Peach cobbler.

Yours, your mom’s, Cracker Barrel’s, Hardee’s…

Which is “real?”

STOP RIGHT THERE. Put your spoon down, your hands at your sides, and listen.

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Ah, fast and easy – two of my favorite words!

Especially in the heart of summer, when there are a million things to do outside.

Like mow the lawn, take a bike ride, or simply sit on the deck with a cold drink and some homemade salsa and chips.

And then, there’s berry picking. This is the time of year when raspberries and blueberries and blackberries, some growing wild, some at the local farm, await my arrival, bowl in hand.

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WOW! Is this ridiculously decadent looking, or what?!

OK, it’s not chocolate. But at this time of year, with fresh raspberries and blueberries clustered in abundance on bushes, it’s time to bring berries into your baking repertoire.

Berries… and bread. read the rest of this entry »

Doesn’t the mere mention of Baked Alaska make you think of tuxedos, gowns, lobster, and crystal flutes of champagne?

I don’t think I’ve ever heard a baker say “Gee, it’s rainy and I’d love to whip up a warm batch of Baked Alaska” or ” The cookout is this weekend, I think I’ll bring Baked Alaska”. It just doesn’t mesh. UNTIL NOW!

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Macarons: the French confection that’s sweeping the nation.

Or, the right and left coasts, anyway. Maybe Chicago?

Actually, I’m not sure where else these colorful cookies have landed just yet. They certainly haven’t made it up to our neck of the woods. Last time I checked Lou’s Bakery, I didn’t see them nestled in among the mile-high apple pies and sugar crullers.

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Can she bake a cherry pie, Billy Boy, Billy Boy, can she bake a cherry pie…

Sure.

But does she want to?

Not always.

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As a food nation, we love to meet new people from different regions and introduce them to our local specialties. In my travels I’ve been introduced to grits and oysters  in Florida, guava jelly and surullitos in Puerto Rico, and  Joe-Joe potatoes in Rhode Island (I think that’s where we were that day; please correct me if I’m wrong).

My baking and cooking co-workers here at KAF have introduced  regional and cultural favorites such as Taylor ham, sweet chili sauce, white pizza, persimmons, and truffle oil. Some I’ve liked, some I’ve met with a big  “blechh,” and some are now standards in my own kitchen.

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And the word of the day is…

WISCONSIN!

Land of cows, corn, and cheeseheads.

And, most important, the Wisconsin State Fair – an event I vow I’m going to attend sometime before I lay down my whisk and go off to that Great Salad Bar in the Sky.

I mean, how can you be a foodie and resist this come-on, straight from the Fair’s Web site:

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Spring and summer are seasons to renew the soul. The bright sunshine, long days, and cool nights help our bodies and minds rejuvenate; and the bounty of fresh fruits and veggies provide endless meals chock full of flavors and vitamins to invigorate us further.

We grow strawberries and blueberries in our backyard, and our front property is surrounded by dozens and dozens of blackberry bushes. It used to tickle me pink that the blackberries in the pancake photo online a couple of years ago were from my front yard. I love to bring heaping bowls full in to share with my co-workers. Berryfest!

Combine our homegrown fruits with the stunning array of produce offered at local farmstands, and we’ve got a world of flavor awaiting our imaginations.

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WOW. It’s too hot to bake.

Not only that, it’s too hot to fuss.

But – what about our daily bread?

Fuss-free, no-knead, quick-baking focaccia to the rescue! read the rest of this entry »