The October issue of Feast is on the stands! Which means I am also on the stands (and on your internets) with a new Mystery Shopper article. Thankfully this month, I remembered to take my own photo of the dish when I made it; since my column is about featuring the ingredient, the finished dish photo for these posts will be up to me. This month, the magazine delves into the awesomeness which is Asian cuisine: there’s ramen, dumplings, a sushi step-by-step, Japanese cocktails, and a user’s guide to choosing one of my favorite kitchen tools, the spider basket. There’s also a stunning feature on one of our esteemed local chefs, Kevin Willmann of Farmhaus (Did you know Nigella Lawson ate at Farmhaus during her 2010 book tour? She did) and his becoming one with the sea. He catches fish, he prepares it beautifully, and it’s a great read on the depth in which he cares for food, where it comes from, and how it’s treated. As if that weren’t enough, there’s some stunning photography courtesy of the wonderful Jennifer Silverberg (who also photographs my column), my official girl crush where photos are concerned. Someday, with a whole lot of luck and practice, I will take photos half as good as hers. Continue reading →Pin It
All posts in appetizers
I realize Autumn doesn’t technically occur until later this month, but it’s September. To me, fall has arrived in a little bit of a way; not totally pumpkins yet, but apples and pears for sure. So too has Rosh Hashanah arrived, and in my attempt to learn more about Jewish food and holidays this year, I tried to do a few things for the celebration. Should a non-Jewish person ever try to craft new recipes for a people steeped in centuries of history and tradition? Probably not. So I’m learning, but there’s bound to be a few missteps. Continue reading →Pin It
There is something to be said for people who rush to your aid even though they have never met you in person. A few weeks back, I had been attempting (and failing, in various and really disgusting ways) to make a successful sourdough starter. By the second or third attempt, I was convinced the entire thing wasn’t for me. What was I doing wrong here? Bread starters are supposed to smell all luscious and warm hearthy; mine smelled like I poured beer over some yellow cake and abandoned it in the sink for a few weeks. I’m not going to lie; I may have cried a little bit. Because here I thought I had gotten over the yeast part of things (where nothing ever rose correctly), but now it seemed as though the universe was telling me that the gates were locked on anything sourdough-related.
But I love sourdough breads the best.Pin It
One more for the road, people; I’m writing this post and then launching myself face-first into my suitcase so I can get packed and ready for our flight this Monday. Well that, and a few dozen other odds and ends I need to tie up, but that’s okay: once we’re all in Florida, it’ll be vacation, and vacation food to go with.
Bread and I have been having a little bit of a moment recently, and I’ve been trying to figure out why. It’s just never happened to me before in a summer setting: typically, I get all bread-crazy in the winter. Perhaps this year it’s because I’ve learned how to actually make it versus trying to do so and dissolving in a pile of tears when it inevitably fails. I suppose that makes the entire process more fun for everyone. Continue reading →Pin It
I’ve been eating this nonstop for a few weeks now, and it occurred to me that many of you may like it as much as I do. ‘Tis the season to dive headlong into as many avocados as you can find, because they are buttery and scrumptious, and oh so good for you. Even their fat is good for you. Avocados are fabulous, but let’s be honest; the have quite a few calories, and sometimes you just don’t want to care about that. Continue reading →Pin It
I’ve talked about my love of libraries for some time now. This week (April 14-20) is National Library Week, and I’m going celebrate it by talking about why the library has been important in my own life for over three decades, and why it should be important to you. Hopefully, your library is awesome, and you visit it regularly. You can use it for a multitude of things, from music to movies to, yes, every conceivable type of book. In this little corner of the internet, you’ve seen it used most often for cookbooks; in fact, many of the recipes I’ve researched, toyed with and practiced on over the past few years have come from none other than my lovely library. Continue reading →Pin It
Quite a few of you have asked me how to make those little wooden-looking dyed eggs, so I thought I’d do a short post about them so you have it for next year. It was silly, really; just a matter of experimentation and a little bit of time on my hands, but it worked, and I loved the way they turned out.
As I mentioned in the Easter post, this is the first year I’ve done natural dyes on eggs, and I swear I may never go back; it was so easy, and in my opinion, you get a much better color selection from vegetables and spices and things than you do, say, the neon food dye 4-pack at the store. The tones are more earthy and they suit my taste much better than their artificially colored counterparts. No judgement here: if you like the liquid dye for eggs, have at it, because that’s how we have dyed our eggs for years. Continue reading →Pin It
Did you know Chinese New Year is this weekend? It is; the Year of the Snake begins this Sunday, and I am mini-celebrating. Someday I’m going to throw a proper Chinese New Year party, because it seems like a great deal of fun would be had. There would be pot stickers (which i tried to make and completely botched last week), maybe some fireworks (probably illegal in February, but I’ll check) and maybe I’ll learn how to play Mahjong (because I’ve always wanted to ask someone nonchalantly if they’d like to play Mahjong and have them wonder if I’m serious, and then beat the pants off of them.) Continue reading →Pin It
I owe you and ice cream sandwich; more specifically, a buttermilk raspberry ice cream sandwich with homemade graham crackers. Problem: it’s a lengthy post, and I’m still working on it.
But it’s Monday, which means you deserve a Monday Bites post, and you shall have such a post. Luckily, I had a really stellar baking/cooking weekend, and it produced, among other things, this.
An everything bagel pizza. Continue reading →Pin It
Many of you know I’ve been
hard at work sporadically at work repairing my relationship with yeast. It’s no one’s fault, really; yeast things and I have just never agreed on much. For instance, I think when I make bread, or bagels, whatever, which involve rising and punching and all that, that they should actually rise; yeast doesn’t feel the same. While I would argue that I’m a decent cook and deserve for my yeast rolls to turn out soft and fluffy, yeast would counter that it would rather see my rolls become oddly shaped and have a density akin to wet sheep. It’s a dysfunctional relationship, to be sure, but lately it seems we’ve had a breakthrough.
People, take note: in the past few months, I’ve made 3 successful yeast-based things, none of which resemble a wet sheep. Continue reading →Pin It