Tortillas and Honey

I was thrilled to be invited to participate in this year's 5th Annual Pieathalon! The premise of this Pieathalon is to make recipes from cookbooks that were published before 1990. I loved the challenge of not only being assigned a random recipe, but also the challenge of finding a cookbook pre-1990 as well as a recipe that I think would be translate well and interesting to modern eaters in order to submit for someone to be assigned to make and post. I have only a couple cookbooks that were published pre-1990, but I decided on my Grandma Veronica's The Pillsbury Family Cookbook which was published in 1963-- the recipe,  Frosty Vanilla Pie , was assigned to the Battenburg Belle if you want to check it out at her blog! The recipe that I was selected to make was French Raspberry Pie from The New York Times Cookbook, published in 1961, selected by Wendy from A Day on the Life at the Farm . When I decided to make the recipe, I was a little concerned that the custard may...

As you may have noticed, the blog has been on an unanticipated hiatus! I will share a little more in a separate upcoming post, but I am honored to come back to you while participating in # TheLostFamilySupperClub celebrating Jenna Blum's new novel " The Lost Family ." "The Lost Family" is centered around restaurant owner, chef, and Holocaust survivor, Peter Rashkin, who lost his first wife and twin daugthers during World War II. Peter relocated to the United States and eventually opened up Masha's and then the Claremont restaurants. Peter's haunted past not only affects him, but also affects his new wife (June) and daughter (Elsbeth) in which the novel details each of their struggles which are all connected to Peter and his past. When trying to decide on what to make, I wanted something that Peter may serve in his restaurants that either would be a nod to his German heritage or something to reflect what folks would serve when entertaining com...

I decided to share a second recipe from  Kathy Gunst's new cookbook,  Soup Swap , which we are celebrating with the authors of  The Book Club Cook Book  and a  #SoupSwapParty . I  made this Skillet Cornbread with Chives and Brown Butter to go with her Corn and Sweet Potato Chowder with Saffron Cream and instantly fell in love with this recipe!  Look at those photos... What is that? Butter? Frosting? No, that is custard. And cornbread. A custard cornbread! That is what sold me on making this dish. The custard layer is created by pouring milk on top after the cornbread has been baking for a bit. As it continues to bake, a custard layer is formed and it takes on some of the sweetness from the sugar. This extra touch is so unique, I immediately went out and bought all of the ingredients for it, even though I already finished my shopping to make the soup. I actually don't have a cast iron skillet so I improvised and used a baking dish instea...