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

The Delaware River Valley, Milford, New Jersey

March in Photos + Recipes

April 26, 2016

Spicy Peach Slab Pie

Dough

makes 1 (9*13) sheet pans worth of dough

470 grams good flour

1 1/2 tbsp sugar

1 1/2 tbsp salt

340 grams butter, diced

3/4-1 cup cold water

Mix flour, sugar and salt. Add butter and knead. Slowly add water until dough is smooth. Refrigerate for 1-2 hours until firm.

Spicy Peach Preserves

16 oz frozen peach slices

1/2-1 cup brown sugar

1 tsp clove, cinnamon, salt, to taste

1 tbsp red pepper flake

1 lemon, juiced and zested

In a large sauce pan add frozen peaches and brown sugar. Once peaches are soft add spices and reduce liquid, or reserve extra liquid for an awesome simple syrup. Puree in food processor until slightly chunky. Set aside.

Roll pie dough to fit a large rectangular cookie sheet. Lay preserves atop, cut remaining for lattice crust, apply an egg wash to crust. In a 375 oven bake for 45-55 minutes until golden. Serve with ice cream!

Max and Maggie playing the ATL farmer's market

Delaware Water Gap// Bushkill, Pennsylvania

River Stones// Upper Black Eddy, Pennyslvania

Spring Dreams at Philos Farm// Schnecksville, Pennsylvania

Pig Friends at Philos Farm// Schnecksville, Pennsylvania — Pig Friends at Philos Farm// Schnecksville, Pennsylvania

Hydrangeas// Upper Black Eddy, Pennsylvania

Moo Cow at Nolts// Leola, Pennsylvania — Moo Cow at Nolts// Leola, Pennsylvania

Sweet Spring// Lancaster City, Pennsylvania

Braised Lamb Neck

3-5lb lamb neck

Rub

1/2 cup brown sugar

2 tablespoon herb salt

1 tablespoon red pepper flake

1 tablespoon five spice

1 teaspoon fresh ground peppercorns

5 cloves garlic, smashed

2 lemons, halved

1/4 cup olive oil

2 sprigs rosemary, chopped

3 sprigs thyme, chopped

Score the Lamb Neck by running a sharp knife across the meat. Cut several gashes about 1/2 inch apart over the entire surface, then turn and move the other way to create a crisscross pattern. In a small bowl, mix together sugar, red pepper flake, five spice, salt, and pepper. Rub atop neck. Mix together lemon juice, olive oil, and fresh herbs. Rub into neck until saturated. Cover and refrigerate overnight or up to 3 days.

Braise

4 tablespoons butter

4 onions, chopped

2 carrots, chopped

3 stalks celery, chopped

1 head fennel, chopped, reserving stalks

2-3 bay leaves

1-750ml bottle red wine

8oz tomato paste

Salt & Pepper

In a medium enameled pot, with a lid, over high heat, brown the lamb neck. Turn heat to medium and add butter and onions to the pot. Cook until translucent. Then, add the carrots, celery and fennel bulb. Cook until tender. Turn the heat to high again and add the wine, being sure to scrape the bottom of the pot to pull up the crispy bits. Add the tomato paste and stir until combined. Reduce the heat to low. Add the fennel stalks and bay leaf and cover. Simmer for 3-6 hours until neck is tender and pulling from the bone. Then remove bones, bay leaves and fennel stalks. Taste for seasoning. Add more salt or pepper.

Bobolink Cheese Board// Upper Black Eddy, Pennsylvania

New Herd at Bobolink Dairy// Milford, New Jersey Photo by Ellie Tremble

Buttermilk Biscuits

Biscuits

makes about 10 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. Bake at 350 degrees for 15 minutes or until golden. Makes about 20 biscuits.

*The dough is pretty fool proof and can be as simple or as dressed up as you'd like. I used butter for this batch but animal lard takes it to the next level, giving it a more savory depth (lamb lard being one of my favorites). Substitute lard in equal parts (3/4 cup).

Sausage Gravy

1 pound good sausage

2 tablespoon flour

1 cup whole milk

1 cup heavy cream

1/2 teaspoon red chili flakes

2 teaspoons Black Pepper

pinch of salt

Cook sausage until brown. Remove meat, keeping the drippings in the pan. On low heat, slowly stir in flour and whisk until smooth. Continue whisking and cook mixture until flour begins to brown. Add milk, cream and seasonings. Drizzle gravy over biscuits and enjoy! Also, a soft boiled egg on top is always a good idea. Makes about 2 cups gravy.

*I love using my cast iron skillet for this recipe. After cooking the sausage and scrapping up all the crusty bits on the bottom, really makes this gravy that much better. I also like to sauté mushrooms with the sausage or adding a little bit of stock if I have it around. You can make your gravy as creamy or as thin as you prefer by adjusting the flour and milk.

Adrian of Heritage Farm// Philadelphia, Pennsylvania

Ladies Night// Upper Black Eddy, Pennsylvania Photo by Ellie Tremble

Dinner & A Show

February 26, 2016

Music frequently moves me, both emotionally and geographically. Food and music compel me in similar ways. Food feeds your belly; Music feeds your soul. I have known for many years that good food leads to good music...at least when musicians are around.

Driftwood Soldier and I started collaborating together a couple of months ago. After becoming enchanted by their rhythms and lyrics, I started plotting Dinner & A Show. Then we got to talking about heading South and decided to team up for the ride. Atlanta quickly became an obvious destination. Since my first my first sunset in Atlanta, my time there has always been filled with unforgettable moments of food, music and community. When we talked to our friends in the city about coming down they generously decided to put together a house show and gave me free reign of their kitchen. Atlanta is a fiercely talented music city with deep roots in traditional American music. You won't want to miss it.

Rsvp for Secret Location

Thanks to St. Roch// New Orleans, Louisiana

October in Photos + Recipes

November 12, 2015

NEW YORK

King's County Saloon// Brooklyn, New York

Flying Pig Farms Half Hog// Brooklyn, New York

SweetWater IPA Braised BBQ PORK

RUB

2 pounds Bone In Pork Shoulder

1/2 cup Brown Sugar

3 tablespoons Salt

1 tablespoon crushed Red Pepper Flakes

Mix all ingredients and generously rub onto shoulder. Set aside.

BRAISE

3 bottles of SweetWater IPA Beer

1/2 head cabbage, chopped

2 onions, chopped

1 bulb fennel, chopped

olive oil

Preheat oven to 350 degrees. Chop vegetables into large 1/2 inch chunks and set aside. In a Dutch oven or large cast iron, heat a heavy pour of olive oil and add prepared pork shoulder until golden. Add vegetables. Pour in beer. Place uncovered in oven. Cook for two hours or until tender.

BBQ SAUCE

1 cup reserved beer braising drippings

1-1/2 cup apple cider

1-2 cups ketchup

Juice of 1/2 Lemon

1/2 cup Brown Sugar

1/4 cup Mustard

3 tablespoons Soy Sauce

3 cloves Garlic

Remove shoulder from braise. Drain vegetables and place remaining juice in a gravy separator. The jus and the fat will separate. Pour off as much fat as possible and reserve. In a medium sauce pan heat pork jus on medium heat. Add all ingredients while constantly tasting. Adjust flavors to your liking. Simmer until thick. Pour atop pulled pork. Serve immediately.

Private Tasting in the Kitchen at Kings County Saloon// Brooklyn, New York

Grits

2 cups good grits

8 cups water

2 bay leaf

1/2 stick butter

salt, to taste

For best results soak grits over night in a large pot for 8 hours. If you're in a rush, soak for at least at hour.

Add bay leaf. Retaining the water from soaking, bring to high heat. Stirring constantly, bring grits to a boil. Remove from heat and let stand for 10 minutes covered. Bring back to heat and cook for an additional 45 minutes, tasting constantly, until grits reach desired consistency. Add butter and salt and serve with cheese, red pepper, and pepper.

Castle Valley Mill Yellow Grots with Bay Leaf

SweetWater Brewing's Hop Hash Beer Cookies

Spread cookie batter out on baking sheet for easy cutting

250 grams all-purpose flour

2 grams baking soda

3 grams salt

170 grams unsalted butter, melted

220 grams packed brown sugar

100 grams white sugar

15 ml vanilla extract

1 egg

1 egg yolk

335 grams semisweet chocolate chips

1/2 cup SweetWater Hop Hash Beer

Preheat oven to 350 degrees. Measure and combine flour, baking soda, salt in a medium sized mixing bowl. Cream butter and sugar until combine. Add vanilla and eggs. In thirds, slowly add dry ingredients. Stir in chocolate chips and beer. On a parchment lined baking sheet, spread out batter. Bake at 350 degrees for 10-15 minutes or until golden. Cut cookies to desired size.

GEORGIA

Chef Angus Brown's Pulled Darby Chicken with Heirloom Beans, last of the season cherry tomatoes, fried Okra and okra flowers from Love is Love Farm// Decatur, Georgia

Dolly Bars

1/2 cup (1 stick) salted butter, cut into large pieces
1 1/2 cups graham crackers crumbs (about 8 graham crackers, crushed)
3 cups dark chocolate chips
1 cup shredded coconut
1 cup pecans, coarsely chopped
1/3 cup sweetened condensed milk

Preheat oven to 350 degrees. Melt butter in a small pan. Add to graham cracker crumbs. Mix and press evenly into the bottom of 8×8 baking pan. Layer coconut, pecans, and chocolate chips on top of graham crackers. Pour sweetened condensed milk over whole mixture. Bake in oven for 25 to 30 minutes or until the top is light brown. Once cooled, cut into small squares and put in mini cupcake wrappers.

Okra Flowers//  Decatur, Georgia — Okra Flowers// Decatur, Georgia

MISSISSIPPI

The Outstanding Chef Lineup// Oxford, Mississippi

Chef Ryan Prewitt's Gulf Snapper with Remoulade and Mint// Oxford, Mississippi

Zinnias + Butterflies// Oxford, Mississippi

LOUISIANA

Don Coyote at Siberia Club// New Orleans, Louisiana

St Roch Cemetery// New Orleans, Louisiana

Live Oak in City Park// New Orleans, Louisiana

Bald Cypress Trees at Chicot State Park// Ville Platte, Louisiana

Gators at Chicot State Park// Ville Platte, Louisiana

Chicot State Park// Ville Platte, Louisiana

Campsite Fixins', Black eyed Peas, Feta and Satsuma// Ville Platte, Louisiana

TEXAS

CHEF JUSTIN YU'S CARROT STEW

BY JUSTIN YU

The recipe was a little loose, but here's the gist of it, I scaled it down a bit:

Aromatics

1# ginger, skin and all, chopped

1# galangal, skin on, chopped

.5# lemongrass, hard tips cut off, chopped

1# shishito peppers, stemmed

3 ea large shallots, halved

1 head garlic, peeled

Spices

1 T ground cinnamon

2 t dill seed, ground

2 T paprika

1 T black pepper, fine ground

1 T coriander seed, ground

salt to taste

Grind all the spices and mix together. Set aside.

In a blender, blend all the aromatics together. Make sure the peppers are on the bottom of the blender so it doesn't break the blender trying to grind all the roots. You can use a little water to thin it out so it blends smoothly. Blend for about 1 minute per batch. It should look like a thick smoothie.

Heat up a large pot with a good amount of oil to cover the bottom of the pan, about half an inch up from the pan bottom so that you'll almost be shallow frying, Make sure the oil is past smoking point (I like grapeseed) and very wavy.

Add all the aromatics. The pan should be ripping hot and there should be a high pitched screeching sound when it goes in. Continually stir with a spatula until very aromatic, cooking on high heat. The idea is just to cook out all the water as quickly as possible. You can see this happening when little bubbles start to pop as opposed to big bubbles.

When the mixture gets aromatic, take the mixture off the heat. Add the untoasted spices and return to the heat for about 3-5 minutes. Pull off the heat again and steep aromatics and spices while cooling down the mixture.

This result is almost like a curry paste or base. You can keep this in the cooler and it'll hold for a while. When you cook with it, you can cook it with pretty much anything, Just thin it out with coconut milk and lime juice.

For the carrots to get that texture from the stew we did, you have to caramelize them in a convection oven at 325 for about 20 minutes then turn down the oven to 275 and cook them so they take on an almost hollow texture. You can cut it up them and rehydrate in the curry stew when you add the coconut. It's great with a lot of different things.