If you want to swim outside the box, befriend your local fish monger. My latest discovery from Eric at Pier 46 in Templeton was Ivory King Salmon. Yes … ivory. It’s pictured above, and although you’d never visually peg it as salmon unless you took a close look at the muscle definition, there’d be no doubt in a blind taste test. The fish are remarkably … Continue reading Tickle the Ivories of Salmon
I’ll admit it. I love edible alliums, be they Allium cepa, A. ampeloprasum, A. schoenoprasum, or A. oschaninii. In layperson’s terms, those would be onions, leeks, chives, and French shallots. Left to my own devices, I’ll sneak some sort of onions into just about anything, so I really thought I knew my alliums … until a trip to the Templeton Farmers’ Market showed me something … Continue reading Onions: Many Parts Are Edible
Well, Easter is just about to hop in, so I thought some bunny better discuss colored eggs! If you’ve ever wondered how bunnies and eggs got yolked together for this holiday, here’s a little snippet from a Garrison Keillor Writer’s Almanac post in 2007. “The word ‘Easter’ comes from an ancient pagan goddess worshipped by Anglo Saxons named Eostre. According to legend, Eostre once saved … Continue reading Going Natural with Easter Eggs
With St. Patty’s Day just around the corner, I’m embarking on my almost annual homecured corned beef adventure. I’ve done this several times in the past with very yummy results, but because I’ve refused to use synthetic sodium nitrate powder in the process, the meat does come out looking a bit … well … grey. As they say, you eat with your eyes first, so … Continue reading Think Pink … Naturally
I’m just recently back from a first-time ever visit to Vancouver, and must say that the city and citizenry deserve high marks. A lot of tasty treats to be had, and thankfully downtown and nearby areas are very pedestrian-friendly as well so we could walk off all (well, some of) the yummy calories. Particularly memorable dishes ran the gamut from Chinese, to Moroccan, to locally … Continue reading “Forks in the Road”: From Vancouver with love to Poutine and Saumon Fume
The den of iniquity otherwise known asLas Vegas might seem an odd place for lessons on sustainability. Yet there, in the middle of all things Vegas, sits the Shark Reef Aquarium at Mandalay Bay, and no, it has nothing to do with card sharks. This impressive facility is North America’s only predator-based aquarium, which means that although sharks are the main event, you’ll also see … Continue reading Sustainability Message in Vegas?
It all started so innocently. I got an assignment to do a short article on pairing wine with bacon. Since the tasting room staff at Hope Family Wines (HFW) here in Paso Robles had been doing such an event for the past two years for Harvest Wine Weekend, I was asked to interview them. Seriously? I’m being asked to sit and catch up with some … Continue reading “Forks in the Road”: Chicken Fried Bacon? Oh yes we did San Francisco!
Well, I must admit that I didn’t even know that my latest favorite ingredient even existed until a few weeks ago (though it did get tagged as one of Sara Moulton’s Top Picks at the recent Fancy Food Show). A forwarded email from Shanley Farms came floating into my inbox at the end of August, explaining about something called Finger Limes. Huh? My eyes skimmed … Continue reading Citrus Caviar?
Well, I was a bit late on making the first pesto of the year, but basil late than never, right? Basil has reported been cultivated for over 5000 years in its native India, where it was revered and thought of as sacred. That elevated status earned it its regal “basilicum” name in our part of the world, which is derived from the Greek word for … Continue reading Pesto Pesto
Well, it’s Fourth of July, so the watermelon recipes are flying! I must admit though, that the ones that have been catching my eye are for adult beverages like a basil watermelon cooler with vodka and a watermelon tequila cocktail aptly dubbed “The Party Starter.” (Nix the simple syrups though – the watermelon is so sweet on its own you really don’t need more … Continue reading Antioxidant Mixology
