Autumnal Light// Upper Black Eddy, Pennylvania

Fall in Photos + Recipes

January 26, 2017

Hello, Friends!

I've been laying low so far this year, regrouping and reflecting and considering my path for the New Year. I wanted to share these photos from my trips in the fall and to alert you to my new resolution of a weekly photo blast. I want to share more of my thoughts on here especially in this political climate. I want to get back in touch with my activist roots and remind you all that I am a feminist, I am a cook and I refuse to wither and stand by idly in these dark times. I appreciate you following along in whatever capacity.

Sending Peace & Love,

Katie

Pennsylvania

Whole Grain Mustard

yields 1.5 cups of mustard

¼ cup brown mustard seeds

¼ cup yellow mustard seeds

½ cup white wine (I used sauvignon blanc)

1 shallot

1 teaspoon kosher salt

Place mustard seeds in a quart container. Stir in 1/2 cup cold water and the wine. Cover and let stand overnight.

Purée mustard with a vita-mix or other powerful mixer, add salt and shallot until you reach the desired consistency. Transfer to an airtight container and can if desired.

Adrian's Gorgeous Greens at Heritage Farm//Philadelphia, Pennsylvania

The endless dried fish aisle at the newly renovated Hung Voung Super Market// 🏼Philadelphia, Pennsylvania

Cheesin' in Fishtown// Photo by Sarah Cassano// Philadelphia, Pennsylvania

Final Harvest// Upper Black Eddy, Pennsylvania

Sausage Party// Plumsteadville, Pennsylvania

Bobolink Sausages// Upper Black Eddy, Pennsylvania

Made by my mama Bea Briggs// Upper Black Eddy, Pennsylvania

Cranberry Chocolate Pecan Tart

Adapted from the Alternative Baker

Dough

1/2 cup cocoa powder

1/2 cup almond flour

1/2 cup sweet white rice flour

2 tablespoons tapioca flour

1/4 cup granulated sugar

1/4 plus 1/8 tsp. salt

5 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled

1 tsp. vanilla extract

Filling

1 cup raw pecan halves

2 tablespoons sweet white rice flour

1/4 cup plus 2 tablespoons packed dark brown sugar

1/4 tsp. salt

2 large eggs

1/4 cup maple syrup

1 tsp. vanilla extract

4 tablespoons unsalted butter, melted

1/2 cup roughly chopped dark chocolate

1 cup fresh cranberries, halved

Instructions

Prepare the tart dough. Position a rack in the center of your oven and pre-heat it to 375 degrees. Place a 9-inch round tart pan with a removable bottom on a rimmed baking sheet and set it aside.

In the bowl of your stand mixer with the paddle attachment, mix together the cocoa powder, almond flour, rice flour, tapioca flour, sugar and salt until well combined. Scatter the butter pieces over the top and drizzle with the vanilla extract. Then turn your mixer to medium-low and run it until the dough comes together in clumps and the butter is worked through, about 3-5 minutes.

Dump the crumbs into your tart pan and use your hands to press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges square. The dough will be about 1/4-inch thick. Prick the bottom of the dough all over with the tines of a fork. Then transfer the pan to your freezer to chill the dough until firm, about 15-30 minutes.

Once chilled, transfer the pan to your pre-heated oven and bake until the crust is firm to the touch, about 18-22 minutes. Remove the pan the from the oven and while the crust is still hot, use the back of a spoon to press down firmly but gently on the bottom and sides of the crust to help it hold together. Set aside.

Prepare the filling. Lower your oven temperature to 325 degrees and position a rack in the lower third of the oven.

Spread the pecans out onto a small rimmed baking sheet and toast them in your pre-heated oven until fragrant, about 10-12 minutes. Remove the pecans from the oven and set them aside to cool. Once cool enough to handle, use your fingers to break the pecan halves up into smaller pieces.

In a large bowl, whisk together the rice flour, brown sugar and salt. Add the eggs and whisk until smooth. Then whisk in the maple syrup and vanilla extract, being careful not to over work the filling. Whisk in the melted butter. Fold in the toasted pecans.

Sprinkle the chopped chocolate over the bottom of your prepared crust. Top with the cranberry halves. Then pour the filling over top, distributing it evenly. Transfer the tart to your pre-heated oven and bake until the sides are gently puffed and the center is still slightly wobbly, about 20-30 minutes.

Remove the tart from the oven and let it cool completely on a wire rack before slicing and serving.

The tart is best when enjoyed the day of baking. Leftovers can be stored in an airtight container in your refrigerator for 3-4 days.

Mr. Postman// Philadelphia, Pennsylvania

Blackstrap Molasses Cake

adapted from the kitchn, serves 10

12 tablespoons unsalted butter, cut into chunks
1 1/2 cups blackstrap molasses
3/4 cup brown sugar
1/3 cup white sugar
3 1/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking soda
2 teaspoons ground ginger and fresh ginger
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 eggs, beaten
1 1/2 cups milk

Heat the oven to 350°F. Lightly butter or grease a 10-inch cake pan (I used a 9 by 13 sheet pan). Place the chunks of butter in a 2-quart saucepan set over medium heat. Pour in the molasses and whisk in the brown sugar and white sugar. Whisk as the butter melts. When the butter has melted and is completely liquid, and the sugar has dissolved and is no longer grainy, give it a final stir and turn off the heat. Set the pan aside to cool.

Use a clean dry whisk to combine the flour, salt, baking soda, ginger, and cinnamon in a large bowl.

Whisk the vanilla, eggs, and milk into the saucepan with the molasses and melted butter. When it is completely combined, pour this liquid slowly into the bowl of dry ingredients. Whisk thoroughly to combine, making sure there are no lumps!

Pour the thick batter into the prepared pan. Bake at 350°F for 45 to 50 minutes or until a tester inserted in the center of the cake comes out clean. Let cool for 20 or 30 minutes, then run a thin, flexible knife around the inside of the pan to help the cakes edges release.

Pennsylvania Grand Canyon//Watson Township, PA

Ellie Tremble Brunchin'// Port Richmond, Philadelphia, Pennsylvania

Pastry Chef Papa Lynch- apple strudel with creme Anglaise and Bobolink buttermilk cinnamon whipped cream.

Bobolink's Cheese Offerings// Upper Black Eddy, Pennsylvania

Venison Stew for the win// Upper Black Eddy, Pennsylvania

Venison Puff Pastry with Peace Tree Farm Pesto made by Emily Eder!//Upper Black Eddy, Pennsylvania

Bolete Restaurant// Bethlehem, Pennsylvania

Pastry Madness// Bethlehem, Pennsylvania

Maryland

Shark Teeth Huntin'// Scientist Cliffs, Maryland

North Carolina

The Blue Ridge//Blue Ridge Parkway, North Carolina

Windblown// Black Balsam Knob, North Carolina

Jonathan at Sunset//Black Balsam Knob, North Carolina

Claire// Black Balsam Knob, North Carolina — Claire// Black Balsam Knob, North Carolina

Cradle// Blue Ridge Parkway, North Carolina

Trunk Breakfast// Blue Ridge Parkway, North Carolina — Trunk Breakfast// Blue Ridge Parkway, North Carolina

We three//Blue Ridge Parkway, North Carolina

Eggs, Tortillas and Left Overs//Blue Ridge Parkway, North Carolina

BREAKFAST TACOS

12 corn tortillas

2 cups refried beans

24 small red potatoes, quartered* and roasted

1 dozen eggs scrambled with or without cheese

Roast potatoes in a 400-degree oven for roughly 40 minutes with olive oil, salt and pepper and any other desired seasonings. In a skillet with butter or oil heat tortillas till golden. Heat up beans and keep warm. Scramble eggs to desired texture. Set up taco bar and enjoy!

Suggested Garnishes-

Salsa, Cilantro, Hot Sauce, Shredded Cheese, Sour Cream, Avocado, Sausage

Little Man on his Big Farm// Sandy Mush, North Carolina

Magic Ponies// Sandy Mush, North Carolina

Escape Artists//Sandy Mush, North Carolina

Little Moon Sweet Face//Sandy Mush, North Carolina

Garnet helping harvest apples//Sandy Mush, North Carolina

Grandmother Apple Tree offered up these late season seconds// Sandy Mush, North Carolina

Medicine Library//Sandy Mush, North Carolina

Georgia

Autumnal Shift// Pipersvile, Pennsylvania

Summer in Photos + Recipes

November 11, 2016

Where have I gone, dear reader? I seem to have disappeared the last few months, but here I am again! Back to fill you in with a few photos, some recipes, and whatever words I can piece together.

As you probably guessed, I've been busy. I've driven over 20,000 miles, ping-ponging along the eastern seaboard chasing my passion for food, nature, and love.

For the last six months, I have been putting in sixty hours a week with the back of house warriors of Bolete Restaurant in Bethlehem, Pennsylvania. Between that and trying to take care of myself, there simply hasn't been time for anything else.

In my hibernation last winter I decided that it was time for me to concentrate on cooking as much as possible and applied for the James Beard Foundation's Women in Culinary Leadership Grant. To my great fortune, I was placed with the endlessly talented Chef Lee Chizmar.

Chef Lee is an inspiring mentor with an amazing palate and a wealth of information when it comes to the kitchen (and feminism, I happily learned). He has a way of effortlessly bestowing his knowledge on those around him and leads his kitchen with grace. I am forever grateful for my time at Bolete and their sister restaurant, Mister Lee's Noodles. The wealth of knowledge I gained in my short time in these kitchens has forever changed me as a cook and my perspective on the culture of brick and mortar restaurants.

In my time in those kitchens, I was often left to ponder my original intention with Eclectik Domestic. I know that I am passionate about food, music, community, farming, and photography. I want to help inspire our culture to reconnect with the importance of long-term sustainable food producing ecosystems and distribution models. It is my hope to facilitate connections within our evolving community by bringing people together at events to celebrate the bounty of this magnificent world.

Over the last few years, I've been attempting to build a life around these passions. I've devoted myself to hospitality in any way I could find, and it has been quite a journey. I have followed my hunger, and it has taken to places I could have never dreamed.

I now have been grappling with a major divide in my passion for hospitality. I want to be two places at once. I want to cook the food and serve it. And if you really want to get complicated, I'd also like to grow it, oh and travel the world at the same time if possible. My dreams have always been eclectic, hence my moniker.

So what does this mean for Eclectik Domestic, dear reader?
I'm too exhausted to know. Long hours in a windowless kitchen have fried my brain, and I need some rest.

In the next few weeks, I will come back to myself and reevaluate. I am returning to events with more intention for what I'd like to share with my community and what my values are. I hope to catch you at one of them this winter and to fill your belly with honest and delicious food.

Thank you for following the journey, it means more to me than you will ever know.
xoxo
Katie Briggs
The Eclectik Domestic

MAINE

The eighth annual Caravan Music Festival came and went this August and it was a true culinary marvel. Chef Pat Boyer and I collaborated on the festival's kitchen this year and it was an extraordinary community event. Last year Chef Pat finally brought down the kitchen from the family cabin on top of the hill and engineered a kitchen in the quarry next to the stage. This allowed the kitchen become a part of the festival in a more outright way and allowed festival goers to contribute to the food program.

The Caravan Kitchen//Belgrade Lakes, Maine

Station// Belgrade Lakes, Maine — Station// Belgrade Lakes, Maine

In the thick of pizza night//Belgrade Lakes, Maine

a thing of beauty//Belgrade Lakes, Maine

Pitmaster// Chickens and Ducks// Belgrade Lakes, Maine

Apricot, red onion, ricotta and roasted garlic//Belgrade Lakes, Maine

Caravan Pizza

Dough

3/4 cup warm water

2 1/4 teaspoons active dry yeast

2 cups, plus more for dusting, all-purpose flour

1 teaspoon sugar

3/4 teaspoon salt

3 tablespoons olive oil

Pour 3/4 cup of warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

In another bowl, Mix flour, sugar and salt together. Then brush a large bowl lightly with olive oil. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in a bowl to coat with oil. Cover bowl with a clean towel or plastic wrap and let the dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough.

Toppings

1 Head Roasted Garlic

3-5 Halved Apricots

1 cup fresh Ricotta

1/2 Red Onions

Olive Oil

Roll out dough on a greased 9* 13 sheet pan, starting in the center of dough, working outward toward edges but not rolling over them. In layers add garlic, apricots, ricotta and red onion. Pour olive oil atop. Bake at 450 until golden, about 10 minutes.

Wild Maine Blueberries//Belgrade Lakes, Maine

Dock// Belgrade Lakes, Maine — Dock// Belgrade Lakes, Maine

Griddle Greatness//Belgrade Lakes, Maine

Caravan Hot Cakes

1190 grams flour

298 grams sugar

42 grams baking powder

8 eggs

5 egg whites

300 grams melted butter

Mix together dry ingredients. Melt butter. Stir together eggs and melted butter. On a hot griddle, pour out about 1/2 cup of batter. Flip when small bubbles appear. Cook till golden.

Raspberry Goodness// Belgrade Lakes, Maine

Raspberry Topping

1-pint raspberries

1/2 cup sugar

pinch salt

tablespoon lemon

3 tablespoons balsamic

In a medium bowl, add all ingredients. Stir together and allow to sit for 5 minutes. Once juices are flowing, pour atop hot cakes.

Lakeview// Belgrade Lakes, Maine — Lakeview// Belgrade Lakes, Maine

Downtime with Papa Manser// Belgrade Lakes, Maine

Pennsylvania

Chanterelle Bliss// Upper Black Eddy, Pennsylvania

Bolete Still Lifes// Bethlehem, Pennsylvania

Eggplant Match// Bethlehem, Pennsylvania

Apple Cider Cake

2 cups sugar

1-1/2 cups butter, softened

6 eggs

3 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup apple cider

1 teaspoon vanilla extract

Preheat oven to 325F. In a large bowl, cream butter and sugars until fluffy. Add eggs one at a time. Combine all dry ingredients and add to butter mixture. Add cider and vanilla and mix until combined. On a parchment paper lined sheet pan (13*9), pour dough in center and making sure it is even. Bake at 325 for about an hour or until firm. Allow to cool and cut cakes to desired size. Serve with caramel or vanilla ice cream!

Overgrown & Delicious//Upper Black Eddy, Pennsylvania

Dads Globe//Upper Black Eddy, Pennsylvania

Buckeye// Upper Black Eddy, Pennsylvania

Mile High//Upper Black Eddy, Pennsylvania

Summer Harvest// Upper Black Eddy, Pennsylvania

Fractal// Upper Black Eddy, Pennsylvania

Dead Leaves// Upper Black Eddy, Pennsylvania

NEW YORK

Lobsta// James Beard House, New York, New York

Russ & Daughters// New York, New York — Russ & Daughters// New York, New York

Main Street Farms Salanova// Cortland, New York

Biscuits

Biscuits

3 cups flour

2 tablespoons baking powder

1/2 teaspoon salt

1/2 teaspoon sugar

1 1/2 stick (3/4 cup) cold butter, cut into 8 pieces

1 1/4 cup buttermilk

red pepper/chili powder to taste

In a bowl add flour, baking powder, and salt. Knead or in a food processor, add butter until a crumbly mixture forms. Add buttermilk and seasoning. Roll or press dough into 1-2 inch balls and bake at 375 degrees for 15 minutes or until golden. Makes about 20 biscuits.

*I used butter for this batch but animal lard can be substituted in equal parts.

New Jersey

Hoedown at Lady Luck Flower Farm

October 14, 2016

Tickets

In a beautiful Appalachian cove in Western North Carolina, sits Lady Luck Flower Farm. For the past nine years, Mike Adams and Katie Grear have worked with the land to produce specialty cut flowers as well as medicinal herbs, heirloom squash, and corn.

Join us Sunday, November 6 at 3 pm for a celebration of the end of another season, of where we've been and where we're going- individually and collectively! Featuring eats by Eclectik Domestic, live music from Hearts Gone South, Zach Bryson and Todd Day Wait's Pig Pen, and a bondfire! We'll be dancing and feasting rain or shine.
\\Donations are greatly appreciated//

November in Photos + Recipes

December 21, 2015

WEST

The Pink Lady Cake from The Madonna Inn// San Luis Obispo, California

Ronja the Robber's Daughter// Santa Cruz, California

Chocolate Moon by Chef Kendra Baker of Assembly// Santa Cruz, California — Chocolate Moon by Chef Kendra Baker of Assembly// Santa Cruz, California

Justin Williams reaches for the sky// Big Sur, California

Pfeiffer Perfection// Big Sur, California

Wild(er) Sunset//Santa Cruz, California — Wild(er) Sunset//Santa Cruz, California

Hachiya Persimmons//SantaCruz, California — Hachiya Persimmons//SantaCruz, California

Fall Feelings// Pescadero, California — Fall Feelings// Pescadero, California

Marta fait Quiche// Santa Cruz, California

Marta's Quiche

Crust

pâte brisée

2 cups flour

1 cup butter*

1/4 cup water

pinch o' sugar

*pinch o' salt if butter is not salted

In a medium mixing bowl gradually work the butter, salt and sugar into the flour. Once the mixture is combined, add water accordingly so that mixture is wet enough to stick together in a ball. Shape dough to evenly cover glass pie pan- I use my hands, however you may prefer to roll dough out using a rolling pin.

Filling

6 eggs

1 cup heavy cream

salt&pepper

2 cups packed fresh baby spinach (chopped)

1 pound bacon (cooked & crumbled)

1 log fresh goat cheese

salt & pepper, to taste

Method

Preheat oven to 375F. Roll out dough to cover a 9 inch glass pie pan. Chop spinach. Cook bacon, strain off excess fat and cut into bit sized pieces. Toss spinach & bacon together, add to prepared pie pan. Sprinkle goat cheese a top. In separate bowl, whisk eggs, cream, salt & pepper. Pour combo over spinach, bacon & cheese mixture. Bake in oven at 375F for 35-45min until egg mixture is set.

Camp Joy Gardens// Boulder Creek, California

Crispy Parsnips

5-10 parsnips, julienned

1 cup vegetable oil

pinch salt

In a cast iron skillet add julienned parsnips and cover with oil. Turn to medium high heat and allow the oil to gradually fry the parsnips. Remove parsnips from oil once golden, about 10-15 minutes. Lay on brown paper bag and sprinkle with salt. These are tasty on their own or atop your favorite dish that needs some added texture.

Caramel Budino with Apple Cider Caramel

makes about 8 budinos

Crust

Caramel Budino with Apple Cider Caramel, Dates + Walnuts//Boulder Creek, California

8 half pint mason jars

1 cup walnuts

1/2 cup dates

sugar

salt

Prepare mason jars: Chop walnuts and dates. Add a sprinkle of sugar and salt. Pack the bottom of each jar with about 2 tablespoons of crust mixture. Set aside.

Budino

3 cups whole milk, divided

1/4 cup cornstarch

3/4 cup (packed) dark brown sugar

5 large egg yolks

3 tablespoons unsalted butter

2 teaspoons vanilla extract

1 teaspoon salt

Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside.

To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°–220°.

Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour into prepared mason jars. Allow to cool.

Apple Cider Caramel

adapted from Smitten Kitchen

4 cups good apple cider

1 teaspoon ground cinnamon

2 teaspoons Maldon salt

1 stick good unsalted butter

1 cup granulated sugar

1/2 cup brown sugar

1/3 cup heavy cream

In a medium sauce pan, reduce 4 cups of apple cider for 40 minutes until you have about 1/2 cup. Once cider is reduced stir in butter, sugar and cream and bring to a boil, stirring rapidly. Remove from heat. Allow to cool but not solidify. Pour a top prepared budino jars. Cover with jar lids and allow to cool in the fridge for 5 hours or overnight.

*If Budino does not set, it is because the cornstarch was not activated in the cooking process. Cornstarch must be cooked to 95°C (203°F) before thickening begins. At that point, it usually thickens fairly quickly and the sauce turns from opaque to transparent. When cornstarch thins after it's thickened, it's usually due to continued stirring. Once the thickening network forms, any agitation interferes with the setting process. The sauce thins when the starch network that sets and traps the liquid is broken. Liquid is released and thins the sauce. (I learned this the hard way.)

Surprise Course by Theo + Eloise// Boulder Creek, California

Roasted Eggplant with Pomegranate, Mint and Preserved Lemon// Boulder Creek, California

The San Lorenzo Kingdom//Santa Cruz Mountains, California

Pop Up @ Pop Up// Santa Cruz, California

The lovely Justin Williams of Inquiry Cafe cheesin' with our Pop Up Menu// Santa Cruz, California

Five Spice Magic// Santa Cruz, California

Pho

Equipment needed-

Large Stock Pot, Butter Muslin, Colander

Stock Base-

The Goods, Eclectik Domestic Pho//Santa Cruz, California

Serves about 8

2 large onions, split

1 large knob ginger, split

5 pounds good beef bones (shin/knuckle bones)

Spice Pack-

4 cinnamon sticks

6 tablespoons coriander

6 tablespoons fennel seed

5 whole star anise

6 cardamom pods

10 cloves

Season-

4 oz salt, to taste

6 oz sugar, to taste

1/4 cup fish sauce

Preheat oven to 425 degrees. On a sheet pan laid with parchment paper, lay out bones in a single layer. Bake for 15 minutes or until golden brown. On a cast iron skillet or another sheet pan, char onions and ginger, until almost black. In a large stock add bones, onions and ginger. Cover completely with water, plus a little more and bring to a boil. Meanwhile toast spices until fragrant, wrap in butter muslin & knot. Add to stock pot. In the first hour while bones come to a boil, remove any foam that rises to the top. Add salt, sugar, fish sauce and allow to simmer for 3 to 6 hours tasting frequently. Adjust seasoning to taste.

To Serve-

2 packages Banh Pho, flat rice noodles*

1-3 pound lean beef (london broil, eye round), sliced thin**

1 bunch cilantro

1 bunch scallion, sliced into discs

Handful pickled yellow onions

Garnish-

1 jalapeño, sliced thin

1 cup mung beans

1 bunch Thai basil

2 limes, cut into wedges

Hoison & Sriracha

In a pot of boiling water (about 6 cups), cook noodles for about 5 minutes, tasting for firmness, every minute. Submerge in cold water. Place in large bowl. Atop noodles, place raw thinly slice beef, cilantro, scallion, red onion and pour piping hot broth a top. Serve aside, jalapeños, mung beans, thai basil, limes, and hoision and sriracha. Enjoy!!!!

*ingredients should only be rice, water & salt

**to make cutting thin slices easier, firm up the beef by placing it in the freezer for 15 minutes

The American Way// Santa Cruz, California

EAST

Back to Pennsylvania// Solebury, Pennsylvania

Bobolink Dairy & Bakehouse Grass-fed beef of Milford, New Jersey. This animal's sacrifice filled the bellies of over 250 guests// Plumsteadville, Pennsylvania — Bobolink Dairy & Bakehouse Grass-fed beef of Milford, New Jersey. This animal's sacrifice filled the bellies of over 250 guests// Plumsteadville, Pennsylvania

Salad green beauties locally grown in Pennsylvania by my favorites at Peace Tree Farm// Plumsteadville, Pennsylvania

Roasted Garlic// Plumsteadville, Pennsylvania

Use a sheet pan to cut cake to desired sizes// Plumsteadville, Pennsylvania

115 apple cakes ready to go!// Plumsteadville, Pennsylvania — 115 apple cakes ready to go!// Plumsteadville, Pennsylvania

Apple Cider Cake

2 cups sugar

1-1/2 cups butter, softened

6 eggs

3 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup apple cider

1 teaspoon vanilla extract

Preheat oven to 325F. In a large bowl, cream butter and sugars until fluffy. Add eggs one at a time. Combine all dry ingredients and add to butter mixture. Add cider and vanilla and mix until combined. On a parchment paper lined sheet pan (13*9), pour dough in center and making sure it is even. Bake at 325 for about an hour or until form. Allow to cool and cut cakes to desired size. Serve with caramel or vanilla ice cream!

Hannakah at Bobolink// Milford, New Jersey

Blue Jay Way// Upper Black Eddy, Pennsylvania

Canal Reflections// Upper Black Eddy, Pennsylvania

Picnic Champions at Scribe Winery in Sonoma California photo by Justin William

June Expeditions

June 22, 2015

These last few weeks have truly been an exploration of the greater Bay Area. We have played in the hills of wine country, beat the heat in Sacramento and admired the bounty of the Monterey Bay and its secret valleys in the Santa Cruz Mountains.

It feels like time has been in hyper speed as my days in the bay area are coming to an end and the kiss of summer upon us. It is always bittersweet to leave a place you call home and people you love but the wind is beginning to sing my name and I know there is more to discover ahead. I have been spending my days enjoying my home on the West Side of Santa Cruz and planning more events or 'Pop-Ups' around the country. The Pop-Up phenomenon is a game I am incredibly familiar and bewildered by at the same time. It is thrilling to be apart of a movement that creates a once in a lifetime culinary experience, I do it often with Outstanding in the Field, but the game is never same and I find myself furiously improvising at ever turn, and I really love it. This year I am ambitiously plotting to do my own culinary tour across the United States with Eclectik Domestic. I am often asked how I plan these events and most of the time it just comes down to a friend I really want to cook with or a place whose dirt I want to get under my fingernails or a whisper through the grape vine. There is much to discover this year in this bountiful country and I am confident that I will continue to add layers of flavor to my ever evolving cooking style.

Quail with Stone Fruit

4-8 stone fruits, halved and pitted, reserving liquids

juice of one Orange

1 tablespoon Honey

1 cup Olive Oil

2 tablespoons Apple Cider Vinegar

Salt and Pepper, to taste

4 small semi-boneless Quail

Halve stone fruits, (peaches, plums and apricots are all excellent choices). In a large bowl whisk together remaining stone fruit juice, honey, olive oil and vinegar. Season quail with salt & pepper. Add quail and stone fruit to bowl. Let marinate for 10 minutes. Heat cast iron skillet to medium high heat and place quail and stone fruits (face down) on the pan. Cover and cook for 5 minutes or until fruit is blistered and quail is firm to touch (about 10 minutes total). Serve atop your favorite preserves and leafy greens!

Putting the Table to Sleep at Devil's Gulch Ranch in Nicasio, Califonria — Putting the Table to Sleep at Devil's Gulch Ranch in Nicasio, Califonria

Peach Tartes by Pastry Chef Robert Vallejos — Peach Tartes by Pastry Chef Robert Vallejos

Scribe Winery in Sonoma, California — Scribe Winery in Sonoma, California

Ansom Mills Grits Spring Peas and Charred Onions by Chef Mark Sullivan at Scribe Winery Sonoma, California — Ansom Mills Grits Spring Peas and Charred Onions by Chef Mark Sullivan at Scribe Winery Sonoma, California

Creamy Grits with Spring Peas + Charred Onions

2 cup good grits

8 cups water

2 bay leaf

1/2 stick butter

1 cup mascarpone cheese

2 cups fresh peas

1 dozen small spring onions

salt & pepper to taste

For best results soak grits over night or for a minimum of 8 hours. if you're in a rush, soak for at least at hour. Using the water from soaking, on high heat stirring constantly bring grits to a boil. Remove from heat and let stand for 10 minutes covered. On a high flame char spring onions in a cast iron pan with a bit of butter. Lightly steam peas. On low heat continue to occasionally stir grits and add bay leaf and salt and cook for about an hour, tasting and stirring about every 15 minutes. Once grits are smooth, add mascarpone and season with more salt and pepper. Remove from heat. Lay grits in a shallow bowl, top with peas and onions.

Making a Scene in San Jose at Lion Super Market

A few weeks ago I held my first Pop-Up in Santa Cruz at the Midtown Cafe. I featured all of my favorite Vietnamese delicacies and made a serious amount of Pho. It was a whirlwind of an event, and we had an immense turn out, with a line out the door for almost the entire night. It was overwhelming to produce food to order in a new kitchen, with a crew that had never worked together, but we absolutely crushed it. The experience was one that taught me a lot and it was thrilling to have my community in Santa Cruz come out and support me.

Midtown Cafe is Santa Cruz's Pop-Up Meca

Phở

Making this stock for the pop-up was one of the more ambitious culinary projects I have done. It was really the volume of stock that made it challenging but I refused to have faux pho and I toiled in the kitchen for hours making 180 quarts of this elixir. I would not have been able to complete this project if it wasn't for the lovely ladies of Kitchen Witch Bone Broth lending me their ball valve stock pots. This critical piece of equipment allows you to drain the stock from the enormous pots which weighs about 300 pounds. I recommend making a large amount of the stock to have on hand in your freezer whenever you have a craving for pho.

Equipment needed-

Large Stock Pot, Butter Muslin, Colander

Stock Base-

Serves about 8

2 large onions, split

1 large knob ginger, split

5 pounds good beef bones (shin/knuckle bones)

Spice Pack-

4 cinnamon sticks

6 tablespoons coriander

6 tablespoons fennel seed

5 whole star anise

6 cardamom pods

10 cloves

Season-

4 oz salt, to taste

6 oz sugar, to taste

1/4 cup fish sauce

Preheat oven till 425 degrees. On a sheet pan laid with parchment paper, lay out bones in a single layer. Bake for 15 minutes or until golden brown. On a cast iron skillet or another sheet pan, char onions and ginger, until almost black. In a large stock add bones, onions and ginger. Cover completely with water, plus a little more and bring to a boil. Meanwhile toast spices until fragrant, wrap in butter muslin & knot. Add to stock pot. Remove any foamy scum that rises to the top of the stock pot for about an hour while it boils, discard scum. Add salt, sugar, fish sauce and allow to simmer for 3 to 6 hours tasting frequently. Adjust seasoning to taste.

To Serve-

2 packages Banh Pho, flat rice noodles*

1-3 pound lean beef (london broil, eye round), sliced thin**

1 bunch Cilantro

1 bunch Scallion, sliced into discs

Handful Pickled Red Onions

Garnish-

1 Jalapeños, sliced thin

1 cup Mung Beans

1 bunch Thai Basil

2 Limes, cut into wedges

Hoison & Sriracha

*ingredients should only be rice, water & salt

**freeze the beef for 15 minutes to firm it up to cut extra thin

Beautiful Flower Arrangement for the Pho Pop-Up by Deanna Duffy of Happy Boy Farms

Cold Noodle

Sauce

1/4 cup nut butter or sesame paste

2 cloves garlic

2 tablespoons soy sauce

1 tablespoon sesame oil

2 teaspoons grated ginger

2 tablespoons of lime juice

1 tablespoon sriracha

1 dash chili powder

Combine all ingredients in bowl and stir till smooth. If mixture is thicker than you'd like add more soy sauce or lime. Set aside.

Noodles

1 package Rice Noodles

or make your own Veggie Noodles:

2 large zucchinis, shredded with a julienned peeler

1 cucumber, shredded with a julienned peeler

Garnish

1/2 cup peanuts, toasted & chopped

2 tablespoons sesame seeds

1 cup bean sprouts

1 lime, cut into wedges

Cilantro to taste, chopped

In a medium bowl stir together sauce ingredients. Cook noodles to packaged instructions or make your own. Slowly add sauce, dressing as much as you'd like. Do be aware that if using veggie noodles, the zucchini will release liquid over time. Chill or serve immediately.

King Salmon Crudo from H&H by Chef Chris Curtiss at Secret Sea Cove Santa Cruz, California — King Salmon Crudo from H&H by Chef Chris Curtiss at Secret Sea Cove Santa Cruz, California

Bon Anniversaire- Zealand, Jim & I's new Band at Everett Family Farm in Soquel, California

Everett Family Farm in Soquel, California — Everett Family Farm in Soquel, California

I also had my anniversary with Outstanding the Field at Everett Family Farm this week. Last year while working at Camp Joy Gardens, one of my best friends from back East, Adam Galster who does the chicken production at Everett, told me Outstanding was coming to his farm and that I should work the event. I didn't really know what I was getting into but I got hired. I lived in Boulder Creek at the time and it would be a 2 hour bus ride from Boulder Creek to Soquel with a 2 mile walk at the end. I got on the bus early in the morning from Boulder Creek and finally was dropped off at the base of the hill where Everett sits. I hitch hiked to the top and found my way to the field where the dinner was being held. I was star struck, everything about the event was so grand and the food, hyper local. The people were the top of their field, passionate and I was elated. It was like my dream job, that I never knew existed. Jim Denevan and I chatted, and I had no idea he was the owner of the company. We joked about being giants and have been buds ever since. I owe Everett a lot for the start of my culinary journey, it meant a lot to come back this year and serve my friends who farm the land.

Leftovers for Lunch at Everett Family Farm in Soquel, California

Yurt Goddess Emily Parsons of Everett Family Farm in Soquel, California

Fennel Panzanella with Mint + Tomatoes

4 cups stale bread, toasted & cut into bite sized pieces

1 bulb fennel, thinly sliced

1 cup cherry tomatoes, cut in half

3 lemons, juiced

1 cup olive oil

1 bunch mint, chopped

1 bunch basil, chopped

4 cloves garlic, minced

Salt & Pepper, to taste

In a large bowl add bread, fennel, tomatoes. Toss in olive oil, lemon garlic and herbs. Season to taste.

Wilder Ranch State Park at sunset in Santa Cruz, California

Beaches are farms too- Santa Cruz, California

Dinner at Scribe Winery in Sonoma, California

A magical dinner at lille æske Gallery in Boulder Creek, California

My dear friend Emily Eder of The Cremer House recently had a dinner in the mountains of Boulder Creek at lille æske gallery. The beautiful 'little box' (as the name translates) sits on Highway 9 right in center town. Last month they approached us to each do dinner on their gorgeous reclaimed redwood table for their Supper Table Series. The space is a feast for the eyes, with whimsical details in every corner and a love beating throughout the entire gallery which is also the owners Sarah & James's house. Emily served a Spanish Calcotada featuring traditional tapas, spring onions with romesco and many other goodies. It was a blast to work with her and our other partners in crime, Maggie Appleby Thomas of Santa Cruz Mountain Brewery & Deanna Duffy of Happy Boy Farms. Its been over a year from our Camp Joy days where we all met just up the hill in Boulder Creek. Us ladies have cooked together many times and turned out one hell of a dinner that night. I look forward to having them by my side July 2nd when I hold my Full Moon Feast.

The dream team Deanna Duffy, Emily Eder & Maggie Appleby Thomas

Grilled Bavette Steak & Fennel Panzanella

Roasted Santa Rosa Plums Balsamic + Thyme — Roasted Santa Rosa Plums Balsamic + Thyme

Roasted Santa Rosa Plums with Balsamic + Thyme

1 dozen Santa Rosa Plums, halved & pitted

2 tablespoons brown sugar

2 tablespoons balsamic

2 tablespoons olive oil

5 sprigs fresh thyme

pinch salt

In a medium bowl, combine brown sugar, balsamic, olive oil and salt and toss plums in liquid. In a medium baking dish, lay plums face up and add thyme. Bake for 15 minutes or until plums are soft. Serve with crème fraîche or ice cream!