Grazing in the Midwest

Graze in Madison, Wiconsin.  As the name implies they are part of the farm-to-table movement and wow I did some serious grazing here.  First time to Madison, first time having a house lemonade that blew me away, a seasonal mix of lemon, ginger and rhubarb.  First time to try deep fried pickles..yeah I know, I have been in a cave. They do their own pickles there..that is so hard-core.
I was impressed with the college town / state capital combo in Madison..a toned down and accessible version of the vibrant but sometimes too edgy Brooklyn, or maybe that is just my midwestern roots showing.  I also ordered and enjoyed their brisket sliders spiked with kim chee. The interior dining space has a great open feel, 18ft floor to ceiling wall of windows with the capital building towering out front. I was there for a mid day lunch and as you can see there was lots-o-light.  I don't do reviews…but I guess I just did.. I liked it and wish I could go back to land-o-lakes and try all they offer.

Embracing Ripe

Ripe Blueberries 

Maybe it is because I feel each year now, maybe my taste buds have fully matured, maybe I just forget to eat the food I buy.. most likely it is a combination of all of these and more…but these days I tend to appreciate fruit more when fully ripe. Unlike my youth, I don't mind so much the signs of aging; wrinkles, loss of firmness..all these things I take now in stride and as a badge of honor, a badge of ripeness, a true indicator of maturity and full flavor.  

The Spiritual Kitchen

Two of my favorite kitchen items, the silver spoon and the cast iron skillet.  I am drawn to their beauty even more than I adore their function…but there is more.
There is something very zen about a container, emptiness yet fullness.  The emptiness of this pure silver spoon defines its own full, unlimited potential of what it may contain.  Malleable and soft, how appropriate that its surface reflects all, it is like Spirit. The black of the iron skillet, seasoned and hardened contrasts with the silver, light is only perceived as light when set against darkness.  

Return to Basics - Yogurt

We all go through food phases and fads, the palate is not a fixed thing and has a tendency to get bored and evolve.  I have been trying a few different yogurts lately and am really enjoying the Chobani Greek Yogurts.  They seem to have the right balance of creamy-yet-tart quality that I like. I went years without having one yogurt yet now see it as a staple in the fridge.  When in college I would buy plain yogurt by the quart, a few ounces into a bowl and just start adding fruits,nuts, seeds etc... and that would be my dinner.. or breakfast.  My first spoonful of this Chobani brand and it triggered some taste buds linked to my memory, I was right back in my first kitchen diving into a bowl of yogurt from Real Foods on Polk St. in SF.

Mystery Pot

I am always on the lookout for a good pot.. and I find one every now and then at a garage sale or thrift shop.  Finding a good quality pot or pan that has been properly used just adds to the experience of cooking so when out and about my eyes are open for a find.  This sauce pan and lid is a bit different… and each time I grab it I LOL at how it arrived in my kitchen.
Each day I take Scout the lab out for her exercise at a soccer field close to my house.  On this particular occasion besides discarded plastic water bottles that did not quite make the bin there was this Emeril All-clad sitting next to the garbage can.  How odd…that is the best description..and still is.
No food in it..no signs that it may have been left behind from some picnic.. no reason for it to be there as there is no picnic area or tables..just a seemingly discarded 4.5 qt pan and lid.  While I ran the dog I had an internal debate as to whether I would be taking this find home..because it was, well, odd.
I decided that it was meant to be so took it home and gave it a good wash and sanitizing.  It is an odd size for a sauce pan as well, it is really a small stock pot with a sauce pan handle and that is how I mostly use it, which I have to admit is seldom.  It cooks well but I am not into non-stick at the moment and use it to boil water mostly for pasta.  The domed stainless steel lid is the coolest thing about it.  I need a good griddle so I hope one shows itself to me on another outing.

O is for Olive..and Oil.

One of my food staples…olive oil.  Oh how I miss a slice of San Francisco sour dough bread dipped into a pool of extra virgin olive oil.  Yes, I can get the oil here and yes there are artisan bakers in NY that do a pretty good loaf…but,... But, there is something special about the the bay area climate that makes great bread and combine that with a great Californian olive oil and it is manna from heaven.

The beauty about olive oil is that it is the most versatile oil in the kitchen, eat it raw or use it to sauté.  

The O olive oils are out of Northern California and have a great line of citrus infused oils like their Tahitian Lime I shot for an e-commerce site.  

Afternoon sugar hit

Dan's Coffee Ginger Cookies

When I have a sweet tooth I find a simple cookie will do wonders for my craving…no chocolate, fruit or nuts.. just flour, egg, butter and sugar.. well maybe some flavoring like ginger, coffee and vanilla won't overcomplicate the beauty of this late afternoon treat.  I needed that.