cdkitchen > feeddaily blog
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Usually you pull out the slow cooker to make a savory dish. But have you ever thought of the possibilities when it comes to slow cooking with fruit? There are all kinds of sweet sauces, compotes, jellies, and preserves that you can easily make in your crockpot. With the spring and summer fruit season just around the corner, I highly suggest taking the time to visit the local farmstand or pick your own berry patch and then see what different varieties of slow cooked fruit delights you can come up with. There is a huge difference from the flavor of the berries you will...
by
Pesto was so nineties. There was a time when pesto came with everything, from appearing as a topping on a piece of salmon to a spread on sandwiches to the traditional pasta sauce. Then came the aughts and pesto was just a little too 20th century for most chefs. Looking for an herby sauce to replace it, chefs looked south and picked up on chimichurri. While Italian pesto was a little too passe, the quintessential Argentinean chimichurri was certainly au courant.
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Last month I was treated to a rare and thrilling evening: someone else cooked for me! My dear friend, Limor, made the most delicious lasagna I have ever tasted. The other elements of the meal--roasted butternut squash, sauteed zucchini, fresh fruit and chantilly cream, and frighteningly perfect peanut butter cookies--were delectable, as well. But her lasagna was utterly outstanding. When I emailed Limor to tell her how incredible it was and to ask her to share the recipe, she informed me that it was not her recipe, but that of Ina Garten, a.k.a. the Barefoot Contessa...
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Nostradamus made a magic love potion from it. Confucius professed to have never eaten a meal without it. The Irish concocted a rich, dark ale marked by its flavor. Ginger has been a cherished spice for nearly three thousand years, everywhere from Shanghai to Shannon. Although typically thought of as an Asian spice because it is native to the region, ginger was also widely used in ancient Rome. When the Roman Empire fell, so too did access to this unique ingredient. It was not until one famed Venetian traveler's journey to the Far East that ginger reemerged as a...
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If I were stranded on a desert island, and could only take one food with me, it would probably be my favorite Italian cheese - Parmigiano Reggiano. The complex flavor and crumbly, crystalline texture define this singular cheese. Parmigiano Reggiano is so special to Italian cuisine that its name is legally protected with a label, the DOP (Protected Designation of Origin). This label is used in Italy for local products or traditional processed products from a specific region. Other examples of foods with this designation include Balsamic Vinegar of Modena, San Marzano...
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Quick: What's your favorite Mexican food? Salsa, enchiladas, burritos, nachos ...? Taco Bell? (Sorry, couldn't resist). Mexican food has become so popular that it's not difficult to find a Mexican restaurant in just about any city or town. One of my favorites in our area is a Mexican restaurant by the name of El Serrano. They have done a stellar job of recreating authentic Mexico and its cuisine. The exterior of the building resembles the classic Mexican hacienda, with an adobe exterior and grand entrance. Indoors it's Spanish style courtyards complete...
by
I started teaching myself to cook in college, and that the first meal I cooked for my family was from Betty Crocker's International Cookbook. I have been searching high and low for that cookbook, but with no success. I imagine with my extensive traveling and moving since that time, it has been lost or, even better, found by someone who can appreciate all that Betty Crocker has to offer a "bird just out of the nest."...
by
If you have been paying attention to the news lately, then you know that a hot topic on many people's mind is the debate over our present food system. In my own home, we often talk about whether there is value in buying organic (and consequently paying higher prices) or not. While you can't always see the difference in the items on the shelves at the grocery store, proponents of organic food say that exposure to pesticides and industrial farming methods used in conventionally raised produce are harmful to our health. Also the cheap price of food today is said to come at an unseen cost...
by
Our life has entered the modern era. Yep, our kitchen now has a dishwasher. What, you say? A food writer and columnist whose kitchen was missing that all-important appliance? Yep, 'tis true. After years and years of washing, rinsing and drying, our kitchen remodeling is done and we've joined the ranks of modern America. The days of standing at the sink and swishing my hands in the suds are shorter now. But I certainly was not the only one doing the duty - the kids split dinnertime and hubby did his fair share also. In fact, he's one that really does like...
by
Professor Bachelor Chow--that would be me--or Dr. BC for short, is from the Deep South. After a brief stint living in the frozen Midwest, I now thankfully reside in central Texas (pronounced "Tey-Hass" by us slow-moving cooking types). Not the "south" proper in my book, but close enough. Anyway, one thing I can get here that I couldn't find living in the tundra was grits. Grits! the neglected fruit of harmony, I mean hominy, served at southern diners and just-off-the-interstate Waffle Houses everywhere. Grits! the best late night snack after hitting the bars and seeing...
by
If you regularly read this column, then you know that I often talk about how my mom was somewhat of a food adventurer. She was always finding new (sometimes code for 'strange') foods and attempting to introduce them into our diet. Some of them worked out very well. Like greens. She would saute them with garlic and olive oil, and they were quite delicious, as well as good for you. When she discovered the freshly grilled tri-tip at Albertson's Grocery, she would bring it home for dinner. Tri-tip, for those of you who might not live in a beef community, is an excellent cut...
by
Salmon is one of those few fish so ubiquitous that one can almost forget just how versatile it really is. Cooking it on any given night is almost a cop-out. It's a fish so forgiving on the stove and widely available in the market place you can easily default to it on those nights when cooking inspiration is limited. Yet there is good reason to remember from time to time that salmon deserves its fame, and part of the celebrity comes from just how versatile it can be. I cook salmon regularly, which in my world amounts to about once per month. My love of crispy salmon...
by
You may have noticed that I rarely write about cooking seafood or fish recipes in the slow cooker. This is not because I don't like seafood - in fact I love all kinds of fresh fish and shellfish. It is usually what I order when I go out to eat, and we cook it at home often as well. I am lucky to live right near a farmer's market where a local vendor sells the freshest fish (usually caught that morning) at pretty reasonable prices. But on the days when her stand is not open, I head to the trusty neighborhood seafood shop. I have been thinking recently that there must be...
by
Salt has had a long and fascinating history in world civilization. Prized for its food seasoning and preservation properties, it was also used for metal working, tanning animal hides, and in making soaps, glass, and pottery glazes. Salt cod was a dietary staple on the ships that sailed forth to discover the "new world." Some historians say had it not been for the ability to preserve cod for the long sea voyages that the European sailors may have never ventured beyond their local ports and never discovered those distant shores. Salt, essential for sustaining human life, is...
by
As much as I love cooking food and having dinner parties, my strengths have always been in baking. Homemade cakes, cookies, bread, candies, and son on--foods that make the whole house smell like love and comfort. To me there is nothing better than a still-warm-from-the-oven dessert. But because I live alone, baking is something I don't do as often as I'd like, so I use BBQs, parties, and social events as an excuse to rev up the oven and pull out the baking dishes. It makes me feel like a good human being to show up at a party with a tray full of homemade indulgences....
by
Spring has sprung and I smell the blooming perennials just around the corner. The cup of rainforest blend I just enjoyed may have helped to awaken such keen senses. With that in mind, I feel it's time to kick it into retro modern mode and flow on some flower power. Plant some violets. Smell the roses. As George Harrison sang, "Here comes the sun. It's all right." I know what you're saying: "Huh?" Humor me and take part in my spring fever stream of consciousness. Every spring, I am so captivated by nature that my appetite for the outdoors is insatiable. I'm so inspired by...
From The Editors At CDKitchen: Feed Daily
by
Usually you pull out the slow cooker to make a savory dish. But have you ever thought of the possibilities when it comes to slow cooking with fruit? There are all kinds of sweet sauces, compotes, jellies, and preserves that you can easily make in your crockpot. With the spring and summer fruit season just around the corner, I highly suggest taking the time to visit the local farmstand or pick your own berry patch and then see what different varieties of slow cooked fruit delights you can come up with. There is a huge difference from the flavor of the berries you will...
by
Pesto was so nineties. There was a time when pesto came with everything, from appearing as a topping on a piece of salmon to a spread on sandwiches to the traditional pasta sauce. Then came the aughts and pesto was just a little too 20th century for most chefs. Looking for an herby sauce to replace it, chefs looked south and picked up on chimichurri. While Italian pesto was a little too passe, the quintessential Argentinean chimichurri was certainly au courant.
by
Last month I was treated to a rare and thrilling evening: someone else cooked for me! My dear friend, Limor, made the most delicious lasagna I have ever tasted. The other elements of the meal--roasted butternut squash, sauteed zucchini, fresh fruit and chantilly cream, and frighteningly perfect peanut butter cookies--were delectable, as well. But her lasagna was utterly outstanding. When I emailed Limor to tell her how incredible it was and to ask her to share the recipe, she informed me that it was not her recipe, but that of Ina Garten, a.k.a. the Barefoot Contessa...
by
Nostradamus made a magic love potion from it. Confucius professed to have never eaten a meal without it. The Irish concocted a rich, dark ale marked by its flavor. Ginger has been a cherished spice for nearly three thousand years, everywhere from Shanghai to Shannon. Although typically thought of as an Asian spice because it is native to the region, ginger was also widely used in ancient Rome. When the Roman Empire fell, so too did access to this unique ingredient. It was not until one famed Venetian traveler's journey to the Far East that ginger reemerged as a...
by
If I were stranded on a desert island, and could only take one food with me, it would probably be my favorite Italian cheese - Parmigiano Reggiano. The complex flavor and crumbly, crystalline texture define this singular cheese. Parmigiano Reggiano is so special to Italian cuisine that its name is legally protected with a label, the DOP (Protected Designation of Origin). This label is used in Italy for local products or traditional processed products from a specific region. Other examples of foods with this designation include Balsamic Vinegar of Modena, San Marzano...
by
Quick: What's your favorite Mexican food? Salsa, enchiladas, burritos, nachos ...? Taco Bell? (Sorry, couldn't resist). Mexican food has become so popular that it's not difficult to find a Mexican restaurant in just about any city or town. One of my favorites in our area is a Mexican restaurant by the name of El Serrano. They have done a stellar job of recreating authentic Mexico and its cuisine. The exterior of the building resembles the classic Mexican hacienda, with an adobe exterior and grand entrance. Indoors it's Spanish style courtyards complete...
by
I started teaching myself to cook in college, and that the first meal I cooked for my family was from Betty Crocker's International Cookbook. I have been searching high and low for that cookbook, but with no success. I imagine with my extensive traveling and moving since that time, it has been lost or, even better, found by someone who can appreciate all that Betty Crocker has to offer a "bird just out of the nest."...
by
If you have been paying attention to the news lately, then you know that a hot topic on many people's mind is the debate over our present food system. In my own home, we often talk about whether there is value in buying organic (and consequently paying higher prices) or not. While you can't always see the difference in the items on the shelves at the grocery store, proponents of organic food say that exposure to pesticides and industrial farming methods used in conventionally raised produce are harmful to our health. Also the cheap price of food today is said to come at an unseen cost...
by
Our life has entered the modern era. Yep, our kitchen now has a dishwasher. What, you say? A food writer and columnist whose kitchen was missing that all-important appliance? Yep, 'tis true. After years and years of washing, rinsing and drying, our kitchen remodeling is done and we've joined the ranks of modern America. The days of standing at the sink and swishing my hands in the suds are shorter now. But I certainly was not the only one doing the duty - the kids split dinnertime and hubby did his fair share also. In fact, he's one that really does like...
by
Professor Bachelor Chow--that would be me--or Dr. BC for short, is from the Deep South. After a brief stint living in the frozen Midwest, I now thankfully reside in central Texas (pronounced "Tey-Hass" by us slow-moving cooking types). Not the "south" proper in my book, but close enough. Anyway, one thing I can get here that I couldn't find living in the tundra was grits. Grits! the neglected fruit of harmony, I mean hominy, served at southern diners and just-off-the-interstate Waffle Houses everywhere. Grits! the best late night snack after hitting the bars and seeing...
by
If you regularly read this column, then you know that I often talk about how my mom was somewhat of a food adventurer. She was always finding new (sometimes code for 'strange') foods and attempting to introduce them into our diet. Some of them worked out very well. Like greens. She would saute them with garlic and olive oil, and they were quite delicious, as well as good for you. When she discovered the freshly grilled tri-tip at Albertson's Grocery, she would bring it home for dinner. Tri-tip, for those of you who might not live in a beef community, is an excellent cut...
by
Salmon is one of those few fish so ubiquitous that one can almost forget just how versatile it really is. Cooking it on any given night is almost a cop-out. It's a fish so forgiving on the stove and widely available in the market place you can easily default to it on those nights when cooking inspiration is limited. Yet there is good reason to remember from time to time that salmon deserves its fame, and part of the celebrity comes from just how versatile it can be. I cook salmon regularly, which in my world amounts to about once per month. My love of crispy salmon...
by
You may have noticed that I rarely write about cooking seafood or fish recipes in the slow cooker. This is not because I don't like seafood - in fact I love all kinds of fresh fish and shellfish. It is usually what I order when I go out to eat, and we cook it at home often as well. I am lucky to live right near a farmer's market where a local vendor sells the freshest fish (usually caught that morning) at pretty reasonable prices. But on the days when her stand is not open, I head to the trusty neighborhood seafood shop. I have been thinking recently that there must be...
by
Salt has had a long and fascinating history in world civilization. Prized for its food seasoning and preservation properties, it was also used for metal working, tanning animal hides, and in making soaps, glass, and pottery glazes. Salt cod was a dietary staple on the ships that sailed forth to discover the "new world." Some historians say had it not been for the ability to preserve cod for the long sea voyages that the European sailors may have never ventured beyond their local ports and never discovered those distant shores. Salt, essential for sustaining human life, is...
by
As much as I love cooking food and having dinner parties, my strengths have always been in baking. Homemade cakes, cookies, bread, candies, and son on--foods that make the whole house smell like love and comfort. To me there is nothing better than a still-warm-from-the-oven dessert. But because I live alone, baking is something I don't do as often as I'd like, so I use BBQs, parties, and social events as an excuse to rev up the oven and pull out the baking dishes. It makes me feel like a good human being to show up at a party with a tray full of homemade indulgences....
by
Spring has sprung and I smell the blooming perennials just around the corner. The cup of rainforest blend I just enjoyed may have helped to awaken such keen senses. With that in mind, I feel it's time to kick it into retro modern mode and flow on some flower power. Plant some violets. Smell the roses. As George Harrison sang, "Here comes the sun. It's all right." I know what you're saying: "Huh?" Humor me and take part in my spring fever stream of consciousness. Every spring, I am so captivated by nature that my appetite for the outdoors is insatiable. I'm so inspired by...