Tag: ingredients

Insert Strawberry Here

I swear strawberries grow like weeds in California.  I drive by several huge fields of them each morning on my way to work.  According to the California Strawberry Commission, (which I didn’t even know existed until about five minutes ago, but they have a really cool thing on their website called the Berry Report which

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International Breakfast Pastries, kinda…

Unless I’m completely hung over or have just finished running 4 miles, I rarely enjoy a big breakfast.  I think breakfast is perfect when it’s nothing more than fruit, a protein (like yogurt, string cheese, nuts or an egg), and a bit of starch – like a piece of toast or a granola bar.  The

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Where Did Your Produce Sleep Last Night?

I really can’t remember when I first heard about the farm to table concept.  It could have been three years ago reading “Animal, Vegetable, Miracle”; watching Top Chef or maybe it was just cruising random food blogs.  Regardless, I was taken with the concept and quickly began implementing it at home. For the uninitiated, farm

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Seasonal Bounty: Citrus

According to the United Nations Conference on Trade and Development (www.unctad.org) the term citrus fruit includes several different types of fruits. Although oranges account for about 70% of citrus output, the group also includes small citrus – such as tangerines, mandarines, clementines and satsumas – lemons, limes and grapefruits. And I swear I have about

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A Legacy in the Kitchen

My Grandpa Vern passed away just this past October and at his service, each of his three kids (my mom and two uncles,) my brother and I were all asked to speak.  Inevitably, we shared stories about his career, international travels, vacations to Tahoe, strict rules (eating bacon with a fork?)  and love of the

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A Tale of Two Tarts

I mentioned recently that I have been acquiring kitchen gadgets at an alarming rate and I wanted to share a story about one of them – my new tart pan. I’ve been making “tarts” for years, but really, they were just tart crusts in a pie pan.  They tasted different than a plain ‘ol pie,

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I Heart Pub Food

So while I appreciate fine food and exotic ingredients, at the core my tastes are pretty pedestrian.  In the past, anytime someone has asked me what type of food was my favorite, I was embarrassed to answer, “pub food.”  But really, it’s just comfort food and is there anything better than a good burger, homemade

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“Heather, Please Pack Your Knives and Go”

I’m a die-hard Top Chef fan.  I hinted at my obsession a few months ago, but we do take it pretty seriously around here.  In fact, the other night Madison asked me if I could sit with her while she got ready for bed but after taking one look at the TV, decided to ask

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Testing My Limits Barefoot Contessa-Style

Out of boredom, I challenged myself a few weeks ago to try some new recipes.  I had just purchased the newest Ina Garten cookbook in hopes of gaining some inspiration but to be honest, the first time I flipped through it I kinda thought, “hmm.”  Clearly I wasn’t in the mood to be inspired. So

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What I’m Cooking Now – Cauliflower

Cauliflower is a funny thing.  I never minded it as a kid (and Madison doesn’t either) but I have had plenty of kids at my dinner table turn the stuff down.  I know, it’s kinda stinky, looks weird (sometimes all I can think of when I look at it is a boxers’ cauliflower ear.  Gross!) 

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