Today’s recipe is from the Feeding a Family cookbook by Sarah Waldman and photographed by Elizabeth Cecil. I had the wonderful opportunity to spend time with Sarah at a photography and styling workshop this past winter. Sarah, not surprisingly, was the chef at the workshop and if you’ve been following me along on blog, you’ll have seen her work.
I received her cookbook for my birthday and have spent the last month and half devouring her wisdom. Her food follows the seasons and encourages a family approach to meal prep. Meals are nutritious and inventive (i.e. not smothered in cheese or ketchup). The idea is to support families in creating a positive food environment instead of the stress (no time!) and guilt (take-out again) that sometime accompanies it. She also addresses picky eaters and provides options for feeding a baby from the same meal.
My favourite part about the book (note, this is not an ad even though I’m sure it is starting to sound like one) is that it was photographed and written over the course of a year. This means you get to see Sarah’s two darling boys as they grow, help with the meals and explore Martha’s Vineyard. It’s a beautiful documentation of a year of family life and I am inspired to document my own family in this way.
I chose to make out the “Clean Out the Garden Dinner” in which I made the following:
- Zucchini, Beef, and Halloumi Cheese Skewers with Chimichurri Sauce
- Tomato, Peach, and Red Onion Panzanella
- Lemon-Blackberry Custard
Our family loves barbecuing in the summer and this dishes were perfect for a sunny August evening. Admittedly, my children did not like the zucchini or tomatoes but I haven't given up (I will continue to put them on the kid's plates because I love them). I’ve included the recipe for the custard below which, you'll love.
Reprinted with permission from Feeding a Family, by Sarah Waldman, copyright © 2017, published by Roost Books, an imprint of Shambhala Publications, Inc..
Time: Prep time (25 minutes) + Baking time (38- 40 minutes)
3 tbsp unsalted butter, plus more for greasing the pan
½ cup pure cane sugar
2 ½ tsp freshly grated lemon zest
3 large eggs, separated
3 tbsp unbleached all-purpose flour
1 cup (240 g) buttermilk
¼ cup (61 g) freshly squeezed lemon juice (about 2 lemons)
1 cup fresh blackberries (or any fresh summer berry), plus more for serving
Whipped cream, for serving
1. Preheat the oven to 350°F (177°C). Grease an 8-inch pie pan with butter.
2. In the bowl of an electric mixer, beat together the sugar, butter, and lemon zest. Beat in the egg yolks, then add one-third of the flour followed by one-half of the buttermilk, beating well after each addition. Continue alternating between the flour and buttermilk, then turn the mixer and stir in the lemon juice.
3. In a new bowl, using clean beaters and the electric mixer, beat the egg whites until stiff, glossy peaks form. Fold the egg whites into the batter. Pour the custard batter in the buttered pie pan and top with the berries. Place the custard pan in a roasting pan or large skillet (whatever fits). Add enough water to the roasting pan to come halfway up the sides of the pie pan. Bake the custard until it is set in the centre and just begins to brown, about 40 minutes. Serve with fresh whipped cream and blackberries.
The custard is best served warm.
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