Kim decided to honor this snow day by making a nice pot of stew. What better way to warm up the house than with the good aromas of delicious food simmering on the stove? And I thought it was high time you all had a chance to enjoy another wonderful recipe conceived by Kim Moss, this one loosely based on a Provencal classic.
The bread turns into a kind of tender cake that sits in the midst of a creamy custard, while the apples and raisins somehow mix all through the whole dish offering sweet little surprises here and there. And the layer of bread on top turns into a crunchy, sweet crust that is making me weak in the knees just thinking about it.
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.
As a terrific addition to our delicious lunch, Julie made crackers and goat’s cheese from her own goats (how cool is THAT?), a fabulous combination.
Attending another of my friends Julie Taggart and Jane McKay’s wonderful workshops on wild edibles. We prepared Dandelion Pesto with Zucchini Spaghetti.
This simple, fresh pasta dish is just the thing for a warm monsoon-studded night… or a cold winter’s evening, too, I’m sure.