Fig Caviar

Last week I got some dried organic figs from the CSA. These were beautiful pleasing in all manners – could feel the little bit of fuzz from the skin, good chew factor, and popping crunch like fruity caviar; a subtle sweetness to round it all out. Thinking about the similarity in texture to caviar –…

"Words to Eat By"

Hi All, I want to start compiling a list of books about food, chefs, critics, or just “the good life”. Thought you and I could read them together and discuss them as we go. I’m sure it will help to keep me continually inspired. I know the first one will be “The Simple Life” by…

"Like the Pineapple and the Coconut"

I’m a huge proponent collaboration, with the idea that ideas generatedon a particular subject are very personal -that we all think ofdifferent things, pictures, or scenes when for instance, someonementions “pineapples and coconuts”. For this reason, I want to start anew sidebar for brief pairings. I hope it will inspire you and I toventure into…

Pomelos

What to do with this and its clone?

Sunday’s Best of the Rest 2/15

I’ve added the recipes for this coming Sunday’s Best of the Rest. Hope you enjoy them. I have to work until 7pm, so I am going to prep the dressing and marinate beforehand. This was menu was called the January Dinner Party – but most the same things are still in season in February. But…

~Cooking the Books~

Nourishing Traditions, by Sally Fallon ISBN – 0-96708973-5 I LOVE this cookbook. Was first pointed to it by some yoga friends of ours. Finally asked for it for Christmas and was lucky enough to get it from my mother-in-law. Have been making many recipes from it. All very wholesome and balanced pH-wise it seems. I…

~Recipe Fits~

~Oranges and Olives as a Chutney~OrangesOlivesHorseradishCaramelized Red Onion Want to add a fresh, green taste also – would cilantro work?

What are some of your favorites – "food in literature"??

Right now I am reading Proust, who describes foods in the deepest detail. I have other favorites as well, but what are some of yours? Anyone else always find themselves salivating over the “borderline-gluttonous” feasts at Hogwarts??

Oranges with Olives

At Chez Panisse on the 6th, I had an starting course called ‘Martin’s blood oranges with green olives and watercress, and marash pepper’. It was very good – one thing that Alice Waters cooking does well is incorporating different textures as well as palate flavors, i.e. bitter, sweet, salty, and sour. In theory,this app had…