The Great American Menu
I thought this was interesting. What’s your home state and its signature food? Find out here:http://deadspin.com/the-great-american-menu-foods-of-the-states-ranked-an-1349137024/@Jessica
Tag: Eating
Padrones in Paradise
Padrones don’t ask for much. They need very little. These small peppers don’t need to be seeded or peeled, stuffed or marinated. They just need a little bacon, a drizzle of olive oil and a sprinkle of salt. Saute them over high heat and watch …
Ode to Our State Bird
Crispy fried lemongrass quail with heirloom tomatoes, silken tofu and young black pepper, courtesy of chef Mark Malicki.
It’s okay to be jealous.
End of Summer Treats
Behold a sassy jalapeño margarita, padrone peppers with pancetta, and an heirloom tomato salad with figs, arugula and feta. Thanks, Healdsburg Bar and Grill! What are your favorite foods to eat during Indian summer?
Sushi for the Squeamish
Chuck got me a sushi mat way back at Christmas, but it’s taken some major cajoling for me to make the move into Asian cuisine. Cooking it, that is, not eating it. Now that I’m settled in my own place, experimental cooking is far easier, …
Piggies!
Trout brought home these little piggies to raise for home cured bacon, tenderloin and other porky morsels this winter. I got to meet them on their drive home and wanted to introduce you. There will be more visits with them to come!
I peeked in on last year’s pigs as they matured, but missed the slaughter. I think this is a crucial part of the cycle to witness as a meat eater (I suggest reading The Girl Hunter and Cleaving if it strikes an ethical cord for you). I caught the end of butchering that year and am fascinated with the efficiency of raising meat. My hat goes off to my empowered friends for putting in the hard work themselves- it makes a far more conscientious carnivore.
I never dreamed piglets could be even stinkier than adult pigs, but I still have lots to learn if the masters’ patience allows.
This essay by Thomas Keller completely changed my thinking about how we eat and cook meat, and reinforced my deep respect for the labor that goes into each ingredient we consume. Please read before you picket!
Born from Adam’s Rib
Real women love ribs. And barbecue. And hot sauce. Yesterday I had my first barbecue in far too long for a meat enthusiast to admit. Chuck and I met a couple friends in Calistoga for a luxurious day of mineral pools and hot springs. At …
Ettorina’s China
When you’re in college, there is nothing less appealing than relatives trying to pawn off their housewares onto you, especially when they’re family heirlooms from aging relatives. It’s not that I didn’t appreciate my Uncle Clarence thinking of me. It was more of a what …
Goddess Dressing in a Snap
I love this salad dressing so much, I would marry it if I could (but others should get priority ahead of me on that waiting list).
But seriously, this is great for so many reasons- it’s thick and creamy, it has a little more substance than vinaigrette, but isn’t as heavy as caesar. And the best part? It’s vegetarian and vegan, so it makes the perfect addition to vegetable dips and salads for those finicky dinner guests (you know who you are).
It’s also incredibly easy to make- barely 5 minutes to throw together in a blender. And it tastes as good as Annie’s! I got this recipe from Jolinda Hackett- but here’s the direct link.
Tahini “Goddess” Dressing
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My version of the tahini-based “goddess” dressing found in many health food stores and restaurants. If you like the store-bought goddess dressings, you’ll love this easy homemade goddess salad dressing made with tahini, lemon juice and parsley. You might also want to try this recipe for goddess dressing with ginger.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1/2 cup tahini
- 1/2 cup apple cider vinegar
- 1/4 cup soy sauce (I use a little worcestershire or fish sauce to make it tastier, but then it’s not vegetarian!)
- 1 tbsp lemon juice
- 1/2 tsp salt
- 3 cloves garlic
- 1/2 cup water
- 2 tbsp dried parsley (Oregano also works well)
- 1 tbsp sugar
- 1/2 cup oil
Preparation:
Add all the ingredients, except for the oil to a blender or food processor and puree until smooth and creamy.
Slowly add oil until well mixed. Dressing will be thick, but you can always add a bit more water if you prefer a thinner consistency.
One Pig Dinner
Last week, I found myself in Healdsburg, at a Montessori school getting CPR and first-aid certified to be exact. “When in Rome,” I thought afterwards, and went to Zin Restaurant, as the locals do. Having worked here just after college and again last year, this is …