Issue No.1 Fall 2006. Recipe by Elizabeth Schula

It is decidedly Fall now, which means there’s no better time to brush the sand from our feet and step back into baking. We’re revisiting our very first issue for a simple and hearty cookie- a perfect companion for these cooler days.

BUCKWHEAT COOKIES

1 cup buckwheat flour

1 cup flour

2/3 cups sugar

1/2 teaspoon baking powder

1 cup cold butter cut into cubes

2 egg yolks slightly beaten

Turbinado sugar (for rolling the cookies in)

Preheat the oven to 350 degrees. Sift the flour, sugar, salt and baking powder together. Cut in the cold butter. Add in the egg yolks and knead briefly to combine. Chill the dough for an hour. Make little walnut sized balls and roll in turbinado sugar. Place on a parchment lined sheet tray and press in a nice pattern with the lines of a fork. Bake at 350 degrees for about 10-12 minutes until the edges start to brown. 

Summer is upon us and there is no better time to open our Diner Journal archives and recreate this simple and refreshing recipe-perfectly chilled for warm gatherings outside.

Crudo of Fluke or Bass

2# fresh fluke or wild striped bass

lemons

extra virgin olive oil

sea salt

1 fresh jalapeno

Make sure fish has been skinned and de-boned. Slice the filet of fish in half lengthwise. If using fluke there will be a natural separation in the center of the filet, which yields 2 very manageable pieces.

Lay fish flat on a cutting board and with a good sharp knife slice fish on an angle as thinly as possible in one smooth stroke drawing the knife towards you. This is not as difficult to do as it may seem and while it’s nice to get a very thin slice, the fish is just as good if it’s a little thicker, within reason. Lay slices out in a single layer on a serving platter and squeeze plenty of lemon over the fish and then a round of olive oil. Sprinkle fish evenly with fresh jalapeno.

Serve and Enjoy!

Image — Diner Journal, Issue 19, by Julia Gillard

Friends! Cherries are here. We’re stoked on these warm, sweet summer treats and decided to revisit a cherries jubilee recipe from last year’s “Fire and Fiction” issue….

Cherries Jubilee
1# Sweet Cherries
1/2 cup Sugar
1 Tablespoon corstarch
pinch salt
1 cup orange juice
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 cup brandy
vanilla ice cream

Remove stems from cherries. Whisk together sugar, brown sugar, cornstarch and pinch of salt. In a medium sauce pan over high heat, heat sugar mixture, orange juice, vanilla extract and nutmeg until simmering and starts to thicken. Add cherries and bring to a boil. Add in brandy and carefully tilt towards flame so alcohol ignites. Cook cherries until the flames die down. Pour over ice cream.

Spaghetti Carbonara from Endgame Films on Vimeo.