I have always dreamed of taking a cooking class in France. So when a milestone birthday came along, my husband took me to Paris. That was when I first met Susan Herrmann Loomis.
I enrolled in her Market Cooking Class. We began the class by learning to shop at the local farmer’s market for the best produce of the season. Once in the kitchen, we got our “hands in the dough” transforming all the goodies into a fabulous, fresh, French meal.
Shopping at Marché Raspail & plating Duck Breast a l’Orange with Braised Asparagus.
I was in heaven. You can read about my adventure here. When Susan mentioned she was teaching French cooking classes in the Black Hills of South Dakota in a few months, I jumped at the opportunity. It was fabulous as we learned and lived food for four days. Continue reading
Wake – Dip, Dress, Drizzle, Spread – Sip – Slurp – Chill… sounds like a perfectly planned day, but it is actually a few chapter titles to a fascinating book on yogurt.
“Yogurt Culture – A Global Look at How to Make, Bake, Sip & Chill the World’s Creamiest, Healthiest Food“ by Cheryl Sternman Rule, is an intriguing journey into the diversity of one of the most versatile ingredients used throughout the world. Continue reading
There are some dishes where even a carnivore won’t miss the meat because an explosion of flavors transcends every expectation. When you maximize flavor combinations, even the most ordinary dish becomes extraordinary.
So, you might ask, how does one learn to maximize flavor and become a culinary flavor superstar? A great starting point is the The Vegetarian Flavor Bible, by Karen Page and Andrew Dornenburg, a brand new and truly amazing reference book that allows you to unleash your inner creative chef and turn up the flavor volume way high in your cooking. Continue reading
Blueberries are just not my favorite fruit… simply because they’re not. I buy them because I love their color and I want to love their flavor, but… sometimes they’re bland and mushy.
So why did I find myself with twenty pounds of blueberries in my kitchen last week, enough to almost fill my bathtub? Well, let me tell you something, blueberries in season, fresh from the farm, are another matter entirely. If you have ever eaten a blueberry fresh from the bush, you will understand.
When I popped my first, off-the-bush berry into my mouth it burst with a wonderful tart flavor that ended on a sweet, blue note. The texture was firm, with no hint of that mushy-ness I have known. I became immediately addicted, and didn’t stop tasting until my mouth, hands, and palate were blue. Continue reading
April is artichoke season and there is something magical about seeing purple artichokes standing at attention, ready for harvest. You don’t have to be a farmer to appreciate the bountiful crop before you, or an artist to appreciate the sheer beauty.
A couple of food bloggers and I had the privilege to visit Steve Jordan, president and owner of Baroda Farms in Lompoc, CA recently, a perennial artichoke grower and developer 29 different varieties. Special thanks to Frieda’s Produce, the distributor of these spectacular artichokes, for a unique private tour.