Beets

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In the Santa Ana wind blown months of Fall, our Summer garden begins to enter its true decline. The tomato plants begin to bear less fruit, the peppers, cucumbers, melons, and grapes have given all they have to give. Outside of herbs and potatoes, there’s not much else that will happen in our garden as…

Leftovers

leftovers

A study, posted recently in the Agricultural Systems Journal, has shown that almost half of harvested crops worldwide (over 2 billion tons) are being lost through a combination of consumer waste and over-consumption. In addition to this, livestock production amounts to 40 percent of the total harvested crop loss. “In aggregate, all livestock consume 1.08…

Fried Chicken with Trisol

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Everyone who loves fried chicken is always looking for an edge. I found my edge in two places: Thomas Keller’s Bouchon Cookbook, and the introduction of Trisol. Thomas Keller’s fried chicken is moist and delicious for many reasons, the main one being his overnight brine. This takes a lot of planning, so if you want…

Radishes

radishes

Have no doubt – I love the French. I love their food to be sure, but it’s their attitude toward life that I appreciate the most. Every July, I’m treated to a monthlong glimpse into the Parisian lifestyle as the Tour de France graces my television screen. Professional cycling and daily tours through the French…

Monkfish

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You’ve heard all of those sayings about first impressions, right? Don’t judge a book by its cover. Beauty is only skin deep. The best form of judgment is no judgment at all. I could go on for days, but it’s all true. How many times have you seen an attractive person with someone far less…

Making Kombucha at Home

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Kombucha, put simply, is fermented sweet tea that is touted to have many health benefits. Claims of health benefits are unsubstantiated however, and that’s not why I decided to make it at home. I made it because I like how it tastes. Any health benefits are a bonus. Kombucha is produced by brewing a batch…

The Heart of the Artichoke

artichoke

People tend to shy away from artichokes because they’re “too much work” – whatever that means. Cooking requires some labor, and fresh produce begs to be taken care of when you take it home to your kitchen. Plain and simple, I love the way they taste and the way they look. And like any produce…

Cold Pressed Charcoal Lemonade

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Activated charcoal is a bit of a fad right now, but that’s not why we picked up a bottle of this stuff from Juice Served Here. The idea of drinking black lemonade just sounded intriguing. It was incredibly delicious – so much so that we bought a couple more bottles of it. Pricey at $6,…

Candy Cane Beets – coming this Winter

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As much as I love the entrance of Fall, it carries with it a sense of sadness. The activity of our Summer garden has simmered to a whimper, the plants die off, and we’re saddled with the task of removing almost everything that has given us so much produce during those bright Summer days. With…

Coconut Cranberry Chews

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When Katrina and I first met, I had just started to groove as a home cook. I was always learning new things, experimenting with recipes, techniques, never making the same thing twice. She loved that I had the passion for cooking, because she didn’t – and wasn’t afraid to say it. She did, however, have…