And other UN-photographed food.
I wanted to make this Dorie Greenspan cake that got printed in the NYT mag while Rach was here, because it has no dairy, and you can put berries in it, and I had a lot of blueberries. It’s Roman ring cake, a ciambella.
It turned out pretty much as Dorie had promised – stretchy, not too sweet, not too rich. If we don’t eat it all, it wil be delicious as the cake base of a summer trifle with more berries.
The other UN-photographed food is from a few weekends ago, July 7 & 8. A kohlrabi and carrot slaw with mint and cilantro, that we ate in wraps with garlic scape hummus. (earlier this week, I discovered red mold growing on what was left of the hummus that we weren’t able to finish – not too bad, it lasted almost 2 weeks) Pea salad, a Wisconsin potluck picnic staple, but made with fresh peas and Willi’s white cheddar from the farmers market, and Cedar Road bacon, and a home made ranch dressing. It was comforting and starchy.
Kohlrabi slaw
Kohlrabi slaw
Pea salad
Last night I used the last of the mint and cilantro and some parsley and the bread crumbs I made from the bread ends I brought back from the food pantry meal to make herb pasta with toasted bread crumbs and garlic. Man, it was good. I think it was the first time in a long time that I used up ALL the herbs without resorting to putting the last half bunch into veggie stock. Or compost. I chunked up some tomatoes from my CSA box, and tossed them with balsamic vinegar and salt and pepper and a tiny pinch of sugar, and we ate them on top of the pasta. I didn’t even put cheese on mine, tho I grated a bunch (Farmer John’s Parmesan) so Mark could.