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quince + almond cake serves 8-10 1 pound poached quince (recipe follows; the quinces can be poached up to 2 weeks ahead and refrigerated in their poaching liquid); reduce for glaze 1/4 cup quince poaching liquid 3.5 ounces granulated sugar 2.5 ounces light brown sugar 4.5 ounces unsalted butter, at room...
I’ve got a craving for a some flavor in spades…where did you get to?
shaved kohlrabi + winter green salad, lebne, green olive, preserved lemon Kohlrabi’s flavor is relatively mild, though it hints at sweet earth, mustard and cabbage (its relative); it is absolutely delicious. Its texture is the perfect combination of starchy potato and water chestnut and is therefore suitable for a wide range of cooking...
by Michelle
3 comments
Lovely. Do you do anything with that whey?
Kohlrabi is an awesome veggie. I like to eat them raw with a little olive oil and balsamic vinegar, and I almost always put them in my chicken soup.
I will right away snatch your rss feed as I can’t to find your email subscription link or e-newsletter service. Do you have any? Please let me recognize in order that I may subscribe. Thanks. Palin didn’t violate ethics law http://www.jingbaocars.com/bbs/forum.php?mod=viewthread&tid=24090
toasted caraway scones Caraway is underestimated and drastically underused. This sweet, pungent seed deserves more than a relegation to rye bread. Try adding caraway to grain salads (see rye berries and cabbage), stews, roasted vegetables, and even cookies. But first, start here. 1 teaspoon caraway seeds 1 cup whole wheat...
by Michelle
5 comments
Big caraway fan so dying to try these ! How long do they need to cook for ?
thanks
I thought you had forsaken us! Welcome back. I also adore caraway. Love to toast and grind the seeds. Will give these a try with some gluten-free flours.
I was reading some of your posts on this internet site and I believe this web site is really instructive! Continue putting up.
I love caraway and couldn’t agree more that it deserves to be used in so many more ways! I would not have thought to use it in a scone. Thank you for the great inspiration. 
[...] Monday, January 28 | Flavor in Spades – In Flavor in Spades, Michelle McKenzie brings her philosophy of flavor into sharp focus. After years spent experimenting in restaurant and home kitchens, Michelle has identified which key ingredients every cook should have on hand. These are often hidden ingredients, behind the scenes players that make every dish a home run. This installment of Flavor in Spades covers crème fraîche and caraway seeds! [...]
by Michelle
2 comments
Happy to have this inspiration as the garden is now giving up ripe red tomatoes at an alarming rate!
Bagna cauda = God sauce. I like the angle on the picture – what a beautiful shot.
At its best, a good sandwich is a simple and hearty thing; its consumption can serve as a momentary reminder that the most humble, unexpected host of ingredients can join and create something revelatory and deeply satisfying. I just returned from a lovely week with family in Nashville. It has been a while...
by Michelle
3 comments
Why the hell don’t we have pickled jalapenos in our fridge
Yum. Can I come live with you?
Z :: Truly – yes! I’d feed you good girl.
A recent dinner, simple in both character and presentation, that I can’t stop thinking about: fish (in this case, California black cod) baked in olive oil and lemon; a platter of fluffy, fragrant Basmati rice infused with cultured butter and saffron; a purslane salad accentuated with chopped dill, snipped chives and parsley leaves; soft,...
by Michelle
1 comment
This is my kinda meal! I love working with cod and tilapia.
by Michelle
2 comments
Beautiful.
Delicious. More purslane recipes, please; it’s growing rampant all over my yard!
by Michelle
1 comment