kitchen adventures
Rhubarb is one of the first local crops to appear at the Farmers Market or in my CSA box. I always get excited when I see it, and I love to make a good rhubarb crumble with the first of the season. It’s the first thing I’ll make, when I
Let’s say you love chocolate (I do!) but you have no self-control. Or you have a small family (I do!) and don’t like eating the same dessert three nights in a row. Or you’re looking for a gluten-free treat to share with one lucky friend. (Jason, I’m thinking of you!) Readers, I am here
There’s a phrase used in the food press recently: aspirational cooking. This is what we wish our kitchens would produce, or what we might accomplish if we really try, or food that we only wish we could manage. Let’s get something straight here – I don’t aspire to cook the good stuff, I
Cold weather and the holiday season mean that my oven’s often in use, baking all kinds of treats. Fancy cookies are all very well, and fun to give as gifts, but sometimes I just want something quick and easy, but still utterly delicious. That’s when I turn to my freezer, and
Today I made the simplest rhubarb compote. Winter has been hanging on forever. It seems like it’s January 115th, rather than more than halfway through April. Some of the plants know that springtime is almost here – there are buds, some flowers are pushing up their stalks – but we
Delicious and creamy, simple chocolate truffles – a little heavenly bite – can be the end of a perfect meal, a tasteful gift for a friend, a secret trove of indulgence. Fine chocolatiers make and sell truffles, sometimes at exorbitant prices. They’re often enrobed in tempered chocolate, but they’re also very,
Sometimes, you want a lovely dessert, without fuss or bother. Something easy, of course, but not something that looks easy, if you know what I mean. It should look impressive as all get out, but be simple to put together. I’ve got your back on this one – try these super
Candied orange peel is a simple and old-fashioned sweet that’s perfect as a garnish, or as a special gift. They’re actually quite easy to make: orange peels are boiled in a simple syrup until slightly translucent and laid out to dry. Once they’ve dried, they’re coated in sugar. This preserves
This might – might – be better than strawberry shortcake. A pavlova starts with a cloud of meringue, crisp on the edges, soft inside. You pile berries in and on and around this cloud, then top with a splat of freshly whipped cream, and grab a spoon. Wow. Just – wow. Individual
Having received an unexpected (and wonderful) gift of a box of Texas citrus, I began a flurry of cooking using the grapefruits, lemons, limes, and tangerines. The most amazing and wonderful thing ever, though, was made with the limes: a lime curd Pavlova. If you aren’t familiar with Pavlova, it’s
I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.