Author Archives: longslowrise

About longslowrise

Mimi Kibler and her husband Alain Kieny live in Parsons, West Virginia. In 1997 they founded LaFontaine bakery to supply the area with hearth baked breads and other treats. Her mother taught her the wonder of food and cooking. French master baker Didier Rosada taught her traditional european sourdough techniques. She is an enthusiastic gardener, birdwatcher and home cook who loves trying new and exotic foods.

PIZZATTA, or: How to make a pizza from a loaf of stale ciabatta.

This is another easy dinner. (I’m sure you get the idea that that’s my specialty!)  A stale loaf of artisan bread makes a great pizza crust. I tried it with a fresh loaf and it didn’t work well. Just ask Rachelle … Continue reading

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You CAN smoke salmon… right on your stove!

Today we ate smoked salmon. All golden and succulent, flavorful and rich with absolutely nothing added and no preparation. I learned about this technique from Michael Davis and Colleen Anderson. We have done it three times, and next time I … Continue reading

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Fresh Green Beans out the Wazoo!

You see the situation. The pole beans almost got blown down during those strong winds a few weeks ago, but now they’e doing great. I picked a sink full. After a canner load,  there were enough left to make one of … Continue reading

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Chile Relleno Casserole

On Saturday I made it to the Elkins Farmers Market for the first time this season, and was excited to see some gorgeous dark green poblano peppers for sale. I bought a few to make chiles rellenos.  Later I thought about … Continue reading

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Where are the blackberries?

Seems like they used to be easier to find. If anyone wants to share a good spot to pick blackberries, that would be swell.   I have a great berry recipe to try when I find some blackberries.    — Mimi

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Something new for garden greens.

I will venture to guess that Fresh Herb Kuku Sabzi will be new for almost all readers. We have a friend in Elkins who recently married a man from Iran. The cuisine of Iran is esteemed world-wide. This is the first Persian … Continue reading

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July is for transparent applesauce.

When I moved to West Virginia one of the things I learned was how to make the most of the foods that are available. I had friends who were always canning windfalls of one thing or another, and this includes … Continue reading

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