Culinary Adventures with Camilla

Melon pie? When we were at the market, the Enthusiastic Kitchen Elf walked up with a Golden Delicious melon - it's a yellow honeydew in case you've never seen one - and announced that we should make a pie out of it. "I don't know, Sweetheart. Let me think about that for a little bit. I don't think I've ever cooked a melon. We normally eat it fresh." Mom, just make it happen. He insisted impatiently.  I know you can come up with something good. I couldn't decide if I should be flattered or annoyed by the little kitchen troll. But, as he knew he would, he got me thinking. I decided to try a custard pie with brûléed slices of the melon on the top. While I'm pretty sure this wasn't what he had in mind, he did like that he got to use my butane torch! Fun, fun, fun. We started with a custard pie... Ingredients For the pastry... ½ C dark rye flour  ½ C all-purpose flour ¼ t sea salt 1 ½ t organic granulated sugar ...

I signed up to test this dish for  Food52  - Cherry-Blueberry Rustic Rye Galette   by Meredith who blogs at Salvegging  -  because, well, just look at those words - cherry, blueberry, rustic, rye, and galette - I love them all. The combination sounded divine. And, it was! Here's the headnote I'm submitting... I love the deep regal hues of blueberries and cherries, shining jewels of summer fruits. Separately. Usually. This galette had me musing aloud: Why don't I combine these fruits more often?! The rye flour adds an alluring weight to the flaky crust made extra crunchy with a sprinkling of raw turbinado sugar. And I'm wondering for how many more weeks can I get fresh cherries and blueberries at the farmers' markets...because this rustic galette has catapulted its way into my family's hearts. I need to make it again. Stat. Ingredients ½ C dark rye flour (not sure if she used regular rye or dark rye, I used what I had) ½ C all-purpose flour ¼ t ...

That is 'bison' as in Bison Brewing Company , in Berkeley, not bison the animal! For Dylan's May the Forks Be With You brunch , I called this Qui-Gon Jinn-gerbread. A note about Bison's Organic Gingerbread Ale: I have been looking for this for two years! It's a limited release ale - only available between September and December - and for the past two years, by the time I get around to looking for it, I can't find it. This year, I saw it at our local Whole Foods in November and snagged up three four-packs before they disappeared. I decided to sacrifice one to this gingerbread coffee cake for Dylan's birthday brunch. 1/2 C chopped cashews 2 T dark brown sugar 1-1/4 C butter, plus some for greasing 1 C unsulphered molasses 1 C dark brown sugar, packed 1/2 bottle Bison Brewing gingerbread beer 2 t ground ginger 2 t ground cinnamon 1 t ground nutmeg 1/4 t ground cloves 2 C white whole wheat flour 1/4 C dark rye flour 1 T baking powder 1...