tag:blogger.com,1999:blog-68688377499768386342012-02-16T01:37:28.123-08:00food for thoughtJessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.comBlogger271100tag:blogger.com,1999:blog-6868837749976838634.post-31458508053836064082009-07-29T12:16:00.000-07:002009-08-20T20:23:16.036-07:00

This weeks Weekly Cheese is one of my very favorite: Tomme Crayeuse (tohm cray-YUHZ). It is made from the milk of mountain grazing cows in the Savoie region of France in the Swiss Italian Alps. This buttery, semi-soft, soft-ripened cheese is layered with damp earthy flavors including straw and mushroom in the rind, and a mildly milky but tart almost citrusy center. When eating cheese I like to

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com2tag:blogger.com,1999:blog-6868837749976838634.post-9451932543777035722009-07-24T10:05:00.000-07:002009-08-20T20:28:27.286-07:00

This Romaine and Artichoke Cobb Salad is full of bold ingredients with assertive flavors and subtle textures: buttery avocados, rich bacon, sweet tomatoes, fresh floral cilantro, tender artichokes, crisp romaine and tart funky blue cheese vinaigrette. Ingredients that usually play a staring roll work together here to create a bold but balanced salad modeled after the original. A classic Cobb

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com0tag:blogger.com,1999:blog-6868837749976838634.post-64693661555841504922009-07-12T16:35:00.000-07:002009-07-15T10:25:45.624-07:00

This is the first post, of hopefully many posts, in a new feature I'm calling the "Weekly Cheese". I'm working at a cheese and Charcuterie counter at a small gourmet food market, and am immersed in the delicious world of cheese: "real" cheese. I say real cheese because once you start exploring this diverse and flavorful world, you'll probably never go back to supermarket cheese again. For those

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com16tag:blogger.com,1999:blog-6868837749976838634.post-57660572598108209622009-07-05T10:38:00.001-07:002009-07-09T09:56:15.718-07:00

First, I would like to start with an apology for the lack of posts in June. My computer died and my blogging future wasn't looking good. Luckily my friend JS lent me his computer and saved the day. So, I thought I would take a sec and give special thanks to JS for the computer, RH for the digital camera, and LB for photography lessons, and a collective thanks to RB and my whole Foodie posse

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com1tag:blogger.com,1999:blog-6868837749976838634.post-63248861605387622222009-05-20T10:04:00.001-07:002009-06-04T10:49:55.808-07:00

Bean soup is a staple in my house; its simple to make and fun to improvise. If I have some dried beans (which I always do) a few veggies (ditto) and a complimentary starch: rice, pasta, potato, I've got rich satisfying soup. The same basic process can produce nearly unlimited variations just by mixing up the variables. First you've got beans: red beans, black beans, white beans, pink beans,

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com5tag:blogger.com,1999:blog-6868837749976838634.post-41466831661838741432009-05-15T13:16:00.000-07:002009-05-20T09:13:13.810-07:00

For the first time in my life; I ate jam out of a jar with a spoon. Make this zingy, sweet and tart Ginger Rhubarb Jam and you'll understand. It's rhubarb season, which means my friend RH is making ginger rhubarb jam. I don't know if she was planning on making it a tradition, but it elicits such rave reviews that it has showed up each spring right along with the rhubarb crop. Just when it

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com4tag:blogger.com,1999:blog-6868837749976838634.post-4655071016642188822009-05-13T12:14:00.000-07:002009-05-14T11:04:41.458-07:00

Yeah! I have a new (to me) ice cream maker, and I love it. So little work for such a delicious result. My very first ice cream experiment involved a custard and some cardamom pods. I was hoping for the best, and the results far exceeded my expectations. The flavor was intense and "exotic" but also familiar: much like a slightly more floral cousin of vanilla. This was all balanced by a rich

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com5tag:blogger.com,1999:blog-6868837749976838634.post-85466498619938312612009-05-04T16:15:00.000-07:002009-05-05T12:42:37.329-07:00

Ramps are here! Those who are not jumping for joy as they read this are probably scratching there heads. To many ramps are unknown. To those who eat seasonally or stalk their local farmers market for the next interesting treasure, this member of the leek family is the first fresh new offering since fall, as well as the beginning of an onslaught of fresh produce that will last nearly until

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com0tag:blogger.com,1999:blog-6868837749976838634.post-70420546876689031962009-04-30T15:48:00.000-07:002009-05-01T16:46:31.054-07:00

This is the story of my giant loaf of bread. I have a fantastic loaf of whole wheat peasant bread from my local farmers market. I've eaten it fresh with butter, toasted with butter and honey, butter and jam, and butter and Marmite, (I think someone needs to take the butter away from me) and I still have half a loaf left. It's been unseasonably warm, so soup dunking is out. I rummaged around

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com4tag:blogger.com,1999:blog-6868837749976838634.post-45225495028002796052009-04-24T10:53:00.000-07:002009-06-04T12:36:39.312-07:00

A cool spring morning is a delight; and a unique opportunity to enjoy a hearty comforting breakfast without the accompanying bad weather. Here are a couple of breakfasts that will warm you up in the morning and keep you going all day. Before you know it - it will be too hot for any breakfast more substantial then a pint of fresh fruit, (strawberries are coming soon!) or a bowl of cereal.

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com3tag:blogger.com,1999:blog-6868837749976838634.post-77569046993144627662009-04-17T12:05:00.000-07:002009-04-17T13:29:31.881-07:00

Yeah for compost! and WNYC!As I dumped my compost into the drop off bin at the farmers market last Saturday, I was briefly interviewed by Amy Eddings from NPR's popular New York affiliate: WNYC. I was happy because I support composting, and I love WNYC! It was fun to hear she used a little part of our conversation in the intro for her piece about compost on the Brian Lehrer show this morning.

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com0tag:blogger.com,1999:blog-6868837749976838634.post-1024806917724097532009-04-10T11:48:00.000-07:002009-04-13T17:37:27.130-07:00

I'm sure people who know me are surprised that this is the first bean recipe I've posted. Because, well; I love beans. This was not always so, in fact, growing up I hated beans. As was often the case, the issue was texture. I didn't learn to love beans until I cooked them myself from dried beans. The skins where soft, the interior creamy, and the flavor earthy and rich. Now I love beans any

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com3tag:blogger.com,1999:blog-6868837749976838634.post-3348564418597845602009-04-02T09:54:00.000-07:002009-04-02T12:57:54.207-07:00

Good Bye Winter! I like to think of this meal as my good bye winter dinner. (Although it's probably premature; we're still a month away from the spring bounty here on the east coast, and I'm sure there are plenty of potatoes in my near future.) It's easy to think of this less then glamorous dish as peasant or "recession" food, but the results are satisfying and full of pure flavor. Cabbage gets

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com2tag:blogger.com,1999:blog-6868837749976838634.post-54899684175387680252009-03-23T17:34:00.000-07:002009-03-30T13:23:18.702-07:00

So, the party is over and it's back to the grindstone. After three weeks Mom has headed home and I've hit the job hunt. We ate amazingly well and had a ton of fun on a tiny budget. Some of our tips for making the most of your dining dime: make your own coffee in the morning and don't eat out. I know this may sound like a cruel limitation in a city known for amazing food, but if you have culinary

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com0tag:blogger.com,1999:blog-6868837749976838634.post-36224545000849891292009-03-12T12:03:00.001-07:002009-03-24T11:51:35.922-07:00

It's spring! (even though it doesn't feel like it yet). I've been very busy since returning to Brooklyn a few weeks ago, but not to busy to stop and smell the roses, well actually; pussy willows, crocuses, and tulips, some of the harbingers of spring in in my neighborhood. I know its some time before spring veggies hit the farm stands, but by the time they do, the anticipation will make them

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com0tag:blogger.com,1999:blog-6868837749976838634.post-87464144624275324672009-03-10T18:16:00.000-07:002009-03-14T09:34:22.567-07:00

The first really warm day of the year: 70 degrees! and my first time back at the my local Farmers Market! There are few things I like better then perusing the stalls of a good farmers market on a sunny day; nothing else to do but dig through bins of veggies, taste some farm fresh cheese, smell seasonal fruits and talk to farmers about the formative days of my cherished new acquisitions.My Mom and

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com0tag:blogger.com,1999:blog-6868837749976838634.post-27063345147180263082009-03-02T15:49:00.000-08:002009-03-02T20:52:36.775-08:00

I'm leaving the north woods for New York City. I've spent a very relaxing three months living with my family in Wisconsin at my childhood home, but now it's time face the "real world". I was feeling pretty negative about the big city when I quit my job and headed north three months ago, but the slow pace and company of my family have taken effect and I feel rejuvenated. I'm lucky to have a

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com0tag:blogger.com,1999:blog-6868837749976838634.post-38661045354168309632009-02-26T12:15:00.000-08:002009-02-27T11:06:30.894-08:00

This Curry Lentil Stew is a twist on the traditional middle eastern red lentil soup with lemon. I realize it is not necessary to improve on the original, which is simple, perfect, and beloved, especially by vegetarians, but this soup is different. I gave it an Indian spin; adding ginger, curry, and saffron and then went new world with some potatoes, sweet potatoes, tomato, and hot sauce. The

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com0tag:blogger.com,1999:blog-6868837749976838634.post-60108851282179237182009-02-24T14:24:00.000-08:002009-03-02T08:40:29.570-08:00

Italian frittata and Spanish tortilla - two different names, but a very similar concept. These omelet like dishes are nearly the same (most people think of them interchangeably), but there are some subtle differences, mainly: a frittata has a higher ratio of eggs, contains really any vegetable meat or cheese you can think of, and is finished in the oven. While a Tortilla is just as much a potato

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com0tag:blogger.com,1999:blog-6868837749976838634.post-24837744733123123542009-02-22T17:32:00.000-08:002009-02-24T10:02:34.525-08:00

It was Oscar night, and we made a household event of it. We all like movies but not usually award shows. Naturally we turned to the number one way to easily make something fun; turn it into a competition. (Any occasion to do so is seldom passed up at my house.) The family filled out ballots predicting winners in the top categories, and decided on a prize of handmade caramel candies. Spoiler: I

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com0tag:blogger.com,1999:blog-6868837749976838634.post-21923288806806699502009-02-20T15:04:00.000-08:002009-02-23T21:52:30.638-08:00

These Oven Fries taste as good as french fries, without requiring a nap. Don't get me wrong, I'm not knocking french fries, that most beloved of junk-foods. But; add these Oven Fries to your fry repertoire and you could be eating fries morning, noon, and night - these fries are actually food. The inside is soft and moist and the outside is crisp and well seasoned. In a side by side comparison

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com0tag:blogger.com,1999:blog-6868837749976838634.post-19427159480078961392009-02-18T08:24:00.000-08:002009-02-26T12:15:10.115-08:00

This is, with out a doubt, the best chicken salad I've ever made. (It's also the only time I recall making something with saffron that tasted like saffron, and tasted good!) Its subtle, but full flavored. The first flavor you get is chicken, then just enough curry to know its there, followed by nutty almond, cut occasionally by a burst of sweet raisin, with on unexpected finish of saffron. These

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com0tag:blogger.com,1999:blog-6868837749976838634.post-32832187312553882232009-02-17T10:05:00.000-08:002009-02-23T11:56:51.915-08:00

As the end of citrus season approaches, (fall through spring) I thought, I better make my favorite citrus dish: a savory orange salad. I think I first saw this salad on Lidia's Italy on PBS(love that show, love PBS). I did a little Googling and found out this is a traditional Sicilian dish: Nzalata D'Aranci Pattuali, usually made with a local, slightly tart variety of orange, or blood

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com0tag:blogger.com,1999:blog-6868837749976838634.post-38536461851809012862009-02-16T11:51:00.001-08:002009-02-16T17:59:21.832-08:00

Inspired by a gift of a beautiful citrus juicer, and a longing for warmer days, I'm making the classic Spanish punch: sangria. This is not a definitive sangria recipe, if such a thing exists. I like to think of this as a "winter sangria". The deep grape flavor and tannic wine balanced by the bracing citrus juice make this a complex and richly flavored punch. When I think of sangria, I recall

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com0tag:blogger.com,1999:blog-6868837749976838634.post-55740042234024608302009-02-15T13:21:00.000-08:002009-02-16T14:19:25.791-08:00

I am aware that it is well past Christmas, and most people only want to think of spring flowers and melting snow, but I was packing up my things to return home to Brooklyn from visiting my family in Wisconsin, and I just had to document my serious hall. I am really lucky to have a family full of foodies.I have read both books, "In Defense of Food", by Michael Pollan, and "Happy in the Kitchen",

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com0tag:blogger.com,1999:blog-6868837749976838634.post-36400444460946336212009-02-13T14:17:00.000-08:002009-02-18T13:18:57.472-08:00

Medicate the delicious way, no side effects! It's nearly spring, and everybody I know has a cold. With the exception of me and my mom of course. I never get sick, (yes, I know, I'm asking for it) and Moms never ever get sick, they don't have the time. But the boys are sick, especially my Dad, so I am making him Chicken Noodle Soup; The unadulterated classic.Channel your inner depression-era

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com0tag:blogger.com,1999:blog-6868837749976838634.post-12204300317769737492009-02-12T10:31:00.000-08:002009-02-15T11:24:44.870-08:00

I have to admit, I'm not that great a baker. I seldom admit to being bad at things, but when I taste the creations my mom effortlessly puts together on the weekends while also cleaning the whole house, doing the laundry, the taxes, being fashionable, wrangling grandkids, etc. etc., I realize that I'm a total novice. The up-side of this is, at the moment, I can leave that department to the

Jessiehttp://www.blogger.com/profile/15459810444880455276noreply@blogger.com0