middle cyclones and other references

Domesticity Log: August 25, 2012: Roasted Fig Tartlets

So the fresh figs are stewed in port, which let me tell you was a bitch to find, but let me tell you - this was delicious. Very grown up. Also, I got a chance to use my tartlet pans, so I’m clearly amazing. 

Domesticity Log: Like a whole week in August: Watermelon, Sheep Feta, & Mint Salad

Goddamn this is good. 

Domesticity Log: August 4, 2012: Mile-High Lemon Meringue Pie

My father’s favorite kind of pie, which I thus made for his birthday. 

Domesticity Log: August 3, 2012: Gwyneth Paltrow’s Fish Tacos

Again, amazing. I used Dos Equis Amber to batter the fish and I can highly recommend that. 

Domesticity Log: July 28, 2012: Egg White Scramble with Dinosaur Kale, Quinoa, and Gruyere

Let’s talk about how good this was. It was really good. End of discussion. 

Domesticity Log: July 28, 2012: Frangipane Cake (modified from this recipe)

I had leftover pistachio frangipane, so I kind of baked it into the top of a loaf to feed the brothers for breakfast/mowing the lawn of the apartments? Feeding the boys at all times is crucial. 

Domesticity Log: August 12, 2012: Slow-Roasted Pork Short Ribs with Bourbon Barbecue Sauce

…It’s a good thing I stopped being vegetarian because I cook meat damn well. 

Also ignore my brother’s state of undress in the background. 

Domesticity Log: July 27, 2012: Roast Organic Chicken with Fingerling Potatoes and Carrots

Hey, guess what. I watched that video of Gwyneth Paltrow cooking a chicken that everyone likes to make fun of because they’re hateful people and I made a chicken and it was delicious. Also the organic chicken was so expensive I named it Jeremiah and gave it a whole backstory because it better have had that for what I paid for it.

(via Miss Moss : Fig & Fauna)

Saw some of this for sale in Sobey’s today, but it was pre-packaged and remarkably unappealing. Want to find some from a local farm, I think. 

Domesticity Log: July 21, 2012: Apricot Chiffon Pie (from Martha Stewart’s Pies & Tarts; similar, but not-identical, recipe here)

Probably as close to heaven as I’ll ever be getting - ethereal, dreamy, light, luscious, tangy, sweet. And god bless gelatin. and also god bless my brothers, who were amazing troopers during the very intense scientific assembly of a chiffon pie, which involves egg yolks and egg whites in separate and equally intensive preparation, and gelatin, and folding of egg whites, and stirring within an ice bath, and tempering egg yolks, and - they helped adroitly throughout and afterwards understood why organic chemistry had made sense to me.

Domesticity Log: July 21, 2012: Plum Galette

Galettes are my brothers’ favorite, I think probably because I often make them for them first thing in the morning - you can’t really beat waking up to a galette. They’re always so golden and flaky and warm and fresh. It’s this galette that my brother John compares all other baking to, and argues that he enjoyed no dessert in France as much as much as this one. My family likes to fuel my baking ego. 

Domesticity Log: July 15, 2012: Banana, Coconut & Cashew Cream Tart

A few things: I made this during my cleanse, when I went without gluten and dairy and all that processed sugar stuff. Another thing: this was amazing. Cashew cream (where you soak cashews and then blend them into a lovely creamy paste) is delicious. In fact, I would suggest adding no coconut at all to the cream in this pie. I added about a quarter of what the recipe suggested and I still wished there hadn’t been any, because it broke up the perfect texture of the cashew cream with the bananas.

Another thing: a few days after I made this, my mom took me out to a gluten-free, vegan, hippie, etc. place called Noorish (yeah, I know), and we tried their gluten-free, blahblahblah key lime pie. And this pie? Way better. I mean, screw modesty.