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layout overhaul! 2007-03-06 03:44:06 So, you may have noticed that things keep changing in foodgeek-land. The foodie decided that he wasn’t happy with the look and feel of our old theme, so he started browsing for some other theme options. After a few tries we settled on this one, because we liked the extra edge room of three columns, and the clean look of the rounded sidebars.
Since on top of being a food geek, I am also a computer geek, I spent some time tweaking the layout
to fit what we wanted to do with it, and what you see is the mostly final result. You can expect a few more minor changes as we come up with some final touches, but hopefully this is what we’ll be sticking with!
So what do you think? We are very open to feedback and suggestions!
macaron madness (a trip to the lab) 2007-02-28 18:17:11 Macarons are a strange pastry. They are comprised of three ingredients: almond powder, egg whites, and sugar, yet they can cause so many problems. I would say there’s at least a 15% chance of me screwing up a batch each time I make them. I figured I should do some research on what happened to my current batch in hopes to never let it happen again and, as a bonus, I will share it all with you.
First off we’ll start with my basic Macaron Batter.
115g almond powder
140g powdered sugar
90g egg whites
60g granulated sugar
I have been using this as the basis for all of my flavors. Checking various recipes over the web and scaling it appropriately, it seems like my recipe is a bit off which could be a problem. I seem to have less eggs and less powdered sugar than most other recipes. Here’s what I believe the recipe should look like:
100g almond powder
200g powdered sugar
120g egg whites (4)
65g powdered sugar
If you would like, you can easily add a few grams of flavoring, ch
potluck pastries 2007-02-24 12:44:49
Last week, the eater invited me to her bridge potluck party. She requested that I make a dessert to bring along, since that’s what I seem to do. She gave me one day’s notice so I had to be resourceful. Luckily, for me, I had a chiffon cake in the freezer that just needed a filling and some decorations. I wasn’t happy with just that, so I offered up a bonus dessert of Swedish Profiteroles.
Everyone seems to like profiteroles. Light, airy, filled with cream; how could they be any better? The Swedish variety is topped off with a small disc of short dough before they are cooked. The end result is an even crispier, sweetened top, and an interesting look and texture. They have the added benefit of not needing to be glazed so they were perfect. Bake and fill, it couldn’t have been any easier.
I’m never happy just making any old pastries, so I had to spice things up a bit. I decided I would fill both the cake and the pastries with what my pastry teacher would hav
goat cheese and beet tortelloni 2007-02-20 21:26:25 I haven’t quite gotten the hang of this whole blogging regularly thing, and have not been keeping up on my part of the writing! I have, however, continued to get to eat a variety of wonderful creations that the foodie has made. One of these a few weeks ago was Goat Cheese and Beet Tortelloni.
We had gotten beets in our CSA delivery, so the foodie was looking for something to do with them. Being the continuously creative chef that he is, he saw goat cheese
in the fridge and decided that goat cheese and beets would pair well together in a pasta dish. I wish I had his knack for thinking of delicious food combinations, but I think that’s why he is the foodie and I am the eater!
Beets tend to make wonderfully colorful dishes, and this one was no exception. The beets in this recipe hide inside the pasta, so a pureed beet sauce added the beautiful deep red color.
Goat Cheese and Beet Tortelloni
Filling:
2 medium sized beets
4 ounces goat cheese
2 tbls bread crumbs
zest of 1/2 a
muffin monday!!! 2007-02-20 02:01:55
There’s another food event happening over at Elena Ho’s place, experiments: Muffin Monday. Elena has provided a basic muffin recipe for this purpose and suggested some modifications. I decided I’d switch up a few ingredients here and there and add a few of my own.
Coconut is the main theme here. I decided to replace both the milk and the vegetable oil with their coconut parts, coconut milk and coconut oil. I also added some dessicated coconut to the batter and some sweetened shredded coconut for the muffin tops. I finished it all off with some macadamia nuts. I didn’t really mess with too much and everything came out as expected.
Here’s my contribution:
Coconut Mac-nut Muffins
2 Cups All-Purpose Flour, sifted together
1½ tsp Baking Powder, sifted together
1 tsp Baking Soda, sifted together
½ Cup Desiccated Coconut
½ Cup Macadamia nuts chopped
1 Cup Caster Sugar
2 Eggs
1 tsp vanilla paste
½ Cup Coconut Oil
½ Cup Coconut Milk
½ Cup Sweetened Shredded
wednesday is CSA day 2007-02-15 12:42:29 Valentine’s schmalentine’s…its CSA day in foodgeek land!
The food geek household is a member of a community-supported agriculture program. We buy shares in a local farm and in turn, we get locally grown veggies, share in the bounty of the harvest, and also assume some of the risks of farming. We think it’s a good deal and it helps keep small farms alive.
My veggies get delivered every Wednesday. Fresh, organic, mostly local produce are delivered to my door from Seabreeze Organic Farm. When I open the door on Wednesday it always feels like the unveiling of the secret ingredient on Iron Chef. You see, with a CSA you don’t get the same things every week; you get what’s in season.
San Diego has a twelve month growing season but you can definitely get a sense of the seasons with each delivery. Winter brings root crops like beets, potatoes, and turnips while summer brings tomatoes, summer squashes, and corn. Greens of all types seem to be the only year-round constant. We can alw
veggies and pot pies 2007-02-10 11:13:13 I work nights. I’m working while the rest of the normal world is having fun, going out, or just sleeping. These late hours aren’t very conducive to gourmet foods or even take-out, so sometimes I’m guilty of bringing something frozen to work (gasp! The horror!). Yes, even the foodie will partake in frozen, microwaved dinner.
Thursday night I brought a pot pie to work. I didn’t completely sell out, it was an Amy’s Kitchen country veggie pot pie. They’re pretty good, organic, and they keep me from the fast food evils of working nights. While I was eating this, I realized I could easily make my own, better version. Friday night, I concocted my own organic veggie pot pie. It only took a few things: fresh, local veggies from the CSA, some leftover homemade quick puff pastry, and a bechamel sauce. The eater ranked it as ‘yumyumyum’.
Jef’s Kitchen SD County Vegetable Pie
This is my take on Amy’s Kitchen Country Veggie Pie. I used up
nothing to see here… 2007-02-01 14:39:29 Two months of posts finally in the book! I wasn’t sure we could keep it up this long, but we endure. The eater is still a bit lazy shy to post, although she is dutifully keeping up her eating duties. If you’re keeping score on who’s posting more: Eater - 3 Foodie - 7. (I’m winning! o/)
We’re taking a short break because&hellip
;It’s vacation time for the foodgeek household. The dog is off to Alpine Dog Ranch and the eater and I are off to Waikiki. I’ll be sure to eat lots of delicious Hawaiian food, take pictures, and think about all of the posts I can upload when I get back. Have no fear; we’ll be back in a week!
breakfast anyone? 2007-01-28 15:27:01
I tend not to like traditional breakfast foods. I don’t usually eat cereal, hardly ever make pancakes, and usually save the eggs for pastries. If I am going to make breakfast, it usually ends up being French toast or a half of grapefruit, or some yummy pastries. Today I wanted eggs, so I made an omelet.
Here’s my take on breakfast: A three-egg omelet stuffed with some random greens from the CSA, green onions, and goat cheese. Not happy with just eggs for breakfast, I scavenged some extra items left over from the CSA: a few radishes and a half of avocado. To finish it all off, I added some fresh smoked pork sausages that a coworker of mine made. I didn’t even warm them up and they were still damn good cold.
It was so good, I didn’t even leave you any.
cookies! 2007-01-20 02:55:58
Last week Jef (aka the foodie) made the very rich Sarah Bernhardt pastries which he posted about. Something that was not mentioned there was that the almond macaroons that make the base of the pastry are wonderful cookies in their own right. I happen to be an enormous fan of anything flavored with almonds, so this simple almond cookie is one of my very favorites.
The texture of the cookies is light, airy and smooth, with a crisp outside and a slight chewiness on the inside. They have lots of almond-y goodness inside and out. These are the sort of cookie that it is very easy to lose track of exactly how many you’ve eaten!
Almond Macaroon
(makes about 60)
400g almond paste
200g sugar
3 egg whites
Preheat oven to 375°F
Beat almond paste and sugar in an electric mixer
Add egg whites, one at a time, and mix until smooth
Pipe small mounds (about 2cm) on silpat or parchment-lined baking sheet
Bake at 375°F for 10 min or until lightly browned
Let cool on silpat/baking paper
T
the fruits of my macaronage 2007-03-07 10:58:58
I admit, macaron madness has fully infected the foodgeek household. I must have made at least 7 batches of macarons trying to get a recipe to come out. I’d have entire pans of cracked cookies, pans that only half of them cracked, and others that were perfect.
What did I learn from all of this?
Do not fold the ingredients like you would a cake. The batter needs to be deflated a good deal to get that ‘flows like magma’ consistency.
Drying the macarons out before they are cooked provides insurance. While it may not be necessary, I found that the dried batches I made almost never cracked and always formed a proper foot.
I tried several oven temperatures, for the most part, they all worked. I settled on 335°F because it was what worked the best in the end
If you add coloring, do so to the egg whites at the end of beating and before folding in the dry ingredients.
With all of the mistakes I made, there was a good deal of success. At the end of all of my experiments,
wheat berries 2007-03-09 08:01:26 I am not aware of having ever previously eaten a wheat
berry before this past week, despite a 10 year past of vegetarian eating and an interest in healthy grains. The April issue of EatingWell® Magazine had a very nice piece about wheat berries with a number of recipes. Since the foodie and I are experimental types when it comes to food, we decided to try them out. We headed over to the Henry’s in University City where we were happy to discover that they are quite affordable, at around 50 cents a pound that day. Henry’s is one of our favorite haunts for produce and bulk ingredients, so we were disturbed to hear of its parent company’s recent buy out by Whole Foods. I truly hope they will leave a good thing alone!
Wheat berries are very hearty, with a chewy texture, and mild nutty flavor. They turn out to be delicious in a salad with a citrus vinaigrette as well as a wonderful addition to chili. The foodie whipped up the following wonderful, filling chili based on the
palm sugar caramels 2007-03-14 09:23:45
This past weekend I decided to make some caramels. Candy making is not my forte but it is something that is really interesting to me. There’s something about the process of making candy that is, to me, unlike anything else that is done in the kitchen. There aren’t any real fancy candy making techniques here other than using a candy thermometer and a (homemade) candy form, but it was fun nonetheless. Getting to transform a few simple ingredients like palm sugar, honey and cream, into something as creamy and buttery as these palm sugar caramels is just a little bit special.
Palm sugar is quite an interesting ingredient. It looks a bit like brown sugar but comes in an almost solid block that needs to be broken apart; the variety I used was sold as a large solid disc. I originally tried to chop this into a fine powder with my food processor but it failed badly. Since I was going to boil the whole thing anyways, I just broke it into pieces with my hands and dissolved it in wat
chocovision (playing with chocolate 2) 2007-03-21 09:49:41 another try at making candies, this time I’m armed with a secret weapon!
The eater got me a very cool gift for Christmas that I really haven’t used all that much: The Chocovision Revolation 1. For those of you that aren’t super-foodies, the Revolation is a chocolate tempering machine. It is the little brother of the Revolation X3210 professional model, but don’t let that fool you, this little guy gets it done. It will melt up to two pounds of chocolate, temper it for you automatically, and keep your chocolate tempered for well over an hour or so.
When I temper chocolate by hand I never seem to have problems getting the chocolate tempered properly; my problems usually come from trying to use the tempered chocolate. Even with the best of setups I always seem to have problems dipping candies or filling molds or keeping all of the stray chocolate off of me. The Revolation probably takes a little bit of the art out chocolate making, but I’m not complaining.
O
falafel 2007-03-24 11:14:03
It looks like we’re just in time for this month’s Monthly Mingle. Without even checking my reader about this month’s theme, I decided to whip up this yummy Middle-Eastern dish.
Falafel are nothing more than chickpea fritters seasoned with aromatics and spices, formed into balls, and fried until golden brown and delicious. While I’ve snacked on falafel numerous times in the past, this is the first time I have ever made them from scratch. It surprised me how easy they were to prepare and how much better they seemed to taste than the local pita shack. Maybe it was the extra garlic or maybe it was the hot sauce or maybe it was just me being excited to see all the leftovers I had when I was done, these golden-fried fritters were good.
I served these up with a big plate of toppings: lettuce, hummus, yogurt, feta, pickles, and hot sauce. We had some whole wheat pita on the side and we stuffed our own pockets. Even after I ate what seemed like 20 pockets, there were st
Best. Veggie. Burgers. Ever. 2007-04-01 10:11:29 The other day, the foodie decided to dig through some of my vegetarian cookbooks for veggie burger recipes. After perusing a few he asked me “TVP or Walnut Oatmeal?” Although I do often really like the way textured vegetable protein works in recipes, walnut oatmeal just sounded too good to turn down. I hadn’t tried either recipe before, because despite my many recipe books, I really have never been much of a cook.
After a quick trip to the store for a few needed ingredients, the burger assembly began. When he got to the browning of the patties, I was amazed at how meaty the burgers smelled. The house filled up with their irresistible aroma and I couldn’t wait to try them.
I was definitely not disappointed when they were complete with these very flavorful burger and their nice meaty texture. They were nutty and delicious and the best veggie burgers I’ve had the pleasure to eat, which is saying quite a lot considering the many many varieties of veggie burge Read more:Veggie
, Burgers
Boring winter veggies 2007-04-08 10:32:18
The other day I was reading about someone who was tired of their winter
vegetables. She was saying something about San Diego’s winter vegetables being tired and pale. I can’t think of anything that is further from the truth. Just last week I got crisp cauliflower, yukon gold potatoes, and the greenest sugar snap peas I’ve seen all winter.
With all these delicious winter vegetables, I thought I’d put together my version of the Indian classic, Aloo Gobi. This recipe is pretty straight-forward, no fancy techniques, no fancy ingredients. You may even have all these boring ingredients in your pantry already.
Maia, thanks for the inspiration
Aloo Gobi
1 head cauliflower cut into small florets
2 cups sugar snap peas cut in half
5 potatoes
1 onion chopped
1/2 cup curry powder
1/2 cup oil
2 tablespoons butter
red pepper
salt and pepper
Boil potatoes, skin on, until fork-tender. Remove potatoes and rinse under cold water while peeling the skin off. Chop potatoes and r
Beet tartare 2007-04-19 10:26:07
It’s been a slow week at the foodgeek household. We’ve been getting the same old veggies from the CSA and I’ve been slacking off in the interesting food department. For a change, I decided to make something fancy for Monday’s dinner: Beet Tartare. I’m definitely not much of a beef person, never mind raw beef, so this dish isn’t all that scary. I served the tartare on fried radicchio risotto and topped the whole thing off with some wilted garlicky arugula.
I have to be honest here, when I decided on this dish, I had no idea how it would turn out. Sure I know the risotto would be good, the roasted beets would be sweet, and the arugula peppery, but I had no idea how they would get along on the plate. I gathered up all the parts of the recipe, roasted the beets, fried the risotto, wilted the greens, and then just plated it all up, restaurant style. I handed the plate to the eater and used my plate to take photos. I quickly took the photos and walked ove
lentils, carrots, and chard! 2007-04-27 09:59:45
Lately, we’ve been a little behind eating our vegetables. Sometimes it can be a little overwhelming having vegetables delivered to your house every Wednesday, whether you need them or not.
Here’s a little something I dug out of The Greens Cookbook that uses many of the vegetables that we’ve been stockpiling these days.
My main goal was to find a recipe that would use up the large bunch of chard I had sitting in the refrigerator from last week. I grabbed this veggie-centric cookbook and hoped for the best. Apparently some eater already got to this book and marked several recipes with post-it notes, this recipe being one of them. I think the note read something like, “Yummy! I want to eat this!” or something like that.
I quickly read the recipe and found that I had just about everything on hand except for the buckwheat linguine that the recipe suggested. I made the decision to make homemade egg pasta with white flour as a substitute; in the end it all worke
What’s cooking? 2007-04-24 08:53:56 It has been a slow few weeks here at the foodgeek household. The CSA seems to be sending out the last of the winter vegetables, I’m making the same old food as always, and I’ve been slacking off on posting. I’m pretty sure this is all normal foodblogging news as it happens to the best of you out there.
To spark my interest, I bought a few goodies. Last week I got a huge box in the mail. In the box was my new Cuisinart ICE-50BC ice cream maker. This is a pretty big upgrade over my last machine, the ICE-20. The ICE-50BC doesn’t require prefreezing of the work bowl and can crank out batch after batch of ice cream. I’ve tested out the machine with a few flavors: matcha, hazelnut praline, and David Leibovitz’s roasted banana.
That brings me to yet another purchase, The Perfect Scoop. I figured I should support a fellow foodblogger since I would hope people would support me, too. The book is far better than I hoped and has all sorts of new recipes I&rsqu Read more:cooking
crackerjef 2007-04-28 15:02:41
Some foodgeek math for you:
Peanuts + popped popcorn + buttery caramel = crackerjackjef.
Divide the whole equation by 2 foodgeeks, you get zero.
I whipped up this quick batch of caramel corn with the intentions of having snacks for a few days, boy was I mistaken. You may as well just call this stuff crack, it’s that addictive. Five cups of popcorn slathered with caramel lasted a little under 12 hours I think, and that is only because I exercised restraint (and had to sleep a little bit).
The recipe, oddly enough, came from Making Artisan Chocolates. This recipe was marked easy, and it showed; the whole recipe took about as long as it took to pop the popcorn. I skipped the final chocolate step, piping thin chocolate stripes on the finished caramel corn, but it wasn’t missed. I think the book just added chocolate to stay on topic, but who knows, it could have been a welcome addition.
I don’t quite feel right about posting the recipe straight from the book. This book ha
What’s in the box? 2007-05-10 14:13:20
Vanessa over at What Geeks Eat usually writes about what she gets in her CSA box. I thought it would be nice to compare our San Diego CSA with their Wisconsin CSA and compete to see who gets the better of the deal. Right now, it looks like we’re both getting about the same spring vegetables in our shares but I noticed that they don’t get any fruit in their box; I’m sure it is normal for spring in Wisconsin. Maybe the geeks will show off their food this week and we can declare a winner?
Here’s what we get to work with this week:
salad mix with edible flowers
baby carrots
sugar snap peas
arugula
tatsoi (I think)
romaine lettuce
baby celery
radishes
grapefruits
oranges
kiwi
dates
avocado
bouquet of flowers
As a bonus, this week they even sent over a candy bar. I’m guessing it’s their way of saying you that chocolate is indeed an vegetable and we need to eat it every day, or maybe they just wanted to showcase the Dagoba chocolate bars they also carry.
Kung Pao Tofu 2007-05-09 13:42:19
On Tuesday, I usually scan the refrigerator and try and use up whatever is leftover from last week’s CSA delivery. I’ve been slacking off a bit on my duties lately and have a whole bunch of carrots, cabbage, and lettuce. I figures I could use up at least two of these in a tasty stir-fry and I’d only need to supplement a few things here and there to round out the dish. Tonight I decided on Kung Pao Tofu. I love to eat this stuff when I go out for Chinese food and I’ve finally started to get it close to authentic Chinese take-out Kung Pao. I think the missing ingredient that manages to bring the dish to the next level is Szechuan peppercorns.
For many years these little peppercorns were ILLEGAL! I mean really, what kind of crazy person would declare these tongue numbing jewels illegal? Only the most connected Chinese person was able to work back-room deals to get these little numbers in their hands. Alas they were taken off of the FDA’s banned food lists ju
Simply Halibut 2007-05-16 14:23:57
The eater’s Mom was in town this weekend for Mother’s day, a quick visit, and a business trip. She played the role of gracious house guest, taking us out to eat several times over the weekend. Monday night I thought I would give her a taste of what I’ve been cooking lately.
I decided on an unadulterated, simple, seared halibut. I was aiming to keep the dish to an Asian theme using blanched mizuna and a Thai red curry sauce. I wanted to keep the dish simple but elegant and I think I managed to pull it off in the end.
The halibut was the one of the best looking fish I could find at Whole Foods; while they aren’t known for their affordable prices, they do have a quality fish monger. I’m always impressed by the quality of the fish and the attention to detail on the fish’s origins; it’s also nice to know that this wasn’t caught using some of the more sinister fishing methods. After talking a bit with the fish monger, I decided on an oversized
Inside Edition: The Fridge 2007-05-14 13:46:10
Last week, Sam over at Beck’s and Posh posed the question, “What does your unedited fridge look like?” I figured I’d take some pictures of the silver box and detail what is inside. While I generally don’t stock the sort of ingredients that Alice Q. or David Lebovitz does but here we go:
Starting with the door in no particular order:
Condiments, lots of boring American ones: ketchup, mustard, mayo, Japanese mayo, tabasco, worcestershire. A few Asian staples: mirin, sriracha, chili paste. Rounding it all out is milk, some water (tap, the best!), an opened bottle of wine, olives, capers, and cream.
On the top shelf there’s some cooked wheat berries, black beans, Trader Joe’s greek style yogurt, and some pita bread.
Pretty much the rest of the fridge is loaded with CSA fruits and veggies from Wednesday.
If you’re wondering what’s in the toothpaste tube, it is fancy dog treats.
Read more:Edition
, Fridge
Quick Kabobs 2007-05-23 05:15:36
Here’s a quickie dinner we had on Sunday. Marinated chicken kabobs served over multi-grain rice with a Greek inspired salad. This one was real quick and can be prepared ahead of time; my day went something like this:
I put together a quick lemon juice and oil marinade, chopped up some boneless, skinless chicken thighs, and mixed them all together. I let it sit in the refrigerator while I prepared the rice. I picked up this interesting eight grain rice while I was at 99 Ranch. The rice cooked up just like brown rice and had no problems with the rice cooker either, must have been that fuzzy logic working for me again.
I grilled up the kabobs on an indoor grill (OH THE HORROR!) Actually, the grill worked almost as good as the outdoor variety and gave off about as much smoke. You don’t get the same smoky, char-broiled grill flavors, but what do you expect from grilling indoors?
A Greek inspired salad finished off the dish. Chopped greens, olives, and pea greens all served up o Read more:Quick
Weekend update 2007-05-26 06:49:40 I’ve been having a hard time consistently writing posts these days so I thought I’d change things up and report on what’s happening at the food geek household this weekend.
I’ve been bitten by the macaron bug again. After seeing Brilynn post on her macarons and the problems she encountered and the renewed interest in a previous macaron post of mine, I have decided to make several batches this week and try out a new method or two. I’m hoping to get a recipe to work consistently but I’m not expecting any miracles.
The ice cream machine will be back in action this weekend! I bought some new, pint sized, containers and they need to be filled up. Frozen yogurt will be my main focus this week; I’m hoping to come up with a decent chocolate frozen yogurt recipe.
In other news, I am now the second male member of the Daring Bakers. I didn’t get accepted in time to participate in the May challenge but June is quickly approaching and I will finally b Read more:Weekend
A change of gears from the eater 2007-06-06 00:48:07 The foodie was contacted by someone at a marketing firm who works with Wrigley®, asking us to review some new chewing gum. This is certainly outside our normal blogging focus, but we figured, hey, why not? We get some some gum out of the deal, and it’s interesting to have a change of pace now and then. We just hope our budding readership doesn’t see it as selling out. Since I’m “the eater”, it made sense for me to be the guinea pig and try out the gum.
The gum arrived last week, and upon opening the box it came in, the first thing that struck me (after getting past the surprise at the large amount of gum we now had available on which to chew) was the fancy packaging. There are three different flavors, all packed in sleek, black, 15-piece packages that look like something that would be handed out at some high-cover dance club. Each package has the number 5 featured prominently on it, highlighted with a subtle splash of color reflective of the flavor. The
Almost Foolproof Macarons 2007-06-08 02:21:28 I’ve been toying with macaron recipes for some time now. In my recipes, there always seems like there is something that can go wrong. It could be the folding, it could be the unscientific drying time, or maybe it’s just my messed up oven, but something always goes wrong. Rarely do I get a sheet pan of perfectly formed macarons…until now.
This recipe just plain works. This recipe uses Italian meringue, don’t let it scare you. This one not so hard part is the reason why they work so well. You don’t have to mess around trying to get macaronage since the meringue is very stable. One of the nicest parts of this recipe is that you can double it, split it into two parts, color/flavor each separately, and get two flavors for the work of one recipe.
Here’s the recipe with details and photos:
For the Macarons:
120g egg whites, divided
35g sugar
150g finely ground almonds
150g powdered sugar
For the sugar syrup:
150g sugar and 50g water
Process the ground almo Read more:Almost
It’s berry season 2007-06-16 03:50:14 I’m giving out some link love this week…
You can tell what time of year it is just by all the berries I’m seeing lately. Last week the CSA delivered strawberries, this week I got mullberries. I’m not the only one with berries on my mind:
Peabody makes a blackberry jam cake
The pastry girl makes a black cherry clafouti
Helen makes some blueberry tartlets and a berry salad
Laura adds some raspberries to here wonderful sorbet
Brilynn puts together a strawberry mango ice cream
Finally, the geeks show us that berries can be savory with their cherry ginger chicken
Anyone else using up their summer berries? Leave me a comment if you’re posting about anything berry related. Hopefully you will all enjoy the berry season while it lasts.
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