Friday, March 27, 2015
Join us on April 9 at this fun Creative Workshop hosted by Borrow Vintage!
It will be an inspiring evening with succulent jewelry design by Twig Floral and the talented ladies of Luna Bakery Cafe sharing their cake decorating skills. Along with snacks, I'll be bringing all the essentials to help you build your own local, artisan cheese board and will have cheeses and more for sale as well.
Hope you can join us! Visit Borrow Vintage for more info and tickets by clicking here.
Thursday, March 26, 2015
Tuesday, February 17, 2015
People make Cleveland Heights their home for many reasons. The trees, the wealth of history and beautiful homes, the dynamic neighborhoods, the east side location within minutes of world class art and music. We were seduced by all of these things but most of all it was because within a five minute walk from our home, we could enjoy a beer, shop for groceries, browse for antiques or books (in a real bookstore), and buy a fresh-baked loaf of bread. Then on top of all that, we discovered what an amazing community we were part of, one that shares an amazing passion for this place.
About a year ago, my friend Douglas Katz brought together a group of like-minded Heights folks -- business owners, residents, and friends who share this commitment to community. Our group is collectively now known as We Are Cle Heights. We are a loosely organized and evolving group that is bursting at the seems with love for where we live, work and play. And we've decided to get creative in how we tell our stories and promote this wonderful place.
While we mull over the hundreds of brilliant ideas for what's next, we decided what we really need right away is a party. So, we're throwing a little pop-up dinner on March 12 in order to have some fun and celebrate one of our favorite Heights spaces, a true hidden gem, the Alcazar Hotel. Our little collaboration has produced a mouthwatering menu featuring food from some of the the Heights finest chefs. Of course, I'll be sharing fine local cheeses. And there will be excellent company. I hope you'll consider joining us on March 12.
Tickets are going fast and available here.
Below are a few shots of the Alcazar ballroom where we'll be partying on March 11...
Tuesday, November 25, 2014
Winter arrived in Cleveland a little early and abruptly with last week's cold snap. So, instead of the normal weekend chores of gardening and raking leaves, this past Saturday was spent gazing out the window at a surprisingly snowy yard. While sipping coffee and surfing the web, I stumbled upon a newly edited version of Norah Ephron's wonderful film Julie & Julia. In this clever little "half of a movie" entitled simply & Julia, all the Julie parts have been neatly edited out. What remains is the uninterrupted, hour-long story of Julia Child, her adoring husband Paul, and their adventures in 1950's Paris when Julia was discovering her palate, learning to cook and laying the culinary foundations that would launch her infamous career. Watching this charming little version of the movie reminded me of just how inspiring Julia Child's story is. And of course, it made me hungry for French food.
After perusing both volumes of Julia's "masterpiece", Mastering the Art of French Cooking, my husband and I headed to the West Side Market. The beautiful scallops we found there settled it -- dinner would be Seared Scallops with Beurre Blanc. And with a fridge full of apples, I knew dessert would have to be this simple apple tart inspired by another favorite French cook and author, Patricia Wells.
For years, I've been relying on Wells' recipe for Lionel Poilane's Apple Tart from her book, Bistro Cooking. I'm always tweeking and modifying recipes to suit my mood, the season, or the ingredients I have on hand and my experiments don't always work out. But this one was a success. I substituted locally grown buckwheat flour for half of the all-purpose flour in the crust which resulted in a nutty flavor and a pleasantly sandy, crumbly texture that paired with the buttery, caramelized apples perfectly as did the addition of cardamom.
The crust for this tart is a basic pâte sucrée made from butter. I make it in a food processor which I find to be quick and foolproof when I've been sure to chill all the ingredients ahead of time. You can also make it using a pastry cutter, a couple of butter knives, or working quickly with just your fingers, in the traditional manner that Julia Child would prefer.
Cardamom-Scented Apple Tart with Buckwheat Crust
For the Buckwheat Pâte Sucrée:
1/2 cup buckwheat flour*
1/2 to 3/4 cup all-purpose flour
7 tbsp butter, chilled and cut into pieces
2 tsp sugar
1/8 tsp salt
3-4 tbsp ice water
Place the buckwheat flour and 1/2 cup of the all-purpose flour, the butter, sugar and salt, in a food processor. Process until mixture resembles coarse bread crumbs, about 10-15 seconds. Add the ice water and pulse 6-8 times until the pastry just begins to hold together. Do not let it form a ball. Transfer dough to a piece of parchment paper and flatten into a disk. If the dough seems to sticky, sprinkle it with additional flour, incorporating 1 tablespoon at a time. Wrap in parchment and refrigerate for at least 1 hour.
For the Cardamom-Scented Apple Filling:
4-6 good sized baking apples (about 1 1/2 lbs, I used Melrose)
4 tbsp butter
1/4 cup granulated sugar
1/2 tsp ground cardamom
1 egg, beaten
1 tbsp light brown sugar
Preheat oven to 425F.
Remove pastry from the refrigerator. On a lightly-floured surface, roll out dough into a 12" circle. Place onto a parchment-lined baking sheet and return to the refrigerator until ready to bake.
Peel and core the apples. Cut each apple into 12 even wedges. In a large skillet, melt the butter over medium-high heat. When it's hot but not smoking, add the apples, sprinkle on the granulated sugar, and cardamom and sauté until lightly browned, about 15 minutes.
Remove the pastry from the refrigerator. Place the apples in the center. Fold the edges of the dough over the apples to form a 1-inch border. Brush the border with beaten egg. Sprinkle with brown sugar.
Bake the tart for 30 minutes until the apples are tender and the crust is golden brown.
Serve warm or at room temperature with a dollop of whipped cream if you or a scoop of salty caramel ice cream.
*Locally grown buckwheat flour is available from Stutzman Farms. They can be found on Saturday mornings at the North Union Farmer's Market at Shaker Square.
Wednesday, November 12, 2014
THIS EVENT HAS BEEN RESCHEDULED FOR 12.12.14!
I'll be at Evie Lou this Friday, November 14 with tasty, locally made cheeses.
Stop in and sample fall selections from some of our favorite Ohio cheesemakers including Lake Erie Creamery, Kokoborrego Cheese Company, Mayfield Road Creamery, and more!
This is a great opportunity to stock up on some locally made cheeses for your upcoming holiday celebrations. And while your sampling, you can browse Evie Lou's beautiful fall and winter collection to find that perfect holiday outfit or maybe a little something to keep you warm on the cold days ahead.
Hope to see you!
FarmShare Pop Up at Evie Lou
Friday, November 14, 2014, 5-9pm
2509 Professor Avenue
Cleveland, Ohio 44113
Tuesday, October 14, 2014
A couple weekends ago, we enjoyed a perfect fall afternoon of apple picking, hayrides, great food, and friends at Quarry Hill Orchards in Berlin Heights, Ohio.
With plenty of sun-filled autumn days ahead, be sure to plan a visit to Quarry Hill or your favorite local orchard soon and stock up.
I'm always on the lookout for new apple recipes to make delicious use of our abundant supply of local apples. Here are a few simple ones you might enjoy.
Tuesday, September 23, 2014
On this first official day of fall, the weather could not be more fitting. Bright sun, crisp air, and the leaves are just on the cusp of turning.
Maybe it's the weather or perhaps it's all the British books I've been reading, but my cravings for iced tea seem to have waned overnight. What I want now, especially in the late afternoon, is a little pot of hot tea -- Earl Grey in particular. This cardamom-scented banana bread makes a perfect companion.