Monthly Archives: March 2012

Good Food Day LA and Lady Caraway Kraut

Los Angeles, get your bottoms outside for Good Food Day LA!  There are events all over town by incredible organizations to educate and share Good Food with YOU.  Did I mention feed you?  The Cabbage Contest: From Kimchee to Coleslaw is going on downtown.  Make it out today and you could have  a taste of this little number.  The beautiful, the fermented, The Lady Caraway Kraut.

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Pickled Spring or the Only Way I Will Eat Asparagus

As an adult I have come around to most vegetables I despised as a kid.  Tomatoes, Zucchini, Mushrooms…we have found a way to love each other a new.  But Asparagus was left out in the cold.  I really wanted to like them!  Of all vegetables they bring back memories of the Jolly Green Giant the most.  There was a glimmer of hope for these tiny trees when I happened upon this salad.

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Anatomy of a Knife and Yo Venice!

We are busy as bees this Spring!

I have started the UCLA Master Preserver Program.  I am so excited to take my passion for pickling, jamming and fermenting to Master status.  I fully intend to take you along for the ride as well.  First stop, anatomy of a knife!  The knife is one of man’s oldest tools, in fact we named our historic ages after the material used to make knives; Stone Age, Bronze Age, Iron Age, etc.  Knives were not widely used for dining until the Middle Ages and we’ve never looked back.  In modern times, knives are incredibly versatile.  The heel can be used for mincing in what is known as the rock n’ chop motion.  The butt is great for smashing herbs and peppercorns.  Check out other basic knife skills here.

Yo Venice! VERY EXCITED TO ANNOUNCE…

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Alleyway Amble

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Pastry Appreciation: A Perfect Croissant.

A short visual lessons in appreciating pastry perfection.

The Perfect Croissant:

Should have what seems like hundreds of layers spinning round each other, all visible from the side.

Should be decadent and buttery but light and airy.

Should be made with the highest quality butter and a hi gluten flour.

Should be baked quickly at high heat.

If all of these are true then the croissant will pass the Test.

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Hippocras and Krapfen! Wine and Donuts! or Be Still My Ancient Heart!

When I first read about the Gothic Desert Culinary Workshop at the Getty I believe I squealed.  Thats right, my inner nerd escaped me.  It was a liberal arts dream, a 45 minute history and culture lecture, followed by a 30 min walk through the illuminated gothic manuscripts gallery and then into the kitchen for a feast of sweet treats! Be still my ancient-loving heart was all I could think as I stood in a room in the late afternoon flooded by warm light with the smells of butter, cinnamon, cardamon and sugar wafting towards me from every possible direction as nine different recipes were attacked in unison.

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