What better way to take care of your body after a holiday weekend of indulgence than by feeding yourself nourishing foods? One of my favorite healing powerhouse foods is miso soup. Miso is made from fermented soybeans, so it boasts all the nutritional benefits of fermented foods (probiotics, enzymes, vitamins etc.). This method for making miso … [Read more...]
My Top 5 Vegetables
As Thanksgiving approaches I'm having tons of ideas about what to post about gratitude, my family, holiday foods, harvest bounty etc. I have decided to focus on the food! Thanksgiving is such an amazing foodie holiday. For me the harvest bounty of seasonal produce provides the tangible representation of all the aspects of our lives that deserve … [Read more...]
Hot Sauce!
T and I are very into grilled peppers. One of our favorite restaurants in Boston (Toro) has delicious grilled peperoncini peppers smothered in olive oil and salt. They are amazing! We have had good luck recreating them at home and recently thought we'd try these small sweet red peppers instead of our usual green peperoncinis. Well it turns … [Read more...]
Homemade Sauerkraut
I first experimented with making my own sauerkraut last year. Let's just say it didn't go well. I ended up with mold, a fermented smelling kitchen, and a grumpy husband. I had to really work my wifely magic to get T to agree to let me try krauting again this fall. Luckily he went for it and the kraut was a huge success! It all started with … [Read more...]
Rooting
I have had a busy fall full of some unexpected changes. Nothing too drastic, but significant change none the less. I have been surprised to see how impacted I've felt by all of this change. I have noticed myself having what I call head vs. heart reactions. Intellectually I understand what's going on, why it's happening, and have complete … [Read more...]
Tongues of Fire Beans
How could I resit these beautiful beans? I found them at the farmer's market and had to give them a try. The farmer selling them told me they are called Tongues of Fire because of their pink shells and described them as a mixture of fresh summer beans (think green beans) and dried winter beans. They are semi-dried, so they need to be cooked, but … [Read more...]
Lemon Ginger Apple Butter
I really love apples. There is something about the fall tradition of going out on a sunny day and visiting an orchard. It's actually probably the food Americans are most familiar with harvesting themselves. Way to start the trend apples! We recently went out and picked a ton of apples. I saved quite a few for eating as-is, and decided to try … [Read more...]
Roasted Celeriac and Brussel Sprouts
Celeriac is absolutely delicious, but often overlooked by cooks due to its bizarre physical appearance. Celeriac is the root of the celery plant and has a mild and sweet root vegetable flavor with hints of celery. Celeriac is harvested in the fall and can be stored throughout the winter. It can be eaten raw or cooked in salads, stuffings, soups, … [Read more...]
HONK!
For the past few years I have been attending the Honk Festival (//honkfest.org/) in Cambridge. This past Sunday was the 2011 Honk and it did not disappoint! I originally heard about Honk thanks to my dear friend Sophie who performs in the parade. Sophie and her troops from The Royal Frog Ballet (//www.theroyalfrogballet.com/) always … [Read more...]
Freezing Tomatoes
There are so many options for preserving fresh summer tomatoes, but for me, freezing them can't be beat! My culinary-master aunt Jan opened my eyes to the world of freezing tomatoes and I have never looked back. I love to can. But, canning tomatoes freaks me out. The high risk of spoilage, food poisoning, and bursting jars doesn't sound good to … [Read more...]