We have been so pleased with all the amazing photos Pictorial Studio has taken for us. They have been so great to work with as well. Don't you love these?
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Tuesday, October 27, 2009
Some amazing shots of our place.
We have been so pleased with all the amazing photos Pictorial Studio has taken for us. They have been so great to work with as well. Don't you love these?
Friday, October 23, 2009
Closed for Halloween
We will be closed on Halloween this year so we can dress up and get some candy..with our kids of course.
Thursday, October 15, 2009
CSA (community supported agriculture)
Our good friend and farmer Dale Allred from Jacob's Cove is getting ready to do a CSA. If you are not familiar with what this is, it is essentially a partnership between a given farmer and their customers. The customers pay a fixed amount upfront for a "share". Then, depending on the agreed upon length those customers get a box of whatever is growing each week. It provides the farmers with a stable income and provides the customers with beautiful produce every week and usually turns out to be less expensive than what is available at a grocery store. And obviously much better quality and taste. If you are interested in more information or to sign up please visit this link..
http://www.heritageharvest.net/
Tuesday, October 13, 2009
Peach Shortcake
Recipe by Chef Alice Waters of Chez Panisse in Berkeley, CA
Yield: 6 Servings
Ingredients:
* 1 ½ pounds peaches (about six medium)
* ¼ cup plus 1 ½ tablespoons granulated sugar
* 1 cup heavy cream
* ¼ teaspoon vanilla extract
* 6 baked 2-inch biscuits (see recipe below)
* Powdered sugar for dusting
Method:
Peel and slice the peaches; toss with ¼ cup sugar. Whip the cream with 1 ½ tablespoons sugar and the vanilla until it holds soft peaks. Slice the biscuits in half.
To assemble each shortcake, place the bottom of a biscuit on a plate, cover with a scoop of peaches and a dollop of cream, top with the other half of the biscuit, and dust with powdered sugar. Serve immediately.
Biscuits
This is the cream biscuit recipe we use for cobblers and shortcakes.
Ingredients:
* 1 ½ cups unbleached all-purpose flour
* 1 big pinch salt
* 4 teaspoons sugar
* 2 teaspoons baking powder
* 6 Tablespoons (3/4 stick) unsalted butter, chilled
* 11 Tablespoons cream
Method:
Preheat the oven to 400 degrees Fahrenheit.
In a medium-size mixing bowl, combine the flour, salt, sugar, and baking powder. Cut the cold butter into the flour mixture with a pastry blender until most of the pieces of butter are pea size or smaller. Stir in 10 tablespoons cream until the mixture just comes together. Turn the dough onto a counter top, roll and cut out the six 2-inch round or square biscuits, re-rolling the dough scraps, if necessary.
To bake, place the biscuits on a baking sheet and brush the tops with the remaining tablespoon of cream. Bake for 17 minutes, until golden.
Yield: 6 Servings
Ingredients:
* 1 ½ pounds peaches (about six medium)
* ¼ cup plus 1 ½ tablespoons granulated sugar
* 1 cup heavy cream
* ¼ teaspoon vanilla extract
* 6 baked 2-inch biscuits (see recipe below)
* Powdered sugar for dusting
Method:
Peel and slice the peaches; toss with ¼ cup sugar. Whip the cream with 1 ½ tablespoons sugar and the vanilla until it holds soft peaks. Slice the biscuits in half.
To assemble each shortcake, place the bottom of a biscuit on a plate, cover with a scoop of peaches and a dollop of cream, top with the other half of the biscuit, and dust with powdered sugar. Serve immediately.
Biscuits
This is the cream biscuit recipe we use for cobblers and shortcakes.
Ingredients:
* 1 ½ cups unbleached all-purpose flour
* 1 big pinch salt
* 4 teaspoons sugar
* 2 teaspoons baking powder
* 6 Tablespoons (3/4 stick) unsalted butter, chilled
* 11 Tablespoons cream
Method:
Preheat the oven to 400 degrees Fahrenheit.
In a medium-size mixing bowl, combine the flour, salt, sugar, and baking powder. Cut the cold butter into the flour mixture with a pastry blender until most of the pieces of butter are pea size or smaller. Stir in 10 tablespoons cream until the mixture just comes together. Turn the dough onto a counter top, roll and cut out the six 2-inch round or square biscuits, re-rolling the dough scraps, if necessary.
To bake, place the biscuits on a baking sheet and brush the tops with the remaining tablespoon of cream. Bake for 17 minutes, until golden.
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