Farmers Market Miracles
As you stroll through your favorite local Farmers Market, it may seem as though all of these wonderful farmers and food producers have magically convened to supply you with a bounty of local produce and foodstuffs. At least, that's how it should feel if you're patronizing a well-managed market. In reality, this "magical" convention is nothing short of a logistical miracle months in the making by the time you step foot inside to pick up your local spring fruits and veggies...
Read more...Popover Nostalgia
I have a large extended family - like cartoonishly-Catholic large. My grandparents Gloria & Gerald Eddy were brave enough to raise 12 children: Jim, Linda, Keith, Colleen, Carrie, Dick, Kevin, Brenda, Bob, Mark, Irene and Kathleen. I am 99% sure that's the right order, and I'm certain I'll get a phone call if it's not.
Read more...Time for Pie
Last night I baked my first apple pie of the fall because my mother, and bakery founder, Gwen Bassetti made her annual trip to town yesterday with a truckload of her big bumpy "Basssetti" apples.
Grand Central Bakers will use these unique apples in pies, tarts and cakes but I could not resist taking a few home to make dessert.
Read more...Presidential Visit!
President Obama graced Grand Central's Pioneer Square location with a visit this summer. We asked Cafe Manager Sarah Lucey to give us her first hand account.
Sarah shakes hands with President Obama
I was trying to wrestle my groceries into a cab home when my cell phone rang. It was Bridget, one of my baristas, and she was freaking out.
Read more...Pastel de Limon
Gordon told us Roselba was a great cook and he was right. My good friends, Jill, Claire and I had a hard time choosing between a chili relleno served with a rich red chili and a bright egg on top or a chicken braised in green sauce, both served with white rice and lemon agua fresca. I went for the chicken. I'm sure the long walk did its part to season that meal, but it really was yummy.
Read more...The Joy of Prunes
I love prunes. I love prunes the way some people love chocolate. I love their deep, dark complex flavor, the way they soak up bourbon, brandy or tea and their lush, slightly sticky chew when baked in a cake, tart or custard.
It is a maligned fruit, better known for its digestive properties than for its taste, which is too bad. If anything, the prune is romantic-think Agen prune, Armagnac and pruneaux. Aren't those lovely words that evoke a wintery French countryside? Keep your dried plums-I'm sticking with prunes.
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