Weekend Finds 6:30:18

It has been a while since I wrote a weekend finds post! I already have a handful of go-to recipes and ingredients for this summer that I wanted to share with you. Do you have any favorite summer recipes or restaurants you’re digging? Send them my way!

Bon Appetit's Rhubarb Custard Cake | Serious Crust by Annie Fassler

Rhubarb Custard Cake

I’ve made this cake twice now and here are the things I like about it:

  1. Rhubarb
  2. It takes no time at all
  3. It is so easy

Those are all the reasons I need. Read through the recipe and remember that it’s supposed to be gooey, so don’t freak out when it comes out seemingly under-baked.

Lovely's Fifty-Fifty | Serious Crust by Annie Fassler

Lovely’s Fifty-Fifty

I hadn’t been to this amazing pizza place in North Portland in a long time, but we snagged a table outside after a day of strawberry picking on Sauvie Island. It’s a little on the pricey side for pizza, but holy moly it is so amazing. Hyper-seasonal toppings, the best crust in the city, all accompanied by beautiful salads and vegetables and a lovely staff and and and. I could go on. If you haven’t been, get your butt into a seat at this place.

Roasted Tomatoes | Serious Crust by Annie Fassler

It’s Tomato Roasting Season

If you haven’t roasted tomatoes before please do it. The time is now. Here is a recipe to get you started, but basically put your oven at about 250°, slice your tomatoes in half, nestle them in a baking dish, pour over a healthy amount of olive oil, sprinkle with salt and pepper, and roast for about 3 hours. You can nestle in sprigs of fresh herbs (I like oregano and thyme) and unpeeled, crushed cloves of garlic for some aromatics, but really there’s not much you can do to mess these up.

Melon with Trader Joe's Chile-Lime Seasoning | Serious Crust by Annie Fassler

Trader Joe’s Chile Lime Seasoning

I bought Jonah a bottle of this stuff because he really likes the chile lime cashews from Trader Joe’s. But then it sat in our spice drawer untouched until I brought home a perfectly ripe melon from the store months later. Now I want to sprinkle it on all the fruit! Cut up your melon, toss in some lemon juice, and sprinkle this on for a mouth-watering, refreshing summer snack. It’s perfect for those hot days where you don’t want to move.

Soy-Basted Chicken with Citrus Sesame Sprinkle | Serious Crust by Annie Fasslerd
Soy-Basted Chicken with Citrus Sesame Sprinkle | Serious Crust by Annie Fassler

Soy-Basted Chicken with Citrus Sesame Sprinkle

I’ve already used this recipe from last summer’s Bon Appetit grilling issue three times this spring/summer. It’s so easy and you can skip the citrus sprinkle sesame if you don’t have time for it (but if you do have an extra minute, I’d highly recommend including the topping – it comes together in no time). Bonus: the marinade is so good with tofu for any vegetarians that might be attending your bbq! (Photos above are the tofu, plus my husband and friends out by the grill skewering chicken after a soccer game.)




Baking Tools from the Commune

I have told you before about the commune. Kelly, my fellow foodie, had a mother, Caroline, who was also a fellow foodie. She was an amazing cook and baker, and it seems to me that she knew everything there was to know, and in my imagination, she created these incredible culinary masterpieces that I only wish I could have tasted.

Unfortunately, I’ll never meet Caroline, as she passed away a few years ago. But I feel like she and I are kindred spirits, especially as I now own many of what used to be her kitchen accessories. Last year, when Kelly and I worked together, he brought in boxes of her old cookbooks to let me go through them and pick out which ones I wanted. Most recently, the commune was going through her old baking tools and, even though I wasn’t there, they made me a box! It was the sweetest gesture that nearly brought me to tears.

While I know what some of the utensils are (a madeleine pan, some mini tart pans, some regular sized tart pans, some spring-form pans) there are others that I have no clue what to do with. Help? I’m posting pictures here, with numbers in the captions, and if you know what some of the items are, please comment below!

Mystery Baking Tools // Serious Crust by Annie Fassler
Number 1 on the left, 2 on the right.

I’m assuming the long skinny tray on the left is for lady fingers. The tray on the right is very shallow, and I’m not sure what it’s for!

Mystery Baking Tools // Serious Crust by Annie Fassler
The molds on the left are number 3, the little pans/trays are number 4.

The molds on the left are number 3, and one guess for those was a paté mold or something like that? The little molds on the right are number 4, and a guess for those was that they might be for petit-fours.

Mystery Baking Tools // Serious Crust by Annie Fassler
Number 5 on the left, and the donut things are number 6.

Lastly, the scalloped edged pans are number 5, and the little circular pans (maybe for donuts?) are number 6.