Have you ever eaten purslane? This wild green is a bit of a vagabond in the plant world: a weed to some, a welcome friend to others, and can be found just as often propagating comfortably in the yard as looking handsome at the farmer’s market. It might be a pest, but it’s certainly a tasty and refreshing pest, not to mention terrifically healthy with vitamin C and omega-3 fatty acids. Also, unlike some wild greens such as dandelion or sorrel, purslane is free of much of that earthy bitterness and doesn’t demand an “acquired taste”. Think of it as a cousin to baby spinach - mild and slightly juicy, ready to leap gracefully into summer salads.

The salad I had for dinner last night was a cheerful mix of purslane, parsley, green bell pepper, and a few chopped tomatoes, dressed in a bowl-licking mixture of olive oil, lemon, and lots of fresh dill. I was so smitten by the fresh flavor and happy green hue that I couldn’t help but snap a few photos despite being laid up with a skull-splitting migraine. Ouch. Now that’s devotion, eh?

I later had the idea to toss a few roasted potatoes on top, which made the salad a little heartier and more of a meal. If you can find the purslane, do give it a try. I look forward to finding more of it before the summer’s end, and if you like it, too, well, it sure beats lemon balm for usefulness of invasive plants. And if you throw in some lemon and dill, I can personally vouch for its mood-(if not migraine)-improving qualities.

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General | 2 Comments »

I’ve decided that these small, sophisticated French financiers are my new favorite way to use up extra egg whites. The cakes may look dainty and harmless, but they are proof that browned butter can do some powerful magic, transforming them into something fragrant, nuttier, and far more seductive than melted butter alone. I love the slightly crisp yet chewy edges coupled with the subtle flavor of almond (no distracting extract here) and the sweet zing of a perfect raspberry. Have I mentioned they’re also terribly easy?

Cooking the butter to a rich golden brown is the only slightly tricky part of the recipe, but when taken slowly, it’s nothing to get nervous about. The goal is to not let the butter get too dark, which can be a little difficult to determine once it starts foaming up a bit. One way to test the color is to pour the hot butter into a clear Pyrex measuring vessel. Even if the mixture remains foamy on top, you’ll be able to see how dark the liquid is on the bottom. If it looks too light, return it to the pan on low heat for a few moments longer.

I baked the financiers in regular muffin tins, but in hindsight, I think mini-muffin tins would be cuter (assuming you don’t already have financier molds), and would pillow the raspberry more snugly. Since the little fellas are as rich as their namesake, bite-size portions would do just as nicely as the slightly larger and more decadent ones.

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General | 12 Comments »

Well, here I am, late for my own party! Cookworm turned one on Friday, and where was I for the celebration? Alas, one is obliged to do unseemly tasks such as attend work every day and deal with misbehaving automobiles, so you’ll have a heart, right? But luckily I’ve been homebound this weekend while Miss Car gets a fix-up, so there’s been ample time to putter around the old blog. I’ve updated the design to make it a bit more colorful for summer (it’s a real departure, I know, and I may replace the background color with something more soothing, but for now I like it), and will be adding a few more features (like print-friendly recipes) soon. Let me know if you have any problems or if something doesn’t look right as I work out the kinks.

Along with cookworm’s anniversary, this also marks my 100th post. I don’t usually track numbers of posts, but I have to admit, it does sort of fit together nicely, doesn’t it? It almost seems hard to believe that it’s only been a year, although there’s still so much to learn and do. Although I started this blog partly to organize recipes and also to keep me busy when my boyfriend moved away, it’s become much more than that. I’ve met some great people and found the most terrific blogs, all of whom have inspired me to write more, try new recipes and techniques, and share ideas. It’s been great fun so far.

Now, is it time for the celebratory cake yet? Yes, indeed! - well, celebratory pudding, anyway. Since my flour reserves are depleted from bread-baking, I made this tasty self-saucing pudding from Bill Granger. It’s quick as a whistle to make, and is adapted to serve two chocoholics (or one little piglet) on a rainy day. It’s lighter in texture than the familiar molten chocolate cake, although the principle is the same: airy sponge giving way to warm chocolate goo within.

So with that, I raise my chocolatey cup in celebration of a wonderful year, and with many thanks to all who have stopped by to visit cookworm during this time. I hope to bring even better things in the year to come!

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General | 17 Comments »

I had a lovely visit this past Easter weekend with my adopted Portuguese family, who were kind enough to give me some nice gifts, edible and otherwise. I thought I’d share them here since Portugal really ought to get more attention on the global food scene, if only for the delicious sweets the Portuguese produce.

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Eating Elsewhere, General | 5 Comments »

This post is a bit overdue, but thanks to the aforementioned router problems, I’ve not had a chance to blog much lately. As of now, however, I’m sitting in the beautiful Princeton Public Library, which thankfully has free wireless throughout. Although I could spend a whole post waxing over this library’s many charms (clean, lots of windows, outdoor seating, a huge children’s/YA collection on its own floor, a fireplace…), it seems I’ve been tagged for the 5 Facts meme again, this time by Venus at L’Atelier Vi. I really like her blog and photography, so what the heck…maybe these ones will be a little more interesting than the others (but don’t worry, this will be the last meme for a while!).

5 More Facts About Me

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General | 3 Comments »

Hooray - I’m back from the land of February doldrums and an unusual week of multiple-day migraines, although without a recipe to share, I’m afraid. However, I hope to make up my absence by participating in a meme, since I’ve been tagged not once but twice: by Gabi at The Feast Within and Erika at Tummy Treasure. With all this attention, you’d think I was hiding some juicy secrets somewhere! As this was my first meme, I probably thought too much about what to share…and can someone who has a blog still consider herself a “private” person? Still, there’s a balance of sorts in sharing personality tidbits without getting too cozy with the Mysterious Readership. I mean, surely no one cares about such things as how many times a day I brush my teeth and what size jeans I wear. At least I hope not. Ok, ok, enough bellyaching…since one meme asked for 5 facts and the other 7, I’ll take a page from Brilynn’s book and go with a median 6:

6 Facts About Cookworm

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General | 8 Comments »