Fancy Berries
1 August 2008 by Jean Johnson
Actually, the real story today is about black cap raspberries–the berries my new neighbor Nick brought from his grandparents farmstead out in Sandy, Oregon. Black raspberries to match the black, gothic attire he sports. The berries were an unusual, delicious treat on cereal this morning, but wouldn’t you know, the photos were less than stellar. So we’ll have to limp along with the image above and these notes from two weeks ago:
The raspberry season is about over–at least on Grandpa’s vines–so I got fancy and invited the neighbors over. Some dark chocolate ganache, powdered sugar in the center, and a pitcher of cream served alongside. The ganache is a piece of cake. Melt an equal part chocolate into some cream, whisking until you’ve got something smooth to chill.
The Hot Chile Pepper Cookies surrounding the footed plate were fun too, and a real hit. That recipe’s a bit more complicated and coming out in Hippie Kitchen. Enough said here that it’s the red chile flakes that make these gems–not to mention the whole wheat pastry flour and good butter from mama cows who get out to pasture.
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2 Responses to “Fancy Berries”
Jean-
Wishing you the best on your book launch this month.
Just reading this website has changed my cooking. Quite a feat, as I have been cooking for over 30 years.
I am leaving the measuring spoons in the drawer and using the palm of my hand more. Recipes have become inspiration points instead of precise formulas. More often, I wander in my garden and let whatever is ripe and ready that day become my meal.
This week, when I was thinking I had nothing to eat, I thought of your measure-free philosophy and suggestions. So the last of the arugula, with leftover rice and black-eyed peas and a small amount of Canadian bacon became a delicious lunch.
I look forward to getting your book for more inspiration and because I like to support local writers.
Anne
Portland OR
By Anne T. on Aug 1, 2008
Thanks, Anne. Love your approach to rice and beans. A few greens here, a little flavor there, and we’re eating like savvy cooks around the world have for centuries. Deliciously, healthy, and affordably–not to mention that it’s an easy, ultrafast fix for the cook.
By The Cook on Aug 1, 2008