Monday, September 22, 2014

Herbed Brown Butter Spaghetti Squash

Summer leaves us, taking with her all the flirtatious and vivid fruits and vegetables which are replaced by fall's more secretive bounty. The color scheme of the variety changes from reds and blues to oranges and browns. Tender young summer squashes are blended in with their rustic cousins like the acorn, butternut, and spaghetti squash. Roots and tubers begin to make their hearty appearance as the cold weather moves in as if giving us sustenance to greet the winter.

Thursday, September 11, 2014

Making Fermented Chile Sauce (My Version of Sriracha Sauce)

I cannot remember the first time I encountered the celebrated Sriracha Sauce but it was some time ago, before it was as readily available as Tabasco Sauce, Tapatio or mayo and mustard for that matter. Yes today the iconic bright red bottled sauce topped with the bright green screw top squirt cap has made it's way into every corner of the culinary world and beyond. From potato chips, themed cookbooks, restaurant menus, t-shirts and iPhone cases this sauce seems to have a cultural following all of it's own.

Thursday, September 4, 2014

Oven Roasted Tomatoes

The arrival of tomatoes in farmer's markets begins a season as vivid as their colors, flavors and varieties. This may be a time where the tomato is pristinely showcased on restaurant menus and in your own creations. Keep in mind that August will come bringing the tomatoes' big push where the fruit is plump, juicy and abundant meaning less expensive per pound. This is the perfect time for utilizing the tomato for more rustic recipes like sauces, soups, canning and roasting.

Tuesday, September 2, 2014

At My Local County Fair

Three years since I ventured into making preserves and pickles to sell, I have encountered various venues in which to expose my talents to the public; a shop on Etsy, homemade food markets, craft fairs and a couple of local Bay Area shops. As with any form of creativity or finished work, when one puts their efforts forth one hopes to be received with acceptance and praise. Although the palette is subjective, to date I have done very well with creating pleasing products yet I had never set out to be judged nor even considered it.

Best in Show: Spicy Pickle Chips.

Tuesday, August 13, 2013

A Lucky 3

I love my father. A feeling that took me many years to understand and accept. Given my isolating and reclusive lifestyle for the majority of my life, years void of communication with him, this reality came with great struggle but so much release.
And I love my son so very much. A feeling so powerful it can frighten me at times. I cherish his life and the gift of life he has provided for me.

Thursday, April 25, 2013

Food Culture: To Have and to Hold

In respect of those who prepare our food we must embrace the struggle, the art and tradition which creates such sumptuous delights for our palates. Luckily, in the past decade as people have become more involved in their food, interests have changed from homogenization to natural and true offerings allowing cooks to reveal their recipes and traditions in an honest and appealing light. 

 We crave the honest grit and flavor found in a proud establishment
Ruddell's Smokehouse, Cyucos, CA.

Tuesday, April 16, 2013

Making Apple Cider Vinegar

The origin of this blog started as a simple means to document my fermenting and preserving projects and promote the vinegar & jam creations sold on Etsy. Time went by and I began to post more frequently on other food related topics. However, as a proud 'ferment er' I never offered some instruction for making vinegar in the home. Since this is one of my loves and origin of this blog it seems fitting and overdue.