Sweet Paul Tarts

The Spring issue of Sweet Paul is out!!! It is always a real delight to spend a time on a new project with Paul. Our collaborations - the ease of how we figure out this detail or that, what kind of feeling we want a shoot to convey, and also just getting the work done - make each new shoot a lot of fun to tackle. I hope you'll enjoy the playfulness and whimsy in this story. And you know, it was every bit as delicious as it looks... :)

 

An outtake of Paul getting this tart ready... (that honey was divine, and we used it on a number of things.)

Sweet-salty, juicy, herbacious... these are some words I would use to describe the flavors of these tarts.

The custard-y quality of eggs mixed with young veggies or herbs in tart shells, the soft creaminess of cheese - whether goat's, ricotta, pecorino, or other - where each a heavenly addition to these creations.

This tart was my favorite. Simply fantastical in its many pointy peaks, and yet quite practical in that sturdy pan! The piney fragrance of the rosemary, along with the savory sweetness of that honey (there it is again), set into the backdrop of chevre and young roasted beets, all wrapped in puff pastry... It was a surprising delight.

 

You can probably see by now how immensely satisfying the whole thing was, start to finish. Perhaps you'll make one of these for friends as a special meal to celebrate together. Or, maybe an easy (but glamorous-looking) fix to hunger on any night, to treat yourself right. Here's the story, with all the recipes to make for yourselves. Enjoy!

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Happy Valentine's Day

I think you could say I may have gone a little overboard. I love romance and sentiment, and so I've cooked up some goodies that you'll love, I think, no matter if you're embracing Valentine's for one, two, or a party with all your peeps. In the spirit of L-O-V-E, I have also updated my banner. It was time, and I hope you will enjoy all the little nooks and crannies in the new display! :-)

If you're still on the hunt for something special for yourself or your sweetie, go for some gorgeous blooms at Graceful Gardens - all the flowers in these images were graciously selected and arranged by the lovely ladies Grace and Francesca, at their floral shop in Brooklyn. Rarefied or classic, they have just what you seek.

Whether or not you have plans to celebrate, there is a lot of pleasure in the confections you're about to see. I will confess I found some good inspiration from recipes I've just discovered in Donna Hay while thinking up what might make for a sweet story. Don't be surprised if you find yourself in full swoon, repeating "be mine, be mine..." after the aching temptation brought on by viewing these treats.

Here's to Love Day...

Raspberry Mascarpone Creme stuffed Double Chocolate Cookies

For the cookies:
3/4 lb good dark chocolate, chopped
1 1/2 oz pastured butter
2 pastured eggs
1/2 cup caster sugar
1/4 cup all-purpose flour, sifted
1/4 tsp baking powder, sifted
1 tsp vanilla extract

for the creme:
1 cup mascarpone
1/4 cup confectioners sugar
1/2 cup raspberries, chopped

Place two-thirds of the chocolate and all the butter in the top of a double boiler to melt over medium heat. Be sure not to let the water spatter, turning the heat down if necessary. Place eggs, vanilla, and sugar in a large bowl and using a stand or hand mixer, beat until light and creamy - think the color "buff"- about 10 minutes. Stir in all remaining ingredients: the flour and baking powder mixture, the stirred chocolate-butter mixture, and the remaining chopped chocolate. Let stand for 10 minutes, and preheat oven to 350 degrees(F).

Spoon tablespoonfuls onto parchment-lined baking sheets. Bake for 8 minutes or so, until tops are puffed and cracked. Allow to cool completely on trays before making into sandwiches. To make the filling, stir together mascarpone, sugar, and chopped berries. This can be done ahead of time and re-refrigerated. For the sandwiches, spread a nice layer of the mascarpone creme on one cookie, and sandwich with another. The perfect combination of not-too-sweet berry-creaminess, and decadent-airy chocolatey-ness, these will not last long...

Champagne with Spiced Cranberry Sugar Cubes

In a food processor, combine:
1 cup fresh or thawed cranberries
juice from 1/2 an orange
zest from one orange
2 tbsp brandy
1 stick cinnamon

Pulse until all ingredients are well combined. Add a cinnamon stick and seal in a jar, refrigerated, for a day or two for flavors to meld. On the day before you want to use the sugar, place however many sugar cubes you'd like to use in a small dish, and cover completely with the cranberry mixture. Be sure that all sides are covered, ensuring better saturation. After about an hour, check to see color absorption. Do not let sugar cubes sit in the mixture for longer than a couple hours, as they will begin to dissolve... Remove cubes from the dish scooping with a fork and dry on a wire rack. Store in a sealed container after dry.

When you are ready, place the cube (you can use more than one, but I don't like it too sweet) at the bottom of a glass, and pour Champagne, Prosecco, or Cava (all delicious sparkling wines - choose one that is crisp more than sweet) over. The sugar will fizz until it completely dissolves, leaving a sweet-tart cranberry finish to your drinking pleasure!

Sea Salt Ganache Tartlets

 

Makes 6

1/3 cup heavy cream

2 1/3 ounces of good semi- or bitter-sweet dark chocolate, chopped

Large flake salt, like Maldon

Prepare dough for 1/4 portion pâte sucré and roll out to 1/8 inch thick - similar to pâte brisée but with the addition of egg yolks and a bit of heavy cream. Check here for the recipe if you need, and scroll to the galette recipe.... Using a 2-inch cookie cutter, cut rounds and carefully mold into lightly greased tart tins and re-refrigerate. Preheat oven to 350 degrees(F). Line tart shells with parchment and fill with baking weights or rice, and bake for 8 minutes. Remove the paper and weights and bake for another 5 minutes or until golden, and remove from oven, setting aside. Full disclosure ~ once baked, my tart crust overlapped just enough along the edge of the tins that I could not dislodge them without them crumbling. Keep that in mind as you form the edge of your dough.

In a small saucepan over medium heat, bring cream to a boil and remove from heat. Add chopped chocolate and whisk until dark, creamy, and glossy. Allow to cool slightly, and pour or spoon into the baked tartlets, and top with sea salt flakes. Can be eaten warm, room temperature, or chilled. Pure seduction.

Grapefruit - Strawberry Sips

for the strawberry syrup:
1 cup strawberries, cut into wedges
1/4 cup cane sugar
water

for the drink:
Natural grapefruit soda - I used Gus
Wide strips of orange peel - be sure to trim off any bitter white pith
Chilled gin, vodka, tequila, or other spirit, to your liking

Pour enough water in a small saucepan to just cover the berries and sugar, and turn flame to medium-high. Stirring occasionally, bring to boil and then skim off any foam which forms. Skim and stir intermittently, for about 10 minutes, checking for color saturation in the cooking liquid. Remove from heat and allow to cool slightly. Pour liquid through a sieve and mash fruit with the back of a spoon to extract their juices, discarding the pulp. Chill and store for up to one week. Can be added to ice cream as well as beverages...

Mix fruit soda and syrup in a measuring cup to taste. I used 1 tbsp syrup for every 12 ounce soda bottle. Pour into glasses. Thread orange twist onto cocktail stirrers, add spirit and stir to enjoy.

Barely-Done Brownies with Pomegranate Seeds

Makes 6

4 pastured eggs

1 1/3 cup brown sugar

1 cup all-purpose flour

1 1/2 sticks pastured butter, cut into cubes

12 ounces good semi-sweet dark chocolate, chopped

Seeds removed from 1/2 a fresh pomegranate

Preheat oven to 350 degrees(F).  Using a double boiler, melt half the chocolate and all the butter. Be careful that the water doesn't bubble up into the top saucepan as you do so. In a large bowl, thoroughly combine the eggs, sugar, and flour. I used a fork for this, but you could use a mixer if you like. Add the slightly cooled melted chocolate mixture and the remaining portion of chopped chocolate, stirring to combine all. Line a square or small rectangular baking tin with parchment and pour the mixture in. Bake for 20 minutes or until a skewer comes out almost clean. If you jiggle the tin, the center should move just a little. Cool in the tin, cut into squares, scatter the pomegranate and enjoy the combination of gooey, molten-like chocolate heaven and bright, juicy sweetness of the fruit.

Whatever February 14th means to you, live it to the fullest. You never know when something crazy might happen, so take time to savor this life with those you love! Thank you all for reading with me and for indulging in all the sweet fun. :-)

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Winter Reds, and Tomatoes, too...

I have a gazillion recipes that I say to myself, "One day I'll make this". That, somehow I am going to just dedicate time to special (and strange) recipes from my grandmother and my mother - and other places in my history - and share them with you all. Usually, it's an idea tucked way far away in the back of my head. I comb through books and the internet and usually end up creating from what's right in front of me.

I can assert now, however, that things have moved more in the other direction as I write about this wonderful jam-syrup creation. My friend David calls this sandalwood jelly, from somewhere in his own history, and it hails from 1948, come my way by another dear friend, Bluejay. I love the idea of savory-sweet preserves, and so tucked this into my files for that down-the-road-someday time. When ripe tomatoes were abundant a few months ago I took to making the preserves. A bit labor-intensive, it was entirely worth it. I wish I'd made three times as much, in fact.

Tomato Preserves
Select the smallest plum tomatoes you can find, so you can leave them whole.

plum tomatoes - Make at least 3 pounds of tomatoes - gives you a good starting amount, and also makes the math simpler

for each pound of cored, peeled tomatoes:
1/2 lb sugar - I used organic brown cane sugar
3 cloves
1 stick cinnamon
1 1/4-inch peeled fresh ginger, cut into thin slices
1/4 lemon, thinly sliced and seeds discarded
cheesecloth and kitchen twine

Select slightly underripe tomatoes. Core and then peel off their skins by cutting a shallow X at the rounded end and dipping them in boiling water for 30 seconds. Slice tomatoes in half across the middle if they are large, and remove their seeds. Layer tomatoes and sugar in a deep, enameled pot (or other heavy saucepan). Cover, and let stand overnight (do not refrigerate).

The next day, put the spices in cheesecloth and secure with string. Add the spice bag to to tomatoes, along with the sliced lemon. Over medium heat, bring pot to a simmer. Cook, stirring often, until the tomatoes have become slightly translucent and the syrup is think and begins to gel. This will take a while and is the most labor-intensive part. Do not boil the syrup, or the tomatoes will fall apart. If the tomatoes finish first, remove them from the pot and reduce the syrup over medium-high heat. Discard the spice bag. Meanwhile, sterilize enough jars to accommodate the preserves. Fill the jars 3/4 full with tomatoes and lemons, cover with syrup, and seal using your preferred method.

Eat the preserves with a creamy or bold, nutty cheese on bread crisps or crackers. I promise you it won't last long...

Savory Winter Rock Shrimp & Sausage Pies, Cast Iron Skillet Tri-tip Steak, Black Pepper Tomato Focaccia....

Savory Winter Rock Shrimp and Sausage Pies
Serves 4

pie filling:
2 tbsp butter
2 leeks, quartered, rinsed, and chopped - I used the whites and light green parts, and saved the dark green for stock
2 medium potatoes, cut into 1/2-inch cubes - I used yukon gold
2 spicy pork sausages, quartered and chopped into small chunks - you may use sweet sausage, or even another meat - I liked the subtle heat that the spiciness imparts
1 lb (raw) rock shrimp
2 cloves garlic, minced
2 tbsp all-purpose flour
1/2 cup dry vermouth
1 cup fish or shrimp stock

shortcrust for pie tops:
2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup cold butter, cut into small cubes
1/4-1/2 cup ice water
1 egg plus 1 tbsp heavy cream, lightly beaten, for egg wash

Pulse dry ingredients for the shortcrust in a food processor a couple times to combine. Add butter and pulse until mixture looks like a coarse meal. All can be done by hand, using a whisk to combine, and 2 butter knives to cut the butter into the flour mixture. Slowly pour in 1/4 cup ice water and pulse just until mixture begins to hold together. Add more water if dough is too dry, a spoonful at a time, and pulse again. Divide dough into four mounds, gather into balls, and place (each) wrapped loosely in saran. With your palm, lightly flatten into disks. Refrigerate until firm, about an hour (or overnight).

Remove from saran and roll each disk of dough out to just under a 1/4-inch thick on a lightly floured surface. Cut out a circle from each using the ramekin sizes as a guide, allowing for some overhang. Using a small cookie cutter or tiny glass (a shot glass is perfect here), press into center of circles and remove cut-out, for steam to release. Mound scraps together and save for a separate use (keeps frozen for a few months). Refrigerate again to firm, while filling is cooked and then spooned into dishes.

Melt butter in a deep cast iron skillet over medium heat. Sauté leeks until softened, stirring occasionally, about 5 minutes or so. Add the sausage and brown on all sides, about 3 minutes. Add garlic and sear until fragrant, a minute or two. Stir flour in to combine, and then the vermouth, incorporating liquid to leek-sausage mixture. Add stock and potatoes and cook until potatoes are just tender, about 5 minutes. Add the shrimp, stir to incorporate with the rest, and set aside.


Preheat oven to 400 degrees (F). Divide the filling into 4 four-inch ramekins, and top with the cold shortcrust dough, pressing slightly the along edge to adhere. Brush egg wash over tops, and bake until pastry is golden and filling bubbles, about 18 minutes. Remove from oven and allow to cool on wire rack for 10 minutes before serving. 
These were delightful both as an easy supper, as well as a savory breakfast pie the next day... :-)

Tri-tip Cast Iron Steak
Serves 4

1 1/2 lbs grass-fed tri-tip steak
1 clove garlic, cut in half
1-2 tbsp large flake sea salt - I used Maldon
Freshly ground black pepper
1/2 cup medium bodied red wine, such as Côtes du Rhône or Sangiovese
1 tsp butter

Tri-tip steak is relatively uncommon, and is far less expensive than similar cuts of meat. Only two per cow, it is the tip of the sirloin. This cut is superbly flavorful due to its nicely marbled flesh, and makes an excellent candidate for grilling, broiling, and roasting. Are you drooling yet...?

Bring steak to room temp, rinse it and blot it dry. Dry-age it on a wire rack (use one from a toaster oven, or for cooling cakes, etc.) and set over a plate overnight in the refrigerator, or on the counter for an hour. Rub meat all over with the cut side of the garlic. Heat a dry cast iron skillet over high heat, and scatter sea salt over its surface. When the salt begins to pop, press the steak into the pan, and sear it on both sides until brown, about 9 minutes total, for medium-rare. You may want to turn a fan on or open a window, as this process will make the kitchen smoky.

Transfer steak to a cutting surface, top with freshly ground pepper, and let meat rest for 10 minutes or so. Pour the wine into the skillet and scrape any bits stuck to the bottom of the pan. Reduce the liquid by half over medium-high heat. Remove from the flame and add the butter, swirling it in the pan to incorporate. Serve the steak in slices, pouring the sauce liberally over, and accompany with fresh, crisp veggies.

I used pira cicaba, seared just briefly in the empty pan. It is an heirloom green similar to broccoli which I discovered at the market one day. Delicately floral and with a sturdy crunch, it made a nice counterpoint to the rich, juicy flavor of the steak.

I must confess I did not make the delightful black pepper-tomato focaccia. I only harvested the airy, oil-rich flatbread from its shelf so that I could nibble away at it immediately. I discovered this bread on a rainy Sunday morning, on one of my habitual trips to a neighborhood farmers' market called the Foodshed. My bags overflowing with organic and local produce, eggs, bread, honey, and other delicious things, it is a uniquely great experience that nourishes on every front. So, you can't fault me, right? You'll agree that it looks good enough to steal away with, and maybe challenge me to actually make focaccia soon. Keep your eyes peeled.... :) 

And that brings me to the last recipe in this soothing story...

Apple Bourbon Bundt Cake
from The New York Times 

for the batter:
2 sticks unsalted butter, at room temperature, plus extra to grease pan
2 1/2 cups all-purpose flour, plus extra to dust pan
4 free-range eggs, at room temperature
2 tsp baking powder
1 tsp baking soda
1 3/4 cup light brown sugar
1 1/2 tsp ground cinnamon
1 tsp sea salt
1/2 tsp freshly grated nutmeg - I add more, as I love the spice it imparts

additions to the batter:
3 tbsp bourbon
1/2 cup candied ginger, chopped
1 cup sour cream
1 tbsp good vanilla extract
1 1/2 tsp finely grated lemon zest
2 medium granny smith apples, peeled, cored, and coarsely grated
1 cup pecans, toasted and finely chopped

for the glaze:
1/2 cup sugar - I used organic cane sugar
Juice from 1/2 lemon
1/2 cup bourbon

This multi-staged cake is well worth it: moist, subtly nutty, and fragrant with liquor. The only difficulty is its numerous components, so dive in!

Grease and flour a 12-cup bundt pan and set aside. In a small bowl, combine bourbon and chopped ginger, and let stand 10 minutes. In a large bowl, beat together brown sugar and butter on medium-high speed until light and fluffy with stand mixer, fitted with the paddle attachment. - Or, using a hand-held mixer... I hadn't seen this detail in the recipe, and had made my mind up that I absolutely was going to make this delicious-sounding cake, and so forged ahead using my vintage hand-me-down hand mixer. It worked just fine... Determination goes a long way. - With my hand-held mixer, it took about 7 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next.

In a separate bowl, whisk together flour with baking soda, baking powder, cinnamon, salt, and nutmeg. In another bowl, fold vanilla into sour cream until combined. Pour in the bourbon from the ginger mixture (save ginger), whisk until smooth, and stir in zest.

Turn oven to 325 degrees (F). With mixer on medium speed, add dry ingredient mix and sour cream blend to the sugar-butter-egg solution in three additions, alternating adding one and then the other. Fold in the ginger, apples, and pecans. Pour the batter into the bundt pan and bake until golden brown, where a skewer inserted into the batter comes out dry, about an hour.

Cool in the pan for 15 minutes and run a butter knife around the sides of the pan to release the cake. Cool on a wire rack, bottom-side-down. While cake cools, make 10 slits on top with a paring knife, and heat the 1/2 cup sugar and bourbon together in a small saucepan over low heat. Gently stir until sugar dissolves, remove from heat, and add lemon juice. Pour half the sauce onto the still warm cake. When it has fully cooled, flip the cake and pour over half the remaining glaze. Turn upright, serve, and accompany with the last of the sauce.

I hope you have thoroughly enjoyed this warming and wintry adventure. So many things to keep us cozy on chilly nights! Here's to a little frost on our windows to inspire us all. :)

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A New Winter Story

Winter is here. There are some new things I am eager to share, so give me a day or two while I put the finishing touches in place. Things to soothe you on chilly days and delight you in their surprising deliciousness. Think winter, and warmth... :)

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Happy New Year!!

It has been quite a holiday season. Instead of allowing myself to slow down these last days, things seem to have only picked up! My parents have come to town and I LOVE being with them (they are like my best friends), but I gotta say we've been doing far to much lifting and running around. A turn of the century highboy is now in our living room, as is a Knoll mid-century settee, and a Spanish tiled end table. They are beautiful. I feel so lucky to live with these new beauties, but I am pooped having lugged them to our top-floor apartment.

I made a wicked hummus, a roast chicken, garlicky mushrooms, lentils and preserved lemons, and a cranberry apple tart for a special potluck upon my parents' arrival. For Christmas - and for my step-grandfather who doesn't get much home cooking - my whole family teamed up to prepare garlic and rosemary roasted leg of lamb, minted mashed peas, roasted veg - including tons of shallots and the sweetest tiny carrots! - caramelized turnips, parsnips, potatoes, and an exquisite pan jus. And yesterday we endeavored a fab butternut squash risotto with toasted walnuts and shaved parm, and a  raw celeriac-haricot salad with grain mustard vinaigrette. Just the right amount of creamy butteriness and bright, crunchiness.

What's on the menu for New Year's, you ask? I haven't got a clue. But, I'm sure I'll figure something tasty out. In the meantime, these sweets and bites may make an appearance while I catch up to myself...

Crunchy Bacon-Wrapped Potatoes with Thyme Mayonnaise
Serves 6-8

For the mayonnaise, I used a good, prepared mayonnaise to make my life easier. In a mixing bowl, squeeze juice from half a lemon onto 3/4 cup mayonnaise, and add leaves from a good bunch of fresh thyme. I like the peppery taste thyme imparts, so feel free to use as much as you like. Season with s + p to taste and stir the mixture to combine. Spoon into a dish and set aside.

Preheat oven to 400 degrees (F). Take 20 small potatoes (I used Yukon Gold) and give them a good scrub under cold water. Slice 10 pieces of good bacon in half and wrap around each potato, securing with a toothpick. Place all in a roasting pan and put into oven to bake. After 10-15 minutes the kitchen will smell of heavenly bacon and the crackling, sizzling sounds will drive you crazy. Turn each skewer for even browning, and repeat the process after another 8-10 minutes. Remove from oven when bacon has cooked through or to your liking, a half-hour or so. Set on absorbent paper to cool, and then place on a serving platter with sauce to devour with friends.

Pear & Dried Cherry Tartlets
Makes 6 tartlets
6 peeled and cored bosc or similar firm pears, chopped into 1/2-inch chunks
1 1/2 cup dried cherries
1 cup Calvados or other spirit
1/2 tsp freshly grated nutmeg
1/4 tsp cinnamon
1/4 cup cane sugar
1 egg
1 tbsp heavy cream

For the pastry
2 1/2 cups all-purpose flour
1 tsp sugar
1 tsp sea salt
2 sticks cold butter, cut into small cubes
1/4 cup ice water, or a little more if necessary

For the pastry, pulse the dry ingredients in a food processor until combined. Add butter and pulse until the mixture looks like a coarse meal. Drizzle ice water in and pulse again, until dough just starts to come together. If dough is too dry, add a tiny bit more water and pulse again. Empty out onto two sections of saran wrap, separating into two mounds. Gather each into a ball and then flatten into disks, wrapping loosely in the plastic. Give each a once-over with a rolling pin in each direction, and refrigerate until firm, about an hour.

Dress the pears in juice squeezed from a couple wedges of lemon and set aside. Put the cherries in a small bowl and pour liquor over. Let sit for 1/2 hour or longer so that the cherries may absorb the liquid (they should plump up nicely). Preheat oven to 350 degrees (F). Roll out first disk of dough to 1/8-inch thick and cut out 6 rounds using your tartlet tins as a guide. Drape the dough across each tin and press into the bases with the back of your index finger. Refrigerate until firm. Roll out second disk and do the same - these will serve as the top crusts. Using a small cookie cutter, perforate 3 of the dough rounds in an off-center pattern. You can paint a little water on the cut-outs to re-affix onto the dough surface if you like, echoing the original cut-out pattern. Refrigerate again.

Toss the cherries and liquor in with the pears and add the spices and sugar. Mix well to combine. Spoon the mixture into the pastry shells, mounding it in the center. You can add a few dots of butter if you like, but I didn't this time around and they turned out just great. Lightly beat the egg and cream together, and paint the wash along the edge of the tart shell. Place the top crust over and press gently around the edge to seal the two together. Be careful of thin lines in your perforated design: remove from the fridge and allow to warm slightly so that when you drape it over the tart filling, it does not tear. Paint surfaces with egg wash and chill again. Place on parchment-lined baking sheets and bake for 35 minutes or until crust is golden. Cool on a wire rack for 15 minutes and then using a pot holder or plate, invert to release from tart tins.

Everyone needs a good bubbly to celebrate with, and we are blessed enough to rely on the expertise of our friend Leigh. Her lovely little wine shop, Picada Y Vino in Brooklyn, showcases great and unusual finds like this biodynamic and crisp (with notes of strawberry!) sparkling rosé. We bought a few bottles to give as gifts, and we are excited to stock a few more for ourselves. :-)

Salmon Roe and Quail Egg Blini 

Serves 6

12 blini 

3 oz salmon roe

12 quail eggs

2 tbsp crème fraiche

2 tsp dijon mustard

6 tarragon stems

7 chives, minced

Preheat the oven to 300 degrees (F). Warm the blini for 5-8 minutes on a baking sheet. I bought mine from this wonderful deli called Russ and Daughters - a Manhattan establishment open since 1914 - but you can certainly make yours from scratch if you like! Mix the crème fraiche, chives, and mustard in a small bowl and set aside. In a cast iron skillet or stove-top griddle on medium-high heat, fry the quail eggs sunny side up. Transfer to a plate when cooked through, keeping the yolks soft. 

Place the blini on a platter and spoon a little crème fraiche onto each. Top blini with a quail egg and then spoon a little salmon roe onto each yolk. Garnish with tarragon, and celebrate!

Lastly, amidst this sweet revelry, I would like to wish you all a prosperous, loving, peaceful, and just 2012. Let's embrace our loved ones and empower others in creating a more just world for us all to live in, for our children and our children's children. 

Happy New Year!!!

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Getting to the Root

Eat from the earth. Literally. We have arrived upon the season where bounty has grown ripe deep in the dirt, and is ready to bring to the table. These roots in their many shapes and colors, dense and  heavy, are some of the greatest eating around. This is a story of  L-O-V-E. There's more, too. Like the great things I did with the stuff Gilt Taste sent me a couple weeks ago: Becker Lane's gorgeous pastured pork shoulder, and BliS bourbon barrel-aged maple syrup, which is every bit as dynamic as it sounds. Savory, sweet, hearty, and all of it comfort food.

 

 

 

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