Now, here's a timely recipe to try out my One Pie Dough to Rule Them All recipe I gave you last night. Try it before the fleeting cherry season is over. Do try, even if you're one of those who couldn't stand the generic, gloopy cherry pie - I'm looking at you Matt. Because this recipe, this ain't your usual, generic cherry pie. It might even be the best cherry pie you'll ever tasted. You try it and tell me. The secret to this pie is the spices. When I was tinkering with my cherry pie recipe, I t...
Here's an easy, delicious and totally adorable dessert to do this weekend, fromage blanc cheesecake, baked into cute little jars. You can make it even more lovely by topping with roasted fruits, in this case I use tangy sweet nectarines scented with lemon verbena. Nothing stops you from making this your own by using a combination of fruits, herbs, and even nuts of your choice. What makes this cheesecake truly special, besides its oh-my-god-this-is-adorableness quality, is the luscious texture, l...
And we don't just make do, we make it New Orleans hot!
I'm at Jazz Fest in New Orleans listening to awesome music and eating even more awesome food. A little hot, a little muddy, but everyone's having a great time. So come on down! Follow my Via Pim moblog for some realtime shots at http://chezpim.com/via (I'm using iPhone for the photos do pardon the quality.)
This is a story that began with a meal. The location was the improbable C??te d'Azur, the blue sky coast of Southern France. Think Malibu, only with more money and even thinner, tanner bodies. Needless to say it's not the land of great restaurants, despite the temperate climate, abundant produce - from just over the border in Northern Italy on one side and Provence on the other - not to mention the pristine seafood local fishermen bring in daily from the Mediterranean. We heard of an ambitious y...
I'm here in Melbourne, enjoying the amazing weather and the fantastic Melbourne Food & Wine Festival. I've been enjoying myself far too much to write a proper post, so you'll have to make do, for now, with the snap shots of people and things I've been enjoying here in Melbourne. More when I get home, promise. The famous Melbourne Bratwurst sandwich at Queen Victoria Market. Gippsland blue cheese from Victoria and Pyengana cheddar from Tasmania, at the T'Gallant winery lunch. A sign at a mark...
A great banana bread recipe with espresso and Jameson whiskey.
Stagiaires are young, often unpaid cooks-in-training. Those working at Mugaritz lost their valuable knives in the devastating fire recently. Replacing their costly tools of the trade will be difficult for these young cooks, yet not having them is not an option. Their plight is surely insignificant in the face of the disasters in Haiti and Chile. But what price a dream? If you're a frequent visitor to one of the many food forums on the web, you might recognize the name John Sconzo, docsconz as he...
I guess I should just come out and admit it. My name is Pim, and I just made a vegan an almost-vegan dessert - peanuts/sesame/rice puffs/palm sugar caramel bars, to be precise. And I dipped them in chocolate - Valrhona Araguani 72%, because there's nothing good that's not made better by a dip in Valrhona Chocolate. The results? They are totally crack. I tell you, they are. Like many great discoveries in this world - Columbus discovering "India" par example - I came upon these morsels of unworldl...
Just in case you live in or near Santa Cruz, please consider printing out these flyers to post at your office, school, library, cafe, bookstore, or anywhere you see fit to help us spread the words about this Sunday's bakesale for haiti - 8am - 4pm at Lulu's at the Octagon in Santa Cruz. The flyers are in pdf files set for the regular 8" by 11" paper. Thanks!
If you live in or near Santa Cruz, you might want to come downtown to Lulu's at the Octagon this sunday and buy some pastries. We'll be having a bakesale to help raise money for Haiti. All proceeds will go to the UN World Food Program's work in Haiti. Right after the earthquake hit Haiti, quite a few of you wrote to ask if we could redirect the funds we raised from Menu for Hope 6 (a substantial sum of nearly $80K) to support specifically the rescue work in Haiti. Alas, once the money was commit...
Let me start this post by saying I'm a madeleine snob. A bona fide, unrepentant madeleine snob. Don't talk to me about those nasty little packets of "madeleine" by the cash register at your Starbucks. They're awful, with texture seemingly composed, somehow, of paraffin. Those buckets of shell-shaped stuff masquerading as madeleines at Costco are not much better. They taste as though they're made of Twinkies - oddly spongy, overtly sweet and redolent of fake vanilla. I don't know what those prete...
So here it is, the results of our sixth annual Menu for Hope - with the help of two hundred bloggers, two hundred and four delectable items on our raffle list, and in the span of just over two weeks, we raised $78,898.00 in support of the UN World Food Program. Yes, nearly $78K, in a recession year no less! Not bad at all. And none of these would be possible without your support - food lovers, businesses, bloggers, and our readers and supporters from all over the world. A huge big shout-out also...
Here's a very simple recipe to use the glut of chanterelle mushrooms we picked the other day. Since our chanterelle season is going on for a while yet, I have a feeling I'm going to be making this recipe quite a few times this year. Happily, it's really easy, and the resulting pickled chanterelles are really fantastic, tangy, earthy, spicy, and with just little sweetness from the raisins. They are so versatile - you can eat them outright, toss in pasta, throw into omelettes, pile on top of steam...
This post is about foraging for chanterelle mushrooms, but frankly the word forage makes it sound way too hard. We're having such a great mushroom season, so wet and cold, that one could just go out to a good spot and calls out "here...mushroom, mushroom" and the chanterelles practically leapt on to one's open arms. That's how easy it was. Not to mention plentiful - nearly 40lbs worth on one foraging trip alone. Wait, what's that I'm hearing? Is that you, mumbling something under your breath abo...
Just a quickie note here to let you know that our Menu for Hope 6 now has a final total $78,818! Nearly $80K - nothing to sneer at in a recession, huh? That's a lot of farmers we'll be supporting and lots of hungry people we're going to be feeding via the good work of the WFP. Derrick and I are doing the final tally and picking the raffle winners, but before we can finish we're doing a bit of housekeeping on the donation records and raffle picks. If you see an email from us today, that means the...
Check out our list of raffle items and make your bid today. Menu for Hope continues until December 31st. If you've already helped us, thank you so much and have a very happy holidays.
Menu for Hope 6 is beginning our second week with some very impressive numbers, we've now raised $28,530 (and counting) for the UN World Food Programme. And, to launch into our second week in style, we're bringing in some fantastic new items to our raffle. Over in Europe, our regional host David Lebovitz brought in some impressive stuff, including a Krups professional deep-fryer (shipped to EU countries only) and an array of delectable chocolates. Our wine host Alder Yarrow of Vinography added t...
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Jul. 17, 2010 (10:34 AM EST) 