June 2009 Archives
Sizzling!
Hooey it’s sizzling hot out there, we’ve got a real summer now. Makes me hungry for gazpacho, even though it’s hardly tomato season in Minnesota, at least not yet. But never mind that, since in a pinch, canned tomatoes beautifully anchor a tasty version. So if a cold-salty-crunchy-tangy gazpacho is your perfect antidote to a…
Zucchini Ragout with Polenta
Andrew Scrivani for The New York Times I’m always looking for yummy zucchini recipes – I love zucchini, plus I end up with a boatload of it with my summer community-supported-agriculture (CSA) veggie share from La Finca Organic Farm in Willow River, Minnesota. (I pick up my first share of the season later today, in…
Chapa
I’m really enjoying the concepts and recipes in my new cookbook, Seven Fires: Grilling the Argentine Way, by Francis Mallman. In particular, I’m a bit obsessed with cooking vegetables on a chapa – (from the book) a flat piece of cast iron or a cast-iron skillet set over a fire. I’m using my big Le…
Cured Pork
I don’t each much pork, or meat for that matter, but I have to admit that there is nothing – nothing! – like the power of a bit of cured pork to completely transform a dish. This is not a culinary secret, of course, but perhaps these days it isn’t said often enough. And it…
Sunday Sandwich
Actually, I can’t believe I haven’t posted this before, one of my very favorite sandwiches. There’s nothing to it, that’s probably why, and probably because you make some form of this for yourself anyhow. But in case not, and in case you love Greek/Middle Eastern flavors, here’s a quick, filling, bursting-with-flavor, open-faced sandwich, somewhere between…
Food Media
This interview in the recent issue (May/June 2009) of Eating Well magazine caught my eye – Daphne Miller, MD, author of The Jungle Effect: A Doctor Discovers the Healthiest Diets from Around the World. While researching the world’s healthiest people/diets, she noticed “three dietary themes” – the inclusion of fermented foods (yogurt, sauerkraut, miso, tofu,…
Tosca, Miso, Thursday, Friday
John and I snuck out for dinner last night at Turtle Bread’s long-awaited venture, Trattoria Tosca. I didn’t have false hopes – I knew that this wasn’t going to hit the ground running as a (Restaurant) Levain experience – but based on a quick read through Dara Moskowitz Grumdahl’s blog post (she hasn’t done a…
Marinades
Remember when everyone thought marinades tenderized meat? Ah well, they don’t (just like browning meat doesn’t “seal in the juices” – but I digress…). Marinades do however add tons of flavor – to meat and vegetables – and are therefore my current…
Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
