An Abundant Summer Repast

                                             

                                                Beauty and Bounty from my Garden

A Lazy wife dinner.

Seared Ahi, Julienned green beans, sticky rice , Wasabi Aioli, Shiso leaf and Nori 

Cabbage Magic! Kraut!

A Wild Blackberry Chocolate Coffee Cake

 

                             A Wild Blackberry Dark Chocolate Walnut Coffee Cake

                                To soothe our troubled souls during a pandemic and

                                                                   the Election Season from Hell 

 

Ingredients

1 cup Organic Unbleached Flour. ( for gluten free folks, use your go to favorite)

1/2 cup Organic sugar

1 Tsp Sea Salt

1 Tsp Baking Powder

2 whole eggs

1/3 cup buttermilk

3 Tablespoons melted butter

1 pint blackberries

1/2 cup dark chocolate pieces

1 cup toasted walnuts

1 shot of vanilla extract

The Topping

1/4 cup flour

1/4 cup brown sugar

1/2 stick butter

Break up the butter with your hands and massage in the flour and sugar til crumbly.

Preheat oven to 350 degrees

Butter a 8 inch baking dish ( or springform pan)

In a mixing bowl blend together the flour, sugar, salt and baking powder. Then add the eggs, buttermilk, vanilla extract . whisk until the batter is smooth ( about 2 minutes) then add a third of the berries to the batter and gently fold in.

Pour into Baking dish, sprinkle the top with remaining berries and chocolate bits. Sprinkle with the topping, then the walnuts

Bake in oven for about 30 minutes or until done. Test with a tooth pick to the center , if it comes clean from the batter , it's ready!

Cool on rack, but be sure to have a piece warm from the oven!

A Winter Potato Gallette

Persimmons!

                   

A Spring Repast

Wild Alaskan Halibut, Japanese Eggplant, Arugula, Chive oil, Lemon Tarragon Beurre Blanc and Crispy New Potatoes

http://theava.com/archives/45703

look! my 15 minutes!

local mendonesian wild king salmon potato galette braised baby collards a tangle of julienned haricot vert, heirloom carrots and leeks. lemony butter cream and a drizzle of chive oil

Issue six is out!

                                                The Wild Salmon Stories 

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