AWE = Art, Wellbeing and Edibles.
Another Christmas favorite for (and from) all the Scandihoovians around me. I just finished catering a December wedding with a very Norwegian flair and Meatballs were the main attraction. Actually I think the gravy was the main attraction…but isn’t it always? It’s all about …
. Beginning in Sälen and ending in Mora, Sweden, the 90 kilometer Swedish Vasaloppet is one of the largest ski races in the world. Tens of thousands of skiers pilgrimage to Sälen in mid-March to ski, enjoy the spectacle, and some to winter camp along …
Pickled cauliflower would be great in the summer heat but I’ve been enjoying the brightness of this veggie alongside my denser fall foods like squash, stews, and slow cooked meats. There are countless versions of marinated brassicas, though many of us don’t have access …
Chermoula is one of my favorite flavor bombs of all times. To quote a comment from my friend Heather on my Chermoula post of years ago: “One word…MAGIC. This little gem creates magical alchemy with anything it touches. And I have been introducing it …
Another Autumn treat from 2011 that needs rediscovering… Pancakes aren’t just for potatoes anymore. I love potatoes, but there is something endearing about supporting the Underdog. The humble rutabaga, or ‘Swede’ as the Brits call it, can look huge and weird in the produce section, often …
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 …
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 …
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 …
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 …
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 …
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. …
Superpowers? I sometimes wish my superpowers were more exciting. List-making is not terribly sexy or awe-inspiring. I visualize what needs to happen then scribble (with .09 lead pencil and paper) the amounts then compile all the amounts into another list, then figure out the day …
Every culture has their flatbread—tortillas, crepes, roti, pita, gözleme, mana’eesh, msemmen, naan—the list of edible wraps from around the world goes on and on. This garbanzo flatbread, a.k.a. farinata, socca, torta di ceci or cecina, is common in Italy, France and northern Africa where garbanzos abound. …
Also known as ‘Seven Flavor Chile” because there are usually seven ingredients (shichi = seven), shichimi is a Japanese dried-spice mixture that can be cooked into dishes or added at the end for a complex punch of flavor. Though regions and families have their own ingredient combinations and proportions, most shichimi contains chiles, …
Sanskrit scriptures describe the universe as being birthed from an egg. The term Brahmanda is from two words: Brahm (ब्रह्म) = ‘cosmos’ or ‘expanding’, and ‘anda‘ (अण्ड) = ‘egg’. The Brahmanda Purana, an ancient Indian text, explains this fascinating concept in great detail. Good reading while you …