March 30, 2020

In Ayr’s Kitchen, Episodes 6-9

Ayr emailed this to me & Lucia this morning – it’s his grandmother’s original recipe for Wacky Cake, which is going to be this Monday’s episode recipe!

Check back here for updated program schedule, ingredient lists, and video links for this week’s episodes of In Ayr’s Kitchen – I’ll be keeping it up-to-date as we go along. (For info on episodes 1-5, click here)

Episode 6 – Wacky cake (video link here)
Monday, March 30 @ 3pm
Ingredients if you want to follow along:
– flour
– sugar
– cocoa powder
– baking soda
– salt
– cold water
– vegetable oil (or other neutral cooking oil)
– vinegar
– vanilla

** NO SHOW on Tuesday, March 31 – it’s Brooke (the show’s camera person, and Ayr’s wife)’s birthday! Happy birthday Brooke!

Episode 7 – Greek lentil soup ft. cookbook author Crescent Dragonwagon! (video link here)
Wednesday, April 1 @ 3pm
Ingredients if you want to follow along:
– cooking oil
– lentils (we love Dave Oien’s lentils)
– vegetable stock or water
– 1 whole dried poblano (or 1 fresh jalapeño)
– spices: whole coriander seeds, cumin seeds, dried basil, oregano, and thyme, bay leaf
– veggies: potatoes, spinach (frozen or fresh), butternut squash (or any other winter squash that you like), onion, celery, garlic
– lemon
– salt & pepper

Episode 8 – Roman tomato soup & grilled cheese (video link here)
Thursday, April 2 @ 3pm
Ingredients if you want to follow along:
– canned whole tomatoes
– onion
– garlic
– potato
– carrots
– vegetable stock or water
– salt
– olive oil
– bread
– cheese (we love 1-year-aged cheddar from Grafton in Vermont)

Episode 9 – Refried beans, roasted veggies, salsa, and tortillas (video link here)
Friday, April 3 @ 3pm
Ingredients if you want to follow along:
Refried Beans:
– 1 lb beans (Ayr used pinto)
– 1 large onion
– 1 cup neutral oil (safflower, grapeseed, canola, etc.)
– Salt to taste
– masa harina
– water
– salt
Roasted Vegetables:
– root vegetables, cleaned
– olive oil or other oil
Dried Pepper Salsa:
– 4-6 dried peppers
– 1/2 medium onion
– salt to taste
– 2 tbsp brown sugar
– vinegar to taste (Ayr used cider vinegar)
Pepita Salsa:
– 1 cup pepita (green pumpkin seeds)
– 1 lemon, juiced
– 3 cloves garlic
– 1/2 bunch cilantro
– 1 jalapeño, chopped
– salt to taste
Salsa Rosa:
– 1 can of tomatoes (26 ounces)
– 1 jalapeño (omit if sensitive to spice)
– salt to taste

Recent Posts

July 15, 2024
I recently took a Soup Box on a family vacation and we were all blown away by the clean, clear flavors and the freshness of the produce. (It was a potato leek soup with arugula salad and cider chive vinaigrette, French bread, local cucumbers, local radishes, and 2 different types of compound butters.) If you haven’t had a meal box in a while, this time of year might be the perfect time to try one…
July 11, 2024
As a born-and-bred Yankee, I’m particularly pumped for our Cape Cod Box. We’re using mushrooms and veggies to recreate classic Clam Shack fare— clam strips, chowder, and fish and chips! Plus, Chris and the kitchen team are righting the eternal wrong that Veggie Lovers never get to experience the rich luscious buttery joy of an overstuffed Lobster Roll with a perfectly toasted bun.
June 28, 2024
Emily just sent me a picture of this giant lettuce we just got from Verrill Farm. We’re going to be putting it in Monday’s Salad Meal Box along with eggplant, carrot-feta spread, Lebanese white bean salad, and a bunch of other yummy things. If you’re subscribed, you’re probably already in for this delivery; if you’d like to try it a-la-carte click here. Because these greens are grown in real soil, you’ll need to give them a good rinse using a…
June 26, 2024
Yellow and green summer squash. Basil. Beets. Scapes and scallions and spinach. Summer produce is starting to appear in our kitchen in abundance! Which means our Weekly Meal Boxes are getting even more vibrant and exciting. Here’s what we’re cooking up for next week: 6/30-7/6.
June 26, 2024
Don’t let the next 7 days go by before stopping in for a Nashville Hot Mushroom. Corn mayo, a pile of beautiful Rhode Island Mushrooms we batter and fry, our sizzlingly hot Nashville oil, leaf lettuce, and some VERY necessary cooling pickle slices. If you aren’t on our email list, we occasionally send out little gifts there. Last night we sent out $5 off a Nashville Hot Mushroom sandwich or platter, and now I’m sharing it here…
May 14, 2024
About a year and a half ago, at an open-to-the-public food development meeting at Clover, we blind taste-tested a new plant-based pulled pork. This wasn’t a totally new thing for us to do—as a company with a climate mission, we tend to get a lot of samples of plant-based everything, and we love trying all of them. We’ve tried mycelium-based mushroom meats, wheat-and-soy nuggets, and burgers made from kelp. One bite in, and it was clear this pulled pork was special.
May 8, 2024
Squeaky paneer, mint cilantro chutney, chaat, and our first-ever collab with a local chef. Remember when Pushpir came into the kitchen and schooled us on Northern Indian food? That was 2013. A different CloverHSQ than the one you visit today (back then we were at 7 Holyoke St, across the street from where Kevin and his team now serve you). I still remember the smell of the cilantro, mint, jalapeños, and orange juice Pushpir was blending in the Vitamix. We hadn’t smelled that exact combo before…
April 16, 2024
This week has been a flurry of preparations as we kick off the 2024 food truck season. We did an event at Tufts over the weekend, in a few days we’ll be selling breakfast and lunch at a conference at the Media Lab at MIT, and this weekend we’ll be pulling up to a private party with sandwiches and appetizers.
March 27, 2024
Every year, just after Valentine’s Day, we start getting the same question in from customers: Will there be a Passover Box this year? Sometimes the pleas are more direct, sometimes more colorful. The glories of the vegetarian Chopped Liver are a common theme. This year, Sarah, an NYC-based friend of mine said she’s spent so much time thinking about the emails describing last year’s box that she’s DRIVING UP TO BOSTON to claim one!
February 15, 2024
We have a new sandwich out everywhere today. It’s a take on a Buffalo Chicken sandwich. We use celery root, aka celeriac, this nobbly, gnarled joy of a winter vegetable. We cut it into planks, batter it with panko, and fry it. We’re getting ours from Norwich Meadows Farm, a farm in NY state that’s known for creating really flavorful organic veggies using a cool irrigation system. 
February 7, 2024
For the week of Valentine’s Day, we’ll be delivering these Making Whoopie (Pie) Kits 😉. They have everything you need to make whoopie pies — more specifically, Chris’ favorite oatmeal cakes with beet buttercream frosting. You’ll also get a scoop for making the perfect size pie, and a roll of sugar cookie dough for more sweet fun.
January 18, 2024
Pull out your plaid and cue up the bagpipes because it’s Clover’s third-ever celebration of Burns Night, an introduction to Scottish food/drink/music/poetry and a reason to raise a glass during this dark and cold month! You may be asking yourself, what is Burns Night?