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There is no doubt that Anthony Hopkins is one of the finest actors of all time. In fact, he is so good, he actually managed to ruin the reputation of one tasty vegetable—fava beans.
Even if you haven’t seen his role as the cannibalistic serial killer Hannibal Lector in the film The Silence of the Lambs, unless you live under a rock you’ve probably heard Hopkins’ character’s infamous quote about one of his devious meals, and how he accompanied it with fava beans and a nice Chianti. To this day, I’ve noticed that whenever you mention fava beans, that scene is mentioned. However, fava beans are not a horror, they are a tasty vegetable that has a long history as a food, going all the way back to the Romans and Ancient Greeks.
Continue Reading: Taking back the reputation of fava beans
Posted by Jamie Oberdick on 04/03, 2014 at 08:45 AM
I grew up in York, part of the original Pennsylvania Dutch Country. Therefore, there are several things that say Christmas to me that most others have no idea about. One is Der Belsnickel, a sort of nasty fellow who’s job it is to make sure children are good in the weeks before Christmas by, well, beating them with a stick. Think of him as Santa’s muscle.
Another, more benevolent aspect of Pennsylvania Dutch Christmas is some of the traditional cookies that families bake for the season.
Continue Reading: Recipe: Pennsylvania Dutch Christmas cookies
Posted by Jamie Oberdick on 12/24, 2013 at 11:02 AM
Way Fruit Farm offers all sorts of things that are good to eat; from different types of fruit to a variety of local food products from places like Tait Farm Foods and Hogs Galore. But their bread and butter, what put them on the map, is of course apples.
As a big fan of Way Fruit Farm, I can tell you that I see a lot of people buying huge amounts of apples for all sorts of recipes. I met a woman there last year who was baking apple pies for recipes, planning on giving them as gifts…a total of 25 pies! Apple pies certainly are a great way to use Way’s apple bounty, but I recently had the opportunity to talk to Megan Coopey, who with her husband Jason are co-owners of Way Fruit Farm, about some other recipes for apples. Jason and Megan are two reasons to visit Way Fruit Farm, always friendly and helpful, and Megan was glad to help by giving me several fantastic recipes that would make a fantastic addition (or additions) to the Holiday table.
Continue Reading: Co-owner of Way Fruit Farm shares three favorite apple recipes
Posted by Jamie Oberdick on 12/05, 2013 at 11:13 AM
When you live in Southern California you start to miss some of the things from home. The thing I missed the most was the seasons. So-Cal had two seasons Hot and less hot. For the winter season they had some cooler days with occasional rain. So for Spring we had green. For summer it was brown. For fall more brown. Winter was brown and dreary.
Don’t get me wrong, you don’t have to shovel sunshine, so, I was happy for the most part. I did miss fall though. I love fall with its brilliant colors and cooler temperatures. It also has my favorite holiday, HALLOWEEN! Now I like the things that become available in fall for making pies such as apples, pears, sweet potatoes, and pumpkins. As you can imagine fresh apples were hard to find.
One day a friend of mine and I were talking about food, of course, when she asked me if I had ever been to Yucaipa. The blank look on my face must have told her everything she needed to know. So the next weekend she drove me over to Yucaipa, CA. Now Yucaipa has grown a lot since but back then they had apple orchards and had a fall festival celebrating apples. I was in my glory. Here was a place close by that had not only apples but seasonal leaf changes. For her help in finding this gem of the high desert I made her my Apple Cheesecake. I have included my recipe below but when ever I look at an apple my mind drifts back to that high desert city and it’s hidden treasure.
Posted by James Sechrengost on 10/21, 2013 at 09:29 AM
When I was a young lad I was in Sicily in the city of Palermo doing the tourist thing checking out the castles. After much walking around viewing the sights my tired feet and grumbling stomach reminded me I had not had lunch. I stopped in a small ristorante and had a dish similar to the recipe below. Years later I remembered the dish and recreated it from what I remembered. This recipe comes from a lot of trial and error, mostly error, until I got it to the point it closely matched my memory of the dish.
Continue Reading: Here’s two recipes to give you something to do with all those zucchinis
Posted by James Sechrengost on 08/15, 2013 at 09:19 AM
July 4th is a fun time, almost as much of a celebration of our American summer as it is a celebration of our American freedom. As a general rule, the gatherings of friends and family take place outside (weather permitting, of course) and take the form of the cookout/backyard barbeque. I am sure other culture do this, but the American version is unique to us. We play a variety of lawn games like horseshoes, ladder toss, etc., hang out with friends and family, and enjoy a variety of summer foods. This is the time of the year when local food really shines; and I asked a sampling of local food vendors and Local Food Journey vendors to offer some favorite Independence Day recipes that will dazzle backyard diners. In fact, I got so many I decided to do this in two parts. Today, we offer you part one.
Continue Reading: Fantastic Fourth recipes that will rock your holiday cookout
Posted by Jamie Oberdick on 07/02, 2013 at 10:15 AM
There are certain recipes that have nearly cult followings online, and the Zuni Cafe Roast Chicken and Bread Salad is one of them. I’ve never had it in person, but have heard so many people rave about it that I decided to put my own spin on it.
Continue Reading: Grilled Chicken Bread Salad with Asparagus and Fennel
Posted by Kristin Camplese on 06/05, 2012 at 08:00 AM
I wanted to do something slightly more savory with my recent bunch of rhubarb, which is tough because it is very tart and needs some sugar. I settled on the idea of something “applesaucey” and it was a hit with our grilled pork. It would be great with some strawberries added in (if you like the strawberry-rhubarb combo and are willing to part with your strawberries—but I’m not there yet.)
Continue Reading: Rhubarb Applesauce
Posted by Kristin Camplese on 05/30, 2012 at 08:00 AM
Don’t forget to spoil your mother this weekend! Here are a few recipe suggestions for an extra special Mother’s Day brunch.
Continue Reading: Mother’s Day Brunch
Posted by Emily Wiley on 05/11, 2012 at 01:26 PM
During my garden harvest season, which stretches from summer through much of fall, I preserve a lot of what we get from our backyard in two ways—canning and freezing.
I like to do both because of cooking flexibility. You can do a lot of great things with canning: sauces, relishes, pickles, etc. But freezing for me tends to be about just the vegetable/fruit.
Continue Reading: Pulling Summer from the Freezer when it’s Freezing Outside
Posted by Jamie Oberdick on 02/07, 2012 at 11:09 PM
Now that April is upon us, it means that asparagus is coming into season! This dip is a quick and easy way to utilize this versatile vegetable.
Continue Reading: Asparagus and Artichoke Dip
Posted by Christina Barkanic on 04/06, 2011 at 02:40 PM
Get into the spirit of Saint Patrick’s Day with these festive cookies! Pistachio pudding provides the green coloring, but you could substitute another flavor like lemon or butterscotch.
Continue Reading: Green Week: Pistachio Cookies
Posted by Christina and Erin on 03/17, 2011 at 10:56 AM
This isn’t the first time I’ve made this dish, and it won’t be the last.
In How to Cook Everything, Mark Bittman suggests quick glazing carrots in butter or oil with a variety of herbs for a flavorful side dish. You could use dill and lemon juice, brown sugar and walnuts, or maple syrup and pecans. But I especially like the combination of grated ginger and freshly squeezed orange juice.
Continue Reading: Glazed Carrots with Orange and Ginger
Posted by Emily Wiley on 03/09, 2011 at 01:38 PM
Try homemade pizza tonight in place of delivery. It will be hot out of the oven in the same amount of time a cardboard box could arrive on your doorstep—and it’s much more satisfying.
What are your favorite pizza toppings?
Continue Reading: Pesto and Prosciutto Pizza
Posted by Christina Barkanic on 02/15, 2011 at 11:37 AM
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