the 80 acres: restaurant

Showing posts with label restaurant. Show all posts

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loving this

DJR Poached from Endgame Films on Vimeo.

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<< ! >>

summer

has

arrived

Strawberry Shortcake with Lemon Cream

What primes your tastebuds for summer more than a plate of strawberry shortcake?! This recipe is from Michelle Polzine from Range in San Francisco. I made this same one a long time ago, and I realized a lovely strawberry shortcake was much overdue. Berries from local strawberry stands are so juicy and sweet and absolutely perfect--the only berries from which to make this dessert. I love the lemon cream here as well; by folding a small amount of lemon curd into a batch of whipped cream, the cream is fluffy and has just the perfect amount of rich lemon vibrancy. Next time I use this recipe, I want to experiment with the shortcakes themselves; using a combination of other flours, adding perhaps some cardamom and definitely a little vanilla extract, and maybe even some finely crushed walnuts or pecans into the dough.

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such pleasure

richness

sweetness

in this one seemingly simple pot

Baked Beans

from Diner Journal Issue #9, Fall 2008,

based on Jasper White's recipe for baked beans

This was a really easy recipe but was a bit of a time commitment.

After boiling on stove, I put pot in oven for a good 2 1/2 hours. Totally worth it.

1 lb navy beans, soaked overnight

1 onion, small dice

4 cloves garlic, sliced
3 Tbsp tomato paste

3 Tbsp Coleman's dry mustard

2 bay leaves

1/3 c maple syrup

1/3 c molasses

1/4 c vinegar (i used red wine vinegar)

6 oz salt pork, thinly sliced (bacon if you can't find salt pork)

salt to taste

Sauté the onions and garlic in a little olive oil until they start to sweat. Add the tomato paste and cook until the onions often and the tomato paste has cooked a little. Add the mustard, bay, maple syrup, molasses, and vinegar. Add the beans and cover with water, bring everything to a boil and then place the salt pork on top of the pot, cover with a lid or aluminum foil and bake beans at 300F until tender. This will probably take a long time as beans don't cook very well in acidic liquids. Keep checking beans and adding water as necessary. When beans are cooked season with salt and then let go a little longer until they are truly tender.