Edible WOW Spring 2012

The new issue of Edible WOW is out now! Look for it here. I've got articles on a wonderful candy shop in Brighton and an amazing family farm in Riga. Check it out and eat local!

Pewabic Pottery

I got to visit Pewabic Pottery in Detroit last week with Cheryl Oz, a fellow illustrator friend — it is a fun and magical place! The pottery was founded in 1903 during the height of the American Arts & Crafts movement and I thought that this is the style of pottery that would be on display, but there was so much more. Along with the traditional Pewabic design (gorgeous!), there is work from many artists both working in the Pewabic studios and from across the country. Every little nook and cranny is filled with pottery of all shapes and sizes and styles. You can also walk through the studios and see the kilns and production areas. Go check it out if you haven't!

Open-Face Sardine Sandwiches

When the boy is out of town, I gravitate towards recipes with ingredients he is not a fan of, things I know he just won't like and maybe a bit less meat. Scrambled eggs for dinner are a must. (They're my go-to for any meal, really.) This is one of those times and sardines are one of those things.

I was starting to feel like sardine recipes were leaping out at me left and right: Superfood! Omega-3s! Calcium! Having recently read Gabrielle Hamilton's excellent memoir, Blood, Bones and Butter,  I thought I would try Food & Wine's version of Hamilton's comfort food: sardines on Triscuits. I had only eaten sardines once, and they are no fair maiden. They pack a wollop of briny fishness (not to be confused with fishYness) and this recipe makes the most of it — mellowing it in the right places and punching it up in others. Don't be shy with the aioli and use a nice thick slab of bread. I pared down the original recipe to make enough for two servings. Take that, sweet heart o' mine!

Open-Face Sardine Sandwiches with Tangy Aioli

Adapted from Food & Wine

1 4-ounce cans brisling sardines in oil, drained
1 tablespoons finely chopped red onion
6-8 pickled jalapeno slices, chopped
1/2 large radish, cut into fine matchsticks ( 1/4 cup)
2 teaspoons tablespoon freshly squeezed lemon juice
2 teaspoons chopped parsley
1/2 small garlic clove, smashed
Kosher salt
2 Tablespoons mayonnaise
3/4 teaspoons Dijon mustard
1 1/2 teaspoons extra-virgin olive oil, plus more for brushing
Two large 3/4-inch-thick slices of peasant bread

In a bowl, combine the sardines, onion, chiles, radish, lemon juice and parsley.

In a small bowl, using the back of a spoon, mash the garlic to a paste with a pinch of salt. Whisk in the mayonnaise, mustard and the 1 tablespoon of olive oil and season the aioli with salt.

Preheat the broiler. Brush the bread on both sides with olive oil and broil, turning once, until lightly toasted.

Transfer the toasts to a work surface and spread with the aioli. Mound the sardine mixture on top, cut each toast in half and serve right away.

Spring is in the air

The first winter/spring I spent in Michigan was 2009 and seemed to snow pretty much every day well into April. That it is in the high 70s mid-March is just plain remarkable. Spring is indeed in the air.

Foggy sunrise

This warm weather is making for some crazy foggy sunrises. Hope you had a wonderful weekend!