Beans are just about my favorite food. And there is something wonderful about the challenge of putting together a dinner from the cupboard--avoiding another trip to the store and saving money. A challenge that ends with a perfect dinner. What could be better?

We had a dinner like that last week--I’d cooked some white beans the day before, and when it was time to get dinner I slowly stewed some onions in olive oil, and added the beans and their syrupy broth along with some thyme sprigs and parsley. While they heated I thinly sliced some chorizo--not much, just enough to flavor it all--and stirred it in at the end. It was delicious.

In Portland there will be two locations for the bake sale: Ristretto Roasters (3808 N. Williams) and Barista in the Pearl (539 NW 13th). From 10 to 2, rain or shine!

Hi there--my understanding is that a sourdough starter is generally used together with additional yeast in bread.

From Wikipedia: ‘The other manner of using sourdough starter is common for making quick breads or foods like pancakes. It involves using baking soda (and sometimes baking powder) to neutralize some or all of the acid in the starter, with the acid-base reaction generating carbon dioxide to provide lift to the dough or batter in a manner very similar to Irish soda bread. This technique is particularly common in kitchens where the starter is intentionally kept off-balance, with a substantially high acid level, and is particularly associated with areas such as Alaska.’

Nancy, I’ve found eggnog isn’t always a good cross-cultural drink as well. But I refuse to give up--I like it too much! The original recipe called for equal parts cream and milk, so I’ve always just used half and half.

Thanks for giving us this really interesting piece about the other side of raising chickens.

It does take a mind shift to start eating apples in August, when there’s still berries and peaches to be had--but with Gravensteins it’s well worth it.

My mother and grandmother always used Gravensteins in their applesauce, which they put up in quart jars every summer. I only do it once every few years, more often freezing slices to use in pie or applesauce throughout the winter.

Thanks for reminding me to watch for them!

I’ll have to give that method a shot, Amanda. But even the dusty bits I had tasted delicious with cold milk poured over--and it didn’t get too mushy.

A trip to Ristretto Roasters (here in Portland) is in my very near future. What a treat!

Deborah, I just found a tree of lovage in the yard. It’s wonderful in your salt potatoes with herbs from ‘Local Flavors’ (which I think of as brined potatoes). I also like it strewn over some cooked beans, with nothing more than salt and olive oil.

I’ve rarely had it--I would love to have some to add to fruitcake, or to seed cake (I did make some caraway comfits, candied seeds, to that end). My mother had a can of it in our linen closet when I was a kid--I liked just eating pieces straight. And probably still would. And, I’ve seen it decorating marzipan covered cakes--very elegant. And delicious.

Next year!

Oh no--it’s that time of year when I wish I had replanted angelica. Next year...it’s such a singular flavor, delicate and herbal.

I most certainly can relate--both with the kitchen being the only place I don’t worry about failing (dancing terrifies me!), and with having a certain number of kitchen failures under my belt. Just last week I made the ugliest cake I’ve ever seen (and that’s saying a lot!)--I’m already planning on making it again soon.

I’m always glad to be reminded that it’s better to celebrate modestly with friends than not at all. And besides, so often ‘modest’ is truly delicious.

I can’t wait to try these. Candied fennel...genius!

Well shoot--I tried and tried to see if there was a way to pretend I knew that, but to no avail. Instead, I’ll stick with saying I’m sorry, and thanks for the nice clarification!

Best,
Giovanna

I thought Alex Van Buren did an excellent job in his http://www.salon.com/mwt/food/eat_drink/2009/10/07/gourmet_magazine"article" on Salon in outlining why Gourmet was still relevant. And while there are indeed many sources of great food content, and lots of exciting possiblities, I still think Gourmet was singular in its quest to give all types of info (political, literary, recipe) to a widespread audience.

For every irate letter writer who complained about the stories about trans fats or tomato slave labor, there were surely many more who would not have come across these stories otherwise.

I wish I shared your optimism that if there’s an audience, something will appear to fill the need. I’m not convinced it always works that way.

What a wonderful story, Caroline--about preserves, your father-in-law, and you. Thanks so much!

I’ve always disliked ‘foodie’--it’s just goofy, and lightweight. Surely there’s a term in between the goofy and the elite? I like something along the lines of ‘curious eater’ or ‘interested eater’. Not catchy, but straightforward, and not at all exclusive.

I’m so glad to see this happens to other people. It’s so hard to understand why they don’t catch on, and also take time out for the necessities of life.

My son lives off second and third dinners, generally after 10 PM, of cereal, lots of milk, and bread.

And where are you still getting pixies? The last ones I had weren’t as good as they’d been...

Polenta and rose hip jam. What an excellent idea, and how fun to read about Transylvania...g

What a wonderful piece--I’ve been thinking about James Beard as well (just posted a piece on my blog)--it’s funny having grown up cooking from one of his books (The Best of Beard) and then moving to Portland. I’ve been enjoying dipping into ‘Delights and Prejudices’, especially the bits about the farmers market--how amazing it was in his day, how nice to see ours going back in that direction!

Thanks for the memories!