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Eating Light

Eating Light

| December 13, 2012 | 3 Comments

By “eat light,” I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I’ll be self-medicating with more fruits and vegetables and less bourbon.

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Brussels Sprout Latke Recipe

Brussels Sprout Latke Recipe

| December 12, 2012 | 1 Comment

My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.

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Ancient Ethiopian Cuisine Honored with a Limited Run At Guest Chef

Ancient Ethiopian Cuisine Honored with a Limited Run At Guest Chef

| December 12, 2012 | 0 Comments

Selome Haileleoul cooks traditionally spiced Ethiopian dishes and is serving as chef at Oakland’s Guest Chef until December 16 — where a rotating roster of chefs try out their cooking techniques for two weeks at a time.

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Roasted Persimmon & Brie Salad

Roasted Persimmon & Brie Salad

| December 4, 2012 | 0 Comments

For some reason, sometime around September, I stop eating salads. I have it in my head that they are a summer thing. Why? I do not know. So I promised myself, that this year, I would enjoy salads throughout the year. Here is my first one–I’m a little late. But that is okay, this roasted persimmon salad is worth waiting for!

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Ricotta Stuffed Sweet Potato Pancakes

Ricotta Stuffed Sweet Potato Pancakes

| November 23, 2012 | 0 Comments

It’s the day after Thanksgiving. You might be getting up at 3AM to stampede through Best Buy for that brand-new-tv-your-partner-must-have-for-Christmas, or you just might spend the day lounging around. Either way, this recipe is a good place to start. It’s full of flavor, decadent and bound to be a favorite.

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Roasted Pumpkin Seeds Three Ways

Roasted Pumpkin Seeds Three Ways

| November 13, 2012 | 0 Comments

Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don’t throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.

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Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan

Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan

| October 26, 2012 | 11 Comments

These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers.

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Creamy Avocado Pesto Recipe

Creamy Avocado Pesto Recipe

| September 26, 2012 | 2 Comments

If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn’t want it to resemble guacamole on pasta. Luckily, it didn’t. It was creamy and full of flavor.

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Flaming Caprese Salad with Peaches, Mozzarella and Bourbon

Flaming Caprese Salad with Peaches, Mozzarella and Bourbon

| September 3, 2012 | 1 Comment

I love the idea of a warm salad so why not a salad with fire? A Caprese seemed liked the best choice. Typically served cold, this would be an interesting twist one wouldn’t expect. And because I planned to use bourbon, I wanted to use an ingredient that would best complement the spirit so I chose peaches over tomatoes.

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Winemaking in the Russian River Valley: Jeremy Baker of Thomas George Estates

Winemaking in the Russian River Valley: Jeremy Baker of Thomas George Estates

| August 3, 2012 | 0 Comments

Mary Ladd profiles Jeremy Baker, who is in the business of making wines that include Pinot Noir at Thomas George Estates in the Russian River Valley. Baker explains why the area is a natural choice for a life that revolves around wine and food.

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The girl & the fig’s Braised Baby Artichokes

The girl & the fig’s Braised Baby Artichokes

| July 26, 2012 | 0 Comments

If you enjoyed the Crispy Artichoke Chip recipe I posted earlier this week, then I am about to blow your mind. While that recipe can very well stand on its own, it was really meant as a garnish for this one. Seriously, this is the dish for the artichoke connoisseur. By braising the artichokes, Chef John Toulze really showcases the earthy and sweet flavors found in baby artichokes. And somewhat surprisingly, the artichoke chips are just as flavorful but also very light and airy.

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The girl & the fig’s Crispy Artichoke Chips

The girl & the fig’s Crispy Artichoke Chips

| July 24, 2012 | 6 Comments

I made this heavenly snack with Sondra Bernstein and her business partner Chef John Toulze when we hung out for the day back in May. I had been touring California, and both John and Sondra were generous enough to spend some time with me. Not only did I get to tour their biodynamic farm, but I also got to cook with John, partake in some of their signature cocktails like this Lavender Mojito all while charging my borrowed Chevy Volt!

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Film “Soul Food Junkies” Examines African American Cuisine and Culture

Film “Soul Food Junkies” Examines African American Cuisine and Culture

| June 25, 2012 | 6 Comments

Soul Food Junkies, a new film by Byron Hurt which will be featured on KQED’s Independent Lens series, had its West Coast premiere in Oakland. Soul Food is both a beloved part of African American culture and a leading cause behind the epidemic of diabetes, heart disease and other health issues. The film details the historical and social influences on soul food and efforts by many to change the eating habits of a whole generation.

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LGBT Pride Profile: Culinary Artist Yasmin Golan

LGBT Pride Profile: Culinary Artist Yasmin Golan

| June 24, 2012 | 0 Comments

In celebration of LGBT Pride month, Mary Ladd profiles culinary artist Yasmin Golan, who lives in Oakland and has worked locally in the pop-up scene and restaurant world. Golan’s ideas on cooking and living are based around community and sustainability.

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