Hello lovelies! Today we have something special for you- a giveaway from our sponsor, Easy Canvas Prints. Over the past year we’ve added three canvas prints to our art wall, and I couldn’t be happier with how they’ve turned out and the way they compliment the other work.

A big part of making our small apartment feel like home has been decorating it to our taste, which is a little chaotic and very colorful. The art collection we’ve spent the past few years building is a great source of pride. It is eclectic and varied, ranging from my own photographs to prints by artists we love.

We’re planning a move this fall to a hopefully bigger space, which means I’ve been thinking of how the art wall can be broken up into different rooms. I’d love to see some of the food prints form a dining room wall collection. And maybe a grouping of all the blue prints in another room? Any opportunity for me to acquire more art!

Thanks to Easy Canvas Prints, you can add an  8×10 canvas print of a favorite photo to your own art wall. Just leave a comment with your email address and the photo you would choose before Friday, 5.18, at midnight to enter!

*this contest is limited to those in the continental us

It’s strawberry season! For the past week I’ve been eating a strawberry off the bush every time I go into the back yard. It’s been heaven. There’s something so rich, and fleeting, about eating seasonally. When you don’t eat strawberries the rest of the year and then all of the sudden you have a month of enjoying their perfectly tart flavor, you appreciate it that much more. I feel the same way about many foods, but strawberries, because they’re the first of the berries, always make my heart sing. The only thing that compares is tomato season.

With my first big batch of local strawberries I decided to roast them to make a sauce that is delicious on its own accord but also very versatile. This sauce would be great with ice cream or on angel food cake, but it would also be great in savory dishes like roasted pork or grilled steak. I can’t wait to eat it on everything.

Roasted Strawberry Sauce

1 lb of strawberries

1/4 cup raw sugar

1 tsp ginger

Drizzle of olive oil

1 tsp vanilla extract

Hull the strawberries. Toss with remaining ingredients and roast for 40 minutes at 350. Let cool and transfer to a container. Keep in fridge for up to two weeks.

You would be surprised how many recipes come from late night conversations with Dan wherein I try to convince him that something exists/I’m right/something is awesome. One night this week he was in an impressively bad mood and to try and shock him out of it I pulled out my secret weapon- complete silliness. I was trying to explain to him what a cake roll was and when words failed me I used my arms (and sound effects) to mimic cake rolling up over and over again. Eventually, he broke. I was triumphant– his grumpiness had faded to laughter. Unfortunately the one side effect was that he now very much wanted a cake roll.

Thankfully we had a derby party to attend this weekend which meant that I had a perfect excuse to make one. I bounced around ideas for a while before deciding that I wanted to make a cookies & cream cake roll- chocolate cake, whipped cream icing, crushed chocolate sandwich cookies. And while the process of making the cake was a little more infuriating than I would have hoped, it turned out wonderfully.

After a few hours the cake and whipped cream sort of disintegrated into each other forming a whole new kind of dessert- exactly the kind I love. I’m not really one for cake but I could eat whipped cream with a spoon, which means this was totally the dessert for me. Dan also seemed to love it, so mission accomplished. Though the next time he’s grumpy I may try to break him out of it with something that involves less painstaking kitchen effort from me.

Cookies & Cream Cake Roll
Adapted from Gourmet, 2001

6 oz bittersweet chocolate

3 tbsp water

2/3 cup sugar

Pinch of salt

2 tbsp cocoa powder

1 pint heavy whipping cream

1/4 cup powdered sugar

1 tsp vanilla extract

Approximately 14 chocolate sandwich cookies

Melt chocolate in water until mostly melted. Stir together and set aside to cool.

Preheat oven to 350. Beat egg yolks, slowly adding sugar until the yolks are light in color and ribbon like. Stir the chocolate into the egg yolks, 1/4 at a time. Set aside

Beat egg whites and salt until it holds stiff peaks. Stir into chocolate mixture slowly.

Line a shallow baking sheet with wax paper. Butter generously. Pour batter onto sheet and bake for 15 minutes. Remove and cover with a damp towel. Let sit 10 minutes.

Remove damp towels and sift half of cocoa over the cake. Cover with large tea towel and invert. Carefully remove the wax paper. Sift remaining cocoa over the cake. Use the towel to roll the cake up. Let sit, rolled, until the cake has cooled (approximately 10 minutes). While it is cooling, whip whipped cream, vanilla, and sugar until it holds stiff peaks.

Unroll the cake and spread whipped cream generously, reserving 1/3. Crumble 3/4 of the cookies over the whipped cream. Using the towel to guide the cake, roll it onto itself, until it is completely rolled. Transfer onto a plate. Top with remaining whipped cream and crushed cookies. Chill and serve.

So as I mentioned, last month we threw a giant wrench into our normal eating habits. It was mostly for the sake of a good challenge, and I’m proud of what we came up with. With the exception of a bit of weekend cheating we spent April without alcohol, meat, grains, or complex carbs. I’m pretty pleased. And while I seriously missed certain things (sushi), for the most part I was content and full. I know we’ll be incorporating a lot of these recipes into our regular diets.

Most of the foods we experimented with last month have no place on this niche blog, but I thought I’d share a look at what we ate, for those that are curious.

Top left: Cauliflower falafel; spring vegetable frittata; quinoa & ricotta pancakes; cheese plate with apples and honey.

Quinoa stuffed portabella mushrooms; deviled eggs; quinoa and chickpea cake with salsa and spicy black beans; salad with tuna, eggs, apples, and peppers

Sesame salmon with grilled asparagus; blood orange sorbet; salmon burgers with mango salsa and green beans; pizza with a cauliflower crust

Wasabi crusted salmon with quinoa; salad with tuna, eggs, onions, and apples; salad with apples, green beans, goat cheese, and a fried egg; hot and sour soup

Cilantro & cauliflower fritters; crab cake, green beans, and kale salad; black bean burger on a bed of spicy corn; broccoli soup with black beans and goat cheese

Recently a student at UNC contacted me for an article she was writing about the relationship between eating “Southern” and eating “well.” In my response to her I tried to make a lot of points about how we’ve gotten away from our roots in homesteading and gardening, how we’ve come to see once special occasion foods like fried chicken and pie as everyday foods, how portion sizes and ingredient ratios have spiraled out of control. But one point that I really wanted to emphasize is that more than any other trick or secret, moderation is what makes a difference. What I post on this blog, what you see of our meals, represents a very small portion of what we really eat. Believe me when I say I love a barbeque sandwich more than pretty much anything, but that’s not something I eat every day. What we eat most days is far more on par with what I’ve shown in this post, lean proteins, plenty of fresh fruit and vegetables, whole grains. And while I honestly enjoy eating this way and find a lot of “health” food to be delicious, what makes barbeque or pie or bacon cheeseburgers a treat is that I only eat them sometimes. I say this not to preach but to use my platform as a Southern food writer to emphasize reason and mindful eating. My dad said to me recently that it was my job to save Southern men’s lives by making my recipes lower in fat/calorie/cholesterol. And while I think I responded that Southerners (and a lot of Americans) would be healthier if they  learned more about what they ate, where their food came from, and how to moderate their indulgences, I took to heart his message. I have an audience, I have a platform, and it is my responsibility to bring these conversations to the forefront. It isn’t lost on me that a boozy pie recipe is ten times as popular as something more healthy (or full of quinoa). And that’s totally fine. As long as we remember that a slice of whipped-cream laden pie is a treat.

And that’s all for the soapbox today. I won’t be posting any more of these recipes than what I’ve already put up, but if you’d like a specific recipe let me know (in the comments or via email).

Sitting here, in almost May, looking forward through the spring, summer, and fall, is dizzying. So many special occasions coming up, so many big changes, so many day to day hurdles. It’s hard to know what to make of it when it feels like life is flying by.

A few weeks ago my sister, Lauren, got engaged. Actually, her fiancé Bradley proposed during our monthly virtual ya-ya book club, which was just about the cutest thing ever. I already adored him, I know he’s going to make my sister very happy. Not to mention that because of their engagement and eventual wedding I have the perfect excuse to spend time noodling around on pinterest planning bridal showers and bachelorette parties and special surprises. Surprise to nobody, I’ve been dwelling a lot on foods to serve. Cute, delicious finger foods.

I love mushrooms stuffed with pretty much anything. There’s something about the taste and texture of a mushroom cap contrasted with sausage or cheese or rice that’s so perfect. These little ones are beyond delicious… I’m a lover of goat cheese in everything, but in this case it was especially perfect. The salty bacon, the earthy rosemary, the juicy mushroom, the tart cheese. Heaven.

Bacon & Goat Cheese Stuffed Mushrooms

24 small cremini mushrooms

1/2 cup goat cheese

3 strips bacon

1 tbsp fresh rosemary

1 tbsp fresh oregano

Salt

Remove the stems from the mushrooms and clean them out. Cook the bacon. Let the goat cheese come to room temperature.

Chop up herbs and crumble bacon. Mix cheese, herbs, bacon, and salt. Fill each mushroom with stuffing. Bake at 350 for 20-25 minutes.

Last month a friend of ours was having a party, which means that I was left with the impossible task of deciding what kind of pie would be best to bring. We were coming off of National Pie Month, which meant that I was over cream pies; my brain was stuck. Nothing new was in season and out of desperation I asked what his favorite mixed drink was. A formula that had worked before, I hoped I could find something in his response. Chris’ favorite drink, it turns out, is a Jack and Coke. And that my friends, makes a pretty delicious pie.

This pie was pretty simple- a coca cola chess with a Jack Daniels whipped cream. The chess is simple and traditional and the cream is potent. The combination is reminiscent of the drink but not overpowering. The feedback I got from those who actually drink whiskey was enthusiastic, so I whole heartedly recommend this combination. What other cocktails would you like to see as pie?

Jack n’ Coke Pie

Pie dough:

1 1/4 cups flour

1 tbsp shortening

1/2 tbsp sugar

1 tsp cinnamon

3/4 stick butter, cold

1/4 cup water, cold

Pie filling:

1 12oz can cola

5 eggs

1 cup sugar

1/2 cup brown sugar

1 tsp vanilla

2 tbsp flour

1/2 cup butter, melted

whipped cream

1 cup heavy whipping cream

1 tbsp sugar

1 oz Jack Daniels whiskey

Begin by making your dough. Mix together all the dry ingredients. Work the shortening in. Cube the butter and work in with your hands until the mixture is the consistency of corn meal. Slowly stir in the water, a little at a time, until a ball forms. Wrap in plastic wrap and refrigerate for 1 hour.

To make your filling pour the cola into a medium sauce pan over low heat. Simmer until reduced by half– your goal is a syrup, approximately 1/3 a cup of liquid. In a mixer combine all filling dry ingredients. Add in eggs, one at a time. Add the butter, melted. Add in syrup. Add in vanilla.

Roll the dough out and press into a pie dish. Pour the filling into the center and bake at 350 for 40 minutes or until mostly firm. Remove from the oven and let set.

To make your whipped cream combine cream, sugar, and whiskey in a bowl. Whip on high speed for 3-5 minutes or until it holds a peak. Serve alongside pie.

I promise that my intention is not to make this blog into a quinoa fest. But this was another recipe so good I would have shared it anyway, so here it is–quinoa and chickpea cakes with chipotle and curry. Spicy, rich, filling, and stupid good for you.

It’s meals like this that make quinoa fun.

Chickpea & Quinoa Cakes

1/2 cup cooked quinoa

1 can chickpeas, drained

1/2 onion

2 garlic cloves

1 egg

1/2 tsp kosher salt

1 tsp curry

1/2 tsp chili powder

1 tsp chipotle

1/4 corn flour

1 tbsp chia seeds

Salsa and avocado to top

Combine all ingredients but the corn flour in a food processor. Blend until all the ingredients have been broken down. Place in a bowl and stir in the flour. Heat 1/4″ oil in a heavy pan. Form the batter into 3″ round cakes. Fry on both sides for 3-4 minutes or until golden brown. Top with salsa and sliced avocado and serve.

This month Dan and I are eating a little differently. Part cleanse, part elimination diet, part recipe-creating challenge, we’ve cut some things out to shock our bodies and our habits. We’re 8 days in and I’m split between loving it and thinking it’s stupid. Basically, we’re doing no meat, no booze, and low carbs. The low carbs has been umbrellaed to mean both no processed grain and very few whole grains. I really want a super fluffy pancake. What I have enjoyed, however, is the challenge of coming up with meals that fit into this very limited scope. I’ve been experimenting a lot (I made cauliflower falafel!) and we’ve both tried things outside our comfort zone. I think that even after May 1st we’ll keep some of these recipes in our canon. Tonight’s dinner, for instance, is portabellas stuffed with quinoa, feta, and shallots. Simple, delicious, and extremely full of good.

Quinoa Stuffed Portabellas

4-6 large portabellas, depending on how many you’re serving

2 cups cooked quinoa

1 cup crumbled feta

1 tbsp butter

1 large shallot

1 tbsp fresh rosemary

Dash of curry

Dash of garlic powder

Dash of paprika

Dash of pepper

Dash of salt

Olive oil to drizzle

Parmesan to top

Cook your quinoa. Stem and gill your mushrooms.  In butter, sauté shallots (sliced) and rosemary (chopped) until tender. Mix together quinoa, feta, shallots, and spices. Place the mushrooms top down on a baking sheet. Fill them with quinoa mixture. Drizzle with olive oil and top with grated parmesan. Bake at 350 for 25 minutes or until the mushrooms are tender.

This past weekend our niece, Meredith, came up to Baltimore and had a special aunt/uncle & niece visit. This trip was our Christmas present to M this year, we wanted to give her something special, something she’d remember, and thought a weekend alone where she got to pick the activities would be perfect. I’m so glad we did, I hope we can make this a tradition. We had such a good time with Meredith, and I hope these visits will be memories she cherishes.

We had a jam-packed weekend. She came up midday on Saturday and after a short reading break (on her request) we headed out. First we went to a park to do some swinging and climbing. Then we chucked the rules out the window and had gelato before dinner (M got strawberry/raspberry, Dan got pistacho/creme, and I got raspberry/mojito). After gelato we walked around Fells Point, listened to a street performer playing the bagpipe, and then headed to dinner. Our original plan was to go to one of our favorite restaurants, Ale Wife, because they have amazing burgers for Dan and I and incredible mac n’ cheese for Meredith. They were packed. So we redirected and went to Pratt Street Ale House. When we got the menu we saw that they didn’t have traditional mac n’ cheese, only mac n’ cheese bites. I was so worried M would be upset, we’d promised her AMAZING mac and who knew if we could deliver. But when it came she looked at me and said “This is great! It’s like macaroni AND chicken nuggets! It’s like NUGGET CHEESE.” I love that kid. She also said, at a different point that day “Mac and cheese is my favorite food! NO! CARROTS!”

On Sunday we didn’t waste much time hitting the town. M and I went to the Walter’s Art Museum to visit their Drop In Studio, where we made a necklace based on the jadeite necklaces in their collection. After a while playing with puppets and reading in their Family Activity Center we headed up the street to the Enoch Pratt Free Library, where they were hosting a Fairytale Festival. This was incredible. We made all sorts of art, pet therapy dogs, M got her face painted, and we spent very much time watching a magician who was the most impressive thing ever. I’m pretty sure M’s take away from the whole weekend might be MAGIC DID YOU SEE HIM MAKE THE COIN DISAPPEAR. We then moved on to the main attraction for the day, the Fluid Movement roller show. As an active member of FM’s summer water ballet, the roller show is so much fun to watch. This year’s show was a tribute to Baltimore’s West Side, which included Frank Sinatra doing a cartwheel (on rollerblades) AND the entire audience going outside to parade around the block. It was excellent. And the best part was that Meredith was able to get both the autograph of and a picture with one of the talented skaters, Jobi.

On Monday Dan went back to work and Meredith and I had the day to ourselves. First she came down to my museum to test out some elementary activity packs I’ve created (she was a wonderful test subject), and then we went home to make strawberry pie. Meredith is planning on competing in the B’Eat More Pie Fest this year (in the Cutie Pies category for bakers under 12), and wanted to test out a strawberry pie. While we both agreed that it was delicious, she’s now considering how a plum pie would work.

All in all, we feel super lucky to have this sweet girl as our niece. I should probably start planning next year’s visit to Bmore… I’ll have to find a way to beat the magician! See more pictures from our weekend here.

Meredith’s Strawberry Pie

crust:

2 1/2 cups flour

1 tbsp sugar

1 tsp salt

1 tsp vanilla extract

1 1/2 sticks butter

1/4 cup shortening

1/4-1/2 cup ice water

1 egg for brushing over

filling:

1 pint of strawberries

1/4 cup sugar (or less if the strawberries are very sweet)

1 tbsp corn starch

1 tsp vanilla extract

To make the crust, mix together flour, sugar, and salt. Work the shortening in with your hands. Cube the butter and work it in. Pour in vanilla. Add ice water, a little at a time, until the dough has formed into a ball Wrap and refrigerate for 1 hour.

Clean and quarter the strawberries. Mix with remaining ingredients. Roll half the dough out and place in the bottom of the dish. Scoop in filling. Roll the remaining dough out and cut into strips. Layer the strips on top of the pie, weaving them together. Whisk egg and brush over exposed crust.

Bake at 350 for 25-30 minutes, or until golden brown.

A few weeks ago Dan and I hopped on a plane and (many hours of no leg room later) went to California. Dan’s work sent him to a conference in Los Angeles and I tagged along for the vacation. It was awesome. The first four days we were in LA I pretended I was a rich housewife, going for runs, drinking smoothies, lounging in the hot tub. Then I’d hop on a bus and head into LA to see the sights. On Thursday when Dan’s conference wrapped up we rented a car and drove down to San Diego.

We had such a good time. In LA we visited museums, saw crazy attractions like the Tar Pits, ate a TON of tacos, and enjoyed the warm, breezy weather. I lunched with colleagues from other Museums, saw exhibits I’ve been wanting to see for years, and walked up the biggest hill ever over and over again. I read and sat by the pool, worked on plans for the Pie Fest, and read some more. It was wonderful.

On Thursday we packed up to go to San Diego, which was a beautiful drive. What is it about the ocean? It’s so magnetic, driving down the coast always feels like an adventure. We woke up Friday morning with a full agenda. First we went to Coronado Island to take in the sights (hello, dolphins!) and watch the Carolina game. On our waitress’ recommendation we drove up to Mt. Soledad, which had the most incredible view. From there we went down to La Jolla to see the SEALS (oh my bacon I died).

That right there is a dolphin jumping. I took probably a gazillion photos of a pod of dolphins before I got this one, but damn am I pleased with myself.

After tearing myself away from the seals we headed to Escondito to visit the Stone Brewery. This was pretty  much the whole reason we decided to trek down to San Diego in the first place, and it didn’t disappoint. We love brewery tours, and Stone has a very impressive set up. But better than hearing a schpeal on hops was the dinner afterwards. Stone has one of the most stunning restaurants I’ve ever seen. It’s mostly outside and from the koi ponds that doubled as fire pits and the grounds where a waiter will serve you as you sit on a grassy knoll, it was almost unbelievable. The food upheld the standard of perfection– Dan and I left feeling completely, overwhelmingly blissed out. It was easily one of the best meals we’ve ever enjoyed together.

photo by Dan

After leaving Stone we decided to fight our desire to go to sleep and check out a heavily recommended bar in San Diego, The Blind Lady Taphouse. It turned out to be a great call because they had a beer Dan’s been wanting to try for years. They also had pizza that smelled so good I almost ordered one, despite being overfull of deliciousness.

Duck tacos and yakisoba at Stone

photo by Dan. Also, my hair is blonde again. My father should be pleased.

On Saturday morning we got up and set out for brunch. We headed to a place heavily recommended by the internet, something or other hash house a something. They had an hour wait and I am not that patient (especially not when it comes to breakfast), so on their recommendation we headed down the street to a place called the Tractor Room. I will pause here to confess that brunch is one of my favorite times of the week for two reasons– breakfast booze and breakfast meat. I love these food groups dearly.

The Tractor Room upheld our growing standard for food in California. In fact, it exceeded it. Now, I’ll say right now that (probably because we lived in DC), I am used to mildly overpaying for food, especially brunch. So when I see a flapjack for $12 I think, okay cool. Chalk it up to the brunch movement. But OH MY GIANT FLAPJACK. San Diego doesn’t mess around. Every dish I thought was just overpriced ended up being the most giant portion ever. I’m not complaining. Did you know you can carry leftovers onto a plane? The leftovers from eating out in San Diego fed us for an entire weekend. It was incredible.

Now to get to my point. At the Tractor Room we ordered two things- chocolate chip flapjacks (huge) and a Fried Chicken Eggs Benedict. This beauty below is a biscuit (sitting on top of potatoes because… America), spinach, tomato, fried chicken, bacon, fried cheese, scrambled eggs, chipotle aioli, and green onions. It was incredible. So incredible and so ridiculous that I had to recreate it as soon as I got home. I tweaked some things when I made it (mostly due to convenience), and the results were insane. Just… my goodness San Diego. You had me at seals, but I really did fall in love with you.

See more pictures from our trip here.

Fried Chicken Eggs Benedict
The Tractor Room

Serves 6

biscuits:

1 1/4 cups self rising flour

3/4 cup pastry flour (or cake flour)

3/4 tsp baking powder

1/8 tsp baking soda

1/2 tsp salt

1 tbsp sugar

4 tbsp cold butter

2 tbsp melted butter (for glazing)

1 1/4 cup heavy cream

eggs:

9 eggs

1/4 cup milk

Salt, pepper, red pepper flakes, garlic powder

fried chicken:

3 large chicken breasts

1 pint buttermilk

Salt, pepper, red pepper, garlic, chipotle for marinade

1 cup flour

1/2 cup breadcrumbs

Salt, pepper, red pepper, garlic, chipotle

chipotle aioli:

1 cup mayonaisse

2 tsps chipotle powder

Juice of 1 lemon

Spinach

12 pieces bacon

Green onions

Cheddar Cheese

Peanut oil for frying the chicken

The night before you’re going to make this, place your chicken in a large bowl. Cover with buttermilk. Stir in spices (to your taste). Soak in the fridge overnight.

The next morning start with your biscuits. Preheat the oven to 475(f).  Whisk together the dry ingredients.  Use fingers to incorporate cold butter.  With the butter, you really just have to knead it with your fingers until the mixture has a course texture, like corn meal.  Pour in cream.  Stir (preferably with a wooden spoon) until dough forms.  It’s okay if the dough is a little sticky, you’ll work it out on the countertop.

Sprinkle all purpose flour onto the countertop and scoop your dough onto it.  Use your hands to flatten it out.  I like to flatten it a little, flip it, and flatten it some more.  This method ensures that one side doesn’t get over worked, which is important.  If your dough (and this goes for any dough, really) ever gets too sticky and unmanageable, pop it into the fridge for twenty minutes or so.  The stickiness is really coming from the butter getting too warm, so cooling it off will allow it to firm up a bit.  Using a biscuit cutter (or whatever you have laying around), cut the dough into circular shapes.  Place on ungreased baking pan.

Now, I put aside the measuring cup that I used to hold the heavy cream and melt the butter for glazing in that.  It just gives it an extra creaminess.  Using a baking brush, brush melted butter on top of the biscuits.  Bake for 10-12 minutes.

Set the biscuits aside. Fry your bacon and set aside.

Heat your oil in a deep pan. Your oil should be 1″ deep. Heat to 350-375. Mix together flour, breadcrumbs, and spices. Take your chicken out and cut each breast in half. Dip in breading and, when the oil is hot, place in the pan. Fry for 3-4 minutes each side. Set aside to cool. While these are frying, make your aioli by mixing together lemon juice, mayo, and chipotle.

Time for the eggs. Based on our Tractor Room experience I scrambled the eggs. In retrospect I would prefer a runny fried egg, I think. There’s a lot of dry going on, and the egg yolk would be the perfect accompaniment to the chicken and the biscuit. Next time I think I’ll go that route. If you want scrambled you should whisk together eggs, milk, and spices. Cook over medium heat until scrambled.

Time to assemble! I layered biscuit/bacon/spinach/egg/chicken/aioli/cheese. I think it might be easier to go biscuit/chicken/aioli/egg/bacon/spinach/cheese. Either way, pile all of your ingredients up on plates and dig in!