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This 12-minute reading is from The Soul of a Chef , on my first experience with a tasting menu. Though I had special consideration at the meal—I was not a paying customer—it is an honest and emotional description of what remains the most important restaurant meal of my life. I thought it apropos, following my previous post addressing recent criticisms in the media of today’s tasting menus. It’s not a polished video—I simply set up a tripod in my kitchen before dinner and read—so please forgive my lack of video production skills! [ For more information on what led up to my unlikely passage from unknown Cleveland-based writer to dinner at The French Laundry and what was to follow, read The Main Dish , a 35-page memoir of becoming an accidental food writer. It was published as a Kindle Single, $1.99, and is available on all devices (iPads, etc.); just download the free Kindle app .] If you liked this post, you might be interested in these links: My first run-in with Tony Bourdain happened to be in print when he reviewed The Soul of a Chef for The New York Times Book Review . My book  The Making of a Chef  had not been published at the time of the meal in question, making my presence there all the more unlikely. One of my assistant Emilia’s favorite tasting menus was had in Switzerland at Chef Phillipe Rochat’s Hotel de Ville. Video: Next versus elBulli : Preparing for the elBulli tasting at Next restaurant in Chicago. Not only Copenhagen’s top restaurant but, some say, the world’s: Noma . © 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.

Source: ruhlman.com

“You Don’t Own Me” PSA from You Don’t Own Me on Vimeo . I’ve been watching the recent presidential debates on Twitter. Well, I’ve been watching them on my TV, but following along on Twitter. The majority of folks I follow usually tweet about food. That changes for those few hours when the debate is taking place and suddenly everyone is talking politics. It is an odd phenomenon. It becomes especially odd when, during the debate, someone tweets about something not related to politics. During one of the debates, Chicago chef Rick Bayless tweeted: A Genius Mix on my iPhone: Black Eyed Peas, Justin Timberlake, Sound of Music & R Kelly from his Christmas album.Called Urban Crossover Which became unintentionally hilarious (though maybe that phrase is inherently funny?) in the middle of an impassioned series of tweets about election issues. Ruth Bourdain responded to Bayless with what everyone may have been thinking: WTF? It’s interesting, in part, because in the middle of a discussion about women’s rights, gay rights (well, sort of), war and the economy, tweets about food, music, or your crappy day seem particularly trite. It is also strange that these public discussions are relegated to two hour blocks of time every four years or so. There isn’t much integration. A similar, but opposite, phenomenon occurs when I write about something political in the middle of posts about food and entertaining, as I’ve been known to do. It seems somehow too serious, or like I’m a spoilsport. There is an expectation that these things remain separate, the political and the private. That doesn’t seem possible to me. How can I write about my wedding without it being political? I wish I could. Our kitchens are not free from politics and this blog never will be. My rights and the rights of millions of people are jeopardized or restricted by politicians and fellow citizens every day and those threats do not disappear when I enter my home or cook dinner or write these words. Here is the thing, I am able to enjoy cooking and keeping a home and writing about it because I currently feel somewhat secure in my role as citizen (as tenuous and unequal as that role may be). It is all connected. My investment in the current political moment is, in part, because my rights and the rights of others may be jeopardized by the Republican party. They (and other conservatives) have repeatedly demonstrated to me that they do not understand women, gay people, sick people, poor people, immigrants, or the environment—and it freaks me out. I alternate between feeling invisible and attacked. It doesn’t feel good. The video above is a lighthearted response to some extremely serious issues that are important to me. It features many of my favorite women, including some friends of L +D. It will fit awkwardly into this website, but not into my life; in the same way that politics sometimes fits awkwardly into dinner conversation, but is important. I stand with these women and with everyone else interested in progress. Go vote, friends. Permalink to i’m free and i love to be free | 51 comments so far

Source: lottieanddoof.com

#fullpost{display:inline;} Working for a weekly magazine, my Friday nights at the office are very late. We don’t put the issue to bed until 9:30, so I often don’t get to leave before 10. I’m usually too tired at this point to do anything but sprawl on the couch—forget about mustering the energy to eat. This past Friday was no different, and while the couch beckoned my empty stomach more loudly insisted that I fill it with food before I lounge. As I stood staring into my fridge, I was dismayed that I had no leftovers, which left me with only a few easy choices: scrambled eggs, peanut butter on a spoon, or salad. None of these options called out to me, but ordering take-out didn’t appeal either. I recently read Anthony Bourdain’s thoughts about bad food, and to paraphrase—bad food is anything made without love. Perhaps it’s the influence of these words, but it’s true, you can really taste that lack in so many restaurant’s offerings. Not all restaurants, of course, but many of my late-night delivery options are not, shall we say, the pinnacle of carefully prepared, creative cuisine. I just couldn’t bear to suffer through an over-priced, mediocre meal. As I was nibbling on a curly red lettuce leaf, a Mason jar on the lower shelf in the fridge caught my eye. How could I forget? There sat my first attempt at making refrigerator dill pickles and after six days of shaking the jar and keeping them cool, they were finally ready. Everyone in my family pickles and cans like they’re stocking a storm shelter. Pantry shelves are lined with colorful, comforting Mason jars stuffed with pickled vegetables and fruit preserves—an arresting array of homespun edible art. For some reason, however, I’ve never participated in the family’s canning activities, and so the process struck me as both inaccessible and mysterious. Plus, I always reckoned you needed a host of specialized equipment to do the act, so I just never bothered. Canning jam, perhaps, does take a more technical approach, but I recently discovered that making pickles could be as simple as just brining your vegetables in the fridge for a week. And after picking up a few gorgeous Kirby cucumbers at the farmer’s market, I decided that it was high time I try to make my own dill pickles. I’ve been attempting to grow an indoor herb garden, and several of my plants have responded heroically to the not-so-ideal horticultural conditions of my apartment: the French tarragon is lacing its way across the window sill; the chocolate mint has exploded with long, leafy stems; the purple sage surprises me daily with new, velvety growth; and the Greek basil has puffed into several large globes of fragrant, delicate leaves. But my dill plant languished and I realized it was time to say good-bye. Fortunately, with herbs you can eat your failures, so it wasn’t a total loss. I packed what was left of my dill plant into a jar, threw in some garlic, coriander seeds and peppercorns, added the sliced cucumbers and poured in my brine. Then I placed the jar in the refrigerator and waited. I’m usually not a patient person, but after a week of resisting the urge to open the jar and see how the pickles were faring, it was very rewarding to finally be able to taste the labor of my efforts. But first, I took a sip of the pickle juice. Every since my Aunts Jill and Julie (who are just a few years older than I, and growing up were more like big sisters than dear old aunties) dared me to drink pickle juice when I was five, I’ve been hooked; the salty, vinegary tang of pickle juice is one of my favorite potables. Plus it’s always a strong indicator if the pickles themselves will have a good flavor. The juice from my homemade pickle jar did not disappoint. I then took out a cucumber slice and slowly took a bite. It was crisp, tart and juicy, evenly flavored with garlic, pepper and dill. These were as good if not better than any of the excellent pickles you can find here in New York City, but what made me relish them even more was that I had made them myself! So on that warm Friday evening, when my energy was low and my tummy was rumbling, I was thrilled to eat straight from the jar my own cool and spicy homemade dill pickles, which were all the more delicious because they had been prepared with love. So now that I’ve cracked the pickle code, it’s time to figure out how to make jam. I do believe that homemade preserves would make my peanut butter very, very happy! Refrigerator dill pickles Ingredients: 6 Kirby cucumbers, cleaned, stemmed and halved, lengthwise 1/2 cup of white vinegar 2 tablespoons of salt 1 tablespoon of black peppercorns 1 tablespoon of coriander seeds 3 cloves of garlic, minced 1/2 cup of fresh dill Method: Place salt, peppercorns, coriander seeds, garlic and dill in a sterilized 1-quart Mason jar. Layer sliced cucumbers in jar, leaving 1/2 inch at the top. Pour in vinegar. Fill jar with water, seal with lid and shake for about a minute. Refrigerate for six days, shaking daily. Makes 1-quart jar of dill pickles. This simple recipe, however, can easily be multiplied. Here’s some other pickle recipes I can’t wait to try: Ann packs her Mason jars with some perfectly pink pickled eggs . I’ve never been a fan of sweet pickles because they’re too, well, sweet. But Sean makes these sweet pickles sound downright sinful. I love radishes and can’t even begin to imagine how delicious Amy’s pickled radishes must taste. Lisa, the Kitchen Chick, pairs her pickled green beans with pork!

Source: homesicktexan.blogspot.com

I’m planning to cook Tunku’s (Father of Malaysia) favourite dishes in conjunction to this Merderka (Independence) month. The 1st Merderka meal “ Ayam Golek ” was dedicated to Rebecca a.k.a Chow and Chatter. The 2nd Merderka meal was Daging Bakar (roast turmeric beef) and Air Asam (red chili and lime dipping sauce). This is the 3rd Merderka meal, Tunku would eat his roast beef with Yorkshire pudding. I'm new to Yorkshire pudding, and there is no detail of this Yorkshire puddings recipe written in Flavours food magazine, but luckily i found this recipe in almostbourdain blogspot . Recipe was adapted from AlmostBourdain as she followed to Mary Berry's Complete Cookbook. I changed a bit on the method as I just too lazy and simply mix all ingredients together and added little lemon juice, but the result was good, I like the buttery and milky taste. Yorkshire Puddings *makes 11-12 pcs Ingredients 125 g plain flour 2 eggs 250 ml milk A pinch of salt 1tbsp lemon juice (not in original recipe) Shortening (i changed to butter) 1. Put all ingredients in a mixing bowl, stir and whisk till a smooth batter. 2. Sift the batter into a clean water jar, cover and stand for at least 30mins. 3. Put some butter into each cup of a 12-hole muffin tin and heat in a preheated oven at 200C for 2mins or until very hot. 4. Remove the tin from the oven. Whisk the batter and pour into the cups in the tin(about 80-90% full) 5. Bake the Yorkshire puddings in the oven for 20 minutes at 200C or until well risen, golden, and crisp. 6. Serve immediately with Daging Bakar / roasted turmeric beef. Put some butter/shortening into each cup of a 12-hole muffin tin Sift the batter into a clean water jar Remove the tin from the oven. Whisk the batter and pour into the cups in the tin(about 80-90% full) Hot from the overn, well risen, golden, and crisp.But it shrunk once cooled. I'm going to send this post to Almost Bourdain's Shout Outs. Happy Baking!!

Source: nasilemaklover.blogspot.com

Tweet #pin-wrapper > a {background-image:none !important;} From the kitchen of One Perfect Bite... I wanted to post this recipe on the odd chance you have not yet tried Maida Heatter's Chocolate Mint Brownies. While they are delicious at any time, their layer of mint cream makes them especially appropriate for the St.Patrick's Day holiday. This is a layered treat. It begins with a dense fudgy brownie that is covered with peppermint cream and then coated with a gleaming, dark chocolate glaze. The peppermint cream can, of course, be tinted for those who wear the green and love overt symbols of the holiday. Brownies are one of the easiest dessert that can be made in our kitchens. They rarely require special equipment and this recipe can be made with a couple of bowls and a wooden spoon. Despite the ease with which these can be made, I promise you they are delicious. Just don't overbake them. While these can be made several days ahead of serving, they lose their sheen when refrigerated. I love the chocolate-mint combination and use it often. It works especially well here. If you need a dessert for St. Patrick's Day, I think you'll love this one. Here's the recipe. Double Chocolate Mint Brownies ...from the kitchen of One Perfect Bite courtesy of Maida Heatter Ingredients: Brownie Layer 1/2 cup unsalted butter, cut into pieces 4 ounces unsweetened chocolate, coarsely chopped 1-1/4 cups granulated white sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup all purpose flour 1/4 teaspoon salt Mint Layer 2 tablespoons unsalted butter, at room temperature 1 cup confectioners' sugar, sifted 1 to 1-1/2 tablespoons heavy cream 1/2 teaspoon pure peppermint extract or 1 to 2 tablespoons creme de menthe Green food coloring (optional) Chocolate Glaze 3 ounces semisweet chocolate, chopped 1 tablespoon unsalted butter Directions: 1) Preheat oven to 325 degrees F and place the rack in the center of the oven. 2) Line a 9 x 9-inch pan with aluminum foil, covering bottom and two opposite sides of pan. Foil is used to lift brownies from pan. Set aside. 3) In a stainless steel bowl placed over a saucepan of simmering water, melt butter and chocolate. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in flour and salt and beat, with a wooden spoon, until batter is smooth and glossy and comes away from sides of pan (about one minute). Pour batter evenly into prepared pan. Bake in preheated oven for about 25 minutes or until brownies start to pull away from the sides of pan and the edges of brownies are just beginning to brown. A toothpick inserted in center of brownies will come out almost clean. Remove from oven and place on a rack to completely cool. 4) To make mint layer, combine butter, confectioners' sugar, heavy cream, peppermint extract in a small bowl and beat until smooth. Add a few drops of green food coloring if you wish. If frosting is too thick, add a little extra cream. (Frosting should be just thin enough to spread.) Spread frosting evenly over cooled brownie layer. Place in refrigerator for about 5-10 minutes, or until firm. 5) To make chocolate glaze, melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Spread over mint filling and refrigerate for about 30 minutes or until chocolate glaze starts to dull. 6) To serve, remove brownies from pan by lifting with ends of foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. These brownies can be refrigerated for several days or else frozen. Yield: 30 squares. You might also enjoy these recipes: Chocolate Mint Brownies - David Lebovitz Salted Fudge Brownies - Verses from My Kitchen Peanut Butter Brownies - Being Suzy Homemaker Cakey Chocolate Brownies - Cookerati Chocolate Brownie - The Purple Foodie Quick and Easy Mocha Fudge Brownies - The Perfect Pantry Oreo Brownies with Buttercream Frosting - Love from the Oven Pecan Caramel Fudge Brownies - The Art of Baking Hot Chocolate Brownies - Sugar Plum Chocolate Cheesecake Brownie - Almost Bourdain Kahlua Brownies - Simply Recipes Iced Butterscotch Brownies - Culinary in the Dessert Mexican Chocolate Brownies - One Perfect Bite Bittersweets:The Ultimate Brownie - One Perfect Bite Red Velvet Cheesecake Brownies - Baking Bites

Source: oneperfectbite.blogspot.com

Joao and I went to Sao Paulo’s Mercado Municipal last weekend – the one Anthony Bourdain visited in one episode of “No Reservations” ; btw, I’ve read he said some mean things about the city. I hope he never comes back, thank you very much. Mercado Municipal is a very traditional market, full of lots of types of food and ingredients, but it was my first time there. I went crazy with all the spices, nuts, fruits and veggies, cheese, olives... I got home with several new ingredients to cook and bake with. And an emptier wallet, too. :) My first choice was some delicious dried apples I’d bought there– they were so good I was glad there was a lot more than the amount called for in the recipe. :) I found these bars here and used a different pan to make them. Make sure you use a warm knife to slice the bars, so you won't mess up the topping like I did. Toffee apple shortbreads from Delicious magazine Shortbread base: 110g unsalted butter, softened, plus extra for greasing 40g caster sugar 175g all-purpose flour 10g cornstarch Filling/topping: 100g dried ready-to-eat apples, finely sliced 450g firm dulce de leche* 200g dark chocolate, chopped and divided Preheat the oven to 180ºC/350ºF. Grease and line a square 20cm (8in) baking pan, leaving some paper hanging out of the pan on at least two sides (it will make unmolding easier). To make the shortbread base, cream the butter and sugar until pale and fluffy. Sift in the flour and cornstarch and, using a rubber spatula, then your hands, work to a dough. Place in the pan and use your fingertips to roll out flat and into the corners – if you have much too warm hands you might try it with the back of a spoon, lightly dusted with flour. Bake for 20 minutes or until golden. Set aside to cool.Scatter the apples over the cookie base, spread over the dulce de leche and level out. Chill in the fridge for 1 hour.Melt 150g of the chocolate in a glass bowl over barely simmering water. Remove the bowl from the pan and quickly wipe the water with a kitchen tower – no water should be in contact with the chocolate. Add the remaining 50g of chocolate and beat well to melt it. Pour the melted chocolate over the caramel and apples, then spread evenly. Set aside to cool at room temperature for about 2 hours or until set. Remove from the pan and cut into squares. * you can warm the dulce de leche into pouring consistency prior to adding it to the cookie base. Makes 16 squares

Source: technicolorkitcheninenglish.blogspot.com

From the kitchen of One Perfect Bite... I wanted to post this recipe on the odd chance you have not yet tried Maida Heatter's Chocolate Mint Brownies. While they are delicious at any time, their layer of mint cream makes them especially appropriate for the St.Patrick's Day holiday. This is a layered treat. It begins with a dense fudgy brownie that is covered with peppermint cream and then coated with a gleaming, dark chocolate glaze. The peppermint cream can, of course, be tinted for those who wear the green and love overt symbols of the holiday. Brownies are one of the easiest dessert that can be made in our kitchens. They rarely require special equipment and this recipe can be made with a couple of bowls and a wooden spoon. Despite the ease with which these can be made, I promise you they are delicious. Just don't overbake them. While these can be made several days ahead of serving, they lose their sheen when refrigerated. I love the chocolate-mint combination and use it often. It works especially well here. If you need a dessert for St. Patrick's Day, I think you'll love this one. Here's the recipe. Double Chocolate Mint Brownies ...from the kitchen of One Perfect Bite courtesy of Maida Heatter Ingredients: Brownie Layer 1/2 cup unsalted butter, cut into pieces 4 ounces unsweetened chocolate, coarsely chopped 1-1/4 cups granulated white sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup all purpose flour 1/4 teaspoon salt Mint Layer 2 tablespoons unsalted butter, at room temperature 1 cup confectioners' sugar, sifted 1 to 1-1/2 tablespoons heavy cream 1/2 teaspoon pure peppermint extract or 1 to 2 tablespoons creme de menthe Green food coloring (optional) Chocolate Glaze 3 ounces semisweet chocolate, chopped 1 tablespoon unsalted butter Directions: 1) Preheat oven to 325 degrees F and place the rack in the center of the oven. 2) Line a 9 x 9-inch pan with aluminum foil, covering bottom and two opposite sides of pan. Foil is used to lift brownies from pan. Set aside. 3) In a stainless steel bowl placed over a saucepan of simmering water, melt butter and chocolate. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in flour and salt and beat, with a wooden spoon, until batter is smooth and glossy and comes away from sides of pan (about one minute). Pour batter evenly into prepared pan. Bake in preheated oven for about 25 minutes or until brownies start to pull away from the sides of pan and the edges of brownies are just beginning to brown. A toothpick inserted in center of brownies will come out almost clean. Remove from oven and place on a rack to completely cool. 4) To make mint layer, combine butter, confectioners' sugar, heavy cream, peppermint extract in a small bowl and beat until smooth. Add a few drops of green food coloring if you wish. If frosting is too thick, add a little extra cream. (Frosting should be just thin enough to spread.) Spread frosting evenly over cooled brownie layer. Place in refrigerator for about 5-10 minutes, or until firm. 5) To make chocolate glaze, melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Spread over mint filling and refrigerate for about 30 minutes or until chocolate glaze starts to dull. 6) To serve, remove brownies from pan by lifting with ends of foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. These brownies can be refrigerated for several days or else frozen. Yield: 30 squares. You might also enjoy these recipes: Chocolate Mint Brownies - David Lebovitz Salted Fudge Brownies - Verses from My Kitchen Peanut Butter Brownies - Being Suzy Homemaker Cakey Chocolate Brownies - Cookerati Chocolate Brownie - The Purple Foodie Quick and Easy Mocha Fudge Brownies - The Perfect Pantry Oreo Brownies with Buttercream Frosting - Love from the Oven Pecan Caramel Fudge Brownies - The Art of Baking Hot Chocolate Brownies - Sugar Plum Chocolate Cheesecake Brownie - Almost Bourdain Kahlua Brownies - Simply Recipes Iced Butterscotch Brownies - Culinary in the Dessert Mexican Chocolate Brownies - One Perfect Bite Bittersweets:The Ultimate Brownie - One Perfect Bite Red Velvet Cheesecake Brownies - Baking Bites

Source: oneperfectbite.blogspot.com

How do you cook quinoa? I was recently asked. The answer is simple. Easy. Fast. Rockin'. I cook it in a rice cooker. In fact, quinoa is the easiest no-fuss grain you'll ever cook. It's healthy fast food. Cook up a batch ahead of time and you can stir up a fabulous light lunch (like the Lime Quinoa Salad with Mint ) in a New York minute. Well, maybe a Los Angeles minute. No wait. A Venice Beach minute. Quinoa salads are as easy as one - two - three. How to cook quinoa the easy way: 1. Using a fine mesh sieve rinse 1 cup of organic quinoa in cold water (unless it states on the box that you don't need to rinse). 2. Dump rinsed quinoa into your rice cooker. 3. Add 2 cups fresh water* see notes. 4. Turn on your rice cooker . That's it. In about fifteen minutes* you'll have hot fluffy quinoa to play with. Quinoa is rather bland on its own and loves flavor spikes. So add herbs etc. My favorite thing to do is stir-fry cooked quinoa with various seasonings- herbs, garlic, spices, onion, etc. I add in fresh veggies and whatever else I might have on hand. Quinoa makes delicious and hearty pilaf, sprightly salads, or a warm and grainy side dish in place of rice. I've even used it to stuff cabbage, acorn squash, peppers and portobello mushroom caps. For those of you without a rice cooker: Add the cup of rinsed organic quinoa to a saucepan ; add 2 cups fresh water; bring to a boil, lower the heat to low; cover and simmer until cooked. Fluff with a fork. Season while warm and use in salads or stuffing recipes, Store covered, in the fridge, for almost instant meals. Use within three days for best taste. Notes* Start with 2 cups water in a rice cooker. At higher altitudes , use more water-- 2 1/4 to 2 1/2 cups water. High altitude also requires a longer cooking time, generally. If the quinoa turns out too crunchy or nubby you need to up the ratio of water to grain; start by adding another 1/4 cup liquid. I prefer my quinoa soft and tender, fluffed with a fork. Note- r ed and black quinoa may require extra water- especially if it turns out more crunchy than fluffy. Sometimes I add broth to the liquid to boost the flavor of the quinoa- this works especially well when making a savory pilaf or winter quinoa with hearty flavors- onion, mushrooms, eggplant, etc. I don't use broth in my lighter salad style quinoa dishes- but that's my personal taste. Quinoa is very laid back and not full of itself at all. It's not upper crust or snobby, or ultra-cool and exclusive. I imagine Tony Bourdain hates it (he likes to mock vegetarians, you know, which spurs him to demonstrate just how much by eating blow fish, animal tongues and roasted insects on camera , not to mention drinking fresh from the writhing snake blood tonic and chewing on various goat parts buried in a pit for two days). If it were a movie, quinoa would star a flip-flop wearing Jeff Bridges and insist you call it Dude. Or Duderino if you're not into the whole brevity thing. Besides its worth-its-weight-in-gold gluten-free status, quinoa (sounds like: keen-wa) is a superb source of balanced vegetable protein (so important for vegans and vegetarians ) that packs a nutty nutritional punch. It contains nine amino acids- making it a complete vegetable protein. Some call it a super grain (I always envision a blazing red Q and a windswept cape when the word super is touted- a testimony to my visual thinking process) but quinoa, I have to tell you is not a cereal grain, Bubela. It's actually a seed from a plant family that includes beets and spinach. That might- technically- make it a Super Faux Grain. Or Faux Super Grain. I know. It doesn't have the same ring. Do we care? Here are some of my favorite quinoa recipes: Kale Salad with Quinoa, Tangerines and Roasted Almonds Lime Quinoa Salad with Mint Peanut Butter Quinoa Cookies Quinoa Breakfast Bars with Blueberries Quinoa Breakfast Brownies Quinoa Breakfast Cake Quinoa Chocolate Brownies Quinoa with Fresh Summer Vegetables Quinoa with Roasted Brussels Sprouts, Leeks, and Slivered Almonds Quinoa Salad with Blueberries, Strawberries, and Watermelon Quinoa Salad with Pears, Baby Spinach, Chick Peas in Maple Vinaigrette Quinoa Salad with Roasted Beets, Chick Peas + Orange Quinoa Salad with Yellow Grape Tomatoes, Kalamata Olives, Basil and Mint Quinoa Stuffed Portobello Mushrooms Quinoa Muffins with Pecans + Dark Chocolate Quinoa Mushroom Pilaf Quinoa Pumpkin Cookies Quinoa Taco Salad Red Quinoa with Roasted Butternut Squash + Pecans Stuffed Cabbage with Roasted Sweet Potato and Quinoa Vegan Garden Loaf with Maple Apricot Glaze Warm Spinach and Quinoa Salad with Grape Tomatoes Quinoa recipes from food blogs: At Lydia's Perfect Pantry Quinoa Salad with Tomatoes, Feta and Parsley Heidi's Warm and Nutty Cinnamon Quinoa - for breakfast- at 101 Cookbooks Susan's Quinoa Vegetable Paella at FatFree Vegan Kitchen Ilva's Quinoa Apple Cake with Cinnamon and Coconut at Lucullian Delights Susan at Food Blogga's Inca Quinoa Salad Perfect Pantry's Black Bean Quinoa Red Pepper Salad with Honey-Lime Vinaigrette Source: glutenfreegoddess.blogspot.com All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Source: glutenfreegoddess.blogspot.com

2 lbs pork belly, cut into 2 in cubes (5 cm) 1 lb pork shoulder, cut into 2 in cubes (5cm) 4 cups water 1 bouquet garni (1 sprig flat parsley, 2 sprigs of fresh thyme, 1 bay leaf -all tied with a string so its easy to ret) 1 teaspoon salt 1 pinch black pepper 1 lb pork fat, cut into thin slices 1 Place the pork belly and shoulder in a heavy bottomed pot. Add water and the bouquet garni and cook over low heat, stirring occasionally. 2 After 6 hours, stir in the salt and pepper and remove from the heat. Discard the bouquet garni. 3 Once the meat is cooled enough to handle, transfer it to a mixing bowl, using forks, shred the meat (not mush, SHREDS is the key) 4 Shovel some still warm pork into your mouth -- you know you want to. 5 Divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit then wrap each container in plastic wrap. 6 Place in the refrigerator and let them sit for 3 days before serving. Don't cheat on the 3 days because it just gets better as the flavors marry up!

Source: food.com

6 tablespoons butter 1 onion , thinly sliced 12 ounces button mushrooms , halved 4 cups chicken stock 1 sprig parsley 2 ounces sherry wine salt and pepper 1 Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned. 2 Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes. 3 Pour in the chicken stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour. 4 Pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.

Source: food.com

Shares 38We’ve always loved the Northern California Bay Area and over the past 20 years, we’ve made many trips back to eat and explore. But this last trip back withΒ Fairmont Hotels and ResortsΒ was a dream because we had the opportunity to discover so many new jewels of the Bay Area in one swoop with guidance and recommendations from area experts.Β  It really helps to have the folks who live in the area to show us their favorite local spots! And in our case, it was three different regions, each with their own unique flavors. It was pretty much like a road trip through the San Francisco Bay area, exploring it with new, open eyes. The amazing team at the 3 Fairmont Hotels and Resorts in the Bay area guided us through our food journey and provided us with world class accommodations at three of their bay area hotels:Β Fairmont Sonoma Mission InnΒ & Spa,Β Claremont Club &Β SpaΒ andΒ Fairmont San Francisco. We ate, photographed, filmed, ate way more than we should have but because we’re truly food obsessed, we considered it food research. We’re good at that. Fall is a gorgeous time of year to visit Sonoma wine country Our trip started with a gorgeous stay at Fairmont Sonoma Mission Inn & Spa. This beautiful and serene resort is nestled in the heart of California Wine Country. We visited in late October and it was a beautiful time, with harvest just finishing off and the vines were in their Fall color glory. And they’re already on our favorites list because they’re dog friendly! Lexi and Sierra didn’t get to indulge on this trip and not sure if we’d want to bring them because they’re too many cute squirrels around. They’d be wanting to chase every critter they see. They’re famous for their natural mineral hot springs in Sonoma Valley, whichΒ sets the perfect setting to their Willow Stream Spa which is one of the only luxury spa resorts in the country with its own source of thermal mineral water. They even have their own championship Sonoma Golf Course, which is super cool to be golfing across the street from beautiful and tranquil vineyards. Dreamy wine, cheese and Michelin Star dinner.Β  Dinner was at their signature restaurant, the Michelin award winningΒ SantΓ© Restaurant. Our tasting menu dinner was outstanding and paired with perfect wines from local wineries. The roasted ribeye of free range lamb was one of the best lamb dishes we ever had. Topped with tabbouleh, eggplant, minted yogurt and bordelaise aioli it was hard to not lick the plate clean. And to top off this amazing dinner experience, during out stay we were able to visit Kendall Mini Farm and Linda, who provide the micro greens for SantΓ©. It was amazing to taste, experience and film this whole farm to table experience. You can watch it on Facebook here. Chef Andrew Cain and Linda of Kenwood Mini Farm talk fresh produce Here’s a video of that great day: Benziger Family WineryΒ was another eye-opener visit because it was our first time visiting a biodynamic winery. Jill Benziger led us through an education and tour about their family winery and their passion on making wines that are certified Biodynamic, organic and by using sustainable farming methods. Their quality wines taste even better knowing that they’re being made by folks who care about the land and the sustainable future of wine making. Their super cool wine cave was spectacular for our lunch stop. After a dreamy two days in Sonoma, we hopped in the car and drove to the latest addition to the Fairmont family of hotels and resorts: the historic Claremont Club &Β Spa. Literally nestled between Berkley and Oakland (one portion of the property lies in Oakland, the other in Berkley). The Claremont is full of character and lore. From one of its owners winning the property in a game of checkers to being nearly caught up in the 1991 Oakland fire. Frank Lloyd Wright called the Claremont β€œOne of the few hotels in the world with warmth, character, and charm.” the best view of San Francisco from our room at The Claremont and at their restaurant LimewoodΒ  Following the Fairmont’s acquisition of the Claremont and a beautiful remodel, you can add β€œswank” to that description. The visual lines leading from the front door to the lobby pulls you into the hotel, which suddenly opens up like a breath of fresh ocean air. Steer towards the lobby bar with the massive windows with views overlooking both the Bay and Golden Gate bridges and we found ourselves drawn into the Hillary-Tenzing Room. Named and remodeled after explorer Edmund Hillary, his sherpa, Tenzing Norgay, and their adventures, the stunning rich blue room is seeped with mountaineering and Nepalese artifacts. With cocktail in hand, we could spend days on end in that room and never tire of its charm. It’s a great thing that the Claremont’s guests have exclusive access to The Club at the Claremont. With its beautiful lap pools, tennis courts, daily fitness classes, and TechnoGym equipment, we needed some calorie burning activities to help balance all the food we ate while we were there. Meals at bothΒ MeritageΒ andΒ LimewoodΒ restaurantΒ were insanely deliciousΒ  Whether it was the great food, cocktails, and wine at the Limewood Bar and Restaurant, great bites in the Lobby Lounge and Hillary-Tenzing Room, to the meals at Meritage, we found ourselves clearing plate after plate. How can you not? They do a great job sourcing from the exceptional regional cuisine, and prepare the dishes to highlight how good it is. After spendingΒ  a couple days with stunning views of San Francisco from the Claremont, we headed across the bridge into the city itself. Perched atop Nob Hill, the Fairmont San Francisco welcomed us with open arms. For over a century it’s been known for its elegance and impeccable service, and is the perfect launching point for excursions into the city. Step out the door and head down the hill to one of the great food cities in the world. You can even hop on an iconic San Francisco trolley just outside the hotel. The Penthouse Suite and inspired cocktails from theΒ Tonga Room &Β Hurricane Bar Here’s a snippet of our own little Penthouse Suite party: Not that we needed to leave the Fairmont to have a good time. The Fairmont San Francisco may be elegant and grand, but don’t mistake it for stuffy. They love to have a good time. We arrived in perfect time to see their departments’ Jack β€˜o Lantern carving contest entries displayed in the lobby for all to vote, while at the same time in the lobby their annual 2-story gingerbread house was being build brick-by-gingerbread-brick by their culinary team. Head on over to the Tonga Room in the hotel and you’ll find a place Anthony Bourdain declared, β€œIf you have no love in your heart for this place, you are a sick, twisted lonely…” (we’’ll leave it at that but you get the point, it has Bourdain’s love). The Tonga room is the oldest continuously operating tiki bar in North America and shows no signs of slowing down and we could agree more with Bourdain’s sentiment. Within these same hotel walls, if you head up to the The Penthouse Suite, you’ll find 6,000 square feet of luxury. It’s housed royalty to rock stars and has more than a fair share of unforgettable parties and history changing events. There’s even a secret passageway in the suite’s library. This a place with so many stories to tell. It’s certain both JFK and Mick Jagger added to its legendary history. One of the best food tours we had withΒ Foodie ChapΒ and Fairmont San FranciscoΒ  Our experiences across the Fairmont Hotel family in the Bay area was extraordinary. Each location is reflective of the variety of character the region epitomizes. From the relaxed wine country, amazing artisan food producers, elegant and historic settings, spectacular views, an iconic bustling city, it was wonderful to experience the diversity in their character. They were all remarkable in each of their own individual ways. Epic thanks toΒ Fairmont Hotels & ResortsΒ for sponsoring us on this project supporting our love on culture, travel and food discoveries!Β  Shares 38 Get new recipes and updates by email:

Source: hiteonricecouple.com



To better explain the experience, I must first introduce you to Elyse. I know her by way of mutual friends; our paths have crossed a handful of times, but ever since I started listening to her new podcast project, I knew she would be someone I would really enjoy. She has the kind of personality that draws people in - warm, confident, intentional, wise, assertive. She has a crazy story herself, one that could lead you towards darkness, but she exudes light. And consequently has the easiest and best laugh I've ever heard. She's a trained therapist, so you expect some of that, but to experience her is different. An extensive education doesn't compare to someones natural strengths. Like I said, I knew I liked her before I attended her retreat last weekend, but what she is building - creating a space for people to feel vulnerable and seen and to be moved out of their own way - is remarkable.

It was essentially two days, with a group of five other women, while Elyse led us through her curriculum of, as she puts it, "looking at a practical evaluation of your history, and the current repercussions of your experiences and core beliefs." We wrote a letter to our younger selves, broke down a timeline of our own lives, shared stories with each other that near broke us - stories of loss and abuse and silence and shame - each woman had something to share from such different perspectives and circumstance. I left feeling like I had untangled a few things that were leaving callouses on my heart. I left feeling motivated about how to practically move towards what I need - both professionally and personally. One of the exercises had a line that stuck with me: "you are already the woman you want to be." I needed a push out of my head, out of some old stories and self doubt to believe that. Go for it! Do it! Have the conversation. Engage in the conflict instead of always keeping peace. Start the business.

On the heels of the terrible loss of Anthony Bourdain, I feel responsible to point you towards soul food just as much as I do literal food. This past weekend was that for me. In my experience, pulling things out of your head, into the light and looking at them with another perspective, goes a long way towards putting them back under your control rather than the other way around. The internet sells us things all day long; promising things to fix our insecurities. There is quieter messaging about seeking connection, so I'll say this for whomever may need to hear it - invest in the friendships, invite people over, say what you need, spend the money on a therapist, ditch the life sucking boyfriend, take the risk, get down and play.

It's actually pretty difficult to put it all to words honestly, but I'm still riding my high of bringing some power back to me, and I want to give some of that to you. You are enough. You are capable. You are smart and beautiful and worthy.“Have patience with everything that remains unsolved in your heart. Try to love the questions themselves, like locked rooms and like books written in a foreign language. Do not now look for the answers. They cannot now be given to you because you could not live them. It is a question of experiencing everything. At present you need to live the question. Perhaps you will gradually, without even noticing it, find yourself experiencing the answer, some distant day.”

― Rainer Maria Rilke, Letters to a Young Poet BABY KALE SALAD WITH CHERRIES, MARINATED LENTILS + GOAT CHEESE

Serves 2-4

I'm into having a salad special and eating a few days in a row. I prep the components, then it is just ready to throw together with little fuss. In this case, I double up the dressing, cherries pitted and halved, lentils marinated, clean lettuce stocked. Then when it comes to making a salad, it takes 2 minutes instead of starting from scratch.

Swap in peaches for cherries as needed, their seasonal window is short. Grilled salmon or chicken works on here too, otherwise it's great and easy as is.

 INGREDIENTSmaple mustard vinaigrette1 Tbsp. dijon mustard1 Tbsp. maple syrup1 small shallot, minced1/4 cup apple cider vinegar1/2 cup extra virgin olive oil1/2 tsp. sea salt and peppertip of dried herbs - basil, oregano, Italian blend, whatever 1 cup cooked lentils1 Tbsp. extra virgin olive oil1 Tbsp. apple cider vinegar1/3 cup chopped parsley1 garlic clove, mincedsalt and pepper 4 cups/5 oz. baby kale1 cup pitted and halved cherries4 ounces soft goats cheese1/2 cup toasted almonds INSTRUCTIONS

Put all the dressing ingredients in a jar with a lid and shake it all together (I clean out old nut butter and jam jars to store condiments). Set aside.

Mix the lentils, oil, vinegar, parsley, garlic and a generous pinch of salt and pepper together and stir to mix. This can be done a day or two in advance and kept covered in the fridge.

Toss the greens and cherries in desired amount of dressing. Top with a scoop of the lentils, goat cheese and almonds.

Source: sproutedkitchen.com

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