There are certain foods that come and go, others have been around for a long time and are here to stay. Or at least, they should be. Be honest, how often have we heard that including fermented foods like yogurt, miso, kefir, kimchi and sauerkraut are nutritious and have healing powers benefiting our overall health? Well, it’s time to step up the game by learning how to make simple sauerkraut. While some readers might be well versed in the art of fermentation – such as my parents – we invite others to dip their tow into fermented foods by following this simple recipe of sauerkraut. Come and cook with us! Continue reading “My Cabbage is Alive: How to Make Sauerkraut”
Author: Kathrin
Going Ga-Ga over Pickled Ginger
There are certain foods that one discovers later in life. For me, ginger is one of them. Growing up with a heavily Austrian/Italian cuisine, I found out about ginger’s zingy flavor, medicinal properties and anti-inflammatory capabilities when I was exposed to it through Asian foods. Back in Italy, we didn’t really use it. In fact, we didn’t even have ginger-snaps, as our equivalent holiday cookies – Lebkuchen – doesn’t feature that spice at all. The multitude of favorable healthy benefits of this spice is only matched by it’s many uses. Ginger’s tangy flavor, spiciness, freshness and mellow sweetness complements many a dish, both sweet and savory: think stir-fries and ice creams. My son loves ginger and would eat it every day: cooked, steamed, and, if he could have it his way, candied. This week, come and pickle some fresh ginger with us! Continue reading “Going Ga-Ga over Pickled Ginger”
The Queen of Bitter: Dandelions
Few people personify the concept of living with the seasons more than my mother. In touch with the world around them, my parents harvest the fruits and vegetables that their many plants and trees provide throughout the year. Whether early radishes, winter salads, watercress or dandelions, we always knew when spring had sprung from what was served at the table. Back by popular demand, please give a round of applause to dandelions, the queen of bitter. Come and cook with us! Continue reading “The Queen of Bitter: Dandelions”
Make the Most of Flavor Flours
What do teff, sorghum and buckwheat have in common? They are all non-wheat flours that along with whole and ancient grains, coconut flour and nut flours can be used to make delicious baked goods. And who better to teach us how to make the most of these flavor flours than Alice Medrich, a James Beard award-winning author who has won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author. Her newest book, Flavor Flours, is a great addition to anyone interested in upping their game in non-wheat baking. Come and cook with us!
Jessica gave me this book and I’ve been so thankful for it. Actually, my boys have been even more thrilled about it being so prolifically tested. When I initially leafed through the pages, I couldn’t stop visualizing all these wonderful creations. I have been baking with different flours – my GF sourdough is based on a variety of different whole grains, flours, starches and seeds – but in this book Mendrich succeeds in taking the specific characteristic of each flour to its advantage and making it a recipe’s “hero ingredient” instead of a wheat replacement.
It’s hard to pick a favorite flavor flour. I love teff and you all know about my infatuation with buckwheat. What I love about this book is that it gives detailed insights on how different flours react in recipes depending on how finely they have been milled and how they are being processed. It’s an intriguing book if you’d like to learn more about baking with non-wheat alternatives.
So far, we have baked delectable Bittersweet Teff Brownies, moist Dark and Spicy Pumpkin Loafs with buckwheat and a glorious Coconut Key Lime Tart. But there is so much more. There are Buckwheat Linzer Cookies, Simple Scones, Lemon Cream Roulade, Panforte Nero and Walnut and Buckwheat Crackers. And there are plenty of sponge, chiffon and layer cakes. For now, let’s start things simply with Medrich’s satisfying Banana Muffins with sorghum. Come and cook with us!
Spring for Green
The change happens suddenly. One day you crave hearty food that warms your body and soul and the next day you wake up to Spring. In Northern California it has finally arrived. Well, maybe winter never really came. But that’s another story. Let’s just say that when we planned our menu for St.Patrick’s we opted for a pesto pasta. When the actual day finally rolled around, I suddenly found myself opting for a lighter, fresher and more season-appropriate meal featuring leafy greens, shoots and fresh herbs in a perfectly Green Avocado Quinoa salad – an instant classic. Come and cook with us! Continue reading “Spring for Green”
Come and Cook with Us 