We're switching up our regular Link Love coverage this week to introduce you to a blogger whose recipes made us hungry.
Meet Kristan Raines, the Seattle-based blogger who pens The Broken Bread. She believes that each dish has a story of its own, and uses her blog as a way to explore all aspects of food and cooking (and her own creative musings and learning processes). Here, she shares her passion for using fruits and vegetables that are at the peak of their flavor (like she did in the Herb-Crusted Cod and Pea Puree that caught our eye this week!).
My husband and I moved to Seattle right after we got married. Being in a new city was exciting, but I didn't really know anyone. I found myself drawn to baking and cooking many of the things that reminded me of home as a way to cope with the big move. As I ventured out into my new city, I would frequent local farmers markets, where I would explore all of the beautiful produce and local fare Seattle had to offer. I ended up creating this blog as a way to share everything that I was learning about, appreciating, and eating.
The recipe for herb-crusted cod with pea puree was so fun for me to develop, since most of the recipes on my blog are desserts or other sweet treats. I was working with a wine company, and created this specific meal to be paired with one of their wines. I remember I was at the market and I was instantly drawn to some fresh cod that I saw. I started to think about what was in season and how I could incorporate that into my dish. Once I started thinking from a seasonal perspective everything kind of fell into place.
Shop the Story
If you haven't already, make it a point to visit your local famers market. That way not only are you getting the best pick of whatever is in season, but you can also chat with the farmers themselves and learn about different ways to prepare whatever produce you end up buying. I also suggest buying a type of fruit, vegetable, or herb that you are unfamiliar with, because trying something new is a great way to get those creative juices flowing.
See what other Food52 readers are saying.