The winter doldrums have set in and I’ve been cleaning and sorting out my house, room by room, shelf by shelf. Today I ran across a recipe I had torn out of a magazine. I remember making these 10 years ago, or more. The photo said it all. I had to make them! Since then I have taken up food photography and just wondered if I could do them justice. A kind of personal test.
New Year’s Eve is fast approaching and it’s time to come up with a new and delicious snack to munch on as that crystal ball makes it’s descent on Time Square. Let me tell you, cheese and crackers never tasted this good before!!
I’ve always admired the beautiful jewel tones of these delicacies in the gourmet catalogs like Dean and Deluca and even purchased a few at a confectionary in Paris, but never really thought I could make them myself.
One of the summer jobs that was available when I was a teenager was “walking beans.” Now you may not know what that is, but it involved a bunch of kids with hats and hoes sent out into the soybean fields to eliminate weeds. It was hot work and much to be grumbled about. I didn’t go out with the crews, as my Dad thought my sister and I could work in our own fields. These were
Yellow tomatoes have overrun the little garden. I was really hoping for red. For some reason I’m rather traditional that way. The red ones are just not doing as well, so the predominate tomatoes that come into my kitchen these days are yellow and gigantic. The catsup will just have to be yellow. Guess what…as it cooked and reduced it slowly turned orange. Perhaps those red tomato genes are hiding in there and just had to
It’s hot! It feels like I’m walking through a steam oven. But, I’m not. I’m walking to the orchard to pick cherries. In July. In Iowa. Pick the cherries, one by one. Is there any other way? Climb the ladder and pick some more to drop into the old ice cream bucket. It will take at least 6 or 8 cups to make a decent pie. Keep picking! We don’t want a skinny pie. Then the hours of pitting
I have been getting CSA boxes for the last few weeks. I am so impressed with the ‘farm to table’ vegetables. The fact that they are organically grown gives me peace of mind that I am feeding my family the very best. I only wish I had enough space to grow them myself. Since I have been receiving the produce, I have felt an increase in energy (which is a necessity when you have small children) as well as discovering that the taste of the vegetables is quite different than what you find on grocery store shelves.
It is always fun to see the fruit trees bloom in spring, knowing that the flowers will turn into something so good and healthy to eat. This year I was blessed with an abundance of apples on my tree. Here in Southern California the apple tree of choice (about the only one that does not need cold temperatures to produce) is the Anna Apple.
Tea has been consumed in China for 3-4,000 years both as medicine and as a stimulating drink. The religious leaders deemed tea an “elixir of life” and encouraged everyone to drink it daily. The Tang Dynasty (618-907AD) brought sophistication to tea drinking. They enjoyed formal social gatherings hosted by tea masters, who had studied the proper way to make tea.
It’s time to get those “Chocolate Around the World” recipes together. I’ve been asked to be the featured baker at a local benefit for the historical museum. They print a little cookbook of all the recipes and that part is due very soon. Thinking of what I could create for Mexico, I thought of all the flavors that combine beautifully. I love the chili chocolate combination, but know it’s not for everyone.
One of my favorite Spanish tapas is the tortilla espanol. I’ve found many versions of the recipe; all the same ingredients, but different proportions and techniques. This is one that works for me. I don’t use as much oil as many traditional methods do, so maybe I’m missing out on some of the flavor, but I’m also missing out on a few hundred calories. When we have the Totally Tapas class at The Great Galena Cookery, this is always the favorite dish.
