Fiction and freelance food writer. I’m working on Food Lover’s Guide to Portland -- a spring 2010 title for Sasquatch Books.
Today's random favorites -- kimchi, Rogue blues, fish tacos, kale, ginger, lime, stewed tomatoes, miso, arugula, brussels sprouts, green beans, grits, Lizano, black beans, roasted chicken, homemade stock, Scotch eggs, any curry with paneer, chevre, home brined olives, Di Prima Dolci cheese bread, Pok Pok everything
Thank you so very much Trista! You’re so sweet! We’re on the East Coast right now for book tour and we’re having so much fun! Pickled beets have been plattered up at every event along with all sorts of other tasty Toro treats. So fun! I hope you enjoy cooking from the book! I highly recommend the bacon sherry cream Brussels for Thanksgiving. Yum!
I just checked on my two back parking strip arbequina olive trees this morning and they look great -- planted them last summer. I can’t wait to one day get olives from them although I know it’ll be a while.
Thanks for the two methods you described here. The last time we were in Northern California we got to eat home water cured olives that a friend made from southern CA olives and they were dreamy. Thanks Linda!
I too would love to know your source for fresh olives or any advice on sourcing them in the Northwest...
This morning’s breakfast -- sliced and fried some corn tortillas, sauteed a Gartner’s weiner and scrambled both with eggs, cream, red chile flakes and topped all that with grated cheddar. On the side: smoky salsa. Tex-me top o’ the morning.
This is an old family hors d’oeuvre that I always make for the holidays. Party rye topped with a blend of grated parmesan, mozzerella, mayonnaise and grated onion. Put them under the broiler for two minutes and they’re nicely browned and bubbly and ready to eat. Yum.
Just want to let the hard cider drinking Culinate crew know that I just posted about this November’s home hard cidery at my house on my blog Food Lover's Guide to Portland.
I wrote about the sourcing, grinding, pressing and initial ferment of the cider. The post got too long with all the photos to cover the bottling, ageing and, finally, the tasting!! All I have to say is we’ll definitely be making our own again next fall. Well worth all the time and effort.
One of my book blog readers in Pennsylania alerted me to this recent blog post for the New York Time's by Portland's Stephen McCarthy. I think Culinate readers who enjoyed my interview with McCarthy would doubly enjoy his piece...
My site -- partly devoted to my spring 2010 Sasquatch Books title Food Lover’s Guide to Portland -- just went live. There are still a lot of placeholders in terms of images but the content won’t change too much. Well, the blog will just get bigger and bigger...
I’d love any feedback on it -- I’m most interested in the parts and content that you don’t like.
Thanks to Ivy Manning I just spent more than an hour working on this list of 25 random things about me and food and drink. Somehow I convinced myself that this was work and so it was ok to take time-out at the end of a busy Friday.
I had a really good time WORKING on it and was inspired by all of the touching and funny bits and pieces in hers.
Without further ado...
I’m determined to make some kind of use of the yeasty sediment -- the lees -- left behind from our racked hard cider.
I just read this in Sandor Ellix Katz’s Chelsea Green title -- Wild Fermentation. It applies to wine lees but I’m pretty sure cider lees can be substituted. I don’t know why not:
“When you rack and bottle wines, you are left with yeasty sediment at the bottom of the fermenting vessel. This sediment is not pretty, so generally it is not bottled or served. But all the deceased yeast is full of B vitamins. If you’ve ever used nutritional yeast, it is essentially the same thing as this.
“Wine dregs make a rich and flavorful soup base. Try following a recipe for French onion soup, substituting wine dregs for one-quarter of the liquid. Be sure to boil it for awhile to cook off the alcohol. Inhale the fumes for an intense sensory experience!”
Well, I’d love another intense sensory experience so I just might. We do have a lot of onions in the house...
Today I racked off our hard cider into a clean carboy. More importantly I got to try it for the first time since the early November press. The verdict: it tastes great! I am a little surprised to be honest. I’ve talked to a fair few local cider makers professional and otherwise and most agree that a good hard cider is the result of an interesting medley of apples. We used one type AND it was a fairly sweet fresh eat heritage red. Typically hard cider is made from a majority of tannic, sour and not-so-good-to-eat-fresh apples.
But it’s good -- honestly. And I’m hoping it’ll only get better as it ages and off-gases for another 1-2 months before add a final jump of sugar (the only thing we’ve added so far has been champagne yeast just after pressing) and bottle it. Then, another 1-2 months if we are really patient.
So all the thumb twiddling adds up to a pop and fizz March/April hard cider.
An ounce of patience is worth a barrel full of brains I guess...
The thought of dealing with all the edible Thanksgiving surplus was enough to send Tyler to the Land of Nod.
Another great Thanksgiving potluck. Tyler cooked the turkey outside in the oven he built a couple years ago. For now we wrap the bird in lots of foil because the flames are so close but he’s redesigning the oven for more ambient/less direct heat. I made garlic cheese grits, standard and vegan stuffing with wheat sourdough lots of local butter (oil for the vegan one) and herbs from the front yard, and cheese breads -- party rye topped with a mozzarella, parmesan, minced onion and mayonnaise spread and broiled. Others dishes on the table: broiled brussels sprouts, Tofurky and roasted carrots, green beans, salad, plum and pumpkin pies.
The next day we made two stockpots of broth -- froze one in ice trays and bagged it, and made a spicy turkey rice soup with the other. I froze a lot of the turkey too. Way too much food as usual. I think I’m going to make mole and turkey enchiladas in a couple weeks. Thanksgiving keeps on giving.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything