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.
Meet Christopher Papagni. Chris and I met the way many of my food friends meet – through sheer luck of our fortunate circumstance. I was working for Tom Douglas at the time, and tagged along with Tom to NYC for his Iron Chef Competition and James Beard House Dinner. While Christopher has worked for many years at the International Culinary Center (formerly the famous French Culinary Institute), he was our James Beard ‘host’ that night – someone affiliated with the JBH who would introduce Tom to the diners who had paid to attend the dinner. Long story short, Chris ended up being my surprise date. I had no idea he’d be there, and he sat at the table with my mom, her partner, Jackie (Tom’s wife) and Tom’s sister – already part of the family. Continue reading
Grant Butler of The Oregonian reviewed “Apples” recently, and then sent this message out on Twitter: “I love this new cookbook “Apples: From Harvest to Table” by Seattle author
@gogogreengarden. Lots of wonderful ideas! http://ow.ly/p8cCj”
This is the first ‘review’ of the book and I’m happy to see he found it useful, clever and informative. He writes: Continue reading
I’m writing so many books this year, that I’m sure your head is spinning by now. I know mine is! Last winter, I was asked to write an APPLE cookbook and I jumped at the chance. Apples are one of my most favorite things to cook with, everyone seems to love them AND I needed a winter project. Perfect math!
This cookbook is a hard cover (!) with a nice, bendable binding, which means you can open up to your favorite recipe and the book will stay open. It has apples recipes for breakfast, appetizers, salads, dinners, preserves and of course, desserts. I worked thoughtfully to ensure that these recipes would be new to most – a collection of recipes to inspire getting in the kitchen all year long. (Although, there IS an apple pie recipe, but it’s my brothers favorite and a real winning dish!) Continue reading
Summer is waning, and the days are getting shorter. September marks the time of year where diligent tomato care pays dividends in the shape of glossy, colorful tomato harvest.
Most importantly, you really need to start pruning the plants, allowing almost-mature fruit to ripen and discarding any very small or grossly immature green fruits. This is especially true on plants that produce larger fruits. There is not enough time in the season/day to mature a big slicing tomato or a medium-sized paste. I know you don’t want to, but remove all of those green tomatoes from the plant will allow the almost-mature fruits to ripen successfully. For notes on how to prune, read this post from earlier in the summer. Continue reading