2009 Archives
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…
Poking Around
Here’s a little of this, a little of that, springy tasties jumping out at me from around the web. If you can’t tell, I’m in spring veggie and grilling mode – and I’m not the only one. Asparagus in particular is a food crush of the moment. This asparagus salad at 101 Cookbooks looks fabulous….
Grillin’, Chillin’ Part II
Oooh, I love my new Weber vegetable grill pan. I made chicken fajitas tonight and grilled the onions and peppers right alongside the chicken breasts. I spritzed the pan with oil first, and tossed the vegetables with a little bit of olive oil (sprinkle of salt, few shakes of ancho chili powder) before spreading them…
Grillin’, Chillin’ Part I
From www.cookinglight.com I hope you’re relaxing right about now, enjoying the start of a long Memorial Day weekend. It’s a weekend for griling, of course – I’m planning a little grilled tasty every day. First up, tonight, skewers of salmon and shrimp, marinated first in something citrus-y/garlicky, to serve alongside pasta (for the kids) and…
Cottage Cheese
Poor cottage cheese, so simple, so plain. Lumpy even, sigh. And yet…so versatile, so loaded with calcium and protein, it actually completely rocks. I love cottage cheese, even straight from the carton (OK, with a little sprinkle of salt), although I understand that not everyone feels the same way. It’s worth keeping in mind several…
Little Houses?
Oh, I confess I laughed pretty hard at this quote from Vogue editor Anna Wintour (on 60 Minutes Sunday night), “I’d just been on a trip to Minnesota, where I can only kindly describe most of the people I saw as little houses.” Ouch! But as as the blog PopSugar/TresSugar noted, “It might surprise Anna…
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.
