About

Hello and welcome to Lore of the Ladle!

I’m Hannah, a keen recipe tester and an ambitious researcher of exciting ingredients and obscure food history. I’m drawn to recipes with compelling heritage and geographic terroir, and I’m heavily influenced by seasonality, sourcing locally and organically to find the absolute acme of each ingredient. My biggest delight is in the way proper attention to good ingredients can turn something as modest as a turnip into a gastronomic epiphany.

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  • Instagram

    Summoned all my bravery today to turn on the oven for this little everyday cake swirled with black currant jam and crusted with poppy seeds. Built it with almond flour, sorghum flour, and a little gluten free AP too, so our celiac friend just in from Wales (💃🏻🎉) will be able to share it with us tonight! Gee whiz it's good to be back to baking. After four days of roughing it on the Northern California coast we returned to a garden heavy with produce (including some behemoth green beans!). Dressed up our haul (beans, tomatoes, cucumbers, and zucchini) and some sautéed tofu croutons with a citrus-tahini-miso sauce. Thank goodness for vegetables post-camping food (like these hot dogs on professionally whittled sticks). Thanks @bonappetitmag for teaching me how to swirl my hummus like a professional, so that even when the purée is super "rustic" because I'm down to an immersion blender-only kind of an operation, it's still pretty exciting to eat. 👍

Pairing recommendation: home-made crackers featuring whole grain buckwheat, sorghum, oat, corn and brown rice flours speckled with toasted walnut pieces and sesame seeds. And margaritas, because summer. Took these forest garden flowers up to Gramma (and Grandpa too!) on Tuesday - floral fireworks for the holiday - and finished the day with top notch hamburgers (made with local beef), an unctuous cauliflower salad, baked peaches with homemade ice cream and wonderful family stories. And in that cozy post-gathering glow, despite all the worry so many of us are feeling this year - I felt very lucky indeed. Broke in a beautiful new stand mixer (thank you @postcardpr!!!) with @wednesdaychef's Strawberry Cream Roll - from her #classicgermanbaking book. A rolled sheet of sponge cake (made from whole grain oat, brown rice and a bit of AP flour for ballast) filled with whipped cream and the reddest strawberries, it was perfect for this summer weather and for visits with old friends.
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  • loreoftheladle

    loreoftheladle

    Hello and welcome to Lore of the Ladle. My name is Hannah Robie and I am a recent graduate of UC Berkeley with a degree in Art History who realized post-graduation that her real passion lay in mindful cooking. A keen recipe tester and an ambitious researcher in nutrition, I am lucky enough to work with a boutique food PR firm in the Bay Area, allowing me to engage in the Bay Area food scene on a day-to-day basis. I am drawn to recipes that are mindfully created, those that demonstrate an attention to foodways through sincere connection to history, culture and aesthetics. My philosophy emphasizes seasonality and sourcing locally and organically while searching for the perfect expression of simple ingredients. My biggest delight is in the way proper attention to good ingredients can turn something as modest as a turnip into a gastronomic epiphany.

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  • In the Archives

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