October 25, 2012
This snack is like butter and jam on toast, but tweaked into something a little more sophisticated.
The camembert has a buttery, creamy texture, but, you know, cheesier. It’s got a little funk on it. But it’s not a punch-you-in-the-face funk, just a mellow funk.
The grapes here are cooked just a little — not to the point where they’ve turned into jam, but just enough to warm them up and concentrate their sugars. You can use any grapes you like, as long as they’re seedless, but I happen to love the colors on the gorgeous flame grapes. The thyme lends a savory note that keeps this snack from heading into dessert territory.
I snacked on this on a rainy afternoon before a long night of chugging through some work emails, but these lovely little crostini would be equally at home as the appetizer at a fall party.
September 3, 2012
It’s September! Can you believe it?
I remember when September meant that I had finally grown bored with summer vacation and was actually excited to start school again. (Not that that feeling lasted very long.) Now it just means that the strawberries won’t be worth eating for at least eight months and I should really start thinking about getting a new wool coat.
My favorite after-school snack when I was a kid was a Coke Slurpee from 7-11 and a grilled cheese sandwich. American cheese on white bread with lots of margarine, fried almost black. I loved it.
July 12, 2012
The arithmetic of baking:
Butter + flour + water + (time x work) = puff pastry.
Puff pastry + heat = delicious flaky layers.