Norman Apple Tart with Camembert and Mint (and a giveaway!)

Authentic French recipe for a Norman Apple Tart with Camembert and Mint

Exciting stuff! Today is all about recipes, pictures, and words — on paper. That’s not normally how things go around here. You see, Pinhole Press has been kind enough to: 1) let me create a custom cookbook of a few of my favorite recipes as of late, and 2) give one of you honeybunnies a $50 gift certificate to create something like this of your own. If you browse their website, you can see there are all kinds of adventures to be had: magnets, recipe cards, basically whatever you dream up. This is not only fun but an excellent, excellent gift idea if you’ve always wanted to somehow immortalize all those stained family recipe cards but never got around to it. 

norman apple tart 1

I love how mine turned out — just look at that foxy, hefty matte stock. I don’t plan to keep it, though, because I would much rather send it to one of you, if you’ll indulge me. The giveaway entry form is below, so scroll on and enter to win! Voodoo computer magic will pick one winner for the $50 gift card and one for this little cookbook, which I hope will serve as a really heavy thank-you note of sorts. And there aren’t enough thank-you notes to thank you for reading and being so lovely.

Norman Apple Tart with Camembert and Mint. Authentic French recipe for a savory apple tart!

As for the apple tart… That has roots in a real-life cookbook too.

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Blue Monk Cocktail

Blue Monk Cocktail--rye whiskey, vermouth, jasmine liqueur, and bitters. Floral, spicy, and tannic.

I’d made a couple of false starts with jasmine liqueur — and maybe it’s just me, but this is one of those things that seems like it would be easy to mix but somehow isn’t. It kept getting lost. Woefully lost, like me, at an unfamiliar Target, ev.eh.ry.time, even though Target probably has a grand total two different design schemes throughout this beautiful land of ours and they’re mirror images of each other. 

Anyway.

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Chanterelle Mushroom Millet Bake

Chanterelle Mushroom Millet Bake - 10th Kitchen

I meant to bring you a dessert today, because I think I’m #fun or something, but, you guys. It just.wasn’t.happening yesterday. Between a wasted pumpkin (not the costumed kind at a frat party), a custard leak in the oven, a smoldering towel because I guess the oven I was trying to clean wasn’t turned off after all, and a bottle of vanilla extract doing what I can only imagine was a very impressive mid-air somersault onto my floor… No dessert today.

Chanterelle Mushroom Millet Bake - 10th Kitchen

 Let me tell you, though — it smells fantastic in here. If I’m ever obscenely rich, I’ll be dumping a bottle of vanilla extract into my Pine-Sol bucket every damn time. Or, you know, telling my housekeeper to, while I’m taking some sort of ridiculously exotic pet for a walk on my Segway. 

(… It’s a good thing I’ll never be obscenely rich.)

Onto the food talk!

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Cauliflower, Pumpkin, and Chipotle Soup with Cheddar “Chips”

Cauliflower, Pumpkin, and Chipotle Soup with Cheddar "Chips" - 10th Kitchen

The proper ratio of crispy cheese chips to a sensible bowl of soup is 2 : 1. Mine was something like 9 : 3/4.

Cauliflower, Pumpkin, and Chipotle Soup with Cheddar "Chips" - 10th Kitchen

Also, the proper ratio of outside pants and leggings on a weekly basis is  5:2. Mine is  1:13 on a biweekly basis. That freelance life really isn’t joking about the “free” part. But when you’re me, freedom plays out something like: wake up, drink coffee, work in bed, shower, think about going outside, work in a pile of blankets on the couch, drink coffee, eat food, think about going outside, debate watching that video of a guy getting eaten alive by an anaconda, google whether the nearest zoo has anacondas, resist napping, nap anyway, work in bed, think about food, eat, work, eat, work, remember you (uh, I) should probably change into pajamas, laugh at the futility of changing into a different leggings-and-sweatshirt combo at 1 a.m., then fall asleep downloading fonts because anacondas are scary and fonts are pretty. 

But the next day? The next day is soup day. It looks a lot like the above, minus the anaconda stuff, plus a two-hour window of soup making, photographing, and eating. 

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Tiramisu Crepe Cake

Tiramisu Crepe Cake - 10th Kitchen

Once upon a time, I was wearing a Jesus and Mary Chain t-shirt when someone asked me if I had a cooler older sister. I was like, “Why yes, yes I do actually.” And the conversation carried on about my sister for a few minutes before I realized that this person had assumed a clueless 20-year-old like me would never know anything about 80s bands from Scotland. Because the Internet/radio/recorded music in general doesn’t exist? Whatever. Screw that guy.

Tiramisu Crepe Cake - 10th Kitchen

Point being: I do have a cooler older sister, which has nothing to do with what was on our respective Walkmen (Walkmans?) growing up. And being cool deserves a very special birthday cake: an intricate-looking, sophisticated, rich, and yes, cool cake. So cool that we’re all probably too young to have heard of it (oh, snap).

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Zemaiciu Blynai: Lithuanian Potato Pancakes with Pork or Carrot Filling

Zemaiciu Blynai: Lithuanian Potato Pancakes with Pork or Carrot Filling

I’ve been meaning to tell you about these for a long time. They’re just too good to be hogged by Lithuanians to ourselves. We don’t do it on purpose, being a nice bunch of folks and all. (I’ve verified that by talking to all 2,999,999 of the rest of ‘em and, yes, it took FOREVER but I am a thorough investigator.)

Zemaiciu Blynai: Lithuanian Potato Pancakes with Pork or Carrot Filling

Like much of Lithuanian cuisine, these are a dream come true for meat-and-potatoes types. Actually… They’re a dream come true even if you are a vegetarian meat-and-potatoes type, which basically just means you’re a potatoes-and-potatoes kinda gal or guy. And that is a fiiiiine way to be, my friend.

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