Monday, November 24, 2008


My crew has a Thanksgiving wiki. Here is what I contributed to the menu, a contribution I have edited eight times to date.

Rachel (Thanksgiving menu philosophy: We likely all have sentimental dishes. Bring that dish. I am apparently extra sentimental. Don't cook? Ask and we'll make it.)
  • Six Pies: Montmorency cherry pie, Walnut pie, Sweet potato pie, Shaker Lemon pie, Pumpkin pie, Ollalieberry pie
  • Four Sides: Farro with porcinis, Homemade applesauce, Roasted butternut squash with sage, Broccoli Gratin
  • One Bread: Parker House Rolls with Cranberry Butter from the NYT
  • Chestnuts to roast lazily afterward
  • Board games
All of this brings me great joy.

Friday, November 21, 2008


Great fabrics from Cicadia Studio on Etsy.


Smitten by this, and other lovelies on Etsy from Made With Love By Hannah.

Dreaming whilst drinking.

A spoon I'd rather like to have.


From Magdalena Bors, via Apartment Therapy

Thursday, November 20, 2008


My friend Laurence had me as a guest on his SFGTV show: Building SF. The show was called A Kitchen of Her Own - Home Kitchen Design and Construction, and on it I demo the recipe for gougere from the Tartine Cookbook. We discuss the joys of kitchen remodels in San Francisco and how much I like butter.

Here's my version of the Elizabeth Pruett's original Tartine recipe:
1 1/4 C. milk (Elizabeth specifies nonfat, but with that much butter, who cares!)
10 Tbsp. unsalted butter

Coarse salt
1 C. flour
6 eggs
3/4 cup Gruyere cheese cut in 1/1" cubes, plus more for garnish
Some freshly ground black pepper
Some fresh thyme

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
Place milk, butter, and 1 teaspoon salt in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Add flour; stir constantly until mixture is incorporated, about 3 minutes. You'll likely need to switch from a whisk to a wooden spoon during this process. Add 5 eggs, one at a time, making sure each is fully incorporated with a wooden spoon before adding the next. Mixture will be thick, smooth, and shiny. Stir in cheese, pepper, and thyme.

Using two table spoons, form rounds about 1 1/2 inches wide on prepared baking sheet, spacing each about 1 1/2 inches apart. In a small bowl, whisk together remaining egg and pinch of salt. Brush each pastry round with egg mixture and sprinkle with cheese.

Transfer baking sheet to oven and bake until puffed, golden brown, and light for their size, 15 to 25 minutes. Remove pastries from oven. Serve hot, warm, or at room temperature. and with lots of well chilled champagne. Preferably to a house full of people whilst wearing a party dress.