AWE = Art, Wellbeing and Edibles.
Patience. I’m finding myself in the middle of numerous catering events and with no time to do a recipe for the post, but I can share with you the lessons that I live and one of those ‘Vague Recipes’. And some Midwestern autumn images …
I made this salad for my second-ever wedding that I catered on my own many years ago, it was a good mix and I’m kind of amazed I don’t cater with it more often. Those first weddings were so memorable—I wanted to provide awesome …
Cauliflower has been experiencing quite the celebrity status over the last few years because of its sturdiness and mild flavor that make it a decent grain-substitute when ‘riced’. Pizza crusts, pilafs, salads, as pasta—cauliflower has found its way into many low-carb experiments. …
. My boat! We found this cutie resting near the shores of Lake Superior in Bayfield, Wisconsin. There is not much downtime in the summer for Scott and me but we did manage a quick trip to hang out on Lake Superior, our …
Oh, just a few more flowers. And butterflies. It’s the time of year when summer has peaked and you can feel the pendulum heading the other direction, when sunlight and flowers feel finite. At least that is what we’re feeling here in the north …
Here was another moment where we leaped into producing a large amount (330 servings) of an untested recipe that had been Frankenstein-ed together from multiple other recipes. Sometimes there just isn’t time and you have to rely on the lessons learned from all the other mistakes you’ve done …
When creating a catering menu that highlights locally grown ingredients there is a certain amount of ambiguity that is necessary, especially if the menu must be decided upon months in advance. No one can possibly know what will be available at an exact date so I cannot promise any …
I did say I would try this, did I not? Spice combinations on popcorn—there is a world of tasty additive ideas out there. From Za’atar to Parmesan-Rosemary, Caraway-Mustard to Lemon-Curry, or Chipotle-Bacon-Drippings to Dill-Cumin, there are endless flavor variations to amend your puffed maize. Not that there is …
Need a bacon substitute for a BLT? Oh my, the bacon lover in me says there is no substitute for the Fruit of the Pig…but these tamari drenched roasted eggplant pack a load of flavor that gives satisfaction to the Umami Itch. I made …
More Willow! Here are a few photos from two other sessions of the Willow Gathering that I catered, a “bird’s nest” technique giving some sculptural freedoms, and a traditional Danish rectangular basket technique. I’m spending the week at …
Horchata The horchata we had in Mexico was made from rice, sugar, and cinnamon, and maybe rice milk added in. Many a Mexican restaurant will have the churning white liquid in a countertop fountain dispenser, mesmerizing to watch as you wait for your tacos de …
The Weavers were back! June is a full and demanding month for me but I get to end it by providing meals for a lovely group of basket weavers from around the world at the Willow Gathering. This session I peeked in on traditional basket styles …
I really didn’t intend to make a Chicken Salad, it just happened. It started because I wanted to make a chili-lime slaw as a trial run for something I might do for a catering event this summer. I then saw the toasted sesame oil in the cupboard so I …
In honor of the first day of summer here is a refreshing green tea with a light sparkle. Give yourself the gift of an afternoon to sit in the shade, sip this delicate treat, listen to the birds, and enjoy the day. (and no, …
Cute tiny grains. Bright orange carrots. Summer days. Good. Quinoa is a relatively forgiving grain to cook. I loosely measure 2 parts liquid to 1 part quinoa, but if you rinse it well and pour a random large amount of water into the pot you …
Nuts! Always a handy item for snacks or an appetizer table. The many crevices of walnuts and pecans hold the herbs and sugar nicely so very little of the good stuff falls away. I tried these without the cayenne and they seemed a bit …
In northern Mexico tortillas are commonly made with white flour instead of corn masa like most of Latin America. In the state of Sonora the tortillas have taken on a life of their own and are made way, way, way bigger than your head, called tortillas sobaqueras. …
A quick jaunt to Colorado on Amtrak helped me remember that trains are an awesome way to travel. Everyone is relaxed, friendly, unparanoid, and relatively diverse. The leg room in coach is luxurious and the small stations have free long term parking. Perhaps it’s time you consider an Amtrak adventure? …
I referred to this pickling recipe in the Carrot Flowers post a few years ago and the Quick-Pickled Vegetable Salad last year, but I thought these beauties deserve their own page. These are one of my favorite stand-byes for antipasto trays—they’re surprisingly bright and zesty, and the …
I used to make a similar tofu at the deli, crusted with ground pumpkin seeds, cornmeal and 5-spice. I simplified it in this version but it still has that hint of exotic with the Big Five to add to your sandwich or stir fry. …