Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

classic: caraway rye, dijon mustard, and real (unprocessed) ham.

Holiday Giveaway: Zingerman's Praise the Lard Gift Box

the day prosciutto brought my vegetarian sister back to the side of carnivores.

Seriously Delicious Giveaway: Zingerman's Gift Certificate

I'd say Bellwether sheep ricotta, but ricotta is technically not a cheese, so my second runner up would be...St. Jorge...or maybe Laura Chanel Chevre...

Weekend Book Giveaway: 'The Elements of Cooking'

Just one? I suppose effort, so many people don't cook, because they either don't go into the kitchen or won't abandon the Sandra Lee approach. Effort is a big part of the game

As a kid, I liked to drink______

strawberry nesquick. ugh.

Cook the Book: 'Vegetable Harvest'

I work on farm, no yard of my own, and my favorite item to grow...

for ease of harvest: sun gold tomatoes
for pure enjoyment right off the plant: blackberries
best to take home and cook up: rhonde de nice summer squash

Cook the Book: 'Eat This!'

Anywhere with homemade fruit pies (all-butter or lard crust please), u-pick farms, or a good buttermilk biscuit...

If I have to get specific, I'd like to hop in the car and drive all the way to Ohio for some Graeter's ice cream...

Cook the Book: 'The Breakaway Cook'

seasonality/locality(those are ingredients right?)...when you eat what's ripe and what was in the ground or on the tree near to the time you cook it...everything tastes better.

Cook the Book: 'Cucina del Sole'

Mandorla (almond) Granita...the best I've ever had was in Sicily.

Flavor combination magic

watermelon, feta, mint

almond butter and dill pickle sandwich

sharp cheddar and tomatoes

How do you flavor your popcorn?

nutritional/brewars yeast, sounds gross, but so tasty.

Question of the Day: Overrated Food Books

The Silver Spoon. It's pretty awful. Terrible conversions. If you like italian food, there are many other, better options out there.

Good simple recipe for summertime fennel salad?

A sharp knife will do fine/ Slice it as thin as you can and toss it with shards of Parmesan and a lemon-chive vinaigrette. Save some of the fronds for garnish.

The 100 Calorie Solution: The Answer to Our Prayers?

I believe that 100-calorie packs represent the growing disconnect we have from our bodies. Despite what Nabisco, Jenny Craig, and dominant dieting culture might want you to think, your body can be a wonderful wise tool in determining if you are hungry or full. When we rely on prepackaged caloric amounts to tell us how much to eat, we ignore our bodies that might want 50 calories or 150 calories. If you eat a 100-calorie pack, are hungry for more (as you likely will be with these sugary, processed snacks), and then eat another pack, there is built in guilt waiting for you. I believe that you can really enjoy all foods freely, if you trust your body to tell you when it wants more and when it doesn't.

very easy recipe for dinner party for six?

For dessert make panna make it ahead, it's basically mix, stir, pour, and it's always impressive.

'On Top of Spaghetti' Book Giveaway

It's hard to beat a good ligurian pesto with roasted green beans and new potatoes with garganelli.

Better the next day

for breakfast.

Question of the Day: What's the 'J' on your PBJ?

Well, being of the savory variety, I prefre thinly sliced dill pickes with my pb, but if I have to have a j, I prefer a not too sweet raspberry...

Anyone wanna recommend kids' cookbooks?

I grew up with 'Fanny at Chez Panisse', it's great for what you're looking for!

How much do restaurant reviews affect your dining decisions?

The San Francisco Chronicle just came out with the 100 Best list...while I've been to 17 of them, often because they were well reviewed, at least half of those were not worth returning to, so hmmm....

Organizing all those recipes

Does anyone know of good recipe software?

What Kitchen Gadget have you re-purposed for an alternative use?

Coffee filters used to line a sieve make great yogurt cheese strainers.

Sourdough Bread....

About to embark on a whole wheat sourdough bread baking adventure, any all who have gone before are welcome to share their wisdom. One thing I am curious about is if longer/more rises and/or longer kneading are good things...I've got time, some good starter, and I want a great loaf, so tell me the tricks of the trade.

Homemade Jello-O?

Anyone made a homemade Jello-O/Gelee using fresh fruit juice, gelatin, etc.? Would love to turn some of this summer produce (peaches, watermelon), into an improved 50's style layered jello mold, but wanted to know about ratio's of gelatin to liquid and any pitfalls I should avoid...

Romesco sauce...

Planning some room temperature finger food to serve w/ romesco sauce. Spanish tortilla bites? Spread on flat bread? Ideas?

Whole grain baking...

I got a ton of this great locally milled whole grain flour and I'd love to hear your favorite way to bake with whole-wheat....breads, pastries, cookies, what are you whipping up?

Baked empanada or turnover?

I want to make some sort of savory baked empanada, turnover, calzone-esque dish that I can make mini, individual versions of and serve at room temperature. Recipes? Ideas?

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