Below is a weekly list of ideas for what to cook, where to eat, things to consider and actions to inspire. If you have something to add to a future Friday Food list, please share it in the comments section below. Enjoy the weekend.
Cowgirl Creamery Cooks
Want to innovate the cheese platter this holiday? Check out this appealing new book by Sue Conley and Peggy Smith of Cowgirl Creamery, two cheese makers based out of Pt. Reyes who share recipes and what it takes to become a cheese pioneer.
Homemade Chicken Stock
Just in time for your Thanksgiving recipes requiring chicken stock, the Smitten Kitchen has reached success in developing a quick, inexpensive way to prepare your own.
I made it this week and am sold. With only five ingredients (chicken wings, onion, garlic, water and salt) and a crock pot, you’ll be armed with a stock far superior in taste to the canned or boxed varieties and for a much lower price.
Rolls for Sandwiches
Never knew that homemade sandwich rolls could be conquered with such minimal effort. A few pantry ingredients go in the mixer for five minutes. Then the fun to handle dough is formed into a roll shape and left to rise on baking sheets for 45 minutes before going into the oven for 10. You can then freeze them in a ziplock bag for later use.
This bread is another delicious use for the packet of yeast that may be close to expiring in your pantry. The straightforward process as you can see below is fairly satisfying to experience. You can find the recipe at Half Baked Harvest.
Back to Basics Apple Peeler
With apples in seasonal high gear, this corer, peeler and slicer has the potential to become indispensable. Works for potatoes too!
The Kale and Broccoli Debate in the News!
Time magazine published a list of the 13 Gods of Food last week referencing what happens when an ignored vegetable (like the aforementioned broccoli), or any food for that matter, gets some attention.
Sometimes, a decision in the kitchen of a fancy restaurant far, far away may end up as the vegetable you serve your kids on Wednesday. Take kale, for example. A few months after chef Dan Barber of Blue Hill at Stone Barns in New York wrote up a kale recipe for a food magazine, the once forgotten vegetable became the focus of a healthy trend, a fashionable addition to the foodie plate and now has dug itself into the mainstream.
Or quinoa. Sergio Nuñez de Arco capitalized on this Bolivia-based food for the poor man that has gained recent popularity as the nutritious powerhouse grain and a staple in the gluten-free diet.
To address the rise in demand for locally sourced produce, relationships were formed between farmers and wholesalers at a University of California workshop this month designed to open up opportunities for relatively small growers to expand their sales beyond farmers markets and CSAs. Read more here.