Spring Pie

Bee Buddies

I’ve had bees on the brain this spring. For the last few months, I’ve been learning all that I can about beekeeping in preparation of getting my own hive. After months of reading, taking classes, and attending meetings of the local Beekeepers Assoication, I finally got my bees! I made this little video of them the morning after installing the hive on my roof. I took the footage with my phone, so it’s low quality, but I had to share! I can’t wait for the first honey harvest. I’m sure my posts are going to be a little bee centric over the next few months. Hope y’all like honey!

Sweet & Refreshing

I was super excited to be featured on Mint design blog yesterday. I shared this mint inspired recipe with their readers, and I hope you enjoy it was well! Thanks so much to the lovely ladies, Melissa and Ellie!
I forgot to include that mint syrup will keep in the fridge for 2-3 weeks. Enjoy!

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Turkey Day!

Pattypan to Crookneck

Buttery Fruit

Sweet Sunday Treat

I found this recipe for mini chocolate brioche several weeks ago and I had been waiting for a chance to make it ever since. On first glance the recipe seemed really involved, and since I’ve been busy getting ready for an art show, I didn’t think I had the time to make it.  So, I’ve been biding my time and dreaming of coffee and sweet bread. Last weekend, I needed a little break from all my art-makin’ and I decided it was time to treat myself to a sweet sunday breakfast.

This brioche dough needs to rise 8 to 12 hours, so you start by making the dough and then letting it rise overnight. There are a lot of steps, but since they are broken up, it turns out to take more planning than effort. The end result really is amazing, your efforts will yield a subtly sweet and tender bread with a dark chocolate center, finished off by hints of honey. I’m SO glad I found the time to make it. Seriously, I felt like a baking superstar. This recipe has definitely found a permanent spot in my cooking repertoire.

Baby Chocolate Brioche:

From: Patricia Wells At Home In Provence 

• 1 TSP active dry yeast
• 2 TBS honey
• 1 cup lukewarm milk (105°F)
• 1/4 cup extra virgin olive oil
• 2 eggs, at room temperature
• 2 TSP salt
• 5 cups unbleached all-purpose flour
• 3 ounces of good quality dark chocolate (I use 83% Cacao) Divided into 12
• 1 egg yolk
• 1 TBS whole milk
• 1 TBS sugar
• extra honey for drizzling (optional)

1. Combine the warm milk, honey, and yeast and let it stand until it’s foamy, about 5 minutes.

2. Add the olive oil, eggs and salt, and stir to blend.

3. Add the flour a little at a time, slowly mixing everything together. When the dough forms a ball, knead in the remaining flour. Knead until the the dough is soft and smooth, but still firm. If the dough is still sticky, add more flour.  This step can be done in a heavy duty electric mixer if you happen to have one (I don’t).

4. Tightly cover the bowl with plastic wrap and refrigerate. Let it rise 8-12 hours.

5. An hour before you want to bake the rolls, remove the dough from the fridge, punch it down and divide it into 12 equal portions.

6. With the palm of your hand flatten each ball of dough into a disk and press in a portion of the chocolate into the center. Then reform the ball around the piece of chocolate, so that the chocolate is completely covered.

7. Place the rolls on a baking sheet, and cover with a clean towel. Let the dough rise another 30-45 minutes.

8. Preheat the oven to 400°F

9. Make the glaze by beating the egg yolk, then blending in a tablespoon of milk, and a tablespoon of sugar. Brush each roll with the glaze.  (Drizzle the optional honey on the rolls if you want a little extra sweetness… which, come on, you do.)

10. Bake for 15-20 minutes, or until the rolls are a deep golden brown.

Now, prepare yourself for a delicious and luxurious breakfast.

Sweet Sea Critters

My sweetie, Andrew, usually takes the role as dishwasher rather than cook in our kitchen. He rarely cooks, but when he does, its always awesome. I’ve been super busy the last few months and with the increased workload I haven’t been cooking as much as I usually do. In my culinary absence, he’s definitely stepped up his cooking game.

This past Sunday, while I was busy with a project, I asked Andrew to run to the store and grab something for dinner. Fully expecting him to return with pasta, I was super excited when came home with sea scallops, asparagus, fresh herbs, meyer lemons, and wine… I have such a great boyfriend.

More about the scallops in a minute, I just want to share with you the aforementioned project I’ve been slogging away at this year. I’m doing an Illustrated Bites art show!! I’m super excited to bring Illustrated Bites out of the internet and into the real world. The show is going to be at The Curiosity Shoppe starting April 13. I’m putting my sign painting skills to work to make hand painted recipes and food illustrations. There will also be a little screen printed work and an Illustrated Bites Zine.

If you’re in the Bay Area, I would love if you could make it to the opening on Friday, April 13th 6-9PM. If you can’t make it to the opening, the show will be open for 6 weeks.

Here is a little sneak peek of some of the works in progress:

More about the show later, back to those sweet sea critters:

When you’re buying scallops, buy either the larger sea scallops or the smaller bay scallops. Avoid the tiny calico scallops, which are most often too rubbery.  Also, try to buy scallops that are “dry,” meaning that they haven’t been soaked in phosphates.

This scallop dish is delicious and easy.  It pairs nicely with roast asparagus, tied together by the lemon but standing apart in texture and flavor. Both dishes are done in 15 minutes or less. This is a gourmet meal, literally in minutes.  So, if you’ve got a hot date you’re trying to impress, but not a ton of time… this would definitely be a good meal to go with.

Sauteed Scallops:

From Mark Bittman’s How to Cook Everything

• 2 TBS Olive Oil
• 1TSP Minced garlic
• 1-1.5 pound scallops (sea or bay)
• salt and pepper to taste
• Juice of 1 lemon
• 1 TBS minced fresh chives

1. Heat your skillet over medium-high for 3 minutes, then add the oil &  garlic. After 30 seconds, add the scallops and cook on each side for 2 minutes. (Shorter for those under an inch across, slightly longer for those over one inch.)
2. Season them with salt and pepper as they cook and remove them to a bowl as they finish.
3. Add the lemon juice to the pan, and reduce the liquid to a glaze. (1-2 minutes)
4. Return the scallops to the pan, add the chives, and stir to coat the scallop with the sauce.
5. Remove from heat and serve immediately

Roast Asparagus:

• 1.5-2 pounds of asparagus, with ends trimmed off.
• 2 TBS extra virgin olive oil
• salt to taste
• lemon wedges

1. Preheat oven to 450°F.
2. Place the asparagus in a roasting pan and drizzle with olive oil. Sprinkle with salt.
3. Bake until the thick part of the stalk can be pierced with a knife. About 10 minutes.
4. Serve with lemon wedges.

FUN FACT: Did you know that scallops swim? I didn’t either!! I always imagined scallops just sitting on the sea floor, inactive and passive. Not so! Those little suckers can go. They look like a Mario Brothers character, or a little Pac Man. It’s fun to watch, I can’t get enough of these underwater videos.