It seems that I can not walk into a store without seeing a wide variety of homemade canned goods made from local artisans from organic ingredients. I have been interested in the idea of canning and preserving for several years, but have never really found the time to do it. I can do most things in the kitchen, but for some reason- canning, pickling, preserving seems like such an intimidating process. I don't know if it is the threat of botulism that comes along with improper canning or the fact that I do not have a Grandma that passed down this lost art. Regardless, I am now ready to purchase the equipment and to dive in with my mason jars and tongs.
I have missed the best of the Summer fruits so I am not sure which will be my first expirement. Should I preserve lemons, make a tangy Blackberry Jam, or take a snap at Bread and Butter pickles that I see while shopping?
I have been doing a little reading on the topic and found a great book at the library called, "An Encyclopedia of Country Living Guide" by Carla Emery and Lorene Edwards Forkner. They put it best- "savor the season-harvest, preserve, share-and enjoy. Repeat."
I love that saying and I can't wait to see what this journey creates.
Happy Pickling,
Denyse Hale
Thursday, October 4, 2012
To Cry or Not to Cry
I am always amazed about how much emotion is surrounded by food. One sees a lovely plate of some of their favorite foods and they smile and smell with delight. The same can be true when a dish is presented that isn't what you thought it was going to be or when eating, you simply do not like it. The latter can lead to disappointment, sadness, anger....especially when you are a child. If you read my last posts, I wrote about how I am going to convert my son away from being a carnivore.
I have had a month of expirementing with various ramekins of vegetables be it broccoli, corn, carrots, red bell pepper, black beans, etc. My strong and handsome nine year old has been pretty brave through out the process and has accepted the mandatory three bites of the vegetable he prefers most. Last night, we hit rock bottom though. It had been a long and arduous day and way too late for eating dinner. I wanted to skip in and a grab a quick taco for them so we could rush home and tuck-in for bed close to the equated bed time. My older boy refused to eat and proceeded to cry the entire time my younger son savored his pollo asado con arroz. At one point, he was so angry with me, he proceeded to walk out of the restaurant. This whole situation was such a scene that I didn't know if I should cry with him or not.
I grew up in a time when we were served the food that was prepared and dinner was skipped if we refused. That time seems to have been lost (or at least in my household.) As my mind was spinning trying to convince him to eat something, I could remember the nights being sent to my room for not eating meatloaf, I could remember sitting at my neighbor's kitchen table well after the dishes were dried- getting the guts to eat the food that was prepared. My son finally ate a bowl of Spanish Rice last night after sitting there for over thirty minutes. His first bowl of rice ever and one of the first times, I was not going to alter the so very important lesson to be learned. As painful as it was to watch him scoop the rice into his mouth and to remember my tug-of-wars with dinner, we all need to learn to adapt. Whether it is going to a friend's house for dinner and not liking what is prepared, to an ethnic restaurant, or a new country- once in a while you need to roll with the bread and butter and eat it with a smile.
I have had a month of expirementing with various ramekins of vegetables be it broccoli, corn, carrots, red bell pepper, black beans, etc. My strong and handsome nine year old has been pretty brave through out the process and has accepted the mandatory three bites of the vegetable he prefers most. Last night, we hit rock bottom though. It had been a long and arduous day and way too late for eating dinner. I wanted to skip in and a grab a quick taco for them so we could rush home and tuck-in for bed close to the equated bed time. My older boy refused to eat and proceeded to cry the entire time my younger son savored his pollo asado con arroz. At one point, he was so angry with me, he proceeded to walk out of the restaurant. This whole situation was such a scene that I didn't know if I should cry with him or not.
I grew up in a time when we were served the food that was prepared and dinner was skipped if we refused. That time seems to have been lost (or at least in my household.) As my mind was spinning trying to convince him to eat something, I could remember the nights being sent to my room for not eating meatloaf, I could remember sitting at my neighbor's kitchen table well after the dishes were dried- getting the guts to eat the food that was prepared. My son finally ate a bowl of Spanish Rice last night after sitting there for over thirty minutes. His first bowl of rice ever and one of the first times, I was not going to alter the so very important lesson to be learned. As painful as it was to watch him scoop the rice into his mouth and to remember my tug-of-wars with dinner, we all need to learn to adapt. Whether it is going to a friend's house for dinner and not liking what is prepared, to an ethnic restaurant, or a new country- once in a while you need to roll with the bread and butter and eat it with a smile.
Wednesday, September 5, 2012
Doctor's Orders
I have often contemplated about if I am a Nutritionist and a Chef, why are my boys such picky eaters. I have the knowledge and tools to feed them nothing short of fabulous. They have their preferences and since I am choosing to pick my battles wisely, I have not had the "eat your vegetables" fight.
....But as of last Friday, it is game on. We had our yearly check-up with the Doctor and he was surprised to hear that my nine year old did not have one vegetable that he liked to eat. I put bowls of seasonal fruit out nightly in little ramekins and magically my younger son (who didn't like fruit) is making nightly requests for how he would like it served.
Last night, I embarked on my journey to encourage my son to eat his vegetables. I tried the same strategy as I did with fruit. Two choices- corn and potato. You have to try both. Whatever you prefer, you must take three spoonfuls. As anxiety fueled his system, I said, "Doctor's Orders." It worked. Corn was the preferred. Success!
Tonight, we will move on to Broccoli and Cherry Tomatoes. He will have so much chlorophyll, Vitamin C, and Selenium flowing through his muscles, he will not even recognize himself.
Stay with me as I convert my son from a Carnivore to an Herbivore.
Here's to being Green!
....But as of last Friday, it is game on. We had our yearly check-up with the Doctor and he was surprised to hear that my nine year old did not have one vegetable that he liked to eat. I put bowls of seasonal fruit out nightly in little ramekins and magically my younger son (who didn't like fruit) is making nightly requests for how he would like it served.
Last night, I embarked on my journey to encourage my son to eat his vegetables. I tried the same strategy as I did with fruit. Two choices- corn and potato. You have to try both. Whatever you prefer, you must take three spoonfuls. As anxiety fueled his system, I said, "Doctor's Orders." It worked. Corn was the preferred. Success!
Tonight, we will move on to Broccoli and Cherry Tomatoes. He will have so much chlorophyll, Vitamin C, and Selenium flowing through his muscles, he will not even recognize himself.
Stay with me as I convert my son from a Carnivore to an Herbivore.
Here's to being Green!
Thursday, August 30, 2012
Labor Day Grilling
As Labor Day quickly approaches, there is buzz about what to bbq. I suggest before you fill up on tri-tip, eat your vegetables first. Try making a panzanella salad or a bowl full of mixed greens with firm, but ripe plums, green onions, and goat cheese. Also, grilled corn on the cob is delicious. It is so sweet, you can even skip the butter. Or try grilling a medley of vegetables. They are simply delicious and your friends will keep asking you, "what is your secret?"
A recipe that is a favorite whenever we grill is:
1 Eggplant- sliced
2 Red or Yellow Bell Peppers
15 Mushrooms- Bottoms removed
2 cloves Garlic
Fresh Thyme- minced
Olive Oil
Balsamic Vinegar
Kosher Salt and Fresh Black Pepper
Slice and wash vegetables. Place in a large mixing bowl. If you have extra time and bowls, keep mushrooms separate. Place garlic and thyme, a healthy pour of Olive Oil, a Couple splashes of Balsamic Vinegar, and salt and pepper to taste into the mixing bowl. You should have enough liquid to create a marinade for the veggies. Marinate at room temperature for at least one hour.
Note- Eggplant really absorbs liquid. It is always good to have extra or to add a little more halfway through the marinating process.
Enjoy the beautiful colors and nutrients this dish presents. Goes great alongside any red meat or fish you would be preparing.
Happy Grilling!
A recipe that is a favorite whenever we grill is:
1 Eggplant- sliced
2 Red or Yellow Bell Peppers
15 Mushrooms- Bottoms removed
2 cloves Garlic
Fresh Thyme- minced
Olive Oil
Balsamic Vinegar
Kosher Salt and Fresh Black Pepper
Slice and wash vegetables. Place in a large mixing bowl. If you have extra time and bowls, keep mushrooms separate. Place garlic and thyme, a healthy pour of Olive Oil, a Couple splashes of Balsamic Vinegar, and salt and pepper to taste into the mixing bowl. You should have enough liquid to create a marinade for the veggies. Marinate at room temperature for at least one hour.
Note- Eggplant really absorbs liquid. It is always good to have extra or to add a little more halfway through the marinating process.
Enjoy the beautiful colors and nutrients this dish presents. Goes great alongside any red meat or fish you would be preparing.
Happy Grilling!
Sunday, August 19, 2012
Is Summer Over?
I keep hearing chatter on the streets of San Francisco about how Summer is over- School is beginning. As I listen, I think silently to myself, Summer is actually just beginning. My son said it best the other day while trying on his blue twill shorts for school, "I am going to be boiling in these because the sun starts to shine when school starts."
The reward of making it through a foggy Summer is that you still have time to do all of those Summer activities that you didn't get around to doing. Some of which may be planting Sunflowers, taking a bike ride, buying that $98 patio table so you can enjoy a chablis in the back garden,
having a picnic at Dolores Park while enjoying a Summer Cake with Fresh Berries and Whip Cream, eating out alfresco with friends who made it back from exotic locations, the last dive at one of the Bay Area's lovely tree lined pools, sipping on Root Beer Floats, or even better a trip to Napa before the vines turn the gorgeous shade of orange.
There still is an opportunity to get into that Summer shape you have been dreaming about, but instead you will look that much better in your sleek black long sleeves and skinny jeans...just in time for the small bites of Fall's hearty spices. There is also grilling, but best of all- the last of the juicy richness of tomatoes.
This quick recipe can be prepared in the morning or late afternoon and will sit waiting for you on the kitchen table while you are out enjoying the long days of Summer.
I can not do any of the above mentioned activities without my Tinted Moisturizer with SPF. My skin no longer likes the sunny rays of Vitamin D.
So, go ahead and get out there and enjoy the sweet life before late Fall freezes you over.
Caprese Salad
Serve at room temperature with warm crusty bread. There are also good whole wheat versions available. Shelf Life- 1-2 Days
4 Vine Ripened Tomatoes, sliced
1 packaged Fresh Mozzarella di Buffalo, sliced
Fresh Basil Leaves
Extra Virgin Olive Oil
Kosher Salt and Fresh Ground Black Pepper
Place sliced tomatoes on a plate, generously salt, pepper, and oil, then add a splash of balsamic vinegar, then layer with fresh mozzarella, splash with a dash of oil, and a pinch of salt, topped with basil. Repeat this process until you have at least three layers or you have used all of the tomatoes.
This is a gorgeous looking salad with all of it's bright colors. Best when you use good ingredients.
The reward of making it through a foggy Summer is that you still have time to do all of those Summer activities that you didn't get around to doing. Some of which may be planting Sunflowers, taking a bike ride, buying that $98 patio table so you can enjoy a chablis in the back garden,
having a picnic at Dolores Park while enjoying a Summer Cake with Fresh Berries and Whip Cream, eating out alfresco with friends who made it back from exotic locations, the last dive at one of the Bay Area's lovely tree lined pools, sipping on Root Beer Floats, or even better a trip to Napa before the vines turn the gorgeous shade of orange.
There still is an opportunity to get into that Summer shape you have been dreaming about, but instead you will look that much better in your sleek black long sleeves and skinny jeans...just in time for the small bites of Fall's hearty spices. There is also grilling, but best of all- the last of the juicy richness of tomatoes.
This quick recipe can be prepared in the morning or late afternoon and will sit waiting for you on the kitchen table while you are out enjoying the long days of Summer.
I can not do any of the above mentioned activities without my Tinted Moisturizer with SPF. My skin no longer likes the sunny rays of Vitamin D.
So, go ahead and get out there and enjoy the sweet life before late Fall freezes you over.
Caprese Salad
Serve at room temperature with warm crusty bread. There are also good whole wheat versions available. Shelf Life- 1-2 Days
4 Vine Ripened Tomatoes, sliced
1 packaged Fresh Mozzarella di Buffalo, sliced
Fresh Basil Leaves
Extra Virgin Olive Oil
Kosher Salt and Fresh Ground Black Pepper
Place sliced tomatoes on a plate, generously salt, pepper, and oil, then add a splash of balsamic vinegar, then layer with fresh mozzarella, splash with a dash of oil, and a pinch of salt, topped with basil. Repeat this process until you have at least three layers or you have used all of the tomatoes.
This is a gorgeous looking salad with all of it's bright colors. Best when you use good ingredients.
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