"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."
--Julia Child
Wasn't she just grand? Tell us about your favorite "Julia moment"!
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Wednesday, August 29, 2012
Food Quote of the Day....
"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."
--Julia Child
Wasn't she just grand? Tell us about your favorite "Julia moment"!
Monday, August 27, 2012
Tasting w/ Friends - Carrot, Sweet Potato Bisque
There is just something about having friends over to taste your creations that makes me want to pull out all the stops and really cook from my heart!
Today my very good friend took me to an inspirational service at Glide Memorial in San Francisco. I was reminded that we are of "one faith", and when the words flashed across the screen (Peace, Shalom, Assalamu alaikum, Hala, Asmomdwoe, Paz, Lape, Nye, Satta, Pace, Friede, Fred, Heddwch, Rauhu, Paix, Sith, Fridde, Frad, Beke and Namaste), I was transported to that very human place in me that connects with everyone and everything. The music ministry there is so awesome; it really is like no other service I've ever been to. Songs like "Down by the Riverside", "Oh Happy Day" and "Pass me Not" were sung with feeling and a happiness that was sorely contagious. My pew neighbor and I greeted one another, hugged and tapped our feet together and almost broke out in a dance once or twice. My heart was so freed-up that I had to show my friend a great meal and on the way home I was putting together a menu in my head...lol!
We got in early as service is only a mere hour, and I got right into it. Fresh organic and local carrots, sweet potatoes, onions, fennel and a bag of spices that filled the air with a sweet smell that had my BFF calling out "smells good" from the living room! I put them all in a pot together and simmered for a slow hour, then pureed to a smooth creamy fantasy with a bit of raw pressed hemp oil and organic half & half. If she had more time I would have made some flatbread...but alas...she did have to get home sometime today...lol!
While the Black Eyed Peas played (I got a feelin'...) in the background, I finished each bowl of soup with a bit of crispy rendered apple smoked bacon, chives and a swirl of creme fraiche. A simple side salad of spinach and arugula w/ jicama matchsticks and homemade Meyer lemon dressing was the perfect balance to the sweet smelling pot; and to share the meal was truly a fantastic opening to welcome the afternoon and be grateful for our lives, the abundance therein and each other's company!
Thanks for being my taster today Janet! I appreciate you.
Today my very good friend took me to an inspirational service at Glide Memorial in San Francisco. I was reminded that we are of "one faith", and when the words flashed across the screen (Peace, Shalom, Assalamu alaikum, Hala, Asmomdwoe, Paz, Lape, Nye, Satta, Pace, Friede, Fred, Heddwch, Rauhu, Paix, Sith, Fridde, Frad, Beke and Namaste), I was transported to that very human place in me that connects with everyone and everything. The music ministry there is so awesome; it really is like no other service I've ever been to. Songs like "Down by the Riverside", "Oh Happy Day" and "Pass me Not" were sung with feeling and a happiness that was sorely contagious. My pew neighbor and I greeted one another, hugged and tapped our feet together and almost broke out in a dance once or twice. My heart was so freed-up that I had to show my friend a great meal and on the way home I was putting together a menu in my head...lol!
We got in early as service is only a mere hour, and I got right into it. Fresh organic and local carrots, sweet potatoes, onions, fennel and a bag of spices that filled the air with a sweet smell that had my BFF calling out "smells good" from the living room! I put them all in a pot together and simmered for a slow hour, then pureed to a smooth creamy fantasy with a bit of raw pressed hemp oil and organic half & half. If she had more time I would have made some flatbread...but alas...she did have to get home sometime today...lol!
While the Black Eyed Peas played (I got a feelin'...) in the background, I finished each bowl of soup with a bit of crispy rendered apple smoked bacon, chives and a swirl of creme fraiche. A simple side salad of spinach and arugula w/ jicama matchsticks and homemade Meyer lemon dressing was the perfect balance to the sweet smelling pot; and to share the meal was truly a fantastic opening to welcome the afternoon and be grateful for our lives, the abundance therein and each other's company!
Thanks for being my taster today Janet! I appreciate you.
"Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom."
-- Marcel Proust
Wednesday, August 22, 2012
Question of the Week??????
What are you doing to stop corporations from taking away our right to know what we are eating?
The question has been a shadow in my mind for months now and I finally decided to take action. I have joined the campaign efforts to stop and shed light on companies like Monsanto, DuPont, Kellog, General Mills, Pepsi Co., and Kashi from preventing the labeling of our foods to reveal its ingredients and sources. They have spent billions in lobbying, campaign donations and “testing” in an attempt to convince world governments that GMOs are safe. I took a big step not knowing if the communities I belong to would stand with me or think I was overreacting--but I've seen lots of retweets, comments and "Likes" on my pages around this issue. I think that people want to be informed and "Yes n Prop 37" is doing just that! Informing us!
I really believe that we don't know for certain if GMOs are "bad" for us in terms of health. I for one know that I have allergies (in the form of hives, violent swelling and nausea) to most of these pesticides and that, for me they are impossible to digest. But what we do know is that it will have a significant impact on our environment, organic farm culture and organic farmers (as they are already being sued for patent infringement due to seeds being naturally carried to their fields by animals, insects and water sources); and that some GMOs have been engineered to actually harbor, incubate and excrete pesticides. While it's been reported hat those pesticides are safe to eat; I am utterly against us being forced to find out the hard way.
I've posted several articles on Pinterest and updated my other pages to reflect what I am feeling about this issue. To read more about Prop 37 and "The War on Organic Foods" see my board on GMOs at: http://bit.ly/PZmFJF . I'd love to hear you way in and give your thoughts on the subject.
Further, if you wish to join me in taking action, we have signed a petition at http://bit.ly/PxF4Mm ; and joined the folks of "Yes on Prop 37" at http://bit.ly/PDaWwK . You decide. That's how it should be--freedom to choose for yourself.
The question has been a shadow in my mind for months now and I finally decided to take action. I have joined the campaign efforts to stop and shed light on companies like Monsanto, DuPont, Kellog, General Mills, Pepsi Co., and Kashi from preventing the labeling of our foods to reveal its ingredients and sources. They have spent billions in lobbying, campaign donations and “testing” in an attempt to convince world governments that GMOs are safe. I took a big step not knowing if the communities I belong to would stand with me or think I was overreacting--but I've seen lots of retweets, comments and "Likes" on my pages around this issue. I think that people want to be informed and "Yes n Prop 37" is doing just that! Informing us!
I really believe that we don't know for certain if GMOs are "bad" for us in terms of health. I for one know that I have allergies (in the form of hives, violent swelling and nausea) to most of these pesticides and that, for me they are impossible to digest. But what we do know is that it will have a significant impact on our environment, organic farm culture and organic farmers (as they are already being sued for patent infringement due to seeds being naturally carried to their fields by animals, insects and water sources); and that some GMOs have been engineered to actually harbor, incubate and excrete pesticides. While it's been reported hat those pesticides are safe to eat; I am utterly against us being forced to find out the hard way.
I've posted several articles on Pinterest and updated my other pages to reflect what I am feeling about this issue. To read more about Prop 37 and "The War on Organic Foods" see my board on GMOs at: http://bit.ly/PZmFJF . I'd love to hear you way in and give your thoughts on the subject.
Further, if you wish to join me in taking action, we have signed a petition at http://bit.ly/PxF4Mm ; and joined the folks of "Yes on Prop 37" at http://bit.ly/PDaWwK . You decide. That's how it should be--freedom to choose for yourself.
Monday, August 20, 2012
Instead of a Food Quote today...a Famous Chef!
I only wish I could have as much fun as this in my kitchen everyday...
Friday, August 17, 2012
Food Quote of the Day....
Thursday, August 16, 2012
Food Quote of the Day....
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf, A Room of One's Own
― Virginia Woolf, A Room of One's Own
Wednesday, August 15, 2012
How to make a BETTER Infused Iced Tea!
Ginger Peach Infused Iced Tea Recipe
I love iced tea; and with my Southern roots growing ever deeper, I've often pondered how to make "sweet tea" BETTER. It's always too sweet and I rarely taste any tea in it at all. So after a bit of trial and error--and offering glasses of my many flavors of iced tea to friends who really loved it; I finally decided to share one of my recipes.
Simple syrup is the key, and you can infuse it with just about anything. Using extracts and essential oils are two of the best ways to impart those special flavors and now that extracts and essential oils come in organic culinary grades, it more easy than you might think. Just remember to add it to your desired level of sweetness--keep in mind that less is more in this case!
Take a look at this recipe and and use it as a model for your own creative flavors. I'd love to hear about some of your iced tea capers! Happy drinking!
Simple Syrup
1 cup Organic Evaporated Cane Juice
1 cup Water
Happy Summer!
I love iced tea; and with my Southern roots growing ever deeper, I've often pondered how to make "sweet tea" BETTER. It's always too sweet and I rarely taste any tea in it at all. So after a bit of trial and error--and offering glasses of my many flavors of iced tea to friends who really loved it; I finally decided to share one of my recipes.
Simple syrup is the key, and you can infuse it with just about anything. Using extracts and essential oils are two of the best ways to impart those special flavors and now that extracts and essential oils come in organic culinary grades, it more easy than you might think. Just remember to add it to your desired level of sweetness--keep in mind that less is more in this case!
Take a look at this recipe and and use it as a model for your own creative flavors. I'd love to hear about some of your iced tea capers! Happy drinking!
Simple Syrup
1 cup Organic Evaporated Cane Juice
1 cup Water
1 1/2 Tblsp. Organic Peach Extract
1/2 Cup Ginger Root (sliced coarsely)
Heat all these simple syrup ingredients in a medium saucepan together on medium high heat until sugar is completely disolved. Close the fire and let steep covered for one hour or until cooled. Strain through a fine strainer (into a container) and refrigerate.
Tea
3 1/2 Tblsp. Organic Loose Leaf Black Tea
(non-smokey variety)
2 Quarts Filtered Water
1 Sturdy (heat safe) Mixing Bowl w/ Spout
1 3 Quart Pitcher
1 Mixing Spoon
Place loose leaf tea in mixing bowl and set aside. In a large tea kettle, heat ~2 Quarts filtered water just until the whistle blows. Pour boiling water over the tea and cover with a plate being sure not to cover the spout opening so the tea has room to release steam. Let stand for about 1 1/2 hours until tea is cooled.
After cooling, pour tea through a fine strainer into a 3 Quart pitcher. Add simple syrup and stir well--to desired sweetness. Start with 1/2 cup of simple syrup, and add more as needed. Refrigerate for at least two hours for maximum chilling.
Add ice cubes just before serving to your guests and enjoy!
1/2 Cup Ginger Root (sliced coarsely)
Heat all these simple syrup ingredients in a medium saucepan together on medium high heat until sugar is completely disolved. Close the fire and let steep covered for one hour or until cooled. Strain through a fine strainer (into a container) and refrigerate.
Tea
3 1/2 Tblsp. Organic Loose Leaf Black Tea
(non-smokey variety)
2 Quarts Filtered Water
1 Sturdy (heat safe) Mixing Bowl w/ Spout
1 3 Quart Pitcher
1 Mixing Spoon
Place loose leaf tea in mixing bowl and set aside. In a large tea kettle, heat ~2 Quarts filtered water just until the whistle blows. Pour boiling water over the tea and cover with a plate being sure not to cover the spout opening so the tea has room to release steam. Let stand for about 1 1/2 hours until tea is cooled.
After cooling, pour tea through a fine strainer into a 3 Quart pitcher. Add simple syrup and stir well--to desired sweetness. Start with 1/2 cup of simple syrup, and add more as needed. Refrigerate for at least two hours for maximum chilling.
Add ice cubes just before serving to your guests and enjoy!
Happy Summer!
Food Quote of the Day....
“If more of us valued food and cheer above hoarded gold, it would be a much merrier world.” ― J.R.R. Tolkien
Tuesday, August 14, 2012
GMO, Big Corporations and Consumers: A War on Organic Foods
Do you know where you're food is coming from? Well a considerable number of people in California don't and I have to admit that I myself am not always 100% sure. But in a food culture as booming as ours is here in the Bay Area, it is utterly imperative that we know exactly where, and what, our food is coming from.
The fact that big corporations like ConAgra, General Mills and DelMonte can get away with non-disclosure of ingredients in foods that make up 80% of local grocery store shelves is mind boggling; and the knowledge that they have raised over $10 (Mil.) in favor of opposing Prop. 37 just so they can stop producing organic products and cut the expense when the state's consumers are turning a new leaf in terms of their eating habits only proves what I personally have thought all along--their organic products are all suspect.
Additionally, these (and many other) corporations are funding the introduction of GMO seed into our crops with very little regulation around the public's right to know; which means they would be able to grow it, sell it and call it organic. Our federal government will be leaving this all up to us it seems, and in a country that houses so many metropolitan cities, not everyone has access to a space to grow their own fruits and veg.
Side Blabber: And you Walmart....what can I say? Adding premium steaks to your "choice" meat selection to cover up the fact that you've decided to add to your produce section GMO sweet corn that has been genetically engineered to withstand large amounts of Roundup weed-killer and express pesticide--shame on you! Deliberately targeting low income families to poison themselves and their children. Trust me...bull horns will sound from my kitchen.
Please, please please California; if you've ever cared about your personal power and your right to know what and where your food is coming from, source your food and vote yes on Prop 37! Here are a couple of links to help you get started in your quest for safer, more health conscious foods!
Wise Food Ways http://bit.ly/NBjeae
Bay Area Vegetarians http://bit.ly/N2fNW8
treehugger http://bit.ly/zes8G7
urbanspoon http://bit.ly/Ou4pIh
Monterey Aquarium http://bit.ly/4pU24
(Seafood Watch)
Stay Informed and power to the people!
The fact that big corporations like ConAgra, General Mills and DelMonte can get away with non-disclosure of ingredients in foods that make up 80% of local grocery store shelves is mind boggling; and the knowledge that they have raised over $10 (Mil.) in favor of opposing Prop. 37 just so they can stop producing organic products and cut the expense when the state's consumers are turning a new leaf in terms of their eating habits only proves what I personally have thought all along--their organic products are all suspect.
Additionally, these (and many other) corporations are funding the introduction of GMO seed into our crops with very little regulation around the public's right to know; which means they would be able to grow it, sell it and call it organic. Our federal government will be leaving this all up to us it seems, and in a country that houses so many metropolitan cities, not everyone has access to a space to grow their own fruits and veg.
Side Blabber: And you Walmart....what can I say? Adding premium steaks to your "choice" meat selection to cover up the fact that you've decided to add to your produce section GMO sweet corn that has been genetically engineered to withstand large amounts of Roundup weed-killer and express pesticide--shame on you! Deliberately targeting low income families to poison themselves and their children. Trust me...bull horns will sound from my kitchen.
Please, please please California; if you've ever cared about your personal power and your right to know what and where your food is coming from, source your food and vote yes on Prop 37! Here are a couple of links to help you get started in your quest for safer, more health conscious foods!
Wise Food Ways http://bit.ly/NBjeae
Bay Area Vegetarians http://bit.ly/N2fNW8
treehugger http://bit.ly/zes8G7
urbanspoon http://bit.ly/Ou4pIh
Monterey Aquarium http://bit.ly/4pU24
(Seafood Watch)
Stay Informed and power to the people!
Monday, August 13, 2012
Question of the week??????
What's your favorite international cuisine and which spice most defines it?
This really is a tough question for me as I love so many different cuisines for so many different reasons and they each have their own unique flavor profiles singed onto my palate like a delicate branding. While I have sort of a school-girl crush on Italian food, it's almost unfair because I have the same level of fondness for Korean, Californian, French and Caribbean foods (not in any particular order).
Without any uncertainty though, Eritrean cuisine always comes to mind when I'm thinking of my favorites. The spices are so profound and satisfying; and I always leave the table feeling happy and balanced.
I think the spice that most defines Eritrean cuisine is Berbere spice. Though it technically is a combination of heat from red pepper powders; sweetness from allspice, nutmeg, cloves and sweet paprika; nuttiness from fenugreek; and floral notes from coriander, ginger and cardamom, it really is such a distinctive flavor that it cannot be ignored. Whether it is served mixed into a meat or veggie dish or on the side of a family style helping of proteins and veg over injera, it is an experience worth having and a taste explosion!
So what about you, what's your favorite international cuisine? Feel free to answer and pose your own question of the week. I'll be sure to keep a log of all the entries; you never know, your question may be next up!
This really is a tough question for me as I love so many different cuisines for so many different reasons and they each have their own unique flavor profiles singed onto my palate like a delicate branding. While I have sort of a school-girl crush on Italian food, it's almost unfair because I have the same level of fondness for Korean, Californian, French and Caribbean foods (not in any particular order).
Without any uncertainty though, Eritrean cuisine always comes to mind when I'm thinking of my favorites. The spices are so profound and satisfying; and I always leave the table feeling happy and balanced.
I think the spice that most defines Eritrean cuisine is Berbere spice. Though it technically is a combination of heat from red pepper powders; sweetness from allspice, nutmeg, cloves and sweet paprika; nuttiness from fenugreek; and floral notes from coriander, ginger and cardamom, it really is such a distinctive flavor that it cannot be ignored. Whether it is served mixed into a meat or veggie dish or on the side of a family style helping of proteins and veg over injera, it is an experience worth having and a taste explosion!
So what about you, what's your favorite international cuisine? Feel free to answer and pose your own question of the week. I'll be sure to keep a log of all the entries; you never know, your question may be next up!
Sunday, August 5, 2012
Question of the week??????
If you knew it was your time to transition out of this life, what would you choose as your last meal?
I've often pondered this question and I have to say that I honestly don't know. The more exposed to various cuisines I am, the more that answer would be subject to change. It is, however, so yummy to think about it though! Korean BBQ would definitely be in the running...lol!
But on a serious note--I've been giving a lot of thought to Chef's that prepare last meals for death row prisoners. Asking myself big questions like "how do I feel about that", "could I feed a dying person even though they did something that was possibly unforgivable", "how do I feel about the death penalty in general"?
Coming from a heart centered space and a very loving time period in my life, I'd like to think that I could have enough compassion to give loving energy and kindness (to someone who probably needs it) through food. It is my gift and I give it freely to friends and family but could I give it to a convicted criminal? Hmmmm....I'll have to get back to you on that one.
I've often pondered this question and I have to say that I honestly don't know. The more exposed to various cuisines I am, the more that answer would be subject to change. It is, however, so yummy to think about it though! Korean BBQ would definitely be in the running...lol!
But on a serious note--I've been giving a lot of thought to Chef's that prepare last meals for death row prisoners. Asking myself big questions like "how do I feel about that", "could I feed a dying person even though they did something that was possibly unforgivable", "how do I feel about the death penalty in general"?
Coming from a heart centered space and a very loving time period in my life, I'd like to think that I could have enough compassion to give loving energy and kindness (to someone who probably needs it) through food. It is my gift and I give it freely to friends and family but could I give it to a convicted criminal? Hmmmm....I'll have to get back to you on that one.
Saturday, August 4, 2012
Blaze Up The BBQ Bay Area!
It's summer time and I am preparing Keena's Kitchen for launch in October! I'm so excited, and this time I have a huge advisory group to help me get things prioritized. In the meantime, I am practicing my BBQ skills--no not grilling--BBQing! You know what I mean....low and slow.
While I am falling in love with back to back episodes of BBQ Pit Masters, I grow enthusiastic about pork cuts. It really is interesting because I never really liked it as a child and always preferred chicken or seafood. Now that I've traveled a bit and sampled so many pork preparations, I truly have a better idea about how I want to prepare it and the fact that I have already perfected my dry rub is absolutely sublime!
I am working on a smoked crown roast with an apricot glaze, since apricots are in season right now. I'll be testing it this weekend so wish me luck! I encourage you to pick a good cut of pork and BBQ it--try some pork belly or some uncured bacon and have it as an appetizer...get your inner oink on!
Have fun and remember to be safe, because when BBQing, propane is never the way to go!
While I am falling in love with back to back episodes of BBQ Pit Masters, I grow enthusiastic about pork cuts. It really is interesting because I never really liked it as a child and always preferred chicken or seafood. Now that I've traveled a bit and sampled so many pork preparations, I truly have a better idea about how I want to prepare it and the fact that I have already perfected my dry rub is absolutely sublime!
I am working on a smoked crown roast with an apricot glaze, since apricots are in season right now. I'll be testing it this weekend so wish me luck! I encourage you to pick a good cut of pork and BBQ it--try some pork belly or some uncured bacon and have it as an appetizer...get your inner oink on!
Have fun and remember to be safe, because when BBQing, propane is never the way to go!
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