BNJMN

Alls this needs is a tea to go with it Concord Grapes. What to do with concord grapes? I have a lone vine growing in my back yard. Last year, I harvested some of its fruit and ended up making jelly. It was thick, but fluid... a near-jelly that is best served with a spoon. This year, I have far more fruit to harvest! Why not try baking them into a scone? Turns out, they pair deliciously with the grape jelly. I'm going to have to get more jars for the 2019 harvest... and bake more of these scones! Of course, because these are grown in my back yard and not some giant farm somewhere, there are seeds. Lots of seeds. It took nearly 3 hours to pit a cup of these bad boys. Is theree some tool to make this faster? Mix ½ cup cooking/baking cream , 1 egg , and 1 egg yolk . Set Aside. Combine 2 ½ cups flour , ⅓ cup sugar , 1 tbsp baking powder , 1 tsp lemon zest , and ½ tsp kosher salt . Fold in 6 tbsp cold unsalted butter and cut until butter is pea-sized. M...

I feel the weight of this on my Big Shoulders, too Do you know why I love my wife? Because I say, "Let's go to Chicago for vacation. I will eat pizza every day," and she shrugs. Maybe she didn't believe me, like I'm the master of hyperbole. Maybe she wishes to help me accomplish all my goals, no matter how ridiculous. For the record, I had pizza four of the five days we were there. Boy, were they delicious! I had to try making my own, so I did. I used Sally's Baking Addiction 's recipe as a start. The crust was amazingly great! Laminating a dough sounds like the difficult realm of master patisseriers and patisserières – but I did it! My sauce turned out a bit spicy, but no biggie. Really, I needed more cheese. Take a look at some of the Cheese Pull images out there , man! This was my just being... conservative. Pile it on, man! So good!

Is it a burger bun without sesames? I never really thought to make my own buns, until my my good friend and maker-extraordinaire  Trevor  posted some of his very own brioche buns. I figured, if I'm hosting a barbecue, then making my own buns means that I control the stack! Burger-style, I baked them close so they baked up touching. There's something satisfying about the tactility of ripping them apart. The recipe I followed recommended eight servings per batch; I would recommend getting a few more and making them smaller. They're pretty, but it's a lot of bread competing with delicious burgers. Mmm... Bacon Bacon is a delicious addition to almost any burger. It would even kick up the veggie burgers that I made, with tofu, black beans, and quinoa. Whether this defeats the purpose depends on the eater I suppose... Grilled corn salad I didn't know what I would be serving at the barbecue, so I flipped though Bon Appétit's 67 Summer Recipes...

If you squint a little, it looks like the Moon A new vegetable that I've never cooked before appeared in this week's food box : callaloo. It's a hearty green from the Caribbean that seems to be not unlike spinach. But bigger. Stronger. More powerful. Jamaican Popeye are this to grow big and and attract women named after oils. Coco perhaps. Wanting to use it at its peak, I found a recipe for quiche . I've never made a quiche before. I don't even really eat quiches. Store-bought ones taste flat and are overpowered by onion. Homemade ones... I almost never come across. Until now! This was a Jamaican-inspired quiche. I guess what makes it so is the all-spice, another thing that's in the kitchen that I've never used. Interesting... I wouldn't be opposed to kicking up the spice in a future quiche, maybe with a scotch bonnet pepper to complete the theme. It was pretty savoury and paired well with a garden salad. Blind bake and cool a crust , whet...

Such Bulk, Much Barn I've been to three different Bulk Barn locations a total of four times in the last two to three weeks. They newer store design with Black walls and bold images of naked products is much nicer than the differently bold red and yellow look. It's actually so much fun seeing just all the different products they stock and that you can get, especially beyond the many section, which let's face it, is where I spent most of my time historically. I love that they are pushing the bring-your-own-container philosophy. It makes shopping much more fun and stocking the pantry much easier. Or, in this picture, stocking my snack station on my work desk. Hopefully it lasts me a bit. No promises. I was inspired recently by Food YouTube to, when baking cookies, use chocolate wafers instead of chocolate chips. This made a huge difference in the cookie batches that I've made more recently. At Bulk Barn, the chocolate wafers (item 1809) were pretty good, but the...