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Archive for the ‘organic’ Category
Tuesday, April 19th, 2011
I love the CSA season. I can eat ridiculously healthy with very little effort or thought. When all that is in the fridge is vegetables, lunch or a quick snack is so seasonably delicious whether you try or not! The salad was a mix of lettuces, 2 multicolored carrots thinly sliced and one HUGE radish, also thinly sliced. I tossed it with the following dressing:
Recipe: Green Garlic Dressing
Ingredients
- One green garlic, minced
- 1t fresh thyme
- 1t minced chives
- 3T champagne vinegar
- Enough good olive oil to make it dressing-y
- Salt and pepper
Instructions
- Let green garlic, thyme and chives “steep” in the vinegar with some salt for at least 10 minutes. It softens the garlic and lets the flavors permeated the vinegar. Whisk in the oil and you’re done!
Microformatting by hRecipe.
Posted in food, organic, photos, recipe, recipes | No Comments »
Tuesday, February 1st, 2011
This doesn’t need much description. Just bask in the salty glow:
 Just laid the bacon on the hot salt  Flipped the bacon  Now it's the eggs' turn  Salt-Cooked Brinner!
Posted in amateur, bacon, dinner, flavor, food, organic, photos, salt, self pleasuring | No Comments »
Tuesday, April 13th, 2010
Mixed spring greens salad:
Mixed spring greens (duh!)
1/2 grapefruit per dish (segmented and sliced)
3 radishes per dish
Parmigiano-Reggiano slices
Dressing:
1 shallot
Juice from 1 lemon
1 T orange juice
1 T grapefruit juice
1 T parsley
salt & pepper
~1/4c olive oil (I never measure this, just whisk until it looks and tastes right)
This is a scaled down version of the New York Strip Loin I made in December…you know, if you’re not cooking for 20 people!!
Chop enough herbs to moderately cover your steaks. For 2 ribeyes, I had about 1/2-3/4c herbs total. I use marjoram and thyme with a clove of garlic minced in. I’d say 1 clove for every 2 steaks. Rub the steaks w/ the herbs, pour olive oil over them to coat, cover them and set aside. If you have a lot of time, put them in the fridge. But you want the steaks at room temperature when you cook them.
Time to cook?! Heat a large skillet (large enough for you steaks and oven proof!) to really hot. Put your steaks in…you don’t need oil in the pan because your steaks are covered in it. Sear them until they have a nice brown on each side. Put them in a 425° oven until it reaches your desired doneness. I like rare meat so I cooked them until the internal temp was 125°. Remove from oven, place on a cutting board and loosely cover with foil. Leave them alone for at least 10 minutes.
If you want this to look purty, trim and thinly slice the steak and place over some greens. If you just want to chow down, gnaw on the cow-piece whole ;-)
Enjoy!
Tags: grapefruit, radishes, ribeye
Posted in beef, dinner, organic, photos, recipe, recipes, seasonal menu, self pleasuring | 1 Comment »
Wednesday, March 31st, 2010
Whatever shall I make this week!?!? So many yummy choices! Can’t wait to get cookin’:
Sprouts ‘salad’ mix – sunflower, pea, buckwheat, broccoli and radish
Fuji apples
Artichokes
Red beets
Cabbage
Carrots
Rainbow chard
Collard “rapini”
Green garlic
Red Russian kale
Leeks
French breakfast radishes
Rutabagas
Strawberries
Tags: CSA, local farm
Posted in amateur, apples, dinner, farmers market, food, fruit, gardening, leeks, organic, photos | No Comments »
Friday, February 19th, 2010
Michael Ruhlman, a man whose books have inspired me tremendously, asked people to answer this simple question, “Why do you cook?” I love this idea. I’d love to extend that question to anyone who reads this as well. I made sure I wrote this before I started reading other people’s answers. I didn’t want to inadvertently copy them!
Why do I cook?
–I cook because I love food.
–I cook because I’m picky.
–I cook because I’m good at it.
–I cook because I want my family to eat well.
–I cook because it makes others happy.
–I cook because it makes me happy.
–I cook because I know what I like things to taste like and can perfect things to my liking.
–I cook because if I tried to get what I cook in a restaurant every night I’d be broke in a month.
–I cook because I want to know exactly what is in my food.
–I cook to set a good example for my child.
–I cook because that’s what I feel in my heart I need to do to contribute my small part to organic farming and sustainable food culture.
Now off to read Michael’s post as well as responses.
Tell me why you cook? Or why you don’t?
Posted in food, organic | 1 Comment »
Monday, May 25th, 2009
 There are not many things I believe in as strongly as good food. I believe in, whenever possible, eating locally and organically. I believe in slow food, McDonald’s goes against all my beliefs. My son calls it the “M place, pleh!” and knows we only go there to use the bathroom on road trips! I’m lucky to be able to live this way, not only philosophically and economically but geographically.
 I can do this living on the central coast of California where we have year-round fresh produce. That’s not to say I don’t cheat every once in awhile and by imported berries in December or grab lunch at Quiznos or Chili’s. I’m only human! I guess this could be a foodie sin, but who do I ask for forgiveness? Michael Pollan?
I do what I can really for very selfish reasons, highest on the list being pure flavor.
These are images from our amazing farmers market in the last couple of weeks. Shallots, green garlic, salad greens with nasturtium flowers, sugar snap peas, carrots, radishes, and the first peaches of the season. All organic. This is the same market where I buy my fish, my pasta, my free range organic eggs whose yolks are bright orange.
I know not everyone has access to produce like this, especially not year-round. But I think things are changing. More small towns are starting farmers markets. It not only supports the local farmers, it makes for a healthier community that is more in tune with their land and surroundings.
It’s amazing how much food you can grow yourself in just a couple of small pots. You don’t have to pay top dollar to eat at places like Michael Mina, Le Bernadin, Chez Panisse (although of course I love to go!!) but these places pride themselves on making beautiful dishes out of simple fresh ingredients. I try to do the same at home. It’s always hard for me to write recipes because I rarely make the same dish twice. The meal is driven by what I found at the farmers market or our local grocery store.
Experiment in your kitchen, experiment in a garden. Celebrate your local small farmers!! Celebrate the fact that it’s spring and everything is starting to ripen! Celebrate flavor!
Posted in farmers market, flavor, organic | No Comments »
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