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Archive for February, 2008

Getting the Most “Zing” Out of Meyer Lemons

Posted in Ingredients on February 25, 2008 | 2 Comments »

Photo credit: Wally Skalij / Los Angeles Times
Who says winter has to be dreary? It’s just not possible when Meyer lemons are in season.
We Californians are truly blessed with this citrus hybrid of a lemon and Mandarin orange. Its warm color reminds me of mango flesh; its flavor tastes of lemongrass, orange blossom and yellow [...]

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Green Soup

Posted in Diet, Recipes-Soups on February 22, 2008 | 2 Comments »

I’m back! My long haul of work is over for the moment, and I’m now enjoying some breathing space before the next truckload of assignments gets dropped at my kitchen threshold.
Pictured above is a chard-based soup that I cooked today for a friend who is recovering from cancer surgery. Food is an essential part of [...]

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Musings on Michael Pollan’s Latest Book

Posted in Diet on February 12, 2008 | No Comments »

If you’re looking for an intelligent read about the failures of the Western diet, pick up a copy of Michael Pollan’s “In Defense of Food.”
I’ve read half the book (it’s a quick, yet informative read) and have underlined some theories that I always believed to be true but didn’t have scientific data to back up. [...]

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Seaweed for Dinner

Posted in Diet, Ingredients on February 7, 2008 | 2 Comments »

I’ve cooked enough seaweed this week to line all the beaches in San Francisco. (No, I didn’t eat it all myself; I’m developing recipes for a magazine feature.)
The last time I cooked seaweed was 12 years ago, when I was developing recipes for a health-food cooking school. Hijiki was my ocean plant of choice, for [...]

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Chocolate Contest Winners

Posted in Chocolate on February 6, 2008 | No Comments »

Remember this post I wrote about the Scharffen Berger chocolate recipe contest? Well, the results are in. If you’d like to find out about the winning recipes, click here.

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There’s No One Like Julia

Posted in Cookbooks, Miscellaneous on February 1, 2008 | 5 Comments »

Leafing through the pages of “The Way to Cook” the other day, I came across these words from Mrs. Child that made me laugh:
“The easiest way to achieve cooked sliced potatoes is to slice them first before simmering them. You will of course get criticisms from those worthies who say if you don’t cook them [...]

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