Monthly archive August, 2010
Jean-Siméon Chardin - Leek & Gruyère Soufflé

Jean-Siméon Chardin – Leek & Gruyère Soufflé

The fluffy egg cake known as a soufflé can be made both sweet and savoury depending on the flavourings incorporated. In French, the word soufflé is the past participle of the verb souffler that translates to ‘to blow up’ – exactly what a soufflé does when it bakes. The method of creation is related to...
Willem Claesz Heda - Plum & Blackberry Streusel Pie

Willem Claesz Heda – Plum & Blackberry Streusel Pie

Even after making frozen yogurt and jelly, our seemingly never ending supply of wild blackberries still provided enough berries to make a pie. I am writing this from Sydney although the pie was made while home in Michigan. I had a wonderful and relaxing holiday and am thankful to have spent so much time with...
Raphaelle Peale – Part 2 – Wild Blackberry Jelly

Raphaelle Peale – Part 2 – Wild Blackberry Jelly

This guest post is by my mother, Julie Fizell. I thought it would be so fun to walk in Megan’s shoes for a while, and she agreed to a guest post.  Her father Ed and I quickly decided to make blackberry jelly.  We had made strawberry jam several times together and managed to stay married,...
Raphaelle Peale – Part 1 – Wild Blackberry & Honey Frozen Yogurt

Raphaelle Peale – Part 1 – Wild Blackberry & Honey Frozen Yogurt

After a beautiful weekend in the Upper Peninsula visiting my mother’s side of the family we have returned to the humidity of the Lower Peninsula with a bucket of wild blackberries in tow. My aunt and uncle know of all the best berry picking locations and while I was asleep in my bed, my parents...
Paul Gauguin – Tomato Tarte Tatin

Paul Gauguin – Tomato Tarte Tatin

Dating back to 1898, a tarte tatin was traditionally made by caramelizing apples in butter and sugar and baking upside down in an oven. The dish was allegedly created by accident at the Hotel Tatin when the tart was baked upside-down by mistake. I substituted chunks of  apple for thick slabs of juicy tomato and...