Sunday, October 7, 2012

Taking Thyme


Sometimes you just need to put yourself out there, get out of your comfort zone, away from your daily distractions, to make sure you're still where you want to be. A couple months ago Steve and I decided that we were ready for a new adventure. I have been in Brooklyn for a little over two years and he, much much longer. Our lease was up in Fort Greene so we decided to put our stuff in storage (aka Steve's parents garage) and play gypsy for a while. Career wise, I'm so so thankful for the solid year of kitchen experience I gained at Saltie; those women are incredible chefs and my time there was invaluable. After deciding that marketing was not the field I wanted to be in, the ladies of Saltie took me under their wings and totally fostered my learning. I'm sure now that baking is what I want to be doing. I am a baker. But where? I have no clue! And that's why we're taking a few months to explore, to see what's out there, to get inspired. We will be making 13 stops, with the goal of eating some of the best food this side of the States has to offer. Who knows, maybe we'll find a new place to live too. 

We set out Friday for a 3+ week end all road trip (a 3 hour tour.....), staying with friends and soon to be friends along the way. I have to just say that the couchsurfing.org community has blown my mind with the amount of generous, welcoming people that have opened their doors to us. We'll be staying in most places for only 2 nights and we are determined to get the most out of each stop.

New Paltz, NY --> Portland, ME --> Montreal, QC --> Ottawa, ON --> Detroit, MI --> Chicago, IL --> Louisville, KY --> Nashville, TN --> Knoxville, TN --> Asheville, NC --> Charleston, SC --> Washington, DC --> Philadelphia, PA

We'll be documenting our gypsy degustation tour on Tumblr - www.takingthyme.tumblr.com. So stick around if you want to get some serious plate envy. 

Here's a little recipe treat for you. I made this indulgent pudding to celebrate the kickoff to our road trip. It's lovely. 



Honey & Rose Water Tapioca (adapted from Super Natural Every Day by Heidi Swanson)
serves 4-6

3 c milk
1/3 c tapioca pearls
2 large egg yolks, lightly beaten
1/4 tsp sea salt
1/3 cup honey
zest of one small lemon
1/2 - 1 tsp rose water
Chopped toasted pistachio, for garnish

The process for making this tapioca pudding is just like any other custard base. But first you want to soak the tapioca pearls in 1 cup of the milk for 30-60 minutes to soften them up. Then add the rest of the milk, honey, and egg yolks. Heat on low-medium heat, stirring constantly with a heat resistant spatula. The key to custard is patience. Don't rush it. If the custard breaks (ie. heats up too much too quickly), it will never set correctly. (You can tell if it breaks when it looks curdly.) When you feel the custard start to thicken, turn down the heat even lower and continue to stir until the tapioca balls are fully cooked (transparent). Then remove from heat and stir in lemon zest. Once cooled for a bit longer, stir in rose water to taste. Serve warm or chilled. Your preference. Enjoy!

We ate our way through New Paltz, hung with some of our favorite people in the world, and drank some amazing craft beer and Hudson bourbon along the way. Next stop, Portland. 

1 comment:

  1. I am so very excited for you, Shanti Star. Wander and be filled with wonder. <3

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