I used my first batch of sprouted things AKA my "new years resolution" last night. Baked chicken "alfredo" with sprouted lentils and chickpeas over rice and baby kale. Nomnom. You can read my real talk about resolutions for Fredericksburg Parent here: http://bit.ly/1MMAEu9
- OMG 60 minutes made a report on something that’s actually relevant to my life and interesting. Does that mean I’m old?
- Are you ready to serve the country by eating?
- Start the year off right by looking back at what people from the past thought “future food” would be like.
- And here’s what the people at food tank predict for this year.
- Bring your lunch to work more often this year with these tips.
- What the editors at Food52 want to be cooking in 2016.
- Also from Food52, they asked grandparents to predict this year’s food trends. Pretty great.
- Yay closed-loop farming.
- A buzzfeed list of things, not all of which I agree make me feel euphoric as someone who loves to cook. But whatever, it IS just buzzfeed, and maybe you'll agree more than me.
- Panera is making their soup “clean” and here’s the preview page for that.
- Did you know there was such a thing as famous pickle lovers?
- Bizzare frying pan with compartments, used by an Olympian, drives everyone crazy.
- People are also confused by this new hybrid espresso drink at Starbucks.
Sea monster lettuce and a short list of links...Read More
The newest issue of Food and Wine Magazine is seriously worth checking out. I've already made the pickled eggplant salad, coconut milk braised chicken, and chocolate pudding with pinot noir syrup and espresso shortbread. The leftover syrup was used on the lovely roasted head of cauliflower pictured below (not from the magazine).Read More
It's nearly June and while my skin tells me this weather is gross the tomato and basil plants are in heaven.Read More
Lots of links today. So I will simply leave you to it dear reader.
Also, pork belly as art.
Hope everyone had a lovely Earth day week! There's surprisingly little to share this week, given that our food supply and the environment are so intrinsically linked. I'll be posting a longer post on that tomorrow, but for now enjoy the links!Read More
I recently had a flavor epiphany. Bread and butter pickle with marash pepper flakes[i] and cream cheese is a magical combination and a boon to sandwich lovers everywhere.
As with many Turkish and middle eastern foods the name is the place the peppers are grown. Pepper flakes from the southern coast of Turkey[ii] are prized for their sweet smokiness, medium but lingering heat and a moistness that allows them to meld with other ingredients quicker and more seamlessly than other peppers. Unlike your ubiquitous bottle of “red pepper flakes” the drying process used in these towns seems to imbibe more flavor and leaves more moisture because they sun dry them during the day and then wrap them up in fabric at night[iii], leading to a fabulous product with concentrated flavors.Read More