Kitchen Gadget Girl

This weekend was the Slow Food Nation conference/meet-up/thingamabob (what do you call a day devoted to food - ah, yes, nirvana) in San Francisco at the Civic Center and Fort Mason, and I was fortunate enough to go both Saturday and Sunday to the Taste Pavilion. Saturday, I volunteered to work at the Welcome Center, where I met some very nice folks, but they seemed slightly overstaffed, so I reassigned myself to the Pickle booth inside the Pavilion. Well, actually, I was recruited (they must have heard about my 3rd place win with my B&B pickles at the San Mateo County Fair!)….

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Today I entered my plum jam and bread & butter pickles in the local county fair. I did this mostly because the bee guild that I belong too needs the parking passes, but it is also fun to enter these local events. In 2005, I entered jam in the state fair, and received a second place award (no, that is not 2nd place, as in 1st and 2nd, all jams that are between 80-89 points receive a 2nd place ribbon). Not bad for my first time. However, not sure I have done much better this time!

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Food and I have a close relationship - I love talking food, cooking and sharing recipes, and searching out the best local offerings. All this has been influenced by several great cooks and cookbooks. Some have been inspiring me for years, others are fairly new to the game. And for this Thursday Thirteen, 4th edition, I offer you these thirteen cooks who have influenced and shaped my cooking: (more…)

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This week, our temperatures have been in the upper 90s, some days topping out at over 100F. I certainly do not feel like getting into a hot kitchen at the end of a hot day and cooking up a hot dinner. So here are 13 dinners for hot nights: (more…)

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As the temperature approached 100F this afternoon, I knew I would not be cooking dinner, so no recipes for today. I stopped at the store and picked up some salads, a baguette, sliced salami and some sushi for dinner - that and a bottle of Grue from New Mexico was all we needed for a nice picnic dinner in our backyard. I love it when the really simple can be the most impactful.

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In our CSA box this week, we received a gorgeous head of cauliflower. My normal method of cooking this vegetable involves tossing the florets along with pieces of carrot, in olive oil in a baking dish. Then I add 4 chicken legs with thighs, sprinkle the whole dish with cumin, coriander and S&P, and roast in the oven for 1.15 hours at 425F. A great dish in the middle of winter, when you are cold and need a cozy dish.

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