The new year is a great time to recover from holiday indulgences. Personally, I’m so over food and drinks just now. Instead, I’m craving clean eating foods that I know will work through my system quickly and provide me with energy. (I’ve been counterbalancing bourbon with green juice for a week!) Craving fuel, January 1 is when I typically make a shopping list and stock up on frozen cut fruit for smoothies, bunches of leafy, winter greens and make sure I have some lean proteins available for adding to meals. Continue reading
A lot of people have been asking me for recipe and gift-giving ideas this week, so I figured a round-up post was in order. Avoid the last-minute shoppers this weekend and spend time in your kitchen instead. These gifts can be elegant, feel special and are delicious. Make sure to package them simply – channel your inner Martha Stewart.
Fresh herbs can get expensive if you’re buying them at the store, so I like to grow my own. I always make sure to use every last sprig. If you have leftover herbs, or a prolific plant that needs cutting back, you can dry herbs for your spice cupboard (see the sidebar “Spice Cupboard” in chapter 6, “Nuts”) or use them to flavor vinegar. Herb vinegars are made of two simple ingredients—vinegar and fresh herbs—and can be made in minutes. Subtle in flavor, herb vinegars impart an undertone of herb along with the tang of vin- egar. They can be used in Continue reading
With the recent autumnal frosts, now is the perfect time to collect rose hips. A bit of frost sweetens them up. Rose hips offer a subtle floral flavor to dishes, but their real power is in the health benefits they possess. Rose hips contain more vitamin C then most other herbs – even many times those found in citrus pound per pound. These antioxidant, red globes, are best harvested in late fall and used in syrups or jams.
Rose hips look like little tomatoes, often orange-red and shiny. They are more round than long, about the size of a red globe grape. Harvest rose hips by Continue reading
Apples are available all year long, but they are certainly not in season all year long. New crop apples, those that are harvested and sold in the same season, are the best tasting—their juice just contained under firm, naturally shiny skins. To preserve the natural, raw integrity of fresh fruit, buy in bulk when they come into the markets. Boxes of apples are infinitely less expensive than Continue reading
Drinking vinegars, or shrubs, are refreshing beverages made from fermenting a combination of fruit, sugar and vinegar. Last week, in honor of my new SodaStream, I created a pineapple drinking vinegar recipe that is light, energizing and fresh. Shrubs are not a new idea – they were used in colonial America as a way to preserve quick-spoiling fruit. Lacking proper refrigeration, fruit turned quickly. Adding vinegar to the fruit solved the issue of decay and was a means of preservation, as vinegar is high in acid and prevents mold and spoilers from forming.
There are no limitations to ingredients that can be combined and Continue reading
Tis the season for getting the last of the peppers. Now is a GREAT time to roast and freeze varieties that aren’t available all year – sweet Jimmy Nardellos or fresh and hot cayenne or hungarians. You can also pickle pepper, or make big pots of pepperonata for winter stews and snacking. All of the below recipe ideas are available in my eBook, Fresh Pantry : PEPPERS, which also includes 14 recipes + essays on How To Grow Peppers all Winter Long and an instructional method for making Homemade Red Chile Flakes. For anyone reading this post, I’d love to offer it to you for $.99. Follow this special link to download and purchase. For now, the goal is fresh-eating – enjoy them while you can with these recipe ideas……. Continue reading
I have the great providence of being surrounded by inspiring people. 5 for Friday questions will be asked of artists, farmers, curators, creators, innovators, entrepreneurs etc – all of the people that I find interesting. Everyone gets the same five questions.
Today we feature graceful celebrity, Lidia Bastianich. She needs no introduction for anyone who loves food. Lidia has hosted several cookings shows on PBS, including Lidia’s Italy which is produced by Tavola Productions, an entertainment company she founded and oversees. She owns four restaurants, is a partner at Eataly in NYC, owns a B&B and winery in Friuli (see #3 below) and has authored MANY award-winning books.
Lidia Bastianich is a business powerhouse that should Continue reading
Several years ago, I received an email from a friend, who had a friend who was giving away 40 pounds of quince. I didn’t even know what quince was back then, but I figured I could preserve it easily enough. I sent an email to this woman I’d never met. Within hours, I found myself driving to Ballard. I rang her bell, she invited me in, we had some tea and I walked away with over ten pounds of quince. Better still, I made a new friend.
Every year since, Elaine has emailed me to let me know when her father’s quince tree ripens. I drive to her place, chat about food (last year’s topic du jour—kimchi), and walk away heady with a huge bag of fragrant yellow fruit. Quince is beautiful when poached, roasted or baked but it absolutely shines as a Continue reading
In the latter half of the 18th century, carbon dioxide was introduced into water creating soda water or seltzer. (Interesting food fact – the origin of the name seltzer hails from water that had natural effervescence and came from the town of Nieder Selters in Germany.) Today, anyone can make fizzy water at home and can vary the degree of the fizz and the amount of bubbles in each glass. Personalizing soda water may sound a bit bourgeois, but I liken myself to a soda water connoisseur and find most people have a preference. I like a slight, small bubble. My sister’s family prefers big, round bubbles that explode in the mouth. All five of my nieces and nephews are soda water snobs – slightly flat and they turn up their nose.