Monday, June 18, 2007
world's second-best cherry cobbler
cherries from last week's CSA box and apricots from the organic grocery = natural goodness
simple crumb topping = old fashioned comfort
dashes of triple sec and cardamom = subtle flair
(The world's absolute best cherry cobbler involves a deep dark chocolate souffle topping... I'd better make sure I didn't lose the recipe when I left my cooking job! One of the serendipitous perks of that job was that I made the cobbler once for a big dinner party before an evening lecture, and they ran out of time for dessert. The regular inhabitants were on diets so I got to take the whole thing home. Yum.)
I wish I were a better photographer because I love food pictures. I don't like taking pictures during events because it makes me feel too detached from the experience, so I am happy to let the talented Brooks take over that job. But my favorite thing about cooking magazines is the photography. It makes me wish for an alternate career as a food stylist. That's also why I love this blog; I don't know her and don't remember how I found her, but the pictures make such magic of ordinary things. Her house seems to get its light from a different sun than mine does.