When I write a column, it’s a careful dance.
When you think of summer produce, which vegetable or fruit first comes to mind? Corn? Watermelon? Tomatoes?
I'd wager that Swiss chard isn't anywhere in your top 10 ... or even your top 20.
Swiss chard zipped across my radar when my CSA (community supported agriculture) box arrived the other week. Inside was a big bag filled with chard and all its colorful stems; yellow, pale green, magenta and red. Chard's leaves look like spinach, only larger.
I’ve done it a total of three times.
The first time was like being flung out of a giant slingshot. The next two were more gentle and gradual. The final time it lasted six hours.
Many people do it alone, but being a novice I always did it with another person.
Right now I have eight medium-to-large zucchini in my refrigerator just waiting for me to decide their ultimate fate. Why? I joined Maple Spring Gardens CSA (Community Supported Agriculture) in Cedar Grove, this spring.
Yeah, I could act like a grownup and stoically deal with the summer heat and humidity. But whining and moaning like a big sweaty baby is how I live my truth.
It's so tempting to write that Michael Ruhlman's newest book "Egg: A Culinary Exploration of the World's Most Versatile Ingredient," (Little Brown, 2014) is egg-actly the book you need. Cute.
Break out the shorts, T-shirts and swimsuits, warmer weather's here and some folks are doing their best to figure out how to be both healthy and look their best.
Here's some assistance.
When it comes to ice cream, I generally feel it's hard to improve on a simple scoop right out of the carton. But this time my mind has turned to baked Alaska. I know... How retro!
Baked Alaska once was the star dessert of cruise ship dining rooms and upscale restaurants. The classic recipe called for vanilla ice cream enrobed in sponge cake, lavishly frosted with meringue, then lightly browned in a high-heat oven. At the last moment, it was doused in alcohol and set on fire. The waiter would emerge from the kitchen and parade around the room holding the star of the evening aloft. Now that's showbiz!
When I was in high school, there was a story about one of the coaches, Coach P. Another coach took a honey bun off his desk and ate it.
When Coach P found out what had happened, he picked up the thief by his shirt, held him against the wall of the office, and growled a warning.
A single coupon did more than just save me money, it opened my eyes.
Looking at that $1 coupon for Earth Balance Organic Coconut Spread I couldn't help but recall the days when I deemed coconut oil as the poster child for bad fats.
In some places it’s called speculoos, which kind of sounds like a medieval medical/torture device.
It’s also known as biscoff. That reminds me of a wrestling move. “Holy Moses! He’s giving him the old biscoff maneuver! That’s gonna hurt!”
But to me, the very best name for it is cookie butter.
It all started on one of the r-e-a-l-l-y cold days we had this winter in the middle of a string of cold days when I spied a recipe for a farro, kale and butternut squash soup on the online food magazine Relish (relish.com).
It wasn't the recipe that caught my eye as much as the deliciously colorful picture that looked wonderful in contrast to the white and gray snow that had surrounded me for weeks and weeks. Yet another glance at the ingredient list and I almost turned the page without second thought. Here's why.
Nobody’s called the fire department yet; but eventually somebody probably will.
And when they show up, I’ll invite them in and offer them a taste of the best home-cooked steak they’ve likely ever had.
Last week I waxed rhapsodic about well cooked, freshly milled, Southern grits. I mentioned that I like them topped with sliced steak and a light pan sauce.
The second annual Bull City Food & Beer Experience brings together the expertise of chefs and breweries for pairings of, as the name of the event states, food and beer. The Durham Performing Arts Center, Sam’s Quick Shop and Tyler’s Restaurant & Tap Room are collaborating to present the event on Sunday afternoon at DPAC.
Among the 30 restaurants and 50 breweries who will share samples are Fairview Dining Room at the Washington Duke Inn & Golf Club and Sierra Nevada Brewing Co. Chef Jason Cunningham of Fairview said he was excited to be paired with Sierra Nevada, one of the first craft breweries to hit the stage nationwide in the 1990s, he said, which coincided with his college years.