Archive for the ‘Baked Goods’ Category

Peach Brioche Bread Budding

September 13, 2017

Peach season is winding down, and you may be looking for ideas on how to use up the last of your bushel (if you haven’t already eaten every last one in its wonderful naked form).  This dish marries two of my favorite things: seasonal fruit and bread pudding.

I fell in love with bread pudding after trying it at some of the quintessential New England restaurants in the area. If you have never tried this rich, comforting dessert, I would try to rectify that immediately. Once I learned how easy (and frugal) bread pudding was to make I was hooked. Don’t let the title ‘Peach Brioche’ slow you down AT ALL because you can use any good bread that you were smart enough to throw in your freezer or that you have on hand that is stale – french bread, sour dough, challah. All good. Typically recipes require the …

Swiss Pumpkin

October 20, 2016

Now that the leaves are starting to look like the color of pumpkins, I am so excited to share this recipe that I actually guest posted on the Ella Claire Blog last year. It is so so good.

I found this recipe in Ruth Reichl’s food memoir Comfort Me with Apples (a sequel to Tender at the Bone). I am a big fan of food memoirs at the moment since I am writing one of my own about growing up in a big Irish family in Chicago (I am one of eight) and we had a huge passion for food. In Comfort Me with Apples, one of the lasting images I had was how her husband said he wanted a divorce, and all she could do was make Cream of Mushroom soup. I just feel like food does that healing thing. She ended up being the editor for Gourmet Magazine …

20 Ideas for Cooking with Apples

October 16, 2016

Happy fall weekend everyone!

Can you even believe how gorgeous it is outside? I am pretty sure God decided to balance out our everlasting winters with just magical fall weather in New England. I feel like I am inside of a magazine (probably Martha Stewart’s? Maybe Real Simple?) every time I go outside.

Yesterday our good friends Matt & Heather and their sweet girls met us to go apple picking. We met at a farm just over the border of Massachusetts called Cider Hill Farm and I am so smitten I am getting their winter CSA.

They have lots of free range chickens and they have this little tunnel they run through from their coop to an open pasture that we dubbed the chicken superhighway. I will forever have the …

6 Ingredient Zucchini Tart

August 17, 2016

It’s that time of year again, when gardeners and CSA members ask themselves: what else can I do with zucchini?

If your garden is anything like ours, then you might have blinked and then looked down to see one laying on the ground that is roughly the size of a baseball bat:

^ An offering to grandpa. I love how Andrew looks like he is paying homage with all his might.

I’ve seen a ton of recipes around for zucchini (I’ve added my favorites at the end of this post!), but in true Humble Onion philosophy that simple ingredients make the best food, I wanted to make a light zucchini tart with simple ingredients. So I gathered up these:

My number one way to use up garden veggies is just …

Strawberry Rhubarb Muffins

May 27, 2016

We are so excited to have a long weekend with slow mornings, and time to linger over coffee, cartoons and these muffins. There is something about rhubarb, with its bright, slightly sour flavor that perfumes everything it touches. And the strawberries right now are so incredibly delicious and sweet that I had to add these to this recipe (the original one from Saveur had just rhubarb and almond flavors, but I’ve adapted it here without nuts and with strawberries).

Whenever I use rhubarb, I always think of Barbara Kingsolver’s Animal, Vegetable, Miracle. I love everything about this book, where the author writes about a year of living with her husband and two children on a farm where they only eat what they can grow or get within a 50 mile radius (in Southern Appalachia, this excludes grocery stores or box stores of any …

Easy Mini Pavlovas with Meyer Lemon Curd

May 20, 2016

My dad’s very favorite dessert was Lemon Meringue Pie. When I was little, he would regularly come home from the grocery store with one, and we always served it on his birthday.

So I think it may be a little nod to him that made me want to try to combine these flavors in the gorgeous Pavlova dessert. This is so beautiful I would make it on those grounds alone, but it also happens to be weak-in-the-knees good, with the intense, sharp but sweet Meyer Lemon flavor in the curd mixing with the sweet, light as air, soft but crunchy meringue.

But the best part? In scouring the web to find out how I wanted to make these I found ridiculously easy ways to make BOTH the curd and the pavlova. Like the universe just wanted me to find and share the quickest route to this deliciousness.

I wanted to …