Archive for the ‘Raw’ Category

Spinach Artichoke Pesto

April 23rd, 2014 1 Comment
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  While we were in Michigan’s Upper Peninsula in February we ate lunch at a little place called Steep Creek Cafe (and White Cap Kayak Trips) in the Ironwood and I seem to recall we licked out the bowl that this dip was served in.  Having only the three ingredients listed in the title to go on, I came home and ran with it making a slightly different rendition that is very green and not half bad. Is it hummus?  Is it pesto?  Is

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Basil Salt

October 16th, 2013 No Comments
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  It’s a drizzly overcast day with a chilly night coming on, and time for all of the basil to be dug out of the garden and processed.  I’ll be up to my elbows in pesto of course, but I’ve been wanting to try herb salts all summer so this will be the day.     I was amazed at how green it is even after drying in the oven.  That color will be especially appreciated in the winter days

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Sumac Basil Tea

September 10th, 2013 1 Comment
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    Tis the season of these fuzzy tart rubies. The cicadas are buzzing, the days are steamy, but the nearly-sharp chill of the early morning gives away that secret I’ve been aching to hear…that fall is knocking at the door.   Sumac is often used in shawarma seasonings or ground up and sprinkled over hummus and Mediterranean meats, but this year the warm days make me want a refreshing cool drink that’s like a Midwestern lemonade.   . Staghorn

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Scott’s Waldorf Slaw

August 20th, 2013 1 Comment
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. Cabbage.  Magnificent.   This is an easy-to-make Waldorf-Coleslaw hybrid that Scott created and I love it.  The cabbage is already at Farmers Market and the early apples are coming in so it seemed like a perfect time to share this salad with you.   The dressing is sweet-tart and the curry powder is subtle but essential—-great for a warm summer’s day. Not bad for a fall day either.   . Such beauty!  I suppose summer does have a few

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Green Coriander Seed Paste

August 13th, 2013 No Comments
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  If you’re growing cilantro in your garden it probably looks like this right now: a mass of beautiful little flowers and bulbous green seeds.  Usually I don’t have time to deal with them and just wait until they dry in the garden then harvest the coriander seeds for use in the winter, but sometimes I catch them at this perfect stage when they have flavors of both fresh cilantro AND coriander seed. I know that there is an ant-cilantro

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Fig Balsamic Vinaigrette

August 6th, 2013 1 Comment
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  Figs and Balsamic Vinegar…a match made in heaven! Rich, Deep Flavors with Sweet and Tangy, together they tango.   Balsamic Vinegar Balsamic originates from the word ‘balm’ and years ago this rich caramel liquid was used for medicinal purposes such as curing colds and aiding heart conditions, not for cooking as we use it today.   Traditionally it was aged for decades, sometimes up to 100 years, in a series of wooden barrels (mulberry, ash, cherry, chestnut, and oak)

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Preserved Lemons (and Kumquats)

July 16th, 2013 No Comments
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    YELLOW! With the summer sun blazing every day, it seems like the season of yellow.   Preserved lemons, a.k.a. lemon pickles, are known as a North African condiment but they appear in dishes all over the region. The entire lemon is preserved in a bed of salt and lemon juice to keep it usable for many months and the result is a distinct lemon flavor that adds a surprising sparkle… yet is also kind of mellow.  I’ve often

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Parsley—The Helper

April 2nd, 2013 7 Comments
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. Let’s start with a few images from a weekend in a cabin with my sisters…as you can see it was full of hardship and suffering!  My favorite is the top photo taken by my sister. .   Girls with blow torches! .   This is a post about the Little Guys—ingredients that tirelessly support the whole, the oft Unsung Heroes of our culinary quests, the Ameliorators. I try to have near me at all times what I call The

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Kimchi

November 13th, 2012 4 Comments
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  Just thinking about my bubbling buddies in the next room makes the salivary glands in the back of my jaw squirt. . I realized this month, when trying unsuccessfully to figure out menus for events next summer, that I had become tired of food.  A crazy season of catering with every waking moment thinking about menus, figuring out amounts, ordering products, prepping food, storing food, serving food, cleaning up food, pricing food….that though I still loved all aspects of

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Bushmills Honey-Orange Vinaigrette…and Bischoff Guitars

October 31st, 2012 2 Comments
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  Time for a little celebration. Last week was the unveiling of the collaboration between Justin Vernon of the band Bon Iver, Bushmills Whiskey, and Gordy Bischoff of Bischoff Guitars.  What collaboration?  Four acoustic-electric guitars made from…you guessed it…whiskey barrels! . We’ll get to the guitar photos in a moment, but since this is a food blog I’ll show you the cake first—-a local pastry chef made a cake in the shape of the “1608″ whiskey-barrel guitar for the Preview Party

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