Tag Archives: peter hunt

Hunt Collection

April 26, 2011

i wanted to share some of the inspiration behind the Hunt Collection. named for the author of my favorite cook book of all time- Peter Hunt’s Cape Cod Cookbook. Hunt was the artist behind peasant village & member of the provincetown community. the depth to which he was connected to his community is evident in this cookbook, which for me, is so full of magic it makes me catch my breath each time i crack its pages. the hunt collection is meant to embody the ease of summer living on cape cod. As chic as jackie o in the most light, breezy and effortless of ways. the collection lies somewhere between a day on a cape cod beach and a humid summer’s evening in the back yard with gin&tonics and loads of good friends – 
a pallet of sun drenched & salt bleached days. 

 the marriage of rusticity and refinement, the quintesential new england charm. 

i hope you enjoy the collection

*photos: unknown. esquire. flickr. cottagefarm;hunt collection

fruits of labor : grao de bico

March 24, 2011

so i haven’t done one of these for a while and i think im long over due. the weather here in SF has been so grey and raw the last few weeks but this recipe is definitely helping to keep things warm and cozy – grao de bico or chick peas, portuguese style. 
this recipe is kinda special because it comes from my favorite cookbook – peter hunt’s cape cod cookbook. it was published in 1962 and is an amazing collection of recipes. this book, over the last year, has become very important to me and at some point i want to give it the full post it deserves – but for now – here is one little recipe from its pages. 
1 lb of dried chick peas
1 package of linguica
1 medium onion, chopped
1 1/2 teaspoons salt
1 tablespoon vinegar 
1 bay leaf

wash peas. soak overnight in enough cold water to cover. drain peas and place in a kettle. cover with fresh cold water (just enough so the tops of the peas are covered) add sausage, cut into bite sized pieces, onion, salt, vinegar and bay leaf. bring to a boil. reduce heat to low and cook 3 hours. 

serve with crusty bread and fresh chopped parsley. its yummy, trust me. 

** you may have to add a bit of water over the course of the 3 hours. 
*** the bay leaf is my addition 

p.s. what do you think of the bowl?