The following appeared in this month's Food Notes, the e-newsletter published by Edible Michiana (http://ediblemichiana.ediblecommunities.com/newsletter-archive). If you are what you eat, then my current craze for all things sour doesn’t speak well of me. I can’t get enough kraut and pickles (ferment a batch a week, I say!), and lemons and limes go without saying,… Continue reading Hour of Sour
We had an excess of Brussels sprouts in the fridge from a recent farmers' market trip, and I saw this Lucky Peach recipe that suggested mole-ing them up and serving them over quinoa. Then I realized that the recipe called for a special mole negro paste from a restaurant in L.A. Stymied - but wait!… Continue reading Hola mole!
Last Wednesday evening, Chef Brian Polcyn, co-author with Michael Ruhlman of the now nearly biblical volumes on curing meat Salumi and Charcuterie, as well as being a well-known restaurateur, cooking instructor, and now wide-ranging food entrepreneur, gave a 4+ hour demo class in the theater kitchen at KVCC’s fabulous new culinary school building. In the… Continue reading Pigging Out
Asafoetida. Ajawan. Jaggery. Fenugreek. Curry leaves.* Chaat masala. Urad dal. Life is getting spicy on Westnedge Hill! Despite not infrequently making Indian dishes, we’d rarely if ever used any of these -- the big Cs, cumin, coriander, and cardamom always seemed to take center stage -- but then we got Madhur Jaffrey’s latest book, Vegetarian… Continue reading Spring into Spice
I had to log some hours in the car on Saturday in what was a very unsustainable way to procure sustainably raised veal. I did a little online digging before I left in order to find some food-related podcasts to listen to, and I discovered two that were fabulous and fantastic: Radio Cherry Bombe and… Continue reading Radio, live transmission
No, not her: That's Julep. Nothing makes her happier than standing next to the counter during meal prep and scarfing up whatever you drop, or stealing the occasional piece of toast from an unguarded child’s plate on the table, or cleaning up after the cat when she's just barfed up her breakfast. Though truth… Continue reading The Food Lab