Yesterday’s episode of Science Friday on NPR was dedicated to an excellent discussion between Michael Polan, James McWilliams and Brian Halweil about our food system and the pitfalls of being dogmatic about eating local and/or organic. Here’s a link to the free podcast.
Author Archives: Brian
Moroccan Preserved Lemons
My wife, Terri mentioned that she missed an Israeli couscous salad that she used to buy from a French deli. She remembered clearly that it contained preserved lemons among other things. I looked them up online and found that I am apparently the last foodie on earth to make my own preserved lemons.
There were slight [...]
Cherry Pie
I should definitely learn to make a great pie crust and I’m sure this pie would be even better if I pitted a couple hundred fresh cherries but I’m a lazy baker. I enjoy the peeling, chopping, slicing, boiling, sauteing and straining that goes into making a great dinner. But when it comes to baking, [...]
Shoe Rack Pantry
Storage is obviously one of the biggest problems in a tiny kitchen. In my kitchen, there are two normal sized, over-the-counter cabinets plus the obligatory, hard to reach cabinets over the stove and fridge. Only one of the cabinets is used for pantry items and I cook a lot so it was getting ridiculous. Good [...]
Monkfish Curry
Monkfish is sometimes referred to as “the poor man’s lobster.” It is a really ugly fish but once filleted, the meat is clean and dense. When cooked, it isn’t flaky or steak-like and really does have a texture more like lobster or crab. It’s very good and though I won’t be making it every week [...]
Swiss Chard vs. Beet Tops
The greens smackdown
I had one bunch of swiss chard and one bunch of beet tops in my fridge and decided to cook both since they needed to be used and greens cook down so much that it would be just enough for Terri and I anyway. I considered cooking them together since they are so [...]
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Roasted Beets
I’ve eyed the beets at my Greenmarket the last couple of weeks and finally grabbed a couple bunches. They are pretty only in a Tim Burton way with their dark, dirty flesh, red veined leaves and hairy roots. But unlike most, I’ve always liked beets. I like them from a can just fine. Heated with [...]
Chile Verde
I had a craving for the chile verde pork I used to get at a restaurant in East Nashville called Rosepepper so I thought I’d try to make some. I’m not a strict follower of recipes and it’s not like the restaurant has it’s recipe online so I was going to have to improvise. In [...]