I write a blog about canning, pickling and preserving from my 20th floor apartment in the heart of Center City Philadelphia and teach canning classes around the city. I also make a wacky little food video podcast called Fork You with my husband. I’m originally from Portland, OR.
We invite people with noteworthy ideas about food to blog on Culinate.
When I make stock from leftover bones or vegetable scraps, I feel like I’m pulling off the con of the century. Forget turning base metals into gold. As far as I’m concerned, the true alchemy of life is combining the remains of a roast chicken with some flaccid bits of produce and a lot of water and creating a flavorful, enriching elixir. Truly, it’s downright magical. And yet, very few people I know are doing it.
Why aren’t more of us making stock at home instead of opting for those oversized juice boxes of industrially produced, homogeneously flavored liquid? After all, the ingredients are practically free (beef, chicken, or ham bones all make lovely stocks), and the work involved is minimal.
Continue reading How to pressure-can stock »
For the last nine years, my mother and I have lived on opposite sides of the country. Though we don’t see each other often, we talk on the phone nearly every day. During one recent Saturday-afternoon call, she was eating lunch as we talked. I could tell by the occasional gentle clank that her spoon made on the side of the pot (she doesn’t believe in dirtying a bowl when the saucepan will do).
Finally, I had to ask. “OK, what kind of soup are you eating?”
She laughed and said, “It’s my new lunch soup. Lentils and vegetables, cooked with some light coconut milk and a bit of tom yum paste.”
Continue reading How to take soup for lunch »
It’s January, and that means that all across the country, people are grappling with their new food resolutions. It’s been years now since I included food among my own set of hopes for the new calendar (I’ve learned that for me, it’s just asking for trouble), but the fervor to change has not passed by my household. My husband, egged on by his trainer, has committed to adhere to a “real-food” diet for the next 30 days.
This real-food diet has Scott avoiding all manner of dairy, grains, and any source of refined sugar. Even legumes are on the forbidden list. This leaves me, as the primary cook in our household, with a far narrower swath of ingredients to work with than I normally have in my toolbox.
Continue reading Bean-free chili »
Culinate editor’s note: We welcome Marisa McClellan to the Dinner Guest blog. Marisa, who’s an expert in the area of canning, also is a soup aficionado, and will post here monthly about soup.
I come from a long line of soup people. I grew up dining from sturdy (if mismatched) bowls of homemade chicken noodle, beef and barley (with extra celery), and a lamb and kidney bean soup that entered my mother’s culinary toolbox when a neighbor brought it over as a post-baby offering in 1979 (that baby was me).
Continue reading Soup power »
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A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite