30 Days to a Food Revolution: Grassroots Change
I’d like to give a warm welcome to the new visitors who found my blog through Diane Elbin’s awesome 30-Days to a Food Revolution blog event! It’s such an honor to be included with such an incredible group of moms, dietitians, chefs and teachers. Diane hand picked 30 bloggers, one for each day of the month,
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30 Days to a Food Revolution: Grassroots Change
Yesterday was our third annual Great American Bake Sale / Music For The Hungry extravaganza to raise funds for Share our Strength’s efforts to fight childhood hunger. And I am pleased to say that it was a smashing success! We raised over $2500 and had a day filled with music, delicious food and community
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2010 Music For The Hungry – A Smashing Success
Many thanks to Christie for this awesome and detailed post about what works when she cooks with her kids. Michelle asked me to put together a little post about the kids in my kitchen after I commented on her some-time-ago entry regarding what young children can reasonably do in the kitchen. In tossing around the idea, I
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What’s Cooking with YOUR Kids – Tips from a busy mom
In my everday cooking sage is really underutilized. The only dish I can think of with sage that I’ve prepared during the last couple of years is potato gnocchi . So this was indeed the most likely candidate for experimentation in this month’s TGRWT #21 .
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TGRWT #21: Gnocchi with peanuts and sage
My wife was shocked – “You’re not going to boil that beautiful steak?” Well this 2 1/2″ thick 40-day aged prime porterhouse wasn’t exactly boiled. It was cooked sous vide in a pouch at 130F for a few hours
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Bistecca alla Fiorentina Sous-Vide/Wood Fired Oven
I recently came across a new blog that promotes the virtues of cooking with kids. I was even more thrilled to find out that the lovely ladies who write there are from the San Francisco Bay Area, like me! Luckily for me, they offered to share this fantastic post about their experience making dumplings with
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What’s Cooking with YOUR Kids: Dumpling Yum
So here it is, 10:00 on a Tuesday night and I just finished up a batch of buttermilk biscuits for breakfast tomorrow. All I have to say is YUM! This is the first recipe that I made out of Ree Drummond’s (The Pioneer Woman) Cookbook
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Seriously yummy biscuits…and other things
An updated version of “Texture – A hydrocolloid recipe collection” is now available for download (version 2.3). The longer I work on this, the more I realize that it will never really “finish” – there’s always more to add. And believe me – my todo list is still quite long (and I even have some feedback which I haven’t had time to incorporate yet).
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Update: Texture version 2.3
It’s not very often that I come across dads on Twitter…and even less common are dads talking about child nutrition. TwinToddlersDad caught my attention because of his dedication for making child nutrition interesting and easy to understand. Plus, he often writes about cooking with his adorable twins.
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What’s Cooking with YOUR Kids: Twins Making Quesadillas
It’s been a couple of months since the last round of “They go really well together” where food bloggers around the world explore food pairings based on similarities in their aroma profiles .
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TGRWT #21: Sage and roasted peanuts
– Seasoned pieces of pork shoulder, deep fried in fresh lard – Cooked sous vide in pouch with tequila/beer/chile sauce for 24 hours @ 155F – Served on fresh corn tortillas with cooked-down sauce Ultra-tender, juicy meat with a mellow, yet spicy sauce. Keeper!
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Latest sous vide creation – Carnitas de Doña Carmen Titita in the Style of El Bajío
Thanks to Cheryl for her thoughts about cooking with her young girls! I am thrilled that she offered to participate in What’s Cooking with YOUR Kids! (I love her blog and adore many of the blogs in her blogroll – maybe What’s Cooking will make it there one day!) Take it away, Cheryl… I often spend my
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What’s Cooking with YOUR Kids: Babka is a Family Affair
Many thanks to Erin, who shared this fantastic post from her blog, One Particular Kitchen. Some of my very favorite kids came over to play yesterday — a nine year old boy and 5-year-old twin girls, and of course two year old Kiddo, who is a permanent fixture. The girls’ favorite game at my house is,
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What’s Cooking With YOUR Kids: Cupcake Playdate
Jean Yves Wilmot explains his tomato gels to Gene Bervoets Making gels with fruits that are high in pectin is not particularily challenging. Addition of sugar promotes pectin gel formation with low methoxyl (LM) pectin, but the drawback is that you need a lot of sugar, typically around 50%.
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TFP 2010: Tomato gels with the pectin that’s there (part 6)
Every year, I look forward to the Great American Bake Sale. It is a perfect event for me and my students. We already cook together – and this gives us an important reason to make some sweets for a change.
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Snickerdoodles with 3rd Graders: Great American Bake Sale
This is part 2 of our second task force meeting on school lunch reform in the San Rafael City Schools. I’ll start this post with an apology. It isn’t going to be funny. Not even a little bit. And that makes me sad. Given the horrible financial state-of-affairs in our local school district, it is hard to
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School Lunch Reform: Central Kitchen Renovation
Facebook now has been estimated as having upwards of 400 million users. There are so many people on Facebook literally every person I know is on Facebook including my 50 year old mother (albeit against her will..).
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Proper Facebook Etiquette
Illustration: Variety of Quinault basketry The Quinault have always lived on the Olympic Peninsula in what is now present day Washington State. The Quinault used basketry throughout their culture for a variety of domestic uses from cooking, storage and gathering, to even costume as can be seen in the two photographs showing a woman wearing a woven hat
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Quinault Basktery
One of the good things about living in Oslo are the coffee bars. Norwegians drink a lot of coffe (a healthy dose of 9.9 kg anually per capita , only second to the Finnish) and perhaps that is one reason why there are so many coffee bars around
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Testing salt in coffee with Tim Wendelboe
This is my new favorite way to cook carrots. serves 4 combine in a small bowl: 1/4 cup vegetable (or chicken) broth 2 tablespoons rice wine vinegar 2 tablespoons sugar 1 tablespoon cornstarch Heat a wok over high heat;when wok is hot, add 1 tablespoons vegetable oil . When the oil is hot, add 4 medium size carrots (sliced diagonally into 1/4 inch slices) and 1 small onion (cut in half then cut crosswise into 1/4 inch slices) stir-fry for 1 minute.
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Sweet and Sour Carrots