrant brown butter, sweetened solely with maple syrup, and baked into a flaky kamut crust. We haven't started talking about the Thanksgiving menu yet this year, but I know one thing for sure: this sweet potato pie will make an appearance.

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Bring the Happy

Bring the Happy

It has begun. Talk of who is bringing what, where we'll buy the turkey, what kind of pies I'll make, early morning texts concerning brussels sprouts.  There's no getting around it: Thanksgiving is on its way. And with it comes the inevitable reflecting back and thinking about what we're thankful for. And about traditions. The funny thing about traditions is that they exist because they've been around for a long time. Year after year after year. But then, one Thanksgiving maybe there's something new at the table.

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For You, With Thanks

For You, With Thanks

I didn't expect green beans to bring up such a great discussion on traditions, sharing of poems and how a piece of writing can linger with you. So thank you for that. Your comments pointed out how important people and place are and how food takes the back seat when it  comes right down to it. Even if you feel quite warm towards Thanksgiving and are looking forward to next week, reading about recipe suggestions and meal planning online and in magazines can start to feel tiresome right about now. Why? Because I suppose when it all comes down to it, in the big picture it doesn't matter what we all serve anyway. Next year, you likely won't remember one year's vegetable side dish from another. What you'll remember are the markers that dotted the year for you: whom you sat next to at the table, a toast or grace, and the sense of gratitude you felt for something -- large or small.

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How to Break a Thanksgiving Tradition

How to Break a Thanksgiving Tradition

I got a text from my mom the other day that read: demerara sugar? I responded back with a question mark, not sure what she was referencing. It turns out she was experimenting with a new pie recipe that called for the natural sugar and wasn't sure why she couldn't just use white sugar as that's what she's always done in the past. A few days later we talked on the phone and she mentioned she'd let me take charge of the salad for Thanksgiving this year as long as there was no kale. No kale! And I wanted to do the mashed potatoes? Would they still be made with butter and milk? In short, we're always willing to mix things up in the Gordon household. Whether it's inspiration from a food magazine, friend or coworker, either my mom or one of my sisters will often have an idea for something new to try at the holiday table. But what I've slowly learned is that it can't really be that different: there must be pumpkin pie, the can of cranberry sauce is necessary even though not many people actually eat it, the onion casserole is non-negotiable, the salad can't be too out there, and the potatoes must be made with ample butter and milk. And while I was really scheming up an epic kale salad to make this year, there's a big part of me that gets it, too: if we change things too much we won't recognize the part of the day that comes to mean so much: the pure recognition. We take comfort in traditions because we recognize them -- because they're always there, year after year. And so today I present to you (mom, are you reading?): this year's Gordon family Thanksgiving salad.

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Butternut Squash Lasagna with Sage Tofu Ricotta

Butternut Squash Lasagna with Sage Tofu Ricotta

We recently had our favorite day of married life yet. When I tell you what it consisted of, you may worry or chuckle. Sundays used to be sacred in our house in the sense that it was our one day off together. We'd often read the paper, get a slice of quiche at Cafe Besalu, or take walks around Greenlake or Discovery Park. But now Sundays are generally when I work the farmers market for Marge Granola, and Sam helps me set up and take down each week, so they've taken on a very different feel, one more of work than leisure. So a few months ago, after mildly panicking that we no longer had any routines or days off, we reclaimed Saturdays as 'the new Sunday' and last weekend set the bar pretty high. The day began really cold: in the high 20's and graduated, eventually, to the 30's. We decided it'd be nice to just stay inside; Sam had a little work to do and some letters to write. He had a few articles he'd been wanting to read. And I'd been thinking about this lasagna recipe, so I puttered around the kitchen roasting squash and slicing garlic. The afternoon ticked on slowly. Sam made us baked eggs for a late lunch and I tried unsuccessfully to nap. I think it was the calmest we'd both felt in a long time. I'm lucky to have found a man who loves spending time at home as much as I do. While we both love going out to see friends, traveling, and having people over to our place, we also gain the most, I'd say, by doing simple things around the house -- straightening up, making a meal. organizing records or books or photos.  Especially in this season of cold temperatures and early-darkening skies, it's what I crave the most. And last Saturday closed in the best of ways: we opened a bottle of "wedding wine" (thanks to my neurosis and fear we'd run out, we over-ordered wine when planning for our wedding) and dug into generous slices of this very special vegetarian lasagna, a hearty layered affair with caramelized onions, a sage-flecked tofu ricotta and a simple, savory butternut squash purée.

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Megan’s Picks

Smoked Salmon and Crème Fraîche Tart with a Cornmeal Millet Crust

Smoked Salmon and Crème Fraîche Tart with a Cornmeal Millet Crust

It's been a uniformly gray and rainy week in Seattle, and I'd planned on making a big pot of salmon chowder to have for the weekend, but then the new issue of Bon Appetit landed on my doorstep with that inviting "Pies for Dinner" cover, and I started to think about how long it's been since I made my very favorite recipe from my cookbook, Whole Grain Mornings. I'm often asked at book events which recipe I love most, and it's a tough one to answer because I have favorites for different moods or occasions, but I'd say that this savory tart is right up there. The cornmeal millet crust is one of my party tricks; when we need a quick brunch recipe, this is what I pull out of my back pocket because it's so simple and delicious. This is a no-roll, no fuss crust with a slightly sandy, crumbly texture thanks to the cornmeal, and a delightful crunch from the millet. In the past, I've used the crust and custard recipe as the base for any number of fillings: on The Kitchn last year, I did a version with greens and gruyere, and I teach cooking classes that often include a version heavy on local mushrooms and shallot. So if you are not keen on salmon or have some vegetables you're looking to use up this week, feel free to fold in whatever is inspiring you right now. Sometimes at this point in winter that can be hard, so hopefully this recipe may help a little. 

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