Archive for the ‘Other’ Category

Favorites August 2017

August 29th, 2017 No Comments

  More fun with Annuals. These are Pinwheel Zinnias–small and ranking high on the adorable scale.  Zinnias are part of the daisy/aster family and are native to Mexico and Central America.  They withstand heat, drought, and can be directly seeded so are considered an awesome low-maintenance flower for any kind of gardener.   I used to think Zinnias were boring, a little too loud and indelicate, like wearing excessive makeup to a picnic.  They were one of the few flowers my mother grew in the farm

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New Mexico Chile Lime Slaw

August 15th, 2017 No Comments

  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

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Shichimi Popcorn

August 7th, 2017 1 Comment

  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

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Tamari Eggplant

August 1st, 2017 2 Comments

  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

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Summer Salads

July 26th, 2017 No Comments

  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 Scattergood Friends School, my alma mater alternative high school and where I am spending more time these days.  This is the place where I fell in love with stainless steel and learned to cook on a large scale— each

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Cashew Horchata

July 18th, 2017 2 Comments

  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

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Sesame Chicken Salad

July 4th, 2017 1 Comment

  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 let it shift the flavors into that direction.  Rice vinegar, garlic chili paste, ginger—the dressing was tasty, but I shredded a hard green cabbage and it was not-quite-right, tasting almost bitter, and too intense for what I wanted. What to do?  Add noodles?

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Favorites June 2017

June 27th, 2017 No Comments

    Pearl Street in Boulder, Colorado—-of course this is where one would find a store packed with intricately designed and cut wooden puzzles.  I had an hour to wander the ped mall before my meeting a few weeks ago and puzzle-gravity pulled me into the Liberty Puzzles store at the corner of 15th and Pearl.  It was difficult to not just plant myself in a corner for hours and play with these works of art.   These beauties are made in Boulder not far from the

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Carrot Quinoa Salad

June 14th, 2017 No Comments

  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 can drain off whatever liquid is left when it is cooked to your liking, or you can add more water during the cooking process if needed.  Beautifully un-fussy and un-intimidating—but ONE EXCEPTION is that you

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Sonoran Tortillas Sobaqueras

May 30th, 2017 2 Comments

  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.  “Sobaquera” (holster) is a slang term for armpit—these tortillas are made by slinging and stretching them over your arm like pizza dough resulting (if you’re good) in a tortilla the length of  your arm.  These delicate blankets are also referred

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