Jennie in the Kitchen

Crackle. Crunch. Chew.

By Jennie | Published: September 14, 2011

It’s been 10 days coming, but today I pulled from the oven my first loaf of naturally leavened whole wheat-rye bread, loosely based on the 28-page recipe from Chad Robertson in his book, Tartine Bread. Actually, that recipe is supplemented by another 18 pages of supporting information. It’s a lot to wade through. But that’s not the whole reason it took so long to turn flour and water into bread. Read More »

Posted in General, Ingredients, Recipes, Techniques | Tagged bread, egg free, local, nut free, rye, slow food, whole wheat | 6 Comments

Peach-Blueberry Buttermilk Tea Cake

By Jennie | Published: July 27, 2011

A kind man with an Italian name, reflective sunglasses, and a seat belt strapped securely across his chest recently posted a picture of his peach and blueberry yogurt cake on my Facebook page for Farmers’ Market Desserts. It made me hungry.

I had peaches. I had blueberries. I had yogurt. And I had an appetite. So I thought I’d see what I could concoct.

Posted in General, Ingredients, Recipes | Tagged blueberries, breakfast, cake, dessert, farmers market desserts, fruit, lemon verbena, lower fat, nut free, peaches, recipe, stone fruit, summer | 2 Comments

Easy Chocolate Cherry Cupcakes.

By Jennie | Published: July 5, 2011

Posted in General, Ingredients, Recipes, Techniques | Tagged 4th of july, bing cherries, cherries, chocolate, farmers market desserts, fourth of july, frosting, fruit, lower fat, push-button cherry pitter, rainier cherries, recipe, stone fruit, summer fruit recipes | 4 Comments

Endive, for Dessert?

By Jennie | Published: April 16, 2011

Don’t call it N-dive. No, those spears in bleached blonde and testarossa (red head) are properly called on-deeve. Both curly endive (n-dive; the green one that looks like a loose head of unruly lettuce) and endive (on-deeve; the spear) hail from the same genus, cichorium, commonly known as chicory.