I’ve been dancing around purchasing this cookbook for a while and recently gave in and purchased it.
It is no secret that I have an enormous cookbook addiction. Just take a gander at the space eaten up on my iPad from the Kindle app or the over-flowing shelves my husband made me for the kitchen to house my obsession.
It’s that time of year when my garden is giving up jeweled gifts of cherry tomatoes in oranges, reds and yellows. And I confess, I bought this book solely for the purpose of making this recipe (by the creative genius Author and Huckleberry Bakery & Café’s Co-Owner and Head Baker, Zoe Nathan) but then became hopelessly lost in reading through all of its stunning pages of photos and recipes one night while sitting on the deck at dusk on our new double lounge chair.
Side Note: if it weren’t for June bugs, I’d be sleeping out there regularly!
The book (Huckleberry: Stories, Secrets, and Recipes From Our Kitchen, Chronicle Books LLC, Publisher) is laden with everything that makes me happy, especially numerous recipes using all the beloved vegetables I know and crave. And now that our little ladies are happily and abundantly producing eggs, get this….there is a section called “hearty plates with an egg on top”!
Zoe, a former baker for Tartine Bakery in San Francisco (remember my story about waiting in the rain after the Uber driving made me carsick for Tartine?) and her hubby Josh run this amazing eatery and the seasonally changing menu is served at Huckleberry and it all is made on site, using the best quality ingredients, including organic flour and pantry staples, Valrhona chocolate and farmers-market produce.
We visited Santa Monica a few years back and I can’t tell you how grieved my foodie spirit is that I hadn’t heard of Huckleberry at that point. If you get a chance and you’re out there please fulfill my wishes by visiting them at:
1014 Wilshire Blvd
Santa Monica CA 90401
I had to begin my journey into this amazing book however, with this, the recipe that I couldn’t shake out of my mind from the first time I saw it – an iron skillet covered in roasted cherry tomatoes kissed with thyme and olive oil and nestled among warmed dollops of goat cheese and whole-wheat flour and cornmeal biscuits.
This dish exceeded my expectations and I will be using up those cherry tomatoes on it again and again and eagerly perusing the rest of the book to make more of the delicious recipes within.
(Recipe given with permission from Huckleberry)