souffle!

My savvy friends (the Tus) whipped up this souffle about two hours before they left for the JFK airport on their visit...
It is a goat cheese souffle from Alice Water's Art of Simple Food Cookbook. Creyde's kitchen was short on ramekins so we used a baking dish too. Want to make sure that your host always welcomes you back the next time you visit? Bake a souffle on the last day! I can't wait for their next visit!! Come back soon Tus!!!

On The Road

IHOC= International House of Corn

Welcome to TEXAS! Pull off the road and supersize yourself for breakfast! IHOP offers the bottomless coffee cup and 4 different flavors of corn syrup! Pour it on! Wahooooooo!

Miami Eats

Conch Fritters and salad

Cuban morros y cristianos

Chicharrones y tostadas yum crunch

The best of Miami street food... the conch stand was at a local art fair, and the Cuban joint was a drive-up market with enormous portions of prepared food...

Roland scales the backyard tree with machete so the yankee guests can try the coconut milk!

Sidewalk Cider Press

Apples collected from neighborhood trees...

Cider Man in action...

This sidewalk intervention happened on a sunny October afternoon in Park Slope, two Cider Guys were turning the press on foraged apples... and the juice was delicious! Looking forward to next year...

Jefferson's Kitchen

What struck me about Thomas Jefferson's kitchen in Monticello was what a likeness it has to Julie's kitchen color!

Stone Barns - no Blue Hill

Garden home brew

Pigpen

A happy lamb is a chewing lamb

Hen and Eggmobile in background


Bee Keeping

The barn

Farmers Market- Meat Purchases

http://www.stonebarnscenter.org/

Stone barns is an amazing center for agricultural education just about a 40 minute drive north of the city. Please look at the website for background and info. This is a wonderful place to take kids for the afternoon. The restaurant on site- Blue Hill- is booked months in advance so we didn't go. We took the livestock tour and met some nice pigs and sheep instead.

By Request - Recipe

FIG CHUTNEY - delicious when served alongside smoked ham and cheese

From Artisanal Cooking by T. Brennan and A. Friedman

makes 1-1/2 cups~

1-1/2 cups red wine
1/2 cup port
1/4 cup sugar
2 star anise
1 pound black mission figs, stems removed and cut in half lengthwise
1-1/2 tablespoons fresh squeezed lemon juice
salt

1. Put the wine, port, star anise, and sugar in a 2 qt. pot and set over medium heat. Bring to a simmer, then lower the heat and let simmer until reduced by half, approximately 15 minutes. Stir in the figs. Let simmer until syrupy, approx. 1-1/2 hours.

2. Remove the pan from the heat, stir in the lemon juice, and season with salt. Let cool, and refrigerate in an airtight container.