Monday, June 04

Trap Fishing, A Sustainable and Ancient Fishery

North Fork Seashore in Autumn

Want to know where your fish comes from?  If you shop local along the Connecticut Shoreline, your fish might be hauled into Point Judith, Rhode Island.  And it may well be caught by trap fishing, a sustainable and ancient fishing technique still practiced off the Rhode Island shore.  I was introduced to this fishery last week at the New Haven Documentary Film Festival where David Wells showed his beautifully shot film on the fishery. His

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Thursday, May 03

Jambon de Bayonne

Jambon de Bayonne Green Almonds

You adore prosciutto di Parma. You’ve tasted jamón Iberico.  But have you heard of French jambon de Bayonne? It makes up the third star in the trinity of exquisite single-origin dry-cured hams from Europe. Christine Chesanek, owner of Fromage Fine Foods in Old Saybrook, Connecticut brought some into her shop for me.  (She sliced the ham for the plate of jambon de Bayonne pictured here into translucent pieces.) It is made by Delpeyrat, which has been

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Friday, March 23

Cinnamon Swirl Raisin Bread

Cinnamon Swirl Raisin Bread

A buoyant loaf of Cinnamon Swirl Raisin Bread seems like a festive bread for the Easter season. It has the flavors of hot cross buns – raisins and cinnamon – with 30% stone-ground whole wheat for flavor and fiber. The dough comes together quickly then minds its own business rising for a few hours. I’ve been eating it toasted for breakfast every day. But it would be fun as the base for a ham or

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Thursday, March 15

Tips for Using and Emile Henry Bread Loaf Baker

Emile Henry Bread Loaf Baker

There’s a very quick learning curve when baking with the Emile Henry Bread Loaf Baker. Recently I received an email asking me for some instructions on getting the best results. Here are some of my tips for using and Emile Henry Bread Loaf Baker. The loaf mold holds about 1 ½ to 2 pounds of dough. But this depends on how high a particular type of dough rises.  A classic white sandwich bread that has sugar

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Tuesday, February 27

Stewed Lamb Shoulder, Green Almonds and Mint

Stewed Lamb Shoulder, Green Almonds and Mint

Persian cooking fascinates me. It’s a cuisine that mixes sour, sweet and savory. Persian flavors make me think of cooking lamb and fresh green almonds. This recipe for Stewed Lamb Shoulder, Green Almonds and Mint is my take on a lamb koresht or stew. Jump to Recipe To prepare the stew, I use meaty lamb shoulder chops. This cut is both flavorful and lean. Don’t let the bones bother you. Cut what large chunks of

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Monday, February 26

Honey-Glazed Carrots with Coriander and Black Pepper

Honey-Glazed Carrots with Coriander and Black Pepper

Looking for ways to reduce food waste? Is your compost bin always full?  If root-to-tail cooking appeals to you, consider the carrot top. It’s potent color and rich chlorophyll flavor balance the sweetness of the roots below. In this recipe for Honey-Glazed Carrots with Coriander and Black Pepper, a few tablespoons of the minced greens balance the honey and spices in the dish itself. You can serve these honey-glazed carrots as part of a mezze

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Thursday, February 15

Olive Oil Poached Green Almonds with Ras el Hanout

Olive Oil Poached Green Almonds with Ras el Hanout

In early spring, in regions where almond trees grow – Turkey, Israel, Iran, North Africa and the Middle East – you’ll find green almonds on the menu. The fuzzy pods symbolize rebirth, a sour crunchy treat to welcome spring.  During the brief stage when immature almonds are tender and green, they are eaten whole dipped in salt.  Or sliced thin and scattered over salads and fish dishes. Green almonds can also be cooked as in

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Friday, February 09

Chocolate Rosemary Cream

Chocolate Rosemary Cream

Chocolate rosemary cream satisfies all my sweet cravings. It’s rich with dark cocoa flavors and unctuous like a barely melted chocolate bar. Let a spoonful rest on your tongue and the mild acidity and fragrant rosemary notes come through. With everyone thinking about chocolate for Valentine’s Day, I thought this might be the moment to make it again. Jump to Recipe This is neither my invention nor something new because the recipe is over 200

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Tuesday, December 26

What’s for Dinner in 2018?

Tinned Imported Wild Mushrooms 2

Is hummus the new salsa? Plant-based foods are what’s for dinner in 2018.  That’s my prediction and I’m sticking to it. Venerable restaurant consultant Michael Whiteman predicts that plant-based dining will be the restaurant trend of 2018. What’s taking restaurateurs so long?  Home cooks know to eat their veggies. Here’s my take on vedge centric food trends in 2018 and beyond.  I cannot wait to get cooking. Mighty Mushrooms Delicious and complex plant-based cooking will

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Wednesday, December 20

Story Telling with a Focus on Food

Priscilla Martel, Food Writing Class

In 2015, the Lower East Side Tenement Museum initiated a living exhibit called Your Story, Our Story. The project tells the history of immigrant families through objects passed down through the generations. Originally a hands-on project with NY City school kids, Your Story, Our Story is now open to anyone as an ever-evolving online exhibit. Students in my Food Writing class at Gateway Community College and I will use this project to jump start the

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"Let no man fancy he knows how to dine
Till he has learnt how taste and taste combine."

-Horace, Satires, 2.4

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