Comments on: You win

By: Molly

Molly — Sat, 19 Dec 2015 05:26:52 +0000

In reply to Valerie Weller. Val, the post you're thinking of is this one, and the recipe is this one. Enjoy!

By: Valerie Weller

Valerie Weller — Sat, 19 Dec 2015 04:39:04 +0000

Molly I am trying to find a zucchini recipe you referred to that a friend had made, and it converted you to a new way of making zucchini. It is in thin slices, olive oil slicked, and cooked at very high heat in the oven and then has lots of basil on it. Does this sound familiar? You said it was from a friend – someone you had dinner with often when Brandon was working. If you lead me to it I will be SO happy. Thanks. – Val W

By: SMS

SMS — Sun, 02 Aug 2015 04:03:13 +0000

My rhubarb is getting out of control (I wonder if green rhubarb is more prolific than red?), so I decided to try this tonight. It was fantastic! Really good with strawberry ice cream (if you like strawberry and rhubarb together), and I'm looking forward to having some with Greek yogurt tomorrow morning. I added the tiniest pinch of salt to the compote, which made the flavor pop a surprising amount (though not sure why I was surprised – salt in anything kind of does that). This recipe is so simple and so perfect. Thanks!

By: Justine

Justine — Sun, 24 May 2015 18:43:30 +0000

I love it in yogurt too! If you add granola and close your eyes, it's almost like pie but more breakfast-y. I also love a rhubarb vanilla jam with Earl Gray (sounds fussy but is so so good) by Marisa of Food in Jars: http://foodinjars.com/2009/03/vanilla-rhubarb-jam/

It's the one I can every spring, great on yogurt or sourdough bread. Mmmm.

By: Frances

Frances — Wed, 13 May 2015 15:20:11 +0000

Thank-you! What a recommendation: I am now desperately in love with the Pastry Department. I read the whole blog and will be working my way through the recipes/formulas. She is just what I need as a young inexperienced pastry chef, like a virtual mentor. Have you tried the sourdough crumpets? Genius. And those nutter butters!! I don't even know what the originals taste like but I WANT THEM.

Congratulations on your award - you were one of my first food blogs, and a huge inspiration for me as well.

Now for some rhubarb and fromage blanc. Delightful!

By: Mrs Smith

Mrs Smith — Mon, 11 May 2015 09:38:03 +0000

Hello rhubarb. So so good. And Cointreau – divine!

By: Elizabeth

Elizabeth — Fri, 08 May 2015 21:29:58 +0000

What memories: just before leaving my native Seattle in 2003 Eva was one of my very favorite restaurants to frequent (I lived at 43rd and 15th!). I'll never forget a dinner I had there with a group of my closest women friends shortly after my mom died; such a beautiful, intimate space with equally beautiful food. I fondly remember the desserts and am glad to know the pastry chef has gone onto further acclaim!

By: Jennie

Jennie — Thu, 07 May 2015 15:46:45 +0000

Oh, man. Right before I left my career as a pastry chef, I bought a box of feuilletine from one of our suppliers. Those bars are going to be a most delicious way of using them up!

By: curlygirlpress

curlygirlpress — Wed, 06 May 2015 18:27:18 +0000

Rhubarb lover here so I just texted my mother-in-law to see if her rhubarb plant is yielding so I could have some. I soooo want to try this in my morning yogurt. = )

By: SSteve

SSteve — Wed, 06 May 2015 15:21:21 +0000

My first place was a flat at 42nd and Lincoln in San Francisco in the late '80s. It had a back yard that we rarely used because in the fog-enshrouded Sunset district there's rarely a reason to go outside. One day a friend of my girlfriend's came up from Santa Cruz. She went exploring in the back yard, came back with what looked like red celery, and exclaimed to us that we had rhubarb growing out there! I had heard of rhubarb but had never seen or eaten it. She proceeded to make a rhubarb pie that I remember to this day. At the time it seemed like a minor miracle that someone could take something from my urban back yard and turn it into food.