Batido Recipe – a Better Breakfast

chamomileAs a food writer, cook and an urban farmer, most people assume I eat well all the time. It is my job to test recipes, eat out and harvest seasonal produce and any day finds me doing any combination of these work tasks. While it is likely true that I do eat well (comparatively speaking) for someone who grows and cooks food for a living I am often astonished at my poor nutrition. There are plenty of occasions where I will skip a meal, forget to drink water the entire day or succumb to ‘Popcorn Dinners’ because I am too tired or lazy to cook after a long day running around. Continue reading

Holiday Nibbles – Spiced Pecans

pecansI absolutely LOVE this time of year. I crave the hustle bustle, the busy sidewalks and I don’t even mind standing in line at the post office, but most importantly I love being social. Dropping in on friends or hosting small fetes is what the season is all about and I hope this post finds you all in full swing and with peace of mind.

I wanted to share one of my favorite all time recipes that works beautifully for holiday noshing and is perfect for any last-minute plans or too-lazy-to-cook attitudes. These Spiced Pecans, from my first book Urban Pantry, are at once sweet and spicy. First fried in a small amount of oil, they are then coated in sugar, producing a hard crackling. From there, cooked nuts are quickly tossed with a mixture of sugar and moroccan spices that I promise you are irresistible. Many recipes are good – this one is GREAT. You must try it. Continue reading

Canning How To – Prepping & Sealing Jars

urban pantryCanning 101
EXCERPTED FROM URBAN PANTRY
 BY AMY PENNINGTON (SKIPSTONE 2010)

This is a step-by-step guide to water-bath canning at home. There are a few options to choose from, but all work well. Be sure to set up your jars and workspace beforehand so you can establish a rhythm. Also, be mindful of the processing times given in each recipe.

For recipe inspiration, check out my tested recipes for Boozy Blood Orange Marmalade, Spiced Apple Chutney or Foraging & Preserving Nettles. Or here for tips on preserving fruit in alcohol.

CLEANING JARS
  Wash your jars and lids in hot soapy water and set them to dry completely on a rack or on a clean dish towel.

PREPARING JARS
  Glass jars and lids do not need to be sterilized before Continue reading

How to Download Fresh Pantry on Your eReader

Here is some great information on how to download my book series to your e-Reader! You may purchase two different types of files from my site – an ePub file and a Kindle file. ePub = Flowing digital file, capable of changing to fit the screen size of your device. Before you download your file, please download Adobe Digital Editions and create an account. When you download your purchased book, a small file ending in .acsm will be saved to your computer. Open this file in Adobe Digital Editions or simply double click on the file. Your eBook will open in your ADE reader application. Once your file has opened in your ADE reader software, you will be able to bookmark, print, copy, read, and fully enjoy your new eBook purchase. To read on a iOS or Android smart phone or tablet, please download the free app, BlueFire Reader and read detailed transfer instructions here. Kindle = … Continue reading

Onion Thyme Tart

Fall is HERE, and I have the wool sweaters to prove it. Makes me crave fall-food – anything cozy and warm, like this quick and simple Onion Thyme Tart from Urban Pantry as published in Leite’s Culinaria. Puff pastry is a delicate, flaky pastry made by folding layers of butter between layers of dough. Puff is an excellent staple to keep in your frozen pantry, as it can be used for both sweet and savory dishes. I made it once (a very laborious process!), then decided that I’d rather save time and buy it from the freezer section of my local grocer. I consider it my lazy food: it’s quick-baking, takes little effort to embellish, and is a great shortcut for serving a crowd. I serve this Onion Thyme Tart recipe as a complement to soup or salad or for an easy pre-dinner nibble.–Amy Pennington from Leite’s Culinaria Pretty as … Continue reading

Wall Street Journal – In My Kitchen

In honor of the article published this weekend in the awesome Wall Street Journal, where I compare chefs abuse of bacon to showing off cleavage, I tap out this little excerpt from my first book, Urban Pantry from the “Stocking the Pantry” Section. BACON. I keep a pound of slab bacon in my freezer and cut off little bits at a time for cooking. It’s great in a pot of beans or lentils. Bacon! An absolute must in the pantry! Special thanks to writer Charlotte Druckman for coming to my home, sitting at my table and talking up a storm. And, of course, uber-photographer Della Chen. Check out her projects via Eater.

MOM’S SOFT-BOILED EGGS-N-TOAST :: FROM URBAN PANTRY

The holiday season is upon us and it seems every magazine, website and book is pimping out some serious recipe advice on how to roast the best turkey, how to cook Christmas table standards like rib roast and offering cookies ideas galore. While I am often asked to weigh in on what I serve (Rutabaga Gratin, of course!) I find it more strategic and interesting to talk about what ELSE we should be eating during the holidays. While we gather out over cocktails and linger over meals with friends, it is breakfast and lunch that often get ignored during this season. My personal strategy is to eat light and eat healthy, never missing a meal. This cuts down on late night indulgence, but also fuels me through the long days without bonking. As a kid, soft eggs were one of my most favorite meals and my mom made it perfectly, … Continue reading

Water Bath Canning 101

Water-Bath Canning 101

This is a step-by-step guide to water-bath canning at home. There are a few options to choose from, but all work well. Be sure to set up your jars and workspace beforehand so you can establish a rhythm. Also, be mindful of the processing times given in each recipe.

CLEANING JARS. Wash your jars and lids in hot soapy water and set them to dry completely on a rack or on a clean dish towel.

PREPARING JARS. Glass jars and lids do not need to be sterilized before use if your foodstuffs will be processed more than 10 minutes in a boiling water bath or pressure canner. If jar-processing time is 10 minutes or less, Continue reading