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About Jacqueline Church

A freelance food, wine & spirits writer whose work often focuses on “sensible sustainability” issues. A brief stint as an attorney was followed by a decade in management consulting, then hi-tech business development. This, naturally, led to the writing career that college advisors had recommended years ago. Help people to understand and enjoy being responsible eaters.

News about Jacqueline Church

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Jacqueline Church Dec 12 8:05 PM - Comment

commented on Overnight Bread.

Made this tonight. Well baked this tonight. After letting rise for 18 or so hours. I used 2 C bread flour, 1 C rye, 1 C whole wheat pastry flour. This was not a very active looking dough and the bread didn’t rise much in the cast iron. Was hoping for a pop/pouf that would give a lighter loaf that this slightly higher than frisbee disk. Will let it cool before cutting but am thinking this is not a recipe I can rely on. Ideas?
Jacqueline Church Oct 3 9:30 PM - Comment

commented on Tarte Tatin that anyone can make.

Coring apples is easy with a melon baller!
Jacqueline Church Sep 28 3:26 AM - Comment

Braised Goat Recipe http://bit.ly/bOfqm7 may use for my class: Sustainable Meats 101: Come Join me at the Boston Center for Adult Ed http://bit.ly/9qoc3A
Jacqueline Church Sep 26 9:22 PM - Comment

left a fridge note for Kim
Jacqueline Church Sep 22 11:57 AM - Comment

commented on Making pickles.

Tammy - well done and with your usual fetching humor. I look forward to when I’ll finally get to meet you. Thanks!
Jacqueline Church Jun 10 10:15 AM - Comment

commented on June 10: Table Talk.

I can’t get into the chat...wah!
Jacqueline Church Feb 3 5:25 PM - Split

commented on Sourdough, bagels, and bread storage and Sourdough, bagels, and bread storage.

Oh yes. You did. Guess it felt the same -lol. I’ve actually got some dough rising now from the fresh fed starter w/ addition of yeast etc.

Cut into that no-knead loaf. As expected, crumb is a little dense, still.

Have made sourdough popovers in reg ol muffin tins. Really good.

I’ve been feeding my starter once a week. Maybe I’ll try every other day and see if the really active sponge gives me such a stellar loaf that I can justify the wasted starter. Maybe I’ll have to just be a yeast girl. Not giving up yet, though.

Thanks for being so responsive and helpful! Really appreciate it!
-Jackie
Jacqueline Church Aug 26 6:36 PM - Comment

commented on Table Talk: Aug. 27.

My niece forwards her question (she has a lunch meeting tomorrow)

- could you ask this ? for me? How to make fast & filling veggie meals (esp for people with no access to fresh herbs - HUGE stumbling block for us)?

I will probably not be free myself so I wanted to post this Q ahead of time. Thanks in advance.
Jacqueline Church Aug 25 9:23 AM - Comment

Posted on our Boston area Canvolution event: http://jacquelinechurch.com/ldg/1809-canning-event-stretches-across-us
Jacqueline Church Aug 13 11:07 AM - Comment

posted

Ever heard of Fennel Pollen?
Jacqueline Church Jul 28 12:12 PM - Comment

posted

Frozen Fish and Grilled Salad

Latest Blog Posts

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Ever heard of Fennel Pollen?

From Jacqueline Church — Blog by Jacqueline Church

August 13, 2009

I’ve used it twice recently nad adore it. Stop by and see how: <a href="http://jacquelinechurch.com/ldg/1802-fennel-pollen-from-angels-wings-to-your-table”>Fennel Pollen From Angels’ Wings to Your Table.</a>

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Frozen Fish and Grilled Salad

From Jacqueline Church — Blog by Jacqueline Church

July 27, 2009

My latest post shares some thoughts and a tip or two on Grilled Salad and why sometimes frozen fish beats fresh.

<a href="http://jacquelinechurch.com/ldg/1791-frozen-sustainable-fish-yes/”>Frozen Fish and Grilled Salad</a>

Please stop by and drop a comment!

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Before being made into pesto

From Jacqueline Church — Blog by Jacqueline Church

June 11, 2009

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Garlic Scape Pesto - Where have you been all my life?!

From Jacqueline Church — Blog by Jacqueline Church

June 11, 2009

Participating in Kim O’Donnel’s Table Talk chat today, I got all excited about garlic scapes. Taking a break from writing to go to the Farmers’ Market was on my mind anyway, so this was just the break I needed.

One vendor had the scapes - I bought a large, tangly mass of them.

Since I’m allergic to walnuts (we think) but tolerate almonds in small doses I used almonds, parmigiano reggiano, good olive oil and scapes. We had some steak tips for dinner (what an odd New England thing? Our first.) with some lovely Koda Farms brown rice mix (quinoa, flax added to heirloom brown rice), and a salad with radish and cucumbers from the market, lettuce from the garden.

Wow wow wow. New HUGE fan of garlic scape pesto! Had some mixed into my rice. Tomorrow will have with pasta.

If you haven’t tried them, do it now! Okay, maybe when the farmers’ market near you opens, I’ll let you wait till then...

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Beans and Bourbon at IACP

From Jacqueline Church — Blog by Jacqueline Church

April 7, 2009

Okay, so they weren’t together, but they could have been!

Beans and Bourbon at IACP

Heirloom Beans and Small Batch Bourbons, oh, and a Top Chef ...a Master Distiller.

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While you’re waiting

From Jacqueline Church — Blog by Jacqueline Church

April 7, 2009

Please stop by my blog the Leather District Gourmet at Jacqueline Church dot com.

Recent posts include Cheese news (a review of the cheese papers for home use, recipe for cheese spread using up bits, and the cheese clock.) Also, pics of the star studded IACP conference.

Cheers,
Jacqueline

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