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Take the Hunger Challenge By: Sheri Wetherell Published: April 13, 2009 My guess is that most of us had a wonderful Easter meal yesterday with loved ones and went to bed feeling full and satisfied. Unfortunately, there are many who can't say the same. Because of the economic downturn, meal programs and food banks are being pushed to their limits, and donations have dramatically decreased. When most people hear that there's a hunger epidemic most people think of the homeless or of developing nations. But it extends beyond that.  People who are also experiencing hunger are the working poor;  people who have jobs but aren't earning enough to pay rent and their utilities, transportation to and from work, medical bills, and food. As a result, they are cutting back on food to keep a roof over their head. According to The Missing Meals Report done by Food Lifeline here in Seattle, "50.9 million more meals were needed in 2008 in King County to ensure that all low income families and individuals have three nutritious meals a day." That translates to an additional 137,000 meals needed each day. So from April 20-24 I am going to take the Hunger Challenge and walk in the shoes of someone else - someone who struggles daily to put food in the mouths of their family. The maximum benefit of Basic Food (e.g. food stamps) per person here in Washington is $7, generous compared to the usual $3 in most states. I invite you to take the challenge too. Why? As food lovers and/or bloggers we have a unique perspective on food. We can cook! We can write! We have an audience and can help spread the word and build awareness! Here are the rules: Eat breakfast, lunch and dinner spending only $X a day (see below) Salt and pepper don’t count but all other seasonings, cooking oils, condiments, snacks, drinks, and everything else do. Don’t use food you already own. Don’t accept food from family, friends, coworkers and others. Try to include fresh produce and healthy protein each day. Here's how much allowance you’re allowed depending on family size here in Washington: Household Size/ Hunger Challenge Budget 1 $7 / day 2 $12 / day 3 $18 / day 4 $22 / day 5 $26 / day 6 $32 / day 7 $35 / day 8 $45 / day I look forward to reading about your involvement! For more information: United Way of King County’s Main Website: Links to donate, volunteer, and register for the challenge: http://www.uwkc.org/hunger http://www.uwkc.org/newsevents/events/haw/hungerchallenge.asp Their Blog: Where they’ll be posting all of the hunger information, including links back to your sites and reblogs on any posts you make. http://uwkc.wordpress.com Their Twitter (Follow them!) http://twitter.com/VolunteerKC UWKC’s Hunger Challenge Facebook Page: http://www.facebook.com/pages/Seattle-WA/Im-taking-the-Hunger-Challenge/60489442934?sid=66a988d797c41e3f952f62c521f669a4&ref=s# Comments: United Way of K... Hi Sheri! Thanks for the post, I'm sure you're going to great on the challenge! The most important thing about this whole thing is that it's an exercise in empathy. Lots of people in the community -- and in the country at large -- are suffering from hunger. People like you really help shine a light to the problem and hopefully we'll all come together to fix it! Thanks Again! John In my humbelest form I empithize with you and your goal. Let me begin by saying I am retired military and have been to about 22 countries in my 20 + years in uniform. Have known of young military married couples living in converted coal bins in the D.C area, no running water, heat, or those things we take for granted. I commanded a Black Panther site in SEA without edible material support, we subsisted on our own, but found those wee people Amerasians not excepted by either race living like dogs under recently parked trucks for there warmeth. We shared our jungle meals with them. Am in my final years but have tried to support those military to my best knowing they always help the children where ever they are. Good Night John Nurit - 1 famil... Hi, I'm taking this challenge too. What a story John (above me) has... makes me feel like we are playing here. Will follow to see how u're doing...

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iPhone Food Reviews from Zeer By: Barnaby Dorfman Published: April 17, 2009 Our friends over at Zeer have been hard at work building their iPhone app to allow you to access product reviews, nutritional information, photos and more about grocery items on the go. With all the fancy packaging and graphics, sometimes you just can't get a sense of how a food product will taste before you buy it. With this app you can search the Zeer database of over 100,000 grocery products and see what their community thinks before you buy. Check out this video they put together to show off the features of this new killer app: It costs only $0.99 in the Apple App Store. I downloaded it yesterday and had fun playing with it, looking forward to using it at the grocery store next time I go. Let us know what you think.

foodista

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Widgets and Badges By: Barnaby Dorfman Published: April 19, 2009 We released a new set of Linkback Widgets and Foodista Badges. Both are designed for food bloggers and should work with just about any design and color scheme. Linkback Widgets Want more traffic and better rankings on Google? Try these widgets, which are bits of code that you can get on the "Widget" tab of any Foodista recipe, tool, technique, or food page. When you embed them in a blog post, our software sees that and creates a link from our page to your blog post. If you are logged into Foodista when you get the code, it also automatically creates a link from your Foodista profile to your blog post. So if you write about Baba Ghanouj you might embed a linkback widget to the Foodista eggplant page: http://www.foodista.com/food/BXN8GL8V/eggplant/widgets We now have 3 different sizes. Check out these examples: Big Medium If you want to minimize the impact on your post and still get a linkback, we have a tiny version too: Small (still links to Ice Cream Sandwiches) Foodista Badges If you love Foodista as much as we do ;-), and simply want to link to us, we have a set of simple badge graphics you can place in one of the side columns of your blog. Note: these will not create automated links from Foodista back to your blog like the widgets do. Click here for all badge sizes and colors. Comments: jim April 19, 2009 this is one of the most tedious things I have ever encountered. Kim Komando mentioned this site as being handy to folks who like to cook. I have just emailed her website and told them this: "you must be nuts! What a bunch of self-serving crap. A total waste of time. Who gives a hoot about widgets and blogs? Do you know how to cook or what? I dont think so." take it for what it's worth. and dont give up your day job. Carla What a good idea! You guys at Foodista have been really busy. Congratulations. No wonder you are getting a lot of traffic! Good for you. Barnaby Dorfman Wow Jim! Love the passion and sorry our site doesn't do it for you....yet! A few thoughts, first..I think most of us here at Foodista are good cooks, but that's not really the point. We're building a community of people who share their cooking knowledge. Our goal is to create the most comprehensive cooking encyclopedia the world has ever seen. That said, we're just getting started and it's very early. Self-serving? Sure, we're a business, but as that relates to Widgets, ours do provide benefits to Bloggers, they create a 2-way link, which helps us AND the people who use them. As for who cares? Well, the thousands of people who blog about food everyday do...and so far they are giving us good feedback. But, again it's early and we have a lot of work to do. Also, I have a feeling you may have jumped into our Blog from the homepage and not had an opportunity to spend time in the Encyclopedia, that's where most of the content lives. We know we need to do a better job of differentiating the two. Finally, too late on the day job front: http://online.wsj.com/article/PR-CO-20090505-906688.html?mod=wsjcrmain facebok Tell me, your presence in the social network facebok? domonique I don't see the code for the badges. can you send them to me? domonique There isn't any code for your badges. can you please send it to me?

foodista

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Hunger Awareness Week Day 1 By: Sheri Wetherell Published: April 21, 2009 In an effort to help fight hunger in my community, Barnaby and I have taken The Hunger Challenge. As part of Hunger Awareness Week, we'll be living on a total of $12 a day (the amount given to a two-person household in Washington State) until this Friday. At the end of the week we'll calculate what we normally spend each day on food and beverage, then subtract the allowance and donate that amount to our local food bank. I know it won't solve the hunger problems so many are facing, but my goal is to at least provide meals and tasty inexpensive recipes for those in need, and encourage others to join in the fight against hunger. In King county alone, an additional 137,000 meals a day are needed. We can all help reduce that to zero if we work together. Even in an economic downturn we are still a very wealthy nation - no one should go to bed hungry, and no one should have to choose between paying the rent or eating. This week our focus is to be creative and come up with inexpensive meals that are healthy and flavorful. It's easy to eat cheap, but unfortunately nutrition and taste are usually left out of the equation. One way to find quality ingredients for a fraction of the price is to shop at ethnic markets. We've always enjoyed shopping at our local Asian and Latino markets and find their fruits, vegetables and meats -as well as herbs, spices and sauces- are high in quality and markedly cheaper than mainstream markets. Our first dinner was a remarkably tasty concoction created by Barnaby. Inspired by ingredients we found at an Indian market, he created a dish that he simply calls "Turkey Dal." The dal we used was masoor dal, a type of orange lentil. It can be purchased in bulk, is high in protein, and is cheap, cheap, cheap! And delicious too. We cooked the dah -which ended up dissolving into creamy goodness (photo shows the dish pre-cooked)- with ground turkey, canned tomatoes, carrots, celery, onion and curry powder. Our total cost for this meal we calculated at only $4.40, and we have two more meals worth each left over. Budget or no budget, this was one darn good meal! Click here for the recipe: Comments: paul redman April 21, 2009 great of you guys to do this! Anonymous Good for you guys for trying this out! It is hard to eat nutritious, tasty, food for $12 a day. Something to think about: why is the food in ethnic markets so cheap? And, is it possible to eat nutritious food on $12 a day without the (unintended) consequences of cheap food? Food for thought. Sheri Wetherell My guess is that Asian and Latino markets are less expensive than mainstream markets is because they buy direct. I should have used "inexpensive" rather than "cheap," and didn't mean to imply that these foods are lacking in quality. The foods that we find at these ethnic markets are quite high in quality, sometimes even better than I find in mainstream markets. Best of all, many times these foods are local and organic. So, to answer your question (above), I absolutely believe that two people can eat nutritious, quality food on $12/day! :) Nurit - 1 famil... Sheri, I often wonder too if cheap/inexpensive also means in a way low quality. I believe not always, but for sure, it does. I hope I'm wrong for the sake of all the poeple who can't afford anyting else.

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Hunger Awareness Week Day 2 By: Sheri Wetherell Published: April 22, 2009 Well, technically it's Day 3, but unfortunately I've been pulling near all-nighters at work, so writing has been challenging to say the least! But we did eat last night, I just fell asleep before I could write! Apologies. We went to our favorite Latino market in White Center called Carniceria El Paisano for provisions. We purchased a half pound of puerco en adobo (pork in a spicy marinade) for $1.98, a can of black refried beans for $.99, a big bag of corn tortillas for $1.69, and a bottle of hot sauce for $.89. Then we headed over to a Vietnamese market for veggies. They had a 6-foot table with loaded with baggies of fruits and vegetables in their last days - all for $1.00! A big bag of limes, one filled with tomatoes (perfect for a huge batch of sauce), nectarines, etc. You'd never see that at a Safeway! Granted, the food would need to be cooked, frozen or eaten within probably a day, but still quite the savings. We purchased four Key limes for $.18, an onion for $.39, a half pound of nopalitos (cactus) for roughly $.75, a beautiful head of lettuce for $.79, and a big bunch of gorgeous cilantro for $.39. Grand total for dinner: $8.05. Since we had the Turkey Dal leftovers for lunch, and yogurt and bananas for breakfast, we actually saved a bit of our food dollars today. Here's how we prepared our Mexican meal: Barnaby grilled the nopalitos and puerco en adobo, and since they are both so thin they cooked up in a flash. I had the easy job of heating up the refried beans and chopping up all the cilantro, onions and limes. We made street-style tacos filled with the pork, onions, cilantro, fresh lime juice and a squeeze of hot sauce. Tasty! Comments: curiousdomestic Nice job with the food budget! I wish I could get deals like that here. alice Your dinner looks wonderful! ???? It looks so delicious... Chowhound Wow! You make such amazing food for so little amount of money, how is that possible? I'm really interested now. I do a $20 dinner club with 6 people in it and we always break the budget. Your food looks awesome. Nurit - 1 famil... hmmm... and I buy pork chops for $7 per pound at Whole Foods... no markets on the Eastside, only in spring and summer, and they are as expensive as WF! Markets for the elite. Julie Fantastic recipe! I just love all of the flavors you described. Melissa @ For t... What a fabulous website! Your photography is amazing! I am definitely bookmarking this site! June Wow! That's awesome! Wish we had markets like that around here, especially for fresh produce!! Love your site, keep up the good work!

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The -er Drawer By: Melissa Peterman Published: April 25, 2009 We are happy to welcome Melissa Peterman as our newest contributor to the Foodista Blog! My mother-in-law is one of the biggest kitchen gadget fans that I know of. So much so that she became a kitchen rep for a highly respected brand of cooking gadgets. For years she would drive all over town and demonstrate to groups of giggling women the “must have” cooking gadgets of the season. She would demonstrate how the Pineapple Wedge-er is essential when slicing a pineapple or how the Egg Slicer is actually an Egg Slicer “Plus,” and how these kitchen gadgets would greatly help out in the kitchen and make their lives easier. Before I was married, I just expected to receive kitchen gadgets for Christmas and birthdays from my mother-in-law’s increasingly expanding kitchen tools catalog. Everyone would look at my reaction as I opened the Crinkle Cutter, or the Avocado Peeler, “Oh how perfect for you!” Someone would say or “I bet you are going to use those a lot in the restaurant.” Ironically, I don’t ever use them. Not because they are not useful, it’s just that when you learn how to use a knife, most kitchen gadgets get demoted to the “er” drawer.  The "er" drawer is something we all have in our kitchens. The place for the pizza cutt-er, the mash-er, the melon ball-er, you get the idea.  My personal favorite the “Bamboo Tong Toast Grabber,” which I actually did use for grabbing a small piece of toast that was stuck in my toaster- thankfully I had my Toast Grabber to help me out! Depending on the type of cook you are will determine what your “er” drawer contains. I’m not saying all anyone ever needs is a knife to cook with- hardly! I’m just talking about some of the crazier kitchen gadgets that perhaps you will try out once and then demote to “er” drawer, or the garage sale box or pass off as a cool bath tub toy for your nieces and nephews. In all seriousness, there are several cooking tools that I cannot live without. Ask any chef and they will admit the same. Better yet, ask to see their knife bag or tool box- you might just be amazed at what chefs carry around with them. My list of must have small cooking tools: Chef knife, pairing knife, serrated knife, boning knife Fine grater Peeler Reamer Thermometer Kitchen shears Tongs, spatula It’s not a whole lot- more like the necessities. When it comes to special luxury tools that truly make my life easier, there are more than a couple that I would spend the money on, like my cherry/olive pitter or my mandolin slicer. The beauty of kitchen gadgets is that everyone cooks differently, thank goodness, and everyone uses different tools. My mother uses her garlic press on a weekly basis, and my father uses an apple corer/slicer everyday and my husband swears by this hand chopper gizmo that we have. To my mother-in-law’s defense, she told me the real reason she started selling kitchen gadgets was to get people interested in cooking for their families. She felt there were just too many people that didn’t sit down at the table together for meals anymore. If she was able to get people excited about a nifty little garlic press or an avocado peeler, then she had reached out to a couple people who might be inspired to cook with it that night for their families or at the very least, add it to their “er” drawers.

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Tabouleh Salad By: Betsy Dorfman Published: April 26, 2009 Tabouleh salad always leads to licked clean plates in our house; basically if we want leftovers for another meal I have to hide some. The dish is typically made with bulgur as the staple grain, but we prefer a lighter version made with couscous instead. The other advantage of couscous is the quick cooking time: a couple of minutes in the microwave and a few minutes cooling and the dish is ready to compose. Also spelled tabbouleh or tabouli, this Mediterranean salad is a vegetarian's delight, and consists of a cooked grain tossed with olive oil, onion or green onion, mint, tomatoes, parsley, and lemon juice. Or add any other vegetable you have on hand. I had some orange and yellow peppers so added a few of those. Chopped vine leaves, garlic, and cucumber are often seen additions as well. I have been known to toss in a bit of basil, OK, a lot of basil, which is probably not kosher but is tasty. If it makes you feel better, lower the blinds first and/or call it "couscous salad" rather than tabouleh, so as not to offend the purists. I won't even tell you about my version with feta cheese… The proportions vary wildly with "store bought" tabouleh - we have purchased some that was 95% parsley, with a sprinkling of grain making a cameo appearance. We like a more balanced version with plenty of grain, but the choice is yours. Assemble the basic chopped ingredients and mix with the grain until you like the results, then drizzle in the olive oil and finally add lemon juice, salt & pepper to your taste. I was lucky enough to have Meyer lemons on hand which have a sunny robust flavor and less acidity than regular lemons, but any lemon will do. The salad is supposed to taste lemony! Here's a suggested starting point re how much of what to incorporate, but feel free to make it your own. Ingredients: 2 cups couscous or bulgur, cooked and cooled 2-4 green onions, or one medium onion, chopped 3/4 cup chopped parsley, flat or curly 1/2- 1 cup fresh mint leaves, chopped 1 cup chopped fresh tomatoes, seeded and peeled 1/2 cup chopped red, green or yellow sweet peppers - optional 4-5 T olive oil 3-5 T lemon or Meyer lemon juice Comments: Anders Conbere April 27, 2009 Years ago I switched to making Tabouleh with Quinoa mostly because I don't really like the taste or texture of Bulgar. But beyond a textural and pleasing taste the Quinoa adds 9 grams of protein per serving and it's a whole grain so a ton of fiber as well. Give it a shot next time you make some. 10 - 15 minutes in my rice cooker is long enough to cook up the Quinoa and I think it's a big win in terms of the taste quotient. Corrinne Ahh! I love Tabbouleh. We have a great recipe as well but one of the best tips is adding the fresh goat cheese. It adds such a wonderful layer of flavor. Beverly Mills At Kitchen Scoop we like to make big batches of bulgur ahead to use for the whole week. Great in Easy Tabbouleh or whatever strikes the mood! http://tinyurl.com/or4e38 Mimi Cooks Tabbouleh is a very famous Levant salad. Each village in the Levant region has its own version of it although the main ingredients are bulgur, parsley, tomatoes, lemon juice and good olive oil. some people add too much parsley and very little bulgur while others add more bulgur, it all depends on the region they come from. Some add onions or scallions to it, some add Sumac to add more lemony taste. no matter how you make and what you add to it, its always healthy and delicious. Mimi Cooks Oh, one more thing: i usually soak my bulgur with lemon juice, equal ammount of bulgur to Lemon juice. and this is a rule to using burgul in middle eastern cooking, the ratio of bulgur to liquid is always 1:1

foodista

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Fiddleheads By: Sheri Wetherell Published: April 30, 2009 I've always wanted to try fiddleheads, the cute curly tips of ferns, but had never had them. Then we saw them last weekend at our farmer's market and I jumped joyously like a six year old girl when I saw them. There in a basket at the forager's stand sat the fresh woodland edibles, along with other interesting woodsie treats I'd never seen. Fiddleheads are only available for about a 2-week period (now), so we eagerly gathered up the greenest and most tightly curled ones and plopped them in our bag. "They kind of taste like asparagus, maybe slightly more bitter," the forager told us. We were instructed to blanch them first to help remove the bitterness, then simply sauté them with a bit of garlic. She then proceeded to educate us on the numerous other goodies she had foraged. I love the idea of foraging. When I think of foragers I think of forest nymphs - creatures that flit and flee amongst the trees while collecting magical foods we never find in supermarkets. One minute you see them, then the next they disappear into the depths of the woods, never telling a soul where they find their loot. At least that's the way I imagine them - as mythical creatures who come out on weekends to share their magical bounty. In my next life perhaps I'll be a forager -  just so I can singsong, "I forage the forest for fiddleheads." Comments: Lydia (The Perf... May 1, 2009 Today there is just enough rain that the fiddleheads should begin to pop up. I'll be out foraging along the roadside tomorrow! Eden In New Zealand, the curly sprout of a fern is called koru and is symbolic of new life. Search Koru for ideas to decorate your table when serving the fiddleheads. Rosebud What a beautiful photo, and what a surprise that they are edible. It makes me want to go out in my garden after our rain yesterday and eat all the newly sprouted fiddleheads. Bon Appetit. Nancy I adore fiddleheads. My favorite ways to cook them are sauteed with garlic (most any recipe in my house has garlic in it!) or with tamari. Thanks for the nudge; I need to get to the produce store to look for some! Lori I just tried some fiddleheads today for the first time and found them quite charming! Too bad they have such a short season!

foodista

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Jamon Serrano and Melon By: Sheri Wetherell Published: May 3, 2009 There's a lovely Spanish restaurant in Menlo Park that Barnaby and I used to frequent when we lived in the Bay Area. We'd ride our bikes the one or so mile from our apartment in Palo Alto to the charming little bougainvillea covered building. We rarely sat in the main dining room, and instead headed to the tapas bar where we'd cozy up in one of the intimate two-person booths or sit back in a pair of the over-sized leather chairs. We had a repertoire of tapas dishes that we'd always order, but one of my favorites was jamon serrano; gorgeous ham hand-sliced from a whole leg which, clamped in a beautiful wood and iron stand, sat upon the bar counter. Sometimes we'd have it on toasted bread rubbed with garlic and tomato (called Pa Amb Tomaquet in Catalan), other times we'd simply ask for a few nice slices to go with our olives. Another favorite preparation, Italian-style with fresh juicy melon (called prosciutto crudo in Italian). Spanish or Italian, you can't go wrong with this ham. Comments: Rosebud May 4, 2009 Extraordinary picture. Gina That looks like absolute heaven on a plate! There's nothing like the sweet and savory combo of salty meats and fruit. Eagranie Oh, that looks lovely - like summer on a plate. Sandra In Argentina we eat that as an appetizer. The melon is cut in slices and the prosciutto is laid on top. Simply delicious and refreshing!

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Sweet Corn By: Melissa Peterman Published: May 7, 2009 One of my very first food memories is the taste of raw, sweet, corn on the cob. It is a rather rebellious flavor to me. Mostly because of the way in which the sweet corn was acquired but also because I didn’t eat it cooked- I ate it raw, the “wrong” way. When I was about five and my brother and neighbor were seven, we stole several cobs of corn right out of our neighbor’s backyard. We had to wade through fields of three-foot tall, tickly grass and climb over two fences to reach the corn field. Once we ripped off the cobs, we ran back through the field to our secret fort, a little hollowed out area under a canopy of leaves in a giant bush in my parent’s front yard. At the time, it seemed that we knew what we were doing with a small, 4-cup red saucepan, half full of water and a book of matches. Obviously, it made sense to light a fire and attempt to boil water, all under a canopy of leaves in the summer. Thankfully, none of the matches would light, which led us to try the corn raw. We were breaking the rules, of course, by attempting to light a fire without an adult present, but even more rebellious to me was peeling back the stalks right there, letting the corn silk fall on our bare summer legs and taking a bite of corn that wasn’t even cooked!  The starchy, sweet kernels popped unfamiliarly in my mouth and left me a changed girl. After my raw corn experience, I even tried to convince my mother that it was the only way I was ever going to eat corn on the cob again.  At my request, I vividly recall one dinner where she gladly set a pale yellow, uncooked, corncob onto my plate, probably thinking it would be the last raw corn I would eat. And not to her surprise, it was. Who knows why my devotion to raw corn on the cob wavered? It’s likely due to the fact that I was treated to sweet corn cooked in a multitude of ways throughout my childhood and my preferences continued to evolve. Now my tastes for sweet corn are far from rebellious, but just as innocent: sweet corn, in season, hot off the barbecue and slathered in melted butter with sea salt. While the thought of eating raw corn isn’t as exciting as it once was, I do have to nibble on a raw corn kernel now and then, before the cobs hit the grill, simply for sweet nostalgia.

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Foodista.com Announces Live, Video Webcast of Sold-Out International Food Blogger Conference By: Sheri Wetherell Published: May 13, 2009 Inaugural Event -- Sponsored by Sur La Table -- First to Combine Food, Writing and Technology SEATTLE, WA--(Marketwire - May 13, 2009) - Foodista.com, the cooking encyclopedia everyone can edit, announced today that it will offer a free, live webcast of the first-ever International Food Blogger Conference (IFBC) to be held in Seattle on May 15-17, 2009. Bloggers, chefs, journalists and foodies from all over the world are invited to watch the conference sessions from the Web and participate in on-site discussions via chat at http://ifbc.foodista.com. Kyte.tv is providing the webcast technology. Additionally, audio and video podcasts will also be available at http://ifbc.foodista.com following the event to share key discussion points from panelists and thoughts from attendees and event sponsors. "Food enthusiasts and culinary professionals are increasingly using different types of social media to share their experiences, from the farmer's market to the dinner table," said Barnaby Dorfman, Founder & CEO of Foodista.com. "We decided to organize the IFBC to bring food writers of all types together to discuss issues directly impacting the growth of food blogging." Leading bloggers, authors, publishers, food producers and technologists will speak in a variety of sessions, including: -- Blog to Book: Getting Your Writing on Paper -- Food Porn: Food Photography & Styling -- Building a Better Blog: Search Engine Optimization, Traffic, & Monetization For the full conference schedule, visit http://ifbc.foodista.com/agenda. "We couldn't be more thrilled to be the premier sponsor of this event and to be able to provide the food blogging community with a taste of what Sur La Table is all about," said Susanna Linse, Media Relations Manager for Sur La Table. In addition to the sessions on the conference agenda, attendees -- from local foodies to bloggers from Europe -- will also be treated to a wide variety of gourmet foods and wines from leading producers and restaurants, including: -- Brian Cartenuto, Chef of Cantinetta -- Mark Fuller, Chef/Owner of Spring Hill -- Keith Luce, Chef of the Herbfarm -- Jonathan Hunt, Chef of Boom Noodle -- Jordan Mackey, Chef of Six Seven at the Edgewater Hotel -- Kerry Sears, Chef of ART Restaurant at the Four Seasons Hotel Visit http://ifbc.foodista.com/sponsors for a full list of sponsors and partners. Comments: Thumbbook Hooray! I can still see what's happening over at the conference! Desmone007 Great idea, I'm so glad that those who couldn't be there in person can still tune in and get to participate! charla I'll be there sometime today to cover "live" for the West Seattle Blog -- West Seattle's major source for local news. (You're right down the street!) And to photograph the foodies talking about writing about food. (I love redundancy.) Meantime, I'll be watching.

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Reflections on the IFBC By: Sheri Wetherell Published: May 19, 2009 Oh, what a wonderful weekend it was! My brain is still not firing at its normal level, and I'm so tired even my hair hurts, but I have enough basic function left in me to squeeze out a quick post. That's how much I love you all. First, I want to thank Sur la Table for putting together such an amazing goody bag, as well as a not-insignificant list of raffle items. Even us Foodista folks were shocked at the final list - they kept us in the dark until the final reveal! I know I personally will be writing more about what delicious things were in the bag, but the blogs have already begun... I also want to thank Andrews McMeel Publishing for bringing us the fabulous Renee Behnke and providing our attendees with her new book Memorable Recipes. It is truly a beautiful book and you all were beyond terrific! A big thanks as well to all of our chefs and food and beverage partners. They all provided mind blowing delicious foods, drinks, chocolates, pastries - ahhhh, I'm still reeling with delight.... Our goal for the conference was to bring people together who have a passion for food. To network, to finally meet face-to-face, to discuss hot topics, to talk about how things are changing in new media and food blogging in particular, and to build a strong food blogging community.  I was surprised to hear so many say they had never met other food bloggers off-line. We want to change that. Mommy bloggers have got it going on when it comes to their community building efforts, so can we! And I think we definitely took a step in the right direction! Let's stay connected. Let's help one another and learn from each other. Unfortunately I didn't get to meet everyone there, but I was so impressed with caliber of people who attended. I hope to see you all again soon and hope to connect with all online. More to come, but for now please enjoy some of the great shots captured this weekend (thanks to Karlyn Oyama):

foodista

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Geoduck By: Sheri Wetherell Published: May 27, 2009 I apologize, I know I fell off the face of the earth there for awhile. Well, I wouldn't say I left completely, I just fell into a large crevasse and I've just now climbed out. It was the conference I blame my absence on. And while it was a fabulous event (if I do say so myself!) it took all my attention away from you. But I'm back now and promise to share more with you daily! We took some time Memorial Day weekend to recharge on our sailboat Miss Eulie. With gorgeous weather, water like oil,  and two Orcas to escort us along Alki beach, we sailed south to a little island called Hope. What more could one ask for!? Once we anchored at Hope Island (a tiny, non-inhabited island packed with mollusks) we launched the dingy and paddled over to shore. Buckets and shovels in hand we were ready to go clamming! Initially, this was no easy feat. Most of the beach was hard pack making it almost impossible to dig. And how frustrating that was since we found siphon hole after siphon hole filled with geoduck! If you are not familiar with geoduck (pronounced gooey duck) it's the largest and most expensive clam around. Indigenous to the Pacific Northwest, its name means "dig deep" in Nisqually Indian. And dig deep you must! These guys have exceptionally long siphons, the part for which they are most prized, and are found a good foot and a half or more below the surface. Finding a soft enough spot on the beach to dig was a challenge but we were successful and dug up three! Admittedly, these are not the most elegant creatures. In fact, they are down right ugly and enough to make a girl blush. Let's be frank and honest here, when the siphon is extended it's not something you really want to stare at (or at least get caught staring at)! But once you get past its unfortunate appearance you can embrace its delicacy for indeed, it is a delicacy. It has a sweet flavor that's unparalleled. To me, this is not the clam meat that you want to throw in a creamy clam chowder, but rather in a simple preparation so as to enjoy its natural flavors. (We counted the rings on this one and found it to be 50 years old! They can live up to around 150 years!) One of our favorite preparations is an easy ceviche. We sliced some up and let it "cook" in lemon and lime juice. Had we had some fresh ginger on board we would have added some of that too! I do believe my spirit has been renewed...

foodista

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Simple Summer Salad By: Sheri Wetherell Published: May 28, 2009 I recognize that it's not quite summer, but when we have a bout of fine weather there are certain foods that just scream al fresco dining.  My aunt Dolores has a beautiful backyard in Portola Valley, filled with flowers and blooming trees, and throughout the warm months she hosts the most amazing barbecues. She and her family spent many summers in Tuscany, so there's always a touch of Italy on the menu. One of her staples, and the thing I look forward to the most (in addition to her killer grilled ribs!) is a colorful tomato salad - something I could fill up on alone it's so delicious. I hesitate to call it a Caprese salad as there are always additional ingredients that push it just beyond the usual tomato-basil-mozzarella boundaries: pine nuts, red onion, avocado or Kalamata olives...sometimes it has it all. In addition to fresh ingredients, there are three keys to making this simple salad beyond fabulous: excellent ripe tomatoes and really good, high-quality olive oil and balsamic vinegar. How beautiful is the simplicity of a vibrant and fresh salad! This one is a mouth-pleaser for sure. Fresh sliced tomatoes, as red as you can get them! Lots of fresh basil, sliced into ribbons Fresh mozzarella, sliced Pitted and sliced Kalamata olives, or any good-quality olive High-quality extra virgin olive oil High-quality balsamic vinegar Cracked black pepper Toss, serve and sit back to enjoy the mmmmmm's.

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Japanese Knotweed Apple Crumble By: Sheri Wetherell Published: May 29, 2009 Recently we were introduced to an interesting vegetable, Japanese Knotweed, by our local forager. I had never heard of or seen anything like it. A beautiful asparagus-looking plant with thick stocks and full leaves, we were told it resembled rhubarb in flavor. Being a huge fan of rhubarb, Barnaby's eyes instantly lit up. He grabbed a bag and started filling it with the shoots. At home he made a Japanese Knotweed Apple Crumble. To me, it tasted a bit more earthy than I would have liked, but it does have a wonderful sour flavor - indeed similar to rhubarb. Just another one of those cool farmer's market finds! Comments: perry atkins June 8, 2009 Just so you know, Japanese Knotweed is a substantial problem here in the NW as an invasive plant and very difficult to kill introduced species. As result there is extensive spraying of herbicides on these plants all over the Seattle area in attempt to control/kill the infestation. Public lands where people might try to forge stand a good chance of having been sprayed. I seem to recall that simply cutting them down does not work and in fact may invigorate growth. I may be slightly off on that point but I do know that simply cutting them down as no impact on stopping them. Sheri Wetherell Good to know!! Thanks, Perry! Japanese knotweed Japanese knotweed crumble is soooo yummy if made correctly! it's one of my favourites and the correct ingredients needed to make it work are below: 500g young knotweed shoots, including leafy “spears”, lower sections peeled, sliced into 8cm pieces 50ml water 100g caster sugar 200g plain flour, sifted 100g cold butter, cubed 125g brown sugar It such a nice ingredient to work with, i think it needs to be made more aware to the public as eradicating this annoying weed just became easy!! Thanks for the post, will be researching into new meals soon soon :o) G This plant is extremely invasive and spreads rapidly. Only treatment is heavy glyphosate spraying in growing season, for 3 consecutive years. Stems can break through asphalt and even relatively thin concrete. Problem is so bad in teh UK that biological control methods are bing considered, and it is an offence to plant or cause it to be planted.

foodista

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Waffle Cut Potatoes By: Sheri Wetherell Published: June 2, 2009 Here's a quick technique of the day! If you have a mandolin (a very handy kitchen tool that I highly recommend), then you can create these beautifully cut potatoes. Also referred to as gaufrette, this cut is a lovely way to present foods in way other than simply slicing. It's also fun to do with carrots! Serve them raw with an herb yogurt dipping sauce. Thanks, Melissa, for your lovely photo. Comments: Desmone007 June 2, 2009 Great idea! deeba Oooh I love these. I did have a mandolin somewhere. Now to go & dig it out. Thanks for posting this! maris This is trouble...you just reminded me that I love waffle fries!

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Heirloom Tomato Love By: Melissa Peterman Published: June 3, 2009 I am a tomato lover. I’m not alone in the tomato lust department. I’ve stood behind several devotees at farmer’s markets or at checkout counters who have happily paid $6.00 for their oddly shaped, wrinkled and rainbow colored heirloom tomatoes. $6.00 for one tomato?! Are we crazy?  Why do we do it when there is a perfect pyramid of Roma or beefsteak tomatoes everyday without fail in the produced department for half the price?  We’re not trying to be Gucci, we do it for flavor. Tomato lovers consider it crazy to pay for mealy, tasteless tomatoes, simply because the store sells these disappointing replicas called “tomatoes” year-round.  I’m one of these people who wished that tomatoes tasted the way they do in the summer 365 days a year, but I have come to the realization that in order to experience the flavor of summer tomatoes all year round, I’ll need to get busy canning when tomatoes are at their peak. American’s have gotten used to pumpkins only being available in the fall, so why can’t we teach ourselves that when things are at their seasonal peak- they taste better! And guess what else? They are in seasonal abundance and therefore cheaper! For tomato lovers, summer is a long awaited treat and even more so if you happen to be a gardener and you are growing your own heirloom tomatoes. Seeing the first signs of fruit is that much sweeter and sooo worth the wait! And just reading the names of the heirloom tomato varieties from a seed catalogs is like reading through pages of children’s book characters, and you know there is a story behind each one! “Green Zebra,” “Bloody Butcher” and “Chocolate Stripes” to name a few!” One heirloom tomato seed website offers more than 600 heirloom varieties to choose from. I just recently moved into my very first house and it looked to have a little bit of a yard, no trees, but a perfect spot with lengthy, direct sunlight- perfect for tomatoes! Months before we bought the house, I noticed a left over tomato plant marker, “New Girl” just lying in the dirt bed; perhaps one of the neighbor’s tags flew over the side or it was dropped by a curious crow, as there was nothing growing there, it seemed out of place. No one had lived in the house for 2 years, but it was like my thoughts were illustrated in front of me, this is where I wanted to plant tomatoes. The day we showed up with our moving van something green and gorgeous was planted in the dirt bed. A brand new “New Girl” tomato starter plant was planted right in the plant marker spot, freshly watered and surrounded by its own little wire cage. The seller, the only living brother who was born in the 101 year old house, had left us a house warming present- a tomato plant. Something that was obviously important to him, something that must have grown well, in the same spot for more than 70 years. I’ll be adding another 10 heirloom varieties to join the “New Girl,” perhaps a move I’ll regret later, as I’ll be up to my ears in tomatoes by summer’s end, but as a devoted tomato lover, that is exactly where I’d like to be. Comments: ennasnosrap June 3, 2009 We, too, possibly overplanted with nine different heirloom varieties this year - growing like weeds in our unusually wet spring here in Denver. Plan to try canning spaghetti sauce... Denverites might want to note we bought the started plants from an heirloom-tomato-sprouting entrepreneur in the Highlands neighborhood called Ingrid's Garden Seedlings. You can reach her at springrid@yahoo.com (and she does an annual sale Mother's Day weekend when Colorado's officialy frost-free!) Lynne What a thoughtful man he was, to leave such a gift. And not only that, but to have planted and tended it until your moved in. Stories like this restore my faith in the concept of the world being a global village, and people reaching out to others - irrespective of whether they know them or not. I hope your tomatoes flourish and I look forward to hearing what you do with them. I was given some heirloom tomatoes from a patient I cared for. I don't remember the name now but they canary in the name and were cherry tomato sized and bright yellow - and delicious!

foodista

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A Change of Scenery By: Melissa Peterman Published: June 4, 2009 My hands smell like lovage, my boots are speckled with potting soil and I just finished planting sweet Italian peppers in the garden. Unfortunately, it’s not my garden, but a girl can dream. A couple days a week, I help out at The Herbfarmculinary garden for the Herbfarm restaurant, just outside of Woodinville, Washington, where I cake on the dirt and become one with the plants. If you haven’t heard about the infamous, nine-course, four hour long dinners—(complete with a pig visit!), then it should be put on your bucket list. The Herbfarm garden, just two miles from the restaurant is a culinarian dream come true. Bill Vingelen, is the head gardener at the Herbfarm and he is incredibly knowledgeable about Northwest herbs, fruits and vegetables and he knows exactly what the Herbfarm kitchen is looking for and how to grow it. As a passionate consumer of garden vegetables and someone who has equated the Sunday’s farmer’s market as their church, I decided I should get more educated about the physical farm to table experience. I looked up on the Tilth Producers of Washington State websiteto find a farm/garden that needed some help and came across the Herbfarm. Who knew there were so many small farms needing volunteers! I will be the first person to tell you that I am not a gardener- or at least I wasn’t one before I got started, but I was more than eager to learn. For me the best way to learn something new is to dive right in and just do it. If you are thinking about volunteering at a local farm, but feeling like a fish out of water, enthusiasm over experience should surely win out, although reading up on basic gardening techniques will greatly improve your learning and volunteering experience. So if you secretly crave dirt under your fingernails and sweat and dust in your hair, or perhaps you just need a good break for a couple hours a week from behind your computer monitor, think about rolling up your sleeves and helping out at a farm in your area. There are tons of great farm volunteering websites, but here’s a good place to start: World Wide Opportunities on Organic Farms, or WWOOF and Local Harvest. Comments: amy pennington June 4, 2009 Fantastic post - I am sick with envy for your garden experience. "My hands smell like lovage..." - beautifully written. (and yes, I over use the em dash) Melissa Peterman Thank you Amy! Perhaps it was I who envy's your incredible Go Go Garden career!

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Copper River Salmon With Bearnaise By: Sheri Wetherell Published: June 6, 2009 There are three things that us Pacific Northwesterners have in our DNA: coffee, micro-brewed beer and salmon. Just before the Copper River Salmon season starts we're like junkies in need of a fix. As soon as this beautiful salmon is available we race to our favorite fish monger, reach deep into our pockets, and shell out the big bucks for this delicious fish. Ahhhh.... This variety of salmon originates from the Copper River in Alaska, a nearly 300 mile long wildly rapid river that dumps into Prince William Sound. The long and chilly river make it an Iron Man Race for the fish that grow into robust creatures with high levels of body fat and natural oils. The result of their physical effort: one of the richest and tastiest fish in the world. Its beautiful red color and firm flesh make this a must-eat at least twice (if not three times) a week in our household. The freezer is also stocked full of it! Last night we gave the fillets a simple seasoning of salt and pepper, then grilled them for a brief time on both sides, keeping the centers nice and medium-rare. Barnaby whipped up a healthy version of a béarnaise sauce using olive oil instead of butter (gasp from the French!) and we placed it all on top of fresh linguine. With truffle oil drizzled over grilled asparagus and a butter lettuce salad on the side, we were in Copper River Salmon business. Click below for a classic béarnaise sauce, but don't be afraid to make it more heart healthy by substituting olive oil. More photos of Copper River Salmon found here: Comments: nhughes2111 June 7, 2009 That looks really good ayie Hi foodista! Thanks for dropping a comment to my blog. I'll also save your site so I can keep checking, I like your contents. Have a good day! Ayie Jeremy I absolutely love Salmon from the Copper River. There is nothing better and you are right about the anticipation during that time of year. I think your recipe with the bernaise sauce looks delish!

foodista

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Ancho Chili And Cheddar Stuffed Potatoes By: Sheri Wetherell Published: June 8, 2009 There's something so comforting about a quiet Sunday dinner. The aromas of a pot roast simmering in the slow cooker, something scrumptious grilling on the barbie, perhaps a pie baking in the oven - it all seems to say, "It's been a great weekend, I'm happy to be home." We added these Ancho Chili and Cheddar Stuffed Potatoes to last night's Sunday dinner. In college, I made stuffed (or twice baked) potatoes all the time, and like my lasagna, they were never the same way twice. These had a bit of a Southwestern twist with the added roasted mild Ancho chilies. A bit of cream and white cheddar made them dreamy. I'm not much of a recipe follower when it comes to stuffed potatoes, as I tend to just throw ingredients together and taste as I go, but I did my best to put it all together for you. Adjust the flavors to suit your own palate, more cheese is never a bad thing in my book! Click here for the full recipe: Comments: Bread and Jam June 11, 2009 These look delicious. I haven't made stuffed potatoes in awhile. Thank you for the inspiration! The Food Addicts Sheri, those potatoes look wonderful and full of flavor! I love anything with a kick of spiciness! Yum! (PS. I'm having a give-away on my blog, come check it out!)

foodista

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Great Graters By: Melissa Peterman Published: June 10, 2009 I have a variety of graters in my “er” drawer and whenever I cook, I find that I am always reaching for one tool over and over again; my Microplane grater. The one I use is a simple, long and slender grater with a sturdy handle. Call me resourceful, call my lazy, but I use a grater for so many things beyond cheese grating. If I need feathery light lemon, orange or lime zest without taking the white pith off, it works wonders. Fresh grated nutmeg or delicate ribbons of chocolate, I’m on it! The Microplane is also a good tool for finely minced garlic and ginger, but I prefer another tool for juicer grating, the Kyocera Ceramic Grater.  This nifty thing is a small disk the size of a sand dollar with sharp points like teeth on the top and a well at the bottom for catching juices. For finely grated ginger, without the stringy fibers but all the ginger juices, it’s a great tool. Let’s not forget the classic box cheese grater can be used far beyond cheese grating! Instead of chopping, try shredding. To me, there is something so satisfying about seeing the quick transformation of the shape and texture of a carrot turned into confetti or sturdy potatoes pulverized for potato cakes or even cucumbers shredded for a fresh twist on coleslaw. Like shredding paper or pushing Playdough through a machine, some kitchen tools can make cooking fun and so satisfying. Here is a recipe from Foodista that uses the magic of a fine grater as well as the magic of a ceramic grater. Comments: Daily Spud June 10, 2009 You have an "er" drawer? Love it! Kelly Brown Hi, very nice post. I have been wonder'n bout this issue,so thanks for posting

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The Skinny On Fat By: Sheri Wetherell Published: June 11, 2009 Photo by Loop_Oh Twice in the last week I've read that some scientists are rethinking the "saturated-fat-is-bad-for-you" story. Word on the nutrition street is that saturated fats (animal fats) can actually improve our health.  When you think about it, it makes sense - as animals we're made up of saturated fats! In fact, over half the cell membrane of every cell in our body is made up of saturated fat. It helps us utilize essential fatty acids, helps us absorb calcium in our bones, and gives us a boost in our immune system. Excuse me a moment while I take a long slug of whole milk... All kidding aside, we do need to be watchful of how much fat we are ingesting, so that does not mean we should wash a bacon cheeseburger down with a milk shake everyday for lunch. But for me, upgrading my yogurt from fat-free to 2% sure feels darn good! Here's an interesting article in the New York Times on the subject: Good News on Saturated Fat. Comments: maris June 14, 2009 So true! As a nation we are all so afraid of saturated fat yet the majority of the US population is overweight. Something doesn't add up!

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Irish Boxty By: Sheri Wetherell Published: June 12, 2009 Photo by: jasonb42882 I must say that I am fairly ignorant when it comes to the food fare of Ireland. And being part Irish, that shames me. Recently we went to lunch at a local Irish pub, and there on the menu was "Irish Boxty." It also included the following charming little ditty: Boxty on the griddle Boxty on the pan If you can't make boxty You'll never get a man! Boxty are thin potato pancakes, similar to a crepe, and are often filled. Mine were packed with shredded corned beef and cabbage, though I would have been completely smitten with just salt and pepper too (and maybe a slather of butter). I've since learned that these treats are traditionally served on the Celtic New Year, but I'll soon be firing up the griddle for some weekend boxty making! Click here for the full recipe: Comments: Desmone007 Mmmm those sound tasty. I think I would want mine filled with cheese and herbs! Yum.

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Time to Get Your Barbecue on! By: Melissa Peterman Published: June 14, 2009 It's as if a switch is flipped, the sun starts to set and coals start to light. Happy laughter and the toast of cold beers with friends and families as they gather on decks, patios and porches is about as good as it gets. Call it what it is, but I guarantee just about anyone will tell you they love the smell of lighter fluid wafting over from a neighbor's yard. It must mean it's barbecue season and that means great outdoor food! It doesn't matter if you are slow-cooking brisket for eight hours or simply grilling a couple burgers, who ever is at the grill is instantly moved up to top chef status. Sure anyone can light a fire and sear some meat, but there is a whole other group of people who make barbecue a science, an art and a way of life.  Entire cults are built around barbecue. Sauce followers from around the world drive hundreds of miles to compete rib to rib in barbecue competitions to see whose barbecue will prevail. BBQ CONTEST!! We'd like to recognize those of you who take your barbecuing to a whole other level.  Simply sign up on Foodista and add your best barbecue recipe(s) and photo(s) (http://www.foodista.com/recipe/new) by June 26. On July 1st the winner will be featured on The Foodista Barbecue Wall of Flame and receive a Foodista apron and a $50 gift card to Sur la Table! Good Luck! Image by NachX from Flickr Comments: RenoMike June 16, 2009 How do we submit our BBQ photo?

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Foodie Wedding Gifts By: Melissa Peterman Published: June 17, 2009 Photo by Whirling Phoenix Cooking as a newlywed couple can be pretty intimidating as well as frustrating if you don't have the right ingredients or tools to begin with. As wedding season is in full swing, you might have found yourself looking over couple's gift registries and wondering how to make something rather impersonal, a little more special. Two very creative friends of mine are  getting married this weekend and instead of choosing a lovely gift off their registry, I've decided to spice things up and give a basket of creative, lasting ingredients they may not necessarily splurge on themselves. I'm putting together a basket of flavored sea salts, high quality olive oil, gourmets sauces, specialty vinegars and a variety of spices to give them a head start on their pantry. There is nothing better than cooking with high quality ingredients and for couples who love to cook or for couples interested in learning more about cooking, adding some specialty ingredients by themselves or along with a registry item is a fun way to inspire creativity in the kitchen.  If you would rather give an experience, rather than a tangible gift, you can find a local cooking school or gourmet grocer in their area that offers gift certificates for cooking classes, wine making or cheese making classes. Whether giving lessons, tools or ingredients to fuel inspiration, it's fun knowing you are offering a little support to the future of  many, many meals together. Comments: Desmone007 June 17, 2009 I really enjoyed this post. Makes so much sense but yet I never thought of it. Thanks Melissa! Mollye I agree. It makes sense to give a couple a gift like this, but I just never thought of it. I've been searching for a wedding gift to get my friend, and so far it has been easier finding some <a href="http://bradleyyoungentertainment.com/" rel="nofollow"> Chicago Wedding Bands </a> to play at her reception than finding a gift! However, now I know what I am going to get them. The pantry idea is great, especially when the couple will probably be getting a kinds of kitchenware! Connie I like Stephanie's Salt Seasonings, it is all natural and all purpose with no anti-caking agents, fillers, sugar or MSG. It has a great taste unlike any other seasoned salt. Here is the website: http://www.stephanieseasonings.com Try it, you will like it.

foodista

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Seared Albacore With Edamame Miso Puree By: Sheri Wetherell Published: June 18, 2009 I stare at food all day. At least recipes and photos of food. Some days I get the "cooking bug" and want to rush home to whip up the various dishes that inspired me, others times I just get a bit overwhelmed by it all. When that happens it's either a quick stop at the market to pick up a roasted chicken or heading home and yanking something out of the freezer. Last night was an "I'm-too-tired-to-cook-and-we-don't-have-anything-in-the-fridge" kind of night. So Barnaby took charge. He opened the freezer, pulled out a bag of edamame (soy beans) and some sashimi-grade albacore tuna, and looked at me and said, "Oh, there's always something in the freezer." My contribution was putting rice and water into the rice cooker, pushing the "Cook" button and pouring us glasses of wine. That's about all the energy I could muster up. True to Barnaby's form, he produced yet another fantastic meal in no time flat. He boiled the edamame, then pureed them with a bit of white miso and mirin. He gave the tuna a quick sear on both sides, then sliced it thin and laid it on top of the rice. For added color and flavor he sprinkled it with a bit of furikake. Healthy, delicious and quick! All I had to do was drink my glass of wine and wait!

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Foodista and Onepot.org By: Melissa Peterman Published: June 19, 2009 This last Monday night, Foodista collaborated with Michael Hebb of Onepot.org and Foraged and Found Edibles in the Caffe Vita Loft for a "Friends of Foodista" dinner. What came together in the kitchen was beyond extraordinary. If you have followed Michael Hebb lately, you'll notice that the guy is involved in a variety of projects all over Seattle and making the rules up as he goes. As part of the evening's experiment, I showed up to the Vita loft around 11:30 am and set up my laptop at the edge of the kitchen counter right next to Chef Conor Donahue from San Francisco who was busy slicing butter clams, and began to document recipes directly into Foodista as each recipe was created in front of me. The dinner wasn't completely thrown together by the seat-of-their-pants over the weekend. Chef and co-founder of Foraged and Found Edibles, Christina Choi, and Chef Donahue met with Hebb and decided on a menu inspired by seasonal and foraged ingredients from the area. The menu would be about the ingredients. Every recipe on  Monday night's menu was either foraged wild or locally harvested. Even the butter clams for the Butter Clam Fritter Appetizer was foraged by Foodista co-founders Barnaby and Sheri over a long weekend near Hope Island. Chef Choi showed up at the loft carrying ingredients freshly picked only 24- 48 hours prior and set to work baking off Elderberry Shortbread to go with the local strawberries with elderberry syrup that we would later eat for dessert. As I was attempting to write precise recipes into the Foodista site, I received less than standard responses to measurements, techniques and even ingredients for most of the recipes. Not to anyone's fault, it's just that chefs don't often use measurements while they are cooking, chefs cook by feel, taste, touch and smell. So when I ask for the recipe on how to make their specific court bouillon, they're recipe suggestion was to "use what you have lying around," only half joking of course. For example, while Hebb was preparing the octopus, I asked, "Okay, so what is the next step?" " “Use a sharp knife and cut head from tentacles," he said “And then what do you with the head?" “Say... give it to your cat." "Michael, can you tell me what is in the spice rub for the elk shoulder and what the amounts were?" His response was, “Open your pantry, use a variety of spices that appeal to you. We used juniper berries, fennel seeds, chili flakes, cumin and coriander guajillo chili peppers." Over the course of the day and into the evening I watched the three experienced chefs create stunning dishes out of simple, but high quality ingredients and all inside a fairly basic kitchen set up. The dishes were beautiful, delicious and made with respect to the ingredients. I kept thinking as each gorgeous dish was passed around the table, I’ve seen these ingredients before, I can do this at home- with the right recipe that is. When you buy fresh and local, the ingredients speak for themselves and don’t require too much work on your part. Plus, you are supporting local farmers and foragers who didn’t fly your produce from half way around the world to get it to you. If you need a little inspiration for turning your farmer market seabeans or garlic scapes into a great meal, check out the recipes created by Onepot on Foodista. MENU Appetizers Butter clam fritters with wild sorrel aioli: Lemon balm leaves with raw porcini salad and chive flowers: Plates Local scallop crudo with sea beans and shiso: Octopus with fingerlings and wild onion blossoms: Elk shoulder with porcini, farro, and garlic scapes: Wood violet and miners lettuce salad: Sweet Local strawberries with elderflower syrup and cream: Farm direct Caffe Vita Sumatra Gayo River coffee Comments: Melissa Peterman Thanks Vegtastic- Yes, I am a big fan of sea beans! I like the name pickle weed, that's great. I also know those salty succulents as Marsh Samphire, Salicornia, Glasswort, Sea Pickle or Samphire.

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Big Night For Abruzzo By: Sheri Wetherell Published: June 22, 2009 Italy holds a special place in my heart. I spent six months there in college, and those six months I still consider the best in my life. Maybe because it was the first time I'd gone abroad alone and thus, quickly learning to fend for myself; maybe it was learning a new language, then surprising myself when I actually spoke it; maybe it was all that wine and delicious foods I discovered. I'm sure it was all those things and more. I know it was the friendships I formed (both American and Italian), friendships that I still maintain today (thank you, Facebook!). Italy became one of those places I consider home. Even though I've not been there in twenty years I still think of #10 Via Patricio as home. So when I heard about the April 6 earthquake in Abruzzo, I shuddered. Fortunately none of my friends were affected by the devastation, but many cannot say the same. Hundreds of lives were lost, thousands were hospitalized, and tens of thousands more have been displaced. Here in the Northwest (Seattle and Portland) restaurants are rallying together in an effort to support the victims of the quake in Abruzzo. On June 24, restaurants participating in the "Big Night for Abruzzo" will donate a portion of their sales to the victims of the L'Aquila earthquake. Participating Seattle Area Restaurants Include: Barolo, Bella Italia, Bella Napoli, Branzino, Cafe Lago, Caffe Fiore, Caffe Umbria, Caffe Vita, Calabria Ristorante, Cantinetta, Ciao Vito, Europa Bistro, Firenze, Gaspare, Hunt Club @ The Sorrento Hotel, Il Bistro, Il Terrazzo "Carmine", La Rustica, La Spiga, La Vita é Bella, Mamma Melina, Marcello, Mio Posto, Mondello, Paradiso, Piccolino, Pizzeria Guido, Pizzutos, Procopio, Pulcinella, Restaurant Zoe, Ristorante Luciano, Salumi, Salvatore, Sorrentino, Tavoláta, The Mark, The Pink Door, Trinacria, Troiani, Tulio, Tutta, Bella, Via Tribunali, Vince's Participating Portland, Oregon Area Restaurants: Ciao Vito, Nostrana, Salute Major Sponsors Include: Caffe Vita, Dinerware, Ferrari of Seattle, Gravity Payment, Peroni, Rosella Produce, Stoneway Concrete, Vi Wines, Vio Vi Juice of Blood Orange Date: Wednesday, June 24th, 2009 Location: Please See List Above Time: Varies Depending on Location More Info Please Email: yuasa@caffevita.com For more information about the L'Aquila earthquake click here.

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FOOD, Inc. By: Warren Etheredge Published: June 23, 2009 We're happy to introduce Warren Etheredge of The Warren Report as a Contributing Editor on the Foodista Blog. Be sure and check out the video clips below. Which would you rather eat? a) a genetically-modified, patent-protected soybean increasingly devoid of nutrients that may put all family farmers out of business? b) a hamburger comprised of dozens of the ground-down slaughtered carcasses of cattle — raised more cruelly than Augusten Burroughs, Christina Crawford and Antwone Fisher — and padded with an ammonia-cleansed filler of fat, gristle and trimmings? c) your words? FOOD, INC. poses this question indirectly, but it is the crux of the movie. If we truly are what we eat, shouldn't we review our options a little more judiciously? And, shouldn't we discuss our choices publicly before our Freedom of Speech is bought out by the very business interests that intend to limit them? Robert Kenner 's well-packaged documentary serves up the issues in a manner suited for mass consumption. The film covers all the inherent problems with our increasingly industrialized food chain from the main ingredient of chicken soup to Big Food's litigious oppression of growers and consumers that's just nuts. We learn that poultry-breeders are today's indentured servants, seed-cleaners are tomorrow's witches and grocery-shoppers are an endangered species because food-like substances being marketed and sold to us are killing us slowly. (Think you're healthier than your grandparents? Guess again. They didn't stop thrice daily at the Yum-Yum Snack Shack for a Mega-Meal and Jug-o-Pop. Grandma and Grandpa also got out in the sun — to work! — once in a while.) Authors Eric Shlosser and Michael Pollan have stated their convincing cases before — in Fast Food Nation and In Defense of Food, respectively. Here, they offer up their worries and warnings in bite-sized chunks that serve as a narrative backbone, along with pinches and dashes of like-minded mavericks such as Joel (Salad Bar Beef) Salatin of Polyface Farm and Gary (Stirring It Up) Hirshberg of Stonyfield Farm (The latter is a entrepreneurial champion of the commodification of the organic movement; the former, an authoritative advocate for the (re-)simplification of the food cycle. Bet he read Snip, Snap, Snurr and The Buttered Bread.) Naturally, the big cheeses of Big Food refuse to go on camera, on record. Consequently, it is the repressed testimony of Republican mom Barbara Kowalcyk that lifts and separates FOOD, INC. from the cornucopia of related documentaries. Having lost her 2-year-old son to an E. Coli outbreak in 2001, Ms. Kowalcyk now fights for food safety legislation despite the efforts of lobbyists and lawyers to shut her up. Sadly, these money-launderers and three-bit shysters have succeeded to a great extent. Congress has done little to protect the public. And, when pressed to explain how her own eating habits have changed since her son's death, Ms. Kowalcyk zips her lips for fear of prosecution. (You've got to see it to bereave it.) Apparently, it's okay for the food industry to kill kids with tainted burgers, yet it is not okay for to her to have it her way and speak her piece.  Even Elise Pearlstein, the producer of FOOD, INC., shied away from talking about her diet, during our conversation, for fear of retaliation. Only Oprah is bold and wealthy enough to speak up and shill out for a dream team of defense attorneys. But what good is the First Amendment if Free Speech is only available for purchase? What good is the FDA if its policing-powers are as morally-corrupted by conflicts of interest as Eliot Spitzer at a Hookers-For-Justice conference? What good is the federally-approved food pyramid if its corn-and-grain keystones serve only as building blocks for a fatter, not fitter, America? FOOD, INC. frames the dilemma, offers multiple choices. THINK before you bite. Read Pollan, Schlosser and Salatin. Read Nina Planck's Real Food: What to Eat and Why, the best blend of the sense and science of nutrition. Better yet, visit a farm, not just your farmers' market. If you've got kids, take 'em. If you've got fists, shake 'em at Tyson, Perdue, Monsanto and so many more. Remind yourself where your meals come from before saying grace. Not everything that lands on our plates is worth being thankful for, but by changing your shopping habits, you can ensure you are blessed. Think global, eat local. (For more information on food issues, purchase a copy of The Warren Report: EAT ME, a half-hour investigation of organic food and farming with special guests Nina Planck, Colin McCrate and John Peterson of THE REAL DIRT ON FARMER JOHN The dvd — which contains bonus materials including a 40-minute panel discussion with Peterson, McCrate and Maria Hines, chef/owner of Tilth — sells for only $10, plus $5 p&h. Order on-line or write to warren@thewarrenreport.com) FOOD, Inc. Interview Eat Me Trailer

foodista

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Mediterranean Pasta Salad By: Sheri Wetherell Published: June 24, 2009 My Aunt Dolores always makes this wonderful pasta salad for her barbecues and I'm adding it to my repertoire this summer as well. It doesn't really have a name, so I'll call it Mediterranean Pasta Salad, as it contains a lot of the yummy goodness from that region: Kalamata olives, Roma tomatoes, fresh basil, Balsamic vinegar... It's slightly different each time, depending on what ingredients you happen to have around. The shape of the pasta can change too, though it's best to use a variety that can "hold" the dressing otherwise it will dry out too quickly. In this case, I happened to have some nice broccoli flourets on hand, some lovely ripe tomatoes, fresh tarragon, and a beautiful red onion. For the dressing, mix in a bit of aioli (mayonnaise can be used) to coat but not drench the noodles. This will give it a nice creaminess. Then add Balsamic vinegar, some sea salt and fresh ground black pepper, and mix well. Adjust to your personal tastes: if you want it creamier, add more aioli; richer, add more Balsamic. Toss in a bit of extra virgin olive oil before serving for added flavor.

foodista

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Italian Grandmothers Take Over a Restaurant on Staten Island By: Melissa Peterman Published: June 25, 2009 As a restaurateur, the ambiance and experience your guest will have in your restaurant is just as important as the food they will eat. Often months of research and development take place before a restaurant opens while the owners, chefs and management search for the right look, feel and taste to define what their new venture will be. Instead of trying to replicate that slow-cooked tomato sauce that tastes authentically like an Italian grandmother's secret recipe, one restaurant owner decided to go straight to the source. According to the New York Daily News, Joe Scaravella of Enoteca Maria Italian restaurant on Staten Island has hired eight Italian-born grandmothers to  cook truly authentic Italian cusine every night. Each of the women rotate cooking for the 35-seat restaurant and since each of the women come from different parts of Italy, regional dishes can vary from night to night. One woman was quoted saying that she's happy to cook what she wants and how she wants, her husband is spoiled and doesn't apprciate what she does, at Enoteca Maria, people clap in appreciation at the end of the night. If you can't get to Staten Island any time soon, you can attempt to create your own Italian style dishes- here are some standouts from Foodista for inspiration. Comments: Maggie October 20, 2010 How true. Take a look at this one and then fill it with a staff of grannys.

foodista

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Corn Bread Three Ways By: Sheri Wetherell Published: June 26, 2009 Aside from cupcakes, madeleines are about the cutest darn things ever. Mini Bundt cakes are right up there too. This past weekend, my friend Tracy brought to our barbecue not one, not two, but three lip-smacking varieties of corn bread - all charmingly shaped as diminutive madeleines and Bundts. The beautiful fresh lavender that she plucked from her yard that morning was a lovely treat as well! Try one (or all!) of these delicious corn bread recipes for your next barbecue. Baked in a non-traditional way like these will certainly bring ooos and aaaas from your guests. Click below for the basic corn bread recipe. Optional ingredients for variations are given in the "Cornbread Madeleines" section: Comments: kirbie July 1, 2009 What a cute idea! I love using mini bundt pans, but I never thought about it for corn bread. And Madeleine shaped ones look pretty too, and would give me some other use for my pan. Samantha Gianulis This is absolutely brilliant. I can't wait to try it!! I may nit always bake Madeline but I have cornbread down pat =) How pretty it will be...

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Grilled Vegetable and Shrimp Skewers By: Sheri Wetherell Published: June 29, 2009 I am finally beginning to see the light at the end of the tunnel when it comes to our yard. Prior to us purchasing our home it had been empty for a year, so needless to say, the garden was and has been in complete disarray. Where does one begin!? I have an exceptionally limited knowledge of gardening and have found the whole task of landscaping daunting. No, let me rephrase that, I found it mind numbingly overwhelming. Fortunately for me and Barnaby, my mother and step-father are master gardeners. This last weekend they loaded their Euro Van with shrubs and plants, left their Sunset-magazine-perfect home and headed north to Seattle to help us . We arrived home from work on Friday greeted by the two of them wielding all sorts of garden tools and implements. I knew what I was in for and I knew I had to keep up - Mom and Greg are serious forces to be reckoned with in the garden. Saturday morning I  donned the grubby jeans and the protective eye wear, and trimmed hedges like a burly man. Barnaby, on the other hand, steered clear of the gardening whirlwind and whipped up meal after meal for us. That evening, fresh and clean from our showers, we sat in our beautiful backyard and sipped chilled Rosé while Barnaby barbecued. Along with his famous Caesar Salad he grilled up yogurt-marinated vegetable and shrimp skewers and served them with a Moroccan-style cumin yogurt sauce. That - and a handful of Tylenol for the sore muscles - fixed me right up for another days worth of gardening! Comments: Toni Oh that looks yum. And can I just say that those skewers are soooo cute! jesica Nice post. I like your post.

foodista

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Vodka Soda with Lavender Simple Syrup By: Melissa Peterman Published: June 29, 2009 Since summer is officially here, lets have a toast! Another way to celebrate summer herbs besides eating them in your salad is to infuse them into drinks.  I like to make a recipe that is grilled peaches brushed with lavender simple syrup and stuffed with gorgonzola dolce and since we just happen to have extra lavender simple syrup I made some vodka soda drinks adding the leftover lavender simple syrup for added sweetness and flavor and they were delicious! I just had to share it with you all. Vodka Soda with Lavender Simple Syrup 1/2 c. water 1/2 c. sugar 1 tsp. dried lavender blossoms ice 4 oz. vodka 12. oz soda water Combine water and sugar in a small saucepan over high heat and bring to a boil. Add dried lavender, reduce heat to low and simmer for 1 minute. Remove from heat and cool. Into each pint glass, add ice, 2 tablespoons lavender simple syrup, 2 oz. vodka and fill with soda water. Stir. Depending on your sweet scale, you may want more lavender simple syrup. Cheers! Photo by Lakobos Comments: Angie's Recipes June 30, 2009 I like to use lavender to bake cookies, cake,,,haven't tried mixing them as a drink. Thanks for sharing this recipe! Angie's Recipes Would love to make it as a long drink and sit at the pool.... Purplehousedirt I love this idea - I had been using a similar herbed syrup (lovage) in soda water, but putting it on grilled fruit is a super use too. I think I'll try it soon! Elizabeth We love Lavender at our house and use it frequently in our catering business. Try adding a little lemonade w/ a honey lavender infusion to vodka the vodka and soda. It is truly delightful! Sophie Wow,...I think this is an amazing &amp; lovely drink! yum Yum yum ,...I love lavender to use in my cooking &amp; baking! Sophie MMMMMM,....what a lovely drink this would be! i will surely try it tomorrow! thanks! Candy Evavold I made Melissa's grilled peaches with lavender syrup and goganzola dolce last night and it is heaven! The gorganzola dolce is stinky stinky stinky but it is great with the grilled peaches! It just so happens that I have some lavender syrup left over so I better try her vodka soda drink too! Maybe I'll put some frozen peaches, the lavender syrup and vodka and blend it before I add the soda or just add a few peach slices to her recipe. Decisions, decisions! Sophie What a lovely &amp; refreshing summer drink! I love lavender in my cooking, baking &amp; drinks!

foodista

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Grilled Halibut With Papaya Salsa By: Sheri Wetherell Published: June 30, 2009 Little is better than a spectacularly fresh piece of fish that's been grilled to perfection, like this halibut. Perhaps I'm just easy to please. All it needs is a bit of salt and pepper and the gentle licks from the barbecue's flames. But when topped with a fruit salsa, such as Papaya Salsa, all the neighbors from blocks away can hear my whoo-hoos. It's that damn good. We based our recipe on our Mango Salsa and substituted with Papaya, either are delicious. Here's a simple recipe: Halibut Comments: outdoorgriller July 2, 2009 That fish looks good I try and eat healthy too. If you would like to see the collection of tips and recipes I have for grilling you can visit www.cookingandgrillinoutdoors.com maris Love halibut! Not a papaya fan but I have been trying to make more seafood so I'm thinking of trying this recipe with mango salsa. Yum! Happy 4th of July!

foodista

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Foodista Barbecue Hall of Flame By: Sheri Wetherell Published: July 1, 2009 Our winner for the Foodista Barbecue Hall of Flame is Dianasaur Dishes and her recipe for Grilled Shrimp in Garlic, Ginger, Lemongrass and Sweet Chili Sauce. Congratulations, Diana! We chose this dish for its simplicity and delicious combination of flavors. As Diane put it, " This recipe came together when we really wanted to grill but the only meat we had was shrimp. It's really easy to make and so full of flavor. It's also part of my Apartment Grilling Series." Here are our two Runners-Up followed by some Foodista favorites: The Double Grilled Cheese BurgerAvocado Chipotle Cheeseburger Oyster Stuffed HamburgersKobe Beef Sliders With Taragon Aioli and Caramelized Onions Ground Pork BurgersFeta Stuffed Burgers Lamb and Bacon BurgersGreat Grains Burger Veggie BurgersZucchini Burgers Grilled PeachesGrilled Vegetables and Tomato Bread Grilled Stuffed JalapenosBeer Can Chicken Barbecue ChickenOil and Vinegar Grilled Chicken Garlic and Ginger Marinated ChickenMarinated Grilled Shrimp Grilled Sea bassBarbecued Lamb on Skewers Barbecued OystersGrilled Sardines Portuguese Style

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Fourth of July Recipes to Inspire Your Weekend Picnics By: Melissa Peterman Published: July 1, 2009 Need a little inspiration beyond the berry flag cake that is on the cover of every food magazine in July?  Since we are a culmination of hundreds of different nationalities in this country, the sky is the limit to what is considered traditional American fare.  The farmer's markets are packed with fresh fruit and vegetables right now so I'm all about celebrating seasonal ingredients for my Fourth of July picnic this year. In Season Now Strawberries, cherries, raspberries Fresh lettuce, green beans, seabeans, beets, zucchini blossoms Basil, cilantro, other fresh and fragrant herbs I'm still debating my barbecue decisions however. Should I go for the beer can chicken or classic slow cooked ribs or should I splurge on  a fillet of salmon rubbed down with herb butter? Knowing me, I'll try to attempt all three this weekend if given the opportunity.  Here are three recipe ideas from Foodista contributors to get your creative juices flowing.  So, if you are just needing a picnic side dish or drink to bring to the picnic, it's a great time of year to make a fresh salsa and toast your weekend with a refreshing summer mint mojito or a chilly sangria with farmer market cherries. Comments: Julieta Cadenas The foodista widget has been posted on the blog as well as on the 4th July BBQ, Clam dip and right side. Many thanks for your interest! http://lindaraxa.blogspot.com Umsonst Film Do... Great idea, thanks for this tip! fingertip pulse... You might be vibrant out of the school and you will be happy to you should search for emerging graduate student things that may serve you tremendous potentials in the future, in which situation reason to look at a amount bits of advice if you want to solid ground that particular wish job. Let's be realistic , it's a good solid low cost pit of debt out in the open, free of exactly who especially end this may get you differentiate themselves from nevertheless they batch to do with collage graduates, your odds of bagging associated with post will definitely be nil.

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Chilled Avocado And Cucumber Soup By: Sheri Wetherell Published: July 2, 2009 Last summer I was on a gazpacho kick, whipping up a batch about every week, another summer it was a refreshing chilled melon soup with a hints of jalapeno. This summer my new favorite is sure to be this delicious chilled avocado cucumber soup that Barnaby made the other night. It's creamy, yet light, with a slight lemony tang and bit of a chipotle kick. And so easy all you need is a knife, a blender, and a table set and ready in your backyard. Here's the recipe: Comments: Toni July 3, 2009 I've never tried avocado with cucumber before. This looks absolutely refreshing! iloilo onfoot Hola Foodista:) You're very welcomed.. I'll add you up on my link to return the favor.. thank you very much... you're blog is surely filled nice "apetizing" posts... Well.. hoping to see you here in Iloilo.. Hasta Luego! Iloilo On Foot la petite chef YUM! I like the sound of this!! Thanks for the recipe! Great site! :)

foodista

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Grilled Bison With Cilantro Mint Pesto By: Sheri Wetherell Published: July 4, 2009 It's grilling day! Chicken, burgers, steaks, ribs...whatever you're throwing down on the flames today here's the perfect condiment: cilantro mint pesto. This recipe, I am super proud to say, came from Melissa and her co-author's (Marcus Pape) newest book - their fourth! - Eat & Drink In The Northwest. The series is a beautiful food and wine (specifically Pacific Northwestern wines) pairing cookbook that will inspire you with seasonal ingredients. Of course I have to tout it! Even if Melissa wasn't part of the Foodista team (and my friend) I'd still be shouting praises from the roof tops for her books. Each one is filled with beautiful mouthwatering recipes with local ingredients that are artfully paired with a local wine. The other day Melissa brought to the office some grilled lamb and a jar of her cilantro mint pesto. (Did I mention that I love my job?) If it wasn't for the spoon she placed in the jar I would have shamelessly dipped in and scooped out a big, green, tasty finger full. Last night we grilled up some beautiful bison steaks, which we coated with a bit of the pesto before grilling, and topped them off with more. Perhaps this should be called Green Goddess - it sure is divine! Grilling lamb? Marcus recommends pairing it with a Syrah, Cabernet Franc, Red Blend or a Zinfandel. Try it on any grilled meat or fish, smear it on your burger, make some crostini topped with ripe tomato, or even mixed with pasta. It's the perfect condiment. Here's the recipe, thanks to Mel. Comments: dining table January 25, 2011 I like the color of the meat. It really looks like it was cooked to perfection.

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Road Trip Food By: Melissa Peterman Published: July 4, 2009 Yesterday I sat in traffic along with everyone else to get out of town for the Fourth of July holiday, but I didn’t have any intention of camping, fishing or hiking, I was on a mission to pick up a gas range. I just recently bought a 101-year old house with a 1950s electric stove as the only remaining appliance.  And since my friend’s dad just happened to have an extra gas range left over after installing his new kitchen,  I was more than happy to take it off his hands. The only thing is, he just happens to be outside of Coeur d’ Alene, Idaho and I would have to come pick it up. Which only means one thing- it’s time to pack the cooler. The best part about road trips is the food of course. I’ve packed some Rainier cherries, pickled wax peppers, grapefruit juice and some cold barbecue chicken. I've also left plenty of room to stop and get a chocolate shake from some out of the way drive-in. I’m not a fan of fast food restaurants so I try and plan ahead. Homemade sandwiches, easy salads, carrot sticks, pickles or fried chicken are all easy enough to pack up and in the end your eating healthier and tastier food. Here are a couple delicious picnic recipes that are inspirational for your next road trip. Comments: Kiwi July 4, 2009 I would never think to make fried chicken ahead of time for a road trip, but it makes sense. It's always much better when you make it yourself (and healthier).

foodista

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Canning is cool By: Melissa Peterman Published: July 6, 2009 When my mom used to make homemade strawberry jam and give it to people- you’d swear they had just been given a jar of diamonds; “Oh this is wonderful!” “Thank you so much! I can’t wait!” When I was younger, I never really got it, it’s just jam. It wasn’t some fun toy or a trip to the park; these people were being given homemade jam, Yawn. Now that I am older the thought of someone giving me homemade jam, banana bread, pickles or slow-cooked peach sauce is a true gift. Not only do these delicious edible gifts taste better when they are homemade, someone spent time making me something from scratch and time in my eyes may just be the most valuable gift anyone can give. Now, maybe it’s just me, but canning is cool again. Maybe it never was un-cool, maybe I’m just realizing how fun, rewarding and delicious creating sweet raspberry jam or vinegary pickles can be. And I’m definitely not alone. Perhaps it’s the recession, perhaps it’s this jump in homemaking interests that my generation is hankering for. Whereas the microwave generation prior, often wanted more time for careers and less time in the kitchen. Making slow sauces, cupcakes from scratch, learning to garden and making pickles all by myself?! That’s waayy cool. Photo by Ocadotony Comments: Michele July 6, 2009 When I was a kid I would ONLY eat my grandmother's grape jelly. She grew the grapes in our backyard in Brooklyn, NY and every summer made and canned the jelly. She's gone now so I would love to try making it. I don't have a recipe though. If you hav any idea how to make grape jelly, please let me know! Thanks!

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Placing Bets On FOOD FIGHT By: Warren Etheredge Published: July 7, 2009 Editor's Note: The following commentary is by Warren Etheredge of The Warren Report. If you see only one food documentary this year… that’s plenty. Really, that’s all you need, provided you remain hungry to learn more. No movie will tell you everything you need to know, but most should inspire you to investigate further. (Devour all the books you like and never gain a pound!) Participant Media’s FOOD, INC. takes an encyclopedic approach, cataloguing all the ills of Big Ag. THE REAL DIRT ON FARMER JOHN makes it personal, tracking the career path of America’s most unorthodox, organic champion. Chris Taylor’s FOOD FIGHT is less combative than its title suggests, quickly itemizing the decline of our country’s dietary standards in order to focus on the “revolution” born in Berkeley and now responsible for the abundance of farmers markets in major metropolises and heirloom tomatoes on foodies’ lips. FOOD FIGHT features omnipresent omnivore Michael Pollan, celebrity pizza-maker Wolfgang Puck and activist/restaurateur Alice Waters among a bushel of other toque-inged heads dishing about the military industrial complex, carbohydrates and California cuisine. They all agree: post-war efforts to mass produce meals and reduce dependence on household help increased efficiency while eliminating almost every element of taste, developing a nation of ignorant shoppers with bland palates and bulging waistlines. They all agree: locally-grown foods top corn-bloated food-like substances. And, unless, you are a self-loathing, slow-witted, fast-food-raised diabetic you simply won’t argue the benefits of reversing 4o years of Earl Butz’s failed farm policy that favors profit over flavor, aimless fecundity over sensible food security. On screen, FOOD FIGHT knocks out its target, Big Ag, a tomato can if ever there was one. Sadly, in real-life the match drags on. Big Ag’s a bruising student of the sweet science, using government subsidies, savvy marketing and rigged economics to lure consumers into a tragically unhealthy rope-a-dope gambit. They grow crap cheap, sell crap cheaper, wearing us down round by round, getting into our heads with their most literal taunt: Eat s**t and die. So, what are you going to do? Take the one-way ticket to Palookaville? Or, change your habits, change your diet and rejoin the FOOD FIGHT?

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Barbecue and Wine Pairing Tips By: Melissa Peterman Published: July 8, 2009 With all the wonderful sweet, smokey, rich barbecue sauces out there, it would be a shame to not pair your slow cooked ribs or juicy blue cheese burger with something as equally delicious. There is something magical that happens when you pair the right wine with the right food. It happens when the best of both worlds collide and unique flavors are brought out of both your dish and the wine. When deciding which wine pairs best with your barbecue, here are a couple tips! 5 Tips for Pairing Wine with Your Barbecue *Avoid high alcohol content wines when pairing with spicy sauces. The higher level of alcohol in the wine will increase the spiciness of your dish. *High acid white wines like Sauvignon Blanc or Pinot Gris help cut through high-fat meat and pair well with tart and tangy sauces. * Cabernet Franc and Syrah make excellent choices for pairing deep tomato and peppery sauces and pair perfectly with grilled steak. *Experiment with several varietals depending on what you are grilling. There are many great quality rose wines that make the perfect pairing with barbecue salmon, shrimp or chicken. *Save your delicate pinot noirs and your mild or complex wines for another pairing. Barbecue flavors are bold, bright and smokey, asking for bright or bold wines. If planning a party, remember variety. What may be the perfect paring to you may not work for others. So if you are asked to bring wine to the barbecue, bring a full-bodied red and a crisp white and likely you'll have a match. Cheers! Photo by Onzth Comments: Special K July 8, 2009 Okay....you have to try 14 hands! Awesome wine...and a Malbec would be good too. (No pinot or merlots, right?) Oh, finish them off with some of my break up brownies! Yum and check out my giveaway if you get a chance http://thespecialktreatment.wordpress.com/

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Thai Tacos By: Melissa Peterman Published: July 10, 2009 A lot of families make tacos for mid week dinners because they’re easy, delicious and everyone can modify them to their own preference. Mark and I love larb dishes at Thai restaurants and have modified our taco night dish so that instead of pork inside a crisp corn taco shell, I create a larb style dish by sauteing ground pork with garlic, basil, Thai chilies and fish sauce. Then I put out small dishes of cilantro, raw sweet onions, chopped tomatoes, limes and iceberg lettuce leaves. Next, we fill the lettuce leaves with the pork and add a small amount of each item to the lettuce and wrap it up. Several adaptations could be made to the Thai tacos, like using ground turkey or chicken, or sauteing the meat with lemongrass or ginger or even use grilled steak or pork tenderloin or even grilled halibut would be a delicious option.

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Grass Fed Beef And Blue Cheese Burgers By: Sheri Wetherell Published: July 11, 2009 After reading Michael Pollan's In Defense of Food, Barnaby vowed to only buy grass fed beef. Some of you may ask why not give up beef all together? Well, you can blame me. I love meat and have given up being ashamed to admit it. We don't eat a lot of beef, but darn it, I love it! So, politics of vegetarians versus carnivores aside, I'd like to share with my fellow meat-eaters our beautiful, super-duper-delicious-grass-fed-beef burgers. Grass fed beef reminds me of the uber-high quality meats we enjoyed in Argentina. Not only is it a better way of living for the animal, but the meat tastes so much more flavorful and clean. In fact, if you did a side-by-side comparison of grass fed to non-grass fed beef I'd bet money that you'd make a switch too (even if you didn't care about the animal's life). We seasoned these little burgers with just a little salt and pepper, grilled them to a nice medium wellness, and tossed on a bit of blue cheese at the end. Perfect with some grilled red onion. They taste so darn good! Comments: outdoorgriller July 11, 2009 Those burgers sound good. I enjoy grilling season every year and burgers are one of my favorite foods to cook. If you would like to see the collection of tips and recipes I have for grilling you can visit www.cookingandgrillinoutdoors.com Desmone007 They sure sound good! I'm a meat lover too...I can't go through the day without eating something that once had a bone in it! :) Carrie Oliver I love blue cheese and burgers! After conducting too many artisan beef tastings to count, I would have to agree that many people will switch to 100% grass fed beef in a blind taste test. It does depend on the relative talents of the producer, slaughterhouse, and butcher (plus things like breed and specific diet) but when done right, grass-fed beef has exactly what you say, some sort of clean, almost ocean fresh taste to it. Most 100% grass-fed (grass only) beef is dry-aged, too, which enhances flavor and tenderizes the beef. Also, while sometimes people do not choose the grass-fed as their first choice in a side-by-side tasting, I've seen a lot of people change their mind and choose grass-fed once they know the source and story. They'll say, well it wasn't my absolute first choice but I liked the beef from all of the farm so, all else being equal, I'm choosing this one. MyLastBite LOOKS INCREDIBLE. Stacey (Dill My... These look a-m-a-z-i-n-g! It makes me want a big juicy burger right now! Grass Fed Beef I appreciate you aren't afraid to admit you love meat, the only thing I would add to your article on your blue-cheese burgers, is that grass fed meat is actually good for you. Prior to World War II nobody fed cattle grains as a market practice, after the war and a glut of grain on the market they decided to feed it to cattle. Subsequently, beef got a bad rap as being unhealthy especially in light of the explosion in heart disease. This has nothing to do with beef, in and of itself, but rather the unnatural diet of ruminents eating grains, hormones and antibiotics added, as well. The nutrition profile of the two, grain fed vs grass fed, shows that they are really different meats entirely. Since its not loaded with fat, it also needs to be cooked slower at a lower temperature. Zoe Harrison I work with La Cense Beef, there are so many benefits to eating <a href="http://www.lacensebeef.com/why-grass-fed.aspx" rel="nofollow">grass fed beef</a> Anyone interested, should check out our products and information on our website.

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Pavlova With Lemon Curd and Berries By: Sheri Wetherell Published: July 13, 2009 I love meringue. I love the way it floats, then melts in your mouth like a cloud. I'm embarrassed to admit how much of it I can eat in one sitting. Years ago, while vacationing in Paris, I surprised even myself. Poor Barnaby got a stomach bug and was hotel-bound, so I went out in search of something to soothe the belly: yogurt and medicine for him; wine, cheese, and meringue for me. I took the loot back to our shoebox-sized room and hoped that, by some miracle, he would be cured and ready to enjoy the feast. Not a chance. Along with my stinky cheese, I was banned to the tiny fire escape to snack. While Barnaby hugged the toilet, I noshed shamelessly on my cheese and wine. Then came the meringue. I pulled out the near-dinner-plate-sized beauty and even Barnaby in his deathly state exclaimed, "Holy crap, that thing is huge!" Indeed. I took two hands to hold the fluffy white mound of glorious almond-studded meringue - the largest I'd ever seen. I had seen piles of them in the bakery window and am sure the baker didn't appreciate my drooling all over the outside of his window. I refrained myself and bought only one. Then ate the entire thing. Last week my friend, without knowing about my meringue madness, made a stunning pavlova for dessert (she went to culinary school in Paris back in the day). I squealed when I saw it. It was a masterpiece. She formed the meringue into a bowl, into which she spread a lemon curd, anchored it with dark chocolate, then topped it with fresh blue- and blackberries. Mon dieu!! "Oh no, I couldn't eat a piece that size!" I exclaimed as she placed an enormous slice on my plate. "Oh yes she can!" Barnaby countered. And I did. Comments: Melissa Peterman July 13, 2009 LOVE THIS POST! Desmone007 My mom went to culinary school and I used to look forward to the meringue treats she brought home after school. Delicious! Sophie What a luscious deesrt: decadent &amp; so lovely with the lemon curd filling: Not so good for our hips but it would be so worhty to eat it all!

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Crepes and Beignets for Bastille Day! By: Melissa Peterman Published: July 14, 2009 Bastille Day could also be known as the restaurant tribute day- a true foodie celebration! Restaurants in simpler forms have been around for ages, but restaurants as we know them now partially exist due to the French Revolution. When the monarchy was forced out, so were their chefs, or catering guilds, which led to several chefs setting up restaurants all over Paris. The word "restaurant" comes from the French word restaurer- or to restore, referring to a place where one goes to regain health. Therefore it only makes sense that Bastille Day in Paris brings people out into the streets to visit boulangeries, cafes, bistros and street vendors to celebrate French Revolution. If you are not storming the streets in your town searching for French restaurants, crepe stands or beignet street vendors, you can celebrate the food of France at home with a couple French-inspired recipes from Foodista. Bon Appetit! or Comments: Desmone007 July 15, 2009 I just love the French - the language, food, wine, fashion, culture! Great post. buggy Hey just wanted to give you a quick heads up and let you know a few of the pictures aren't loading correctly. I'm not sure why but I think its a linking issue. I've tried it in two different internet browsers and both show the same results. Free Antivirus Great blog! Do you have any tips and hints for aspiring writers? I'm hoping to start my own website soon but I'm a little lost on everything. Would you propose starting with a free platform like Wordpress or go for a paid option? There are so many choices out there that I'm totally confused .. Any suggestions? Kudos! fish oil depression I'm not sure exactly why but this site is loading incredibly slow for me. Is anyone else having this problem or is it a problem on my end? I'll check back later on and see if the problem still exists. The various Abo... Cool blog! Is your theme custom made or did you download it from somewhere? A design like yours with a few simple tweeks would really make my blog stand out. Please let me know where you got your design. Thanks a lot nature s bounty... Hello just wanted to give you a quick heads up. The text in your article seem to be running off the screen in Opera. I'm not sure if this is a formatting issue or something to do with internet browser compatibility but I thought I'd post to let you know. The design look great though! Hope you get the problem resolved soon. Many thanks

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Harry Potter Food By: Melissa Peterman Published: July 15, 2009 Flickr Photo: kcaroli With the latest release of Harry Potter, you may find yourself entertaining a wide variety of muggles from young to old, so in the spirit of Harry Potter we thought we'd share some of our favorite Hogwarts-inspired recipes that our fellow witches have brewed up. Of course, if you don't have time to make a big production, you can add some Harry Potter themed signs like "Lizard Blood" for your cheese dip or "Cockroach Cakes" to your chocolate chip brownies.  Feel free to add your own Harry Potter inspired recipes to Foodista, we'd love to see your creations! Please note the Butterbeer is intended for witches over 21. Cheers! Comments: Desmone007 July 15, 2009 Love it! :) Alisa Cool! Cant wait to try that butter beer :)

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Grilled Bratwurst and Sweet Onions By: Sheri Wetherell Published: July 16, 2009 Here in Seattle we take advantage of every bit of sunshine we get, and fortunately in the summer we get a lot! It's as if Mother Nature feels bad for dumping on us throughout the long winter, so she blankets us with sunny goodness for a few months to help us "forget" what's inevitably around the corner. So when the sun is out, so is the barbecue. Nearly every night we grill something up - which makes for little or no cleaning in the kitchen! Last night I celebrated my first harvest of heirloom baby lettuces from my garden. There's nothing better than tender leaves tossed with a bit of good oil (we chose Walnut), an ever-so-light spritzing of lemon juice, and sea salt and fresh cracked pepper. We "garnished" our meal with these wonderful spicy bratwursts and onions we grilled. Ahhh, summer in Seattle. 'Tis a glorious thing indeed. Comments: Barnaby Dorfman April 26, 2011 Do you want a loan?

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Canning Cherries and Apricots By: Sheri Wetherell Published: July 17, 2009 Right now our farmer's market is a virtual cornucopia of fresh delights. The smell of just-off-the-vine tomatoes and huge bunches of basil sitting in the sun was beautifully overwhelming! Perfect fava beans  laying in heaps, squashes of all shapes and sizes, potato "marbles" no bigger than the tip of your pinky finger, and Rainier cherries as big as your head (okay, that's a slight exaggeration, but they were the largest I've ever seen). We were there on a mission: to stock up on cherries and apricots for our canning party the following day. But it was oh so hard to stay focused! Everything looked so divine! Did I mention those tomatoes!? We stuck to our rule: only two foods were going to be canned in one day and we had collectively chosen cherries and apricots. We bought a case of Bing cherries, about a half case of a mix of cherry varieties, and a case of apricots. Buying in bulk got us some big discounts too. We arrived at Tracy's house on Sunday rearing to begin. We pitted all the cherries (now there's a job!), sterilized all the jars, and started our first recipe: Cherries in Wine. This is such a simple recipe and the result is excellent with both sweet and savory dishes (think roasted duck breast with a nice cherry in wine sauce). Recipe: While the cherries were processing we moved on to the apricots. We cold packed them (canned them fresh rather than stewing first) and each of us "personalized" our simple syrup. We added lavender to some jars, star anise to others, vanilla bean, hibiscus, and even a version with white pepper corns, mustard seed and coriander. It may sound strange, but I guarantee it's a scrumptious combination. And come winter, what a wonderful variety of flavors we'll have! Next weekend: peaches and tomatoes. Comments: harcoutbreton July 20, 2009 At a first glance, I thought those lavenders where larvae wakekekekeke. Anyways, looks like a good stock for winter, good job. Signature: Looking for premium natural vanilla beans at a bargain? Drop by at www.myvanillashop.com for best value. Mary Hi- how many jars does this recipe make? I'd love to make the cherries in wine but want to make sure I have what I need. Thanks!

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Cantaloupe Cucumber Mint Cocktail By: Melissa Peterman Published: July 20, 2009 Instead of a cool berry daiquiri for a hot summer night, Mark and I tried a new combination of flavors; cool cucumber, cantaloupe  and fresh mint blended with ice,  lime and rum.  I think this little cocktail might be that much better with vodka or gin. Here's the recipe:   Pulse it in the blender until smooth. Then strain the juice into a martini glass and garnish with a cucumber and cantaloupe slice. Cheers to summer!

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Foodista Hits 3000 Followers on Twitter By: Sheri Wetherell Published: July 21, 2009 Foodista is now connected to over 3,000 people on Twitter who are passionate about food and cooking! Our three-thousandth follower was Lorna Yee from The Cookbook Chronicles (check out her blog, it's gorgeous!) For those of you not familiar with Twitter it’s a real-time short messaging service that works over various devices and networks. What does that mean? That means you can get notified of breaking news from the sources you are most interested in, from friends and family to world news. Or, from Foodista! We look forward to discovering, learning, and connecting with more of you out there! If you want to follow us on Twitter click here. Comments: Lorna July 21, 2009 Yay! Congrats! I love Foodista--was already following you pre-IFBC, but Twitter went crazy and dropped you by accident. I didn't know it until today, when I clicked over and realized I wasn't still following you. =) Alisa Wow, 3000 followers, that's awesome! Congrats!

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Pie Day By: Melissa Peterman Published: July 22, 2009 It's Pi Approximation day! What's that, you say? Think back to your math class...remember that old Greek guy Archimedes? He's the one whose famous approximation of Pi (?) was 22/7, not 3.14 (that Pi day is March 14). But since we're food lovers here at Foodista and not mathematicians (unless you count our brilliant engineers, Colin and Jesse) we thought we'd change it up a bit and make it PIE day! Sorry, Archimedes, but I think it's still a win-win for us all! Search Foodista for all kinds of pies, sweet and savory!

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Quick and Easy Banana Cake By: Melissa Peterman Published: July 22, 2009 Last night I wanted to bake something that was delicious, easy to make and appealing to everyone. Then I remembered the Banana Cake recipe that was a staple on our kitchen counter growing up. Once the yellow bananas lost their squeaky yellow peels to freckles, my mother would whip up a batch  either that night or midday and there would be banana cake for dessert- but more likely for breakfast. I found a banana cake recipe on Foodista that is pretty similar to my mother's own recipe. Lovely on it's own or with a chocolate cream cheese frosting, this banana cake is a hit!

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Cabbage and Fennel Coleslaw By: Sheri Wetherell Published: July 23, 2009 When I was a kid I hated black licorice and subsequently anything anise-flavored. Fortunately I was too young to drink Ouzo, but my mother thought it was a darn shame that I didn't like licorice. Like most people, as I aged my tastebuds changed and I developed a passion for the flavor of anise. Ouzo, Sambuca, fennel, and yes...black licorice (mmm, Good N' Plenty!) If you're a fennel fan (that alone is fun to say), you'll love this easy and delicious coleslaw. To me, plain old cabbage slaws are too often boring, drenched in mayo, or both. This version has the lovely sweet crispness of fennel and the creaminess of Greek yogurt. For best results, allow it to macerate a bit in the fridge before the final dressing. But if the natives are restless you can serve it immediately and still earn two thumbs up. Click below for the recipe:

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Lemon Lavender Martini By: Sheri Wetherell Published: July 24, 2009 It's Friday and you know what that means. It means we get to kick back, put our feet up, and pat ourselves on the back for doing such a fine job all week. What better way to celebrate your goodness (and take a well-deserved load off) than to sip a lovely cocktail in your sunny backyard. I've got the drink for you (the yard is up to you). It's a delicious Lemon Lavender Martini. What inspired me was the beautiful lavender bushes in our yard. I looked longingly at them one evening, knowing that soon I would have to cut them back, and commented on how they looked pretty enough to eat (or drink!) So we cut off a bunch of stems and made a lavender infused simple syrup. With our simple syrup we mixed in vodka, a splash of fresh lemon juice, and gave it a shake with ice. Adjust the syrup citrus ratio according to taste. Now there's some lemon lavender love for you. Comments: Sophie July 25, 2009 What a neat &amp; lovely idea!! yummie yum! Bill R. Sounds delicious. We recently tried a variety of herbs in our garden with some simple syrup and a few other bits. It worked well, but we didn't have the patience to infuse the herbs in the syrup. Oh, well. Maybe next time.

foodista

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Taking Advantage of Herb Blossoms By: Melissa Peterman Published: July 25, 2009 One of the most satisfying things about having an herb garden is reaching an arm outside the kitchen window and plucking off some fresh thyme from your thyme plant or walking no further than your back yard for a sprig of rosemary for a recipe. But what do you do with all the lovely herb blossoms? If you have a chive plant that is sprouting purple puffballs, don't throw them into your compost- eat them! Seriously try it! If you gently pull out a petal and give it a nibble, you'll taste a light, sweet onion flavor that is much milder than the chive plant itself. The same goes for thyme, rosemary and oregano blossoms- each have their own delicate flavor that imparts just a hint of the herb without overwhelming the dish. I like sprinkling rosemary blossoms on caprese salad, garnishing a soup, grilled vegetables or even homemade pizza. The other cool thing about herb gardens is unlike a big vegetable garden, they are not as much work and instead of gasping at the price of fresh herbs for sale at the grocery store, you can smile at clipping $4 worth of herbs right off your porch. Comments: Shannon, The He... July 25, 2009 That is so neat you can eat those purple puffballs! Thanks for the tip :) Danny Natural is always good, healthy and beauty. I too love garnishing a soup, grilled vegetables and vegetables/fruit salads.

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Quick and Easy Olive Tapenade By: Melissa Peterman Published: July 27, 2009 One of the easiest and most flavorful appetizers you can make is olive tapenade. The olive tapenade that is common on appetizer menus today does not often reflect the classic Provencal dish from which the name applies. Tapenade comes from the word tapeno, which is French for caper. Besides olives, classic tapenade contains anchovies, capers and lemon juice and it is served as a spread for toasted baguette slices.   In America, most people think of olive tapenade as a puree of strongly flavored kalamata olives, olive oil, garlic and herbs.  Regardless of its translation, tapenade is now a word that is attached to many dips that don't contain capers or even olives.  Whichever recipe you choose to make, olive tapenade is great for entertaining in hot weather  since it doesn't require cooking and since olives are jarred, olive tapenade is a great year-round dip to make. It's great for sandwiches, used as a pizza sauce or simply as a dip for a veggie tray. Here is a list of four tapenade recipes we like on Foodista. Comments: Michele July 28, 2009 I love tapenade especially when kalamata olives are mixed with green olives. Yum!

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Summer Potluck Ideas By: Melissa Peterman Published: July 28, 2009 Family picnics,  Friday night barbecues and last minute invitations to a friend's potluck doesn't always require that you bring a dish to share, but more often than not it's a good idea to bring a little something even if it means a bottle of wine, olives or some good cheese. But, if you like to cook and want to bring a little something to the party that doesn't take up too much time in the kitchen, here are a few simple ideas that are quick and easy to make and celebrate summer's freshest ingredients. Summer tomatoes, garlic, sweet and spicy garden basil and tangy balsamic vinaigrette over toasted baguette slices are heavenly and a snap to make! Fresh figs stuffed with sweetened ricotta and drizzled in honey is a a great appetizer to bring to a wine pairing party. And lastly, one of my favorites is peppadew peppers stuffed with herbed goat cheese. The sweet and vinegary peppers mixed with the tangy and creamy goat cheese is a marriage made in heaven. One quick stop to the grocery store and a maximum of 20 minutes pre-party and you've got yourself some great potluck or party appetizers.

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ahR Shucks By: Barnaby Dorfman Published: July 29, 2009 I'm from New York City, my mother and grandmother were born in Rockville, Maryland. They always told me to never eat oysters in a month without an R (May, June, July, and August). Originally one of the most prolific oyster producing regions in the world, East coast water temperatures vary dramatically from winter to summer. I now live in Seattle, where water temperatures are always cold and people eat oysters year round, but I still hear that bit of folkloric advice from time to time even here. When it comes to food and folklore, I've found that folklore is usually spot on, which got me wondering if there's more to this. My thinking was that it all had to do with modern refrigeration. Turns out the issue is more complex. Last night I volunteered to do a bit of oyster shucking at an event for the Northwest Women's Law Center. The oysters were provided by "Oyster Bill" Whitbeck, the market manager for Taylor Shellfish. Bill is one of the world's leading authorities on oysters and co-author of The Joy of Oysters. Since we were about to shuck and serve 17 dozen oysters in July, I asked Bill about the whole "R" thing and offered my theory about water temperature. Bill smiled big and said "Oh that old wive's tale! I get that question all the time." He then went on to explain that, while refrigeration and water temperature used to be a part of the reason people didn't eat oysters in the summer, the most important reason is because that's when oysters spawn. In fact, a law was passed in 1762 in Connecticut prohibiting consumption during those months as a way of combatting the already declining oyster population. Today, it's still important what type of oyster you choose to eat for each season. Last night we were shucking Pacific Oysters (crassostrea gigas) and Kumamoto (crassostrea skimea) Oysters. Originally from the warmer waters of Japan, these two varieties are at just the right point in their breeding cycle (just before spawning) during the summer months here in Washington. During spawning, oyters use up much of their stored glycogen (a natural sugar) and lose their firmness. Still perfectly safe, they are just not as tasty. So, if you have been depriving yourself...stop it! Go get some oysters and enjoy! Do be sure to keep them very cold on ice. Also try my Yuzu Shiso Granita as a topping, it was very popular among our guests. Oh and don't forget the wine pairing! Jameson Fink, local wine steward and blogger at Sparkling Vouvray, brought a great set of whites for us to try. My favorite was an Austrian Grüner Veltliner. Comments: Robyn Medlin August 1, 2009 Thanks for sharing Barnaby! Most people don't know the real reason for not eating in the months without an R and I think that's important to know. If you ever make it to Florida or any of the Gulf States, make sure to try some oysters from Appalachicola Bay. This bay provides 90% of Florida's oysters and chefs love to cook with them as they hold their flavor after cooking and are some of the meatiest and plump oysters you will ever try. Hope you have the opportunity to try sometime! Fellow Oyster Lover, Robyn Medlin Chris Hey Barn, Do you think that Mandys R in the months of the year rule applies in the Southern Hemisphere. Chris West OZ Barnaby Dorfman Chris, wow! It's been forever! Hmm...interesting question! What species of Oyster do you have? I'm going to play my didgeridoo by the sea in search of an answer!

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Crispy Baked Chickpeas By: Sheri Wetherell Published: July 29, 2009 I wish I could say that I came up with the brilliant idea to bake chickpeas, but alas, I cannot. The truth is I was getting ready for work one morning and overheard Mark Bittman talking about this healthy snack on the Today Show. I don't know why I never considered baking chickpeas! On my way home that evening I stopped by the store and purchased two cans. I mixed the chickpeas with some olive oil and zatar spice and baked until crispy. The perfect quick and easy snack food! My next batch? A Mexican chili and lime version. Here's how to whip up this healthy snack: Comments: Alisa July 29, 2009 Why didn't I think of that! I love healthy snacks :) I'll definitely try this one Seth I always end up with a can hiding in the behind the soba noddles and kidney beans. Now I can use it!! saltandserenity Ever since I watched the PBS series where Mario Batalli, Gwyneth Paltrow, Mark Bittman and that Spanish woman eat their way through Spain, I have had a new found love and respect for "Bitty" (Gwyneth's pet nickname for Mark Bittman). Leave it to Bitty to point us in the direction of something so simple and delicious. I am making these this weekend to serve for hors d'oeuvres with Prosecco! Cooking games Hello there, My business is delighted now coz bing just simply sent straight everyone to the present good www.foodista.com for just a search result. I must say i appreciate with you management. You made this distinct to us well and smoothly. There's no doubt that all people obtained a definite thought concerning this issue. I'd actually get pleasure from in the event you keep on this type of occupation from now on as well as allow us to supply a lot more chance to find out more. Many thanks.

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National Cheese Cake Day! By: Melissa Peterman Published: July 30, 2009 One my favorite guilty pleasures is a rich and decadent New York style cheese cake covered in fresh raspberries or tangy tart cherries all on top of a crumbly graham cracker crust. And since it just so happens to be national cheese cake day, I feel the need to over indulge! Historically speaking there have been several versions of the cheese cake for centuries, but the original "New York style" cheese cake that has become a staple on restaurant menus nationwide is said to have originated in 1929 at the Turf restaurant on 49th and Broadway, when  restaurant owner Arnold Reuben tried to replicate an amazing cheese cake he had one night while dining at a friend's home. Since then, several restaurants and bakeries all over New York have created their own spin on this historical dessert. Even though the classic version is pure and plain, a thousand and more variations have been created from banana cream pie, chocolate, Oreo and even key lime pie cheese cake. Thankfully for all of us cheese cake lovers, there are no rules against celebrating this creamy cake all year long and discovering new creations along the way. Want to celebrate at home? Here is a recipe for New York's famous cake: Above photo by Bloggyboulga. Comments: Kitchen Hand Mixers November 20, 2009 I was looking for cheesecake recipes and saerching thru google I came to this webpage. I had no idea cheesecake had a national day, LOL! Thanks for the info. Cheesecake rocks!

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A Week of Julia Child By: Sheri Wetherell Published: July 31, 2009 Julia Child's birthday is right around the corner, as is the much-anticipated (at least to us food lovers) new film Julie & Julia. To take part in celebrating Julia's life and her contributions to the culinary world, we thought it apropos to have a "Week of Julia" here on the Foodista blog. We'll highlight some of our favorite Julia dishes, as well as some we think are just simply great dishes to cook at home - even if you don't have a lot of time. Oh, Julia taught us so much (and continues to do so through her books)! She began by showing us how to master the art of French cooking at home, which became the title of her first book aptly named Mastering The Art of French Cooking. She taught us that the more we know about food, the less mysterious it is, and the easier cooking becomes. As we all became more health conscious and more interested in knowing where our food comes from she continued to teach us the principles of good cooking. If you knew nothing about cooking, she'd teach you the basics to get you on your way; if you were a seasoned cook, she always had new ideas and ways of approaching a recipe. She taught us how to build on our culinary experiences, how to plan an excellent meal in half an hour, how eat in moderation (yes, a chef told us that!), and how to not fear food (try those escargot!) So here's to Julia, and here's to a lovely week of wonderfully French recipes! Comments: Jen @ MaplenCor... July 31, 2009 Julia is such an inspiration of mine, I adore her! YAY for the week long tribute!! :) :) Desmone007 I love French food so I welcome "A Week With Julia Child", and I can't wait to see the movie! I wish foodies everywhere could get together and watch it...and of course have some nice treats to eat :) dkg She was a British spy. Trust her? Anonymous Ye i have to agree, big fan of french food as well and looking forward to the movie.... ;) Sheri Wetherell Julia was actually in the OSS - the Office of Strategic Services - the precursor to the CIA. All American, baby! Les Sorry I missed this last week. Try Concombres au Beurre with olive oil substituted for butter: you'll be agreeably surprised. J.C. never stopped evolving, learning, and sharing what she learned. What a generous spirit. God bless the educators!

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Easy Peasy By: Melissa Peterman Published: August 1, 2009 Today is the second day in our Week of Julia (Child, that is!). There is something special about fresh garden peas. Maybe it's their shape, their natural sweetness or their delicate appearance in a dish of melted butter. Peas are high on my list of favorite foods. If there is one thing I am guilty of, it's stealing peas right out my mother's garden or any garden that I just happen to wander in to. I can't help it. So when the season is right to cook with garden peas, I'm already looking for the butter. Julia Child's recipe for buttered peas is a simple, "let the peas shine" for themselves recipe. She actually had three recipes for peas, depending on the size and the season from when the peas were gathered or purchased. This recipe is for the ripe garden and farmer market peas, should there be any left from walking from the garden into the house, or the farmer's market to the car. Enjoy! Other fantastic pea recipes found here: Buttered Snow Peas by Group Recipes Warm Buttered Pea, Potato, Herb and Prosciutto Salad by We are Never Full Buttered Peas by CD Kitchen Comments: Jamie August 1, 2009 Those peas are gorgeous! I need to prepare these at some point in the near future! Alisa What a wonderful shot! I can almost reach out and pop that pea in my mouth :) Great recipe, we love warm buttered peas :)

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Shirred Eggs By: Sheri Wetherell Published: August 2, 2009 It’s Day 3 in our Week of Julia Child and I thought, what better recipe to bring you on a glorious Sunday morning than one for Shirred Eggs. I love nothing more than having a leisurely breakfast or brunch on the weekend, something I definitely do not have time for during the week. In fact, I’m lucky if I squeeze in a bowl of cereal before I’m off to work (I know, bad habit). Shirred eggs – or Oeufs sur le Plat or Oeufs Miroir if you want to dazzle your honey with your fancy French – is where an egg is broken into a small buttered dish, cooked partially on the stove, then quickly finished under the broiler. Like a poached egg, the result is a liquid yolk and whites that are softly set, yet tender. I love adding fresh herbs and cream for a beautiful, rich and tasty dish. Serve with a good toasted bread – buttered just so – and some fresh fruit. Maybe even a nice Mimosa. Why not? It is the weekend after all! And we are celebrating Julia! Let’s give her a little toast. Click below for this easy and delicious recipe:   Shirred Eggs With Herbs and Cream Check out these other wonderful breakfast/brunch recipes: A delicious Garden Breakfast of zucchini potato pancakes from Eat Close To Home Try this version of Shirred Eggs with Salmon from French Cooking For Dummies A lovely Creamy Mushroom & Onion Omelette from 80 Breakfasts Above Photo by: SauceSupreme

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Sabayon By: Sheri Wetherell Published: August 3, 2009 Today is the fourth day in our Week of Julia Child, and boy are we having fun! So many recipes, so little time! Inspired by all the beautiful berries in our farmers market I thought a recipe showcasing their deliciousness would be fitting. One of my favorite things to serve with fresh seasonal fruit is Sabayon, a wine custard, and found the perfect, easy recipe in Julia's Kitchen Wisdom. Just whisk some fresh eggs with sugar and Marsala and spoon this creamy goodness over those gorgeous berries. That's it, no fuss. Sabayon can be served hot or cold, but in the summer I prefer it well chilled for a refreshing reprieve from the heat. Click below for the recipe: Other great vehicles for berries, or simply yummy recipes: FXCuisine.com shows you via video how to make a Proper French Crepe A beautiful Summer Berry Tart from Cookies on Friday And this lovely Berry Soup With Cake Croutons (yum!) from Chow Vegan Comments: MaryMoh August 3, 2009 That looks so lovely &amp; so full of goodness. Great for the hot summer.

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Roquefort Cheese Balls By: Melissa Peterman Published: August 4, 2009 Today is the 5th day of Julia Child Week at Foodista! There are so many delicious recipes, we really could go on for months! Looking through Julia Child's recipes and watching her episodes, it's clear to me that she wanted to take the fear and intimidation out of cooking. Her explanations are clear and well described. She offers excellent substitutions and make-ahead suggestions to help the busy cook. I can imagine hundreds of women watching Julia effortlessly create Caneton a' l' Orange or cook live lobsters like it was an every day occurrence and surely thinking to themselves okay, I can handle this, or at least some of it! Cooking can be incredibly nerve racking and awkward when you are first starting out, but instead of tackling live lobsters or roasting whole ducks right off the bat, Julia has several other recipes that are far less intimidating to start out with. For example, nothing could be more simple than making Julia's Roquefort cheese balls. Elegant, rich and delicious, especially paired with a nice red wine, it's a recipe that is perfect for a potluck or a party, and although easy to make, they look and taste like you slaved half your day in the kitchen! Bon Appetite! Other inspirational recipes for Roquefort cheese appetizers you may be interested in trying: A Roquefort cheese roll by Homesick Texan, a leek and Roquefort tart from Too Many Chefs or some Roquefort and wine pairing tips from Rhino Wino with a scrumptious recipe for Roquefort gougeres. Photo by Kaytethinks Comments: Desmone007 August 4, 2009 I'm loving Day 5! :)

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Take a Bite Out of Shark Week By: Sarah Donnell Published: August 4, 2009 In case you hadn't already heard this week is Shark Week! Each year the Discovery Channel hosts a week-long series of feature television programs dedicated to sharks. Since we oppose the eating of our finned friends, we've whipped up these undersea treats to increase your viewing pleasure. Quick confession, I’ve never actually watched Shark Week, but with friends and family in a feeding frenzy over sharks, I just had to plan a little party menu. Serve up some Ben & Jerry’s Phish Food for dessert! Foodista CEO, Barnaby Dorfman, swimming with sharks in Honduras (watch those fingers!) Other great shark week recipes on the high seas: Strawberry Sharkcakes from LemonBasil Host a fun shark party from AmazingMoms Are you hosting a shark week party? What do you plan to serve? Above Photo: StormyDog Comments: Colin Saunders August 4, 2009 MAN BITES SHARK Shark Diver/Sha... This years Shark Week has revealed a bacchanalia of man made shark horror well beyond any concerns the shark conservation community and commercial shark diving community could have fathomed. Without a doubt Discovery Networks have reinvented Sea Monsters, erroneously establishing the shark as the most feared predator on the planet. 34 years after JAWS, and 34 years of conservation science discoveries, pro-shark media, and conservation themed initiatives have been swept away by the 2009 Discovery Channel anti-shark juggernaut. This year broadcast in gory, blood soaked HD, to an estimated 30 million domestic viewers. Great for advertising revenues, lousy for the perception of sharks worldwide who have been thrown back to the stone age with last nights docu drama, "Blood in the water" and this weeks entire line up of gratuitous Shark Porn. As a commercial shark diving operator I find over hyping one small facet of a sharks entire Raison d'etre to be patently dishonest and a disservice to animals that are suffering one of the highest rates of destruction on the planet. Approximately 90 million sharks are killed each year. That's a stunning statistic. And yet Discovery Networks feels compelled to bring back the 1970's shark mythos, blood and fear, with absolutely no Sympathy for the Devil. At the same time Discovery Networks have rolled out a simply draconian and somewhat East Bloc ham fisted media campaign showing conservation for sharks. An afterthought pushed out by Discovery and it's hand selected group of "Shark Porn Programming Apologists" to mollify the growing push back from an appalled research, science, and commercial dive community. To those who are supporting the very dark decision by Discovery Network executives to bring back, promote, and hype the fear of sharks, rethink your position. At a critical time when sharks, as a measure of the health of our oceans, need as much support as we can give them, programming decisions that demonize these animals for ratings, ad sales, and corporate profits are wrong, dishonest, and bordering on fraudulent. Discovery started Shark Week 20 years ago with programming that was fresh, alive and informative. Our company along with many others have been involved in some of that programming and happy with the results. Early Shark Week programming started with unflinching production companies striving to produce they best they could, fully engaging local operators to introduce them to the full range of shark behaviors. Discovery has officially lost it's way. It can come back, hopefully this is the final year of Shark Porn. Hopefully those within the community who are currently in bed with Discovery Networks "will see the light". As both the alcohol and tobacco industries have discovered you cannot sell these toxic brands to minors and then ask them to "drink and smoke responsibly". Discovery Networks cannot sell fear and loathing of sharks...and then push for conservation. Cheers, Patric Douglas CEO www.sharkdiver.com www.sharkdivers.com www.sharkdivers.blogspot.com www.guadalupefund.org www.islandofthegreatwhiteshark.com 415.235.9410 Alisa This photo reminds me so much of a scene in "Finding Nemo"...I think that's Bruce the Shark over there :) Great shot! Desmone007 That looks like fun! Who am I kidding that's some scary adventurous stuff. I'm liking the Shark week recipes. preelocar Assail us contemporarily to be customary more advice and facts on the subject of http://tlumaczenia.compare.com.pl - Biuro T&#322;umacze&#324; Warszawa Avril Benedict Rather nice blog you've got here. Thanx for it. I like such themes and everything connected to this matter. I definitely want to read a bit more soon. Avril Benedict <a href="http://cellphone-jammers.com/">cell phone signal jammers</a>

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Sauteed Chicken with Mushrooms and Cream By: Sheri Wetherell Published: August 5, 2009 Julia Child once said, "The only time to eat diet food is while you're waiting for the steak to cook." I reminded myself of that when I cooked her dish of Sautéed Chicken with Mushrooms and Cream. Definitely not a diet dish. But what the heck, it's Julia Week (Day 6, in fact) and we're here to celebrate some of her delicious creations! What's a little cream gonna hurt? I've included a link to the recipe below, but one of the things I love about Julia is how she instructs us to follow our culinary instincts. There's really no need to measure out each and every ingredient (unless of course you're baking), but instead follow your senses.  In fact, in her cookbook The Way to Cook her recipe basically goes like this, "While the chicken is cooking, sauté the mushrooms in butter, season with salt and pepper....deglaze the pan with wine....add the cream (never does she say how much)....add the mushrooms....put the chicken back in....baste, simmer and serve." I'm sure she would have had a few sips of wine in there too. Love her. So that is precisely what I did. I sautéed the chicken in a bit of butter and olive oil in one pan, and the mushrooms in another. Then, I removed the chicken from the pan, dumped nearly all the fat, and deglazed the pan with some dry white wine. (I actually just dumped the contents of my wine glass in, then gave myself a refill. It's what Julia would have done, right?) Back in went the mushrooms along with a good splash of cream - swirl, swirl, swirl - then the chicken was tossed in. The result: creamy, rich, mushroomy goodness. No need to even open a cookbook. But it's nice to see Julia's face on the pages right there For the complete recipe: Comments: Michele August 6, 2009 I never knew I had anything in common with Julia Child. I don't measure either which makes it difficult to type up recipes for my blog. It's nice to know that someone as well respected as Julia Child approves of just going with your instincts and that everything does NOT have to be exact...except for like you said, when you're baking.

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Mussels Marinated in Oil and Herbs By: Melissa Peterman Published: August 6, 2009 Julia Child week continues at Foodista! Last night I prepared Julia's appetizer of Mussels Marinated in Oil and Herbs. I was looking to cook something quick and delicious and slightly off the beaten path of weeknight dinners. If you are a shellfish fan like I am, you'll love it. Fresh herbs, vermouth and sweet mussel meat creates one tasty dish! Although created as an appetizer, these herb-y mussels would be perfect added to a salad with some scallops or shrimp or just added to a light angel hair pasta. Love mussels? Here are three other mussel recipes that I'm planning to make in the near future. Sausage and Mussel Soup with Kale From imafoodblog Cedar Planked Mussels From Steamy Kitchen Food Blog Moules Fromage Bleu From Laura's Best Recipes Blog Comments: npm August 6, 2009 Wow! This looks so mouth-watering! I'm a lover of mussels, clams, oysters etc... Laura Thank you for the link!! I love mussels and love the simplicity of Julia's recipe. Another good way to enjoy mussels is in Paella.... Here is my recipe for it... http://laurasbestrecipes.com/2009/07/21/paella/

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Foodista Blog Move By: Sheri Wetherell Published: August 7, 2009 Greetings, Readers! We're remodeling the kitchen! The Foodista Blog will be making a little move from http://blog.foodista.com to its new home at http://www.foodista.com/blog. We expect a smooth transition during the shuffle (i.e. your bookmarks will still work). Just moving things to another cupboard.... Thanks! Photo: Waferboard

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Lemon Dijon Vinaigrette By: Sheri Wetherell Published: August 7, 2009 I was perusing through some of Julia Child's great cookbooks last night and came upon her recipe for Basic Vinaigrette Dressing. I'll let you in on a little secret: I'm horrible at making salad dressing. If it extends beyond a good oil, a splash of lemon juice, and some salt, I'm afraid I tend to fail miserably. Inevitably it comes out too vinegary or just simply lacking in flavor. Salad dressing should be easy, right!? I can create a beautiful cassoulet, a lovely osso bucco, delicate homemade pasta, even fresh sushi. But a simple salad dressing? Not my forté. I usually pass the task on to Barnaby. So, I'm turning a new leaf (pardon the salad pun), grabbing the oil and vinegar bottles by the <er> horns, and approaching this salad dressing business with a new attitude. I..will..master..the..vinaigrette! Who better than to show me the way than our friend Julia Child. I followed her Basic Vinaigrette recipe and minced scallions, mixed in some Dijon mustard, a pinch of salt, some vinegar and lemon juice, a really good olive oil, and a few healthy cracks of fresh black pepper. I gave it all a little vroom! vroom! with the immersion blender and voilà, the perfect vinaigrette. Like Julia says, you can always add more vinegar or lemon but you can't take it out. I spooned some into the salad bowl, added my just-snipped-from-the-garden baby lettuces, and gave it all a toss. A bit of lemon zest gave it a fresh snap of flavor. I think Julia would have been proud. Comments: Actors Diet August 7, 2009 I always make a fresh salad dressing for guests. I don't know why I'm incapable of doing it for myself! Hm.... Alisa Great job with the vinaigrette, your salad really looks delicious! Sally I found a great formula for vinaigrette here: http://www.goinglocal-info.com/files/3-2-1-honey-balsamic-dressing.pdf I've substituted other vinegars and/or citrus juice for the balsamic. One of my favorites is a combination of red wine vinegar and lemon juice. Yum! Sometimes I add garlic or shallots or about 1/3-1/2 part dijon mustard. Oh, for Asian salads, I've also added 1 part soy sauce. Nina I can't make salad dressing either. I don't know why it is hard but for some reason it is all about the right balance. My mom makes the best dressing and I have been known to ask her to make dressing for me if I am having people over. Thank goodness for mom's. Maura Rodgers Sheri - I have the same problem. I don't know what it is about salad. I can make almost any type of sauce and while I have made viniagrette's countless times, I just can't seem to dress a salad perfectly. Good luck! I believe in you. Let me know how it works out.

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Canning Month on Foodista By: Sheri Wetherell Published: August 9, 2009 Foodista is celebrating the bounty of fruits and vegetables this summer with a month devoted to canning. We hope you discover (and contribute!) some delicious recipes to "put up"! Check out our Can-tastic canning page for inspiring recipes. Here's to a Can-tastic summer! .

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Fried Smelt By: Melissa Peterman Published: August 9, 2009 Smelt season doesn't last too long, so when I saw the glistening smelt in the seafood department, any previous thoughts I had for dinner were scrapped.  The cool thing about smelt is that you eat them whole. If you are a fresh sardine or fresh anchovy lover, then you'll be excited to know that you have a new fish to fry! Simply roll the fish in seasoned flour, dip them into an egg wash, roll them in panko and fry them in hot oil. Sprinkle with a pinch of sea salt and serve hot. Excellent with a lightly-oiled green salad and a cold glass of chardonnay. Comments: chefimpersonator August 9, 2009 love smelt. grew up eating them in Syracuse, NY Chris Bruzzo When you say "the cool thing about smelt is that you eat them whole" -- do you really mean whole? Like you fry these guys and with a glass of Chardonnay, you just eat the whole fish? Do you remove the heads? Melissa Peterman Yep! Heads and all! I like to drink a glass of chardonnay on the side, that is, "paired with." Of course you could remove the heads if you wanted to. Melissa

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Night School By: Sheri Wetherell Published: August 11, 2009 Oh, do we have some cool things about to happen here in Seattle! An exciting new artsy-literary-food-cocktail series called Night School will kick off next Monday, August 18, at The Sorrento Hotel. Night School is a collaboration between The Sorrento, Michael Hebb, an array of intellectuals, artists, writers, filmmakers, mixologists, chefs and the leading cultural institutions in the Northwest. The Sorrento opened in 1909, just before the Alaska Yukon Pacific Exposition, a world’s fair that was held in Seattle to highlight the development of the Northwest. It was the first and most luxurious boutique hotel in the Northwest - the place where the well-heeled came to stay. People gathered in the opulent mahogany-paneled Fireside Room to hear music, poetry and conversations. The series begins with Drinking Lessons, a Night School event. Twice a month the Sorrento Hotel will be hosting one of the countries leading liquor savants and dedicating the bar at the Hunt Club to an investigation of the American cocktail. Invitations have been extended to members of a small group of extraordinary bartenders, mixologists, and distillers that are re-shaping the American cocktail. Many have called this new school of mixology a “revolution” – regardless of terminology something very interesting is afoot and we are putting ourselves smack dab in the middle of the action. Twelve Drinking Lesson guests can expect an animated two-hour lesson in the preparation and history of three distinct cocktails. In an effort to not only imbibe, but also to document the new American cocktail, Night School is partnering with Foodista. We will have staff on hand at all Drinking Lesson events to document the recipes, transcribe them to the web in real time, and create a web-based event out of the proceedings so that people around the globe can take part in the intimate experience at the bar. More information to come at foodista.com/nightschool. First up at the bar is Ryan Magarian, President Liquid Relations/Co-Founder Aviation Gin. In his years “behind the stick” and on the consulting front, Ryan has received a nomination as Best Bartender in the city of Portland (Citysearch; 2000), was named Best Bartender in Seattle (Seattle Magazine; 2002), received a coveted Tastemaker Award (Food and Wine Magazine; 2004) and, most recently, was tapped as Seattle’s Best Mixologist (Seattle Weekly; 2005).  Ryan’s recipes have garnered notice in the New York Times, Wall Street Journal, Food and Wine, Bon Appetit, People Magazine, US Weekly, Men’s’ Health, Wallpaper, Food Arts, Fit Pregnancy, The LA Times, The San Francisco Chronicle…Come see him Monday, August 18, at 5:30pm and 8pm. Email nightschool@hotelsorrento.com for reservations, or follow along live on the Web! More cool stuff to come!

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Wild Arugula Salad With Soft Boiled Duck Egg By: Melissa Peterman Published: August 11, 2009 Just this last weekend, I catered a party with one of my close chef friends, Kristen Schumacher.  For me, there is nothing more fun than geeking out over cook books while planning a dinner party menu, especially when your co-chef is also a fan of local and seasonal cooking and  not afraid of experimentation. In the summer months, ingredient options seem endless and with a little bit of inspiration, ordinary ingredients can be transformed into delicious dishes.  Given the small size of the group, (nine) and a good budget, we were able to focus on ingredients and take extra care for plating. For the salad course we tossed arugula and finely chiffonade sorrel with a honey citrus vinaigrette and topped each salad with shaved pecorino, chive blossoms and a soft-boiled duck egg sprinkled with black Hawaiian sea salt. Since a soft-boiled duck egg is one of my favorite foods, I couldn't wait to share this dish with you all. Here was the rest of the menu: Appetizers Dragon Roll  (sushi of unagi, cucumber, seaweed, avocado and toasted sesame seeds) Herbed Goat Cheese Stuffed Peppadew Peppers Amuse Bouche Balsamic Pork Belly Skewers with Caramelized Figs Salad Arugula  and Sorrel Salad with Soft Boiled Duck Egg Sprinkled with Black Hawaiian Sea Salt Shaved Pecorino Cheese,  Chive Blossoms, Honey Citrus Vinaigrette Intermezzo Mango sorbet with Kaffir Lime and Mint Simple Syrup topped with Borage Flowers Main Marinated Grilled Flank Steak with Basil Chimchurri Heirloom Tomatoes, herb mash Dessert Grilled Pound Cake with Mike and Gene's Berry Farm Sauce Grilled stone fruit, local cream freshly whipped Comments: Desiree August 11, 2009 Wow you guys cooked up a storm! The only thing that would top this off is if you watched Julie &amp; Julia at the dinner party! :)

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Cilantro and Garlic Stuffed Chicken Breasts By: Sheri Wetherell Published: August 12, 2009 Normally I steer clear of chicken breasts as they all too often come out dry and boring. I'm a dark meat girl. Give me a hunky juicy thigh and I am in heaven. But I was pleasantly surprised by the tender juiciness of the chicken breasts my aunt made the other night. As her sous chef, I was instructed to do the stuffing. We made a paste with garlic and kosher salt and had a pile of fresh fragrant cilantro. I sliced the breasts almost through and liberally stuffed them with the garlic paste and freshly chopped cilantro (you could also substitute Italian parsley or basil if you aren't a cilantro fan). Then we pan fried them in a bit of olive oil. To finish them off we squeezed fresh lemon juice on top and sprinkled on some lemon zest. Easy. Delicious. And, yes, they were juicy! Dark meat girl was sold. Click below for the full recipe: Cilantro and Garlic Stuffed Chicken Breasts Comments: Desiree August 12, 2009 Chicken breasts can be tough to eat if you overcook them, but your aunt's look so moist and succulent. Makes me want to go make some now! Jonathan Are these boneless breasts, or with bone and skin? Sheri Wetherell Boneless.

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A Quick Pickle By: Melissa Peterman Published: August 14, 2009 Sometimes you don't want to wait six weeks for the sweet tangy brine of your  homemade pickles. That's when you make a quick pickle. My personal favorite are pickled shallots. In less than two hours, you have yourself a sweet and crunchy condiment for your next burger or sandwich or a marriage made in heaven tossed with a fresh cucumber salad. Other quick pickle recipes to check out: Quickly Pickled Green Beans By Pickle This.com Quick Pickled Asparagus By Group Recipes Quick Pickled Red Onions by Molly Wizenberg Above Photo by feministjulie Comments: alison August 14, 2009 thanks for the visit!very interesting your post!we use this recipe as ingredient in salads or sauces. i added foodista widget!

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Butter Never Had it So Good By: Melissa Peterman Published: August 15, 2009 Not too long ago Mark cooked live lobsters for the first time and because it was such a special occasion, it called for special butter. Of course there is nothing more delicious than lobster dipped into sweet hot butter, but what if you kicked it up a notch? After boiling the lobsters he split them in half, placed them on the barbecue for just a couple minutes and brushed them with chipotle butter. They were quite the treat. I can imagine this butter on grilled corn on the cob, added to steamed clams or even spread on a baked potato. Comments: Angie's Recipes August 16, 2009 The lobster makes my mouth water! Anonymous Didn't the potent flavor of chipotle overpower and ruin lobster's delicate flavor?

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Goat Cheese Stuffed Zucchini Rolls By: Sheri Wetherell Published: August 16, 2009 Oh, what to do with all that zucchini! It's piled high in farmers markets, your neighbor's trying to pawn some off on you, but you've got a glut in your own garden. You stuff them, bake them, grill them, add them to soups...the same old things you usually do with your over-abundance of this prolific grower. Here's a new twist - goat cheese stuffed grilled zucchini rolls, inspired by Ellie Krieger, healthy chef/dietitian on the Food Network. Goat cheese blended with fresh lemon juice and zest, wrapped with fresh basil leaves in a grilled zucchini bundle makes for the perfect appetizer or light meal.  Goat Cheese Stuffed Zucchini Rolls 3 zucchini, sliced lengthwise into 1/4-inch slices 1 tablespoon olive oil 1/8 teaspoon salt Pinch freshly ground black pepper 1 1/2 ounces soft goat cheese 1 tablespoon freshly minced parsley leaves 1/2 teaspoon lemon juice Fresh lemon zest 1 cup fresh basil leaves Slice zucchini lengthwise into 1/4-inch strips. Discard the outermost slices and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Grill for about 4 minutes on each side, or until tender. In a small bowl combine the goat cheese, parsley leaves, lemon juice, mashing with a fork. Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices. Comments: Daily Spud August 17, 2009 What a lovely idea for zucchini - my plants are in full production and I will be swimming in zucchini soon. Always nice to have new things to do with them! TheKitchenWitch I was so excited to see this! I own Ellie's cookbook and even have that same recipe flagged as a "must try"! I'm glad it's worth the effort! Gibby This sounds delicious! I love goat cheese...what a great idea. patsy A friend of mine made these last year and they were so hard to resist! Perfect way to use zucchini!

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Grilled Skirt Steak with Lemon Scallion Butter Sauce By: Sheri Wetherell Published: August 17, 2009 I love a good sauce on my steak. A vinegary chimichurri, a freshly made pesto, even just a simple drizzle of truffle oil or citrus juice to finish it off. Last night we had a Sunday steak dinner that could not have been more lovely. We sailed up to Port Madison, a charming little spot on the northern edge of Bainbridge Island, and dropped anchor. We fired up the grill, threw our skirt steak on, opened a nice bottle of wine, and sat back to watch the sunset... Though our delicious Thundering Hooves grass fed beef needed minimal seasoning, we mixed up a nice Lemon Scallion Butter Sauce to even further brighten up the flavors of the meat. We sautéed garlic, scallions, and the zest of a lemon in a bit of olive oil. Once the flavors had sufficiently infused the oil we blended in some butter, then spooned the tasty sauce on top of the steak (it would also be wonderful on grilled chicken or fish). Darn it anyway that Monday came around! At 6:30 a.m. this morning we pulled anchor and set sail back to Seattle and the Foodista offices (note to self: get wireless Internet so we can work from boat). Here's our sauce recipe:

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Night School Begins By: Melissa Peterman Published: August 18, 2009 It’s not surprising that a food renaissance should naturally bring with it a drink renaissance. For several years now, a bar or restaurant's signature cocktail has become more than an over-priced martini with a fancy name at the top of the drink list,  a bar's signature cocktail is  now as important as the day's menu specials and just as creative. Today's liquid infusions are methodical recipes crafted by professionals. Just like chefs experimenting with reductions, bartenders/mixologists are creating just as much of a stir when it comes to developing flavors. At 5:50 and again at 8:00 p.m. tonight at the Sorrento Hotel, Ryan Magarian, one of America's top mixologists  will be measuring, mixing and shaking things up for a very lucky audience of 12 for an ongoing cocktail class series aptly called Drinking Lessons, a Night School event inspired by Seattle artist Michael Hebb. If you can't fly or drive into Seattle to sit at Sorrento's 100-year old bar and watch and learn from the nation's best cocktail creators, you can follow each Night School bartender at www.foodista.com/nightschool and see photos, interviews and get recipes in real-time via Foodista. If you are planning to be in the Seattle area and want to get your hands onto some Nigh School tickets, email the Sorrento at nightschool@hotelsorrento.com Above Photo: Mixologist Ryan Margarian Comments: Organic baby bedding August 26, 2009 nice blog.. liked it very much....can someone give me some other related blog address..???ne ways appreciated..!!!

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Celebrating Ramadan By: Melissa Peterman Published: August 20, 2009 I believe food reflects a culture just as much as its religion or language.  Tradition, landscape, climate and history all play a part in creating what is known as a culture's ethnic food. Most of the holidays I celebrate revolve around some food tradition.  A giant roast turkey that has been cooking for hours, cream cheese and fruit blintzes made from scratch on Christmas morning or creamy deviled eggs for Easter. In a couple days it will be the beginning of Ramadan. Though I don't celebrate Ramadan, I am fascinated by the traditional dishes as well as the important role that food plays during this time. Gathering with family and friends after fasting from sun up to sun down, I can only imagine how delicious the food must taste. Planning ahead for Ramadan? Here area a couple ideas taken from our online vault of recipes. Some other great links to blogger's Ramadan recipes: Chef Zadi Comments: TheKitchenWitch August 21, 2009 Our neighbors growing up celebrated Ramadan. I couldn't fathom HOW they went all day without food. And Ramadan is LONG! I think I'd die!

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EAT ME By: Warren Etheredge Published: August 20, 2009 If you've read Michael Pollan and you've seen FOOD, INC., chances are you're not super-sizing your meals or expecting to find a movie-marketing doo-dad in your lunchbox. However, chances are you still have many friends and family members convinced "organic" is just a Madison Avenue buzzword to bilk city-slickers out of a few extra bucks. And, sometimes they're right. Nevertheless, these folks remain transfixed with trans-fats, stuffing themselves with "food-like substances" that have shelf lives longer than the halflife of Plutonium 239. My mantra: if it won't rot, don't eat it. So, how do we introduce the issues surrounding organic food and farming? Consider this: EAT ME That's the title of The Warren Report's half-hour special showcasing the documentary, THE REAL DIRT ON FARMER JOHN as well as interviews with the movie's eponymous subject, author Nina Planck (Real Food: What to Eat and Why) and Colin McCrate, founder of The Seattle Urban Farm Company. Together, they use facts, fun and implosion therapy to get me over my fear of dirt and my melon-picking ignorance. Watch the entire show, EAT ME, for yourself, for FREE, on-line now — via iTunes, Libsyn or The Warren Report. Then, share with friends who still believe the tip of the food pyramid is comprised of Ding Dongs and Pixy Stix. Bon appetit! Download EAT ME or Watch Below

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Friday Fun Links By: Anthony Adragna Published: August 21, 2009 7 cool links from around the food blogging world: 1. 1st Visit to McDonald's (Eat, Drink & be Vegan) 2. Chupatti Letters (The Old Foodie) 3. Tacoliatelle con Pesto di Frito (Fancy Fast Food) 4. What Grant Achatz and Alinea Have to Teach about Eating at Home (Stay at Stove Dad) 5. How to Adapt and Write Recipes (Will Write For Food) 6. Pumpkin Cheese Muffins (Food & Whine) 7. A Few Recent Favorites (Barbara Austin) Comments: squidoo guy September 11, 2009 thanks for this post, very informative and helpful. Charles Ravndal Talking about food movies, have you seen Eat, Drink Man and Woman? I've seen that before but I wanna see it again. Daily Spud Hey Sheri, thanks for the linkage, hope you're well! Desiree I could sure do with a Le Whif right about now. Love the list!

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10 Things to Make with Zucchini By: Melissa Peterman Published: August 22, 2009 The annual "Leave a Zucchini on Your Neighbor's Porch Day" was August 8th, and even if you happened to sneak several large squash into mailboxes,  friend's purses or onto co-worker's chairs that day, the likelihood that you still have more zucchini than you know what to do with is pretty high. We figured you were not alone, so we have found 10 great recipes from Foodista and five more from food bloggers to help you get your creative juices flowing...oooh there's one I forgot Zucchini Juice! 1. Raw Zucchini Pasta 2. Zucchini Pasta with Sausage 3. Stuffed Zucchini Boats 4. Zucchini Cookies 5.Savory Zucchini Pancakes 6. Zucchini Bread 7. Zucchini Parmesan 8. Green Curry with Zucchini 9. Zucchini Dip 10. Vegan Veggie Burrito 5 More Great Zucchini Recipes From Bloggers All Things Nice Stuffed Zucchini Blossoms Home Joys- Zucchini Crust Pizza Cooks United Zucchini Fritters Chocolate and Zucchini Zucchini and Mushroom Crumble Kalyn's Kitchen Zucchini Carpaccio Comments: Recipe Ideas October 25, 2010 oh how I love the Zucchini Pasta with Sausage. I tried this recipe out a few weeks ago and it was fantastic. Reading this blog just reminds me of how much I miss the taste. Thanks for sharing this with us.

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Japanese Fried Chicken By: Sheri Wetherell Published: August 23, 2009 Move over, Colonel Sanders, there's a new fried chicken in town! Actually, it's not new at all but it may be new to you. Chicken Karaage (or simply Karaage) is Japanese fried chicken. When I lived in Japan, every Saturday night after work I went to my favorite little izakaya (a Japanese pub that serves small bites) and ordered karaage - along with an assortment of yakitori, homemade tofu, and whatever fresh sashimi was on the menu. Typically made with thigh meat, karaage are tender, juicy nuggets with a light and crispy exterior. The perfect pairing with this dish? A tall glass of ice cold beer. Give it a dash of Shichimi Togarashi spice (a blend of seven Japanese spices) and a squeeze of fresh lemon juice and this chicken dish will surely become a family favorite. Click below for the easy recipe: Comments: Bryce Vanderford August 25, 2009 Wow! That chicken sounds incredible! Will have to find me some. BloggerDude I don't know If I said it already but ...Great site...keep up the good work. :) I read a lot of blogs on a daily basis and for the most part, people lack substance but, I just wanted to make a quick comment to say I'm glad I found your blog. Thanks, :) A definite great read.... jklm I just tried some of these fried chicken nuggets at Asakusa last week. Now I need to find a source in the US. These kick KFC's a**.

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The Government Wants to Help You Store more Bacon By: Melissa Peterman Published: August 24, 2009 Okay, so that's not entirely true, but the government is helping out anyone who wants to purchase new appliances. As part of the Stimulus Package, the government is giving $50-$200 rebates for purchasing new energy efficient appliances, as if I needed another excuse to drool over sleek, gadget-y kitchen refrigerators or dishwashers. Unlike the "Cash for Clunkers" program, buyers don't have to trade in their old appliances to get the rebate, which is great for people like me, who got a little overzealous making freezer jam and chicken stock this summer. The foodie in me says, I'm not a serious fisherman or hunter needing more freezer space or thinking about a sudden kitchen remodel, but I've always wanted the perfect excuse to "go in" on a whole pig, and now would be the perfect time for a new chest freezer. Thinking that's a good idea? Here are some great links meat CSA's (Community Supported Agriculture) Eat Wild Chow.com The Ethicurean Above Photo by: Beautifulcataya

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Back to College Means Creative Dorm Food Creations By: Melissa Peterman Published: August 25, 2009 The most creative cooking usually happens when you have to make do with what you've got and nothing could be more true then the endless recipes made with instant ramen noodles. When I was in college I won a plastic spray-painted gold spatula for making Pad Thai out of a packet of ramen noodles, ketchup,  peanut butter and a couple other ingredients, but I wasn't always that creative, nor did I always have time. As Labor Day draws closer, students are heading back or already back to college and that means many meals made in the microwave, toaster or simply with hot water. It's nice to have a quick resource for instant recipe ideas, especially if eating dinner means 2:00 a.m. in the common area of a dorm room. Here are 10 quick and easy meals that can be made with minimal ingredients and require few kitchen tools and little effort. 10 Easy College Meals Other Great Resources for College Recipe Ideas Beer and Pancakes.com Yum Yum.com Surviving College.com Comments: Desiree August 26, 2009 Those recipes are also great for people always on the go, who don't have time to labor over a good meal (and want to save some bucks by not eating out all the time). Easy Spread Nice! I'm part of a college webzine that is talking about similar ideas--cooking shortcuts, beer guides, crazy foods, etc. We'd love to have you check us out--http://www.AnEasySpread.com Best! John Someone really needs to make a cookbook for college students about how to make meals out of the all the scraps you can find in a cafeteria. I am definitely going to try and mix up my diet with some of these suggestions! Jessica To John: There's this blog from a college student who made meals out of stuff she bought on her meal plan. http://dorm-gourmet.blogspot.com/

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2024-05-23T00:42:18.321809

FoodSnap Food Photography Workshop By: Sheri Wetherell Published: August 25, 2009 Foodsnap! - a collaboration between Foodista and Keren Brown Media - is a full-day food photography workshop lead by Lou Manna, www.LouTheMan.com, award-winning Olympus Visionary and New York Times photojournalist, commercial photographer, educator and author of Digital Food Photography with over 30 years of experience. Lou will lead the workshop with the professional assistance of Seattle’s top food photographers, Lara Ferroni – www.platesandpacks.com and Rina Jordan – www.rinajordanphotography.com, as well as other well-known Seattle photographers and stylists. Tickets are now available on Brown Paper Tickets. Register before it's sold out! Comments: Alisa August 26, 2009 This is wonderful. Can't wait to tell my friends about this! Will there be a live feed of the event too?

foodista

2024-05-23T00:42:18.321809

Mad About Mad Men By: Sheri Wetherell Published: August 26, 2009 I am addicted to Mad Men. The first few episodes though I found myself yelling at the men's chauvinist behavior and encouraging the women to stop biting their tongues ("Tell him to kiss off!"). If I had been an adult during that era I'd like to think I'd have been a bra burner, or maybe just have had the courage to deliver a proper tongue lashing to a sexist fool. I'd love to travel back in time and tell a handful of them where they can stick their 11 a.m. Scotch. But I am addicted. I love the show. Now my yells are at the end of each episode - "More! More!" It's brilliantly written, the costumes and coiffed hair are fabulous, and the cocktails (swilled with reckless abandon) I believe are creating a stir (pardon the bartending pun) amongst the vintage beverage-loving set. I include myself in that category. To celebrate another episode (yes, it indeed is worth celebrating) we mixed up some Don and Betty favorites. For him, an Old Fashioned, for her a Gimlet. Did you know the Old Fashioned was the first drink to be called a cocktail?  And the Gimlet was named after a naval surgeon, Gimlette, who encouraged his sailors to drink the concoction to prevent scurvy. Tough medicine! Both are counted amongst the six basic cocktails. Here's to the Drapers, and here are the recipes: Photo: thebittenword.com Others as mad as I about Mad Men: The Food Librarian: Mad Med Dutch Cinnamon Apple Cake from 1963 New York Times Ezra Pound Cake: Mad Men Premiere Party Menu Brokelyn: Scary food from the Mad Men era

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2024-05-23T00:42:18.321809

Hungry for Food Lit! 10 Foodista Food Reads By: Melissa Peterman Published: August 27, 2009 Are you food obsessed? Do you always turn to the food section in the newspaper? Are you always found hidden amongst the cookbook section in a bookstore? And when you do buy a cookbook, you don't just skim it do you? You devour it. Lucky for you, there is a lot to savor when it comes to food lit! With the long Labor Day weekend approaching, you're bound to have some free time to feed your inner chef a little brain food. Here are 10 great food books we recommend. Omnivore's Dilemma, by Michael Pollan The Sharper Your Knife the Less You Cry, by Kathleen Flinn Heat- an Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany, by Bill Buford A Homemade Life, Stories and Recipes from My Kitchen Table, by Molly Wizenberg Salt, a World History, by Mark Kurlansky Tender at the Bone, Growing up at the Table, by Ruth Reichl French Lessons: Adventures with Knife, Fork, and Corkscrew by Peter Mayle My Life in France, by Julia Child and Alex Prud'Homme Alice Waters and Chez Panisse, by Thomas McNamee My Sweet Life in Paris, by David Lebovitz

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2024-05-23T00:42:18.321809

Fresh Peach Bellini By: Sheri Wetherell Published: August 29, 2009 What do you get when you puree a delicious, succulent peach and marry it with a lovely dry Prosecco? A glorious tasting Fresh Peach Bellini, the perfect complement to a warm summer evening. We kept our puree a bit thick (not unlike the consistency of baby food - in fact, the puree itself would make great baby food!) as we wanted to retain all the sweet and juicy flavors of the fruit. The result was an almost smoothie-like beverage (for an adult, that is!). Frothy and refreshing! Just another great way to use all those scrumptious peaches that are now in season. Other tasty peach recipes to tickle the tongue: Dana McCauley's Food Blog: Peach and Tomato Salad Julie Jam's Delicious Summer Peach Crisp Whisk's Honey-Peach Ice Cream Cafe Fernando's Peach Tart With Almonds and Maple Syrup Patty's Pantry Peach Salsa Comments: Alisa August 29, 2009 Mmmm...now that is my kind of drink! And I love the changes in the site too! The twitter tab peeking on the side is so cute :) Joyce I LOVE Ballini's! Was fortunate enough to have a white beach one in Venice a few yrs ago... can never get enough :)

foodista

2024-05-23T00:42:18.321809

Woodstock Granola By: Sheri Wetherell Published: August 30, 2009 I've been meaning to pay homage to the famous 60's era concert and thought,"Hmm, what would be the quintessential hippie Woodstock food?" Pot brownies, for sure. But alas, not the most legal thing. And I'm not sure I'd even know how to make them were I to somehow acquire the necessary bud. Then I thought, "Granola!" Everyone ate granola then (and still). Maybe not the most Woodstock-esque food, but certainly a buzz food of the times. My mom made it all the time, and we ate it dry and with milk. We even genericized her healthy food as "granola food." When I went searching online for some great recipes, I found the following on Amateur Gourmet. And he read about it on David Lebovitz's blog, who got it from the book "Baked: New Frontiers in Baking" by Matt Lewis and Renato Poliafito. David said it's one of those books that made him want to make everything in it, so I promptly bought it. (No, I have not been eating pot brownies). So here it is (and here's to Woodstock!), a superb recipe for easy homemade granola. Photo: cuttlefish

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2024-05-23T00:42:18.321809

Grilled Caesar Salad By: Sheri Wetherell Published: August 31, 2009 Grilling lettuce usually isn't the first thing to come to mind when putting together your barbecue menu. But grilled Romaine lettuce is worth giving a go. The tender leaves obtain a slight smokey flavor and become delicately sweet. Leave the halved hearts on the grill just long enough to get a nice little char on their outer leaves while retaining a crispness in their center. Drizzle with Barnaby's fabulous and healthy no-egg Caesar dressing, some unseasoned croutons and shavings of Parmesan. The perfect year-round salad.

foodista

2024-05-23T00:42:18.321809

National Day of Action Join Slow Food USA By: Melissa Peterman Published: September 1, 2009 This Labor Day, you can make a difference by taking part in the National Day of Action. This Monday, September 7th, people from all over the U.S. will gather together at "Eat In" potlucks and talk about the National School Lunch Program and the Child Nutrition Act. This movement is an effort by Slow Food USA to call attention to our nation's current school lunch program and its direct influence on the health of our country's youth. Each school day, 30 million children take part in the National School Lunch Program, governed by the U.S. Congress, but the program is lacking precisely what it is suppose to provide- real food. According to Slow Food USA, one in four children is overweight or obese and one in three will develop diabetes in their lifetime! It's time to take action now! Currently, our schools continue to nourish students with heavily processed food on a daily basis and sadly, for many children it is their one guaranteed meal they can count on each day. Every four to five years, the Child Nutrition Act comes up for reauthorization in Congress and the deadline is here. Want to Help, Learn More or Get Involved? Here's How! Slow Food USA National Day of Action Better School Food Farm to School Network Renegade Lunch Lady, Chef Ann Above Photo by: Bookgrl Comments: health snack September 29, 2009 great post, made me think

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2024-05-23T00:42:18.321809

Ricotta and Herb Stuffed Squash Blossoms By: Sheri Wetherell Published: September 2, 2009 To me, one of the best parts of growing squash are the blossoms you get to pluck from the tops of the ready-to-pick vegetable. And what is more lovely, almost romantic really, than dining on flowers!? It's right up there with peeled grapes. (Not that I get those that often. Or ever. Humphf!). Tender, delicate and with a hint of floral sweetness, squash blossoms are easy to prepare and always make a charming presentation. If you don't grow your own squash you can often find them in farmer's markets. There are various ways to prepare the blossoms, but one of my favorites is simply stuffing them with a good cheese, then gently pan frying. First, you want to carefully open up the top of the flower and check for any bees who love to nestle within the buds. (If you do find a honey bee, please set it free outside so that it can continue its very important job of pollinating, otherwise this blog post wouldn't exist!). Next, break off and remove the stamen, which is very bitter. You can either pipe in your filling or tear open one side of the blossom, then close it up around your filling. It's okay for some of the filling to ooze out. In this batch, I made a filling of Ricotta cheese, freshly grated Parmesan, a generous handful of lemon basil (chiffonaded), some lemon zest, and salt and pepper. Simple and flavorful! I then dredged it in a bit of egg, shook off the excess, and placed the blossoms in a skillet with hot olive oil. Let them brown lightly on both sides and serve immediately. Cheesy, flowery goodness. Here are some other delicious ways to prepare your squash blossoms: Bitten's, When Squash Blossoms Bloom Gastronomical Three's What to do with squash blossoms Maureen Gilmer gives us tasty squash blossom quesadillas! And Five Ways to Eat Squash Blossoms from Apartment Therapy Kitchn Comments: Melody H November 19, 2009 THis looks soooooo good. I can't wait to try it.

foodista

2024-05-23T00:42:18.321809

Back to Brown Baggin it Hot Ideas for Back to School Lunches By: Melissa Peterman Published: September 3, 2009 If it was one thing my mom dreaded more than anything else, it was making school lunches. Not like it was a terribly difficult or demanding chore, it was just one of those things that always needed to be done, like washing dishes or vacuuming the carpet. I think the real issue wasn't the act of making the lunch, it was the effort of deciding what to put in it. You see, my mother can't stand to make the same recipe twice, therefore making a school lunch day after day was quite the challenge.  Sometimes I'd get into a food rut, like everyone does and only request cheese sandwiches or a thermos of chicken noodle soup and perhaps that was the best thing I could have done for her- take her creativity out of the equation. To me though, there was nothing better than opening a mysterious, crinkly brown bag from my backpack and find a sweet note attached to a handmade sandwich or something silly, like a candy gummy rat or a finger puppet resting just inside to brighten my school day. Now that school is back in session, it doesn't have to be peanut butter and jelly every day; here are some delicious and creative ideas to surprise your little student. * Create a mini veggie platter in a reusable container and a small container of ranch dressing. * Create small, cucumber and cream cheese tea sandwiches without crust, or cut into shapes. * Cook and chill pot stickers and pack them with raw sweet pepper and cucumber slices. * Use small cookie cutters to make fun shapes into sandwich bread. More Fun Ideas Other Fun School Lunch Ideas Cool School Lunches from MomsMenu.com Pack a Lunch with Punch by Veg Cooking Ideas for a Greener Lunch by iLunchbox Above Photo by Lara604

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2024-05-23T00:42:18.321809

Savoring Summer over Labor Day Weekend By: Melissa Peterman Published: September 3, 2009 It's a change in the seasons. Labor Day weekend is upon us. Families are packing up the car for one last road trip, final camp out or mini-vacation before comfortably settling into school and work routines. Are you planning to go out with a bang and savor all that there is left of summer? Or are you already thinking of cool harvest nights and (gasp!) thumbing through holiday cookbooks!? I say fire up the grill and roast those weenies with gusto! Hit the trail with a summery picnic and relish every last bit of summer that you can, because before you know it, you'll be pulling out the sweaters from the winter clothes box and wishing for sweet summer sun. Of course for all you die-hard grillers who choose to grill in the snow, wind and rain, the changing of the weather doesn't mean then end of grilling, it only means one thing- it must be tailgate season! Here are some recipes to take with you camping, to make for lounging in the hammock or for the back yard barbecue. Off to the campground! Laying in a Hammock all Weekend Summer Barbecue Tributes What are you planning to cook this weekend? We'd love to hear about it! Here's what some other folks are preparing for this Labor Day weekend: RecipeGirl Labor Day Menu Delish Labor Day Sticky Ribs Martha Stewart's Perfect Grilled Veggie Kebabs Above photo by Cape Cod Cyclist

foodista

2024-05-23T00:42:18.321809

Bacon Day By: Melissa Peterman Published: September 5, 2009 So much bacon, so little time. Why is the world obsessed with this greasy side of pork? Everything from Bacon Maple Bars to Baconnaise, bacon has found its way into our hearts and into a million and one recipes. What do you plan to make with bacon today? One of my personal favorites, Bacon Vinaigrette, turning a very healthy salad into a flavor explosion! Meatloaf Cupcakes with Bacon Sprinkles! Need More Bacon?! International Bacon Day Blog Keep on Bacon on, with The Bacon Show, one bacon recipe per day, every day! Bacon Ice Cream! By David Lebovitz Maple Bacon Cupcakes, by Vanilla Garlic Above photo by: Chotda Comments: Michelle September 6, 2009 I just discovered your blog and I LOVE it. As a recent convert from veganism I love fining good recipes for preparing quality meat, so thank you for that!

foodista

2024-05-23T00:42:18.321809