One of the best aspects of living in a rather temperate climate is that it makes camping very easy. Ever since we moved from the Big Apple to the Bay Area, we have discovered a new love for spending the night in a tent, ideally while listening to the crashing waves nearby as we will tonight on a secluded spot along the Pacific Coast. Several beautiful camp-spots are very close by, so dashing away for a night of adventure is one of the easiest, cheapest and most treasured mini-vacations. Come and cook some camp food with us! Continue reading “Camping Chef”
Category: Recipes
From Holer to Hugo
When we stop in for a drink at a restaurant or mountain lodge in my valley, chances are that the most popular non-alcoholic drink offered to us is a “Holer”, or elderflower juice. It’s a staple home-made syrup that any of my friends make as soon as the elder flower blossoms are blooming, which is right about now. To this day, my mother, aunt, cousin, friends and friends of friends, spend a day or two this time of year, making elderflower syrup to drink throughout the year. I believe it is one of the most aromatic, delicate and almost perfect flavors in the world! Come and cook with us! Continue reading “From Holer to Hugo”
Have You Made Some Basil Pesto Yet?
Don’t you think that many dishes can be made tastier by adding a dollop of pesto? We certainly do. And with the summer sun high in the sky and basil doing really well in the garden, the large leaves are literally beckoning to be turned into something tasty. What better project, than making a nice batch of basil pesto. Come and cook with us! Continue reading “Have You Made Some Basil Pesto Yet?”
One Fish, Two Fish, Red Fish, Blue Fish
Isn’t it great when what you like to do, turns out be good for you, too? That is the case with my dad’s love for fishing. We grew up fishing for wild trout and char in the pristine mountainous streams around my home in the Dolomites. It was a great father-daughter bonding experience, instilled in me a love for eating fresh fish but also thought me the importance of clean water-ways. It didn’t take long for my father to expand his fishing horizons and, when given the opportunity to go to Alaska and fish for real salmon, he jumped on it and is still going on a regular pilgrimage to the untouched rivers, lakes and estuaries of Alaska bringing home his share of fresh, healthy, and super tasty salmon. Maybe that is the fountain of youth for my parents! Come and cook some fish with us! Continue reading “One Fish, Two Fish, Red Fish, Blue Fish”
Coco for Coconuts!
Now that fats are en vogue again, let’s take a closer look at coconut oil which has been trending in recipe books, cooking shows and blog postings. But not all coconut oil is created equal. We like unrefined, non-hydrogenated and organic – all good indications that you will get the maximum health benefit from adding coconut oil to your diet. Even better, we’ll share a coconut-based cookie recipe that has been all the rage in our house. Come and cook with us!
The way the coconut is processed has a lot to do with the benefit of the final product, so search for unrefined (or virgin) oil, which means that it is minimally processed and comes form fresh coconut. Additionally, any indication that the oil has been (partially) hydrogenated is a sign that the oil has been increasingly processed to make it less likely to spoil. Hydrogenation turns the coconut oil into a trans-fat, and we all know to avoid those. With the increasing demand on coconut oil, the use of synthetic chemicals in the production has also increased, which is why I choose the organic version.
Though technically a saturated fat – it remains solid at room temperature – coconut oil in moderation is very good for you. The right kind contains about 50-60% lauric acid, which boosts your immunity and has antiviral, antibacterical and antifungal properties. It’s these medium chain fatty acids that can also be found in breast-milk and are said to be so good for you.
So what to do with all this goodness? I’ve used coconut oil to cook with high heat – it’s said to be the most stable for high-heat cooking – although you have to like the flavor of unrefined coconut oil. My kids’ favorite way to use coconut oil is to bake cookies. They are based on coconut flour, are easy to make and, let’s face it, how often do I tell you to go and bake cookies! Go and bake! Come and cook with us!
Come and Cook with Us 