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FLAVOR PICNIC: experimental food writing covering everything from flap jacks to franigpane and cast iron to cookbooks

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FLAVOR PICNIC | flavorpicnic.blogspot.com Reviews
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FLAVOR PICNIC: experimental food writing covering everything from flap jacks to franigpane and cast iron to cookbooks
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1 flavor picnic
2 chopped scape stalks
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6 candied cherries
7 1 cup water
8 1 cup sugar
9 here’s what
10 fancy financiers
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flavor picnic,chopped scape stalks,posted by,katie,no comments,candied cherries,1 cup water,1 cup sugar,here’s what,fancy financiers,fruit financiers,6 ounces sugar,3 egg whites,pumpkin chocolate chip muffins,older posts,search this blog,loading,about me
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FLAVOR PICNIC | flavorpicnic.blogspot.com Reviews

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FLAVOR PICNIC: experimental food writing covering everything from flap jacks to franigpane and cast iron to cookbooks

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1

FLAVOR PICNIC: Asparagus -- The First of Many Delights of the Spring Season

http://flavorpicnic.blogspot.com/2010/05/asparagus-delight-of-spring-season.html

FLAVOR PICNIC: experimental food writing covering everything from flap jacks to franigpane and cast iron to cookbooks. Tuesday, May 18, 2010. Asparagus - The First of Many Delights of the Spring Season. PASTA WITH SHAVED ASPARAGUS, PECORINO, AND SALMON. Serves two as a main course, four as a starter. 1-8 ounce salmon fillet. 1/2 box of pasta (whatever kind you like, I'm partial to the long and thin). 4 tablespoons of butter cut into pieces. Zest of one lemon, juice of two. 1/2 cup of reserved pasta water.

2

FLAVOR PICNIC: April 2010

http://flavorpicnic.blogspot.com/2010_04_01_archive.html

FLAVOR PICNIC: experimental food writing covering everything from flap jacks to franigpane and cast iron to cookbooks. Friday, April 30, 2010. The Survival Series - The Knives I Couldn't Live Without. The other night I got to thinking, what would happen if I were stranded on a deserted island? Naturally, because my life revolves around my kitchen, I was instantly struck with a fear like no other – what would I do without my favourite kitchen tools? Tuesday, April 27, 2010. What is FLAVOR PICNIC?

3

FLAVOR PICNIC: Dry Aged Beef 101

http://flavorpicnic.blogspot.com/2010/05/dry-aged-beef-101.html

FLAVOR PICNIC: experimental food writing covering everything from flap jacks to franigpane and cast iron to cookbooks. Saturday, May 29, 2010. Dry Aged Beef 101. Ever go to a restaurant and see the words “dry-aged” throughout all the descriptions of the beef? Ever wonder, what the heck does that mean? Subscribe to: Post Comments (Atom). I'm a newlywed pastry chef with a love for the written word and a desire to share my love of food with others through the mediums of writing and photography.

4

FLAVOR PICNIC: June 2010

http://flavorpicnic.blogspot.com/2010_06_01_archive.html

FLAVOR PICNIC: experimental food writing covering everything from flap jacks to franigpane and cast iron to cookbooks. Monday, June 28, 2010. An Introduction To Garlic Scapes. To use Garlic Scapes, first remove the “head” – if left to mature, this head would be where the garlic cloves matured, but in the Scape’s immature state, it is not ready to eat. Then, simply chop the stalk of the Scape as would be a green onion. Head" of the Scape. Garlic Scape Pappardelle Pasta. Tuesday, June 22, 2010.

5

FLAVOR PICNIC: Review: The Veselka Cookbook -- By Tom Birchard & Natalie Danford

http://flavorpicnic.blogspot.com/2010/05/review-veselka-cookbook.html

FLAVOR PICNIC: experimental food writing covering everything from flap jacks to franigpane and cast iron to cookbooks. Saturday, May 8, 2010. Review: The Veselka Cookbook - By Tom Birchard and Natalie Danford. Plus, the cookbook gives you the tools to create that same wonderful sense of community and warmth that the restaurant does right in your own home and who wouldn’t want that? The cookbook retails for $27.99 in the United States and $35.99 in Canada. Subscribe to: Post Comments (Atom).

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FLAVOR PICNIC: experimental food writing covering everything from flap jacks to franigpane and cast iron to cookbooks. Monday, June 28, 2010. An Introduction To Garlic Scapes. To use Garlic Scapes, first remove the “head” – if left to mature, this head would be where the garlic cloves matured, but in the Scape’s immature state, it is not ready to eat. Then, simply chop the stalk of the Scape as would be a green onion. Head" of the Scape. Garlic Scape Pappardelle Pasta. Tuesday, June 22, 2010. Dry aging i...

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