. Dessert is a time to linger, laugh a bit
It’s the holidays. You need some yummy dessert options. Mix it up a bit: instead of a standard slice of chocolate cake, offer a selection of nibbles. Perhaps a dessert tasting menu? You could plate a trio of bites with a drizzle of caramel, pass small platters so guests can hand-pick their faves or display large, tempting platters on a nearby buffet.
Perhaps offer a selection of after dinner liquors? People love to pair dessert with espresso or port, Vin Santo or Grappa, sweet harvest wines, cognac, sherry and eggnog… [more]
Who doesn’t need a list of soup recipes for winter… [more]?
You can skip all the talk and go straight to the soup list, below. OR you can listen to me share why I love making chicken stock and—though expensive—why I splurge on organic and/or farm-raised chickens:
I am a big fan of farm-raised chicken. I actually buy 4 chickens a month (remember: I have two teen sons who eat a lot!) from a tiny new farm in my area. It is a pleasure to know the farmers—and they like knowing their chickens are appreciated. But note: their farm chickens
No offense Turkey, but Thanksgiving talk is increasingly about Thanksgiving side dish recipes… [more]. That isn’t to say I won’t brine you and stuff you with herbs, onions and citrus—or carefully ladle juices on you while you are roasting in my oven. I will carve you with care, and be grateful to the farmer who thoughtfully raised you. I imagine you growing up, clucking and fanning your enormous wings, puffing up to impress bystanders and romping around the barnyard. Fed well and grown large, you now come to my table. I have not forgotten: you are the center of The
You are about to ask: what does this have to do with easy coleslaw? Keep reading and you will hear me wax nearly poetic about seasonal eating. But feel free to scroll beyond my ‘eat-seasonal’ chatter to this redemptive, easy coleslaw recipe (by redemptive I mean: good-bye soggy, room temp., mayo-heavy coleslaw and HELLO to coleslaw w/a hit of vinegar, blue cheese and raisins).
Waxing nearly poetic:
Seasonal food is not obvious like it used to be. Today, I can buy strawberries and apples, citrus and beans any time of the year; I have to dig a bit to
When I was a little girl I ate creamed corn from a can—and loved it. It was a special creamy treat. Today, the nostalgia kicks in and I still crave this ‘comfort-food’ side dish; I especially love taking old recipes and re-inventing them. As an urban farmer and chef, how to make creamed corn means I grow my own corn (and in this case dry my own thyme), then wield my knives and pans to re-create this special dish.
If there is one thing I am learning to love about urban farming, it is the annual list of trials and … [more]
I recently had the pleasure of attending a raisin-inspired trip with a handful of [very cool] food bloggers. We flew into Fresno, CA—where 99% of raisins are grown/dried. If you eat raisins: you have the weather, history and dedicated ranchers of Fresno to thank. Taking photos is one of my favorite components of food and farm trips; check out my raisin albums on flickr and facebook… [more].
It isn’t hard to be swayed to love raisins. They are nature’s candy, and there is something nostalgic about seeing grapes laid out in the sun OR left on the vine, bathing in
I am almost embarrassed to have a specialty ice cream post. Not that it isn’t a brilliant idea—it probably is. Who wouldn’t want to make-then-eat DIY corn ice cream with salted caramel sauce? Putting up a post for a unique ice cream intimidates me: I will ever be in the shadow of my chef friend who puts on a kick-ass Ice Cream Sunday Party each summer. He spends weeks and weeks making palate-teasing ice creams like goat cheese, buttermilk and licorice. Basil and fresh-as-fresh-can-be strawberry ice cream. He infuses ice creams with liquor or herbs, then pairs them with homemade