Important Things

I know, two posts in one week. I can barely get one posted each month, but today I'm very busy avoiding all of the important things I should be doing so I've got time. Instead, we went for a run (gasp!), stopped at the market, and went out to breakfast. I then worked in the garden and uploaded some photos. When I came across the feta and herb dip I just had to tell you about it.

This is a basic creamy dip, but made much more interesting with the addition of feta and plenty of fresh herbs. Since we now have a kitchen garden (!!) I was able to walk out the door and choose from the lot. In addition to the scallions (from the market, ours aren't big enough yet) I added mint, basil, and parsley.

Although there's plenty of herbs outside, there's not much else. The strawberries are growning, but still green. There are a few snow peas that are mature, but not enough for an actual meal. I'm sure it doesn't help that I've been eating them off the plant each time I go by. Once they're all grown, I'm sure they'll be good with this feta and herb dip.

Feta and Herb Dip

I like this served with fresh vegetables that have been blanched quickly and shocked in an ice bath. Sturdy potato chips aren't so bad either. Sometimes I add a drizzle of olive oil as well. This is a quick dip for when guests drop in.

8 ounces feta, crumbled (I like French feta)

8 ounces cream cheese, at room temperature,

1/4 cup mayonaise

1/2 cup sour cream or Greek yogurt

4 scallions, roughly chopped

1/2 cup of green herbs, roughly chopped

salt and pepper to taste

Add all ingredients to food processor and pulse to combine 15-20 times, scraping down sides as necessary

If too thick, add about a tablespoon of milk or cream to thin to desired consistency

Keeps in the fridge for 2-3 days

crispy crackers

Last week had been a year since my first post on this blog. Until I read Molly Wizneberg's column in Bon Appetit last spring, which referenced her food blog, I had no idea what one was nor the breadth of the online community interested in all things food. I know I haven't posted as much as I would have liked in the past year, but I have tried to periodically update the site and have actively explored many other blogs to read, learn and get inspired.

As I've mentioned before, with all my travel for work this year, my time to cook, and take photos with my new camera, has been limited. When I have been cooking at home, its mostly been simple things like the pasta above. We have started a vegetable patch that grows more exciting with each day and can hardly wait to harvest and cook from our garden. I enjoy nothing more than to be able to unwind in the garden and kitchen or at least thumb through cookbooks and plan what to try next.

Friday, I came across a blog I hadn't visited before and found a recipe I wanted to try. I have seen the raincoast crisps at the market many times and they always interest me, yet I hadn't tried them. After reading the author's recipe and seeing the active preparation was quick, I gave them a shot. While they cooled, E and I took an after-dinner walk to enjoy the beautiful weather we've been having.


This first pass was a trial to make sure that I liked them and now I know they're great!. Next time I'll make a full batch, (the recipe below is for half), and store a couple loaves in the freezer to bake as needed. I love the ultimate flexbility of the recipe, from changing the flours to the add ins, and can't wait to try other combinations. I really think you should try this recipe and make it your own. I'm curious to know what you'd stir into the mix and would love to hear your recommendations!

Thank you to everyone who has visited this site and I hope you'll return to see what's going on in my kitchen and let me know you're cooking as well.

Raisin & Rosemary Crisps
Adapted from dinner with Julie

These are great as a snack on their own and also delicious with cheese or spreads. I'm thinking they'd make a fine base for some chicken or tuna salad canapes.

1 cups flour
2 tablespoons rye flour
1 tablespoon chopped fresh rosemary
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
3 tablespoons brown sugar
1 tablespoon honey
1/2 cup golden raisins
1/4 cup pepitas, toasted

Preheat oven to 350° F.
In a large bowl, stir together the flours, rosemary, baking soda and salt
Add the buttermilk, brown sugar and honey and stir a few strokes
Add the raisins and peptias and stir just until blended
Pour the batter into two mini loaf pans that have been buttered and floured
Bake for about 25 minutes, until golden and springy to the touch
Remove from the pans and cool on a wire rack
Once cool, place the loaves in the freezer for about 30 minutes
Slice the loaves thinly as possible
Place the slices in a single layer on a cooling rack on top of a half sheet pan
Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10-15 minutes, until crisp and deep golden