September 3, 2010

Favorites List (Summer 2010)

I spent the weekend at a cabin in Mendocino County, California with a few friends. Some of you will remember Lori and Lisa’s cabin, I’ve written about it in the past. Hopefully I’ll have a few new pictures to share later in the week. I’m sure it’s no surprise, at the cabin we never go hungry (or thirsty, for that matter). Lori feeds us well, and the rest of us do our best to supplement her cooking by bringing a little something for lunch or snacks. This time around I made a late summer version of this buttermilk farro salad to share as part of lunch one day. I used corn, slow-roasted cherry tomatoes, and zucchini in place of the shaved fennel and radishes, but everything else was the same. And I baked a batch of bite-sized limoncello cookies to snack on during card games. I need a couple days to get my film processed and write up the cookie recipe for you, so I thought I’d post a favorites list here in the meantime. It has been a while.

So, in no particular order, here are a few things that have caught my attention or inspired me lately. As usual, it’s a bit of a mish-mash, but hopefully you’ll find something within the list that you find inspiring as well.

- Can’t wait to get my hands on this book. Tartine is walking distance from my house. And when I occasionally think about what life would be like living in another city, the lack of access to Tartine’s sesame bread comes to mind as a major deterrent.

- Love the detailing and color on these.

- Fantastic, inspiring Kickstarter / publishing case study.

- I’ve been going through some of my old film, cleaning up my office a bit, and found this photo of my mom and dad. This one’s pretty cool too. Both shot by my dad.

- Working people and their bentos, a book / photo series

- Cy Twombly, The Four Seasons

- Sophie Cuvelier’s Bobine Carree garland.

- A classic from 2008. Love this guy. But seriously, if you’re allergic to f-bombs, or if you could care less about design…give it a pass.

- Illinois Landscape, 1979-2006, Rhondal McKinney

- It has been well over a month, and I’m still thinking about this. Although, I was temporarily distracted this afternoon by this – bitter chocolate bread and black rum.

- The making of a shop: Prairie Collective. And it’s just up the street from me.

- A lovely leap of faith story.

- What Kate Ate

- This video podcast series: Etsy Handmade Portraits. I subscribe to it on Apple TV.

- Love the poster/promo for the Paul Ferney / Jordan Ferney Let Them Eat Cake show.

- A few of you have emailed me about favorite summer recipes. Here are a bunch of zucchini recipes. And a few past tomato recipes. More specifically, I still love this quinoa salad, this coleslaw, this sandwich, this summer squash gratin, this zucchini bread, this bean salad, and these green beans.

And there’s one last thing I wanted to mention today. Our 101 Cookbooks / Kiva Lending Team is within striking distance of $ 100,000. We’ve made $ 98,000 in micro loans over the past two years, 3425 loans(!) total. I have some ideas about how we might work on a larger scale with Kiva, in a more focused fashion, and I’m hoping to figure out how to pursue that in the future. But for now, for those of you who have been participating, thank you. Also, please have a quick glance at your account to see if you have repaid funds to re-allocate. I just looked, and realized I have $ 600+. For those of you new to this site, here is the original post I made when Kiva first enabled lending teams. That post is quite out of date at this point, but it will give you a bit of back history if you’re interested.

I’ll try to get that cookie recipe posted by Wednesday or Thursday. I don’t want to say too much about them yet, but I suspect they might even trump the chocolate puddle cookies for some of you.

Continue reading Favorites List (Summer 2010)…




101 Cookbooks

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Golden Tomato Sauce

I spent last Saturday brewing beer with my brother-in-law. Thankfully he knows what he’s doing in this regard, because at this point, I can’t say the same for myself. We made an all-grain rye ale, building on this recipe. Put another way, we sat around the garden drinking home brews from the vault, we boiled grains, took a lot of temperatures, transferred huge pots of hot liquid from pot to pot, and enjoyed a perfect day outside. My parents stopped by later on and we had an early dinner. My contribution was a simple lasagna made with a golden tomato sauce I like to make with heirloom tomatoes this time of year. The sauce is good, and it is a great way to use up summer tomatoes.

Golden Tomato Sauce Recipe

The sauce couldn’t be simpler. It’s similar in spirit to my favorite five minute tomato sauce – but it gets a completely different reaction. People seem to really love the idea of a yellow tomato sauce, maybe because it is a slightly unexpected take on something so familiar. That aspect is certainly one of the things I love about it – change one little variable, and all of a sudden I’m looking at something with fresh eyes.

The sauce – it’s bright, a bit garlicky, with a bit of flare from red pepper flakes. Extra-virgin olive oil gives it body and rich mouth feel. And to keep things bright and lively, I tend to cook this sauce until the tomatoes barely begin to break down, just a few minutes. They break down a bit more once off the heat.

Golden Tomato Sauce Recipe

I like to serve it under pan-fried gnocchi sprinkled with lots of slivered basil and a dusting of Parmesan cheese. It’s good on it’s own slathered on grilled bruschetta, or on pizza. You could thin it out with a bit of broth, zap it with an immersion blender, and add a splash of crème fraîche for a quick soup. And it’s delicious with any number of pastas. Like I said, I did one of my whisper-thin layered lasagnas for our family brew-dinner (torn mozzarella / basil), but I’m sure you can think of other ideas as well.

As far as our beer goes, our Ryesundschein is fermenting away in a special, custom-made, insulated, temperature controlled box (thank you Josh!). The next step is bottling. Anyhow, I’m excited – my fingers are crossed that it’ll turn out. My first batch of home brew.

Continue reading Golden Tomato Sauce…




101 Cookbooks

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Green Curry Broth

I have to tell you, I’ve been hesitant to post this. It’s the sort of thing that is tricky to get just right. At a glance we are talking about an infusion of of herbs, spices and aromatics coming together into a broth. Easy enough. But what we’re really after is a beautiful, thin green curry broth, fragrant with garlic, lemongrass, and ginger. We want heat from serrano chiles, and zings of tanginess on account of the fresh lime juice. Cumin and coriander seeds should keep things grounded, and a flurry of freshly chopped herbs are there to make the sky open up. It’s like a chorus of singers, with each ingredient singing a single note. In short, there’s a lot going on here, and striking the right balance of flavors is key.

Green Curry Broth

So, while I’m going to outline the exact quantities of ingredients I used to make this brothy concoction, making it really great is up to you. My limes might be more acidic, my ginger more potent. You are going to want to close your eyes at various points along the way, taste, and really think about what your broth needs. Taste and tweak. Taste and adjust. Make changes little by little until you have a something you love.

Green Curry Broth

The cornerstone of this recipe is the broth. I make the broth first, then typically add things to it to make a meal. This time you see tiny cubes of tofu, tangles of yuba skin, and a few things I picked up at the farmers’ market. Other times I might add egg or rice noodles, or other chopped vegetables – asparagus, broccoli, shredded cabbage, summer squash are all good choices. I didn’t do it this time around but a splash of coconut milk to finish gives the soup an entirely different personality.

I should also note, although many of us are in the midst of summer heat waves, this soup is light and invigorating. I wouldn’t discount it as a summertime meal alongside a crisp white wine.

Continue reading Green Curry Broth…




101 Cookbooks

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Get Ready For The Nutritional ‘Woodstock’ Ancestral Health Symposium Coming August 5-6, 2011

In Episode 391 of “The Livin’ La Vida Low-Carb Show with Jimmy Moore,” we have two very exciting interviews to share with you about a brand new organization and an event coming in 2011 you need to know about. The new group is called Committee For A Healthy Nation and we have [...]
Carbwire

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Ramiel Nagel: Whole Grains Are A ‘Tooth Disaster’ Waiting To Happen

PLEASE VISIT OUR NEW SPONSOR, LOW-CARB QUEST BARS:

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In Episode 390 of “The Livin’ La Vida Low-Carb Show with Jimmy Moore,” we hear from Ramiel Nagel who was so fed up with conventional dentistry that he pursued nutritional methods that would heal him and his daughter’s cavities. He discovered the work [...]
Carbwire

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New Recipe: Peach Melba Parfait

sugar-freeAh, the fruits of summer! In general, summer fruit has less sugar than winter ones, so that’s great for us! Peach Melba is a delightful way to enjoy fresh summer peaches and raspberries, but traditional Peach Melba has lots of sugar. Here’s my low-carb take on Peach Melba, a Low-Carb Peach Melba Parfait.

Photo © Laura Dolson

Related Resources:

  • Sugar-Free Raspberry Fool
  • Low-Carb Fruit List
  • Low-Carb Desserts

About.com Low Carb Diets

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10-Part ‘Health Claims Gone Wild!’ Video Series Exposes Fraudulent Food Marketing

We’ve all see it happen in television commercials, in magazines, and even right there on the front packaging of foods–HEALTH CLAIMS of all shapes and sizes flung around as a way to market products to consumers. It’s as if food companies are eager as a beaver to put something positive about their [...]
Carbwire

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Low-Carb Health Bits & Bytes For August 2010

A whole lot has been going on lately in the news and blogosphere about health and low-carb living that I’ve just been dying to share with you here at my blog. If you could only see the huge stack of stuff I have that I’d like to be blogging about, I could [...]
Carbwire

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Buttermilk Squash Soup

It has been one of those afternoons…I finished writing up this recipe, then realized I made a similar soup this time last year. Yikes. I’m officially starting to repeat myself. My apologies. Although, it was bound to happen at some point, I suppose. The soups – they’re not exactly the same. I’m noticing a few significant differences as I look a little more closely. So I hope you don’t mind if I still share this version.

This is what to expect. Compared to the original, this recipe makes a larger pot of soup – which should be helpful to those of you neck-deep in summer squash right now. It is a soft, pastel shade of yellow, and aside from a hint of tang from the buttermilk, is quite mild in flavor. Now, here’s where the magic comes in. I finish the soup with a cumin brown butter drizzle that punches right through the creaminess. I can’t get enough of the brown butter on its own. And just a drop of it swirling across the surface of each spoonful of soup makes all the difference here – so, don’t be tempted to skip it.

The soup – I enjoyed it hot, but it is good thinned out a bit and served cold too. It’s an efficient way to put a dent in any squash supply, and leftovers freeze quite well. If you have a large enough pot and a whole lot of squash to use up – double the recipe. And if cumin isn’t your thing, or if you prefer rosemary or toasted almonds, have a look at this one. I’ll try to avoid another repeat next year ;) -h

Continue reading Buttermilk Squash Soup…




101 Cookbooks

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Geoff Bond: We’re Being Fed A ‘Deadly Harvest’ That’s Killing Our Health

PLEASE VISIT OUR NEW SPONSOR:

NOTICE OF DISCLOSURE: http://cmp.ly/3

In Episode 388 of “The Livin’ La Vida Low-Carb Show with Jimmy Moore,” we hear from a nutritional anthropologist named Geoff Bond who wrote a book about the history of diet called Deadly Harvest: The Intimate Relationship Between Our Health and Our Food. His early [...]
Carbwire

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