May 2010

Quinoa Salad with Shrimp, Asparagus, Fresh Corn and Herb Lime Vinaigrette

May 27, 2010
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We were ahead of our time. Flashback 1993: big hair, dark red lipstick and restaurant baseball cap on backwards. Clogs and Chef’s Wear baggy pants with wild prints on them (come on, if you worked in a restaurant in the 90’s you know you wore them too). I was part of the opening team of […]

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55 Knives (e)Cookbook

May 25, 2010
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I get a lot of offers to “participate in something exciting” which usually isn’t either exciting or really an offer. Most of the time, these “offers” are a thinly veiled way of saying, “Hey, I like your stuff, gimme some free recipes and photos and in return I’ll ‘promote’ you while I make all the money and you […]

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Moroccan Garbanzo Bean Stew

May 24, 2010
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Most chefs, like fashion designers, are easily influenced and inspired by those who have gone before them and by the greater world around them. We learn, we adapt, we modify and improve upon the food we eat and even read about. We’re inspired by our environment, our location and even the weather. Basically, like fashion, there […]

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How to Make Fresh Pork Sausage

May 18, 2010
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Sausage is like the chicken soup of the meat world. From juicy Italian pork sausages, to spicy Mexican chorizo, to the firm and dry sausages in Asia, almost every culture has their version. Most likely this widespread culinary theme comes from frugality. How better to use all the odds and ends of the animal? Making bacon from scratch last summer was a revelation. Not […]

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Garden Update-The War Rages On

May 17, 2010
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They are trying to dig to China, my garden monsters. Every night they dig, dig, dig, tunneling under the garden beds in search of literal pay-dirt. My garden pathways, once lined with pristine pea gravel, are now a mix of dirt and gravel, messy and ripe for growing weeds. Our efforts to keep them out by […]

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Friday Favorites-05/14/2010

May 14, 2010
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Friday Favorites posts feature news articles from the food world, recipes which look amazing, or anything I find interesting, want to share, or think readers might like too. Leave a comment and tell me what you think!    1. Respect for every ingredient: Even though I have not always been a fan of his, this Rick Steves article expresses one of […]

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