Easy as Pie Blueberry Crumble with Cashew Cream (if you’re so inclined)

June 18, 2013

I don’t know about you but I think “easy as pie” makes as much sense as “working like a dog.” All my dog ever did was lay down, cuddle, wait to be fed and played with. I never saw her work a day in her life. And that’s nothing compared to dogs who don’t even have to walk to get anywhere. So when people say they’re laboring like a domesticated canine, I’m thinking, man, what a life. And in the same token, I actually get nervous when someone gives me something to do that’s “easy as pie.” For me, nothing could be harder. If you want to make pie from scratch it takes at least two, sometimes four (or more!) different “mini-projects” put together. (1) The crust and (2) the filling….and making a good pastry crust by itself is no small task. Make it (3) if you want to add a crumb topping and (4) if you want multiple layers in your filling! And what about all that fluting and lattice-ing?!

I would rather say, “easy as crumble.” So what if people look at me funny. They’ll just remind themselves that English is not my first language and think I must be mixing my metaphors.

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Cashew Vinaigrette Inspired by Kevin Sousa (and Alain Passard) PLUS a Giveaway!

May 30, 2013

Lead Photo

“Here we are in a situation approaching fantasy…in agreeing to a rendezvous, the two accomplices lead us to an unexpected pleasure garden…The scent is ravishing… the duo throb(s) with life.”

What? No. I’m not reading a “novel” with Fabio on the cover. Who needs Fabio and Christian Grey if you have Alain Passard. Those are just a few quotes from his book, The Art of Cooking with Vegetables. Clearly the man loves his vegetables. And clearly, he’s French.

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Chocolate Banana Bread

May 29, 2013

Chocolate Banana Bread

Spring’s brief tenure is passing quickly and with fans ushering air and blinds religiously drawn with the sun, I am trying to salvage the final days of cool ambient temperature in my home. With the mercury rising this week, I know this fleeting  respite of non-HVAC-assisted comfort that spring gifts us with are coming to an end.

This week, along with my jeans and everything deemed sartorially snug, my oven is making its last salvo for the season.

With all the windows open, all the fans running, I fire up my oven and prepare a succession of favorites that I know I’ll crave but not have the will to make when the heat is on.

This Chocolate Banana Bread is one of them. One of my favorite quickbread recipes, it’s a soft, chocolatey and cakey treat so good that I’ve never known the lifespan of a loaf to last more than a day.

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How to be a Locavore Lush

May 14, 2013

LocavoreLush2

 

It was 1:00 p.m. on a Tuesday, and I needed a designated driver. One of the benefits hazards of my job is that indulging shamelessly is a midday necessity from time to time. This week, I had an appointment with my friend, Elizabeth Gilgunn, chef and author at Slow Cooked Pittsburgh. Gilgunn is currently giving a series of Quickie Cocktail Classes at the Pittsburgh Public Market that teaches the art of making amazing, DIY cocktails.

I was her happy guinea pig.

We drank sustainably. We drank local. And we drank well.

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The Brazen Kitchen on POPCity

May 6, 2013
Photo by Brian Cohen for Pop City

Photo by Brian Cohen for Pop City

POP City Media featured The Brazen Kitchen last week. I’m honored and proud to talk about all the wonderful things this community is doing toward healthier eating. Again, thank you for the support and sharing all the goodness with me!

Read the article on POP City.

 

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