A recent article in Saveur magazine struck a chord with me and I wanted to share a bit of it with you today. Erez Komarovsky, a well known baker from Isreal, hit the nail on the head when he talked about recipes. They serve a purpose – to guide you to the creation of a…
It’s been over two years since I turned my back on the craft brew scene. In doing research for the show, I found that the landscape had changed drastically. The numbers are staggeringly high. What made the biggest impression on me, however, was the growth of home brewing. As of last November, there were an…
Life is full of changes, and all we can do is roll with them and ride the trail that life carves out for us. In this episode I talk about the changes happening all around us and the meat company I dreamed of starting, but never did. It was a novel idea that never caught…
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…
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…
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…
Combine these ingredients in a mixing bowl: 1 cup of oats (or granola) 1/4 cup of chopped nuts (your choice, or leave them out) 3 tablespoons of flaxseeds 1/4 cup of chopped dried fruit (again, your choice) 1/3 cup of peanut butter 1 teaspoon of vanilla extract Then, heat 1/4 cup of rice syrup and…
It wasn’t long ago that I posted a simple recipe for carrot soup. Recently, I made it again as a small first dish before our main meal, this time serving it in a coffee cup and topping it with frothy lavender-infused cream. You drink it like you would a cup of coffee – no spoon….
I’m sure the title turned you off right away, didn’t it? Well, don’t be put off because these cookies are kid-proven and dead delicious. When I make them, the first batch out of the oven doesn’t even have a chance to completely cool before they disappear. I’ve tried several versions of this cookie – one…
Fruit Jerky (AKA the “Fruit Roll-up”) was invented for people who have kids who, for one reason or another, simply don’t want to bite into fruit. Puréed and dehydrated in sheets, they’re the equivalent of baby food sucked dry of moisture with intense flavor. But they’re not just for kids anymore. If you’re on the…