I'm slowly retrieving my posts from Good Real Food, as much for my own reference as anything. There are a few more that might just sit there: Bay Leaves from Montenegro Greek Butter Cookies with Sambuca (actually, that's pretty much it. If it is winter, eat cookies Cookies while ...
Originally posted September 2010; Retrieved from the Way Back Machine I cannot, for the life of me, imagine walking into a restaurant and selecting “Bulgarian Pepper Casserole” off the menu. I can’t. But Jan made it for the farm trip ...
When I started brewing kombucha, I had a hard time distilling the instructions (which are everywhere) into the nuts and bolts. Here's the thing no one just spells out: for every 3 quarts of tea, use about 1 cup of sugar. The rest of it goes like this: You need a container. Glass is best, metal and plastic are no good. Some people use ceramic, which is fine, though I like a transparent container so I can keep my brew on a high shelf and check on it from time to time. So I have a giant pickle jar. For best results, you want the surface area to be wider than it is deep, but it doesn't matter that much. My pickle jar is much deeper than it is wide, but I don't usually fill it. You need tea, green or black or oolong. You need sugar, white or brown. No honey. 1 cup of sugar per 3 qts tea. And you need a starter, aka a mother or a scoby. It helps to have some brew from your last batch. You need a piece of cloth. I used cheesecloth for a long time until a fruit fly epidemic in our compost made it's way to the cupboard where my kombucha was brewing. That was truly revolting. Now I use a clean piece of sheeting, which has a much tighter weave than cheesecloth.
A salad dressing you don't think will be good, because nutritional yeast is for hippies, but you are wrong. These go in a blender: ⅓ c tamari soy sauce, ⅓ c cider vinegar, ½ c water, 2-3 cloves of garlic, ½ c nutritional yeast. Blend them. Then add 1½ c vegetable oil. ...
Still down (the dinner blog) but last night I was lured (under false pretenses, but it's cool) to Brooklyn Kitchen for a panel, not on radical grocery stores (that was the false premise) but about grocers, generally. First it was dull. Some stats on farms and farming. Specialty food ...
The second in what may or may not turn out to be a series of open conversations with Kiersten about what we find in It happened in the kitchen. Noah declared this to be the weirdest thing I've ever made. He also declared that it needs salt. I didn't mind ...
The first in what may or may not turn out to be a series of open conversations with Kiersten about what we find in It happened in the kitchen. Rose's salad is swiss chard, scallions, pine nuts and olive oil. That's it, but then she says you can season to ...
I can't log in to Good Real Food right now and it occurred to me, in a flash of genius, that I could actually write about meals right here, too. After a fantastic week in Austin with Kiffy (and a dizzying SXSW experience that has me thinking plenty about topics that have nearly nothing to do with dinner) I'm thinking about dinner again, and about what we eat for dinner. Because Kiffy asked. We almost never have popcorn for dinner, though I've been known to eat a whole bowl of popcorn and ruin my appetite for dinner. That's different, right?
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