Thursday, September 11, 2014

Wall Mounted Staghorn Fern

Wall Mounted Staghorn Fern by Eva Kosmas Flores | Adventures in Cooking

I know I haven't mentioned the kitchen remodel very much recently, and that's because it's been going very, verrrry slowly. A couple weeks ago Jeremy was pulling up the old linoleum flooring and found even older orange and brown-flowered vinyl flooring underneath (hello, 1970.) We had a good laugh about it until I googled old flooring under existing flooring out of curiosity and realized that it was left in place because it was likely asbestos-filled vinyl, which you should not remove unless absolutely necessary. Luckily, Jeremy hadn't started ripping out the vinyl floor quite yet so we didn't have any asbestos floating around, but it delayed the whole process by a few weeks. And we bit the bullet and finally took the oven and stove top range out of the kitchen (literally the last thing we demo-ed from the kitchen) so it's officially just a big empty room.

Sunday, September 7, 2014

Stone Fruit Skillet Pie With Basil Blossoms + A Finex Cast Iron Giveaway

Stone Fruit Skillet Pie + A Finex Cast Iron Giveaway by Eva Kosmas Flores | Adventures in Cooking

Last weekend was me and Jeremy's one-year wedding anniversary, so we went up to the Seattle area in Washington for a little weekend getaway. Work on the kitchen remodel had been going insanely slowly (more on that later), so it was especially nice to be able to get away from work and the house for a couple days with no set plans in place. We wandered around Seattle the first day and headed over to Whidbey Island the second day. For those of you unfamiliar with Washington state, there are dozens of small and large islands off its coastline. The San Juan Islands are the most popular but Whidbey is a fun and rural choice, too. We drove around taking in the scenic views, and I ended up collecting a large amount of props and plants from the various antique stores we stopped at on the drive. Our last stop before driving off the island was a little farm stand on the side of the road. What originally drew me in was their homemade ice cream (I will eat ice cream at any time of the day or night) but they had big bushels of ripe peaches out front that seemed to be staring at me, challenging me to either eat or bake them immediately. So I bought a couple pounds and took them home later that day, brainstorming what to make with them.

Tuesday, September 2, 2014

A Portland Travel Guide | Eating Your Way Through The Rose City

Portland Travel Guide | Adventures in Cooking

It's funny being back in Oregon, Portland has changed so much from when I was a teenager, but at the same time it feels like I never left. Different but the same, making no sense and complete sense at the same time. Like the time I saw a man in a business suit riding a unicycle to work while texting on his iPhone, literally the day after we moved here. Back when I was 17, that guy would have been wearing flannel, cut-offs, and birkenstocks with socks, but he still would have been riding that damned unicycle around town. Where am I going with this? I have no idea. But I can tell you that it feels good to be home. My forested, weird, hippie home.

Tuesday, August 26, 2014

Bacon, Pear, & Blue Cheese Macaroni with Caramelized Onions + A Stitch Giveaway

Bacon, Pear, & Blue Cheese Macaroni with Caramelized Onions

While the temperatures have been soaring here in Oregon, I've found myself craving the fall. The sound of rain pittering against the window, the crunch of fallen autumn leaves underfoot, the abundance of squash and apples and pears at the market; I unreasonably want it all and want it now. But that's not quite how the seasons work, I'm afraid, so I decided to make a comforting dish that would incorporate one of my favorite fall fruits and keep my craving for autumn at bay for a week or two. Hopefully until this heatwave subsides, anyway.

Thursday, August 21, 2014

Zucchini, Ricotta, & Paprika Stuffed Squash Blossoms

Zucchini & Ricotta Stuffed Squash Blossoms | Adventures in Cooking

Life's been a bit crazy 'round here lately. We just got the quote for the countertops that I fell in love with in for the kitchen remodel and it was waaaaay more than what I was expecting. So now we're kinda sorta maybe thinking about DIYing it, which I know sounds crazy at first BUT, the more I research wood plank countertops the more doable (sort of) it seems. But I also have a knack for underestimating the complexity of DIY tasks (like the time I thought we could build a dining table without any wood working experience whatsoever. This ended up becoming my rickety prop table.) Sooooo we'll see what happens. But enough about countertops, and onto the food.

My older sister teaches kindergarten and one of the many projects she did with her students involved planting pumpkin seeds and watching them grow. Since most of the families didn't have room for a giant pumpkin plant, she ended up with dozens of the little green vining sprouts. Luckily, that was around the time that I moved back home, and because I can never say no to free plants, I ended up taking home eight of them. Most vining squash tend to take over large portions of the yard, so the lack of veggies I sowed this summer (just  squash and tomatoes) actually helped the pumpkins  sprawl out. And sprawl they did. About 1/3 of my yard is now a mass of pumpkin vines, awash with golden squash blossoms coming out from every crevasse and turn of the vine. There are dozens of new ones every day and, while I can't keep up with their current output, I've been doing my best to at least put a dent in them. They're one of the largest edible flowers, and perfect for stuffing and pan-frying.

Sunday, August 17, 2014

Food Styling & Photography Workshop in Upstate New York With Reclaiming Provincial + Gooseberry Icebox Cake

Those of you who follow me on instagram know that I've been hinting about a gathering I've had in the works for a couple months now, and today I finally get to share it with you. Myself and Carey Nershi of Reclaiming Provincial are hosting a Food Styling & Photography Workshop in upstate New York this fall. The 2 and 1/2 day workshop takes places in a renovated 19th century barn atop a picturesque mountain surrounded by 300 acres of fall foliage (think Thomas Kincade painting.)
Participants will arrive the evening of Friday October 3rd for a local feast, followed by a photography lesson. The following day will be spent in styling and shooting lessons, with an excursion to a local farmer's market in a historic round barn. Sunday will include more hands-on styling and shooting, with a lesson on post-processing images in Lightroom. Monday morning will begin with a farewell breakfast and we'll bid our goodbyes as everyone departs the barn by 10 am. All meals will be provided by myself and the lovely Miss Nershi. I'd love nothing more than to share this experience with you, so please feel free to email me with any questions!  You can follow the link below to register. I also made a little video for the workshop registration, I hope you enjoy it!

Saturday, August 9, 2014

Orange-Fennel Semifreddo with Spicy Chocolate Bits & Almond Streusel | Guest Post by Reclaiming Provincial

Orange-Fennel Semifreddo with Spicy Chocolate Bits & Almond Streusel

The past week has been filled with a flurry of activity. Organizing, coordinating, writing, cooking, shooting, repeat. I've been spending these toasty summer nights relaxing with either a popsicle, cocktail, or mircrobrew in hand to help wind down after the long days (and I mean long, the sun doesn't set around here until about 9:30!) I'd be hard-pressed to find something that goes down as a smooth as a creamy wheat beer on these hot and balmy evenings, and luckily Portland has plenty of those in ready supply. I've made plans to experiment with beer ice cream in the near future, but until then I have something even more delicious to share with you, and that's this Orange-Fennel Semifreddo with Spicy Chocolate Bits & Almond Streusel. Yes, you read that correctly, the most amazing semifreddo title OF ALL TIME. This sweet and spicy creation comes from my dearest friend on the web, Carey Nershi of Reclaiming Provincial. Carey is not only an incredibly talented cook, stylist, and food photographer, but she's one of the kindest ladies I know, and I am so incredibly excited to have her here with us today. Welcome, Carey!!!

Monday, August 4, 2014

Raspberry Cardamom Almond Tarts | Guest Post by Two Red Bowls

Raspberry Cardamom Almond Tarts

Work on the new house is progressing slowly but surely, the archway we wanted to take down in the kitchen is now officially gone and I've managed to get most of the plants in the ground that were biding their time on my patio. The pumpkin plant officially has a little pumpkin on it and my lingonberry plant has little lingonberries, (although I'm not entirely sure what I am going to do with them yet. Jam? Tart? Ice cream??? Yes. The answer will always be ice cream.) Speaking of frozen desserts, today I have another wonderful guest post to share with you, this time coming from the warm, lovely, and exceedingly talented Cynthia of Two Red Bowls. Her recent favorites of mine include this red bean ice cream (how amazing are those photos???) and these gorgeous potstickers. Welcome, Cynthia!!!

Tuesday, July 29, 2014

Black & Blueberry Brown Butter Cake + A Challenge Butter Giveaway

Black & Blueberry Brown Butter Cake | Adventures in Cooking

Things have been quite a whirlwind 'round these parts as of late. Keeping up with the house, teaching my online course, and working on some other projects (will be telling you about these, soon!) have left me with very little extra time on my hands. With the kitchen remodel moving very slowly, I was having a hard time not being able to cook for an extended period of time, especially since cooking is one of my preferred methods of stress relief. So, this past Friday I said 'to hell with it' and made a cake in my half torn down kitchen. The oven was in working order and there was countertop space enough for the mixer, and that was good enough for me. I'd had all these berries left over from berry picking and needed to put them to good use, and I'd be damned if they were going to get all moldy before I put them into a sweet of some kind.

Thursday, July 24, 2014

Upside Down Mini Gelato Cakes | A Guest Post from My Name Is Yeh

Gelato Cakes | Adventures in Cooking Guest Post by Molly Yeh

Staying out of the kitchen has been hard, especially since I went berry picking this past weekend with one of my best childhood friends and we ended up with quite the assortment of fresh fruits that appeared (at least to me, anyway) to be begging to be put into a pie or cake of some kind. So I maybe might have baked a cake this morning in my half torn down kitchen. Whoops! It felt good though, the house actually smelled like a home (and by that I mean cake), and I got to have a little zen time away from the dozens of thoughts that are normally buzzing around my brain. Plus I got to eat something sweet at the end of it all, which y'all know how much I enjoy.