Gilding the Lily since 2006
I even floated a few flowers in the jars to make it extra fae. Made a dozen ha’pints of elderflower jelly from the blossoms on my Black Lace and black elderberry bushes. It’s the prettiest shade of pink, smells and tastes like heaven. 🌸 🎀 …
Ever wanted to learn a few basics of home fermentation, like making your own Jewish deli-style dill pickles, grainy mustard, or even kimchi? I can teach you how! I’m offering basic classes all summer long in my beautiful historic farmhouse kitchen right in the middle …
I made saag paneer completely from scratch and it is so much better than anything I’ve had in restaurants (a testament to the overall lack of great Indian food in Portland more than my cooking prowess, but freshness goes a long way). The boar korma (boarma?) will definitely be revisited, and the sourdough naan was totally worth the trouble, even though I baked it on a cast iron flat top instead of a tandoor.
Funny story: I put this cake together because my family accidentally opened a second jar of my homemade/homegrown Chester blackberry jam when there was a full jar already in the fridge. And by the looks of it, this is gonna be another good berry year, …
If you can swing it, make this with a strong, top-quality honey (I use Old Raw Blue Honey’s dreamy pumpkin honey) and a really grassy olive oil. Recipe after the jump. Second draft of this polenta grape cake — this one with a little less …
Can’t stop thinking about @grahamchaney’s gorgeous second course at the berry dinner at @stammtischpdx a week ago, so I faithfully reproduced it myself at home: @manchesterquail (partially deboned to make it easy) stuffed with emmer wheat berries that I cooked in homemade chicken stock and …
Made a lovely selection of zakuski for afternoon tea with @onstad and @lifeandmarmalade yesterday — from the top: roasted peppers in adjika and krestianskaya sausage (both store-bought from Roman Russian Market), white cheddar, mustard, turmeric pickled eggs, pickled beets, homegrown cornichons, dark rye, tomato-cucumber salad, …
Here’s my cake version of an Americano (a lovely apéritif coming into warmer weather). This could be more Negroni-ish with the addition of juniper berry extract (or could be brushed with gin before icing), but the orange and vermouth fragrance are just lovely with this …