A compound butter made with miso paste, chives and lemon adds a savory umami quality to fish, vegetables, poultry… or a pan-grilled steak. Recipe below.
Well, of course the Japanese discovered the fifth taste sensation, umami. They’ve invented so many foods and ingredients that deliver it. Soy sauce is probably the best known example; more than mere saltiness, it adds what is aptly described as “a pleasant savory taste.” Another favorite of ours is miso paste. [click to continue…]
A new study refutes claims by an earlier Stanford study that stated that organic produce was no more nutritious than conventionally grown produce. The bottom line still remains this: eat your fruits and vegetables.
A couple of years ago, Stanford University released a study on organic food that many people feel got it wrong. What they studied was the comparative nutritional value of organic vs. conventionally grown produce. They found no difference. How they reported their findings was to state that organic produce was no healthier for you than non-organic, completely ignoring the health implications of residual pesticides. Now another study suggests they were wrong about the nutritional differences too. [click to continue…]
Kimchi—fermented vegetables (and Korea’s national dish)—combines with potatoes, scallions and bacon to become what just may be the best potato salad we’ve ever tasted. Recipe below.
Cabbage and potatoes are our two favorite food groups. Okay, so they’re not technically food groups, but they should be. Cabbage is versatile—think slaws, soups, stews, sideman for corned beef—and it’s one of the healthiest things you can eat. And potatoes… well, they’re potatoes. [click to continue…]
When it’s too hot to cook—or you’re too busy—these easy, no-cook ideas can turn a store-bought rotisserie chicken into a satisfying meal.
The simplest way to make a meal of a rotisserie chicken was once witnessed by Marion’s sister at Costco. A fellow customer purchased his chicken at the store, proceeded to the store dining area and sat down and started eating it. I don’t remember now if some utensils or perhaps a soft drink figured into the meal or not. [click to continue…]
Our limited kitchen counter real estate means we try to edit our kitchen tools pretty ferociously. But one tool that has earned a place is the Cuisipro Twist Whisk.
The Twist Whisk was originally created to beat eggs and cream. If you love the hands-on part of whipping cream or egg whites, this, plus a copper bowl, will make the task lighter. [click to continue…]
Brined with bourbon, vanilla and hoisin sauce, then coated with a spicy Carolina rub and oven-baked, these country-style ribs are tender, juicy and bursting with complex flavors. Recipe below.
My first encounter with ribs was oven-baked. Our family did not do barbecuing. That—the standing around a grill on a summer day, while Dad sipped a cold one and worked the flames—was a thing that did not happen. [click to continue…]
Cookina reusable, nonstick cooking sheets make grilling, cooking and cleanup simple.
Some things are just made for grilling. Chops, steaks, slabs of eggplant. In my experience, though, fish is not. No matter how carefully I scrub the grate on my charcoal kettle or how much I oil it (and the fish itself), the delicate flesh of even comparatively sturdy fish such as salmon often sticks. So I was delighted to be introduced to Cookina reusable nonstick cooking and grilling sheets at the International Home + Housewares Show this spring. [click to continue…]
No technical difficulties. Life is just being a little too interesting right now to put together a post. Everybody’s okay, but there is just way too much going on. I won’t bore you with details or excuses (and I think any litany of excuses should be required by law to end with “and the sun was in my eyes”). I’ll just say come back next week for a fresh recipe.
What we eat doesn’t just affect our health—it affects the health of the planet. Two recent articles highlight serious food production problems and possible solutions.
Want to help improve the planet’s health? Eat less beef and more chicken. That’s the assessment of James Hamblin’s most recent piece for The Atlantic, “Meats: A Health Hierarchy.” He backs it up with some powerful numbers, like the fact that farming cattle produces about four times as much greenhouse gas as does poultry or fish. To explain the impact of this much greenhouse gas, Hamblin quotes Scott Faber, senior vice president for government affairs at the Environmental Working Group: “If every American stopped eating beef tomorrow and started eating chicken instead—which I don’t expect—that would be the equivalent of taking 26 million cars off the road.” [click to continue…]
Looking for recipe ideas for your July 4th celebration? Here are a number of our favorites from the Blue Kitchen archives.
July 4th is at the apex of grilling season in the United States. It’s practically written into our constitution that every household shall cook out of doors on this day. So I’m going to start this post with ideas for the meal’s centerpiece. [click to continue…]