Pineapple Pie

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[I did not intend to share a recipe for pie on pie/Pi (π) day, but here I am.]

The past year has been good for pie, and for those of us who love it. Two wonderful cookbooks were published in 2013, The Hoosier Mama Book of Pie (Chicago!) and The Four and Twenty Blackbirds Pie Book, both of which I’ve written about on these pages. Now, First Prize Pies, a third (wonderful!) cookbook dedicated to pie has arrived. Its author, Allison Kave, is no stranger to Lottie + Doof. She is responsible for both the Apple Cider Cream Pie and the Dark & Stormy popcorn—two of my favorite recipes. I was eagerly anticipating this book and I am happy to report that it does not disappoint. It also completes some sort of holy (unholy?) trifecta of professional pie cookbooks.


There are many recipes I am anxious to make (avocado! smoked almond! all of the summer fruits! summer, yes, summer!) but nothing sounded better than this pineapple pie. I have never seen a recipe like it before—fresh pineapple in a pie?! Is that even possible? Spoiler alert: IT IS.

Pieces of sunny pineapple are suspended in a lime and rum flavored custard and the whole business is encased in a deliciously rich and flaky crust. It is absolutely wonderful and Bryan and I could not stop eating it. It is the perfect pie for these last days of winter, a little sunshine on your plate.



Buttermilk Pecan Fudge


Fudge shops are not usually indicators of a rich culinary scene. I associate fudge with tourist-filled fair-weather vacation spots from Monterrey to Saugatuck to Ogunquit. The fudge in any of these shops inexplicably looks the same, thus undermining my faith in the product. It is sometimes sold alongside all forms of gummy/sour candies and ice cream that is crystallizing before your very eyes. Though I frequently enter these shops, they do have their charms and usually are well-air conditioned, I rarely eat anything. read more+++

English Muffin Bread


A few years ago I told my friend Sandra that I thought she should be selling toast, that it would be the Next Big Thing. I like to think that I was prophetic, but who knows—maybe I had heard rumblings. It’s now a cliche, and “hipster toast” has been simultaneously ridiculed and worshiped across the land. It would be easy for me to dump it into the same Dumb Stuff category that I reserve for things like Kinfolk, mustache irony, and articles trying to convince us that food and fashion are not strange bedfellows. Except, it’s toast and unlike those other things, it has a soul (for lack of a better word). Though its current moment may be slightly annoying, toast is a food for the ages. We’ll enjoy toast even when mustaches are taken seriously and Kinfolk has found a sense of humor. read more+++

Saffron Pasta with Spiced Butter


I can’t see a pasta maker without thinking of this one painting by John Currin. The painting is of two guys, presumably a couple, making pasta together. It’s not a painting that I particularly like, but it is a painting I will never forget.

Chevrolet has recently been airing some commercials that feature diverse families: multiracial, single parents, same-sex parents. They almost make me care about Chevrolet.

Representation is an important thing. Those of us in marginalized groups grow to understand this, and either long for it or find ways of embracing our otherness. Seeing yourself reflected in the culture is powerful, it validates you. I grew up without any positive depictions of gay men—literally none. There was no literature read in high school, no characters in film or television, and I certainly did not have any examples in my own life. There were millions of examples of heterosexual love and lives. I have an imagination and so of course I was able to see myself in characters and situations that were unlike me, we all do. I identified with people like Mick Kelly in The Heart is a Lonely Hunter, Audrey Horne in Twin Peaks, and Levin in Anna Karenina.


But this identification is not the same thing, it isn’t representation. That painting of the gay couple making pasta is burned into my mind because it was the first (only?) time I had seen my life represented in painting in a literal way. Both in terms of the relationship between the two men and depiction of them in a domestic situation. Even today, when there are more diverse representations of gay men, they are rarely in domestic spaces—they are rarely mundane. The act of painting imbues the couple and their domestic act with an importance that was oddly moving and unsettling the first time I saw it. Over the years it has become iconic to me and impossible for me to separate from the act of making pasta. How odd! I don’t necessarily like this fact. It is stupid that I could feel so desperate for this sort of representation that I am forced to hang onto a painting that I don’t even know if I like.

So when Bryan and I, in a collective effort to make better use of sometimes neglected kitchen appliances, decided to make pasta, we both said: LIKE IN THE PAINTING! Because it is stuck in Bryan’s head too.

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Chocolate Nudges


Love means sometimes having to bake with chocolate.

It’s valentines week and, love it or hate it, you’ve still got to eat. May I suggest these perfect little chocolate and pistachio cookies? Chocolate?! you say? Truth be told, my dislike of chocolate has probably been over-stated. Sometimes I like it, though I almost never prefer it (expect perhaps in the case of cheap milk shakes). I prefer chocolate as an accent, but rarely as the focus. You can keep your Death-by-Chocoholic-Avalanche-Lava-Cakes. But Bryan loves it, and because I am such a sweet husband, I baked him these cookies. read more+++

These Damn Nuts


Folks, these damn nuts have been blocking the blog flow for the last two weeks. I really like the recipe and want to share it but I don’t have much else to say about them. So, I’m just throwing this one out there and suggesting you make them. You’ll like them. They’re a great snack with beer from a great new(ish) cookbook. Freedom!

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50/50 Sablé


The whole grain trend that is sweeping the nation is alright with me. The health benefits of whole grains are great, but the flavor is what keeps me coming back for more. They just taste good, and they make even the simplest thing more interesting. Kim Boyce schooled us all a few years ago, and I am happy each time the lesson is reinforced.

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Angostura Sour


We haven’t had a drink around here in a while. I don’t know what’s wrong. We’ve certainly been drinking, dranking even (Beyoncé reference—sorry, I can’t stop). Truth be told, it might be because once a delicious cocktail is poured I often don’t want to take the time to photograph it— I just want to drink it. I’ll try to be more patient and less selfish. read more+++

Another Year, Another Farro Salad


It is -15°F in Chicago right now. That is the air temperature. With the wind they are telling us it feels like -45°F. In case you’re not sure, that is very cold. It is so cold that much of the city has shut down. When we went grocery shopping on Saturday our local Whole Foods was out of potatoes (?!) and many shelves were empty throughout the store. Everyone was stocking up with the hope of not leaving home for a few days.

The intense cold does have its perks—Bryan and I are home from work. Snow days (cold days?) are so fun because it is bonus time. You’re under no obligation to do anything. We sure aren’t. I’m not even cooking. read more+++

In California


We spent the last weeks of 2013 in California visiting friends, family, and the ocean. It was a great way to end the year. I hope 2014 is off to a great start for all of you. I’ll be back shortly with food. xo

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