What better to do on a chilly fall day, temps down to a crisp 21 degrees, fire blazing in the wood stove, than to make a golden loaf of bread? And who better to do it than Kim Moss (see previous posts A Very Mini Artist Colony in New Mexico and How to Make a […]
Kim made this recipe up as he went along. And he wanted to remind you all to check in your refrigerator for items you might use. Get creative. He mixed lingonberries and guava jam to make a sort of glaze on the crust and also to top the whole tart off.
This is the simplest recipe you could ever hope to find that also offers such complex and rich results. It is key that you begin with a very good red wine vinegar, very fresh garlic and the freshest possible tarragon. And that’s it, just three ingredients.
It’s fall now and the plum trees in Truchas have been laden with fruit. So Kim made a a delicious and stunningly beautiful Plum Crumble the other day. There is something about the purple/red color of this fruit once it is cooked…
On my return Kim suggested French Toast. Yes! What a perfect breakfast to celebrate this wonderful day. It is the very best French toast I have ever had, truly. In fact I’m thinking you should try it on this lovely Sunday morning.
This is so simple, and I know you all already know about it, just as I did, because it’s a version of a classic, but we forget don’t we?
As with the last Wild and Free workshop this workshop on wild edibles ended with a fabulous desert–well, deserts, really: peach pie and chocolates.