September through May, good quality, freshly ground coffee and my French press are all I need when I’m in a coffee state of mind. But in the summer, my efforts failed to satisfy the inner coffee snob inherent in all Seattle natives. My DIY iced coffee attempts (serving a concentrated brew over ice cubes, regular strength brew over coffee ice cubes) proved less than satisfying; watery and sometimes leaning towards bitter. The horrors. Continue reading “Cold Brew Coffee” »
We try to limit the amount of chemicals that pass our lips. Organic whole foods? – yes! Pesticides? – No. But, what about our toothpaste?
It’s known that toxins are readily absorbed through our skin. According to the scientific literature, ‘The importance of absorption of drugs and poisons through the skin and mucous membranes needs no emphasis.’* Case closed. So, it makes sense to limit toxic exposure to the delicate mucous membranes in our mouth. Continue reading “Homemade Toothpaste” »
Today, on Mother’s Day, I’m expressing gratitude to ALL the mothers in my life. While today each of us may focus on our own mother, we all know that there are many mothers who have touched our lives and made us the people we are.
We all have ‘adopted’ mothers. As children our adopted mothers were the mothers of our friends and neighbors. As we grew up, they welcomed us into their homes. They fed us. They looked after us and probably and often made us feel as if we were one of their own brood. Continue reading “Happy Mother’s Day to ALL the Mothers in Our Lives!” »
Infuse your booze! Infusions are an inexpensive, simple way to create your own “signature” cocktails at home.
When a festive cocktail is in order, I think jalapeño peppers and tequila. Select jalapeños which are small or medium in size. The younger peppers will have much more heat than the larger, older ones, which may show signs of shrivelling. Consider starting with only 2 or 3 peppers the first time if you do not want a strong infusion.
Granola is one of the more simplistic baking endeavors. Yet, there are several granola recipes which have reached national notoriety. Ironically, the creators of these recipes are on the opposite ends of the country.
The first granola recipe from Eleven Madison restaurant in New York City, my adopted hometown. Yes, at the end of the 15 course, $295 per head prix-fixe dinner, you are presented with a mason jar of the house granola. It is an unexpected and lovely touch. You ration the hell out of that granola because it is probably the best you’ve ever had. And, you know you won’t be getting more anytime soon. Or ever. Continue reading “Rockstar Granola -With or Without a Recipe” »
During an ingredient lecture at the Natural Gourmet Institute, chef instructor, Olivia Roszkowski commented:
“You may have bought a tub of miso for a recipe and then wondered how you
will ever use it up. But, once you learn some tips for how to use it, you’ll
wonder how you ever cooked without it.” – Chef Olivia
She is so right. Continue reading “Seven Tips for Using Miso” »
New Yorkers love their brunch, or ‘Boozy Brunch’ as they are often promoted. This is no doubt fueled by their tendency towards late nights, the ‘my phone is my kitchen’ mindset and a restaurant-dense landscape. So, after living here almost nine years, I was surprised to find that I was in the dark about THE best brunch deal in the city -hands down! Case closed. Where is this brunch nirvana? Read on to find out. Continue reading “The Ultimate Bargain 3-Course Organic Brunch” »
You must try this White Bean Miso Recipe recipe at some point. Because at some point, it will be just what your body needs. Let me explain.
I first tried this soup during a baking class at Natural Gourmet Institute. After hours of baking and sampling, baking and sampling and more baking and sampling, the class was on a collective sugar buzz. Knowingly, the chef had made this miso soup to counterbalance the sugar. Satisfying, grounding and nourishing, the miso soup quickly became more popular than the baked goods. Ying and Yang. It worked. So, for these reasons, miso soup is comforting, not just on a cold day, but is generally a welcome treat on its own and especially after overconsumption. Continue reading “White Bean Miso Soup” »
Happy Easter everyone!
Holiday aside, Sunday is traditionally a day for family dinners. I love to spend a little extra time in the kitchen on Sundays either prepping for the week, or experimenting. Due to geographical challenges (being on the opposite coast) I won’t be joining my family holiday gathering in Seattle. But, if I could, I would cook. And this is why, and perhaps why you cook, best captured by the brilliant Michael Pollan.
“To cook for the pleasure of it, to devote a portion of our leisure to it, is to declare our independence from the corporations seeking to organize our every working moment into yet another occasion for consumption.
Cooking has the power to transform more than plants and animals. Cooking, I’ve found, gives us the opportunity, so rare in modern life, to work directly in our support and in the support of the people we feed.
In the calculus of economics, doing so may not always be the best use of an amature cook’s time. It is beautiful even so. For is there any practice less selfish, any labor less alienated, any time less wasted than preparing something delicious and nourishing for the people you love?”
– Michael Pollan, ‘Cooked’
Why do you cook? Please leave a comment below!
While you might not order seaweed beyond sushi rolls or stock it in your pantry, you’re probably eating it —more than you know. Edible seaweeds, also known as sea vegetables, are frequently used in ice creams, consumer baked goods, salad dressings -and of course, nut milks (most brands except Whole Foods 360). But, if you’re not intentionally including seaweed in your diet —should you? Maybe.
I’ve been starting to work with edible seaweeds, also known as sea vegetables. Check out these 5 interesting facts about our green, brown and red friends under the sea and ideas for introducing them into your diet. Welcome to Seaweed 101!