I’m seeing so many of these ingredients at the Farmer’s Market it seemed like a good time to re-post this little chutney treat from November of 2011.  Enjoy!    Chutneys-–pungent enough to raise your eyebrows, but sweet and savory enough that you close your eyes and let out an involuntary groan of pleasure.  Eaten alone it should be almost too much flavor, and eaten as a condiment to chicken or beans or rice…it should make you glad to be

  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 and spectacular food but was still learning what it meant to haul everything off-site, and calling myself ‘the caterer who goes where no other caterers go’ it’s no surprise that I acquired a few stories

  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.     I wanted to make a saffron-cauliflower pilaf so I simmered the grated cauliflower with saffron, but after tasting it I was not excited. I don’t know if cauliflower and saffron have an inherent clash tendency,

.   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 midwestern ocean.  We stayed at a sweet little 50’s era place in Ashland called the Bayview Motel, right on the shores of big lake.  No online reservations—you’ll have to call or email to contact them,

  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 lands…away from the turmoil of the epic storms all across the south.  So here are a few moments of calm with flowers and sunlight, a breath before diving back into the realities and residuum of

  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 in the past and go with what seems right. Fortunately for the diners, all went well!   We initially made this as a cake, then a few weeks later I needed muffins so I reduced

  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 particular vegetable in a dish.  Even with protective measures like hoop houses there are countless factors affecting crops–things like temperature, rain, no rain, early spring, late freeze, hail, floods, bugs, slugs, deer, raccoons—the list of variables

  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 anything needed!  Corn is lovely with just salt and an oil.   Shichimi is a Japanese blend of spices including chiles, citrus peel, sesame seeds, and nori, and often poppyseeds, Szechuan peppercorns, ginger and garlic are

  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 this little sandwich with parmesan but I’m positive a fresh ripe tomato would be a perfect match on top. I often use a marinade with equal parts tamari and cider vinegar—Roasted Tofu Skewers is another example

  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 asada.  Originating in Spain using tiger nuts, horchata can also be made with almonds, barley, sesame seeds, morro seeds, or peanuts depending where in the world you might be. I found an interesting recipe at oneingredientchef.com that includes