Recently I reconnected with a recipe I learned from a boat maker on the West Marin coast. He was raising his four children alone and, as they reached their teens, they rotated cooking chores, with each of them specializing in a type of cuisine. It made meals varied and interesting. Weekends, as I recall were negotiable and depended on who was home. Ed’s specialty was Chinese; Master Sauce Chicken and Eggs Foo Young were his specialties. While the latter was good, I fell in love with Master Sauce Chicken as the sauce can be reused in a number of different ways. (One of my favorites is to use it over meatloaf instead of ketchup.)
There’s nothing quite so frustrating as coming home from work tired and hungry, gazing into the refrigerator, then retreating because there’s nothing that says “make this” in there. We’ve all been there. I admit that packaged tomato soup and scrambled eggs have gotten me through several moves and writing deadlines. However, award winning cookbook author, Barbara Kafka, has helpful solutions for all kinds of daily culinary dilemmas and her 15 minute pasta solution is brilliant. Made with ingredients you are likely to have around (though I doubt everyone has heavy cream waiting for just the right moment), this pasta recipe is delicious, filling, and with a few additional ingredients, scores as healthy too.
Fresh salmon is amazing. Ask any bear living along the Pacific Coast, and it will fully agree, assuming it’s not considering you as its next meal. It is rich, meaty, and delicately flavored. As a result, whether you cook it over a fire, grill it, or prepare it in the oven, the sauce should enhance, not overpower, the salmon.
Can we ever have too many recipes using chicken? Amazingly enough, while meat consumption is down, Americans eat about 60 pounds of chicken a year which breaks down to about five pounds a month. So, in my opinion, the answer is no! And, if rotisserie chicken grabbed on the go is your default (and even if it isn’t), it’s time to try something deliciously different. You can prepare the chicken up to two days ahead of time, perfect for entertaining. This also allows the flavors to fully develop.
Spring farmers’ markets and produce stores are so wonderful to peruse and fill our bags and baskets with their deliciousness. Finally, choices other than kale, cabbage and iceberg lettuce! Everything just pops and begs to be eaten — lettuces, baby spinach, leeks, garlic shoots, baby carrots, English peas, snap peas, asparagus, fava beans, even little zucchinis and squash blossoms. Woo-hoo! Sadly, some things are harder to find, specifically artichokes. This is a big blow for people like me who adore them. The problem? A lack of bio-diversity.
Risotto, when it’s good, is right up there on my comfort food list. I never had risotto, polenta or gnocchi until I was an adult as pasta was the signature Italian dish where I was growing up. For all I knew, pizza, spaghetti, meatballs, and lasagne were what Italians ate every night.
From Desserts in Jars 50 Sweet Treats that Shine by Shaina Olmanson
Courtesy of Weezie Mott
Weezie Mott ran a cooking school in Alameda. She and her husband, lived in Italy for several years and later led European culinary tours for years. When Weezie served me this cake, it was love at first bite. I immediately asked for the recipe and promised my undying loyalty. It’s a little labor intensive, but you will receive so much praise for your effort that you won’t mind in the end.
Saffron has been a coveted spice used by people across many cultures for roughly 3,500 years. A little more than 200 years ago England was the world’s largest producer of saffron, growing it in the loamy soil in Essex County. Interestingly enough, David Smale has revived the art of growing saffron near the village of Saffron Walden. The town’s name was changed to its current moniker during the Middle Ages when saffron was first grown there.
It appears that saffron is a flavor we either love or loathe. I’m in the love camp, and thoroughly enjoy a good, earthy paella and tagine as well as freshly baked saffron bread tinted a delicate shade of yellow and with the slightly bitter flavor of this valuable stigma of the autumn crocus. I also drink saffron as a decaffinated tea, as it contains numerous health benefits, and a well made ice cream, redolent with saffron is a rare treat.
While a chilly winter day complete with snow flurries is thrilling in November or December, by March who needs it, especially a late season blizzard or ice storm! And it isn’t just the weather. Market produce looks tired (except for the kale and cabbage), and finding good lettuce can be a fantasy . While I now live near America’s “salad bowl,” I was born in Cleveland, so I know how winter can drag on and on.
Adapted from David Lebovitz’ Ready for Dessert
In honor of Irish heritage (mine and a lot of other Americans who also have Irish ancestors), I wanted to make something special for those who celebrate St. Paddy’s Day. Unfortunately, the Irish are not known for their desserts. However, Guinness Stout is in every Irish pub and is the beverage of choice on March 17th.
When it comes to good food, Southern Louisiana does not disappoint! Along with a bountiful harvest of seafood and the combination of traditional Southern, Creole and Cajun cooking, they’ve enriched our national cuisine with Jambalaya, Etouffee, Gumbo, Po’Boy’s — and that’s just a few of their long list of specialties.
Just a few weeks ago I’m sure I came across a recipe for Smoked Trout and Endive Salad. It was posted by someone who said she had discovered the recipe in Alice Waters’ American Vegetable Cookbook. It sounded like a great base for a full meal salad. Later, when I attempted to check on the dressing ingredients, I couldn’t find the recipe anywhere, including Alice’s cookbook, which leads me to wonder if I dreamed it.
Food history is always fascinating. It’s like an archeology dig that you can then eat. My mother made Chicken Tetrazzini for dinner when I was growing up and it was a favorite of mine because it was the right kind of cozy on a cold, wet winter night. It’s an ideal recipe to use up leftover roasted or rotisserie chicken (or turkey), which was precisely why I just made it again for the first time in ages. It is also an incredibly wet, dreary February so it served as a useful way to warm my body and spirit as well as warming my kitchen and office thanks to the oven.
Have you noticed that the cost of cookies, cakes and ice creams have gone up? Most desserts use vanilla, and vanilla prices have skyrocketed since 2014. Could that be it? And why is vanilla getting so expensive? The answer may surprise you. Read on.
Like everything else, the cost of vanilla is affected by supply and demand, and today the vanilla supply is down – WAY DOWN. The reasons will surprise you!
Tropical farmers who grow coffee, cacao, vanilla, sugar and a few other crops, constantly face fluctuating prices for their crops due to supply and demand. And because vanilla is by far the smallest of the tropical luxury crops, the vanilla industry faces dramatic fluctuations.
It’s hard to imagine anyone who doesn’t like cherry pie. Making it is another story, however, as putting together a good pie crust can be intimidating. I have my mother to thank for having demystified pie crust. Pies were her specialty and her crust was always delicious. Even better, it’s really easy.
In late February of 2017, a market report was released by a European company that has been in the vanilla business for more than 100 years and is known for their honest and reliable industry assessments. The report addressed the chaotic conditions on the ground in Madagascar. It also provided a clearer picture of what to expect when the 2017 crop is harvested in May/June and what to anticipate in November when the beans are ready to be sold on the wholesale market.
Did you know there is a dark side to fair trade vanilla?
According to the World Fair Trade Organization, the definition of Fair Trade is as follows:
“Fair Trade is a trading partnership, based on dialogue, transparency and respect, that seek greater equity in international trade. It contributes to sustainable development by offering better trading conditions to, and securing the rights of, marginalized producers and workers – especially in the South. Fair Trade Organizations, backed by consumers, are engaged actively in supporting producers, awareness raising and in campaigning for changes in the rules and practice of conventional international trade.”
What’s not to like about this? Fairness for farmers, which helps them and their families to thrive as well as to continue to produce the foods, spices and other ingredients that we love and use regularly.
While perusing Food 52’s weekly recipes for inspiration recently, there was a post for Mushrooms Bourguignon. I was planning a New Year’s Eve dinner for friends and wanted an elegant option for my vegan friends. What could be more elegant than a variety of meaty mushrooms in a flavorful, dressed-up sauce?