tag:blogger.com,1999:blog-65107952009-11-22T19:07:35.150-06:00Musings on food and life, with my original recipes, and a cynical wit as sharp as my ten-inch French knife.Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.comBlogger547125tag:blogger.com,1999:blog-6510795.post-7077798735219543702009-11-22T18:47:00.003-06:002009-11-22T19:07:35.162-06:00

I was reviewing my Thanksgiving menu and thought, hey, that's all a lot of heavy food. Maybe a salad would be good here?Thing is, to stand up next to all that goodness on the table, it can't just be any salad. Fortunately, this one can be made ahead and just assembled day of.The first step is the brittle. You can eat this plain, too. And you can make it several days ahead — just hide it so you

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com0tag:blogger.com,1999:blog-6510795.post-53947179867299469022009-11-22T12:35:00.003-06:002009-11-22T12:55:21.814-06:00

Just got done playing bumper carts at the grocery store. Wow. I try to get as many local ingredients as I can for Thanksgiving, but there is still a trip to the store involved. And a grocery bill that reads more like a mortgage payment.There is also a slightly obscene feeling to buying two pints of heavy cream and eight sticks of butter for one meal. Thanksgiving is that annual time of year to

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com0tag:blogger.com,1999:blog-6510795.post-28973579317336293742009-11-03T22:03:00.005-06:002009-11-03T22:11:10.894-06:00

I promised Ruthy I would post this recipe. Brussels sprouts are in season right now and if you never liked them before, (and I was right there with you), you should try them again. Plus, they are just a crazy looking vegetable on the stalk, like a club you can eat.I use nitrate-free bacon and recommend you do as well. You can reduce the amount of bacon used here, use prosciutto, or skip it if you

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com1tag:blogger.com,1999:blog-6510795.post-76095993972917265592009-11-03T11:28:00.003-06:002009-11-03T11:46:20.006-06:00

If you have not read this article in the New York Times about commercially raised and slaughtered beef, you need to. Thank you, Costco, for testing your beef independent of the suppliers — even when suppliers like Tyson will no longer sell to you because you care about your customers.And, Cargill, what's with treating meat with ammonia during processing, and still having it contaminated? Not just

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com3tag:blogger.com,1999:blog-6510795.post-44582443587877727392009-11-02T22:42:00.005-06:002009-11-02T22:59:54.709-06:00

First, congratulations to GiGi as the random drawing winner of October's book, Vegan Lunch Box Around the World. GiGi, please give me some directions on where to mail your book at farmerfare (at) gmail (dot) com.Just as stores everywhere are cramming the shelves full of red and green, here is a warm, earthy book perfect for fall and Thanksgiving. the spice kitchen, everyday cooking with organic

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com17tag:blogger.com,1999:blog-6510795.post-21654409655069755252009-10-26T23:12:00.002-05:002009-10-26T23:15:18.968-05:00

Coconut-Curry Pumpkin Soup 1 8-pound Musquee de Provence Pumpkin — also called a “Fairytale” pumpkin — or other deep-orange, thick-fleshed eating pumpkin or squash 32 oz. chicken broth 2 tbs. olive oil 1 large onion, diced 2 cloves garlic, minced 2 tsp. grated fresh ginger 1 15 oz. can coconut milk 3 tsp. sweet curry powder 1/4 tsp. red pepper flakes 4 tbs. sugar Kosher salt to taste

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com3tag:blogger.com,1999:blog-6510795.post-88242791754334161472009-10-21T14:05:00.003-05:002009-10-21T14:10:27.215-05:00

There has been a lot of news lately about the pumpkin shortage. Good news is, not all states are affected. More good news is that many of the "decorative" pumpkins you see are actually delicious, edible pumpkins in disguise.Have no fear this October should you reach for a can of pumpkin and the shelf is bare. It's easy to make your own puree.First, get a large pumpkin. Not the jack-o-lantern kind

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com3tag:blogger.com,1999:blog-6510795.post-19427191699053831792009-10-20T15:35:00.003-05:002009-10-20T16:28:00.648-05:00

We're coming up on the holiday season, the time of year when most of us probably do all of our charitable giving. In November, food donations are especially frequent as we all prepare to sit around our own tables and give thanks for plenty.Recently, I spent the day (along with all my co-workers) volunteering at Harvesters, one of our nation's largest food banks. My main job was to sort those very

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com1tag:blogger.com,1999:blog-6510795.post-47735124073798724552009-10-17T19:14:00.007-05:002009-10-20T15:33:52.827-05:00

Lately, I have been blessed with a massive stack of food books to review. It's taking me some time, especially with our own manuscript due very soon. But, I will be getting to that stack.The only problem — besides needing another couple hours in a day — is that I have run out of shelf space. So, I've decided to share the wealth with all of you. Starting November, there will be one book of the

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com7tag:blogger.com,1999:blog-6510795.post-41934761443927618552009-10-14T21:08:00.005-05:002009-10-16T09:32:27.629-05:00

I was crushed recently with the news that Gourmet is no more. It's been depressing to watch the passing of newspapers and now, likely, the single best food magazine. Worse, for me personally, has been watching my own local newspaper minimize its James Beard Award winning food section.It begs the question, who will be the source of writing on seasonal, local, ethical eating and cooking? There are

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com4tag:blogger.com,1999:blog-6510795.post-29272340258018282282009-10-04T21:52:00.001-05:002009-10-04T21:54:47.474-05:00

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com0tag:blogger.com,1999:blog-6510795.post-51561391410295722222009-09-21T15:56:00.002-05:002009-09-21T16:26:14.753-05:00

It's already getting cool, a few golden leaves showing and the school buses are back on the road. Summer has faded, and the last bit of its bounty can still be found at the market. Tomatoes, tomatillos, peppers of all shapes, colors and heat. It's a good time to grab that last bit of sunshine and make fresh salsa. Easy as well.Fresh, Roasted Salsa5 tomatoes, all colors, cored, seeded and

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com4tag:blogger.com,1999:blog-6510795.post-9682592108151729602009-09-15T13:38:00.004-05:002009-09-15T13:53:47.065-05:00

I had this dish in a tapas restaurant in Chicago and made a note to try it at home. Usually, I prefer thick-cut bacon, local, from heritage pork. If you can find something of that caliber sliced extra thin, this is really good. If you can't, the applewood-smoked nitrate-free variety works well. Now, if you are "unlucky" enough to only be able to get the thick-cut good stuff, just do a single wrap

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com0tag:blogger.com,1999:blog-6510795.post-19397255269445011772009-09-15T13:31:00.002-05:002009-09-15T13:38:05.286-05:00

I love this month. Not because I am a Virgo. Believe me, after the fourth decade ticks over, you find other things to celebrate that are more fun. September is just magic. The last of summer's bounty of tomatoes, corn, peppers and stone fruit mingles with the first of fall's pears, apples and pumpkins. The second burst of greens and lettuces are available. You just can't not eat well this month.

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com1tag:blogger.com,1999:blog-6510795.post-54022829787000139862009-08-28T11:50:00.007-05:002009-08-28T12:39:52.617-05:00

Happy Friday! Sugar High Friday, that is. This month's SHF has a bit of a twist, Vegetable Surprise! All entries are a dessert that leverages vegetables in the ingredients. I was impressed with the creativity and some of the Indian desserts that were posted. What a great way to get that extra serving of vegetables in your day!Anna from Life's Too Short For Mediocre Chocolate posted Double

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com1tag:blogger.com,1999:blog-6510795.post-4605571487120746712009-08-19T14:55:00.005-05:002009-08-19T15:08:45.465-05:00

Just wanted to say "Thanks!" for the recent coverage of the blog. And also to Saveur magazine for the nice surprise I got today seeing links to this site under the "Sites We Love" section there. Very cool. Over at my other online gig, I just finished an interview with Chef Preeti Mystri who will appear on Season Six of Top Chef tonight. Check that out if you get a moment.

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com1tag:blogger.com,1999:blog-6510795.post-7880801136936077512009-08-18T16:28:00.002-05:002009-08-18T16:52:20.764-05:00

This month I am happy to host the SHF August 2009, with the theme of "Vegetable Surprise!" That's right, put your best "Iron Chef" on and get crazy with the dessert course — use of ice cream maker allowed. C'mon make us WANT to eat those veggies whether you make it deceptively delicious or just darn delectable, bring it on!Sugar High Fridays, or SHF, was started by Jennifer at Domestic Goddess.

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com0tag:blogger.com,1999:blog-6510795.post-19930881933014102682009-08-16T09:29:00.003-05:002009-08-16T09:46:57.631-05:00

This is perfect as a light summer meal with a salad and fresh melon on the side.Summer RisottoFor vegetables1 pint heirloom cherry tomatoes, mixed varieties, sliced in halves3 corn cobs, shucked and kernels sliced off1 red pepper, diced1 shallot diced2 scallions, sliced, white part and one inch of the greens1 tbs. canola oilFor the risotto3 cups vegetable broth2 cups water1/4 cup white wine1-1/4

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com1tag:blogger.com,1999:blog-6510795.post-69794896224480111242009-08-16T09:11:00.004-05:002009-08-16T09:28:08.603-05:00

It was an 80-degree Sunday with a cool wind. Perfect weather, and rare for late July. We needed to get outside. Not too far away, Powell Gardens just opened twelve acres of food gardens, the nation's largest edible landscape. Beyond the typical row crop, the garden artistically mixes vegetables, fruits and herbs in a beautiful landscape. At the edge, a cafe serves food made from picked-that-day

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com1tag:blogger.com,1999:blog-6510795.post-36406265535585191482009-08-12T18:52:00.004-05:002009-08-14T12:30:08.557-05:00

Things I Think AboutI think about food. A lot. Some would say obsessively. I can live with that.It's not always, "What should I have for lunch?" Nor is it what recipe to create next. I also think a lot about food policy. Which is not what most people contemplate. Yet perhaps we should. No need to rehash all the recalls and headlines here, it's pretty clear that the industrial food business is not

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com2tag:blogger.com,1999:blog-6510795.post-55889135932402206982009-07-29T17:28:00.006-05:002009-07-31T13:43:54.910-05:00

Lately, it's been a bit of a struggle at dinner time. No, not over food. Manners. Seems like more than the kiddo can bear to remain seated, use a fork she's been using well for years, and just focus. Hmmm. I can recall my own struggles. They ended with a solid thump of a spoon to the middle of my forehead. A firm tap, dealt out by my dad, who had the longest arms of any human ever known. Or at

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com4tag:blogger.com,1999:blog-6510795.post-66310743453222456992009-07-16T13:22:00.006-05:002009-07-16T13:42:23.668-05:00

Wow. Is it just me, or does the little dude look completely deranged and possessed? He should really seek some professional help to get down off that sugar high that requires a giant spoon.Here's what we do for cereal. We buy the great big boxes of plain oat cereal or some organic brand from a big box store or bulk bin. Then, store the cereal in bins, without the labels. Cereal is just cereal. No

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com3tag:blogger.com,1999:blog-6510795.post-2381283685354867282009-07-16T11:10:00.003-05:002009-07-17T22:39:42.036-05:00

Lately, I have been exploring homemade frozen fruit bar recipes. It's ridiculously easy, and yet the kiddo is totally impressed that Mommy can make popsicles. I guess it's the simple things in life. As long as she keeps eating eggplant and squash disguised as lasagne, I am happy to hand her a "dessert" with two servings of fruit packed into it. She doesn't have to know all this is healthy.The

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com1tag:blogger.com,1999:blog-6510795.post-26058337614612224372009-07-14T11:16:00.003-05:002009-07-14T11:39:55.147-05:00

When we're wheeling the cart around the grocery store, picking up pantry staples and dairy products, you generally don't find any meat in the basket.No, we are not vegetarians. It's just that our meat buying habits require "go around back" and entering the side door, as opposed to the back door — that's where the cows go in. There, greeted by a man with blood-spattered clothes and a knife at his

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com7tag:blogger.com,1999:blog-6510795.post-42341213867666249602009-06-15T09:56:00.003-05:002009-06-17T16:49:06.398-05:00

There's a lot of reasons, really. The whole eat local thing, of course. Giving the farmers all of my food dollar instead of processors and retailers, better food ...But also, food I have never seen before. New things. Every week. Like these, garlic scapes, at left. Softer, greener, garlicky flavor. Nice.And the greens. I got these from the Thai family that sells at the market. I have no idea what

Expatriate Chefhttp://www.blogger.com/profile/04925824005829442967noreply@blogger.com8