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Raw Dinner with Mae and Abby

April 7, 2011April 7, 2011

Thank you Abby, Mae, Andrew, Vickie and Chelsea for an inspiring, memory filled evening of amazing flavors.

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11th Annual Women & Identity Festival Gala Night

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#sunshine #sourdough #springcleaning #storycooking

Toasting aged #sourdough on #castironskillet. I am using all the slices and pieces of aged bread for dinner. I don't like to think of Sourdough as stale. I like to think it just needs a little heat and butter to bring forth all the deliciousness. I use a potato masher or a fork on the crust part that may have lost moisture and became too though. #storycooking #rethinkingperfect #zerofoodwaste

I am afraid to feel too confident that this IS the last snow we will see. It's almost 60F , I heard frogs and saw mosquitoes! #HeatResistantSnow #familywalk #mainelife #storycooking

I made a #patebrisee last night and kept thinking of #tarteauflan @laurentfavrewasthere @lkaelny and I talked about but as we got home we needed dinner so #duckeggs and milk became #quiche ... Just need to make another crust soon! Pate Brisee Mix: 1 1/4 cups of flour (used half whole grain) 1/2 tsp salt 1/2 tsp sugar Cube 8 tbsp of cold butter. Using your hands press butter into flour. Or using a knife cut butter into flour. Add up to 1/4 cup water until dough came together into a ball. You can see some of the butter chunks. Chill, roll out and transfer to a pie plate and put it back in the fridge until needed (freezer for longer storage.) #blindbake the crust from the fridge at 375F for 35 minutes opening the oven door and poke the dough as it rises a couple of times (no pie weights here, but it works) Take crust out of the oven and add a custard filling. Lower oven to 350F and bake for another 20 minutes until jiggly and crust golden. For the Crust I wished by hand in a bowl; 3 whole #duckeggs 1 1/2 cup of whole milk (didn't have cream or half and half) But I added 1/2 of farmer's cheese 1/2 cup chopped ham 1/4 cup of chopped scallions Salt and pepper to taste and yes some cayenne pepper, can't help #storycooking #piecrust #custard

#lobstertrap #familywalk #storycooking #mainelife

#familywalk #storycooking #mainelife

#WildBlueberryfield Blueberry dreams #familywalk #storycooking #mainelife #maine

#goldenhour #mainelife #storycooking

An everything loaf adapting from @flomakanai 🤗 #123sourdoughformula (how to videos on my IG highlights ) When we buy flour in bulk, I end up with a little bit of this and that and so does my breads. Also using up some seeds. This #sourdough has 205g starter fed and bubbly, 410g #whey (from making Greek yogurt) , 615g flour (243 sprouted whole wheat, 132 oats, 190 AP, 50 whole rye), 2 tsp salt #rethinkingperfect #storycooking

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Instagram

#sunshine #sourdough #springcleaning #storycooking

Toasting aged #sourdough on #castironskillet. I am using all the slices and pieces of aged bread for dinner. I don't like to think of Sourdough as stale. I like to think it just needs a little heat and butter to bring forth all the deliciousness. I use a potato masher or a fork on the crust part that may have lost moisture and became too though. #storycooking #rethinkingperfect #zerofoodwaste

I am afraid to feel too confident that this IS the last snow we will see. It's almost 60F , I heard frogs and saw mosquitoes! #HeatResistantSnow #familywalk #mainelife #storycooking

I made a #patebrisee last night and kept thinking of #tarteauflan @laurentfavrewasthere @lkaelny and I talked about but as we got home we needed dinner so #duckeggs and milk became #quiche ... Just need to make another crust soon! Pate Brisee Mix: 1 1/4 cups of flour (used half whole grain) 1/2 tsp salt 1/2 tsp sugar Cube 8 tbsp of cold butter. Using your hands press butter into flour. Or using a knife cut butter into flour. Add up to 1/4 cup water until dough came together into a ball. You can see some of the butter chunks. Chill, roll out and transfer to a pie plate and put it back in the fridge until needed (freezer for longer storage.) #blindbake the crust from the fridge at 375F for 35 minutes opening the oven door and poke the dough as it rises a couple of times (no pie weights here, but it works) Take crust out of the oven and add a custard filling. Lower oven to 350F and bake for another 20 minutes until jiggly and crust golden. For the Crust I wished by hand in a bowl; 3 whole #duckeggs 1 1/2 cup of whole milk (didn't have cream or half and half) But I added 1/2 of farmer's cheese 1/2 cup chopped ham 1/4 cup of chopped scallions Salt and pepper to taste and yes some cayenne pepper, can't help #storycooking #piecrust #custard

#lobstertrap #familywalk #storycooking #mainelife

#familywalk #storycooking #mainelife

#WildBlueberryfield Blueberry dreams #familywalk #storycooking #mainelife #maine

#goldenhour #mainelife #storycooking

An everything loaf adapting from @flomakanai 🤗 #123sourdoughformula (how to videos on my IG highlights ) When we buy flour in bulk, I end up with a little bit of this and that and so does my breads. Also using up some seeds. This #sourdough has 205g starter fed and bubbly, 410g #whey (from making Greek yogurt) , 615g flour (243 sprouted whole wheat, 132 oats, 190 AP, 50 whole rye), 2 tsp salt #rethinkingperfect #storycooking

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