Quote of the Week

“In the midst of movement and chaos, keep stillness inside of you.”

— Deepak Chopra

 

Tamari Sesame Dipping Sauce

November 30th, 2017 2 Comments

  Are you in need of some simple meals during this season of heavy holiday feasting?  Rice and steamed vegetables with this sauce could be your dinner tonight.  Maybe add a little tofu or chicken for protein.  Then drink some tea, take a walk, breath good air.  Sleep well.  Get ready.     What a surprise to find local ginger at a Midwestern farmers market in November!  This is good news for locavores.  This bulb is fresh and uncured with beautifully thin skin, I

read more...

Thanksgiving

November 21st, 2017 No Comments

. I recently enjoyed a quick trip to the San Francisco Bay area, and where better to spend your birthday morning than wandering about Berkeley drinking great coffee and stumbling upon the Berkeley Farmer’s Market—incredible variety of vegetables, fruits, prepared foods, olives, crafts, characters, and great conversations. Weeks earlier when researching the location for my meeting I discovered that it was, oh yes, one small block away from Chez Panisse, so of course I had to make reservations for a

read more...

Chermoula with Roasted Squash

November 16th, 2017 4 Comments

  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 to everything I eat. It is indescribable on veggie tacos. As I was conjuring it, I thought ‘Oh, this doesn’t make very much.’ A mother of five, quantity is always lurking in my consciousness. Chermoula

read more...

Root Veggie Latkes

November 8th, 2017 1 Comment

  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 ignored like an ugly duckling. Rediscover those Roots, that’s what I say!  Taste the Tubers..     “…Prior to the introduction of the potato to the Old World, latkes were, and in some places still are, made

read more...

Favorites November 2017

November 2nd, 2017 No Comments

. . . .   It was a good day for a walk in the woods. This was how the world looked last week before I left for a trip to California: bright leaves, crisp smells, sun on the water.  I came back this week to the grayer and rainier side of Fall.  All good, but feeling cheer is so much easier with bright colors.  This second half of Fall needs the more intentional efforts to cultivate hygge: warm sweaters

read more...

Cookie Monsters

October 24th, 2017 2 Comments

  My sister puts the fun in cookies.  I remember when I was very young the production of Christmas cookies was an all-afternoon artistic blitz.  My older sisters would spend hours on their colorful sculptural creations…or at least the first dozen or two were works of art, then as everyone grew weary (and full of sugar) the remaining cookies became a little more of an assembly line of decoration.  But as a young’en I was always in awe.   These

read more...

Pear Apple Chutney revisited

October 18th, 2017 No Comments

  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

read more...

Chuck Roast with Moroccan Seasonings

October 12th, 2017 6 Comments

  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 instead of attempts at making beef look photogenic.   In preparation for a large wedding, yesterday was the day to cook off the chuck roasts for the weekend.  I knew because I was working with

read more...

Pasta Salad with Feta, Basil and Tuaca Figs

October 3rd, 2017 2 Comments

  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

read more...

Riced Cauliflower Salad

September 27th, 2017 6 Comments

  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,

read more...

Eggplant Fritters with Honey

September 19th, 2017 4 Comments

.   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,

read more...

Tamarind Fig Butter

September 12th, 2017 No Comments

  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

read more...

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

read more...

Gluten Free Carrot Cake and Muffins

August 23rd, 2017 No Comments

  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

read more...

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

read more...

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

read more...

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

read more...

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

read more...

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

read more...

Black Bean Burgers

July 11th, 2017 2 Comments

  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 from the Catalan region of Spain, and I’ll post the photos from two other sessions later…         The fresh willow is soaked in water so it bends easily, then kept wrapped in plastic

read more...
Page 4 of 19« First...«23456»10...Last »