Festival Food + Wild Mountain Music Festival

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Smoked Salmon Spaghetti Carbonara

It's the first day of summer (or evening I should say, since it's nearly midnight already).  Today has been a day filled with intermittent rain and sunshine.  As I sit here and type, heavy, fast rain pounds down on my room while I sit in my office with the window open.  It's absolute bliss. 

Summer Pesto

It’s the first week of June and I’m happy to report that my garden looks spectacular this year.  My usual rule for planting, like many others, is to wait until after May long weekend before putting anything in the soil.  This year I was a rebel and planted everything a full week in advance. Already, beautiful herbs adorn the boxes in the greenhouse, strawberries are about to turn hints of red, and the onions planted 2 weeks ago are ready to be sampled. 

Lobster Ravioli & Cream Sauce

Smoky Salted Sipping Caramel

 

Smoky Mountain Lemonade

Vegan Aquafaba Mayonnaise

  

We use a lot of chickpeas in our house, in everything from hummus to salads.   Up until a couple of years ago, it never occurred to me to use the leftover chickpea brine for anything, let alone as an egg substitute in both savoury recipes and desserts.   It turns out aquafaba, which is latin for “water bean”, aka bean water, makes a great replacement for recipes that call for egg whites. This past summer I tried a lemon meringue pie with aquafaba meringue, and delicate aquafaba macarons – the quality was so close to recipes made with egg whites it was hard to tell the difference.