6 July 14 • MAV


I have two things for you today …

Some film photographs from the last few weeks … a good start to summer!





And a Sour Cream Shortcake recipe … also a good way to start summer. Enjoy!


Sour Cream Shortcakes
Adapted from our friend Martha Stewart
makes 14–18 small mounds or 8–10 large

1 C all purpose flour
1 C spelt or whole wheat flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1/3 C natural sugar
5 T unsalted butter, cold
1 C full fat sour cream
1/4 C whole milk
1 t vanilla

Oven: 425ºF/220ºC. Prepare a baking sheet with a layer of parchment paper. Mix flours, powder, soda, salt and sugar together well in a bowl. Add the cold butter into the mixture (using knives or your fingers) until it resembles course meal. Stir in sour cream, milk and vanilla until the mixture just comes together (it should look craggy). Don’t overmix, please. Turn the bowl out onto a lightly floured counter/board and, using your fingers, knead it a few times until it is completely mixed. Pat it down to about 3/4–1 inch high and using a glass or cutter to cut out your mounds. You may also just slice it into triangles if you like (like you might do with scones). Place your little cakes on the baking sheet and sprinkle each with a bit of sugar. Bake for 12–15 minutes until golden brown. Serve either warm or room temperature with your favorite fruit and lightly whipped cream or ice cream.

6 July 14 • SCB


I hope those of you in the US are enjoying the long holiday weekend. We had a quiet Fourth of July spent at my parent’s home. 3191Q Issue No. 14 readers know they recently downsized, and this was our first extended family gathering in the new place. Happy to be making new traditions in this new phase of our lives, and happy to have my sister and her wife with us this year!

I brought a tabouli salad, one of my longtime summer staples. So quick and easy to throw together and takes full advantage of summer’s plentiful fresh herbs and ripe tomatoes. I’m sharing my most basic recipe here—it’s a great jumping off point for you to use what’s fresh in your garden or produce box. My mom is now gluten free, so I made this bowl with quinoa instead of bulger and loved the result. Enjoy!


Basic Tabouli

1 cup bulger or white quinoa
1 cup packed, chopped flat leaf parsley (or a mixture of fresh herbs)
2 scallions, chopped
1 pint cherry tomatoes, halved (or one large tomato, chopped)
1/4 cup olive oil
2 tablespoons lemon juice
Kosher salt and fresh ground pepper

For bulger, soak in 2 cups boiling water for 20-30 minutes (off the heat), drain off any excess water. For quinoa, add to 1 1/4 cups salted water, bring to boil and simmer for 10 minutes or until water is absorbed. Allow grains to cool (to speed cooling I spread grains out on a baking sheet). Toss cool grains in a large bowl with herbs, scallion, tomatoes, olive oil, and lemon juice. Season to taste with salt and pepper.

Variations and additions for basic tabouli:

- Substitute a mixture of fresh herbs for some or all of the parsley (I almost always add some mint. Basil or cilantro are good as well.)
- Cucumber, chopped
- Diced avocado (the creaminess of the avocado pairs well with the acidity and fresh herbs)
- Toasted pine nuts
- Garbanzo beans (a quick way to make tabouli a complete meal)
- Feta cheese
- Green garlic or chopped garlic scapes
- Substitute the tomatoes for ones that have been slow roasted and cooled
- Diced, roasted and cooled summer squash
- Harissa or cayenne pepper for spice